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,milk ,milk1 for ,children ,oatmeal ,onion and ,rice ,onion 7,french7 ,parsnip ,pea ,portuguese ,potato ,rice ,rice and ,green ,pea ,sorrel 7#a7 ,sorrel 7#b7 ,sorrel 7,french7 7#c7 ,spanish ,spinach ,spring ,st4 ,andrew's ,summer ,tapioca and ,tomato ,tomato 7#a7 ,tomato 7#b7 ,tomato and ,tapioca ,vegetable ,vegetable ,marrow ,white ,wholemeal ,spaghetti aux ,tomato ,spanish ,onion and ,cheese ,spanish ,onions and ,white ,sauce ,spanish ,onions1 ,stuffed1 and ,brown ,sauce ,spanish ,onions1 ,stewed ,spanish ,pudding ,spanish ,rice ,spanish ,salad ,spanish ,stew ,spice ,sauce ,spinach ,spinach ,dumplings ,spinach ,soup ,spinach ,tortilla ,sponge ,cake1 ,queen's ,sponge ,cake 7#a7 ,sponge ,cake 7#b7 ,sponge ,cakes1 ,ginger ,sponge ,cake1 ,roly-poly ,sponge ,dumplings ,sponge ,mould ,spring ,soup ,stewed ,fruit ,pudding ,stewed ,mushrooms ,stewed ,pears and ,vanilla ,cream ,stewed ,spanish ,onions ,stews-- ,macaroni ,mushroom ,potato ,potato ,mushroom ,spanish ,vegetable ,stirred ,eggs on ,toast ,strawberry ,cream ,strawberry ,custard ,stuffed ,eggs ,stuffed ,potatoes 7#a7 ,stuffed ,potatoes 7#b7 ,stuffed ,potatoes 7#c7 ,stuffed ,potatoes 7#d7 ,stuffed ,spanish ,onions and ,brown ,sauce ,stuffed ,sweet ,rolls ,substantial ,bread ,puddings ,summer ,salads ,summer ,soup ,sweet ,batter ,sweet ,corn ,fritters ,sweet ,creamed ,eggs ,sweet ,omelet 7#a7 ,sweet ,omelet 7#b7 ,sweet ,omelet 7#c7 ,swiss ,cream ,swiss ,eggs ,syrup1 ,orange ,tarts-- ,apple 7,open7 ,blancmange ,tartlets ,cheesecakes1 ,almond ,chocolate ,lemon ,lemon ,cream ,onion ,treacle ,tartlets1 ,mushroom ,tartlets1 ,savoury ,tapioca ,tomato ,soup ,tapioca ,ice ,tapioca ,pudding ,tarragon ,egg ,tartare ,sauce ,tea1 ,black ,currant ,tea1 ,bran ,tipsy ,cake ,toasted ,potatoes ,tomato aux ,artichokes ,tomato and ,egg ,sandwiches ,tomato and ,egg ,sandwiches ,tomato ,onion ,pie ,tomato ,potato ,pie ,tomato and ,tapioca ,soup ,tomato ,eggs ,tomato ,omelet 7#a7 ,tomato ,omelet 7#b7 ,tomato ,pie ,tomato ,sauce 7#a7 ,tomato ,sauce 7#b7 ,tomato ,sauce and ,egg ,tomato ,souffl ,tomato ,soup 7#a7 ,tomato ,soup 7#b7 ,tomato ,tortilla ,tomatoes la ,parmesan ,tomatoes and ,curried ,rice ,tomatoes au ,gratin ,tomatoes1 ,spaghetti1 aux ,tomatoes on ,toast ,treacle ,tart ,trifle1 ,chocolate ,trifle1 ,lemon ,turnips1 ,mashed ,turnover1 ,onion ,turnovers1 ,lentil ,turnovers1 ,mushroom ,unfermented ,bread ,unfermented ,finger ,rolls ,vegetable ,balls ,vegetable ,batter ,vegetable ,marrow ,soup ,vegetable ,mould ,vegetable ,pie 7#a7 ,vegetable ,pie 7#b7 ,vegetable ,soup ,vegetable ,stew ,vegetables-- ,artichokes la ,parmesan ,artichokes la ,sauce ,blanche ,asparagus1 ,boiled ,cabbage ,carrots with ,parsley ,sauce ,cauliflower with ,white ,sauce ,celery 7,italian7 ,celery1 ,steamed1 with ,white ,cheese ,sauce ,celery1 ,stewed1 with ,white ,sauce ,green ,leeks ,mushrooms1 ,stewed ,onions1 ,braised ,onion ,tortilla ,onions 7,spanish7 baked ,scotch1 or ,curly ,kale ,spinach ,turnips1 ,mashed ,vanilla ,chestnuts ,vanilla ,cream and ,stewed ,pears ,victoria ,sandwiches ,walnuts 7,pickled71 ,savoury ,water1 ,barley ,water ,eggs ,water1 ,oatmeal ,wheatmeal ,sauce ,whipped ,cream ,white ,sauce ,spanish ,onions ,white ,sauce1 ,savoury ,white ,sauce 7#a7 ,white ,sauce 7#b7 ,white ,soup ,wholemeal ,banana ,pudding ,wholemeal ,bread 7,fermented7 ,wholemeal ,cake ,wholemeal ,cookery ,wholemeal ,gems ,wholemeal ,rock ,cakes ,wholemeal ,soup ,wholesome ,cookery-- ,breakfasts ,dinners ,drinks ,evening ,meals ,midday ,meals ,suppers ,winifred ,pudding ,winter ,salads ,yorkshire ,pudding ,,introduction ,this book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians1 but also to flesh eaters1 who are often at a loss for recipes for non-flesh dishes4 ,nowadays most people admit that too much meat is eaten2 but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence1 she is often at a loss how to set about it4 ,vegetarians also frequently stay with non-vegetarian friends1 or lodge with others who do not understand how to provide for them4 ,for such this book will especially prove useful1 for in it will be found a set of thirty menus1 one for each day in a month1 giving suitable recipes with quantities for one person only4 ,throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour4 ,those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred4 ,the recipes have been written bearing in mind the necessity for a wholesome diet2 and they will be found to be less rich than those in most of the cookery books published4 ,should any one wish to make the dishes richer1 it can easily be done by an addition of butter1 eggs1 or cream4 ,let me draw the attention of vegetarians to the use of soaked sago in many dishes4 ,this is a farinaceous food which should be used much more largely in vegetarian cookery than it is4 ,thoroughly soaked sago should be used in all dishes1 savouries or sweets1 in which a substitute for suet is required to lighten the mixture2 that is1 in boiled savouries or sweets which are largely made of wholemeal1 as1 for instance1 in vegetable haggis1 roly-poly pudding1 and all fruit or vegetable puddings which are boiled in a paste4 ,when soaked sago is used 7taking a teacupful of dry sago to two breakfastcupfuls of meal7 a light paste will be obtained which would mislead any meat eater into the belief that suet or1 at any rate1 baking powder had been used4 ,baking powder1 tartaric acid1 soda and bicarbonate of soda1 are all most injurious to the system1 and these chemicals have been left out of this book entirely4 ,in breads and cakes ,i have used a small quantity of yeast for the rising of the dough2 those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder4 ,it may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals1 namely1 soda1 bicarbonate of soda1 baking powder1 tartaric acid1 and citric acid4 ,not only do they delay the digestion of the foods in which they are used1 and give rise to various stomach troubles1 but also cause rheumatism and gout1 and often are the primary cause of stone in the kidney and bladder4 ,another danger lies in the fact that these chemicals are too dear to be supplied pure to the public1 which always demands cheap goods1 and the result is that many of the chemicals in the market are mixed with other still worse poisons1 like arsenic1 for instance4 ,self-raising flour1 which is liked by so many on account of its convenience1 is nothing but ordinary flour mixed with some sort of baking powder2 in the same way egg powders are simply starch powders1 coloured and flavoured1 mixed with baking powder4 ,tartaric acid and citric acid also belong to the class of injurious chemicals4 ,they are often used in the making of acid drinks1 when lemons are not handy4 ,they irritate the stomach violently1 and often cause acute dyspepsia4 ,these few remarks will1 ,i hope1 convince the readers that all these chemicals are best avoided in culinary preparations4 ,even salt and spices are best used in great moderation2 if our dishes could be prepared without them it would be far the best2 but it takes a long time to wean people entirely from the use of condiments2 the first step towards it is to use them as sparingly as possible4 ,i have tried to make this a hygienic cookery book2 but there are a number of dishes introduced which can hardly claim to be hygienic2 it has to be left to the good judgment of the readers to use them on rare occasions only1 and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table4 ,i wish here to impress on vegetarians1 and those who wish to give the diet a trial1 not to eat much pulse2 this is the rock on which many would-be vegetarians come to grief4 ,they take these very concentrated1 nitrogenous foods in rather large quantities1 because they have an idea that only they will support them when the use of meat is abandoned4 ,they are foods which1 to be beneficial to the system of the consumer1 require a great deal of muscular exertion on his part4 ,the results to persons of sedentary habits of eating pulse foods often are indigestion1 heavy and dull feelings1 and general discomfort4 ,in my own household butter beans1 the most concentrated of all foods1 come on the table perhaps once a month1 lentils or peas perhaps once a week4 ,none but those persons who have strong digestive organs should eat pulse foods at all2 and then only when they have plenty of physical work to do4 ,i have known several people who tried vegetarianism who have given up the trial in despair1 and1 when ,i inquired closely into the causes1 the abuse of pulse food was generally the chief one4 ,i will now give a list of the composition of the various foods1 which may be instructive and useful to those to whom the study of dietetics is new1 as well as to vegetarians who may wish to use it for reference4 ,the list is copied from a little pamphlet by ,a4,w4 ,duncan1 published by the ,vegetarian ,society in ,manchester4 ,,butchers' ,,meat ,,and ,,fish4 ,flesh ,f4 #ajj ,parts ,albuminoids4 ,gristle1 ,fat4 ,extractives1 ,mineral ,water4 ,contain ,ossein1 etc4 c4 ,matter4 ,mutton ,chop #g4f #a4b #db4j #d4a #a4j #dd4a ,mutt'n ,c4,bone -- #ah4g #i4j -- #dj4a #cb4b ,beef #h4j #g4j #cj4j -- #e4j #ej4j ,pork #d4e #e4e #ej4j -- #a4e #ch4e ,fowl #ad4j #g4j -- -- #b4e #gf4e ,mackerel #ac4e #ab4e #b4b #c4a #fh4g ,herring #aj4j #g4j -- #b4j #ha4j ,bacon #h4a #fe4b #c4h #j4f #bb4c ,heat-producers #ajj ,parts ,flesh- ,starch1 ,fat4 ,mineral ,indigestible ,water4 ,contain formers4 ,sugar1 c4 ,matter4 ,fibre4 ,,grains4 ,wheat1 ,white ,english #aa4j #fi4j #a4b #a4g #b4f #ad4e ,fine ,flour1 from white soft ,wheat #aj4e #gd4c #j4h #j4g #j4g #ac4j ,coarse ,bran #ae4j #dd4j #d4j #f4j #ag4j #ad4j ,household ,flour1 ,j4,b4 #af4b #fi4j #a4a #j4g #j4e #aa4h ,oatm'l1 fresh ,scotch #af4a #fc4j #aj4a #b4a #c4g #e4j ,buckwheat1 husk free #ae4b #fc4f #c4d #b4c #b4a #ac4d ,pearl ,barley #f4b #gf4j #a4c #a4a #j4h #ad4f ,barley ,meal #aa4g #ga4j #a4g #j4e #j4a #ae4j ,rye flour #aj4e #ga4j #a4f #a4f #b4c #ac4j ,maize #i4j #fd4e #e4j #b4j #e4j #ad4e ,rice1 cleaned #g4e #gf4j #j4e #j4e #j4i #ad4f ,,pulse4 ,peas #bb4d #ea4c #b4e #c4j #f4e #ad4c ,lentils #bd4j #di4j #b4f #c4j #f4i #ad4e ,haricots #bc4j #eb4c #b4c #b4i #e4e #ad4j ,,nuts4 ,walnuts,f #ab4e #h4i #ca4f #a4g #j4h #dd4e ,filberts,f #h4d #aa4a #bh4e #a4e #b4e #dh4j ,cocoa ,nut1 solid kernel #e4e #h4a #ce4i #a4j #b4i #df4f ,,roots ,,and ,,tubers4 ,potatoes1 ,k4 #a4h #bj4f #j4b #a4j #j4g #ge4g ,turnips1 white #j4e #d4j #j4a #j4h #a4h #ib4h ,carrots #j4e #e4j #j4b #a4j #d4c #hi4j ,parsnips #a4b #h4g #a4e #a4j #e4f #ha4j ,beetroot #j4d #ac4d #j4a #c4j #j4i #hb4b ,jerusalem ,artichokes #b4j #ad4d #j4e #a4a #b4j #hj4j ,onions #a4e #d4h #j4b #j4e #b4j #ia4j ,radishes1 ,c4 #j4e #a4j -- #a4a #b4b #ie4j ,,leaves1 ,,stems1 ,,stalks1 ,,and ,,whole ,,plants4 ,cabbage #a4e #e4h #j4e #a4b #b4j #hi4j ,sea ,kale #b4d #b4h -- #j4f #j4i #ic4c ,celery #a4b #c4h -- #j4h #j4i #ic4c ,mushrooms #e4j #c4h #j4g #j4e -- #ij4j ,lettuce #j4g #a4j #j4b #a4j #j4e #if4j ,watercress #a4g #b4g #j4e #a4c #j4g #ic4a ,irish ,moss #i4d #ee4d -- #ad4b #b4b #ah4h ,rhubarb,a #j4i #b4a -- #j4e #a4a #ie4a ,,fruits4 ,apples #j4d #ab4j #a4j;,b #j4d #c4b #hc4j ,pears #j4c #aa4f #j4a;,b #j4c #c4g #hd4j ,gooseberries #j4d #h4i #a4e;,c #j4e #b4g #hf4j ,grapes #j4g #af4a #j4h;,d #j4d #b4j #hj4j ,strawberr's ,k4 #a4j #f4h #a4j;,b #j4h #b4c #hg4g ,currants1 ,k4 #j4e #g4c #b4a;,b #j4g #d4f #hd4h ,cherries,e ,k4 #j4f #aa4d #j4i;,b #j4g #f4a #hj4c ,plums,e ,k4 #j4h #aa4j #j4i;,b #j4g #e4d #ha4b ,peaches,e #j4e #i4h #j4g;,b #j4f #c4d #he4j ,bananas #d4h #ai4g #j4f #j4h #j4b #gc4i ,figs1 ,turkey #f4a #fe4i #j4i #b4c #g4c #ag4e ,dates,e #f4f #ff4c #j4b #a4f #e4e #bj4h ,tomatoes #a4d #h4j -- #j4h -- #hi4h ,vegetable ,marrow #j4f #b4f #j4b #j4e #a4c #id4h ,cucumbers #j4b #b4g -- #j4d #j4e #if4b ,,milk ,,and ,,dairy ,,produce4 ,cows' ,milk #d4j #e4j #c4g #j4ge -- #hf4e ,cream #f4j #b4e #cf4c #j4b -- #ee4j ,skim ,milk #d4c #e4e #j4d #j4h -- #hi4j ,asses' ,mk4 ,,wb #a4i #e4e #a4j #j4d -- #ia4b ,goats' ,mk4 ,,wb #c4g #d4j #d4b #j4ef -- #hg4e ,hum'n ,mk4 ,,wb #c4j #e4i #b4i #j4af -- #hh4j ,butter #b4e #j4c #hf4b #a4j -- #aj4j ,condensed ,milk1,h ,h #aj4a #ed4h #i4d #b4j -- #bc4g ,cheese1 dble4 ,glo'ster1 ,j4 #ch4j -- #bb4j #d4be -- #ce4h ,cheese1 ,american1 ,,wb #cg4b -- #ce4d #d4h -- #bb4f ,hens' ,eggs,a1,g#ad4j -- #aa4j #a4c -- #ga4g ,the letters refer to the authorities for the analyses3--,j4,b41 ,james ,bell2 ,w4,b41 ,a4,w4 ,blyth2 ,k41 ,knig1 mean of #gj analyses2 ,c41 ,cameron2 ,h41 ,otto ,hehner2 ,j41 ,johnstone4 ,the other analyses are nearly all taken from ,professor ,church's useful work on ,food 7published for three shillings by ,chapman ,hall71 to which the inquirer is referred4 ,footnote ,a3 ,contains #j4c oxalic acid4 ,footnote ,b3 ,malic acid4 ,footnote ,c3 ,citric acid4 ,footnote ,d3 ,tartaric acid4 ,footnote ,e3 ,without stones4 ,footnote ,f3 ,fresh kernels4 ,footnote ,g3 ,extractives1 c41 #b4j4 ,footnote ,h3 ,mean of #ac analyses1 #g brands4 ,milk sugar1 #ac4a2 cane sugar1 #da4g4 ,i now leave this book in the hands of the public4 ,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 cruelty4 ,the health of the nation to a great extent is in the hands of our cooks and housewives4 ,if they learn to prepare wholesome and pure food1 those who are dependent on them will benefit by it4 ,healthful cookery must result in health to the household and1 therefore1 to the nation4 ,avoid disease-communicating foods1 use those only which are conducive to health1 and you will be rewarded by an increase of health and consequently of happiness4 ,,soups ,,and ,,stews ,,artichoke ,,soup4 #a lb4 each of artichokes and potatoes1 #a ,spanish onion1 #a oz4 of butter1 #a pint of milk1 and pepper and salt to taste4 ,peel1 wash1 and cut into dice the artichokes1 potatoes1 and onion4 ,cook them until tender in #a quart of water with the butter and seasoning4 ,when the vegetables are tender rub them through a sieve4 ,return the liquid to the saucepan1 add the milk1 and boil the soup up again4 ,add water if the soup is too thick4 ,serve with ,allinson plain rusks1 or small dice of bread fried crisp in butter or vege-butter4 ,,haricot ,,soup4 #a lb4 of haricot beans1 #a_/b lb4 of onions1 #a lb4 of turnips1 #b carrots1 #b sticks of celery1 #a teaspoonful of mixed herbs1 #a_/b oz4 of parsley1 #a oz4 of butter1 #b quarts of water1 pepper and salt to taste4 ,cut up the vegetables and set them to boil in the water with the haricot beans 7which should have been steeped over night in cold water71 adding the butter1 herbs1 and seasoning4 ,cook all very gently for #c-a_/b to #d hours1 stirring occasionally4 ,when the beans are quite tender1 rub the soup through a sieve1 adding more water if needed2 return it to the saucepan1 add the parsley chopped up finely1 boil it up and serve4 ,,barley ,,soup4 #h oz4 of pearl barley1 #b onions1 #d potatoes1 #a_/b a teaspoonful of thyme1 #a dessertspoonful of finely chopped parsley1 #c-a_/b pints of water1 #a_/b pint of milk1 #a oz4 of butter4 ,pick and wash the barley1 chop up the onions1 slice the potatoes4 ,boil the whole gently for #d hours with the water1 adding the butter1 thyme1 pepper and salt to taste4 ,when the barley is quite soft1 add the milk and parsley1 boil the soup up1 and serve4 ,,bread ,,soup4 #a_/b lb4 of stale crusts of ,allinson wholemeal bread1 #d onions1 #b turnips1 #a stick of celery1 #a oz4 of butter1 #a_/b oz4 of finely chopped parsley1 #h pints of water1 #a_/b pint of milk4 ,soak the crusts in the water for #b hours before they are put over the fire4 ,cut up into small dice the vegetables2 add them to the bread with the butter and pepper and salt to taste4 ,allow all to simmer gently for #a hour1 then rub the soup through a sieve1 return it to the saucepan1 add the milk and parsley1 and1 if the flavour is liked1 a little grated nutmeg2 boil the soup up and serve at once4 ,,cabbage ,,soup4 #a fair-sized cabbage1 a large ,spanish onion1 #a-a_/b oz4 of butter1 pepper and salt to taste1 #a_/b saltspoonful of nutmeg1 #a-a_/b pints of milk1 #b tablespoonfuls of ,allinson fine wheatmeal4 ,after preparing and washing the cabbage1 shred up very fine1 chop up the onion1 set these two in a saucepan over the fire with #a quart of water1 the butter and seasoning1 and let all cook gently for #a hour1 or longer it the vegetables are not quite tender4 ,add the milk and thickening when the vegetables are thoroughly tender1 and let all simmer gently for #aj minutes2 serve with little squares of toasted or fried bread1 or ,allinson plain rusks4 ,,cabbage ,,soup 7,french74 #a medium-sized cabbage1 #a lb4 of potatoes1 #a oz4 of butter1 #c pints of milk and water equal parts1 pepper and salt to taste1 #a dessertspoonful of finely chopped parsley1 and #b blades of mace1 and #a dessertspoonful of ,allinson fine wheatmeal4 ,wash the cabbage and shred it finely1 peel the potatoes and cut them into small dice2 boil the vegetables in the milk and water until quite tender1 adding the mace1 butter1 and seasoning4 ,when quite soft1 rub the wheatmeal smooth with a little water1 let it simmer with the soup for #e minutes1 add the parsley1 and serve4 ,,caper ,,soup4 #b pints of water1 #a pint of milk1 #a large tablespoonful of capers1 #a_/b lemon1 #b eggs1 #a-a_/b oz4 of ,allinson fine wheatmeal1 #a_/b oz4 of butter1 pepper and salt to taste4 ,boil the milk and water and butter1 with seasoning to taste2 thicken it with the wheatmeal rubbed smooth with a little milk4 ,chop up the capers1 add them and let the soup cook gently for #aj minutes2 take it off the fire1 beat up the eggs and add them carefully1 that they may not curdle2 at the last add the juice of the half lemon1 re-heat the soup without allowing it to boil1 and serve4 ,,carrot ,,soup 7#a74 #d good-sized carrots1 #a head of celery1 #a onion1 #c oz4 of ,allinson wholemeal bread without crust1 #a oz4 of butter1 pepper and salt1 and #a blade of mace4 ,wash1 scrape1 and cut the carrots into dice4 ,prepare and cut up the onions and celery4 ,set the vegetables over the fire with #c pints of water1 adding the mace and seasoning4 ,let all cook until quite soft1 which will probably be in #a-a_/b hours4 ,if the carrots are old1 they will take longer cooking4 ,when the vegetables are tender1 rub all through a sieve1 return the soup to the saucepan1 add the butter1 allow it to boil up1 and serve with sippets of toast4 ,,carrot ,,soup 7#b74 #d good-sized carrots1 #a small head of celery1 #a fair-sized onion1 #a turnip1 #c oz4 of breadcrumbs1 #a-a_/b oz4 of butter1 #a blade of mace1 pepper and salt to taste4 ,scrape and wash the vegetables1 and cut them up small2 set them over the fire with #c pints of water1 the butter1 bread1 and mace4 ,let all boil together1 until the vegetables are quite tender1 and then rub them through a sieve4 ,return the mixture to the saucepan1 season with pepper and salt1 and if too thick add water to the soup1 which should be as thick as cream1 boil the soup up1 and serve4 ,,cauliflower ,,soup4 #a medium-sized cauliflower1 #a-a_/b pints of milk1 #a oz4 of butter1 #b oz4 of ,allinson fine wheatmeal1 pepper and salt to taste1 a little nutmeg1 and the juice of a lemon4 ,prepare the cauliflower by washing and breaking it into pieces1 keeping the flowers whole1 and boil in #a-a_/b pints of water1 adding the butter1 nutmeg1 and seasoning4 ,when the cauliflower is quite tender add the milk1 boil it up1 and thicken the soup with the wheatmeal1 which should first be smoothed with a little cold water4 ,lastly1 add the lemon juice1 and serve the soup with sippets of toast4 ,,clear ,,soup4 #a large ,spanish onion1 #a teaspoonful of mixed herbs1 #a_/b head of celery1 #a-a_/b oz4 butter1 #a carrot1 #a turnip1 and pepper and salt to taste4 ,chop the onion up fine1 and fry it brown in the butter1 in the saucepan in which the soup is to be made1 and add #e pints of water4 ,prepare and cut into small pieces the carrot1 turnip1 and celery2 add these1 the nutmeg1 herbs1 and pepper and salt to the water1 with the fried onions4 ,when the vegetables are tender drain the liquid2 return it to the saucepan1 and boil the soup up4 ,,clear ,,soup 7with ,dumplings74 #b large ,english onions1 #a teaspoonful of herbs1 #a_/b teaspoonful of nutmeg1 #a carrot1 #a turnip1 pepper and salt to taste1 #a oz4 of butter1 #c pints of water4 ,chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made2 add the water4 ,cut up in thin slices the carrot and turnip1 add these1 with the herbs1 nutmeg1 and seasoning to the soup4 ,let it boil for ,i hour1 drain the liquid1 return it to the saucepan1 and when boiling add the dumplings prepared as follows3 #a_/b pint of clear soup1 #d eggs1 a little nutmeg1 pepper and salt to taste4 ,beat the eggs well1 mix them with the soup1 and season the mixture with nutmeg1 pepper1 and salt4 ,pour it into a buttered jug2 set it in a pan with boiling water1 and let the mixture thicken4 ,then cut off little lumps with a spoon1 and throw these into the soup and boil up before serving4 ,,clear ,,celery ,,soup4 #a large head of celery or #b small ones1 #a large ,spanish onion1 #b oz4 of butter1 pepper and salt to taste1 and #a blade of mace4 ,chop the onion and fry it brown in the butter or ,allinson vege-butter in the saucepan in which the soup is to be made4 ,when brown1 add #d pints of water1 the celery washed and cut into pieces1 the mace1 the pepper and salt4 ,let all cook until the celery is quite soft1 then drain the liquid from the vegetables4 ,return it to the saucepan1 boil the soup up1 and add #a oz4 of vermicelli1 sago1 or ,italian paste2 let the soup cook until this is quite soft1 and serve with sippets of crisp toast1 or ,allinson plain rusks4 ,,cocoanut ,,soup4 #b cocoanuts grated1 #b blades of mace1 #a saltspoonful of cinnamon1 #c pints of water1 the juice of a lemon1 #b eggs1 #a oz4 of ,allinson fine wheatmeal1 pepper and salt to taste4 ,boil the cocoanut in the water1 adding the mace1 cinnamon1 and seasoning4 ,let it cook gently for an hour2 strain the mixture through a sieve and then return the soup to the saucepan4 ,make a paste of the eggs1 wheatmeal1 and lemon juice1 add it to the soup and let it boil up before serving2 let it simmer for #e minutes1 and serve with a little plain boiled rice4 ,,corn ,,soup4 #a breakfastcupful of fresh wheat1 #a quart of water1 #a_/b pint of milk1 #a_/b oz4 of butter1 #a_/b oz4 of finely chopped parsley1 #a oz4 of eschalots1 seasoning to taste4 ,steep the wheat over night in the water and boil it in the same water for #c hours1 add the butter1 the eschalots1 chopped up very fine1 and pepper and salt4 ,let the whole simmer very gently for another #a_/b hour1 add the milk and parsley1 boil the soup up once more1 and serve4 ,,leek ,,soup 7#a74 #b bunches of leeks1 #a-a_/b pints of milk1 #a oz4 of butter1 #a lb4 of potatoes1 pepper and salt to taste1 and the juice of a lemon4 ,cut off the coarse part of the green ends of the leeks1 and cut the leeks lengthways1 so as to be able to brush out the grit4 ,wash the leeks well1 and see no grit remains1 then cut them in short pieces4 ,peel1 wash1 and cut up the potatoes1 then cook both vegetables with #b pints of water4 ,when the vegetables are quite tender1 rub them through a sieve4 ,return the mixture to the saucepan1 add the butter1 milk1 and seasoning1 and boil the soup up again4 ,before serving add the lemon juice2 serve with sippets of toast4 ,,leek ,,soup 7#b74 #a dozen leeks1 #a-a_/b pints of milk1 #a lb4 of potatoes1 #a oz4 of butter1 pepper and salt to taste1 and the juice of a lemon 7this last may be omitted if not liked74 ,prepare the leeks as in the previous recipe1 cut them into pieces about an inch long4 ,peel and wash the potatoes and cut them into dice4 ,set the vegetables over the fire with #a quart of water1 and cook them until tender1 which will be in about #a hour4 ,when soft rub all through a sieve and return the soup to the saucepan4 ,add the milk1 butter1 and seasoning1 boil up1 and add the lemon juice just before serving4 ,should the soup be too thick add a little hot water4 ,serve with ,allinson plain rusks4 ,,lentil ,,soup4 #a lb4 each of lentils and potatoes1 #a large ,spanish onion1 #a medium-sized head of celery 7or the outer pieces of a head of celery1 saving the heart for table use71 #a breakfastcupful of tinned tomatoes or #a_/b lb4 of fresh ones1 #a oz4 of butter1 pepper and salt to taste4 ,chop the onion up roughly1 and fry it in the butter until beginning to brown4 ,pick and wash the lentils1 and set them over the fire with #b quarts of water or vegetable stock1 adding the fried onion4 ,peel1 wash1 and cut up the potatoes1 prepare the celery1 cut it into small pieces1 and add all to the lentils4 ,when they are nearly soft add the tomatoes4 ,when all the ingredients are quite tender rub them through a sieve4 ,return the soup to the saucepan1 add pepper and salt1 and more water if the soup is too thick4 ,serve with sippets of toast4 ,,macaroni ,,stew4 #f oz4 of cold boiled macaroni1 #a large ,spanish onion1 #a carrot1 #a_/b lb4 of tomatoes1 #a_/d lb4 of mushrooms1 #b oz4 of grated cheese1 #a oz4 of butter1 pepper and salt to taste4 ,wash1 prepare1 and cut up the vegetables in small pieces4 ,cover them with water and stew them until tender1 adding the butter and seasoning4 ,when tender add the macaroni cut into finger lengths1 and the cheese4 ,,milk ,,soup4 #b onions1 #b turnips1 #a head of celery1 #c pints of milk1 #a pint of water1 #b tablespoonfuls of ,allinson fine wheatmeal1 pepper and salt to taste4 ,chop up the vegetables and boil them in the water until quite tender4 ,rub them through a sieve1 return the whole to the saucepan1 add pepper and salt1 rub the wheatmeal smooth in the milk1 let the soup simmer for #e minutes1 and serve4 ,,milk ,,soup 7suitable for ,children74 #a-a_/b pints of milk1 #a egg1 #a tablespoonful of ,allinson fine wheatmeal1 #a-a_/b oz4 of sultanas1 sugar to taste4 ,boil #a-a_/d pints of milk1 add the sugar1 beat up the egg with the rest of the milk and mix the wheatmeal smooth with it2 stir this into the boiling milk1 add the sultanas1 and let the soup simmer for #aj minutes4 ,,oatmeal ,,soup4 #f oz4 of coarse oatmeal1 the outer part of a head of celery1 #a ,spanish onion1 #a turnip1 #a oz4 of butter1 and pepper and salt4 ,wash and cut the vegetables up small1 set them over the fire with #b quarts of water4 ,when boiling1 stir in the oatmeal and allow all to cook gently for #b hours4 ,rub the mixture well through a sieve1 adding hot water it necessary4 ,return the soup to the saucepan1 add the butter and pepper and salt1 and let it boil up4 ,the soup should be of a smooth1 creamy consistency4 ,serve with sippets of toast or ,allinson plain rusks4 ,,onion ,,soup 7,french74 #a_/b lb4 onions1 #c oz4 grated cheese1 #b oz4 butter1 some squares of ,allinson wholemeal bread1 pepper and salt to taste4 ,peel and chop the onions1 and fry them a nice brown in the butter4 ,when brown add to it the cheese and #c pints of water4 ,boil all up together and season to taste4 ,place the bread in the tureen1 pour the boiling soup over it1 and serve4 ,,parsnip ,,soup4 #c parsnips1 #a onion1 #a head of celery1 #a_/b oz4 of butter1 #a_/b pint of milk1 #a quart of water1 #a tablespoonful of ,allinson fine wheatmeal1 #a tablespoonful of vinegar1 pepper and salt4 ,scrape the parsnips and cut them up finely1 cut up the celery and onion1 and set the vegetables over the fire with the water1 butter1 and pepper and salt to taste3 when they are quite tender rub them through a sieve4 ,return the soup to the saucepan1 add the milk and the thickening1 boil up for five minutes1 and before serving add the vinegar4 ,this latter may be left out if preferred4 ,,pea ,,soup4 #a lb4 of split peas1 #a lb4 of potatoes1 peeled1 washed1 and cut into pieces1 #a ,spanish onion1 #a carrot1 #a turnip1 #a_/b head of celery or a whole small one1 #a oz4 of butter1 pepper and salt to taste1 ,pick and wash the peas1 and set them to boil in #b quarts of water4 ,add the potatoes and the other vegetables1 previously prepared and cut into small pieces1 the butter and seasoning4 ,when all the ingredients are soft1 rub them through a sieve and return them to the saucepan4 ,if the soup is too thick1 add more water4 ,boil it up1 and serve with fresh chopped mint1 or fried dice of ,allinson wholemeal bread4 ,allow #c to #d hours for the soup4 ,,pease ,,brose4 ,this is made by the ,scottish peasant in this way4 ,he puts some pea flour into a basin1 and pours boiling water over it1 at the same time stirring and thoroughly mixing the meal and water together4 ,when mixed he adds a little salt1 pepper1 and butter1 and eats it with or without oatcake4 ,,portuguese ,,soup4 #d onions1 #d tomatoes1 #a oz4 of grated cheese1 #a_/d lb4 of stale ,allinson wholemeal bread1 #a quart of water1 #a oz4 of butter1 #a even teaspoonful of herbs1 pepper and salt to taste4 ,slice the onions and fry them until brown1 add the tomatoes skinned and sliced1 the water1 herbs1 and pepper and salt1 and let the whole boil gently for #a hour4 ,cut up the bread into dice1 and put it into the tureen1 pour the soup over it1 cover1 and let it stand for #aj minutes to allow the bread to soak2 sprinkle the cheese over before serving4 ,,potato ,,soup4 #b lbs4 of potatoes1 #a_/b stick of celery or the outer stalks of a head of celery1 saving the heart for table use2 #a large ,spanish onion1 #a pint of milk1 #a oz4 of butter1 a heaped up tablespoonful of finely chopped parsley1 and pepper and salt to taste4 ,peel1 wash1 and cut in pieces the potatoes1 peel and chop roughly the onion1 prepare and cut in small pieces the celery4 ,cook the vegetables in three pints of water until they are quite soft4 ,rub them through a sieve1 return the fluid mixture to the saucepan2 add the milk1 butter1 and seasoning1 and boil the soup up again2 if too thick add more water4 ,mix the parsley in the soup just before serving4 ,,rice ,,soup4 #c oz4 of rice1 #d oz4 of grated cheese1 a breakfastcupful of tomato juice1 #a oz4 of butter1 pepper and salt to taste4 ,boil the rice till tender in #b-a_/b pints of water1 with the butter and seasoning4 ,when quite soft1 add the tomato juice and the cheese2 stir until the soup boils and the cheese is dissolved1 and serve4 ,if too much of the water has boiled away1 add a little more4 ,,rice ,,and ,,green-,,pea ,,soup4 #b oz4 of rice1 #a breakfastcupful of shelled green peas1 #a pint of milk1 #a quart of water1 #a oz4 of butter4 ,boil the rice in the water for #aj minutes1 add the peas1 the butter and pepper and salt to taste4 ,let it cook until the rice and peas are tender1 add the milk and boil the soup up before serving4 ,,rice ,,and ,,onion ,,soup4 #d onions1 #c oz4 of rice1 #a-a_/b oz4 of butter1 #c pints of water1 pepper and salt4 ,chop the onions up very finely1 and fry them with the butter until slightly browned2 add the rice1 seasoning1 and water1 and let the whole cook gently until quite soft4 ,a tablespoonful of finely chopped parsley may be added4 ,,st4 ,,andrew',s ,,soup4 #d large potatoes1 #a pint of clear tomato juice 7from tinned tomatoes71 #a pint of milk1 #a pint of water1 #b eggs1 #a oz4 of butter1 seasoning to taste4 ,boil the potatoes in their skins2 when tender peel and pass them through a potato masher4 ,put the potatoes into a saucepan with the butter1 tomato juice1 and water1 adding pepper and salt to taste4 ,allow the soup to simmer for #aj minutes1 then add the milk2 boil up again1 remove the saucepan to the cool side of the stove and stir in the eggs well beaten4 ,serve at once with sippets of toast1 or ,allinson plain rusks4 ,,scarlet ,,runner ,,soup4 #a-a_/b lbs4 of ,french beans or scarlet runners1 #a onion1 #a carrot1 #a stick of celery1 #a_/b oz4 of butter1 #a teaspoonful of thyme1 #b quarts of water1 pepper and salt to taste1 and #b oz4 of ,allinson fine wheatmeal4 ,string the beans and break them up in small pieces1 cut up the other vegetables and add them to the water1 which should be boiling2 add also the butter and pepper and salt4 ,allow all to cook until thoroughly tender1 then rub through a sieve4 ,return the soup to the saucepan 7adding more water if it has boiled away much71 and thicken it with the wheatmeal2 let it simmer for #e minutes1 and serve with fried sippets of bread4 ,,sorrel ,,soup 7#a74 #a_/b lb4 of sorrel1 #a-a_/b lbs4 of potatoes1 #a oz4 of butter1 pepper and salt1 #c pints of water4 ,pick1 wash1 and chop fine the sorrel1 peel and cut up in slices the potatoes1 and set both over the fire with the water1 butter1 and seasoning to taste2 when the potatoes are quite tender1 pass the soup through a sieve4 ,serve with sippets of toast4 ,,sorrel ,,soup 7#b74 #a lb4 of sorrel1 #a large ,spanish onion1 #c pints of water1 #a oz4 of butter1 pepper and salt to taste1 #a_/b lb4 of ,allinson wholemeal bread cut into small dice4 ,pick1 wash1 and chop up the sorrel1 chop up the onion1 and boil both with the water1 butter1 pepper1 and salt until the onion is quite tender4 ,place the bread in the soup-tureen and pour the soup over it4 ,cover it up1 and let the bread soak for a few minutes before serving4 ,,sorrel ,,soup 7,french7 7#c74 #a lb4 of sorrel1 #a oz4 of butter1 #b tablespoonfuls of ,allinson fine wheatmeal1 #b quarts of water1 pepper and salt1 #b eggs4 ,pick and wash the sorrel and drain the water4 ,set it over the fire with the butter and stew for #e minutes1 add the wheatmeal1 and stir it with the sorrel for #e minutes2 add the water1 pepper and salt to taste1 and let the soup simmer for #a_/b an hour2 before serving add the eggs well beaten1 but do not allow them to boil1 as this would make them curdle2 serve with sippets of toast4 ,,spanish ,,soup4 #c pints of chestnuts peeled and skinned1 #b ,spanish onions1 #f potatoes1 #b turnips cut up in dice1 #a teaspoonful of thyme1 #a dessertspoonful of vinegar1 #b oz4 of grated cheese1 #a oz4 of butter1 #b quarts of water1 pepper and salt to taste4 ,boil the chestnuts and vegetables gently until quite tender1 which will take #a-a_/b hours4 ,rub them through a sieve and return the soup to the saucepan2 add the butter2 vinegar1 and pepper and salt to taste4 ,let it boil #aj minutes1 and sift in the cheese before serving4 ,,spinach ,,soup4 #b lbs4 of spinach1 #a chopped up onion1 #a oz4 of butter1 #a pint of milk1 the juice of #a lemon1 #a-a_/b oz4 of ,allinson fine wheatmeal1 and pepper and salt to taste4 ,this will make about #c pints of soup4 ,wash the spinach well1 and cook it in #a pint of water with the onion and seasoning4 ,when the spinach is quite soft1 rub all through a sieve4 ,mix the wheatmeal with the melted butter as in the previous recipe1 stir into it the spinach1 add the milk2 boil all up1 and add the lemon juice last of all4 ,if the soup is too thick1 add a little water4 ,,spring ,,soup4 #b carrots1 #a turnip1 #a_/b head celery1 #aj small spring onions1 #a tea-cup of cauliflower cut into little branches1 heart of small white cabbage lettuce1 small handful of sorrel1 #a leaf each of chervil and of tarragon1 #a_/d pint of peas1 #a_/d pint asparagus points1 #a_/d pint croutons1 #a quart of water4 ,cut the carrots and turnip into small rounds1 or to shape2 add them with the chopped-up celery1 whole onions1 and cauliflower1 to a quart of water1 and bring to the boil2 simmer for #a_/b an hour4 ,stamp the sorrel and lettuce into small round pieces1 and add them with the leaf of chervil and tarragon to the soup1 together with #a teaspoonful of sugar4 ,when all is quite tender add the peas and asparagus points1 freshly cooked2 serve with croutons4 ,,summer ,,soup4 #a cucumber1 #b cabbage lettuces1 #a onion1 small handful of spinach1 a piece of mint1 #a pint shelled peas1 #b oz4 butter4 ,wash and cut up the lettuces1 also cut up the cucumber and onion1 put them into a stewpan1 together with #a_/b pint of peas1 the mint1 and butter4 ,cover with about #a quart of cold water1 bring to the boil1 and simmer gently for #c hours4 ,then strain off the liquid and pass the vegetables through a sieve4 ,add them to the liquid again1 and set on the fire4 ,season and add #a_/b pint green peas previously boiled4 ,,tapioca ,,and ,,tomato ,,soup4 #b oz4 of tapioca1 #a lb4 of tomatoes1 #a carrot1 #a turnip1 #a teaspoonful of herbs1 #a blade of mace1 #a oz4 of butter1 pepper and salt to taste1 and #c pints of water4 ,peel1 wash1 and cut up finely the vegetables and stew them in the butter for #aj minutes4 ,add the water1 the tomatoes skinned and cut in slices1 the herbs and seasoning to taste2 when the soup is boiling1 sprinkle in the tapioca1 let all cook until quite tender1 pass the soup through a sieve1 return it to the saucepan1 and boil it up before serving4 ,,tomato ,,soup 7#a74 #a-a_/b lbs4 of tomatoes 7or #a tin of tomatoes71 #a oz4 of butter1 #c pints of water 7only #b if tinned tomatoes are used71 #b oz4 of rice1 #a large onion1 #a teaspoonful of herbs1 pepper and salt to taste4 ,cut the tomatoes into slices1 chop fine the onion1 and let them cook with the water for about #bj minutes4 ,strain the mixture1 return the liquid to the saucepan1 and add the other ingredients and seasoning4 ,let the soup cook gently until the rice is tender4 ,,tomato ,,soup 7#b74 #a tin of tomatoes1 or #b lbs4 of fresh ones1 #a large ,spanish onion or #b small ones1 #b oz4 of butter1 pepper and salt to taste1 #a oz4 vermicelli1 and #b bay leaves 7these may be left out it desired74 ,peel the onion and chop it up roughly4 ,fry it brown with the butter in the saucepan in which the soup should be made4 ,when the onion is browned add the tomatoes 7the fresh ones should be sliced71 the bay leaves and #c pints of water2 let all cook together for #a_/b an hour4 ,then drain the liquid through a strainer or sieve without rubbing anything through2 return the soup to the saucepan1 add seasoning and the vermicelli1 and allow the soup to cook until the vermicelli is soft1 which will take from #e to #aj minutes4 ,,vegetable ,,soup4 #b large turnips1 #b large carrots1 #b ,spanish onions1 #a teacupful of pearl barley1 #a-a_/b oz4 butter1 #a_/b pint of milk1 salt and pepper to taste4 ,cover the vegetables with cold water and allow them to boil from #b to #c hours1 then rub through a sieve and add butter and milk4 ,it too thick1 add more milk4 ,boil up and serve4 ,,vegetable ,,marrow ,,soup4 #a medium-sized marrow1 #a onion1 #a_/b oz4 of finely chopped parsley1 #b tablespoonfuls of ,allinson fine wheatmeal1 #a pint of milk1 #a quart of water1 #a_/b oz4 of butter1 pepper and salt to taste4 ,remove the pips from the marrow1 cut it into pieces1 chop up fine the onions1 and cook the vegetables for #bj minutes1 adding the butter1 pepper1 and salt4 ,rub through a sieve1 return the soup to the saucepan1 rub the fine wheatmeal smooth with the milk1 add this to the soup1 allow it to simmer for #e minutes1 and add the parsley before serving4 ,,white ,,soup4 #d oz4 of ground almonds1 #a pint of milk1 #a pint of water1 #a oz4 of vermicelli1 #b blades of mace1 pepper and salt4 ,let the almonds and mace simmer in the water and milk for #a_/b of an hour1 remove the mace1 add pepper and salt to taste1 and the vermicelli4 ,let the soup cook gently until the vermicelli is soft1 and serve4 ,,batters ,these dishes take the place of omelets and frequently of pies1 to both of which they are in many particulars similar4 ,the batter is used to keep the ingredients together1 and adds to their wholesomeness4 ,,batter ,,celery4 #a large head of celery1 #a pint of milk1 #c eggs1 #f oz4 ,allinson fine wheatmeal1 #b oz4 butter1 #a ,english onion1 pepper and salt to taste4 ,prepare the celery1 cut it into small pieces1 chop up the onion pretty fine1 and stew both gently in half the milk and the butter and seasoning4 ,make a batter meanwhile with the rest of the milk1 the eggs and the wheatmeal4 ,when the celery and onion are quite tender mix the batter with them2 grease a pie-dish1 pour the mixture into it1 and bake the savoury for #a-a_/b hours4 ,eat with potatoes and tomato sauce4 ,,batter ,,potato4 #a-a_/b lbs4 of potatoes1 two good-sized ,english onions1 #a pint of milk1 #a_/b lb4 of ,allinson fine wheatmeal1 #c eggs1 #b-a_/b oz4 of butter1 pepper and salt to taste4 ,peel and wash the potatoes1 and slice them #a_/d inch thick1 then dry them on a cloth4 ,chop fine the onions4 ,put the butter into the frying-pan1 and let it get boiling hot1 turn into it the potatoes and onions1 and fry them together1 stirring frequently until the vegetables begin to brown and get soft4 ,make a batter of the milk1 meal1 and eggs1 stir the fried potatoes and onions into it1 and season with pepper and salt4 ,grease a pie-dish1 turn the mixture into it1 and bake the savoury for #a-a_/b hours4 ,serve with vegetables and tomato sauce4 ,this is a very tasty dish4 ,,batter ,,vegetable4 #a_/b lb4 of turnips1 #a_/b lb4 of carrots1 #a_/b lb4 of potatoes1 #a_/b lb4 of shelled green peas 7if in season71 #a_/b lb4 of onions1 #h oz4 of ,allinson fine wheatmeal1 #a pint of milk1 #c eggs1 #b oz4 of butter1 pepper and salt4 ,cut the vegetables into small dice2 fry them in the butter until fairly well cooked4 ,make the batter with the milk1 wheatmeal1 and the eggs well beaten2 add the vegetables and seasoning4 ,bake the mixture in a pie-dish for #a-a_/b hours in a moderate oven4 ,,savouries ,,artichokes ,,aux ,,tomatoes4 #b lbs4 of artichokes1 #a-a_/b lbs4 of tomatoes 7or three parts of a tin of tomatoes71 #a oz4 of ,allinson fine wholemeal1 #a oz4 of butter1 pepper and salt to taste1 #a_/b dozen eschalots4 ,parboil the artichokes1 drain them1 and cut them into slices4 ,make tomato sauce as follows3 ,chop the eschalots up very finely1 slice the tomatoes and stew both in #c_/d pint of water for #bj minutes1 adding seasoning and the butter2 thicken the sauce with the wheatmeal1 rub through a sieve1 pour it over the artichokes and stew both gently until the artichokes are quite tender2 serve with potatoes4 ,,bean ,,pie4 ,this is made from boiled beans1 which are put in a pie-dish1 soaked tapioca1 flavouring herbs1 pepper1 salt1 and butter are added1 a cup of water is poured in to make the gravy1 a crust is put on the top1 and then baked for #a hour or so4 ,this is a tasty dish4 ,cold beans are very nice if warmed in a frying-pan with oil or butter1 and may be eaten with potatoes1 vegetables1 and sauce4 ,mashed beans1 flavoured with pepper1 salt1 and mace1 and put into pots make an excellent substitute for potted meat4 ,,bread ,,and ,,cheese ,,savoury4 #a_/b lb4 of ,allinson wholemeal bread1 #c oz4 of grated cheese1 #a pint of milk1 #c eggs1 pepper and salt to taste1 a little nutmeg1 and some butter4 ,cut the bread into slices and butter them3 arrange in layers in a pie-dish1 spreading some cheese between the layers1 and dusting with pepper1 salt1 and a little nutmeg4 ,finish with a good sprinkling of cheese4 ,whip up the eggs1 mix them with the milk and pour the mixture over the bread and cheese in the pie-dish4 ,pour the custard back into the basin1 and repeat the pouring over the contents of the pie-dish4 ,if this is done #b or #c times the top slices of bread and butter get soaked and then bake better4 ,this should also be done when a bread and butter pudding is made4 ,bake the savoury until brown1 which it will be in about #c_/d of an hour4 ,,butter ,,beans ,,with ,,parsley ,,sauce4 ,pick the beans1 wash them1 and steep them over night in boiling water1 just covering them4 ,allow #b or #c oz4 of beans for each person4 ,in the morning1 let them cook gently in the water they are steeped in with the addition of a little butter1 until quite soft1 which will be in about #b hours4 ,the beans should be cooked in only enough water to keep them from burning1 therefore1 when it boils away1 add only just sufficient for absorption4 ,the sauce is made thus3 #a pint of milk1 #a tablespoonful of ,allinson fine wheatmeal1 a handful of finely chopped parsley1 the juice of #a_/b a lemon1 pepper and salt to taste4 ,boil the milk and thicken it with the flour1 which should first be smoothed with a little cold milk1 then last of all add the lemon juice1 the seasoning1 and the parsley4 ,this dish should be eaten with potatoes and green vegetables4 ,,carrots ,,and ,,rice4 #a breakfastcupful of rice1 #f medium-sized carrots1 #b oz4 of butter1 #a tablespoonful of finely chopped ,parsley1 #a tablespoonful of ,allinson fine wheatmeal1 pepper and salt to taste4 ,boil the rice in #a quart of water until quite tender and dry2 meanwhile slice the carrots and stew them in #a pint of water and #a oz4 of butter until quite tender1 thicken them with the meal1 add seasoning and the parsley4 ,set the rice in the form of a ring on a dish1 pile the carrots in the centre1 sprinkle a few breadcrumbs over the whole1 also the butter cut into little bits1 and bake the dish in a moderate oven for #bj minutes4 ,,cauliflower ,,and ,,potato ,,pie4 #a fair-sized boiled 7cold7 cauliflower1 #a lb4 of cold boiled potatoes1 #a pint of milk1 #c eggs1 #h oz4 of ,allinson fine wheatmeal1 #a-a_/b oz4 of butter1 #d oz4 of grated cheese1 pepper and salt to taste4 ,cut up the cauliflower and potatoes1 sprinkle half the cheese between the vegetables1 make a batter of the milk and eggs and meal1 add seasoning to it1 place the vegetables in a pie-dish1 pour the batter over them1 cut the butter into little bits and put them on the top of the pie1 sprinkle the rest of the cheese over all1 and bake for #a hour4 ,,cauliflower ,,pie4 #a small cauliflower1 #c_/d lb4 of potatoes1 #a_/b lb4 of ,allinson fine wheatmeal1 #c eggs1 #c_/d pint of milk1 #a oz4 of butter1 #a saltspoonful of nutmeg1 pepper and salt4 ,parboil the cauliflower and potatoes1 cut the former into pieces and slice the potatoes2 place both in a pie-dish with the butter and seasoning2 make a batter of the meal1 milk1 and the eggs1 well beaten2 pour it over the vegetables1 mix well1 and bake #a-a_/b hours4 ,,celery ,,la ,,parmesan4 #b heads of celery1 #a pint of milk1 #b oz4 of ,parmesan1 or any other cooking cheese1 #b tablespoonfuls of breadcrumbs1 #a oz4 of butter4 ,cut the celery into pieces #c inches long1 stew it in the milk until tender2 drain the milk and make a sauce of it1 thickening with ,allinson fine wheatmeal1 and adding the cheese and seasoning to taste4 ,put the celery into a pie-dish1 pour the sauce over it1 sprinkle the breadcrumbs over the whole1 place the butter in little pieces on the top1 and bake for #ae minutes in a moderate oven4 ,,celery ,,croquettes4 #a or #b heads of celery1 a teacupful of dried and sifted ,allinson breadcrumbs1 #b eggs1 pepper and salt to taste4 ,well wash the celery1 remove the coarse outer stalks1 and steam the parts used until they are a little tender4 ,then cut them into pieces about #b inches long1 dip them first into the egg whipped up1 then into the breadcrumbs1 and fry them in boiling butter1 vege-butter1 or olive oil until a nice brown2 dust with pepper and salt1 and serve up very hot2 eat with white or tomato sauce4 ,,chestnut ,,pie4 #b lbs4 of chestnuts1 #a head of celery1 #a large ,spanish onion1 #a_/b lb4 of ,allinson fine wheatmeal1 #d oz4 of butter1 pepper and salt4 ,boil the chestnuts until partly tender1 and remove the skins2 cut the celery into pieces1 removing the outer very hard pieces only1 slice the onion and stew until tender in #a pint of water2 mix all the ingredients together1 adding #a oz4 of the butter and seasoning to taste2 make some pastry of the meal1 #c oz4 of butter1 and a little cold water2 turn the vegetables into a pie-dish1 cover the dish with the pastry1 and bake the pie for #a hour2 serve with brown gravy4 ,,colcanon4 #a large cabbage1 #a pint of mashed potatoes1 #b oz4 of grated cheese1 #b eggs1 #a oz4 of butter1 #a_/b saltspoonful of nutmeg1 pepper and salt to taste4 ,boil the cabbage in #a pint of water until quite tender1 drain the water off to keep for stock1 chop the cabbage up fine2 mix it with the mashed potatoes1 the butter and seasoning and the grated cheese2 beat up the eggs1 and mix these well with the rest2 press the mixture into a greased mould1 heat all well through in the oven or in a steamer1 turn out and serve with a white sauce4 ,this can be made from cold potatoes and cold cabbage4 ,,corn ,,pudding4 #a tin of sweet corn1 #a pint of milk1 #d eggs1 #a oz4 of butter1 #h oz4 of ,allinson fine wheatmeal1 #a_/b saltspoonful of nutmeg1 pepper and salt to taste4 ,make a batter of the meal1 eggs and milk1 add the other ingredients1 pour the mixture into a pie-dish1 and let it bake #a hour4 ,,curry ,,balls4 #h oz4 of rice1 #a_/b oz4 of butter1 #a good teaspoonful of curry1 #b eggs1 pepper and salt to taste1 some oil or butter for frying1 and #a teacupful of raspings4 ,boil the rice in #a pint of water1 adding the butter and seasoning4 ,when the rice is dry and tender mix in the curry1 beat up #a egg1 and bind the rice with that4 ,form into balls1 dip them in the other egg1 well beaten1 then into the raspings and fry them a nice brown in oil or vege-butter4 ,,curry ,,savoury4 #a breakfastcupful of rice1 #a ditto of ,egyptian lentils1 #a lb4 of