reading

1915

INDEX

Table of Contents

A Dish of Snow
Allinson's Custard
Almond Cheesecakes
Almond, Chocolate, Pudding
Almond Custard
Almond Pudding (1)
Almond Pudding (2)
Almond Rice Pudding
A Month's Menu for One Person
Analysis
Apple Cookery—
- Apple Cake
- Apple Charlotte
- Apple Dumplings
- Apple Fool
- Apple Fritters
- Apple Jelly
- Apple Pancakes
- Apple Pudding
- Apple Pudding (Nottingham)
- Apple Sago
- Apple Sauce
- Apple Tart (open)
- Apples, Buttered
- Apples, Drying
- Apples (Rice)
- Eve Pudding
Apple & Barley (Pearl) Pudding
Apple Charlotte
Apple Custard, Baked
Apple Sauce
Apple Soufflé
Apple & Orange Compôte
Apricot Cream
Apricot Sauce
Apricot Pudding
Artichoke Salad
Artichoke Soup
Artichokes À la Parmesan
Artichokes À la Sauce Blanche
Artichokes aux Tomato
Asparagus, Boiled
A Week's Menu
Baked Apple Custard
Baked Custard
Baked Custard Pudding
Banana, Wholemeal Pudding
Barley (Pearl) and Apple Pudding
Barley Soup
Batter, Celery
Batter, Jam Pudding
Batter, Potato
Batter, Pudding
Batter, Sweet
Batter, Vegetable
Bean, French, Omelet
Bean Pie
Beans, Butter, with Parsley Sauce
Belgian Pudding
Bird's Nest Pudding
Biscuits—
- Butter
- Chocolate
- Cocoanut
Blackberry Cream
Blancmange
Blancmanges
Blancmange, Chocolate
Blancmange, Eggs
Blancmange, Lemon
Blancmange—
- Orange Mould (1)
- Orange Mould (2)
Blancmange, Semolina
Blancmange, Tartlets
Boiled Onion Sauce
Bread and Cakes—
- Barley Bannocks
- Buns
- Bun Loaf
- Buns, Plain
- Chocolate (1)
- Chocolate (2)
- Chocolate Macaroons
- Cocoanut Biscuits
- Cocoanut Drops
- Crackers
- Cinnamon Madeira Cake
- Doughnuts
- Dyspeptics'
- Oatmeal Bannocks
- Sally Luns
- Unfermented
- Victoria Sandwiches
- Wholemeal Gems
- Wholemeal Rock Cakes
Bread and Cheese Savoury
Bread and Jam Pudding
Bread Pudding (steamed)
Bread Puddings, substantial
Bread Soufflé
Bread Soup
Bread, Wheat & Rice
Bread, Wholemeal Fermented
Brown Curry Sauce
Brown Gravy
Brown Gravy Sauce
Brown Sauce (1)
Brown Sauce (2)
Brown Sauce & Stuffed Spanish Onions
Brunak
Butter Beans with Parsley Sauce
Butter Biscuits
Buttered Apples
Buttermilk Cake
Buckingham Pudding
Bun Pudding
Cabbage
Cabbage and Eggs
Cabbage Soup
Cabbage Soup (French)
Cabinet Pudding (1)
Cabinet Pudding (2)
Cabinet Pudding (3)
Cake, Lunch
Cakes—
- Apple (German)
- Cocoanut Rock
- Cornflower
- Crisp Oatmeal
- Ginger Sponge
- Lemon
- Light
- Madeira
- Orange
- Plain
- Potato
- Potato Flour
- Queen's Sponge
- Rice (1)
- Rice (2)
- Rock Seed
- Seed (1)
- Seed (2)
- Seed (3)
- Seed (4)
- Seed (5)
- Seed (6)
- Sly
- Sponge (1)
- Sponge (2)
- Sponge, Roly-poly
- Tipsy
- Wholemeal
- Wholemeal Rock
Canadian Pudding
Caper Sauce
Caper Soup
Caramel Custard
Caramel Cup Custard
Carrot Pudding
Carrot Soup (1)
Carrot Soup (2)
Carrots and Potatoes
Carrots and Rice
Carrots with Parsley Sauce
Cauliflower au Gratin
