TOMATO SAUCE (1).

1/2 a canful of tinned tomatoes or 1 lb. of fresh ones, a tablespoonful of Allinson fine wheatmeal, 1/2 oz. of butter, pepper and salt to taste.  If fresh tomatoes are used, slice them and set them to cook with a breakfastcupful of water.  For tinned tomatoes a teacupful of water is sufficient.  Let the tomatoes cook gently for 10 minutes, then rub them well through a strainer.  Return the liquid to the saucepan, add the butter, pepper, and salt, and when it boils thicken the sauce with the meal, which should he smoothed well with a little cold water.  Let the sauce simmer for a minute, and pour it into a warm sauce-boat.

TOMATO SAUCE (2).

Cut up fresh or tinned tomatoes, cook with water and finely chopped onions; when done rub through a sieve, boil up again, thicken with Allinson fine wheatmeal made into a paste with water.  Add a little butter, pepper, and salt.  Eat with vegetables or savoury dishes.

WHEATMEAL SAUCE.

Mix milk and water together in equal proportions, add a grated onion, and boil; rub a little Allinson fine wheatmeal into a paste with cold water.  Mix this with the boiling milk and water, and let it thicken; add a little pepper and salt to taste.  Eat this with vegetables.

WHITE SAUCE (1).

3/4 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, sugar to taste.  Boil 1/2 pint of the milk with sugar, mix the meal smooth in the rest of the milk, add this to the boiling milk and keep stirring until the sauce has thickened, cook for 3 to 4 minutes, strain it through a gravy strainer, re-heat, and flavour with vanilla or almond essence.

WHITE SAUCE (2).

1/2 pint of milk, a dessertspoonful of Allinson cornflour or potato flour, a little vanilla essence, 1 teaspoonful of sugar.  Boil the milk, thicken it with the cornflour previously smoothed with a little water, add sugar and vanilla, boil up, and serve with the pudding.

WHITE SAUCE (SAVOURY).

3/4 pint of milk, 1 good dessertspoonful of Allinson fine wheatmeal, a small piece of butter, size of a nut, pepper and salt to taste.  Bring part of the milk to the boil, mix the meal smooth with the rest, add the butter and seasoning, and thicken the sauce.  Let it cook gently a few minutes after adding the meal, and serve.

PUDDINGS

ALMOND PUDDING (1).

4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz. of ground bitter almonds.  Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually.  Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed through comes out clean.  Turn the pudding out and serve cold.