Historical Cookbooks » Allinson Vegetarian Cookery Book

SAVOURY CUSTARD – Allinson Vegetarian Cookery Book

Old Cook — Mon, 31 Mar 2008 05:31:07 +0000

1 quart of milk; 6 eggs, 6 oz. of grated cheese, Parmesan is the best,
but any kind of cooking cheese can be used; 1/2 a saltspoonful of
nutmeg, pepper and salt to taste. Heat the milk; meanwhile whip the
eggs well, and mix the cheese and seasoning with them. Mix well with
the hot milk, pour the mixture into a buttered pie-dish, and bake in a
moderately hot oven until set. Serve with green vegetables and
potatoes.

QUEEN’S TOMATO PIE – Allinson Vegetarian Cookery Book

Old Cook — Sun, 30 Mar 2008 05:30:14 +0000

8 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 2 lbs. of
tomatoes, 2 finely chopped onions, 1/2 oz. of butter, pepper and salt
to taste, a little boiling milk; 1 dessertspoonful of finely chopped
parsley. Cut the tomatoes into slices, and stew them gently with 1 oz.
of the butter, the onions and seasoning for 10 minutes, then add the
parsley. Soak the breadcrumbs with enough hot milk to just moisten
them through, add the eggs beaten up. Grease a pie-dish, place in it
first a layer of breadcrumbs, then one of tomatoes and so on until
full, finishing with breadcrumbs. Put the rest of the butter in little
bits on the top of the pie, and bake it until lightly brown.

QUEEN’S ONION PIE – Allinson Vegetarian Cookery Book

Old Cook — Sat, 29 Mar 2008 05:26:58 +0000

3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3
eggs, 3 oz. of butter, 1 teaspoonful of mixed herbs, 1 tablespoonful
of finely chopped parsley, pepper and salt to taste, and a little hot
milk. Stew the onions in 2 oz. of butter, adding the herbs and
seasoning. Prepare the breadcrumbs in the same way as for “Queen’s
Onion and Apple Pie,” place the onions and breadcrumbs in layers as in
the previous recipe, and bake 1 hour.

QUEEN’S APPLE AND ONION PIE – Allinson Vegetarian Cookery Book

Old Cook — Fri, 28 Mar 2008 05:24:12 +0000

3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs. of
apples, 2 lbs. of Spanish onions, 2 oz. of butter, 1/2 teaspoonful of
spice, pepper and salt to taste, and a little hot milk; cut into
slices the onions and apples, stew them gently (without adding-water)
with 1 oz. of the butter, the spice and seasoning until quite tender.
Mix the breadcrumbs with the eggs, well beaten, and enough hot milk to
smooth the breadcrumbs; butter a pie-dish with 1/2 oz. of butter,
place a layer of breadcrumbs in your dish, a layer of apple and onion,
repeat this until your dish is full, finishing with breadcrumbs. Place
the rest of the butter on the top in little bits, and bake the pie for
1 hour. Serve with brown gravy.

POTATOES AND MUSHROOM STEW – Allinson Vegetarian Cookery Book

Old Cook — Thu, 27 Mar 2008 05:22:55 +0000

1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz.
of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour
for thickening. Peel, wash, and cut into pieces the potatoes; chop up
the onion, and set both over the fire with 1 pint of water, the butter
and seasoning; let cook until the potatoes are about half done.
Meanwhile skin, wash, and cut into pieces the mushrooms, add them to
the other ingredients, and let all stew together until tender. Thicken
the liquid with the cornflour, boil up, and serve.

POTATO AND TOMATO PIE – Allinson Vegetarian Cookery Book

Old Cook — Wed, 26 Mar 2008 05:22:06 +0000

2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of
vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz.
of butter, pepper and salt to taste. For the crust, 1/2 lb. of
Allinson fine wheatmeal, 3 oz. of butter, and as much cold water as
needed. Boil the potatoes in their skins, and when nearly soft drain,
peel, and cut them into pieces, scald and skin the tomatoes and cut
them into pieces also. Mix them with the potatoes in a pie-dish. Chop
up roughly the onion, and boil in about 1 pint of water, adding the
butter and the vermicelli or sago. Cook until soft. Add pepper and
salt, and mix all with the potatoes and tomatoes. Sprinkle in the
thyme, and mix all the ingredients well. Quarter the eggs and place
the pieces on the top of the vegetables. Make the crust, cover the
dish with it, and bake the pie from 3/4 of an hour to 1 hour. The
crust looks better if brushed over with white of egg before baking.

Potato Pie – Allinson Vegetarian Cookery Book

Old Cook — Tue, 25 Mar 2008 22:19:40 +0000

Slice potatoes and onions, stew with a little water until nearly done,
put into a pie-dish, flavour with herbs, pepper, and salt, add a
little soaked tapioca and very little butter, cover with short
wheatmeal crust, and bake 1 hour. To make a very plain pie-crust use
about 2 oz. of butter or a proportionate quantity of Allinson frying
oil to 1 lb. of wheatmeal. Roll or touch with the fingers as little as
possible, and mix with milk instead of water. Eat this pie with green
vegetables.

Onion Turnover – Allinson Vegetarian Cookery Book

Old Cook — Mon, 24 Mar 2008 22:18:59 +0000

2 medium-sized Spanish onions, 1 oz. of butter (or Allinson frying
oil), 3 eggs, pepper and salt. For the pastry, 6 oz. of Allinson fine
wheatmeal, 2-1/2 oz. of butter or oil. Chop the onions fine, boil them
a few minutes in a little water, and drain them; stew them in the
butter for 10 minutes, adding the seasoning beat up the eggs and mix
them well with the onions over the fire, remove the mixture as it
begins to set. Have ready the pastry made with the meal, butter, and a
little cold water, roll it out, place the onions and eggs on it, fold
the pastry over, pinching the edges over, and bake the turnover brown.
Serve with gravy. This is a Turkish dish.

Onion Tart – Allinson Vegetarian Cookery Book

Old Cook — Sun, 23 Mar 2008 22:18:26 +0000

1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3
eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson
fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. of
butter without browning them. When tender let the onions cool, mix
with them the eggs, well beaten, and the cream, also the seasoning.
Make a paste with the meal and the rest of the butter, line with it a
baking-tin, keeping back a small quantity of the paste; pour the
mixture of onions, eggs, and cream into the paste-lined tin, cut the
rest of the paste into thin strips, and lay these crossways over the
tart, forming diamond-shaped squares; bake the tart in a moderate oven
until golden brown.

Oatmeal Pie-Crust – Allinson Vegetarian Cookery Book

Old Cook — Sat, 22 Mar 2008 22:17:31 +0000

4 oz. each of medium oatmeal and Allinson fine wheatmeal, and 2-1/2
oz. of vege-butter or butter. Make the crust in the usual way with
cold water. It will be found beautifully short, very tasty, and more
digestible than white flour pastry.