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“ Crust so Crisp, and Crumb so White ; Loaves so Dainty, Sweet and Light.”

These are just the kind of loaves you make a t home with

‘(Trade Mark)

the súre raising powde,r.

Fresh from the oven they are most delicious to eat and the “ Paisley Flour” makes them very digestible.

So easy too! You can make them in 15 minutes.

See recipe for “little dinner loaves ” in 7d. and 3*d. packets.

Try a delitzious ceustard puddårsg made with

This is a simple, but delightful hot baked pudding, equally good served alone, or with stewed fruit-. f I t& quickly made, costs little and is enjoyed by young and old alike.

The recipe (with many others) is in every packet :of Brown & Polson’s (‘ Patent Corn Fbur.”

PRINTERS, ~ U B L I S H E ~ S ~ -k

88

VEGETARIAN OARD DING HOUSES & JIESTAU

b b TARDEO,” AVENUE ROAD

TORQUAY. Mw. DALLIMORE.

4-

Opposite Devon Rosery. A few minutes’ walk from Sea and Station. Bright, sunny Aspect. Pleasaht Apartments.

I_

Good Vegetarian Cookery.

NOTE THE ADDRESSES OF

1S, St. BRIDE STREET, Ludgate Gireus,

Pdze Winners at the Universal Food ?i Cookery Exhibition,

Send for Sample Box of $?uts and Fruit, by Parcels Post, l(-

TORQUAY.

COMFORTABLE Apart- ments pleasantly situated

on Warren Hill ; healthy and

central. Excellent Vegeta- rian Cooking. Highly recommended by Visitors. For terms and references apply to MRS. SMITH, Cantyre, Matlock ~ Terrace, Torquay, S. Devon.

TQRQUAY, 4, H~IGHER TBR- RACE. Private Apartments. Good Cooking. Terms moderate. Good situation. Sea View. LtliRs. WONNOR.

MRS. ERNEST SARGENT, “ASH VILLA,’’ FORE STREET BUDLEJGH SALTERTON,

S , DEVON.

FURNÏSHED APA~RTMENTS. Vegetarian Cookery.

DARTMOOR HOUSE, BELSTONE, N. DEVON.

Situated on Dartmoor. Board Residence or Furnished Apart- ments. Terms moderate.

Address, MRS. MORTIMORE, Proprietress.

MRS. DAWE, SALCOMBE I~OUSE, 9, Adelphi Road, Paignton, S. Devrm. Vegetarians catered f or.

6 . Q S

ALL ARTICLES AT LOWEST STORE PRICES.

Special vallue in TEA, the Ideal Blend, I lS.

Branch Stores: 8, Walnut Road, (COGKINGTON.

For all seaasosas can be easily made, in great variety with our

(Debt. C.B.) 465, Battersea Papk Road, LONDON, S.W.

d The Oldest a United K

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No Vegetarían Home is complete without our co’lBse3Prau.t. B;ant.ll=eHo zat 9 d . œ pe3P l-.

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1

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ior to Meat and Fish

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than dairy Butter.

Why HesitateP Plry Them Ta=Daym WALNUT CREAM BUTTER for the Table. l/- per lb. TABLE NUTTER. lod. per lb. NUTTER for all; Cooking Purpoqes, 14-lbs. 11- &lbs. 1/11. NUTTER SUET in place of Anlmal Suet, Sd. per lb.

A PURE VEGETABLE IEXTRACT,

AWARDED THREE GOLD MEDALS. Universal Food & Cookery Exhibition, 1907, Royal Horticultural Haff.

HORS GOMGOURS.

,Marmite '' Savoy Brand " MARMITE FOR THE TABLE. (Seasoned or Unseasoned)

IN GLASS BOTTLES ONLY. FOR THE KITCHEN. l- 02. bottles ...... 5d. 1 OL. pote ......... 4%d. B *I I, ......... ed. 2 ** *, .......... 7w. 4 S I ,* . . . . . . . . . l14 4 .I I S . . . . . . I.. ll1% 8 ,, ,, ......... 214 8 9, . ..... 21-

~

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'"The Lancet says :-" This entire1yVegetable Extract possesses the same nrttrient~alue

ObtakabEe at AEE Grocers a d HeaZfk Rood Stoves, cw airect f+'o% : asia well prepared Meat Extract."

Tbe mamitu Food Extract Cornpang, Efmfted, 59, Eastcbeap, E.G*

A MANUAL of VEGETARIAN COOKERY.

\

~~

~~

BRITIS i

FOUNDRESS: FRANCES POWER CBBBE.

T H I S Society was founded in l898 by the Pioneer of the Anti-Vivisection Movement, when the newly-christened National Anti-Vivisectien

Soaiety, under new leadership, adopted the policy of restriction. The British Union works for the total prohibition of Vivisection :-

(l) ,Because it îs an abuse of man’s p o ~ e r over the lower creatures, (2) Because history has proved that it cannot be effectually cotrtrolled. (3) Because it is opposed, not only ta morality, but to the principles of

true Science. Hon. Sec.: DR. WALTER R. HADWEN. Tveasurer : THE HON. E. POMEROY.

An Annual Subscription of 101- constitutes an Annual Member. Am Annual Payment of 216 constitutes an Associate of the Union. A Donation of %5 and upwards constitutes a Life Member. Smaller Donations grate- fully accepted.

Secretmy: M I S S B. E. KIDD’. Ofices : 32, CHARING CROSS, LONDON, §.Wg

ntontbig OrQaw : Tbe Abolitlonìst.” 216 per annum post free. 4

Y

B Y

GEORGE BLACK, M. Fezl. Roy. Imst. Pub. Health, &te Mea. OlYicer Health, Keswick,

Arathor of First Aid in Accident and §udden:Illness”: ‘‘ Sick Nursing”; Counsels to B Young Wife”; Some Physical Aspects of the Temperance Question”; ‘‘ Torquay as a Health Resort”; “Value of a Bloodless Diet in Health and Disease.” Editor of “ Long Life Series,” “ Household Rledicine,”r&c., &c.

Ie IN CAWCER Y OTHER DIS

--Distilled \yater 58 a great adjunet In the procrees of recovery. Your Still1 Is sf the greatest possible ser- vìce.**4BO. BLACK. N.B., E&* &ttvgh.

Germ of Typhoid, Cholera, &c., Mineral Impurities that aggravate Rheumatism and Gout, impair the digestion, cause Constipation, Stone and Grrtvel, stiffen the joints, a d impede the circulation, are all removed from mater by

The: Gem Pure4Vater Still When yon are “not quite well,” &quire into the mater supply.

Approved by The Lancet, and medical men 0% erywhere,

PCbTtkUkWS f?“.

Tbe 64tn Supplies Co,, Etde

22, peartree Street, fondon, E.C* (Dept. V.V.)

That is what i s provided by tfie ‘@GIM 9 9 STEAM COOKER. It conoemms the valuable proiaerties of vegetabla and other foods. I f effects enormous saving, and keeps the house cool and free from odours. It cooks an entive meal for a family on any flame cap- able of boiling a kettie.

[ENTERED AT STATIONERS WALL]

P R I C E O N E S H I L L I N G N E T . Stiff*Covevs, quarter-bound in ctoth, l IS. Bourtd in Cloth, 216.

LONDON :

1908.

Recommended by Doctors; W s . W%l@w9 Editress of the Herald of Health ; Dr. w& and leading Food Reformers.

COOKER BOOXL4E“ FREE.

The Gem Suflpliayompany, Limiteti

22, Peanres Street, London, ElGe (Dept. V.V.)

I

I m R

"f, TOF Hill Roa UAY (0QPI)SITE FREE LIBRARY).

PRICE LISTS FREE FREE SERVANTS' ON APPLICATION. REGISTRY LIST. .

Used and prescribed.by the entire a N ECeSSlTY FOR * Medlcal faculty tn U.S.A.

Supplied to over 1,000 Hospitals, THE POQD REIFORMER* and purchased extensively by the Govern-

TH E SICK .. ROOM, ment during the late war. Highest Awards, Paris and Buffalo, 1901.

INVALUABLE FOP

PREFACE. OR several years I had avegetarian Home at Belstone, OB

Dartmoor, and during the greater part of the time I had the services, as Manageress, of one who displayed an unusuai aptitude for cooking. To her I am indebted for most of what appears in this book,

but the arrangement of it and the mode of presentation are my own.

Those who visited Dartmoor House "-the name by which my Horne was cal led-whik Miss Isabel Densham was there,, bore frequent and unsolicited testimony, both by word of mouth and in writing, to the excellence of her cooking, and many, accustomed to the ordinary methods of living, and ignorant of the possibilities of Vegetarianism, expressed sur-- prise at the number and variety of the dishes set before them.

During their sojourn they availed themselves of such' opportunities as were afforded them of going into the kitchevlli and seeing what was done.

Much information of a useful and gractical kind was thus imparted, and the recipes of many of the more favourite dishes were copied out-and given to be used elsewhere.

Of course this could only be done in a fragmentary rhanner, SO I thought if I could bring these recipes together, and present. them in a convenient and more permanent form, it might Supply a want, as I know it fulfils the expressed desire of many.

While acting in the capacity referr5;d to Miss Densham carried out with perfect loyalty my instructions and intentions, in the matter of diet, and, as everything that is here presente& fias been tested over and over again, and been approved of by all sorts and conditions of people, 1 have no hesitancy in+ recommending these menus to those who wish for ample, sus-. taining and varied vegetarian meals.

PINT BOTTLES, 416, each representing the juice from upwards of 5 Ibs. of grapes, guaranteed t o be Pree from alcohol, acid, sugar, water, colour. or flavouring matter; it is thus not only a Wholesome, Luscious Beverage, but I dmat tonias-Nature's Medicineinvaluable for invalids. or where nutriment is required ; a blood builder, thirst quencher, and appetiser.

WELCH'S Non-Alcoholic INVALID PORT, being simply the pure iuiw of the grape, is a valuable Restorative that can be given t o invalids with perfect safety, A Sample Pint Bottle, with full particulars, sent post free on receipt of 2i6.

In putting into shape the material with which she provided me I sought to present things in such a way tha t those ignorant of cooking, by following the instructions given, would have a satisfactory dinner to place upon the table as the result s f their labours.

I hope that in this I have succeeded. Having had ample experience of Vegetarian Cookery at hotels, restaurants and boarding-houses in our own country and an the continent as .

well as in the houses of the wealthy, and those in less affluent circHmstances, I can without fear of contradiction say that the dishes here presented will compare favourably with any that I have seen or tasted, and the bills of fare may be regarde

l

I as samples of a good all-round Vegetarian diet. In this I do not speak of what is sometimes, but erroneously

called “ High-class ” Vegetarian Cookery, the outcome of which is the hot, condimented and curried preparations that those who value their health will scrupulously avoid, but which are often served up as examples of the IC Art ” in its highest perfection.

If this be so I for one will never aspire to it. Such cookery, in my opinion, is one of the curses of humanity, being provoca- tive of thirst, and acting as a powerful irritant upon the delicate mucous membrane of the stomach. I am rather thinking and writing of something different from this-something that is at once appetising, invigorating and healthful-that may serve as an example of what Vegetarianism is when its menus, are judiciously arranged, and the articles appear in a dainty, palatable form on the table.

That these recipes as they stand do q& correspond with the most advanced form of Vegetarian living I am perfectly aware. My object in the present instance was not the presentation of an ideal, to those already -convinced, but rather that which would appeal to my brothers and sisters who still regard flesh meat in some form or other as a necessity d life.

To them I say, “ Try what is here presented: the food is wholesome, it is amply nratritious : it has been partaken and approved of by many like yourselves who had no previous experience of Vegetarian living : it will maintain you in health:

i t will be sufficient for you whatever your station or occupation in life may be, and from the hygienic point of view it may be regarded as greatly superior to that which is usually spoken of as an ordinary mixed diet.”

Recognising the partial character of this treatise as a repre- sentation of Vegetarlanism I planned, and have to a large extent executed, a work dealing with the subject in its various aspects as it affects the different periods of Bife, as it aEects growth and development, as it affects us in health and disease with dietaries suited to these different circumstances and conditions.

This I hope shortly to publish, but in the meantime I send the present book forth as it is. I can promise to those who purchase it that they will find it practlcal: it is true to itself, and if it be not the whole truth about Vegetarianism it is at any rate the truth.

I have now but to say in conclusion to all who value the: precious gifts of life and health, ‘‘ Give up eating those things that are in so many instances productive of disease. Avail yourselves of the abundant store that is ever to be found in the Vegetable Kingdom, whose products, full of life-giving energy and power, are at all times the main sustenance of the greater portion of the inhabitants of the globe.”

GEORGE BLACK. GRETA BANK,

CHELSTON, TORQUAY. Se$fembsr, 1907.

II

Menu.--No. 1

ARTICHOKE SOUP.

Qranose Flakes crisped in the oven. Dice of White or Brown Bread fried in Nuttere

Wholemeal Bread or Toast with Buttep.

MEATOSE PIE.

Roast Potatoes. Brussels Sprouts.

ALMOND PUDDING.

ARTICHOKE SOUP,

4 oz. of Butter or Cream

Pepper and Salt to taste Mefhod.--Wash t& Vegetables thoroughly in Cold Waker,

using two waters ; peel and put into Boiling Water, Boil hours. Strain and rub through a meve, add the Milk and Seasoning and serve.

l 2 quarts of BoIting Water

MEATOSE PIEp Pngredient.s.--I. lb. tin of Meatose

1 lb. of Tomatoes 2 Onions 6 Potatoes PeppevP and Salt to taste

&fet?zod,-Cut the Meatose into pieces in. thick. P u t t he Tomatoes into Boiling Water to loosen the skin, peel and slice them. Wash, peel and slice the Potatoes

a little Water for 2 hours, put into a pie dish, seasonp l and Onions. Stew all together in a saucepan with

- , CQWX with Paste and bake. ,

Method.-Rub the Nutter or Alberne thoroughly into the Flour, d the Powder, Salt, and just suBcient ater to the paste to be rolled out.

ROAST POTATOES. BRUSSELS SPROUTS.

Take 3+ lbs. of Potatoes, wash, peel and put into a shallow dish with 1 oz. of Nutter or Butter, Pepper and Salt to taste, fill with Cold Water and co& slowly. Time requirred 1 how. An Onion sliced and strewn oveq the Potatoes improves the taste.

ALMOND

Wash 2 Ibs. of Brussels Sprouts in Cold Water and when thoroughly clean put into a pan of Boiling Water to which a little Salt has been added. @O& till tender. Time 14) to 15 minutes.

PUDDING. Ingredientss.--4 QZS, of grated Almonds

6 ozs. of Bread Crumbs 4 om. of Sugar The grated rind of one Lemon 2 ozs. of Melted Butter 3 beaten-up Eggs A little Milk

íVethod,-Mix all together, put into a pudding dish and steam 2 hours.

8-

GERMAN LENTIL SOUP,

Granose Flakes crisped in the oven. Sippets of White Bread fried in Nutter.

GERMAN LENTIL SOUP, hgredientse-1 lb. of German Lentils

8 Onions 1 Turnip 1 karpot

teep the Lentils overnight, put into the Water along with t h e other ingredients, boil I* hours. Strain through a wire sieve and add the Browning, Mush- r o ~ m Ketchup, Pepper and Salk.

SPANISH CHEESE DISH. Ingredients.-Z lbs. of Potatoes

2 grated Onions 2 Eggs

epper and Salt to taste rated Cheese

Method.-Wash, peel and steam the Potatoes till thoroughly cooked, then put into a basin, mash with a fork, mix with the grated Onions, add the Eggs, and form into balls. Season with per and Salt, sprinkle with grated in well greased patty pans for half

FRIED POTATO CHIPS, CAULIFLOWER WITH MELTED Thoroughly wash 1 lb. of BUTTER SAUCE.

sound Potatoes, cut them into Take 1 good sized OF 2 thin slices, and drop into very small Caulifiowers, remove hot Nutter or Albene. the outer leaves, put into a

pan of Salt and Water to cleanse, rinse with dean Cold Water, put into a saucepan with a gallon sf Boiling Water, a tablespoonful of Salt and a pinch of Soda. Boil from 15 to 20 minutes.

BUTTER SAUCE% lizgredients.-I oz. of Butter

1 oz. of Flour A pinch of Salt A little Pepper h pint of Milk

Metttod.-Put the Milk on to boil and while this is being done mix the Flour with a little Cold Water or Cold Milk, stir into the Hot Milk, add the Butter and Seasoning, bring to the boil stirring all the time.

MARMALADE PUDDING.

e dngmdients,---4 ozs, of Marmalade 2 breakfast-cupfuls of Breadcrumbs 1 oz. of Sugar 2 Eggs 1 breakfast-cup of Milk

-

Metkod.-Put the Marmalade into a small pie dish, fill up with the Breadcrurnbs, to which the Sugar has been added, beat up the Eggs, add to the Milk, mix, pour into the pie dish. Bake l+ hours.

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BLOOMFIELD SOUP.

Toasted Granose Flakes. Wholemeal Toast.

SAVOURY SAUSAGES WITH BROWN GRAVY.

Potatoes baked in their skins. Boiled Curly Greens.

WHEATMEAL PUDDING.

essert.

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Ingredients (Arranged for six fiersons).

BLOOMFIELD SOUP,

l quart of Boiling Water 3 pints of Milk A pinch of, Salt 1 tablespoonful of Cream 2 teaspoonfuls of Corn Flour

Ingredients.-4 young Cabbages

Method.--Boil the Cabbages in th'e Water 'till quite tender, strain and pass through a sieve, add the Milk, Salt, and the Corn Flour to thicken.

