Vegetarian Food

1 lb. of mushrooms, 1 small onion, ½ oz. of butter, 1 dessertspoonful of Allinson fine

wheatmeal, pepper and salt to taste, juice of ½ a lemon. Cook the mushrooms and

onion, chopped fine, in ½ pint of water for 15 minutes; adding the butter and

seasoning. Strain the sauce and return it to the saucepan, thicken it with the meal,

add the lemon juice, let it simmer 2 or 3 minutes, and serve.

½ lb. of medium-sized mushrooms, 1 oz. of butter, pepper and salt to taste. For the

pastry, ½ lb. of Allinson fine wheatmeal, 3 oz. of butter (or 3 tablespoonfuls of

Allinson frying oil). Make the pastry of the meal, butter, and a little water; pick and

wash the mushrooms, cut them up in small pieces dredge them with pepper and salt,

and fry them in the butter for 5 to 10 minutes. Roll the paste out, cut it in squares of

about 4 inches, and place as much mushroom on each as it will conveniently hold.

Press the edges of each square together, folding them in triangular shape, and bake

them in a moderate oven for an hour. Serve with brown gravy.

1 lb. of mushrooms, ½ lb. of Allinson fine wheatmeal, 4 oz. of butter or Allinson

frying oil, pepper and salt to taste. Pick and wash the mushrooms, remove the

stalks, dry them and cut them into pieces; make pastry with the meal, 3 oz. of the

butter, and a little cold water; roll it out, line a large plate and heap the mushrooms

upon it, dredge well with pepper and salt, and cut the rest of the butter into bits to

be scattered over the mushrooms; when you line the plate, keep a little of the paste,

cut this into thin strips and lay them in diamond shape across the pie; bake the pie

¾ hour in a moderate oven.

The Gravy.—The stalks of the mushrooms, 4 eschalots chopped very fine, 1

teaspoonful of Allinson cornflour, 3 bay leaves, ½ oz. of butter, pepper and salt to

taste. Fry the stalks and eschalots in the butter, then gently cook them in ¾ pint of

water for ½ hour, adding seasoning and the bay leaves; strain, return the sauce to

the saucepan, and thicken it with the cornflour.

½ lb. of mushrooms, 1 oz. of butter, 1 small English onion, 1 tablespoonful of

vermicelli broken up small, pepper and salt to taste. Peel and wash the mushrooms

and cut them up; chop up the onions very fine, melt the butter in the frying-pan and

fry the mushrooms and onion in it, adding pepper and salt to taste; a good deal of

liquid will run from the mushrooms, stir into it the vermicelli, which let cook in the

juice until tender; let the mixture cool, line some tartlet tins with Allinson wholemeal

crust, fill with the mixture, cover with crust, and press the edges well together; bake

in a moderate oven.

4 ounces of Allinson plain rusks 3 eggs, 1 pint of milk, 2 oz. of butter, 1 lb. of

mushrooms, 1 small onion chopped fine, and pepper and salt to taste. Crush the

rusks and soak in the milk; add the eggs well whipped. Peel, wash, and cut up the

mushrooms, and fry them and the onion in the butter. When they have cooked in the

butter for 10 minutes add them to the other ingredients, and season with pepper and

salt. Pour the mixture into a greased pie-dish, and bake the savoury for 1 hour.

Serve with green vegetables, potatoes, and tomato sauce.

1-1/2 lbs. of mushrooms, 1-1/2 lbs. of potatoes, 1 Spanish onion, 1 oz. of butter,

pepper and salt to taste, 1 teaspoonful of mixed herbs, and 3 hard-boiled eggs. Peel

and wash the mushrooms, and cut them into 2 or 4 pieces, according to their size.

Peel and wash the potatoes, and cut them into pieces the size of walnuts; parboil

them with 1 pint of water, and turn them into a pie-dish with the water. Chop up the

onion, and cook the mushrooms and onion for 10 minutes with the butter in ½ pint

of water, adding the herbs and seasoning. Mix all well in the pie-dish, quarter the

eggs, and place them on the top, cover with a short crust, and bake the pie for ¾ of

an hour to 1 hour.

¼ lb. of mushrooms, ½ teacupful of mashed potatoes, 1 teacupful of breadcrumbs, 1

small onion, 2 eggs, 2 oz. of butter, a little milk, 1 teaspoonful of finely chopped

parsley, ½ teaspoonful of herbs. Peel and cut up the mushrooms, chop up the onion,

and fry them in 1 oz. of butter. Mix the mushrooms and onion with the breadcrumbs,

1 egg well beaten, add also pepper and salt to taste; if necessary add a little milk to

make it into a paste; shape the mixture into cutlets, dip them in the other egg well

beaten, and fry them in the rest of the butter. Serve with tomato sauce.

4 eggs, 1 oz. of Allinson fine wheatmeal, 1 oz. of butter, 6 oz. of mushrooms, pepper

and salt to taste. Peel, wash, and cut in small pieces the mushrooms, and stew them

in ¾ of a teacupful of water. When the mushrooms have stewed 10 minutes, drain

off the liquid, which should be a teacupful. Melt the butter in a little saucepan, stir

into it the wheatmeal, and when this is well mixed with the butter, add the

mushroom liquor, stirring the mixture well until quite smooth and thick and coming

away from the sides of the saucepan. Then stir in the mushrooms, and turn all into a

basin and let it cool a little. Separate the yolks from the whites of the eggs, and stir

each yolk separately into the mixture in the basin. Season to taste. Whip up the

whites of the eggs to a stiff froth, and mix them lightly with the rest. Turn the

mixture into a buttered pie-dish or Soufflé tin, and bake the Soufflé 15 minutes.