VEGETARIAN- A WEEK’S MENU

I have written the following menus to help those who are beginning vegetarianism. When first starting, most housewives do not know what to provide, and this is a source of anxiety. I occasionally meet some who have been vegetarians a long time, but confess that they do not know how to provide a nice meal. They usually eat the plainest foods, because they know of no tasty dishes. When visitors come, we like to provide tempting dishes for them, and show them that appetizing meals can be prepared without the carcasses of animals. I only give seven menus, that is, one for each day of the week; but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. The recipes here written give a fair idea to start with. Instead of always using butter beans, or haricot beans, as directed in one of these menus, lentils or split peas can be substituted. I have not included macaroni cheese in these menus, because this dish is so generally known; it can be introduced into any vegetarian dinner. I have allowed three courses at the dinner, but they are really not necessary. I give them to make the menus more complete. A substantial soup and a pudding, or a savoury with vegetables and sauce and a pudding, are sufficient for a good meal. In our own household we rarely have more than two courses, and often only one course. This article will be of assistance to all those who are wishing to try a healthful and humane diet, and to those meat eaters who wish to provide tasty meals for vegetarian friends.
For these menus and other vegetarian recipes, visit Going Veggie, a blogsite where you can leave your comments or tips to help other vegetarians, especially beginners.

MENU I- GOLDEN SYRUP PUDDING.

10 oz. of Allinson whole meal, 3 eggs, 1 pint of milk, and ½ lb. of golden syrup. Grease a pudding basin, and pour the golden syrup into it; make a batter with the milk, meal, and eggs, and pour this into the pudding basin on the syrup, but do not stir the batter up with the syrup. Place a piece of buttered paper on the top of the batter, tie a cloth over the basin unless you have a basin with a fitting metal lid, and steam the pudding for 2 ½ hours in boiling water. Do not allow any water to boil into the pudding. Dip the basin with the pudding in it for 1 minute in cold water before turning it out, for then it comes out more easily.

MENU I- SHORT CRUST.

10 oz. of Allinson whole meal, 8 oz. of butter or veggie-butter, 1 teacupful of cold water. Rub the butter into the meal, add the water, mixing the paste with a knife. Roll it out, cut strips to line the rim of the pie-dish, cover the vegetable with the crust, decorate it, and bake the pie as directed.

MENU I- TOMATO SOUP.

1 tin of tomatoes or 2 lbs. of fresh ones, 1 large Spanish onion or ½ lb. of smaller ones, 2 oz. of butter, pepper and salt to taste, 1 oz. of vermicelli and 2 bay leaves. Peel the onions and chop up roughly; brown them with the butter in the saucepan in which the soup is made. When the onion is browned, add the tomatoes (the fresh ones must be sliced) and 3 pints of water. Let all cook together for ½ an hour. Then drain the liquid through a sieve without rubbing anything through. Return the liquid to the saucepan, add the seasoning and the vermicelli; then allow the soup to cook until the vermicelli is soft, which will be in about 10 minutes. Sago, tapioca, or a little dried julienne may be used instead of the vermicelli.

MENU I- VEGETABLE PIE.

½ lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of butter, and pepper and salt to taste. Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender, add the pepper and salt and the mixed herbs. When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust made from Allinson whole meal, and bake until it is brown.

MENU II- BUTTER BEANS WITH PARSLEY SAUCE.

Pick the beans, wash them and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. In the morning let them cook gently in the water they are steeped in, with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning; therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus: 1 pint of milk, 1 tablespoonful of Allinson whole meal, a handful of finely chopped parsley, the juice of ½ a lemon, pepper and salt to taste. Boil the milk and thicken it with the meal, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables.

MENU II- CLEAR CELERY SOUP.

1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter (or veggie-butter) in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with snippets of Allinson whole meal toast.

MENU II- GROUND RICE PUDDING.

1 quart of milk, 6 oz. of ground rice, 1 egg, and any kind of jam. Boil the milk, stir into it the ground rice previously smoothed with some of the cold milk. Let the mixture gook gently for 5 minutes, stir frequently, draw the saucepan to the side, and when it has ceased to boil add the egg well whipped, and mix well. Pour half of the mixture into a pie-dish, spread a layer of jam over it, then pour the rest of the pudding mixture over the jam, and let it brown lightly in the oven.