SAVOURY SAUSAGES. Ingredients.-l pint of Breadcrumbs

B pint of Mashed Potatoes 2 hard-boiled Eggs l Onion I teaspoogifful of Parsley Q teaspoonful of Thyme Pepper and Salt to taste 1 oz. of Melted Butter I

1 beaten-up Egg Method.-Mix the Breadcrumbs and Mashed Potatoes together,

add the hard-boiled Eggs cut up finely, and the Onion well-chopped along with the Parsley, Thyme, Pepper and Salt, and the Melted Bu,tter, bind with the beaten-up Egg, form into shape, dip into Milk, roll i n Flour and fry in Nutter or Albene.

BROWN GRAVY.

Ingredients.4 oz, of Butter 1 good-sized Onion 1 pint of Haricot Stock Salt Browning (if Crosse and Blackwell's, 2 or 3

1 tablespoonful of Flour drops)

Method.-Melt the Butter in a saucepan, slice the Onion and put into the Butter, add the Haricot Stock, Salt, and Browning; strain, stir in a tablespoonful of Flour to thicken, and serve hot.

HARICOT STOCK.

fngredicmk-2 Ib. Brown Haricot Beans 1 quart of Boiling Water

Method.-Boil for 2 hours, strain and rub through a sieve, add more water if required to make one pint of stock.

Water, put the Greens into this along with a tablespoonful of Salt and a pinch of Soda ; cook for half-an-hour.

WHEATMEAL PUDDING.

Iutgredients.-6 ozs. of Wheatmeal 2 lb. of Dates 2 ozs. of Pine Kernels 2 ozs. of Nutter or Albene 3 ozs. of Sugar 1 teaspoonful of Baking Powder Cold Milk

Method.-Stone and clmp the Dates, put the Pine Kernels through an Ida u r other Nu t Mill, mix these with the Flour, Baking Powder, Nutter or Albene, Sugar, and as much Milk as i s necessary to make into a pudding;

steam 2 hours.

- *

TOMATO AND BARLEY SOUP.

Toasted Granose Flakes. Fried dice of Bread.

MACARONI A LA TURQUE %WTH TOMATO SAUCE

Potato Balls. Boiled Broccoli.

FRENCH PANCAKES WITH SLICED LEMON AND SUGAR.

-----+?--

et

(Arranged fo r six persons).

TOMATO AND BARLEY SOUP. Hngredients.--8 lbs. of Tomatoes

3 Onions

1 pint of Milk 2 quarts of Hot Water

Method.-Boil the Tomatoes, Onions, and Barley in the Water for 2 hours, strain and add the Milk, Season to taste.

MACARONI A LA TURQUE.

Ingrediefzts.-& lb. of Macaroni 1 grated Onion B tablespoonful of Chopped Parsley 2 hard-boiled Eggs 4 ozs. of Breadcrumbs 2 beaten-up Eggs Pepper and Salt to taste

Method.-Fut the acaroni into Boiling Water and boil 1 hour, strain, add the Onion, Parsley, and hard-boiled Eggs, chopped finely, then the Breadcrumbs; seaso& and mix with the beaten-up Eggs, put the ingpedients into a well-buttered basin, and steam 2% hours. Serve with Tomato Sauce.

TOMATO SAUCE.

lfzgvedients.-G medium-sized Tomatoes + pint of Cold Wate;? 4 pint of Milk 1 oz. of Butter II teaspoonful of Flour

Method.-Dip the Tomatoes into Hot Water ta loosen the skins. then geel, cut into slices, and put into a pan with the Cold Water, boil ten minutes, rub through a wire sieve, put back into the saucepan with the Milk, Butter, and Seasoning, thicken with the Flour previously mixed with a little Cold Water and serve in a hot tureen.

POTATO BALLS. BOILED BROCCOLI. Take 1 lb. of Potatoes,

steam 4 hour, well mash with a fork, bind with the yolk of 1 Egg, add a little Pepper and Salt; take 1 tablespoonful, shape like an Egg, roll in Flour, fry in very hot Nutter or Albene ; time 5 to 10 minutes.

Take 1 good-sized or 2 small Broccoli, remove the outer leaves, put into a basin of Salt and Water to cleanse, then into a saucepan with 1 gallon of Boiling Water, a tablespoonful sf Salt and a pinch of Soda ; boil 15 to 20 minutes.

FRENCH PANCAKES.

Ingredients.--8 ozs. of Butter 2 Eggs 2 ozs. of Fine Flour 2 ozs. of Powdered Sugar 4 pint of New Milk

Method.-@eat the Butter to a creams and the Eggs till they are light, blend these with the Flour and Sugar, and thin the mixture by gradually adding the Milk ; beat up to the moment of pouring on to buttered tin plates; bake 20 minutes, and serve piled high on a dish with Cut Lemon and Sugar, or with layers of Preserve between.

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RICE SOUP.

. Toasted Granose Flakes. Wholemeal Bread. POTATO RICE. BOILED ARI'ICHOKES.

LENTIL FRITTERS. Take 12 Potatoes, steam Put 2 lbs. of Aptichokes

Potato Rice. Boiled Artichokes, f serve in a hot dish. add 1 pint of Milk, Season to L 4 hour, put through a masher, into a pint of Boiling water ,

-I- +- ethod of Preparation,

(Armnged for six f iersom).

RICE SOUP* Ingredients,--6 ozs. of Rice

1 quart of Milk 2 ozs. of Butter Pepper and Salt to taste 1 quart of Boiling Water

Method,-After carefully washing and picking the Rice, put it into an earthenware vessel with the Water; stand this in the oven and allow it to remain till the Water is absorbed, then put it into a %aucepan with the Milk, Butter, Pepper and Salt; boil a few minutes and serve very hot. Four tablespoonfuls of Cream may be substituted €or the Butter.

LENTIL FRITTERS. Itzgvedientss.--l Ib. of Egyptian Lentils

1 Onion 1 tablespoonful of Parsley 2 ozs. of Breadcrumbs 3 Eggs Pepper and Salt to taste

Metktod.--Boil the Lentils for 9 of an hour, putting them into a cloth, o r using 1 quart of Boiling Water for the purpose ; chop the Onion and Parsley very finely and add to the Lentils along with the Brendcrumbs, Eggs, and Seasoning; drup 11 tablespoonful into very hot Nutter or Albene and fry.

taste, and when cooked add a little Butter. A tablespoon, fu1 of Flour mixed with a little Milk should then be poured in, stirring all the time, in order to thicken the

auce.

PRESERVED FRUIT PUDDING. Ingredients.-l lb. of Flour

6 ozs. of Nutter or Alberte B teaspoonful of Baking Powder A pinch of Sal4 Q pint of Cold Water

Method.-Rub the Nutter or Albene thoroughly into the Flour add the Baking Powder and Salt, with jus t as mucl?- Water as is necessary to enable the paste to be rolled out. Roll out thinly to the length required, spread with Raspberry Jam, roll up, put into a cloth, tie tightly at each end, and boil 2 hourws; cut into thick slices, lay on a dish and serve with Butter Sauce.

' BUTTER SAUCE. Ingredients.-l oz. of Butter

1 oz. of Flour 1 oz. of Sugar 9 pint of Milk

Met?zod.-Put the Milk on to boil, and while this is being done mix the Flour with a little Cold Water or Cold LYTilk, stir into the Hot ilk, add the Butter and Sugar, bring to the boil stirring all the time.

ONION SOUP. Toasted Granose Flakes. Brown Toast.

LENTIL SAUSAGES WITH BROWN GRAVY,

(Arrmged $or six pergons), ONION SOUP,

hg~edients , - - -I~~ large Onions i! lb. of Bread 1 head of Celery 1 oz. of Butter 1 pint of New Milk 2 teaspoonfuls of Corn Flour Pepper and Salt to taste 3 quarts of Boiling Water

Method.-Cleanse the Celery thoroughly and put it along with the Onions and Bread into the Water; boil, strain through a sieve, add the Butter, Seasoning, and Milk along with 2 teaspoonfuls of Corn Flour mixed to a thick consistency with a little Cold Milk. The yolks of 2 Eggs may be added to this Soup to further enrich it. They should be added when nearly ready, and the Soup must not be allowed to boil after this addition has been made,

LENTIL SAUSAGES. kngredients.--& lb. of Cooked Egyptian Lentils

3 ozs. of Mashed Potatoes 2 QZS. of Breadcrumbs I oz. of Butter A little Chopped Parsley A little Onion Juice Pepper and Salt to taste 1 beaten-up Egg

Method,-Mix the Lentils, Mashed Po,tatoes, Breadcrumbs, Parsley, and Onion Juice together, add the Pepper, Salt, and Butter, then stir in the Egg and beat all together ; put a tablespoonful into a little Pastry, roll into shape, bake Q hour and serve with Brown Gravy.