Cauliflower and Potato Pie
Cauliflower Pie
Cauliflower Salad
Cauliflower Soup
Cauliflower with White Sauce
Celery à la Parmesan
Celery Batter
Celery Clear Soup
Celery Croquettes
Celery, Italian
Celery, Steamed, with White Cheese Sauce
Celery, Stewed, with White Sauce
Charlotte, Apple
Cheese & Bread Savoury
Cheese and Eggs
Cheese & Egg Fondu
Cheese and Spanish Onions
Cheesecakes, Almond
Cheesecakes, Potato
Cheese, Cream, Sandwiches
Cheese, Macaroni
Cheese Omelet
Cheese, Potato
Cheese Salad
Cheese Sandwiches
Cheese Soufflé
Chestnut Pie
Chestnuts, Vanilla
Chocolate Almond Pudding
Chocolate Blancmange
Chocolate Biscuits
Chocolate Cake (1)
Chocolate Cake (2)
Chocolate Cream
Chocolate Cream (French)
Chocolate Cream, Whipped
Chocolate Macaroons
Cinnamon Madeira Cakes
Chocolate Mould
Chocolate Pudding
Chocolate Pudding, Steamed
Chocolate Sandwiches
Chocolate Sauce
Chocolate Soufflé
Chocolate Trifle
Chocolate Tarts
Christmas Pudding (1)
Christmas Pudding (2)
Christmas Pudding (3)
Christmas Pudding (4)
Clear Celery Soup
Clear Soup
Clear Soup, with Dumplings
Cocoa Pudding
Cocoanut Biscuits
Cocoanut Drops
Cocoanut Pudding (1)
Cocoanut Pudding (2)
Cocoanut Rock Cakes
Cocoanut Soup
Colcanon
College Pudding
Compôte of Oranges and Apples
Corn Pudding
Corn Soup
Corn, Sweet, Fritters
Cornflower Cake
Crackers
Cream—
- Apricot
- Blackberry
- Cheese Sandwiches
- Chocolate
- Chocolate (French)
- Chocolate, Whipped
- Egg
- Lemon
- Lemon Tarts
- Macaroon
- Macaroni
- Orange
- Raspberry
- Russian
- Strawberry
- Swiss
- Vanilla, and Stewed Pears
- Whipped
Crisp Oatmeal Cakes
Croquettes, Potato
Croquettes, Celery
Crusts for Mince Pies
Cucumber Salad
Cup Custard
Currant (Black), Tea
Currant Sauce, Red and White
Curry Balls
Curry Sandwiches
Curry Sauce (1)
Curry Sauce (2)
Curry Sauce, Brown
Curry Savoury
Curried Eggs
Curried Lentils & Rice
Curried Potatoes
Curried Rice
Curried Rice & Lentils
Curried Rice and Tomatoes
Custards—
- And Fruit Puddings
- Allinson's
- Almond
- Baked
- Baked Apple
- Caramel
- Caramel Cup
- Cup
- Frumenty
- Gooseberry
- Gooseberry Fool
- In Pastry
- Macaroni
- Macaroon
- Orange
- Pastry
- Pudding
- Pudding, Baked
- Pudding without Eggs
- Raspberry
- Strawberry
- Savoury (1)
- Savoury (2)
Cutlets, Mushroom
Devonshire Sandwiches
Doughnuts
Dried Apples
Dumplings, Apple
Dumplings, Spinach
Dumplings, Sponge
Dyspeptics' Bread
Egg Cookery—
- Apple Soufflé
- Cheese Soufflé
- Chocolate Soufflé
- Curried Eggs
- Egg and Cheese
- Egg & Cheese Fondu
- Egg and Tomato Sandwiches
- Egg and Tomato Sauce
- Egg Salad and Mayonnaise
- Egg Salmagundi with Jam
- Egg Savoury
- Eggs à la Bonne Femme
- Eggs à la Duchesse
- Eggs au Gratin
- Eggs and Cabbage
- Eggs and Mushrooms
- Eggs, Poached
- Eggs, Scalloped
- Eggs, Scotch
- Eggs, Stuffed
- Eggs, Sweet Creamed
- Eggs, Swiss
- Eggs, Tarragon
- Eggs, Tomato
- Eggs, Water