tomatoes1 #a dessertspoonful of curry1 #b eggs well beaten1 #a oz4 of butter1 salt to taste4 ,boil the rice and lentils together until quite tender1 and let them cool a little4 ,slice the tomatoes into a pie-dish1 mix the curry1 eggs1 and salt with the rice and lentils1 add a little milk if necessary2 spread the mixture over the tomatoes1 with the butter in bits over the top1 and bake the savoury from #a_/b to #a hour4 ,,favourite ,,pie4 #c oz4 of macaroni1 #b breakfastcupfuls of ,allinson breadcrumbs1 #b onions1 chopped very fine1 #b breakfastcupfuls of tinned tomatoes1 #c eggs1 well beaten1 #c oz4 of butter1 #a dessertspoonful of curry1 salt to taste4 ,boil the macaroni until tender1 and cut it up into pieces #a inch long2 fry the onion brown in the butter1 mix the breadcrumbs with the tomatoes1 add the eggs1 curry1 onion and salt1 and mix all this with the macaroni2 turn the mixture into a pie-dish1 and bake the pie for #a hour4 ,,forcemeat ,,balls4 #b oz4 of breadcrumbs1 #f oz4 of boiled and grated potatoes1 #a gill of milk1 #b eggs1 some ,allinson fine wheatmeal #a_/d teaspoonful of nutmeg1 #c finely chopped onions1 #b handfuls of spinach1 #a handful of parsley1 #a ditto of lettuce1 all chopped fine4 ,soak the breadcrumbs in the milk1 add the potatoes1 eggs well beaten1 all the vegetables and seasoning2 mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste1 form this into balls1 drop these in boiling clear soup or water 7according to requirements71 and boil them for #e to #aj minutes4 ,,haggis4 #b oz4 of wheatmeal1 #a oz4 of rolled oatmeal1 #a egg1 #a_/b oz4 of oiled butter1 #a_/b lb4 small sago1 #c eggs1 #a large ,spanish onion1 #a dessertspoonful of mixed powdered herbs1 #a oz4 of butter1 pepper and salt to taste1 and a little milk if needed4 ,swell the sago over the fire with as much water as it will absorb2 when quite soft put into it the butter to melt1 and1 when melted1 mix in the oatmeal and wheatmeal4 ,grate the onion1 and whip up the eggs2 mix all the ingredients together1 not forgetting the herbs and seasoning4 ,the whole should be a thick porridgy mass2 if too dry add a little milk4 ,butter a pudding basin1 pour into it the mixture1 place a piece of buttered paper over it1 tie a pudding cloth over the basin1 and steam the haggis for #c hours4 ,,herb ,,pie4 #a handful of parsley1 #a handful of spinach1 and #a of mustard and cress1 #b lettuce hearts sliced fine1 #b small onions1 and a little butter1 #c eggs1 #a pint of milk1 and #a_/b lb4 of ,allinson fine wheatmeal4 ,chop all the vegetables up finely1 and mix them with a batter made of the milk1 meal1 and eggs2 season it with pepper and salt2 mix well2 pour the mixture into a buttered pie-dish1 place bits of butter over the top1 and bake it for #a-a_/b hours4 ,,hot-,,pot4 #b lbs4 of potatoes1 #c_/d lb4 of onions1 #a breakfastcupful of tinned tomatoes1 or #a_/b lb4 of sliced fresh ones1 #a teaspoonful of thyme1 #a-a_/b oz4 butter1 pepper and salt to taste4 ,those who do not like tomatoes can leave them out1 and the dish will still be very savoury4 ,the potatoes should be peeled1 washed1 and cut into thin slices1 and the onions peeled and cut into thin slices4 ,arrange the vegetables and tomatoes in layers2 dust a little pepper and salt between the layers1 and finish with a layer of potatoes4 ,cut the butter into little bits1 place them on the top of the potatoes1 fill the dish with hot water1 and bake the hot-pot for #b hours or more in a hot oven4 ,add a little more hot water if necessary while baking to make up for what is lost in the cooking4 ,,leek ,,pie4 #a bunch of leeks1 #a lb4 of potatoes1 #a_/b teaspoonful of herbs1 a little nutmeg1 #a pint of milk1 pepper and salt to taste1 #h oz4 of ,allinson fine wheatmeal1 #c eggs1 #a oz4 of butter4 ,cut up into dice the potatoes and leeks1 parboil them in #a pint of water1 adding the herbs1 butter1 and seasoning2 place the vegetables in a pie-dish1 make a batter with the milk1 eggs1 and meal1 pour it over the vegetables1 mix all well1 and bake the pie #a-a_/b to #b hours in a moderate oven4 ,,lentil ,,pie4 #a_/b lb4 of lentils1 #a lb4 of potatoes1 #a lb4 of tomatoes1 #a ,spanish onion1 #a heaped-up teaspoonful of herbs1 #c hard-boiled eggs1 #a-a_/b oz4 of butter1 pepper and salt to taste4 ,have the lentils cooked beforehand4 ,peel1 wash1 and cut into dice the potatoes and onion1 and fry them in the butter until nearly soft4 ,scald and slice the tomatoes1 and mix the fried vegetables1 lentils1 tomatoes1 herbs1 and seasoning well together4 ,turn the mixture into a pie-dish1 and pour over as much water or vegetable stock as may be required for gravy4 ,quarter the eggs and place them on the top4 ,cover with a short crust1 and bake the pie for #a to #a-a_/b hours4 ,,lentil ,,rissoles4 #a_/b lb4 of lentils1 #a finely chopped onion1 #a breakfastcupful of breadcrumbs1 #a breakfastcupful of tinned tomatoes1 #a-a_/b oz4 of butter1 #b eggs1 pepper and salt to taste1 some raspings1 butter1 vege-butter or oil for frying4 ,pick and wash the lentils1 and boil them in enough water to cover them2 when this is absorbed add the tomatoes1 and if necessary gradually a little more water to prevent the lentils from burning4 ,fry the onion in #a-a_/b oz4 of butter1 mix it with the lentils as they are stewing1 and add pepper and salt to taste4 ,when the lentils are quite soft1 and like a pure 7which will take from #a to #a-a_/b hours71 set them aside to cool4 ,mix the lentils and the breadcrumbs1 beat up one of the eggs and add it to the mixture1 beating all well together4 ,if it is too dry1 add a very little milk1 but only just enough to make the mixture keep together4 ,form into rissoles1 beat up the second egg1 roll them into the egg and raspings1 and fry the rissoles a nice brown in boiling butter or oil4 ,drain and serve4 ,,lentil ,,turnovers4 #f oz4 of lentils1 #f oz4 of mushrooms1 #a ,english onion chopped very fine1 #a ounce of butter1 #a dessertspoonful of lemon juice1 pepper and salt to taste4 ,pick and wash the lentils1 and cook them in only as much water as they will absorb4 ,peel1 wash1 and cut up the mushrooms1 chop fine the onion1 and fry both in the butter4 ,add them to the lentils now cooking2 also the lemon juice and seasoning4 ,when the lentils are quite soft1 the whole should be a fairly firm pure4 ,let it cool1 and meanwhile make a paste of #f oz4 of ,allinson fine wheatmeal and #b oz4 of butter or vege-butter and a little water4 ,roll the paste out thin1 cut into squares of about #d inches4 ,place some of the lentil mixture in each1 moisten the edges1 turn half over1 and press the edges together4 ,bake for #ae minutes in a floured tin1 and serve with brown sauce1 vegetables1 and potatoes4 ,,lentils 7,,curried71 ,,and ,,rice4 #a breakfastcupful each of lentils and rice1 #a lb4 of fresh tomatoes or #a_/b a tinful of tinned ones1 #a dessertspoonful of curry1 #c eggs1 well beaten1 #b oz4 of butter1 some breadcrumbs1 and salt to taste4 ,roast the rice in a frying-pan in half of the butter until browned2 then set it over the fire with #a-a_/b pints of water and the lentils1 picked and washed4 ,when tender set them aside to cool a little4 ,scald and skin the tomatoes1 cut them into slices and place them in a buttered pie-dish4 ,smooth the curry with #a spoonful of water2 add the curry1 the eggs1 and salt to the cooked rice and lentils1 and mix all well4 ,spread all over the tomatoes1 scatter breadcrumbs over the top1 cut up the rest of the butter in pieces and place them here and there over the breadcrumbs4 ,bake the savoury for #c_/d of an hour to #a hour4 ,,lentils 7,,potted71 ,,for ,,sandwiches4 #a_/b lb4 of lentils1 #a ,english onion1 #a_/b a cupful of tinned tomatoes1 #a blade of mace1 #a oz4 of butter1 pepper and salt to taste4 ,pick and wash the lentils1 and set them over the fire to cook1 only just covered with water1 adding the mace1 pepper1 and salt4 ,chop fine the onion and fry it a nice brown in the butter2 add the fried onions and tomatoes to the lentils1 stir them sometimes to prevent burning1 and let the lentils cook gently until they have become soft and make a fairly firm pure4 ,if too dry1 add a little more water as may be required4 ,when they are done remove the mace and turn the lentils out to get cold4 ,then use for making sandwiches with very thin bread and butter4 ,,minestra4 #a breakfastcupful of potatoes cut into small dice1 #b breakfastcupfuls of flagolet beans1 onions1 carrots1 and celery mixed 7the latter cut up small71 #a_/d lb4 of rice1 #b oz4 of butter1 #b oz4 of grated ,parmesan cheese1 pepper and salt to taste4 ,boil the vegetables in #a quart of water until quite tender1 add the rice1 also pepper and salt1 and cook all together gently until the rice is soft1 adding more water if necessary4 ,before serving add the butter and cheese1 stir a few minutes1 and serve4 ,,mushroom ,,cutlets4 #a_/d lb4 of mushrooms1 #a_/b teacupful of mashed potatoes1 #a teacupful of breadcrumbs1 #a small onion1 #b eggs1 #b oz4 of butter1 a little milk1 #a teaspoonful of finely chopped parsley1 #a_/b teaspoonful of herbs4 ,peel and cut up the mushrooms1 chop up the onion1 and fry them in #a oz4 of butter4 ,mix the mushrooms and onion with the breadcrumbs1 #a egg well beaten1 add also pepper and salt to taste2 if necessary add a little milk to make it into a paste2 shape the mixture into cutlets1 dip them in the other egg well beaten1 and fry them in the rest of the butter4 ,serve with tomato sauce4 ,,mushroom ,,pie4 #a-a_/b lbs4 of mushrooms1 #a-a_/b lbs4 of potatoes1 #a ,spanish onion1 #a oz4 of butter1 pepper and salt to taste1 #a teaspoonful of mixed herbs1 and #c hard-boiled eggs4 ,peel and wash the mushrooms1 and cut them into #b or #d pieces1 according to their size4 ,peel and wash the potatoes1 and cut them into pieces the size of walnuts2 parboil them with #a pint of water1 and turn them into a pie-dish with the water4 ,chop up the onion1 and cook the mushrooms and onion for #aj minutes with the butter in #a_/b pint of water1 adding the herbs and seasoning4 ,mix all well in the pie-dish1 quarter the eggs1 and place them on the top1 cover with a short crust1 and bake the pie for #c_/d of an hour to #a hour4 ,,mushroom ,,savoury4 #d ounces of ,allinson plain rusks #c eggs1 #a pint of milk1 #b oz4 of butter1 #a lb4 of mushrooms1 #a small onion chopped fine1 and pepper and salt to taste4 ,crush the rusks and soak in the milk2 add the eggs well whipped4 ,peel1 wash1 and cut up the mushrooms1 and fry them and the onion in the butter4 ,when they have cooked in the butter for #aj minutes add them to the other ingredients1 and season with pepper and salt4 ,pour the mixture into a greased pie-dish1 and bake the savoury for #a hour4 ,serve with green vegetables1 potatoes1 and tomato sauce4 ,,mushroom ,,tartlets4 #a_/b lb4 of mushrooms1 #a oz4 of butter1 #a small ,english onion1 #a tablespoonful of vermicelli broken up small1 pepper and salt to taste4 ,peel and wash the mushrooms and cut them up2 chop up the onions very fine1 melt the butter in the frying-pan and fry the mushrooms and onion in it1 adding pepper and salt to taste2 a good deal of liquid will run from the mushrooms1 stir into it the vermicelli1 which let cook in the juice until tender2 let the mixture cool1 line some tartlet tins with ,allinson wholemeal crust1 fill with the mixture1 cover with crust1 and press the edges well together2 bake in a moderate oven4 ,,mushroom ,,tart ,,and ,,gravy4 #a lb4 of mushrooms1 #a_/b lb4 of ,allinson fine wheatmeal1 #d oz4 of butter or ,allinson frying oil1 pepper and salt to taste4 ,pick and wash the mushrooms1 remove the stalks1 dry them and cut them into pieces2 make pastry with the meal1 #c oz4 of the butter1 and a little cold water2 roll it out1 line a large plate and heap the mushrooms upon it1 dredge well with pepper and salt1 and cut the rest of the butter into bits to be scattered over the mushrooms2 when you line the plate1 keep a little of the paste1 cut this into thin strips and lay them in diamond shape across the pie2 bake the pie #c_/d hour in a moderate oven4 ,the ,gravy4--,the stalks of the mushrooms1 #d eschalots chopped very fine1 #a teaspoonful of ,allinson cornflour1 #c bay leaves1 #a_/b oz4 of butter1 pepper and salt to taste4 ,fry the stalks and eschalots in the butter1 then gently cook them in #c_/d pint of water for #a_/b hour1 adding seasoning and the bay leaves2 strain1 return the sauce to the saucepan1 and thicken it with the cornflour4 ,,mushroom ,,turnovers4 #a_/b lb4 of medium-sized mushrooms1 #a oz4 of butter1 pepper and salt to taste4 ,for the pastry1 #a_/b lb4 of ,allinson fine wheatmeal1 #c oz4 of butter 7or #c tablespoonfuls of ,allinson frying oil74 ,make the pastry of the meal1 butter1 and a little water2 pick and wash the mushrooms1 cut them up in small pieces dredge them with pepper and salt1 and fry them in the butter for #e to #aj minutes4 ,roll the paste out1 cut it in squares of about #d inches1 and place as much mushroom on each as it will conveniently hold4 ,press the edges of each square together1 folding them in triangular shape1 and bake them in a moderate oven for an hour4 ,serve with brown gravy4 ,,oatmeal ,,pie-,,crust4 #d oz4 each of medium oatmeal and ,allinson fine wheatmeal1 and #b-a_/b oz4 of vege-butter or butter4 ,make the crust in the usual way with cold water4 ,it will be found beautifully short1 very tasty1 and more digestible than white flour pastry4 ,,onion ,,tart4 #a lb4 of ,spanish onions1 #a lb4 of ,english onions1 #d oz4 of butter1 #c eggs1 #a_/b pint of cream1 pepper and salt to taste1 #a_/b lb4 of ,allinson fine wheatmeal4 ,slice the onions1 and stew them with #a-a_/b oz4 of butter without browning them4 ,when tender let the onions cool1 mix with them the eggs1 well beaten1 and the cream1 also the seasoning4 ,make a paste with the meal and the rest of the butter1 line with it a baking-tin1 keeping back a small quantity of the paste2 pour the mixture of onions1 eggs1 and cream into the paste-lined tin1 cut the rest of the paste into thin strips1 and lay these crossways over the tart1 forming diamond-shaped squares2 bake the tart in a moderate oven until golden brown4 ,,onion ,,turnover4 #b medium-sized ,spanish onions1 #a oz4 of butter 7or ,allinson frying oil71 #c eggs1 pepper and salt4 ,for the pastry1 #f oz4 of ,allinson fine wheatmeal1 #b-a_/b oz4 of butter or oil4 ,chop the onions fine1 boil them a few minutes in a little water1 and drain them2 stew them in the butter for #aj minutes1 adding the seasoning beat up the eggs and mix them well with the onions over the fire1 remove the mixture as it begins to set4 ,have ready the pastry made with the meal1 butter1 and a little cold water1 roll it out1 place the onions and eggs on it1 fold the pastry over1 pinching the edges over1 and bake the turnover brown4 ,serve with gravy4 ,this is a ,turkish dish4 ,,potato ,,pie4 ,slice potatoes and onions1 stew with a little water until nearly done1 put into a pie-dish1 flavour with herbs1 pepper1 and salt1 add a little soaked tapioca and very little butter1 cover with short wheatmeal crust1 and bake #a hour4 ,to make a very plain pie-crust use about #b oz4 of butter or a proportionate quantity of ,allinson frying oil to #a lb4 of wheatmeal4 ,roll or touch with the fingers as little as possible1 and mix with milk instead of water4 ,eat this pie with green vegetables4 ,,potato ,,and ,,tomato ,,pie4 #b lbs4 of potatoes1 #b lbs4 of tomatoes1 #c hard-boiled eggs1 #a oz4 of vermicelli or sago1 #a ,spanish onion1 #a dessertspoonful of thyme1 #a oz4 of butter1 pepper and salt to taste4 ,for the crust1 #a_/b lb4 of ,allinson fine wheatmeal1 #c oz4 of butter1 and as much cold water as needed4 ,boil the potatoes in their skins1 and when nearly soft drain1 peel1 and cut them into pieces1 scald and skin the tomatoes and cut them into pieces also4 ,mix them with the potatoes in a pie-dish4 ,chop up roughly the onion1 and boil in about #a pint of water1 adding the butter and the vermicelli or sago4 ,cook until soft4 ,add pepper and salt1 and mix all with the potatoes and tomatoes4 ,sprinkle in the thyme1 and mix all the ingredients well4 ,quarter the eggs and place the pieces on the top of the vegetables4 ,make the crust1 cover the dish with it1 and bake the pie from #c_/d of an hour to #a hour4 ,the crust looks better if brushed over with white of egg before baking4 ,,potatoes ,,and ,,mushroom ,,stew4 #a-a_/b lbs4 of potatoes1 #a ,spanish onion1 #a_/b lb4 of mushrooms1 #a oz4 of butter1 pepper and salt1 and #a teaspoonful of ,allinson cornflour for thickening4 ,peel1 wash1 and cut into pieces the potatoes2 chop up the onion1 and set both over the fire with #a pint of water1 the butter and seasoning2 let cook until the potatoes are about half done4 ,meanwhile skin1 wash1 and cut into pieces the mushrooms1 add them to the other ingredients1 and let all stew together until tender4 ,thicken the liquid with the cornflour1 boil up1 and serve4 ,,queen',s ,,apple ,,and ,,onion ,,pie4 #c breakfastcupfuls of ,allinson breadcrumbs1 #c eggs1 #a-a_/b lbs4 of apples1 #b lbs4 of ,spanish onions1 #b oz4 of butter1 #a_/b teaspoonful of spice1 pepper and salt to taste1 and a little hot milk2 cut into slices the onions and apples1 stew them gently 7without adding-water7 with #a oz4 of the butter1 the spice and seasoning until quite tender4 ,mix the breadcrumbs with the eggs1 well beaten1 and enough hot milk to smooth the breadcrumbs2 butter a pie-dish with #a_/b oz4 of butter1 place a layer of breadcrumbs in your dish1 a layer of apple and onion1 repeat this until your dish is full1 finishing with breadcrumbs4 ,place the rest of the butter on the top in little bits1 and bake the pie for #a hour4 ,serve with brown gravy4 ,,queen',s ,,onion ,,pie4 #c lbs of ,spanish onions1 #c breakfastcupfuls of ,allinson breadcrumbs1 #c eggs1 #c oz4 of butter1 #a teaspoonful of mixed herbs1 #a tablespoonful of finely chopped parsley1 pepper and salt to taste1 and a little hot milk4 ,stew the onions in #b oz4 of butter1 adding the herbs and seasoning4 ,prepare the breadcrumbs in the same way as for ,queen's ,onion and ,apple ,pie1 place the onions and breadcrumbs in layers as in the previous recipe1 and bake #a hour4 ,,queen',s ,,tomato ,,pie4 #h breakfastcupfuls of ,allinson breadcrumbs1 #c eggs1 #b lbs4 of tomatoes1 #b finely chopped onions1 #a_/b oz4 of butter1 pepper and salt to taste1 a little boiling milk2 #a dessertspoonful of finely chopped parsley4 ,cut the tomatoes into slices1 and stew them gently with #a oz4 of the butter1 the onions and seasoning for #aj minutes1 then add the parsley4 ,soak the breadcrumbs with enough hot milk to just moisten them through1 add the eggs beaten up4 ,grease a pie-dish1 place in it first a layer of breadcrumbs1 then one of tomatoes and so on until full1 finishing with breadcrumbs4 ,put the rest of the butter in little bits on the top of the pie1 and bake it until lightly brown4 ,,savoury ,,custard4 #a quart of milk2 #f eggs1 #f oz4 of grated cheese1 ,parmesan is the best1 but any kind of cooking cheese can be used2 #a_/b a saltspoonful of nutmeg1 pepper and salt to taste4 ,heat the milk2 meanwhile whip the eggs well1 and mix the cheese and seasoning with them4 ,mix well with the hot milk1 pour the mixture into a buttered pie-dish1 and bake in a moderately hot oven until set4 ,serve with green vegetables and potatoes4 ,,savoury ,,custard 7,another way74 #a quart of milk1 #f eggs1 pepper and salt to taste1 #a tablespoonful each of finely chopped parsley and spring onion4 ,proceed as above2 mix the herbs and onion with the custard1 and bake until set4 ,,savoury ,,fritters 7#a74 #a teacupful of mashed potatoes1 #a_/b lb4 of breadcrumbs1 #a large ,english onion1 #b eggs1 #a oz4 of butter1 #a teaspoonful of powdered sage1 #a_/b saltspoonful of nutmeg1 pepper and salt to taste4 ,chop the onion up fine and fry it brown in the butter4 ,whip up the eggs and mix both ingredients with the breadcrumbs2 add the mashed potatoes1 herbs1 and seasoning1 and mix all well together4 ,form into fritters1 dredge with flour1 and fry them a nice brown4 ,serve with vegetables1 potatoes1 and sauce4 ,,savoury ,,fritters 7#b74 #ab oz4 of onions1 #f oz4 of breadcrumbs1 #a teaspoonful of dried sage1 #b eggs1 #a-a_/b oz4 of butter1 pepper and salt to taste4 ,chop the onions up small and fry them in the butter1 or oil a nice brown1 then add the sage to them4 ,mix a third of the onions with the breadcrumbs1 add the eggs well beaten1 pepper and salt2 mix all well1 form into fritters1 and fry in butter or oil4 ,the remainder of the onions place round the fritters on the dish4 ,serve with apple sauce4 ,,savoury ,,pickled ,,walnut4 #a_/b lb4 of ,allinson bread1 #a pint of milk1 #c eggs1 #d pickled walnuts and the vinegar to taste1 #a tablespoonful of finely chopped parsley1 #a teaspoonful of powdered mixed herbs1 #a grated ,english onion1 #b oz4 of butter1 pepper and salt to taste4 ,soak the bread in the milk1 add the parsley1 herbs1 onion1 eggs and seasoning4 ,mash up the pickled walnuts1 dissolve part of the butter on the stove and add both to the other ingredients2 mix all well4 ,butter a pie-dish with the rest of the butter1 pour in the mixture1 and bake4 ,,savoury ,,pie4 #f oz4 of haricot beans1 #a_/b lb4 of onions1 #a lb4 of tomatoes1 #a_/b lb4 of parboiled potatoes1 #b hard-boiled eggs1 #a teaspoonful of herbs1 #d oz4 of butter1 #a_/b lb4 of fine wheatmeal1 pepper and salt to taste4 ,have the beans boiled the previous day1 place them in a pie-dish1 chop up the onions and boil them in a little water until soft1 cut the potatoes in small dice1 slice the tomatoes1 cut up the eggs1 and mix all the ingredients thoroughly in the pie dish1 adding the herbs1 #a oz4 of butter1 and seasoning4 ,pour over the mixture #a pint of water1 and let it cook for #a hour in the oven4 ,make a paste of the wheatmeal1 the rest of the butter and a little cold water1 cover the vegetables with it1 and bake the pie #a hour in a moderate oven4 ,,savoury ,,tartlets4 #d eggs1 #d oz4 grated cheese1 #a oz4 of butter1 #a teaspoonful of mustard1 #a gill of cream1 pepper and salt to taste4 ,for the crust #f oz4 of ,allinson fine wheatmeal1 and #b oz4 of butter4 ,whip up the eggs and add to each egg #a dessertspoonful of water4 ,dissolve the mustard in a little water2 mix this1 the cheese and seasoning with the eggs4 ,heat the butter in a frying-pan1 and when boiling stir in the eggs and cheese mixture1 stirring it with a knife over the fire until set4 ,turn the mixture into a bowl to cool4 ,meanwhile have ready the paste for the pastry4 ,rub the butter into the flour1 add enough water to make it hold together1 mixing the paste with a knife4 ,roll it out thin1 line small patty pans1 fill with the egg and cheese mixture4 ,moisten the edges of the paste in the patty pans1 cover with paste1 and press the edges together4 ,bake the little tartlets in a moderately hot oven until done2 they will take from #ae to #bj minutes4 ,,spaghetti ,,aux ,,tomatoes4 #a lb4 of spaghetti1 the strained juice of one tin of tomatoes1 #a oz4 of butter1 pepper and salt4 ,mix the tomato juice with #a pint of water and let the liquid come to the boil1 throw in the spaghetti1 taking care to keep the contents of the saucepan boiling fast2 add the butter and seasoning1 and cook until tender2 time from #ae to #bj minutes4 ,serve very hot with grated cheese4 ,,spanish ,,onions 7,stewed74 ,cut up lengthways as many onions as may be required1 according to number in family4 ,set them over a fire in a saucepan with a piece of butter the size of a walnut1 and #a teacupful of water2 let them stew gently for #a-a_/b hours1 when there will be a lot of juice boiled out of the onions4 ,chop fine a handful of parsley1 thicken the liquid on the onions with some ,allinson fine wheatmeal1 add pepper and salt2 let the onions simmer a few minutes longer1 then mix the parsley with them1 and serve at once with squares of toast4 ,this is a very nice dish for the evening meal4 ,,spanish ,,onions ,,and ,,cheese4 ,this is a very savoury dish and suitable for an evening meal4 #a lb4 of ,spanish onions1 #d oz4 of cheese1 a few breadcrumbs1 pepper and salt to taste1 and #a oz4 of butter4 ,peel and slice the onions thinly and grate the cheese4 ,arrange the onions in a pie-dish in layers1 sprinkling cheese and a little pepper and salt between each layer4 ,finish with the cheese1 scatter breadcrumbs on the top1 cut up the butter into bits and scatter it over the breadcrumbs4 ,pour a small teacupful of water into the pie-dish1 and bake about #b hours4 ,this is nice eaten cold as well as hot4 ,,spanish ,,onions ,,and ,,white ,,sauce4 ,choose as many onions of equal size as are required and boil them whole in plenty of water until tender2 the time necessary being about #b to #b-a_/b hours4 ,then drain them1 keeping the water they were boiled in as stock for soup or stew4 ,make the sauce as follows3 #a_/b pint of milk1 #a oz4 of butter1 #a heaped teaspoonful of cornflour1 pepper and salt to taste4 ,boil the milk with the butter and seasoning1 and thicken it with the cornflour4 ,boil the sauce up again and pour it over the onions1 which should be ready on a hot dish on slices of toast4 ,,spanish ,,stew4 #b lbs4 of potatoes1 #a lb4 of ,spanish onions1 #a lb4 of tomatoes1 #b oz4 of vermicelli1 #a_/b pint of milk1 #a oz4 of butter1 pepper and salt4 ,cut up into dice the potatoes and onions1 and stew them with the butter and very little water2 when they are tender1 add the tomatoes cut in slices1 and cook the vegetables #aj minutes longer4 ,add seasoning1 the milk and vermicelli1 and a little more water if necessary2 let the whole simmer for another #aj minutes1 and serve4 ,,spinach ,,dumplings4 #b lbs4 of spinach1 #c eggs1 #a oz4 of butter1 #b finely chopped onions1 juice of #a_/b a lemon1 pepper and salt1 and some ,allinson fine wheatmeal4 ,pick and wash the spinach1 boil it with the onions without water until quite tender2 drain it dry1 chop the spinach fine1 and mix it with the eggs well beaten1 the lemon juice1 butter1 and seasoning4 ,add as much of the meal as necessary to make the mixture into a soft paste4 ,form into balls1 flour them1 drop them into boiling water1 and boil them #e to #aj minutes2 serve with potatoes and gravy4 ,,stewed ,,mushrooms4 #a lb4 of mushrooms1 #a small ,english onion1 #a oz4 of butter1 #a dessertspoonful of ,allinson cornflour1 #a_/b pint of milk1 #a_/b pint of water1 pepper and salt to taste4 ,peel1 wash1 and dry the mushrooms--if big1 quarter them--chop fine the onion1 and fry both in the butter for #aj minutes4 ,add the water1 milk1 and seasoning1 and let it all simmer for #bj minutes2 thicken with the cornflour1 boil up and serve with curried or plain boiled rice4 ,,stuffed ,,spanish ,,onions ,,with ,,brown ,,sauce4 #d good-sized ,spanish onions1 #a breakfastcupful of ,allinson breadcrumbs1 an egg1 #a teaspoonful of powdered dry sage1 or a dessertspoonful of minced fresh sage1 pepper and salt to taste1 and #b oz4 of butter4 ,boil the onions for #bj minutes and drain them4 ,cut a piece off the top of each onion and scoop out enough inside to leave at least #a inch thick of the outer part4 ,chop up finely the part removed1 mix it with the breadcrumbs1 the sage1 pepper1 and salt4 ,beat up the egg1 melt #a oz4 of the butter1 and mix with the breadcrumbs1 and stuff the onions with the mixture4 ,replace the slices cut off the tops of the onions1 and tie them on with white cotton4 ,place the onions in a pie-dish or deep tin1 put the rest of the butter on the top of the onions1 cover them up1 and bake them until quite tender4 ,have ready the brown sauce1 remove the threads of cotton1 and pour the sauce over the cooked onions4 ,,sweet ,,corn ,,fritters4 #a_/b tin of sweet corn1 #b eggs1 #a_/b pint of milk1 #a_/b oz4 of ,allinson fine wheatmeal1 pepper1 and salt1 #a_/b saltspoonful of nutmeg1 and some oil or butter4 ,make a batter of the meal1 milk1 and the eggs well beaten1 adding the seasoning and the sweet corn4 ,have some oil 7vege-butter7 boiling in the frying-pan1 drop spoonfuls of the batter into the boiling fat1 and fry the fritters a golden brown4 ,serve with slices of lemon or tomato sauce4 ,,tomato ,,pie4 #a-a_/b lbs4 of tomatoes1 #a_/b lb4 of onions1 #a oz4 of butter1 #b oz4 of vermicelli1 #b hard-boiled eggs4 ,for the crust1 #h oz4 of ,allinson fine wheatmeal1 #c oz4 of butter4 ,cut up the potatoes and onions into dice1 and parboil them in #a pint of water1 adding the butter and seasoning4 ,turn them into a pie-dish1 add the tomatoes and eggs cut in slices1 mix all the ingredients1 and add the vermicelli broken up small4 ,make a paste with the meal1 butter1 and a little cold water1 cover the pie with the crust1 and bake for #a hour4 ,,tomato ,,tortilla4 #a lb4 of tomatoes1 #a oz4 of butter1 #d eggs1 pepper and salt to taste4 ,scald1 skin1 and slice the tomatoes4 ,melt the butter in a frying-pan4 ,add it to the tomatoes with seasoning1 and stew in the butter until quite tender and until a good deal of the liquid has steamed away4 ,whip the eggs and stir them into the cooked tomatoes2 keep stirring until the mixture has thickened4 ,serve on hot buttered toast4 ,this mixture can also be used cold for sandwiches4 ,,tomatoes ,,la ,,parmesan4 #d large tomatoes1 #a oz4 of butter1 #c oz4 of ,parmesan cheese1 #c_/d pint of milk1 #a dessertspoonful of ,allinson fine wheatmeal1 pepper and salt to taste4 ,bake the tomatoes in a tin with the butter and a dredging of pepper and salt4 ,make a sauce with the milk1 meal1 and cheese1 seasoning it with a little cayenne pepper if handy4 ,when the tomatoes are baked1 place them on hot buttered toast1 pour the sauce over1 and serve hot4 ,,tomatoes ,,and ,,onion ,,pie4 ,cut tomatoes and ,spanish onions in slices1 put into a pie-dish in alternate layers1 add a little soaked tapioca1 pepper and salt1 and a little butter to taste4 ,put in sufficient water to make gravy1 cover with wholemeal crust1 bake #a-a_/b hours2 eat with baked potatoes and bread4 ,,tomatoes ,,au ,,gratin4 #h medium-sized tomatoes1 #a breakfastcupful of breadcrumbs1 #a teaspoonful each of finely chopped parsley1 mint1 and eschalot1 #a egg1 pepper and salt1 #a oz4 of butter4 ,make a stuffing of the breadcrumbs1 parsley1 mint1 and eschalots1 adding the egg well beaten1 and seasoning4 ,make a small opening in the tomato and take out the seeds with a teaspoon2 fill the tomatoes with the stuffing1 put them into a tin1 place a bit of butter on each1 pour #a_/b a teacupful of water in the tin1 and bake the tomatoes #ae minutes4 ,,vegetable ,,balls4 ,these are an excellent addition to stews4 ,boil till soft1 and mash up together equal quantities of potatoes1 turnips1 carrots1 lentils1 vegetable marrow1 and haricot beans1 and season nicely with pepper1 salt1 nutmeg1 and mixed herbs4 ,bind with beaten eggs1 dip in frying batter1 and fry the balls in vege-butter or oil till golden brown4 ,,vegetable ,,mould4 #b breakfastcupfuls of mashed potatoes1 #b ditto of parboiled finely cut turnips1 carrots1 celery1 onion1 and green peas all mixed1 #b eggs1 #a teaspoonful of mixed herbs1 pepper and salt to taste4 ,beat the eggs up and mix all the ingredients well together2 butter a mould4 ,fill in the mixture1 cover with the lid or tie a cloth over it1 and steam for #b hours4 ,turn out1 and serve with brown sauce4 ,,vegetable ,,pie 7#a74 #a_/b lb4 each of tomatoes1 turnips1 carrots1 potatoes1 #a tablespoonful of sago1 #a teaspoonful of mixed herbs1 #c hard-boiled eggs1 #b oz4 of butter1 and pepper and salt to taste4 ,prepare the vegetables1 scald and skin the tomatoes1 cut them in pieces not bigger than a walnut1 stew them in the butter and #a pint of water until nearly tender1 add the pepper and salt and the mixed herbs4 ,when cooked1 pour the vegetables into a pie-dish1 sprinkle in the sago1 add water to make gravy if necessary4 ,cut the hard-boiled eggs in quarters and place them on the top of the vegetables1 cover with a crust1 and bake until it is brown4 ,,vegetable ,,pie 7#b74 #a_/b lb4 each of carrots1 turnips1 onions1 potatoes1 #a small cauliflower1 #b good sized tomatoes or a cupful of tinned ones1 #b hard-boiled eggs1 #a teaspoonful of mixed herbs1 #a oz4 of butter1 #a dessertspoonful of sago1 pepper and salt to taste4 ,wash and prepare the vegetables1 cut them into pieces the size of nuts2 if fresh tomatoes are used1 scald and skin them4 ,let all the vegetables stew gently with the butter and #a pint of water until they are nearly tender2 add the herbs1 and seasoning2 pour the whole into a pie-dish1 sprinkling the sago between the vegetables2 add water if more is required for the pie to have sufficient gravy2 cut up the eggs in quarters1 place the pieces on the top of the vegetables1 and cover all with a crust4 ,these vegetable pies can be varied according to the vegetables in season2 cooked haricot or kidney beans1 lentils1 green peas1 ,french beans may be used1 and vermicelli or tapioca substituted for the sago4 ,,vegetable ,,stew4 ,fry #b ,spanish onions in #b oz4 of butter1 then add #c turnips1 #b carrots1 a little white celery1 and #a pint of water4 ,allow all to stew for #b hours1 then mix a tablespoonful of ,allinson fine wheatmeal with #a_/b pint of milk4 ,add to the stew1 and serve4 ,,yorkshire ,,pudding4 #d eggs1 #a_/b lb4 of ,allinson fine wheatmeal1 #a pint of milk1 pepper and salt to taste1 #a oz4 of butter4 ,thoroughly beat the eggs1 make a batter of them with the flour and milk1 and season it4 ,well butter a shallow tin1 pour in the batter1 and cut the rest of the butter in bits4 ,scatter them over the batter1 and bake it #c_/d hour4 ,serve with vegetables1 potatoes1 and sauce4 ,to use half each of ,allinson breakfast oats and wheatmeal will be found very tasty4 ,,nutroast4 #a lb4 breadcrumbs1 #f oz4 ground cob nuts1 #b oz4 butter 7oiled71 #d eggs2 #a small onion chopped very fine1 #a good pinch of mixed herbs1 pepper and salt to taste1 and enough milk just to smoothly moisten the mixture4 ,mix all the ingredients thoroughly1 turn into a buttered bread tin and steam #b-a_/b-c hours2 turn out and serve with brown sauce4 ,,macaroni ,macaroni is one of the most nutritious farinaceous foods4 ,it is made from ,italian wheat1 which contains more flesh-forming matter than butcher's meat4 ,in the manufacture of macaroni some of the bran is removed from the flour1 but the meal left is still very rich in flesh-forming matter4 ,as the coarser particles of the bran have been taken away1 macaroni is slightly constipating1 and must therefore always be eaten with green vegetables1 onions1 or fruit4 ,macaroni should always be boiled before being made into various dishes4 ,it may be cooked in plain water1 or in milk and water2 a little salt may be added by those who use it1 and care should be taken to use just enough water to cook it in1 so that when the macaroni is done1 little or no fluid may be left1 but if any does remain it should be saved for sauce1 stock for soup1 c41 as it contains valuable nutritive material4 ,macaroni takes from #bj minutes to #a hour to cook1 according to the kind used4 ,that which is slightly yellow is to be preferred to the white1 as the latter is usually poorer than the former in mineral salts and flesh-forming substances4 ,from #b to #d oz4 may be regarded as the amount to be allowed at a meal for grown-up persons4 ,a very simple nourishing and satisfying meal can be made from macaroni plainly boiled2 it may be eaten with any kind of vegetables1 or baked potatoes1 or fried onions1 and if desired1 with grated cheese1 onion1 caper1 or parsley sauce4 ,,macaroni 7,italian74 #a_/b lb4 of spaghetti or vermicelli1 #b oz4 of butter1 #b eggs1 #c oz4 of grated cheese1 #a tablespoonful of finely chopped parsley1 pepper and salt to taste4 ,boil the macaroni till tender in #b pints of water1 to which the butter has been added4 ,when soft add seasoning1 the cheese1 and the parsley4 ,beat the eggs well in the dish in which the macaroni is to be served1 pour over the mixture of macaroni and other ingredients1 mix all well with the eggs1 and serve4 ,if neither spaghetti nor vermicelli are handy1 use ,naples macaroni4 ,,macaroni ,,cheese4 #a_/b lb4 of macaroni1 #h oz4 of grated cheese1 some breadcrumbs1 pepper and salt to taste1 and #a oz4 of butter4 ,boil the macaroni in slightly salted water until soft4 ,then place a layer of it in a pie-dish1 sprinkle some of the grated cheese over it1 dust with pepper1 and repeat the layers of macaroni and cheese1 finishing with a sprinkling of cheese1 and the breadcrumbs4 ,cut the butter in pieces1 and place them here and there on the top4 ,bake it in a moderately hot oven until brown4 ,eat with vegetables and tomato sauce4 ,for those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter4 ,macaroni requires from #be minutes to #a_/b an hour cooking4 ,the ,genoa macaroni takes longer1 the thin spaghetti kind is done in from #ae to #bj minutes1 and vermicelli and ,italian paste are done in a few minutes4 ,macaroni should be thrown into boiling water and be kept boiling1 as the pipes or pieces otherwise stick together4 ,the ,italian paste is mostly used as an addition in clear soup4 ,,macaroni ,,cream4 #f oz4 of macaroni1 #c oz4 of cheese1 #a_/b oz4 of butter1 #c_/d pint of milk1 #a teaspoonful of ,allinson cornflour1 pepper and salt to taste4 ,boil the macaroni until tender in only as much water as it will absorb4 ,make a sauce of the milk1 cornflour1 and cheese 7you can use ,parmesan1 ,gruyre1 or ,canadian cheese74 ,place the macaroni in a pie-dish1 pour the sauce over it1 grate some more cheese over the top1 and let the macaroni brown in the oven4 ,,macaroni ,,savoury4 #d oz4 of boiled macaroni1 #d oz4 of ,allinson fine wheatmeal1 #c eggs1 #c_/d pint of milk1 #a finely chopped onion1 the grated rind of #a lemon1 #b oz4 of grated cheese1 #a tablespoonful of finely chopped parsley1 #a oz4 of butter1 #a_/b a saltspoonful of grated nutmeg1 pepper and salt to taste4 ,cut the macaroni in small pieces4 ,make a batter of the milk1 eggs1 and meal1 mix into it all the other ingredients1 pour it into a buttered pie-dish1 cut up the butter in pieces and spread them on the top4 ,bake the savoury for #a to #a-a_/b hours4 ,,rice ,in many households it seems a difficulty to get rice cooked properly1 that is having all the grains separate4 ,very often it comes to table in a soft1 pulpy mass1 which is certainly not appetising4 ,to cook it in a large saucepanful of water which is then drained away is very wasteful1 for a great deal of the goodness of the rice is thrown away4 ,the following recipe will be found thoroughly reliable and satisfactory4 ,,rice1 ,,how ,,to ,,cook4 #a lb4 of good rice1 #a quart of water1 #a oz4 of butter1 salt to taste4 ,wash the rice and set it over the fire with #a quart of cold water1 the butter and salt4 ,let it come to the boil gently1 stirring it a little to prevent the rice from sticking to the saucepan4 ,when the rice boils1 set it on the side and let it just simmer4 ,it will be sufficiently cooked in #ae to #bj minutes and each grain will be separate4 ,rice should not be cooked too soft1 only just cooked through4 ,,curried ,,rice4 #a lb4 of ,patna rice1 #a quart of cold water1 #a dessertspoonful of curry1 #a oz4 of butter1 and salt to taste4 ,wash the rice1 mix the curry with the proper quantity of water1 and set the rice over the fire with it1 adding the butter and seasoning4 ,let the rice come to the boil slowly1 and stir it a few times to prevent it sticking to the saucepan4 ,when the rice boils1 cover it with a piece of buttered paper1 and let it cook very gently1 not stirring it again4 ,when all the water is absorbed1 serve the rice4 ,do not allow it to get very soft2 the rice will take from #ae to #bj minutes' cooking only4 ,,curried ,,rice ,,and ,,tomatoes4 #a_/b lb4 of ,patna rice1 #a dessertspoonful of curry powder1 salt to taste1 and #a oz4 of butter4 ,wash the rice2 mix #a pint of cold water with the curry powder1 put this over the fire with the rice1 butter1 and salt4 ,cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed4 ,this will take about #bj minutes4 ,rice cooked this way will have all the grains separate4 ,for the tomatoes proceed as follows3 #a lb4 of tomatoes and a little butter1 pepper and salt4 ,wash the tomatoes and place them in a flat tin with a few spoonfuls of water2 dust them with pepper and salt1 and place little bits of butter on each tomato4 ,bake them from #ae to #bj minutes1 according to the size of the tomatoes and the heat of the oven4 ,place the rice in the centre of a hot flat dish1 put the tomatoes round it1 pour the liquid over the rice1 and serve4 ,,portuguese ,,rice4 #a teacupful of rice1 #c medium-sized onions1 #c tomatoes1 #b oz4 of grated cheese1 #a_/b teaspoonful of herbs1 #a oz4 of butter1 pepper and salt to taste4 ,peel and slice the onions and tomatoes and fry them in the butter for #ae minutes2 place the rice over the fire with #a pint of water2 add the onions1 tomatoes1 herbs1 and seasoning1 and let all cook until the rice is quite soft2 serve in a vegetable dish with the grated cheese sprinkled over4 ,,rice ,,and ,,lentils4 ,boil the rice as above2 stew ,egyptian lentils with chopped onions1 pepper1 salt1 and a little butter1 until well done4 ,put the rice on a dish1 pour over the stewed onions and lentils1 serve1 and eat with green vegetables4 ,,rice ,,and ,,onions4 ,boil whole onions in water until done quite through1 remove them from the water1 and put in it washed rice with a little pepper1 salt1 and butter4 ,when done1 serve with the onions and eat with a green vegetable4 ,,savoury ,,rice 7,italian74 #a breakfastcupful of rice1 #d tablespoonfuls of grated cheese 7,parmesan or other cheese71 #a oz4 of butter1 a pinch of saffron1 pepper and salt to taste4 ,boil the rice with water as above1 then add the cheese1 butter1 saffron1 and seasoning2 mix all well1 and serve4 ,,savoury ,,rice ,,croquettes4 #a_/b lb4 of ,patna rice1 #a-a_/b pints of milk1 #a lb4 of ,spanish onions1 #a oz4 of butter1 #b eggs1 #a teacupful of raspings1 ,allinson's oil for frying4 ,boil the rice in the milk until soft1 and turn it out to get quite cold4 ,meanwhile chop the onions up fine and fry them brown in the butter4 ,form the cold rice into balls1 and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions1 close them again carefully1 dip them in the eggs beaten up and then in the raspings1 and fry them in boiling oil a light brown4 ,serve with gravy4 ,there are various stuffings which can be used instead of the onions--fried mushrooms chopped up1 some olives chopped fine and mixed with hard-boiled yolks of eggs1 c4 ,,spanish ,,rice4 #f onions1 #f tomatoes1 #a-a_/b pints of vegetable stock1 herbs and seasoning1 #a-a_/b cupfuls of rice1 butter4 ,fry the onions and tomatoes in butter until well browned1 then place them with the seasoning into the cold stock1 and add the rice4 ,when all have boiled slowly for #bj minutes1 the rice should have absorbed the stock4 ,serve with cheese grated over4 ,,omelets ,,cheese ,,omelet4 #d slices of ,allinson bread toasted1 or ,allinson rusks1 #c eggs1 #a_/d lb4 of grated cheese1 #a saltspoonful of nutmeg1 #a pint of milk1 #b oz4 of butter1 pepper and salt to taste4 ,beat up the eggs1 and mix them with the milk2 crush the toast or rusks with your hands1 and soak them in the egg and milk4 ,add the cheese1 nutmeg1 and seasoning4 ,dissolve half of the butter and mix it with the other ingredients4 ,butter a pie-dish1 pour in the mixture1 cut the rest of the butter in little pieces1 and scatter them over the top4 ,bake the savoury for #a hour or a little longer until well set4 ,serve hot or cold4 ,,french ,,bean ,,omelet4 #c tablespoonfuls of cut boiled ,french beans1 #d eggs1 #a dessertspoonful of ,allinson fine wheatmeal1 #a_/b a teacupful of milk1 #b tablespoonfuls of grated cheese 7,gruyre or ,parmesan71 pepper and salt to taste1 some vege-butter or oil for frying4 ,smooth the meal with the milk1 beat up the eggs and add them1 the cheese and seasoning to the meal and milk2 mix thoroughly with the beans1 and fry the omelet in boiling butter or ,allinson frying oil4 ,,french ,,omelet ,,with ,,cheese4 #c eggs1 #a oz4 of grated cheese1 #c dessertspoonfuls of water1 pepper and salt to taste1 and #a oz4 of butter4 ,beat the yolks of the eggs1 add to them the water and seasoning2 whip the whites of the eggs to a stiff froth1 and mix it lightly with the yolks4 ,meanwhile have the butter boiling hot in an omelet pan1 pour the mixture into it1 and let it fry over a gentle fire4 ,pass a heated salamander or coal-shovel over the top of the omelet4 ,when it has risen1 scatter the cheese over it2 let the omelet cook a little longer1 fold over when the top is still creamy1 and serve immediately4 ,,gardener',s ,,omelet4 #a breakfastcupful of cold boiled vegetables1 minced fine 7green peas1 carrots1 turnips1 potatoes1 c471 #d eggs1 #a tablespoonful of ,allinson fine wheatmeal1 #a_/b a gill of milk1 pepper and salt1 and a little nutmeg to taste1 #a oz4 of butter4 ,beat the eggs and milk well together1 rub the meal smooth with it1 add the vegetables and seasoning1 and fry as an omelet4 ,serve with sauce4 ,,omelet ,,herb4 #d slices of ,allinson bread1 #a pint of milk1 #a finely chopped ,english onion1 #a good tablespoonful of finely chopped parsley1 #a teaspoonful of dried mixed herbs1 #c eggs1 #b oz4 of butter1 pepper and salt to taste4 ,soak the bread1 fry the onion in #a-a_/b oz4 of butter1 and mix it with the soaked bread4 ,add the herbs1 parsley1 and seasoning1 and mix all well4 ,butter a pie-dish with the rest of the butter1 pour the mixture into it1 and bake4 ,,omelet ,,lentil4 ,it you have any cold boiled lentils1 for instance1 some sandwich mixture you wish to use up1 proceed as follows3 ,to #a teacupful of boiled lentils take #c well-beaten eggs1 and pepper and salt to taste4 ,add #a dessertspoonful of water to each egg1 and mix the lentils and eggs smooth4 ,fry the mixture as an omelet in boiling butter4 ,,omelet ,,macaroni4 #c oz4 of boiled cold macaroni1 #c eggs1 #a dessertspoonful of finely chopped parsley1 #a-a_/b oz4 of grated cheese1 #a_/b a saltspoonful of nutmeg1 pepper and salt to taste1 #a-a_/b oz4 of butter4 ,cut the macaroni into little pieces2 beat the eggs well1 and mix them with the macaroni4 ,add the seasoning1 parsley1 cheese1 and nutmeg2 mix all well1 and fry the omelet with the butter in a large frying-pan4 ,,omelet ,,onion4 #d medium-sized ,english onions1 #a-a_/b oz4 of butter1 #b oz4 of ,allinson breadcrumbs1 #d eggs1 #d tablespoonfuls of milk1 pepper and salt to taste4 ,peel and slice the onions1 bake them in a pie-dish with the butter and seasoning1 until quite soft4 ,whip the eggs up1 mix them with the milk1 breadcrumbs1 and the baked onions4 ,put the mixture into a greased pie-dish1 and bake in a moderately hot oven4 ,serve with tomato sauce4 ,,omelet ,,savoury4 ,soak ,allinson wholemeal bread in cold milk and water until soft1 then rub smooth1 grate #a onion1 beat up #a egg1 and add a few flavouring herbs1 and pepper and salt to taste4 ,mix the whole together1 put in a pie-dish1 place a few small pieces of butter on the top1 and bake about #a_/b hour1 or until done4 ,eat with vegetables and potatoes4 ,,omelet ,,souffl4 #d eggs1 #c oz4 of sifted castor sugar1 the grated rind of #a_/b a lemon1 #a oz4 of butter4 ,beat the yolks of the eggs for #aj minutes with the sugar and lemon rind4 ,whip the whites of the eggs to a very stiff froth1 mix it with the other ingredients1 pour the mixture into a well-buttered pie-dish or cake tin1 and bake the souffl in a moderately hot oven from #aj to #ae minutes4 ,serve immediately4 ,,omelet ,,souffl 7,,sweet74 #f eggs1 #c oz4 of powdered sugar1 #a oz4 of butter1 #a dessertspoonful of potato flour1 and #a dessertspoonful of orangeflower water4 ,put the yolks of the eggs into a large basin1 add the sugar1 potato flour1 and orange water1 and beat all well with a wooden spoon for #aj minutes2 beat the whites of the eggs to a stiff froth1 and mix them lightly with the other ingredients4 ,meanwhile beat the butter in the omelet pan2 when boiling pour the mixture into it1 and fry the omelet over a gentle fire4 ,when it begins to set round the sides shake it very gently from side to side1 and turn the omelet neatly out on a buttered dish4 ,set it in the oven for about #aj minutes1 and serve immediately with a little castor sugar sifted over it4 ,,omelet ,,tomato 7#a74 ,this is made in almost the same way as the savoury omelet1 but without the addition of flavouring herbs4 #b average-sized tomatoes are cut up fine1 and mixed with the ingredients given above4 ,when tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water4 ,,omelet ,,tomato 7#b74 #a lb4 of tomatoes1 #a_/b lb4 of breadcrumbs1 #a large ,spanish onion1 #c eggs1 #b oz4 of butter1 pepper and salt to taste4 ,stew the finely chopped onions in the butter for #bj minutes in a covered-up saucepan1 add pepper and salt1 cut the tomatoes up1 add these to the other ingredients4 ,let all simmer for #bj minutes2 pour