1/2 lb. of Allinson fine wheatmeal, a pinch of salt, 4 oz. of vege-butter, and 1/2 lb. of sultana raisins. Mix all lightly together, then add 4 cupful of golden syrup, the well-beaten yolks of 2 eggs, and teacupful of milk. Mix again, and finally add the whites of 3 eggs whisked to a firm froth; use to fill a fancy mould, and steam for 3 hours; turn out carefully, and serve with sauce.
OATMEAL PANCAKES.
1/2 lb. of fine oatmeal, 4 eggs, 1 pint of milk. Make a batter of the ingredients, and fry the pancakes in butter, oil, or vege-butter in the usual way. These are very good, and eat very short. Serve with lemon and castor sugar.
OATMEAL PUDDING.
6 oz. of Allinson breakfast oats, 3 eggs, 2 oz. of soaked sago, 1 gill of milk, 2 oz. of sultanas, 2 oz. of currants, 1 even teaspoonful of cinnamon, sugar to taste, 1 oz. of butter. Mix the Allinson breakfast oats with the soaked sago, add the eggs, well beaten, the fruit, sugar, butter, cinnamon, and milk; stir all well, butter a mould, pour the mixture into it, cover with a cloth, and steam the pudding for 3 hours.
OMELET SOUFFLÉ (1).
4 eggs, 6 macaroons, 1 teaspoonful finely minced citron peel, 1 dessertspoonful of cornflour, and sugar to taste. Separate the whites and yolks of the eggs, crush up finely the macaroons and mix well the yolks of the eggs, the macaroons, citron, cornflour, and sugar, adding 1 tablespoonful of water. Whip the whites to a stiff froth, mix this lightly with the rest of the ingredients, butter a mould, large enough to be only half full when the mixture is turned into it, and bake the Soufflé‚ in a moderate oven until set and lightly browned. Turn out, sift sugar over it, and serve immediately.
OMELET SOUFFLÉ (2).
6 eggs, 1 teacupful of milk, 1 dessertspoonful of Allinson cornflour, 2 oz. of castor sugar, I tablespoonful of orange water. Mix the yolks of the eggs with the orange water, the sugar and the cornflour (previously smoothed with the milk), stirring the whole for 10 minutes; whip up the whites of the eggs to a very stiff froth, and mix this lightly with the other ingredients; have ready a buttered Soufflé dish, pour the mixture
into it, and bake the Soufflé about 20 minutes until it is a golden brown and well risen; sift sugar over it and serve immediately.