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 crust; eat with the usual vegetables. Or
chop fine cold vegetables of any kind, fry onions and add to them, put
in a pie-dish, pour some of the batter as above over them, and bake.
All kinds of cold vegetables, cold soup, porridge, &c., can go into
this, and tinned or fresh tomatoes will make it more savoury. Tomatoes
may be wiped, put in a pie-dish, batter poured over, and then baked,
and are very tasty this way. Butter adds to the flavour of these
dishes, but does not make them more wholesome or more nourishing.

STEWED FRUIT PUDDING.

Cut Allinson wholemeal bread into slices a little over a 1/4 of an
inch thick, line a pie-dish with these, having first cut off the hard
crusts. Then fill the dish with hot stewed fruit of any kind, and at
once cover it with a layer of bread, gently pressed on the hot fruit.
Turn out when cold on to a flat dish, pour over it a white sauce, and
serve.

SUBSTANTIAL BREAD PUDDINGS.

Soak crusts or slices of Allinson bread in hot water, then break fine
in a pie-dish, add to this soaked currants, raisins, chopped nuts or
almonds, a beaten-up egg, and milk, with sugar and spice, and bake in
the oven. Or tie the whole up in a pudding-cloth and boil. Serve with
white sauce or eat with stewed fresh fruit. These puddings can be
eaten hot or cold; labourers can take them to their work for dinner,
and their children cannot have a better m