PASTRY, Zngredients,--l lb. of Flour

6 ozs. of Nutter OF Albene 1 teaspoonful of Baking Powder Pinch of Salt 4 pint of Cold Water

~~~~~~~-~~~ the Nutter or Albene &oroughly into the Flour, add the Baking Powder and Salt with just sufficient Water ts enable the paste to be rallied out,

BROWN GRAVY, , l~g~ed iea t s9 - l oz. of Butter

1 good-sized O n i ~ n

Method.-Meft the lice the Onion, add little Salt, a little

Browning, aad strain ; then stir in the Flour, previously mixed with a little Cold Water, and serve,hot,

HARICOT STOCK. r Iagredknts.-% lb. Brown Haricot Beans

Nethsd,--B6il for 2 hours, strain and rub through a sieve, add II quart of Boiling Water

more Water if required to make oae pint of Stock, MASHED POTATOES, BRUSSELS SPROUTS.

Take I2 Potatoes, steam Wash the Sprouts in Cold hour, put into a basin, mash Water, and when thoroughly

with a fork adding 1 oz. of cleansed put into a pan of Butter, a little Pepper ancl Boiling Water, to which a Salt, put into a hot dish and little Salt has been added; keep in the oven till ready to cook from 10 to I5 minutes be served, or till tender.

PARADISE PUDDING. Hngredimts.-4 lb. of grated Apples

lb. of Breadcrumbs 3 om. of Sugar 3 Eggs, well beaten The Juice of! 1 Orange A little Lemon Rind Salt and Nutmeg to season Cold Water

Method.-Mix the grated Apple, Breadcrumbs, and Sugar together, then add the Lemon Rind, Salt and Nutmeg; put as much Water to the juice of the Orange as will half fill a teacup, add this and the Eggs ; mix all together, beat well, and steam in a buttered mould for 2 hsum ; turn out and serve with Sweet Sauce,

SWEET SAUCE. Ing'redients.--l pint of Milk

5 lumps of Sugar The grated rind of 1 Lemon 1 tablespoonful of Corn Flour

Method-Put the Milk into a saucepan with the Sugar and the ind; bring to the boil, then take 1 table-

spo~~afu l of Corn Flour, mix with a little Cold Milk

till thick ; serve in a tureen or pour over the pudding. 1 or Water, put into the saucepan and stir constantly t

VEGETABLE SOUP, Toasted Granose Flakes White or Brown Toast,

Wholemead Bread.

CHEESE PUDDING.

Potato Rice. Boiled Cauliflower.

GOLDEN PUDDING.

essest, -qe--

Ingredients ethod of Preparation. (ArraPzged for six persons)

VEGETABLE SOUP, Pngred'ients,-4 Carrots

4 Turnips 2 Onions 2 heads of Celery 2 Parsnips l oz. of Butter Pepper and Salt to taste 3 quarts of Boiling Water

Method.-Wash all the Vegetables thoroughly, then put into the saucepan with the Water, and boil from 2 to 3 hours. Strain and rub through a sieve, add the Pepper, Salt and Butter. If thought desirable to make the Soup darker in colour, a little Browning may be added. If Garden Peas are in season, shell what will fill a teacup, and add to the Soup : they will increase its nutritive value; or an equal quantit) of Dried Peas may be added, but neither of these is essential to the making of a good wholesome Soup.

CHEESE PUDDING. Itzg?edie~zts,-6 ozs. of grated Cheese

2 finely chopped Onions ]Pepper and Salt to taste A little Celery Salt

Method.--Mix the Cheese, Onions and Seasoning together, line a basin with Pastry, cover with the same and steam 2 hours.

PASTRY, I%gmi%ertts,--l lb. sf Flour

6 ozs. of Nutter or Albene 1 teaspoonful of Baking Powder A pinch of Salt

pint of Cold Water

Meth.~d.-R~b the Nutter or Albene thoroughly into the FIouyl, add the Baking Powder and Salt with just sufficient Water to enable the paste to be rolled out.

I POTATO RICE. BOILED CAULIFLOWER,

l Take 12 Potatoes, steam Q Take 1 good-sized or 2

hour, put through a mash&, small Cauliflowers, remove serve m a hot dish. the outer leaves, cleanse

thoroughly in Salt andwater, rinse in Cold Water, put into a saucepan with a gallon of Boiling Water, a tablespoonful of Salt, and a pinch of Soda. Boil from 15 to 20 minutes.

l

GOLDEN PUDDING. Itzg~edietzts.--2 ozs. of Butter

\ 9 lb. of Breadcrumbs 4 ozs. of Marmalade 3 Q Z S . of Sugar 2 beaten-up Eggs

dkthod.-Rub the Butter well into the Breadcrumbs, then mix the Marmalade and the Sugar thoroughly with this, add the E-ggs and, if necessary, a little Milk, put into a well-buttered mould or basin, cover with greased paper, steam 1% hours ; serve with Sifted Sugar sprinkled over the top.

POTATO SOUP Taasted Granose Flakes. Wholemeal Bread or Toast.

SAVOURY EGGS. Mashed Potatoes. Boiled Spinach,

SULTANA PUDDING. Dessert,

POTATO SOUP, Ingredimtsq-3 lbs. of Potatoes

4 Onions f Tdrnip

2 quarts of Boiling Water X pint of New Milk The Yolk of 1 Egg, well beaten.

Method,-Wash the Vegetables thoroughly, peel and boil for l hour, strain and rub through a sieve, put back into the saucepan, add the Milk and, just before serving, the Egg.

SAVOURY EGGS. Zngre&ients.--fi Eggs

1 tablespoonful of Protose 1 tablespoonful of White Haricots, boiled 1 dessertspoonful of Onion Juice Pepper and Salt to taste

Method.-Take the Eggs and boil 10 minutes, cut off the ends, halve them, remove the Yolks and mince finely with the Protose and boiled White Haricots, rub through a sieve, add the onion Juice and pepper and Salt tQ taste. Fill the h ~ l l o ~ s of the Eggs with this mixture and put into a ish with a liitle Batter Sauce and serve or bake a light brown.

BQILED W H I T E HARICOTS, Take 1 teacupful of White Haricots, steep over night, pour

off the Water and put into pints of Boiling Water, 2 hours, then put through the nut mi&

I BUTTER SAUCE. Hagredients.-l oz. of Butter

1 dessertspoonful of Flour 1 teacupful of Milk A pinch of Salt

Method.---Melt the Butter, stir in the J?lour, add the Milk, Season and stir till it boil.

l

I ' MASHED POTATOES. BOILED SPINACH.

Take 12 Potatoes, steam 4 Take 3 lbs. of Spinach, hour; put into a basin, mash clean thoroughly, removing with a fork, adding 1 oz. of any portions that are bad, 'Butter and a little Pepper put into a saucepan without and Salt. P u t into a hot any Water, keep the lid on dish and keep in the oven till exceptwhen occasionallystir- wanted. ring to prevGnt burning; cook

through a%vipe sieve, add ,;L.

oz. of Butter and a lit& Pepper and Salt. Serve on Buttergd Toast in a hot dish.'

l hour, @g: ,up and rub

SULTANA PUDDING. l~~gredieats.-6 ozs. of Sultanas

2 lb, of Nutter or Albene Q lb. of Sugar 2 lb. of Flour 1 teaspoonful of Baking Powder

pint of Milk

Method.--Put the Flour into a basin, rub the Nutter or Albene ultanas-pceviously washing them er and drying on a clean towel- g Powder and Milk, mixing all

thoroughly together. P u t into a buttered basin and steam 3 hours. i

1 1

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1

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BUTTER BEAN SOUP. Toasted Granose Flakes. Fried Dice of Bread.

IRISH STEW. Boiled Curly Greens. Stewed Artichokes.

FIG PUDDING WITH LEMON SAUCE.

Dessert.

Ingredients d3 ethsd of Preparation. (Arranged for s i x persons).

BUTTER BEAN SOUP. Ingredients.-l% lbs. of Butter Beans

3 Onions 2 quarts of Boiling Water 1 pint of New Milk Pepper and Salt to taste b

Method.. -'rake the Butter Beans that have oeen stee,ped overnight in Cold Water and the Onions, put into the Boiling Water, cook till tender, rub through a sieve, put back into the pot with the Milk, season and serve vePy hot.

IRISH STEW. Iwredients.-l lb, of Marrowfat Peas

3 small Carrots 1 Parsnip l Turnip l lb. of Potatoes 3 good-sized Onions 2 quarts of Boiling Water 1% ozs. of Butter I saltspoonful of Celery Salt Pepper and Salt to taste

Method-Take the Peas that have been steeped overnight in Hot or Cold Water and the other Vegetables, gut into the pan of Boiling Water, cook 2 hours, addifi when nearly ready, the Celery Salt, Seasoning a& Butter. A few drops of Browning may alsQ be added if desired.

BOïLED CURLY GREENS. BOILED ARTICHOKES. Take 4 medium-sized Curly

Greens, remove the stalks, put into a pan of Salt and Water to cle.anse. Have a pan of Boiling Water ready, into which put 1 tablespoon- fù1 of Salt, a pinch of Soda, and theareens. Cook 8 hour.

Put 2 lbs. of Artichokes into a pint of Boiling Water, add l pint of Milk, season to taste, and, when cooked, add a little Butter and l table? spoonful of Flour mixed with a little Milk, stirring all the time, in order to thicken the Sauce.

FIG PUDDING. In&redients.---6 ozs. of Wheatmeal

9 lb. of Broad Figs \ l teaspoonful of Baking Powder

A little Sugar 3 ozs. of Natter or Albene 4 pint of Milk or Water 2 Eggs

Method-Cut or chop the Figs into pieces, mix with the Wheat- meal, Sugar and Baking Powder, add the Nutter, or, if Albene be used, make it hot. Stir well and quickly

' into the mixture, add the Milk or Water and, if it t be desired to make the pudding richer, 2 Eggs.

. .

Serve with Lemon Sauce. s

LEMON SAUCE.

Take 8 pint of Cold Water, a little Lemon Rind and Sugar, thiekeqwith a little Corn Flour, and boil 10 minutes.

ALMOND SOUP. Toasted Granose Flakes.

MOCK STUFFED GOOSE AND BROWN GRAVY. LENTIL TOAST.

Mashed Potatoes. Boiled Cauliff ower. MALVERN PUDDING WITH WHIPPED CREAM.

Debsert.

Ingredients d of Pseparatian. (Awanged f o p six fie~sons).

ALMOND SOUP.

2 pints of New Milk 1 pint of Hot Water The white part of a head of Celery 2 Spanish Onions 2 02s. of Butter 2 tablespoonfuls of Flour Pepper, Salt and Mace to season

Method-Take the Almonds, blanch and pût them through the nut mill, then into a pot with 1% pints of Milk, the Hot Water, Celery and Oqions: boil 1 hour, then take out the Onions and Celery and add the Butter. Mix the Flour with the remainder of the Milk, season to taste : boil for a few minutes, stirring all the time. Serve very hot. This,is a rich and highly nutritious Soup, which, however, may have its nutritive qualities still further increased by the addition of a little cream.

Ingredients.-& lb. of Almonds

MOCK STUFFED GOOSE, 3

Ingredieutts.-I good-sized Vegetable Marrow 3 czs. of Breadcrumbs 12 chopped Onions 2 tablespoonfuls of chopped Sage 1 oz of Butter Pepper and §alt to taste

Method.. -Peel the Vegetable Marrow, cut i t in two, lengthwise ; remove all seeds and fibrous portions, rub the inside with Salt, and let it drain for an hour; then fill each half with the mixture of Onion, Sage, Breadcrumbs, Butter, Pelpper and Salt: put them together and tie with a piece of string. Well butter a dish and bake in a moderately hog oven; dredge some Flour over to brown nicely, and serve with Brown Gravy.

2 BROWN GRAVY. Melt 1 oz. of Butter in a saucepan, aut up 1 good-sized

Oniong add Z pint of Haricot, or other Vegetable Stock, or the Water in which Vegetables have been boiled, season with Salt, add a few drops o€ Browning and strain. Mix a tab1,espoonful of Flour with a little Cold Water, add this to thicken awmd serve hot,

HARICOT STOCK.

1 quart of Boiling Water Method,--Boil for 2 hours, strain and rub through a sieve, add

LENTIL TOAST,

Ingredients,--+ lb. Brown Haricot Beans

more Water if required to malre OW pint sf Stock.

, hgredienk,--i! lb. Egyptian Lendla Buttered Toast Melted Butter Pepper and Salt

ìkkthsd,-wash the Lentils and boil for 15 minntes, drain and lay thickly on the Buttered Toast,'-,pour a little Melted Butter over and sprinkle with Pepper and Salt. Serve very hot,

MASHED POTATOES. Take 12 qotatoes, steam 4

hour, put into a basin, mash with a fork, adding l oz. of butter and a little Pepper a d Salt. P u t into a hot dish and keep in the oven till wanted.

BOILED CAULIFLOWER. Take 1 good-sized or 2

small Cauliflowers, remove the outer leaves, put into a pan of Salt and Water to cleanse, rinse in clean Cold Water, put into a saucepan with a gallon of Boiling Water, a tablespoonful of Salt, and a pinch of Soda. Boil from 15 to 20 minutes.

MALVERN PUDDING.

4 ozs. of Sugar Slices of Bread as required I oz. of Butter

, dngredients.-l quart of Whoraeberries

Method.-Well line a basin with the Butter, then with the slices of Bread: stew the Whortleberries with the Sugar, and, when boiling, pour into the basin, Put a piece of Bread, without crust, on top, then a plate with a heavy weight, turn out when cold and serve with Whipped Cream.

WHIPPED CREAM. Take 9 lb. of Devonshire Cream and f tablespoonful of Milk,

well whisk with the Egg-beater and pour over the pudding.

Gransse Flakes, Brown OP White Toast,

CUCUMBER PIE,

Mashed Potatoes, Spinach.

ALMOND AND RAISIN PUDDING,

SPLIT PEA SOUP, Ingredjlielat$,-l pint of Split Pea8

3 Onions 1 good-sized Turnip 2 quarts o€ Water Pepper and Salt to taste Milk or Milk and Butter if desired

Met?iod.-Boil the Peas, Onions and Turnip in the Water till tender, strain, rub through a sieve, put back into the saucepan, add Pepper and Salt. pint of Milk may be added or that and l oz. of Butter.

CUCUMBER PIE. hzgredimts.-I good-sized Cucumber

3 rnedium-sized Onions ~ l oz. of Butter

Pepper and Salt to taste &%od.-Peel and slice the Cucumber, slice the Onions and

put these and the Cucumber into a pie dish with the Butter and Seasoning in alternate layers, cover with Pastry, brush with yolk of Egg and bake.

PASTRY. l

Take l lb. of Flour, 6 ozs. of Nutter or Albene, 1 teaspoonful of Baking Powder, and a pinch of Salt. Rub the Nutter or Albene thoroughly into the Flour, add the Baking Powder and Salt, and just sufficient Water to enable the paste to be rolled out, The amount required ia about a quartes of a pint.

MASHED POTATOES. Take 12 Potatoes, steam g

hour, put into a basin, mash with a fork, add 1 oz. of Butter and a little Pepper and Salt. Pu t into a hot dish and keep in the oven

l

i till wanted,

l

SPINACH.

Take 3 lbs, of Spinach. clean it well, removing any portions that are bad, put into a saucepan without any Water, keep the lid on except when occasionally stirring to prevent burning. Cook 9 hour, rub through a sieve, mix with i t 1 oz. of Butter, a little Pepper and Sak. Serve on Buttered Toast in a hot dish.

ALMOND AND RAISIN PUDDING.

2 ozs, of Split Almonds 1 breakfastcup of Warm Milk 1 teacupful of fine Breadcrumbs A small piece of Butter 1 dessertspoonful of Sugar A little grated Rind of Lemon 2 Eggs

i Ingredients.-2 ozs. of Raisins

Nethod-Well Butter a plain mould, and stick a layer of Raisin-s and Almonds round ít. Pour the Milk over the Breadcrumbs, arad after the mixture has stood fop a little while to soak, add the Butter, Sugar, Lemon and Eggs. Beat all together and pour into the mould. Cover closely and steam for 3 hours,

TQMA8TBES AND MACARONI.

Cauliflower or Brussels Sprouts. Mashed Potatoes,

BANANA FRITTERS. essert,

Ingredients ethod sf Preparationa (Arranged ,for six persom).

VEGETABLE MARROW SQWP, Ingred;ients.-l Vegetable Marrow

3 Qnions 2 quarts of Boiling Water 1. teaspoonful of Browning 1 tablespoonful of Mushroom Ketchup Pepper and Salt to taste

Method.-Take the Vegetable Marrow, or what was left of the Mock Stuffed Gosse, put into the water along with the Onions, and boil till tender. Strain and rul5 through a sieve. Pu t back into the saucepan, add the Browning, Mushroom Ketchup and Seasoning. Serve very hot with fried Sippets of Bread.

TQMATOES AND MACARONI,

I?%gvedients.- *lb of small-cut Macaroni lllb sf sound Tomatoes loz of Butter Grated Cheese Fi nely-Chopped Pardey

Nethod-Boil the Macaroni in salted water till tender, drain. While the Macaroni is cooking, take another stewpan and put the Tomatoes and Butter into this, and stew for l5 minutes. Pile up the Macaroni cm a hot dish and arragge the Tomatoes round it. Sprinkle some grated Cheese over the Macaroni, put some finely-chopped Pardey on the Tsmataes and serves

J

CAULIFLOWER. BRUSSELS SPROUTS. Take one good-sized or Wash 21bs. of Brussels

two small Cauliflowers, re- Sprouts in cold water, and move the outer leaves, put when thoroinghly clean put into a pan of salt and water into a pan of boiling water to cleanse, rinse with clean to which a little Salt has cold water, put into a sauce- been added. Cook from 15 pan with a gallon of boiling to 20 minutes or till tender. water, a tablespoonful of Salt and a pinch of Soda.

. Boil from 15 to 20 minutes.

- MASHED POTATOES. Take 12 Potatoes. Steam 8 hour, put into a basin, mash

with a fork, adding loz. of Butter and a little Pepper and Satt. Put into a, hot dish and keep in the oven till wanted.

BANANA FRITTERS. hgredientse-3ozs. of Flour

i!z teaspoonful o€ Wak'ing Powder 2 beaten up Eggs 2 Bananas Sifted Sugar A little Milk

Nethod.--M[ix the Flour, Eggs and Baking Powder together, stirring briskly all the time and using a little Milk if necessary. Cut the Bangnas into rings, put them

- into the Batter. Wave at hand a pan of very hot Nutter or Albene, take a tablespoonful Q€ the mixture, drop into this and cook for 10 minutes or till nicely done. Serve, piled up on a hot dish and sprinkled over with sifted Sugar.

ASPARAGUS SOUP. Toasted Granose Flakes.

Wholemeal E3read or Fried Sippets of Bread. MINCE FRITTERS.

Baked Potatoes. Baked Artichokes.

SWEET OMELET WITH RASPBERRY JAM.

essert.

Ingredients ethod of Preparation. (Awartged for s i x persom).

ASPARAGUS SOUP. lutgredisnts.-l bunch of Asparagus

1 lb. of Potatoes a quart of Boiling Water Pepper and Salt to taste

Heth.od.-Prepare: the Asparagus as for boiling, cut the tender part of the stalks into small pieces, add the Potatoes and cook till a thick soup is formed; strain, rub through a sieve, add the Seasoning and Milk, or, if desired, a little Cream.

MINCE FRITTERS. Pngredients.-& pint of good Brown Haricot Stock

1 sliced Onion A little Salt 4 Cold Lentil Sausages 2 Eggs 2 Q Z S . of Patna Rice, plainly boiled

fiIetktod.-Put the Stock into a pan with the sliced Onion alxi Salt, cut the Lentil Sausages into rings, boil 2 Eggs €or ten minutes, shell and slice them, put the slices of Sausage into the boiling Stock, pour gently on to a dish, placing the sliced Eggs on top and the Rice around.

BROWN HARICOT STOCK. rown Haricots, steep overnight in h& or cold

Water, put into a pan with 1 quart of Boiling Water, boil 2 hours, strain and rub through a sieve.

LENTIL SAUSAGES. IwrediePzts.4 tablespoonfuls of Lentils

2 boiled Potatoes l l 1 oz. of Butter

4 tablespoonfuls of Breadcrumbs 2 Eggs Pepper and Salt to taste

Method.-Put the Lentils into a pint of Boiling Water and boil 20 minutes; add the Butter, Pepper and Salt, mash the Potatoes and mix thoroughly with the Lentils, then add the Breadcrumbs and 1:Egg; make into the shape of Sausages, dip in Egg and Bread- crunlbs and fry in Boiling Nutter. Timz required about 10 minutes.

l

I

BAKED POTATÒES. BAKED ARTICHOXES. h and peel 34 Ibs. of Take 23 lbs. of Artichokes, es, put into a shallow clean and peel, put into a pie

dish and fill up with Cold dish with a little Pepper and Water, slice an Onion and Salt, pour over 1 teacupful put over the Potatoes, put of Hot Water, then add 2 1 oz. of Nutter or Butter on ozs. of Nutter or Butter and toj3 and bake in a slow oven bake 2 of an hour. 1 hour.

i

E

SWEET OMBSLET. Ingredients.-3 Eggs

Vanilla Essence Sugar Rasp beJrry Jam

Hethd.-Take the Yolks Q€ the Eggs and well beat them, then the Whites and beat to a stiff frath, add a little Vanilla Essence and Sugar, mix all together, fry a light brown in a € W e Butter and serve with Wasp- berry Jam.

M ~ ~ u . - - N o . 1

SPINACH SOUP.

Toasted Granose Flakes- Fried Dice of Bread,

FRIED PROTOSE WITH TOMATOES.

Boiled French Beans. Potatoes Roasted in their Skins,

APRICOT PRESERVE PUDDING.

Dessert. -,q0 --

Ingp9dients $3 od of Preparation, (Arranged for s i x persoas).

SPINACH SOUP. Z~~gredients.-Z quarts of Spinach

2 sprigs of Parsley 2 Carrots 2 Turnips 1 head of Celery or 1 saltspoonful of Celery Seed 1 quart of Boiling Water 1 pint of Milk Pepper and Salt to taste

Method.--Stew the Spinach, Parsley, Carrots, Turnips, Celery or Celery Seed together in the Water till quite tender, rub through a sieve, add the Milk and Seasoning and boil 20 minutes.

FRIED PROTOSE WITH TQMATOES- I.lagredielzts.--l lb. of Protose

A little Salt l lb. of Tomatoes A little Butter 1 Spanish Onion, sliced

