breadcrumbs, 1 small onion, 2 eggs, 2 oz. of butter, a little milk, 1
teaspoonful of finely chopped parsley, 1/2 teaspoonful of herbs. Peel
and cut up the mushrooms, chop up the onion, and fry them in 1 oz. of
butter. Mix the mushrooms and onion with the breadcrumbs, 1 egg well
beaten, add also pepper and salt to taste; if necessary add a little
milk to make it into a paste; shape the mixture into cutlets, dip them
in the other egg well beaten, and fry them in the rest of the butter.
Serve with tomato sauce.
MUSHROOM PIE.
1-1/2 lbs. of mushrooms, 1-1/2 lbs. of potatoes, 1 Spanish onion, 1
oz. of butter, pepper and salt to taste, 1 teaspoonful of mixed herbs,
and 3 hard-boiled eggs. Peel and wash the mushrooms, and cut them into
2 or 4 pieces, according to their size. Peel and wash the potatoes,
and cut them into pieces the size of walnuts; parboil them with 1 pint
of water, and turn them into a pie-dish with the water. Chop up the
onion, and cook the mushrooms and onion for 10 minutes with the butter
in 1/2 pint of water, adding the herbs and seasoning. Mix all well in
the pie-dish, quarter the eggs, and place them on the top, cover with
a short crust, and bake the pie for 3/4 of an hour to 1 hour.
MUSHROOM SAVOURY.
4 ounces of Allinson plain rusks 3 eggs, 1 pint of milk, 2 oz. of
butter, 1 lb. of mushrooms, 1 small onion chopped fine, and pepper and
salt to taste. Crush the rusks and soak in the milk; add the eggs well
whipped. Peel, wash, and cut up the mushrooms, and fry them and the
onion in the butter. When they have cooked in the butter for 10
minutes add them to the other ingredients, and season with pepper and
salt. Pour the mixture into a greased pie-dish, and bake the savoury
for 1 hour. Serve with green vegetables, potatoes, and tomato sauce.
MUSHROOM TARTLETS.
1/2 lb. of mushrooms, 1 oz. of butter, 1 small English onion, 1
tablespoonful of vermicelli broken up small, pepper and salt to taste.
Peel and wash the mushrooms and cut them up; chop up the onions very
fine, melt the butter in the frying-pan and fry the mushrooms and
onion in it, adding pepper and salt to taste; a good deal of liquid
will run from the mushrooms, stir into it the vermicelli, which let
cook in the juice until tender; let the mixture cool, line some
tartlet tins with Allinson wholemeal crust, fill with the mixture,
cover with crust, and press the edges well together; bake in a
moderate oven.
MUSHROOM TART AND GRAVY.
1 lb. of mushrooms, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of
butter or Allinson frying oil, pepper and salt to taste. Pick and wash
the mushrooms, remove the stalks, dry them and cut them into pieces;
make pastry with the meal, 3 oz. of the butter, and a little cold
water; roll it out, line a large plate and heap the mushrooms upon it,
dredge well with pepper and salt, and cut the rest of the butter into
bits to be scattered over the mushrooms; when you line the plate, keep
a little of the paste, cut this into thin strips and lay them in
diamond shape across the pie; bake the pie 3/4 hour in a moderate
oven.
The Gravy.--The stalks of the mushrooms, 4 eschalots chopped very
fine, 1 teaspoonful of Allinson cornflour, 3 bay leaves, 1/2 oz. of
butter, pepper and salt to taste. Fry the stalks and eschalots in the
butter, then gently cook them in 3/4 pint of water for 1/2 hour,
adding seasoning and the bay leaves; strain, return the sauce to the
saucepan, and thicken it with the cornflour.
MUSHROOM TURNOVERS.
1/2 lb. of medium-sized mushrooms, 1 oz. of butter, pepper and salt to
taste. For the pastry, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of
butter (or 3 tablespoonfuls of Allinson frying oil). Make the pastry
of the meal, butter, and a little water; pick and wash the mushrooms,
cut them up in small pieces dredge them with pepper and salt, and fry
them in the butter for 5 to 10 minutes. Roll the paste out, cut it in
squares of about 4 inches, and place as much mushroom on each as it
will conveniently hold. Press the edges of each square together,
folding them in triangular shape, and bake them in a moderate oven for
an hour. Serve with brown gravy.
