,the ,healthy ,life ,cook ,book by ,florence ,daniel ,second ,edition #aiae ,a ,,delicious ,,porridge ,,can ,,be ,,made ,,by ,,mixing ,,robinson',s ,,patent ,,groats ,,in ,,powder ,,form 33,,and33 ,,robinson',s ,,patent ,,barley ,,in ,,powder ,,form ,,in ,,equal ,,proportions ,,and ,,preparing ,,in ,,the ,,usual ,,way4 ,preface ,this little book has been compiled by special and repeated request4 ,otherwise1 ,i should have hesitated to add to the already existing number of vegetarian cookery books4 ,it is not addressed to the professional cook1 but to those who find themselves1 as ,i did1 confronted with the necessity of manufacturing economical vegetarian dishes without any previous experience of cooking4 ,an experienced cook will doubtless find many of the detailed instructions superfluous4 ,the original idea was to compile a cookery book for those vegetarians who are non-users of milk and eggs4 ,but as this would have curtailed the book's usefulness1 especially to vegetarian beginners1 the project was abandoned4 ,at the same time1 non-users of milk and eggs will find that their interests have been especially considered in very many of the recipes4 ,all the recipes have been well tested4 ,many of them ,i evolved myself after repeated experiments4 ,others ,i obtained from friends4 ,but all of them are used in my own little household4 ,so that if any reader experiences difficulty in obtaining the expected results1 if she will write to me1 at #c1 ,tudor ,street1 ,london1 ,e4,c41 and enclose a stamped envelope for reply1 ,i shall be glad to give any assistance in my power4 ,i desire to record my gratitude here to the friends who have sent me recipes2 to the graduate of the ,victoria ,school of ,cookery1 who assisted me with much good advice2 to ,cassell's large ,dictionary of ,cookery1 from which ,i gathered many useful hints2 to the ,herald of ,health1 which first published recipes for the ,agar-agar ,jellies and ,wallace ,cheese2 and to ,e4 and ,b4 ,may's ,cookery ,book1 from whence emanates the idea of jam without sugar4 ,lastly1 ,i would thank ,mrs4 ,hume1 of ,loughtonhurst1 ,bournemouth1 with whom ,i have spent several pleasant holidays1 and who kindly placed her menus at my disposal4 ,,florence ,,daniel4 ,preface to ,second ,edition ,this little cookery book was originally published for that straiter sect of food-reformers who abstain from the use of salt1 yeast1 etc4 ,but1 owing to repeated requests from ordinary vegetarians1 who find the book useful1 ,i am now including recipes for yeast bread1 cheese dishes1 nutmeat dishes1 etc4 ,i have put all these in the chapter entitled ,extra ,recipes4 ,to go to the opposite extreme there is a short chapter for unfired feeders4 ,other new recipes have also been added4 ,the note re ,salads has been borrowed from ,e4,j4 ,saxon1 and the ,vegetable ,stew in ,casserole ,cookery from ,r4 ,m4 ,goring1 in ,the ,healthy ,life4 ,,florence ,,daniel4 ,everyday ,fitness ,you want food you can eat every day1 knowing that it is bringing you nearer and nearer to real ,fitness1 the ,fitness which lasts all day1 and survives even ,sunday or a ,summer ,holiday4 ',p4,r4' ,foods are ,everyday ,foods4 ,they take the place of white bread1 and white flour biscuits1 of expensive dairy butter1 of sloppy indigestible porridge1 and so on4 ,they are the ,foods which keep you fit all the time--you1 and your husband1 and the children4 ,they are made along absolutely scientific lines in a factory which is probably unique throughout the world4 ,they are the standard of pure food production4 ,their daily use is the ,direct ,route to ,fitness ,all the ,time4 ,you ought to know about them1 and try them4 ,send us 99#f;d499 7,p4,o4 or stamps71 and we will post you a splendid lot of samples and a budget of practical information4 ,do it now4 ,or we can send you our ,special ,trial ,parcel1 comprising all the principal ',p4,r4' ,products1 carriage paid 7in ,u4,k47 for 99#e_/-994 ,the ,wallace ',p4,r4' ,foods ,co41 ,ltd41 #ha1 ,tottenham ,lane4 ,hornsey4 ,london1 ,n4 99 99 99 99 99 99,the ,finest ,coffee the ,world ,produces-- ',p4,r4' ,,coffee99 ,choicest hill-grown berries1 the pick of the world's finest plantations1 roasted by ,electric ,heat4 ,result3 superb favour and freedom from ill effects4 ,ideal for dyspeptics4 ,strongly recommended by the ,author of this ,book4 #a-lb4 post paid #b_/b1 or 99,free ,sample ,canister99 7to make #b cups71 from ,the ,wallace ,p4,r4 ,foods ,co41 ,ltd41 #ha1 ,tottenham ,lane1 ,hornsey1 ,,london1 ,n4 ,illustration 99 99 99 99 99 ,contents ,i4 ,,unfermented ,,bread ,,ii4 ,,soups ,,iii4 ,,savoury ,,dishes 7,,and ,,nut ,,cookery7 ,,iv4 ,,casserole ,,cookery ,v4 ,,curries ,,vi4 ,,vegetables ,,vii4 ,,gravies ,,and ,,sauces ,,viii4 ,,egg ,,cookery ,,ix4 ,,pastry1 ,,sweet ,,puddings1 ,,jellies1 c4 ,x4 ,,cakes ,,and ,,biscuits ,,xi4 ,,jam1 ,,marmalade1 ,,etc4 ,,xii4 ,,salads1 ,,beverages1 ,,etc4 ,,xiii4 ,,extra ,,recipes ,,xiv4 ,,unfired ,,food ,,xv4 ,,weights ,,and ,,measures1 ,,and ,,utensils ,,xvi4 ,,menus1 ,,etc4 ,,index 99 99 99 99 99 ,,healthy ,,life ,,booklets ,bound in ,art ,vellum4 #a s4 net each4 #a4 ,,the ,,league ,,against ,,health4 ,by ,arnold ,eiloart1 ,b4,sc41 ,ph4,d4 #b4 ,,food ,,remedies4 ,by ,florence ,daniel4 #c4 ,,instead ,,of ,,drugs4 ,by ,arnold ,eiloart1 ,b4,sc41 ,ph4,d4 #d4 ,,the ,,healthy ,,life ,,cook ,,book4 ,by ,florence ,daniel4 #e4 ,,nature ,,versus ,,medicine4 ,by ,arnold ,eiloart1 ,b4,sc41 ,ph4,d4 #f4 ,,distilled ,,water4 ,by ,florence ,daniel4 #g4 ,,consumption ,,doomed4 ,by ,dr4 ,paul ,carton4 #h4 ,,no ,,plant ,,disease4 ,by ,arnold ,eiloart1 ,b4,sc41 ,ph4,d4 #i4 ,,rheumatism ,,and ,,allied ,,ailments4 ,by ,dr4 ,h4 ,valentine ,knaggs4 #aj4 ,,right ,,diet ,,for ,,children4 ,by ,edgar ,j4 ,saxon4 #aa4 ,,some ,,popular ,,food ,,stuffs ,,exposed4 ,by ,dr4 ,paul ,carton4 #ab4 ,,unfired ,,food ,,in ,,practice4 ,by ,stanley ,gibbon4 #ac4 ,,the ,,truth ,,about ,,sugar4 ,by ,dr4 ,h4 ,valentine ,knaggs4 #ad4 ,,how ,,the ,,mind ,,heals ,,and ,,why4 ,by ,florence ,daniel4 #ae4 ,,osteopathy4 ,by ,florence ,daniel4 #af4 ,a ,,new ,,suggestion ,,treatment4 ,by ,dr4 ,stenson ,hooker #ag4 ,,health ,,through ,,breathing4 ,by ,olgar ,lazarus4 #ah4 ,,what ,,to ,,eat ,,and ,,how ,,much4 ,by ,florence ,daniel4 ,nos4 #ad1 #ae and #ah are in preparation4 ,,london3 ,c4 ,w4 ,,daniel1 ,,ltd41 ,graham ,house1 ,tudor ,street1 ,e4,c4 99 99 99 99 99 ,i4--,,unfermented ,,bread4 #a4 ,,cold ,,water ,,bread4 #a-a_/d lb4 fine wholemeal flour to #c_/d pint water4 ,put the meal into a basin1 add the water gradually1 and mix with a clean1 cool hand4 7,bread1 pastry1 etc41 mixed with a spoon1 especially of metal1 will not be so light as that mixed with a light cool hand47 ,knead lightly for #bj minutes4 7,a little more flour may be required while kneading1 as some brands of meal do not absorb so much water as others1 but do not add more than is absolutely necessary to prevent the fingers sticking47 ,put the dough on to a floured board and divide into four round loaves4 ,prick with a fork on top4 ,the colder the water used1 the lighter the bread1 and if the mixing be done by an open window so much the better1 for unfermented bread is air-raised4 ,distilled or clean boiled rain-water makes the lightest bread4 ,but it should be poured backwards and forwards from one jug to another several times1 in order to aerate it4 ,another method of mixing is the following3--,put the water into the basin first and stir the meal quickly into it with a spatula or wooden spoon4 ,when it gets too stiff to be stirred1 add the rest of the meal4 ,knead for two minutes1 and shape into loaves as above4 ,,baking4--,bake on the bare oven shelf1 floored4 ,if possible have a few holes bored in the shelf4 ,this is not absolutely necessary1 but any tinker or ironmonger will perforate your shelf for a few pence4 ,better still are wire shelves1 like sieves4 7,this does not apply to gas ovens47 ,start with a hot oven1 but not too hot4 ,to test1 sprinkle a teaspoonful of flour in a patty pan1 and put in the oven for five minutes4 ,at the end of that time1 if the flour is a light golden-brown colour1 the oven is right4 ,now put in the bread and keep the heat of the oven well up for half an hour4 ,at the end of this time turn the loaves4 ,now bake for another hour1 but do not make up the fire again4 ,let the oven get slightly cooler4 ,the same result may perhaps be obtained by moving to a cooler shelf4 ,it all depends on the oven4 ,but always start with a hot oven1 and after the first half hour let the oven get cooler4 ,always remember1 that the larger the loaves the slower must be the baking1 otherwise they will be overdone on the outside and underdone in the middle4 ,do not open the oven door oftener than absolutely necessary4 ,if a gas oven is used the bread must be baked on a baking sheet placed on a sand tin4 ,a sand tin is the ordinary square or oblong baking tin1 generally supplied with gas stoves1 filled with silver sand4 ,a baking sheet is simply a piece of sheet-iron1 a size smaller than the oven shelves1 so that the heat may pass up and round it4 ,any ironmonger will cut one to size for a few pence4 ,do not forget to place a vessel of water 7hot7 in the bottom of the oven4 ,this is always necessary in a gas oven when baking bread1 cakes or pastry4 ,it must not be forgotten that ovens are like children they need understanding4 ,the temperature of the kitchen and the oven's nearness to a window or door will often make a difference of five or ten minutes in the time needed for baking4 ,one gas oven that ,i knew never baked well in winter unless a screen was put before it to keep away draughts6 ,,rolls4--,if you desire to get your bread more quickly it is only a question of making smaller loaves4 ,little rolls may be cut out with a large egg-cup or small pastry cutter1 and these take any time from twenty minutes to half an hour4 #b4 ,,egg ,,bread4 #i ozs4 fine wholemeal1 #a egg1 a bare #a_/b pint milk and water1 butter size of walnut4 ,put butter in a qr4 qtn4 tin 7a small square-cornered tin price #f-a_/b;d4 at most ironmongers7 and let it remain in hot oven until it boils4 ,well whisk egg1 and add to it the milk and water4 ,sift into this liquid the wholemeal1 stirring all the time4 ,pour this batter into the hot buttered tin4 ,bake in a very hot oven for #ej minutes1 then move to a cooler part for another #ej minutes4 ,when done1 turn out and stand on end to cool4 #c4 ,,gem ,,bread4 ,put into a basin a pint of cold water1 and beat it for a few minutes in order to aerate it as much as possible4 ,stir gently1 but quickly1 into this as much fine wholemeal as will make a batter the consistency of thick cream4 ,it should just drop off the spoon4 ,drop this batter into very hot greased gem pans4 ,bake for half an hour in a hot oven4 ,when done1 stand on end to cool4 ,they may appear to be a little hard on first taking out of the oven1 but when cool they should be soft1 light and spongy4 ,when properly made1 the uninitiated generally refuse to believe that they do not contain eggs or baking-powder4 ,there are proper gem pans1 made of cast iron 7from #as47 for baking this bread1 and the best results are obtained by using them4 ,but with a favourable oven ,i have got pretty good results from the ordinary baking-tins with depressions1 the kind used for baking small cakes4 ,but these are a thinner make and apt to produce a tough crust4 #d4 ,,hot ,,water ,,rolls4 ,this bread has a very sweet taste4 ,it is made by stirring boiling water into any quantity of meal required1 sufficient to form a stiff paste4 ,then take out of the basin on to a board and knead quickly with as much more flour as is needed to make it workable4 ,cut it into small rolls with a large egg-cup or small vegetable cutter4 ,the quicker this is done the better1 in order to retain the heat of the water4 ,bake from #bj to #cj minutes4 #e4 ,,oatcake4 ,mix medium oatmeal to a stiff paste with cold water4 ,add enough fine oatmeal to make a dough4 ,roll out very thinly4 ,bake in sheets1 or cut into biscuits with a tumbler or biscuit cutter4 ,bake on the bare oven shelf1 sprinkled with fine oatmeal1 until a very pale brown4 ,flour may be used in place of the fine oatmeal1 as the latter often has a bitter taste that many people object to4 ,the cause of this bitterness is staleness1 but it is not so noticeable in the coarse or medium oatmeal4 ,freshly ground oatmeal is quite sweet4 #f4 ,,raisin ,,loaf4 #a lb4 fine wholemeal1 #f oz4 raisins1 #b oz4 ,mapleton's nutter1 water4 ,well wash the raisins1 but do not stone them or the loaf will be heavy4 ,if the stones are disliked1 seedless raisins1 or even sultanas1 may be used1 but the large raisins give rather better results4 ,rub the nutter into the flour1 add the raisins1 which should be well dried after washing1 and mix with enough water to form a dough which almost1 but not quite drops from the spoon4 ,put into a greased tin1 which should be very hot1 and bake in a hot oven at first4 ,at the end of twenty minutes to half an hour the loaf should be slightly browned4 ,then move to a cooler shelf1 and bake until done4 ,test with a knife as for ordinary cakes4 ,for this loaf a small1 deep1 square-cornered tin is required 7price #f-a_/b;d471 the same as for the egg loaf4 #c ozs4 fresh dairy butter may be used in place of the #b ozs4 nutter4 #g4 ,,shortened ,,bread4 ,into #a lb4 wholemeal flour rub #d ozs4 nutter or #e ozs4 butter4 ,mix to a stiff dough with cold water4 ,knead lightly but well4 ,shape into small buns about #a inch thick4 ,bake for an hour in a moderate oven4 ,,ii4--,,soups4 ,soups are of three kinds--clear soups1 thick soups1 and pures4 ,a clear soup is made by boiling fruit or vegetables 7celery1 for example7 until all the nourishment is extracted1 and then straining off the clear liquid4 ,a little sago or macaroni is generally added and cooked in this4 ,when carrots and turnips are used1 a few small pieces are cut into dice or fancy shapes1 cooked separately1 and added to the strained soup4 ,thick soups always include some farinaceous ingredients for thickening 7flour1 pea-flour1 potato1 etc474 ,pures are thick soups composed of any vegetable or vegetables boiled and rubbed through a sieve4 ,this is done1 a little at a time1 with a wooden spoon4 ,a little of the hot liquor is added to the vegetable from time to time to assist it through4 #a4 ,,barley ,,broth4 #a carrot1 #a turnip1 #d leeks or #c small onions1 #d sprigs parsley1 #d sticks celery1 #a tea-cup pearl barley1 #c qts4 water4 7,the celery may be omitted if desired1 or1 when in season1 #a tea-cup green peas may be substituted47 ,scrub clean 7but do not peel7 the carrot and turnip4 ,wash celery1 parsley1 and barley4 ,shred all the vegetables finely2 put in saucepan with the water4 ,bring to the boil and slowly simmer for #e hours4 ,add the chopped parsley and serve4 #b4 ,,cream ,,of ,,barley ,,soup4 ,make barley broth as in ,no4 #a4 ,then strain it through a wire strainer4 ,squeeze it well1 so as to get the soup as thick as possible1 but do not rub the barley through4 ,skin #a_/b lb4 tomatoes1 break in halves1 and cook to a pulp very gently in a closed saucepan 7don't add water74 ,add to the barley soup1 boil up once1 and serve4 ,in cases of illness1 especially where the patient is suffering from intestinal trouble1 after preparing as above1 strain through a fine muslin4 ,it should also be prepared with distilled1 or clean boiled rain-water4 #c4 ,,clear ,,celery ,,soup4 #a head celery1 #b tablespoons sago1 #b qts4 water4 ,wash the celery1 chop into small pieces1 and stew in the water for #b hours4 ,strain4 ,wash the sago1 add it to the clear liquid1 and cook for #a hour4 ,for those who prefer a thick soup1 pea-flour may be added4 ,allow #a level tablespoon to each pint of soup4 ,mix with a little cold water1 and add to the boiling soup4 ,one or two onions may also be cooked with the celery1 if liked4 #d4 ,,chestnut ,,soup4 #a lb4 chestnuts1 #a-a_/b oz4 nutter or butter1 #b tablespoons chopped parsley1 #a tablespoon wholemeal flour1 #a-a_/b pints water4 ,first put on the chestnuts 7without shelling or pricking7 in cold water1 and boil for an hour4 ,then remove shells and put the nuts in an enamelled saucepan with the fat4 ,fry for #aj minutes4 ,add the flour gradually1 stirring all the time1 then add the water4 ,cook gently for half an hour4 ,lastly1 add the parsley1 boil up1 and serve4 ,it is rather nicer if the flour is omitted1 the necessary thickness being obtained by rubbing the soup through a sieve before adding the parsley4 ,those who do not object to milk may use #a pint milk and #a pint water in place of the #a-a_/b pints water4 #e4 ,,fruit ,,soup4 ,fruit soups are used extensively abroad1 although not much heard of in ,england4 ,but they might be taken at breakfast with advantage by those vegetarians who have given up the use of tea1 coffee and cocoa1 and object to1 or dislike1 milk4 ,the recipe given here is for apple soup1 but pears1 plums1 etc41 may be cooked in exactly the same way4 #a lb4 apples1 #a qt4 water1 sugar and flavouring1 #a tablespoon sago4 ,wash the apples and cut into quarters1 but do not peel or core4 ,put into a saucepan with the water and sugar and flavouring to taste4 ,when sweet1 ripe apples can be obtained1 people with natural tastes