cfhod.--Cut the Protose into pieces 3 inch thick, season and fry in Hot Nutter or Albene till of a nice brown coPour ; then take the Tomatoes, dip them in Mot Water, remove the skins, and stew in a little Butter or Nutter with the Onion. Arrange the Protose OP% a hot dish with the Tomatoes and Onion round it,

BOILED FRENCH BEANS. POTATOES ROASTED IN THEIR

Take 2 lbs. of French SKINS

Beans, remove the ends and Take 12 medium-sized

APRICOT PRESERVE PUDDING. Ingredient$,-l tablespoonful of Flour

2 tablespoonfuls of Cold Milk 1 cupful of Boiling Milk The grated rind of 1 Lemon, or 2 or 3 drops of Essence of Lemon 1 tablespoonful of Sugar

. A piece of ,Butter the size of a walnut ~ The Yolk of 1 Egg

The Whites of 2 'Eggs Cochineal Spongecake Apricot J am

Method.-Mix the Flour smoothly with the Cold Milk, pour the

Butter and Yolk of Egg over this, simmer gently, stirring all the time, till it thicken. Line a piedish with Pastry, 3 parts fill it with slices of Spongecake spread with Apricot Jam, pour the Custard over and bake half an hour in a moderate oven. When sufficiently done lay on the pudding the Whites the Eggs beaten to a stiff froth, one being slightly coloured with Cochineal. Put into the oven a few minutes longer and serve.

k Boiling Milk flavoured with the Lemon, the Sugar,

PASTRY. Ingredients.-l lb. of Flour

6 ozs. of Nutter or Albene 1 teaspoonful of Baking Powder A pinch of Salt & pint of Cold Water

Method.-Rub the Nutter or Albene thoroughly into the flour, add the Baking Powder and Salt, with just sufficient Water to enable the paste to be rolled out.

PARSNIP SOUP. Toasted Granose Flakes. Brown Bread.

BUTTER BEAN PIE. Mashed Potatoes. Boiled Cauliflower.

PINE-APPLE SHAPE.

Dessert.

+- Ingredients 8 ethod of Psreparationci

(Arrartged fo@ six fie~scrtzs).

PARSNIP SOUP. Ingredients.-3 Parsnips

3 Onions 2 quarts o€ Boiling Water 2 tablespoonfuls o€ Lentil Flour Browning Pepper and Salt to taste

flathod.--Cut the Parsnipspand Onions into small pieces and put into Boiling Water, cook till tender, rub through a sieve and put back into the saucepan, mix the Lentil Flour with a little Water and pour into the Soup, stirring all the time to prevent its getting into lumps; add a few drops of Browning and Season to taste-

BUTTER BEAN PIE. Ingredients.-l lb. of Butter Beans

Chopped Parsley A little Butter Pepper and Salt Browning

Method.-Take the Butter Beans, previously steeped overnight, and cook in 2 quarts of Boiling Water for 2 hours, strain and put into a well-buttered pie dish in layers as follows : a layer of Beans, then a layer of Chopped Parsley, a little Butter, Pepper and Salt. Repeat in this order till the dish is nearly full, fill up with a little of the Stock to which a few drops of Browning have been added, cover with Pastry and bake.

PASTRY. Ingrediasats.-l lb. of Flotar

6 ozs. of Nutter or Albene 1 teaspoonful of Baking Powder A pinch of Salt 3 pint of Cold Water

Method-Rub the Nutter or Albene t&oroughly into the Flour add the Baking Powder and Salt, and just as much Water as is necessary to enable the paste to be rolled out.

MASHED PQTATOE s. BOXLED CAULIFLOWER. Take 12 Potatoes, steam Q

hour, put into a basin, mash with a fork, adding 1 oz. of Butter afld a little Pepper and Salt. Put into a hot dish and stand in the oven till required.

I

Take 1 good-sized or 2 small Cauliflowers, remove the outer leaves, put into a pan of Salt and Water to cleanse, rinse with clean cold Water, put into a saucepan with a gallon of Boiling Water, a tablespoonful of Salt and a pinch of Soda. Boil from l15 to 20 minutes,

PINEAPPLE SHAPE. Ingredients.-l teacupful of Tapioca

4 teacupfu1,s of Water 1 teacupful of Sugar 1 juicy Pine-apple

Het?zod.-Soak the Tapioca overnight in I* teacupfuls of Water, add Z+ teacupfuls more of Water and cook, till transparent, in a double boiler, then add the Sugar and the Pine-apple minced finely with a sharp knife. Put into a wet mould and serve cold with Whipped Cream.

BUTTER BEAN AND TOMATO SOUP.

Toasted Granose Flakes. Wholemeal Bread.

SAVOURY RICE.

Potatoes in their Skins. Boiled Cauliflower.

BAKED APPLE PUDDING WITH CREAM OR SAUCE.

Dessert.

Ingredients d3 Method of Preparation, (Arrmged for s i x persons). l'

BUTTER BEAN AND TOMATO SOUP. Ingred;ients.-Remains of Butter Bean Stock used

to make the Butter Bean Pie 1 lb. of Peeled Tomatoes 1 Onion 2 pints of Boiling Water 1 oz. of Butter Pepper and Salt to taste

Method-Take the Stock, put it into the Water along with the Tomatoes, cut small, and the Onion. Boil till tender 1 add the Butter, Season and serve hot. l

l

l

SAVOURY RICE. l \

Ingrdients.-l teacupful of Rice 1 tablespoonful of Chopped Parsley 1 oz. of Butter 2 Eggs l teacupful of Milk Pepper and Salt to taste

POTATOES IN THEIR SKINS. BOILED CAULIFLOWER. Take 12 medium sized Take 1 good-sized or 2

Potatoes, wash and scrub small Cauliflowers, remove them. P u t on a dish in the outer leaves, put into a a moderate oven and bake pan of Salted Water to from 1% to 2 hours according cleanse-rinse in Cold Water .to size and heat of oven. -put into a gallon of Boiling

Water with one tablespoonful of Salt and a ginch of Soda. Boil from 15 to %i) minutes.

BAKED APPLE PUDDING.

Ingredients.-à-large Apples 4 lb. of Breadcrumbs, or more if required Brown Sugar 1 teacupful of Milk 2 ozs. of Butter Slices of Buttered Bread

Hethod.--Peel, core and slice the Apples, put into a pie dish in the following manner: first a layer of Bread- &rumbs, then a layer of Apple, another layer of Breadcrumbs, another of Apple and so on till the pie dish is full. Strew each layer of Apple with Brown Sugar, put the Butter in pats on top, pour a small teacupful of Milk over, cover with a close layer of thin slices of Buttered Bread,.press a plate firmly over and bake slowly. Serve wlth Cream or Sweet Sauce.

ethod.--Boil the Rice in Boiting Water till tender and till the Water is absorbed, put into a buttered pie dish I

with the Parsley, Butter and Seasoning; beat the Eggs well and stir into the Milk, then pour into the pie dish and bake a nice brown,

SWISS POTATO SOUP.

Brown Toast. Eried Sippets of Bread.

TOMATO AND EGG SAVOURY.

Boiled Creen Peas. Steamed Potatoes.

COCOANUT PUDDING.

Dessert, 9%-

Ingredients $3 Met (Awamgsd for s ix &mms).

SWISS POTATO SOUP. 1mgredients.d Turnips

2 lbs. of Poatoes 2 Onions l+ pinto of Milk 1 teacupful of Cream Pepper and Salt to taste 2 quarts of Boiling Water

Metkod-Pare the Turnips and cut them into slices, put into the Water along with the Potatoes and Onions, boil from 13; to 2 hours, pass through a wire sieve, then add t he Milk, the Cream and the Seasoning.

TOMATO AND EiGC SAVQURY. drtgredients.--4 lbs. of fresh o r l tin a€ Italian peeled

Tomatoes 1 Onion

Pepper and Salt 2 hard-boiled eggs 1 beaten-up Egg

1 OZ. O f ButkP

.-Stew the Tomatoes, along with the Onion, tiill tender, cut into shreds, add the Butter aftd Seasoning.

ave ready 2 ~ ~ ~ d - ~ ~ ~ ~ e ~ Eggs, slice and add them

o n ~ t - let it boil after the Eggs are added, other- me very hod with

BOILED GREEN PEAS. STEAMED POTATOES. Shell 4 peck of Peas, put Clean and peel from 12 to

into a saucepan with 1 gallon 14 Potatoes, put in a steamer of Boiling Water, a little over a pan of Boiling Water, salt, 1 lump of Sugar, a sprig and steam % hour. af Mint, and a pinch of Soda. Boil from 10 to 15 minutes. Seme in a hot dish.

STEAMED GREEN PEAS.

If it is desired to steam the Peas, put into a steamer over a saucepan zoof Boiling Water with a lump of Sugar, a sprig of Mint and a little Salt. Steam + hour.

COCOANUT PUDDING.

12 ozs. of Breadcrumbs 2 ozs. of Nutter or Albene 2 ozs. OE s u g a r

2 Eggs

lngred;ients.--& íb. dessicated Cocoanut

A The grated rind of l Lemon

1 breakfast; cupful of Milk Method.-Mix the Cocoanut with the bz&mIrwbs, Nutter OT

Aíbene, Sugar and Lemon; well beat the Eggs and add to the Milk. Stir all together and steam in a buttered basin or mould From 2 to 3 hours.

enu No. 23 BROWN HARICOT SOUP.

Sippets of Toast. Granose Flakes, Toasted. MUSHROOM PIE.

Mashed Potatoes. I. Brussels Sprouts. COFFEE JELLY HIPPED CREAM.

Ingredients e t h d of Preparatian, (Arranged for six fiersom)

BROWN HÁRICQT SOUP. Iul,sredients.-l lb. of Brown Haricot Beans

2 Spanish Onions 1 Carrot 2 or 3 drops of Browning 1 tablespoonful of Mushroom Ketchup Pepper and Salt to taste 2 quarts of Boiling Water

Method.-Put the Haricot Beans, that have been steeped over night, into the Boiling Water along with the Onions and Carrot. Boil 2 hours, strain and rub through a sieve, then add the Browning, Mushroom Ketchup, Pepper and Salt, and, if necessary, a little more Boiling Water. Serve with Sippets of T.oast OF Granose Flakes.

MUSHROOM PIE. Ingredieutts.--l ST OF THE BATTER

2 teacupfuls of Flour 3 beaten-up- Eggs 1 teacupful of Milk

Method:Mix the Flour with the Eggs into a smooth Batter, then add the Milk, stirring all the time, season and fry in thin Pancakes till lightly brown$d,

%r, OP THE OTHER PART Z lb. of Mtashroorns 2 om. of Nutter or Butter ,

I & teacupfuls of Brown Gravy Pepper and Salt

Method.-The Pancakes should be made the previous day. s and fry in Butter or he Pancakes into pieces, a pie dish till three parts

own Gravy. Cover with Pastry, well brushed over with Egg, and bake.

BROWN GRAVY. Ingredients.-I oz. of Butter

1 good-sized Onion 1 pint of Haricot Stock Salt I

2 or 3 drops of Browning I 1 tablespoonful of Flour I

l Method.--.Melt the Butter in a saucepan. Cut up the Onion,

put it into the Butter, add the Haricot Stock, Salt and Browning, strain, stir in the Flour to thicken and serve hot.

I I

BROWN HARICOT STOCK. Take 5 lb. of Brown Haricot Beans, steep@ve;r-night in Hot

or Cold Water, put into a pan with 1 quart :fif ,Boiling Water, Boil 2 hours. Strain and rub through a sieve. ~

PASTRY. Ingredients.-l lb. of Flour ' .

6 ozs. of Nutter or Albe&? 1 teaspoonful of Baking Bqwder A pinch of Salt t L '.' . t 2 pint of Cold Water ~ - j I ' , ':p

: " ' j 1

i'@ethod.-Rub the Nutter or Albene thoro$gh.lF,ibto the Flour, add the Baking Powder and Sa&,;an:4,just sufficient Water to enable the paste to be+@U'ed out.

+,ii . i

MASHED POTATOES. B&$sS,&s SPROUTS. l p

Take 12 Potatoes, peel and Washl$! '-lbs. of Brussels steam for & hour, then put Sprouts3h Cold Water, and in a basin and mash with a when thgpoughly clean put fork, adding 1 oz. of Butter into a pa& of Boiling Water, and a little Pepper and Salt. to which @iftle Salt has been Put into a hot dish and keep added. ,::Cook till tender, in the oven till ready to be Time : 101to ,l5 minutes. served.

~ COFFEE JELLY. Ingredients.-4 ozs. of Coffee

19 pints of Boiling Water 3 ozs. of Sugar 3 ozs. of Corn Flour 8 pint af Cream

VEGETABLE OYSTER SOUP

Granose Flakes, Sippelts of Toast.

QUAKER QAT RISSOLES.

Potato Rice. Stewed Celery.

CHOCBILATE CREA,M.

Dessert.

+--'--

VEGETA3LE OY!3TB€? SOUP. Ingdierlzts.--l quart of Grated Salsify

1 quart of Boiling Water 1 pint of Milk 1 cup of thin Cream Pepper and Salt to taste

Method.-Remove the outer skin and motlets from the Salsify, put into a para of Cold Water for 1 hour, grate on a vegetable grater and put into the Boiling Water and boil slowly till quite tender; then add the Milk, Cream, and, while boiling, the Flour previously mixed to a cream with a little Milk. ket the Soup boil till it thicken, stirring the while.

2 tablespuonfuls of Flour

POTATO RICE. STEWED CELERY. Take 12 Potatoes, steam h Take 4 heads of Celery,

hour, put through a masher, wash thoroughly rzrnove any serve in a hot dish. portions that are bad, put

into an enamelled saucepan with 1 quart of Boiling Water, stew 1 hour or t411 tender. Take 1 pint of Milk and put it into the saucepan with the Celery, add 1 oz. of Butter, a little Pepper and Salt, and after mixing 1 oe.

B of Flour with a l'Me Cold Water stir it into the Milk to thicken. Serve on Toast.

CHOCOLATE CREAM.

1 tablespoonful of Milk l+ 02s. of Castor SUgaF 19 pints .of thick Cream

Method.-Dissolve the Chocolate i'n the Milk by warming, mix this with the Cream and Sugar, whip the whole till quite stiff; pour into a mould lined with wetted muslin, al-low to stand l 2 hours, turn out, remeve the muslin and sprinkle with dessicateci Cocoanut.

Iagredielats.-l oz. of Powdered Chowlatie

QUAKER OAT SOUP. Granose Flakes. Toast.

MACARONI CHEESE.

Baked Potatoes. Tomato and Onion Stew.

:APPLE TART.

Dessert.

s%-----

lngredients & Method of Preparation, (ArraGged for six $ersom).

QUAKER OAT SOUP. I~zgredie~ts.-2 teacupfuls of Quaker Oats

3 Spanish Onions 2 Turnips ~

2 quarts of Boiling Water 11 pint of New Milk Pepper and Salt to taste

Method.-Put the Qats Into the Boiling Water along with the Onions and Turnips, boil till tender, strain and rub through a sieve, add the Milk, Season, reheat and serve very hot.

MACARONI CHEESE. ITzgredients.-+ lb. of Macaroni

1 quart of Salted Water 3 ozs. of grated Cheese 1 Egg l teacupful of Milk 1 breakfastcupful of Breadcrumbs

Met?zod.-Bqil the Macaroni in the Water till tender. This usually takes half-an-hour. Drain and add the Cheese, Butter a pie dish and put the Macaroni and Cheese into it in layers till t h is full ; then mix the Egg, well beaten up, with ilk, pour into the dish and finish by sprinkling crumbs over the top and bake a nice brown.

' l

BAKED POTATOES. TOMATO AND OXION STEW. Take 1 2 medium-sized Ingredients.-

Potatoes, clean and bake in 1 lb. of Tomatoes the oven 2 hours. Serve in 2 Onions a napkin on a hot dish. 2 ozs. of Butter

Pepper and Salt to taste Method.-Stew all together

till tender and serve in a hot vegetable dish.

/ APPLE TART.

' dngredients.-2 lbs. of good Cooking Apples 2 ozs. of Sugar 8 pint of Water

&&&od.-Peel, core and cut the Apples into slices, add the Sugar, stew in a pie dish with the Water, then put a layer of good Pastry on top to cover and bake a light brown colour in g hot oven.

PASTRY.

Ingyedients.--l lb. of Flour 6 02s. of Nutter or Albene 1 teaspoonful of Baking Powder A pinch of Salt % pint of Cold Water

Meth~cl.-R~b the Nutter or Albene thoroughly into the Flour, add the Baking Powder and Salt with just sufficient Watèr to enable the paste to be rolled out.

d) u T3 .w

4

w z Q

Y

R B

w

SAVBURY SOUP.

Granose Flakes. Toast.

VEGETABLE PIE.

steamed Potatoes. Steamed Cucumber.

RICE BALLS.

essest.

4s (Arranged for six $ersons).

SAVOURY SOUP. Ingredients.-Any portions of Savoury left from previous

dinner 3 Onions 1 quart of Boiling Water l pint of Milk

Meth.d.od.--Boil the Savoury and Onions in the Water for 1 hour, strain and rub through a wire sieve, add t h e Milk and, if necessary, more seasoning.

l

PASTRY.. 1ngredielzts.-l lb. of Flour


&lethod.-Rub the Nutter or Albene thoroughly into the Flour add the Baking Powder and Salt with just sufficient Water to enable the paste to be rolled out.

STEAMED POTATOES. STEAMED CUCUMBER. Take 1 doz. medium-sized Take a Cucumber, peel i t

Potatoes. clean carefully, and put over a pan of Boiling peel and put into a steamer Water and steam 5 hour. over a saucepan of Boiling Serve with Butter Sauce. Water, sprinkle a teaspoonful of Salt over them. Steam fr hour.

i BUTTER SAUCE. Ingredients.-l oz. of Butter

A pinch of Salt A little Pepper +& pint of Milk

I 1 oz. of Flour 1

a e t h d . -Mix these into a smooth paste and place in a sauce pan with the Cold Water, bring to the boil stir ring all the time. A richer sauce may be made with Milk instead of Water, or half and half.

RICE BALLS.

Í 4 Ingredients.-* lb. of Rice Rind of 1 Lemon 1 Egg 2 lb. of Sugar 2 Ib. of Breadcrunlbs 1 pint of Milk 2 quarts of Cold Water J am

W/lethod.--IPut the Rice into the Water and when it has come to the boil strain and add the Milk, Sugar and Lemon Rind ; make into balls, roll in Flour and fry in hot Nutter or Albene, or bake quickly a light brown. A

I little Jam may be put in the centre of each of the i . balls before they are rolled in Flour and fried or

baked, or it may be served with them.

VEGETABLE PIE. lngredie;tzts.-% lb. of Egyptian Lentils -

l+ pints of Boiling Water 1 large Carrot 1 Parsnip 1 Turnip 4 Potatoes 3 Onions

1 teacupful of Shelled Peas, or the same quantity of Dried Peas steeped overnight in Hot or Cold Water

Pepper and Salt to taste Ne$hod.--IBoil the Lentils in the Water for 15 minutes, rub

through a sieve, put again into the pot with the Vegetables including the Shelled or Dried Peas, the latter having been stewed in Boiling Water 1% hours, Season and put into a pie dish. Cover with Pastry and bake a light brown.

SPLIT PEA SOUP. Granose Flakes, toasted. White or Brown Toast.

CELERY FRITTERS WET CELERY SAUCE, Boiled Potatoes. Steamed Carrots.

JUNKET AND CREAM.

STEWED FRENCH PLUMS.

(Arranged for six persons).

SPLIT PEA SOUP. Ingredients.-l lb. of §plit Feas

3 Onions Z quarts of Boiling Water Pepper and Salt to taste

Methsd.--Put the Split Peas and Onions into the Water and boil 2% hours ; strain and rub through a wire sieve, put back into the saucepan, add the Seasoning and a little more Water or Milk if too thick.

CELERY FRITTERS. 11zg~edients.-2 heads of Celery, cleaned and cut into

small pieces 1 quart of Boiling Water Pepper and Salt to taste

MetlTzod.--Stew the Celery till tender ; make a Batter according to instructions given below, put the pieces into it and fry in tablespoonfuls in very hot Nutter or Albene, Should take about 10 minutes to cook.

BATTER. Ingre&ients.-3 QZS. of Flour + teaspoonful of Baking Powder

3 Eggs, well beaten A little Milk

Method-Mix the Flour and Balring Powder with the Eggs, stirring all the time, and adding a little Milk, if necessary, to make into a Batter.

Method.-Put the Pl&s into the Water in a basin or double saucepan with or without the Lemon Rind. Steam

before serving. I for 3 hours. If Lemon Wind has k e n added, remove

CELERY SAUCE. ~ I%gredients.-l pint of Celery Stock

1 Onion 1 oz. of Butter 1 oz. of Flour A little Cold Milk Pepper and Salt to taste

\ &fethod.-cook the Onion in the Stock till tender, then add the Butter and the Flour previously mixed with a little Cold Milk and stirred till it thicken ; add a little Seasoning, if necessary, and serve with the Fritters.

BOILED POTATOES. STEAMED CARROTS. Take 31bs. of Potatoes, Take 8 young Carrots,

q d i and peel, put into a wash and scrape them,. put Sauccpaln with Coldwater not over a saucepan of Boh-g qni.tc enough to cover them, Water. Steani from 8 to 2 and a teaspoonful of Salt. of an hour. Boll from 20 minutes to Q hour. ~ :.

l . " _ . il ., J.. s JUNKET AND CREAM. &~g~edienfs.--l quart of Lukewarm Milk

r 3

. 11 1 2 tablespoonfuls of Castor %gar -FL .: " 1 tablespoonful of Stone's Essence of ', I

-2: Rennet i'-. a: A little grated Nutmeg -*FF f + lb. Clotted Cream

L / 8

Method.--6&~. the Milk that has been warmed, put into a junI$&,&owl with the Sugar, add the Rennet, stir a few tiqìes and set aside to cool. When cold sprinkle a litt12 kiated Nutmeg and put spoonfuls of Devon- shire Cr&h here and there over.

STEWED FRENCH PLUMS. Iwmdie@+-& PB. of French Plums

-' - 1 pint of Cold Water 2 s t r i ~ s of Lemon Rind if preferred

CHESTNUT SOUP. Granose Flakes. Sippets of Toast.

RICE FRITTERS. Baked Potatoes. Baked Parsnips.

RICE CUSTARDS.

-- s--

of Preparation. (Arranged fop six persons).

CHESTNUT SOUP. Ingredients.-& lb. of Chestnuts

2 Onions 1 head of Ce1ery.m 1 saltspoonful of Celery

1 pint of Boiling Water 1 pint of Milk 1 teaspoonful of ChopRed Parsley Pepper and Salt to taste.

Salt . ,

Met,%od.--Boil the Chestnuts till the outer and inner skins can be easily removed, put into a saucepan with the Onions, Celery, or Celery Salt, and the Boiling Water. Cook till sufficiently done,, then add the Milk and Chopped Parsley, rub through a sieve, Season to taste and serve with hot Granose Flakes,

RICE FRITTERS.

1 quart of Salted Water 1 tablespoonful of Chopped Parsley 3 Eggs 2 ozs. of Breadcrumbs Pepper to taste