- Forcemeat Eggs
- French Eggs
- Mushroom Soufflé
- Potato Soufflé
- Ratafia Soufflé
- Rice Soufflé
- Savory Creamed Eggs
- Savory Soufflé
- Spinach Tortilla
- Stirred Eggs on Toast
- Sweet Creamed Eggs
- Tomato Soufflé
Egg and Tomato Sandwiches
Egg Blancmange
Egg Caper Sauce
Egg Cream
Egg Mayonnaise
Egg Sauce
Egg Sauce with Saffron
Empress Puddings
Eve Pudding
Favourite Pie
Feather Pudding
Flour Lentil Pudding
Flour Potato Cakes
Forcemeat Balls
Forcemeat Eggs
French Bean Omelet
French Eggs
French Omelet with Cheese
French Sauce
Fried Onion Sauce
Fritters, Apple
Fritters, Rice
Fritters, Savoury (1)
Fritters, Savoury (2)
Fritters, Sweet Corn
Fruit and Custard Pudding
Fruit, Stewed, Pudding
Frumenty
Gardener Omelet
Giant Sago Pudding
Ginger Sponge Cake
Golden Syrup Puddings
Gooseberry Custard
Gooseberry Fool
Gooseberry Soufflé
Greengage Soufflé
Green Pea and Rice Soup
Green Vegetables
Ground Rice Pancakes
Ground Rice Pudding
Gruel
Gruel Barley
Haggis
Haricot Soup
Hasty Meal Pudding (1)
Hasty Meal Pudding (2)
Herb Omelet
Herb Pie
Herb Sauce
Horseradish Sauce
Hot-Pot
Index to Advertisements—
- Brunak
- Dr. Allinson's—
  - Biscuits
  - Blancmange Powder
  - Books on Health
  - Breakfast Oats
  - Crushed Wheat
  - Custard Powder
  - Fine Ground Wheatmeal
  - Finest Nut Oil
  - Food for Babies
  - Food "Power"
  - Hair Restorer
  - Hair Tonic
  - Natural Food Cocoa
  - Natural Food Chocolate
  - Prepared Barley
  - Salad Oil
  - Simple Ointment
  - Specialities
  - Tar Soap
  - Vege-Butter
  - Wholemeal
  - Wholemeal Lunch Biscuits
  - Wholemeal Rusks
Ice, Tapioca
Icing for Cakes
Improved Milk Puddings
Invalid Cookery—
- Barley for Babies
- Barley for Invalids and Adults
- Barley Gruel
- Barley Jelly
- Barley Porridge
- Barley Puddings
- Barley Water
- Black Currant Tea
- Bran Tea
- Cocoa
- Lemon Water
- Oatmeal Porridge
- Oatmeal Water
- Rice Pudding
- Italian Macaroni
Jam & Bread Pudding
Jam Batter Pudding
Jellies, Apple
Jellies, Barley
Jumbles
Kentish Pudding Pie
Leek Pie
Leek Soup (1)
Leek Soup (2)
Leeks
Lemon Blancmange
Lemon Cakes
Lemon Cream
Lemon Cream Tarts
Lemon Pudding
Lemon Tart
Lemon Trifle
Lentil Flour Pudding
Lentil Omelet
Lentil Pie
Lentil Rissoles
Lentil Soup
Lentil Turnovers
Lentils and Rice
Lentils, Curried, & Rice
Lentils, Potted, for Sandwiches
Light Cakes
London Pudding
Lunch Cake
Macaroni Cheese
Macaroni Cream
Macaroni Custard
Macaroni, Italian
Macaroni Omelet
Macaroni Pancakes
Macaroni Pudding (1)
Macaroni Pudding (2)
Macaroni Savoury
Macaroni Stew
Macaroon
Macaroon Cream
Macaroon Custard
Macaroon, Chocolate
Madeira Cake
Malvern Pudding
Marlborough Pie
Marlborough Pudding
Marmalade (Orange) Pudding
Mayonnaise Egg
Mayonnaise Sauce
Melon Pudding
Milk Froth Sauce
Milk Pudding
Milk Puddings, Improved
Milk Soup
Milk Soup for Children
Mincemeat (1)
Mincemeat (2)
Mincemeat Pancakes