OATMEAL PIE-CRUST.
4 oz. each of medium oatmeal and Allinson fine wheatmeal, and 2-1/2
oz. of vege-butter or butter. Make the crust in the usual way with
cold water. It will be found beautifully short, very tasty, and more
digestible than white flour pastry.
ONION TART.
1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3
eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson
fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. of
butter without browning them. When tender let the onions cool, mix
with them the eggs, well beaten, and the cream, also the seasoning.
Make a paste with the meal and the rest of the butter, line with it a
baking-tin, keeping back a small quantity of the paste; pour the
mixture of onions, eggs, and cream into the paste-lined tin, cut the
rest of the paste into thin strips, and lay these crossways over the
tart, forming diamond-shaped squares; bake the tart in a moderate oven
until golden brown.
ONION TURNOVER.
2 medium-sized Spanish onions, 1 oz. of butter (or Allinson frying
oil), 3 eggs, pepper and salt. For the pastry, 6 oz. of Allinson fine
wheatmeal, 2-1/2 oz. of butter or oil. Chop the onions fine, boil them
a few minutes in a little water, and drain them; stew them in the
butter for 10 minutes, adding the seasoning beat up the eggs and mix
them well with the onions over the fire, remove the mixture as it
begins to set. Have ready the pastry made with the meal, butter, and a
little cold water, roll it out, place the onions and eggs on it, fold
the pastry over, pinching the edges over, and bake the turnover brown.
Serve with gravy. This is a Turkish dish.
POTATO PIE.
Slice potatoes and onions, stew with a little water until nearly done,
put into a pie-dish, flavour with herbs, pepper, and salt, add a
little soaked tapioca and very little butter, cover with short
wheatmeal crust, and bake 1 hour. To make a very plain pie-crust use
about 2 oz. of butter or a proportionate quantity of Allinson frying
oil to 1 lb. of wheatmeal. Roll or touch with the fingers as little as
possible, and mix with milk instead of water. Eat this pie with green
vegetables.
POTATO AND TOMATO PIE.
2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of
vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz.
of butter, pepper and salt to taste. For the crust, 1/2 lb. of
Allinson fine wheatmeal, 3 oz. of butter, and as much cold water as
needed. Boil the potatoes in their skins, and when nearly soft drain,
peel, and cut them into pieces, scald and skin the tomatoes and cut
them into pieces also. Mix them with the potatoes in a pie-dish. Chop
up roughly the onion, and boil in about 1 pint of water, adding the
butter and the vermicelli or sago. Cook until soft. Add pepper and
salt, and mix all with the potatoes and tomatoes. Sprinkle in the
thyme, and mix all the ingredients well. Quarter the eggs and place
the pieces on the top of the vegetables. Make the crust, cover the
dish with it, and bake the pie from 3/4 of an hour to 1 hour. The
crust looks better if brushed over with white of egg before baking.
POTATOES AND MUSHROOM STEW.
1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz.
of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour
for thickening. Peel, wash, and cut into pieces the potatoes; chop up
the onion, and set both over the fire with 1 pint of water, the butter
and seasoning; let cook until the potatoes are about half done.
Meanwhile skin, wash, and cut into pieces the mushrooms, add them to
the other ingredients, and let all stew together until tender. Thicken
the liquid with the cornflour, boil up, and serve.
QUEEN'S APPLE AND ONION PIE.
3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs. of
apples, 2 lbs. of Spanish onions, 2 oz. of butter, 1/2 teaspoonful of
spice, pepper and salt to taste, and a little hot milk; cut into
slices the onions and apples, stew them gently (without adding-water)
with 1 oz. of the butter, the spice and seasoning until quite tender.
Mix the breadcrumbs with the eggs, well beaten, and enough hot milk to
smooth the breadcrumbs; butter a pie-dish with 1/2 oz. of butter,
place a layer of breadcrumbs in your dish, a layer of apple and onion,
repeat this until your dish is full, finishing with breadcrumbs. Place
the rest of the butter on the top in little bits, and bake the pie for
1 hour. Serve with brown gravy.
QUEEN'S ONION PIE.