MENU III- APPLE CHARLOTTE.

2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped-up teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to taste, Allinson whole meal bread, and butter. Pare, core, and cut up the apples and set them to cook with a teacupful of water. Some apples require much more water than others. When they are soft add the fruit picked and washed, the cinnamon, and the almonds and sugar. Cut very thin slices of bread and butter, line a buttered pie-dish with them. Place a layer of apples over the buttered bread, and repeat the layers of bread and apples until the dish is full, finishing with a layer of bread and butter. Bake from ¾ of an hour to 1 hour.

MENU III- CARROT SOUP.

4 good-sized carrots, 1 small head of celery, 1 fair sized onion, a turnip, 3 oz. of Allinson breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace, pepper and salt to taste. Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace. Let all boil together until the vegetables are quite tender, and then rub them through a sieve. Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup, which should be as thick as cream. Boil the soup up, and serve.

MENU III- CURRIED RICE AND TOMATOES.

½ lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice, put it over the fire in cold water, let it just boil up, then drain the water off. Mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper, and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve.

MENU IV- CABINET PUDDING.

4 slices of Allinson bread toasted, 1-1/4 pints of milk, 8 eggs, 1 oz. of butter, sugar to taste, 2 oz. of chopped almonds, 1 teacupful of mixed currants and sultanas and any kind of flavouring—cinnamon, lemon, vanilla, or almond essence. Crush the toast in your hands, and soak it in the milk. Whip the eggs up, melt the butter, and add both to the soaked toast. Thoroughly mix all the various ingredients together. Butter a pie-dish and pour the pudding mixture into it; put a few bits of butter on the top, and bake the pudding for 1 hour in a moderately hot oven.

MENU IV- HOT-POT.

2 lbs. of potatoes, ¾ lb. of onions, 1 breakfast cupful of tinned tomatoes or ½ lb. of sliced fresh ones, 1 teaspoonful of mixed herbs, 1-1/2 oz. butter, pepper and salt to taste. Those who do not like tomatoes can leave them out, and the dish will still be very savoury. The potatoes should be peeled, washed, and cut into thin slices, and the onions peeled and cut into thin slices. Arrange the vegetables and tomatoes in layers; dust a little pepper and salt between the layer, and finish with a layer of potatoes. Cut the butter into little bits, place them on the top of the potatoes, fill the dish with hot water, and bake the hot-pot for 2 hours or more in a hot oven. Add a little more hot water if necessary while baking to make up for what is lost in the cooking.

MENU IV- RICE SOUP.

3 oz. of rice, 4 oz. of grated cheese, 1 breakfast cupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more.

MENU V- CHOCOLATE MOULD.

1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine wheat meal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of vanilla essence, and sugar to taste. Smooth the potato flour, wheat meal, and cocoa with some of the milk. Add sugar to the rest of the milk, boil it up and thicken it with the smoothed ingredients. Let all simmer for 10 minutes, stir frequently, add the vanilla, and mix it well through. Pour the mixture into a wetted mould; turn out when cold, and serve plain or with cold white sauce.

MENU V- LEEK SOUP.

2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of 1 lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then out them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving, add the Lemon juice; serve with snippets of toast or Allinson rusks.

MENU V- MUSHROOM SAVOURY.

4 slices Allinson bread toast, 8 eggs, 1 pint of milk, 3 oz. of butter, 1 lb. of mushrooms, 1 small onion chopped fine, and pepper and salt to taste. Crush the toast with your hand and soak it in the milk; add the eggs well whipped. Peel, wash, and cut up the mushrooms, and fry them and the onion in the butter. When they have cooked in the butter for 10 minutes add them to the other ingredients, and season with pepper and salt. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. Serve with green vegetables, potatoes, and tomato sauce.

MENU VI- ARTICHOKE SOUP.

