DR. ALLINSON'S COOKERY BOOK
Comprising many valuable Vegetarian Recipes
T. R. ALLINSON
1915
[Illustration: T.R. Allinson Ex. L.R.C.P. Edin.]
INDEX
A Dish of Snow
Allinson's Custard
Almond Cheesecakes
Almond, Chocolate, Pudding
Almond Custard
Almond Pudding (1)
Almond Pudding (2)
Almond Rice Pudding
A Month's Menu for One Person
Analysis
Apple Cookery--
Apple Cake
Apple Charlotte
Apple Dumplings
Apple Fool
Apple Fritters
Apple Jelly
Apple Pancakes
Apple Pudding
Apple Pudding (Nottingham)
Apple Sago
Apple Sauce
Apple Tart (open)
Apples, Buttered
Apples, Drying
Apples (Rice)
Eve Pudding
Apple & Barley (Pearl) Pudding
Apple Charlotte
Apple Custard, Baked
Apple Sauce
Apple Soufflé
Apple & Orange Compôte
Apricot Cream
Apricot Sauce
Apricot Pudding
Artichoke Salad
Artichoke Soup
Artichokes à la Parmesan
Artichokes à la Sauce Blanche
Artichokes aux Tomato
Asparagus, Boiled
A Week's Menu
Baked Apple Custard
Baked Custard
Baked Custard Pudding
Banana, Wholemeal Pudding
Barley (Pearl) and Apple Pudding
Barley Soup
Batter, Celery
Batter, Jam Pudding
Batter, Potato
Batter, Pudding
Batter, Sweet
Batter, Vegetable
Bean, French, Omelet
Bean Pie
Beans, Butter, with Parsley Sauce
Belgian Pudding
Bird's Nest Pudding
Biscuits--
Butter
Chocolate
Cocoanut
Blackberry Cream
Blancmange
Blancmanges
Blancmange, Chocolate
Blancmange, Eggs
Blancmange, Lemon
Blancmange--
Orange Mould (1)
Orange Mould (2)
Blancmange, Semolina
Blancmange, Tartlets
Boiled Onion Sauce
Bread and Cakes--
Barley Bannocks
Buns
Bun Loaf
Buns, Plain
Chocolate (1)
Chocolate (2)
Chocolate Macaroons
Cocoanut Biscuits
Cocoanut Drops
Crackers
Cinnamon Madeira Cake
Doughnuts
Dyspeptics'
Oatmeal Bannocks
Sally Luns
Unfermented
Victoria Sandwiches
Wholemeal Gems
Wholemeal Rock Cakes
Bread and Cheese Savoury
Bread and Jam Pudding
Bread Pudding (steamed)
Bread Puddings, substantial
Bread Soufflé
Bread Soup
Bread, Wheat & Rice
Bread, Wholemeal Fermented
Brown Curry Sauce
Brown Gravy
Brown Gravy Sauce
Brown Sauce (1)
Brown Sauce (2)
Brown Sauce & Stuffed Spanish Onions
Brunak
Butter Beans with Parsley Sauce
Butter Biscuits
Buttered Apples
Buttermilk Cake
Buckingham Pudding
Bun Pudding
Cabbage
Cabbage and Eggs
Cabbage Soup
Cabbage Soup (French)
Cabinet Pudding (1)
Cabinet Pudding (2)
Cabinet Pudding (3)
Cake, Lunch
Cakes--
Apple (German)
Cocoanut Rock
Cornflower
Crisp Oatmeal
Ginger Sponge
Lemon
Light
Madeira
Orange
Plain
Potato
Potato Flour
Queen's Sponge
Rice (1)
Rice (2)
Rock Seed
Seed (1)
Seed (2)
Seed (3)
Seed (4)
Seed (5)
Seed (6)
Sly
Sponge (1)
Sponge (2)
Sponge, Roly-poly
Tipsy
Wholemeal
Wholemeal Rock
Canadian Pudding
Caper Sauce
Caper Soup
Caramel Custard
Caramel Cup Custard
Carrot Pudding
Carrot Soup (1)
Carrot Soup (2)
Carrots and Potatoes
Carrots and Rice
Carrots with Parsley Sauce
Cauliflower au Gratin
Cauliflower and Potato Pie
Cauliflower Pie
Cauliflower Salad
Cauliflower Soup
Cauliflower with White Sauce
Celery à la Parmesan
Celery Batter
Celery Clear Soup
Celery Croquettes
Celery, Italian
Celery, Steamed, with White Cheese Sauce
Celery, Stewed, with White Sauce
Charlotte, Apple
Cheese & Bread Savoury
Cheese and Eggs
Cheese & Egg Fondu
Cheese and Spanish Onions
Cheesecakes, Almond
Cheesecakes, Potato
Cheese, Cream, Sandwiches
Cheese, Macaroni
Cheese Omelet
Cheese, Potato
Cheese Salad
Cheese Sandwiches
Cheese Soufflé
Chestnut Pie
Chestnuts, Vanilla
Chocolate Almond Pudding
Chocolate Blancmange
Chocolate Biscuits
Chocolate Cake (1)
Chocolate Cake (2)
Chocolate Cream
Chocolate Cream (French)
Chocolate Cream, Whipped
Chocolate Macaroons
Cinnamon Madeira Cakes
Chocolate Mould
Chocolate Pudding
Chocolate Pudding, Steamed
Chocolate Sandwiches
Chocolate Sauce
Chocolate Soufflé
Chocolate Trifle
Chocolate Tarts
Christmas Pudding (1)
Christmas Pudding (2)
Christmas Pudding (3)
Christmas Pudding (4)
Clear Celery Soup
Clear Soup
Clear Soup, with Dumplings
Cocoa Pudding
Cocoanut Biscuits
Cocoanut Drops
Cocoanut Pudding (1)
Cocoanut Pudding (2)
Cocoanut Rock Cakes
Cocoanut Soup
Colcanon
College Pudding
Compôte of Oranges and Apples
Corn Pudding
Corn Soup
Corn, Sweet, Fritters
Cornflower Cake
Crackers
Cream--
Apricot
Blackberry
Cheese Sandwiches
Chocolate
Chocolate (French)
Chocolate, Whipped
Egg
Lemon
Lemon Tarts
Macaroon
Macaroni
Orange
Raspberry
Russian
Strawberry
Swiss
Vanilla, and Stewed Pears
Whipped
Crisp Oatmeal Cakes
Croquettes, Potato
Croquettes, Celery
Crusts for Mince Pies
Cucumber Salad
Cup Custard
Currant (Black), Tea
Currant Sauce, Red and White
Curry Balls
Curry Sandwiches
Curry Sauce (1)
Curry Sauce (2)
Curry Sauce, Brown
Curry Savoury
Curried Eggs
Curried Lentils & Rice
Curried Potatoes
Curried Rice
Curried Rice & Lentils
Curried Rice and Tomatoes
Custards--
And Fruit Puddings
Allinson's
Almond
Baked
Baked Apple
Caramel
Caramel Cup
Cup
Frumenty
Gooseberry
Gooseberry Fool
In Pastry
Macaroni
Macaroon
Orange
Pastry
Pudding
Pudding, Baked