will prefer no addition of any kind4 ,otherwise1 a little cinnamon1 cloves1 or the yellow part of lemon rind may be added4 ,stew until the apples are soft4 ,strain through a sieve1 rubbing the apple pulp through1 but leaving cores1 etc41 behind4 ,wash the sago1 add to the strained soup1 and boil gently for #a hour4 ,stir now and then1 as the sago is apt to stick to the pan4 #f4 ,,haricot ,,bean ,,soup4 #b heaped breakfast-cups beans1 #b qts4 water1 #c tablespoons chopped parsley or #a_/b lb4 tomatoes1 nut or dairy butter size of walnut1 #a tablespoon lemon juice4 ,for this soup use the small white or brown haricots4 ,soak overnight in #a qt4 of the water4 ,in the morning add the rest of the water1 and boil until soft4 ,it may then be rubbed through a sieve1 but this is not imperative4 ,add the chopped parsley1 the lemon juice1 and the butter4 ,boil up and serve4 ,if tomato pulp is preferred for flavouring instead of parsley1 skin the tomatoes and cook slowly to pulp 7without water7 before adding4 #g4 ,,lentil ,,soup4 #d breakfast-cups lentils1 #a carrot1 #a turnip1 #b onions1 #d qts4 water1 #d sticks celery1 #b teaspoons herb powder1 #a tablespoon lemon juice1 #a oz4 butter4 ,either the red1 ,egyptian lentils1 or the green ,german lentils may be used for this soup4 ,if the latter1 soak overnight4 ,stew the lentils very gently in the water for #b hours1 taking off any scum that rises4 ,well wash the vegetables1 slice them1 and add to the soup4 ,stew for #b hours more4 ,then rub through a sieve1 or not1 as preferred4 ,add the lemon juice1 herb powder1 and butter 7nut or dairy71 and serve4 #h4 ,,macaroni ,,soup4 #a_/b lb4 small macaroni1 #b qts4 water or vegetable stock1 #c_/d lb4 onions or #a lb4 tomatoes4 ,break the macaroni into small pieces and add to the stock when nearly boiling4 ,cook with the lid off the saucepan until the macaroni is swollen and very tender4 7,this will take about an hour47 ,if onions are used for flavouring1 steam separately until tender1 and add to soup just before serving4 ,if tomatoes are used1 skin and cook slowly to pulp 7without water7 before adding4 ,if the vegetable stock is already strong and well-flavoured1 no addition of any kind will be needed4 #i4 ,,pea ,,soup4 ,use split peas1 soak overnight1 and prepare according to recipe given for lentil soup4 #aj4 ,,potato ,,soup4 ,peel thinly #b lbs4 potatoes4 7,a floury kind should be used for this soup47 ,cut into small pieces1 and put into a saucepan with enough water to cover them4 ,add three large onions 7sliced71 unless tomatoes are preferred for flavouring4 ,bring to the boil1 then simmer until the potatoes are cooked to a mash4 ,rub through a sieve or beat with a fork4 ,now add #c_/d pint water or #a pint milk1 and a little nutmeg if liked4 ,boil up and serve4 ,if the milk is omitted1 the juice and pulp of two or three tomatoes may be added1 and the onions may be left out also4 #aa4 ,p4,r4 ,,soup4 #a head celery1 #d large tomatoes1 #d qts4 water1 #d large ,english onions1 #c tablespoons coarsely chopped parsley4 ,this soup figures often in the diet sheet of the ,physical ,regenerationists for gouty and rheumatic patients1 but in addition to being a valuable medicine on account of its salts1 it is the most delicious clear soup that ,i know of4 ,to make3 chop the ingredients to dice1 cover closely1 and simmer until the quantity of liquid is reduced to one half4 #ab4 ,p4,r4 ,,beef ,,tea ,,substitute4 #a_/d pint pearl barley1 #a_/d pint red lentils1 #b qts4 cold bran water1 flavouring4 ,to make the bran water1 boil #a measure of bran with #d measures of water for not less than #cj minutes4 ,simmer together the barley1 lentils1 and bran water for #c hours4 ,to flavour1 put #d ozs4 butter or #c ozs4 nutter into a pan with #a lb4 sliced onions4 ,shake over fire until brown1 but do not let them burn or the flavour of the soup will be spoilt4 ,add these to the stock at the end of the first hour4 ,any other vegetable liked may be chopped to dice and added4 ,tomato may be substituted for the onion if preferred and no fat used4 ,strain through a hair sieve1 and serve the clear liquid after boiling up4 #ac4 ,,sago ,,soup4 #f ozs4 sago1 #b qts4 stock1 juice of #a lemon4 ,wash the sago and soak it for #a hour4 ,put it in a saucepan with the lemon juice and stock1 and stew for #a hour4 #ad4 ,,tomato ,,soup4 #a qt4 water or white stock1 #a lb4 tomatoes4 ,slice the tomatoes1 and simmer very gently in the water until tender4 ,rub through a sieve4 ,boil up and serve4 #ae4 ,,vegetable ,,stock4 ,to #d qts4 water allow #a pint lentils1 or rather less than #a pint haricots4 ,in addition allow #a carrot1 #a turnip1 #a onion1 and #a_/d head of celery4 ,clean apple peelings and cores1 and any fresh vegetable cuttings may also be added with advantage4 ,for white stock1 use the white haricot beans1 rice1 or macaroni in place of lentils or brown haricots4 ,soak the pulse overnight1 and simmer with the vegetables for #d hours4 ,any stock not used should be emptied out of the stock pot1 and boiled up afresh each day4 ,,iii4--,,savoury ,,dishes4 ,the recipes following are intended to be used as substitutes for meat1 fish1 etc4 ,the body needs for its sustenance water1 mineral salts1 ,footnote3 ,i allude to mineral salts as found in the vegetable kingdom1 not to the manufactured salts1 like the ordinary table salt1 etc41 which are simply poisons when taken as food4 fats and oils1 carbo-hydrates 7starch and sugar71 and proteids 7the flesh and muscle-forming elements74 ,all vegetable foods 7in their natural state7 contain all these elements1 and1 at a pinch1 human life might be supported on any one of them4 ,i say at a pinch because if the nuts1 cereals and pulses were ruled out of the dietary1 it would1 for most people1 be deficient in fat and proteid4 ,wholewheat1 according to a physiologist whose work is one of the standard books on the subject1 is a perfectly-proportioned1 complete food4 ,hence it is possible to live entirely on good bread and water4 ,nuts are the best substitute for flesh meat4 ,next in order come the pulses4 ,after these come wholewheat and unpolished rice4 ,both nuts and pulses contain1 like flesh meat1 a large quantity of proteid in a concentrated form4 ,no one needs more than #a_/d lb4 per day1 at most1 of either4 7,eggs1 of course1 are a good meat substitute1 so far as the percentage of proteid is concerned47 #a4 ,,almonds1 ,,roasted4 ,take any quantity of shelled almonds and blanch by pouring boiling water on them4 ,the skins can then be easily removed4 ,lay the blanched almonds on a tin1 and bake to a pale yellow colour4 ,on no account let them brown1 as this develops irritating properties4 ,to be eaten with vegetable stews and pies4 7,that is1 with any stew or pie which contains neither nuts nor pulse47 #b4 ,,chestnuts1 ,,boiled4 ,an excellent dish for children and persons with weak digestive powers4 ,the chestnuts need not be peeled or pricked1 but merely well covered with cold water and brought to the boil1 after which they should boil for a good half hour4 ,drain off the water and serve hot4 ,they may also be boiled1 peeled1 mashed and eaten with hot milk4 #c4 ,,chestnut ,,savoury4 ,boil for #ae minutes4 ,shell4 ,fry in a very little nut fat for #aj minutes4 ,barely cover with water1 and stew gently until tender4 ,when done1 add some chopped parsley and thicken with chestnut flour or fine wholemeal4 ,for those who prefer it1 milk and dairy butter may be substituted for the water and nut fat4 #d4 ,,chestnut ,,pie4 #a lb4 chestnuts1 #a_/b lb4 tomatoes1 short crust4 ,boil the chestnuts for half an hour4 ,shell4 ,skin the tomatoes and cut in slices4 ,well grease a small pie-dish1 put in the chestnuts and tomatoes in alternate layers4 ,cover with short crust 7pastry recipe ,no4 #c7 and bake until a pale brown4 ,serve with parsley1 tomato1 or white sauce4 #e4 ,,chestnut ,,rissoles4 #a lb4 chestnuts1 #a tablespoon chopped parsley1 cornflour and water or #a egg4 ,boil the chestnuts for half an hour4 ,shell1 and well mash with a fork4 ,add the parsley4 ,dissolve #a tablespoon cornflour in #a tablespoon water4 ,use as much of this as required to moisten the chestnut1 and mix it to a stiff paste4 ,shape into firm1 round1 rather flat rissoles1 roll in white flour1 and fry in deep oil or fat to a golden brown colour4 ,serve with parsley or tomato sauce4 ,for those who take eggs1 the rissoles may be moistened and bound with a beaten egg instead of the cornflour and water4 ,they may also be rolled in egg and bread-crumbs after flouring4 #f4 ,,haricot ,,beans1 ,,boiled4 #a_/b pint beans1 #a oz4 butter1 water1 #a teaspoon lemon juice4 ,the small white or brown haricots should be used for this dish4 ,wash well1 and soak overnight in the water4 ,in the morning put in a saucepan in the same water and bring to the boil4 ,simmer slowly for #c hours4 ,when done they mash readily and look floury4 ,drain off any water not absorbed4 ,add the butter and lemon juice1 and shake over the fire until hot4 ,serve with parsley or white sauce4 #g4 ,,haricot ,,rissoles4 #a_/b pint haricots1 #a oz4 butter1 #a medium onion1 water1 #a teaspoon lemon juice1 #a teaspoon mixed herbs1 or #a tablespoon chopped parsley4 ,cook the haricots as in preceding recipe4 ,mash well with a fork1 add the onion finely grated1 and the parsley or herbs4 7,this may be omitted if preferred47 ,form into firm1 round1 rather flat rissoles4 ,roll in white flour4 ,fry in deep oil or fat to a golden brown colour4 ,serve with tomato sauce1 brown gravy1 or parsley sauce4 #h4 ,,lentils1 ,,stewed4 #a cup lentils1 #a-a_/b cups water1 butter 7size of walnut71 #a teaspoon lemon juice4 ,use either the red ,egyptian1 or the green ,german lentils4 ,wash well in several waters1 drain1 and put to soak overnight in the water4 ,use this same water for cooking4 ,cook very slowly until the lentils are soft and dry4 ,they should just absorb the quantity of water given4 7,if cooked too quickly it may be necessary to add a little more47 ,a little thyme or herb powder may be cooked with the lentils1 if liked4 ,when done1 drain off any superfluous water1 add the butter and the lemon juice1 shake over the fire until hot4 ,serve with baked potatoes and tomato sauce4 #i4 ,,lentil ,,paste4 #a_/b pint red lentils1 #a_/b pint bread-crumbs1 #b ozs4 butter or #a-a_/b oz4 nutter1 #b teaspoons lemon juice1 #a_/b a nutmeg4 ,well wash the lentils and place on the fire with just enough water to cover them4 ,simmer gently until quite soft4 ,add the butter1 lemon juice1 nutmeg1 and bread-crumbs4 ,stir well1 heat to boiling point1 and cook for #aj minutes4 ,put in jars1 and when cold pour some melted butter or nutter on the top4 ,tomato juice may be used in place of the lemon juice if preferred4 #aj4 ,,lentil ,,and ,,leek ,,pie4 #b cups lentils1 #ab small leeks1 #d cups water1 short crust4 ,put the lentils1 water1 and leeks1 finely shredded1 into a covered jar or basin4 ,bake in a slow oven until done4 ,put into a greased pie-dish and cover with short crust4 7,if lentils are very dry1 add a little more water47 ,bake4 ,serve with boiled potatoes1 brown gravy1 and any vegetable in season1 except spinach or artichokes4 #aa4 ,,lentil ,,rissoles4 #a teacup red lentils1 #b teacups bread-crumbs1 or #a teacup kornules1 cornflour or egg1 #a-a_/b teacups water1 #d medium-sized onions1 #a grated lemon rind1 #b teaspoons mixed herbs4 ,cook the lentils slowly in a saucepan with the water until they are soft and dry4 ,steam the onions4 ,if ,kornules are used1 add as much boiling water to them as they will only just absorb4 ,if bread-crumbs are used1 do not moisten them4 ,add the grated yellow part of the lemon rind and the herbs4 ,mix all the ingredients well together and slightly moisten with rather less than a tablespoonful of water in which is dissolved a teaspoonful of raw cornflour4 ,this is important1 as it takes the place of egg for binding purposes4 ,shape into round1 flat rissoles1 roll in white flour1 and fry in boiling oil or fat until a golden-brown colour4 ,a beaten egg may be used for binding in place of the cornflour1 and the rissoles may be dipped in egg and rolled in breadcrumbs before frying4 ,serve hot with brown gravy or tomato sauce4 ,or cold with salad4 #ab4 ,,macaroni ,,and ,,tomato4 #a_/d lb4 macaroni1 #a oz4 butter1 #a_/b lb4 tomatoes1 parsley4 ,use the best quality of macaroni4 ,the smaller kinds are the most convenient as they cook more quickly4 ,spargetti is a favourite kind with most cooks4 ,break the macaroni into small pieces and drop it into fast boiling water4 ,cook with the lid off until quite tender4 ,be particular about this1 as underdone macaroni is not a pleasant dish4 7,with a little practise the cook will be able to calculate how much water is needed for it all to be absorbed by the time the macaroni is done47 ,when done1 drain well1 add the butter1 and shake over the fire until hot4 ,while the macaroni is cooking1 skin the tomatoes1 break in halves1 and put into a tightly-covered saucepan4 7,do not add water47 ,set at the side of the stove to cook very slowly4 ,they should never boil4 ,when reduced to pulp they are done4 ,pile the macaroni in the middle of a rather deep dish1 and sprinkle with chopped parsley4 ,pour the tomato round and serve4 #ac4 ,,mushroom ,,and ,,tomato4 ,many food reformers consider mushrooms to be unwholesome1 and indeed1 in the ordinary way1 they are best left alone4 ,but if they can be obtained quite fresh1 and are not the forced1 highly-manured kinds1 ,i do not think they are injurious4 ,but the very large variety1 commonly called horse mushrooms1 should not be eaten4 ,peel and stalk the mushrooms4 ,examine them carefully for maggots4 ,fry in just enough nutter to prevent them sticking to the pan4 ,cook until quite tender4 ,pile on a warm1 deep dish4 ,slice the tomatoes and fry in the same pan1 taking care not to add more nutter than is absolutely necessary4 ,when tender1 arrange the tomato slices round and on the mushrooms4 ,pour a tablespoonful or more1 according to the amount cooked1 of hot water into the pan4 ,stir well and boil up4 ,pour the gravy formed over the mushrooms1 and serve4 #ad4 ,,nut ,,cookery4 ,for nut-cookery1 a nut mill or food chopper of some kind is necessary4 ,a tiny food chopper1 which can be regulated to chop finely or coarsely as required1 may be bought for #cs4 at most food-reform stores4 ,it also has an attachment which macerates the nuts so as to produce nut butter4 ,the larger size at #es4 is the more convenient for ordinary use4 ,if only one machine can be afforded1 the food chopper should be the one chosen1 as it can also be used for vegetables1 breadcrumbs1 etc4 ,the nut-mill proper flakes the nuts1 it will not macerate them1 and is useful for nuts only4 ,but flaked nuts are a welcome and pretty addition to fruit salads1 stewed fruits1 etc4 ,if the nuts to be milled or ground clog the machine1 put them in a warm oven until they just begin to change colour4 ,then let them cool1 and they will be found crisp and easy to work4 ,but avoid doing this if possible1 as it dries up the valuable nut oil4 #ae4 ,,nut ,,roast4 #b breakfast cups bread-crumbs1 #b medium ,spanish onions1 or #b tomatoes1 #b breakfast cups ground nuts1 nutter4 ,any shelled nuts may be used for this roast4 ,some prefer one kind only2 others like them mixed4 ,almonds1 pine-kernels1 new ,brazil nuts1 and new walnuts are nice alone4 ,old hazel nuts and walnuts are nicer mixed with pine-kernels4 ,a good mixture is one consisting of equal quantities of blanched almonds1 walnuts1 hazel nuts1 and pine-kernels2 where strict economy is a consideration1 peanuts may be used4 ,put a few of each kind alternately into the food chopper and grind until you have enough to fill two cups4 ,mix with the same quantity breadcrumbs4 ,grate the onions1 discard all tough pieces1 using the soft pulp and juice only with which to mix the nuts and crumbs to a very stiff paste4 ,if onions are disliked1 skin and mash two tomatoes for the same purpose4 ,or one onion and one tomato may be used4 ,well grease a pie-dish1 fill it with the mixture1 spread a few pieces of nutter 7or butter7 on the top1 and bake until brown4 ,another method4--,for those who use eggs1 the mixing may be done with a well-beaten egg4 ,the mixture may also be formed into an oblong roast1 greased1 and baked on a tin4 ,serve with brown gravy or tomato sauce4 #af4 ,,nut ,,rissoles4 ,make a stiff mixture as for nut roast1 add a tablespoonful savoury herbs if liked4 ,form into small1 flat rissoles1 roll them in white flour1 and fry in deep fat or oil4 ,serve hot with gravy1 or cold with salad4 #ag4 ,,nut ,,paste4 ,a nourishing paste for sandwiches is made by macerating pine-kernels with the nut butter attachment of the food chopper1 and flavouring with a little fresh tomato juice4 ,this must be used the same day as made as it will not keep4 ,another method4--,put equal quantities of pea-nuts and pine-kernels into a warm oven until the latter just begin to colour4 ,the skins of the pea-nuts will now be found to rub easily off4 ,put the mixed nuts through the macerator and mix to a stiff paste with some tomato juice4 ,put in a saucepan and heat to boiling point4 ,pour melted butter over top4 ,this may be kept until the next day1 but no longer4 #ah4 ,,nut ,,and ,,lentil ,,roast ,,and ,,rissoles4 ,proceed as for nut roast or rissoles1 but use cold stewed lentils 7see recipe7 in the place of bread-crumbs4 #ai4 ,,pine ,,kernels1 ,,roasted4 ,put on a tin in a warm oven1 bake until a very pale golden colour4 ,on no account brown4 ,serve with vegetable stew4 #bj4 ,,rice1 ,,boiled4 #a cup unpolished rice1 #c cups water4 ,put the rice on in cold water1 and bring it gradually to the boil4 ,boil hard for #e minutes1 stirring once or twice4 ,draw it to the side of the stove1 where it is comparatively cool1 or1 if a gas stove is used1 put the saucepan on an asbestos mat and turn the gas as low as possible4 ,the water should now gradually steam away1 leaving the rice dry and well cooked4 ,serve plain or with curry4 #ba4 ,,rice1 ,,savoury4 ,cook rice as in foregoing recipe4 ,fry a small1 finely-chopped onion in very little fat4 ,add this to the cooked rice with butter the size of a walnut1 and a pinch of savoury herbs4 ,shake over the fire until hot4 ,serve with peeled baked potatoes and baked tomatoes4 #bb4 ,,rice ,,and ,,egg ,,fritters4 ,mix any quantity of cold boiled rice with some chopped parsley and well-beaten egg4 ,beat the mixture well1 form into small fritters1 roll in egg and bread-crumbs or white flour1 and fry to a golden brown4 ,serve with egg sauce4 #bc4 ,,toad-,,in-,,the-,,hole4 ,grease a pie-dish4 ,put in it #b or #c small firm tomatoes1 or some small peeled mushrooms4 ,make a batter as for ,yorkshire pudding and pour over4 ,bake until golden brown4 #bd4 ,,vegetable ,,marrow1 ,,stuffed4 #a medium marrow1 #b ozs4 butter or #a-a_/b oz4 nutter1 #a dessertspoon sage1 #b medium onions1 #d tablespoons bread-crumbs1 #a tablespoon milk or water4 ,chop the onion small and mix with the bread-crumbs1 sage1 and milk or water4 ,peel the marrow and scoop out the pith and pips4 7,cut it in halves to do this1 or1 better still1 if possible cut off one end and scoop out inside with a long knife47 ,tie the two halves together with clean string4 ,stuff the marrow and bake for #dj minutes on a well-greased tin4 ,lay some of the nutter on top and baste frequently until done4 ,it should brown well4 ,serve with brown gravy or white sauce4 #be4 ,,vegetable ,,marrow ,,and ,,nut ,,roast4 ,make a paste as for nut roast 7see recipe74 ,peel marrow1 scoop out the inside1 and stuff4 ,bake from #dj minutes to an hour in a hot oven4 ,baste frequently4 #bf4 ,,vegetarian ,,irish ,,stew4 #a lb4 tomatoes1 #g small ,spanish onions1 #h medium potatoes1 #a oz4 nutter or butter1 #b small carrots or parsnips1 or #a cup fresh green peas4 ,a saucepan with a close-fitting lid1 and1 if a gas stove is used1 an asbestos mat 7price #c-a_/b;d4 at any ironmongers7 is needed for this stew4 ,skin the tomatoes1 peel and quarter the onions1 and put them into the saucepan with the nutter and shut down the lid tightly4 ,if a gas or oil flame is used1 turn it as low as possible4 ,put the asbestos mat over this and stand the saucepan upon it4 ,at the end of #a hour the onions should be gently stewing in a sea of juice4 ,add the potatoes now 7peeled and cut in halves74 ,also the peas1 if in season4 ,cook for another hour4 ,if carrot or parsnip is the extra vegetable used1 cut into quarters and put in with the onions4 ,when done1 the onions are quite soft1 and the potatoes1 etc41 just as if they had been cooked in a steamer4 ,note that the onions and tomatoes must be actually stewing when the potatoes are put in1 as the latter cook in the steam arising from the former4 ,consequently1 they should be laid on top of the onions1 etc41 not mixed with them4 ,if cooked on the kitchen range1 a little longer time may be needed1 according to the state of the fire4 ,never try to cook quickly1 or the juice will dry up and burn4 ,the slow heat is the most important point4 #bg4 ,,vegetable ,,pie4 ,cook the vegetables according to recipe for vegetable stew4 ,when cold put in a pie-dish 7gravy and all7 and cover with short crust4 ,bake for half an hour4 ,if preferred1 the vegetables may be covered with cold mashed potatoes in place of pie-crust4 ,top with a few small pieces of nutter1 and bake until brown4 #bh4 ,,vegetable ,,stew4 #a carrot1 #a turnip1 #a potato1 #a parsnip1 #b ,jerusalem artichokes1 #b onions1 #b tomatoes1 #a teaspoon lemon juice1 nutter size of small walnut4 ,scrub and scrape the carrot1 turnip1 parsnip and artichokes4 ,peel the potato and onions4 ,shred the onions and put them into a stew-pan with the nutter4 ,shake over the fire1 and fry until brown1 but do not burn or the flavour of the stew will be completely spoilt4 ,cut the carrot and parsnip and potato into quarters1 the artichokes into halves1 and put into the stew-pan with the onions4 ,barely cover with water4 ,bring to the boil and stew very gently until tender4 ,skin the tomatoes1 break in halves1 and cook slowly to a pulp in a separate pan4 ,add these1 with the lemon juice1 to the stew1 and slightly thicken with a little wholemeal flour just before serving4 ,,iv4--,,casserole ,,cookery4 ,casserole is the ,french word for stew-pan4 ,but ,casserole ,cookery is a phrase used to denote cookery in earthenware pots4 ,it commends itself especially to food-reformers1 as the slow cookery renders the food more digestible1 and the earthenware pots are easier to keep clean than the ordinary saucepan4 ,the food is served up in the pot in which it is cooked1 this being simply placed on a dish4 ,a large pudding-basin covered with a plate may be used in default of anything better4 ,a clean white serviette is generally pinned round this before it comes to table4 ,various attractive-looking brown crocks are sold for the purpose4 ,but anyone who possesses the old-fashioned beef-tea jar needs nothing else4 ,it is important to ensure that a new casserole does not crack the first time of using4 ,to do this put the casserole into a large1 clean saucepan1 or pail1 full of clean cold water4 ,put over a fire or gas ring1 and bring slowly to the boil4 ,boil for #aj minutes and then stand aside to cool4 ,do not take the casserole out until the water is cold4 #a4 ,,french ,,soup4 #b carrots1 #a turnip1 #a leek1 #a stick celery1 #a_/b cabbage1 #a bay leaf1 #b cloves1 #f peppercorns1 #c qts4 water4 ,scrape and cut up carrots and turnip4 ,slice the leek1 and cut celery into dice4 ,shred the cabbage4 ,put into the jar with the water1 and place in a moderate oven1 or on the top of a closed range4 ,if it is necessary to use a gas ring1 turn very low and stand jar on an asbestos mat4 ,bring to the boil slowly and then simmer for #b-a_/b hours4 #b4 ,,hot ,,pot4 #a lb4 potatoes1 #b carrots1 #a large onion1 #a turnip1 #a_/d lb4 mushrooms or #a_/b lb4 tomatoes1 #a pint stock or water4 ,wash1 peel1 and slice thickly the potatoes4 ,wash and scrape and slice the carrots and turnip4 ,skin the tomatoes or mushrooms4 ,put in the jar in alternate layers4 ,moisten with the stock or water4 ,cook as directed in recipe #a for #a-a_/b hours after it first begins to simmer4 #c4 ,,stewed ,,apples4 ,take hard1 red apples4 ,wash1 but do not peel or core4 ,put in jar with cold water to reach half way up the apples4 ,cover closely and put in moderate oven for #b hours after it begins to simmer4 ,at end of #a hour1 add sugar to taste4 #d4 ,,vegetable ,,stew4 #a-a_/b lbs4 7when prepared and cut up7 of mixed seasonable vegetables1 including1 whenever possible1 tomatoes1 celery and spinach2 one tablespoonful of water4 ,cut up the moist1 juicy vegetables such as celery1 spinach1 onions and tomatoes1 place them with the water in a casserole1 put lid on and slowly cook for about one hour until enough juice is extracted to safely add the rest of the cut-up vegetables4 ,the whole should now be placed in a slightly greater heat and simmered until the last added vegetables are quite tender4 ,the mixture should be stirred occasionally with a wooden spoon4 ,v4--,,curries4 ,i do not recommend the use of curries4 ,many food-reformers eschew them altogether4 ,but they are sometimes useful for the entertainment of meat-eating friends1 or to tide over the attack of meat-craving which sometimes besets the vegetarian beginner4 ,of course there are curries and curries4 ,cheap curry powders are very much hotter than those of a better quality4 ,when buying curry powder it is best to go to a high-class grocer and get the smallest possible tin of the best he keeps4 ,it will last for years4 ,those who prefer to make their own curry powder may try ,dr4 ,kitchener's recipe as follows3-- #a4 ,,curry ,,powder4 #c ozs4 coriander seed1 #b-a_/b ozs4 tumeric1 #a oz4 black pepper1 #a_/b oz4 lesser cardamoms1 #a_/d oz4 cinnamon1 #a_/d oz4 cumin seed4 ,put the ingredients into a cool oven and let them remain there all night4 ,next day pound them thoroughly in a marble mortar1 and rub through a sieve4 ,put the powder into a well-corked bottle4 ,a spice machine may be used instead of the mortar1 but in that case the tumeric should be obtained ready powdered1 as it is so hard that it is apt to break the machine4 ,the various ingredients are generally only to be obtained from a large wholesale druggist4 #b4 ,,egg ,,curry4 #a large onion1 #a dessertspoon curry powder1 #a oz4 butter or nutter1 #c hard-boiled eggs1 #a dessertspoon tomato pulp1 #a teacup water4 ,shred the onion1 put it in the stew-pan with the butter1 sprinkle the curry powder over1 and fry gently until quite brown4 ,shell the eggs and cut them in halves4 ,add the eggs1 the tomato pulp1 and the water4 ,stir well1 and simmer until the liquid is reduced to one-half4 ,this will take about #ae minutes4 ,serve with plain boiled unpolished rice4 #c4 ,,german ,,lentil ,,curry4 ,use the ingredients given1 and proceed exactly the same as for egg curry4 ,but in place of eggs1 take #a breakfastcup of cold cooked ,german lentils 7see recipe for cooking lentils74 ,use also #b teacups water in place of the #a1 and only #c_/d oz4 butter or nutter4 #d4 ,,vegetable ,,curry4 ,use the ingredients given and proceed the same as for ,german lentil curry1 using any cold steamed vegetables in season4 ,the best curry1 according to an ,indian authority1 is one made of potatoes1 artichokes1 carrots1 pumpkin and tomatoes4 ,note4--,a writer in ,cassell's ,dictionary of ,cookery says3--,a spoonful of cocoanut kernel dried and powdered gives a delicious flavour to a curry1 as does also acid apple4 ,,vi4--,,vegetables4 ,never eat boiled vegetables4 ,no one ever hears of a flesh-eater boiling his staple article of diet and throwing away the liquor4 ,on the contrary1 when he does indulge in boiled meat1 the liquor is regarded as a valuable asset1 and is used as a basis for soup4 ,but his meat is generally conservatively cooked--that is1 it is baked1 roasted1 or grilled1 so that the juices are retained4 ,if he has to choose between throwing away the meat or the water in which it has been boiled1 he keeps the liquor--witness beef-tea4 ,for some unknown reason he does not often treat his vegetables in the same way1 and suffers thereby the loss of much valuable food material4 ,the vegetarian--being avowedly a thinker and a pioneer--would1 it might be imagined1 treat what is now one of his staple articles of diet at least as carefully as the out-of-date flesh-eater4 ,but no6 ,for the most part1 his vegetables are boiled1 and when the best part of the food constituents and all the flavour have been extracted1 he dines off a mass of indigestible fibre--mere waste matter--and allows the broth to be thrown down the sink1 with the consequence that many vegetarians are pale1 flabby individuals who succumb to the slightest strain1 and suffer from chronic dyspepsia4 ,the remedy is simple4 ,treat vegetables as you used to treat meat4 ,bake or stew them in their own juice4 7,see recipe for ,vegetarian ,irish ,stew47 ,at the least1 steam them4 ,a little of the valuable vegetable salts are lost in the steaming1 but not much4 ,better still1 use a double boilerette4 ,a very little water is put into the inner pan and soon becomes steam1 so that by the time the vegetable is cooked it has all disappeared4 ,no exact time can be given for cooking vegetables1 as this varies with age and freshness4 ,the younger--always supposing it has just come to maturity--and fresher the vegetable1 the quicker it cooks4 ,it should not be forgotten that orthodox cooks put all green and root vegetables1 except potatoes1 to cook in boiling water4 ,this rule should not be neglected when steaming vegetables--the water should be fast boiling4 ,i will conclude with a few remarks about preparing greens1 cauliflowers1 etc4 ,the general practice is to soak them in cold salted water with the idea of drawing out and killing any insects4 ,but this often results in killing the insects1 especially if much salt is used1 before drawing them out4 ,a better plan is to put the trimmed cabbage or cauliflower head downwards into warm water for about half an hour4 ,as ,i trim ,brussels sprouts ,i throw them into a pan of warm water1 and the insects crawl out and sink to the bottom of the pan4 ,it is astonishing how many one finds at the bottom of a pan of warm water in which sprouts are soaked4 #a4 ,,artichoke1 ,,jerusalem4 ,steam until tender1 or bake with a small piece of nutter on each artichoke until brown4 ,serve with tomato or white sauce4 #b4 ,,asparagus4 ,tie in a bundle and stand in a deep saucepan with the stalks in water1 so that the shoots are steamed4 ,serve with melted butter or white sauce4 #c4 ,,beetroot4 ,bake or steam4 ,it will take from #b to #d hours1 according to size4 #d4 ,,broad ,,beans4 ,steam until tender1 but do not spoil by overcooking4 ,serve with parsley sauce4 #e4 ,,broccoli4 ,this is a rather coarser variety of cauliflower4 ,cook in the same way as the latter4 #f4 ,,brussels ,,sprouts4 ,these should be steamed for not more than #bj minutes4 ,they are generally spoiled by overcooking4 ,serve plain or with onion sauce4 #g4 ,,cabbage4 ,steam4 ,put in vegetable dish1 chop well1 and add a small piece of butter4 #h4 ,,carrot4 ,steam until tender4 ,serve whole or mashed with butter4 #i4 ,,cauliflower4 ,steam4 ,this may be done in a large saucepan if a steamer is not available4 ,support the cauliflower on a pudding basin or meat stand--anything which will raise it just above the level of the water4 ,serve with white sauce or tomato sauce4 #aj4 ,,celery4 ,stew4 ,choose a small head of celery1 not a large1 coarse head which will be tough4 ,well wash and cut into about #h pieces4 7,keep any large coarse sticks1 if such are unavoidably present1 for soup47 ,put in stew-pan and barely cover with water4 ,simmer until tender4 ,lift out on to hot dish4 ,thicken the liquor with a little wholemeal flour1 add a small piece of butter pour this sauce over celery1 and serve4 #aa4 ,,celeriac4 ,this is a large1 hard white root1 somewhat resembling a turnip in appearance1 with a slight celery flavour4 ,it is generally only stocked by high-class greengrocers4 ,it costs from #a-a_/b;d4 to #c;d41 according to size4 ,it is nicest cut in slices and fried in fat or oil until a golden brown4 #ab4 ,,cucumber4 ,although not generally cooked1 this is very good steamed1 and served with white sauce4 #ac4 ,,green ,,peas4 ,do not spoil these by overcooking4 ,steam in a double boilerette1 if possible4 ,about #bj minutes is long enough4 #ad4 ,,leeks4 ,cut off green leaves rather close to the white part4 ,wash well4 ,steam about #cj minutes4 ,serve with white sauce4 #ae4 ,,nettles4 ,the young tops of nettles in early spring are delicious4 ,later they are not so palatable4 ,pick the nettles in gloves4 ,grasp them firmly1 and wash well4 ,put a small piece of butter or nutter with a little pounded thyme into the saucepan with the nettles4 ,press well down and cook very slowly4 ,a very little water may be added if desired1 but if the cooking is done slowly1 this will not be needed4 ,when quite tender1 dish up on a layer of bread-crumbs1 taking care to lose none of the juice4 ,this dish somewhat resembles spinach1 which should be cooked in the same fashion1 but without the butter and thyme4 #af4 ,,onions4 ,if onions are peeled in the open air they will not affect the eyes4 ,only the ,spanish onions are pleasant as a vegetable4 ,the ,english onion is too strong for most people4 ,steam medium-sized onions from #de mins4 to #a hour4 ,serve with white sauce1 flavoured with a very little mace or nutmeg1 if liked4 ,for baked onions1 first steam for #cj minutes and then bake for #cj minutes4 ,put nutter or butter on each onion4 ,cook until brown4 ,onions for frying should be sliced and floured4 ,fry for #e or #f minutes in very little fat4 ,this is best done in a covered stew-pan4 ,drain on kitchen paper4 #ag4 ,,parsnips4 ,steam4 ,cold steamed parsnips are nice fried4 ,sprinkle with chopped parsley1 and serve4 #ah4 ,,potatoes4 ,scrub well and steam1 either with or without peeling4 ,if peeled1 this should be done very thinly1 as the greater part of the valuable potash salts lie just under the skin4 ,,baked4--,moderate-sized potatoes take from #de to #fj minutes4 ,if peeled before baking1 cut in halves and put on a greased tin with a little nut-fat or butter on each4 ,,chips4--,cut into long chips and try in deep oil or fat4 ,a frying-basket and stew-pan are the most convenient utensils1 but they take a great deal of fat4 ,a frying-pan and