1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk and boil the soup up again. Add water if the soup is too thick. Serve with small dice of bread fried crisp in butter or veggie-butter.

MENU VI- BAKED CARAMEL CUSTARD.

1-1/2 pints of milk, 5 eggs, vanilla essence, 4 oz. of castor sugar for the caramel, and a little more sugar to sweeten the custard. Heat the milk, whip up the eggs, and carefully stir the hot milk into the beaten eggs; flavour with vanilla and sugar to taste. Meanwhile put the castor sugar into a small enameled saucepan and stir it over a quick fire until it is quite melted and brown. Add about 2 tablespoonfuls of hot water to the caramel, stir thoroughly, and pour it into a tin mould or a cake tin. Let the caramel run all round the sides of the tin; pour in the custard, and bake it in a moderate oven, standing in a larger tin of boiling water, until the custard is set. Let it get cold, turn out, and serve. This is a very dainty sweet dish.

MENU VI- YORKSHIRE PUDDING.

4 eggs, ½ lb. of Allinson fine wheat meal, 1 pint of milk, pepper and salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a batter of them with the flour and milk, and season it. Well butter a shallow tin, pour in the batter, and cut the rest of the butter in bits. Scatter them over the batter and bake it ¾ of an hour. Serve with vegetables, potatoes, and sauce. To use half each of Allinson breakfast oats and wheat meal flour will be found very tasty.

MENU VII- BREAD AND CHEESE SAVOURY.

½ lb. of Allinson bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them; arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk, and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If this is done two or three times, the top slices of bread and butter get soaked, and then bake better. This should also be done when a bread and butter pudding is made. Bake the savoury until brown, which it will be in about ¾ of an hour.

MENU VII- ORANGE MOULD.

The juice of 7 oranges and of 1 lemon, 6 oz. of sugar, 4 eggs, and 4 oz. of Allinson corn flour. Add enough water to the fruit juices to make 1 quart of liquid; put 1-1/2 pints of this over the fire with the sugar. With the rest smooth the corn flour and mix with it the eggs well beaten. When the liquid in the saucepan is near the boil, stir into it the mixture of egg and corn flour. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Turn it into a wetted mould and allow to get cold, then turn out and serve.

MENU VII- POTATO SOUP.

2 lbs. of potatoes, ½ a stick of celery or the outer stalks of a head of celery, saving the heart for table use, 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped-up tablespoonful of finely chopped Parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in 8 pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick, add more water. Mix the parsley in the soup just before serving.

Nutritive Value and Chemical Composition of Various Fruits, Nuts, Grains, and Vegetables

A WEEK’S MENU
Nutritive Value and Chemical Composition of Various Fruits, Nuts, Grains, and Vegetables.
(Analysis of the edible portion.)
PROFESSOR ATWATER’S ANALYSIS.
Protein Calories
per cent. in one lb.

FRUIT—FRESH.
Apples .4 290
Apricots 1.1 270
Bananas 1.3 460
Blackberries 1.3 270
Cherries 1.0 365
Cranberries .4 215
Currants 1.5 265
Figs 1.5 380
Grapes 1.3 450
Huckleberries .6 345
Lemons 1.0 205
Musk-melons .8 90
Nectarines .6 305
Oranges .8 240
Pears .6 295
Persimmons .8 630
Pineapple .4 299
Plums 1.0 395
Pomegranates 1.5 460
Raspberries 1.0 255
Strawberries 1.0 180
Water-melons .4 140
Whortleberries or Wimberries .7 390

FRUIT—DRIED.
Apples 1.6 1350
Apricots 4.7 1290
Citron .5 1525
Currants 2.4 1495
Dates 2.1 1615
Figs 4.3 1475
Grapes 2.8 1205
Pears 2.8 1635
Prunes 2.1 1400
Raisins 2.6 1605
Apricots (canned) .9 340
Marmalade .6 1585
Pears (canned) .3 355
Pineapple “ .4 715