Pudding without Eggs
Raspberry
Strawberry
Savoury (1)
Savoury (2)
Cutlets, Mushroom
Devonshire Sandwiches
Doughnuts
Dried Apples
Dumplings, Apple
Dumplings, Spinach
Dumplings, Sponge
Dyspeptics' Bread
Egg Cookery--
Apple Soufflé
Cheese Soufflé
Chocolate Soufflé
Curried Eggs
Egg and Cheese
Egg & Cheese Fondu
Egg and Tomato Sandwiches
Egg and Tomato Sauce
Egg Salad and Mayonnaise
Egg Salmagundi with Jam
Egg Savoury
Eggs à la Bonne Femme
Eggs à la Duchesse
Eggs au Gratin
Eggs and Cabbage
Eggs and Mushrooms
Eggs, Poached
Eggs, Scalloped
Eggs, Scotch
Eggs, Stuffed
Eggs, Sweet Creamed
Eggs, Swiss
Eggs, Tarragon
Eggs, Tomato
Eggs, Water
Forcemeat Eggs
French Eggs
Mushroom Soufflé
Potato Soufflé
Ratafia Soufflé
Rice Soufflé
Savory Creamed Eggs
Savory Soufflé
Spinach Tortilla
Stirred Eggs on Toast
Sweet Creamed Eggs
Tomato Soufflé
Egg and Tomato Sandwiches
Egg Blancmange
Egg Caper Sauce
Egg Cream
Egg Mayonnaise
Egg Sauce
Egg Sauce with Saffron
Empress Puddings
Eve Pudding
Favourite Pie
Feather Pudding
Flour Lentil Pudding
Flour Potato Cakes
Forcemeat Balls
Forcemeat Eggs
French Bean Omelet
French Eggs
French Omelet with Cheese
French Sauce
Fried Onion Sauce
Fritters, Apple
Fritters, Rice
Fritters, Savoury (1)
Fritters, Savoury (2)
Fritters, Sweet Corn
Fruit and Custard Pudding
Fruit, Stewed, Pudding
Frumenty
Gardener Omelet
Giant Sago Pudding
Ginger Sponge Cake
Golden Syrup Puddings
Gooseberry Custard
Gooseberry Fool
Gooseberry Soufflé
Greengage Soufflé
Green Pea and Rice Soup
Green Vegetables
Ground Rice Pancakes
Ground Rice Pudding
Gruel
Gruel Barley
Haggis
Haricot Soup
Hasty Meal Pudding (1)
Hasty Meal Pudding (2)
Herb Omelet
Herb Pie
Herb Sauce
Horseradish Sauce
Hot-Pot
Index to Advertisements--
Brunak
Dr. Allinson's--
Biscuits
Blancmange Powder
Books on Health
Breakfast Oats
Crushed Wheat
Custard Powder
Fine Ground Wheatmeal
Finest Nut Oil
Food for Babies
Food "Power"
Hair Restorer
Hair Tonic
Natural Food Cocoa
Natural Food Chocolate
Prepared Barley
Salad Oil
Simple Ointment
Specialities
Tar Soap
Vege-Butter
Wholemeal
Wholemeal Lunch Biscuits
Wholemeal Rusks
Ice, Tapioca
Icing for Cakes
Improved Milk Puddings
Invalid Cookery--
Barley for Babies
Barley for Invalids and Adults
Barley Gruel
Barley Jelly
Barley Porridge
Barley Puddings
Barley Water
Black Currant Tea
Bran Tea
Cocoa
Lemon Water
Oatmeal Porridge
Oatmeal Water
Rice Pudding
Italian Macaroni
Jam & Bread Pudding
Jam Batter Pudding
Jellies, Apple
Jellies, Barley
Jumbles
Kentish Pudding Pie
Leek Pie
Leek Soup (1)
Leek Soup (2)
Leeks
Lemon Blancmange
Lemon Cakes
Lemon Cream
Lemon Cream Tarts
Lemon Pudding
Lemon Tart
Lemon Trifle
Lentil Flour Pudding
Lentil Omelet
Lentil Pie
Lentil Rissoles
Lentil Soup
Lentil Turnovers
Lentils and Rice
Lentils, Curried, & Rice
Lentils, Potted, for Sandwiches
Light Cakes
London Pudding
Lunch Cake
Macaroni Cheese
Macaroni Cream
Macaroni Custard
Macaroni, Italian
Macaroni Omelet
Macaroni Pancakes
Macaroni Pudding (1)
Macaroni Pudding (2)
Macaroni Savoury
Macaroni Stew
Macaroon
Macaroon Cream
Macaroon Custard
Macaroon, Chocolate
Madeira Cake
Malvern Pudding
Marlborough Pie
Marlborough Pudding
Marmalade (Orange) Pudding
Mayonnaise Egg
Mayonnaise Sauce
Melon Pudding
Milk Froth Sauce
Milk Pudding
Milk Puddings, Improved
Milk Soup
Milk Soup for Children
Mincemeat (1)
Mincemeat (2)
Mincemeat Pancakes
Minestra
Mint Sauce
Mushroom Cutlets
Mushroom and Eggs
Mushroom and Potato Stew
Mushroom Pie
Mushroom Savoury
Mushroom Soufflé
Mushroom Tart and Gravy
Mushroom Tartlets
Mushroom Turnover
Mushrooms, Stewed
Mustard Sauce
Natural Food for Babies
Natural Food for Invalids and Adults
Newcastle Pudding
Nursery Pudding
Oatmeal Bannocks
Oatmeal Cakes (Crisp)
Oatmeal Finger Rolls
Oatmeal Pancakes
Oatmeal Pie Crust
Oatmeal Pudding
Oatmeal Soup
Olive Sauce
Omelet, French Bean
Omelet (French) with Cheese
Omelet, Gardener's
Omelet, Herbs
Omelet, Lentil
Omelet, Macaroni
Omelet, Onion
Omelet, Savoury
Omelet Soufflé (1)
Omelet Soufflé (2)
Omelet Soufflé (Sweet)
Omelet, Sweet (1)
Omelet, Sweet (2)
Omelet, Sweet (3)
Omelet, Tomato (1)
Omelet, Tomato (2)
Omelet, Trappist
Omelets, Cheese
Onion and Rice Soup
Onion Omelet
Onion Pie & Tomato
Onion Salad
Onion Sauce
Onion Soup (French)
Onion Tart
Onion Tortilla
Onion Turnover
Onion (Boiled) Sauce
Onion (Fried) Sauce
Onions (Braised)
Onions and Queen's Apple Pie
Onions and Rice
Onions (Spanish) Baked
Onions (Spanish) and Cheese
Onions (Spanish) Stewed
Orange Cakes
Orange & Apple Compôte
Orange Cream
Orange Custard
Orange Flower Puff
Orange Flower Sauce
Orange Froth Sauce
Orange Marmalade Pudding
Orange Mould
Orange Mould Blancmange (1)
Orange Mould Blancmange (2)
Orange Pudding
Orange Sauce
Orange Syrup
Oxford Pudding
Pancake Pudding
Pancakes
Pancakes, Apple
Pancakes, Ground Rice
Pancakes, Macaroni
Pancakes, Mincemeat
Pancakes, Oatmeal
Pancakes with Currants
Paradise Pudding
Parsley Sauce
Parsnip Soup