3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3
eggs, 3 oz. of butter, 1 teaspoonful of mixed herbs, 1 tablespoonful
of finely chopped parsley, pepper and salt to taste, and a little hot
milk. Stew the onions in 2 oz. of butter, adding the herbs and
seasoning. Prepare the breadcrumbs in the same way as for "Queen's
Onion and Apple Pie," place the onions and breadcrumbs in layers as in
the previous recipe, and bake 1 hour.
QUEEN'S TOMATO PIE.
8 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 2 lbs. of
tomatoes, 2 finely chopped onions, 1/2 oz. of butter, pepper and salt
to taste, a little boiling milk; 1 dessertspoonful of finely chopped
parsley. Cut the tomatoes into slices, and stew them gently with 1 oz.
of the butter, the onions and seasoning for 10 minutes, then add the
parsley. Soak the breadcrumbs with enough hot milk to just moisten
them through, add the eggs beaten up. Grease a pie-dish, place in it
first a layer of breadcrumbs, then one of tomatoes and so on until
full, finishing with breadcrumbs. Put the rest of the butter in little
bits on the top of the pie, and bake it until lightly brown.
SAVOURY CUSTARD.
1 quart of milk; 6 eggs, 6 oz. of grated cheese, Parmesan is the best,
but any kind of cooking cheese can be used; 1/2 a saltspoonful of
nutmeg, pepper and salt to taste. Heat the milk; meanwhile whip the
eggs well, and mix the cheese and seasoning with them. Mix well with
the hot milk, pour the mixture into a buttered pie-dish, and bake in a
moderately hot oven until set. Serve with green vegetables and
potatoes.
SAVOURY CUSTARD (Another way).
1 quart of milk, 6 eggs, pepper and salt to taste, 1 tablespoonful
each of finely chopped parsley and spring onion. Proceed as above; mix
the herbs and onion with the custard, and bake until set.
SAVOURY FRITTERS (1).
1 teacupful of mashed potatoes, 1/2 lb. of breadcrumbs, 1 large
English onion, 2 eggs, 1 oz. of butter, 1 teaspoonful of powdered
sage, 1/2 saltspoonful of nutmeg, pepper and salt to taste. Chop the
onion up fine and fry it brown in the butter. Whip up the eggs and mix
both ingredients with the breadcrumbs; add the mashed potatoes, herbs,
and seasoning, and mix all well together. Form into fritters, dredge
with flour, and fry them a nice brown. Serve with vegetables,
potatoes, and sauce.
SAVOURY FRITTERS (2).
12 oz. of onions, 6 oz. of breadcrumbs, 1 teaspoonful of dried sage, 2
eggs, 1-1/2 oz. of butter, pepper and salt to taste. Chop the onions
up small and fry them in the butter, or oil a nice brown, then add the
sage to them. Mix a third of the onions with the breadcrumbs, add the
eggs well beaten, pepper and salt; mix all well, form into fritters,
and fry in butter or oil. The remainder of the onions place round the
fritters on the dish. Serve with apple sauce.
SAVOURY PICKLED WALNUT.
1/2 lb. of Allinson bread, 1 pint of milk, 3 eggs, 4 pickled walnuts
and the vinegar to taste, 1 tablespoonful of finely chopped parsley, 1
teaspoonful of powdered mixed herbs, 1 grated English onion, 2 oz. of
butter, pepper and salt to taste. Soak the bread in the milk, add the
parsley, herbs, onion, eggs and seasoning. Mash up the pickled
walnuts, dissolve part of the butter on the stove and add both to the
other ingredients; mix all well. Butter a pie-dish with the rest of
the butter, pour in the mixture, and bake.
SAVOURY PIE.
6 oz. of haricot beans, 1/2 lb. of onions, 1 lb. of tomatoes, 1/2 lb.
of parboiled potatoes, 2 hard-boiled eggs, 1 teaspoonful of herbs, 4
oz. of butter, 1/2 lb. of fine wheatmeal, pepper and salt to taste.
Have the beans boiled the previous day, place them in a pie-dish, chop
up the onions and boil them in a little water until soft, cut the
potatoes in small dice, slice the tomatoes, cut up the eggs, and mix
all the ingredients thoroughly in the pie dish, adding the herbs, 1
oz. of butter, and seasoning. Pour over the mixture 1 pint of water,
and let it cook for 1 hour in the oven. Make a paste of the wheatmeal,
the rest of the butter and a little cold water, cover the vegetables
with it, and bake the pie 1 hour in a moderate oven.