GREEN VEGETABLES
Artichoke 2.6 365
Asparagus 2.1 220
Beetroot 1.6 215
Cabbage 1.6 145
“ (Curly) 4.1 215
“ (Sprouts) 4.7 215
Carrots 1.1 210
Cauliflower 1.8 140
Celery 1.1 85
Corn (green) 3.1 470
Cucumber .8 80
Dandelion 2.4 285
Egg Plant 1.2 130
Horseradish 1.4 230
Kohl Rabi 2.0 145
Leeks 1.2 150
Lettuce 1.2 90
Mushrooms 3.5 210
Olives (green) 1.1 1400
“ (ripe) 1.7 1205
Onions 1.6 225
Parsnips 1.6 300
Potatoes (boiled) 2.5 440
“ (chipped) 6.8 2675
“ (raw) 2.2 385
“ (sweet) 1.8 570
Pumpkins 1.3 135
Radishes 1.0 120
Rhubarb .6 105
Spinach 2.1 110
Tomatoes .9 105
Turnips 1.3 185

NUTS—SHELLED.
Acorns 8.1 2620
Almonds 21.0 3030
Beechnuts 21.9 3075
Brazil Nuts 17.0 3265
Butternuts 27.0 3165
Chestnuts (dried) 10.7 1875
“ (fresh) 6.2 1125
Cocoanuts 5.7 2760
“ desiccated 6.3 3125
Filberts (Hazels) 15.6 3290
Hickory 15.4 3345
Peanuts 25.8 2560
Peanut Butter 29.3 2825
Pecans 9.6 3435
Pine Kernels 34.0 2845
Pistachios 22.3 2995
Walnuts 18.0 3300
“ Black }
“ Californian} 27.6 3105

GRAIN FOODS, ETC.
Barley Meal 10.5 1640
“ Pearled 8.5 1650
Buckwheat Flour 6.4 1620
Corn Flour 7.1 1645
Corn Meal (granular) 9.2 1655
“ Popped 10.7 1875
Hominy 8.3 1650
Oatmeal 16.1 1860
Oats (rolled) 16.7 1850
Rice 8.0 1630
Rye Flour 6.8 1630
“ Meal 13.6 1665
Wheat Flaked 13.4 1690
“ Flour, or Wholemeal 13.8 1675
“ Germs 10.5 1695
“ Gluten 14.2 1665
“ Self-raising 10.2 1600
Macaroni 13.4 1665
“ Spaghetti 12.1 1660

“ Vermicelli 10.9 1625
Beans, small White 21.9 1675
“ Lima or Butter 18.1 1625
Lentils 25.7 1620
Peas (dried) 24.6 1655
“ (green) 7.0 465
Arrowroot --- 1815
Corn-starch --- 1675
Sago 9.0 1635
Tapioca --- 1650
CAKES.
Cake, Fruit 5.9 1760
“ Gingerbread 5.8 1670
“ Sponge 6.3 1795

BISCUITS.
All kinds, average 10.0 1800
Water 11.7 1835

BREAD.
Buns, Currant 6.7 1515
“ Hot Cross 7.9 1275
Corn, Indian 7.9 1205
Cheap Bread 10.9 1255
Gluten 9.3 1160
Home-made Bread 9.1 1225
White Bread 9.2 1215
Whole-wheat Bread 9.7 1140
Rolls, Plain 9.7 1470
“ Vienna 8.5 1300
“ Water 9.0 1300
Rye 9.0 1180

VARIOUS.
Chocolate 12.9 2860
Cocoa 21.6 2320
Candy --- 1785
Honey --- 1520
Molasses (cane) 2.4 1290

GREEN VEGETABLES (General Remarks).

