http://historicalcookbooks.com - Recipes From Times Long Past - Mon, 31 Mar 2008 05:31:07 +0000 http://backend.userland.com/rss092 en 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 ... http://historicalcookbooks.com/savoury-custard-allinson-vegetarian-cookery-book/ Chop cold beef very fine, and season it with salt and pepper, then add some onion chopped fine and fried previously, also some rice boiled very dry. Mix all well together and make into small rounds, flour them and fry until brown. Serve with a hot gravy poured over them. http://historicalcookbooks.com/dormers-365-luncheon-dishes/ 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 ... http://historicalcookbooks.com/queens-tomato-pie-allinson-vegetarian-cookery-book/ For this use a recipe for short cake adding more milk to make it into a thick batter. Turn into a shallow, oblong pan and over the top press lightly into the mixture a close layer of partly cooked prunes. Sprinkle thickly with granulated sugar and bake in a quick oven. Serve hot.--From "Table ... http://historicalcookbooks.com/german-prune-cake-365-luncheon-dishes/ 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 ... http://historicalcookbooks.com/queens-onion-pie-allinson-vegetarian-cookery-book/ Trim and cut like cutlets some slices of beef; season. Fry on both sides until done; sprinkle over them chopped parsley, place on a dish and serve with a brown gravy. http://historicalcookbooks.com/beef-cutlets-365-luncheon-recipes/ 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 ... http://historicalcookbooks.com/queens-apple-and-onion-pie-allinson-vegetarian-cookery-book/ Beat 5 eggs without separating. When light, add 1 cupful of grated Swiss or mild American cheese, 1/2 a teaspoonful of salt, 1/4 of a teaspoonful of white pepper, and three tablespoonfuls of butter cut into bits. Cook in a double boiler until the cheese has melted and the mixture is smooth and as ... http://historicalcookbooks.com/cheese-fondue-no-1-365-luncheon-dishes/ 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 ... http://historicalcookbooks.com/potatoes-and-mushroom-stew-allinson-vegetarian-cookery-book/ Chop fine two strings of soft shell clams after washing them. Melt one large tablespoonful of butter in a frying pan, add the clams and stir frequently until they are nicely browned. Keep well broken with a spoon. When browned dredge over them 1 heaping tablespoonful of butter and stir again until it is ... http://historicalcookbooks.com/clams-sauteed-and-creamed-365-luncheon-dishes/