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“Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made.”
“Allinson fine wheatmeal, 2 oz. of butter or vege-butter, and a little cold water.”
“Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying.”
“When risen roll it out 1/2 in. thick, cut out round pieces, place a little jam or marmalade in the middle, close up the dough, forming the dough nuts, and cook them in boiling oil or vege-butter until brown and thoroughly done.”
“Season to taste, add the vermicelli, and form into 1 or 2 cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter.”
“Form into balls, dip them in the other egg, well beaten, then into the raspings and fry them a nice brown in oil or vege-butter.”
“Make the mixture into sausages, roll them into a little breadcrumb, and fry them brown in a little vege-butter.”
“Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made.”
“Have a frying-pan ready on the fire with boiling oil, vege-butter, or butter, dip the apple slices into the batter and fry the fritters until golden brown; drain them on blotting paper, and keep them hot in the oven until all are done.”
“Then cut them into pieces about 2 inches long, dip them first into the egg whipped up, then into the breadcrumbs, and fry them in boiling butter, vege-butter, or olive oil until a nice brown; dust with pepper and salt, and serve up very hot; eat with white or tomato sauce.”
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