I have not given recipes for the cooking of plain greens, as they are prepared very much alike everywhere in England. There are a number of recipes in this book giving savoury ways of preparing them, and I will now make a few remarks on the cooking of plain vegetables. The English way of boiling them is not at all a good one, as most of the soluble vegetable salts, which are so important to our system, are lost through it. Green vegetables are generally boiled in a great deal of salt water; this is drained off when they are tender, and the vegetables then served. A much better way for all vegetables is to cook them in a very small quantity of water, and adding a small piece of butter (1 oz. to 2 lb. of greens) and a little salt. When the greens are tender, any water which is not absorbed should be thickened with a little Allinson fine wheat meal and eaten with the vegetables. A great number of them, such as Cabbages, Savoys, Brussels sprouts, Scotch kail, turnip-tops, &c., &c., can be prepared this way.
In the case of vegetables like asparagus, cauliflower, sea kale, parsnips, artichokes, carrots or celery, which cannot always be stewed in a little water, this should be saved as stock for soups or sauces. Most of these vegetables are very nice with a white sauce; carrots are particularly pleasant with parsley sauce.
Spinach is a vegetable which English cooks rarely prepare nicely; the Continental way of preparing it is as follows: The spinach is cooked without water, with a little salt; when quite tender it is strained, turned on to a board, and chopped very finely; then it is returned to the saucepan with a piece of butter, a little nutmeg, or a few very finely chopped eschalots and some of the juice previously strained. When the spinach is cooking a little Allinson fine wheat meal, smoothed in 1 or 2 tablespoonfuls of milk, is added to bind the spinach with the juice; cook it a few minutes longer, and serve it with slices of hard-boiled egg on the top. Potatoes also require a good deal of care. When peeled, potatoes are plainly boiled, they should be placed over the fire after the water has been strained; the potatoes should be lightly shaken to allow the moisture to steam out. This makes them mealy and more palatable. Potatoes which have been baked in their skins should be pricked when tender, or the skins be cracked in some way, otherwise they very soon become sodden. A very palatable way of serving potatoes, is to peel them and bake them in a tin with a little oil or butter, or veggie-butter; they should be turned occasionally, in order that they should brown evenly. This is not a very hygienic way of preparing potatoes. From a health point of view they are best baked in their skins, or steamed with or without the skins. A good many vegetables may be steamed with advantage; for instance, cabbage, sprouts, turnips, parsnips, swedes, Scotch kail, &c. Any way of preparing greens is better than boiling them in a large saucepan full of water and throwing this away. I may just mention that Scotch kail, after being boiled in a little water, should be treated exactly as spinach, and is most delicious in that way; an onion cooked with it greatly improves the flavour.

ARTICHOKES À LA PARMESAN.

2 lbs. of artichokes, ¾ pint of milk, 1 tablespoonful of Allinson fine wheatmeal, 1 egg, juice of ½ a lemon, 2 oz. of grated Parmesan or any other cooking cheese. Proceed as in the recipe for “Celery à la Parmesan,” add the cheese to the sauce, and serve the same with sauce as above.

ARTICHOKES À LA SAUCE BLANCHE.

2 lbs. of artichokes, 1 oz. of Allinson fine wheatmeal, ¾ pint of milk, 1 egg, juice of ½ a lemon, pepper and salt to taste. Peel the artichokes, and boil them in water until tender; cut them into slices ½ an inch thick and place them on a dish. Make a sauce of the milk and meal with seasoning; when the sauce has thickened, remove it from the fire, beat up the egg with the lemon juice and add both to the sauce, pour it over the artichokes, and serve.

ASPARAGUS (BOILED).

Scrape the white parts of the stalks quite clean, and put them into cold water as they are done. Tie them up into bundles, and cut them all the same length. Now put them into a saucepan, cover with boiling water, add a little salt, and boil gently and steadily for 20 to 30 minutes. Take them out of the water as soon as they are tender, and dish on to rounds of toast with the points to the middle. Serve with them rich melted butter in a tureen.

CABBAGE.

Remove the outer coarse leaves, cut the cabbage in four pieces lengthways, and well wash the pieces in salt water. The salt is added because it kills any insects which may be present. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt, and then shred it up fine. Set it over the fire with ½ pint of water, 1 oz. of butter, a dash of pepper, and a very little salt. Let it cook very gently for 2 hours; when it is quite tender, the liquid can be thickened with a little fine wheat meal; smooth this with a little milk, or water if milk is not handy; boil it up, and serve.

CARROTS WITH PARSLEY SAUCE.