SAVOURY TARTLETS.
4 eggs, 4 oz. grated cheese, 1 oz. of butter, 1 teaspoonful of
mustard, 1 gill of cream, pepper and salt to taste. For the crust 6
oz. of Allinson fine wheatmeal, and 2 oz. of butter. Whip up the eggs
and add to each egg 1 dessertspoonful of water. Dissolve the mustard
in a little water; mix this, the cheese and seasoning with the eggs.
Heat the butter in a frying-pan, and when boiling stir in the eggs and
cheese mixture, stirring it with a knife over the fire until set. Turn
the mixture into a bowl to cool. Meanwhile have ready the paste for
the pastry. Rub the butter into the flour, add enough water to make it
hold together, mixing the paste with a knife. Roll it out thin, line
small patty pans, fill with the egg and cheese mixture. Moisten the
edges of the paste in the patty pans, cover with paste, and press the
edges together. Bake the little tartlets in a moderately hot oven
until done; they will take from 15 to 20 minutes.
SPAGHETTI AUX TOMATOES.
1 lb. of spaghetti, the strained juice of one tin of tomatoes, 1 oz.
of butter, pepper and salt. Mix the tomato juice with 1 pint of water
and let the liquid come to the boil, throw in the spaghetti, taking
care to keep the contents of the saucepan boiling fast; add the butter
and seasoning, and cook until tender; time from 15 to 20 minutes.
Serve very hot with grated cheese.
SPANISH ONIONS (Stewed).
Cut up lengthways as many onions as may be required, according to
number in family. Set them over a fire in a saucepan with a piece of
butter the size of a walnut, and 1 teacupful of water; let them stew
gently for 1-1/2 hours, when there will be a lot of juice boiled out
of the onions. Chop fine a handful of parsley, thicken the liquid on
the onions with some Allinson fine wheatmeal, add pepper and salt; let
the onions simmer a few minutes longer, then mix the parsley with
them, and serve at once with squares of toast. This is a very nice
dish for the evening meal.
SPANISH ONIONS AND CHEESE.
This is a very savoury dish and suitable for an evening meal. 1 lb. of
Spanish onions, 4 oz. of cheese, a few breadcrumbs, pepper and salt to
taste, and 1 oz. of butter. Peel and slice the onions thinly and grate
the cheese. Arrange the onions in a pie-dish in layers, sprinkling
cheese and a little pepper and salt between each layer. Finish with
the cheese, scatter breadcrumbs on the top, cut up the butter into
bits and scatter it over the breadcrumbs. Pour a small teacupful of
water into the pie-dish, and bake about 2 hours. This is nice eaten
cold as well as hot.
SPANISH ONIONS AND WHITE SAUCE.
Choose as many onions of equal size as are required and boil them
whole in plenty of water until tender; the time necessary being about
2 to 2-1/2 hours. Then drain them, keeping the water they were boiled
in as stock for soup or stew. Make the sauce as follows: 1/2 pint of
milk, 1 oz. of butter, 1 heaped teaspoonful of cornflour, pepper and
salt to taste. Boil the milk with the butter and seasoning, and
thicken it with the cornflour. Boil the sauce up again and pour it
over the onions, which should be ready on a hot dish on slices of
toast.
SPANISH STEW.
2 lbs. of potatoes, 1 lb. of Spanish onions, 1 lb. of tomatoes, 2 oz.
of vermicelli, 1/2 pint of milk, 1 oz. of butter, pepper and salt. Cut
up into dice the potatoes and onions, and stew them with the butter
and very little water; when they are tender, add the tomatoes cut in
slices, and cook the vegetables 10 minutes longer. Add seasoning, the
milk and vermicelli, and a little more water if necessary; let the
whole simmer for another 10 minutes, and serve.
SPINACH DUMPLINGS.
2 lbs. of spinach, 3 eggs, 1 oz. of butter, 2 finely chopped onions,
juice of 1/2 a lemon, pepper and salt, and some Allinson fine
wheatmeal. Pick and wash the spinach, boil it with the onions without
water until quite tender; drain it dry, chop the spinach fine, and mix
it with the eggs well beaten, the lemon juice, butter, and seasoning.