,Vethd.-Boil the Rice in the Water till it is absorbed, turn out into a basin. Break the Eggs and thoroughly mix with the Rice, adding the Chopped Parsley and the Breadcrumbs. Add the Pepper and fry in boiling hot Nutter or Albene till of a nice brown colour. Time about 10 minutes. Use 1 tablespoonful for each Fritter.

Ingredients.-% lb. of Rice

BAKED POTATOES.

Take. 3fr Ibs. of Potatoes, peel and put into a shallow dish with 1 . oz:of Nutter or Butter, a little Pepper and Salt, fill with Cold Water and cook slowly, slicing an Onion and scattéring it over the Potatoes. Time required 1 hour.

BAKED PARSNIPS.

Clean and peel 6 young Parsnips, put into a shallow dish with 1 pint of Milk and fr pint of Water, add 1 oz. of Butter, a ..little Pepper and Salt, send bake from 1+ to 2 hours.

RICE CUSTARDS.

In,ddients.-l& ozs. of Ground Rice 2 ozs. of Sugar 1 pint of New Milk A pinch of Cinnamon

Nethod.-Boil the, Rice in the Milk, adding the Sugar and C-innamon, pour into well-buttered Custard cups and bake in a slow oven.

Granose Flakes, toasted. Brown Bread or Toast..

CHEESE SOUFFLE.

Skewed Tomatoes. Potato Balls.

CRANBERRY PIE.

T U R N I P SOUP.

4ngredients.-3 Turnips Q dozen Artichokes 6 Potatoeg 3 Onions 1 oz. of Butter 1 tablespoonful of Mushroom Ketchup Pepper and Salt to taste A little Browning 2 quarts of Boiling Water

Method-Boil all together in the Water, strain and r& through a sieve, put back into the pan and add the Butter, Ketchup, Seasoning and Browning. Serve very hot.

CHEESE SOUFFLÉ.

Irtgredients.4 ozs. of Cheese 3 beaten-up Eggs 1 teacupful of Milk Pepper and Salt to taste

Method-Butter a pie dish and grate the Cheese into &'then pour the beaten-up Eggs and Milk upon the Cheese; Season and bake in a gentle heat €or 20 minutes OP Q hour.

STEWED TOMATOES. POTATO BALLS. Take 1 Ib. of Tomatoes, a Take 1 lb. of Coo';od

lititle Pepper and Salt and a Potatoes, 2 ozs. of B.w.-o- pat of Butter. Stew till crumbs, 1 tablespoonful o f tender and serve in a hot Chopped Parsley, Pep:>:-:*- vegetable dish. and Salt to taste, and 2 E;;:;s,

which must be thorough!y mixed with the other ir:- gredients. Make into Cab, roll in Egg and Flour n::d fry ira Nutter or Alberne.

CRANBERRY PIE. Ingredients.-l quart of Cranberries

1 pint of Boiling Water 2 cupfuls of Sugar 8 cupful of well-sifted Flour

Method- -Stew the Cranberries till broken, rub through n sieve, add the Sugar and Flour; bake in a shalh1v plate with an undercrust only.

PASTRY. Ingredients.-l lb. of Flour


&Jet?zod.-Rub the Nutter or Albene thoroughly into the Flour, add the Baking Powder and Salt, with just sufficicnt Water to enable the paste to be rolled out.

i \ i

BROAD BEAN SOUP. Toasted Granose Flakes. Fried dice of Bread.

MOCK TURKEY WITH APPLE SAUCE. Potatoes Steamed in their Skins. Steamed Cauliflower.

SWEET MACARONI WITH CUSTARD.

Dessert.


BROAD BEAN SOUP.

1 Turnip 3 Onions, sliced 2 quarts of Boiling Water 1 pint of Milk Pepper and Salt to taste

Pngredients.-l quart of Shelled Beans

Method.-Fick and shell the Beans, wash and put into the pan of w a t e r with the Salt (one teaspoonful) Turnip and Onions. Cook for 31 hour, strain, rub through a sieve, put back into the pan, add the Milk and Serve very hot.

MOCK TURKEY. Prtgredients.-14 Ibs. of Breadcrumbs

2 grated Onions 2 tablespoonfuls of Chopped Parsley 1 tablespoonful of Thyme 3 E%@ 2 ozs. of Nutter or Albene

&ethod.-"ake a good large Stuffing with the Parsley, Thyme, Onions and Breadcrumbs, bind all together with the Eggs, mould into the shape of a vegetable marrow, put into a baking tin with the Nutter or Albene and bake a nice brown, basting it well while cooking. Serve with Apple Sauce.

APPLE SAUCE. Ingredients.--6 'large Apples

1 oz. of Sugar I O Z . of Butter

pint of Water

Method.-Peel, core and slice the Apples. put into a saucepan with the Water, simmer gently, s t~r r~ng frequently

. till reduced to a pulp, add the Sugar and Butter and beat all together. Serve very hot.

BUTTER SAUCE. Ingrdients.-l oz. of Butter l 1 dessert$poonful of Flour

1 teacupful of Milk A pinch of Salt

Method.-Melt the Butter, stir in the Flour, add the Milk Season and stir till it boil.

SWEET MACARONI.

Ingre&ents.-Z ozs. of Macaroni 1 pint of Milk A little grated Lemon Rind A pinch of Cinnamon

!

rWefhod.--Boil the Macaroni till thoroughly swollen and tendep in the Milk to which the Lemon Rind and Cinnamon have been previously added. Lay on a custard dish and serve with Hot Custard poured over.

CUSTARD.

Ingredients.--l pint of Milk 5 lumps of Sugar 2 beaten-up Eggs

Method.-Put the Milk into a pan, add the Sugar and bring to the boil. Beat the Eggs thoroughly, and when the Milk has boiled pour it upon them, stirring while doing so, put back into the pan, reheat and stir till it thicken. It must not be allowed to boil OIT it wilk curdle.

FRENCH BEAN SOUP. Toasted Granose Flakes. Fried dice of Bread.

TOKrIATO CUTLETS. Boiled French Beans. Potatoes baked in their Skins.

STEAMED D PUDDING WITH RAW OR SHIRE CREAM.

es§ert.

(Arranged for six Persons).

FRENCH BEAN SOUP.

1 oz. of Spinach l oz. of Parsley 2 Onions 2 ozs. of Butter A little Pepper 2 quarts of Boiling Salted Water

fiJefhod.-Wash the Beans and cut them ud small; put into the pan of Water, add the Parsley, Spinach and Onions, cook 1 hour; strain, rub through a sieve, put back into the pan with the Butter and Pepper.. Reheat and serve.

Ingredients.-2 lbs. of French Beans

TOMATO CUTLETS. k%gredàents.-% of a pint of Italian Peeled Tomatoes

3 ozs. of Semolina 2+ ozs. of Breadcrumbs 1 large Spanish Onion, grated A pinch of Sugar and Salt 1 saltspoonful of Lemon Thyme A little Flaur.

J3etJzod.--1169ix the Tomatoes, Semolina, Breadcrumbs, Onion, Sugar, Salt and Lemon Thyme together in a stewpan and bring to the boil. Allow to simmer €or half am hour stirring all the time to prevent burning. Pour or spoonful out upon a floured board, flatten with a knife and when cold flour the top and cut into the desired shape. Fry a nice brown in Nutter o r Albene.

BOILED FRENCH BEANS. POTATOES BAKED IN THEIR SKINS. Take 2 lbs. of French Take 14 medium - sized

Beans, remove the ends and Potatoes, wash and lay on cut in a slanting manner, put the shelf of the oven and into a gallon of Boiling Salted bake 2 hours. Water to which a pinch of Soda has been added. Boil from + to 2 of an hour.

1 STEAMED DAMSON PUDDING.

$- lb. of Sugar i! teacupful of Water

hgredients.-l& lbs. of Damsons

PASTRY, l lb. of Flour 6 ozs. of Nutter or Albene 1 teaspoonful of Baking Powder

. 2 pint of Water Mefhod.-Mix the Baking Powder with the Flour, then rub the

Nutter or Albene thoroughly into it, add the Water gradually and roll out on a paste board.

Well grease a basin with Nutter or Albene ana line it with the paste; now put the Darnsons, Sugar and Water into this, cover with the remainder of the paste, lay buttered paper over and steam 3 hours.

Serve with Raw or Clotted Cream.

BROWN TURNIP SOUP. Toasted Granose Flakes. Sippets of Brown Toast,

TOMATOES WITH FEPOTOSE STUFFING. Boiled French Beans. Potatoes baked in their Skins.

RICE PUDDING. LEMON TARTLETS.

*--- od of Preparation.


BROWN TURNIP SOUP. Ingredients.--$ or 6 Turnips, according to size

3 Onions 2 ozs. of Nutter or Butter 1 teaspoonful of Odin 3 quarts of Boiling Water Pepper and Salt to taste

Method.-Cleanse the Turnips thoroughly, peel and cut into slices, slice the Onions and put them and the Turnips into a frying pan with very hot Nutter or Butter and fry a nice brown. Remove and put into the Boiling Water along with the Odin and Seasoning. Boil hours. Serve very hot.

TOMATOES WITH PROTBSE STUFFING. dPzgredients.--ll dozen good-sized Tomatoes

3 tablespoonfuls of minced Protose 3 large boiled and mashed Potatoes 2 tablespoonfuls of Breadcrumbs 1 tablespoonful of chopped Sage 2 grated Onions I tablespoonful of Nutter Pepper and Salt to taste

jd&od.-Cut the tops carefully off the Tomatoes and scoop out the interior. Mix the other ingredients thoroughly and fill the Tomatoes with the mixture. Replace each top and bake l hour in a moderate oven.

BOILED FRENCH REANS. POTATOES BAKED IN THEIR SKINS Take 2 lbs. of French Take 14 medium - sized

, remove the ends and Potatoes, wash and lay on a slanting manner, put the shelf of the oven and

into a gallon of Boiling bake 2 hours. Salted Water to which a pinch of Soda has been added. Boil from -$ t o 9 hour.

RICE PUDDING. Ingyed;ents.--3 tablespoonfuls of Rice

1 tablespoonful of Sugar 4 breakfastcupfuls of Milk Grated Nutmeg

y Methhod.-Put the Rice, Sugar and Milk into a pie dish with a little grated Nutmeg on top. Bake in a slow oven

, for 2 hours. , LEMON TARTEETS.

1, THE LEMON CHEESE. Ingredien$s.-2 ozs. of Butter

9 lb. of Castor Sugar The Yolks of 3 Eggs The Whites of 2 Eggs The grated rind of 1 Lemon The juice of 1% Lemons

Method.--Beat the Yolks and Whites of the Eggs together, add the grated Lemon Rind the Lemon Juice, put-into a saucepan with the er and Sugar and allow to simmer till the mass the consistence of honey and quite smooth. Put into a jar.

2. THE PASTRY. Ingredients.+ lb. of Flour -_ $ lb. of Nutter or

1 teaspoonful of Baking Powder 5 tablespoonfuls of Cold Water

dkgethod,-Mix well and roll out rather thinly, cut into rounds the size of tartlet tins, press into the tins, and bake in a quick oven for 15 minutes, theM put l teaspoonful of the Lemon Cheese into each and serve.

Menu.-No. 35

HERB SOUP.

Toasted Granose Flakes. Fried Dice of Bread,

SAVOURY RAISED PIE.

Boiled Cabbage. Steamed Potatoes.

PLUM TART.

APPLE CHARLOTTE.

. Dessert.

+- Pngredients a Method of Preparation,

(Armnged for s i x #ersons).

HERB SOUP.

Itzgredients.--l small White Cabbage 1 Carrot 1 Parsnip 1 Turnip

2 Leeks 1 Endive A little Thyme 1 stick of Celery 2 ozs, of Nutter or Butter 2 quarts of Boiling Water Pepper and Salt to taste

Methsd=---Take the Cabbage, Endive, Parsley and Thyme, thoroughly cleanse in plenty water and chop very small. Cleanse the Carrot, Parsnip, Turnip, Leeks and Celery in like manner, peel and remove al1 out- side portions of Leeks and Celery that are not good, then grate on a vegetable grater or chop finely. Now put into a pan in which the Nutter or Butter has been melted, and cook all together slowly with the lid on. Shake the pan frequently to prevent burning When the Vegetables are quite tender pour the Boil- ing Water over, add the Seasoning, and stew for

' A few sprigs of Parsley

hour. Time to cook, in all, about 1 hour.

SAVOURY RAISED PIE.

* lb. of Chopped Onions 14 ozs. of Nutter or Albene 6 ozs. of raw sliced Potatoes 1 lb. of fresh Tomatoes OT + tin of Italian peeled Tomatoes Pepper and Salt to taste

Bngredients.-4 ozs. of Vejola, Protose or Nuttose

Method.-Cut the Vejola, etc., into dice, fry the Onions and .

Potatoes together in the Nutter or Albene, then fry

add the Tomatoes, season and allow to stew for 15 minutes, taking care that it does not burn.

PASTRY.

Have ready a paste made with 1 lb. of Self-raising Flour, 6 ozs. of Nutter or Albene, a little Salt, and a 2 pint of Clod Water. Roll out on a paste board, line a loose-bottomed greased tin, pour the contents of the pan into this, cover, decorate the top, brush with Egg and bake 20 minutes in a brisk oven.

BOILED CABBAGE. STEAMED POTATOES. Take 2 Cabbages, clean Take 14 or 16 Potatoes of

thoroughly, strip and cut into medium size, clean and peel quarters, put into a pan of them, put into a steamer Cold Water with Salt, then over a saucepan of Boiling into a saucepan with 1 gallon Water. Steam fr hour. of Boiling Water, a tablespoonful of Salt and a pinch of Soda. Boil 4 hour.

P the Vejola, etc., till the whole is a nice brown colour,

PLUM TART.

dngredients.-l% lbs. of Plums 2 ozs. of Sugar sprinkled over A little Cold Water

-7

PASTRY. 1 lb. of Flour 6 ozs. of Nutter or Albene 3; teaspoonful of Baking Powder A pinch of Salt 2 pint of Cold Water

.Hetktod.-Rub the Nutter or Albene thoroughly into the Flour, add the Baking Powder and Salt and just sufficient

P u t the Plums, Sugar and Water into a pie dish, cover with I Water to enable the paste to be rolled out.

the paste and bake 20 minutes or hour.

o. I

SCOTCH LEEK SOUP.

Toasted Granose Flakes. Sippets of Brown Bread Fried,

CHESTNUT PIE.

Brussels Sprouts. Potato Balls.

GREENGAGE FRITTERS.

SCQTCH LEEK SOUP. Ing~edients.--6 Leeks

3 ozs. of Scotch Oatmeal 34 quarts of Boiling Water 1 oz. of Butter Pepper and Salt to taste 1 pint of Milk

Method-Clean the Leeks thoroughly, removing any portions that are bad, cut into small pieces and cook 1 hour, strain, rub through a sieve and put back into the pan along with the Oatmeal which has been previously mixed with Cold Water. Boil 1% hours, season with Pepper and Salt, add the Milk and Butter. Serve very hot.

CHESTNUT FIE. Ingredimts.-2 lbs. of Shelled Chestnuts

2 Spanish Onions l+ pints of White Haricot Stock Pepper and Salt to taste

Metltod.-Put the Chestnuts into a pan of Water, boil + hour, strain, and throw the water away, shell and halve. Cut the Onions into thin slices and fry a nice brown in Nutter or Albene, but do not burn. Now put the Haricot Stock into the frying pan, season, add the Chestnuts and allow to simmer for f0 or 15 minutes. If intended for a raised pie, the ingredients should be allowed to cook till they thicken.

PASTRY.

1utgrredie.tzts:l lb, of Flour 6 ozs. of Nutter or Albene 8 teaspoonful of Baking Powder A pinch of Salt 2 pint of Cold Water

MetAod.--Rub the Nutter or Albene thoroughly into the Flour, adding the Baking Powder and Salt. Mix well with the Water and roll out. If an ordinary pie, cover with the paste and bake in a quick oven. Time 20 minutes. If a raised pie line a loose-bottomed tin

1 that has been greased, put in the ingredients, cover, decorate the top and brush with Egg. Bake 20

' minutes to + hour.

BRUSSELS SPROUTS. Wash 2 lbs. of Brussels

Spai.outs in Cold Water, and when thoroughly clean put into a pan of Boiling Watet: to which a little Salt has

P. been added. Cool< from 15 to 20 minutes or till tender.

POTATO BALLS. Take 1 Ib. of Cooked

Potatoes, 2 ozs. of Bread- crumbs, I. tablespoonful of Chopped Parsley, Pepper and Salt to taste, and 2 Eggs, which must be thoroughly mixed with the other ingredients. Make into Cakes, roll in Egg and Flour and fry in Nutter or Albene.

GREENGAGE FRITTERS. fr lb. ripe Greengages 2 ozs. of Flour 3 Eggs 1 teaspoonful of Baking Powder

&lethod.-Halve and stone the Greengages, make a batter of the Flour, Eggs and Baking Powder, put the Green-

- gages in and fry a nice brown in Nutter or Albene, allowing 1 tablespoonful to each fritter. Time about 10 minutes.

~ . -

CHERVIL SOUP.

DANISH CHICKEN PATTIES WITH BREAD SAUCE-

RHUBARB FOOL. Dessert.

Toasted Granose Flakes. Fried dice of Bread. ,

New Potatoes. Asparagus. i

9%- l ients &J Ibdethod of Preparation, I

1 CHERVIL SOUP. L

--- I

(Arrmged for six persouts).

Hngredientsis.-l quart of clear Vegetable Stock 1 tablespoonful of Chervil 1 tablespoonful of Spinach 1 tablespoonful of Parsley 1 tablespoonful of Sorrel 1 oz. of Butter 1 oz. of Flour 1 teaspoonful of Odin

Meth !Od.- Pepper and Salt to taste

-The Vegetable Stock is the water in which Vegetables have been boiled, such as Potatoes, Cauliflower, Leeks, Onions, etc. Wash and drain all the Vegetables, chop them finely and put into a saucepan with the Butter. Cook till tender then add the Flour, stirring thoroughly, the Stock, Odin and Seasoning. Time required 1 hour altogether.

DANISH CHICKEN PATTIES. l ~ rediefits.-l teacupful of shelled and grated Walnuts ~~

1Q teacupfuk of Breadcrumbs 1 grated Onion g 02. of Butter I f teaspoonful af Mace i=

l l teaspoonful of Flour 1 teacwful of Milk l Pepper and Salt70 taste

eithsd.-Mix the ingredients together in a saucepan, boil 10 minutes. Be careful not to burn. Put about t dessertspoonful into each casement, and place in the oven to keep hot. Serve with Bread Sauce.

PASTRY. m&iePzts.-1 lb. of Flour

6 02s. of Nutter or Albene 8 teaspoonful of Baking Powder A pinch of Salt 4 pint of Cold Water

Method-Rub the Nutter or Albene thoroughly into the Flour adding the Baking Powder and Sait. Mix welí with the Water and rolí out. Now cut into rounds with a pastry cutter and make a smaller circle in the centre with an egg cup but do not cut through, fry in very hot Nutter or Albene, when the centre will be found to be raised. Remove this with a knife and fill up with the mixture.

BREAD dngredients.-l pint of Milk

1 oz. of Butter l Onion with 5 Cloves

2 02s. of Breadcrumbs I saltspoonful of Mace Pepper and Salt to taste

NEW POTATOES. Take 3 lbs. of New Potatoes

cleanse thoroughly and scrdpe, put them into a saucepan of Cold Water s ~ a r b e l y enough to cover, add 1 teaspoonful of Salt and boil from 10 to 28 minutes. Serve in a hot dish with a little Melted Butter and if desired 1 teaspoonful of chopped Parsley sprinkled over.

inserted into it

SAUCE. Method.-Put the Milk into

a pan with the Onion and Mace, boil + hour. Remove the Onion, add the other ingredients and serve in a tureen.

ASPARAGUS. Take 2 lbs. of Asparagus,

trim, leaving the stalks from 5 to 6 inches in length, scrape the remaining white portion very clean, tie in bundles and put into a pan of Boiling Water, boil till tender but not soft, take out with a slice, drain, place on a piece of toast previously dipped in the Asparagus Water, lay in a hot dish and serve with White Sauce. Time required 10 to 20 minutes.

WHITE SAUCE. Ingredients.-l oz. of Butter

1 oz. of Flour A pinch of Salt A little Pepper 8 pint of Milk

dMkthod.-Put the Nilk on to boil, while this is being done mix the flour with a little Cold Water or Cold Milk, stir into the Hot Milk, add the Butter and Seasoning, bring to the boil stirring all the time.

RHUBARB FOOL. 1 Ingrediertts.-As much Rhubarb as will make 3 pints

when cut up l teacupful of Water l teacupful of Sugar 3 pint of Cream

Nethod-Cut the Rhubarb into small pieces, add Sugar and Water. Simmer till tender, rub through a siéve, set aside till cold, stir in the Cream and grate a little Nutmeg over the top.

3 Q Z S . of Breadcrumbs Pepper and Salt to taste

4

.Hetbtod.--Peel, cut lengthwise, scrape and remove the seeds and fibres from the inside of the Marrow. Mix t h e Onions, Sage, Butter, Breadcrumbs and Seasoning- together and fill with the Mixture. Unite the twe portions, tie together, flour, put buttered paper over e

and bake 2 hours. Serve with i

1 .

"4

BROWN GRAVY.

Ingredients.-I oz. of Butter I good-sized Onion l pint of Brown Haricot Stock Salt to taste 2 to 3 drops of Crosse and Bíackwell's

Browning X tablespoonful af Flour

ce the onion and.

Flour to thicken, FiGQk Stock, SaPt

BROWN HARICOT STOCK.

Take 3 Ib. of Brown Haricots, steep overnight in Hot or Cold ,Water, put into a pan with 1 quart of Boiling Water, ~~~~~ 2 ~ ~ ~ ~ s , ~~~~~~ and rub through a sieve,

STEAMED POTATOES. BAKED PARSNIPS. Take .3 lbs. of Potatoes, Take 3 large Parsnips, -~

wash, peel and put into a clean thoroughly, scrape or steamer over a saucepan of peel, then halve and quarter Boiling Water. Time re- them and lay in a pie dish quired * hour. with a pat or two of Butter

and a little Salt. Dredge with Flour. Bake in a quick ovm tiif1 tender. Time Fe- quired about 2 hours.

GROUND RICE PANCAKES.

' Irtgredie?zfs.---3 ozs. of Rice Flour 9 pint of Milk 3 OZ§. of Sugar

) 3 Eggs

&..efhod.-Take half of the Milk, put it into a pan along with the Sugar, set it on the fire or stove to heat. Mix the Rice Flour with the remainder of the Milk, pour into the pan, bring to the boil, stirring all the time. Turn out and mix with the Eggs, wel1 beaten, and fry as pancakes in hot Nutter a golden brown. Sprinkle with Castor Sugar and serve. Time required (ct) to boií 15 minutes, (b) to fry 10 minutes.

\

MUSHROOM SOUP.

With Fried Sippets of Toast.

SAVOURY PATTIES WITH TOMATO SAUCE

B R