Minestra
Mint Sauce
Mushroom Cutlets
Mushroom and Eggs
Mushroom and Potato Stew
Mushroom Pie
Mushroom Savoury
Mushroom Soufflé
Mushroom Tart and Gravy
Mushroom Tartlets
Mushroom Turnover
Mushrooms, Stewed
Mustard Sauce
Natural Food for Babies
Natural Food for Invalids and Adults
Newcastle Pudding
Nursery Pudding
Oatmeal Bannocks
Oatmeal Cakes (Crisp)
Oatmeal Finger Rolls
Oatmeal Pancakes
Oatmeal Pie Crust
Oatmeal Pudding
Oatmeal Soup
Olive Sauce
Omelet, French Bean
Omelet (French) with Cheese
Omelet, Gardener's
Omelet, Herbs
Omelet, Lentil
Omelet, Macaroni
Omelet, Onion
Omelet, Savoury
Omelet Soufflé (1)
Omelet Soufflé (2)
Omelet Soufflé (Sweet)
Omelet, Sweet (1)
Omelet, Sweet (2)
Omelet, Sweet (3)
Omelet, Tomato (1)
Omelet, Tomato (2)
Omelet, Trappist
Omelets, Cheese
Onion and Rice Soup
Onion Omelet
Onion Pie & Tomato
Onion Salad
Onion Sauce
Onion Soup (French)
Onion Tart
Onion Tortilla
Onion Turnover
Onion (Boiled) Sauce
Onion (Fried) Sauce
Onions (Braised)
Onions and Queen's Apple Pie
Onions and Rice
Onions (Spanish) Baked
Onions (Spanish) and Cheese
Onions (Spanish) Stewed
Orange Cakes
Orange & Apple Compôte
Orange Cream
Orange Custard
Orange Flower Puff
Orange Flower Sauce
Orange Froth Sauce
Orange Marmalade Pudding
Orange Mould
Orange Mould Blancmange (1)
Orange Mould Blancmange (2)
Orange Pudding
Orange Sauce
Orange Syrup
Oxford Pudding
Pancake Pudding
Pancakes
Pancakes, Apple
Pancakes, Ground Rice
Pancakes, Macaroni
Pancakes, Mincemeat
Pancakes, Oatmeal
Pancakes with Currants
Paradise Pudding
Parsley Sauce
Parsnip Soup
Pea Soup
Pears (Stewed) and Vanilla Cream
Pease Brose
Pickled Walnut Savoury
Pie, Chestnut
Piecrusts
Pie, Tomato
Pie—
- Bean
- Cauliflower
- Cauliflower and Potato
- Favourite
- Herb
- Kentish Pudding
- Leek
- Lentil
- Marlborough
- Mushroom
- Onions and Queen's Apple
- Potato
- Potato and Cauliflower
- Potato and Tomato
- Queen's Apple and Onion
- Queen's Onion
- Queen's Tomato
- Savoury
- Tomato and Potato
- Vegetable (1)
- Vegetable (2)
Pies
Plain Cake
Plum Pudding
Poached Eggs
Poor Epicure's Pudding
Poppy-Seed Pudding
Porridge
Porridge, Barley
Porridge, Oatmeal
Portuguese Rice
Portuguese Soup
Potato Cookery—
- Potato à la Duchesse
- Potato, Bird's Nest
- Potato Cakes
- Potato Cheese
- Potato Cheesecakes
- Potato Croquettes
- Potato Pudding
- Potato Puff
- Potato Rolls, Baked
- Potato Rolls, Spanish
- Potato Salad (1)
- Potato Salad (2)
- Potato Salad, Mashed
- Potato Sausages
- Potato Savoury
- Potato Snow
- Potato Surprise
- Potato with Cheese
- Potatoes and Carrots
- Potatoes, Browned
- Potatoes, Curried
- Potatoes, Mashed
- Potatoes, Mashed (Another way)
- Potatoes (Milk)
- Potatoes (Milk) with Capers
- Potatoes, Scalloped
- Potatoes, Stuffed (1)
- Potatoes, Stuffed (2)
- Potatoes, Stuffed (3)
- Potatoes, Stuffed (4)
- Potatoes, Toasted
Potato, Batter
Potato and Cauliflower Pie
Potato and Tomato Pie
Potato Flour Cakes
Potato Pie
Potato Salad (1)
Potato Salad (2)
Potato Soufflé
Potato Soup
Potatoes and Mushroom Stew
Prune Pudding
Prune Pudding
Pudding—
- Almond (1)
- Almond (2)
- Belgian
- Bird's Nest
- Bread and Jam
- Canadian
- Carrot
- Chocolate Almond
- Cocoanut
- College
- Corn
- Fruit and Custard
- Giant Sago
- Golden Syrup
- Hasty Meal (1)
- Hasty Meal (2)
- Lentil Flour
- London
- Macaroni
- Malvern
- Marlborough
- Melon
- Milk
- Newcastle
- Nursery
- Oatmeal
- Orange
- Orange Marmalade
- Oxford
- Pancake
- Potato
- Prune
- Semolina
- Simple
- Simple Fruit
- Spanish
- Stewed Fruit
- Tapioca
- Winifred
Puddings—
- Almond Rice
- Apple
- Apple Charlotte
- Apple (Nottingham)
- Apricot
- Baked Custard
- Baked Jam
- Barley
- Barley (Pearl) and Apple
- Batter
- Bread (Steamed)
- Bread (Substantial)
- Buckingham
- Bun
- Cabinet (1)
- Cabinet (2)
- Cabinet (3)
- Chocolate
- Chocolate Mould
- Chocolate (Steamed)
- Christmas
- Cocoa
- Custard
- Empress
- Eve
- Feather
- For Babies
- Golden Syrup
- Ground Rice
- Kentish Pie
- Lemon
- Milk, Improved
- Orange Mould
- Paradise
- Plum
- Poor Epicure's
- Poppy-Seed
- Prune
- Rice
