Dr. Allinson's cookery book, comprising many valuable vegetarian recipes

over the breadcrumbs to soak, and add them to the mixture, add the strained lemon juice and flavouring, and mix well together. Border a pie-dish and line with paste; put in the mixture, and bake for about 30 minutes in a moderate oven. Sift a little white sugar over, and serve hot or cold. YORKSHIRE PUDDING. The old-fashioned way of making it is with white flour. Try this way. 4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal, 4 eggs, 1 pint of milk, pepper and salt to taste. Whip the eggs well, and make a batter of the eggs, milk, meal and oats, adding pepper and salt. Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered. Scatter a few bits of butter on the top, and bake the pudding for 1 hour. Serve with baked potatoes, green vegetables, and sauce. PIES PIE-CRUSTS. (1) 1 lb. of Allinson fine wheatmeal, 6 oz. of butter, a little cold water. Rub the butter into the meal, add enough water to the paste to keep it together, mixing it with a knife, roll out and use. (2) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of mashed potatoes, 3 oz. of butter, 1 tablespoonful of oil, a little cold milk (about 1 cupful). Mix the meal and mashed potatoes, rub in the butter and the oil, add enough milk to moisten the paste, mixing with a knife only, and roll out as required. (3) 1/2 lb. of Allinson fine wheatmeal, 4 eggs, 2 oz. of butter, some milk. Rub the butter into the meal, beat the eggs well, mix them with the meal, adding enough cold milk to make a firm paste, roll out and use. (4) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of fine breadcrumbs, 2 eggs, 2 oz. of butter, and a little cold milk. Mix the ingredients as in (3), moisten the paste with milk, and roll it out. (5) (Puff crust). 1 lb. of Allinson fine wheatmeal, 1 lb. of butter, a little cold water. Rub 1/2 lb. of