~~~A~~~~ PATTIES.

Green Peas. Stewed Celery, Fried Chip Potatoes.

--+---

3 quarts of Boiling Water Pcpper and Salt to taste

L' tPefhd . -h t the Brown Haricots into Boiling Water and allow to soak overnight. Peel and wash the Onions and put into a pan of Boiling -Water along with the Haricots. Next take the Mushrooms, peel, thoroughly cleanse and fry in the Butter, put into the saucepan with the other ingredients, boil for 14 hours. Strain, rubbing through a sieve. Season and serve.

SAVOURY PATTIES.

Iagredients.--$ ozs. of Patna Rice 2 pints of Boiling Water

lb. of Tinned Tomatoes 1 tablespoonful of Tomato Sauce 4 tablespoonfuls of grated Cheese Q teaspoonful of Marmite Pepper and Salt to taste 1 oz. of Butter 6-8 slices of Bread from a half-quarter Loaf

Metha>d.--Dut the Rice into the pan of Boiling Water, boil till soft and till the Water is absorbed. This usually requires about 9 hour, and it may be necessary to add a little more Water. Add the Toma€oes, Tomato Sauce, LViarmite, two tablespoonfuls of: the Cheese, the Butter and *Seasoning. Simmer f& 10 minutes, taking care that the contents do not burn. Cut the

read for the outer or larger circles with a Pastry Cutter; -shaping them into rounds : do the same fop the inner crrcle, using a smaller cutter or

hot Mutter OP ~~~~~~ with the

espoonfuf to each. Put

~~

Method.-Cut the Onions up small and put them and the Tomatoes into a pan with the Water. Boil 15 ~~~~~~~~~, ,strain, rub through a sieve. Now put the Butter into a pan, and when melted stir in the Corn Flour and add the Tomatoes and Seasoning.

?- l

r, x 5

CAULIFLOWER SOUP.

Toasted Granose Flakes. Fried Dice of Bread.

PARSNIP FRITTERS WITH WHITE SAUCE,

Baked Tomatoes. Baked Potatoes.

ITALIAN ROLLS.

PARSNIP FRITTERS. Ingredients.-3 Parsnips

2 quarts of Boiling Water l dessertspsonful of Salt 3 Eggs 3 tablespoonfuls of Breadcrumbs ,

Pepper to taste

Method-Clean and scrape or peel the Parsnips, put into t h e Water with the Salt and boil from l& to 2 hours, Strain and mask with a fork adding a little Pepper, the Breadcrumbs and the Eggs, d l beaten. Mix and fry in hot Nutter or Albene, allowing one tablespoonful t~ each fritter. Time required 10 minutes,

! -

WHITE SAUCE.

Ingredicdss*--.l oz. of I3atter 1 oz. of Flour A pinch of Salt A little Pepper fr pint of Milk

Nlethsd.--Niix the Flour and Sugar, beat the Yolks of the Eggs and add them along with the Flavouring, then the Whites beaten to a stiff froth. Mix all well together, shape into rolls, cover. with grated Almonds, or Almonds put through the nut mill, and babe in a moderake oven from 110 to 28 minutes.

)

FEA FLOUR SOUP. Toasted Granose Flakes. Fried Dice of Bread.

LE CURRY W\I%IEE BOILE

PEA FLOUR SOUP, Ing~edie~;ks.-3 Spanish Onions

1 Sprig of Mint 3 tablespoonfuls of Symington’s Pea Flour 2 quarts of Boiling Water 1% pints of ~~~~

Pepper and Salt to taste Blethod.-Pt>ut the Onions and Mint into the Wafer and boil

14 hours, strain and rub through a sieve, add the Pea Flour previously mixed with a little, of the Milk, then thé remainder of the Milk and the Seasoning. Stir till it thicken. Time required from 5 to 10 minutes after the Milk is added.

VEGETABLE CURRY. hgredients.-3 Parsnips

3 Carrots 3 Potatoes 6 Artichokes 6 Onions 7 tablespoonful of Curry Powder II dessertspoonful of Flour Salt to taste S pints of Boiling Water

ethode-Clean thoroughly and peel or scrape the Vegetables, slice and put into the Water with the exception of the Onions and boil for l+ hours. Fry the Onions a golden brown in Nutter or Albene and add to the other Vegetables. Season with Salt. Now mix the Curry Powder and Flour with a little Cold Water, add ancl stir till the contents thicken.

Il

l1

~- f

~~ ~~ Take 3 QZS. of Rice and put into a pan with l quart of Boiling ~- ~ Water, stir constantly till it come to the boil, and allow to boil

till all the Water is absorbed. Time required 1 hour. Arrange round the Curry.

i

l -

BQILED LETTUCE. STEAMED POTATOES.

Take 8 good-sized Lettuce, Take from 12 to f 4 trim outer leaves and remove Potatoes, wash, peel and put stalks, wash carefully, boil into a steamer over a pan of in two quarts of Boiling Boiling Water. Sprinkle a Water, with 1 dessertspoon- little Salk over and steam fu1 of Salt added, for 4 hour. 4- hour.

PATTER-DALE PUDDINGS.

Flour and Castor Sugar A pinch of Salt

?V”Etlzcsd.--Beat the lfltter to a cream? add the Eggs, well beaten, and the Salt, Sugar and Flour, previously well mixed together. Mix thoroughly. Butter some cups or tins and half fill with the mixture. Bake lightly in a brisk oven. Time required 10 to 20 minutes.

Ingmdients.-The weight of 3 Eggs in. Butter

! l

GREEN CORN SOUP.

Toasted Granose Flakes. Fried Dice of Bread,

MOCK BEEF STEAK PUDDING.

Fried Cucumbers. Steamed Potatoes.

CUSTARD PUDDING.

Dessert.

(Arrctnged for six persons).

GREEN CORN SOUP.

Ing~.edienks.-l tin of American Green Corn 18 pints of Boiling Water 19 pints of Milk 2 Onions 1 oz. of Butter Pepper and Salt to taste

Meth~d . - -P~ t the Onions into the saucepan with the and Milk, the Butter and Seasoning. Cook ij hour;

. add the Corn and cook 15 minutes longer. Seme very hot.

Now make the PASTRY.

Ingredients.-+ lb. of Flour 2 lb. of Nutter or Albene A pinch of Salt Q teaspoonful of Baking Powder

- h 5 tablespoonfuls of Cold Water

j Method.-Rub the Nutter or Albene thoroughly into the Flour, 1 add the Baking Powder, Salt and Water, roll eut.

Grease a basin with Nutter or Albene, line it with the Pastry, put in the ingredients, cover with Pastry and steam 23 hours.

, l

f /

ri FRIED CUCUMBERS. STEAMED POTATOES. Take 2 Cucumbers, peel Take 12 or 14 Potatoes,

and cut them into circles of clean, peel and put them into equal thickness, beginning a steamer over a pan of at the thicker end, wipe them Boiling Water. Sprinkle a dry on a clean cloth, dredge little Salt over them and with Flour, fry in very hot steam 6 hour. Nutter or Albene, turning

remove with a slice when done, put on a piece of white paper to drain, dust with a little Pepper and Salt and p ik high on a hot vegetable d$~. Time required to fry , 10 minuBeS.

i them till nicely browned, l

CUSTARD PUDDING.

1 tablespoonful of Flour Hagredients.-l pint oî- Milk

l 4 Eggs I 4 or 5 drops of Vanilla Essence i HetJmd.-Whisk the Eggs and stir the Flour gradually into

1

them, then add the Milk flavoured with Vanilla. St i r kvell. Butter a basin that will just hold the mixture, pour this into it, tie a floured cloth over and plunge quickly into Boiling Water, turning the basin round for a few minutes to prevent the Flour settling in one place. Boil slowly for 9 hour, turn out of the basin and serve with garnishing of Raspberry Jelly.

MOCK BEEF STEAK PUDDING.

Iagredienats.--ll lb. of Meatose 2 Onions 4 Potatoes 1+ saltspoonfuls of Odin Pepper and Salt to taste Q pint of Cold Water

eatose into small pieces, chop the the Potatoes, add the Seasoning, Odin

and water.

TAPIOCA SOUP.

Toasted Granose Flakes. Fried Dice of Bread.

DARIOLES OP: EGGS.

Waked Spanish Onions. Steamed Potatoes.

THATCHED PUDDING.

essert.

1

--“SJ3-

(Arrczttged fou six $ersom).

TAPIOCA SOUP. Ingredie?zfs.-5 Q Z S . of Tapioca

2 Onions 1 Turnip 1 pint of New Milk 2 quarts of good White Stock Pepper and Salt to taste

Method- -To make the Stock take 2 quarts and into this put 2 tablespoonfuls 2 Onions and l Turnip (peeled), strain, put back into the pan along and Milk, stir till it boil to prevent and serve. Time required about 2

of ‘Boiling Water of Pearl Barley, Boil 1 hour and with the Tapioca burning. Season hours,

DARIOLES OF EGGS. Ingredielzts for six &rioles :-

5 Eggs 4 ozs. of Breadcrumbs l Tomato (peeled) l teaspoonful of Parsley Pepper and Salt to taste 3 tablespoonfuls of White Sauce

--Boil 3 Eggs for 10 minutes, shell and chop them finely, chop the Parsley and Tomato, mix these together with the Breadcrumbs, White Sauce, Seasoning and the Yolks of the othêr two Eggs. Put into small buttered moulds or teacups, cove:yB with buttered pager and steam 20 minutes.

, /

WHITE SAUCE.

Ingredients.-2 ozs. of Butter 2 small Onions 6 teacupful of Flour I pint of New Milk Pepper and Salt to taste

1

i

M&hod.-Cut the Onions very finely and put them into a stewpan with the Butter, simmer till the Butter is nearly dried up, stir in the Flour, add the Milk, boil the whole gently till it thicken, season and use as already mentioned. Time required 3 hour.

BAKED SPANISH ONIONS. STEAMED POTATOES. Take 6’large Onions, wipe Take 12 o r 14 Potatoes,

with a clean cloth, put into a clean, peel and put into a pan of Boiling Water along steamer over a pan of with a dessertspoonful of Boiling Water, sprinkle with Salt. Boil 1 hour, take out, Salt and steam 9 hour. wipe carefully, wrap each in k piece of paper, bake in a moderate oven for 2 hours or longer. Serve either in their skins with a little Cold Butter or with Brown Gravy.

THATCHEI) PUDDING.

n Ingredients.-2 teacupfuls of Breadcrumbs 2 Eggs 1 tablespoonful of Castor Sugar 9 teacupful of Milk 2 tablespoonfuls of jam 8 oz. of Sweet Almonds

Nethd.-Beat the Eggs well, add the Sugar and Milk, then the Breadcrumbs and mix thoroughly. Well butter a pie dish, put the mixture into it and bake 4 hour. Turn out, put a preserve Q€ any kind on top and Blanched Almonds, cut in strips, standing up all over the pudding. To blanch the Almonds pour Boiling \Vater over them. ’

I I

l ,

LEEM SOUP. Toasted Granose Flakes. Fried dice of Bread.