egg-slice will answer the same purpose for small quantities4 ,success depends upon getting the fat the right temperature4 ,it must be remembered that fat and oil do not bubble when they boil4 ,they bubble just before boiling4 ,as soon as they become quite still they boil4 ,a very faint blue smoke now arises4 ,when the fat actually smokes1 it is burning and spoilt4 ,if the chips are put in wet1 or before the fat boils1 they will be sodden and spoilt4 ,a tiny piece of bread may be first put in to test4 ,if this fizzles well1 the fat is ready4 ,when the chips are golden brown1 lift them out with a slice and lay them on paper to drain4 ,then put in vegetable dish and serve quickly4 ,they are spoilt if allowed to cool4 ,,mashed4--,old potatoes are best mashed after steaming4 ,they should be well beaten with a fork1 and a little butter and milk1 or nut-butter added4 ,,saut4--,take cold steamed potatoes and cut into slices4 ,melt a small piece of fat or butter in a pan1 and1 when hot1 put in potatoes4 ,sprinkle with chopped parsley4 ,shake over fire until brown4 ,,to ,,use ,,cold ,,potatoes4--,chop in small pieces4 ,melt a very little fat in a pan4 ,put in potatoes1 and as they get warm mash with a fork1 and press down hard on the pan4 ,do not stir4 ,at the end of #bj minutes the under side should be brown4 ,turn out in a roll and serve4 #ai4 ,,bubble ,,and ,,squeak4 ,mix cold mashed potatoes with any kind of cold green vegetable4 ,heat in a frying-pan with a little butter or fat4 #bj4 ,,radishes4 ,these are generally eaten raw1 but are nice steamed4 #ba4 ,,sea ,,kale4 ,steam1 and serve with white sauce4 #bb4 ,,scarlet ,,runners ,,and ,,french ,,beans4 ,string1 slice thinly1 and steam4 #bc4 ,,spinach4 ,see ,nettles4 #bd4 ,,swedes4 ,these are delicious steamed and mashed with butter4 #be4 ,,tomatoes4 ,these are generally grilled1 fried or baked4 ,to fry1 cut in slices and flour4 ,use only just enough fat4 ,bake with or without fat4 ,medium-sized tomatoes take about #cj mins4 ,,stuffed4--,cut a slice off the top like a lid4 ,scoop out the pulp and mix to a stiff paste with bread-crumbs1 a little finely-chopped onion1 and a pinch of savoury herbs4 ,fill tomatoes with the mixture1 put on the lids1 and bake in a tin with a little water at the bottom4 #bf4 ,,turnip4 ,steam and serve plain1 or mash with butter4 #bg4 ,,vegetable ,,marrow4 ,steam without peeling if they are very young4 ,otherwise1 peel4 ,,vii4--,,gravies ,,and ,,sauces4 #a4 ,,brown ,,gravy4 ,fry a chopped onion in a very little nutter until a dark brown4 7,do not burn1 or the flavour of the gravy will be spoilt47 ,drain off the fat and add #a_/b pint water4 ,boil until the water is brown4 ,strain4 ,return to saucepan and add flavouring to taste4 ,a teaspoon of lemon juice and a tomato1 skinned and cooked to pulp1 are good additions4 ,or any vegetable stock may be used instead of the water4 ,,thick4--,if thick gravy be desired1 mix a dessertspoonful wholemeal flour with a little cold water4 ,add the boiling stock to this4 ,return to saucepan and boil for #c minutes4 ,add a small piece of butter just before serving4 ,another method4--,add a little browning 7see recipe7 to any vegetable stock4 ,thicken4 #b4 ,,egg ,,sauce4 ,make a white sauce 7see recipe74 ,boil an egg for #bj minutes1 shell1 chop finely1 and add to the sauce4 #c4 ,,parsley ,,sauce4 ,make a white sauce 7see recipe74 ,but if the use of milk be objected to1 make the sauce of water and wholemeal flour4 ,allow #a tablespoon finely-chopped parsley to each #a_/b pint of sauce4 ,add to the sauce1 and boil up4 ,add a small piece of butter or nut-butter just before serving4 #d4 ,,sweet ,,lemon ,,sauce4 #b ozs4 lump sugar1 #a large lemon4 ,rub the lemon rind well with the sugar4 ,put the sugar into a saucepan with as much water as it will just absorb4 ,boil to a clear syrup4 ,add the lemon juice4 ,make hot1 but do not boil4 #e4 ,,tomato ,,sauce4 ,pour boiling water on the tomatoes1 allow to stand for #a minute1 after which the skins may be easily removed4 ,break the tomatoes 7do not cut7 and put into a closely-covered saucepan4 ,put on one side of the range1 or an asbestos mat over a very low gas ring1 and allow to cook slowly to pulp4 ,serve4 ,this simple recipe makes the most delicious sauce for those who appreciate the undiluted flavour of the tomato4 ,but a good sauce may be made by allowing #a teacup water or carrot stock to each teacup of pulp1 boiling up and thickening with wholemeal flour4 ,a little butter may be added just before serving4 #f4 ,,white ,,sauce4 ,allow #a level dessertspoon cornflour to #a_/b pint milk4 ,mix the cornflour with a very little cold water in a basin4 ,pour the boiling milk into this1 stirring all the time4 ,return to saucepan and boil #e minutes4 ,add a small piece of butter just before serving4 #g4 ,,browning1 ,,for ,,gravies ,,and ,,sauces4 ,put #b ozs4 lump sugar in saucepan with as much water as it will just absorb4 ,boil to a clear syrup1 and then simmer very gently1 stirring all the time1 until it is a very dark brown1 almost black4 ,it must not burn or the flavour will be spoilt4 ,then add a pint of water1 boil for a few minutes4 ,put into a tightly-corked bottle and use as required4 ,,viii4--,,egg ,,cookery4 ,many vegetarians discard the use of eggs and milk for principle's sake1 but the majority still find them necessary as a half-way house4 ,but no eggs at all are infinitely to be preferred to any but real new-laid eggs4 ,the commercial cooking-egg is an unwholesome abomination4 #a4 ,,boiled ,,eggs ,,for ,,invalids4 ,put the egg on in cold water4 ,as soon as it boils take the saucepan off the fire and stand on one side for #e minutes4 ,at the end of this time the egg will be found to be very lightly1 but thoroughly1 cooked4 #b4 ,,buttered ,,eggs4 #c eggs1 #a tablespoon milk1 #a_/b oz4 fresh butter4 ,beat up the eggs and add the milk4 ,melt the butter in a small stew-pan4 ,when hot1 pour in the eggs and stir until they begin to set4 ,have ready some buttered toast4 ,pile on eggs and serve4 #c4 ,,egg ,,on ,,tomato4 #a egg1 #b medium tomatoes1 butter4 ,skin the tomatoes4 ,break into halves and put them1 with a very small piece of butter1 into a small stew-pan4 ,close tightly1 and cook slowly until reduced to a pulp4 ,break the egg into a cup and slide gently on to the tomato4 ,put on the stew-pan lid4 ,the egg will poach in the steam arising from the tomato4 #d4 ,,devilled ,,eggs4 ,boil eggs for #bj minutes4 ,remove shells4 ,cut in halves and take out the yolks4 ,well mash yolks with a very little fresh butter1 melted1 and curry powder to taste4 ,stuff the whites with the mixture1 join halves together1 and arrange in a dish of watercress4 #e4 ,,scrambled ,,egg ,,and ,,tomato4 ,skin the tomatoes and cook to pulp as in the preceding recipe4 ,beat the egg and stir it in to the hot tomato4 ,cook until just beginning to set4 #f4 ,,omelet1 ,,plain4 ,whisk the egg or eggs lightly to a froth4 ,put enough butter in the frying-pan to just cover when melted4 ,when this is hot1 pour the eggs into it1 and stir gently with a wooden spoon until it begins to set4 ,fold over and serve4 #g4 ,,savoury ,,omelet4 #b eggs1 #b tablespoons milk1 #a_/b teaspoon finely-chopped parsley or mixed herbs1 #a_/b a very small onion 7finely minced71 #a teaspoon fresh butter4 ,put butter in the omelet pan4 ,beat the eggs to a fine froth1 stir in the milk and parsley1 and pour into the hot pan4 ,stir quickly to prevent sticking4 ,as soon as it sets1 fold over and serve4 #h4 ,,sweet ,,omelet4 ,proceed as in recipe for ,savoury ,omelet1 but substitute a dessertspoon castor sugar for the onion and parsley4 ,when set1 put warm jam in the middle4 ,fold over and serve4 #i4 ,,souffl ,,omelet4 #b eggs1 #a dessertspoon castor sugar1 grated yellow part of rind of #a_/b lemon1 butter4 ,separate the yolks from the whites of the eggs4 ,beat the yolks and add sugar and lemon4 ,whisk the whites to a stiff froth4 ,mix very gently with the yolks4 ,pour into hot buttered pan4 ,fold over and serve when set4 ,put jam in middle or not1 as preferred4 ,,ix4--,,pastry1 ,,sweet ,,puddings1 c4 #a4 ,,pastry4 ,pastry should usually be made with a very fine wholemeal flour1 such as the ,nu-,era4 ,there are times1 however1 when concessions to guests1 etc41 demand the use of white flour4 ,in such an event1 use a good brand of household flour4 ,the more refined the kind1 the less nutriment it contains4 ,never add baking-powders of any kind4 ,the secret of making good pastry lies in lightly mixing with a cool hand4 ,if a spoon must be used1 let it be a wooden one4 ,roll in one direction only1 away from the person4 ,if you must give a backward roll1 let it be only once4 ,above all1 roll lightly and little4 ,the quicker the pastry is made the better4 #b4 ,,puff ,,paste4 #a_/b lb4 fresh-butter or #f ozs4 ,mapleton's nutter1 #a yolk of egg or #a teaspoon lemon juice1 #a_/b lb4 flour4 ,if butter is used1 wrap it in a clean cloth and squeeze well to get rid of water4 ,beat the yolk of egg slightly4 ,put the flour on the paste board in a heap4 ,make a hole in the centre and put in the yolk of egg or lemon juice1 and about #a tablespoon of water4 ,the amount of water will vary slightly according to the kind of flour1 and less will be required if egg is used instead of lemon juice1 but add enough to make a rather stiff paste4 ,mix lightly with the fingers and knead until the paste is nice and workable4 ,but do it quickly6 ,next1 roll out the paste to about #a_/d inch thickness4 ,put all the butter or nutter in the centre of this paste and wrap it up neatly therein4 ,stand in a cool place for #ae minutes4 ,next1 roll it out once1 and fold it over1 roll it out again and fold it over4 ,do this lightly4 ,put it away again for #ae minutes4 ,repeat this seven times6 7,i do not think many food-reformers will have the time or inclination to repeat the above performance often4 ,speaking for myself1 ,i have only done it once4 ,but as no instructions about pastry are supposed to be complete without a recipe for puff-paste1 ,i include it47 ,it is now ready for use4 ,do not forget to keep the board and pin well floured1 or the pastry will stick4 ,if wholemeal flour is used1 it is well to have white flour for the board and pin4 ,see also that the nutter is the same consistency as ordinary butter when kept in a medium temperature4 ,if too hard1 it must be cut up and slightly warmed4 ,if oily1 it must be cooled by standing tin in very cold water4 #c4 ,,short ,,crust4 #a_/b lb4 flour1 #c ozs4 nutter or butter4 ,rub the nutter or butter lightly into the flour4 ,add enough cold water to make a fairly stiff paste4 ,roll it out to a #a_/d inch thickness4 ,it is now ready for use4 #d4 ,,apple ,,charlotte4 ,apples1 castor sugar1 grated lemon rind1 butter or nutter1 bread-crumbs or ,granose flakes4 ,bread-crumbs make the more substantial1 granose flakes the more dainty1 charlotte4 ,use juicy apples4 ,mealy apples make a bad charlotte4 ,if they must be used1 a tablespoon or more1 according to size1 of water must be poured over the charlotte4 ,peel1 core1 and slice apples4 ,grease a pie-dish4 ,put in a thin layer of crumbs4 ,on this dot a few small pieces nutter4 ,over this put a generous layer of chopped apple4 ,sprinkle with sugar and grated lemon rind4 ,repeat the process until the dish is full4 ,top with crumbs4 ,bake from #bj minutes to half an hour4 ,when done1 turn out on to dish1 being careful not to break4 ,sprinkle a little castor sugar over4 ,serve hot or cold4 ,boiled custard may be served with it4 #e4 ,,apple ,,dumplings4 ,peel and core some good cooking apples1 but keep them whole4 ,if you have no apple-corer1 take out as much of the core as possible with a pointed knife-blade4 ,fill the hole with sugar and a clove4 ,make short paste and cut into squares4 ,fold neatly round and over apple4 ,bake from #cj to #de minutes4 ,if preferred boiled1 tie each dumpling loosely in a cloth1 put into boiling water and cook from #de minutes to #a hour4 #f4 ,,apple ,,and ,,tapioca4 #a_/d pint tapioca1 #a lb4 apples1 #a pint water1 sugar1 lemon peel4 ,soak the tapioca in the water overnight4 ,peel and core the apples1 cut into quarters1 stew1 and put in a pie-dish4 ,sprinkle with sugar to taste1 and the grated yellow part of a fresh lemon rind4 ,mix in the soaked tapioca and water4 ,bake about #a hour4 ,serve cold1 with or without boiled custard4 #g4 ,,batter ,,pudding4 #b eggs1 #a teacup flour1 milk4 ,well whisk the eggs4 ,sprinkle in the flour a spoonful at a time4 ,stir gently4 ,when the batter becomes too thick to stir1 thin it with a little milk4 ,then add more flour until it is again too thick1 and again thin with the milk4 ,proceed in this way until all the flour is added1 and then add sufficient milk to bring the batter to the consistency of rather thick cream4 ,have ready a very hot greased tin1 pour in and bake in a hot oven until golden brown4 ,by mixing in the way indicated above1 a batter perfectly free from lumps is easily obtained4 #h4 ,,bombay ,,pudding4 ,cook a heaped tablespoon of semolina in #a_/b pint of milk to a stiff paste4 ,spread it on a plate to cool4 7,smooth it neatly with a knife74 ,when quite cold1 cut it into four4 ,dip in a beaten egg and fry brown4 ,serve hot with lemon sauce4 ,this may also be served as a savoury dish with parsley sauce4 ,the quantity given above is sufficient for two people4 #i4 ,,bread ,,and ,,fruit ,,pudding4 ,line a pudding-basin with slices of bread from which the crust has been removed4 ,take care to fit the slices together as closely and neatly as possible4 ,stew any juicy fruit in season with sugar to taste4 ,do not add water4 7,blackcurrants or raspberries and redcurrants are best for this dish47 ,when done1 fill up the basin with the boiling fruit4 ,top with slices of bread fitted well in4 ,leave until cold4 ,turn out and serve4 #aj4 ,,blanc ,,mange1 ,,agar-,,agar4 #a_/d oz4 prepared agar-agar1 #a-a_/b pints milk1 sugar1 flavouring4 ,soak a vanilla pod1 cinnamon stick1 or strip of fresh lemon rind in the cold milk until flavoured to taste4 ,add sugar to taste4 ,put in a saucepan with the agar-agar1 and simmer until dissolved 7about #cj minutes74 ,pour through a hot strainer into wet mould4 ,turn out when cold4 #aa4 ,,chocolate ,,jelly4 #a_/d oz4 prepared agar-agar1 #b sticks chocolate1 #a-a_/b pints milk1 #a tablespoon sugar1 vanilla flavouring4 ,soak a vanilla pod in the cold milk for #b hours4 ,soak the agar-agar in cold water for half an hour4 ,squeeze water out and pull to pieces4 ,put it into saucepan with #a gill milk and #a_/b gill water4 ,stand on one side of stove and let simmer very gently until quite dissolved4 ,meanwhile1 dissolve chocolate in rest of milk1 adding the sugar4 ,pour the agar-agar into the boiling chocolate through a hot strainer4 ,this is necessary as there is generally a little tough scum on the liquid4 7,if put through a cold strainer1 the agar-agar will set as it goes through47 ,when jelly is quite cold1 turn out and serve4 #ab4 ,,cornflour ,,shape4 ,stew some juicy plums or apples slowly to a pulp with sugar to taste4 ,if apples are used1 add cloves or a little grated lemon rind for flavouring4 ,to every pint of fruit pulp allow a level tablespoon of cornflour4 ,dissolve the cornflour in a little cold water and stir into the boiling apple4 ,boil for #e minutes1 stirring all the time4 ,pour into a wet mould4 ,turn out and serve when cold4 #ac4 ,,custard1 ,,boiled4 #a pint milk1 #b eggs1 #a tablespoon castor sugar1 flavouring4 ,put some thin strips of the yellow part of a lemon rind1 or a vanilla pod1 in the cold milk4 ,allow to stand #a hour or more4 ,then take out the peel1 add the sugar1 and put over the fire in a double saucepan1 if possible4 ,bring to the boil4 ,beat the eggs4 ,take the milk off the fire1 let it stop boiling1 and pour it slowly into the eggs1 beating all the time4 ,put back into the saucepan over a slow fire and stir until the mixture thickens 7about #bj minutes74 #ad4 ,,custard1 ,,hogan4 #a qt4 milk1 #h eggs1 #ab lumps sugar1 #a large tablespoon cornflour4 ,flavour milk as in ,boiled ,custard4 ,put nearly all the milk and all the sugar into a #c-pint jug and stand in a saucepan of boiling water4 ,while this is heating beat the eggs in one basin1 and mix the cornflour with the remainder of the milk in another4 ,add the eggs to hot milk1 stirring all the time1 and finally add the cornflour4 ,stir until the mixture thickens 7about #bj minutes74 #ae4 ,,date ,,pudding4 ,this recipe is inserted especially for those who object to the use of manufactured sugar4 #a_/b lb4 ,ixion plain wholemeal biscuits1 #a_/b lb4 dates1 #b ozs4 nutter1 #a heaped tablespoon wholemeal flour1 grated rind of #b lemons1 water4 ,grind the biscuits to flour in the food-chopper4 ,wash1 stone1 and chop the dates4 ,grate off the yellow part of the lemon rinds4 ,rub the nutter into the biscuit-powder4 ,add dates1 lemon peel1 and flour4 ,mix with enough water to make a paste stiff enough for the spoon to just stand up in alone4 ,be very particular about this1 as the tendency is to add rather too little than too much water1 owing to the biscuit-powder absorbing it more slowly4 ,put into a greased pudding-basin or mould4 ,steam or boil for #e hours4 ,ixion ,kornules may be used instead of the biscuits1 if preferred4 ,they save the labour of grinding1 but they need soaking for an hour in cold water before using4 ,well squeeze1 add the other ingredients1 and moisten with the water squeezed from the kornules4 ,another method4--,use the recipe for ,plum ,pudding1 leaving out all the dried fruit1 almonds and sugar1 substituting in their place #a lb4 dates or figs4 #af4 ,,fig ,,pudding4 ,use the recipe for ,date ,pudding1 substituting for the dates washed chopped figs4 #ag4 ,,jam ,,roll1 ,,boiled4 ,make a short crust1 roll out1 spread with home-made jam1 roll up1 carefully fastening ends1 and tie loosely in a floured pudding-cloth4 ,put into fast-boiling water and boil for #a hour4 #ah4 ,,jam ,,roll1 ,,baked4 ,mix the paste for the crust just a little stiffer than for the boiled pudding4 ,spread with jam and roll up4 ,bake on a greased tin for half-an-hour4 #ai4 ,,milk ,,puddings4 ,nearly every housewife makes milk puddings1 but only one in a hundred can make them properly4 ,when cooked1 the grains should be quite soft and encased with a rich thick cream4 ,failure to produce this result simply indicates that the pudding has been cooked too quickly1 or that the proportion of grain to milk is too large4 ,allow #b level tablespoons1 not a grain more1 of cereal 7rice1 sago1 semolina1 tapioca7 and #a level tablespoon sugar to every pint of milk4 ,put in a pie-dish with a vanilla pod or some strips of lemon rind1 and stand for an hour in a warm place1 on the hob for example4 ,then take out the pod or peel and put into a fairly hot oven4 ,as soon as the pudding boils1 stir it well1 and move to a cooler part of the oven4 ,it should now cook very slowly for #b hours4 #bj4 ,,jelly1 ,,orange4 #g juicy oranges1 #a lemon1 #f ozs4 lump sugar1 water1 #a_/d oz4 prepared agar-agar4 ,rub the skins of the oranges and lemons well with some of the lumps of sugar1 and squeeze the juice from the oranges and lemon4 ,soak the agar-agar in cold water for half an hour and then thoroughly squeeze4 ,warm in #a gill of water until dissolved4 ,put the fruit juice1 agar-agar1 and enough water to make the liquid up to #a-a_/b pints1 into a saucepan4 ,bring to the boil4 ,pour through a hot strainer into a wet mould4 ,turn out when cold4 ,if difficult to turn out1 stand the mould in a basin of warm water for #b or #c seconds4 #ba4 ,,jelly1 ,,raspberry ,,currant4 #a lb4 raspberries1 #a_/b lb4 currants1 #f ozs4 sugar1 #a_/d oz4 prepared agar-agar1 #c_/d pint water4 ,soak agar-agar as for ,orange ,jelly4 ,cook fruit with #a_/b pint water until well done4 ,strain through muslin4 ,warm the agar-agar until dissolved in #a gill of water4 ,put the fruit juice1 sugar1 and agar-agar into a saucepan4 ,if liquid measures less than #a-a_/b pints1 add enough water to make up quantity4 ,bring to the boil1 pour through a hot strainer into wet mould4 ,turn out when cold and serve4 #bb4 ,,mincemeat4 #a_/b lb4 raisins1 #a_/b lb4 sultanas1 #a_/b lb4 currants1 #a_/b lb4 castor sugar1 #a_/d lb4 nutter1 #a_/b a nutmeg1 grated rind of #b lemons1 #a-a_/b lb4 apples4 ,well wash all the dried fruit in warm water1 and allow to dry thoroughly before using4 ,stone the raisins1 pick the sultanas1 and rub the currants in a cloth to remove stalks4 ,wash and core the apples1 but do not peel them4 ,put all the fruit and apple through a fine food-chopper4 ,add the sugar1 grated lemon rind1 and nutmeg4 ,lastly1 melt the nutter and add4 ,stir the mixture well1 put it into clean jars1 and tie down with parchment covers until needed for mince pies4 #bc4 ,,nut ,,pastry4 ,flake brazil nuts or pine-kernels in a nut mill1 or chop very finely by hand4 ,do not put them through the food-chopper1 as this pulps them together1 and the pudding will be heavy4 ,allow #a heaped cup of flaked nuts to #b level cups of flour4 ,mix to a paste with cold water4 ,roll out very lightly4 ,cover with chopped apple and sugar1 or apples and sultanas1 or jam4 ,roll up4 ,tie loosely in a floured pudding-cloth4 ,put into fast-boiling water and boil for #a hour4 #bd4 ,,plain ,,pudding4 #a lb4 flour1 #c ozs4 nutter1 a full #a_/b pint water4 ,rub the nutter very lightly into the flour1 or chop like suet and mix in4 ,add the water gradually1 and mix well4 ,put into a pudding-basin1 and boil or steam for #c hours4 ,turn out and serve with golden syrup1 lemon sauce or jam4 #be4 ,,plum ,,pudding1 ,,christmas4 #a_/b lb4 raisins1 #a_/b lb4 sultanas1 #a_/b lb4 currants1 #a_/b lb4 cane sugar1 #a_/b lb4 flour1 #a_/d lb4 sweet almonds1 #a_/d lb4 grated carrot1 #a_/d lb4 grated apple1 #a_/d lb4 nutter1 grated rind of #b lemons1 #a_/b a nutmeg4 ,well wash the raisins1 sultanas and currants in hot water4 ,don't imagine that this will deprive them of their goodness4 ,the latter is all inside the skin4 ,what comes off from the outside is dirt1 and a mixture of syrup and water through which they have been passed to improve their appearance4 ,rub the currants in a cloth to get off the stalks1 pick the stalks from the sultanas1 and stone the raisins4 ,put the currants and sultanas in a basin1 just barely cover them with water1 cover them with a plate1 and put into a warm oven--until they have fully swollen1 when the water should be all absorbed4 7,currants treated in this way will not disagree with the most delicate child4 ,they are abominations if not so treated47 ,rub the nutter into the flour1 or chop it as you would suet4 ,blanch the almonds by steeping them in boiling water for a few minutes3 the skins may then be easily removed2 chop very finely1 or put through a mincer4 ,wash1 core1 and mince 7but do not peel7 the apples4 ,grate off the yellow part of the lemon rind4 ,mince or grate the carrots4 ,mix together the flour1 nutter1 sugar1 lemon rind1 almonds and nutmeg4 ,then add the raisins1 sultanas and currants4 ,lastly1 add the grated carrot and apple1 taking care not to lose any of the juice4 ,don't add any other moisture4 ,if the directions have been exactly followed1 it will be moist enough4 ,put it into pudding-basins or tin moulds greased with nutter1 and boil or steam for #h hours4 #bf4 ,,railway ,,pudding4 #b eggs1 #a oz4 butter1 #c ozs4 flour1 #b ozs4 castor sugar1 #b tablespoons milk4 ,beat the butter and sugar to a cream4 ,separate the whites and yolks of the eggs4 ,beat the yolks1 and add to sugar and butter4 ,add the flour1 and lastly1 stir in the whites1 whisked to a froth1 very gently4 ,have ready a hot1 greased tin1 pour in the mixture quickly1 and bake in a very hot oven from #f to #h minutes4 ,warm some jam in a small saucepan4 ,slip the pudding out of the tin on to a paper sprinkled with castor sugar4 ,spread with jam quickly and roll up4 ,serve hot or cold4 #bg4 ,,sago ,,shape4 #e ozs4 small sago1 sugar to taste1 #a-a_/b pints water1 or water and fruit juice4 ,wash the sago4 ,soak it for #d hours4 ,strain off the water4 ,add to the strainings enough water or the juice from stewed fruit to make #a-a_/b pints liquid4 ,sweeten if necessary1 but if the juice from stewed fruit is used it will probably be sweet enough4 ,this dish is spoiled if made too sweet4 ,put the sago and #a-a_/b pints liquid into a saucepan and stew for #bj minutes4 ,now add the stewed fruit which you deprived of its juice1 stir well1 pour into a wet mould1 and serve cold4 ,made with water only1 and flavoured with a very little sugar and lemon peel1 it may be served with stewed fruit4 #bh4 ,,summer ,,pudding4 ,put a layer of sponge cake at the bottom of a glass dish4 ,cut up a tinned pine-apple 7get the pine-apple chunks if possible7 and fill dish1 first pouring a little of the juice over the cake4 ,melt a very little agar-agar in the rest of the juice4 7,allow half the #a_/d oz4 to a pint of juice47 ,pour over the mixture4 ,serve when cold4 #bi4 ,,treacle ,,pudding4 ,line a pudding-basin with short crust4 ,mix together in another basin some good cane golden syrup1 enough bread-crumbs to thicken it1 and some grated lemon rind4 ,put a layer of this mixture at the bottom of the pudding-basin1 cover with a layer of pastry1 follow with a layer of the mixture1 and so on1 until the basin is full4 ,top with a layer of pastry1 tie on a floured pudding-cloth1 and boil or steam for #c hours4 #cj4 ,,trifle1 ,,simple4 ,put a layer of sponge cake at the bottom of a glass dish4 ,better still1 use sections of good home-made jam sandwich4 ,pour hot boiled custard on to this until the cake is barely covered4 ,blanch some sweet almonds1 and cut into strips4 ,stick these into the top of the cake until it somewhat resembles the back of a hedgehog6 ,serve when cold4 ,x4--,,cakes ,,and ,,biscuits4 ,cakes need a hot oven for the first half-hour4 ,if possible1 they should not be moved from one shelf to another1 but the oven should be cooled gradually by opening the ventilators or lowering the gas4 ,a moderate oven is needed to finish the cooking4 ,all fruit cakes 7unless weighing less than #a lb47 need to be baked from #a-a_/b to #b hours4 ,the larger the cake the slower should be the baking4 ,the cake tins should be lined with greased paper4 ,if a gas oven is used1 stand the cake tin on a sand tin 7see ,cold ,water ,bread74 ,if the cake becomes sufficiently brown on top before it is cooked through1 cover with a greased paper to prevent burning4 ,to test if done1 dip a clean knife into hot water4 ,thrust it gently down the centre of cake4 ,if done1 the knife will come out clean and bright4 #a4 ,,cake ,,mixture4 #a_/d lb4 butter1 #a_/d lb4 castor sugar1 #f ozs4 flour1 #b eggs4 ,half butter and half nutter gives just as good results and is more economical4 ,beat together the butter and sugar to a cream4 ,whisk the eggs to a stiff froth and add4 ,stir in the flour gently4 ,mix well4 ,add a little milk if mixture is too stiff4 ,this makes a ,madeira ,cake4 ,for other varieties1 mix with the flour #a dessertspoon caraway seeds for ,seed ,cake2 #b tablespoons desiccated cocoanut for ,cocoanut ,cake2 #f ozs4 candied cherries chopped in halves for ,cherry ,cake2 #f ozs4 sultanas and the grated rind of #a lemon for ,sultana ,cake2 the grated yellow part of #b lemon rinds for ,lemon ,cake4 #b4 ,,small ,,cakes4 ,take #b small eggs and half quantities of the ingredients given for the cake mixture4 ,add the grated rind of half a lemon for flavouring4 ,grease a tin for small cakes with #i depressions4 ,put a spoonful of the mixture in each depression4 ,bake for #bj minutes in a hot oven4 #c4 ,,cocoanut ,,biscuits4 #a_/b lb4 desiccated cocoanut1 #a_/d lb4 sugar1 #b small eggs4 ,proceed as for ,macaroons1 but make the cakes smaller4 ,bake in a moderate oven for half an hour4 #d4 ,,corn ,,wine ,,and ,,oil ,,cakes4 #a lb4 wholemeal flour1 #c_/d lb4 raisins1 #d tablespoons walnut oil1 #a_/d pint water4 ,this recipe was especially concocted for non-users of milk and eggs4 ,stir the oil well into the flour4 ,add the washed and stoned raisins 7or seedless raisins1 or sultanas74 ,mix to a dough with the water4 ,divide dough into two portions4 ,roll out1 form into rounds1 and cut each round into #f small scones4 ,bake in a hot oven for half an hour4 #e4 ,,currant ,,sandwich4 #h ozs4 butter1 #a lb4 flour1 #a_/d lb4 cane sugar1 currants4 ,mix flour and sugar1 and rub in the butter4 ,mix with water to plastic dough4 ,divide dough into two cakes1 #a inch in thickness4 ,cover one evenly with currants1 lay the other on top1 and roll out to the thickness of one-third of an inch4 ,cut into sections1 and bake in a hot oven for about #cj minutes4 #f4 ,,apple ,,sandwich4 ,make a short crust 7see recipe74 ,well grease some shallow jam sandwich tins4 ,roll out the paste very thin and line with it the tins4 ,peel1 core1 and finely chop some good1 juicy apples4 ,spread well all over the paste4 ,sprinkle with castor sugar and grated lemon rind4 ,cover with another layer of thin paste4 ,bake for about #bj minutes in a hot oven4 ,when done1 take carefully out of the tin to cool4 ,cut into wedges1 sprinkle with castor sugar1 and pile on a plate4 #g4 ,,fancy ,,biscuits4 #h ozs4 flour1 #d ozs4 butter1 or #c ozs4 butter and #a egg1 #d ozs4 cane sugar1 flavouring4 ,flavouring may consist of lemon rind1 desiccated cocoanut1 cooked currants1 carraway seed1 mace1 ginger1 etc4 ,beat the butter and sugar to a cream1 add flavouring and flour4 ,mix with the beaten egg1 if used2 it not1 treat like the ,lemon ,short ,cake4 ,roll out1 cut into shapes1 and bake about #aj minutes4 #h4 ,,ginger ,,nuts4 #a_/b lb4 nutter1 #a_/b lb4 sugar1 #a pint molasses or golden syrup1 #a_/b oz4 ground cloves and all-spice mixed1 #b tablespoons cinnamon1 flour to form dough4 ,beat the nutter and sugar together2 add the molasses1 spice1 etc41 and just enough flour to form a plastic dough4 ,knead well1 roll out1 cut into small biscuits1 and bake on oiled or floured tins in a very moderate oven4 #i4 ,,jam ,,sandwich4 ,mix ingredients and prepare #b jam sandwich tins as for ,sponge ,cake 7see recipe74 ,pour mixture in tins and bake for about #aj minutes in a hot oven4 ,take out1 spread one round with warmed jam1 place the other on top1 and cut when cold4 #aj4 ,,lemon ,,short ,,cake4 #a lb4 flour1 #g ozs4 nutter1 #a_/d lb4 sugar1 rind of #a lemon4 ,mix together nutter and sugar1 add grated lemon rind1 work in flour1 and knead well4 ,press into sheets about #a_/b in4 thick4 ,prick all over4 ,bake in a moderate oven for about #bj minutes4 ,an easy way of baking for the inexpert cook who may find it difficult to avoid breaking the sheets1 is to well grease a shallow jam-sandwich tin1 sprinkle it well with castor sugar1 as for sponge cakes1 and press the short cake into it1 well smoothing the top with a knife1 and1 lastly1 pricking it4 ,,ii4 ,,macaroons4 #e ozs4 sweet almonds1 #e ozs4 castor sugar1 #b eggs4 ,blanch the almonds and flake them in a nut mill4 ,whisk the eggs to a stiff froth adding the sugar a teaspoonful at a time4 ,add the almonds1 and stir lightly4 ,drop the mixture1 a dessertspoon at a time1 on to well-oiled paper1 or1 better still1 rice-paper4 ,shape with a knife into small cakes and put the half of a blanched almond into the centre of each4 ,bake in a moderate oven4 #ab4 ,,sponge ,,cake4 ,take the weight of two eggs in castor sugar and flour4 ,for a richer cake take the weight of two eggs in sugar and the weight of one only in flour4 ,well grease the cake-tin1 and sprinkle with castor sugar until thoroughly covered1 and shake out any that remains loose4 ,well whisk the eggs with a coiled wire beater4 ,they must be quite stiff when done4 ,add the sugar1 a teaspoon at a time1 while whisking4 ,or separate the yolks and whites1 beating the yolks and sugar together and whisking the whites on a plate with a knife before adding to the yolks4 ,lastly1 dredge in the flour4 ,stir lightly1 but do not beat1 or the eggs will go down4 ,pour mixture into tin1 and bake about one hour in a moderate oven4 #ac4 ,,sultana ,,scones4 #a oz4 cane sugar1 #c ozs4 nutter1 #a lb4 flour1 #a_/d lb4 sultanas1 a short #a_/b pint water4 ,mix the flour and sugar2 rub in the nutter2 add sultanas2 make it into a dough with the water2 roll out about #a_/b in4 thick2 form into scones2 bake in a moderate oven4 #ad4 ,,sussex ,,cake4 #a lb4 flour1 #f ozs4 nutter1 #a_/d lb4 sultanas1 #a_/d lb4 castor sugar1 grated lemon rind4 ,this cake is included especially for the non-users of milk and eggs4 ,of course it does not turn out quite like the orthodox cake2 some people might even call it puddeny1 but it is not by any means unlike the substantial household cake if the directions are minutely followed and the baking well done4 ,but if any attempt is made to make it rich1 disaster follows1 and it becomes as heavy as the proverbial lead4 ,made as follows1 however1 ,i am told it is quite common in some country places3--,beat the nutter and sugar to a cream4 ,upon the amount of air incorporated during this beating depends the lightness of the cake4 ,beat the flour into the creamed nutter4 ,now add enough water to make cake of a consistency to not quite drop off the spoon4 ,put the mixture into a greased hot qr4 qtn4 tin4 ,put in a very hot oven until nicely brown4 ,this will take from #bj minutes to half an hour4 ,cover top with greased paper1 and allow oven to get slightly cooler4 ,the baking will take from #a-a_/b to #b hours4 ,,xi4--,,jam1 ,,marmalade1 c4 ,jam simply consists of fresh fruit boiled with a half to two-thirds its weight of white cane sugar until the mixture jellies4 ,nearly every housekeeper has her own recipe for jam4 ,one that ,i know of uses a whole pound of sugar to a pound of fruit and boils it for nearly two hours4 ,the result is a very stiff1 sweet jam1 much more like shop jam than home-made jam4 ,its only recommendation is that it will keep for an unlimited time4 ,some recipes include water4 ,but unless distilled water can be procured1 it is better not to dilute the fruit4 ,the only advantage gained is an increase of bulk4 ,the jam may be made just as liquid by using rather less sugar in proportion to the fruit4 ,a delicious jam is made by allowing #a_/b lb4 sugar to every pound of fruit and cooking for half an hour from the time it first begins to boil4 ,but unless this is poured immediately into clean1 hot1 dry jars1 and tied down very tightly with parchment covers1 it will not keep4 ,nevertheless1 too much sugar spoils the flavour of the fruit1 and too long boiling spoils the