the mixture over the breadcrumbs1 add the eggs well beaten1 mix all up thoroughly1 and turn the mixture into one or more well-buttered shallow tins4 ,bake the omelet in a quick oven for #aj to #ae minutes4 ,,omelet ,,trappist4 #d oz4 of fine breadcrumbs1 #b eggs1 #a-a_/b oz4 of butter1 #a_/b teaspoonful of powdered herbs1 pepper and salt to taste1 #a_/b gill of boiling milk4 ,moisten the breadcrumbs with the milk1 add the eggs well beaten1 the herbs and seasoning4 ,mix all well and smoothly4 ,melt the butter in the frying-pan1 spread the mixture in it1 and fry the omelet a golden brown both sides4 ,,sweet ,,omelet 7#a74 #c eggs1 #b oz4 of butter1 sugar to taste1 #a lemon1 and #a_/b a teacupful of new milk4 ,whip the yolks of the eggs well1 adding the grated rind of the lemon1 half the butter melted1 the milk1 and sugar4 ,just before frying the omelet1 add the lemon juice and the whites of the eggs whipped to a stiff froth4 ,make the rest of the butter boiling hot in an oval omelet pan1 the size of the dish on which it is to be served1 and fry till lightly browned4 ,sift sugar over it1 and serve immediately4 ,,sweet ,,omelet 7#b74 #a_/b pint of new milk1 #d eggs1 cinnamon and sugar to taste1 #a oz4 of butter1 and #a teaspoonful of ,allinson fine wheatmeal4 ,smooth the wheatmeal with the milk1 and mix with the other ingredients4 ,make the butter boiling hot in a frying-pan1 and fry the omelet till lightly browned4 ,serve immediately with sugar sifted over it4 ,,sweet ,,omelet 7#c74 #e eggs1 #a tablespoonful of castor sugar1 #b tablespoonfuls of water1 #b oz4 of butter1 some raspberry and currant jam4 ,melt the butter in an omelet pan1 beat the eggs well1 stir in the sugar1 and pour the mixture into the hot butter4 ,fry a pale golden colour1 and turn it on to a hot dish4 ,spread some jam on the omelet1 double it1 and serve at once4 ,the inside of the omelet should remain creamy4 ,,vegetables ,,green ,,vegetables 7,general ,remarks74 ,i have not given recipes for the cooking of plain greens1 as they are prepared very much alike everywhere in ,england4 ,there are a number of recipes in this book giving savoury ways of preparing them1 and ,i will now make a few remarks on the cooking of plain vegetables4 ,the ,english way of boiling them is not at all a good one1 as most of the soluble vegetable salts1 which are so important to our system1 are lost through it4 ,green vegetables are generally boiled in a great deal of salt water2 this is drained off when they are tender1 and the vegetables then served4 ,a much better way for all vegetables is to cook them in a very small quantity of water1 and adding a small piece of butter 7#a oz4 to #b lb4 of greens7 and a little salt4 ,when the greens are tender1 any water which is not absorbed should be thickened with a little ,allinson fine wheatmeal and eaten with the vegetables4 ,a great number of them1 such as ,cabbages1 ,savoys1 ,brussel sprouts1 ,scotch kail1 turnip-tops1 c41 c41 can be prepared this way4 ,in the case of vegetables like asparagus1 cauliflower1 sea kale1 parsnips1 artichokes1 carrots or celery1 which cannot always be stewed in a little water1 this should be saved as stock for soups or sauces4 ,most of these vegetables are very nice with a white sauce2 carrots are particularly pleasant with parsley sauce4 ,spinach is a vegetable which ,english cooks rarely prepare nicely2 the ,continental way of preparing it is as follows3 ,the spinach is cooked without water1 with a little salt2 when quite tender it is strained1 turned on to a board1 and chopped very finely2 then it is returned to the saucepan with a piece of butter1 a little nutmeg1 or a few very finely chopped eschalots and some of the juice previously strained4 ,when the spinach is cooking a little ,allinson fine wheatmeal1 smoothed in #a or #b tablespoonfuls of milk1 is added to bind the spinach with the juice2 cook it a few minutes longer1 and serve it with slices of hard-boiled egg on the top4 ,potatoes also require a good deal of care4 ,when peeled1 potatoes are plainly boiled1 they should be placed over the fire after the water has been strained2 the potatoes should be lightly shaken to allow the moisture to steam out4 ,this makes them mealy and more palatable4 ,potatoes which have been baked in their skins should be pricked when tender1 or the skins be cracked in some way1 otherwise they very soon become sodden4 ,a very palatable way of serving potatoes1 is to peel them and bake them in a tin with a little oil or butter1 or vege-butter2 they should be turned occasionally1 in order that they should brown evenly4 ,this is not a very hygienic way of preparing potatoes4 ,from a health point of view they are best baked in their skins1 or steamed with or without the skins4 ,a good many vegetables may be steamed with advantage2 for instance1 cabbage1 sprouts1 turnips1 parsnips1 swedes1 ,scotch kail1 c4 ,any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away4 ,i may just mention that ,scotch kail1 after being boiled in a little water1 should be treated exactly as spinach1 and is most delicious in that way2 an onion cooked with it greatly improves the flavour4 ,,artichokes ,,la ,,sauce ,,blanche4 #b lbs4 of artichokes1 #a oz4 of ,allinson fine wheatmeal1 #c_/d pint of milk1 #a egg1 juice of #a_/b a lemon1 pepper and salt to taste4 ,peel the artichokes1 and boil them in water until tender2 cut them into slices #a_/b an inch thick and place them on a dish4 ,make a sauce of the milk and meal with seasoning2 when the sauce has thickened1 remove it from the fire1 beat up the egg with the lemon juice and add both to the sauce1 pour it over the artichokes1 and serve4 ,,artichokes ,,la ,,parmesan4 #b lbs4 of artichokes1 #c_/d pint of milk1 #a tablespoonful of ,allinson fine wheatmeal1 #a egg1 juice of #a_/b a lemon1 #b oz4 of grated ,parmesan or any other cooking cheese4 ,proceed as in the recipe for ,celery la ,parmesan1 add the cheese to the sauce1 and serve the same with sauce as above4 ,,asparagus 7,,boiled74 ,scrape the white parts of the stalks quite clean1 and put them into cold water as they are done4 ,tie them up into bundles1 and cut them all the same length4 ,now put them into a saucepan1 cover with boiling water1 add a little salt1 and boil gently and steadily for #bj to #cj minutes4 ,take them out of the water as soon as they are tender1 and dish on to rounds of toast with the points to the middle4 ,serve with them rich melted butter in a tureen4 ,,cabbage4 ,remove the outer coarse leaves1 cut the cabbage in four pieces lengthways1 and well wash the pieces in salt water4 ,the salt is added because it kills any insects which may be present4 ,wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt1 and then shred it up fine4 ,set it over the fire with #a_/b pint of water1 #a oz4 of butter1 a dash of pepper1 and a very little salt4 ,let it cook very gently for #b hours2 when it is quite tender1 the liquid can be thickened with a little fine wheatmeal2 smooth this with a little milk1 or water if milk is not handy2 boil it up1 and serve4 ,,carrots ,,with ,,parsley ,,sauce4 ,scrub and wash as many carrots as are required4 ,cook them in a little water or steam them until quite tender1 then slice them and place them in a saucepan4 ,make a white sauce as directed in the recipe for ,onions and white sauce1 and stir into it a handful of finely-chopped parsley4 ,pour the sauce over the carrots1 and let them simmer for ten minutes4 ,serve very hot with baked potatoes4 ,,cauliflower ,,with ,,white ,,sauce4 ,trim the cauliflower1 cutting away only the bad and bruised leaves and the coarse part of the stalk4 ,put it into salt water to force out any insects in the cauliflower4 ,after soaking1 wash it well in fresh water and boil quickly until tender1 and serve with white sauce4 ,,celery 7,,italian74 #b heads of celery1 #a_/b pint of milk1 #a oz4 of butter1 #a egg1 #a cupful of breadcrumbs1 pepper and salt to taste4 ,cut up the celery into pieces1 boil it in water for #aj minutes2 drain it and put it into the stewpan with the milk1 #a_/b oz4 butter1 pepper and salt4 ,simmer the celery gently until tender1 put it aside to cool a little1 and add the egg well beaten4 ,butter a shallow dish1 strew it well with some of the breadcrumbs1 and pour in the celery1 sprinkle the rest of the breadcrumbs over the top1 put the butter over it in little bits1 and bake the celery until brown4 ,,celery 7,,steamed7 ,,with ,,white ,,cheese ,,sauce4 ,prepare the celery as in previous recipe1 leaving it in long pieces1 and place it in a vegetable steamer1 which consists of a large saucepan over which is fitted a perforated top4 ,add a little pepper and salt1 and let the celery steam for #a-a_/b hours4 ,for the sauce you need3 #a pint of milk1 #a oz4 of butter1 #a dessertspoonful of ,allinson cornflour1 #a-a_/b oz4 of grated cheese1 pepper and salt to taste4 ,boil the milk with the butter1 thicken it with the cornflour smoothed first with a spoonful of water1 and last add the grated cheese and seasoning2 let the sauce simmer1 stirring it until the cheese is dissolved4 ,have ready some ,allinson plain rusks on a flat dish1 place the celery on it1 pour the sauce over1 and serve very hot4 ,,celery 7,,stewed7 ,,with ,,white ,,sauce4 #b or #c heads of celery 7according to quantity required71 #b oz4 of butter1 #a dessertspoonful of flour1 #a_/b pint of milk1 pepper and salt to taste4 ,remove the outer hard pieces from the celery1 saving them for flavouring soups or sauces2 wash well and cut up in pieces about #c inches long4 ,set over the fire with #a_/b pint of water1 the butter and seasoning4 ,let cook gently until the celery is quite tender1 which will take about #a hour2 add the thickening and the milk4 ,let all gently simmer for a few minutes1 and serve4 ,,leeks4 ,remove the coarse part of the green stalks of the leeks4 ,if the leeks are gritty cut them right through and wash them well1 and if necessary use a brush to get out the sand4 ,tie the leeks in bunches and steam them until tender1 which will take about #a-a_/b hours4 ,make a white sauce as for the cauliflower4 ,put the leeks on pieces of dry toast on a flat dish1 pour the sauce over them1 and serve4 ,,mushrooms 7,,stewed74 #a lb4 of mushrooms1 #a oz4 of butter1 #a_/b pint of water1 #a_/b teaspoonful of herbs1 #a_/b saltspoonful of nutmeg1 pepper and salt to taste1 juice of #a_/b a lemon1 the yolk of #a egg1 #a dessertspoonful of ,allinson cornflour4 ,peel and clean the mushrooms1 and wash them in water with a dash of vinegar in it4 ,wipe them dry with a cloth2 have the water and butter ready in a saucepan with the herbs1 and seasoning4 ,stew the mushrooms in this for #aj to #ae minutes4 ,thicken with the cornflour1 then stir in the yolk of egg with the lemon juice1 and serve4 ,,onion ,,tortilla4 #a lb4 of ,spanish onions1 #a-a_/b oz4 of butter or oil1 #c eggs4 ,melt the butter in a frying-pan1 slice the onions1 and fry them for #aj or #ae minutes1 beat the eggs1 add them to the onions1 season with pepper and salt1 and fry the whole a light brown on both sides4 ,,onions 7,,braised74 #b lbs4 of onions1 #b oz4 of butter1 vege-butter1 or oil1 pepper and salt to taste4 ,peel and slice the onions1 and fry them a nice brown in the butter4 ,then add enough water to make gravy1 add pepper and salt1 and stew the onions for #bj minutes4 ,eat with wholemeal toast4 ,this is very savoury1 and is much liked4 ,,onions 7,,spanish7 7,,baked74 ,peel as many onions as are required1 making an incision crossways on the top1 and put in a baking-dish with #a_/b oz4 of butter on each large onion1 or half that quantity on small ones2 dust them over with pepper and salt1 and bake them for #c hours4 ,keep them covered for #b hours1 and let them brown after that4 ,baste the onions from time to time with the butter4 ,,scotch ,,or ,,curly ,,kail4 ,scotch kail is best after there has been frost on it4 ,wash the kail1 and cut away the coarse stalks1 boil it for #a-a_/b to #b hours in a small quantity of water1 adding a chopped up onion4 ,drain it when soft and chop it fine like spinach4 ,into the saucepan in which the kail was cooked put a piece of butter2 melt it1 and stir into it #a tablespoonful of ,allinson fine wheatmeal1 and brown it very slightly4 ,then add some of the drained-off kail wafer and stir it smooth with the browned flour4 ,return the chopped ,scotch kail to the saucepan1 add pepper and salt to taste2 let it cook for a minute1 and serve4 ,,spinach4 ,wash the spinach thoroughly1 and set it over the fire in a saucepan without any water1 as enough water will boil out of the spinach to cook it4 ,heat it gently at first1 stirring it a few times to prevent it burning1 until enough water has boiled out of the spinach to prevent it from catching4 ,let the spinach cook #bj minutes1 then strain it through a colander1 pressing the water out with a wooden spoon or plate4 ,put a piece of butter in the saucepan in which the spinach was cooked2 when melted1 stir into it a spoonful of ,allinson fine wheatmeal1 and keep stirring the meal and butter for #a minute over the fire4 ,return the spinach to the saucepan1 mix it well with the butter and meal1 and add as much of the strained-off water as is necessary to moisten it2 add pepper and salt to taste1 and a little lemon juice4 ,let the spinach heat well through before serving4 ,have ready #a or #b hard-boiled eggs cut in slices1 and decorate the spinach with them4 ,use #a oz4 of butter1 an even tablespoonful of the meal1 and the juice of #a_/b a lemon to #d lbs4 of spinach4 ,,turnips 7,,mashed74 ,peel and wash the turnips1 and steam them until tender4 ,mash them up in a saucepan over the fire1 mixing with them #a oz4 of butter4 ,pile the mashed turnips on a flat dish1 and pour a white sauce over them4 ,,egg ,,cookery4 ,eggs are a boon to cooks1 especially when dishes are wanted quickly4 ,they enter into a great many savoury and sweet dishes1 and few cakes are made without them4 ,they can be prepared in a great variety of ways4 ,eggs are a good food when taken in moderation4 ,as they are a highly nutritious article of food1 they should not be indulged in too freely4 ,eggs contain both muscle and bone-forming material1 in fact everything required for building up the organism of the young bird4 ,the chemical composition of hen's and duck's eggs are as follows3-- ,hen's egg4 ,duck's egg4 ,water 44444444 #gd4bb #ga4aa ,nitrogen 44444 #ab4ee #ab4bd ,fat 4444444444 #ab4aa #ae4di ,mineral matter #a4ab #a4af ------ ------ #ajj4jj #ajj4jj ,eggs take a long time to digest if hard boiled4 ,all the fat of the egg is contained in the yolk1 but the white of the egg is pure albumen 7or nitrogen7 and water4 ,eggs are most easily digested raw or very lightly boiled1 and best cooked thus for invalids4 ,the best way of lightly boiling an egg is to put it in boiling water1 set the basin or saucepan on the side of the stove1 and let it stand just off the boil for five or six minutes4 ,eggs often crack when they are put into enough boiling water to well cover them1 owing to the sudden expansion of the contents4 ,if they are not covered with water there is less danger of them cracking4 ,one can easily tell stale eggs from fresh ones by holding them up to a strong light4 ,a fresh egg looks clear and transparent1 whilst stale ones look cloudy and opaque4 ,there are various ways of preserving eggs for the winter2 one of the best is by using the ,allinson egg preservative4 ,another very good way is to have stands made with holes which will hold the eggs4 ,keep these stands in an airy place in a good current of fresh air1 and every week turn the eggs1 so that one week they stand the pointed end down1 next week the rounded end down4 ,,apple ,,souffl4 #d eggs1 #d apples1 #b oz4 of castor sugar 7or more if the apples are very sour71 #a gill of new milk or half milk and half cream1 #a oz4 of ,allinson cornflour1 and the juice of #a lemon4 ,pare1 cut up1 and stew the apples with the sugar and lemon juice until they are reduced to a pulp4 ,beat them quite smooth1 and return them to the stewpan4 ,smooth the cornflour with the milk1 and mix it with the apples1 and stir until it boils2 then turn the mixture into a basin to cool4 ,separate the yolks from the whites of the eggs2 beat the yolks well1 and mix them with the apple mixture4 ,whisk the whites to a stiff froth1 mix them lightly with the rest1 and pour the whole into a buttered souffl tin4 ,bake for #bj minutes in a moderately hot oven1 and serve at once4 ,,cheese ,,souffl4 #h oz4 of ,parmesan or other good dry1 cooking cheese1 #d eggs1 #a oz4 of ,allinson fine wheatmeal1 #a gill of milk1 #a oz4 of butter1 mustard1 pepper1 and salt to taste4 ,melt the butter in a saucepan1 stir in the wheatmeal1 season with mustard1 pepper1 and salt4 ,pour in the milk1 and stir until the mixture is set and comes away from the sides of the saucepan4 ,turn into a basin1 and let the mixture cool4 ,grate the cheese and stir it in2 separate the yolks of the eggs from the whites1 and drop the yolks of the eggs1 one by one1 into the mixture1 beating all well4 ,whip the whites of the eggs to a stiff froth1 mix it lightly with the other ingredients2 turn the mixture into a buttered souffl tin1 and bake the souffl for #ae minutes4 ,,chocolate ,,souffl4 #e eggs1 #b oz4 of butter1 #c oz4 of castor sugar1 #b large bars of chocolate1 #f oz4 of the crumb of the bread1 and vanilla essence to taste4 ,cream the butter1 and stir into it gradually the yolks of the eggs1 the sugar1 and chocolate4 ,previously soak the bread in milk or water4 ,squeeze it dry1 and add to it the other ingredients4 ,add vanilla and the whites of the eggs whipped to a stiff froth1 and pour the mixture into a buttered pie-dish or cake tin4 ,bake #c_/d of an hour1 and serve immediately4 ,if the souffl is baked in a cake tin1 a serviette should be pinned round it before serving4 ,,curried ,,eggs4 #f hard-boiled eggs1 #a medium-sized ,english onion1 #a cooking apple1 #a teaspoonful of curry powder1 #a dessertspoonful of ,allinson fine wheatmeal1 #a oz4 of butter1 and salt to taste4 ,prepare the onion and apple1 chop them very fine1 and fry them in the butter in a stewpan until brown4 ,add #a_/b pint of water and a little salt4 ,smooth the curry and wheatmeal with a little cold water1 and thicken the sauce with it4 ,let it simmer for #aj minutes1 then rub through a sieve4 ,return the sauce to the stewpan1 shell the eggs1 and heat them up in the sauce2 serve very hot on a flat dish4 ,,egg ,,and ,,cheese4 #f eggs1 #a teacupful of milk1 thickened with #a dessertspoonful of ,allinson fine wheatmeal1 #b oz4 of grated cheese1 pepper and salt to taste4 ,butter a pie-dish1 pour into it the thickened milk1 break the eggs over it1 sprinkle the cheese over them1 and season to taste4 ,bake in a moderate oven until the eggs are just set4 ,,egg ,,and ,,cheese ,,fondu4 ,to each egg #a_/b its weight in grated cheese and a #a_/b oz4 of butter 7if only #a egg is prepared #a_/b oz4 of butter must be used72 mustard1 pepper1 and salt to taste4 ,whip up the eggs1 add #a dessertspoonful of water for each egg1 as in the previous recipe2 mix in the cheese1 a little made mustard1 and pepper and salt4 ,heat the butter in a frying-pan or small stewpan4 ,when hot stir in the mixture of egg and cheese4 ,keep stirring it with a knife1 until it becomes a smooth and thickish mass4 ,put on hot buttered toast1 and serve4 ,this is an extremely tasty ,french dish4 ,the mixture1 when cold1 is excellent for sandwiches4 ,,egg ,,and ,,tomato ,,sauce4 #d eggs1 #a teacupful of tomato sauce1 and #a_/b oz4 of butter4 ,melt the butter in a flat dish2 break the eggs carefully into it without breaking the yolks1 and place the dish on the stove until the eggs are set4 ,heat the tomato sauce1 which should be well seasoned1 and pour it over the eggs4 ,serve very hot1 with sippets of ,allinson wholemeal toast4 ,,egg ,,and ,,tomato ,,sandwiches4 #d eggs1 #a teacupful of tinned tomatoes or #a_/b lb4 fresh ones1 pepper and salt1 #a oz4 of butter4 ,melt the butter in a frying-pan1 and cook the tomatoes in it until most of the liquid is steamed away2 set aside to cool4 ,if fresh tomatoes are used1 they should be scalded and skinned before cooking4 ,beat up the eggs and stir them into the cooled tomatoes1 adding seasoning to taste4 ,stir the eggs and tomatoes with a knife until set1 then turn the mixture into a bowl to get cold1 and use for sandwiches4 ,,egg ,,salad ,,with ,,mayonnaise4 #a lb4 of cold boiled potatoes1 #f hard-boiled eggs1 the juice of #a_/b a lemon1 pepper and salt to taste4 ,cut the potatoes and eggs into slices1 dust them with pepper and salt1 add the lemon juice1 and mix all well together4 ,make the mayonnaise as follows2 #a-a_/b gills of good salad oil1 the yolks of #b eggs1 #a saltspoonful of mustard1 lemon juice1 pepper1 and salt to taste4 ,take a clean cold basin1 and place in it the yolks of the eggs beaten up4 ,drop the oil into them1 drop by drop1 stirring with a wooden spoon quickly all the time4 ,great care should be taken1 especially in the beginning1 as the eggs easily curdle when the oil is stirred in too fast4 ,when the mayonnaise gets very thick add carefully a little lemon juice to thin it down1 then add again oil and lemon juice alternately until all the oil is used up4 ,smooth the mustard with a little lemon juice1 and stir it in last of all with sufficient pepper and salt4 ,taste the mayonnaise1 and add lemon juice or seasoning as required4 ,vinegar may be used instead of lemon juice if the latter is not conveniently had4 ,the mayonnaise should be made in a cold room1 as it may curdle if made in a hot room4 ,should an accident happen1 beat up another yolk of egg and start afresh with a little fresh oil1 and when going on well stir in1 drop by drop1 the curdled mayonnaise4 ,mix part of it with the eggs and potatoes1 and pour the rest over the salad2 garnish with watercress4 ,,egg ,,salmagundi ,,with ,,jam4 #d eggs1 #a oz4 of butter1 the juice of #a_/b a lemon1 #a_/b a teacupful of cream or milk1 some apricot or other jam4 ,melt the butter in a frying-pan4 ,beat the eggs1 and mix with them the cream or milk and the lemon juice4 ,pour the mixture into the butter1 and stir it over the fire until it thickens4 ,stir in some jam1 and serve with lady fingers1 ,allinson rusks1 or bread fried in butter4 ,,egg ,,savoury4 #f hard-boiled eggs1 shelled and sliced2 in summer use #a large breakfastcupful of boiled and chopped spinach2 in winter ,scotch kale prepared the same way2 some very thin slices of bread and butter1 nutmeg1 pepper1 and salt to taste1 #a_/b pint of milk1 and some butter4 ,butter a pie-dish and line it with slices of bread and butter4 ,spread a layer of spinach and a layer of slices of eggs2 dust with nutmeg1 pepper1 and salt4 ,repeat the layers1 and finish with a layer of bread well buttered4 ,pour over the whole the milk1 and bake the savoury from #bj to #cj minutes1 or until brown4 ,,eggs ,,la ,,bonne ,,femme4 #d eggs1 #a ,spanish onion1 #a oz4 of butter1 #a teaspoonful of vinegar1 and #b tablespoonfuls of breadcrumbs2 pepper and salt to taste4 ,peel and slice the onion1 and fry it brown in the butter2 add the vinegar and seasoning when done4 ,spread the onion on a buttered dish1 break the eggs over them1 dust these with pepper and salt1 and sprinkle with breadcrumbs4 ,place a few bits of butter on the top1 and bake until the eggs are set1 which will only take a few minutes4 ,,eggs ,,la ,,duchesse4 #a quart of milk1 #f eggs1 #a tablespoonful of ,allinson cornflour1 sugar to taste1 a piece of vanilla #b inches long4 ,splice the vanilla and let it boil with the milk and sugar2 smooth the cornflour with a spoonful of water1 thicken the milk with it1 and let it cook gently for #b or #c minutes2 remove the vanilla4 ,have ready the whites of eggs whipped to a stiff froth1 drop it in spoonfuls in the boiling milk2 let it simmer for a few minutes until the egg snow has got set1 remove the snowballs with a slice1 and place them in a glass dish4 ,let the milk cool a little2 beat up the yolks of the eggs1 mix them carefully with the milk1 taking care not to curdle them2 stir the whole over the fire to let the eggs thicken1 but do not allow it to boil4 ,let the mixture cool1 pour the custard into the glass dish1 but not pouring it over the snow2 serve when quite cold4 ,half the quantity will make a fair dishful4 ,,eggs ,,and ,,cabbage4 #a large breakfastcupful of cold boiled cabbage1 #c eggs1 #a teacupful of milk1 pepper and salt to taste1 #a_/b oz4 of butter4 ,warm the cabbage with the butter and the milk2 meanwhile beat up the eggs4 ,mix all together and season with pepper and salt4 ,turn the mixture into a shallow buttered pie-dish1 and bake for #bj minutes4 ,any kind of cold vegetables mashed up can be used up this way1 and will make a nice side dish for dinner4 ,,eggs ,,au ,,gratin4 #c hard-boiled eggs1 #a-a_/b oz4 of grated cheese1 #a oz4 of butter1 #b tablespoonfuls of breadcrumbs1 a little nutmeg1 and pepper and salt to taste4 ,slice the eggs1 place them on a well-buttered flat baking dish1 sprinkle them thickly with the grated cheese1 and dust with nutmeg1 pepper1 and salt4 ,spread the breadcrumbs over the top1 and scatter the butter in bits over the breadcrumbs4 ,bake until the breadcrumbs begin to brown4 ,,forcemeat ,,eggs4 #f eggs1 #a small ,english onion1 a few leaves of fresh sage1 or #a_/b teaspoonful of dried powdered sage1 a few sprigs of ,parsley1 pepper and salt to taste1 and some paste rolled thin1 made of #f oz4 of ,allinson fine wheatmeal1 #b oz4 of butter or vege-butter1 and a little cold water4 ,boil the eggs for #aj minutes1 set them in cold water1 and take off the shells4 ,cut them in half lengthways1 remove the yolks1 and proceed as follows3 ,chop up the onion very fine with the sage and parsley1 and season with pepper and salt4 ,pound the yolks very fine1 and add the onion and herbs2 fill the whites of the eggs with the mixture4 ,put the halves together1 enclose them in paste1 brush them over with the white of egg1 and bake until the pastry is done1 which will take about #ae minutes4 ,serve with vegetables and sauce4 ,,french ,,eggs4 #f hard-boiled eggs1 #a_/b pint of milk1 #a oz4 of butter1 #a dessertspoonful of ,allinson fine wheatmeal1 #a dessertspoonful of finely chopped parsley1 nutmeg1 pepper1 and salt to taste4 ,boil the milk with the butter1 thicken it with the flour1 smoothed previously with a little cold milk2 season to taste4 ,when the milk is thickened shell the eggs1 cut them into quarters lengthways1 and put them into the sauce4 ,last of all1 put in the parsley1 and serve with sippets of toast laid in the bottom of the dish4 ,,mushroom ,,and ,,eggs4 #d hard-boiled eggs1 #a_/d lb4 of mushrooms1 #a teaspoonful of parsley chopped very fine1 #a oz4 of butter1 pepper and salt4 ,stew the mushrooms in the butter1 and season well2 chop up the eggs and mix them with the mushrooms1 adding the parsley2 heat all well through1 and serve on sippets of toast4 ,,mushroom ,,souffl4 #d eggs1 #a oz4 of ,allinson fine wheatmeal1 #a oz4 of butter1 #f oz4 of mushrooms1 pepper and salt to taste4 ,peel1 wash1 and cut in small pieces the mushrooms1 and stew them in #c_/d of a teacupful of water4 ,when the mushrooms have stewed #aj minutes1 drain off the liquid1 which should be a teacupful4 ,melt the butter in a little saucepan1 stir into it the wheatmeal1 and when this is well mixed with the butter1 add the mushroom liquor1 stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan4 ,then stir in the mushrooms1 and turn all into a basin and let it cool a little4 ,separate the yolks from the whites of the eggs1 and stir each yolk separately into the mixture in the basin4 ,season to taste4 ,whip up the whites of the eggs to a stiff froth1 and mix them lightly with the rest4 ,turn the mixture into a buttered pie-dish or souffl tin1 and bake the souffl #ae minutes4 ,,poached ,,eggs4 ,unless an egg-poacher is used1 eggs are best poached in a large frying-pan nearly filled with water4 ,a little vinegar and salt should be added to the water1 as the eggs will then set more quickly4 ,each egg should first be broken into a separate cup1 and then slipped into the rapidly boiling water2 cover them up and allow them to boil only just long enough to have the whites set1 which will take about #b minutes4 ,quite newly laid eggs take a little longer4 ,have ready hot buttered toast1 remove the eggs from the water with an egg-slice1 and slip them on the toast4 ,always have plates and dishes very hot for all kinds of egg dishes4 ,poached eggs are also a very nice accompaniment to vegetables1 like spinach1 ,scotch kale1 c41 when they are served laid on the vegetables4 ,,potato ,,souffl4 #b oz4 of butter1 #d eggs1 #a_/d lb4 of castor sugar1 #a_/b oz4 of ground almonds 7half bitter and half sweet71 #f oz4 of cold boiled and grated potatoes1 and #a-a_/b oz4 of sifted breadcrumbs4 ,cream the butter in a basin1 which is done by stirring it round the sides of the basin until soft and creamy1 when it will make a slight crackling noise4 ,stir in the yolks of the eggs1 the sugar1 and almonds2 beat for #aj minutes1 then stir in the potatoes and breadcrumbs1 and last of all the whites of the eggs whipped to a stiff froth4 ,turn the mixture into a well-buttered dish1 and bake in a moderately hot oven from #c_/d of an hour to #a hour4 ,,ratafia ,,souffl4 #f eggs1 #b oz4 of ,allinson fine wheatmeal1 #b oz4 of butter1 #b oz4 of castor sugar1 the grated rind of #a_/b lemon1 #a_/b pint of milk1 #c oz4 of ratafias4 ,melt the butter in a saucepan1 stir in the flour1 mix well1 and then add the milk1 stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan4 ,let it cool a little1 then stir in the yolks of the eggs well beaten1 the lemon rind1 the sugar1 and lastly1 the whites of the eggs whipped to a stiff froth4 ,turn the mixture into a buttered pie-dish or cake tin1 with alternate layers of ratafias4 ,bake from #a_/b an hour to #c_/d of an hour in a moderately hot oven1 and serve immediately with stewed fruit4 ,,rice ,,souffl4 #f eggs1 #b oz4 of rice1 #a pint of milk1 sugar to taste1 vanilla essence or the peel of #a_/b a lemon1 and #a oz4 of butter4 ,stew the rice in the milk with the butter1 sugar1 and the lemon peel1 if the latter is used for flavouring4 ,when the rice is tender remove the peel2 or flavour with vanilla essence1 and let all cool4 ,separate the yolks of the eggs from the whites1 and beat each separately into the rice for #b or #c minutes4 ,whip the whites of the eggs to a stiff froth1 and stir them lightly into the mixture4 ,have ready a buttered souffl tin1 pour the mixture into it1 and bake the souffl for #bj minutes in a hot oven4 ,sprinkle with castor sugar1 and serve at once4 ,,savoury ,,creamed ,,eggs4 ,to each egg take #b tablespoonfuls of cream or milk1 a little chopped parsley1 nutmeg1 pepper1 and salt to taste1 and a slice of hot buttered toast4 ,butter the cups as in the last recipe1 sprinkle well with parsley1 beat up the eggs1 season with nutmeg1 pepper1 and salt1 and proceed as in ,sweet ,creamed ,eggs4 ,serve hot4 ,,savoury ,,souffl4 #d eggs1 #a oz4 ,allinson fine wheatmeal1 #a gill of milk1 #a tablespoonful of finely chopped parsley1 #a dessertspoonful of finely minced spring onions1 #a oz4 of butter1 pepper and salt to taste4 ,proceed as in ,cheese ,souffl1 adding 7instead of cheese7 the parsley and onion4 ,,scalloped ,,eggs4 #a_/b dozen hard-boiled eggs1 #a_/b pint of milk1 #a dessertspoonful of ,allinson fine wheatmeal1 #a oz4 of cheese1 #c tablespoonfuls of brown breadcrumbs1 and #a oz4 of butter4 ,shell and quarter the eggs2 grease a shallow dish with part of the butter1 and put the eggs in it4 ,make a thick sauce of the milk1 wheatmeal1 and cheese1 adding seasoning to taste4 ,pour it over the eggs1 cover with breadcrumbs2 cut the rest of the butter in little pieces1 and scatter them over the breadcrumbs4 ,bake till nicely browned4 ,,scotch ,,eggs4 #e hard-boiled eggs1 #a breakfastcupful of ,allinson breadcrumbs1 #a ,spanish onion1 #a teaspoonful of powdered sage1 #a dessertspoonful of finely chopped parsley1 #a egg1 #a oz4 of butter1 pepper and salt to taste1 some oil1 vege-butter1 or butter for frying4 ,grate the onion1 melt the butter1 beat up the eggs1 and mix them together with the breadcrumbs1 herbs1 and seasoning4 ,beat the forcemeat smooth1 shell the eggs1 cover them completely with a thick layer of forcemeat1 and fry them a nice brown4 ,serve with brown gravy4 ,,spinach ,,tortilla4 #d eggs1 #a oz4 of butter1 a teacupful of boiled chopped spinach1 lemon juice and pepper and salt to taste4 ,sprinkle the lemon juice over the spinach1 and season well with pepper and salt1 and fry it lightly in the butter4 ,beat the eggs and pour them into the mixture1 let the tortilla set1 then turn it with a plate1 and set the other side4 ,serve hot4 ,,stirred ,,eggs ,,on ,,toast4 #d eggs1 #a oz4 of butter1 pepper and salt1 #c slices of hot buttered toast4 ,whip the eggs up well1 add a dessertspoonful of water for each egg1 and pepper and salt to taste4 ,heat the butter in a frying-pan1 stir in the eggs over a mild fire4 ,keep stirring the mixture with a knife1 removing the egg which sets round the sides and on the bottom of the frying-pan1 and take the mixture from the fire directly it gets uniformly thick4 ,it should not be allowed to cook until hard4 ,place the stirred eggs on the toast1 and serve on a very hot dish4 ,this quantity will suffice for #c persons4 ,,stuffed ,,eggs4 #d hard-boiled eggs1 #h ,spanish olives1 #a_/b oz4 of butter1 pepper and salt to taste4 ,halve the eggs lengthway1 and carefully remove the yolks4 ,pound these well1 and mix them with the olives1 which should be previously stoned and minced fine2 add the butter and pepper and salt1 and mix all well4 ,fill the whites of the eggs with the mixture4 ,pour some thick white sauce1 flavoured with grated cheese1 on a hot dish1 and place the eggs on it4 ,serve hot4 ,,sweet ,,creamed ,,eggs4 ,to each egg allow #b tablespoonfuls of cream1 or new milk1 #a teaspoonful of strawberry or raspberry and currant jam1 #a thin slice of buttered toast1 sugar and vanilla to taste4 ,butter as many cups as eggs1 reckoning #a egg for each person4 ,place the jam in the centre of the cup2 beat up the eggs with the cream or milk1 sugar and vanilla1 and divide the mixture into the cups4 ,cover each cup with buttered paper1 stand the cups in a stew-pan with boiling water1 which should reach only half-way up the cups1 and steam the eggs until they are set--time from #h to #aj minutes4 ,turn the eggs out on the buttered toast1 and serve hot or cold4 ,,swiss ,,eggs4 #d eggs1 #c oz4 of ,gruyre cheese1 #a oz4 of butter1 #a teaspoonful of finely chopped parsley1 pepper and salt to taste4 ,spread the butter on a flat baking dish2 lay on it some very thin slices of the cheese4 ,on these break the eggs1 keeping the yolks whole2 grate the rest of the cheese1 mix it with the parsley2 strew this over the eggs1 and bake them in a quick oven for #e to #g minutes4 ,,tarragon ,,eggs4 #d hard-boiled eggs1 #a_/b pint white sauce1 #a teaspoonful chopped tarragon1 #a tablespoonful tarragon vinegar1 #b yolks of eggs4 ,boil the eggs for #g minutes1 and cut them into slices4 ,lay them in a buttered pie-dish1 have ready the sauce hot1 and mix it into yolks1 tarragon1 and tarragon vinegar4 ,pour over the eggs1 and bake for #aj minutes2 serve with fried crotons round4 ,,tomato ,,eggs4 ,to each egg take #b tablespoonfuls of tomato juice1 which has been strained through a sieve2 pepper and salt to taste4 ,batter a cup for each egg4 ,beat up the eggs1 mix them with the tomato juice1 season to taste1 and divide into the buttered cups4 ,cover each cup with buttered paper1 place them in a saucepan with boiling water1 and steam the eggs for #aj minutes4 ,serve the eggs on buttered ,allinson wholemeal toast4 ,,tomato ,,souffl4 #d eggs1 #a oz4 of ,allinson fine wheatmeal1 #a_/d lb4 of fresh tomatoes or a teacupful of tinned tomato1 #a oz4 of butter1 #a clove of garlic or #b shalots1 pepper and salt to taste4 ,pulp the tomatoes through a sieve4 ,rub the garlic round a small saucepan1 and melt the butter1 in it2 or chop up very finely the shalots1 and mix them with the butter4 ,when the butter is hot1 stir in the wheatmeal1 then the tomato pulp1 and stir until the mixture is thickened and comes away from the sides of the pan1 then proceed as before1 stirring in one yolk after the other2 season with pepper and salt1 whip up the whites of the eggs1 stir them with the other ingredients1 pour into a buttered souffl pan1 and bake #ae minutes4 ,,water ,,eggs4 #d eggs1 #a-a_/b oz4 of sugar1 the rind and juice of #a_/b a lemon4 ,boil the sugar and lemon rind and juice in #a_/b pint of water for #ae minutes4 ,beat the eggs well1 and add to them the sweetened water4 ,strain the mixture through a sieve into the dish in which it is to be served1 place it in a larger dish with boiling water in a moderately hot oven1 and bake until set4 ,serve hot or cold4 ,,salads ,these wholesome dishes are not used sufficiently by ,english people1 for very few know the value of them4 ,all may use these foods with benefit1 and two dinners each week of them with ,allinson wholemeal bread will prevent many a serious illness4 ,they are natural food in a plain state1 and supply the system with vegetable salts and acids in the best form4 ,in winter1 salads may be made with endive1 mustard and cress1 watercress1 round lettuces1 celery1 or celery root1 or even finely cut raw red or white cabbage2 pepper1 salt1 oil1 and vinegar are added as above4 ,as a second course1 milk or bread pudding4 ,salads are invaluable in cases of gout1 rheumatism1 gallstones1 stone in the kidney or bladder1 and in a gravelly condition of the water and impure condition of the system4 ,,artichoke ,,salad4 ,boil potatoes and artichokes separately1 cut into slices2 mix1 add pepper1 salt1 oil1 and vinegar2 eat with ,allinson wholemeal bread4 ,,cauliflower ,,salad4 ,a medium-sized boiled cauliflower1 #c boiled potatoes1 juice of #a_/b a lemon1 #b or #c tablespoonfuls of oil4 ,cut up finely the cauliflower and potatoes when cold1 mix well with the dressing1 and pepper and salt to taste4 ,a little mayonnaise is an improvement1 but makes it rich4 ,,cheese ,,salad4 ,put some finely shredded lettuce in a glass dish1 and over this put some young sliced onions1 some mustard and cress1 a layer of sliced tomatoes1 and two hard-boiled eggs1 also sliced4 ,add salt and pepper1 and then over all put a nice layer of grated cheese4 ,serve with a dressing composed of equal parts of cream1 salad oil1 and vinegar1 into which had been smoothly mixed a little mustard4 ,,cucumber ,,salad4 ,peel and slice a cucumber1 mix together #a_/b a teaspoonful of salt1 #a_/d of a teaspoonful of white pepper1 and #b tablespoonfuls of olive oil1 stir it well together1 then add very gradually #a tablespoonful of vinegar1 stirring it all the time4 ,put the sliced cucumber into a salad dish1 and garnish it with nasturtium leaves and flowers4 ,,onion ,,salad4 #a large boiled ,spanish onion1 #c large boiled potatoes1 #a teaspoonful of parsley1 pepper and salt to taste1 juice of #a lemon1 #b or #c tablespoonfuls of olive oil4 ,slice the onion and potatoes when quite cold1 mix well together with the parsley and pepper and salt2 add the lemon juice and oil1 and mix well once more4 ,,egg ,,mayonnaise4 #d medium-sized cold boiled potatoes1 #f hard-boiled eggs1 #a bunch of watercress1 some mayonnaise4 ,slice the potatoes1 and quarter the eggs4 ,arrange them in a dish1 sprinkling pepper and salt in between2 mix pieces of watercress with the eggs and tomatoes1 pour over the mayonnaise1 and garnish with more watercress4 ,,potato ,,salad 7#a74 ,boil potatoes that are firm and waxy when cooked1 and cut them in slices2 let them soak in #a_/b gill of water1 grate a small onion and mix it with these2 add pepper1 salt1 vinegar1 and oil to taste4 ,the quantity of oil should be about three times the amount of the vinegar used4 ,eat with ,allinson wholemeal bread4 ,,potato ,,salad 7#b74 #a lb4 of cold boiled potatoes1 #a small beetroot1 some spring onions1 olives1 #d tablespoonfuls of vinegar1 #b of salad oil1 a little tarragon vinegar1 salt1 pepper1 minced parsley4 ,cut the potatoes in small pieces1 put these into a salad bowl1 cut up the onions and olives1 and add them to the potatoes4 ,mix the vinegar1 oil1 tarragon vinegar1 salt1 and pepper well together1 pour it into the salad bowl1 and stir it well4 ,garnish with beetroot and parsley4 ,,spanish ,,salad4 ,put into the centre of the bowl some cold dressed ,french beans or scarlet runners1 and before serving pour over some good mayonnaise4 ,garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other4 ,,summer ,,salad4 #a large lettuce1 #a head endive1 mustard and cress1 watercress1 #b spring onions1 #b tomatoes1 two hard-boiled eggs4 ,shred the lettuce1 endive1 onions1 tomatoes1 and cress1 place in a salad bowl with mayonnaise dressing1 decorate with slices of egg and tomato and tufts of cress4 ,,summer ,,salads4 ,these are made from mixtures of lettuce1 spring onions1 cucumber1 tomatoes1 or any other raw or cooked green foods1 pepper1 salt1 oil1 and vinegar4 ,cold green peas1 ,french beans1 carrots1 turnips1 and lettuce make a good cold salad for the summer4 ,,winter ,,salad4 ,cut up #a lb4 of cold boiled potatoes1 grate fine #a onion and mix with these1 add watercress1 or mustard and cress1 and boiled and sliced beetroot2 flavour with pepper1 salt1 oil1 and vinegar as above4 ,hard-boiled eggs may be cut into slices and added1 and sliced apples or pieces of orange may be advantageously mixed with the other ingredients4 ,when oranges are added to a salad the onion must be left out4 ,,potato ,,cookery ,,potato ,,bird',s ,,nest4 ,a plateful of mashed potatoes1 #b lbs4 of spinach well cooked and chopped1 #c hard-boiled eggs1 #a oz4 of butter4 ,fry the mashed potatoes a nice brown in the butter1 then place it on a dish in the shape of a ring4 ,inside this spread the spinach1 and place the eggs1 shelled1 on the top of this4 ,serve as hot as possible4 ,,potato ,,cakes #c fair-sized potatoes1 #a egg1 #b tablespoonfuls of ,allinson fine wheatmeal1 pepper and salt to taste1 and a pinch of nutmeg4 ,peel1 wash1 and grate the raw potatoes2 beat up the egg and mix it with the potatoes1 flour1 and seasoning4 ,beat all well together1 and fry the mixture like pancakes in oil or butter4 ,,potato ,,cheese4 #f oz4 of mashed potatoes1 #b lemons1 #f oz4 of sugar1 #b oz4 of butter4 ,grate the rind of the lemons and pound it well with the sugar in a mortar1 add the potatoes very finely mashed2 oil the butter and mix this and the lemon juice with the rest of the ingredients2 when all is very thoroughly mixed1 fill the mixture in a jar and keep closely covered4 ,,potato ,,cheesecakes4 #a lb4 of mashed potatoes1 #d oz4 of grated cheese1 #a oz4 of butter1 #b eggs1 some bread raspings1 #b tablespoonfuls of ,allinson fine wheatmeal1 #a_/b a teaspoonful of mustard1 pepper and salt to taste4 ,melt the butter and mix it with the mashed potatoes1 add the cheese1 flour1 seasoning1 mustard1 and #a of the eggs well beaten4 ,mix all well1 and form the mixture into cakes4 ,beat up the second egg1 turn the cakes into the beaten egg and raspings1 and fry them in oil or butter until brown4 ,serve with tomato sauce and green vegetables4 ,,potato ,,croquettes4 #a_/b lb4 of hot mashed potatoes1 the yolks of #b eggs1 #a_/b a saltspoonful of nutmeg1 pepper and salt1 #a whole egg1 raspings1 some ,allinson nut-oil or butter for frying4 ,beat the potatoes well with the yolks of the eggs and the seasoning2 form the mixture into balls2 beat the egg well1 roll the balls in the egg and breadcrumbs1 and fry a nice brown4 ,,potato ,,pudding4 #a lb4 of potatoes well mashed1 #a oz4 of butter1 #c eggs1 #a-a_/b oz4 of sugar1 the rind and juice of #a_/b a lemon1 #a gill of milk4 ,beat the butter1 mix it with the mashed potatoes1 add the eggs well beaten1 also the other ingredients1 turn the mixture into a buttered pie-dish1 and bake it #a_/b hour4 ,,potato ,,puff4 #a pint of mashed potatoes1 #b oz4 of butter1 #c eggs1 #a_/b pint of milk1 #a_/b a saltspoonful of nutmeg1 pepper and salt to taste1 and a dessertspoonful of finely chopped parsley4 ,beat the butter with a fork until it creams1 mix the potatoes with the butter1 whip the yolks of the eggs well with the milk1 and stir in the other ingredients4 ,add the nutmeg1 parsley1 and seasoning1 and last of all the whites of the eggs1 beaten to a stiff froth4 ,the potatoes1 butter1 eggs1 and milk should be well beaten separately before being used1 as the success of the dish depends on this4 ,turn the mixture into a buttered pie-dish1 and bake it for #a hour in a hot oven4 ,,potato ,,rolls 7,,baked74 #b lbs4 of cold mashed potatoes1 #a boiled ,spanish onion1 #a oz4 of butter1 the yolk of #a egg1 a little nutmeg1 pepper and salt to taste1 and a teaspoonful of powdered thyme4 ,chop up the onion fine1 and mix it with the mashed potatoes4 ,warm the butter until melted1 and add this1 the yolk of egg1 and the thyme4 ,mix all well1 make the mixture into little rolls #c inches long1 brush them over with a pastry brush dipped in ,allinson nut-oil or hot butter and bake them on a floured tin until brown1 which will take from #aj to #bj minutes4 ,serve with brown sauce and vegetables4 ,,potato ,,rolls 7,spanish74 #c teacupfuls of mashed potatoes1 #c tablespoonfuls of ,allinson fine wheatmeal1 #ah olives1 #a egg well beaten2 seasoning to taste4 ,stone the olives and chop them up fine1 mix the meal1 mashed potato1 olive1 and egg well together1 season with pepper and salt2 add a little milk if necessary1 make the mixture into rolls1 and proceed as in ,potato ,rolls4 ,,potato ,,salad 7#a74 #d medium-sized cold boiled potatoes1 #a small onion minced very fine1 #a dessertspoonful of finely chopped parsley1 oil and lemon juice1 pepper and salt to taste4 ,slice the potatoes1 let them soak with #c tablespoonfuls of water1 mix them with the onion and parsley1 and dress like any other salad4 ,any good salad dressing may be used4 ,,potato ,,salad 7#b74 #a-a_/b pints of mashed potatoes1 #b hard-boiled eggs1 #b tablespoonfuls of ,allinson salad oil1 #a_/b a teacupful of milk1 #a teaspoonful of mustard1 pepper1 salt1 and lemon juice to taste4 ,make a dressing of the oil1 milk1 mustard1 and seasoning4 ,mash the yolks of the eggs and mix them with the lemon juice1 and add this to the dressing4 ,chop the whites of the eggs up fine4 ,mix the mashed potatoes1 dressing1 and chopped whites of eggs well together4 ,turn the mixture into a salad bowl or glass dish1 and garnish with parsley or watercress and beetroot4 ,,potato ,,salad 7,,mashed74 #a_/b pint of mashed potatoes1 #b hard-boiled eggs1 #b tablespoonfuls of ,allinson salad oil1 #a dessertspoonful of sugar1 #a teaspoonful of mustard1 pepper and salt to taste1 #b tablespoonfuls of lemon juice and seasoning2 mash the yolks of the eggs quite fine and mix them smooth with the lemon juice1 and add this to the dressing4 ,chop the whites of the eggs up very fine1 mix all together2 turn the mixture smoothly into a salad bowl or glass dish1 and garnish with watercress and beetroot4 ,,potato ,,sausages4 #a pint of mashed potato1 #b eggs well beaten1 #a breakfastcupful of breadcrumbs1 #b oz4 of butter 7or ,allinson nut-oil71 #a_/b a saltspoonful of nutmeg1 pepper and salt4 ,mash the potatoes well with one of the eggs1 add seasoning1 form the mixture into sausages1 roll them in egg and breadcrumbs1 and fry them brown4 ,,potato ,,snow 7a ,pretty ,dish74 #a-a_/b lbs4 of potatoes1 #c hard-boiled eggs1 #a small beetroot4 ,boil the potatoes till tender1 pass them through a potato masher into a hot dish1 letting the mashed potato fall lightly1 and piling it up high4 ,slice the eggs and beetroot1 and arrange alternate slices of egg and beetroot round the base of the potato snow4 ,brown the top with a salamander1 or1 if such is not handy1 with a coal-shovel made red hot4 ,,potato ,,surprise4 #a pint of mashed potatoes1 #a oz4 of butter1 #d tomatoes1 pepper and salt1 #a tablespoonful of finely chopped parsley4 ,mix the butter well with the mashed potatoes1 season with a little pepper and salt4 ,butter #h patty pans and line them with a thick layer of potato2 place #a_/b a tomato in each1 with a little of the parsley and a dusting of pepper and salt4 ,cover with mashed potatoes1 and brown the patties in the oven4 ,,potato ,,with ,,cheese4 #a pint of finely mashed potatoes1 #a_/b oz4 of butter1 #c oz4 of grated cheese1 a little nutmeg1 pepper and salt to taste4 ,mix all well with the seasoning1 grease some patty pans1 fill them with the mixture1 and bake them in a moderate oven until golden brown4 ,serve with vegetables and any savoury sauce4 ,,potatoes ,,la ,,duchesse4 ,prepare potatoes as in ,milk ,potatoes1 leaving out the parsley2 beat up1 #a egg with the juice of #a lemon1 let the potatoes go off the boil1 add the egg and lemon juice carefully2 re-heat the whole again but