Add as much of the meal as necessary to make the mixture into a soft
paste. Form into balls, flour them, drop them into boiling water, and
boil them 5 to 10 minutes; serve with potatoes and gravy.
STEWED MUSHROOMS.
1 lb. of mushrooms, 1 small English onion, 1 oz. of butter, 1
dessertspoonful of Allinson cornflour, 1/2 pint of milk, 1/2 pint of
water, pepper and salt to taste. Peel, wash, and dry the mushrooms--if
big, quarter them--chop fine the onion, and fry both in the butter for
10 minutes. Add the water, milk, and seasoning, and let it all simmer
for 20 minutes; thicken with the cornflour, boil up and serve with
curried or plain boiled rice.
STUFFED SPANISH ONIONS WITH BROWN SAUCE.
4 good-sized Spanish onions, 1 breakfastcupful of Allinson
breadcrumbs, an egg, 1 teaspoonful of powdered dry sage, or a
dessertspoonful of minced fresh sage, pepper and salt to taste, and 2
oz. of butter. Boil the onions for 20 minutes and drain them. Cut a
piece off the top of each onion and scoop out enough inside to leave
at least 1 inch thick of the outer part. Chop up finely the part
removed, mix it with the breadcrumbs, the sage, pepper, and salt. Beat
up the egg, melt 1 oz. of the butter, and mix with the breadcrumbs,
and stuff the onions with the mixture. Replace the slices cut off the
tops of the onions, and tie them on with white cotton. Place the
onions in a pie-dish or deep tin, put the rest of the butter on the
top of the onions, cover them up, and bake them until quite tender.
Have ready the brown sauce, remove the threads of cotton, and pour the
sauce over the cooked onions.
SWEET CORN FRITTERS.
1/2 tin of sweet corn, 2 eggs, 1/2 pint of milk, 1/2 oz. of Allinson
fine wheatmeal, pepper, and salt, 1/2 saltspoonful of nutmeg, and some
oil or butter. Make a batter of the meal, milk, and the eggs well
beaten, adding the seasoning and the sweet corn. Have some oil
(vege-butter) boiling in the frying-pan, drop spoonfuls of the batter
into the boiling fat, and fry the fritters a golden brown. Serve with
slices of lemon or tomato sauce.
TOMATO PIE.
1-1/2 lbs. of tomatoes, 1/2 lb. of onions, 1 oz. of butter, 2 oz. of
vermicelli, 2 hard-boiled eggs. For the crust, 8 oz. of Allinson fine
wheatmeal, 3 oz. of butter. Cut up the potatoes and onions into dice,
and parboil them in 1 pint of water, adding the butter and seasoning.
Turn them into a pie-dish, add the tomatoes and eggs cut in slices,
mix all the ingredients, and add the vermicelli broken up small. Make
a paste with the meal, butter, and a little cold water, cover the pie
with the crust, and bake for 1 hour.
TOMATO TORTILLA.
1 lb. of tomatoes, 1 oz. of butter, 4 eggs, pepper and salt to taste.
Scald, skin, and slice the tomatoes. Melt the butter in a frying-pan.
Add it to the tomatoes with seasoning, and stew in the butter until
quite tender and until a good deal of the liquid has steamed away.
Whip the eggs and stir them into the cooked tomatoes; keep stirring
until the mixture has thickened. Serve on hot buttered toast. This
mixture can also be used cold for sandwiches.
TOMATOES À LA PARMESAN.
4 large tomatoes, 1 oz. of butter, 3 oz. of Parmesan cheese, 3/4 pint
of milk, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt
to taste. Bake the tomatoes in a tin with the butter and a dredging of
pepper and salt. Make a sauce with the milk, meal, and cheese,
seasoning it with a little cayenne pepper if handy. When the tomatoes
are baked, place them on hot buttered toast, pour the sauce over, and
serve hot.
TOMATOES AND ONION PIE.
Cut tomatoes and Spanish onions in slices, put into a pie-dish in
alternate layers, add a little soaked tapioca, pepper and salt, and a
little butter to taste. Put in sufficient water to make gravy, cover
with wholemeal crust, bake 1-1/2 hours; eat with baked potatoes and
bread.
