1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1
tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson
fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of
water until quite tender and dry; meanwhile slice the carrots and stew
them in 1 pint of water and 1 oz. of butter until [...]
Take off the skin from a bologna sausage. Rub to a paste. Spread slices
of rye bread with butter and if liked, a little French mustard, then a
layer of the bologna. Put two slices together.
Pick the beans, wash them, and steep them over night in boiling water,
just covering them. Allow 2 or 3 oz. of beans for each person. In the
morning, let them cook gently in the water they are steeped in with
the addition of a little butter, until quite soft, which will be in
about 2 hours. The beans [...]
Beat the yolks of 2 eggs and add them to 2 cups of mashed potatoes, then
add 1 tablespoonful of chopped parsley, a teaspoonful of onion juice, 2
tablespoonfuls of cream or milk, 1 tablespoonful of butter; mix well,
form into small balls, and egg and bread crumb them. Fry in deep fat.
1/2 lb. of Allinson wholemeal bread, 3 oz. of grated cheese, 1 pint of
milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some
butter. Cut the bread into slices and butter them: arrange in layers
in a pie-dish, spreading some cheese between the layers, and dusting
with pepper, salt, and a little nutmeg. Finish with [...]