FRENCH CUTLETS. Brussels Sprouts. Potatoes Baked in their Skins.

SAGO PUDDING. S T E W E D PRUNES.

Dessert. +--

Ingredients & ethsd of Preparation, (Arralzged for six gersons).

LEEK SOUP.

8 teacupful of Oat Meal Pepper and Salt to taste 2 quarts of Boiling Water

Hetktod.-Clean the Leeks thoroughly, removing any portion that is unfit for use, slice and put into the Water along with the other ingredients: boil 2+ hours. then add

IngrediePzts.-l2 Leeks

2 ,om. of Butter and l pint of New Milk

Let all come to the boil and serve very hot,

FRENCH CUTLETS. Ingredienfs.-l Onion

2 ozs. of Butter 1 lb. of Breadcrumbs Vegetable Pulp made from 1 Carrot 1 small head of Celery 1 Parsnip 1 Turnip 2 Potatoes 1 breakfastcupful of Tinned Tomatoes Q teacupful of Dried Peas 2 Raw Eggs Pepper and Salt to taste

FOR THE BATTER. Two tablespoonfuls of Flour 2 Eggs

' l

t

flethd.-Fry the Onion in the Butter, cleanse the Vegetables thoroughly and peel or scrape them, then slice and boil in l+ pints of Boiling Water for 18 hours, along with the Peas that have been steeped overnight and the Tomatoes, strain and rub through a wire sieve, mix with the Breadcrumbs, Onions, Butter, Season- ing and Eggs, and put on a plate to cool. Now make the Batter, mixing the Flour and Eggs thoroughly together and fry in two Pancakes. Lay one on a plate, put the mixture on this with the -other pancake, over. Shape as Cutlets and put into the oven to reheat before serving.

BRUSSELS SPROUTS. PQTATOES BAKED IN THEIR SKINS. Wash 2 lbs. of Brussels Take 12 medium-sized

Sprouts in Cold Water and Potatoes, clean and bake in when thoroughly clean put the oven 2 hours. Serve in into a pan of Boiling Water a napkin on a hot dish. to which a little Salt has been added. Cook till tender. Time 18 to 15 minutes.

SAGO PUDDING.

Ingredieats.-3 tablespoonfuls of Sago The rind of half a Lemon grated 2 tablespoonfuls of Sugar 1 quart of lVTilk 1 oz. of Butter

I A little grated Nutmeg

Method-Butter a pie dish and put into it the Sago, Stagar and Butter. Warm the Milk to which the Lemon Rind

1 has previously been added, strain into the pie dish, grate a little Nutmeg over the top and serve. Time to cook l* hours.

x STEWED PRUNES.

PPzg~edients.--l lb. of Prunes 2 lb. of Sugar 1% pints of Cold Water

&Iethpd.-Put all together into a double saucepan and cook from 2 to 3 hours.

OF VEGETARIAN DINNER

Served to upwards of 50 People at Dartmoor Mouse, Belstone,

August 4th, 1902. -ei-

soup. LENTIL SOUP-Toasted Granose Flakes.

MOCK WHITE FISH-Parsley Sauce. '

savouriles. VEGETABLE PIE?.

EGG AND CUCUMBER SAVOURY. PRO3%SE CUTLETS WITH WED CURRANT JELLY,

STUFFED TOMATOES. MACARONI A LA TURQUE. Tomato Sauce. Brown Gravy.

&lashed Turnips. Vegetable Salad. Broad Beans. Green Peas. Baked Potatoes. New Potatoes.

§Weets, Red Currant and Raspberry Malvern Pudding.

Whortleberry Malvern Pudding. Lemon Sponge. Dutch Flummery. Fruit Salad. Junket and Cream.

Strawberry Cream. Raspberry deffy. Orange Jelly. Prune Mould. Stewed Pears. Pine Apple Chunks.

essert. Fruits. Nuts. Bisc,uits.

Ingredients d3 LENTIL SOUP,

[email protected] Ibs. of Egyptian Lentils 6 Onions 3 Turnips 1 Parsnip 1 Carrot S quarts of Boiling Water 1 teacupful of Tomato Ketchup 1 quart of Milk 3 ozs. of Butter Pepper and Salt to taste

,, Met7zzod.-Take: the Lentils, wash and put them into a very Iarge pan with the Water, add t h Vegetables, boil 2 hours, baking care not to burn, Strain and rub through a sieve, put back into the pan along with the ,Milk, Ketchup, Butter and Seasoning..) Reheat and seme.

MOCK WHITE FISH.

7 ozs. of Ground Rice 2 ozs. of Butter 2 grated Onions 1% teaspoonfuls of Ground Mace 18 boiled Potatoes Pepper and Salt to taste 3 Eggs Breadcrumbs

P%gredie-lzts.---Q pints of Milk

Method.--Put the Milk QII to boil and thicken with the Rice, add the Butter, Onions, Mace and other Seasoning-

I Cook 15 minutes, stirring well to prevent boiling. Put the Potatoes through a masher while hot and add to the Rice. Pour into a shallaw dish or on to a flaured paste board and, when cold, cut into cakes with a round cutter, roll in Egg and White Bread- crumbs and fry a light brown in very hot? Nutter. Serve with Parsley Sauce.

PARSLEY SAUCE. Zn~rdhts.--2 pints of Milk

2 kabtesgmsnfuls of Chopped Parsley Z+ ozs. of Butter Pepper and Salt to taste 3 ozs. of Flour to thicken

Methtod.--Put the Milk into a pan with the Butter, Parsley and Seasoning, bring to the boil, Mix the Flour with a little Cold Milk or Water and add this to the contents. Serve in a hot tureen. Time required l 5 to 20 minutes.

VEGETABLE PIE.

overnight dngredients.-l lb. of Brown Haricot Beans, steeped

2 Carrots 2 Parsnips 2 Turnips 4 Potatoes 1 breakfastcupful of Peas, steeped overnight 6 Onions 4 teacupful of Tomato Ketchup 2 ozs. of Butter Pepper and Salt to taste

AJstlzod.-Put the Haricot Beans into a saucepan with 2 quarts of Boiling Water. Cook 1Q hours. Strain and rub through a wire sieve. Now put back into the pan adding a little more Boiling Water if necessary. Slice t h e Vegetables and add them along with the Peas. Boil 1% hours, or, till tender. Add the Ketchup, Butter, Pepper and Salt, and put into a large pie dish ; cover with pastry and bake from 20 to 30 minutes, according to the oven.

PASTRY.

4 ozs. of Nutter 4 ozs. of Butter 1 teaspoonful of Baking Powder A little Salt Q pint of Cold Water

Iagredients.-l lb. of Flour

Method.-Rub the Nutter and Butter thoroughly into the Flour, add the Baking Powder and Salt, then the Water, and roll out on a floured paste board to the required thickness. Cover and ornament. Brush over witH Egg, and bake a light brown.

EGG AND CUCUMBER SAVBIJRY. IngrediePzts.--3 hard-boiled Eggs

2 good-sized CUCbdmbers 2 grated Onions

lb. of Butter

2 beaten-up Eggs ethod.-Put the Butter into a pan, slice the Cucumbers and

add these along with the Onions and Water, boil 4 hour, being careful not to burn. Shell and cut the Eggs into circles; add these, the Seasoning and the beaten Eggs, give 2 or 3 stirs and serve with toast, cut diamond-fashion, round the dish.

l

PROTOSE CUTLETS. Ing'redie;rzts.--l lb. of minced Protose

1 lb. of Mashed Potatoes 1 tablespoonful of chopped Parsley 2 grated Onions 1 pint of Marmite Stock (1 teaspoonful of

Marmite to a pint of Boiling Water) 1 tablespoonful of Mushroom Ketchup 8 ozs. of Breadcrumbs Pepper and Salt to taste Egg and Breadcrumbs to dip in before

frying

Method. -Put the Protose into a pan with the Marmite Stock, add the Ketchup and boil 10 minutes. Now put in the other ingredients, turn out upon a floured paste board and, when cold, cut iato three cornered pieces, dip in Egg and Breadcrumbs and fry a light brown. Serve with Red Currant Jelly. Time required 10 minutes.

STUFFED TOMATOES. Ingredients.-Z dozen of Sound Tomatoes

2 tablespoonfuls of Parsley l* O Z S . of Butter 1 grated Onion fr lb. of Breadcrumbs Pepper and Salt to taste

3 Eggs

Method-Cut the tops from the Tomatoes, scoop out the interior of each carefully to prevent breaking and put aside for sauce. Now mix the other ingredients together thoroughly, put a dessertspoonful into each, place in a buttered tin and bake fr hour, Serve with Brown Gravy.

~~~~~ GRAVY.

Pizg~.edients.--l Ib. of Brown Haricot Beans 2 Onions 1 @z, of Butter

Pepper and Salt to taste 1 dessertspoonful of Tomato Ketchup

i$ teaspoonful OT ~~~~~~t~

Method.-Pta% the Beans that have been steeped overnight into 2 quarts of Boiling Water, add the Onions, boil Ifr hours. Strain, rub through a sieve, put back into the not along with the other ingmdients, bring to & boil a;d serve in a hot tureen.

MACARONI A LA TURQUE. Ingrediem%.-% lb. of Macaroni

3 pints of Boiling Water 9 lb. of Breadcrumbs 2 grated Onions 2 heaped tablespoonfuls of Chopped Parsley 2 hard-boiled Eggs that have been put

through the Nut AMill 3 beaten-up Eggs Pepper and Salt to taste

ethod.-Boil the Macaroni in the Water till tender, remove from the pan and put through the Nut Mill or chop very finely, then place it in a bowl along with the other ingredients, mix thoroughly, put into a buttered basin and steam 2 hours o r bake 12 hours. Serve with -

TOMATO SAUCE.

already referred to 2 pints of Boiling Water 2 grated Onions- 3 tablespoonfuls of Tomato Ketchup 7) 16 ozs. of Butter- 2 ozs. of Pea Flour Q pint of Milk Pepper and Salt to taste

Me%ktod.--Take the portions of the Tomatoes that were put on one side and place in the Water with the Onions and Butter. Cook 20 minutes, strain, rub,'through a wire sieve, put back into the pan, add the Tornato Ketchup and Seasoning, thicken with Pea Flour previously mixed with the Cold Axilk. Stir till i k boil aad ~~~~~

in tureen,

1rtgredients.-The tops and interior of the Tomatoes.

MASHED TURNIPS. GREEN PEAS. Take i doz. Turnips, clean, Take 4; peck of Peas, shell,

peel and boil in 1 gallon of and put into a pan with 2 Boiling Water to which 'r quarts of Boiling Water, a tablespoonful of Sak kaas dessertspoonful of Salt, a been added. Remove with pinch of Soda, a sprig of a skimmer, put into a bowl Mant and a lump of Sugar. with 2 ozs. of Butter. Mash Cook from 20 minutes to 4 well with a fork, add Pepper. hour. Serve in hot tureen. Serve in a hot tureen.

VEGETABLE SALAD.

1 Beetroot 2 hard-boiled Eggs 2 Lettuces 4 Tomatoes 2d. worth of Mustard and Cress B btamnch of Red anci White Radishes

IngYedienk-1 Cucumber

Metktod.-Peel the Cucumber and slice it thinly so as to cover the bottom of the salad bowl. Cleanse the Lettuces thoroughly, and after chopping finely make these the next layer. Take the Beetroot, previously cooked for 2 hours and unbroken, slice and add this, then a layer of well-washed Mustard and Cress, followed by the peeled and thinly sliced Tomatoes. Repeat till the bowl is nearly filled, and on the top put Lettuce and Tomato, and arrange tastefully the sliced Whites of the hard-boiled Eggs, the Mustard and Cress standing up between, the Radishes round the dish, and the Yolks of the Eggs rubbed through a fine gravy strainer over the top.

BROAD BEANS. BAKED POTATOES.

Shell 8 peck of Beans Take 4 lbs. of Potatoes, and put into a pan of Boiling wash and peel them, put into Water - about 2 quarts - an enamel dish along with with J dessertspoonful of 2 sliced Onions, Pepper and Sal t and a pinch of Soda. Salt and 2 W S . of Butter. Boil +- hour. Cover with Water and bake

18 hours. t

NEW POTATOES.

Take 4 lbs. of New Potatoes, wash and scrape, put into a pan af Boiling Water, scarcely enough to cover them, add a little Sal t and a small piece of Mint.

RASPBERRY AND RED CURRANT MALVERN PUDDING. H~zgredients.--ll pint of Raspberries

b f pint of Wed Currants 1 pint of Water 3 ozs. of Sugar 1 o z af Butter Slices of Bread Whipped Cream

cthod.-Well grease a good-sized basin with Butter and line it with slices of Bread about a 2 inch in thickness. Remove the stalks from the -Raspberries and Red Currants, put into an enamelled pan along with the Water and Sugar and boil 5 hour. Pour at once into the basin, which should be placed on a large dish or sou^ plate, cover with additional slices sf Bread, put a plate on top, press down with a heavy weight, and set aside to cool. When cold turn out on to q dish and pour over first the juice that was squeezed out on oressure, next the Whipped Cream and serve.

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W H I P P E D CREAM. Take lb. of Devonshire or Raw Cream, if the former add

2 tablespoonfuls of New Milk, put into a basin and whip briskly with an egg-beater.

WHORTLEBERRY PUDDING. For the making of this pudding 2 pints of Whortleberries.

a re used and the method of proceeding is exactly the same as for the previous pudding.

LEMON SPONGE. * Prtgrediemts.-& O Z . of Gelatine, Agar Agar or Iceland Moss

9 pint of Cold Water 5 QZS. of Loaf Sugar 2 Lemons 2 Whites of Eggs

Method.--Soak the Gelatine, Agar Agar or Iceland Moss ira the Water, peel the rind of the Lemons very thinly and squeeze out the juice. Now put the Gelatine, Agar Agar or Moss into a pan along with the rind and juice of the Lemons and the Sugar. Boil 2 or 3 minutes, strain and allow to remain till nearly cold. When beginning to set, add the whites of the Eggs wel# beaten, whisk all together for 10 or 15 minutes when it: will be of the consistency of sponge, put lightly into a glass dish, leavhg it as rocky as possible. Serve soon.

FRUIT SALAD. hgredients.--5 Oranges peeled and sliced very finely

3 Pears peeled and sliced ' . " 1 lb. of large Plums peeled and sliced 2 ripe Apples peeled and sliced 4 large Bananas peeled and sliced 4 lb. Castor Sugar Whipped Cream or Glacé Cherries

Method.-Take a large glass dish and put the fruit in alternate layers into it in the following order :-Orangesp Bananas, Pears, Apples, Plums, finishing with a layer of Oranges and one o€ Bananas. Between each sprinkle Sugar freely till it is all used, and put. Whipped Cream or Glack Cherries on top. For t h e Cream use 6 ozs. of Devonshire Cream and 3 tablespoonfuls of New M i k Whisk well.

On the occasion referred to in this and the recipes for the making of Strawberry Cream, Orange Jelly, Dutch Flummery, Raspberry Jelly and Prme Mould, Gelatine was used. I was anxious to substitute Agar Agar for the Gelatine, which I dislike, but so far it has not proved satisfactory. I t sets well and makes a nice tasty dish but has not the firmness that a sp~l t~ge, ought to have.

STRAWBERRY CREAM.

4 lumps af Sugar The Rind and Juice of 1 Lemon 4 pint of Cream % pint of Strawberry Syrup 13; wineglassfuls of Cold Water

Ingredients.-* OZ. of Gelatine, Iceland Moss or Agar Agar

Nethod.-Soak the Gelatine, Agar Agar or Iceland Moss in the Water, then put into a pan with the thinly peeled Rind and Juice of the Lemon and the Sugar. Stir till dissolved, remove the peel and pour into a basin adding the Strawberry Syrup. Whisk the Cream and pour the other ingredients gently on to it, stirring all the time. Colour with Cochineal, pour into a wet mould and set aside till cold. Any jam will do to make the Syrup by rubbing it through a hair sieve with a little Water.

ORANGE JELLY. Ingdieaqts.-l oz. of Gelatine or Agar Agar

4 ozs. of Loaf Sugar 6 Oranges 1 Lemon 1 pint of Water 1 wineglassful of Cold Water

Method.-Soak the Gelatine or Agar Agar in Q pint of Cold Water, boil the Sugar in the remainder till it is a thick Syrup, add the Juice of the Oranges and Lemon, the peel of 2 Oranges and that of half a Lemon. Place on the fire for a minute, skim well, add the water by degrees to make the scum rise. Now put in the Gelatine or Agar Agar, stir till dissolved, strain through muslin, put into a wet mould and turn out when cold.

DUTCH FLUMMERY. Ingwdients.-1 oz. oh Gelatine or Agar Agar

8 oz. of Loaf Sugar The Yolks of 4 Eggs 2 pint of Raisin Wine 2 Lemons 9 pint of Water

t Method.-Soak the Gelatine or Agar Agar în the Water, beat up

Q€ the Lemons finely and add this with the Juice and the Sugar to the Egg Mixture ; then the Gelatine or Agar Agar which has been soaking is now put into a saucepan over the fire and, when dissolved, the other ingredients are addedand the whole well mixed together

~ and boiled 1 minute. Now strain through muslin, stir ' occasionally till nearly cold, then pour into a wet

b the Yolks of Eggs with the Raisin Wine, peel the Rind

mould.

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esserte Bananas. Oranges. Apples,

Almonds and Muscatels.

Coffee. Cocoa Nut Cakes.

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MAN LENTIL SOUP with Toasted Gramse Flakes.

aked Potatoes. Mashed Potatoes. Brussels Sprouts. Damson Pickles,

WeetS. Christmas Pudding with Devonshire Cream.

Mince Pies. Trifle. Apple Comlpote,

Cheese and Biscuits.

Method of Preparationa N LENTIL SOUP.

Ingredients.-l+ lbs. of German Lentils 6 Onions 1 Turnip 1 Parsnip 4 teaspoonful of Odin 4 quarts of Boiling Water Pepper and Salt to taste

Pa t'ne Lentils and allow them to so& overnight ot or G d d Water, afterwards throw this -Water

~~~~* Put the Water mentioned in ~~~~~~~~~~~ into an and when it boils put in the Eentiis. Now wash

e sieve, put back into the ~~~~e~~~ Odin and Seasoning and serve.

