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

cut at least two teeth. Every kind of cookery can be done with wholemeal flour. In making ordinary white sauce or vegetable sauce, this is how we make it; Chop fine some onion or parsley; boil in a small quantity of water, stir in wholemeal flour and milk, add a little pepper and salt, thin with hot water, and thus produce a sauce that helps down vegetables and potatoes. In making a brown sauce we put a little butter or olive oil in the frying-pan; let it bubble and sputter, dredge in Allinson wholemeal flour, stir it round with a knife until browned, add boiling water, pepper, salt, a little ketchup, and you then have a nice brown sauce for many dishes. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. White sweet sauce is made from wholemeal flour, milk, sugar, and a little cinnamon, cloves, lemon juice, vanilla, or other flavouring. Yorkshire puddings, Norfolk dumplings, batter puddings, and such puddings can all be made with wholemeal flour, and are more nourishing and healthy, and do not lie so heavy as those made from white flour. Pancakes can be made from wholemeal flour just as well as from white. All kinds of pastry, pie-crusts, under crusts, &c., are best made from Allinson wholemeal, and if much butter, lard, or dripping is used they will lie just as heavy, and cause heartburn just as much as those made with white flour. There is a substitute for pie-crusts that is very tasty, and not at all harmful. We call it "batter," and it can be used for savoury dishes as well as sweet ones. SAVOURY DISHES MADE WITH BATTER. Fry some potatoes, then some onions, put them in layers in a pie-dish; next make a batter of Allinson wholemeal flour, 1 or 2 eggs, milk, and a little pepper with salt; pour over the fried vegetables as they lie in the dish, bake in the oven from 1/2 an hour to 1 hour, until, in fact, the batter has formed a