- Rice (French)
- Rolled Wheat
- Rusk
- Simple Soufflé
- Sponge Dumplings
- Stuffed Sweet Rolls
- Vanilla Chestnuts
- Wholemeal Banana
- Yorkshire, II
Puffs, Potato
Queen's Apple and Onion Pie
Queen's Onion Pie
Queen's Sponge Cakes
Queen's Tomato Pie
Raspberry Cream
Raspberry Custard
Raspberry Froth
Raspberry Froth Sauce
Ratafia Sauce
Ratafia Soufflé
Rice and Carrots
Rice and Green Pea Soup
Rice and Lentils
Rice & Lentils, Curried
Rice and Onions
Rice and Onion Soup
Rice and Wheat Bread
Rice Cakes (1)
Rice Cakes (2)
Rice, Curried
Rice Fritters
Rice, How to Cook
Rice (Ground) Pancakes
Rice (Ground) Pudding
Rice (Italian) Savoury
Rice (Portuguese)
Rice Pudding (French)
Rice Savoury Croquettes
Rice Soufflé
Rice Soup
Rice (Spanish)
Rissoles, Lentil
Rock Seed Cakes
Rolled Wheat Pudding
Rolls, Oatmeal Finger
Rolls, Stuffed Sweet
Rolls, Unfermented Finger
Rose Sauce
Rusk Pudding
Russian Cream
Saffron with Egg Sauce
Sago (Giant) Pudding
Salads—
- Artichoke
- Cauliflower
- Cheese
- Cucumber
- Egg and Mayonnaise
- Egg Mayonnaise
- Onion
- Potato (1)
- Potato (2)
- Potato (1)
- Potato (2)
- Potato, Mashed
- Spanish
- Winter
Sally Luns
Sandwiches—
- Cheese
- Chocolate
- Cream Cheese
- Curry
- Devonshire
- Egg and Tomato
- Potted Lentil
- Tomato and Egg
- Tomatoes on Toast
- Victoria
Sauces—
- Apple
- Apricot
- Boiled Onion
- Brown (1)
- Brown (2)
- Brown Curry
- Brown Gravy
- Brown and Stuffed Spanish Onion
- Caper
- Chocolate
- Currant (Red and White)
- Curry (1)
- Curry (2)
- Egg
- Egg Caper
- Egg with Saffron
- French
- Herb
- Horseradish
- Mayonnaise
- Milk Froth
- Mint
- Mustard
- Olive
- Onion
- Onions, Fried
- Orange
- Orange Flower
- Orange Froth
- Parsley
- Raspberry Froth
- Ratafia
- Rose
- Savoury
- Sorrel
- Spice
- Tartare
- Tomato (1)
- Tomato (2)
- Wheatmeal
- White (1)
- White (2)
- White Savoury
- White, and Spanish Onions
Sausages, Potato
Savouries—
- Artichokes and Tomatoes
- Bean Pie
- Bread and Cheese
- Butter Beans and Parsley Sauce
- Carrots and Rice
- Cauliflower Pie
- Cauliflower and Potato Pie
- Celery à la Parmesan
- Celery Croquettes
- Cheese and Bread
- Chestnut Pie
- Colcanon
- Corn Pudding
- Curry
- Curry Balls
- Favourite Pie
- Forcemeat Balls
- Fritters, Savoury (1)
- Fritters, Savoury (2)
- Haggis
- Hot-Pot
- Lentil (Curried) and Rice
- Lentil Rissoles
- Lentil Turnover
- Lentils, Potted, for Sandwiches
- Minestra
- Mushroom
- Mushroom Cutlets
- Mushroom Tart and Gravy
- Mushroom Tartlet
- Mushroom Turnover
- Nutroast
- Oatmeal Piecrust
- Onion Tart
- Onion Turnover
- Potato Pie
- Potato and Mushroom Stew
- Potato and Tomato Pie
- Queen's Apple and Onion Pie
- Queen's Onion Pie
- Queen's Tomato Pie
- Savoury, Custard (1)
- Savoury, Custard (2)
- Savoury Pie
- Savoury, Pickled Walnut
- Savoury Tartlets
- Spaghetti aux Tomato
- Spanish Onion, and Cheese
- Spanish Onions (Stewed)
- Spanish Onions and White Sauce
- Spanish Stew
- Spinach Dumplings
- Stewed Mushrooms
- Stuffed Spanish Onions and Brown Sauce
- Sweet Corn Fritters
- Tomato and Onion Pie
- Tomato Pie
- Tomato à la Parmesan
- Tomato Tortilla
- Tomatoes au Gratin
- Vegetable Balls
- Vegetable Mould
- Vegetable Pie (1)
- Vegetable Pie (2)
- Vegetable Stew
- Yorkshire Pudding
Savoury Creamed Eggs
Savoury Dishes made with Batter
Savoury Egg
Savoury Macaroni
Savoury Omelet
Savoury Potatoes
Savoury Rice (Italian)
Savoury Rice Croquettes
Savoury Sauce
Savoury Soufflé
Savoury White Sauce
Scalloped Eggs
Scotch, or Curly Kale
Scotch Eggs
Seed Cake (1)
Seed Cake (2)
Seed Cake (3)
Seed Cake (4)
Seed Cake (5)
Seed Cake (6)
Seed Cakes, Rock
Semolina Blancmange
Simple Fruit Pudding
Simple Pudding
Simple Soufflé
Sly Cakes
Snowballs
Sorrel Sauce
Sorrel Soup (1)
Sorrel Soup (2)
Sorrel Soup (French) (3)
Soufflé, Apple
Soufflé, Bread
Soufflé, Cheese
Soufflé, Chocolate
Soufflé, Gooseberry
Soufflé, Greengage
Soufflé, Mushroom
Soufflé, Omelet
Soufflé, Omelet (1)
Soufflé, Omelet (2)
Soufflé, Potatoes
Soufflé, Ratafia
Soufflé, Rice
Soufflé, Savoury
Soufflé, Simple
Soufflé, Sweet Omelet
Soufflé, Tomato