Scrub and wash as many carrots as are required. Cook them in a little water or steam them until quite tender, then slice them and place them in a saucepan. Make a white sauce as directed in the recipe for “Onions and white sauce,” and stir into it a handful of finely-chopped parsley. Pour the sauce over the carrots, and let them simmer for ten minutes. Serve very hot with baked potatoes.

CAULIFLOWER WITH WHITE SAUCE.

Trim the cauliflower, cutting away only the bad and bruised leaves and the coarse part of the stalk. Put it into salt water to force out any insects in the cauliflower. After soaking, wash it well in fresh water and boil quickly until tender, and serve with white sauce.

CELERY (ITALIAN).

2 heads of celery, ½ pint of milk, 1 oz. of butter, 1 egg, 1 cupful of breadcrumbs, pepper and salt to taste. Cut up the celery into pieces, boil it in water for 10 minutes; drain it and put it into the stew pan with the milk, ½ oz. butter, pepper and salt. Simmer the celery gently until tender, put it aside to cool a little, and add the egg well beaten. Butter a shallow dish, strew it well with some of the breadcrumbs, and pour in the celery, sprinkle the rest of the breadcrumbs over the top, put the butter over it in little bits, and bake the celery until brown.

CELERY (STEAMED) WITH WHITE CHEESE SAUCE.

Prepare the celery as in previous recipe (Italian celery), leaving it in long pieces, and place it in a vegetable steamer, which consists of a large saucepan over which is fitted a perforated top. Add a little pepper and salt, and let the celery steam for 1-1/2 hours. For the sauce you need: 1 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson corn flour, 1-1/2 oz. of grated cheese, pepper and salt to taste. Boil the milk with the butter, thicken it with the corn flour smoothed first with a spoonful of water, and last add the grated cheese and seasoning; let the sauce simmer, stirring it until the cheese is dissolved. Have ready some Allinson plain rusks on a flat dish, place the celery on it, pour the sauce over, and serve very hot.

CELERY (STEWED) WITH WHITE SAUCE.

2 or 3 heads of celery (according to quantity required), 2 oz. of butter, 1 dessertspoonful of flour, ½ pint of milk, pepper and salt to taste. Remove the outer hard pieces from the celery, saving them for flavouring soups or sauces; wash well and cut up in pieces about 3 inches long. Set over the fire with ½ pint of water, the butter and seasoning. Let cook gently until the celery is quite tender, which will take about 1 hour; add the thickening and the milk. Let all gently simmer for a few minutes, and serve.

LEEKS.

Remove the coarse part of the green stalks of the leeks. If the leeks are gritty cut them right through and wash them well, and if necessary use a brush to get out the sand. Tie the leeks in bunches and steam them until tender, which will take about 1-1/2 hours. Make a white sauce as for the cauliflower. Put the leeks on pieces of dry toast on a flat dish, pour the sauce over them, and serve.

MUSHROOMS (STEWED).

1 lb. of mushrooms, 1 oz. of butter, ½ pint of water, ½ teaspoonful of herbs, ½ salt spoonful of nutmeg, pepper and salt to taste, juice of ½ a lemon, the yolk of 1 egg, 1 dessertspoonful of Allinson corn flour. Peel and clean the mushrooms, and wash them in water with a dash of vinegar in it. Wipe them dry with a cloth; have the water and butter ready in a saucepan with the herbs, and seasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken with the corn flour, then stir in the yolk of egg with the lemon juice, and serve.

ONION TORTILLA.

1 lb. of Spanish onions, 1-1/2 oz. of butter or oil, 3 eggs. Melt the butter in a frying-pan, slice the onions, and fry them for 10 or 15 minutes, beat the eggs, add them to the onions, season with pepper and salt, and fry the whole a light brown on both sides.

ONIONS (BRAISED).

2 lbs. of onions, 2 oz. of butter, veggie-butter, or oil, pepper and salt to taste. Peel and slice the onions, and fry them a nice brown in the butter. Then add enough water to make gravy, add pepper and salt, and stew the onions for 20 minutes. Eat with whole meal toast. This is very savoury, and is much liked.

ONIONS (SPANISH) (BAKED).