Pea Soup
Pears (Stewed) and Vanilla Cream
Pease Brose
Pickled Walnut Savoury
Pie, Chestnut
Piecrusts
Pie, Tomato
Pie--
Bean
Cauliflower
Cauliflower and Potato
Favourite
Herb
Kentish Pudding
Leek
Lentil
Marlborough
Mushroom
Onions and Queen's Apple
Potato
Potato and Cauliflower
Potato and Tomato
Queen's Apple and Onion
Queen's Onion
Queen's Tomato
Savoury
Tomato and Potato
Vegetable (1)
Vegetable (2)
Pies
Plain Cake
Plum Pudding
Poached Eggs
Poor Epicure's Pudding
Poppy-Seed Pudding
Porridge
Porridge, Barley
Porridge, Oatmeal
Portuguese Rice
Portuguese Soup
Potato Cookery--
Potato à la Duchesse
Potato, Bird's Nest
Potato Cakes
Potato Cheese
Potato Cheesecakes
Potato Croquettes
Potato Pudding
Potato Puff
Potato Rolls, Baked
Potato Rolls, Spanish
Potato Salad (1)
Potato Salad (2)
Potato Salad, Mashed
Potato Sausages
Potato Savoury
Potato Snow
Potato Surprise
Potato with Cheese
Potatoes and Carrots
Potatoes, Browned
Potatoes, Curried
Potatoes, Mashed
Potatoes, Mashed (Another way)
Potatoes (Milk)
Potatoes (Milk) with Capers
Potatoes, Scalloped
Potatoes, Stuffed (1)
Potatoes, Stuffed (2)
Potatoes, Stuffed (3)
Potatoes, Stuffed (4)
Potatoes, Toasted
Potato, Batter
Potato and Cauliflower Pie
Potato and Tomato Pie
Potato Flour Cakes
Potato Pie
Potato Salad (1)
Potato Salad (2)
Potato Soufflé
Potato Soup
Potatoes and Mushroom Stew
Prune Pudding
Prune Pudding
Pudding--
Almond (1)
Almond (2)
Belgian
Bird's Nest
Bread and Jam
Canadian
Carrot
Chocolate Almond
Cocoanut
College
Corn
Fruit and Custard
Giant Sago
Golden Syrup
Hasty Meal (1)
Hasty Meal (2)
Lentil Flour
London
Macaroni
Malvern
Marlborough
Melon
Milk
Newcastle
Nursery
Oatmeal
Orange
Orange Marmalade
Oxford
Pancake
Potato
Prune
Semolina
Simple
Simple Fruit
Spanish
Stewed Fruit
Tapioca
Winifred
Puddings--
Almond Rice
Apple
Apple Charlotte
Apple (Nottingham)
Apricot
Baked Custard
Baked Jam
Barley
Barley (Pearl) and Apple
Batter
Bread (Steamed)
Bread (Substantial)
Buckingham
Bun
Cabinet (1)
Cabinet (2)
Cabinet (3)
Chocolate
Chocolate Mould
Chocolate (Steamed)
Christmas
Cocoa
Custard
Empress
Eve
Feather
For Babies
Golden Syrup
Ground Rice
Kentish Pie
Lemon
Milk, Improved
Orange Mould
Paradise
Plum
Poor Epicure's
Poppy-Seed
Prune
Rice
Rice (French)
Rolled Wheat
Rusk
Simple Soufflé
Sponge Dumplings
Stuffed Sweet Rolls
Vanilla Chestnuts
Wholemeal Banana
Yorkshire
Puffs, Potato
Queen's Apple and Onion Pie
Queen's Onion Pie
Queen's Sponge Cakes
Queen's Tomato Pie
Raspberry Cream
Raspberry Custard
Raspberry Froth
Raspberry Froth Sauce
Ratafia Sauce
Ratafia Soufflé
Rice and Carrots
Rice and Green Pea Soup
Rice and Lentils
Rice & Lentils, Curried
Rice and Onions
Rice and Onion Soup
Rice and Wheat Bread
Rice Cakes (1)
Rice Cakes (2)
Rice, Curried
Rice Fritters
Rice, How to Cook
Rice (Ground) Pancakes
Rice (Ground) Pudding
Rice (Italian) Savoury
Rice (Portuguese)
Rice Pudding (French)
Rice Savoury Croquettes
Rice Soufflé
Rice Soup
Rice (Spanish)
Rissoles, Lentil
Rock Seed Cakes
Rolled Wheat Pudding
Rolls, Oatmeal Finger
Rolls, Stuffed Sweet
Rolls, Unfermented Finger
Rose Sauce
Rusk Pudding
Russian Cream
Saffron with Egg Sauce
Sago (Giant) Pudding
Salads--
Artichoke
Cauliflower
Cheese
Cucumber
Egg and Mayonnaise
Egg Mayonnaise
Onion
Potato (1)
Potato (2)
Potato (1)
Potato (2)
Potato, Mashed
Spanish
Winter
Sally Luns
Sandwiches--
Cheese
Chocolate
Cream Cheese
Curry
Devonshire
Egg and Tomato
Potted Lentil
Tomato and Egg
Tomatoes on Toast
Victoria
Sauces--
Apple
Apricot
Boiled Onion
Brown (1)
Brown (2)
Brown Curry
Brown Gravy
Brown and Stuffed Spanish Onion
Caper
Chocolate
Currant (Red and White)
Curry (1)
Curry (2)
Egg
Egg Caper
Egg with Saffron
French
Herb
Horseradish
Mayonnaise
Milk Froth
Mint
Mustard
Olive
Onion
Onions, Fried
Orange
Orange Flower
Orange Froth
Parsley
Raspberry Froth
Ratafia
Rose
Savoury
Sorrel
Spice
Tartare
Tomato (1)
Tomato (2)
Wheatmeal
White (1)
White (2)
White Savoury
White, and Spanish Onions
Sausages, Potato
Savouries--
Artichokes and Tomatoes
Bean Pie
Bread and Cheese
Butter Beans and Parsley Sauce
Carrots and Rice
Cauliflower Pie
Cauliflower and Potato Pie
Celery à la Parmesan
Celery Croquettes
Cheese and Bread
Chestnut Pie
Colcanon
Corn Pudding
Curry
Curry Balls
Favourite Pie
Forcemeat Balls
Fritters, Savoury (1)
Fritters, Savoury (2)
Haggis
Hot-Pot
Lentil (Curried) and Rice
Lentil Rissoles
Lentil Turnover
Lentils, Potted, for Sandwiches
Minestra
Mushroom
Mushroom Cutlets
Mushroom Tart and Gravy
Mushroom Tartlet
Mushroom Turnover
Nutroast
Oatmeal Piecrust
Onion Tart
Onion Turnover
Potato Pie
Potato and Mushroom Stew
Potato and Tomato Pie
Queen's Apple and Onion Pie
Queen's Onion Pie
Queen's Tomato Pie
Savoury, Custard (1)
Savoury, Custard (2)
Savoury Pie
Savoury, Pickled Walnut
Savoury Tartlets
Spaghetti aux Tomato
Spanish Onion, and Cheese
Spanish Onions (Stewed)
Spanish Onions and White Sauce
Spanish Stew
Spinach Dumplings
