4 oz. of ground rice, 4 eggs, 1 pint of milk, jam, some sifted sugar, and powdered

cinnamon; butter or oil for frying. Make a batter of the milk, eggs, and ground rice.

Fry thin pancakes of the mixture, sprinkle them with sugar and cinnamon, place a

dessertspoonful of jam on each, fold up, sprinkle with a little more sugar; keep hot

until all the pancakes are fried, and serve them very hot. When the pancakes are

golden brown on one side, they should be slipped on a plate, turned back into the

frying-pan, and fried brown on the other side.

A fair-sized cauliflower, 1 pint of milk, 1-1/2 oz. of dried Allinson breadcrumbs, 3 oz.

of cheese, 1-1/2 oz. of butter, 1 heaped-up tablespoonful of Allinson wholemeal

flour, a little nutmeg, and pepper and salt to taste. Boil the cauliflower until half

cooked, cut it into pieces, and place them in a pie-dish. Boil the milk, adding the

seasoning, ½ oz. of the butter, and ½ a saltspoonful of the nutmeg. Thicken with the

wholemeal smoothed in a little cold milk or water. Stir in the cheese and pour the

sauce over the cauliflower. Shake the breadcrumbs over the top, cut the rest of the

butter in bits, and place them over the breadcrumbs. Bake for 20 minutes to ½ an

hour, or until the cauliflower is soft.

Simmer 1 lb. of rice in 2 quarts of water until quite soft. Let it cool sufficiently to

handle, and mix it thoroughly with 4 lbs. of wheatmeal; work in also ½ oz. of yeast

dissolved in a very little lukewarm water or milk. Add a teaspoonful of salt. Knead

well and set to rise before the fire 1-1/2 hours. Bake in a good hot oven.

To 8 oz. of sugar take 2 whites of eggs, well beaten, and 1 tablespoonful of orangeor

rosewater. Whisk the ingredients thoroughly, and when the cake is cold cover it

with the mixture. Set the cake in the oven to harden, but do not let it remain long

enough to discolour.

3 breakfast cups of Allinson wholemeal flour, 1 breakfast cup of sugar, 3 eggs, 6 oz.

of butter or vege-butter, 2 heaped teaspoonfuls of ground ginger, 1 saltspoonful of

salt, ½ gill milk. Beat the butter, sugar, and eggs to a cream, mix all the dry

ingredients together; add gradually to the butter, &c., lastly the milk. Put into a wellgreased

tin, bake about 20 minutes in a quick oven. When cold cut into finger

lengths or squares.

1-1/2 lbs. of wheatmeal, ¼ oz. yeast, 1 egg, 1 teaspoonful of cinnamon, 3

tablespoonfuls of sugar, enough lukewarm milk to moisten the dough, some jam and

marmalade. Dissolve the yeast in a little warm milk, mix all the ingredients, adding

the dissolved yeast and enough milk to make the dough sufficiently moist to handle.

Let it rise 1-1/2 hours in front of the stove. When risen roll it out ½ in. thick, cut out

round pieces, place a little jam or marmalade in the middle, close up the dough,

forming the dough nuts, and cook them in boiling oil or vege-butter until brown and

thoroughly done. Eat warm.

2 lbs. Allinson wholemeal flour, 2 lbs. currants, ½ lb. sugar, 12 oz. butter, 2 oz.

candied lemon peel, 1 pint buttermilk. Beat the butter to a cream, add the sugar,

then the meal, fruit, and milk, mix thoroughly; butter a cake tin, pour in the mixture,

and bake in a slow oven for 3 ½ hours.

2 lbs. of apples, ½ lb. of rice, the rind of ½ lemon (or a piece of stick cinnamon if

preferred), 4 oz. of sultanas, sugar to taste, 1 oz. of butter, and, if the apples are

not sour, the juice of a lemon. Boil the rice in 3 pints of water with the lemon rind,

then add the apples, pared, cored, and sliced, the sultanas, butter, lemon juice, and

sugar; let all simmer gently for ½ hour, or until quite tender; if too dry add a little

more water; remove the lemon rind before serving.

3 good juicy cooking apples, 3 eggs, 6 oz. of Allinson fine wheatmeal, ½ pint of milk,

and sugar to taste. Pare and core the apples, and cut them into rounds ¼ inch thick;

make a batter with the milk, meal, and the eggs well beaten, adding sugar to taste.

Have a frying-pan ready on the fire with boiling oil, vege-butter, or butter, dip the

apple slices into the batter and fry the fritters until golden brown; drain them on

blotting paper, and keep them hot in the oven until all are done.

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.

Core as many apples as may be required. Fill the holes with a mixture of sugar and

cinnamon; make a paste for a short crust, roll it out, and wrap each apple in it. Bake

the dumplings about 30 or 40 minutes in the oven, or boil them the same time in

plenty of water, placing the dumplings in the water when it boils fast. Serve with

cream or sweet white sauce.

Quantity of good thick cream according to requirement. The white of 1 egg to ¼ pint.

Whip it well with a whisk or fork until it gets quite thick; in hot weather it should be

kept on ice or standing in another basin with cold water, as the cream might curdle.

Add sugar to taste and whatever flavouring might be desired, this latter giving the

cream its name. When whipped cream is used to pour over sweets, &c., flavour it

with stick vanilla; a piece 1 inch long is sufficient for ½ pint of cream; it must be split

and as much as possible of the little grains in it rubbed into the cream.