POTATO SALAD
Bubble potatoes that are firm and waxy when cooked, and cut them in cuts; let them absorb ½ gill of water, grind a little onion and blend it with these; include pepper, salt, vinegar, and oil to taste. The amount of oil ought to be around three times the measure of the vinegar utilized. Eat with Allinson wholemeal bread.
APPLE FRITTERS.
3 great delicious cooking apples, 3 eggs, 6 oz. of Allinson fine wheatmeal, a ½ half quart of the drain, and sugar to taste. Pare and center the apples, and cut them into rounds ¼ inch thick; make a player with the drain, supper, and the eggs well are beaten, adding sugar to taste. Have a skillet prepared on the fire with bubbling oil, vegan-margarine, or spread, plunge the apple cuts into the player and sear the misuses until brilliant dark colored; deplete them on smearing paper, and keep them hot in the stove until the point when all are finished.CELERY CROQUETTES.
1 or 2 heads of celery, a teacupful of dried and filtered Allinson breadcrumbs, 2 eggs, pepper and salt to taste.Well wash the celery, expel the coarse external stalks, and steam the parts utilized until the point when they are somewhat delicate. At that point cut them into pieces around 2 inches long, plunge them first into the egg threw together, at that point into the bread crumbs, and sear them in bubbling spread, vegan-margarine, or olive oil until a pleasant darker; clean with pepper and salt, and serve up exceptionally hot; eat with white or tomato sauce.