Stewed Mushrooms
Stuffed Spanish Onions and Brown Sauce
Sweet Corn Fritters
Tomato and Onion Pie
Tomato Pie
Tomato à la Parmesan
Tomato Tortilla
Tomatoes au Gratin
Vegetable Balls
Vegetable Mould
Vegetable Pie (1)
Vegetable Pie (2)
Vegetable Stew
Yorkshire Pudding
Savoury Creamed Eggs
Savoury Dishes made with Batter
Savoury Egg
Savoury Macaroni
Savoury Omelet
Savoury Potatoes
Savoury Rice (Italian)
Savoury Rice Croquettes
Savoury Sauce
Savoury Soufflé
Savoury White Sauce
Scalloped Eggs
Scotch, or Curly Kale
Scotch Eggs
Seed Cake (1)
Seed Cake (2)
Seed Cake (3)
Seed Cake (4)
Seed Cake (5)
Seed Cake (6)
Seed Cakes, Rock
Semolina Blancmange
Simple Fruit Pudding
Simple Pudding
Simple Soufflé
Sly Cakes
Snowballs
Sorrel Sauce
Sorrel Soup (1)
Sorrel Soup (2)
Sorrel Soup (French) (3)
Soufflé, Apple
Soufflé, Bread
Soufflé, Cheese
Soufflé, Chocolate
Soufflé, Gooseberry
Soufflé, Greengage
Soufflé, Mushroom
Soufflé, Omelet
Soufflé, Omelet (1)
Soufflé, Omelet (2)
Soufflé, Potatoes
Soufflé, Ratafia
Soufflé, Rice
Soufflé, Savoury
Soufflé, Simple
Soufflé, Sweet Omelet
Soufflé, Tomato
Soups--
Artichoke
Barley
Bread
Cabbage
Cabbage (French)
Caper
Carrot (1)
Carrot (2)
Cauliflower
Clear
Clear Celery
Clear, with Dumplings
Cocoanut
Corn
Haricot
Leek (1)
Leek (2)
Lentil
Milk
Milk, for Children
Oatmeal
Onion and Rice
Onion (French)
Parsnip
Pea
Portuguese
Potato
Rice
Rice and Green Pea
Sorrel (1)
Sorrel (2)
Sorrel (French) (3)
Spanish
Spinach
Spring
St. Andrew's
Summer
Tapioca and Tomato
Tomato (1)
Tomato (2)
Tomato and Tapioca
Vegetable
Vegetable Marrow
White
Wholemeal
Spaghetti aux Tomato
Spanish Onion and Cheese
Spanish Onions and White Sauce
Spanish Onions, Stuffed, and Brown Sauce
Spanish Onions, Stewed
Spanish Pudding
Spanish Rice
Spanish Salad
Spanish Stew
Spice Sauce
Spinach
Spinach Dumplings
Spinach Soup
Spinach Tortilla
Sponge Cake, Queen's
Sponge Cake (1)
Sponge Cake (2)
Sponge Cakes, Ginger
Sponge Cake, Roly-poly
Sponge Dumplings
Sponge Mould
Spring Soup
Stewed Fruit Pudding
Stewed Mushrooms
Stewed Pears and Vanilla Cream
Stewed Spanish Onions
Stews--
Macaroni
Mushroom & Potato
Potato & Mushroom
Spanish
Vegetable
Stirred Eggs on Toast
Strawberry Cream
Strawberry Custard
Stuffed Eggs
Stuffed Potatoes (1)
Stuffed Potatoes (2)
Stuffed Potatoes (3)
Stuffed Potatoes (4)
Stuffed Spanish Onions and Brown Sauce
Stuffed Sweet Rolls
Substantial Bread Puddings
Summer Salads
Summer Soup
Sweet Batter
Sweet Corn Fritters
Sweet Creamed Eggs
Sweet Omelet (1)
Sweet Omelet (2)
Sweet Omelet (3)
Swiss Cream
Swiss Eggs
Syrup, Orange
Tarts--
Apple (Open)
Blancmange Tartlets
Cheesecakes, Almond
Chocolate
Lemon
Lemon Cream
Onion
Treacle
Tartlets, Mushroom
Tartlets, Savoury
Tapioca & Tomato Soup
Tapioca Ice
Tapioca Pudding
Tarragon Egg
Tartare Sauce
Tea, Black Currant
Tea, Bran
Tipsy Cake
Toasted Potatoes
Tomato aux Artichokes
Tomato and Egg Sandwiches
Tomato and Egg Sandwiches
Tomato & Onion Pie
Tomato & Potato Pie
Tomato and Tapioca Soup
Tomato Eggs
Tomato Omelet (1)
Tomato Omelet (2)
Tomato Pie
Tomato Sauce (1)
Tomato Sauce (2)
Tomato Sauce and Egg
Tomato Soufflé
Tomato Soup (1)
Tomato Soup (2)
Tomato Tortilla
Tomatoes á la Parmesan
Tomatoes and Curried Rice
Tomatoes au Gratin
Tomatoes, Spaghetti, aux
Tomatoes on Toast
Treacle Tart
Trifle, Chocolate
Trifle, Lemon
Turnips, Mashed
Turnover, Onion
Turnovers, Lentil
Turnovers, Mushroom
Unfermented Bread
Unfermented Finger Rolls
Vegetable Balls
Vegetable Batter
Vegetable Marrow Soup
Vegetable Mould
Vegetable Pie (1)
Vegetable Pie (2)
Vegetable Soup
Vegetable Stew
Vegetables--
Artichokes à la Parmesan
Artichokes à la Sauce Blanche
Asparagus, Boiled
Cabbage
Carrots with Parsley Sauce
Cauliflower with White Sauce
Celery (Italian)
Celery, Steamed, with White Cheese Sauce
Celery, Stewed, with White Sauce
Green
Leeks
Mushrooms, Stewed
Onions, Braised
Onion Tortilla
Onions (Spanish) baked
Scotch, or Curly Kale
Spinach
Turnips, Mashed
Vanilla Chestnuts
Vanilla Cream and Stewed Pears
Victoria Sandwiches
Walnuts (Pickled), Savoury
Water, Barley
Water Eggs
Water, Oatmeal
Wheatmeal Sauce
Whipped Cream
White Sauce & Spanish Onions
White Sauce, Savoury
White Sauce (1)
White Sauce (2)
White Soup
Wholemeal Banana Pudding
Wholemeal Bread (Fermented)
Wholemeal Cake
Wholemeal Cookery
Wholemeal Gems
Wholemeal Rock Cakes
Wholemeal Soup
Wholesome Cookery--
Breakfasts
Dinners
Drinks
Evening Meals
Midday Meals
Suppers
Winifred Pudding
Winter Salads
Yorkshire Pudding
INTRODUCTION
This book is written with the object of laying before the public a
cookery book which will be useful not only to vegetarians, but also to
flesh eaters, who are often at a loss for recipes for non-flesh
dishes. Nowadays most people admit that "too much meat is eaten"; but
when the housewife tries to put before her family or friends a meal in
which meat is to be conspicuous by its absence, she is often at a loss
how to set about it.