do not allow it to boil1 to avoid the egg curdling4 ,,potatoes 7,,browned74 #a pint of mashed potato1 #a large ,english onion1 #a oz4 of butter1 pepper and salt4 ,mince the onion very fine and fry it a golden brown in the butter1 mix it well with the mashed potato1 and add seasoning to taste2 form the mixture into cakes1 flour them well1 place them in a greased baking tin1 with little bits of butter on the top of the cakes1 and bake them a nice brown4 ,,potatoes ,,and ,,carrots4 #a-a_/b lbs4 of boiled potatoes1 #c_/d lb4 of boiled carrots1 #b eggs1 #a oz4 of butter pepper and salt to taste1 some ,parsley4 ,mash the potatoes and carrots together1 beat the eggs well and mix them with the vegetables1 add seasoning2 butter a mould1 fill it with the mixture1 spread the butter on the top1 bake the whole for #a_/b hour1 turn out1 and garnish with parsley4 ,,potatoes 7,,curried74 #f good-sized potatoes parboiled1 #a oz4 of butter1 #a teaspoonful of curry powder1 #c_/d pint of milk1 #a dessertspoonful of fine wheatmeal1 salt and lemon juice to taste4 ,slice the potatoes into a saucepan and pour the milk over them2 smooth the curry powder with a little water1 pour this over the potatoes1 and add the butter and seasoning4 ,let the potatoes cook gently until soft2 then thicken with the meal1 which should be previously smoothed with a little milk or water4 ,let all simmer for #b or #c minutes2 add lemon juice1 and serve4 ,,potatoes 7,,mashed74 ,to mash potatoes well they should be drained when soft and steamed dry over the fire2 then turn them into a basin and pass them through a potato masher back into the saucepan2 add a piece of butter the size of a walnut 7or more according to quantity of potatoes71 and a little hot milk1 and mash all well through over the fire with a wooden spoon1 adding hot milk as required until it is a thick1 creamy mass4 ,,potatoes 7,,mashed7 7another way74 #a finely chopped ,english onion to #a pound of potatoes1 piece of butter the size of a walnut1 pepper and salt to taste4 ,fry the onion a nice brown in the butter1 taking care not to burn it4 ,when the potatoes have been passed through the masher back into the saucepan1 add the fried onion and seasoning and a little hot milk4 ,mash all well through1 and serve very hot4 ,,potatoes 7,,milk74 ,boil or steam potatoes in their skins2 when soft1 peel and slice them4 ,make a sauce of milk1 thickened with ,allinson fine wheatmeal1 and season with pepper and salt4 ,let the potatoes simmer in the sauce for #aj minutes4 ,before serving mix into the sauce a spoonful of finely chopped parsley4 ,,potatoes 7,,milk7 ,,with ,,capers4 #a lb4 of potatoes1 #c_/d pint of milk1 #a tablespoonful of finely chopped capers1 #a teaspoonful of vinegar1 pepper and salt to taste1 #a tablespoonful of ,allinson wholemeal1 boil the potatoes till nearly tender2 drain them and cut them in slices4 ,return them to the saucepan1 add the milk and seasoning1 and when the milk boils add the wheatmeal4 ,let all simmer until the potatoes are tender1 add the capers and vinegar4 ,then simmer a few minutes with the capers1 and serve4 ,,potatoes 7,,savoury74 #a-a_/b lbs4 of small boiled potatoes1 #a oz4 of butter1 #a dessertspoonful of finely chopped onion1 #c eggs1 #a dessertspoonful of vinegar1 pepper and salt to taste1 #a clove of garlic4 ,slice the potatoes into the saucepan and let them stew gently for #ae minutes with the butter1 onion1 and seasoning1 shaking them occasionally to prevent burning4 ,rub the inside of a basin with the garlic1 break the eggs into it1 beat them well with the vinegar1 and pour them over the potatoes1 shake the whole well over the fire until thoroughly mixed1 and serve4 ,,potatoes 7,,scalloped74 #f medium-sized boiled potatoes1 #b onions chopped fine1 and fried brown1 #a breakfastcupful of milk1 #a oz4 of butter1 pepper and salt1 a little ,allinson wholemeal4 ,slice the potatoes2 butter a pie-dish1 put into it a layer of potatoes1 over this sprinkle pepper and salt1 some of the onion1 part of the butter1 and a little meal4 ,repeat this until the dish is full1 pour the milk over the whole1 and bake for #a hour4 ,,potatoes 7,,stuffed7 7#a74 #f large potatoes1 #a-a_/b breakfastcupfuls of breadcrumbs1 #a_/b lb4 of grated ,english onions1 #a teaspoonful of powdered sage1 #a ditto of finely chopped parsley1 #a egg well beaten1 piece of butter the size of a walnut1 pepper and salt to taste4 ,halve the potatoes1 scoop them out1 leaving nearly #a inch of the inside all round4 ,make a stuffing of the other ingredients1 adding a very little milk it the stuffing should be too dry2 fill the potatoes with it1 tie the halves together1 and bake them until done4 ,serve with brown sauce4 ,,potatoes 7,,stuffed7 7#b74 #f large potatoes1 #a ,spanish onion1 #a large apple1 #a oz4 of butter1 #a_/b teaspoonful of allspice1 #a dessertspoonful of sugar1 pepper and salt to taste1 a cupful of breadcrumbs4 ,chop the onion and apple fine and stew them 7without water7 with the butter1 allspice1 sugar1 and seasoning4 ,when quite tender sift in enough breadcrumbs to make a fairly stiff paste4 ,scoop the potatoes out as in previous recipe1 fill them with the mixture1 tie1 bake the potatoes till tender1 and serve them with brown sauce and vegetables4 ,,potatoes 7,,stuffed7 7#c74 #f large boiled potatoes1 #a-a_/b ozs4 of grated ,gruyre or ,canadian cheese1 #a egg well beaten1 pepper and salt to taste1 a piece of butter the size of a walnut4 ,halve the potatoes as before1 scoop them out1 leaving #a_/b inch of potato wall all round4 ,mash the scooped out potato well up with the cheese1 add the egg1 butter1 and seasoning1 also a little milk if necessary2 fill the potatoes1 tie them together1 brush over with a little oiled butter1 and bake them #aj to #ae minutes4 ,serve with vegetables and white sauce4 ,,potatoes 7,,stuffed7 7#d74 #f large boiled potatoes1 #a large ,english onion1 #a_/b oz4 of butter1 #a egg well beaten1 pepper and salt to taste4 ,halve the potatoes as before1 scoop out most of the soft part and mash it up4 ,mince the onion very finely and fry it a nice brown with the best part of the butter1 mix all up together1 adding the egg and seasoning1 fill the potato skins1 tie the halves together1 brush them over with the rest of the butter 7oiled71 and put them in the oven until well heated through4 ,serve with vegetables and brown sauce4 ,,potatoes 7,,toasted74 ,cut cold boiled potatoes into slices1 brush them over with oiled butter1 place them on a gridiron 7if not handy1 in a wire salad basket71 and put it over a clear fire4 ,brown the slices on both sides4 ,,sauces ,flesh-eaters have the gravy of meat to eat with their vegetables1 and when they give up the use of flesh they are often at a loss for a good substitute4 ,sauces may be useful in more ways than one4 ,when not too highly spiced or seasoned they help to prevent thirst1 as they supply the system with fluid1 and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost4 ,when foods are eaten in a natural condition no sauces are required1 but when food is changed by cooking many persons require it to be made more appetising1 as it is called4 ,the use of sauces is thus seen to be an aid to help down plain and wholesome food1 and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed4 ,from a health point of view artificial sauces are not good1 but if made as ,i direct very little harm will result4 ,brown ,gravy1 ,fried ,onion ,sauce1 or ,herb ,gravy must be used with great caution1 or not at all by those who are troubled with heartburn1 acidity1 biliousness1 or skin eruptions of any kind4 ,the water in which vegetables 7except cabbage or potatoes7 have been boiled is better for making sauces than ordinary water4 ,,apple ,,sauce4 #a lb4 of apples1 #a gill of water1 #a-a_/b oz4 of sugar 7or more1 according to taste71 #a_/b a teaspoonful of mixed spice4 ,pare and core the apples1 cut them up1 and cook them with the water until quite mashed up1 add sugar and spice4 ,rub the apples through a sieve1 re-heat1 and serve4 ,can also be served cold4 ,,apricot ,,sauce4 #a_/b lb4 of apricot jam1 #a_/b a teaspoonful of ,allinson cornflour4 ,dilute the jam with #a_/b pint of water1 boil it up and pass it through a sieve2 boil the sauce up1 and thicken it with the cornflour4 ,serve hot or cold4 ,,boiled ,,onion ,,sauce4 ,this is made as ,wheatmeal ,sauce1 but plenty of boiled and chopped onions are mixed in it4 ,this goes well with any plain vegetables4 ,,brown ,,gravy4 ,put a tablespoonful of butter or olive oil into a frying-pan or saucepan1 make it hot1 dredge in a tablespoonful of ,allinson fine wheatmeal1 brown this1 then add boiling water1 with pepper and salt to taste4 ,a little mushroom or walnut ketchup may be added it desired4 ,eat with vegetables or savouries4 ,,brown ,,sauce 7#a74 #a oz4 of ,allinson fine wheatmeal1 #a oz4 of butter1 the juice of #a_/b a lemon1 a blade of mace1 pepper and salt to taste4 ,melt the butter in a frying-pan over the fire1 stir into it the meal1 and keep on stirring until it is a brown colour4 ,stir in gradually enough boiling water to make the sauce of the thickness of cream4 ,add the lemon juice1 the mace1 and seasoning1 and let the sauce simmer for #bj minutes4 ,remove the mace1 and pour the sauce over the onions4 ,if the sauce should be lumpy1 strain it through a gravy-strainer4 ,,brown ,,sauce 7#b74 #b tablespoonfuls of ,allinson fine wheatmeal1 #a oz4 of butter1 #f eschalots chopped fine1 #c bay leaves1 #a_/b a lemon 7peeled7 cut in slices1 pepper and salt to taste4 ,brown the meal with the butter2 add water enough to make the sauce the thickness of cream2 add the eschalots1 lemon1 bay leaves1 and seasoning4 ,let all simmer #ae to #bj minutes2 strain1 return the sauce to the saucepan1 and boil it up before serving4 ,,caper ,,sauce4 ,leave out the onions1 otherwise make as ,wheatmeal ,sauce4 ,add capers1 and cook #aj minutes after adding them4 ,this goes very well with plain boiled macaroni1 or macaroni batter1 or macaroni with turnips1 c4 ,,chocolate ,,sauce4 #a bar of ,allinson chocolate1 #a_/b pint of milk1 #a_/b teaspoonful of cornflour1 #a_/b teaspoonful of vanilla essence4 ,melt the chocolate over the fire with #a tablespoonful of water1 add the milk1 and stir well2 when it boils add the cornflour and vanilla4 ,boil the sauce up1 and serve4 ,,currant ,,sauce 7,,red ,,white74 #a_/b pint of both white and red currants1 #b ozs4 of sugar1 #a gill of water1 #a_/b a teaspoonful of cornflour4 ,cook the ingredients for #aj minutes1 rub the fruit through a sieve1 re-heat it1 and thicken the sauce with the cornflour4 ,serve hot or cold4 ,,curry ,,sauce 7#a74 #c ,english onions1 #a carrot1 #a good cooking apple1 #a teaspoonful of curry powder1 #a_/b oz4 of butter1 #a dessertspoonful of ,allinson fine wheatmeal1 salt to taste4 ,chop up the onions1 carrot1 and apple1 and stew them in #c_/d pint of water until quite tender1 adding the curry and salt4 ,when quite soft rub the vegetables well through a sieve2 brown the meal in the saucepan in the butter1 add the sauce to this1 and let it simmer for a few minutes2 add a little more water if necessary4 ,,curry ,,sauce 7#b74 #a onion1 #a even teaspoonful of curry1 #a_/b pint of water1 #a_/b oz4 of butter1 #a teaspoonful of ,allinson fine wheatmeal1 a little burnt sugar4 ,grate the onion into the water1 add curry1 butter1 and salt1 and let these ingredients cook a few minutes4 ,thicken the sauce with the meal1 and colour with burnt sugar4 ,,curry ,,sauce 7,,brown74 #b tablespoonfuls of ,allinson fine wheatmeal1 #a oz4 of butter 7or oil71 #a teaspoonful of curry powder1 #a ,english onion chopped fine1 #a good tablespoonful of vinegar1 a pinch of mint and sage1 and salt to taste4 ,fry the onions in the butter until nearly brown1 add the meal1 and brown2 add as much water as required to make the sauce the consistency of cream2 add the curry1 vinegar1 and seasoning4 ,let the whole simmer for #e to #aj minutes1 strain the sauce1 return to the saucepan1 beat it up1 and serve4 ,,egg ,,caper ,,sauce4 ,the same as ,egg ,sauce1 adding #a tablespoonful of finely chopped capers before the egg is stirred in1 and which should simmer a few minutes4 ,,egg ,,sauce4 #c_/d pint of half milk and water1 #a egg1 #a teaspoonful of ,allinson cornflour1 juice of #a_/b lemon1 #a_/b oz4 of butter1 pepper and salt4 ,boil the milk and water1 add the butter and seasoning4 ,thicken the sauce with the cornflour2 beat the egg up with the lemon juice4 ,let the sauce go off the boil2 add gradually and gently the egg1 taking care not to curdle it4 ,warm up the sauce again1 but do not allow it to boil4 ,,egg ,,sauce ,,with ,,saffron4 #a_/b pint of milk and water1 #a egg1 #a teaspoonful of cornflour1 a pinch of saffron1 pepper and salt to taste4 ,boil the milk and water with the saffron1 and see that the latter dissolves thoroughly4 ,add seasoning1 and thicken with the cornflour2 beat up the egg1 and after having allowed the sauce to cool a little1 add it gradually1 taking care not to curdle the sauce4 ,heat it up1 but do not let it boil4 ,to easily dissolve the saffron1 it should be dried in the oven and then powdered4 ,,french ,,sauce4 #a oz4 of butter1 #b oz4 each of carrot1 turnip1 onion1 or eschalots1 #a tablespoonful of vinegar1 #a dessertspoonful of ,allinson fine wheatmeal1 pepper and salt to taste1 a little thyme4 ,chop the vegetables up fine1 and fry them in the butter1 adding the thyme4 ,when slightly browned add #c_/d pint of water1 into which the meal has been rubbed smooth4 ,stir the sauce until it boils1 then add the vinegar and seasoning4 ,let all simmer for #a_/b an hour1 rub the sauce through a sieve1 return it to the saucepan1 boil up1 and serve4 ,,fried ,,onion ,,sauce4 ,chop fine an onion1 fry1 add ,allinson fine wheatmeal1 and make into a sauce like brown gravy4 ,,herb ,,sauce4 ,make like ,brown ,gravy1 and add mixed herbs a little before serving4 ,,horseradish ,,sauce4 #a_/b pint of water1 #b tablespoonfuls of grated horseradish1 #a dessertspoonful of ,allinson fine wheatmeal1 #a_/b oz4 butter1 salt to taste4 ,boil the water1 butter1 and horseradish for a few minutes1 add salt1 and thicken the sauce with the meal rubbed smooth in a little cold water2 cook for two minutes1 and serve4 ,,mayonnaise ,,sauce4 #a_/b pint of oil1 the yolk of #a egg1 the juice of a lemon1 #a_/b teaspoonful each of mustard1 pepper1 and salt4 ,place the yolks in a basin1 which should be quite cold2 work them smooth with a wooden spoon1 add the salt1 pepper1 and mustard1 and mix all well4 ,stir in the oil very gradually1 drop by drop2 when the sauce begins to thicken stir in a little of the lemon juice1 continue with the oil1 and so on alternately until the sauce is finished4 ,be sure to make it in a cool place1 also to stir one way only4 ,it you follow directions the sauce may curdle2 should this ever happen1 do not waste the curdled sauce1 but start afresh with a fresh yolk of egg1 stirring in a little fresh oil first1 and then adding the curdled mixture4 ,,milk ,,froth ,,sauce4 #a_/b pint of milk1 #b eggs1 sugar to taste1 some essence of vanilla or any other flavouring1 #a teaspoonful of ,allinson fine wheatmeal4 ,mix the milk1 eggs1 flour1 and flavouring1 and proceed as in ,orange ,froth ,sauce4 ,,mint ,,sauce4 #a teacupful of vinegar1 #a teacupful of water1 #a tablespoonful of sugar1 #a heaped-up tablespoonful of finely chopped mint4 ,mix all the ingredients well1 and let the sauce soak at least #a hour before serving4 ,,mustard ,,sauce4 #a good teaspoonful of mustard1 #a dessertspoonful of ,allinson fine wheatmeal1 #a oz4 of butter1 vinegar and salt to taste1 #a teaspoonful of sugar1 #a_/b pint of water4 ,brown the wheatmeal with the butter in the saucepan1 add the mustard1 vinegar1 sugar1 and salt1 let all simmer for a few minutes1 and then serve4 ,,olive ,,sauce4 ,make a white sauce1 stone and chop #h ,spanish olives1 add them to the sauce1 and let it cook a few minutes before serving4 ,,onion ,,sauce4 #a large ,spanish onion1 #a_/b pint of milk1 #a gill of water1 #d oz4 of butter1 #a dessertspoonful of ,allinson fine wheatmeal1 pepper and salt to taste4 ,chop the onions up fine1 and cook them in the water until tender1 add the milk1 butter and seasoning4 ,smooth the meal with a little water1 thicken the sauce1 let it simmer for five minutes1 and serve4 ,,orange ,,flower ,,sauce ,make a sweet white sauce1 and flavour it with #b tablespoonfuls of orangeflower water4 ,,orange ,,froth ,,sauce4 ,the juice of #b oranges1 #b eggs1 sugar to taste1 #a teaspoonful of white flour 7not cornflour71 add to the orange juice enough water to make #a_/b pint of liquid2 mix this well with the sugar1 the eggs previously beaten1 and the flour smoothed with a very little water2 put the mixture over the fire in an enamelled saucepan1 and whisk it well until quite frothy2 do not allow the sauce to boil1 as it would then be spoiled4 ,serve immediately4 ,,orange ,,sauce #b oranges1 #d large lumps of sugar1 #a_/b a teaspoonful of cornflour1 some water4 ,rub the sugar on the rind of one of the oranges until all the yellow part is taken off2 take the juice of both the oranges and add it to the sugar4 ,mix smooth the cornflour in #h tablespoonfuls of water1 add this to the juice when hot1 and stir the sauce over the fire until thickened2 serve at once4 ,,parsley ,,sauce4 ,this is made as ,wheatmeal ,sauce1 but some finely chopped parsley is added five minutes before serving4 ,,raspberry ,,froth ,,sauce4 #a_/b pint of raspberries1 #a gill of water1 #b eggs1 sugar to taste1 #a teaspoonful of white flour4 ,boil the raspberries in the water for #aj minutes1 then strain through a cloth or fine hair sieve2 add a little more water if the juice is not #a_/b pint2 allow it to get cold1 then add the eggs1 flour1 and sugar1 and proceed as for ,orange ,froth ,sauce4 ,this sauce can be made with any kind of fruit juice4 ,,ratafia ,,sauce4 #c oz4 of ratafias1 #a_/b pint of milk2 the yolk of #a egg4 ,bruise the ratafias and put them in a stewpan with the milk2 let it boil1 remove from the fire1 beat up the yolk of egg1 and when the milk has cooled a little stir it in carefully2 stir again over the fire until the sauce has thickened a little1 but do not let it boil4 ,,rose ,,sauce4 ,make a sweet white sauce1 and flavour with #b tablespoonfuls of rosewater4 ,,savoury ,,sauce4 #a onion1 #c carrots1 #a oz4 butter1 a teaspoonful of ,allinson fine wheatmeal1 a little nutmeg1 pepper and salt to taste4 ,chop up the onion and fry it a nice brown2 cut up the carrots into small dice1 cook them gently in #a pint of water with the onion and seasoning until quite soft2 then rub the sauce through a sieve1 return it to the saucepan1 heat it up and thicken it with the meal1 if necessary4 ,,sorrel ,,sauce4 ,make a white sauce1 and add to it a handful of finely chopped sorrel2 let it simmer a few minutes1 and serve4 ,,spice ,,sauce4 ,make a sweet white sauce1 and add #a_/b teaspoonful of mixed spice before serving4 ,,tartare ,,sauce4 #a lb4 of mushrooms1 #a small onion1 #a_/b oz4 of butter1 #a dessertspoonful of ,allinson fine wheatmeal1 pepper and salt to taste1 juice of #a_/b a lemon4 ,cook the mushrooms and onion1 chopped fine1 in #a_/b pint of water for #ae minutes2 adding the butter and seasoning4 ,strain the sauce and return it to the saucepan1 thicken it with the meal1 add the lemon juice1 let it simmer #b or #c minutes1 and serve4 ,,tomato ,,sauce 7#a74 #a_/b a canful of tinned tomatoes or #a lb4 of fresh ones1 a tablespoonful of ,allinson fine wheatmeal1 #a_/b oz4 of butter1 pepper and salt to taste4 ,if fresh tomatoes are used1 slice them and set them to cook with a breakfastcupful of water4 ,for tinned tomatoes a teacupful of water is sufficient4 ,let the tomatoes cook gently for #aj minutes1 then rub them well through a strainer4 ,return the liquid to the saucepan1 add the butter1 pepper1 and salt1 and when it boils thicken the sauce with the meal1 which should he smoothed well with a little cold water4 ,let the sauce simmer for a minute1 and pour it into a warm sauce-boat4 ,,tomato ,,sauce 7#b74 ,cut up fresh or tinned tomatoes1 cook with water and finely chopped onions2 when done rub through a sieve1 boil up again1 thicken with ,allinson fine wheatmeal made into a paste with water4 ,add a little butter1 pepper1 and salt4 ,eat with vegetables or savoury dishes4 ,,wheatmeal ,,sauce4 ,mix milk and water together in equal proportions1 add a grated onion1 and boil2 rub a little ,allinson fine wheatmeal into a paste with cold water4 ,mix this with the boiling milk and water1 and let it thicken2 add a little pepper and salt to taste4 ,eat this with vegetables4 ,,white ,,sauce 7#a74 #c_/d pint of milk1 #a dessertspoonful of ,allinson fine wheatmeal1 sugar to taste4 ,boil #a_/b pint of the milk with sugar1 mix the meal smooth in the rest of the milk1 add this to the boiling milk and keep stirring until the sauce has thickened1 cook for #c to #d minutes1 strain it through a gravy strainer1 re-heat1 and flavour with vanilla or almond essence4 ,,white ,,sauce 7#b74 #a_/b pint of milk1 a dessertspoonful of ,allinson cornflour or potato flour1 a little vanilla essence1 #a teaspoonful of sugar4 ,boil the milk1 thicken it with the cornflour previously smoothed with a little water1 add sugar and vanilla1 boil up1 and serve with the pudding4 ,,white ,,sauce 7,,savoury74 #c_/d pint of milk1 #a good dessertspoonful of ,allinson fine wheatmeal1 a small piece of butter1 size of a nut1 pepper and salt to taste4 ,bring part of the milk to the boil1 mix the meal smooth with the rest1 add the butter and seasoning1 and thicken the sauce4 ,let it cook gently a few minutes after adding the meal1 and serve4 ,,puddings ,,almond ,,pudding 7#a74 #d eggs1 #c oz4 of castor sugar1 #d oz4 of ground sweet almonds1 #a_/b oz4 of ground bitter almonds4 ,whip the whites of the eggs to a stiff froth1 mix them lightly with the well-beaten yolks1 add the other ingredients gradually4 ,have ready a well-buttered pie-dish1 pour the mixture in 7not filling the dish more than three-quarters full71 and bake in a moderately hot oven until a knitting needle pushed through comes out clean4 ,turn the pudding out and serve cold4 ,,almond ,,pudding 7#b74 #a_/b lb4 of almond paste1 #a_/d lb4 of butter1 #b eggs1 #b tablespoonfuls of sifted sugar1 cream1 and ratafia flavouring4 ,with a spoonful of water make the ground almonds into a paste1 warm the butter1 mix the almonds with this1 and add the sugar and #b tablespoonfuls of cream or milk1 and the eggs well beaten4 ,mix well1 and butter some cups1 half fill them1 and bake the puddings for about #bj minutes4 ,turn them out on a dish1 and serve with sweet sauce4 ,,almond ,,rice4 #a_/b lb4 of rice1 #b-a_/b pints of milk1 #a oz4 of butter1 #c oz4 of ground sweet almonds and a dozen bitter ground almonds1 sugar to taste1 #a teaspoonful of cinnamon1 some raspberry jam4 ,cook the rice1 butter1 milk1 sugar1 and almonds until the rice is quite tender1 which will take from #dj to #ej minutes2 butter a mould1 sift the cinnamon over it evenly1 pour in the rice1 let it get cold1 turn out and serve with sauce made of raspberry jam and water4 ,dip the mould into hot water for #a_/b a minute1 if the rice will not turn out easily4 ,,apple ,,charlotte4 #b lbs4 of cooking apples1 #a teacupful of mixed currants and sultanas1 #a heaped up teaspoonful of ground cinnamon1 #b oz4 of blanched and chopped almonds1 sugar to taste1 ,allinson wholemeal bread1 and butter4 ,pare1 core1 and cut up the apples and set them to cook with #a teacupful of water4 ,some apples require much more water than others4 ,when they are soft1 add the fruit picked and washed1 the cinnamon1 and the almonds and sugar4 ,cut very thin slices of bread and butter1 line a buttered pie-dish with them4 ,place a layer of apples over the buttered bread1 and repeat the layers of bread and apples until the dish is full1 finishing with a layer of bread and butter4 ,bake from #c_/d hour to #a hour4 ,,apricot ,,pudding4 #a tin of apricots1 #f sponge cakes1 #a_/b pint of milk1 #b eggs4 ,put the apricots into a saucepan1 and let them simmer with a little sugar for #a_/b an hour2 take them off the fire and beat them with a fork4 ,mix with them the sponge cakes crumbled4 ,beat the eggs up with milk and pour it on the apricots4 ,pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for #a_/b an hour4 ,turn out2 serve either hot or cold4 ,,baked ,,custard ,,pudding4 #a pint of milk1 #c eggs1 sugar1 vanilla flavouring1 nutmeg4 ,warm the milk1 beat up the eggs with the sugar1 pour the milk over1 and flavour4 ,have a pie-dish lined at the edge with baked paste1 strain the custard into the dish1 grate a little nutmeg over the top1 and bake in a slow oven for #a_/b an hour4 ,serve in the pie-dish with stewed rhubarb4 ,,barley 7,,pearl7 ,,and ,,apple ,,pudding4 #a_/b lb4 of pearl barley1 #a lb4 of apples1 #b oz4 of sugar1 #a_/d oz4 of butter1 the grated rind of a lemon4 ,soak the barley overnight1 and boil it in #c pints of water for #c hours4 ,when quite tender1 add the sugar1 lemon rind1 and the apples pared1 cored1 and chopped fine4 ,pour the mixture into a buttered dish1 put the butter in bits over the top1 and bake for #a hour4 ,,batter ,,jam ,,pudding4 #a pint of milk1 #c oz4 of cornflour1 #c oz4 of ,allinson fine wheatmeal1 #b oz4 of butter1 #c eggs1 some raspberry or apricot jam4 ,rub the cornflour and meal smooth with a little of the milk2 bring the rest to boil with the butter1 and stir into it the smooth paste4 ,stir the mixture over the fire for about #h minutes1 then turn it into a basin to cool4 ,beat up the yolks of the eggs and add them to the cooked batter2 whip the whites of the eggs to a stiff froth and add them to the rest2 butter a pie-dish1 pour in a layer of the batter1 then spread a layer of jam1 and so on1 until the dish is full1 finishing with the batter1 and bake the pudding for #a_/b an hour4 ,,batter ,,pudding4 #a_/b lb4 of ,allinson fine wheatmeal1 #a pint of milk1 #c eggs1 #a dessertspoonful of sugar1 #a teaspoonful of ground cinnamon 7or any other flavouring preferred74 ,beat the eggs well1 mix all thoroughly1 and bake about #c_/d hour4 ,,belgian ,,pudding4 ,soak a #a;d4 ,french roll in #a_/b pint of boiling milk2 for #a hour1 then add #a_/d lb4 of sultanas1 #a_/d lb4 of currants1 #c oz4 of sugar1 #d chopped apples1 a little chopped peel1 the yolks of #c eggs1 a little grated nutmeg and zest of lemon4 ,mix in lastly the whites of the #c eggs whisked to a stiff froth1 pour into a mould1 and boil for #b hours4 ,serve with a sweet sauce4 ,,bird-,,nest ,,pudding4 #f medium-sized apples1 #e eggs1 #a quart of milk1 sugar1 the rind of #a_/b a lemon and some almond or vanilla essence4 ,pare and core the apples1 and boil them in #a pint of water1 sweetened with #b oz4 of sugar1 and the lemon rind added1 until they are beginning to get soft4 ,remove the apples from the saucepan and place them in a pie-dish without the syrup4 ,heat the milk and make a custard with the eggs1 well beaten1 and the hot milk2 sweeten and flavour it to taste1 pour the custard over the apples1 and bake the pudding until the custard is set4 ,,bread ,,and ,,jam ,,pudding4 ,fill a greased pudding basin with slices of ,allinson bread1 each slice spread thickly with raspberry jam2 make a custard by dissolving #a tablespoonful of cornflour in #a pint of milk well beaten2 boil up and pour this over the jam and bread2 let it stand #a hour2 then boil for #a hour covered with a pudding cloth4 ,serve either hot or cold1 turned out of the basin4 ,,bread ,,pudding 7,,steamed74 #c_/d lb4 of breadcrumbs1 #a wineglassful of rosewater1 #a pint of milk1 #c oz4 of ground almonds1 sugar to taste1 #d eggs well beaten1 #a oz4 of butter 7oiled74 ,mix all the ingredients1 and let them soak for #a_/b an hour4 ,turn into a buttered mould and steam the pudding for #a-a_/b to #b hours4 ,,bread ,,souffl4 #e oz4 of ,allinson wholemeal bread1 #a pint of milk1 #b tablespoonfuls of orange or rosewater1 sugar to taste1 #d eggs4 ,soak the bread in the milk until perfectly soft2 add sugar and the rose or orange water2 beat the mixture up with the yolks of the eggs2 beat the whites of the eggs to a stiff froth1 and mix them lightly with the rest2 pour the whole into a well-buttered pie-dish and bake the souffl for #a_/b an hour in a brisk oven2 serve immediately4 ,,buckingham ,,pudding4 #a_/d lb4 of ratafias1 #d or #e sponge cakes1 #c eggs1 #c_/d pint of milk1 sugar to taste1 vanilla flavouring4 ,butter a mould1 press the ratafias all over it1 and lay in the sponge cakes cut in slices2 then put in more ratafias and sponge cakes until the mould is almost full4 ,beat the yolks of the eggs well together and the whites of #b eggs4 ,boil the milk and pour it on the eggs1 let it cool a little1 add sugar and flavouring4 ,pour into the mould4 ,cover it with buttered paper and steam for about #a hour4 ,turn it out carefully1 and serve with jam or sauce round it4 ,,bun ,,pudding4 #c stale #a;d4 buns1 #a-a_/b pints milk1 #c eggs1 #b oz4 sugar4 ,cut the buns in thin slices1 put them in a dish1 beat the eggs well1 add to the milk and sugar1 and pour over the buns2 cover with a plate1 then stand for #b hours2 bake for #a hour in a moderate oven1 or steam for #a-a_/b hours1 as preferred2 serve with lemon sauce4 ,,cabinet ,,pudding 7#a74 #a_/b lb4 of ,allinson bread cut in thin slices1 eggs and milk as in ,bun ,pudding1 #a breakfastcupful of currants and sultanas mixed1 #a heaped-up teaspoonful of cinnamon1 #b oz4 of butter1 #b oz4 of chopped almonds1 and sugar to taste4 ,soak the bread as directed in above recipe1 add the fruit1 which should be previously well washed1 picked1 and dried1 and the cinnamon1 almonds1 and sugar4 ,dissolve part of the butter1 add it to the rest of the ingredients1 and mix them all well together4 ,butter a pie-dish with the rest of the butter1 and bake the pudding in a moderate oven for #a hour4 ,,cabinet ,,pudding 7#b74 #b oz4 dried cherries1 #b oz4 citron peel1 #b oz4 ratafias1 #h stale sponge cakes1 #a pint of milk1 #d eggs1 well beaten1 a few drops of almond essence1 and some raspberry jam4 ,butter a mould and decorate it with the cherries and citron cut into fine strips1 break up the sponge cakes and fill the mould with layers of sponge cake1 ratafias1 and jam4 ,when the mould is nearly full1 pour over the mixture the custard of milk and eggs with the flavouring added4 ,steam the pudding for #a hour1 and serve with sauce4 ,,cabinet ,,pudding 7#c74 ,butter a pint pudding mould and decorate it with preserved cherries1 then fill the basin with layers of sliced sponge cakes and macaroons1 scattering a few cherries between the layers4 ,make a pint of custard with ,allinson custard powder1 add to it #b tablespoonfuls of raisin wine and pour over the cakes1 c41 steam the pudding carefully for three-quarters of an hour1 taking care not to let the water boil into it2 serve with wine sauce4 ,,canadian ,,pudding4 ,to use up cold stiff porridge4 ,mix the porridge with enough hot milk to make it into a fairly thick batter4 ,beat up #a or #b eggs1 #a egg to a breakfastcupful of the batter1 add some jam1 stirring it well into the batter1 bake #a hour in a buttered pie-dish4 ,,carrot ,,pudding4 #c large carrots1 #c eggs1 #a_/b pint of milk1 #d oz4 of ,allinson fine wheatmeal1 #b tablespoonfuls of syrup1 #a teaspoonful of cinnamon4 ,scrape and grate the carrots1 make a batter of the other ingredients1 add the grated carrots1 pour the mixture into a buttered mould1 and steam the pudding for #b-a_/b to #c hours4 ,,chocolate ,,almond ,,pudding4 #a_/b lb4 of ground sweet almonds1 #g oz4 of castor sugar1 #a oz4 of ,allinson cocoa1 #h eggs1 the whites beaten up stiffly1 #a dessertspoonful of vanilla essence4 ,place the yolks of the eggs in the pan1 whip them well1 add the vanilla essence1 the sugar1 the almond meal1 and the cocoa1 beating the mixture all the time2 add the whites of the eggs last4 ,pour the mixture into pie-dishes1 taking care not to fill them to the top1 and bake the puddings the same way as almond puddings4 ,,chocolate ,,mould4 #a quart of milk1 #b oz4 of potato flour1 #b oz4 of ,allinson fine wheatmeal1 #a heaped-up tablespoonful of cocoa1 #a dessertspoonful of vanilla essence1 and sugar to taste4 ,smooth the potato flour1 wheatmeal flour1 and cocoa with some of the milk4 ,add sugar to the rest of the milk1 boil it up and thicken it with the smoothed ingredients4 ,let all simmer for #aj minutes1 stir frequently1 add the vanilla and mix it well through4 ,pour the mixture into a wetted mould2 turn out when cold1 and serve plain1 or with cold white sauce4 ,,chocolate ,,pudding4 #a_/d lb4 of grated ,allinson chocolate1 #a_/d lb4 of flour1 #a_/d lb4 of sugar1 #a_/d lb4 of butter1 #a pint of milk1 #c eggs4 ,mix the chocolate1 flour1 sugar1 and butter together4 ,boil up the milk and stir over the fire until it comes clean from the sides of the pan1 then take it out and let it cool4 ,break the eggs1 whisk the whites and yolks separately1 first add the yolks to the pudding1 and when they are well stirred in1 mix in the whites4 ,put into a buttered basin1 and steam for #a hour4 ,turn out and serve hot4 ,,chocolate ,,pudding 7,,steamed74 ,three large sticks of chocolate1 #a pint of milk1 #c eggs1 #g oz4 of ,allinson fine wheatmeal1 piece of vanilla #c inches long ,dissolve the chocolate in #c_/d of the pint of milk1 with the rest of the milk mix the wholemeal smooth1 add it to the boiled chocolate1 and stir the mixture over the fire until it detaches from the sides of the saucepan2 then remove it from the fire and let it cool a little4 ,beat up the yolks of the eggs and stir those in1 whip the whites to a stiff froth and mix these well through1 turn the whole into a buttered mould1 and steam the pudding #a-a_/b hours4 ,serve with white sauce poured round4 ,,chocolate ,,trifle4 #h sponge cakes1 #c large bars of chocolate1 #a_/d pint of cream1 white of #a egg1 #c inches of stick vanilla1 #c oz4 of almonds blanched and chopped1 #b oz4 of ratafia1 #a_/b pint of milk4 ,break the sponge cakes into pieces1 boil the milk and pour it over them2 mash them well up with a spoon4 ,dissolve half the chocolate in a saucepan with #b tablespoonfuls of water1 and flavour it with #a inch of the vanilla1 split2 when the chocolate is quite dissolved remove the vanilla4 ,have ready a wetted mould1 put into it a layer of sponge cake1 next spread some of the dissolved chocolate1 sprinkle with almonds and ratafias1 repeat until you finish with a layer of sponge cake4 ,grate the rest of the chocolate1 whip the cream with the whites of eggs1 vanilla1 and #a teaspoonful of sifted sugar2 sift the chocolate into the whipped cream4 ,turn the sponge cake mould into a glass dish1 spread the chocolate cream over it evenly1 and decorate it with almonds4 ,,christmas ,,pudding 7#a74 #a lb4 raisins 7stoned71 #a lb4 chopped apples1 #a lb4 currants1 #a lb4 breadcrumbs1 #a_/b lb4 mixed peel1 chopped fine1 #a lb4 shelled and ground ,brazil nuts1 #a_/b lb4 chopped sweet almonds1 #a oz4 bitter almonds 7ground71 #a lb4 sugar1 #a_/b lb4 butter1 #a_/b oz4 mixed spice1 #f eggs4 ,wash1 pick1 and dry the fruit1 rub the butter into the breadcrumbs1 beat up the eggs1 and mix all the ingredients together2 if the mixture is too dry1 add a little milk4 ,fill some greased basins with the mixture1 and boil the puddings from #h to #ab hours4 ,,christmas ,,pudding 7#b74 #ab oz4 breadcrumbs1 #a_/b lb4 currants1 #a_/b lb4 raisins1 #a_/b lb4 sweet almonds1 #a doz4 bitter almonds1 #c_/d lb4 moist sugar1 #c oz4 of butter1 #b oz4 candied peel1 #h eggs1 #a teaspoonful of spice1 and #a teacupful of apple sauce4 ,rub the butter into the breadcrumbs1 wash1 pick1 and dry the fruit1 stone the raisins1 chop or grind the almonds1 beat up the eggs1 mixing all well together1 at the last stir in the apple sauce4 ,boil the pudding in a buttered mould for #h hours1 and serve with white sauce4 ,,christmas ,,pudding 7#c74 #a lb4 each of raisins1 currants1 sultanas1 chopped apples1 and ,brazil nut kernels2 #a_/b lb4 each of moist sugar1 wholemeal breadcrumbs1 ,allinson fine wheatmeal1 and sweet almonds and butter2 #a_/d lb4 of mixed peel1 #a_/b oz4 of mixed spice1 #f eggs1 and some milk4 ,wash and pick the currants and sultanas2 wash and stone the raisins2 chop fine the nut kernels1 blanch and chop fine the almonds1 and cut up fine the mixed peel4 ,rub the butter into the meal and breadcrumbs4 ,first mix all the dry ingredients1 then beat well the eggs and add them4 ,pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon4 ,have ready buttered pudding basins1 nearly fill them with the mixture1 cover with pieces of buttered paper1 tie pudding cloths over the basins1 and boil for #ab hours4 ,,christmas ,,pudding 7#d74 ,this is a plainer pudding1 which will agree with those who cannot take rich things4 #a_/b lb4 each of raisins1 sultanas1 currants1 sugar1 butter1 and ,brazil nuts4 #a lb4 each of wholemeal breadcrumbs1 ,allinson fine wheatmeal1 and grated carrots2 #d beaten-up eggs1 #a_/b oz4 of spice1 and some milk4 ,wash and pick the currants and sultanas1 wash and stone the raisins1 and chop fine the ,brazil nuts4 ,rub the butter into the wholemeal flour1 mix all the ingredients together1 and add as much milk as is required to moisten the mixture4 ,fill buttered pudding basins with it1 cover with buttered paper1 and tie over pudding cloths4 ,boil the puddings for #h hours4 ,,cocoa ,,pudding4 #a_/b lb4 of stale ,allinson bread1 #a pint of milk1 #a oz4 of butter1 #c oz4 of sifted sugar1 #a tablespoonful of ,allinson cocoa1 #c eggs1 vanilla to taste4 ,boil the bread in the milk until it is quite soft and mashed up2 then add the cocoa1 smoothed with a little hot water1 the sugar1 and vanilla4 ,let the mixture cool a little1 add the yolks of the eggs1 well beaten1 then beat the whites of the eggs to a stiff froth1 add these1 mixing all well4 ,bake the pudding in a buttered dish of an hour4 ,,cocoanut ,,pudding 7#a74 #a_/b lb4 of ,allinson bread1 #c eggs1 #a pint of milk1 #a grated fresh cocoanut1 its milk1 and sugar to taste4 ,soak the bread as for the savouries1 add the cocoanut1 the milk of it1 and sugar1 and mix all well4 ,butter a pie-dish1 pour in the mixture1 place a few little pieces of butter on the top1 and bake as above4 ,,cocoanut ,,pudding 7#b74 #aj oz4 of fresh grated cocoanut1 #h oz4 of ,allinson breadcrumbs1 #d oz4 of stoned muscatels1 chopped small1 #c oz4 of sugar1 #c eggs1 #a pint of milk4 ,mix the breadcrumbs1 cocoanut2 muscatels1 sugar1 and the butter 7oiled72 add the yolks of the eggs1 well beaten1 whip the whites of the eggs to a stiff froth1 add these to the mixture just before turning the pudding into a buttered pie-dish2 bake until golden brown4 ,,college ,,pudding4 ,twelve sponge fingers1 #d oz4 of ratafia biscuits1 #b oz4 blanched almonds1 #b oz4 of candied fruit1 and #a pint of custard made with ,allinson custard powder4 ,butter thickly a pint and a half pudding basin1 decorate the bottom with a few slices of the bright coloured fruits1 split the sponge fingers and arrange them round the sides of the basin1 letting each one overlap the other and cut the tops level with the basin2 break up the remainder of the cakes and mix with the chopped almonds1 the ratafias crushed1 and the remainder of the candied fruits chopped finely2 carefully fill the basin with this mixture1 not disturbing the fingers round the edge2 prepare #a pint of custard according to recipe on page #ge1 and while still hot pour into the basin over the cakes1 c41 cover with a plate and put a weight on the top1 let stand all night in a cold place2 turn out on to a glass dish to serve4 ,,custard ,,pudding4 #a quart of milk1 #b oz4 of cornflour1 #b oz4 of ,allinson fine wheatmeal1 sugar to taste1 and vanilla or other flavouring4 ,proceed as for a blancmange2 when the ingredients are cooked1 let them cool a little1 beat up the eggs1 and mix them well with the rest1 and bake all for #bj or #cj minutes in a moderate oven4 ,,custard ,,pudding ,,without ,,eggs4 ,one dessertspoonful of flour1 one packet of ,allinson custard powder1 #a oz4 of butter1 #a pint of milk1 and sugar to taste4 ,mix the flour and custard powder to a smooth1 thin paste1 with a few tablespoonfuls of the milk1 boil the rest of the milk with the sugar and butter2 when quite boiling pour it into the powder1 c41 in the basin1 stir briskly1 then pour into a greased pie-dish and brown slightly in the oven2 before serving decorate the top with some apricot or other jam4 ,,empress ,,pudding4 #a_/b lb4 of rice1 #b-a_/b pints of milk1 the rind of #a_/b a lemon1 #c eggs1 some raspberry and currant jam4 ,gently cook the rice with the lemon peel in the milk1 until quite soft2 let it cool a little and mix with it the eggs1 well beaten4 ,butter a cake tin1 place a layer of rice into it1 spread a layer of jam1 and repeat until the tin is full1 finishing with the rice4 ,bake the pudding for #c_/d of an hour1 turn out1 and eat with boiled custard1 hot or cold4 ,,feather ,,pudding4 ,a teacupful of ,allinson fine wheatmeal1 a pinch of salt1 #a_/b a teacupful of sifted sugar1 and #b oz4 of butter2 whisk well together1 and add a teacupful of fresh milk1 and #b well-beaten eggs4 ,beat steadily for #ae minutes2 fill a well-greased tin about three-parts full1 and bake in a moderate oven for #ce minutes2 serve with apricot sauce poured over and around4 ,to make the sauce1 take #a teacupful of apricot jam1 add to it #a gill of water1 make very hot1 and rub through a heated gravy strainer over and around the pudding2 then serve at once4 ,,fruit ,,and ,,custard ,,pudding4 #b cupfuls of stewed and stoned plums 7or the same quantity of any other fruit71 #a pint of milk1 #c eggs1 #a large cupful of fine breadcrumbs1 sugar to taste1 #a teaspoonful of ground cinnamon1 and #a oz4 of butter4 ,mix the crumbs and fruit in a bowl1 oil the butter and mix it with the other ingredients1 adding the sugar and cinnamon2 beat up the eggs with the milk1 and mix it with the rest of the pudding2 have ready a greased pie-dish1 pour in the mixture1 and bake the pudding until nicely brown4 ,,giant ,,sago ,,pudding4 #b oz4 of giant sago1 #b oz4 of ,allinson fine wheatmeal1 #b oz4 of currants1 #b oz4 of sultanas1 #a tablespoonful of sugar1 #a quart of milk4 ,soak the sago in cold water1 drain1 and cook in a double saucepan1 if possible1 with #a-a_/b pints of the milk for #b hours2 mix the meal smooth with the rest of the milk1 add this1 the fruit and sugar1 and cook it gently for another #ae minutes3 then pour the pudding into a pie-dish1 and bake it in the oven until set or slightly brown on the top4 ,,golden ,,syrup ,,pudding 7#a74 #a_/b lb4 of golden syrup1 #a teacupful of sago1 #a lb4 of ,allinson fine wheatmeal1 #a_/b pint of milk1 #c eggs1 #b oz4 of citron peel4 ,soak the sago with the boiling milk until quite soft1 adding a little water1 if necessary2 mix it with the meal and golden syrup into a fairly thick batter2 beat up the eggs and mix them well with the other ingredients4 ,butter a mould1 cut and arrange the citron in the bottom of it into a star1 pour in the batter1 tie a cloth over it1 and steam the pudding for #c hours4 ,,golden ,,syrup ,,pudding 7#b74 ,this pudding is very much liked and easily made4 #aj oz4 of ,allinson fine wheatmeal1 #c eggs1 #a pint of milk1 #a_/b lb4 of golden syrup4 ,make a batter with the meal1 eggs1 and milk2 grease a pudding basin1 pour into it first the golden syrup1 then the batter without mixing them2 put over the batter a piece of buttered paper1 tie up with a cloth1 and steam the pudding in boiling water for #b-a_/b hours1 taking care that no water boils into it4 ,if liked1 the juice of #a_/b lemon may be added to the syrup and grated rind put in the batter4 ,before turning the pudding out1 dip the pudding basin in cold water for #a minute4 ,,gooseberry ,,souffl4 #c pints of gooseberries1 castor sugar to taste1 #a_/b pint of milk1 #d eggs4 ,stew the gooseberries with #a_/b a teacupful of water until quite soft1 adding sugar to taste2 rub the fruit through a coarse sieve and place it into a pie-dish2 beat the yolks of the eggs well1 mix them with the milk previously heated1 and pour them over the gooseberries1 mixing all well4 ,bake the mixture in a moderate oven until set2 meanwhile beat the whites of the eggs to a stiff froth1 adding a little castor sugar1 lay this over the souffl a few minutes before it is quite done1 let it set in the oven1 and serve quickly4 ,,greengage ,,souffl4 #bj greengages1 #d eggs1 #c tablespoonfuls of ground rice1 #a_/b oz4 of butter1 #a_/b pint of milk1 #a_/b a teacupful of water1 sugar to taste4 ,skin and stone the fruit2 blanch and drop 7or grind7 the kernels2 gently cook the greengages in the water with the kernels and sugar4 ,when the fruit has been reduced to a pulp mix in gradually the ground rice1 which should have been smoothed previously with the milk2 add the butter and let the whole mixture boil up2 draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth4 ,pour the mixture into a well-greased dish1 and bake the souffl for #a_/b an hour in a brisk oven4 ,serve immediately4 ,,ground ,,rice ,,pudding4 #a quart of milk1 #e oz4 of ground rice1 #a egg1 and any kind of jam4 ,boil the milk1 stir it into the ground rice1 previously smoothed with some of the cold milk4 ,let the mixture cook gently for #e minutes1 stir frequently1 draw the saucepan to the side1 and when it has ceased to boil add the egg well whipped1 and mix well4 ,pour half of the mixture into a pie-dish1 spread a layer of jam over it1 then pour the rest of the pudding mixture over the jam1 and let it brown lightly in the oven4 ,,hasty ,,meal ,,pudding 7#a74 #a pint of milk1 #b oz4 of ,allinson fine wheatmeal1 sugar to taste1 a few drops of almond flavouring1 #c eggs1 well beaten1 some marmalade or other preserve4 ,boil the milk and meal as for a blancmange1 flavour with the sugar and almond essence2 let the mixture cool1 add the eggs1 spread a layer of marmalade or preserve in the bottom of the pie-dish1 pour the mixture over1 and bake it from #bj to #cj minutes4 ,,hasty ,,meal ,,pudding 7#b74 #a-a_/b pints of milk1 #d oz4 of ,allinson fine wheatmeal1 #a oz4 of butter2 some jam or golden syrup4 ,boil the milk and sift the meal in gradually1 stirring all the time2 let it cook for #e or #f minutes1 stirring quickly until it is well cooked and a stiff batter2 turn it into a dish1 add the butter1 and eat the pudding with syrup or jam4 ,,lemon ,,pudding4 #a lb4 breadcrumbs1 #c eggs1 #c lemons1 #b oz4 of sago1 #a pint of milk1 #b oz4 of butter1 #h oz4 of sugar4 ,soak the sago well in the milk over the fire1 add the butter1 letting it dissolve1 and mix with it the breadcrumbs1 the sugar1 the juice of the #c lemons1 and the grated rind of #b4 ,beat the eggs well1 mix all the ingredients thoroughly1 and pour the mixture into #b well-greased pudding basins2 steam the puddings #b hours1 and serve them with stewed fruit or white sauce4 ,,lemon ,,trifle4 ,prepare over night #a pint of custard made by using #a dessertspoonful of ,allinson cornflour and #b oz4 of sugar to #a pint of milk2 let it boil #a or #b minutes and put on one side4 ,next morning add the strained juice of #b lemons and beat together for #e minutes2 when it is perfectly smooth pour it over slices of ,swiss roll which have been laid close together in a glass dish2 let the slices be quite covered with the cream4 ,stand in a cold place for #b or #c hours4 ,garnish with glac cherries4 ,,lentil ,,flour ,,pudding4 #c oz4 of lentil flour1 #a pint of milk1 #c oz4 of sugar1 the rind and juice of #a_/b lemon1 #c eggs1 #a oz4 of butter4 ,boil the milk1 smooth the lentil flour with a little water1 and pour the boiling milk gradually over it1 mixing the lentils well with the milk4 ,add the butter1 sugar1 lemon rind1 and juice2 when the mixture has cooled a little1 add the eggs1 well beaten2 bake the pudding in a well-greased dish in a moderate oven until quite set4 ,,london ,,pudding4 #b oz4 of ,allinson steam cooked oats 7to be obtained from any grocer in #b lb4 boxes71 #a large tablespoonful of sugar1 #a_/b pint of milk1 #a oz4 of butter and #a pint of custard made with ,allinson custard powder4 ,boil the milk with the oats1 butter1 sugar1 cook gently for #ae minutes1 then pour into a pie-dish and add to the mixture #a pint of custard made according to recipe given1 stir carefully and bake for #a-a_/b or #b hours2 let it cool for a short time before serving4 ,n4,b4--,this is a most delicious pudding4 ,,macaroni ,,pudding 7#a74 #d oz4 of macaroni1 #b pints of milk1 butter1 sugar1 #b eggs4 ,break the macaroni in small pieces and boil it for #bj minutes4 ,drain off all the water1 pour in the milk1 sugar1 and a piece of butter4 ,boil until the macaroni is quite tender4 ,let it cool1 then add the eggs well beaten up1 and a little grated nutmeg4 ,put the pudding into a pie-dish and bake for #a_/b hour4 ,,macaroni ,,pudding 7#b74 #c oz4 macaroni1 which should be boiled in milk until quite tender1 place in a buttered pie-dish1 and pour over a pint