quality of the sugar4 ,a copper or thick enamelled iron pan is needed4 ,the best recipe for ordinary use allows #c_/d lb4 sugar to each pound fruit4 ,put the fruit in the pan with a little of the sugar1 and when this boils1 add the rest4 ,boil rather quickly for an hour4 ,keep well skimmed4 ,pour into hot1 dry jars1 and cover4 #a4 ,,fruit ,,nut ,,filling4 ,for small1 open tarts1 the following mixture is a good substitute for the lemon curd that goes to make cheese cakes4 ,peel1 core and quarter some juicy apples4 ,put in a double saucepan 7or covered jar7 with some strips of lemon peel 7yellow part only7 and cane sugar to taste4 ,cook slowly to a pulp and1 when cold1 remove the lemon rind4 ,grate finely1 or mill some ,brazil nuts4 ,mix apple pulp and ground nut together in such proportions as to make a mixture of the consistency of stiff jam4 ,fill tarts with mixture and sprinkle top with ground nut4 ,it must be used the same day as made4 #b4 ,,jam ,,without ,,sugar4 ,to every pound of fresh fruit allow #a_/b lb4 dates4 ,wash the fruit1 put it in the preserving pan1 and heat slowly1 stirring well to draw out the juice4 ,wash and stone the dates4 ,add to the fruit1 and simmer very gently for #de minutes4 ,put immediately into clean1 hot1 dry jars1 and tie on parchment covers at once4 #c4 ,,lemon ,,curd4 #a lb4 lump sugar1 #c lemons 7the rinds of #b grated71 yolks of #f eggs1 #a_/d lb4 butter4 ,put the butter into a clean saucepan2 melt1 but do not let it boil4 ,add the sugar1 and stir until it is dissolved4 ,then add the beaten yolks1 and1 lastly1 the grated lemon rind and juice4 ,stir over a slow fire until the mixture looks like honey and becomes thick4 ,put into jars1 cover1 and tie down as for jam4 #d4 ,,marmalade4 ,to #a large ,seville orange 7if small1 count #c as #b7 allow #c_/d lb4 cane sugar and #c_/d pint water4 ,wash and brush oranges1 remove pips1 cut peel into fine shreds 7better still1 put through a mincer74 ,put all to soak in the water for #bd hours4 ,boil until rinds are soft4 ,stand another #bd hours4 ,add the sugar1 and boil until marmalade jellies4 ,if preferred1 half sweet and half ,seville oranges may be used4 #e4 ,,vegetable ,,marrow ,,jam4 ,peel the marrow1 remove seeds1 and cut into dice4 ,to each pound of marrow allow #a lb4 cane sugar2 to every #c lbs4 of marrow allow the juice and grated yellow part of rind of #a lemon and #a_/b a level teaspoon ground ginger4 ,put the marrow into the preserving pan1 sprinkle well with some of the sugar1 and stand for #ab hours4 ,add the rest of the sugar1 and boil slowly for #b hours4 ,add the lemon juice1 rind1 and ginger at the end of #a-a_/b hours4 ,,xii4--,,salads1 ,,beverages1 c4 #a4 ,,salad4 ,lettuce1 tomatoes1 mustard and cress1 cucumber1 olive or walnut oil1 lemon juice4 ,wash the green stuff and finely shred it4 ,peel the cucumber1 skin the tomatoes 7if ripe1 the skins will come away easily7 and cut into thin slices4 ,place in the bowl in alternate layers4 ,let the top layer be lettuce with a few slices of tomato for garnishing4 ,slices of hard-boiled egg may be added if desired4 ,for the salad dressing1 to every tablespoonful of oil allow #a of lemon juice4 ,drip the oil slowly into the lemon juice1 beating with a fork all the time4 ,pour over the salad4 #b4 ,,salad4 ,beetroot1 mustard and cress1 olive or walnut oil1 lemon juice1 cold vegetables4 ,chop the cold vegetables4 ,french beans and potatoes make the nicest salad4 ,to every #b cups of vegetables allow #a cup of chopped beetroot4 ,mix well together1 and pour over salad dressing as for ,no4 #a4 ,a level teaspoonful of pepper is added to a gill of the dressing by those who do not object to its use4 #c4 ,,fruit ,,salad4 ,take sweet1 ripe oranges1 apples1 bananas1 and grapes4 ,peel the oranges1 quarter them1 and remove skin and pips4 ,peel and core the apples and cut into thin slices4 ,wash and dry the grapes1 and remove from stalks4 ,skin and slice the bananas4 ,put the prepared fruit into a glass dish in alternate layers4 ,squeeze the juice from #b sweet oranges and pour over the salad4 ,any other fresh fruit in season may be used for this salad4 ,castor sugar may be sprinkled over if desired1 and cream used in place of the juice4 ,grated nuts are also a welcome addition4 #d4 ,,lemon ,,cordial4 #ab lemons1 #a lb4 lump sugar4 ,put the sugar into a clean saucepan4 ,grate off the yellow part of the rinds of #f lemons and sprinkle over the sugar4 ,now moisten the sugar with as much water as it will absorb4 ,boil gently to a clear syrup4 ,add the juice from the lemons1 stir well1 and pour into clean1 hot1 dry bottles4 ,cork tightly and cover with sealing-wax or a little plaster-of-,paris mixed with water and laid on quickly4 ,add any quantity preferred to cold or hot water to prepare beverage1 or use neat as sauce for puddings4 #e4 ,,lime ,,cordial4 ,the same as for ,lemon1 but use #ac limes4 #f4 ,,orange ,,cordial4 ,the same as for ,lemon1 but use #c_/d lb4 sugar4 ,a detailed list of ,fruit and ,herb ,teas will be found in the companion volume to this1 ,food ,remedies4 #g4 ,,wallace ,,cheese4 #a qt4 milk1 #f tablespoons lemon juice4 ,strain the lemon juice and pour it into the boiling milk4 ,lay a piece of fine1 well-scalded muslin over a colander4 ,pour the curdled milk into this4 ,when it has drained draw the edges of the muslin together and squeeze and press the cheese4 ,leave it in the muslin in the colander1 with a weight on it for #ab hours4 ,it will then be ready to serve4 ,this cheese is almost tasteless1 and many people prefer it so4 ,but if the flavour of lemon is liked1 use more lemon juice4 ,the whey squeezed from the cheese is a wholesome drink when quite fresh4 ,,xiii4--,,extra ,,recipes4 #a4 ,,barley ,,water4 #a dessert spoon ,robinson's ,patent ,barley1 #a_/b a lemon1 #c lumps cane sugar4 ,rub the lumps of sugar on the lemon until they are bright yellow in colour and quite wet4 7,it is the fragrant juice contained in the yellow surface of the lemon rind that gives the delicious lemon flavour without acidity47 ,mix the barley to a thin paste with a little cold water4 ,this is poured into a pint of boiling water1 well stirred until it comes to the boil again and then left to boil for five minutes1 after which it is done4 ,add the sugar and lemon juice4 #b4 ,,boiled ,,hominy4 ,take one part of ,hominy and #b-a_/b parts of water4 ,have the water boiling2 add the hominy and boil for fifteen minutes2 keep stirring to keep from burning4 #c4 ,,brown ,,gravy4 #a dessert-spoon butter1 #a dessert-spoon white flour1 hot water4 ,melt the butter in a small iron saucepan or frying pan and sprinkle into it the flour4 ,keep stirring gently with a wooden spoon until the flour is a rich dark brown1 but not burnt1 or the flavour will be spoilt4 ,then add very gently1 stirring well all the time1 rather less than half-a-pint of hot water4 ,stir until the mixture boils1 when it should be a smooth brown gravy to which any flavouring may be added4 ,strained tomato pulp is a nice addition1 but a teaspoonful of lemon juice will suffice4 #d4 ,,buttered ,,rice ,,and ,,peas4 #a cup unpolished rice1 #c cups water1 #b cups fresh-shelled peas1 #a tablespoon finely chopped parsley1 #a teaspoon lemon juice1 butter size of walnut4 ,put the rice on in the water and bring gradually to the boil4 ,boil hard for five minutes1 stirring once or twice4 ,draw it to side of stove1 where it is comparatively cool1 or1 if a gas stove is used1 put the saucepan on an asbestos mat and turn the gas as low as possible4 ,the water should now gradually steam away1 leaving the rice dry and well cooked4 ,steam the peas in a separate pan4 ,if young1 about #bj minutes should be sufficient2 they are spoiled by over-cooking4 ,add the cooked peas to the cooked rice1 with the butter1 parsley1 and lemon juice4 ,stir over the fire until the mixture is thoroughly hot4 ,serve with or without tomato sauce and new potatoes4 #e4 ,,convalescents' ,,soup4 #a small head celery1 #a large onion1 #a carrot1 #a turnip1 #c tablespoons coarsely chopped parsley1 ,p4,r4 ,barley malt meal1 ,mapleton's or ,p4,r4 almond or pine-kernel cream1 #c pints boiling water4 ,well wash the vegetables and slice them1 and add them with the parsley to the boiling water4 7,the water should be distilled1 if possible1 and the cooking done in a large earthenware jar or casserole4 ,see notes re casseroles in ,chap4 ,,iv47 ,simmer gently for #b hours1 or until quite soft4 ,then strain through a hair sieve4 ,do not rub the vegetables through the sieve to make a pure1 simply strain and press all the juices out4 ,the vegetable juices are all wanted1 but not the fibre4 ,to each pint of this vegetable broth allow #a heaped tablespoon barley malt meal1 #a tablespoon nut cream1 and #a_/b lb4 tomatoes4 ,mix the meal to a thin paste with some of the cooled broth 7from the pint74 ,put the rest of the pint in a saucepan or casserole and bring to the boil4 ,add the meal and boil for #aj minutes4 ,break up the tomatoes and cook slowly to a pulp 7without water74 ,rub through a sieve4 7,the skin and pips are not to be forced through47 ,add this pulp to the soup4 ,lastly mix the nut-cream to a thin cream by dripping slowly a little water or cool broth into it1 stirring hard with a teaspoon all the time4 ,add this to the soup1 re-heat1 but do not boil1 serve4 ,this soup is rather irksome to make1 but is intensely nourishing and easy of digestion4 ,the pine-kernel cream is the more digestible of the two creams4 ,care should be taken not to cook these nut creams4 ,if the soup is for an invalid care should also be taken that1 while getting all the valuable vegetable juices1 no skin or pips1 etc41 are included4 ,the vegetable broth may be prepared a day in advance1 but it will not keep for three days except in very cold weather4 7,when it is desired to keep soup it should be brought to the boil with the lid of the stockpot or casserole on1 and put away without the lid being removed or the contents stirred47 #f4 ,,fine ,,oatmeal ,,biscuits4 #b ozs4 flour1 #c-a_/b ozs4 ,robinson's ,patent ,groats1 #b ozs4 castor sugar1 #b ozs4 butter1 #b eggs4 ,cream the butter and sugar1 add the eggs1 then the flour and groats1 which should be mixed together4 ,roll out thin and cut out with a cutter4 ,bake in a moderate oven until a light colour4 #g4 ,,fine ,,oatmeal ,,gruel4 #a heaped tablespoon ,robinson's ,patent ,groats1 #a pint milk or water4 ,mix the groats with a wineglassful of cold water1 gradually added1 into a smooth paste1 pour this into a stew-pan containing nearly a pint of boiling water or milk1 stir the gruel on the fire 7while it boils7 for ten minutes4 #h4 ,,macaroni ,,cheese4 #a_/d lb4 macaroni1 #a-a_/b ozs4 cheese1 #a_/b pint milk1 #a teaspoon flour1 butter1 pepper4 ,the curled macaroni is the best among the ordinary kinds4 ,better still1 however1 is the macaroni made with fine wholemeal flour which is stocked by some food-reform stores4 ,parmesan cheese is nicest for this dish4 ,stale cheese spoils it4 ,wash the macaroni4 ,put it into fast-boiling water and keep boiling until very tender4 ,drain off the water and replace it with the #a_/b pint of milk4 ,bring to the boil and stir in the flour mixed to a thin paste with cold milk or water4 ,simmer for #e minutes4 ,grate the cheese finely4 ,butter a shallow pie-dish4 ,put the thickened milk and macaroni in alternate layers with the grated cheese4 ,dust each layer with pepper1 if liked4 ,top with grated cheese4 ,put some small pieces of butter on top of the grated cheese4 ,put in a very hot oven until nicely browned4 #i4 ,,manhu ,,health ,,cake4 #a_/d lb4 butter1 #a_/b lb4 castor sugar1 #a_/b lb4 ,manhu flour1 #a oz4 rice flour1 #f ozs4 crystallised ginger1 #d eggs4 ,cream butter and sugar1 adding eggs1 two at once1 not beaten4 ,beat each time after adding eggs1 add rice flour1 ginger1 and lastly flour4 ,bake in moderate oven4 #aj4 ,,manhu ,,hominy ,,pudding4 #a-a_/b teacupfuls of boiled ,hominy 7see below71 #a pint or less of sweet milk1 #a_/b teacupful of sugar1 #b eggs 7well beaten71 #a teacupful of raisins1 spice to taste4 ,mix together and bake twenty minutes in a moderately hot oven4 ,serve hot with cream and sugar or sauce4 #aa4 ,,parkin4 #b ozs4 butter1 #b ozs4 moist sugar1 #f ozs4 best treacle1 #a_/b lb4 medium oatmeal1 #a_/d lb4 flour1 #a_/b oz4 powdered ginger1 grated rind of #a lemon4 ,some people prefer the addition of carraway seeds to lemon rind4 ,if these are used a level teaspoonful will be sufficient for the quantities given above4 ,the old-fashioned black treacle is almost obsolete now1 and is replaced commercially by golden syrup1 many brands of which are very pale and of little flavour4 ,to make successful ,parkin a good brand of pure cane syrup is needed4 ,i always use ,glebe4 ,this is generally only stocked by a few high-class grocers or large stores1 but it is worth the trouble of getting4 ,some ,food ,reform ,stores stock molasses1 and this was probably used for the original ,parkin4 ,it is strongly flavoured and blacker than black treacle1 but its taste is not unpleasant4 ,for the sugar1 a good brown moist cane sugar1 like ,barbados1 is best4 ,put the treacle and butter 7or nutter7 into a jar and put into a warm oven until the butter is dissolved4 ,then stir in the sugar4 ,mix together the oatmeal1 flour1 ginger and seeds or lemon rind4 ,pour the treacle1 etc41 into this1 and mix to a paste4 ,roll out lightly on a well-floured board to a #a_/d inch thickness4 ,bake in a well-greased flat tin for about #ej minutes1 in a rather slow oven4 ,to test if done1 dip a skewer into boiling water1 wipe1 and thrust into the ,parkin2 if it comes out clean the latter is done4 ,cut into squares1 take out of tin1 and allow to cool4 #ab4 ,,protose ,,cutlets4 #a lb4 minced ,protose1 #a lb4 plain boiled rice1 #a small grated onion1 #a_/b teaspoon sage4 ,mix the ingredients with a little milk2 shape into cutlets1 using uncooked macaroni for the bone1 and bake in a moderate oven about #de minutes4 #ac4 ,,protose ,,salad4 #a breakfast-cupful ,protose cubes1 #a_/c breakfast cup minced celery1 #a hard-boiled egg1 #c small radishes1 juice of #b lemons4 ,cut ,protose into cubes1 chop the hard-boiled egg1 slice the radishes4 ,add to the minced celery4 ,pour over these ingredients the lemon juice and allow the mixture to stand for one hour4 ,serve upon fresh crisp lettuce4 #ad4 ,,risotto4 #c_/d lb4 rice1 #a_/b lb4 cheese1 #d large onions4 ,slice and fry the onions in a stew-pan in a little fat2 when brown1 add #a-a_/b pints water and the rice4 ,let it cook about an hour1 and then add the grated cheese4 ,this dish may be varied with tomatoes when in season4 #ae4 ,,royal ,,nut ,,roast4 #a_/b lb4 pine kernels1 #b medium-sized tomatoes1 #a medium onion1 #b new-laid eggs4 ,wash1 dry and pick over the pine kernels and put them through the macerating machine4 ,skin and well mash the tomatoes4 ,grate finely the onion4 ,mix all together and beat to a smooth batter4 ,whisk the eggs to a stiff froth and add to the mixture4 ,pour into a greased pie-dish4 ,bake in a moderate oven until a golden-brown colour4 ,it should rise like a cake4 ,it may be eaten warm with brown gravy or tomato sauce1 or cold with salad4 #af4 ,,stewed ,,nuttolene4 ,slice one half-pound nuttolene into a baking dish1 adding water enough to cover nicely4 ,place it in the oven1 and let it bake for an hour4 ,a piece of celery may be added to give flavour1 or a little mint4 ,when done1 thicken the water with a little flour1 and serve4 #ag4 ,,welsh ,,rarebit4 ,cheese1 butter1 bread1 pepper4 ,cut thin slices of cheese and put them with a little butter into a saucepan4 ,when well melted pour over hot well-buttered toast4 ,dust with pepper4 ,put into a very hot oven for a few minutes and serve4 #ah4 ,,yeast ,,bread4 #g lbs4 flour1 salt to taste 7about #c_/d ounce71 #a ounce yeast1 #a-a_/b quarts of warm water4 ,put the flour into a pan or large basin1 add salt to taste1 and mix it well in4 ,put the yeast with a lump of sugar into a small basin1 and pour a little of the warm water on to if4 ,cold or hot water kills the yeast4 ,leave this a little while until the yeast bubbles1 then smooth out all lumps and pour into a hole made in the middle of the flour4 ,pour in the rest of the warm water1 and begin to stir in the flour4 ,now begin kneading the dough1 and knead until the whole is smooth and damp1 and leaves the hand without sticking1 which will take about #ae to #bj minutes4 ,time spent in kneading is not wasted4 ,set the pan in a warm place1 covered with a clean cloth4 ,be careful not to put the pan where it can get too hot4 ,the fender is a good place1 but to the side of the fire rather than in front4 ,let it rise at least an hour1 but should it not have risen very much--say double the size--let it stand longer1 as the bread cannot be light if the dough has not risen sufficiently4 ,now have a baking-board well floured1 and turn all the dough on to it4 ,have tins or earthenware pans1 or even pie-dishes well greased4 ,divide the dough1 putting enough to half fill the pans or tins4 ,put these on the fender to rise again for #bj to #cj minutes1 then bake in a hot oven1 about #cej degrees 7a little hotter than for pastry74 ,bake 7for a loaf about #b lbs4 in a moderate oven7 from #cj to #dj minutes4 ,of course the time