Vegetarians also frequently stay with non-vegetarian friends, or lodge
with others who do not understand how to provide for them. For such
this book will especially prove useful, for in it will be found a set
of thirty menus, one for each day in a month, giving suitable recipes
with quantities for one person only. Throughout this book it will be
found that the use of wholemeal has been introduced in the place of
white flour. Those persons who do not care to follow the hygienic
principle in its entirety can easily substitute white flour if
preferred. The recipes have been written bearing in mind the necessity
for a wholesome diet; and they will be found to be less rich than
those in most of the cookery books published. Should any one wish to
make the dishes richer, it can easily be done by an addition of
butter, eggs, or cream.
Let me draw the attention of vegetarians to the use of soaked sago in
many dishes. This is a farinaceous food which should be used much more
largely in vegetarian cookery than it is. Thoroughly soaked sago
should be used in all dishes, savouries or sweets, in which a
substitute for suet is required to lighten the mixture; that is, in
boiled savouries or sweets which are largely made of wholemeal, as,
for instance, in vegetable haggis, roly-poly pudding, and all fruit or
vegetable puddings which are boiled in a paste. When soaked sago is
used (taking a teacupful of dry sago to two breakfastcupfuls of meal)
a light paste will be obtained which would mislead any meat eater into
the belief that suet or, at any rate, baking powder had been used.
Baking powder, tartaric acid, soda and bicarbonate of soda, are all
most injurious to the system, and these chemicals have been left out
of this book entirely. In breads and cakes I have used a small
quantity of yeast for the rising of the dough; those who once have got
accustomed to the use of yeast will not find it any more trouble than
using baking powder. It may here be beneficial to give a few hints as
to the harm done by the use of the most commonly introduced chemicals,
namely, soda, bicarbonate of soda, baking powder, tartaric acid, and
citric acid. Not only do they delay the digestion of the foods in
which they are used, and give rise to various stomach troubles, but
also cause rheumatism and gout, and often are the primary cause of
stone in the kidney and bladder. Another danger lies in the fact that
these chemicals are too dear to be supplied pure to the public, which
always demands cheap goods, and the result is that many of the
chemicals in the market are mixed with other still worse poisons, like
arsenic, for instance. Self-raising flour, which is liked by so many
on account of its convenience, is nothing but ordinary flour mixed
with some sort of baking powder; in the same way egg powders are
simply starch powders, coloured and flavoured, mixed with baking
powder. Tartaric acid and citric acid also belong to the class of
injurious chemicals. They are often used in the making of acid drinks,
when lemons are not handy. They irritate the stomach violently, and
often cause acute dyspepsia. These few remarks will, I hope, convince
the readers that all these chemicals are best avoided in culinary
preparations. Even salt and spices are best used in great moderation;
if our dishes could be prepared without them it would be far the best;
but it takes a long time to wean people entirely from the use of
condiments; the first step towards it is to use them as sparingly as
possible.
I have tried to make this a hygienic cookery book; but there are a
number of dishes introduced which can hardly claim to be hygienic; it
has to be left to the good judgment of the readers to use them on rare
occasions only, and it will be better for the health of each
individual if the plainer dishes only are prepared for the daily
table. I wish here to impress on vegetarians, and those who wish to
give the diet a trial, not to eat much pulse; this is the rock on
which many "would-be vegetarians" come to grief. They take these very
concentrated, nitrogenous foods in rather large quantities, because
they have an idea that only they will support them when the use of
meat is abandoned. They are foods which, to be beneficial to the
system of the consumer, require a great deal of muscular exertion on
his part. The results to persons of sedentary habits of eating pulse
foods often are indigestion, heavy and dull feelings, and general
discomfort. In my own household butter beans, the most concentrated
of all foods, come on the table perhaps once a month, lentils or peas
perhaps once a week. None but those persons who have strong digestive
organs should eat pulse foods at all; and then only when they have
plenty of physical work to do. I have known several people who tried
vegetarianism who have given up the trial in despair, and, when I
inquired closely into the causes, the abuse of pulse food was
generally the chief one.
I will now give a list of the composition of the various foods, which
may be instructive and useful to those to whom the study of dietetics
is new, as well as to vegetarians who may wish to use it for
reference. The list is copied from a little pamphlet by A.W. Duncan,
published by the Vegetarian Society in Manchester.
BUTCHERS' MEAT AND FISH.
Flesh F.
100 Parts Albuminoids. Gristle, Fat. Extractives, Mineral Water.
Contain Ossein, etc. &c. Matter.
Mutton Chop 7.6 1.2 42.0 4.1 1.0 44.1
Mutt'n C.Bone -- 18.7 9.0 -- 40.1 32.2
Beef 8.0 7.0 30.0 -- 5.0 50.0
Pork 4.5 5.5 50.0 -- 1.5 38.5
Fowl 14.0 7.0 -- -- 2.5 76.5
Mackerel 13.5 12.5 2.2 3.1 68.7
Herring 10.0 7.0 -- 2.0 81.0
Bacon 8.1 65.2 3.8 0.6 22.3
Heat-producers
100 Parts Flesh- Starch, Fat. Mineral Indigestible Water.
Contain formers. Sugar, &c. Matter. Fibre.
GRAINS.
Wheat, White
English 11.0 69.0 1.2 1.7 2.6 14.5
Fine Flour,
from white
soft Wheat 10.5 74.3 0.8 0.7 0.7 13.0
Coarse Bran 15.0 44.0 4.0 6.0 17.0 14.0
Household
Flour, J.B. 16.2 69.0 1.1 0.7 0.5 11.8
Oatm'l, fresh
Scotch 16.1 63.0 10.1 2.1 3.7 5.0
Buckwheat,
husk free 15.2 63.6 3.4 2.3 2.1 13.4
Pearl Barley 6.2 76.0 1.3 1.1 0.8 14.6
Barley Meal 11.7 71.0 1.7 0.5 0.1 15.0
Rye flour 10.5 71.0 1.6 1.6 2.3 13.0
Maize 9.0 64.5 5.0 2.0 5.0 14.5
Rice, cleaned 7.5 76.0 0.5 0.5 0.9 14.6
PULSE.
Peas 22.4 51.3 2.5 3.0 6.5 14.3
Lentils 24.0 49.0 2.6 3.0 6.9 14.5
Haricots 23.0 52.3 2.3 2.9 5.5 14.0
NUTS.
Walnuts[F] 12.5 8.9 31.6 1.7 0.8 44.5
Filberts[F] 8.4 11.1 28.5 1.5 2.5 48.0
Cocoa Nut,
solid kernel 5.5 8.1 35.9 1.0 2.9 46.6
ROOTS AND TUBERS.
Potatoes, K. 1.8 20.6 0.2 1.0 0.7 75.7
Turnips,
white 0.5 4.0 0.1 0.8 1.8 92.8
Carrots 0.5 5.0 0.2 1.0 4.3 89.0
Parsnips 1.2 8.7 1.5 1.0 5.6 81.0
Beetroot 0.4 13.4 0.1 3.0 0.9 82.2
Jerusalem
Artichokes 2.0 14.4 0.5 1.1 2.0 80.0
Onions 1.5 4.8 0.2 0.5 2.0 91.0
Radishes, C. 0.5 1.0 -- 1.1 2.2 95.0
LEAVES, STEMS, STALKS, AND WHOLE PLANTS.