of custard made with ,allinson custard powder1 bake for #a_/b hour and serve either hot or cold4 ,,malvern ,,pudding4 #c_/d lb4 ,allinson breadcrumbs1 #b oz4 of butter1 #a pint of red currants1 #a pint of raspberries1 #f oz4 of sugar1 #a_/b pint of cream4 ,butter a pie-dish well1 spread a layer of breadcrumbs1 then a layer of the fruit1 washed1 picked1 and mixed1 some sugar and bits of butter2 repeat these layers until the dish is full1 finishing with breadcrumbs and butter2 bake the pudding for #c_/d an hour1 turn it into a glass dish1 whip the cream1 spread it over the pudding1 and sift sugar over all4 ,,marlborough ,,pudding4 #a_/b lb4 of ,allinson fine wheatmeal1 #f oz4 of butter1 #d oz4 of sugar1 #a_/b lb4 of sultanas1 #d oz4 of mixed peel1 #b eggs1 a little milk4 ,beat the butter and sugar to a cream1 beat in the eggs one by one until well mixed1 sift the flour and lightly stir it into the butter1 add a little milk if necessary4 ,then put in the peel cut in very fine strips and the sultanas4 ,put into a well-buttered mould1 which should be only three-parts full1 and steam for #b hours4 ,turn out and serve with melted butter sauce4 ,,melon ,,pudding4 #a lb4 of ,allinson breadcrumbs1 #c apples1 #a-a_/b lbs4 of melon1 #ab cloves1 #a_/b pint of milk1 #a oz4 of butter1 #c eggs1 sugar to taste4 ,peel and cut up the apples and melon1 and stew the fruit #ae minutes1 adding sugar and the cloves tied in muslin4 ,place a layer of breadcrumbs in a buttered dish1 remove the cloves from the fruit1 place a layer of fruit over the breadcrumbs1 and so on until the dish is full1 finishing with a layer of breadcrumbs2 beat up the eggs1 mix them with the milk1 and pour the mixture over the pudding2 spread the butter in bits over the top1 and bake the pudding #a hour4 ,,milk ,,pudding4 ,the general rule for milk puddings is to take #d oz4 of farinaceous food of any kind to #a quart of milk4 ,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 #d hour or a little longer1 according to the heat of the oven4 ,should eggs be added1 they should be beaten well1 then mixed with the pudding before it goes into the oven4 ,most farinaceous milk puddings are improved by the use of ,allinson fine wheatmeal with the other ingredients4 ,for instance1 use #b oz4 of giant sago and #b oz4 of wheatmeal to #a quart of milk2 or for semolina pudding1 the same quantities of wheatmeal and semolina2 and for vermicelli pudding the same1 with sugar and flavouring to taste4 ,,mincemeat ,,pancakes4 #d oz4 of ,allinson fine wheatmeal1 #a_/b pint of milk1 #c eggs1 some butter1 and some mincemeat4 ,make the batter1 fry the pancakes1 and place a spoonful of mincemeat on each pancake1 fold them up1 and serve with sifted sugar4 ,,newcastle ,,pudding4 #a_/b lb4 of candied cherries1 #c eggs1 ,allinson wholemeal bread and butter in thin slices1 sugar to taste1 #a pint of milk1 a few drops of almond flavouring4 ,butter a pudding mould and line it with the cherries1 fill it with slices of bread and butter2 sweeten the milk to taste1 and add the flavouring2 beat up the eggs1 mix them well with the milk1 pour the custard over the bread and butter1 let it soak for #a hour2 steam the pudding for #a-a_/b hours1 turn out1 and serve with any kind of sweet sauce4 ,,nursery ,,pudding4 #a_/b lb4 of ,allinson fine wheatmeal1 a pinch of salt1 #d oz4 of vege-butter1 and #a_/b lb4 of sultana raisins4 ,mix all lightly together1 then add #d cupful of golden syrup1 the well-beaten yolks of #b eggs1 and teacupful of milk4 ,mix again1 and finally add the whites of #c eggs whisked to a firm froth2 use to fill a fancy mould1 and steam for #c hours2 turn out carefully1 and serve with sauce4 ,,oatmeal ,,pancakes4 #a_/b lb4 of fine oatmeal1 #d eggs1 #a pint of milk4 ,make a batter of the ingredients1 and fry the pancakes in butter1 oil1 or vege-butter in the usual way4 ,these are very good1 and eat very short4 ,serve with lemon and castor sugar4 ,,oatmeal ,,pudding4 #f oz4 of ,allinson breakfast oats1 #c eggs1 #b oz4 of soaked sago1 #a gill of milk1 #b oz4 of sultanas1 #b oz4 of currants1 #a even teaspoonful of cinnamon1 sugar to taste1 #a oz4 of butter4 ,mix the ,allinson breakfast oats with the soaked sago1 add the eggs1 well beaten1 the fruit1 sugar1 butter1 cinnamon1 and milk2 stir all well1 butter a mould1 pour the mixture into it1 cover with a cloth1 and steam the pudding for #c hours4 ,,omelet ,,souffl 7#a74 #d eggs1 #f macaroons1 #a teaspoonful finely minced citron peel1 #a dessertspoonful of cornflour1 and sugar to taste4 ,separate the whites and yolks of the eggs1 crush up finely the macaroons and mix well the yolks of the eggs1 the macaroons1 citron1 cornflour1 and sugar1 adding #a tablespoonful of water4 ,whip the whites to a stiff froth1 mix this lightly with the rest of the ingredients1 butter a mould1 large enough to be only half full when the mixture is turned into it1 and bake the souffl in a moderate oven until set and lightly browned4 ,turn out1 sift sugar over it1 and serve immediately4 ,,omelet ,,souffl 7#b74 #f eggs1 #a teacupful of milk1 #a dessertspoonful of ,allinson cornflour1 #b oz4 of castor sugar1 ,i tablespoonful of orange water4 ,mix the yolks of the eggs with the orange water1 the sugar and the cornflour 7previously smoothed with the milk71 stirring the whole for #aj minutes2 whip up the whites of the eggs to a very stiff froth1 and mix this lightly with the other ingredients2 have ready a buttered souffl dish1 pour the mixture into it1 and bake the souffl about #bj minutes until it is a golden brown and well risen2 sift sugar over it and serve immediately4 ,,orange ,,marmalade ,,pudding4 #c_/d lb4 of ,allinson wholemeal bread1 some orange marmalade1 #a pint of milk1 #c eggs1 some butter4 ,butter a mould thoroughly1 cut the bread into slices and butter them1 then arrange the bread and butter in the mould in layers1 spreading each layer with marmalade4 ,when the mould is #c_/d full1 beat up the eggs with the milk and pour it over the layers2 let the whole soak for #a hour2 cover the mould tightly1 and steam the pudding for #a-a_/b hours4 ,dip the mould in cold water for #a minute before turning it out2 serve with white sauce4 ,,orange ,,mould4 ,the juice of #g oranges1 and of #a lemon1 #f oz4 of sugar1 #d eggs and #d oz4 of ,allinson cornflour4 ,add enough water to the fruit juices to make #a quart of liquid2 put #a-a_/b pints of this over the fire with the sugar4 ,with the rest smooth the cornflour and mix with it the eggs1 well beaten4 ,when the liquid in the saucepan is near the boil1 stir into it the mixture of egg and cornflour2 keep stirring the mixture over a gentle fire until it has cooked #e minutes2 turn it into a wetted mould and allow to get cold1 then turn out and serve4 ,,orange ,,pudding4 #d oranges1 #a pint of milk1 #c eggs1 #a tablespoonful of ,allinson cornflour1 sugar to taste4 ,peel and slice the oranges and remove the pips1 place the fruit in a pie-dish1 and sprinkle with sugar2 boil the milk1 and thicken it with the cornflour2 let the milk cool1 beat up the eggs1 and add them carefully to the thickened milk1 taking care not to do so while it is too hot2 pour the custard over the fruit1 and bake the pudding in a moderate oven until the custard is set4 ,serve hot or cold4 ,,oxford ,,pudding4 #a_/b lb4 of ,patna rice1 #a_/d lb4 of sultanas1 #b apples1 pared1 cored1 and chopped up1 #a teaspoonful of cinnamon1 and sugar to taste4 ,wash the rice1 mix it with the other ingredients1 and tie all in a cloth1 allowing plenty of room for swelling4 ,let the pudding boil sharply in plenty of boiling water until the rice is soft2 time #a-a_/b hours4 ,,pancake ,,pudding4 #e or #f thin cold pancakes1 #c or #c stale sponge cakes1 some jam1 #a pint of milk1 #b eggs1 #b oz4 of ,allinson fine wheatmeal1 vanilla flavouring4 ,spread the pancakes with jam1 roll them up and cut them across into slices4 ,butter a mould1 form a circle of slices round the bottom of the mould against the sides1 overlapping each other1 and work these circles right up the mould1 fill the centre with the sponge cakes broken into pieces4 ,make a batter of the meal1 milk and eggs1 adding vanilla to taste2 pour this over the rest and steam the pudding for #a-a_/b hours1 turn out1 and serve4 ,,pancakes4 ,a #a_/d lb4 each of white flour and fine ,allinson wheatmeal1 #d eggs1 #a pint of milk1 a pinch of salt1 some butter1 oil1 or vege-butter for frying4 ,make a batter of the above ingredients4 ,put a piece of butter the size of a walnut in the frying-pan1 and when boiling pour in enough batter to make a thin pancake4 ,fry a golden brown1 turn it over1 and when browned on the other side fold the pancake over from each side and slip it upon a hot dish1 and keep hot in the oven while the other pancakes are being fried4 ,the above quantity will make #f or #g pancakes4 ,,pancakes ,,with ,,currants4 #d oz4 of ,allinson fine wheatmeal1 #a_/b pint of milk1 #c eggs1 #b oz4 of currants1 sugar and cinnamon to taste1 butter for frying4 ,make the batter the usual way1 pick and wash the currants and add them to the batter4 ,fry into thin pancakes with vege-butter4 ,,paradise ,,pudding4 #a teacupful of sago1 #a breakfastcupful of ,allinson breadcrumbs1 #b tablespoonfuls of sugar1 the grated rind and juice of a lemon1 #d oz4 of sultanas1 #f apples chopped small1 #a teaspoonful of cinnamon1 and #h well-beaten eggs4 ,soak the sago over the fire with as much hot water as it will require to soften it1 then mix all the ingredients together4 ,turn the mixture into a well-buttered mould1 and steam the pudding for #b hours4 ,serve with sauce4 ,,plum ,,pudding4 ,this is a plain pudding which can be eaten instead of ,christmas pudding by those who are inclined to be dyspeptic #a_/b lb4 of wholemeal breadcrumbs1 #a_/b lb4 of ,allinson fine wheatmeal1 #a_/b lb4 of raisins1 #b oz4 of small sago1 #b oz4 of butter1 #c oz4 of sugar1 #b eggs1 #a teaspoonful of cinnamon1 and some milk4 ,wash and stone the raisins4 ,rub the butter into the wheatmeal4 ,mix together the raisins1 butter1 wheatmeal1 cinnamon1 sugar1 and breadcrumbs4 ,boil the sago in #a_/b pint of milk until soft1 adding as much water as the sago will absorb4 ,mix it with the other ingredients1 beat up the eggs1 add them1 and mix all well4 ,if the mixture is too dry add as much milk as is necessary to moisten all well4 ,fill a buttered pudding basin with the mixture1 tie over with a pudding cloth1 and steam #c hours4 ,eat with a sweet white sauce4 ,,poor ,,epicure',s ,,pudding4 #a pint of milk1 a stick of cinnamon 7#d inches long71 #ab blanched and sliced almonds1 the thin rind of #a lemon1 sugar to taste1 #c eggs1 some ,allinson wholemeal bread1 and #b oz4 of butter4 ,boil the milk with the sugar1 cinnamon1 and almonds2 remove the cinnamon1 let the milk cool a little1 and then add carefully the eggs well beaten4 ,pour the mixture into a wide1 rather shallow pie-dish4 ,butter slices of bread on both sides1 and cover the pie-dish with these2 the bread should be free from crust1 and entirely cover the milk4 ,bake in a moderate oven about #de minutes4 ,,poppy-,,seed ,,pudding4 #d oz4 of white poppy-seed1 #c eggs1 #c oz4 of sugar1 #a-a_/b oz4 of butter1 #f oz4 of ,allinson fine wheatmeal1 #b tablespoonfuls of orange-water1 and #a_/b pint of milk4 ,scald the poppy-seed with boiling water1 drain this on and crush the seed in a pestle and mortar1 adding a little of the milk4 ,when the poppy-seed has been crushed fairly fine1 add the yolks of the eggs1 well beaten1 the sugar1 meal1 butter1 orange-water1 and the rest of the milk2 mix all well1 beat the whites of the eggs to a stiff froth1 add this to the rest of the mixture1 turn all into a buttered pie-dish1 and bake the pudding #a-a_/b hours4 ,,prune ,,pudding4 #a lb4 of prunes or ,french plums1 #d eggs1 #a pint of milk1 #a teaspoonful of ,allinson cornflour1 sugar and flavouring to taste4 ,wash the prunes1 remove the stones1 and soak the prunes in #a_/b pint of water over night4 ,stew them very gently in an enamelled saucepan in the water in which they soaked1 and add a little more if needed2 when the prunes are quite tender1 mash them well with a fork or wooden spoon1 and let them cool4 ,beat the whites of the eggs to a stiff froth1 and mix this with the mashed prunes when quite cold4 ,meanwhile make a custard with the milk1 cornflour1 and the yolks of eggs1 adding sugar and a few drops of almond essence2 let it cool4 ,heap the prunes on a glass dish and pour the custard round1 and serve4 ,,prune ,,pudding4 #a lb4 of stoned and stewed prunes1 #c_/d lb4 of thin slices of ,allinson bread and butter1 #c eggs1 #a pint of milk1 sugar to taste4 ,grease a pie-dish and line it with a layer of bread and butter1 then arrange a layer of prunes1 and so alternately until the dish is full1 finishing with bread and butter2 pour a little prune juice over1 beat up the egg in the milk1 adding a little sugar if liked4 ,pour the custard over the mixture1 let soak #a hour1 and bake #a hour4 ,the pudding will be much improved if all the liquid is poured off once or twice1 and poured over again4 ,,rice ,,pudding 7,french74 #h oz4 of rice1 #a quart of milk1 #b tablespoonfuls of sugar1 #d eggs1 #a teacupful of fine breadcrumbs1 the rind of #a_/b a lemon2 boil the rice in the milk with the sugar and lemon rind2 let it gently simmer until quite soft1 and until all the milk is absorbed2 let the rice cool a little1 beat up the yolks of the eggs1 and mix them with the rice4 ,thoroughly butter a pudding mould1 and sprinkle it all over with the breadcrumbs4 ,beat the whites of the eggs to a stiff froth1 mix this well with the rice1 and turn the whole gently into the mould1 taking care not to displace the breadcrumbs2 bake the pudding #a hour in a moderate oven4 ,it should turn out brown and firm1 looking like a cake4 ,serve with fruit sauce or stewed fruit4 ,,rolled ,,wheat ,,pudding4 #d oz4 of ,allinson rolled wheat1 #a quart of milk1 #a teacupful of currants and sultanas1 a very little sugar4 ,soak the rolled wheat in water for #a hour4 ,set the milk over the fire1 when boiling add the wheat from which the water has been strained4 ,let it cook gently for #a hour1 then add the fruit1 turn the mixture into a buttered pie-dish1 and bake the pudding from #a_/b to #a hour in a moderate oven4 ,,rusk ,,pudding4 #f oz4 of ,allinson rusks1 raspberry jam1 #a pint of milk1 #d eggs1 a few drops of almond flavouring4 ,spread a little jam between every two rusks1 and press them together4 ,arrange them neatly in a buttered mould2 beat up the eggs1 mix them with the milk1 which has been flavoured with almond essence1 and pour the custard over the rusks2 let them soak for #a hour1 then steam the pudding for #a_/b an hour1 turn out1 and serve with white sauce4 ,,semolina ,,blancmange4 #a-a_/b oz4 of semolina1 #a pint of milk1 #a oz4 of loaf sugar1 yolk of #a egg1 a few drops of essence of lemon4 ,soak semolina in #a_/d pint of the milk for #aj minutes1 then stir it into the remainder of the milk1 which must be boiling2 add sugar1 and stir over a clear fire for #bj minutes4 ,take off and mix in quickly the yolk of an egg beaten up with flavouring4 ,pour into mould previously dipped in water4 ,serve cold with stewed fruit or custard4 ,,semolina ,,pudding4 #d oz4 of semolina1 #a quart of milk1 the rind of #a_/d a lemon1 #a tablespoonful of sugar1 #b eggs4 ,mix the semolina smooth with part of the milk2 bring the rest of the milk to the boil with the sugar and ,lemon rind2 add the semolina1 let all cook for #aj minutes1 then remove the lemon rind1 and set the mixture aside to cool2 beat up the eggs1 mix them with the boiled semolina when it is fairly cool1 pour the mixture into a buttered pie-dish1 and bake until a golden colour4 ,,simple ,,pudding4 #d oz4 of ,allinson fine wheatmeal1 #a_/b pint of milk1 #d eggs1 #a even teaspoonful of powdered cinnamon1 sugar to taste4 ,mix the milk and meal perfectly smooth1 add the eggs1 well beaten1 the sugar and cinnamon4 ,butter some cups1 fill them three-parts full1 and bake the mixture until done1 that is1 when a knitting-needle passed through will come out clean4 ,serve with custard or milk sauce4 ,,simple ,,fruit ,,pudding4 ,line a plain mould with some slices 7about #a_/d inch thick7 of ,allinson wholemeal bread1 from which the crust has been removed4 ,then fill the dish with any kind of hot stewed fruit1 and at once cover it with a layer of bread1 gently pressed on to the fruit4 ,when cold1 turn out1 and serve with either custard or white sauce4 ,,simple ,,souffl4 #a_/b pint of milk1 #d eggs1 #a tablespoonful of ,allinson fine wheatmeal1 sugar to taste1 lemon rind or vanilla1 any kind of jam4 ,smooth the meal in part of the milk1 set the rest over the fire with sugar and a piece of lemon rind or #a-a_/b inch of stick vanilla2 when boiling1 stir the smoothed meal into it1 and let it gently cook for #e to #h minutes1 stirring all the time2 remove from the fire to cool2 beat up the yolks of the eggs1 and mix them well with the mixture 7remove the vanilla or lemon rind71 beat up to a stiff froth the whites of the eggs1 and mix them with the rest4 ,spread a layer of jam in a pie-dish1 turn the mixture over the jam1 and bake the souffl until risen and brown4 ,serve immediately4 ,,spanish ,,pudding4 #h sponge cakes1 #a pot of apricot jam1 #a pint of milk1 #c eggs1 #a_/b oz4 of butter4 ,slice the sponge cakes lengthways1 grease a mould with the butter2 line it neatly with some of the slices of the sponge cakes2 press them to the mould to keep them in position4 ,next spread a layer of apricot jam1 and fill the mould with alternate layers of sponge cake and jam4 ,beat up the yolks of the eggs and mix them with the milk2 pour the mixture over the pudding1 and bake it in a slow oven until set4 ,let the pudding get cold1 and turn it out carefully4 ,have ready the whites of the eggs beaten to a stiff froth1 with a little sugar2 pile the froth over the pudding1 and serve with custard4 ,,sponge ,,dumplings4 #b eggs1 #a-a_/b gills of milk1 #b oz4 of ,allinson fine wheatmeal1 #a_/b oz4 of butter1 mace1 pepper1 and salt to taste4 ,separate the yolks from the whites of the eggs2 mix the wheatmeal with the milk1 adding the whites of the eggs1 a little mace1 pepper and salt4 ,stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan2 take the mixture from the fire1 and when a little cooled add the yolks4 ,cut off lumps with a spoon and drop them into the boiling soup4 ,,stuffed ,,sweet ,,rolls4 #d ,allinson wholemeal rolls1 #c cooking apples1 #b oz4 of ground sweet almonds1 #d oz4 of macaroons crushed1 #b oz4 of currants1 picked and washed1 #b eggs1 a little milk1 cinnamon1 #a oz4 of butter1 sugar to taste4 ,halve the rolls lengthways and remove the crumb2 soak the crusts for a few minutes in a little cold milk when the stuffing is ready4 ,pare and core the apples1 cook them with #a_/c teacupful of water1 #a_/b oz4 of the butter1 and #a tablespoonful of sugar1 and mash them up to a pulp with a wooden spoon2 then add the currants1 almonds1 macaroons1 #a egg well beaten1 and the yolk of the other4 ,mix all well1 and add some of the breadcrumbs to make the whole into a fairly firm mass4 ,fill the crusts of the rolls with the mixture1 press the two halves of each roll together1 place the rolls into a baking tin1 sprinkle them with sugar and powdered cinnamon1 scatter bits of butter over the crusts1 and bake the rolls for #a_/b hour4 ,serve with white sauce4 ,,tapioca ,,pudding4 #a oz4 of tapioca1 #a egg1 #a_/b pint of cold milk1 #a gill of cold water1 #a_/d oz4 of butter1 #a_/b oz4 of moist sugar1 cinnamon to taste4 ,put the tapioca into a basin1 and cover it with water4 ,let it soak for #a hour1 until it has absorbed all the water4 ,add the milk and sugar4 ,bring to a boil1 and simmer till quite soft and clear4 ,draw to the side of the fire1 to cool it a little4 ,break the egg and beat it slightly2 mix well with the tapioca2 pour into a greased dish1 and bake in a moderate oven until it is a golden colour4 ,serve either hot or cold4 ,,vanilla ,,chestnuts 7for ,dessert74 #a lb4 of chestnuts1 #a_/b lb4 of sugar1 #a teacupful of water1 vanilla to taste4 ,boil the chestnuts in plenty of water until tender1 but not too soft1 that they may not break in peeling4 ,peel them2 simmer the sugar and the teacupful of water for #aj minutes1 then add the chestnuts4 ,allow all to cook gently until the syrup browns1 add vanilla and remove the chestnuts from the fire2 when sufficiently cool1 turn the whole into a glass dish4 ,,wholemeal ,,banana ,,pudding4 #b teacupfuls of ,allinson fine wheatmeal1 #c oz4 of sago1 #f bananas1 #a tablespoonful of sugar1 #c eggs1 #a_/b pint of milk4 ,peel the bananas and mash them with a fork4 ,soak the sago with #a_/b pint of water1 either in the oven or in a saucepan4 ,make a batter with the eggs1 meal1 and milk2 add the bananas1 sugar1 and sago1 and mix all smoothly4 ,turn the mixture into a greased mould and steam the pudding for #b hours4 ,,winifred ,,pudding4 #c oz4 of butter1 #c oz4 of sugar1 #b eggs1 #a oz4 of ,allinson breadcrumbs1 the juice of #a lemon1 flavouring1 puff paste4 ,beat the butter and sugar to a cream1 beat in the eggs one at a time4 ,pour sufficient boiling milk over the breadcrumbs to soak1 and add them to the mixture1 add the strained lemon juice and flavouring1 and mix well together4 ,border a pie-dish and line with paste2 put in the mixture1 and bake for about #cj minutes in a moderate oven4 ,sift a little white sugar over1 and serve hot or cold4 ,,yorkshire ,,pudding4 ,the old-fashioned way of making it is with white flour4 ,try this way4 #d oz4 each of ,allinson breakfast oats and ,allinson fine wheatmeal1 #d eggs1 #a pint of milk1 pepper and salt to taste4 ,whip the eggs well1 and make a batter of the eggs1 milk1 meal and oats1 adding pepper and salt4 ,pour the mixture into a shallow ,yorkshire pudding tin1 which has been previously well buttered4 ,scatter a few bits of butter on the top1 and bake the pudding for #a hour4 ,serve with baked potatoes1 green vegetables1 and sauce4 ,,pies ,,pie-,,crusts4 7#a7 #a lb4 of ,allinson fine wheatmeal1 #f oz4 of butter1 a little cold water4 ,rub the butter into the meal1 add enough water to the paste to keep it together1 mixing it with a knife1 roll out and use4 7#b7 #a_/b lb4 of ,allinson fine wheatmeal1 #a_/b lb4 of mashed potatoes1 #c oz4 of butter1 #a tablespoonful of oil1 a little cold milk 7about #a cupful74 ,mix the meal and mashed potatoes1 rub in the butter and the oil1 add enough milk to moisten the paste1 mixing with a knife only1 and roll out as required4 7#c7 #a_/b lb4 of ,allinson fine wheatmeal1 #d eggs1 #b oz4 of butter1 some milk4 ,rub the butter into the meal1 beat the eggs well1 mix them with the meal1 adding enough cold milk to make a firm paste1 roll out and use4 7#d7 #a_/b lb4 of ,allinson fine wheatmeal1 #a_/b lb4 of fine breadcrumbs1 #b eggs1 #b oz4 of butter1 and a little cold milk4 ,mix the ingredients as in 7#c71 moisten the paste with milk1 and roll it out4 7#e7 7,puff crust74 #a lb4 of ,allinson fine wheatmeal1 #a lb4 of butter1 a little cold water4 ,rub #a_/b lb4 of butter into the meal1 add enough cold water to make a stiff paste1 roll it out1 spread the paste with some of the other butter1 and roll the paste up2 roll it out again1 spread with more butter1 roll up again and repeat about #c times1 until all the butter is used up4 ,use for pie-crust1 c41 and bake in a quick oven4 7#f7 #a_/b lb4 of ,allinson fine wheatmeal1 #c oz4 of sago1 #a oz4 of butter4 ,let the sago swell out over the fire with milk and water1 mix it with the meal and butter1 and roll the paste out and use4 7#g7 #a lb4 of ,allinson fine wheatmeal1 #a gill of cold milk1 #e oz4 vege-butter4 ,rub the butter well into the meal1 moisten with the milk 7taking a little more than #a gill if necessary71 in the usual way4 ,roll out and use according to requirements4 ,,tarts ,special recipes for every kind of fruit tart are not given1 as the same rules apply to all4 ,for the crust either of the recipes given for pie-crusts may be used1 and the fruit tarts can be made either open1 with a bottom crust only1 with top and bottom crust1 or with a top crust only4 ,when any dried fruit is used1 like prunes1 dried apricots1 apple-rings1 c41 these should first be stewed till tender1 and sweetened if necessary1 and allowed to cool2 then place as much of the fruit as is required into your tart1 cover it with a crust1 and bake until the crust is done4 ,if an open tart is made1 only very little juice should be used1 as it would make the crust heavy4 ,summer fruit1 like strawberries1 raspberries1 currants1 cherries1 and gooseberries need not be previously cooked4 ,mix the fruit with the necessary sugar1 and it the tart is made with a top crust only1 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 crust4 ,,blancmange ,,tartlets4 #a pint of milk1 #c oz4 of ground rice1 #a teaspoonful of sugar1 a few drops of almond essence1 any kind of jam preferred4 ,make a blancmange1 of the milk1 ground rice1 and flavouring2 grease some patty pans1 fill them with the blancmange mixture1 place a spoonful of jam on every tartlet1 and bake them #aj minutes4 ,,cheesecakes 7,,almond74 #c oz4 of sweet ground almonds1 #a_/b oz4 bitter ground almonds1 #c oz4 castor sugar1 #a egg1 #a dessertspoonful of orange-water4 ,pound the almonds well together with the orange-water1 and the sugar1 beat the egg and mix it well with the almonds4 ,line #h or #aj little cheesecake tins with a short crust1 bake them1 fill with the almond mixture1 and serve cold4 ,,chocolate ,,tarts4 #f oz4 of ,allinson fine wheatmeal1 #b oz4 of butter1 #b oz4 of ,allinson chocolate 7grated71 #a dessertspoonful of sugar1 #a_/b oz4 of ground rice1 #d eggs1 well beaten1 and #a pint of milk4 ,mix the milk with the ground rice1 add to it the chocolate smoothly and gradually2 stir the mixture over the fire until it thickens1 let cool a little and stir in the eggs2 make the meal and butter into a paste with a little cold water2 line a greased plate with it1 and pour the cooled custard into it2 bake the tart #a_/b hour in a moderate oven4 ,,marlborough ,,pie4 #f good-sized apples1 #a oz4 of butter1 #c eggs1 the juice and rind of #a lemon1 #a teacupful of milk1 sugar to taste1 and some paste for crust4 ,steam or bake the apples till tender and press them through a sieve while hot1 add the butter1 and let the mixture cool2 beat the yolks of the eggs1 add to them the milk1 sugar1 lemon juice and rind1 and add all these to the apples and butter2 line a dish with paste1 fill it with the above mixture1 and bake the pie for #a_/b hour in a quick oven2 whip the whites of the eggs stiff1 adding a little castor sugar1 heap the froth over the pie1 and let it set in the oven4 ,,lemon ,,cream 7for ,cheesecakes74 #a lb4 powdered sugar1 #f yolks of eggs1 #d whites of eggs1 juice of #h lemons1 grated rind of #b lemons1 #a_/d lb4 fresh butter4 ,put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey4 ,,lemon ,,tart4 #a lemon1 #a breakfastcupful of water1 #a dessertspoonful of cornflour1 #b eggs1 #a oz4 of butter1 sugar to taste1 some short crust made of #d oz4 of ,allinson's fine wheatmeal and #a-a_/b oz4 of butter4 ,moisten the cornflour with a little of the water2 bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar4 ,thicken the mixture with the cornflour2 let it simmer for a few minutes1 then set aside to cool2 beat up the eggs1 mix them well through with the rest of the ingredients1 line a flat dish or soup-plate with pastry2 pour the mixture into this1 cover the tart with thin strips of pastry in diamond shape1 and bake the tart #c_/d of an hour4 ,,treacle ,,tart4 ,to #a lb4 of golden syrup add #a breakfastcupful of ,allinson breadcrumbs1 the grated rind and juice of #a lemon4 ,mix well together4 ,line the tins with short paste4 ,put about #a tablespoonful of the mixture in each tin2 bake in a quick oven4 ,,blancmanges ,,blancmange4 #a quart of milk1 #b oz4 of ,allinson fine wheatmeal1 #b oz4 of ,allinson cornflour1 #a oz4 of sugar1 piece of vanilla #c inches long1 or some vanilla essence4 ,bring #a-a_/b pints of milk to the boil1 adding the vanilla spliced and the sugar2 mix the wheatmeal and cornflour smooth with the rest of the milk1 add the mixture to the boiling milk1 stir all well for #h to #aj minutes1 and then pour it into one or two wetted moulds2 when cold1 turn out and serve with stewed fruit or jam4 ,,blancmange 7,,chocolate74 #a quart of milk1 #a oz4 of ,n4,f4 cocoa1 #b oz4 of ,allinson cornflour1 #b oz4 of sifted ,allinson fine wheatmeal1 sugar to taste1 #a good dessertspoonful of vanilla essence4 ,set the greatest part of the milk over the fire1 leaving enough to smooth the cornflour1 flour1 and cocoa4 ,mix the cornflour1 wheatmeal flour1 and cocoa1 and smooth it with the cold milk4 ,stir the mixture into the boiling milk1 and let it all simmer for #h to #aj minutes1 stirring very frequently4 ,add the vanilla essence1 stir it well through1 pour the mixture into a wetted mould1 and let it get cold4 ,turn it out1 and serve4 ,,blancmange 7,,lemon7 7a very good ,summer ,pudding74 #a pint of water1 #b tablespoonfuls of ,allinson cornflour1 #a lemon1 #b eggs1 sugar to taste4 ,put the water in an enamel saucepan1 and let it boil with the rind of the lemon in it4 ,when boiling1 add the cornflour mixed with a little cold water4 ,allow it all to boil for a few minutes2 then add sugar and the juice of a lemon4 ,have the whites of the eggs beaten to a stiff froth1 and beat up well with the mixture2 then pour into a mould4 ,make a little custard to pour over the blancmange--#a_/b pint of milk1 a little sugar1 and essence of lemon2 whisk in the yolks of the eggs4 ,this makes an excellent custard4 ,,blancmange ,,eggs4 ,make a blancmange with #a pint of milk1 #a oz4 of ,allinson cornflour1 and #a oz4 of ,allinson fine wheatmeal4 ,pierce the ends of #d or #f eggs1 and let the contents drain away4 ,rinse the shells with cold water1 then fill them with the hot blancmange mixture4 ,when cold gently peel off the shells4 ,serve on a glass dish nicely arranged with stewed fruit or jam4 ,,orange ,,mould 7#a74 #g oranges1 #a lemon1 #d oz4 of cornflour1 #d oz4 of sugar1 #d eggs1 some water4 ,take the juice of the oranges and lemon and the grated rind of the latter4 ,add enough water to the juice to make #a quart of liquid4 ,set that over the fire to boil 7keeping back a #a_/d of a pint for mixing the cornflour smooth71 and add the sugar4 ,separate the yolks of the eggs from the white2 beat up the yolks and add them to the cornflour and juice when those are smooth4 ,when the liquid over the fire boils1 stir in the mixture of eggs1 cornflour1 and juice1 and keep all stirring over the fire for #b minutes4 ,have ready the whites of the eggs beaten to a stiff froth1 mix it lightly with the rest1 and pour the mixture into wetted moulds4 ,turn out when cold and serve when required4 ,,orange ,,mould 7#b74 ,the juice of #g oranges and #a lemon1 #f oz4 of sugar1 #d oz4 of ,allinson cornflour1 and #d eggs4 ,add enough water to the fruit juice to make #a quart of liquid4 ,put #a-a_/b pints of this over the fire with the sugar4 ,when boiling thicken it with the cornflour1 which should be smoothed with the rest of the liquid4 ,stir well over the fire for #e to #h minutes2 whip up the eggs and stir them carefully into the mixture so as not to curdle them4 ,pour all into a wetted mould1 let it get cold1 turn it out1 and serve4 ,,creams ,,apricot ,,creams4 #a pint of cream1 the whites of #d eggs1 some apricot jam1 #b inches of vanilla pod1 #a dessertspoonful of castor sugar4 ,split the vanilla1 put this and the sugar into the cream2 whip this with the whites of eggs until stiff1 then remove the vanilla4 ,place a good teaspoonful of apricot jam in each custard glass1 and fill up with whipped cream4 ,,blackberry ,,cream4 #a quart of blackberries1 sugar to taste1 #a_/b pint of cream1 white of #b eggs4 ,mash the fruit gently1 put it into a hair-sieve and allow it to drain4 ,sprinkle the fruit with sugar to make the juice drain more freely2 whip the cream and mix with the juice4 ,,chocolate ,,cream4 #a quart of milk1 #f oz4 of ,allinson chocolate1 #d eggs1 #a tablespoonful of ,allinson corn flour1 essence of vanilla1 sugar to taste4 ,dissolve the chocolate in a few tablespoonfuls of water1 stirring it over the fire until a thick1 smooth paste2 add the milk1 vanilla1 and sugar4 ,when boiling thicken the milk with the cornflour2 remove the mixture from the fire to cool slightly1 beat the eggs well1 stir them into the thickened chocolate very gradually1 and stir the whole over the fire1 taking care not to allow it to boil ,when well thickened let the cream cool2 serve in custard glasses or poured over sponge cakes or macaroons4 ,,chocolate ,,cream 7,french7 7#a74 ,use the whites of #c eggs to #b large bars of chocolate2 vanilla to taste4 ,break the chocolate in pieces1 and melt it in a little enamelled saucepan with very little water2 stir it quite smooth1 and flavour with ,allinson vanilla essence4 ,set the chocolate aside until quite cold1 when it should be a smooth paste1 and not too firm4 ,beat the whites of the eggs to a very stiff froth1 and mix the chocolate with it1 stirring both well together until the chocolate is well mixed with the froth4 ,it the cream is not found sweet enough1 add a little castor sugar4 ,serve in a glass dish4 ,this is easily made1 and very dainty4 ,,chocolate ,,cream 7,,whipped74 #b oz4 of ,allinson chocolate to #a_/d pint of cream1 white of #a egg4 ,dissolve the chocolate over the fire with #b tablespoonfuls of water2 let it get quite cold1 and then mix it with the cream previously whipped stiff2 this will not require any additional sugar4 ,,egg ,,cream4 ,the yolks of #f eggs1 #a_/b pint of water1 juice of #a lemon1 #b oz4 of sifted sugar1 a little cinnamon4 ,beat up all the ingredients1 put the mixture into a saucepan over a sharp fire1 and whisk it till quite frothy1 taking care not to let it boil2 fill into glasses and serve at once4 ,,lemon ,,cream4 ,the juice of #c lemons and the rind of #a1 #g eggs1 #f oz4 of sugar1 #a dessertspoonful of cornflour4 ,proceed exactly as in ,orange ,cream4 ,,macaroon ,,cream4 ,pound #a-a_/b doz4 macaroons1 place in a bowl1 add #a or #b spoonfuls of milk1 and mix all to a smooth paste4 ,take a #f;d4 jar of cream1 whip to a stiff froth4 ,lay a little of the macaroon paste roughly in the bottom of a glass dish1 then #a or #b spoonfuls of the cream1 more paste and cream1 then cover with #a spoonful of cream put on roughly4 ,,orange ,,cream4 #f oranges1 #a lemon1 #g eggs1 #d to #f oz4 of sugar 7according to taste71 #a dessertspoonful of cornflour1 some water4 ,take the juice of the oranges and the juice and grated rind of the lemon4 ,add enough water to the fruit juice to make #a-a_/b pints of liquid2 let this get hot1 adding the sugar to it2 mix the cornflour smooth with a spoonful of cold water1 and thicken the fruit juice with it1 letting it boil up for a minute1 set aside and let it cool a little2 beat the eggs well1 and when the liquid has cooled mix them carefully in with it2 return the whole over a gentle fire1 keep stirring continually until the cream thickens1 but take care not to let it boil1 as this would curdle it4 ,when cold1 serve in custard glasses1 or in a glass dish poured over macaroons4 ,,raspberry ,,cream4 #a quart of raspberries1 sugar to taste1 #a_/b pint of cream4 ,proceed as in ,blackberry ,cream4 ,,russian ,,cream4 ,lay #f sponge cakes on a glass dish1 and soak them with any fruit syrup2 then add #a pint of blancmange4 ,when nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries4 ,,strawberry ,,cream4 #a quart of strawberries1 sugar to taste1 #a_/b pint of cream4 ,proceed as in ,blackberry ,cream4 ,,swiss ,,cream4 #a_/b pint of cream1 #a_/b pint of milk1 #a tablespoonful of ,allinson cornflour1 #a_/d lb4 of macaroons1 #b oz4 of ratafias1 vanilla1 and sugar to taste4 ,put the cream and milk over the fire1 adding a piece of vanilla #b inches long1 and sugar to taste2 smooth the cornflour with a tablespoonful of cold milk1 mix it with the milk and cream when nearly boiling1 stir the mixture over the fire until it has thickened and let it simmer #b minutes longer1 always stirring2 remove the vanilla1 arrange the macaroons and ratafias on a shallow glass dish1 let the cream cool a little1 then pour it over the biscuits and serve cold4 ,this makes a delicious dish4 ,,whipped ,,creams4 ,quantity of good thick cream according to requirement4 ,the white of #a egg to #a_/d pint4 ,whip it well with a whisk or fork until it gets quite thick2 in hot weather it should be kept on ice or standing in another basin with cold water1 as the cream might curdle4 ,add sugar to taste and whatever flavouring might be desired1 this latter giving the cream its name4 ,when whipped cream is used to pour over sweets1 c41 flavour it with stick vanilla2 a piece #a inch long is sufficient for #a_/b pint of cream2 it must be split and as much as possible of the little grains in it rubbed into the cream4 ,,custards ,,almond ,,custard4 #a quart of milk1 #f eggs1 #a dessertspoonful of ,allinson cornflour1 #a wineglassful of rosewater1 sugar to taste1 #a_/b lb4 ground almonds4 ,boil the milk with the sugar and almonds2 smooth the cornflour with the rosewater and stir it into the boiling milk1 let it boil up for a minute4 ,beat up the eggs1 leaving out #c of the whites of the eggs1 which are to be beaten to a stiff froth4 ,let the milk cool a little1 then stir in the eggs very gradually1 taking care not to curdle them2 stir over the fire until the custard is nearly boiling1 then let it cool1 stirring occasionally2 pour it into a glass dish1 and pile the whipped whites of the eggs on the top of the custard just before serving4 ,,baked ,,apple ,,custard4 #h large apples1 moist sugar to taste1 half a teacupful of water and the juice of half a lemon1 #a pint of custard made with ,allinson custard powder4 ,peel1 cut and core the apples and put into a lined saucepan with the water1 sugar1 and lemon juice1 stew till tender and rub through a sieve2 when cold put the fruit at the bottom of a pie-dish and pour the custard over1 grate a little nutmeg over the top1 bake lightly1 and serve cold4 ,,baked ,,custard4 #a quart of milk1 #f eggs1 sugar1 and flavouring to taste4 ,heat the milk until nearly boiling1 sweeten it with sugar1 and add any kind of flavouring4 ,whip up the eggs1 and mix them carefully with the hot milk4 ,pour the custard into a buttered pie-dish1 and bake it in a moderately hot oven until set4 ,if the milk and eggs are mixed cold and then baked the custard goes watery2 it is therefore important to bear in mind that the milk should first be heated4 ,serve with stewed fruit4 ,,caramel ,,custard4 #a-a_/b pints of milk1 #d eggs1 #a dessertspoonful of sugar1 #a_/b lemon and #d oz4 of castor sugar for caramel4 ,put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire1 stirring all the time4 ,when the sugar is melted and browned stir into it about #b tablespoonfuls of hot water1 and the juice of #a_/b lemon4 ,then pour the caramel into a mould or cake-tin1 and let it run all round the sides of the tin4 ,meanwhile heat the milk near boiling-point1 and add the vanilla and sugar4 ,whip up the eggs1 stir carefully into them the hot milk1 so as not to curdle the eggs4 ,then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water1 place it in the oven1 and bake in a moderately hot oven for about #bj minutes or until the custard is set4 ,allow it to get cold1 turn out1 and serve4 ,,caramel ,,cup ,,custard 7,french74 ,make the custard as in the recipe for ,cup ,custard4 ,take #d oz4 of castor sugar2 put it over a brisk fire in a small enamelled saucepan1 keep stirring it until quite melted and a rich brown4 ,then cautiously add #b tablespoonfuls of boiling water1 taking care not to be scalded by the spluttering sugar4 ,gradually stir the caramel into the hot custard4 ,let it cool1 and serve in custard glasses4 ,,cup ,,custard4 #f whole eggs or #aj yolks of eggs1 #a quart of milk1 sugar and vanilla to taste4 ,beat the eggs well while the milk is being heated4 ,use vanilla pods to flavour--they are better than the essence1 which is alcoholic2 split a piece of the pod #c or #d inches long1 and let it soak in the milk for #a hour before it is set over the fire1 so as to extract the flavour from the vanilla4 ,sweeten the milk and let it come nearly to boiling-point4 ,carefully stir the milk into the beaten eggs1 adding only a little at a time1 so as not to curdle the eggs4 ,when all is mixed1 pour the custard into a jug1 which should be placed in a saucepanful of boiling water4 ,keep stirring the custard with a wooden spoon1 and as soon as the custard begins to coat the spoon remove the saucepan from the fire1 and continue stirring the custard until it is well thickened4 ,in doing as here directed there is no risk of the custard curdling1 for directly the water ceases to boil it cannot curdle the custard1 although it is hot enough to finish thickening it4 ,if the milk is nearly boiling when mixed with the eggs1 the custard will only take from #e to #aj minutes to finish4 ,when the custard is done place the jug in which it was made in a bowl of cold water1 stir it often while cooling to prevent a skin forming on the top4 ,remove the vanilla pod and pour the custard into glasses4 ,should the custard be required very thick1 #h eggs should be used1 or the milk can first be thickened with a dessertspoonful of ,allinson cornflour before mixing it with the #f eggs4 ,this is an excellent plan2 it saves eggs1 and the custard tastes just as rich as if more eggs were used4 ,serve in custard glasses1 or in a glass dish4 ,,custard 7,,allinson74 #a pint of milk or cream1 #b oz4 of lump sugar and #a packet of ,allinson custard powder4 ,put the contents of the packet into a basin and mix to a smooth1 thin paste with about #b tablespoonfuls of the milk2 boil the remainder of milk with the sugar1 and when quite boiling pour quickly into the basin1 stirring thoroughly2 stir occasionally until quite cold1 then pour into custard glasses and grate a little nutmeg on the top1 or put in a glass dish and serve with stewed or tinned fruits1 or the custard can be used with ,christmas or plum pudding instead of sauce4 ,when the custard has been standing over night1 it should be well stirred before using4 ,,custard ,,in ,,pastry ,,or ,,kentish ,,pudding ,,pie4 ,line a pie-dish with puff paste1 prick well with a fork and bake carefully1 then fill the case with a custard made as follows4 ,mix #a dessertspoonful of flour with the contents of a packet of ,allinson custard powder1 out of a pint of milk take #h tablespoonfuls and mix well with the flour1 custard powder1 c41 boil the remainder of milk with sugar to taste and #a oz4 of butter and when quite boiling pour on to the custard powder1 stir quickly for a minute1 then pour into the pastry case1 grate a little nutmeg on the top and bake till of a golden brown2 serve either hot or cold4 ,,frumenty4 #a quart of milk1 #a_/b pint of ready boiled wheat 7boiled in water71 #a_/d lb4 of sultanas and currants mixed1 sugar to taste1 #d eggs1 a stick of cinnamon4 ,mix the milk with the wheat 7which should be fresh71 the sugar and fruit1 adding the cinnamon1 and let all cook gently over a low fire1 stirring frequently2 when the mixture is nicely thickened remove it from the fire and let it cool2 beat up the eggs and gradually mix them with the rest1 taking great care not to curdle them4 ,stir the frumenty over the fire1 but do not allow to boil4 ,serve hot or cold4 ,the wheat should be fresh and soaked for #bd hours1 and then cooked from #c to #e hours4 ,,gooseberry ,,custard4 ,make some good puff paste and line a pie-dish with it1 putting a double row round the edge4 ,with #a_/b lb4 of castor sugar stew #a lb4 of green gooseberries until the skins are tender1 then rub them through a sieve4 ,scald #a pint of milk1 mix #a tablespoonful of ,allinson cornflour to a smooth paste with cold milk1 add it to the milk when boiling1 let it boil for #e minutes1 gently stirring it all the time1 then turn it into a bowl and let it become cool4 ,add #a_/d lb4 of castor sugar1 #b oz4 of butter melted and dropped in gradually whilst the mixture is beaten1 then put in the well-beaten yolks of #f eggs1 add the mashed gooseberries in small quantities1 and lastly the whites of the eggs whipped to a stiff froth2 beat all together for a minute to mix well4 ,pour this into the lined pie-dish and bake #be or #cj minutes2 serve in the pie-dish4 ,this can be made from any kind of acid fruit1 and is as good cold as hot4 ,,gooseberry ,,fool4 ,top and tail #a pint of gooseberries1 put into a lined saucepan with sugar to taste and half a small teacupful of water1 stew gently until perfectly tender1 rub through a sieve1 and when quite cold add #a pint of custard made with ,allinson custard powder1 which should have been allowed to become cold before being mixed with the fruit4 ,serve in a glass dish with sponge fingers4 ,n4,b4--,apple fool is made in exactly the same way as above1 substituting sharp apples for the gooseberries4 ,,macaroni ,,custard4 #d oz4 of ,allinson macaroni1 #c eggs1 #a tablespoonful of sugar1 #a even dessertspoonful of ,allinson cornflour1 vanilla to taste4 ,boil the macaroni in #a pint of milk1 and add a little water it needed2 when quite tender place it on a glass dish to cool2 make a custard of the rest of the milk and the other ingredients2 flavour it well with vanilla2 when the custard is cool pour it over the macaroni1 and serve with or without stewed fruit4 ,,macaroon ,,custard4 #a_/b lb4 of macaroons1 #a quart of milk1 #f eggs1 #a dessertspoonful of ,allinson cornflour1 sugar and vanilla essence to taste4 ,boil the milk and stir into it the cornflour smoothed with a little of the milk2 whip up the eggs1 and carefully stir in the milk 7which should have been allowed to go off the boil7 without curdling it2 add sugar and vanilla to taste1 and stir the custard over the fire until it thickens1 placing it in a jug into a saucepan of boiling water4 ,arrange the macaroons in a glass dish1 and when the custard is cool enough not to crack the dish1 pour it over them and sprinkle some ground almonds on the top4 ,serve cold4 ,,orange ,,custard4 ,the juice of #f oranges and of #a_/b a lemon1 #f eggs1 #f oz4 of sugar1 and #a dessertspoonful of ,allinson cornflour4 ,add enough water to the fruit juices to make #a-a_/b pints of liquid4 ,set this over the fire with the sugar2 meanwhile smooth the cornflour with a little cold water1 and thicken the liquid with it when boiling4 ,set aside the saucepan1 7which should be an enamelled one7 so as to cool the contents a little4 ,beat up the eggs1 gradually stir into them the thickened liquid1 and then proceed with the custard as in the previous recipe4 ,this is a ,german sweet1 and very delicious4 ,,raspberry ,,custard4 #a-a_/b pints of raspberries1 #a_/b pint of red currants1 #f oz4 of sugar1 #g eggs1 #a dessertspoonful of ,allinson cornflour4 ,mix the fruit1 and let it cook from #e to #aj minutes with #a pint of water2 strain the juice well through a piece of muslin or a fine hair-sieve4 ,there should be #a quart of juice2 if necessary add a little more water2 return the juice to the saucepan1 add the sugar and reheat the liquid2 when it boils thicken it with the cornflour1 then set it aside to cool4 ,beat up the eggs1 add them carefully after the fruit juice has somewhat cooled2 stir the custard over the fire until it thickens1 but do not allow it to boil1 as the eggs would curdle4 ,serve cold in custard glasses1 or in a glass dish poured over macaroons or sponge cakes4 ,you can make a fruit custard in this way1 with strawberries1 cherries1 red currants1 or any juicy summer fruit4 ,,strawberry ,,custard4 ,remove the stalks from #a lb4 of fresh strawberries1 place them in a glass dish and scatter over #b tablespoonfuls of pounded sugar2 prepare #a pint of custard with ,allinson custard powder according to recipe given above1 and while still hot pour carefully over the fruit1 set aside to cool1 and just before serving 7which must not be until the custard has become quite cold7 garnish the top with a few fine strawberries4 ,,apple ,,cookery ,,apples 7,,buttered74 #a lb4 of apples1 #b oz4 of butter1 ground cinnamon and sugar to taste4 ,pare1 core1 and slice the apples2 heat the butter in a frying-pan1 when it boils turn in the apples and fry them until cooked2 sprinkle with sugar and cinnamon1 and serve on buttered toast4 ,,apple ,,cake #f oz4 each of ,allinson fine wheatmeal and white flour1 #d-a_/b oz4 of butter1 #a egg1 a little cold water1 #a-a_/b lbs4 of apples1 #a heaped-up teaspoonful of cinnamon1 and #c oz4 of castor sugar4 ,rub the butter into the meal and flour1 beat up the egg and add it1 and as much cold water as is required to make a smooth paste2 roll out the greater part of it #a_/d inch thick1 and line a flat buttered tin with it4 ,pare1 core1 and cut the apples into thin