Soups—
- Artichoke
- Barley
- Bread
- Cabbage
- Cabbage (French)
- Caper
- Carrot (1)
- Carrot (2)
- Cauliflower
- Clear
- Clear Celery
- Clear, with Dumplings
- Cocoanut
- Corn
- Haricot
- Leek (1)
- Leek (2)
- Lentil
- Milk
- Milk, for Children
- Oatmeal
- Onion and Rice
- Onion (French)
- Parsnip
- Pea
- Portuguese
- Potato
- Rice
- Rice and Green Pea
- Sorrel (1)
- Sorrel (2)
- Sorrel (French) (3)
- Spanish
- Spinach
- Spring
- St. Andrew's
- Summer
- Tapioca and Tomato
- Tomato (1)
- Tomato (2)
- Tomato and Tapioca
- Vegetable
- Vegetable Marrow
- White
- Wholemeal
Spaghetti aux Tomato
Spanish Onion and Cheese
Spanish Onions and White Sauce
Spanish Onions, Stuffed, and Brown Sauce
Spanish Onions, Stewed
Spanish Pudding
Spanish Rice
Spanish Salad
Spanish Stew
Spice Sauce
Spinach
Spinach Dumplings
Spinach Soup
Spinach Tortilla
Sponge Cake, Queen's
Sponge Cake (1)
Sponge Cake (2)
Sponge Cakes, Ginger
Sponge Cake, Roly-poly
Sponge Dumplings
Sponge Mould
Spring Soup
Stewed Fruit Pudding
Stewed Mushrooms
Stewed Pears and Vanilla Cream
Stewed Spanish Onions
Stews—
- Macaroni
- Mushroom & Potato
- Potato & Mushroom
- Spanish
- Vegetable
Stirred Eggs on Toast
Strawberry Cream
Strawberry Custard
Stuffed Eggs
Stuffed Potatoes (1)
Stuffed Potatoes (2)
Stuffed Potatoes (3)
Stuffed Potatoes (4)
Stuffed Spanish Onions and Brown Sauce
Stuffed Sweet Rolls
Substantial Bread Puddings
Summer Salads
Summer Soup
Sweet Batter
Sweet Corn Fritters
Sweet Creamed Eggs
Sweet Omelet (1)
Sweet Omelet (2)
Sweet Omelet (3)
Swiss Cream
Swiss Eggs
Syrup, Orange
Tarts—
- Apple (Open)
- Blancmange Tartlets
- Cheesecakes, Almond
- Chocolate
- Lemon
- Lemon Cream
- Onion
- Treacle
Tartlets, Mushroom
Tartlets, Savoury
Tapioca & Tomato Soup
Tapioca Ice
Tapioca Pudding
Tarragon Egg
Tartare Sauce
Tea, Black Currant
Tea, Bran
Tipsy Cake
Toasted Potatoes
Tomato aux Artichokes
Tomato and Egg Sandwiches
Tomato and Egg Sandwiches
Tomato & Onion Pie
Tomato & Potato Pie
Tomato and Tapioca Soup
Tomato Eggs
Tomato Omelet (1)
Tomato Omelet (2)
Tomato Pie
Tomato Sauce (1)
Tomato Sauce (2)
Tomato Sauce and Egg
Tomato Soufflé
Tomato Soup (1)
Tomato Soup (2)
Tomato Tortilla
Tomatoes á la Parmesan
Tomatoes and Curried Rice
Tomatoes au Gratin
Tomatoes, Spaghetti, aux
Tomatoes on Toast
Treacle Tart
Trifle, Chocolate
Trifle, Lemon
Turnips, Mashed
Turnover, Onion
Turnovers, Lentil
Turnovers, Mushroom
Unfermented Bread
Unfermented Finger Rolls
Vegetable Balls
Vegetable Batter
Vegetable Marrow Soup
Vegetable Mould
Vegetable Pie (1)
Vegetable Pie (2)
Vegetable Soup
Vegetable Stew
Vegetables—
- Artichokes à la Parmesan
- Artichokes à la Sauce Blanche
- Asparagus, Boiled
- Cabbage
- Carrots with Parsley Sauce
- Cauliflower with White Sauce
- Celery (Italian)
- Celery, Steamed, with White Cheese Sauce
- Celery, Stewed, with White Sauce
- Green
- Leeks
- Mushrooms, Stewed
- Onions, Braised
- Onion Tortilla
- Onions (Spanish) baked
- Scotch, or Curly Kale
- Spinach
- Turnips, Mashed
Vanilla Chestnuts
Vanilla Cream and Stewed Pears
Victoria Sandwiches
Walnuts (Pickled), Savoury
Water, Barley
Water Eggs
Water, Oatmeal
Wheatmeal Sauce
Whipped Cream
White Sauce & Spanish Onions
White Sauce, Savoury
White Sauce (1)
White Sauce (2)
White Soup
Wholemeal Banana Pudding
Wholemeal Bread (Fermented)
Wholemeal Cake
Wholemeal Cookery
Wholemeal Gems
Wholemeal Rock Cakes
Wholemeal Soup
Wholesome Cookery—
- Breakfasts
- Dinners
- Drinks
- Evening Meals
- Midday Meals
- Suppers
Winifred Pudding
Winter Salads
Yorkshire Pudding