Peel as many onions as are required, making an incision crossways on the top, and put in a baking-dish with ½ oz. of butter on each large onion, or half that quantity on small ones; dust them over with pepper and salt, and bake them for 3 hours. Keep them covered for 2 hours, and let them brown after that. Baste the onions from time to time with the butter.

SCOTCH OR CURLY QUAIL

Scotch quail is best after there has been frost on it. Wash the quail, and cut away the coarse stalks, boil it for 1-1/2 to 2 hours in a small quantity of water, adding a chopped up onion. Drain it when soft and chop it fine like spinach. Into the saucepan in which the quail was cooked put a piece of butter; melt it, and stir into it 1 tablespoonful of Allinson fine wheat meal, and brown it very slightly. Then add some of the drained-off quail wafer and stir it smooth with the browned flour. Return the chopped Scotch quail to the saucepan, add pepper and salt to taste; let it cook for a minute, and serve.

SPINACH.

Wash the spinach thoroughly, and set it over the fire in a saucepan without any water, as enough water will boil out of the spinach to cook it. Heat it gently at first, stirring it a few times to prevent it burning, until enough water has boiled out of the spinach to prevent it from catching. Let the spinach cook 20 minutes, then strain it through a colander, pressing the water out with a wooden spoon or plate. Put a piece of butter in the saucepan in which the spinach was cooked; when melted, stir into it a spoonful of Allinson fine wheat meal, and keep stirring the meal and butter for 1 minute over the fire. Return the spinach to the saucepan, mix it well with the butter and meal, and add as much of the strained-off water as is necessary to moisten it; add pepper and salt to taste, and a little lemon juice. Let the spinach heat well through before serving. Have ready 1 or 2 hard-boiled eggs cut in slices, and decorate the spinach with them. Use 1 oz. of butter, an even tablespoonful of the meal, and the juice of ½ a lemon to 4 lbs. of spinach.

TURNIPS (MASHED).

Peel and wash the turnips, and steam them until tender. Mash them up in a saucepan over the fire, mixing with them 1 oz. of butter. Pile the mashed turnips on a flat dish, and pour a white sauce over them.

VEGETARIAN TARTS

Special recipes for every kind of fruit tart are not given, as the same rules apply to all. For the crust either of the recipes given for pie-crusts may be used, and the fruit tarts can be made either open, with a bottom crust only, with top and bottom crust, or with a top crust only. When any dried fruit is used, like prunes, dried apricots, apple-rings, &c., these should first be stewed till tender, and sweetened if necessary, and allowed to cool; then place as much of the fruit as is required into your tart, cover it with a crust, and bake until the crust is done. If an open tart is made, only very little juice should be used, as it would make the crust heavy.
Summer fruit, like strawberries, raspberries, currants, cherries, and gooseberries need not be previously cooked. Mix the fruit with the necessary sugar, and it the tart is made with a top crust only, a little water can be added and an egg-cup or a little tea-cup should be placed in the pie-dish upside down to keep up the crust.

BLANCMANGE TARTLETS.

1 pint of milk, 3 oz. of ground rice, 1 teaspoonful of sugar, a few drops of almond essence, any kind of jam preferred. Make a blancmange, of the milk, ground rice, and flavouring; grease some patty pans, fill them with the blancmange mixture, place a spoonful of jam on every tartlet, and bake them 10 minutes.

CHEESECAKES (ALMOND).

3 oz. of sweet ground almonds, ½ oz. bitter ground almonds, 3 oz. castor sugar, 1 egg, 1 dessertspoonful of orange-water. Pound the almonds well together with the orange-water, and the sugar, beat the egg and mix it well with the almonds. Line 8 or 10 little cheesecake tins with a short crust, bake them, fill with the almond mixture, and serve cold.

CHOCOLATE TARTS.

6 oz. of Allinson fine wheat meal, 2 oz. of butter, 2 oz. of Allinson chocolate (grated), 1 dessertspoonful of sugar, ½ oz. of ground rice, 4 eggs, well beaten, and 1 pint of milk. Mix the milk with the ground rice, add to it the chocolate smoothly and gradually; stir the mixture over the fire until it thickens, let cool a little and stir in the eggs; make the meal and butter into a paste with a little cold water; line a greased plate with it, and pour the cooled custard into it; bake the tart ½ hour in a moderate oven.