Cabbage 1.5 5.8 0.5 1.2 2.0 89.0
Sea Kale 2.4 2.8 -- 0.6 0.9 93.3
Celery 1.2 3.8 -- 0.8 0.9 93.3
Mushrooms 5.0 3.8 0.7 0.5 -- 90.0
Lettuce 0.7 1.0 0.2 1.0 0.5 96.0
Watercress 1.7 2.7 0.5 1.3 0.7 93.1
Irish Moss 9.4 55.4 -- 14.2 2.2 18.8
Rhubarb[A] 0.9 2.1 -- 0.5 1.1 95.1
FRUITS.
Apples 0.4 12.0 1.0[B] 0.4 3.2 83.0
Pears 0.3 11.6 0.1[B] 0.3 3.7 84.0
Gooseberries 0.4 8.9 1.5[C] 0.5 2.7 86.0
Grapes 0.7 16.1 0.8[D] 0.4 2.0 80.0
Strawberr's K. 1.0 6.8 1.0[B] 0.8 2.3 87.7
Currants, K. 0.5 7.3 2.1[B] 0.7 4.6 84.8
Cherries[E] K. 0.6 11.4 0.9[B] 0.7 6.1 80.3
Plums[E] K. 0.8 11.0 0.9[B] 0.7 5.4 81.2
Peaches[E] 0.5 9.8 0.7[B] 0.6 3.4 85.0
Bananas 4.8 19.7 0.6 0.8 0.2 73.9
Figs, Turkey 6.1 65.9 0.9 2.3 7.3 17.5
Dates[E] 6.6 66.3 0.2 1.6 5.5 20.8
Tomatoes 1.4 8.0 -- 0.8 -- 89.8
Vegetable
Marrow 0.6 2.6 0.2 0.5 1.3 94.8
Cucumbers 0.2 2.7 -- 0.4 0.5 96.2
MILK AND DAIRY PRODUCE.
Cows' Milk 4.0 5.0 3.7 0.75 -- 86.5
Cream 6.0 2.5 36.3 0.2 -- 55.0
Skim Milk 4.3 5.5 0.4 0.8 -- 89.0
Asses' Mk. WB 1.9 5.5 1.0 0.4 -- 91.2
Goats' Mk. WB 3.7 4.0 4.2 0.56 -- 87.5
Hum'n Mk. WB 3.0 5.9 2.9 0.16 -- 88.0
Butter 2.5 0.3 86.2 1.0 -- 10.0
Condensed
Milk,[H] H 10.1 54.8 9.4 2.0 -- 23.7
Cheese, dble.
Glo'ster, J. 38.0 -- 22.0 4.25 -- 35.8
Cheese,
American, WB 37.2 -- 35.4 4.8 -- 22.6
Hens' Eggs[A,G]14.0 -- 11.0 1.3 -- 71.7
The letters refer to the authorities for the analyses:--J.B., James
Bell; W.B., A.W. Blyth; K., König, mean of 70 analyses; C., Cameron;
H., Otto Hehner; J., Johnstone.
The other analyses are nearly all taken from Professor Church's useful
work on "Food" (published for three shillings by Chapman & Hall), to
which the inquirer is referred.
[Footnote A: Contains 0.3% oxalic acid.]
[Footnote B: Malic acid.]
[Footnote C: Citric acid.]
[Footnote D: Tartaric acid.]
[Footnote E: Without stones.]
[Footnote F: Fresh kernels.]
[Footnote G: Extractives, &c., 2.0%.]
[Footnote H: Mean of 13 analyses, 7 brands. Milk sugar, 13.1%; cane
sugar, 41.7%.]
I now leave this book in the hands of the public. I hope that it will
be found useful by many and a help to those who wish to live in a way
which is conducive to health and at the same time innocent of
slaughter and cruelty. The health of the nation to a great extent is
in the hands of our cooks and housewives. If they learn to prepare
wholesome and pure food, those who are dependent on them will benefit
by it. Healthful cookery must result in health to the household and,
therefore, to the nation. Avoid disease-communicating foods, use those
only which are conducive to health, and you will be rewarded by an
increase of health and consequently of happiness.
SOUPS AND STEWS
ARTICHOKE SOUP.
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of
butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and
cut into dice the artichokes, potatoes, and onion. Cook them until
tender in 1 quart of water with the butter and seasoning. When the
vegetables are tender rub them through a sieve. Return the liquid to
the saucepan, add the milk, and boil the soup up again. Add water if
the soup is too thick. Serve with Allinson plain rusks, or small dice
of bread fried crisp in butter or vege-butter.
HARICOT SOUP.
1 lb. of haricot beans, 1/2 lb. of onions, 1 lb. of turnips, 2
carrots, 2 sticks of celery, 1 teaspoonful of mixed herbs, 1/2 oz. of
parsley, 1 oz. of butter, 2 quarts of water, pepper and salt to taste.
Cut up the vegetables and set them to boil in the water with the
haricot beans (which should have been steeped over night in cold
water), adding the butter, herbs, and seasoning. Cook all very gently
for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite
tender, rub the soup through a sieve, adding more water if needed;
return it to the saucepan, add the parsley chopped up finely, boil it
up and serve.
BARLEY SOUP.
8 oz. of pearl barley, 2 onions, 4 potatoes, 1/2 a teaspoonful of
thyme, 1 dessertspoonful of finely chopped parsley, 3-1/2 pints of
water, 1/2 pint of milk, 1 oz. of butter. Pick and wash the barley,
chop up the onions, slice the potatoes. Boil the whole gently for 4
hours with the water, adding the butter, thyme, pepper and salt to
taste. When the barley is quite soft, add the milk and parsley, boil
the soup up, and serve.
BREAD SOUP.
1/2 lb. of stale crusts of Allinson wholemeal bread, 4 onions, 2
turnips, 1 stick of celery, 1 oz. of butter, 1/2 oz. of finely chopped
parsley, 8 pints of water, 1/2 pint of milk. Soak the crusts in the
water for 2 hours before they are put over the fire. Cut up into small
dice the vegetables; add them to the bread with the butter and pepper
and salt to taste. Allow all to simmer gently for 1 hour, then rub the
soup through a sieve, return it to the saucepan, add the milk and
parsley, and, if the flavour is liked, a little grated nutmeg; boil
the soup up and serve at once.
CABBAGE SOUP.
1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter,
pepper and salt to taste, 1/2 saltspoonful of nutmeg, 1-1/2 pints of
milk, 2 tablespoonfuls of Allinson fine wheatmeal. After preparing and
washing the cabbage, shred up very fine, chop up the onion, set these
two in a saucepan over the fire with 1 quart of water, the butter and
seasoning, and let all cook gently for 1 hour, or longer it the
vegetables are not quite tender. Add the milk and thickening when the
vegetables are thoroughly tender, and let all simmer gently for 10
minutes; serve with little squares of toasted or fried bread, or
Allinson plain rusks.
CABBAGE SOUP (French).