TOMATOES AU GRATIN.
8 medium-sized tomatoes, 1 breakfastcupful of breadcrumbs, 1
teaspoonful each of finely chopped parsley, mint, and eschalot, 1 egg,
pepper and salt, 1 oz. of butter. Make a stuffing of the breadcrumbs,
parsley, mint, and eschalots, adding the egg well beaten, and
seasoning. Make a small opening in the tomato and take out the seeds
with a teaspoon; fill the tomatoes with the stuffing, put them into a
tin, place a bit of butter on each, pour 1/2 a teacupful of water in
the tin, and bake the tomatoes 15 minutes.
VEGETABLE BALLS.
These are an excellent addition to stews. Boil till soft, and mash up
together equal quantities of potatoes, turnips, carrots, lentils,
vegetable marrow, and haricot beans, and season nicely with pepper,
salt, nutmeg, and mixed herbs. Bind with beaten eggs, dip in frying
batter, and fry the balls in vege-butter or oil till golden brown.
VEGETABLE MOULD.
2 breakfastcupfuls of mashed potatoes, 2 ditto of parboiled finely cut
turnips, carrots, celery, onion, and green peas all mixed, 2 eggs, 1
teaspoonful of mixed herbs, pepper and salt to taste. Beat the eggs up
and mix all the ingredients well together; butter a mould. Fill in the
mixture, cover with the lid or tie a cloth over it, and steam for 2
hours. Turn out, and serve with brown sauce.
VEGETABLE PIE (1).
1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful
of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of
butter, and pepper and salt to taste. Prepare the vegetables, scald
and skin the tomatoes, cut them in pieces not bigger than a walnut,
stew them in the butter and 1 pint of water until nearly tender, add
the pepper and salt and the mixed herbs. When cooked, pour the
vegetables into a pie-dish, sprinkle in the sago, add water to make
gravy if necessary. Cut the hard-boiled eggs in quarters and place
them on the top of the vegetables, cover with a crust, and bake until
it is brown.
VEGETABLE PIE (2).
1/2 lb. each of carrots, turnips, onions, potatoes, 1 small
cauliflower, 2 good sized tomatoes or a cupful of tinned ones, 2
hard-boiled eggs, 1 teaspoonful of mixed herbs, 1 oz. of butter, 1
dessertspoonful of sago, pepper and salt to taste. Wash and prepare
the vegetables, cut them into pieces the size of nuts; if fresh
tomatoes are used, scald and skin them. Let all the vegetables stew
gently with the butter and 1 pint of water until they are nearly
tender; add the herbs, and seasoning; pour the whole into a pie-dish,
sprinkling the sago between the vegetables; add water if more is
required for the pie to have sufficient gravy; cut up the eggs in
quarters, place the pieces on the top of the vegetables, and cover all
with a crust. These vegetable pies can be varied according to the
vegetables in season; cooked haricot or kidney beans, lentils, green
peas, French beans may be used, and vermicelli or tapioca substituted
for the sago.
VEGETABLE STEW.
Fry 2 Spanish onions in 2 oz. of butter, then add 3 turnips, 2
carrots, a little white celery, and 1 pint of water. Allow all to stew
for 2 hours, then mix a tablespoonful of Allinson fine wheatmeal with
1/2 pint of milk. Add to the stew, and serve.
YORKSHIRE PUDDING.
4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and
salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a
batter of them with the flour and milk, and season it. Well butter a
shallow tin, pour in the batter, and cut the rest of the butter in
bits. Scatter them over the batter, and bake it 3/4 hour. Serve with
vegetables, potatoes, and sauce. To use half each of Allinson
breakfast oats and wheatmeal will be found very tasty.
NUTROAST.
1 lb. breadcrumbs, 6 oz. ground cob nuts, 2 oz. butter (oiled), 4
eggs; 1 small onion chopped very fine, 1 good pinch of mixed herbs,
pepper and salt to taste, and enough milk just to smoothly moisten the
mixture. Mix all the ingredients thoroughly, turn into a buttered
bread tin and steam 2-1/2-3 hours; turn out and serve with brown
sauce.
MACARONI