4 tin Italian, Peeled Tomatoes 4 ozs. of Macaroni 4 Eggs 1 tablespoonful of Dried *Marjoram 1 tablespoonful of Parsley 1 saltspoonful of Powdered Mace Pepper and Salt to taste Breadcrumbs-sufficient to make a good

Method-Put the Butter into a pan over the fire until lightly browned, add the Onions, cook about 15 minutes, stirring occasionally to prevent burning. Now add the Tomatoes, Parsley, Marjoram, Mace, Pepper and Salt, and cook all together for ik hour longer. While this is being done put the Macaroni into a lined pan well covered with water and cook fosr 20 minutes, turn out into a bowl, mix with the ingredients already cooked, the 4 Eggs well beaten and the Breadcrumbs. Have ready a hot roasting tin or frying-pan with sufficient Butter to prevent sticking, put in the mixture and bake or fry a light brown on both sides. Use a cake tin with a loose bottom, grease it well with Nutter, line it with Pastry, fill with the cooked Omelette cut in pieces, pour a cupful of Gravy, made as directed, over, cover with Pastry, decorate in the usual way, brush with Egg, and bake in a good oven for 20 minutes or fr hour.

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Method.--Put the pulp and tops of the Tomatoes and the Onions into the Water, boil from 10 to 15 minutes, strain, rub through the sieve, put back 'into the pan with the Butter, Pepper and Salt and Tomato Ketchup.

MACARONI CHEESE.

3 ozs. (Pf Cheese oz. of Butter + cups of fMldk

Ingredients,-+ lb. of Macaroni

3 pints o f B o i h g Water ozs. of Breadcrumbs epper and Salt to taste

ethod.--Put the caroni illto the Boiling -water and let i t GO& til4 quite tender and ti41 all the -Water is absorbed. Ttme required from 20 to 30 minutes. Butter a pie dish and put in first a layer of Macaroni, then one of Cheese. which has been previously put through the Ida Nut Mill, a little Butter, Pepper and Salt, and so on till the pie dish is filled. Lastly put in the Milk, cover with Breadcrumbs and put pats of Butter here arrd there on top. Bake hour.

BAKED POTATOES. Ingredients.-l doz. medium-sized Potatoes

2 Onions 1 OZ. of Butter IQ pints of Boiling Water Pepper and Salt to taste

&hod.-Wash and peel the Potatoes and put into a pan OP clean Water. Peel and wash the Onions and put them and the Potatoes into a pie dish and fiIl up with Boiling Water;add the Butter and Seasoning. Bake. Time required from 1. to 2 hours, according to size of Potatoes and heat of oven.

MASHED POTATOE S.

Ingredients.-l doz. Potatoes 9 oz. of Butter Pepper and Salt

ethod.- -Peel and wash the Potatoes, put into a steamer over a pan of Boiling Water, and steam from 30 to 40 minutes. Now put into a basin, mash with a fork, add the Butter and Seasoning, put into a very hot vegetable dish and serve.

BRUSSELS SPROUTS. 1 Take 4 lbs. of Brussels Sprouts, wash thoroughly in Cold i

Water and when cleansed put into 4 quarts of Boiling Water, 1, l

Qo which a little Salt has been added and a small piece of Soda. I Cook till tender. Time II O to 15 minutes. i,: B

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Method.-Take the Damsons or Plums, wipe off the bloom and l /I prick each with a needle. NOW put the Vinegar, :i Sugar, Cloves, Mace and Cinnamon into a saucepan and boil for 15 minutes. Put the fruit into the jar in which you intend keeping it and pour the contents of the saucepan over it. Mow to s tand for 24 hours, then boil till tender or till the skin is just cracked. Tie down while hot. They will be fit to eat in about 6 weeks. They go well with any of the Nut -Meat preparations such as Protose, Meatose, Nuttose, etc.

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CHRISTMAS PUDDING.

Ingnm%lzts.--B Ib. of Flour 1 lb. of Breadcrumbs l lb. of Raisins 1 lb. of Sultanas 1 lb. of Currants 1 lb. of Sugar 1 lb. of grated Apples l lb. of Mixed Peel 2 ozs. of Sweet Almonds 2 ozs. of Bitter Almonds The grated rind of 2 Lemons l teaspoonful of Nutmeg 4 teaspoonful of Spice 2 teaspoonful of Cinnamon 1 saltspoonful of Salt 6 02s. of Pine Kernels 6 02s. of Nutter A very little Water

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SUPPER.

Macaroni Cheese Baked Tomatoes Cucumber Radishes Mustard and Cress

Prune Tart Stewed Apples Clotted Cream

Wholemeal and White Bread and Butter Fresh Fruit and Nuts

Saturday lirth.

BREAKFAST.

Porridge of Quaker Oats New Milk Fried Eggs on Toast

DINNER.

German Lentil SOUP Fried Dice of Bread

Tomato and Onion Pie Savoury Rice Rissoles with Brown Gravy

Steamed Parsnips Steamed Carrots Steamed Potatoes Banana Fritters Stewed Pears

Clotted Cream Fruit and Nuts

SUPPER.

Protose Cottage Pie Steamed Onions Stewed Apples Pine Apple Chunks

Wholemeal and White Bread and Butter Nut Rolls

Fruit and huts

Boiled Custard j

kitter Golden Syrup Honey

Ftwit and Nuts ? DINNER,

Tornata Soup

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Thursday 76th.

BREAKFAST.

Oat Meal Porridge New Fried Tomatoes and Haricot

Wholemeal and White Bread an TriScuit Nut Rolls

Honey Golden Syrup Marmalade Fruit and Nuts

DINNER.

PurBe of Green Peas

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Carrot ... ... Cauliflower ... Chervil ... Chestntlt ...

l. Corn Green ... r:Egyptian Lentil

L German Lentil I Green Corn ... p' .. Pea ...

l . French Bean ... P

Haricot. Brown .. White .Herb ... .. Leek ... ... .. Scotch ... Lentil. Egyptian .. German Maggi's ... Marmite ... Mushroom ... Onion ... ... .Parpip Pea -Flour (Tasty)

... . . . . .. Green ... .. Split ... Pearl Harley ... Potato ... ... .. Swiss ...

~ Quaker Oat ... . Rice ... ...

- Salsify ... ... Savoury ...

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Almond ... ... Artichoke ... ... Asparagus ... ... Barley. Pearl ... ... .. and Tomato ... Bean. Broad ... ... .. Butter ... ...

7 ) .-. and Tonlaia .. French- ... ... 22 ~ Harico22 Byowl l.

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INDEX-continued.

Menu No. Scotch Leek ... Spinach Split Pea Swiss Potato ... Tapioca ~ a s t y (Pea FIO*& Tonlato and Barley Turnip ...

,, Brown Vegetable ...

,, Marrow ,, Oyster

..I

...

... ... ...

... ... ...

... ... ...

... ... ...

... ... ...

... . . I ...

... ... ...

... ... ...

... ... s..

... ... .s.

... ... ...

... ... ...

...

...

...

...

...

...

...

... ... ... ... ...

Butter Bean Pie ... ... ... ... Celery Fritters with Celery Sauce ... Cheese, Macaroni. Xmas Dinner ... ...

,9 Pudding -. . ... ... ...

,, Spanish C. D;i& ... ... ... Chestnut Pie ... ... ... ... ... Cucumber ,, ... ... ... ... ...

,, SOUffl6 ... ... ...

...

...

...

...

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...

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... B . .

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... 1 . .

...

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...

...

... and Egg Savoury . ..Dinner for 50 people

Daiish Chicken Patties with Bread Sauce ... ... ,, Meatose ,, ... ... ... ... ...

Darioles of Eggs ... ... ... ... ... Egg and Cucuniber Savoury Dinner for 50 people Eggs, Savoury ... 1.. ... ... ... ... .. Scrambled ... Breakfast at Dartmoor House

*..

36 19 28 22 43 13

G 30 34 10 17 24

20 28 25 10 30 2

36 16

37 39 43

21

Figh, Mock White, with Parsley Sauce. Dinner for 50 people French Cutlets ... ... *.. ... ... ... 44 Fried Protose with Tomatoes ... ... 1.. ... 19 Goose, Mock, with Brown Gravy. Xmas Dinner ... 15, 38 Haricot Beans and Tomatoes. Meals at Dartmoor House Irish Stew ... ... ... ... ... ... ... 14 Italian Cutlets ... ... ... ... ... ... 12 Lentil Fritters ... ... ... ... ... ... 8

,, Sausages with Brown Gravy -. . ... ... 9 ?, Toast ... ... ... ... *.. ... ... 15

Macaroni Bignettes ... ..* ... ... ... ... 3 9 , Cheese. Xmas Dinner . . . . 25 9 , and Tomato Savoury ... 17

people I.. ... ... ... ... G

... ... ... ... ...

,) a la Turque with Tomato Sauce. Dinner for 50

Menu No. ... ... ... ... Meatose Pie ... ... .." 1

Mince Fritters ... ... ... .-. ... ... 18 Mock Beef Steaks .. . _. ... ... ... ... 113

9 9 ,, Steak Pudding 42 ,, Goose with Brown Gravy. Xmas Dinner ... 85, 38 ... ... ... ... ...

,, White Fish with Parsley Sauce. Dinner for 50 people ,, Turkey with Appb Sauce .*. ... ...

Mushroom Pie Omelet ... ... ... ... ... ... ... Parsnip Fritters with 4VThite Sauce

Pie, Chestnut ... ... ... ...

Pine Kernels and Tomatoes. Meals at Dartmoor House

.*. ... ... ... ... ... ...

5 . .

... .... ... Patties, Savoury, with Tomato Sauce .-. ... ...

s.. ".. ... ... ... ... ... ... ?, Cucumber . . o

Protose Cottage Pie with Brown Gravy ... ... ... ,, Cutlets ... ... ... . . I

9 9 ,, with Red Currant Jelly:'Dinner for i 6 ... ... ... ... people ...

L ,, Rissoles with Wed Currant Jelly - * . .-. ... ... 9 , 1 , ,, Pickled Damsons ...

7 9 and Tomatoes, Fried. Meals at Dartmoor House ... ... ... ... ... Quaker Oat Rissoles

Rice Fritters

Sausages, Savoury, with Brown Gravy ... .- . . . o

Savoury Eggs ... ...

... ... ... ... ... ... ... ... ... ... ... ... ,, Savoury ... ..s ...

... ... ... ... ... ... ... ... ,, Omelet

,, Patties with Tomato Sauce ,, Raised Pie. Xmas Dimer ... >, Sausages with Brown Gravy

... ..* . . o ... ... ... ...

Scrambled Eggs Breakfast at Dartmoor House Spanish Cheese Dish ... 1 . .

Steamed Cucumber with Butter Sauce ... .*.

Stew, Irish s.. ... Stuffed Tomatoes. Dinner for 50 people. Xmas Diilner Tomato Cutlets

Tomatoes with Fried Potatoes

... .= . ...

... ... ... ...

... ... ... ... * * .

... ... ... ... ..a .*.

,, and Egg Savoulry .*. ... ... ... . * s

... 1.. ... ... ? ? Haricot Beans. 1Meaís at Dartmoor

... ... ... House ... e..

... ... ,, IVlacaroni ..- ... ,, and Onion Pie. .Meal. at Dartmoor H Q U S ~ ,

9 , with Protose Stuffing Turkey, Mock, with Apple Sauce Vegetable Curry with Boiled Rice

*.a

April 1 l th ... ... ... ... . o m ... ... ... ... ... ...

?, Pie. Dinner for 50 people ... ... ... \

31 23 26 40 39 36 16

4 32

7 7

24 29 21 5

1 1 26 39 35 5

2 4

14 -.

7' 33 22 19

19

34 31 41 27

I N DEX-co?ztinued.

Menu No. Bread ... ... ... ... ... ... ... Brown Gravy ... ... ... L . . ... ... ... 9 Celery ... .L. ... ... s.. ... . . f

Parsley ... -.. ... Dinner for 50 people Tornato . . f ... ... ... ... ... White ... ... f . . .... ... ... ...

*.. 37

i.. 2s

... 6 ... 40

Artichokes, baked ... 0 .. ... f . . ... ... 18 Asparagus boiled ... ... 1.. ... ... ... 37 Baked Artichokes ... .s. e.. ... ... ... 1s

,, Parsnips ... q . . ... ... ... ... 29, 38 ), Potatoes. Dinner for 50 people. Xmas Dinner ís, 29,40 ,) Spanish Onions ... ... ... ... . o . 43

Tomatoes . . , v . . ... ... . I . . I . 40 B o k d Artichokes ... .*. ... I . . f . . ... 8

,, Broad Beans. Dinner for 50 people ... ... Broccoli ... ... ... ... ... * * . 6

), Brussel Sprouts. Xmas Dinner ... ... ... . f . ... ... 1,9, 12, 17, 23, 32, 36, 44

?, Cabbage ... ... ... ... ... ... 35 7, Ctlrly Greens ... ... ... ... ... ... 6, 14 ,, Dried Peas ... ... ... ... .*. ... 13 ), French Beans ... ... .-. ... 7, 19, 33, 34 7, Green Peas Dinner for 50 people ... ... 22, 39 ), Lettuce o . . ... f . . ... ... ... 41 7, Spinach 1.. ... ... ... ... ... 1 1

Carrots, Steamed ... ... ... ... ... ... 28 Cauliff ower, Boiled ... ... ... . I . 4, 10, 15, 17, 20, 21

9 9 Steamed ... ... ... . . f ... 31 with Melted Butter Sauce . ~ , ... ... 2

Celeri, Stewed with white Sauce ... ... 4, 24, 39 Cucumbers, Fried ... ..t ... ... ... ... 42

9 , Steamed ..I ... ... ... ... 27 Fried Cucumbers ... ... ... .*. ... ... 42

), Potato Chips ... ... ... ... ... ... 2 Mashed Potatoes. Xmas Dimer 4,7,9, 1 l , 15, 16, 17,20,23, 26

,, Turnips Dinner for 50 people a.. ... 3

7 7 Chips ... ... ... ... ... ... ... 32, 39 ,, Rice ... ... ... ... ... ... 8, 10, 24

Potatoes baked in their S k i m 5, 12, 19, 21, 25, 33, 34, 44 ,, boiled e * . ... v . . ... ... ... 28

Potato Balls ... ... ... ... ... ... 6, 30, 36

INDEX-continued. Menu No.

Potatoes, New, boiled Dinner for 56) people ... ... 37 roasted in their Skins- .. ... ... ... 1, 13 .. steamed ... ... 3, 22, 27, 31, 35, 38, 49, 42, 43

Spinach ... ... j- ~ 1:: ~ ~ i-:: ... ... ... 16 St&imë¿f Carrots ~~ ~. . I ... m.. ... 28 .. Cucumber ... a . . ... ... ... ... 27

,, Vegetable Marrow ... ... ... ... 26 Stewed Artichokes ... ... ... ... ... a . . 14 .. Tomatoes ... ... ... ... ... ... 30

,, and O.nions ... ... ... ... 25

Salad Dinner for 50 people ... ... ... ...

Ve&able Salad Dinner for 50 people .. , ..* ..s

Almond Pudding .. ... ... ... ... 1 and Raisin Puiding ... ... m.. ... 16

A&e Charlotte ... ... ... m . . ... . . i 32, 35 ,, Compote ... ... ... Xmas Dinner

,, Tart ... ... ... ... ... ... .-. 25 ,, Trifle -.. ... . f . ... ... -. . ... 13

Apricot Preserve Pudding . . . . . . . ... I . . ... 19 Cabinet, boiled C. ,, ... ... ... ... ... 26 Cheltenham ?, ... .. ... . e . ... l12 Chocolate Crean1 ... ... a . . ... ... e . . 24 Christmas Pudding with Devonshire Cream. Xmas Dinner

Pudding, baked, with Cream or Sauce ... I . . 21

Cbcoanut Pudding . , . ... ... ... ... ...

Corn Flour Shape . ,. . . f . . e ... ..s ... Coffee Jelly with Whipped Cream ... ... ... ...

Cranberry Pie Custard Pudding Custards, Rice Damson, Steamed D. Pudding with Raw or Devonsh&

Damsons, titewed Dartmoor Pudding Dutch Flummery ... a .. Dimer for 50 people

French Pancake with Sliced Lemon and Sugar

... ... ... ... ... s..

,.* ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... Cream ... . f .

.I. ... ... ... ... ...

... ... ... ... ... ... Fig Pudding with Lemon Sauce ... ... ...

Fr& Salad ... ... ... Dinner for 50 people

... ...

Plums, Stewed

German Tart, Open ... Golden Pudding Greehgage Fritters . . q

... ... ... ... ... ... ... ... ... ...

... ... ... ... ... s..

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htext.stanford.edu · “ crust so crisp, and crumb so white ; loaves so dainty, sweet and...

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