APPLE FOOL

VEGETARIAN APPLE COOKERY-APPLE FOOL.
2 lbs. of apples, ½ lb. of dates, ¾ pint of milk, ¼ pint of cream, 6 cloves tied in muslin, and a little sugar. Pare, core, and cut up the apples, stone the dates, and gently stew the fruit with a teacupful of water and the cloves until quite tender; when sufficiently cooked, remove the cloves, and rub the fruit through a sieve; gradually mix in the milk, which should be boiling, then the cream; serve cold with sponge-cake fingers.

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 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- 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 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 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- 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.

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.

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.

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.

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.

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.

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.