divisions1 arrange them in close rows on the paste point down1 leaving #a inch of edge uncovered2 sift the sugar and cinnamon over the apples2 roll out thinly the rest of the paste1 cover the apples with it1 turn up the edges of the bottom crust over the edges of the top crust1 make #b incisions in the crust1 and bake the cake until brown in a moderately hot oven2 when cold sift castor sugar over it1 slip the cake off the tin1 cut into pieces1 and serve4 ,,apple ,,charlotte4 #b lbs4 of good cooking apples1 #b oz4 of chopped almonds1 #d oz4 of currants and sultanas mixed1 #a stick of cinnamon about #c inches long1 sugar to taste1 the juice of #a_/b a lemon1 and ,allinson bread and butter cut very thinly4 ,pare1 core1 and cut up the apples1 and stew them with a teacupful of water and the cinnamon1 until the apples have become a pulp2 remove the cinnamon1 and add sugar1 lemon juice1 the almonds1 and the currants and sultanas1 previously picked1 washed1 and dried2 mix all well and allow the mixture to cool2 butter a pie-dish and line it with thin slices of bread and butter1 then place on it a layer of apple mixture1 repeat the layers1 finishing with slices of bread and butter2 bake for #c_/d hour in a moderate oven4 ,,apples 7,,drying74 ,those who have apple-trees are often at a loss to know what to do with the windfalls4 ,the apples come down on some days by the bushel1 and it is impossible to use them all up for apple pie1 puddings1 or jelly4 ,an excellent way to keep them for winter use is to dry them4 ,it gives a little trouble1 but one is well repaid for it1 for the home-dried apples are superior in flavour to any bought apple-rings or pippins4 ,peel your apples1 cut away the cores and all the worm-eaten parts--for nearly the whole of the windfalls are more or less worm-eaten4 ,the good parts cut into thin pieces1 spread them on large sheets of paper in the sun4 ,in the evening 7before the dew falls71 they should be taken indoors and spread on tins 7but with paper underneath71 on the cool kitchen stove1 and if the oven is only just warm1 placed in the oven well spread out2 of course they require frequent turning about1 both in the sun and on the stove4 ,next day they may again be spread in the sun1 and will probably be quite dry in the course of the day4 ,should the weather be rainy1 the apples must be dried indoors only1 and extra care must then be taken that they are neither scorched nor cooked on the stove4 ,whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack4 ,when the apples are quite dry1 which is when the outside is not moist at all1 fill them into brown paper bags and hang them up in an airy1 dry place4 ,the apples will be found delicious in flavour when stewed1 and most acceptable when fresh fruit is scarce4 ,i have dried several bushels of apples in this way every year4 ,,apple ,,dumplings4 ,core as many apples as may be required4 ,fill the holes with a mixture of sugar and cinnamon2 make a paste for a short crust1 roll it out1 and wrap each apple in it4 ,bake the dumplings about #cj or #dj minutes in the oven1 or boil them the same time in plenty of water1 placing the dumplings in the water when it boils fast4 ,serve with cream or sweet white sauce4 ,,apple ,,fool4 #b lbs4 of apples1 #a_/b lb4 of dates1 #c_/d pint of milk1 #a_/d pint of cream1 #f cloves tied in muslin1 and a little sugar4 ,pare1 core1 and cut up the apples1 stone the dates1 and gently stew the fruit with a teacupful of water and the cloves until quite tender2 when sufficiently cooked1 remove the cloves1 and rub the fruit through a sieve2 gradually mix in the milk1 which should be boiling1 then the cream2 serve cold with sponge-cake fingers4 ,,apple ,,fritters4 #c good juicy cooking apples1 #c eggs1 #f oz4 of ,allinson fine wheatmeal1 #a_/b pint of milk1 and sugar to taste4 ,pare and core the apples1 and cut them into rounds #a_/d inch thick2 make a batter with the milk1 meal1 and the eggs well beaten1 adding sugar to taste4 ,have a frying-pan ready on the fire with boiling oil1 vege-butter1 or butter1 dip the apple slices into the batter and fry the fritters until golden brown2 drain them on blotting paper1 and keep them hot in the oven until all are done4 ,,apple ,,jelly4 #a pint of water to each #a lb4 of apples4 ,wash and cut up the apples1 and boil them in the water until tender2 then pour them into a jelly bag and let drain well2 take #a lb4 of loaf sugar to each pint of juice1 and the juice of #a lemon to each quart of liquid4 ,boil the liquid1 skimming carefully1 until the jelly sets when cold if a drop is tried on a plate4 ,it may take from #b hours to #c hours in boiling4 ,,apple ,,pancakes4 ,make the batter as directed in the recipe for ,apple ,fritters1 peel #b apples1 and cut them in thin slices1 mix them with the batter1 add sugar and cinnamon to taste1 a little lemon juice if liked1 and fry the pancakes in the usual way4 ,,apple ,,pudding4 #a-a_/b lbs4 of apples1 #a teaspoonful of ground cinnamon1 sugar to taste1 #a_/b lb4 of ,allinson fine wheatmeal1 and #b-a_/b oz4 of butter or vege-butter4 ,pare1 core1 and cut up the apples2 make a paste of the meal1 butter and a little cold water2 roll the paste out1 line a pudding basin with the greater part of it1 put in the apples1 and sprinkle over them the cinnamon and #d oz4 of sugar--a little more should the apples be very sour2 cover the apples with the rest of the paste1 and press the edges together round the sides2 tie a cloth over the basin and boil the pudding for #b-a_/b to #c hours in a saucepan with boiling water4 ,,apple ,,pudding 7,nottingham74 #f baking apples1 #b oz4 of sugar1 #a heaped up teaspoonful of ground cinnamon1 #c_/d pint of milk1 #c eggs1 #f oz4 of ,allinson wholemeal1 and #a oz4 of butter4 ,core the apples1 mix the sugar and cinnamon1 and fill the hole where the core was with it2 put the apples into a buttered pie-dish2 make a batter of the milk1 eggs1 and meal1 melt the butter and mix it into the batter2 pour it over the apples1 and bake the pudding for #b hours in a moderate oven4 ,,apple ,,sago4 #e oz4 of sago1 #a-a_/b lbs4 of apples1 the juice of a lemon1 a teaspoonful of ground cinnamon1 and sugar to taste4 ,wash the sago and cook it in #a-a_/b pints of water1 to which the cinnamon is added2 meanwhile have the apples ready1 pared1 cored1 and cut up2 cook them in very little water1 just enough to keep the apples from burning2 when they are quite soft rub them through a sieve and mix them with the cooking sago1 adding sugar and lemon juice2 let all cook gently for a few minutes or until the sago is quite soft2 put the mixture into a wetted mould1 and turn out when cold4 ,,apple ,,sauce4 #a lb4 of good cooking apples1 sugar to taste4 ,pare1 core1 and cut in pieces the apples1 cook them in a few spoonfuls of water to prevent them burning2 when quite soft rub the apple through a sieve1 and sweeten the sauce to taste4 ,rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly4 ,,apple ,,tart 7,,open74 #b lbs4 of apples1 #a cupful of currants and sultanas1 #b oz4 of chopped almonds1 sugar to taste1 #a teaspoonful of ground cinnamon or the rind of #a_/b lemon 7which latter should be removed after cooking with the apples71 #ab oz4 or ,allinson fine wheatmeal1 and #d-a_/b oz4 of butter4 ,pare1 core1 and cut up the apples2 stew them in very little water1 only just enough to keep from burning2 when nearly done add the currants1 sultanas1 almonds1 cinnamon1 and sugar2 let all simmer together until the apples have become a pulp2 let the fruit cool2 make a paste of the meal1 butter1 and a little water2 roll it out and line a round1 flat dish with it1 and brush the paste over with white of eggs2 turn the apple mixture on the paste2 cut the rest of the paste into strips #c_/h of an inch wide1 and lay them over the apples in diamond shape1 each #a inch from the other1 so as to make a kind of trellis arrangement of the pastry4 ,if enough paste is left1 lay a thin strip right round the dish to finish off the edge1 mark it nicely with a fork or spoon1 and bake the tart for #c_/d hour4 ,serve with white sauce or custard4 ,,apples 7,,rice7 #b lbs4 of apples1 #a_/b lb4 of rice1 the rind of #a_/b lemon 7or a piece of stick cinnamon if preferred71 #d oz4 of sultanas1 sugar to taste1 #a oz4 of butter1 and1 if the apples are not sour1 the juice of a lemon4 ,boil the rice in #c pints of water with the lemon rind1 then add the apples1 pared1 cored1 and sliced1 the sultanas1 butter1 lemon juice1 and sugar2 let all simmer gently for #a_/b hour1 or until quite tender2 if too dry add a little more water2 remove the lemon rind before serving4 ,,eve ,,pudding4 #a_/b lb4 each of apples and breadcrumbs1 and #a_/b lb4 of currants and sultanas mixed1 #e eggs well beaten1 sugar to taste1 the grated rind and juice of #a lemon1 and #b oz4 of butter4 ,peel1 core1 and chop small the apples1 mix them with the breadcrumbs1 sugar1 currants1 and sultanas 7washed and picked71 the lemon juice and rind1 and the butter1 previously melted2 whip up the eggs and mix them well with the other ingredients2 turn the mixture into a buttered mould1 tie with a cloth1 and steam the pudding for #c hours4 ,,bread ,,and ,,cakes ,,the ,,advantages ,,of ,,wholemeal ,,bread4 ,people are now concerning themselves about the foods they eat1 and inquiring into their properties1 composition1 and suitability4 ,one food that is now receiving a good deal of attention is bread1 and we ought to be sure that this is of the best kind1 for as a nation we eat daily a pound of it per head4 ,we consume more of this article of food than of any other1 and this is as it ought to be1 for bread is the staff of life1 and many of the other things we eat are garnishings4 ,it is said we cannot live on bread alone1 but this is untrue if the loaf is a proper one2 at one time our prisoners were fed on it alone1 and the peasantry of many countries live on very little else4 ,not many years ago books treating of food and nutrition always gave milk as the standard food1 and so it is for calves and babies4 ,nowadays we use a grain food as the standard1 and of all grains wheat is the one which is nearest perfection1 or which supplies to the body those elements that it requires1 and in best proportions4 ,a perfect food must contain carbonaceous1 nitrogenous1 and mineral matter in definite quantities2 there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen1 and from two to four per cent4 of mineral matter2 also a certain bulk of innutritious matter for exciting secretion1 for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment1 and for carrying off the excess of the biliary and other intestinal secretions with the fces4 ,a grain of wheat consists of an outer hard covering or skin1 a layer of nitrogenous matter directly under this1 and an inner kernel of almost pure starch4 ,the average composition of wheat is this3-- ,nitrogen #ab ,carbon #gb ,mineral ,matter #d ,water #ab --- #ajj ,from this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth1 which is the composition of a perfect food4 ,besides taking part in this composition1 the bran1 being in a great measure insoluble1 passes in bulk through the bowels1 assisting daily laxation--a most important consideration4 ,if wheat is such a perfect food1 it must follow that wholemeal bread must be best for our daily use4 ,that such is the case1 evidence on every side shows2 those who eat it are healthier1 stronger1 and more cheerful than those who do not1 all other things being equal4 ,wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain1 as in fermentation some of the starch is destroyed1 and thus the proportion of nitrogen is slightly increased4 ,the next question is1 how shall we prepare the grain so as to make the best bread from it8 ,this is done by grinding the grain as finely as possible with stones1 and then using the resulting flour for bread-making4 ,the grain should be first cleaned and brushed1 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 through1 and then finely ground4 ,to ensure fine grinding1 it is always advisable to kiln-dry it first4 ,when ground1 nothing must be taken from it1 nor must anything be added to the flour1 and from this bread should be made4 ,baking powder1 soda1 and tartaric acid1 or soda and hydrochloric acid1 or ammonia and hydrochloric acid1 or other chemical agents1 must never be used for raising bread1 as these substances are injurious1 and affect the human system for harm4 ,the only ferment that should be used is yeast2 of this the ,french variety is best4 ,if brewer's yeast is used it must be first well washed1 otherwise it gives a bitter flavour to the loaf4 ,a small quantity of salt may be used1 but not much1 otherwise it adds an injurious agent to the bread4 ,,barley ,,bannocks4 ,put #a_/b pint of milk into a saucepan allow it to boil2 then sprinkle in barley meal1 stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable4 ,turn the mass out on a meal-besprinkled board and leave to cool4 ,when cool enough to knead1 work it quite stiff with dry meal1 take a portion off1 roll it as thin as a wafer1 and bake it on a hot girdle2 when done on one side1 turn and cook on the other4 ,the girdle is to be swept clean after each bannock4 ,eat hot or cold with butter4 ,,bun ,,loaf4 #a lb4 ,allinson wholemeal flour1 #a_/b lb4 butter1 #a_/b lb4 brown sugar1 #a_/d lb4 currants1 #a_/d lb4 raisins1 #a_/d lb4 candied peel1 #d eggs1 #a_/b teacupful of milk4 ,mix the flour1 sugar1 currants1 raisins1 candied peel 7cut in thin strips71 the butter and eggs well together2 mix with the milk2 pour into a buttered tin1 and bake in a moderate oven for #b hours4 ,,buns 7#a74 #a lb4 flour1 #a_/d lb4 sugar1 #d oz4 currants1 #b oz4 butter1 or vege-butter1 #a teacupful of milk1 #a oz4 ,french yeast1 #b eggs1 a little salt4 ,mix the flour1 sugar1 salt1 and currants in a basin1 warm the butter and milk slightly1 mix it smoothly with the yeast1 then add the eggs well beaten2 pour this on the flour1 stirring well together till it is all moistened2 when thoroughly mixed1 set it to rise by the fire for #a_/b hour2 make into buns1 set to rise by the fire for #aj minutes1 brush the tops over with egg1 and bake from #aj to #ae minutes4 ,,buns 7#b74 #a_/b pint water1 #a_/b pint milk1 #a oz4 yeast1 #a oz4 sugar1 #f oz4 ,allinson's wholemeal1 #a egg 7not necessary74 ,warm water and milk to #aje degrees1 dissolve sugar and yeast in it and stir in the meal1 leave well covered up in a warm place for #de minutes4 ,then have ready #a #c_/d lbs4 ,allinson's wholemeal1 #a_/d lb4 vege-butter1 #e oz4 sugar1 #a_/b lb4 currants1 pinch of salt4 ,melt down vege-butter to oil1 make bay of meal1 sprinkle currants round1 stir the sugar and salt with the ferment till dissolved1 then mix in the melted butter and make up into a dough with the meal and currants4 ,keep in warm place for #de minutes1 then knock gas out of dough and leave #a_/b hour more2 shape buns1 place on warm greased tin1 prove #ae minutes and bake in moderately warm oven for #bj minutes4 ,,buns 7,,plain74 #a lb4 flour1 #f oz4 butter1 or vege-butter1 #a_/d lb4 sugar1 #a egg1 #a_/d pint milk1 #ae drops essence of lemon4 ,warm the butter without oiling it1 beat it with a wooden spoon1 stir the flour in gradually with the sugar1 and mix the ingredients well together2 make the milk lukewarm1 beat up with it the egg and lemon and stir to the flour2 beat the dough well for #aj minutes1 divide into #bd pieces1 put into patty pans1 and bake in a brisk oven for from #bj to #cj minutes4 ,,butter ,,biscuits4 #a_/b lb4 butter1 #b lbs4 fine wholemeal flour1 #a_/b pint milk4 ,dissolve the butter in the milk1 which should be warmed1 then stir in the meal and make into a stiff1 smooth paste1 roll it out very thin1 stamp it into biscuits1 prick them out with a fork1 and bake on tins in a quick oven for #aj minutes4 ,,buttermilk ,,cake4 #b lbs4 ,allinson wholemeal flour1 #b lbs4 currants1 #a_/b lb4 sugar1 #ab oz4 butter1 #b oz4 candied lemon peel1 #a pint buttermilk4 ,beat the butter to a cream1 add the sugar1 then the meal1 fruit1 and milk1 mix thoroughly2 butter a cake tin1 pour in the mixture1 and bake in a slow oven for #c #a_/b hours4 ,,buttermilk ,,cakes4 #b lbs4 wholemeal flour1 #a pint buttermilk1 #a teaspoonful salt4 ,mix the meal well with the salt1 add the buttermilk and pour on the flour2 beat well together1 roll it out1 cut into cakes1 and bake for from #ae to #bj minutes in a quick oven4 ,,chocolate ,,biscuits4 #b oz4 of powdered chocolate1 #b oz4 of white sugar1 #b whites of eggs beaten to a stiff froth4 ,mix all together1 and drop in biscuits on white or wafer paper4 ,bake #af minutes in a moderate oven4 ,,chocolate ,,cake 7#a74 #a_/b lb4 of fine wheatmeal1 #a_/d lb4 of butter1 #e eggs1 #a_/b lb4 of castor sugar1 #a-a_/b oz4 of ,allinson cocoa1 #a dessertspoonful of vanilla essence4 ,proceed as in recipe of ,madeira ,cake1 adding the cocoa and flavouring with vanilla4 ,,chocolate ,,cake 7#b74 ,work #d oz4 of butter to a cream1 add a #a_/d lb4 of castor sugar1 #c eggs1 and a little milk4 ,mix together #a_/b lb4 of ,allinson fine wheatmeal1 a heaped tablespoonful of cocoa4 ,add to the butter mixture1 and bake on a shallow tin or plate in a quick oven4 ,the cake can be iced when done1 and cut1 when cold1 into diamond-shaped pieces or triangles4 ,,chocolate ,,macaroons4 #a_/b lb4 of ground sweet almonds1 #a oz4 of cocoa1 #a dessertspoonful of vanilla essence1 #a_/b lb4 of castor sugar1 the white of #d eggs4 ,whip the white of the eggs to a stiff froth1 add the sugar1 cocoa1 vanilla1 and almond meal1 and proceed as in the previous recipe4 ,,cinnamon ,,madeira ,,cake4 #a_/b lb4 of fine wheatmeal1 #a_/d lb4 of butter1 #a_/b lb4 of sugar1 #a_/d lb4 of currants and sultanas mixed 7washed and picked7 #e eggs1 #a dessertspoonful of ground cinnamon4 ,proceed as in recipe for ,madeira ,cake1 adding the fruit1 and cinnamon as flavouring4 ,,cocoanut ,,biscuits4 #b breakfastcupfuls of wheatmeal1 #b teacupfuls of grated cocoanut1 #c dessertspoonfuls of sugar1 #c tablespoonfuls of orange water1 #b oz4 of butter1 a little milk4 ,mix the ingredients1 adding a little milk to moisten the paste1 mix it well1 roll the paste out #a_/d in4 thick1 cut out with a biscuit cutter4 ,prick the biscuits1 and bake them in a moderate oven a pale brown4 ,,cocoanut ,,drops4 #a_/b lb4 of desiccated cocoanut1 #a_/b lb4 of castor sugar1 the whites of #c eggs4 ,beat the whites of the eggs to a stiff froth1 add the sugar1 then the cocoanut4 ,place little lumps of the mixture on the rice wafer paper1 as in recipe for ,macaroons1 and bake in a fairly hot oven4 ,,cocoanut ,,rock ,,cakes4 #a lb4 of fine wholemeal flour1 #f oz4 of desiccated cocoanut1 #c oz4 of butter1 #c eggs1 a little cold milk1 #f oz4 castor sugar4 ,rub the butter into the meal1 add the sugar1 cocoanut1 and the well-beaten eggs4 ,mix1 and add only just enough milk to make the mixture keep together4 ,put small lumps on a floured baking tin1 and bake in a quick oven4 ,,cornflour ,,cake4 #a_/b lb4 of cornflour1 #d eggs1 #f oz4 butter1 same of castor sugar2 separate the yolks of eggs from the whites and beat separately for a #a_/d of an hour1 cream the butter and sugar1 mix with the yolks1 then the whites1 and lastly the flour1 and whisk all together for #be minutes1 and bake for #a hour in a moderately hot oven4 ,,crackers4 #a cupful butter1 #a teaspoonful salt1 #b quarts ,allinson wholemeal flour4 ,rub thoroughly together with the hand1 and wet up with cold water2 beat well1 and beat in meal to make brittle and hard2 then pinch off pieces and roll out each cracker by itself1 if you wish them to resemble baker's crackers4 ,,crisp ,,oatmeal ,,cakes4 #a lb4 of oatmeal1 #b oz4 of butter or oil 7#a tablespoonful of oil is #a oz471 #a gill of cold milk4 ,make a dough of the butter1 meal1 and milk2 shake meal plentifully on the board1 turn the dough on to it1 and having sprinkled this too with meal1 work it a little with the backs of your fingers4 ,roll the dough out to the thickness of a crown piece1 cut it in shapes1 put the cakes on a hot stove1 and when they are a little brown on the underside1 take them off and place them on a hanger in front of the fire in order to brown the upper side2 when this is done they are ready for use4 ,,dyspeptics' ,,bread4 #i oz4 of ,allinson wholemeal1 #a egg1 a scant #a_/b pint of milk and water4 ,separate the yolk from the white of the egg4 ,beat up the yolk with the milk and water1 and mix this with the meal into a thick batter2 whip up the white of the egg stiff1 and mix it well into the batter4 ,grease and heat a bread tin1 turn the mixture into it1 and bake the loaf for #a-a_/b hours in a hot oven4 ,this is very delicious bread1 very light and digestible4 ,,doughnuts4 #a-a_/b lbs4 of wheatmeal1 #a_/d oz4 yeast1 #a egg1 #a teaspoonful of cinnamon1 #c tablespoonfuls of sugar1 enough lukewarm milk to moisten the dough1 some jam and marmalade4 ,dissolve the yeast in a little warm milk1 mix all the ingredients1 adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle4 ,let it rise #a-a_/b hours in front of the stove4 ,when risen roll it out #a_/b in4 thick1 cut out round pieces1 place a little jam or marmalade in the middle1 close up the dough1 forming the dough nuts1 and cook them in boiling oil or vege-butter until brown and thoroughly done4 ,eat warm4 ,,ginger ,,sponge ,,cake 7a nice ,cake for ,children who do not like ,gingerbread74 #c breakfast cups of ,allinson wholemeal flour1 #a breakfast cup of sugar1 #c eggs1 #f oz4 of butter or vege-butter1 #b heaped teaspoonfuls of ground ginger1 #a saltspoonful of salt1 #a_/b gill milk4 ,beat the butter1 sugar1 and eggs to a cream1 mix all the dry ingredients together2 add gradually to the butter1 c41 lastly the milk4 ,put into a well-greased tin1 bake about #bj minutes in a quick oven4 ,when cold cut into finger lengths or squares4 ,,icing ,,for ,,cakes4 ,to #h oz4 of sugar take #b whites of eggs1 well beaten1 and #a tablespoonful of orange-or rosewater4 ,whisk the ingredients thoroughly1 and when the cake is cold cover it with the mixture4 ,set the cake in the oven to harden1 but do not let it remain long enough to discolour4 ,,jumbles4 #a lb4 of wheatmeal1 #a lb4 of castor sugar1 #a_/b pint of milk1 #a_/d lb4 of butter1 #a lb4 ground almonds4 ,cream the butter1 add the other ingredients1 and moisten with a little rosewater4 ,roll out and cut the jumbles into any shape desired4 ,bake in a gentle oven4 ,,lemon ,,cakes4 #a_/b lb4 of castor sugar1 #a_/b lb4 of wheatmeal1 sifted fine1 the grated rind of a lemon1 #b oz4 of butter1 and #b well-beaten eggs4 ,rub the butter into the meal1 and mix all the ingredients well together2 roll the mixture out thin1 lay it on a tin1 and when baked cut into diamond squares4 ,,light ,,cake4 #b lbs4 of brown breadcrumbs1 #a_/b lb4 of sultanas1 #c eggs1 yolks and whites beaten separately2 #b oz4 of butter1 as much milk as required to moisten #a_/d lb4 of sugar4 ,rub the butter into the breadcrumbs1 add the fruit1 sugar1 yolks1 and lukewarm milk4 ,at the last add the whites beaten to a stiff froth4 ,put the mixture in a well-greased tin1 and bake #a hour in a moderate oven4 ,,lunch ,,cake4 ,a good lunch cake may be made by rubbing #f oz4 of butter into #a-a_/d lbs4 of ,allinson wholemeal flour1 #f oz4 of sugar4 ,beat up the yolks of #d eggs with a teacupful of milk1 and work into the flour so as to make a stiff batter4 ,add #b oz4 of mixed peel cut small1 and #a_/b lb4 of mixed sultanas4 ,lastly1 add the beaten white of the eggs1 whisk well1 and pour the mixture into a greased cake tin4 ,bake for #a-a_/b to #b hours4 ,,macaroon4 #a_/b lb4 of ground sweet almonds1 #a oz4 of ground bitter almonds1 a few sliced almonds1 the whites of #d eggs1 and #a_/b lb4 of castor sugar4 ,whip the whites of the eggs to a stiff froth1 add the sugar1 then the almond meal1 and mix all well2 if the mixture seems very stiff add one or two teaspoonfuls of water4 ,lay sheets of kitchen paper on tins1 over this sheets of rice wafers 7or1 as it is also called1 wafer paper71 which can be obtained from confectioners and large stores2 drop little lumps of the mixture on the wafers1 allowing room for the spreading of the macaroons1 place a couple of pieces of sliced almond on each1 and bake them in a quick oven until they are set and don't feel wet to the touch4 ,if the macaroons brown too much1 place a sheet of paper lightly over them4 ,,madeira ,,cake4 #a_/b lb4 of fine wheatmeal1 #a_/b lb4 of castor sugar1 #a_/b lb4 of butter1 #e eggs1 flavouring to taste4 ,beat the butter to a cream1 add the sugar1 then the eggs well beaten1 the meal and the flavouring4 ,line a cake tin with buttered paper1 and bake the cake in a moderate oven from #a to #a-a_/b hours4 ,,oatmeal ,,bannocks4 ,cold porridge1 ,allinson fine wheatmeal4 ,stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out4 ,well grease and sprinkle with flour some baking sheets1 roll the dough to the thickness of #a_/b an inch1 cut into triangular shapes1 and bake until brown on both sides4 ,butter and serve hot4 ,,oatmeal ,,finger-,,rolls4 ,use equal parts of medium oatmeal and ,allinson fine wheatmeal1 and add a good #a_/b pint of milk and water to #a pound of the mixed meal4 ,knead into a dough1 make it into finger-rolls about #c inches long1 and bake them in a quick oven from #cj to #dj minutes4 ,,orange ,,cakes4 #f oz4 of ,allinson wholemeal flour1 #c oz4 butter1 #d oz4 sugar1 grate in the rind of #a small orange1 and mix all well together4 ,beat #a egg1 and stir in with the juice of the orange and sufficient buttermilk to make a smooth1 thick batter4 ,half fill small greased tins with this mixture1 and bake #ae minutes in a moderate oven4 ,,plain ,,cake4 #b-a_/b lbs4 meal1 #a breakfastcupful sultanas1 #a oz4 ground bitter almonds1 #c oz4 chopped sweet almonds1 #b eggs1 #c oz4 butter or #a_/b teacupful of oil1 #f oz4 sugar and #a teaspoonful cinnamon1 #a_/d oz4 yeast1 milk to moisten the cake4 ,dissolve the yeast in a cup of warm water1 #ajj degrees ,fahrenheit in winter1 #he degrees in summer2 make a batter of the yeast and water1 with two spoonfuls of the meal1 and stand it on a cool place of the stove to rise2 do not let it get hot1 as this will spoil the yeast4 ,meanwhile prepare the fruit and almonds1 mix the meal1 fruit1 butter 7or oil71 sugar1 cinnamon and eggs2 then add the yeast and as much lukewarm milk as is required to moisten the cake4 ,the dough should be fairly firm and wet4 ,let the dough rise in front of the fire4 ,fill into greased cake tins and bake for #a-a_/b hours4 ,,potato ,,flour ,,cakes4 ,a #a_/d lb4 of potato flour1 the same quantity of very fine wheatmeal 7sift the latter through a sieve if not very fine71 #d oz4 of castor sugar1 #d oz4 of butter1 the juice of #a_/b a lemon1 #a dessertspoonful of ground bitter almonds1 and #a egg4 ,cream the butter1 which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy1 add the egg well beaten1 the lemon juice1 then the sugar1 meal1 potato flour1 and bitter almonds4 ,beat the mixture from #bj minutes to #a_/b an hour1 then drop small lumps of it on floured tins1 and bake the little cakes from #aj to #ae minutes4 ,,queen',s ,,sponge ,,cake4 #a_/d lb4 cornflour1 #a_/d lb4 wheatmeal1 #a_/b lb4 sifted sugar1 #aj eggs1 rind and juice of a lemon1 some vanilla4 ,separate the yolks of the eggs from the whites2 stir the yolks well1 then sift in gradually1 stirring all the time1 the sugar and cornflour2 add the lemon juice and rind2 beat the whites of the eggs to a firm froth1 mix it well with the rest2 place the mixture in one or more greased cake tins and bake at once in a quick oven4 ,,rice ,,cakes 7#a74 #a lb4 of ground rice1 #a_/d lb4 of castor sugar1 #f eggs1 #b oz4 of sweet and bitter ground almonds mixed4 ,mix the almonds with the ground rice1 adding the sugar1 and the eggs1 well beaten2 beat all together and bake the cake in a buttered mould1 in a moderately hot oven4 ,,rice ,,cakes 7#b74 #d eggs1 #a_/b lb4 sugar1 #f oz4 ground rice1 lemon or almond flavouring4 ,beat the eggs a little1 add the sugar and flour1 and beat well2 pour into a tin mould1 greased and warmed1 only half filling it1 and bake in a moderate oven #a hour4 ,,rice ,,and ,,wheat ,,bread4 ,simmer #a lb4 of rice in #b quarts of water until quite soft4 ,let it cool sufficiently to handle1 and mix it thoroughly with #d lbs4 of wheatmeal2 work in also #a_/b oz4 of yeast dissolved in a very little lukewarm water or milk4 ,add a teaspoonful of salt4 ,knead well and set to rise before the fire #a-a_/b hours4 ,bake in a good hot oven4 ,,rock ,,seed ,,cakes4 #a lb4 of wholemeal1 #d oz4 of sugar1 #d oz4 of butter1 #a oz4 of ground carraway seeds1 about #c_/d of a cupful of milk1 and #c eggs4 ,rub the butter into the meal1 add sugar1 seeds1 the eggs well beaten1 and the milk4 ,place the mixture in lumps on floured tins1 and bake the cakes for half an hour in a hot oven4 ,,sally ,,lunn4 #c_/d of lb4 of ,allinson wholemeal flour1 #b oz4 salt butter1 #a egg1 #a-a_/b gills of milk1 #a_/d an ounce of ,german yeast4 ,warm the milk and butter in a pan together1 rub the yeast smooth with #a_/b a teaspoonful of sugar1 add the milk and butter4 ,stir this mixture gradually into the flour1 add the egg slightly beaten1 mix till quite smooth4 ,divide into two1 put into well-greased tins1 set these in a warm place for #a hour to rise4 ,put into a quick oven1 and bake about #ae minutes4 ,,seed ,,cake 7#a74 #a_/b lb4 fine wholemeal flour1 #f oz4 butter1 #f oz4 castor sugar1 #b eggs1 #a_/d oz4 carraway seeds4 ,beat the butter and sugar to a cream1 add the eggs well beaten1 and dredge in the flour1 add a little cold water it too dry4 ,bake for #a_/b an hour4 ,,seed ,,cake 7#b74 #a-a_/b lbs4 of wholemeal1 #a_/b lb4 of butter1 #c_/d lb4 of castor sugar1 #a oz4 of ground carraway seeds1 the yolks of #aj eggs1 and the whites of #e beaten to a stiff froth4 ,cream the butter1 mix all the ingredients well together1 adding the whites of the eggs last2 line one or more tins with buttered paper1 turn the mixture into them1 and bake the cake or cakes from #a to #a-a_/b hours1 according to the size of the cakes and the heat of the oven4 ,if a bright knitting needle passed through the cake comes out clean1 the cake is done4 ,,seed ,,cake 7#c74 ,the same as ,madeira ,cake1 adding #a_/b oz4 of carraway seeds1 ground fine1 as flavouring4 ,,seed ,,cake 7#d74 #b lbs4 of meal1 #f oz4 of sugar1 #a oz4 of seed 7crushed71 #a_/d oz4 of yeast1 #d eggs1 #c oz4 of butter1 and a little milk4 ,rub the butter into the meal1 add the sugar1 seed1 and eggs2 dissolve the yeast in warm milk and add to it the other ingredients4 ,moisten the dough with sufficient warm milk not to make it stick to your pan4 ,let the dough rise #a-a_/b hours in a warm place1 fill into greased cake tins and bake the cakes #a-a_/b to #b hours4 ,,seed ,,cake 7#e74 #d eggs1 their weight in sugar1 meal and butter1 #a_/b oz4 of seed4 ,rub the butter to cream1 then stir in gradually the other ingredients1 first the eggs well beaten1 then the sugar1 the seed1 and last the flour4 ,put in a greased tin and bake #a to #a-a_/b hours4 ,,seed ,,cake 7#f74 #d eggs1 their weight in sugar1 #a_/b their weight in butter1 twice their weight in meal1 #a_/b oz4 of seed1 a little lukewarm milk4 ,cream the butter first1 then add the yolks of eggs1 the sugar1 seed1 and meal1 and enough milk to moisten the mixture2 lastly1 add the whites of the eggs beaten to a froth1 and bake at once in a fairly quick oven4 ,,sly ,,cakes4 #a lb4 ,allinson wholemeal flour1 #h oz4 butter1 #h oz4 currants1 #b oz4 sugar1 and #f drops essence of lemon2 mix the flour and sugar1 and make it into a smooth paste with water1 but do not make it very wet4 ,roll out #c times1 and spread in the butter as for pastry2 roll it very thin1 and cut into rounds or square cakes4 ,spread half of them very thickly with currants1 press the others very gently on the top1 so as to form a sandwich1 and bake in a quick oven till a light brown4 ,,sponge ,,cake 7#a74 #f oz4 fine wheatmeal1 #a_/b lb4 castor sugar1 #d eggs1 any flavouring to taste4 ,beat up the eggs1 sift in the sugar1 then the flour1 and bake the mixture in a well-greased cake tin in a moderate oven from #a to #a-a_/b hours4 ,,sponge ,,cake 7#b74 #d eggs1 the weight of #c in fine wheatmeal1 and the weight of #d in castor sugar1 any flavouring to taste4 ,beat the eggs1 sift in the sugar and meal1 stirring all the time1 add the flavouring1 and pour the mixture into one or two greased cake tins1 only filling them half full4 ,bake in a moderate oven for about an hour1 until a knitting needle comes out clean4 ,,sponge ,,cake ,,roly-,,poly4 #c eggs1 the weight of #b in fine wheatmeal1 of #h in castor sugar1 some raspberry and currant jam4 ,mix the ingredients as directed in ,sponge ,cake1 line a large1 square1 flat baking tin with buttered paper1 pour the mixture into it1 and bake it in a fairly hot oven from #g to #ab minutes1 or until baked through4 ,have a sheet of white kitchen paper on the kitchen table1 on which sprinkle some white sugar4 ,turn the cake out of the tin on to the paper1 spread the cake with jam1 and roll up4 ,this should be done quickly1 for if the cake is allowed to cool it will not roll4 ,,unfermented ,,bread4 ,this is as sweet and pure a bread as the finger-rolls1 and keeps fresh for several days1 as it has to be mixed fairly moist4 #b lbs4 of ,allinson wholemeal1 #a-a_/b pints of milk and water2 mix these to a thick paste1 and put the mixture into some small greased bread tins4 ,loaves the size of the twopenny loaves will want #a-a_/b hours in a hot oven4 ,,unfermented ,,finger-,,rolls4 ,these are bread in the simplest and purest form1 and liked by most4 #a lb4 of ,allinson wholemeal1 a good #a_/b pint of milk and water mixed2 mix the meal and the milk and water into a dough1 knead it a few minutes1 then make the dough into finger-rolls on a floured pastry-board1 rolling the finger-rolls about #c inches long with the flat hand4 ,place them on a floured baking-tin1 and bake them in a sharp oven from #a_/b an hour to #a hour4 ,the time will depend on the heat of the oven4 ,in a very hot oven the rolls will be well baked in #a_/b an hour4 ,,victoria ,,sandwich4 ,proceed the same as in ,sponge ,cake ,roly-,poly1 but bake the mixture in #b round1 flat tins2 spread jam on one1 and cover with the other cake4 ,,wholemeal ,,bread 7,,fermented74 ,this will be found useful where a large family has to be provided for1 or where it is desirable to bake bread for several days4 #g lbs4 of ,allinson wholemeal1 #b-a_/b pints of warm water 7about #he ,faht471 #a teaspoonful salt1 #a_/b oz4 of yeast2 dissolve the yeast in the water1 add the salt1 put the meal into a pan1 make a hole in the centre of the meal1 pour in the water with the yeast and salt1 and mix the whole into a dough4 ,allow it to stand1 covered with a cloth1 #a-a_/b hours in front of the fire1 turning the pan sometimes1 so that the dough may get warm evenly4 ,then knead the dough well through1 and if necessary add a little more warm water4 ,make the dough into round loaves1 or fill it into greased tins1 and bake it for #a-a_/b hours4 ,the oven should be fairly hot4 ,to know whether the bread is done1 a clean skewer or knife should be passed through a loaf4 ,it it comes out clean the bread is done2 if it sticks it not sufficiently baked4 ,when it is desired to have a soft crust1 the loaves may be baked under tins in the oven4 ,,wholemeal ,,cake4 #a lb4 of wholemeal1 #d oz4 of sugar1 #a teaspoonful of cinnamon1 #a breakfastcupful of currants and sultanas mixed1 well-washed and picked over1 #c oz4 of chopped sweet almonds1 #a dozen ground bitter almonds1 #c eggs1 #a_/d oz4 of ,german yeast1 #a_/d lb4 ,vegebutter1 and some warm milk4 ,rub the butter into the meal1 add the fruit1 cinnamon1 almonds and sugar1 and the eggs well beaten4 ,dissolve the yeast in a cupful of warm milk 7not hot milk7 add it to the other ingredients1 and make all into a moist dough1 adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together4 ,cover the pan in which you mix the cake with a cloth1 place it in front of the fire1 and allow the dough to rise #a-a_/b hours1 turning the pan round occasionally that the dough may be equally warm4 ,then fill the dough into one or several well-greased tins1 and bake the cake or cakes from #a to #a-a_/b hours 7according to the size7 in a hot oven4 ,if the cake browns too soon1 cover it over with a sheet of paper4 ,,wholemeal ,,gems4 ,mix ,allinson wholemeal flour with cold water into a batter1 pouring this into greased and hot gem pans1 and baking for #c_/d of an hour4 ,all bread should be left for a day or two to set before it is eaten1 otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness4 ,,wholemeal ,,rock ,,cakes4 #a lb4 of meal1 #c oz4 of butter or vege-butter1 #a_/d lb4 of sugar1 a cupful of currants and sultanas mixed1 #c oz4 of blanched almonds1 chopped fine1 #a teaspoonful of cinnamon1 or the grated rind of half a lemon1 #c eggs1 and very little milk 7about #c_/d of a teacup74 ,rub the butter into the meal1 add the fruit1 almonds1 sugar1 and cinnamon1 beat up the eggs with the milk1 and mix the whole to a stiff paste4 ,flour #a or #b flat tins1 place little lumps of the paste on them1 and bake the cakes in a quick oven #be to #ce minutes4 ,particular care must be taken that the paste should not be too moist1 as in that case the cakes would run4 ,vege-butter is a vegetable butter1 made from the oil which is extracted from cocoanuts and clarified4 ,it can be obtained from some of the larger stores1 also from several depts of food specialities4 ,it is much cheaper than butter1 and being very rich1 goes further4 ,,miscellaneous ,a ,,dish ,,of ,,snow4 #a pint of thick apple sauce1 sweetened and flavoured to taste 7orange or rosewater is preferable71 the whites of #c eggs1 beaten to a stiff froth4 ,mix both together1 and serve4 ,,cauliflower ,,au ,,gratin4 ,a fair-sized cauliflower1 #a pint of milk1 #a-a_/b oz4 of dried ,allinson breadcrumbs1 #c oz4 of cheese1 #a-a_/b oz4 of butter1 #a heaped-up tablespoonful of ,allinson wholemeal flour1 a little nutmeg1 and pepper and salt to taste4 ,boil the cauliflower until half cooked1 cut it into pieces1 and place them in a pie-dish4 ,boil the milk1 adding the seasoning1 #a_/b oz4 of the butter1 and #a_/b a saltspoonful of the nutmeg4 ,thicken with the wholemeal smoothed in a little cold milk or water4 ,stir in the cheese and pour the sauce over the cauliflower4 ,shake the breadcrumbs over the top1 cut the rest of the butter in bits1 and place them over the breadcrumbs4 ,bake for #bj minutes to #a_/b an hour1 or until the cauliflower is soft4 ,,comp,,te ,,of ,,oranges ,,and ,,apples4 #f oranges1 #h fine sweet apples1 #a oz4 of ground sweet almonds1 syrup as in ,orange ,syrup4 ,peel the oranges and the apples1 cut them across in thin slices1 coring the apples and removing the pips from the oranges4 ,arrange the fruit into alternate circles in a glass dish1 sprinkling the ground almonds between the layers4 ,pour over the whole the syrup4 ,serve when cold4 ,,crust ,,for ,,mince ,,pies4 #a_/b lb4 of ,allinson fine wheatmeal1 #a_/b lb4 of medium oatmeal1 #f oz4 of butter or vege-butter1 #a cupful of cold water4 ,rub the butter into the flour1 add the water1 and mix all into a paste with a knife4 ,roll the paste out thin on a floured board1 cut pieces out with a tumbler or biscuit cutter4 ,line with them small patty pans1 and fill them with mincemeat2 cover with paste1 moisten the edges and press them together1 and bake the mince pies in a quick oven2 they will be done in #ae to #bj minutes4 ,,ground ,,rice ,,pancakes4 #d oz4 of ground rice1 #d eggs1 #a pint of milk1 jam1 some sifted sugar1 and powdered cinnamon2 butter or oil for frying4 ,make a batter of the milk1 eggs1 and ground rice4 ,fry thin pancakes of the mixture1 sprinkle them with sugar and cinnamon1 place a dessertspoonful of jam on each1 fold up1 sprinkle with a little more sugar2 keep hot until all the pancakes are fried1 and serve them very hot4 ,when the pancakes are golden brown on one side1 they should be slipped on a plate1 turned back into the frying-pan1 and fried brown on the other side4 ,,macaroni ,,pancakes4 #b oz4 of macaroni1 #a_/b pint of milk1 #c eggs1 #c oz4 of ,allinson fine wheatmeal1 sugar to taste1 the grated rind of a lemon1 butter1 and #a whole lemon4 ,throw the macaroni into boiling water and boil until quite soft2 drain it and cut it into pieces #a inch long4 ,make a batter of the eggs1 meal1 and milk1 add the lemon rind1 sugar1 and the macaroni2 fry pancakes of the mixture1 using a small piece of butter not bigger than a walnut for each pancake4 ,sift sugar over the pancakes and serve them very hot with slices of lemon4 ,,mincemeat4 #a lb4 of apples1 #a lb4 of stoned raisins1 #a lb4 of currants1 #f oz4 of citron peel1 #c oz4 of blanched almonds1 #a_/b lb4 butter4 ,chop the fruit up very finely1 add the almonds cut up fine1 oil the butter and mix well with the fruit4 ,turn the mincemeat into little jars1 cover tightly1 and keep in a dry and cool place4 ,,mincemeat 7another74 #a lb4 each of raisins1 apples1 and currants1 #a_/b lb4 of butter1 #a_/b lb4 of blanched and chopped almonds1 #a_/b lb4 of moist sugar1 the juice of #d lemons1 and #a_/b lb4 of mixed peel4 ,wash and pick the currants1 wash and stone the raisins1 peel1 core1 and quarter the apples1 and cut up the mixed peel2 then mince all up together1 and add the chopped almonds4 ,melt the butter1 mix it thoroughly with the fruit1 fill it into one or more jars1 cover with paper1 and tie down tightly4 ,,orange ,,flower ,,puff4 #a_/b pint of milk1 #c eggs1 #d ozs4 of ,allinson fine wheatmeal1 and #b tablespoonfuls of orange water1 some butter or oil for frying4 ,make a batter of the milk1 eggs 7well beaten71 and meal1 add the orange water1 and fry the batter in thin pancakes1 powder with castor sugar1 and serve4 ,,orange ,,syrup4 ,the rind of #c oranges1 #a_/b pint of water1 #d oz4 of sugar4 ,boil the ingredients until the syrup is clear1 then strain it and pour over the fruit4 ,,oranges ,,in ,,syrup4 ,peel #f oranges1 carefully removing all the white pith4 ,put the rinds of these into #a_/b pint of cold water2 boil it gently for #aj minutes4 ,strain1 and add to the water #f oz1 of loaf sugar4 ,boil it until it is a thick syrup1 then drop into it the oranges1 divided in sections1 without breaking the skins4 ,only a few minutes cooking will be needed4 ,the oranges are nicest served cold4 ,,raspberry ,,froth4 ,the whites of #e eggs1 #c tablespoonfuls of raspberry jam4 ,beat the whites of the eggs to a very stiff froth1 then beat the jam up with it and serve at once in custard glasses4 ,this recipe can be varied by using various kinds of jam4 ,,rice ,,fritters4 #f oz4 of rice1 #a pint of milk1 #h oz4 of sugar1 #a oz4 of fresh butter1 #f oz4 of apricot marmalade1 #c eggs4 ,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 #a_/b of an hour2 when the rice is done1 strain off any milk there may be left4 ,mix in the apricot marmalade and the beaten eggs1 stir it well over the fire until the eggs are set2 then spread the mixture on a dish1 about #a_/b an inch thick4 ,when it is quite cold1 cut it in long strips1 dip them in a batter1 and fry them a nice brown4 ,strew sifted sugar over them1 and serve4 ,,snowballs4 #a-a_/b pints of milk1 #d eggs1 sugar and vanilla to taste1 and #a tablespoonful of cornflour4 ,boil the milk with sugar and a piece of vanilla or with #a dessertspoonful of vanilla essence4 ,smooth the cornflour with a little cold milk1 and thicken the milk with it4 ,whip the whites of the eggs to a very stiff froth with #a spoonful of castor sugar1 and drop spoonfuls of the froth into the boiling milk4 ,allow to boil until the balls are well set1 turning them over that both sides may get done4 ,lift the balls out with a slice1 and place them in a glass dish4 ,beat up the yolks of the eggs1 stir them carefully in the hot milk2 let the custard cool1 and pour it into the glass dish1 but not over the snowballs1 which should remain white4 ,,sponge ,,mould4 #i stale sponge cakes1 some raspberry jam1 #b pints of milk1 #h oz4 of ,allinson cornflour1 sugar to taste1 a few drops of almond essence4 ,halve the sponge cakes1 spread them with jam1 arrange them in a buttered mould1 and soak them with #a_/b pint of the milk boiling hot4 ,boil the rest of the milk and thicken it with the cornflour as for blancmange2 flavour with the essence and sugar2 pour the mixture over the sponge cakes1 and turn all out when cold4 ,,stewed ,,pears ,,and ,,vanilla ,,cream4 ,get #a tin of pears1 open it1 and turn the contents into an enamelled stewpan1 add some sugar and liquid cochineal to colour the fruit1 and let them stew a few minutes4 ,take out the pears carefully without breaking them1 and let the syrup cook until it is thick4 ,when the pears are cold lay them on a dish with the cores upwards1 and with a spoon scoop out the core1 and fill the space left with whipped cream flavoured with vanilla and sweetened2 sprinkle them with finely shredded blanched almonds or pistachios1 and pour the syrup round them4 ,,swiss ,,creams4 #d oz4 of macaroons1 a little raisin wine and #a pint of custard1 made with ,allinson custard powder2 lay the macaroons in a glass dish and pour over enough raisin wine to soak them1 make the custard in the usual way1 let it cool and then pour over the cakes2 when quite cold garnish with pieces of bright coloured jelly4 ,,tapioca ,,ice4 #a teacupful of tapioca1 #a_/b teacupful of sifted sugar1 #a tinned pineapple4 ,soak the tapioca over night in cold water2 in the morning boil it in #a quart of water until perfectly clear1 and add the sugar and pineapple syrup4 ,chop up the pineapple and mix it with the boiling hot tapioca2 turn the mixture into a wet mould4 ,when cold turn it out and serve with cream and sugar4 ,,tipsy ,,cake4 #ab small sponge cakes1 #a_/b lb4 jam1 #a pint of custard made with ,allinson custard powder4 ,soak the sponge cakes in a little raisin wine1 arrange them on a deep glass dish in four layers1 spread a little jam on each layer and pour the custard round1 decorate the top with candid cherries and almonds blanched and split4 ,a ,,week',s ,,menu ,i have written the following menus to help those who are beginning vegetarianism4 ,when first starting1 most housewives do not know what to provide1 and this is a source of anxiety4 ,i occasionally meet some who have been vegetarians a long time1 but confess that they do not know how to provide a nice meal4 ,they usually eat the plainest foods1 because they know of no tasty dishes4 ,when visitors come1 we like to provide tempting dishes for them1 and show them that appetising meals can be prepared without the carcases of animals4 ,i only give seven menus1 that is1 one for each day of the week2 but our dishes can be so varied that we can have a different menu daily for weeks without any repetition4 ,the recipes here written give a fair idea to start with4 ,instead of always using butter beans1 or haricot beans1 as directed in one of these menus1 lentils or split peas can be substituted4 ,i have not included macaroni cheese in these menus1 because this dish is so generally known2 it can be introduced into any vegetarian dinner4 ,i have allowed three courses at the dinner1 but they are really not necessary4 ,i give them to make the menus more complete4 ,a substantial soup and a pudding1 or a savoury with vegetables and sauce and a pudding1 are sufficient for a good meal4 ,in our own household we rarely have more than two courses1 and often only one course4 ,this article will be of assistance to all those who are wishing to try a healthful and humane diet1 and to those meat eaters who wish to provide tasty meals for vegetarian friends4 ,anna ,p4 ,allinson4 #d1 ,spanish ,place1 ,manchester ,square1 ,london1 ,w4 ,,menu ,i4 ,,tomato ,,soup4 #a tin of tomatoes or #b lbs4 of fresh ones1 #a large ,spanish onion or #a_/b lb4 of smaller ones1 #b oz4 of butter1 pepper and salt to taste1 #a oz4 of vermicelli and #b bay leaves4 ,peel the onions and chop up roughly2 brown them with the butter in the saucepan in which the soup is made4 ,when the onion is browned1 add the tomatoes 7the fresh ones must be sliced7 and #c pints of water4 ,let all cook together for #a_/b an hour4 ,then drain the liquid through a sieve without rubbing anything through4 ,return the liquid to the saucepan1 add the seasoning and the vermicelli2 then allow the soup to cook until the vermicelli is soft1 which will be in about #aj minutes4 ,sago1 tapioca1 or a little dried julienne may be used instead of the vermicelli4 ,,vegetable ,,pie4 #a_/b lb4 each of tomatoes1 turnips1 carrots1 potatoes1 #a tablespoonful of sago1 #a teaspoonful of mixed herbs1 #c hard-boiled eggs1 #b oz4 of butter1 and pepper and salt to taste4 ,prepare the vegetables1 scald and skin the tomatoes1 cut them in pieces not bigger than a walnut1 stew them in the butter and #a pint of water until nearly tender1 add the pepper and salt and the mixed herbs4 ,when