1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of
milk and water equal parts, pepper and salt to taste, 1
dessertspoonful of finely chopped parsley, and 2 blades of mace, and 1
dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and shred
it finely, peel the potatoes and cut them into small dice; boil the
vegetables in the milk and water until quite tender, adding the mace,
butter, and seasoning. When quite soft, rub the wheatmeal smooth with
a little water, let it simmer with the soup for 5 minutes, add the
parsley, and serve.
CAPER SOUP.
2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, 1/2
lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, 1/2 oz. of
butter, pepper and salt to taste. Boil the milk and water and butter,
with seasoning to taste; thicken it with the wheatmeal rubbed smooth
with a little milk. Chop up the capers, add them and let the soup cook
gently for 10 minutes; take it off the fire, beat up the eggs and add
them carefully, that they may not curdle; at the last add the juice of
the half lemon, re-heat the soup without allowing it to boil, and
serve.
CARROT SOUP (1).
4 good-sized carrots, 1 head of celery, 1 onion, 3 oz. of Allinson
wholemeal bread without crust, 1 oz. of butter, pepper and salt, and 1
blade of mace. Wash, scrape, and cut the carrots into dice. Prepare
and cut up the onions and celery. Set the vegetables over the fire
with 3 pints of water, adding the mace and seasoning. Let all cook
until quite soft, which will probably be in 1-1/2 hours. If the
carrots are old, they will take longer cooking. When the vegetables
are tender, rub all through a sieve, return the soup to the saucepan,
add the butter, allow it to boil up, and serve with sippets of toast.
CARROT SOUP (2).
4 good-sized carrots, 1 small head of celery, 1 fair-sized onion, 1
turnip, 3 oz. of breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace,
pepper and salt to taste. Scrape and wash the vegetables, and cut them
up small; set them over the fire with 3 pints of water, the butter,
bread, and mace. Let all boil together, until the vegetables are quite
tender, and then rub them through a sieve. Return the mixture to the
saucepan, season with pepper and salt, and if too thick add water to
the soup, which should be as thick as cream, boil the soup up, and
serve.
CAULIFLOWER SOUP.
1 medium-sized cauliflower, 1-1/2 pints of milk, 1 oz. of butter, 2
oz. of Allinson fine wheatmeal, pepper and salt to taste, a little
nutmeg, and the juice of a lemon. Prepare the cauliflower by washing
and breaking it into pieces, keeping the flowers whole, and boil in
1-1/2 pints of water, adding the butter, nutmeg, and seasoning. When
the cauliflower is quite tender add the milk, boil it up, and thicken
the soup with the wheatmeal, which should first be smoothed with a
little cold water. Lastly, add the lemon juice, and serve the soup
with sippets of toast.
CLEAR SOUP.
1 large Spanish onion, 1 teaspoonful of mixed herbs, 1/2 head of
celery, 1-1/2 oz. butter, 1 carrot, 1 turnip, and pepper and salt to
taste. Chop the onion up fine, and fry it brown in the butter, in the
saucepan in which the soup is to be made, and add 5 pints of water.
Prepare and cut into small pieces the carrot, turnip, and celery; add
these, the nutmeg, herbs, and pepper and salt to the water, with the
fried onions. When the vegetables are tender drain the liquid; return
it to the saucepan, and boil the soup up.
CLEAR SOUP (with Dumplings).
2 large English onions, 1 teaspoonful of herbs, 1/2 teaspoonful of
nutmeg, 1 carrot, 1 turnip, pepper and salt to taste, 1 oz. of butter,
3 pints of water. Chop up finely the onions and fry them brown in the
butter in the saucepan in which the soup is to be made; add the water.
Cut up in thin slices the carrot and turnip, add these, with the
herbs, nutmeg, and seasoning to the soup. Let it boil for I hour,
drain the liquid, return it to the saucepan, and when boiling add the
dumplings prepared as follows: 1/2 pint of clear soup, 4 eggs, a
little nutmeg, pepper and salt to taste. Beat the eggs well, mix them
with the soup, and season the mixture with nutmeg, pepper, and salt.
Pour it into a buttered jug; set it in a pan with boiling water, and
let the mixture thicken. Then cut off little lumps with a spoon, and
throw these into the soup and boil up before serving.
CLEAR CELERY SOUP.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz.
of butter, pepper and salt to taste, and 1 blade of mace. Chop the
onion and fry it brown in the butter or Allinson vege-butter in the
saucepan in which the soup is to be made. When brown, add 4 pints of
water, the celery washed and cut into pieces, the mace, the pepper and
salt. Let all cook until the celery is quite soft, then drain the
liquid from the vegetables. Return it to the saucepan, boil the soup
up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup
cook until this is quite soft, and serve with sippets of crisp toast,
or Allinson plain rusks.
COCOANUT SOUP.
2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3
pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine
wheatmeal, pepper and salt to taste. Boil the cocoanut in the water,
adding the mace, cinnamon, and seasoning. Let it cook gently for an
hour; strain the mixture through a sieve and then return the soup to
the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice,
add it to the soup and let it boil up before serving; let it simmer
for 5 minutes, and serve with a little plain boiled rice.
CORN SOUP.
1 breakfastcupful of fresh wheat, 1 quart of water, 1/2 pint of milk,
1/2 oz. of butter, 1/2 oz. of finely chopped parsley, 1 oz. of
eschalots, seasoning to taste. Steep the wheat over night in the water
and boil it in the same water for 3 hours, add the butter, the
eschalots, chopped up very fine, and pepper and salt. Let the whole
simmer very gently for another 1/2 hour, add the milk and parsley,
boil the soup up once more, and serve.
LEEK SOUP (1).
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of
potatoes, pepper and salt to taste, and the juice of a lemon. Cut off
the coarse part of the green ends of the leeks, and cut the leeks
lengthways, so as to be able to brush out the grit. Wash the leeks
well, and see no grit remains, then cut them in short pieces. Peel,
wash, and cut up the potatoes, then cook both vegetables with 2 pints
of water. When the vegetables are quite tender, rub them through a
sieve. Return the mixture to the saucepan, add the butter, milk, and
seasoning, and boil the soup up again. Before serving add the lemon
juice; serve with sippets of toast.
LEEK SOUP (2).
1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of
butter, pepper and salt to taste, and the juice of a lemon (this last
may be omitted if not liked). Prepare the leeks as in the previous
recipe, cut them into pieces about an inch long. Peel and wash the
potatoes and cut them into dice. Set the vegetables over the fire with
1 quart of water, and cook them until tender, which will be in about 1
hour. When soft rub all through a sieve and return the soup to the
saucepan. Add the milk, butter, and seasoning, boil up, and add the
lemon juice just before serving. Should the soup be too thick add a
little hot water. Serve with Allinson plain rusks.
LENTIL SOUP.
1 lb. each of lentils and potatoes, 1 large Spanish onion, 1
medium-sized head of celery (or the outer pieces of a head of celery,
saving the heart for table use), 1 breakfastcupful of tinned tomatoes
or 1/2 lb. of fresh ones, 1 oz. of butter, pepper and salt to taste.
