The Allinson Vegetarian Cookery Book eBook

This eBook from the Gutenberg Project consists of approximately 248 pages of information about The Allinson Vegetarian Cookery Book.

The Allinson Vegetarian Cookery Book eBook

This eBook from the Gutenberg Project consists of approximately 248 pages of information about The Allinson Vegetarian Cookery Book.

WINIFRED PUDDING.

3 oz. of butter, 3 oz. of sugar, 2 eggs, 1 oz. of Allinson breadcrumbs, the juice of 1 lemon, flavouring, puff paste.  Beat the butter and sugar to a cream, beat in the eggs one at a time.  Pour sufficient boiling milk over the breadcrumbs to soak, and add them to the mixture, add the strained lemon juice and flavouring, and mix well together.  Border a pie-dish and line with paste; put in the mixture, and bake for about 30 minutes in a moderate oven.  Sift a little white sugar over, and serve hot or cold.

YORKSHIRE PUDDING.

The old-fashioned way of making it is with white flour.  Try this way. 4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal, 4 eggs, 1 pint of milk, pepper and salt to taste.  Whip the eggs well, and make a batter of the eggs, milk, meal and oats, adding pepper and salt.  Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered.  Scatter a few bits of butter on the top, and bake the pudding for 1 hour.  Serve with baked potatoes, green vegetables, and sauce.

PIES

PIE-CRUSTS.

(1) 1 lb. of Allinson fine wheatmeal, 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.

(2) 1/2 lb. of Allinson fine wheatmeal, 1/2 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.

(3) 1/2 lb. of Allinson fine wheatmeal, 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.

(4) 1/2 lb. of Allinson fine wheatmeal, 1/2 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.

(5) (Puff crust). 1 lb. of Allinson fine wheatmeal, 1 lb. of butter, a little cold water.  Rub 1/2 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.

(6) 1/2 lb. of Allinson fine wheatmeal, 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.

(7) 1 lb. of Allinson fine wheatmeal, 1 gill of cold milk, 5 oz. vege-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.

Copyrights
Project Gutenberg
The Allinson Vegetarian Cookery Book from Project Gutenberg. Public domain.