depends greatly on the size of the loaves and the heat of the oven4 ,the above recipe produces the ordinary white loaf4 ,better bread would1 in my opinion1 result from the use of a very fine wholemeal flour such as the ,nu-,era1 and the omission of salt4 ,,xiv4--,,unfired ,,food4 ,the true unfired feeder is an ideal1 i4e41 he exists only in idea1 at least so far as my experience goes6 ,to be truly consistent the unfired feeder should live entirely on raw foods--fruit1 nuts and salads4 ,but most unfired feeders utilise heat to a slight extent1 although they do not actually cook the food4 ,in addition1 most of them use various breadstuffs and biscuits which1 of course1 are cooked food4 ,unfired bread is sold by some health food stores1 and is a preparation of wheat which has been treated and softened by a gentle heat4 ,cereals should never be eaten with fruit1 but may be eaten with salads and cheese4 ,the mid-day meal of the unfired feeder should consist of nuts or cheese and a large plate of well-chopped salad with some kind of dressing over it2 olive oil and lemon-juice or one of the nut-oils and lemon-juice4 ,orange-juice or raw carrot-juice may be used if preferred4 ,when extra nourishment is desired a well-beaten raw egg may be mixed with the dressing4 ,fresh cream may also be used as dressing4 ,fruit is best taken at the evening meal1 from #a-a_/b to #b lbs4 ,nothing should be taken with it except a little nut-cream or fresh cream and white of egg4 ,distilled water is a great asset to the unfired feeder1 because it softens dried fruits so much better than hard water4 ,it can be manufactured at home1 or the ,still ,salutaris bought through a chemist or grocer4 ,the ,still ,salutaris water is about #a_/c per gallon jar4 ,if the water is distilled at home1 a ,gem ,still will be needed4 7,the ,gem ,supplies ,co41 ,ltd41 #fg1 ,southwark ,street1 ,london ,s4,e474 ,it is best to use this over a gas ring or ,primus oil stove4 ,the cost of the water comes out at about one penny per gallon1 according to the cost of the fuel used4 ,distilled ,water should never be put into metal saucepans or kettles1 as it is a very powerful solvent4 ,a small enamelled kettle or saucepan should be used for heating it1 and it should be stored in glass or earthenware vessels only4 ,it should not be kept for more than a month1 and should always be kept carefully covered4 ,for salads it is not necessary to depend entirely upon the usual salad vegetables1 such as lettuce1 endive1 watercress1 mustard and cress4 ,the very finely shredded hearts of raw ,brussel sprouts are excellent1 and even the heart of a ,savoy cabbage4 ,then the finely chopped inside sticks of a tender head of celery are very good4 ,also young spinach leaves1 dandelion leaves1 sorrel and young nasturtium leaves4 ,the root vegetables should also be added in their season1 raw carrot1 turnip1 beet1 onion and leek1 all finely grated4 ,a taste for all the above-mentioned vegetables1 eaten raw1 is not acquired all at once4 ,it is best to begin by making the salad of the ingredients usually preferred and mixing in a small quantity of one or two of the new ingredients4 ,for those who find salads very difficult to digest1 it is best to begin with ,french or cabbage lettuce and skinned tomatoes only1 or1 as an alternative1 a saucerful of watercress chopped very finely1 as one chops parsley4 #a4 ,,cottage ,,cheese4 ,allow the juice of two medium-sized lemons to #a quart of milk4 ,put the milk and strained lemon-juice into an enamelled pan or fireproof casserole and place over a gas ring or oil stove with the flame turned very low4 ,warm the milk1 but do not allow it to boil4 ,when the milk has curdled properly the curds are collected together1 forming an island surrounded by the whey1 which should be a clear liquid4 ,lay a piece of cheese-cloth over a colander and pour into it the curds and whey4 ,gather together the edges of the cloth and hang up the curds to drain for at least thirty minutes4 ,then return to the colander 7still in cloth7 and put a small plate or saucer 7with a weight on top7 on the cheese4 ,it should be left under pressure for at least one hour4 ,this cheese will keep two days in cold weather1 but must be made fresh every day in warm weather4 ,the milk used should be some hours old1 as quite new milk will not curdle4 ,the juice from one lemon at a time should be put into the milk1 as the staler the milk the less juice will be needed4 ,too much juice will prevent curdling as effectually as too little4 ,this cheese is greatly improved by the addition of fresh cream4 ,allow two tablespoonsful of cream to the cheese from one quart of milk4 ,mash the cheese with a fork and lightly beat the cream into it4 ,note4 ,cheese-cloth1 sometimes known as cream-cloth1 may be bought at most large drapers' shops at from #f;d4 to #h;d4 per yard4 ,one yard cuts into four cloths large enough for straining the cheese from one quart of milk4 ,ordinary muslin is not so useful as it is liable to tear4 ,wash in warm water 7no soap or soda71 then scald well4 #b4 ,,dried ,,fruits4 ,these should be well washed in lukewarm water and examined for worms' eggs1 etc4 ,then cover with distilled water and let stand for #ab hours or until quite soft and swollen4 ,prunes1 figs1 and raisins are all nice treated in this way4 #c4 ,,egg ,,cream4 #b tablespoons fresh cream1 the white of #a egg4 ,put the white of egg on to a plate and beat to a stiff froth with the flat of a knife4 7,a palette knife is the best47 ,then beat the cream into it4 ,this makes a nourishing dressing for either vegetable salad or fruit salad4 ,especially suitable for invalids and persons of weak digestion4 #d4 ,,pine-,,kernel ,,cheese4 ,wash the kernels and dry well in a clean cloth4 ,spread out on the cloth and carefully pick over for bad kernels or bits of hard shell4 ,put through the macerator of the nut-butter mill4 ,well mix with the beaten pulp of a raw tomato 7first plunge it into boiling water for a few minutes1 after which the skin is easily removed74 ,raw carrot juice1 or any other vegetable or fruit juice pulp may also be used4 #e4 ,,raw ,,carrot ,,juice4 ,well scrub a medium sized carrot and grate it to a pulp on an ordinary tinned bread grater4 ,put the pulp into a cheese cloth and squeeze out the juice into a cup4 #f4 ,,twice ,,baked ,,bread4 ,cut moderately thin slices of white bread4 ,put into a moderate oven and bake until a golden colour4 ,granose biscuits warmed in the oven until crisp serve the same purpose as twice-baked bread1 i4e41 a cereal food in which the starch has been dextrinised by cooking4 ,but the biscuits being soft and flaky can be enjoyed by those for whom the twice-baked bread would be too hard4 ,,xv4--,,weights ,,and ,,measures ,,and ,,utensils4 ,if possible sieve all flour before measuring1 as maggots are sometimes to be found therein2 also because tightly-compressed flour naturally measures less than flour which has been well shaken up4 #a lb4 #af ozs4 #c teacupsful or #b breakfastcupsful1 closely filled1 but not heaped4 #a_/b lb4 #h ozs4 #a breakfastcupful1 closely filled1 but not heaped4 #a_/d lb4 #d ozs4 #a teacupful1 loosely filled4 #a oz4 #b tablespoonsful1 filled level4 #a_/b oz4 #a tablespoonful1 filled level4 #a_/d oz4 #a dessertspoonful1 filled level4 #d gills #a pint #c-a_/b teacupsful1 or nearly #b breakfastcupsful4 #a gill #a small teacupful4 #aj unbroken eggs weigh about #a lb4 #a oz4 butter #a tablespoon heaped as much above the spoon as the spoon rounds underneath4 ,,useful ,,utensils4 ,,baking ,,dishes4--,earthenware are the best4 ,,bread ,,grater4--,the simple tin grater1 price #a;d41 grates bread1 vegetables1 lemon rind1 etc4 ,,basins4--,large for mixing1 small for puddings1 etc4 ,,egg ,,slice4--,for dishing up rissoles1 etc4 ,,egg ,,whisk4--,the coiled wire whisk1 price #a;d4 or #b;d41 is the best4 ,,food ,,chopper4--,see that it has the nut-butter attachment4 ,,frying ,,basket and stew-pan to fit4 ,,frying ,,and ,,omelet ,,pans4--,cast aluminium are the best4 ,,gem ,,pans4 ,,jars4--,earthenware jars for stewing4 ,,jugs4--,wide-mouthed jugs are easiest to clean4 ,,jelly ,,and ,,blanc ,,mange ,,moulds4 ,,lemon ,,squeezer4--,the glass squeezer is the best4 ,,marmalade ,,cutter4 ,,nut ,,mill4 ,,nutmeg ,,grater4 ,,palette ,,knife4--,for beating white of egg1 scraping basins1 etc4 ,,paste ,,board and ,,rolling ,,pin4 ,,pestle and ,,mortar4 ,,preserving ,,pan4--,copper or enamelled4 ,,raisin ,,seeder4 ,,saucepans4--,cast aluminium are the best4 ,,scales ,,and ,,weights4 ,,sieves4--,hair and wire4 ,,still4--,for distilling water4 ,,strainers4 ,,tins4--,cake tin1 qr4 qtn4 tin1 vegetable and pastry cutters4 ,,xvi4--,,menus4 ,the menus given below do not follow the conventional lines which ordain that a menu shall include1 at least1 soup1 savoury and sweet dishes4 ,the hardworking housewife can afford neither the time nor the material to serve up so many dishes at one meal2 and the wise woman does not desire to spend any more time and material on the needs of the body than will suffice to keep it strong and healthy4 ,lack of space will not allow me to include many menus4 ,i have only attempted to give the barest suggestions for two weeks4 ,but a study of the rest of the book will enable anyone to extend and elaborate them4 ,three meals a day are the most that are necessary1 and no woman desires to cook more than once a day4 ,if possible the cooked meal should be the mid-day one4 ,late dinners may be fashionable1 but they are not wholesome4 ,if the exigencies of work make the evening meal the principal one1 let it be taken as early as possible4 ,,warming ,,up4 ,it often happens that while the father of a family needs his dinner when he comes home in the evening1 it is necessary to provide a mid-day dinner for the others1 especially if children are included4 ,many housewives thus go to the labour of preparing a hot dinner twice a day1 but this may be avoided if the following directions are carefully carried out3--,prepare the mid-day meal as if the father were at home1 and serve him first4 ,put his portion--savoury1 vegetables and gravy--in one soup plate1 and cover it immediately with another4 ,do the same with the pudding1 and put both dishes away in the pantry4 ,a good hour before they are wanted put into a warm oven4 7,if a gas oven is used1 see that there is plenty of hot water in the floor pan47 ,when quite hot the food should not be in the least dried up4 ,this is ensured by having the oven warm1 but not hot1 warming up the food slowly1 and1 in the first place1 covering closely with the soup plate while still hot1 so that the steam does not escape4 ,i have eaten many dinners saved for me in this way1 and should never have known they were not just cooked if ,i had not been told4 ,of course1 a boiled plain pudding or plum pudding can be returned to its basin and steamed and extra gravy saved and reheated in the tureen4 ,,sunday ,,and ,,monday4 ,the cook needs a day of rest once a week as well as other people4 ,and this should be on a ,sunday if possible1 so that she may participate in the recreations of the other members of her family4 ,this is more easily attainable in summer than in winter1 for in hot weather many persons prefer a cold dinner4 ,but even in winter1 soups1 vegetable stews1 nut roasts1 baked fruit pies1 and boiled puddings can all be made the day before4 ,they will all reheat without spoiling in the least4 ,monday is the washing-day in many households1 and no housewife wants to cook on that day4 ,in flesh-eating households cold meat forms the staple article of diet4 ,the vegetarian housewife cannot do better than prepare a large plain pudding on the ,saturday1 boil it for two hours1 put it away in its basin1 and boil it two hours again on ,monday2 with what is left over from ,sunday1 this will probably be sufficient for ,monday's dinner4 ,,breakfasts4 ,a sufficient breakfast may consist simply of bread and nut butter1 with the addition of an apple or other fresh fruit4 ,a good substitute for tea and coffee is a fruit soup4 ,where porridge and milk are taken1 this would probably not be needed4 ,eggs1 cooked tomatoes1 marmalade1 and grated nuts are all welcome additions4 ,,high ,,teas4 ,if tea is taken1 let it be as weak as possible4 ,do not let it stand for more than three minutes after making1 but pour it immediately off from the leaves into another pot4 ,see that the latter is hot4 ,some of the simpler savoury dishes 7omelets1 etc47 may be taken at this meal if desired4 ,also lentil and nut pastes1 salads1 ,wallace cheese1 raisin bread1 oatcake1 sweet cakes and biscuits1 jams1 etc4 ,,dinners4 ,,sunday4--,hot nut roast and brown gravy2 steamed potatoes and cabbage2 fruit tart and custard4 ,,monday4--,cold nut roast and salad2 bubble and squeak2 plain pudding and golden syrup4 ,,tuesday4--,haricot rissoles and tomato sauce2 baked potatoes2 milk pudding and stewed fruit1 or apple and tapioca pudding4 ,,wednesday4--,lentil soup2 jam roll4 ,,thursday4--,lentil soup2 fig pudding4 ,,friday4--,hot pot2 roasted pine kernels2 steamed potatoes and cauliflowers2 railway pudding4 ,,saturday4 ,irish stew2 boiled rice and stewed prunes4 ,,sunday4 ,vegetable stew2 batter pudding2 steamed potatoes and cauliflower2 summer pudding4 ,,monday4 ,stewed lentils2 baked tomatoes or onions1 and saut potatoes2 milk pudding and stewed fruit4 ,,tuesday4--,stewed celery or other vegetable in season2 roasted pine kernels2 mashed potatoes2 apple dumplings4 ,,wednesday4--,barley broth2 treacle pudding4 ,,thursday4--,barley broth2 ,bombay pudding4 ,,friday4--,macaroni and tomatoes2 chip potatoes2 nut pastry4 ,,saturday4--,toad-in-the-hole2 baked potatoes2 jam tart4 ,,note4 ,the same soup is indicated on two consecutive days in order to save labour4 ,few persons object to the same dish twice if it is not to be repeated again for some time4 ,and unless the family be very large1 it is as easy to make enough soup for two days as for one4 ,,index4 ,almonds1 ,roasted ,apple1 ,charlotte ,dumpling ,sandwich and ,tapioca ,apples1 ,stewed ,artichoke ,asparagus ,barley ,broth ,cream of ,barley ,water ,batter ,pudding ,beef ,tea ,substitute ,beet ,beverages ,blancmange ,bombay ,pudding ,bread1 ,cold ,water ,egg ,gem ,hot ,water ,raisin ,shortened ,twice ,bated ,bread and ,fruit ,pudding ,broad ,beans ,broccoli ,biscuits ,browning for ,gravies and ,sauces ,brussels ,sprouts ,bubble and ,squeak ,buttered ,eggs ,rice and ,peas ,cabbage ,cake ,mixture ,cherry ,cocoanut ,corn1 ,wine and ,oil ,cakes ,lemon ,cake1 ,madeira ,manhu ,seed ,short ,sponge ,sultana ,sussex 7without eggs7 ,cakes1 ,small ,carrot ,juice 7,raw7 ,casserole ,cookery ,cauliflower ,celeriac ,celery ,soup ,cheese ,chestnut1 ,boiled ,pie ,rissoles ,savoury ,soup ,chocolate ,jelly ,cocoanut ,biscuits ,cornflour ,shape ,corn1 ,wine and ,oil ,cake ,cucumber ,currant ,sandwich ,curries ,curry ,powder ,curried ,eggs ,german ,lentils ,vegetables ,custard1 ,boiled ,hogan ,date ,pudding ,devilled ,eggs ,distilled ,water ,dried ,fruits ,egg ,boiled for ,invalids ,egg ,bread ,egg1 ,cream ,buttered ,curry ,devilled ,poached on ,tomato ,sauce ,scrambled with ,tomato ,fancy ,biscuits ,fig ,pudding ,french ,beans ,french ,soup ,fruit ,nut ,filling ,fruit ,salad ,fruit ,soup ,gem ,bread ,german ,lentil ,curry ,ginger ,nuts ,gravy1 ,brown and ,thick ,green ,peas ,haricot ,beans1 ,boiled ,rissoles ,soup ,hogan ,custard ,hominy1 ,boiled 7,manhu7 ,pudding ,hot ,pot ,irish ,stew1 ,vegetarian ,jam ,vegetable ,marrow ,without ,sugar ,roll ,sandwich ,jelly1 ,chocolate ,orange ,raspberry and ,currant ,leek ,lemon ,cordial ,curd ,sauce ,short ,cake ,lentil and ,leek ,pie ,paste ,rissoles ,soup ,lentils1 ,stewed ,lime ,juice ,cordial ,macaroni ,cheese ,soup and ,tomato ,macaroons ,manhu ,health ,cake ,marmalade ,meat ,substitutes ,menus ,milk ,pudding ,mincemeat ,mushroom and ,tomato ,nettle ,nut ,cookery and ,lentil ,roast ,roast1 ,royal ,paste ,pastry ,rissoles ,roast ,nuttolene1 ,stewed ,oatcake ,oatmeal ,biscuits ,gruel ,omelet1 ,plain ,savoury ,sweet souffl ,onions1 ,baked--,fried--,steamed ,orange ,cordial ,jelly ,parkin ,parsley ,sauce ,parsnips ,pastry1 to make ,pastry1 ,nut ,puff ,short ,pea ,soup ,pine ,kernels1 ,roasted ,pine ,kernel ,cheese ,plain ,pudding ,plum ,pudding 7,christmas7 ,poached ,eggs on ,tomato ,potatoes ,baked1 ,chips1 ,fried1 ,mashed1 ,saut1 ,steamed ,potato ,soup ,p4,r4 ,soup ,protose ,cutlets ,salad ,radish ,railway ,pudding ,raisin ,loaf ,raspberry and ,currant ,jelly ,rice1 ,boiled and ,egg ,fritters ,savoury ,buttered and ,peas ,risotto ,sago ,soup ,sago ,shape ,salad ,sauce1 ,brown ,egg ,lemon ,parsley ,tomato ,white ,savoury ,dishes ,scarlet ,runner ,scones1 ,sultana ,sea ,kale ,soup1 ,barley ,celery ,chestnut ,convalescent's ,soup1 ,french ,fruit ,haricot ,lentil ,macaroni ,pea ,potato ,p4 ,r4 ,sago ,tomato ,vegetable ,stock ,spinach ,stock ,summer ,pudding ,sunday and ,monday ,swede ,tomato ,sauce ,soup ,stuffed ,toad-in-the-hole ,turnip ,treacle ,pudding ,trifle ,unfired ,food ,useful ,utensils ,vegetable ,curry ,marrow ,stuffed and ,nut ,roast ,pie ,stew ,stock ,vegetables1 to ,cook ,wallace ,cheese ,warming ,up ,weights and ,measures ,welsh ,rarebit ,xmas ,pudding ,yeast ,bread ,yorkshire ,pudding 7see ,batter7 ,concerning ,advertisements4 ,the ,publisher