INTRODUCTION

Table of Contents

This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it.

Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published. Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream.

Let me draw the attention of vegetarians to the use of soaked sago in many dishes. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. Thoroughly soaked sago should be used in all dishes, savouries or sweets, in which a substitute for suet is required to lighten the mixture; that is, in boiled savouries or sweets which are largely made of wholemeal, as, for instance, in vegetable haggis, roly-poly pudding, and all fruit or vegetable puddings which are boiled in a paste. When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained which would mislead any meat eater into the belief that suet or, at any rate, baking powder had been used. Baking powder, tartaric acid, soda and bicarbonate of soda, are all most injurious to the system, and these chemicals have been left out of this book entirely. In breads and cakes I have used a small quantity of yeast for the rising of the dough; those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals, namely, soda, bicarbonate of soda, baking powder, tartaric acid, and citric acid. Not only do they delay the digestion of the foods in which they are used, and give rise to various stomach troubles, but also cause rheumatism and gout, and often are the primary cause of stone in the kidney and bladder. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public, which always demands cheap goods, and the result is that many of the chemicals in the market are mixed with other still worse poisons, like arsenic, for instance. Self-raising flour, which is liked by so many on account of its convenience, is nothing but ordinary flour mixed with some sort of baking powder; in the same way egg powders are simply starch powders, coloured and flavoured, mixed with baking powder. Tartaric acid and citric acid also belong to the class of injurious chemicals. They are often used in the making of acid drinks, when lemons are not handy. They irritate the stomach violently, and often cause acute dyspepsia. These few remarks will, I hope, convince the readers that all these chemicals are best avoided in culinary preparations. Even salt and spices are best used in great moderation; if our dishes could be prepared without them it would be far the best; but it takes a long time to wean people entirely from the use of condiments; the first step towards it is to use them as sparingly as possible.

I have tried to make this a hygienic cookery book; but there are a number of dishes introduced which can hardly claim to be hygienic; it has to be left to the good judgment of the readers to use them on rare occasions only, and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table. I wish here to impress on vegetarians, and those who wish to give the diet a trial, not to eat much pulse; this is the rock on which many "would-be vegetarians" come to grief. They take these very concentrated, nitrogenous foods in rather large quantities, because they have an idea that only they will support them when the use of meat is abandoned. They are foods which, to be beneficial to the system of the consumer, require a great deal of muscular exertion on his part. The results to persons of sedentary habits of eating pulse foods often are indigestion, heavy and dull feelings, and general discomfort. In my own household butter beans, the most concentrated of all foods, come on the table perhaps once a month, lentils or peas perhaps once a week. None but those persons who have strong digestive organs should eat pulse foods at all; and then only when they have plenty of physical work to do. I have known several people who tried vegetarianism who have given up the trial in despair, and, when I inquired closely into the causes, the abuse of pulse food was generally the chief one.

I will now give a list of the composition of the various foods, which may be instructive and useful to those to whom the study of dietetics is new, as well as to vegetarians who may wish to use it for reference. The list is copied from a little pamphlet by A.W. Duncan, published by the Vegetarian Society in Manchester.

