Dr. Allinson's cookery book Part 21

4 Allinson wholemeal rolls, 3 cooking apples, 2 oz. of ground sweet almonds, 4 oz. of macaroons crushed, 2 oz. of currants, picked and washed, 2 eggs, a little milk, cinnamon, 1 oz. of b.u.t.ter, sugar to taste. Halve the rolls lengthways and remove the crumb; soak the crusts for a few minutes in a little cold milk when the stuffing is ready. Pare and core the apples, cook them with 1/3 teacupful of water, 1/2 oz. of the b.u.t.ter, and 1 tablespoonful of sugar, and mash them up to a pulp with a wooden spoon; then add the currants, almonds, macaroons, 1 egg well beaten, and the yolk of the other. Mix all well, and add some of the breadcrumbs to make the whole into a fairly firm ma.s.s. Fill the crusts of the rolls with the mixture, press the two halves of each roll together, place the rolls into a baking tin, sprinkle them with sugar and powdered cinnamon, scatter bits of b.u.t.ter over the crusts, and bake the rolls for 1/2 hour. Serve with white sauce.

TAPIOCA PUDDING.

1 oz. of tapioca, 1 egg, 1/2 pint of cold milk, 1 gill of cold water, 1/4 oz. of b.u.t.ter, 1/2 oz. of moist sugar, cinnamon to taste. Put the tapioca into a basin, and cover it with water. Let it soak for 1 hour, until it has absorbed all the water. Add the milk and sugar. Bring to a boil, and simmer till quite soft and clear. Draw to the side of the fire, to cool it a little. Break the egg and beat it slightly; mix well with the tapioca; pour into a greased dish, and bake in a moderate oven until it is a golden colour. Serve either hot or cold.

VANILLA CHESTNUTS (for Dessert).

1 lb. of chestnuts, 1/2 lb. of sugar, 1 teacupful of water, vanilla to taste. Boil the chestnuts in plenty of water until tender, but not too soft, that they may not break in peeling. Peel them; simmer the sugar and the teacupful of water for 10 minutes, then add the chestnuts.

Allow all to cook gently until the syrup browns, add vanilla and remove the chestnuts from the fire; when sufficiently cool, turn the whole into a gla.s.s dish.

WHOLEMEAL BANANA PUDDING.

2 teacupfuls of Allinson fine wheatmeal, 3 oz. of sago, 6 bananas, 1 tablespoonful of sugar, 3 eggs, 1/2 pint of milk. Peel the bananas and mash them with a fork. Soak the sago with 1/2 pint of water, either in the oven or in a saucepan. Make a batter with the eggs, meal, and milk; add the bananas, sugar, and sago, and mix all smoothly. Turn the mixture into a greased mould and steam the pudding for 2 hours.

WINIFRED PUDDING.

3 oz. of b.u.t.ter, 3 oz. of sugar, 2 eggs, 1 oz. of Allinson breadcrumbs, the juice of 1 lemon, flavouring, puff paste. Beat the b.u.t.ter 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.

YORKs.h.i.+RE PUDDING.

The old-fas.h.i.+oned 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 Yorks.h.i.+re pudding tin, which has been previously well b.u.t.tered. Scatter a few bits of b.u.t.ter 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 b.u.t.ter, a little cold water. Rub the b.u.t.ter 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 b.u.t.ter, 1 tablespoonful of oil, a little cold milk (about 1 cupful). Mix the meal and mashed potatoes, rub in the b.u.t.ter 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 b.u.t.ter, some milk. Rub the b.u.t.ter 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 b.u.t.ter, 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 b.u.t.ter, a little cold water. Rub 1/2 lb. of b.u.t.ter into the meal, add enough cold water to make a stiff paste, roll it out, spread the paste with some of the other b.u.t.ter, and roll the paste up; roll it out again, spread with more b.u.t.ter, roll up again and repeat about 3 times, until all the b.u.t.ter 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 b.u.t.ter. Let the sago swell out over the fire with milk and water, mix it with the meal and b.u.t.ter, and roll the paste out and use.

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

vege-b.u.t.ter. Rub the b.u.t.ter 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.

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, 1/2 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 wheatmeal, 2 oz. of b.u.t.ter, 2 oz. of Allinson chocolate (grated), 1 dessertspoonful of sugar, 1/2 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 b.u.t.ter into a paste with a little cold water; line a greased plate with it, and pour the cooled custard into it; bake the tart 1/2 hour in a moderate oven.

MARLBOROUGH PIE.

6 good-sized apples, 1 oz. of b.u.t.ter, 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 b.u.t.ter, 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 b.u.t.ter; line a dish with paste, fill it with the above mixture, and bake the pie for 1/2 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.

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, 1/4 lb. fresh b.u.t.ter. 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 breakfastcupful of water, 1 dessertspoonful of cornflour, 2 eggs, 1 oz. of b.u.t.ter, sugar to taste, some short crust made of 4 oz.

of Allinson's fine wheatmeal and 1-1/2 oz. of b.u.t.ter. Moisten the cornflour 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 cornflour; 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 3/4 of an hour.

TREACLE TART.