LEMON CREAM (for Cheesecakes).

1 lb. powdered sugar, 6 yolks of eggs, 4 whites of eggs, juice of 8 lemons, grated rind of 2 lemons, ¼ lb. fresh butter. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey.

LEMON TART.

1 lemon, 1 breakfast cupful of water, 1 dessertspoonful of corn flour, 2 eggs, 1 oz. of butter, sugar to taste, some short crust made of 4 oz. of Allinson’s fine wheat meal and 1-1/2 oz. of butter. Moisten the corn flour with a little of the water; bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. Thicken the mixture with the corn flour; let it simmer for a few minutes, then set aside to cool; beat up the eggs, mix them well through with the rest of the ingredients, line a flat dish or soup-plate with pastry; pour the mixture into this, cover the tart with thin strips of pastry in diamond shape, and bake the tart ¾ of an hour.

MARLBOROUGH PIE.

6 good-sized apples, 1 oz. of butter, 3 eggs, the juice and rind of 1 lemon, 1 teacupful of milk, sugar to taste, and some paste for crust. Steam or bake the apples till tender and press them through a sieve while hot, add the butter, and let the mixture cool; beat the yolks of the eggs, add to them the milk, sugar, lemon juice and rind, and add all these to the apples and butter; line a dish with paste, fill it with the above mixture, and bake the pie for ½ hour in a quick oven; whip the whites of the eggs stiff, adding a little castor sugar, heap the froth over the pie, and let it set in the oven.

TREACLE TART.

To 1 lb. of golden syrup add 1 breakfast cupful of Allinson breadcrumbs, the grated rind and juice of 1 lemon. Mix well together. Line the tins with short paste. Put about 1 tablespoonful of the mixture in each tin; bake in a quick oven.

VEGETARIAN PIE-CRUSTS-1.

1 lb. of Allinson fine wheat meal, 6 oz. of butter, a little cold water. Rub the butter into the meal, add enough water to the paste to keep it together, mixing it with a knife, roll out and use.

VEGETARIAN PIE-CRUSTS-2

½ lb. of Allinson fine wheat meal, ½ lb. of mashed potatoes, 3 oz. of butter, 1 tablespoonful of oil, a little cold milk (about 1 cupful). Mix the meal and mashed potatoes, rub in the butter and the oil, add enough milk to moisten the paste, mixing with a knife only, and roll out as required.

VEGETARIAN PIE-CRUSTS-3

½ lb. of Allinson fine wheat meal, 4 eggs, 2 oz. of butter, some milk. Rub the butter into the meal, beat the eggs well, mix them with the meal, adding enough cold milk to make a firm paste, roll out and use.

VEGETARIAN PIE-CRUSTS-4

½ lb. of Allinson fine wheat meal, ½ lb. of fine breadcrumbs, 2 eggs, 2 oz. of butter, and a little cold milk. Mix the ingredients as in (3), moisten the paste with milk, and roll it out.

VEGETARIAN PIE-CRUSTS-5

(Puff crust). 1 lb. of Allinson fine wheat meal, 1 lb. of butter, a little cold water. Rub ½ lb. of butter into the meal, add enough cold water to make a stiff paste, roll it out, spread the paste with some of the other butter, and roll the paste up; roll it out again, spread with more butter, roll up again and repeat about 3 times, until all the butter is used up. Use for pie-crust, &c., and bake in a quick oven.

VEGETARIAN PIE-CRUSTS-6

½ lb. of Allinson fine wheat meal, 3 oz. of sago, 1 oz. of butter. Let the sago swell out over the fire with milk and water, mix it with the meal and butter, and roll the paste out and use.

VEGETARIAN PIE-CRUSTS-7

1 lb. of Allinson fine wheat meal, 1 gill of cold milk, 5 oz. veggie-butter. Rub the butter well into the meal, moisten with the milk (taking a little more than 1 gill if necessary), in the usual way. Roll out and use according to requirements.