BUTCHERS' MEAT AND FISH. Flesh F. 100 Parts Albuminoids. Gristle, Fat. Extractives, Mineral Water. Contain Ossein, etc. &c. Matter. Mutton Chop 7.6 1.2 42.0 4.1 1.0 44.1 Mutt'n C.Bone -- 18.7 9.0 -- 40.1 32.2 Beef 8.0 7.0 30.0 -- 5.0 50.0 Pork 4.5 5.5 50.0 -- 1.5 38.5 Fowl 14.0 7.0 -- -- 2.5 76.5 Mackerel 13.5 12.5 2.2 3.1 68.7 Herring 10.0 7.0 -- 2.0 81.0 Bacon 8.1 65.2 3.8 0.6 22.3 Heat-producers 100 Parts Flesh- Starch, Fat. Mineral Indigestible Water. Contain formers. Sugar, &c. Matter. Fibre. GRAINS. Wheat, White English 11.0 69.0 1.2 1.7 2.6 14.5 Fine Flour, from white soft Wheat 10.5 74.3 0.8 0.7 0.7 13.0 Coarse Bran 15.0 44.0 4.0 6.0 17.0 14.0 Household Flour, J.B. 16.2 69.0 1.1 0.7 0.5 11.8 Oatm'l, fresh Scotch 16.1 63.0 10.1 2.1 3.7 5.0 Buckwheat, husk free 15.2 63.6 3.4 2.3 2.1 13.4 Pearl Barley 6.2 76.0 1.3 1.1 0.8 14.6 Barley Meal 11.7 71.0 1.7 0.5 0.1 15.0 Rye flour 10.5 71.0 1.6 1.6 2.3 13.0 Maize 9.0 64.5 5.0 2.0 5.0 14.5 Rice, cleaned 7.5 76.0 0.5 0.5 0.9 14.6 PULSE. Peas 22.4 51.3 2.5 3.0 6.5 14.3 Lentils 24.0 49.0 2.6 3.0 6.9 14.5 Haricots 23.0 52.3 2.3 2.9 5.5 14.0 NUTS. Walnuts^[F] 12.5 8.9 31.6 1.7 0.8 44.5 Filberts^[F] 8.4 11.1 28.5 1.5 2.5 48.0 Cocoa Nut, solid kernel 5.5 8.1 35.9 1.0 2.9 46.6 ROOTS AND TUBERS. Potatoes, K. 1.8 20.6 0.2 1.0 0.7 75.7 Turnips, white 0.5 4.0 0.1 0.8 1.8 92.8 Carrots 0.5 5.0 0.2 1.0 4.3 89.0 Parsnips 1.2 8.7 1.5 1.0 5.6 81.0 Beetroot 0.4 13.4 0.1 3.0 0.9 82.2 Jerusalem Artichokes 2.0 14.4 0.5 1.1 2.0 80.0 Onions 1.5 4.8 0.2 0.5 2.0 91.0 Radishes, C. 0.5 1.0 -- 1.1 2.2 95.0 LEAVES, STEMS, STALKS, AND WHOLE PLANTS. Cabbage 1.5 5.8 0.5 1.2 2.0 89.0 Sea Kale 2.4 2.8 -- 0.6 0.9 93.3 Celery 1.2 3.8 -- 0.8 0.9 93.3 Mushrooms 5.0 3.8 0.7 0.5 -- 90.0 Lettuce 0.7 1.0 0.2 1.0 0.5 96.0 Watercress 1.7 2.7 0.5 1.3 0.7 93.1 Irish Moss 9.4 55.4 -- 14.2 2.2 18.8 Rhubarb^[A] 0.9 2.1 -- 0.5 1.1 95.1 FRUITS. Apples 0.4 12.0 1.0^[B] 0.4 3.2 83.0 Pears 0.3 11.6 0.1^[B] 0.3 3.7 84.0 Gooseberries 0.4 8.9 1.5^[C] 0.5 2.7 86.0 Grapes 0.7 16.1 0.8^[D] 0.4 2.0 80.0 Strawberr's K. 1.0 6.8 1.0^[B] 0.8 2.3 87.7 Currants, K. 0.5 7.3 2.1^[B] 0.7 4.6 84.8 Cherries^[E] K. 0.6 11.4 0.9^[B] 0.7 6.1 80.3 Plums^[E] K. 0.8 11.0 0.9^[B] 0.7 5.4 81.2 Peaches^[E] 0.5 9.8 0.7^[B] 0.6 3.4 85.0 Bananas 4.8 19.7 0.6 0.8 0.2 73.9 Figs, Turkey 6.1 65.9 0.9 2.3 7.3 17.5 Dates^[E] 6.6 66.3 0.2 1.6 5.5 20.8 Tomatoes 1.4 8.0 -- 0.8 -- 89.8 Vegetable Marrow 0.6 2.6 0.2 0.5 1.3 94.8 Cucumbers 0.2 2.7 -- 0.4 0.5 96.2 MILK AND DAIRY PRODUCE. Cows' Milk 4.0 5.0 3.7 0.75 -- 86.5 Cream 6.0 2.5 36.3 0.2 -- 55.0 Skim Milk 4.3 5.5 0.4 0.8 -- 89.0 Asses' Mk. WB 1.9 5.5 1.0 0.4 -- 91.2 Goats' Mk. WB 3.7 4.0 4.2 0.56 -- 87.5 Hum'n Mk. WB 3.0 5.9 2.9 0.16 -- 88.0 Butter 2.5 0.3 86.2 1.0 -- 10.0 Condensed Milk,^[H] 10.1 54.8 9.4 2.0 -- 23.7 Cheese, dble. Glo'ster, J. 38.0 -- 22.0 4.25 -- 35.8 Cheese, American, WB 37.2 -- 35.4 4.8 -- 22.6 Hens' Eggs^[A]^[G] 14.0 -- 11.0 1.3 -- 71.7

[A] Contains 0.3% oxalic acid.

[B] Malic acid.

[C] Citric acid.

[D] Tartaric acid.

[E] Without stones.

[F] Fresh kernels.

[G] Extractives, &c., 2.0%.

[H] Mean of 13 analyses, 7 brands. Milk sugar, 13.1%; cane sugar, 41.7%.

The letters refer to the authorities for the analyses:—J.B., James Bell; W.B., A.W. Blyth; K., König, mean of 70 analyses; C., Cameron; H., Otto Hehner; J., Johnstone.

The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall), to which the inquirer is referred.

I now leave this book in the hands of the public. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty. The health of the nation to a great extent is in the hands of our cooks and housewives. If they learn to prepare wholesome and pure food, those who are dependent on them will benefit by it. Healthful cookery must result in health to the household and, therefore, to the nation. Avoid disease-communicating foods, use those only which are conducive to health, and you will be rewarded by an increase of health and consequently of happiness.

SOUPS AND STEWS

Table of Contents

Dr. Allinson's cookery book

Comprising many valuable vegetarian recipes

Published by Good Press, 2019

goodpress@okpublishing.info

EAN 4057664644091

Table of Contents

INDEX

INTRODUCTION

SOUPS AND STEWS

Dr. Allinson's cookery book

Comprising many valuable vegetarian recipes Published by Good Press, 2019 goodpress@okpublishing.info EAN 4057664644091

Table of Contents

INDEX

INTRODUCTION

SOUPS AND STEWS

Comprising many valuable vegetarian recipes

Published by Good Press, 2019

goodpress@okpublishing.info

EAN 4057664644091