cooked1 pour the vegetables into a pie-dish1 sprinkle in the sago1 add water to make gravy if necessary4 ,cut the hard-boiled eggs in quarters and place them on the top of the vegetables1 cover with a crust made from ,allinson wholemeal1 and bake until it is brown4 ,,short ,,crust4 #aj oz4 of ,allinson wholemeal1 #h oz4 of butter or vege-butter1 #a teacupful of cold water4 ,rub the butter into the meal1 add the water1 mixing the paste with a knife4 ,roll it out1 cut strips to line the rim of the pie-dish1 cover the vegetable with the crust1 decorate it1 and bake the pie as directed4 ,,golden ,,syrup ,,pudding4 #aj oz4 of ,allinson wholemeal1 #c eggs1 #a pint of milk1 and #a_/b lb4 of golden syrup4 ,grease a pudding basin1 and pour the golden syrup into it2 make a batter with the milk1 meal1 and eggs1 and pour this into the pudding basin on the syrup1 but do not stir the batter up with the syrup4 ,place a piece of buttered paper on the top of the batter1 tie a cloth over the basin unless you have a basin with a fitting metal lid1 and steam the pudding for #b #a_/b hours in boiling water4 ,do not allow any water to boil into the pudding4 ,dip the basin with the pudding in it for #a minute in cold water before turning it out1 for then it comes out more easily4 ,,menu ,,ii4 ,,clear ,,celery ,,soup4 #a large head of celery or #b small ones1 #a large ,spanish onion1 #b oz4 of butter1 pepper and salt to taste1 and #a blade of mace4 ,chop the onion and fry it brown in the butter 7or vege-butter7 in the saucepan in which the soup is to be made4 ,when brown1 add #d pints of water1 the celery washed and cut into pieces1 the mace1 the pepper and salt4 ,let all cook until the celery is quite soft1 then drain the liquid from the vegetables4 ,return it to the saucepan1 boil the soup up1 and add #a oz4 of vermicelli1 sago1 or ,italian paste2 let the soup cook until this is quite soft1 and serve with sippets of ,allinson wholemeal toast4 ,,butter ,,beans ,,with ,,parsley ,,sauce4 ,pick the beans1 wash them and steep them over night in boiling water1 just covering them4 ,allow #b or #c oz4 of beans for each person4 ,in the morning let them cook gently in the water they are steeped in1 with the addition of a little butter1 until quite soft1 which will be in about #b hours4 ,the beans should be cooked in only enough water to keep them from burning2 therefore1 when it boils away1 add only just sufficient for absorption4 ,the sauce is made thus3 #a pint of milk1 #a tablespoonful of ,allinson wholemeal1 a handful of finely chopped parsley1 the juice of #a_/b a lemon1 pepper and salt to taste4 ,boil the milk and thicken it with the meal1 which should first be smoothed with a little cold milk1 then last of all add the lemon juice1 the seasoning1 and the parsley4 ,this dish should be eaten with potatoes and green vegetables4 ,,ground ,,rice ,,pudding4 #a quart of milk1 #f oz4 of ground rice1 #a egg1 and any kind of jam4 ,boil the milk1 stir into it the ground rice previously smoothed with some of the cold milk4 ,let the mixture gook gently for #e minutes1 stir frequently1 draw the saucepan to the side1 and when it has ceased to boil add the egg well whipped1 and mix well4 ,pour half of the mixture into a pie-dish1 spread a layer of jam over it1 then pour the rest of the pudding mixture over the jam1 and let it brown lightly in the oven4 ,,menu ,,iii4 ,,carrot ,,soup4 #d good-sized carrots1 #a small head of celery1 #a fair sized onion1 a turnip1 #c oz4 of ,allinson breadcrumbs1 #a-a_/b oz4 of butter1 #a blade of mace1 pepper and salt to taste4 ,scrape and wash the vegetables1 and cut them up small2 set them over the fire with #c pints of water1 the butter1 bread1 and mace4 ,let all boil together until the vegetables are quite tender1 and then rub them through a sieve4 ,return the mixture to the saucepan1 season with pepper and salt1 and if too thick add water to the soup1 which should be as thick as cream4 ,boil the soup up1 and serve4 ,,curried ,,rice ,,and ,,tomatoes4 #a_/b lb4 of ,patna rice1 #a dessertspoonful of curry powder1 salt to taste1 and #a oz4 of butter4 ,wash the rice1 put it over the fire in cold water1 let it just boil up1 then drain the water off4 ,mix #a pint of cold water with the curry powder1 put this over the fire with the rice1 butter1 and salt4 ,cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed4 ,this will take about #bj minutes4 ,rice cooked this way will have all the grains separate4 ,for the tomatoes proceed as follows3 #a lb4 of tomatoes and a little butter1 pepper1 and salt4 ,wash the tomatoes and place them in a flat tin with a few spoonfuls of water2 dust them with pepper and salt1 and place little bits of butter on each tomato4 ,bake them from #ae to #bj minutes1 according to the size of the tomatoes and the heat of the oven4 ,place the rice in the centre of a hot flat dish1 put the tomatoes round it1 pour the liquid over the rice1 and serve4 ,,apple ,,charlotte4 #b lbs4 of cooking apples1 #a teacupful of mixed currants and sultanas1 #a heaped-up teaspoonful of ground cinnamon1 #b oz4 of blanched and chopped almonds1 sugar to taste1 ,allinson wholemeal bread1 and butter4 ,pare1 core1 and cut up the apples and set them to cook with a teacupful of water4 ,some apples require much more water than others4 ,when they are soft add the fruit picked and washed1 the cinnamon1 and the almonds and sugar4 ,cut very thin slices of bread and butter1 line a buttered pie-dish with them4 ,place a layer of apples over the buttered bread1 and repeat the layers of bread and apples until the dish is full1 finishing with a layer of bread and butter4 ,bake from #c_/d of an hour to #a hour4 ,,menu ,,iv4 ,,rice ,,soup4 #c oz4 of rice1 #d oz4 of grated cheese1 #a breakfastcupful of tomato juice1 #a oz4 of butter1 pepper and salt to taste4 ,boil the rice till tender in #b-a_/b pints of water1 with the butter and seasoning4 ,when quite soft1 add the tomato juice and the cheese2 stir until the soup boils and the cheese is dissolved1 and serve4 ,if too much of the water has boiled away1 add a little more4 ,,hot-,,pot4 #b lbs4 of potatoes1 #c_/d lb4 of onions1 #a breakfastcupful of tinned tomatoes or #a_/b lb4 of sliced fresh ones1 #a teaspoonful of mixed herbs1 #a-a_/b oz4 butter1 pepper and salt to taste4 ,those who do not like tomatoes can leave them out1 and the dish will still be very savoury4 ,the potatoes should be peeled1 washed1 and cut into thin slices1 and the onions peeled and cut into thin slices4 ,arrange the vegetables and tomatoes in layers2 dust a little pepper and salt between the layer1 and finish with a layer of potatoes4 ,cut the butter into little bits1 place them on the top of the potatoes1 fill the dish with hot water1 and bake the hot-pot for #b hours or more in a hot oven4 ,add a little more hot water if necessary while baking to make up for what is lost in the cooking4 ,,cabinet ,,pudding4 #d slices of ,allinson bread toasted1 #a-a_/d pints of milk1 #h eggs1 #a oz4 of butter1 sugar to taste1 #b oz4 of chopped almonds1 #a teacupful of mixed currants and sultanas and any kind of flavouring--cinammon1 lemon1 vanilla1 or almond essence4 ,crush the toast in your hands1 and soak it in the milk4 ,whip the eggs up1 melt the butter1 and add both to the soaked toast4 ,thoroughly mix all the various ingredients together4 ,butter a pie-dish and pour the pudding mixture into it2 put a few bits of butter on the top1 and bake the pudding for #a hour in a moderately hot oven4 ,,menu ,v4 ,,leek ,,soup4 #b bunches of leeks1 #a-a_/b pints of milk1 #a oz4 of butter1 #a lb4 of potatoes1 pepper and salt to taste1 and the juice of #a lemon4 ,cut off the coarse part of the green ends of the leeks1 and cut the leeks lengthways1 so as to be able to brush out the grit4 ,wash the leeks well1 and see no grit remains1 then out them in short pieces4 ,peel1 wash1 and cut up the potatoes1 then cook both vegetables with #b pints of water4 ,when the vegetables are quite tender1 rub them through a sieve4 ,return the mixture to the saucepan1 add the butter1 milk1 and seasoning1 and boil the soup up again4 ,before serving1 add the ,lemon juice2 serve with sippets of toast or ,allinson rusks4 ,,mushroom ,,savoury4 #d slices ,allinson bread toast1 #h eggs1 #a pint of milk1 #c oz4 of butter1 #a lb4 of mushrooms1 #a small onion chopped fine1 and pepper and salt to taste4 ,crush the toast with your hand and soak it in the milk2 add the eggs well whipped4 ,peel1 wash1 and out up the mushrooms1 and fry them and the onion in the butter4 ,when they have cooked in the butter for #aj minutes add them to the other ingredients1 and season with pepper and salt4 ,pour the mixture into a greased pie-dish and bake the savoury for #a hour4 ,serve with green vegetables1 potatoes1 and tomato sauce4 ,,chocolate ,,mould4 #a quart of milk1 #b oz4 of potato flour1 #b oz4 of ,allinson fine wheatmeal1 #a heaped-up tablespoonful of cocoa1 #a dessertspoonful of vanilla essence1 and sugar to taste4 ,smooth the potato flour1 wheatmeal1 and cocoa with some of the milk4 ,add sugar to the rest of the milk1 boil it up and thicken it with the smoothed ingredients4 ,let all simmer for #aj minutes1 stir frequently1 add the vanilla1 and mix it well through4 ,pour the mixture into a wetted mould2 turn out when cold1 and serve plain or with cold white sauce4 ,,menu ,,vi4 ,,artichoke ,,soup4 #a lb4 each of artichokes and potatoes1 #a ,spanish onion1 #a oz4 of butter1 #a pint of milk1 and pepper and salt to taste4 ,peel1 wash1 and cut into dice the artichokes1 potatoes1 and onion4 ,cook them until tender in #a quart of water with the butter and seasoning4 ,when the vegetables are tender rub them through a sieve4 ,return the liquid to the saucepan1 add the milk and boil the soup up again4 ,add water it the soup is too thick4 ,serve with small dice of bread fried crisp in butter or vege-butter4 ,,yorkshire ,,pudding4 #d eggs1 #a_/b lb4 of ,allinson fine wheatmeal1 #a pint of milk1 pepper and salt to taste1 #a oz4 of butter4 ,thoroughly beat the eggs1 make a batter of them with the flour and milk1 and season it4 ,well butter a shallow tin1 pour in the batter1 and cut the rest of the butter in bits4 ,scatter them over the batter and bake it #c_/d of an hour4 ,serve with vegetables1 potatoes1 and sauce4 ,to use half each of ,allinson breakfast oats and wheatmeal flour will be found very tasty4 ,,baked ,,caramel ,,custard4 #a-a_/b pints of milk1 #e eggs1 vanilla essence1 #d oz4 of castor sugar for the caramel1 and a little more sugar to sweeten the custard4 ,heat the milk1 whip up the eggs1 and carefully stir the hot milk into the beaten eggs2 flavour with vanilla and sugar to taste4 ,meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown4 ,add about #b tablespoonfuls of hot water to the caramel1 stir thoroughly1 and pour it into a tin mould or a cake tin4 ,let the caramel run all round the sides of the tin2 pour in the custard1 and bake it in a moderate oven1 standing in a larger tin of boiling water1 until the custard is set4 ,let it get cold1 turn out1 and serve4 ,this is a very dainty sweet dish4 ,,menu ,,vii4 ,,potato ,,soup4 #b lbs4 of potatoes1 #a_/b a stick of celery or the outer stalks of a head of celery1 saving the heart for table use1 #a large ,spanish onion1 #a pint of milk1 #a oz4 of butter1 a heaped-up tablespoonful of finely chopped ,parsley1 and pepper and salt to taste4 ,peel1 wash1 and cut in pieces the potatoes1 peel and chop roughly the onion1 prepare and cut in small pieces the celery4 ,cook the vegetables in #h pints of water until they are quite soft4 ,rub them through a sieve1 return the fluid mixture to the saucepan2 add the milk1 butter1 and seasoning1 and boil the soup up again2 if too thick1 add more water4 ,mix the parsley in the soup just before serving4 ,,bread ,,and ,,cheese ,,savoury4 #a_/b lb4 of ,allinson bread1 #c oz4 of grated cheese1 #a pint of milk1 #c eggs1 pepper and salt to taste1 a little nutmeg1 and some butter4 ,cut the bread into slices and butter them2 arrange in layers in a pie-dish1 spreading some cheese between the layers1 and dusting with pepper1 salt1 and a little nutmeg4 ,finish with a good sprinkling of cheese4 ,whip up the eggs1 mix them with the milk1 and pour the mixture over the bread and cheese in the pie-dish4 ,pour the custard back into the basin1 and repeat the pouring over the contents of the pie-dish4 ,if this is done two or three times1 the top slices of bread and butter get soaked1 and then bake better4 ,this should also be done when a bread and butter pudding is made4 ,bake the savoury until brown1 which it will be in about #c_/d of an hour4 ,,orange ,,mould4 ,the juice of #g oranges and of #a lemon1 #f oz4 of sugar1 #d eggs1 and #d oz4 of ,allinson cornflour4 ,add enough water to the fruit juices to make #a quart of liquid2 put #a-a_/b pints of this over the fire with the sugar4 ,with the rest smooth the cornflour and mix with it the eggs well beaten4 ,when the liquid in the saucepan is near the boil1 stir into it the mixture of egg and cornflour4 ,keep stirring the mixture over a gentle fire until it has cooked #e minutes4 ,turn it into a wetted mould and allow to get cold1 then turn out and serve4 ,a ,,week',s ,,menu ,nutritive ,value and ,chemical ,composition of ,various ,fruits1 ,nuts1 ,grains1 and ,vegetables4 7,analysis of the edible portion47 ,,professor ,,atwater',s ,,analysis4 ,proteid ,calories per cent4 in one lb4 ,,fruit--,,fresh4 ,apples 4#d #bij ,apricots #a4a #bgj ,bananas #a4c #dfj ,blackberries #a4c #bgj ,cherries #a4j #cfe ,cranberries 4#d #bae ,currants #a4e #bfe ,figs #a4e #chj ,grapes #a4c #dej ,huckleberries 4#f #cde ,lemons #a4j #bje ,musk-melons 4#h #ij ,nectarines 4#f #cje ,oranges 4#h #bdj ,pears 4#f #bie ,persimmons 4#h #fcj ,pineapple 4#d #bii ,plums #a4j #cie ,pomegranates #a4e #dfj ,raspberries #a4j #bee ,strawberries #a4j #ahj ,water-melons 4#d #adj ,whortleberries or ,wimberries 4#g #cij ,,fruit--,,dried4 ,apples #a4f #acej ,apricots #d4g #abij ,citron 4#e #aebe ,currants #b4d #adie ,dates #b4a #afae ,figs #d4c #adge ,grapes #b4h #abje ,pears #b4h #afce ,prunes #b4a #adjj ,raisins #b4f #afje ,apricots 7canned7 4#i #cdj ,marmalade 4#f #aehe ,pears 7canned7 4#c #cee ,pineapple 4#d #gae ,,green ,,vegetables ,artichoke #b4f #cfe ,asparagus #b4a #bbj ,beetroot #a4f #bae ,cabbage #a4f #ade 7,curly7 #d4a #bae 7,sprouts7 #d4g #bae ,carrots #a4a #baj ,cauliflower #a4h #adj ,celery #a4a #he ,corn 7green7 #c4a #dgj ,cucumber 4#h #hj ,dandelion #b4d #bhe ,egg ,plant #a4b #acj ,horseradish #a4d #bcj ,kohl ,rabi #b4j #ade ,leeks #a4b #aej ,lettuce #a4b #ij ,mushrooms #c4e #baj ,olives 7green7 #a4a #adjj 7ripe7 #a4g #abje ,onions #a4f #bbe ,parsnips #a4f #cjj ,potatoes 7boiled7 #b4e #ddj 7chipped7 #f4h #bfge 7raw7 #b4b #che 7sweet7 #a4h #egj ,pumpkins #a4c #ace ,radishes #a4j #abj ,rhubarb 4#f #aje ,spinach #b4a #aaj ,tomatoes 4#i #aje ,turnips #a4c #ahe ,,nuts--,,shelled4 ,acorns #h4a #bfbj ,almonds #ba4j #cjcj ,beechnuts #ba4i #cjge ,brazil ,nuts #ag4j #cbfe ,butternuts #bg4j #cafe ,chestnuts 7dried7 #aj4g #ahge 7fresh7 #f4b #aabe ,cocoanuts #e4g #bgfj desiccated #f4c #cabe ,filberts 7,hazels7 #ae4f #cbij ,hickory #ae4d #ccde ,peanuts #be4h #befj ,peanut ,butter #bi4c #bhbe ,pecans #i4f #cdce ,pine ,kernels #cd4j #bhde ,pistachios #bb4c #biie ,walnuts #ah4j #ccjj ,black ,californian #bg4f #caje ,,grain ,,foods1 ,,etc4 ,barley ,meal #aj4e #afdj ,pearled #h4e #afej ,buckwheat ,flour #f4d #afbj ,corn ,flour #g4a #afde ,corn ,meal 7granular7 #i4b #afee ,popped #aj4g #ahge ,hominy #h4c #afej ,oatmeal #af4a #ahfj ,oats 7rolled7 #af4g #ahej ,rice #h4j #afcj ,rye ,flour #f4h #afcj ,meal #ac4f #affe ,wheat ,flaked #ac4d #afij ,flour1 or ,wholemeal #ac4h #afge ,germs #aj4e #afie ,gluten #ad4b #affe ,self-raising #aj4b #afjj ,macaroni #ac4d #affe ,spaghetti #ab4a #affj ,vermicelli #aj4i #afbe ,beans1 small ,white #ba4i #afge ,lima or ,butter #ah4a #afbe ,lentils #be4g #afbj ,peas 7dried7 #bd4f #afee 7green7 #g4j #dfe ,arrowroot --- #ahae ,corn-starch --- #afge ,sago #i4j #afce ,tapioca --- #afej ,,cakes4 ,cake1 ,fruit #e4i #agfj ,gingerbread #e4h #afgj ,sponge #f4c #agie ,,biscuits4 ,all kinds1 average #aj4j #ahjj ,water #aa4g #ahce ,,bread4 ,buns1 ,currant #f4g #aeae ,hot ,cross #g4i #abge ,corn1 ,indian #g4i #abje ,cheap ,bread #aj4i #abee ,gluten #i4c #aafj ,home-made ,bread #i4a #abbe ,white ,bread #i4b #abae ,whole-wheat ,bread #i4g #aadj ,rolls1 ,plain #i4g #adgj ,vienna #h4e #acjj ,water #i4j #acjj ,rye #i4j #aahj ,,various4 ,chocolate #ab4i #bhfj ,cocoa #ba4f #bcbj ,candy --- #aghe ,honey --- #aebj ,molasses 7cane7 #b4d #abij ,,invalid ,,cookery ,,barley4 ,the plants ,hordeum ,distichon and ,hordeum ,vulgare supply most of the barley used in this country4 ,barley has been used as a food from time out of mind4 ,we find frequent mention of it in the ,bible1 and in old ,latin and ,greek books4 ,according to ,pliny1 an ancient ,roman writer1 the gladiators were called ,hordearii1 or barley eaters1 because they were fed on this grain whilst training4 ,these ,hordearii were like our pugilists1 except that they often fought to the death4 ,barley has been used from very ancient days for making an intoxicating drink4 ,in ,nubia1 the liquor made from barley was called ,bouzah1 from which we get our ,english word booze1 meaning an intoxicating drink4 ,the first intoxicant drink made in this country was ale1 and it was made from barley4 ,hops were not used for beer or ale in those days4 ,barley is a good food1 and was the chief food of our peasantry until the beginning of the nineteenth century4 ,barley contains about #g per cent4 of sugar1 and its flesh-forming matter is in the form of casin the same as is found in cheese4 ,this casin is not elastic like the gluten of wheat1 so that one cannot make a light bread from barley4 ,here is the chemical composition of barley meal3-- ,flesh formers #g4e ,heat and force formers 7carbon7,a #gf4j ,mineral matters #b4j ,water #ad4e ----- #ajj4j ,footnote ,a3 ,there is #b4e per cent4 of fat in barley1 and #g per cent4 of sugar4 ,from this analysis we can judge that barley contains all the constituents of a good food4 ,in it we find casin and albumen for our muscles2 starch1 sugar1 and fat to keep us warm and give force2 and there is a fair percentage of mineral matter for our bones and teeth4 ,allinson's prepared barley may be eaten as porridge or pudding 7see directions71 and is much more nourishing than rice pudding2 it is also good for adding to broth or soup1 and to vegetable stews1 and is most useful for making gruel and barley water4 ,barley water contains a great deal of nourishment1 more than beef tea1 and it can be drunk as a change from tea1 coffee1 and cocoa4 ,during illness ,i advise and use barley water and milk1 mixed in equal parts1 and find this mixture invaluable4 ,,barley ,,for ,,babies4 ,put #a teaspoonful of ,allinson's barley into a breakfast cup2 mix this perfectly smooth with cold milk and cold water in equal parts1 until the cup is full4 ,pour into a saucepan and bring to the boil1 stirring all the time to prevent it getting lumpy4 ,,barley ,,gruel4 ,mix #a large tablespoonful of ,allinson's barley with a little cold water1 add to this #a pint of boiling milk and water1 boil together a few minutes1 take from the fire1 let cool1 then eat4 ,a little nutmeg gives a pleasant flavour4 ,,barley ,,for ,,invalids ,,and ,,adults4 ,use #c teaspoonfuls of ,allinson's barley to #a_/b pint of milk and water1 and prepare as ,barley for ,babies4 ,,barley ,,jelly4 ,wash1 then steep1 #f oz4 of pearl barley for #f hours1 pour #ca_/b pints of boiling water upon it1 stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed4 ,when half done1 add #f oz4 of sugar and a few drops of essence of lemon4 #ba_/b hours is the correct time for stewing the barley1 and it is then a better colour than if longer in preparation4 ,pour it into a mould to set4 ,,barley ,,porridge4 ,take #c tablespoonfuls of ,allinson's barley1 mix smoothly with #a_/b pint of cold water1 add #a_/b pint of boiling milk1 and boil #e to #aj minutes4 ,pour on shallow plates to cool1 then eat with ,allinson wholemeal bread1 biscuits1 rusks1 or toast1 or stewed fruits4 ,,barley ,,puddings4 ,take #b tablespoonfuls of ,allinson's barley1 mix smoothly with a little milk1 pour upon it the remainder of #a pint of milk1 flavour and sweeten to taste1 boil #b or #c minutes1 then add #b eggs lightly beaten1 pour into a pie-dish1 and bake to a golden brown4 ,eat with stewed1 fresh1 or dried fruits4 ,,barley ,,water4 ,mix smoothly #b tablespoonfuls of ,allinson's barley with a little cold water1 then add it to #a quart of water in a saucepan1 and bring to the boil4 ,pour into a jug1 and when cool add the juice of #a or #b oranges or lemons4 ,a little sugar may be added when permissible4 ,,black ,,currant ,,tea4 #a large tablespoonful of black currant jam1 #a pint boiling water4 ,stir well together1 strain when cold1 and serve with a little crushed ice if allowed4 ,,bran ,,tea4 ,mix #a oz4 of bran with #a pint of water1 boil for #a_/b hour1 strain1 and drink cool4 ,a little orange or lemon juice is a pleasant addition4 ,when this is used as a drink at breakfast or tea1 a little sugar may be added to it4 ,,brunak4 ,take #a-a_/b or #b teaspoonfuls of ,brunak for each large cupful required1 mix it with sufficient water1 and boil for #b or #c minutes to get the full flavour1 then strain and add hot milk and sugar to taste4 ,can be made in a coffee-pot1 teapot1 or jug if preferred4 ,may be stood on the hob to draw2 or if you have any left over from a previous meal it can be boiled up again and served as freshly made4 ,,cocoa4 ,put #a teaspoonful of ,n4,f4 cocoa into a breakfast cup2 make into a paste with a little cold milk4 ,fill the cup with milk and water in equal parts1 pour into lined saucepan1 and boil for #a minute1 stirring carefully4 ,this is best without sugar1 and should be given cool4 ,,lemon ,,water4 ,squeeze the juice of #a_/b a ,lemon into a tumbler of warm or cold water2 add just sufficient sugar to take off the tartness4 ,or the lemon may be peeled first1 then cut in slices1 and boiling water poured over them2 a little of the peel grated in1 and sugar added to taste4 ,,oatmeal ,,porridge4 ,most people1 ,i think1 may know how to make porridge2 but it is useful to know that if you take #a pint of water to each heaped-up breakfastcupful of ,allinson breakfast oats1 you have just the amount of water for a fairly firm porridge4 ,when the water has boiled1 and you have stirred in the oats1 place the saucepan on the side of the stove on an asbestos mat4 ,only an occasional stirring will be required1 and there is no fear of burning the porridge4 ,if the porridge is preferred thinner1 #a even cupful to #a pint of water will be found the proportion4 ,,oatmeal ,,water4 ,this is very useful in cases of illness1 and is a most pleasant drink in hot weather1 when it can be flavoured with lemon juice and sweetened a little4 ,to #a quart of water take #c oz4 of coarse oatmeal or ,allinson breakfast oats4 ,let it simmer gently on the stove for about #b hours4 ,then rub it through a fine sieve or gravy strainer2 rub it well through1 adding a little more hot water when rubbed dry1 so as to get all the goodness out of the oatmeal4 ,if it is thick when it has been rubbed through sufficiently1 thin it down with water or hot milk--half oatmeal water and half milk is a good mixture4 ,nothing better can be given to adults or children in cases of colds or feverish attacks4 ,it is nourishing and soothing1 and in cases of diarrhoea remedial4 ,,rice ,,pudding4 ,wash the rice1 put it into a pie-dish1 cover with cold water1 and bake until the rice is nearly soft throughout4 ,beat up #a egg with milk1 mix with this a little cinnamon or other flavouring1 and pour it over the rice2 add sugar to taste1 and bake until set4 ,sago1 tapioca1 semolina1 and hominy puddings are made after the manner of rice pudding4 ,,dr4 ,,allinson',s ,,natural ,,food ,,for ,,babies4 7,to ,prepare the ,food47 ,put #a teaspoonful of the food into a breakfast cup2 mix this perfectly smooth with #b parts milk to #a of water until the cup is full4 ,pour into a saucepan and bring to the boil1 stirring all the time to prevent it getting lumpy4 ,it is best without sugar1 and should be given cool4 ,,for ,,invalids ,,and ,,adults4 ,use #c teaspoonfuls of the food to #a_/b a pint of milk and water1 and prepare as above4 ,,blancmange4 ,mix #f large tablespoonfuls of the food to a thin paste with a little cold milk1 then add #a quart of milk1 flavour with vanilla1 lemon or almonds1 sweeten to taste2 boil #b or #c minutes1 and pour into wetted mould4 ,eat with stewed1 fresh1 or dried fruits1 and you have a most nutritious and satisfying dish4 ,,gruel4 ,mix #a large tablespoonful of the food with a little cold water1 add to this #a pint of boiling milk and water1 boil together a few minutes1 take from the fire1 let cool1 and then eat4 ,a little nutmeg gives a pleasant flavour4 ,,improved ,,milk ,,puddings4 ,mix #a tablespoonful of the food with #a of rice1 sago1 tapioca1 or hominy1 and make as above4 ,n4,b4--,the food nicely thickens soups1 gravies1 c4 ,,porridge4 ,take #c tablespoonfuls of the food1 mix smoothly1 with #a_/b pint of cold water1 add #a_/b pint boiling milk1 and boil #e or #aj minutes4 ,pour on shallow plates to cool1 then eat with ,allinson wholemeal bread1 biscuits1 rusks1 toast1 or stewed fruits4 ,,puddings4 ,take #b tablespoonfuls of the food1 mix smoothly with a little milk1 pour upon it the remainder of #a pint of milk1 flavour and sweeten to taste2 boil #b or #c minutes1 then add #b eggs lightly beaten1 pour into a pie-dish1 and bake to a golden brown4 ,eat with stewed1 fresh1 or dried fruits4 ,,wholesome ,,cookery ,i4 ,,breakfasts4 ,as breakfast is the first meal of the day1 it must vary in quantity and quality according to the work afterwards to be done4 ,the literary man will best be suited with a light meal1 whilst those engaged in hard work will require a heavier one4 ,the clerk1 student1 business man1 or professional man1 will find one of the three following breakfasts to suit him well3-- ,no4 ,i4--,allinson wholemeal bread1 #f to #h oz41 cut thick1 with a scrape of butter2 with this take from #f to #h oz4 of ripe1 raw fruit1 or seasonable green stuff2 at the end of the meal have a cup of cool1 thin1 and not too sweet cocoa1 or ,brunak1 or a cup of cool milk and water1 bran tea1 or even a cup of water that has been boiled and allowed to go nearly cold4 ,an egg may be taken at this meal by those luxuriously inclined1 and if not of a costive habit4 ,the fruits allowed are all the seasonable ones1 or dried prunes if there is a tendency to constipation4 ,the green stuffs include watercress1 tomatoes1 celery1 cucumber1 and salads4 ,lettuce must be eaten sparingly at this meal1 as it causes a sleepy feeling4 ,sugar must be used in strict moderation2 jam1 or fruits stewed with much sugar must be avoided1 as they cause mental confusion and disinclination for brain work4 ,no4 ,,ii4--#c to #d oz4 of ,allinson wholemeal or crushed wheat1 coarse oatmeal or groats1 hominy1 maize or barley meal may be boiled for #a_/b an hour with milk and water1 a very little salt being taken by those who use it4 ,when ready1 the porridge should be poured upon platters or soup-plates1 allowed to cool1 and then eaten with bread4 ,stewed fruits may be eaten with the porridge1 or fresh fruit may be taken afterwards4 ,when porridge is made with water1 and then eaten with milk1 too much fluid enters the stomach1 digestion is delayed1 and waterbrash frequently occurs4 ,meals absorb at least thrice their weight of water in cooking1 so that #d oz4 of meal will make at least #af oz4 of porridge4 ,sugar1 syrup1 treacle1 or molasses should not be eaten with porridge1 as they are apt to cause acid risings in the mouth1 heartburn1 and flatulence4 ,in summer1 wholemeal and barleymeal make the best porridges1 and they may be taken cold2 in autumn1 winter1 and early spring1 oatmeal or hominy are the best1 and may be eaten lukewarm4 ,when porridges are eaten1 no other course should be taken afterwards1 but the entire meal should be made of porridge1 bread1 and fruit4 ,neither cocoa nor any other fluids should be taken after a porridge meal1 or the stomach becomes filled with too much liquid1 and indigestion results4 ,to make the best flavoured porridge1 the coarse meal or crushed grain should be stewed in the oven for an hour or two2 it may be made the day before it is required1 and just warmed through before being brought to the table4 ,this may be eaten with ,allinson wholemeal bread and a small quantity of milk1 or fresh or stewed fruit4 ,no4 ,,iii4--,cut #d to #f oz4 of ,allinson wholemeal bread into dice1 put into a basin1 and pour over about #a_/b a pint of boiling milk1 or milk and water2 cover the basin with a plate1 let it stand ten minutes1 and then eat slowly4 ,sugar or salt should not be added to the bread and milk4 ,an apple1 pear1 orange1 grapes1 banana1 or other seasonable fruit may be eaten afterwards4 ,no other foods should be eaten at this meal1 but only the bread1 milk1 and fruit4 ,labourers1 artisans1 and those engaged in hard physical work may take any of the above breakfasts4 ,if they take ,no4 ,i41 they may allow themselves from #h to #aj oz4 of bread1 and should drink a large cup of ,brunak afterwards1 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 work4 ,if ,no4 ,,ii4 breakfast is taken1 #f to #h oz4 of meal may be allowed4 ,if ,no4 ,,iii4 breakfast is eaten1 then #f or #h oz4 of bread and #b pint of milk may be taken4 ,n4,b4--,women require about a quarter less food than men do1 and must arrange the quantity accordingly4 ,,ii4 ,,midday ,,meals4 ,the meal in the middle of the day must vary according to the work to be done after it4 ,if much mental strain has to be borne or business done1 the meal must be a light one1 and should be lunch rather than dinner4 ,those engaged in hard physical work should make their chief meal about midday1 and have a light repast in the evening4 ,,lunch4--,one of the simplest lunches is that composed of ,allinson wholemeal bread and fruit4 ,from #f to #h oz4 of bread may be eaten1 and about #a_/b lb4 of any raw fruit that is in season2 afterwards a glass of lemon water or bran tea1 ,brunak1 or a cup of thin1 cool1 and not too sweet cocoa may be taken1 or a tumbler of milk and water slowly sipped4 ,the fruit may be advantageously replaced by a salad1 which is a pleasant change from fruit1 and sits as lightly on the stomach4 ,wholemeal biscuits and fruit1 with a cup of fluid1 form another good lunch4 ,a basin of any kind of porridge with milk1 but without sugar1 also makes a light and good midday repast2 or a basin of thin vegetable soup and bread1 or macaroni1 or even plain vegetables4 ,the best lunch of all will be found in ,allinson wholemeal bread1 and salad or fruit1 as it is not wise to burden the system with too much cooked food1 and one never feels so light after made dishes as after bread and fruit4 ,labouring men who wish to take something with them to work will find #ab oz4 of ,allinson wholemeal bread1 #a_/b lb4 fresh fruit1 and a large mug of ,brunak or cocoa satisfy them well2 or instead of cocoa they may have milk and water1 lemon water1 lemonade1 oatmeal water1 or some harmless non-alcoholic drink4 ,another good meal is made from #a_/b lb4 of the wholemeal bread and butter1 and a #a_/d lb4 of peas pudding spread between the slices4 ,the peas can be flavoured with a little pepper1 salt1 and mustard by those who still cling to condiments4 #ab oz4 of the wholemeal bread1 #b or #c oz4 of cheese1 some raw fruit1 or an onion1 celery1 watercress1 or other greenstuff1 with a large cup of fluid1 form another good meal4 #a_/b lb4 of coarse oatmeal or crushed wheat made into porridge the day before1 and warmed up at midday1 will last a man well until he gets home at night4 ,or a boiled bread pudding may be taken to work1 warmed and eaten4 ,this is made from the wholemeal bread1 which is soaked in hot water until soft1 then crushed or crumbled1 some currants or raisins are then mixed with this1 a little soaked sago stirred in2 lastly1 a very little sugar and spice are added as a flavouring4 ,this mixture is then tied up in a pudding cloth and boiled1 or it may be put in a pudding basin covered with a cloth1 and boiled in a saucepan4 ,a pleasing addition to this pudding is some finely chopped almonds1 or ,brazil nuts4 ,,iii4 ,,dinners4 ,as dinner is the chief meal of the day it should consist of substantial food4 ,it may be taken in the middle of the day by those who work hard2 but if taken at night1 at least five hours must elapse before going to bed1 so that the stomach may have done its work before sleep comes on4 ,a dinner may consist of many courses or different dishes1 but the simpler the dishes and the less numerous the courses the better4 ,a person who makes his meal from one dish only is the wisest of all4 ,he who limits himself to two courses does well1 but he who takes more than three courses lays up for himself stomach troubles or disorder of the system4 ,when only one course is had1 then good solid food must be eaten2 when two courses are the rule1 a moderate amount of each should be taken2 and it three different dishes are provided1 a proportionately lighter quantity of each4 ,various dishes may be served for the dinner meal1 such as soups1 omelettes1 savouries1 pies1 batters1 and sweet courses4 ,the plainest dinner any one can eat is that composed of ,allinson wholemeal bread and raw fruit4 ,a man in full work may eat from #ab to #af oz4 of the wholemeal bread1 and about the same quantity of ripe raw fruit4 ,the bread is best dry1 the next best is when a thin scrape of butter is spread on it4 ,if hard physical work has to be done1 a cup of ,brunak1 cocoa1 milk and water1 or lemon water1 should be drunk at the end of the meal4 ,in winter these fluids might be taken warmed1 but in summer they are best cool or cold4 ,this wholesome fare can be varied in a variety of ways2 some might like a salad instead of the fruit1 and others may prefer cold vegetables4 ,a few ,brazil nuts1 almonds1 walnuts1 some ,spanish nuts1 or a piece of cocoanut may be eaten with the bread in winter4 ,others not subject to piles1 constipation1 or eczema1 c41 may take #b oz4 of cheese and an onion with their bread1 or a hard-boiled egg4 ,this simple meal can be easily carried to work1 or on a journey4 ,wholemeal biscuits or ,allinson rusks may be used instead of bread if one is on a walking tour1 cycling trip1 or boating excursion1 or even on ordinary occasions for a change4 ,of cooked dinners1 the simplest is that composed of potatoes baked1 steamed1 or boiled in their skins1 eaten with another vegetable1 sauce1 and the wholemeal bread4 ,baked potatoes are the most wholesome1 and their skins should always be eaten2 steamed potatoes are next2 whilst boiled ones1 especially if peeled1 are not nearly so good4 ,any seasonable vegetable may be steamed and eaten with the potatoes1 such as cauliflower1 cabbage1 sprouts1 broccoli1 carrot1 turnip1 beetroot1 parsnips1 or boiled celery1 or onions4 ,recipes for the sauces used with this course will be found in another part of the book2 they may be parsley1 onion1 caper1 tomato1 or brown gravy sauce4 ,this dinner may be varied by adding to it a poached1 fried1 or boiled egg4 ,as a second course1 baked apples1 or stewed fresh fruit and bread may be eaten2 or ,allinson bread pudding1 or rice1 sago1 tapioca1 or macaroni pudding with stewed fruit4 ,persons troubled with piles1 varicose veins1 varicocele1 or constipation must avoid this dinner as much as possible4 ,if they do eat it they must be sure to eat the skins of the potatoes1 and take the ,allinson bread pudding or bread and fruit afterwards1 avoiding puddings of rice1 sago1 tapioca1 or macaroni4 ,,iv4 ,,evening ,,meal4 ,evening meal or tea meal should be the last meal at which solid food is eaten4 ,it should always be a light one1 and the later it is eaten the less substantial it should be4 ,heavy or hard work after tea is no excuse for a supper4 ,this meal must be taken at least three hours before retiring4 ,from #d to #f oz4 of ,allinson wholemeal bread may be allowed with a poached or lightly boiled egg1 a salad1 or fruit1 or some kind of green food4 ,the fluid drunk may be ,brunak1 cocoa1 milk and water1 bran tea1 or even plain water1 boiled and taken cool4 ,those who are restless at night1 nervous1 or sleepless must not drink tea at this meal4 ,fruit in the evening is not considered good1 and when taken it should be cooked rather than raw4 ,boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable4 ,when it is boiled1 as little water as possible should be used2 the water that the celery is boiled in may be thickened with ,allinson fine wheatmeal1 made into sauce1 and poured over the cooked celery2 by this means we do not loose the valuable salts dissolved out of the food by boiling4 ,mustard and cress1 watercress1 radishes1 and spring onions may be eaten if the evening meal is taken #d or #e hours before going to bed4 ,those who are away from home all day1 and who take their food to their work may have some kind of milk pudding at this meal4 ,wheatmeal blancmange1 or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful4 ,boil the onion in as little water as possible and serve up with the liquor it is boiled in4 ,to prepare braized onions1 fry them first until nicely brown1 using butter or olive oil1 then add a cupful of boiling water to the contents of the frying pan1 cover with a plate1 and let cook for an hour4 ,this is not really a rich food1 but one easy of digestion and of great use to the sleepless4 ,those who want to rise early must make their last meal a light one4 ,those troubled with dreams or restlessness must do the same4 ,very little fluid should be taken last thing at night1 as it causes persons to rise frequently to empty the bladder4 ,v4 ,,suppers4 ,hygienic livers will never take such meals1 even if tea has been early1 or hard work done since the tea meal was taken4 ,no solid food must be eaten4 ,the most that should be consumed is a cup of ,brunak1 cocoa1 lemon water1 bran tea1 or even boiled water1 but never milk4 ,in winter warm drinks may be taken1 and in summer cool ones4 ,,vi4 ,,drinks4 ,,lemon ,,water is made by squeezing the juice of #a_/b a lemon into a tumbler of warm or cold water2 to this is added just enough sugar to take off the tartness4 ,some peel the lemon first1 then cut in slices1 pour boiling water over the slices1 grate in a little of the peel1 and add sugar to taste4 ,,brunak4--,take #a-a_/b to #b teaspoonfuls of ,brunak for each large cupful required1 mix it with sufficient water1 and boil for #b or #c minutes to get the full flavour1 then strain and add hot milk and sugar to taste4 ,can be made in a coffee-pot1 teapot1 or jug if preferred4 ,may be stood on the hob to draw2 or it you have any left over from a previous meal it can be boiled up again and served as freshly made4 ,,cocoa4--,this is best made by putting a teaspoonful of any good cocoa1 such as ,allinson's1 into a breakfast cup2 boiling water is then poured upon this and stirred2 #a tablespoonful of milk must be added to each cup1 and #a teaspoonful of sugar where sugar is used1 or #a or #b teaspoonfuls of condensed milk and no extra sugar4 ,,bran ,,tea4--,mix #a oz4 of bran with #a pint of water2 boil for #a_/b an hour1 strain1 and drink cool4 ,a little orange or lemon juice is a pleasant addition4 ,when this is used as a drink at breakfast or tea1 a little milk and sugar may be added to it4 ,,chocolate4--,allow #a bar of ,allinson's chocolate for each cup of fluid4 ,break the chocolate in bits1 put into a saucepan1 add a little boiling water1 put on the fire1 and stir until the chocolate is dissolved1 then add rest of fluid and boil #b or #c minutes4 ,pour the chocolate into cups1 and add about #a tablespoonful of fresh milk to each cup1 but no extra sugar4 ,the milk may be added to the chocolate whilst boiling1 if desired4 ,,wholemeal ,,cookery ,most of my readers have received great benefit from eating wholemeal bread instead of white1 and they may all gain further good it they will use ,allinson wholemeal flour in place of white for all cooking purposes4 ,those who are at all constipated1 or who suffer from piles1 varicose veins1 varicocele1 back pain1 c41 should never use white flour in cooking4 ,those who are inclined to stoutness should use wholemeal flour rather than white4 ,hygienists and health-reformers should not permit white flour to enter their houses1 unless it is to make bill-stickers' paste or some like stuff4 ,toothless children must not be given any food but milk and water until they cut at least two teeth4 ,every kind of cookery can be done with wholemeal flour4 ,in making ordinary white sauce or vegetable sauce1 this is how we make it2 ,chop fine some onion or parsley2 boil in a small quantity of water1 stir in wholemeal flour and milk1 add a little pepper and salt1 thin with hot water1 and thus produce a sauce that helps down vegetables and potatoes4 ,in making a brown sauce we put a little butter or olive oil in the frying-pan2 let it bubble and sputter1 dredge in ,allinson wholemeal flour1 stir it round with a knife until browned1 add boiling water1 pepper1 salt1 a little ketchup1 and you then have a nice brown sauce for many dishes4 ,if we wish to make it very tasty we fry a finely chopped onion first and add that to it4 ,white sweet sauce is made from wholemeal flour1 milk1 sugar1 and a little cinnamon1 cloves1 lemon juice1 vanilla1 or other flavouring4 ,yorkshire puddings1 ,norfolk dumplings1 batter puddings1 and such puddings can all be made with wholemeal flour1 and are more nourishing and healthy1 and do not lie so heavy as those made from white flour4 ,pancakes can be made from wholemeal flour just as well as from white4 ,all kinds of pastry1 pie-crusts1 under crusts1 c41 are best made from ,allinson wholemeal1 and if much butter1 lard1 or dripping is used they will lie just as heavy1 and cause heartburn just as much as those made with white flour4 ,there is a substitute for pie-crusts that is very tasty1 and not at all harmful4 ,we call it batter1 and it can be used for savoury dishes as well as sweet ones4 ,,savoury ,,dishes ,,made ,,with ,,batter4 ,fry some potatoes1 then some onions1 put them in layers in a pie-dish2 next make a batter of ,allinson wholemeal flour1 #a or #b eggs1 milk1 and a little pepper with salt2 pour over the fried vegetables as they lie in the dish1 bake in the oven from #a_/b an hour to #a hour1 until1 in fact1 the batter has formed a crust2 eat with the usual vegetables4 ,or chop fine cold vegetables of any kind1 fry onions and add to them1 put in a pie-dish1 pour some of the batter as above over them1 and bake4 ,all kinds of cold vegetables1 cold soup1 porridge1 c41 can go into this1 and tinned or fresh tomatoes will make it more savoury4 ,tomatoes may be wiped1 put in a pie-dish1 batter poured over1 and then baked1 and are very tasty this way4 ,butter adds to the flavour of these dishes1 but does not make them more wholesome or more nourishing4 ,,stewed ,,fruit ,,pudding4 ,cut ,allinson wholemeal bread into slices a little over a #a_/d of an inch thick1 line a pie-dish with these1 having first cut off the hard crusts4 ,then fill the dish with hot stewed fruit of any kind1 and at once cover it with a layer of bread1 gently pressed on the hot fruit4 ,turn out when cold on to a flat dish1 pour over it a white sauce1 and serve4 ,,substantial ,,bread ,,puddings4 ,soak crusts or slices of ,allinson bread in hot water1 then break fine in a pie-dish1 add to this soaked currants1 raisins1 chopped nuts or almonds1 a beaten-up egg1 and milk1 with sugar and spice1 and bake in the oven4 ,or tie the whole up in a pudding-cloth and boil4 ,serve with white sauce or eat with stewed fresh fruit4 ,these puddings can be eaten hot or cold2 labourers can take them to their work for dinner1 and their children cannot have a better meal to take to school4 ,,sweet ,,batter4 ,mix ,allinson wholemeal flour1 milk1 #a or #b eggs together1 and a little sugar and cinnamon1 and it is ready for use4 ,stew ripe cherries1 gooseberries1 currants1 raspberries1 plums1 damsons1 or other ripe fruit in a jar1 pour into a pie-dish2 pour into the batter named above1 bake1 and this is a good substitute for a fruit pie4 ,prunes can be treated the same way1 or the batter can be cooked in the saucepan1 poured into a mould1 allowed to go cold and set2 then it forms wholemeal blancmange1 and may be eaten with stewed fresh fruit4 ,rusks1 cheesecakes1 buns1 biscuits1 and other like articles as ,madeira cake1 pound cake1 wedding cake1 c41 can all be made of wholemeal flour4 ,,wholemeal ,,soup4 ,chop fine any kinds of greens or vegetables1 stew in a little water until thoroughly done1 then add plenty of hot water1 with pepper and salt to taste1 and a #a_/d of an hour before serving1 pour in a cupful of the ,sweet ,batter1 and you get a thick1 nourishing soup4 ,to make it more savoury1 fry your vegetables before making into soup4 ,a ,,month',s ,,menus ,,for ,,one ,,person4 ,no4 #a4 ,,cauliflower ,,soup4 #a_/b small cauliflower1 #a_/b pint milk and water1 small piece of butter1 #a teaspoonful of fine wholemeal1 pepper and salt to taste4 ,wash and cut up the cauliflower1 cook till tender with the milk and water1 add butter and seasoning2 smooth the meal with a little water1 thicken the soup with it1 boil up for a minute and serve4 ,,wholemeal ,,batter4 #b oz4 wholemeal1 #a gill of milk1 #a egg1 seasoning to taste4 ,make a batter of the ingredients1 butter a flat tin or a small pie-dish1 turn the batter into it1 and bake it from #bj to #cj minutes4 ,eat with vegetables4 ,,blancmange4 #a even dessertspoonful of wheatmeal1 #a ditto cornflour1 #a_/d pint milk1 sugar and vanilla to taste4 ,smooth the meal and cornflour with a little of the milk1 bring the rest to the boil1 stir in the mixture1 add flavouring1 let it all simmer for #e to #h minutes1 stirring all the time4 ,pour into a wetted mould1 and turn out when cold4 ,no4 #b4 ,,artichoke ,,soup4 #a_/d lb4 artichokes1 #a_/d lb4 potatoes1 #c_/d pint milk and water 7equal parts71 #a_/d oz4 butter1 pepper and salt to taste4 ,peel1 wash1 and cut up small the vegetables1 and cook them in the milk and water1 until tender4 ,rub them through a sieve1 return to saucepan1 add butter and seasoning1 boil up and serve4 ,,flagolets4 #c oz4 of flagolets1 #a_/d pint parsley sauce4 ,cook the flagolets till tender1 season with pepper and salt1 and serve with the sauce4 ,make it as follows2 #a gill of milk1 #a teaspoonful of cornflour1 #a teaspoonful of finely chopped parsley1 pepper and salt1 and a small bit of butter4 ,boil up the milk1 thicken with the cornflour1 previously smoothed with a spoonful of water2 boil up1 season1 and mix with the parsley before serving4 ,,wheatmeal ,,pudding4 #b oz4 of fine wheatmeal1 #a egg1 #a_/b gill of milk1 #a tablespoonful sultanas washed and picked1 #a_/b oz4 of oiled butter1 a little grated lemon peel1 sugar to taste4 ,beat up the egg and mix well all ingredients2 butter a small pie-dish1 and bake the pudding about #a_/b hour4 ,no4 #c4 ,,carrot ,,soup4 #a carrot1 #a potato1 and #a small onion cut up small1 #a pint of water1 a little butter1 and pepper and salt to taste4 ,cook the vegetables in the water till quite tender1 rub them through a sieve1 adding a little water if necessary2 return to saucepan1 add seasoning and butter1 boil up and serve4 ,,lentil ,,cakes4 #b oz4 of picked and washed ,egyptian lentils1 #a small finely chopped and fried onion1 #a dessertspoonful of cold boiled vermicelli1 #a egg1 some breadcrumbs1 seasoning to taste4 ,stew the lentils with the onion in just enough water to cover them2 when cooked1 they should be a thick pure4 ,season to taste1 add the vermicelli1 and form into #a or #b cakes1 dip in egg and breadcrumb1 and fry in vege-butter1 or butter4 ,serve with potatoes and green vegetables4 ,,tapioca ,,pudding4 #a oz4 small tapioca1 #a_/b pint of milk1 sugar to taste4 ,put the tapioca into a small pie-dish1 let it soak in a very little water for half an hour1 pour off any which has not been absorbed4 ,pour the milk over the soaked tapioca1 and bake it in the oven until thoroughly cooked4 ,eat with or without stewed fruit4 ,no4 #d4 ,,clear ,,soup 7,julienne74 #c_/d pint vegetable stock1 #a tablespoonful dried ,julienne 7vegetables71 a little butter1 pepper and salt to taste4 ,cook the ,julienne in the stock until tender1 add butter and seasoning and serve4 ,,haggis4 #b oz4 of wheatmeal1 #a oz4 of rolled oatmeal1 #a egg1 #a_/d oz4 of oiled butter1 #a_/b gill milk1 a teaspoonful of grated onion1 a pinch of herbs1 pepper and salt to taste4 ,beat up the egg1 mix it with the milk1 and add the other ingredients4 ,turn the mixture into a small greased basin1 and steam the haggis #a-a_/b hours4 ,serve with vegetables4 ,,ground ,,rice ,,pudding4 #a oz4 of ground rice1 a scanty #a_/b pint of milk1 sugar and flavouring to taste1 #a_/b egg4 ,boil the milk1 stir the ground rice into it2 let it simmer for #aj minutes1 then add sugar and flavouring and the #a_/b egg well beaten2 turn the mixture into a small pie-dish1 and bake in the oven until a golden colour4 ,no4 #e4 ,,clear ,,tomato ,,soup4 #b tablespoonfuls of tinned tomatoes1 or #a fair-sized fresh one1 #a small finely chopped and fried onion1 a teaspoonful of vermicelli1 pepper and salt to taste1 #a_/b pint of water4 ,boil the tomatoes with the onion and water for #e to #aj minutes1 then drain all the liquid2 return to the saucepan1 season and sprinkle in the vermicelli1 let the soup cook until the vermicelli is soft1 and serve4 ,,macaroni ,,with ,,cheese4 #b oz4 of macaroni or ,spaghetti1 a little grated cheese1 pepper and salt to taste4 ,boil the macaroni in as much water as it will absorb 7about #a_/b pint74 ,season to taste4 ,when tender serve with grated cheese and vegetables4 ,,wheatmeal ,,batter4 #b oz4 of meal1 #a oz4 of desiccated cocoanut1 #a gill of milk1 #a egg1 sugar to taste1 #a_/d oz4 of oiled butter4 ,make a batter of the egg1 milk1 and meal1 add the other ingredients1 and bake the batter in a small buttered pie-dish4 ,no4 #f4 ,,lentil ,,soup4 #b oz4 of ,egyptian lentils1 #b oz4 each of carrots and turnips cut up small1 #a_/b oz4 of onion chopped fine1 #a_/b oz4 of butter1 seasoning to taste1 #a pint of water4 ,cook the vegetables and lentils in the water until quite tender1 then rub them through a sieve4 ,return to the saucepan1 add butter and seasoning1 boil up1 and serve with sippets of toast4 ,,rice ,,and ,,tomatoes4 #a_/d lb4 rice1 #a_/b pint water1 #a_/d oz4 of butter1 pepper and salt to taste1 #a large tomato or two small ones4 ,set the rice over the fire with the water 7cold7 and the butter and seasoning2 let it simmer until the water is absorbed and the rice fairly tender4 ,it will take #bj minutes4 ,meanwhile place the tomatoes in a small dish1 sprinkle with pepper and salt1 place a little bit of butter on each1 a few spoonfuls of water in the dish1 and bake them from #ae to #be minutes4 ,spread the rice on a flat dish1 place the tomatoes in the middle1 pour the juice over1 and serve4 ,,wheatmeal ,,and ,,sago ,,pudding4 #a dessertspoonful of sago1 #a ditto of wheatmeal1 #a_/b pint milk1 sugar and flavouring to taste4 ,boil the sago and wheatmeal in the milk until the sago is well swelled out4 ,flavour to taste1 pour the mixture into a little pie-dish1 and bake the pudding until a golden colour4 ,no4 #g4 ,,potato ,,soup4 #a_/b lb4 of potatoes1 #a pint of water1 #a small onion1 a piece of celery1 a little piece of butter1 a teaspoonful of chopped parsley1 pepper and salt to taste4 ,peel1 wash1 and cut up small the vegetables1 and cook them in the water till quite tender4 ,rub the mixture through a sieve1 add the butter and seasoning1 boil up1 mix in the parsley1 and serve4 ,,cauliflower ,,au ,,gratin4 #a small cauliflower1 #a oz4 of grated cheese1 #a tablespoonful of breadcrumbs1 #a_/b oz4 of butter1 pepper and salt4 ,boil the cauliflower until tender1 cut it up and arrange it in a small pie-dish2 sprinkle over the cheese and breadcrumbs1 dust with pepper and salt1 place the butter in little bits over the top1 and bake the cauliflower until golden brown4 ,serve with white sauce4 7,see ,sauces47 ,,apple ,,pie4 #b medium-sized cooking apples1 sugar and cinnamon or lemon peel to taste4 ,some paste for short crust4 ,pare1 core1 and cut up the apples1 and fill a small pie-dish with them2 add sugar and cinnamon to taste1 and a little water4 ,cover with paste1 and bake in a fairly quick oven until brown1 then let cook gently for another #a_/d hour in a cooler part of the oven4 ,no4 #h4 ,,potato ,,soup 7#b74 #b medium-sized potatoes1 #a small onion chopped fine1 and fried a nice brown in butter or vege-butter1 #a_/d pint milk1 #c_/d pint water1 #a piece of celery1 pepper and salt to taste4 ,peel1 wash1 and cut up the potatoes1 and cut up the celery4 ,boil with the water until tender4 ,rub the vegetables through a sieve1 return the soup to the saucepan1 add seasoning1 milk1 and onion2 boil up and serve4 ,,sweet ,,corn ,,tart4 #b tablespoonfuls of tinned sweet corn1 #a_/d oz4 of butter1 pepper and salt to taste1 #a egg1 some paste for crust4 ,beat up the egg and mix with the sweet corn1 season to taste4 ,roll out the paste and line a plate with it1 turn the sweet corn mixture on to the paste1 and bake the tart until a light brown4 ,serve with brown sauce or tomato sauce4 ,,rice ,,pudding4 #a oz4 of rice1 #a_/b pint of milk1 sugar and flavouring to taste4 ,wash the rice and put it into a pie-dish4 ,bring the milk to the boil1 pour it over the rice1 add the sugar and any kind of flavouring1 and bake the pudding till the rice is tender4 ,no4 #i4 ,,rice ,,cheese ,,soup4 #a dessertspoonful of rice1 #c_/d pint water1 #a_/d pint milk1 #a oz4 grated cheese1 #a_/d oz4 butter1 seasoning to taste4 ,cook the rice in the milk and water until tender1 then add the cheese1 butter1 and seasoning1 and let the soup boil up until the cheese is dissolved4 ,,vegetable ,,pie4 #b oz4 each of potato1 carrot1 turnip1 celery1 tomato 7or any other vegetable in season71 a small onion1 #a_/b oz4 of butter1 pepper and salt to taste1 #a teaspoonful of sago4 ,chop fine the onion and fry it4 ,boil all the vegetables1 previously washed and cut up1 in #a_/b pint of water4 ,when they are quite tender1 put all in a pie-dish1 adding seasoning to taste4 ,add enough water for gravy1 and sprinkle in the sago4 ,cover with short crust1 and bake in a moderately hot oven4 ,,stewed ,,prunes ,,and ,,grated ,,cocoanut4 ,stew some ,californian plums in enough water to cover them well4 ,if possible1 they should be soaked over night4 ,grate some fresh cocoanut1 after removing the brown outer skin1 and serve separately4 ,no4 #aj4 ,,asparagus ,,soup4 #a_/b dozen sticks of asparagus1 #a_/b pint water1 #a_/d pint milk1 #a level dessertspoonful of cornflour1 #a_/d oz4 of butter1 pepper and salt to taste4 ,boil the asparagus in the water till tender1 add the seasoning1 and the cornflour smoothed in the milk1 boil up and serve4 ,,macaroni ,,with ,,caper ,,sauce4 #b oz4 macaroni1 #a_/d pint white sauce 7see ,sauces72 #a teaspoonful capers chopped small1 enough of the caper vinegar to taste4 ,boil the macaroni in #a_/b pint of water until tender4 ,make the white sauce1 then add the capers and vinegar4 ,serve with vegetables4 ,,prune ,,batter4 #h or #aj well-cooked ,californian plums1 with a little of the juice1 #b oz4 of fine wheatmeal1 #a_/b oz4 of butter1 #a gill of milk1 and #a egg4 ,make a batter of the milk1 meal1 and egg1 oil the butter1 and stir it in4 ,place the prunes in a little pie-dish1 pour the batter over1 and bake until a nice brown4 ,no4 #aa4 ,,tomato ,,soup4 #a teacupful of tinned tomatoes1 or #f oz4 of fresh ones1 #a teaspoonful of cornflour1 #a small onion1 pepper and salt to taste1 and a little butter4 ,chop the onion up fine1 and cook the tomatoes and onion in enough water to make #a_/b pint of soup4 ,when cooked #ae minutes rub the vegetables through a sieve2 return to the saucepan1 boil up1 thicken with the cornflour smoothed with a spoonful of water1 and add a little piece of butter2 serve with sippets of toast4 ,,bread ,,steak4 ,one slice of ,wholemeal bread1 a small finely chopped onion1 a little milk1 half an egg beaten up1 pepper and salt1 a little piece of butter4 ,dip the bread in milk1 then in egg2 melt the butter in a frying pan1 fry the bread and onion a nice brown1 sprinkle with seasoning and serve with potato and greens4 ,,semolina ,,pudding4 #a oz4 of semolina1 #a_/b pint of milk1 sugar and vanilla to taste4 ,boil the semolina in the milk until well thickened1 add sugar and flavouring1 pour the mixture into a little pie-dish1 and bake until a golden colour4 ,no4 #ab4 ,,bread ,,soup4 #a slice of ,allinson bread1 #a small finely chopped onion fried brown1 a pinch of nutmeg1 pepper and salt to taste4 ,boil the bread in #c_/d pint of water and milk in equal parts1 adding the onion and seasoning4 ,when the bread is quite tender1 rub all through a sieve1 return soup to the saucepan1 boil up1 and serve4 ,,rice ,,and ,,mushrooms4 #a_/d lb4 of rice1 #a_/d lb4 of mushrooms1 a little butter and seasoning4 ,cook the rice in #a_/b pint of water1 as directed in recipe for ,rice4 ,peel and wash the mushrooms1 place them in a flat tin with a few spoonfuls of water1 a dusting of pepper and salt and a bit of butter on each4 ,bake them from #ae to #bj minutes1 spread the rice on a flat dish1 place the mushrooms in the middle1 pour over the gravy1 and serve4 ,,bread ,,pudding4 #c oz4 of bread1 #a oz4 sultanas1 #a_/b doz4 sweet almonds chopped fine1 #a well-beaten egg1 cinnamon and sugar to taste1 #a_/b oz4 of butter1 a little milk4 ,soak the bread in milk1 and squeeze the surplus out with a spoon4 ,mix all the ingredients together1 add the butter oiled1 pour the mixture into a buttered pie-dish1 and bake the pudding from #cj to #de minutes4 ,no4 #ac4 ,,onion ,,soup4 #a small ,spanish onion1 #a medium-sized potato1 #a_/d oz4 of butter1 pepper and salt and a pinch of mixed herbs1 a little milk4 ,cut up the vegetables and cook them in #a_/b pint of water1 adding a little herbs4 ,when tender1 rub the vegetables through a sieve1 return the soup to the saucepan1 add the butter and seasoning1 and serve4 ,,macaroni ,,and ,,tomatoes4 #b oz1 of macaroni1 #a_/b teacupful tinned tomatoes1 #a-a_/b gills of water1 a little grated cheese4 ,cook the rice in the water and tomatoes until tender1 add seasoning1 and serve with grated cheese and vegetables4 ,,steamed ,,pudding4 #b oz4 wheatmeal1 #a oz4 of sago1 #a egg1 #a_/b oz4 of oiled butter1 #a oz4 sultanas1 #a_/b saltspoonful of cinnamon1 sugar to taste4 ,soak the sago over the fire in a little water2 when almost tender drain off any water that is not absorbed1 mix it with the other ingredients1 pour the mixture into a soup-or small basin1 tie with a cloth1 and steam the pudding for an hour4 ,serve with white sauce4 ,no4 #ad4 ,,green ,,pea ,,soup4 #a_/b teacupful green peas1 #a_/d oz4 of butter1 #a spray of mint1 a teaspoonful of fine meal1 a little milk1 pepper and salt to taste4 ,boil the green peas in #a_/b pint of water1 adding seasoning and the mint4 ,when the peas are tender1 take out the mint1 add the butter1 smooth the meal with a little milk1 and thicken the soup4 ,let it cook for #b to #c minutes1 and serve4 ,,vermicelli ,,rissoles4 #b ozs4 of vermicelli1 #a oz4 of grated cheese1 #a egg well beaten1 a few breadcrumbs1 seasoning to taste1 #a gill of water1 a little butter1 or vege-butter4 ,boil the vermicelli in the water until tender and all the water absorbed4 ,then add seasoning1 the egg1 the cheese1 and a few breadcrumbs1 if the mixture is too moist4 ,form into #b or #c little cakes1 place little bits of butter on each1 and bake them a golden brown4 ,,trifle4 #b sponge cakes1 #a gill of custard1 a little jam1 a few ratafias1 #a_/b oz4 of chopped almond4 ,cut the sponge cakes in half1 spread them with jam1 arranging them in a little pie-dish1 sprinkling crumbled ratafias and the almonds between the pieces of cake4 ,pour the custard over1 let it all soak for half an hour1 and serve4 ,no4 #ae4 ,,split ,,pea ,,soup4 #b oz4 of split peas cooked overnight1 #c oz4 of potatoes cut into pieces1 a piece of celery1 a slice of ,spanish onion chopped up1 seasoning to taste4 ,soak the peas in water overnight1 after picking them over and washing them4 ,set them over the fire in the morning1 and cook them with the vegetables till quite tender4 ,then rub all through a sieve4 ,return to the saucepan1 add pepper and salt1 and a little water if necessary2 boil up1 and serve with sippets of toast4 ,,hot-,,pot4 #a_/b lb4 potatoes1 #c oz4 ,spanish onion peeled and sliced1 #a_/b teacupful tomatoes1 #a_/b oz4 of butter1 pepper and salt to taste4 ,arrange the potatoes1 onions1 and tomatoes in layers in a small pie-dish1 and sprinkle pepper and salt between the vegetables4 ,cut the butter in little bits1 and scatter them over the top4 ,fill the dish with boiling water1 and boil the hot-pot for #a to #a-a_/b hours1 adding a little hot water if needed4 ,,baked ,,apples ,,and ,,white ,,sauce4 ,wash and core a good-sized apple1 fill the core with #a or #b stoned dates1 and bake it in the oven in a dish or tin with a few spoonfuls of water until well done4 ,serve with sauce4 ,no4 #af4 ,,leek ,,soup4 #a leek1 #a_/d lb4 potatoes1 #a_/b pint water1 #a gill of milk1 #a_/d oz4 of butter1 pepper and salt to taste4 ,peel1 wash1 and cut up the leek and potatoes1 and cook them till tender in the water4 ,then rub the vegetables through a sieve4 ,return to the saucepan1 add the milk1 butter1 and seasoning1 boil up1 and serve4 ,,savoury ,,custard4 #a-a_/b gills of milk1 #a egg1 #a oz4 of grated cheese1 a pinch of nutmeg1 pepper and salt to taste4 ,proceed as in savoury custard1 and serve with potatoes and greens4 ,,chocolate ,,blancmange4 #a_/b pint of milk1 #a teaspoonful ,n4,f4 cocoa1 #a oz4 of half cornflour and fine wheatmeal1 sugar and vanilla essence to taste4 ,bring the milk to the boil1 mix cocoa1 flour1 and wheatmeal1 and smooth them with a little water4 ,stir the mixture into the boiling milk1 sweeten and flavour1 keep stirring1 and allow to cook #e minutes4 ,pour into a wetted mould1 and allow to get cold4 ,turn out1 and serve4 ,no4 #ag4 ,,turnip ,,soup4 #a_/d lb4 turnip1 a small onion1 and #b oz4 of potato1 a little butter and seasoning1 #a_/b pint water4 ,wash1 peel1 and cut up the vegetables1 and cook them in the water until tender4 ,rub them through a sieve1 return the mixture to the saucepan1 add butter and seasoning1 boil up1 and serve4 ,,potato ,,batter4 #a gill of milk1 #a egg1 #b oz4 wheatmeal1 #a oz4 of vege-butter1 #f oz4 cold boiled potatoes4 ,fry the potatoes in the butter1 make a batter of the milk1 meal1 and egg1 mix it with the potatoes1 add seasoning1 pour the mixture in a little pie-dish1 and bake the savoury for half an hour4 ,,lemon ,,mould4 #a oz4 of tapioca1 #a_/b pint of water1 juice and rind of #a_/d lemon1 #a large tablespoonful of golden syrup4 ,boil the tapioca until quite tender1 with the ,lemon rind1 in the water4 ,take out the rind1 add the syrup and lemon juice1 mix well1 pour the mixture into a wetted mould1 turn out when cold1 and serve4 ,no4 #ah4 ,,apple ,,soup4 #a large cooking apple1 #a small finely chopped onion1 seasoning and sugar to taste1 a little butter1 #a teaspoonful of cornflour1 #a_/b pint of water4 ,peel and cut up the apple1 and cook with the onion in the water till quite tender4 ,rub the mixture through a sieve1 return to the saucepan1 add the butter1 seasoning and sugar1 thicken the soup with the cornflour1 and serve4 ,,rice ,,cheesecakes4 #b oz4 rice1 #a gill water1 #a oz4 of grated cheese1 seasoning1 a pinch of nutmeg1 #a egg1 a little wheatmeal1 and some vege-butter1 or butter4 ,cook the rice in the water until quite dry and soft1 mix the egg--well beaten--seasoning1 and cheese with the rice1 and form the mixture into small cakes4 ,roll in wheatmeal1 and fry them a golden brown4 ,serve with vegetables and brown sauce4 ,,plum ,,pie4 #a_/b lb4 ripe plums1 sugar to taste1 some paste4 ,wash the plums and put them in a small pie-dish1 pour #a_/b teacupful of water over them1 add sugar1 cover the plums with a short crust1 and bake the pie a golden brown4 ,no4 #ai4 ,,celery ,,soup4 #a_/b stick celery1 #a_/b small onion1 #a_/d oz4 butter1 #a potato1 pepper and salt4 ,wash1 peel1 and cut up the vegetables1 and cook them in #a_/b pint of water till tender4 ,rub through a sieve1 return to the saucepan1 season with pepper and salt1 add the butter1 boil up1 and serve4 ,,apple ,,and ,,onion ,,pie4 #f oz4 apples1 #a_/d lb4 ,spanish onions1 #a hard-boiled egg1 a little butter1 pepper and salt to taste1 some paste for a short crust4 ,peel and cut up the apples and onion1 stew gently with a little water4 ,when nearly tender1 season and add the butter1 turn the mixture into a small pie-dish1 quarter the egg1 and place the pieces on the mixture1 cover with a crust1 and bake the pie #a_/b hour4 ,,macaroni ,,pudding4 #b oz4 macaroni1 #a_/b pint milk1 #f eggs1 sugar and flavouring to taste4 ,boil the macaroni in water until tender4 ,cut into little pieces and place in a little pie-dish2 beat the milk1 add the egg1 well beaten1 carefully with it1 add sugar and flavouring1 pour the custard over the macaroni1 and bake until set4 ,serve with stewed fruit4 ,no4 #bj4 ,,butter ,,bean ,,soup4 #b oz4 of butter beans soaked overnight in #a pint of water1 #a_/b small onion cut up small1 #b oz4 carrot1 #b oz4 celery1 #a_/b oz4 butter4 ,cook all the vegetables until tender1 adding water as it boils away4 ,when all is tender1 rub the vegetables through a sieve1 return to the saucepan1 season with pepper and salt1 add the butter1 boil up the soup1 and serve4 ,,sausages4 #a teacupful of breadcrumbs1 #a egg well beaten1 #a_/b small onion chopped fine1 #a_/b saltspoonful of herbs1 #a_/b oz4 butter1 seasoning to taste4 ,oil the butter and mix it with the breadcrumbs1 egg1 onion1 herbs1 and seasoning4 ,make the mixture into sausages1 roll them into a little breadcrumb1 and fry them brown in a little vege-butter4 ,,rolled ,,wheat ,,pudding4 #a oz4 rolled wheat1 #a_/b pint milk1 #a tablespoonful of currants and sultanas mixed1 sugar to taste4 ,cook the rolled wheat in the milk for fifteen minutes1 then add the fruit1 and let simmer another #ae minutes4 ,pour the mixture into a small pie-dish1 and bake in the oven until golden brown4 ,no4 #ba4 ,,french ,,soup4 #a small onion chopped fine1 #a oz4 of cheese shredded fine1 #a slice of dry toast1 #c_/d pint of water1 a little milk1 pepper and salt to taste4 ,break up the toast1 and set all the ingredients over the fire2 cook till the onion is tender1 add #a_/b gill of milk1 and serve4 ,,vegetable ,,pie4 #a_/b lb4 potatoes1 peeled and cut in pieces1 #a_/b ,spanish onion chopped up1 #a tomato1 #a_/b oz4 butter1 pepper and salt1 some paste for crust4 ,stew the potatoes and onion in a little water2 when tender1 cut up the tomato and mix it in1 season and add the butter2 place the vegetables in a small pie-dish1 cover with paste1 and bake #a_/b hour or until golden brown4 ,,chocolate ,,pudding4 #a_/b oz4 ground rice1 #a_/b pint milk1 #a teaspoonful ,n4,f4 cocoa1 a little vanilla1 sugar to taste1 and #a egg4 ,boil the rice in the milk for #e minutes1 let it cool a little1 mix in the egg1 well-beaten1 cocoa1 sugar1 and vanilla4 ,pour the mixture into a small pie-dish1 and bake for #bj to #cj minutes4 ,no4 #bb4 ,,sorrel ,,soup4 #a potato1 #a small onion1 #a good handful of sorrel washed and chopped fine1 a little butter1 pepper and salt1 #a_/b pint water1 #a gill milk4 ,peel1 wash1 and cut up the potatoes and onion1 boil in the water till tender1 and rub through a sieve4 ,return the mixture to the saucepan1 add the milk1 sorrel1 butter1 and seasoning4 ,simmer gently for #aj minutes1 and serve4 ,,savoury ,,batter4 #b oz4 fine wheatmeal1 #a gill of milk1 #a egg1 #a teaspoonful finely chopped parsley1 #a_/b small grated onion1 #a_/d oz4 butter1 pepper and salt4 ,make a batter of the meal1 egg1 and milk1 mix in the other ingredients1 pour the mixture into a buttered pie-dish1 and bake the batter #a_/b hour4 ,,stewed ,,fruit ,,and ,,custard4 ,any kind of stewed fruit4 ,custard3 #a gill of milk1 sugar and vanilla to taste1 and #a egg4 ,heat the milk1 beat up the egg1 and stir the milk into it gradually2 pour the mixture into a small jug1 place this in a saucepan of fast-boiling water1 keep stirring until the spoon gets coated1 which shows that the custard is thickening4 ,remove the saucepan from the fire immediately1 and continue stirring the custard until it is well thickened4 ,then cool it1 placing the jug in cold water4 ,when cold1 serve with stewed fruit4 ,no4 #bc4 ,,green ,,pea ,,soup4 #a_/b teacupful green peas1 #a or #b finely chopped spring onions1 a little butter1 pepper and salt1 a dessertspoonful of meal1 and #a gill of milk4 ,cook the green peas and spring onions in #a_/b pint of water until quite tender4 ,add the butter and seasoning1 thicken the soup with the meal 7which should be smoothed with the milk71 and boil the soup for a minute or two before serving4 ,,mushroom ,,tartlets4 #a_/d lb4 mushrooms1 #a_/b oz4 butter1 pepper and salt1 #a_/b oz4 vermicelli1 cooked and cold1 a little paste for short crust4 ,stew the mushrooms in the butter1 after having dried them and cut into pieces4 ,when they are cooked mix them well with the vermicelli4 ,line a couple of patty pans with the paste1 and bake the tartlets until golden brown4 ,serve with vegetables4 ,,eve ,,pudding4 #a teacupful of breadcrumbs1 #a small apple1 peeled1 cored1 and chopped fine1 #a_/b oz4 citron peel chopped fine1 #a oz4 sultanas1 #a_/b oz4 oiled butter1 #a egg well beaten1 the juice and rind of a small half-lemon1 sugar to taste1 and a few finely chopped almonds4 ,mix all the ingredients1 pour the mixture into a small buttered basin1 cover and steam for #a hour4 ,serve with sweet sauce4 ,no4 #bd4 ,,mushroom ,,soup4 #b oz4 mushrooms cut up small1 #a_/b small onion chopped fine1 #a dessertspoonful of fine wheatmeal1 pepper and salt1 #a_/b oz4 of butter1 a little milk4 ,stew the mushrooms and onions together in the butter until well cooked1 add #a_/b pint of water1 and cook the vegetables for #aj minutes4 ,add seasoning1 and the meal smoothed in a little milk4 ,let the soup thicken and boil up1 and serve with sippets of toast4 ,,butter ,,beans ,,rissoles4 #b oz4 butter beans1 #a tablespoonful of cold mashed potatoes1 #a_/b small onion chopped fine1 a pinch of herbs1 #a_/b oz4 of butter1 seasoning to taste4 ,soak the beans in butter over night1 fry the onion in the butter4 ,boil the beans in as much water as they absorb until quite tender4 ,then pass them through a nut-mill or mash them up1 and mix with the fried onion1 mashed potatoes1 herbs1 and seasoning2 form into little rissoles1 roll in breadcrumbs1 place them on a buttered tin1 place a few bits of butter on the top1 and bake in the oven until a nice brown4 ,serve with vegetables4 ,,ratafia ,,custard4 #a_/b pint hot milk1 #a egg well beaten1 #a oz4 ratafia broken up1 sugar and flavouring to taste4 ,mix the ingredients1 pour the mixture into a small buttered pie-dish1 and bake the custard in a moderate oven until set4 ,no4 #be4 ,,clear ,,soup ,,with ,,dropped ,,dumplings4 ,make #c_/d pint of clear soup1 and proceed for dumplings as follows3 #a egg1 #a tablespoonful of milk1 #a teaspoonful of fine wheatmeal4 ,beat up the egg1 add the milk and smooth the meal with it1 flavour with nutmeg4 ,gradually drop the mixture into the boiling soup1 let cook for a minute1 and serve4 ,,savoury ,,sausages4 #a_/b teacupful of breadcrumbs1 #a well-beaten egg1 #a_/b teacupful cold lentil pure #a small finely chopped onion tried brown4 ,mix the ingredients1 adding seasoning4 ,form into sausages1 roll them in a little wheatmeal1 and bake them a nice brown in the oven4 ,serve with vegetables and sauce4 ,,baked ,,custard4 #a_/b pint hot milk1 #a egg1 a little sugar and flavouring4 ,beat the egg1 mix it with the milk1 sweeten and flavour to taste2 pour the custard into a small pie-dish1 and bake until set4 ,no4 #bf4 ,,parsnip ,,soup4 #a_/b lb4 parsnip1 #a_/d lb4 potato1 #a_/b small onion1 #a_/d oz4 butter1 pepper and salt1 a little milk4 ,cut up the vegetables1 cook them until tender1 then rub through a sieve1 return the mixture into a saucepan1 add butter and seasoning1 and as much milk as needed to make up the quantity of soup4 ,boil up and serve4 ,,ground ,,rice ,,cutlets4 #b oz4 ground rice1 #a egg1 #a_/b pint milk1 a little nutmeg1 a pinch of herbs1 #a_/b oz4 grated cheese1 seasoning1 and breadcrumbs4 ,boil the ground rice in the milk until stiff1 add the egg1 well beaten1 and the other ingredients4 ,butter a flat tin and sprinkle with breadcrumbs1 spread the mixture on the tin1 sprinkle well with fine breadcrumbs1 scatter bits of butter on the top1 and bake until golden brown4 ,cut into pieces1 dish up1 and serve with vegetables and tomato sauce4 ,,fruit ,,tart4 ,line a couple of patty pans with paste for short crust4 ,partly bake1 then fill with any kind of stewed fruit1 and finish baking4 ,serve hot or cold4 ,no4 #bg4 ,,chestnut ,,soup4 #a_/b lb4 chestnuts1 #a_/b small grated onion1 pepper and salt to taste1 #a_/d oz4 butter1 #a_/d pint milk1 #a teaspoonful of cornflour4 ,boil1 peel1 and mash the chestnuts1 and set them over the fire with the onion1 milk1 #a_/b pint of water1 and the butter4 ,when it has boiled up1 bind the soup with the cornflour1 boil up1 and serve4 ,,macaroni ,,savoury4 #b oz4 of cold boiled macaroni cut small1 #a_/b oz4 grated cheese1 #a gill milk1 #a egg1 #a oz4 fine wheatmeal1 #a_/b oz4 butter1 seasoning to taste4 ,make a batter with the milk1 egg1 and meal1 mix together with the macaroni1 cheese1 and the butter1 previously oiled1 season to taste2 turn the mixture into a small pie-dish1 and bake until a golden brown4 ,,apple ,,pudding4 #a_/b lb4 apples1 #a saltspoonful of cinnamon1 sugar to taste1 and some paste as for a short crust4 ,peel1 core1 and out up the apples4 ,line a pudding basin with paste1 fill the basin with the apples1 add sugar and cinnamon1 cover with paste1 and steam the pudding for #a to #aa_/b hours4 ,no4 #bh4 ,,semolina ,,soup4 #a_/b gill of milk1 #a gill water1 #a_/b oz4 semolina1 a very small piece of mace1 #a_/d oz4 butter1 #a_/b oz4 grated cheese1 pepper and salt to taste4 ,bring the milk and water to the boil with the mace1 thicken with the semolina2 cook gently for #aj minutes1 remove the mace1 add cheese1 butter1 and seasoning1 and serve4 ,,macaroni ,,cutlets4 #b oz4 cold boiled macaroni1 #a egg1 a pinch of herbs1 halt a small grated onion1 pepper and salt1 breadcrumbs1 and butter1 or vege-butter4 ,beat the egg well1 and mix it with the macaroni cut in small pieces4 ,add the herbs1 onion1 seasoning1 and as much breadcrumb as needed to keep the mixture together4 ,shape into cutlets1 dip in egg and breadcrumb1 and fry a nice brown4 ,serve with vegetables4 ,,gooseberry ,,pool4 #f oz4 gooseberries1 #a tablespoonful of cream1 sugar to taste4 ,cook the goose-berries in #a_/b gill of water2 when soft enough to pulp1 add sugar to taste2 rub the fruit through a sieve1 let get cold1 and mix the gooseberries with the cream4 ,serve with rusks4 ,no4 #bi4 ,,curry ,,rice ,,soup4 #a oz4 rice1 #a pint milk and water 7equal parts71 #a saltspoonful of curry1 #a_/d oz4 butter1 #a oz4 finely chopped onion1 salt to taste4 ,cook the rice with the onion1 curry1 and seasoning in the milk and water1 until the rice is quite tender2 add the butter1 and serve4 ,,sweet ,,corn ,,and ,,tomatoes4 #a teacupful of sweet corn1 #a_/b teacupful tinned tomatoes1 #a_/b oz4 butter1 seasoning to taste4 ,stew together1 and serve with baked potatoes4 ,,pumpkin ,,tart4 #c_/d lb4 pumpkin1 juice of #a_/b a lemon1 sugar to taste1 some paste for short crust4 ,line a plate with paste4 ,meanwhile1 stew the pumpkin1 cut into dice1 with a little water until tender4 ,add sugar and ,lemon juice1 and cover the paste1 which should have been previously brushed over with white of egg1 and bake the tart until the crust is done4 ,no4 #cj4 ,,celery ,,soup4 #a_/b stick celery1 #a_/b gill milk1 #a dessertspoonful of meal1 pepper and salt1 a little piece of butter4 ,cut the celery into pieces1 set it over the fire with #d pint of water1 let it cook until quite tender1 rub it through a sieve2 return to the saucepan1 add pepper and salt to taste2 smooth the meal with part of the milk1 add the rest and thicken the soup2 boil it up for a few minutes before serving4 ,,beetroot ,,fritters4 #a small beet1 #a egg1 #b tablespoonfuls of meal1 #a gill of milk1 pepper and salt1 a little ,lemon juice4 ,cut the beetroot into small dice1 make a batter with the milk1 meal1 and egg1 mix the beet with it1 adding seasoning to taste4 ,let some butter or oil boil in the frying-pan1 drop the batter by spoonfuls into the boiling fat2 fry a golden brown1 and serve the fritters with vegetables and brown sauce4 ,,banana ,,pudding4 #c bananas1 #a gill of milk1 #a egg1 a teaspoonful of lemon juice4 ,peel and slice the bananas1 and cook in the milk until they will mash up well4 ,rub them through a sieve1 add the egg1 well beaten1 and the lemon juice2 pour the mixture into a small pie-dish1 and bake in a moderate oven until the custard is set4 ,,sandwiches ,,cheese ,,sandwiches4 ,cut some slices of rich cheese and place them between some slices of wholemeal bread and butter1 like sandwiches4 ,put them on a plate in the oven1 and when the bread is toasted serve on a napkin4 ,,cream ,,cheese ,,sandwiches4 ,spread some thin brown bread thickly with cream cheese1 then put any kind of jam between the slices2 sift with powdered sugar and serve4 ,,chocolate ,,sandwiches4 #a_/d pint cream1 #b bars of good chocolate4 ,grate the chocolate1 whip the cream1 adding a piece of vanilla #a_/b in4 long2 slit the latter and remove it when the cream is whipped firmly4 ,mix the chocolate with the cream and spread the mixture on thin slices of bread2 make into sandwiches4 ,if desired sweeter add a little sugar to the cream4 ,,curry ,,sandwiches4 ,pound together the yolks of #h hard-boiled eggs1 a piece of butter the size of an egg1 a little salt1 a teaspoonful of curry powder1 and a tablespoonful of fine breadcrumbs4 ,pound to a smooth paste and moisten with a little tarragon vinegar4 ,,devonshire ,,sandwiches4 ,cut some slices of new bread into squares1 spread each piece with golden syrup and over this with clotted cream4 ,,egg ,,and ,,tomato ,,sandwiches4 #b eggs1 #a_/d lb4 tomatoes1 #a_/b oz4 butter1 pepper and salt4 ,skin and slice the tomatoes1 melt the butter in a saucepan1 add the tomatoes and pepper and salt to taste1 and let them simmer for #aj minutes1 mashing them well with a wooden spoon2 set the saucepan aside and allow the tomatoes to cool4 ,beat up the eggs1 mix them with the tomatoes and stir the mixture well over the fire until it is well set1 then turn it out and let it get cold2 make into sandwiches in the usual way4 ,,tomatoes ,,on ,,toast4 ,cut in slices #a or #b ripe red tomatoes1 after having removed the seeds4 ,arrange in a single layer in a baking tin1 sprinkle with fine breadcrumbs seasoned with pepper and salt4 ,put a little bit of butter on each slice1 bake #ae minutes1 and serve on hot buttered toast2 pour the gravy from it round the dish4 ,a few drops of lemon juice are an improvement4 ,illustration ,illustration ,,appendix ,some ,,allinson ,specialities ,,index ,the ,perfect ,bread ,wholemeal ,flour ,,nf ,biscuits ,allinson ,wholemeal ,rusks ,the ,allinson ,natural ,food for ,babies and ,invalids ,power the ,ideal ,breakfast ,food ,brunak1 the ,health ,beverage ,the ,allinson ,vegebutter ,the ,allinson ,breakfast ,oats ,the ,allinson ,crushed ,wheat ,allinson ,blanc-,mange ,powder ,allinson ,custard ,powder ,delicious ,cocoa and ,chocolate ,prepared ,barley ,the ,allinson ,vegetable ,soup ,finest ,nut ,oil ,,prices ,,are ,,subject ,,to ,,alteration ,,without ,,notice ,,the ,,natural ,,food ,,co41 ,,limited4 #baj1 ,cambridge ,road1 ,e4 ,illustration ,the ,,perfect ,,bread ,the ,perfect ,bread and the ,perfect ,food is the best description of ,allinson ,wholemeal ,bread1 which combines the maximum of nutriment at a minimum cost4 ,other essentials of perfection are amply proved by the following facts3-- ,palatability4 ,allinson ,bread retains to the full the delicious flavour of fresh-gleaned wheat4 ,nourishment4 ,containing the whole of the grain1 it consistently affords that #ajj of ,brain1 ,bone and ,muscle building qualities provided by unadulterated wheat4 --,which wheat is so scientifically cleaned and ground by a patented stone mill process that ,allinson ,bread is perfectly digestible under all conditions4 ,economy4 ,in view of recent advice tendered by the ,government on food economy1 the ,fact that a #b lb4 7approx47 ,allinson loaf contains as much real nutriment as a pound of beef 7costing nearly three times as much7 is a point of economy that none can afford to overlook4 ,illustration3 ,,allinson ,bread ,apart from the questions of economy and nourishment1 ,allinson ,wholemeal ,bread is undoubtedly the ideal diet when eaten with fresh fruit or salads4 ,in ,addition1 ,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 corrective4 ,free ,sample #b lb4 ,loaf4 ,send #d;d4 stamps 7to pay carriage7 for free #b lb4 sample loaf and ,n4,f4 ,biscuits1 together with free illustrated booklet on ,bread and ,health1 name and address of nearest ,allinson ,baker1 and particulars of monthly prize distribution of #bc cash prizes and #ajj ,bread ,trenchers and ,knives4 ,for #a_/b a #c-a_/b lb4 trial bag of ,allinson ,wholemeal will be sent in addition to above4 ,allinson ,wholemeal ,flour is packed in #c-a_/b lb41 #g lb41 and #ad lb4 bags1 containing useful recipes for making all kinds of fancy cakes1 pastries1 and bread4 ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,illustration3 ,allinson ,bread ,,unadulterated ,,wholemeal ,illustration ,wholemeal 44,,flour44 ,allinson ,gold ,medal ,wholemeal ,flour has been rightly termed the ,flour of ,health4 ,the importance of pure unadulterated flour for domestic cookery cannot be exaggerated1 and of the purity and nutritive quality of ,allinson there is no question4 ,it contains the full #ajj nourishment of unadulterated wheat in a form so perfectly digestible that it is the ideal flour for all possible ,baking purposes4 ,many people who wisely use ,wholemeal ,flour for baking bread fail to realize that it can be used with equal success when making puddings1 cakes1 and pastry1 giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat4 ,,monthly ,,competition4 #bj ,monthly ,prize ,scheme4 ,the ,proprietors of ,allinson ,gold ,medal ,wholemeal ,flour1 realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet1 have arranged a series of monthly competitions for ,allinson ,housewives in order to stimulate a wider and more general use of ,wholemeal ,flour in the making of ,pastry1 ,cakes1 ,puddings1 and home-made ,bread4 ,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 ,flour4 ,there will be no entrance fee1 and cash prizes to the value of #bj 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 final4 #ast ,prize will be #e in ,cash4 #bnd #b #c of #bj_/- will be #c in ,cash4 #aj #aj_/- #e #bj of #e_/- will be #e in ,war ,loan ,vouchers4 ,illustration ,each cake must be made in strict accordance with the directions given as to the quantities of the ingredients4 ,allinson ,wholemeal ,flour alone must be used4 ,pack the cake carefully and forward it1 together with your name and address1 in time to reach us by the time indicated on the particulars enclosed with each bag flour4 ,this competition will run until further notice4 ,sold only in sealed bags #c-a_/b lbs41 #g lbs41 #ad lbs4 of all ,health ,food ,stores1 ,grocers1 ,bakers1 etc4 ,sole ,proprietors3 ,,the ,,natural ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,illustration3 ,allinson ,,wholemeal ,flour ,,nf ,biscuits4 ,allinson ,wholemeal ,biscuits are at one and the same time the most delicious and nourishing biscuits sold at a popular price4 ,they are guaranteed free from all chemicals and are made from the celebrated ,allinson ,gold ,medal ,wholemeal ,flour4 ,as with ,allinson ,bread1 these biscuits are most easily digestible and wholesome4 ,illustration3 ,,dr4 ,,allinson',s ,,ginger ,,biscuits ,there are four distinct kinds each sold at the same price4 ,,lunch ,,biscuits 7,plain7 ,,lunch ,,biscuits 7,sweet7 ,,ginger ,,biscuits ,,cocoanut ,,biscuits ,,oaten ,,biscuits 7,plain7 ,,oaten ,,biscuits 7,sweet7 ,be sure that ,dr4 ,allinson's ,autograph is stamped on each biscuit1 and refuse all substitutes4 ,sold by all ,allinson ,bakers1 ,health ,food ,stores1 ,grocers1 etc41 or #c lbs4 post paid for #b_/f1 or a family tin containing #f lbs4 carriage paid for #e_/-to any address in the ,united ,kingdom direct from-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,allinson ,wholemeal ,,rusks ,these delicious rusks contain no chemicals and are consequently far superior to the ordinary kind which contain so much harmful chemical rising material4 ,illustration3 ,,the ,,allinson ,wholemeal ,,rusks ,they can be eaten by the most delicate and are excellent for ,babies4 ,they contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain4 ,they are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers4 ,none genuine without the signature1 ,t4,r4 ,allinson1 ,ex-,l4,r4,c4,p41 ,edin4 ,of all ,allinson ,bakers1 ,grocers1 ,health ,food ,stores1 etc4 #h;d4 per lb41 or #b lbs4 #a_/f post paid direct from-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,illustration3 ,,trade ,,mark ,dr4 ,,allinson',s ,,natural ,,food ,the ,allinson ,,natural ,,food for ,babies ,invalids ,a ,note by ,dr4 ,,allinson1 ,ex-,l4,r4,c4,p1 ,edin4 ,no artificial food1 nor the milk of any other animal1 is equal to a mother's milk4 ,usually the milk of the cow is given as a substitute for mother's milk4 ,it takes the place of mother's milk fairly well1 but it has its drawbacks1 the chief one is that it curdles in heavy cheese-like masses1 which lie heavy on the stomach1 are long in digesting1 and cause discomfort4 ,the aim of the scientific and practical physician is to prevent this heavy curdling while allowing cow's milk to be taken4 ,some ,doctors ,advise lime water to be added to the milk2 this causes the milk to curdle in flakes1 but it hinders digestion1 gives rise to constipation1 and may lead to stone in the bladder4 ,some advise barley1 wheat1 oatmeal or rice ,water1 etc41 to be added to the cow's milk4 ,these often answer the purpose1 but they have their drawbacks4 ,they all are a trouble to make2 barley and rice water are constipating1 and oatmeal water is heating4 ,knowing these ,drawbacks ,i invented ,natural ,food4 ,this1 when added to cow's milk1 will prevent it curdling in heavy masses1 is easily prepared1 and besides this1 it contains all that the growing baby needs1 and thus is a valuable addition to the milk2 it nourishes all the organs but clogs none4 ,nine-tenths of the foods made for babies are made on wrong lines4 ,they either contain too much sugar1 or they are too starchy1 or they are deficient in bone-forming materials1 or in laxative principles1 or else they contain injurious chemicals4 ,when ,inventing ,natural ,food ,i tried to overcome every obstacle and make it the best ,food for infants in the market2 the success that has followed its use justifies me in saying that it is second to none4 ,i am a practical physician1 and it is my boast that ,i rarely lose a child in illness1 and when babies are reared as ,i advise they are usually the admiration of all1 and live to be a source of delight to their parents4 ,this is the ,way to prepare the food for babies4 ,one part of water is added to two parts of fresh milk1 and to each half-pint of this mixture is added a fairly heaped-up teaspoonful of ,natural ,food2 mix well1 put on the fire1 bring to the boil1 and when cool the food is ready4 ,all food should be given cool1 or not warmer than the temperature of the human blood4 ,in place of a thermometer1 the tip of the little finger is a good tester2 if the food does not feel hot to this test it will be of the right temperature4 ,sugar should not be added to the food1 nor should tinned or condensed milk be ordinarily used4 ,only under exceptional circumstances should tinned milk be used1 as on board ship1 or when fresh milk cannot be had4 ,also quite as invaluable for nursing mothers and invalids4 ,illustration3 ,,dr4 ,,allinson',s ,food ,,for ,,babies ,mothers should send a post-card for free booklet1 ,healthy ,babies and how to ,rear ,them1 by ,t4,r4 ,allinson1 ,ex-,l4,r4,c4,p4 ,prices ,natural ,food in tins1 #c;d41 #f;d41 #a_/-2 #b_/f1 and #e_/-of all ,health ,food ,stores1 ,grocers1 ,chemists1 etc42 or #a_/-or #b_/f tin 7containing #d lbs4 of ,food7 carriage paid from-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,,power ,,the ,,ideal ,,breakfast ,,food ,mankind is eternally searching for the best form of food4 ,the rational man wants something that will satisfy the cravings of hunger1 be tasty1 nourish every organ and tissue of the body1 and not be too bulky4 ,we have many foods that will fulfil one or two of these conditions1 but it is rare to find all combined in one1 as in ,power4 ,power is pleasant to the taste--nutritious and most sustaining4 ,it contains everything necessary for supporting the human frame4 ,it combines proteid elements for building up the muscles2 hydro-carbons and carbo-hydrates for heating the body and suppyling the requisite energy for work2 mineral matters for bone and teeth2 and lastly1 a certain amount of filling material to occupy the stomach and bowels1 cause daily laxation1 and so carry away the bile and various other digestive juices1 the retention of which means disease4 ,illustration3 ,dr4 ,,allinson says3 ,,power is ,the ,food ,it is made in the form of crisp pellets1 gives exercise to the teeth1 keeps them in good order1 and stimulates the salivary glands4 ,further1 ,power is a ,natural ,corrective of inestimable worth4 ,it may form the correct diet for young children and the aged4 ,it is perfectly digestible and will prove a tower of strength and a standby under all conditions of life and work4 ,sold in ,packets only at #g;d by all ,health ,food ,stores1 ,grocers1 ,bakers1 etc41 or #c lbs4 for #b_/-;direct from-- ,,the ,,natural ,,food ,,co41 ,,ltd41 #baj ,cambridge ,road1 ,,london1 ,e4 ,,brunak ,the ,,health ,,beverage ,it is as refreshing as ,,tea1 as tasty as ,,coffee1 as comforting as ,,cocoa1 and as harmless as ,,water4 ,is as easily made as either of them1 and can be taken at any meal or at supper-time4 ,there is not a headache in a barrel of it1 and no nervousness in a ton of it4 ,may be drunk by young and old1 weak and strong1 the brainy man and the athlete2 also by invalids1 even in diabetes4 ,illustration ,all who suffer from ,nervousness and ,palpitation and ,headache1 ,wakefulness1 ,loss of ,memory1 ,low ,spirits1 ,flushing1 ,trembling1 and all who cannot or should not take tea1 coffee1 or cocoa1 may take ,,brunak with perfect safety4 ,sold by all ,stores and ,chemists at #a_/b per lb4 packet1 or direct from-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,the ,allinson ,,vegebutter ,not only ,vegetarians but many others agree that the ,allinson ,vegebutter is the ideal fat for cooking purposes4 ,it does not contain animal fat whatever1 being a pure vegetable product both healthful and economical4 ,it is never rancid and is far more digestible than ,cow ,butter or any other animal ,fat4 ,for cooking and frying it is used in the same manner as ,butter or ,lard4 ,for ,pastry it should be softened slightly before rubbing into the flour1 and a little more water used in making the paste than if ,lard or ,butter were being used4 ,illustration ,of ,health ,stores #a_/f and #g_/-per ,tin1 or a sample #b lb4 tin for #a_/f1 or #aj lbs4 for #g_/-post free from-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,the ,allinson ,breakfast ,oats ,the ,allinson ,breakfast oats are made solely from finest ,oats grown in our own country--and no country can grow ,oats equal to ours4 ,being steam-cooked by a patented process1 perfectly digestible1 and thoroughly relished by men1 women1 and children alike1 always retain the same delicious flavour4 ,equally suited to rich or poor1 produce healthy skins1 good complexions1 and form bone and muscle4 ,one pound weight will go as far as three pounds of butcher's meat1 and not cost one-sixth of the price4 ,illustration ,,make ,,splendid ,,porridge ,,for ,,the ,,winter ,,months ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,the ,allinson ,,crushed ,,wheat ,,the ,,allinson ,,crushed ,,wheat is also just splendid for porridge1 containing all the #ajj nourishment of the celebrated ,allinson ,wholemeal1 with all its delicious flavour4 ,it is perfectly digestible and especially suitable for growing children1 as without impairing their delicate digestive systems4 ,it builds up ,brain1 ,bone1 and ,muscle4 ,illustration3 ,,the ,,allinson ,,crushed ,,wheat ,nothing is nicer than ,allinson ,crushed ,wheat in ,savouries and ,puddings4 ,sold everywhere in #g lb4 bags or direct from-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,dainty ,dishes ,allinson ,,blanc-,,mange ---,,powder--- ,,allinson ,,blanc-,,mange ,,powder makes the most dainty puddings in six distinct flavours3 ,,almond--,,raspberry--,,lemon--,,strawb erry--,,vanilla and ,,pineapple4 ,as with all other ,allinson specialities1 these ,blanc-,mange ,powders are composed of the purest and most healthful ingredients4 ,they supply nourishment and delicacy of flavour at the same time1 and make excellent sweets for both children and grown-ups4 ,illustration3 ,,blanc-,,mange ,,pudding ,,powder ,,assorted ,,flavors ,sold in #f;d4 ,boxes containing #f packets each1 sufficient to make #a pint of delicious ,blanc-,mange4 ,of all ,health ,stores1 ,grocers1 etc41 or two #f;d4 ,boxes post free for #a_/-;direct from-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,allinson ,custard ,powder ,is as delicious as it is economical to use4 ,one penny packet is sufficient to make a pint of thick creamy ,custard1 in every respect as pure and equal in flavour to home-made custard prepared with new eggs4 ,nothing is nicer in summer-time than ,allinson ,custard and ,fresh ,fruit1 or in ,winter with ,stewed ,prunes or ,tinned ,fruit1 ,tarts and ,puddings4 ,illustration ,sold by all ,grocers and ,stores in #f;d4 ,boxes containing #f ,packets4 ,two ,boxes for #a_/-post free from-- ,note3 ,stamped1 ,,price ,,advanced ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,delicious ,,cocoa ,,chocolate ,,nf ,cocoa forms a most healthful and nutritious food-beverage combining with pure ,cocoa a portion of ,cocoa ,butter and ,allinson ,natural ,food with all its additional nourishment4 ,nothing is more delicious or so capable of building up the body when run down or recovering from an illness1 for it is perfectly digestible4 ,,nf ,chocolate is as delicious as the ,cocoa and equally nourishing for travellers and athletes4 ,illustration3 ,,dr4 ,,allinson',s ,,prepared ,,nf-,,cocoa ,,nf ,cocoa in #a_/-;and #b_/f ,tins4 ,illustration3 ,dr4 ,,allison',s ,,nf-,,chocolate ,,nf ,chocolate in #a_/d lb4 packets #f;d4 ,the #b_/f ,tins of ,,nf ,cocoa or #a lb4 of ,chocolate #b_/-sent post free from-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,illustration ,,prepared ,,barley an ideal ,,drink ,allinson ,prepared ,barley may be eaten as porridge or pudding1 and is much more nourishing than rice pudding for children1 and more palatable4 ,illustration3 ,,allinson',s ,,prepared ,,barley ,it greatly improves both the flavour and nourishing qualities of ,soup1 ,broth and ,vegetable ,stews1 at little extra cost4 ,especially suitable is it for making ,barley ,water1 one of the most healthful and refreshing drinks for both summer and winter4 ,properly prepared ,barley ,water contains far more nourishment than ,beef ,tea1 and during illness is the ideal drink1 either plain or mixed with equal parts of milk4 ,ask for ,allinson ,prepared ,barley1 and be sure the signature is on every tin4 ,of all ,chemists1 ,grocers1 and ,stores1 in #f;d41 #a_/-1 and #b_/f ,tins2 the #a_/-;and #b_/f ,tins are sent post free by ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,the ,allinson ,vegetable ,,soup ,here is one of the most useful and economical additions to the ,housewife's ,larder4 ,sold in convenient packets1 this delicious ,soup can be instantly made and served either as a separate course or as a sauce with a wholesome vegetable dinner1 adding1 at the small cost of #b;d4 per pint1 much actual nourishment and a delicious flavour4 ,illustration ,sold in #b;d41 #f;d41 and #a_/-,packets1 by all ,food ,stores2 or #a_/-,packet direct1 post free1 from-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4 ,finest ,,nut ,,oil ,,nut ,,oil is far preferable to any other kind for use in salads1 pastry1 and for frying and cooking of every description4 ,illustration3 ,,dr4 ,,allinson',s ,,finest ,,nut ,,oil 7,absolutely ,pure7 ,salads are not used sufficiently by ,english people1 for very few know the value of them4 ,all may use these foods with benefit1 and two dinners each week of them with wholemeal bread will prevent many a serious illness4 ,they are natural food in a plain state1 and supply the system with vegetable salts and acids in the best form4 ,salads should be eaten with wholemeal bread1 and the ,,quantity ,,of ,,oil ,,should ,,be ,,about ,,three ,,times ,,the ,,amount ,,of ,,the ,,vinegar ,,used4 ,sold with ,dr4 ,allinson's signature on every bottle at #a_/-per bottle by all ,health ,food ,stores1 ,grocers1 etc4-- ,,the ,,natural ,,food ,,co41 ,,ltd4 #baj ,cambridge ,road1 ,,london1 ,e4