of the ,healthy ,life ,cook ,book desires to make the advertisement pages as valuable and helpful as the subject-matter of the book4 ,to this end1 instead of following the usual plan of first catching the advertisement1 and then requesting the author of the book to puff it1 he only solicits advertisements from those firms that the author already deals with and here conscientiously recommends4 ,t4 ,j4 ,bilson ,co4 ,i have dealt with this firm for some years with perfect satisfaction4 ,they stock all the goods mentioned in this book1 and ,i should like to draw special attention to their unpolished rice and seedless raisins1 both of which are exceptionally good4 ,to those about to invest in a ,food-,chopper ,i would recommend the #e_/- size4 ,the other is inconveniently small4 ,emprote4 ,emprote and the other proteid foods produced by the ,eustace ,miles ,proteid ,foods ,ltd41 is a valuable asset to the vegetarian beginner1 who too often tries to subsist upon a dietary deficient in assimilable proteid4 ,energen4 ,the ,energen ,foods are another very useful asset to the vegetarian suffering from deficiency of proteid in his dietary and those who are unable to digest starchy foods4 ,food ,reform ,restaurant4 ,i have often enjoyed meals at the above restaurant4 ,they cater1 and cater well1 for the ordinary ,vegetarian1 but with a little care in the selection of the menu1 abstainers from salt1 fermented bread1 etc41 can also obtain a satisfactory meal4 ,the ,healthy ,life4 ,i cannot conscientiously recommend ,the ,healthy ,life1 as ,i happen to be one of its ,editors and therefore might be biassed4 ,i may1 however1 mention the valuable work contributed to it by ,dr4 ,knaggs and ,mr4 ,saxon4 ,herald of ,health4 ,this ,magazine may be said to be the pioneer among food-reform papers and ,i owe to it my own introduction to most of the more advanced ideas about food-reform4 ,it never fails to be interesting and instructive4 ,the ,home ,restaurant4 ,the ,home ,restaurant is run throughout by women and may therefore be said to represent the ,women's ,movement in ,food-,reform6 ,i would especially recommend its homemade cakes and biscuits4 ,mrs4 ,hume--,loughtonhurst4 ,i have spent several holidays with ,mrs4 ,hume and enjoyed them thoroughly4 ,she provides an excellent vegetarian menu and will make unfermented bread and procure distilled water for those food-reformers who desire them4 ,i4 ,h4 ,co4 ,i continually recommend the saltless ,granose as a dextrinised cereal4 ,the ,international ,health ,association is a most useful institution to both extremes of the food reform movement4 ,the unfired feeder enjoys ,granose ,biscuit with his salad1 while the beginner who thinks longingly of his flesh food is consoled by ,protose and ,nuttolene4 ,keen1 ,robinson ,co4 ,robinson's ,barley is excellent for making barley water quickly1 and the groats are very much to be preferred to the ordinary loose fine oatmeal which inevitably contains a quantity of dust1 and through exposure acquires a bitter taste4 ,robinson's ,groats is specially prepared oatmeal put up in tins4 ,manhu ,food ,co41 ,ltd4 ,the cereal foods of this ,company are particularly valuable to those whose digestive powers are weak4 ,being rolled or flaked they are very easily cooked4 ,in some of the foods the starch has been changed so that sufferers from diabetes may use them4 ,mapleton's ,nut ,foods4 ,their ,nutter is quite the best vegetable cooking fat on the market4 ,an objection to vegetable cooking fats1 often cited by cooks1 is their hardness1 which makes them difficult to use for pastry4 ,but ,nutter is as soft as ordinary butter4 ,the nut table butters are also very good1 especially the uncoloured varieties labelled ,wallaceite4 ,national ,anti-,vaccination ,league4 ,at first sight it may not seem that anti-vaccination has anything in common with ,food ,reform4 ,but anti-vaccination is concerned with healthy living of which pure feeding is a part4 ,the above ,league is doing a great educational work4 ,pitman ,health ,food ,co4 ,this firm is extremely enterprising and is managed by a most enthusiastic ,food ,reformer4 ,the several varieties of their ,vegsal soups are very good and particularly useful to the cook who is pressed for time4 ,salutaris ,water ,co41 ,ltd4 ,salutaris ,water is pure distilled water the use of which is1 in my opinion1 of very great importance4 ,this subject is discussed at length in my little book ,distilled ,water4 ,g4 ,savage ,sons4 ,this firm has done and is doing a special and excellent work for ,food ,reform4 ,besides being an up-to-date stores1 they are the proprietors of many very good preparations such as then ,nu-,era wholemeal flour and unpolished rice1 ,minerva olive oil1 powder-o-nuts 7rissole mixture71 etc4 ,they pay carriage on #e_/- orders and upwards4 ,shearns4 ,the founder of the fruit stores was known as the ,fruit ,king1 and the present proprietor maintains the same standard of excellence4 ,in addition he has established a health stores and restaurant4 ,and ,i am pleased to note that he has made arrangements to supply the special kitchen utensils needed by the ,food ,reform cook4 ,wallace ,p4,r4 ,foods4 ,these1 although the last on the list1 are not the least in point of value4 ,the ,wallace ,bakery is the only one in existence which supplies bread1 cakes1 etc41 made with very fine wholemeal flour1 and entirely free from yeast and baking powder4 ,the firm also supplies jams1 marmalade1 etc41 made with fruit and cane sugar1 and entirely free from preservatives4 99 99 99 99 99 ,t4 ,j4 ,,bilson ,,co4 #hh1 ,gray's ,inn ,road1 ,london1 ,w4,c4 ,importers of1 and ,dealers in ,dried ,fruits1 ,nuts and ,colonial ,produce4 ,,californian ,,dried ,,apricots1 ,,peaches1 ,,pears4 ,,all ,,kinds ,,of ,,dates1 ,,figs1 ,,etc4 ,,nuts ,,of ,,every ,,description1 ,,shelled ,,and ,,nut ,,meals1 ,,seedless ,,raisins1 ,,green ,,german ,,lentils1 ,,etc4 99,,the ,,finest ,,food ,,only ,,kept ,,in ,,stock499 ,,agar ,,agar 7,vegetable ,gelatine74 ,,food ,,choppers4 ,,bilson',s ,,coker-,,nut ,,butter1 ,unequalled for ,cooking ,purposes4 ,agents for the ,,ida ,,nut ,,mill1 which is the best mill ever offered for grinding all kinds of nuts1 cheese1 etc4 99,agents for ,,mapleton',s and all ,health ,food ,preparations994 99 99 99 99 99 99,,don',t99 make the mistake1 which haphazard vegetarians so often do1 of simply missing out the meat and taking the rest4 ,not one in a hundred can thrive on a diet of vegetables1 stewed fruit1 puddings and bread and butter4 ,begin right and you will make a splendid success4 99,by far the easiest1 safest and best way99 is to use ,emprote as the basis1 or principal nourishing ingredient1 of any dish that replaces meat4 ,,emprote is a beautifully prepared proteid powder-food1 more nourishing than meat and entirely free from all impurities4 ,its uses are almost innumerable1 but the chief points are 7#a7 that it can be used without any preparation at all1 if necessary1 and 7#b7 that it has been proved1 in thousands of instances1 to be a perfectly adequate and very easily digested substitute for flesh-foods of all kinds4 ,it has enabled all sorts of men and women1 under all sorts of conditions1 to make a splendid success of sensible food reform4 ,supplied by up-to-date ,health ,food ,stores1 in tins1 #as4 #aj;d4 7,n4,b4--,e4,m4 ,popular ,proteid is similar to ,emprote1 but less concentrated and a little cheaper47 ,write to-day to ,,eustace ,,miles ,,proteid ,,foods ,ltd4 #dj-db1 ,,chandos ,,st41 ,,london1 ,w4,c41 for ,,free ,,booklet ,how to ,begin1 a ,,free ,,sample of ,,emprote1 and ,complete ,price ,list1 mentioning ,the ,healthy ,life ,cook ,book4 99 99 99 99 99 99,,energen ,flour ,,with ,,added ,,gluten1 ,,rich ,,in ,,proteid ,,body-,,building ,,elements994 ,may be used in 99,,any ,,of ,,the ,,recipes ,,in ,,this ,,book ,,for ,,making ,,pastry1 ,,puddings1 c4991 for invalids and those requiring a highly nutritious1 strength-giving diet4 ,specially recommended ,in oases of ,,diabetes1 ,,gout1 ,,rheumatism1 ,,obesity1 ,,and ,,indigestion4 ,at all ,stores and ,chemists1 ,sole ,makers1 ,the ,therapeutic ,foods ,co4 #ci1 ,bedford ,chambers1 ,covent ,garden1 ,w4,c4 ,illustration3 ,,energen ,,foods ,,create ,,strength ,,and ,,energy4 99 99 99 99 99 ,,the ,,food ,,reform ,,restaurant #a1 #b and #c1 ,,furnival ,,street1 ,,holborn1 ,e4,c4 7,opposite ,gray's ,inn ,road1 next door to ,roneo1 ,ltd47 ,,the ,,largest ,,vegetarian ,,restaurant ,,latest ,,addition3 ,,special ,,dining ,,room ,,luncheons ,,and ,,late ,,dinners4 ,,special ,,value ,,in ,,teas ,,from #c4cj4 ,open from #i to #h4 ,saturdays3 #g in ,winter1 #c in ,summer4 ,four ,rooms ,seating #ajj2 ,one #fj2 ,one #ab2 ,to ,let for ,afternoon or ,evening ,meetings4 99 99 99 99 99 99,,post ,,free ,,price ,,list ,,of ,,physical ,,regeneration ,,literature994 ,,by ,c4 ,,leigh ,,hunt ,,wallace4 ,f4,i4,h41 ,f4,r4,b4,s4 ,editor of ,herald of ,health ,quarterly4 7,,specimen ,,copy ,,sent ,,on ,,application47 ,physianthropy4 ,the ,home ,cure and ,eradication of ,disease4 #afh pgs4 #h;d4 ,cloth #as4 #b-a_/b;d4 ,salt in its ,relation to ,health and ,disease4 #ah pgs1 #a-a_/b;d4 ,mary ,jane's ,experiences ,among ,those ,vegetarians4 #gb pgs4 #g;d4 ,cloth1 #as4 #a-a_/b;d4 ,the ,drink ,mania1 its ,cause and ,only ,cure4 #cf pgs4 #b;d4 ,history of ,ideal ,toilet ,cream for ,vegetarians1 ,fruitarians1 ,hygienists1 and ,wallace-ites2 also of ,curative ,ointments4 #aa pgs4 ,price #a-a_/b;d4 ,by ,,joseph ,,wallace4 ,fermentation3 ,the ,primary ,cause of ,disease in ,man and ,animals4 #h pgs4 #a-a_/b;d4 ,cholera3 ,its ,prevention and ,cure1 and ,home ,nursing of ,cases4 ,by ,c4 ,l4 ,h4 ,w1 #bb pgs4 #b-a_/b;d4 ,the ,necessity of ,small ,pox in ,nature as an ,eradicator of ,disease4 ,its ,rational ,scientific ,treatment4 l-#a_/b;d4 ,by ,,oskar ,,korschelt4 ,formerly ,prof4 of ,chem4 in the ,university of ,tokio1 and ,director of the ,chem4 ,lab4 of ,geological ,club in ,japan4 99,the ,wallace ,system of ,cure99 in ,children's ,diseases and in ,diphtheria4 ,english ,translation4 ,new ,edit4 ,editorial ,introduction and ,portrait of ,joseph ,wallace4 #ch pgs4 #c;d4 99,london3 ,the ,herald of ,health ,offices1 #aa1 ,,southampton ,,row1 ,w4,c499 99 99 99 99 99 ,an ,object ,lesson in ,sensible ,food ,reform --,that is how one regular customer describes the excellent meals served daily in the quiet1 restful1 unpretentious1 and admirably managed ,home ,restaurant #ca1 ,friday ,street 7between ,cannon ,street ,queen ,victoria ,street71 ,,london1 ,e4,c4 ,,three ,,floors ,,now ,,open4 99 99 99 99 99 ,,when ,,in ,,doubt ,,try ,,bournemouth4 ,,bournemouth is ideal for change and rest at almost any time of the year4 ,food ,reformers will find a comfortable home in a most delightful situation1 near ,cliffs1 ,chine and ,winter ,gardens at ,loughtonhurst4 ,liberal table4 ,inclusive terms from #cj_/- per week4 ,electric ,light4 ,massage by ,qualified ,masseur4 ,electric ,light ,ray ,bath4 ,station3 ,bournemouth ,west4 ,telephone3 #igf ,bournemouth4 ,,loughtonhurst1 ,address3 ,,west ,,cliff ,,gardens1 ,,bournemouth4 ,mrs4 ,,hume1 ,proprietress4 99 99 99 99 99 ,i4,h4,a4 ,,health ,,foods ,are the very ,basis of ,food ,reform ,they were the pioneers of the movement in this country and ,,still ,,stand ,,unrivalled ,following are a few of our ,specialities3 99,,granose99 ,acknowledged to be the most valuable family food of its kind4 ,granose is wheat in the form of crisp1 delicate flakes1 thoroughly cooked and so rendered highly digestible4 ,while it is given to very young infants with great success it is an all-round family food and is increasing in popularity everywhere4 ,free samples supplied to bona-fide inquirers4 99,,protose99 ,a delicious substitute for meat1 guaranteed to be free from all chemical impurities4 ,thoroughly cooked1 highly nutritious1 and digestible4 ,made entirely from choice nuts and wheat4 99,,avenola99 ,makes superior porridge in one minute3 also good as a basis for vegetarian ,roasts4 ,children are delighted with it for breakfast4 ,very nourishing4 99,,nuttolene99 ,without doubt the most delicate and tempting substitute for meat pastes4 ,makes excellent sandwiches and is capable of a variety of uses4 99,,health ,,coffee99 ,a wholesome beverage made entirely from cereals4 ,should be used in place of tea and ordinary coffee4 99,i4,h4,a4 ,,health ,,biscuits99 ,the distinguishing feature of our biscuits is that they are absolutely pure1 nourishing and digestible4 ,we make a variety combining wholesomeness with palatableness4 ,everybody who studies his health should become acquainted with our ,health ,foods1 for they are 99manufactured in the interests of health and ,,not merely for profit499 ,ask your dealer for our complete ,price ,list or send direct to the 99,international ,health ,association1 ,ltd4 ,,stanborough ,,park1 ,,watford1 ,,herts499 99 99 99 99 99 99,,manhu ,,cereal ,,foods99 ,british ,manufacture ,,flaked ,,wheat ,in #b lb4 packets4 ,an ,appetising ,breakfast ,food1 ,quickly ,cooked1 ,,easily ,,assimilated1 where ,,digestion is weak1 a ,natural ,remedy for ,constipation ,,manhu ,,flour ,,for ,,brown ,,bread ,more easily digested than ordinary ,wholemeal4 ,can be baked without kneading4 ,,flaked ,,foods ,,in ,,variety4 ,pure ,wholesome ,foods for ,porridge1 ,puddings1 etc4 ,very easily cooked4 ,,and ,manhu ,diabetic ,foods ,starch-changed1 ,palatable1 ,inexpensive4 ,supplied at all ,health ,food ,stores4 ,nearest ,agents with ,price ,lists on application4 ,,manufactured ,,by ,,the ,,manhu ,,food ,,co41 ,,ltd4 ,vauxhall ,mills1 ,blackstock ,street1 ,,liverpool1 #bc1 ,mount ,pleasant1 ,,london1 ,w4,c4 99 99 99 99 99 ,,vaccination4 ,some ,reasons why ,,you should support the ,national ,anti-,vaccination ,league4 ,,because it works for the abolition of one of the most absurd1 yet disgusting1 superstitions that has ever plagued mankind4 ,,because those who will not take animal flesh into their mouths should not allow animal poisons to be inserted into their blood4 ,,because by the abolition of vaccination1 the way is made clear for attending to sanitation1 and adopting a better way of living4 ,,because by doing so you will help to free our soldiers and sailors from the burden of compulsion1 which they detest1 which frequently causes serious illness1 occasionally even death1 and hinders recruiting4 ,,because as fast as the numbers of those vaccinated in the ,united ,kingdom have decreased1 the smallpox death rate has fallen4 ,,because in the production of vaccine lymph1 calves are subjected to severe torture4 ,,because the ,league has no large endowments or ,government grants4 ,write ,miss ,l4 ,,loat1 ,secretary1 ,,the ,,national ,,anti-,,vaccination ,,league1 #bg1 ,southampton ,street1 ,strand1 ,london1 ,w4,c4 99 99 99 99 99 ,,four ,,good ,,things ,,pitman ,,sea-,,side ,,paste ,don't mistake it for a high-class fish paste1 it being made from the finest products of the ,vegetable ,kingdom1 of superior flavour and free from preservatives4 ,will keep indefinitely opened or unopened4 ,makes delicious sandwiches499 #d-a_/b;d4 per glass4 ,,savoury ,,nuto ,,cream ,,fritters ,an ideal quickly prepared dish in place of ,meat4 appetising1 nutritious1 sustaining4 ,full directions on cartons4 #b-a_/b;d4 per #a_/d-lb4 packet1 #i;d4 per #a-lb4 packet4 ,,nut ,,meat ,,brawn ,savoury or ,tomato4 ,a delightful combination of ,pitman ,nut ,meats 7the outcome of years of research to produce unique1 delicately flavoured1 well-balanced1 and highly nutritious foods1 each a perfect substitute for flesh meat71 and pure1 carefully seasoned vegetable jelly1 so blended to make an appetising and nutritious dish4 ,per tin1 #a_/b-lb41 #f;d42 #a-lb41 #aj-a4b;d43 #a-a_/b-lb41 #as4 #b;d4 ,,delicious ,,vegsal ,,soups ,makes #a pint of ,rich ,nourishing ,soup for #c;d4 ,,made ,,in ,,twelve ,,varieties3 ,asparagus1 ,brown ,haricot1 ,celery4 ,green ,pea1 ,lentil1 ,mulligatawny1 ,mushroom1 ,nuto1 ,nuto ,cream1 ,nutmarto1 ,spinach1 ,vigar4 #b-oz4 tin 7#a pint71 #c;d42 #a-;doz4 assorted tins in box1 #cs42 #a-lb4 tins1 #as4 #h;d42 #g-lb1 tins1 #ajs4 #f;d4 ,ask your ,stores for them1 or ,assorted ,orders of #es4 value carriage paid4 ,from the ,sole ,manufacturers ,,pitman ,,health ,,food ,co41 #cac1 ,,aston ,,brook ,,street1 ,,birmingham4 ,full catalogue of ,health ,foods4 ,diet ,guide1 and copy of ,aids to the ,simpler ,diet1 post free1 two stamps4 99 99 99 99 99 ,the ,health-giving ,table ,water ,,salutaris ,,distilled ,aerated or ,still4 ,also-- ,,ad brand of ,distilled ,water for ,cooking ,purposes4 ,made only by the ,,salutaris ,water ,co41 ,ltd41 #bcf1 ,fulham ,rd41 ,london4 99 99 99 99 99 ,the ,supremely ,digestible ,wholemeal ,flour ,nu-,era 7regd47 ,the very best wheat the world produces ground between stones to an exceeding fineness so that the resulting meal is free from all irritating properties--and containing the full food-value of the ripened grain4 ,can be used in place of white flour for all purposes1 with immense benefits to flavour and to health4 ,supplied only in sealed linen bags containing #c-lbs4 and #g-lbs4 ,for prices1 particulars1 and carriage terms1 apply to-- ,g4 ,,savage ,,sons1 ,purveyors of ,pure ,food1 #ec1 ,,aldersgate ,,st41 ,,london1 ,e4,c4 ,see also our advertisement on opposite page ,illustration 99 99 99 99 99