2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb.
of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the
chestnuts until partly tender, and remove the skins; cut the celery
into pieces, removing the outer very hard pieces only, slice the onion
and stew until tender in 1 pint of water; [...]
Take a dozen milk crackers, break them up in small pieces and put into a
pudding dish. Heat 1 qt. of milk, until boiling, sweeten and flavor to
taste with vanilla, lemon or orange, and stir into it three well-beaten
eggs. Take the milk from the fire at once and pour over the broken
crackers. When cool stand on [...]
1 or 2 heads of celery, a teacupful of dried and sifted Allinson
breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery,
remove the coarse outer stalks, and steam the parts used until they
are a little tender. Then cut them into pieces about 2 inches long,
dip them first into the egg whipped up, then [...]
Boil 6 sweet potatoes, peel them, and let them get cold, then cut in two
lengthwise; lay them with the rounded side down in a baking dish, put a
bit of butter and salt and pepper on each piece. Sprinkle granulated
sugar over all and put in a quick oven to brown for 1/2 an hour.
2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other
cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut
the celery into pieces 3 inches long, stew it in the milk until
tender; drain the milk and make a sauce of it, thickening with
Allinson fine wheatmeal, and adding the cheese and [...]