Chop the onion up roughly, and fry it in the butter until beginning to
brown. Pick and wash the lentils, and set them over the fire with 2
quarts of water or vegetable stock, adding the fried onion. Peel,
wash, and cut up the potatoes, prepare the celery, cut it into small
pieces, and add all to the lentils. When they are nearly soft add the
tomatoes. When all the ingredients are quite tender rub them through a
sieve. Return the soup to the saucepan, add pepper and salt, and more
water if the soup is too thick. Serve with sippets of toast.
MACARONI STEW.
6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, 1/2
lb. of tomatoes, 1/4 lb. of mushrooms, 2 oz. of grated cheese, 1 oz.
of butter, pepper and salt to taste. Wash, prepare, and cut up the
vegetables in small pieces. Cover them with water and stew them until
tender, adding the butter and seasoning. When tender add the macaroni
cut into finger lengths, and the cheese.
MILK SOUP.
2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of
water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt
to taste. Chop up the vegetables and boil them in the water until
quite tender. Rub them through a sieve, return the whole to the
saucepan, add pepper and salt, rub the wheatmeal smooth in the milk,
let the soup simmer for 5 minutes, and serve.
MILK SOUP (suitable for Children).
1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine
wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of
milk, add the sugar, beat up the egg with the rest of the milk and mix
the wheatmeal smooth with it; stir this into the boiling milk, add the
sultanas, and let the soup simmer for 10 minutes.
OATMEAL SOUP.
6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish
onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut
the vegetables up small, set them over the fire with 2 quarts of
water. When boiling, stir in the oatmeal and allow all to cook gently
for 2 hours. Rub the mixture well through a sieve, adding hot water it
necessary. Return the soup to the saucepan, add the butter and pepper
and salt, and let it boil up. The soup should be of a smooth, creamy
consistency. Serve with sippets of toast or Allinson plain rusks.
ONION SOUP (French).
1/2 lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of
Allinson wholemeal bread, pepper and salt to taste. Peel and chop the
onions, and fry them a nice brown in the butter. When brown add to it
the cheese and 3 pints of water. Boil all up together and season to
taste. Place the bread in the tureen, pour the boiling soup over it,
and serve.
PARSNIP SOUP.
3 parsnips, 1 onion, 1 head of celery, 1/2 oz. of butter, 1/2 pint of
milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1
tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut
them up finely, cut up the celery and onion, and set the vegetables
over the fire with the water, butter, and pepper and salt to taste:
when they are quite tender rub them through a sieve. Return the soup
to the saucepan, add the milk and the thickening, boil up for five
minutes, and before serving add the vinegar. This latter may be left
out if preferred.
PEA SOUP.
1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into
pieces, 1 Spanish onion, 1 carrot, 1 turnip, 1/2 head of celery or a
whole small one, 1 oz. of butter, pepper and salt to taste, Pick and
wash the peas, and set them to boil in 2 quarts of water. Add the
potatoes and the other vegetables, previously prepared and cut into
small pieces, the butter and seasoning. When all the ingredients are
soft, rub them through a sieve and return them to the saucepan. If the
soup is too thick, add more water. Boil it up, and serve with fresh
chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4
hours for the soup.
PEASE BROSE.
This is made by the Scottish peasant in this way. He puts some pea
flour into a basin, and pours boiling water over it, at the same time
stirring and thoroughly mixing the meal and water together. When mixed
he adds a little salt, pepper, and butter, and eats it with or without
oatcake.
PORTUGUESE SOUP.
4 onions, 4 tomatoes, 1 oz. of grated cheese, 1/4 lb. of stale
Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even
teaspoonful of herbs, pepper and salt to taste. Slice the onions and
fry them until brown, add the tomatoes skinned and sliced, the water,
herbs, and pepper and salt, and let the whole boil gently for 1 hour.
Cut up the bread into dice, and put it into the tureen, pour the soup
over it, cover, and let it stand for 10 minutes to allow the bread to
soak; sprinkle the cheese over before serving.
POTATO SOUP.
2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head
of celery, saving the heart for table use; 1 large Spanish onion, 1
pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely
chopped parsley, and pepper and salt to taste. Peel, wash, and cut in
pieces the potatoes, peel and chop roughly the onion, prepare and cut
in small pieces the celery. Cook the vegetables in three pints of
water until they are quite soft. Rub them through a sieve, return the
fluid mixture to the saucepan; add the milk, butter, and seasoning,
and boil the soup up again; if too thick add more water. Mix the
parsley in the soup just before serving.
RICE SOUP.
3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato
juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till
tender in 2-1/2 pints of water, with the butter and seasoning. When
quite soft, add the tomato juice and the cheese; stir until the soup
boils and the cheese is dissolved, and serve. If too much of the water
has boiled away, add a little more.
RICE AND GREEN-PEA SOUP.
2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of
milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water
for 10 minutes, add the peas, the butter and pepper and salt to taste.
Let it cook until the rice and peas are tender, add the milk and boil
the soup up before serving.
RICE AND ONION SOUP.
4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper
and salt. Chop the onions up very finely, and fry them with the butter
until slightly browned; add the rice, seasoning, and water, and let
the whole cook gently until quite soft. A tablespoonful of finely
chopped parsley may be added.
ST. ANDREW'S SOUP.
4 large potatoes, 1 pint of clear tomato juice (from tinned tomatoes),
1 pint of milk, 1 pint of water, 2 eggs, 1 oz. of butter, seasoning to
taste. Boil the potatoes in their skins; when tender peel and pass
them through a potato masher. Put the potatoes into a saucepan with
the butter, tomato juice, and water, adding pepper and salt to taste.
Allow the soup to simmer for 10 minutes, then add the milk; boil up
again, remove the saucepan to the cool side of the stove and stir in
the eggs well beaten. Serve at once with sippets of toast, or Allinson
plain rusks.
SCARLET RUNNER SOUP.
1-1/2 lbs. of French beans or scarlet runners, 1 onion, 1 carrot, 1
stick of celery, 1/2 oz. of butter, 1 teaspoonful of thyme, 2 quarts
of water, pepper and salt to taste, and 2 oz. of Allinson fine
wheatmeal. String the beans and break them up in small pieces, cut up
the other vegetables and add them to the water, which should be
boiling; add also the butter and pepper and salt. Allow all to cook
until thoroughly tender, then rub through a sieve. Return the soup to
the saucepan (adding more water if it has boiled away much), and
thicken it with the wheatmeal; let it simmer for 5 minutes, and serve
with fried sippets of bread.
SORREL SOUP (1).
1/2 lb. of sorrel, 1-1/2 lbs. of potatoes, 1 oz. of butter, pepper and
salt, 3 pints of water. Pick, wash, and chop fine the sorrel, peel and
cut up in slices the potatoes, and set both over the fire with the
water, butter, and seasoning to taste; when the potatoes are quite
tender, pass the soup through a sieve. Serve with sippets of toast.
SORREL SOUP (2).
1 lb. of sorrel, 1 large Spanish onion, 3 pints of water, 1 oz. of
butter, pepper and salt to taste, 1/2 lb. of Allinson wholemeal bread
cut into small dice. Pick, wash, and chop up the sorrel, chop up the
onion, and boil both with the water, butter, pepper, and salt until
the onion is quite tender. Place the bread in the soup-tureen and pour
the soup over it. Cover it up, and let the bread soak for a few
minutes before serving.
SORREL SOUP (French) (3).