,,where ,,to ,,market4 ,when difficulty is experienced in procuring any of the articles mentioned in this book1 the name of the nearest ,agent can be obtained by sending a post card to the ,maker4 ,the following stock a selection of these goods3-- ,,edinburgh1 ,,health ,,foods ,,depot1 #dj ,hanover ,st4 ,health ,foods and ,specialties1 including all ,wallace ,goods4 ,,richards ,co41 #gc ,n4 ,hanover ,street4 ,,glasgow1 ,,the ,,health ,,food ,,supply ,co41 #cfc ,new ,city ,rd41 #gc ,dundas ,st41 #dcj ,argyle ,st4 ,wholesale1 ,retail1 and ,export ,manufacturers and ,dealers in every description of ,vegetarian ,health ,foods4 ,,the ,,arcadian ,,food ,,reform ,,restaurant ,,and ,,health ,,food ,,stores1 #acb ,st4 ,vincent ,street4 ,,cranston',s ,,tea ,,rooms1 ,ltd41 #bh ,buchanan ,street and #dc ,argyll ,arcade4 ,,aberdeen1 ,,john ,,watt1 #bji ,union ,street4 ,,dundee1 ,j4,p4 ,,clement ,,co41 #bef-beh ,hilltown4 ,j4,f4 ,,croal1 ,crichton ,street4 ,,peebles ,,brothers1 ,whitehall ,crescent4 ,,thomas ,,roger ,,son1 ,newport-on-,tay4 ,,greenock1 ,,clydeside ,,food ,,stores1 #ac-ae ,charles ,st4 ,with ,branches at ,helensburgh1 ,dunoon1 ,rothesay1 ,largs1 and at #ce ,causeyside1 ,paisley4 ,,birmingham1 ,,pitman ,,stores1 #aba-aca ,aston ,brook ,st4 ,r4 ,,winter1 ,city ,arcades and ,new ,street4 ,,bristol1 ,,health ,,food ,,stores1 ,st ,james'1 ,barton4 ,,leeds1 ,,health ,,stores1 #abd ,albion ,street4 ,,health ,,food ,,stores1 #dh ,woodhouse ,lane4 ,,manchester1 ,,vegetarian ,,stores1 #beg ,deansgate4 ,,mapleton',s ,,nut ,,food ,,co41 ,ltd41 ,paget ,street1 ,rochdale ,road4 ,,wardle 7,,lancs47 ,,mapleton',s ,,nut ,,food ,,co41 ,ltd4 ,pioneers and ,inventors of ,nut ,cream ,butters4 ,list of #aej varieties of ,nut ,goods on application4 ,,liverpool1 ,,chapman',s ,,health ,,foods ,,depot1 ,eberle ,street4 ,,london1 ,,the ,,wallace ,,bakery1 #dfe ,battersea ,park ,road1 ,s4,w4 99 99 99 99 99 99 ,,the ,,health ,,food ,,supply ,,co41 ,,glasgow4 ,,the ,,first ,,in ,,the ,,field ,we manufactured ,health ,foods eight ,years ,ago in ,london1 and to-day are the ,largest ,dealers in and ,manufacturers of ,vegetarian ,foods in ,north ,britain4 ,our ,,vegetable ,,meats are the ,original1 and are unequalled in quality or prices4 ,our ,,artox ,,bread and ,,biscuits are our ,leading ,lines in ,baking4 ,call or write for our ,free ,booklet ,list on ,healthful ,vegetarianism at our ,city ,depot1 #gc ,,dundas ,,street1 ,,or ,,west ,,end ,,stores1 #cfc ,new ,city ,road1 ,,glasgow 99 99 99 99 99 99 ,,hovis ,a ,health ,bread4 ,illustration ,,some ,,facts1 ,,hovis ,strengthens3 ,contains #aa4ac ,proteid4 ,,hovis ,promotes ,energy3 ,contains #db4cd ,carbohydrates1 and #b4aa ,fat4 ,,hovis ,builds ,bones3 ,contains #a4fb mineral matter4 ,,hovis is ,pure3 ,contains no adulterants4 ,,hovis is ,digestive3 ,contains ,cerealin1 a valuable digestive ferment4 ,,hovis is ,pleasant3 ,the large proportion of germ renders it sweet and nutty4 ,,hovis is ,uric-,acid-,free3 ,thus ,best ,brown ,bread for ,gouty ,subjects4 ,dr ,gordon ,stables says1 in ,fresh ,air ,treatment for ,consumption--,the bread ,i use is ,hovis2 ,i am enthusiastic on it4 ,,for ,,home ,,use4 ,hovis ,flour can be obtained from most bakers4 ,it makes delicious ,scones1 ,pastry1 ,puddings1 and gem ,pan ,rolls4 ,illustration ,,all ,,particulars ,,from ,the ,hovis ,bread ,flour ,co41 ,,macclesfield4 ,see ,recipes on pages #aje1 #ajh1 #aji4 99 99 99 99 99 99 ,entered at ,stationers' ,hall4 ,,reform ,,cookery4 99 99 99 99 99 99 ,,why ,,hesitate8 ,thousands of grateful consumers by their daily use of ,vejola1 ,f4,r4 ,nut4 ,meat1 ,meatose1 ,nutmeatose1 and ,nutvejo1 c41 endorse the verdict of the best judges that there are no other ,nut ,meats equal to them for ,roasts1 ,stews1 ,pies1 ,hashes1 ,sandwiches1 ,chops1 ,steaks1 and ,rissoles4 ,sample of any one of these sent for #h;d41 post free4 ,,try ,a ,,tin ,,today4 ,idealists will also find an ideal food in ,nut ,cream ,rolls and ,biscuits4 ,they are made from choice nuts converted into a rich cream1 mixed with a finely stone-ground wheatmeal1 containing all the nutritious elements of the golden wheatberry4 ,this makes them the most nourishing and concentrated food obtainable4 ,made in #cj varieties4 ,assorted sample #a_/- post free4 ,procure a packet now1 ,,then ,,you ,,will ,,act ,,like ,,oliver ,,twist ,also get samples of the ,l4 ,n4 ,f4 ,co4's ,nut and ,fruit ,cakes1 ,genoa ,cakes1 ,malted ,nut and ,fruit ,caramels1 ,chocolate ,nut and ,fruit ,dainties1 and our wonderful new ,savoury ,nut ,meat1 ,,nuttoria1 which you will enjoy ,,and ,,ask ,,for ,,more4 ,samples of above five last-named foods sent for #b_/f post ,free4 ,,sole ,,manufacturers3 ,the ,london ,nut ,food ,co41 #dfe1 ,battersea ,park ,road1 ,london1 ,s4,w4 99 99 99 99 99 99 ,,reform ,,cookery ,,book4 ,,up-,,to-,,date ,,health ,,cookery ,,for ,,the ,,twentieth ,,century4 ,,by ,mrs ,,mill4 ,,over #cjj ,,recipes ,,new ,,and ,,enlarged ,,edition1 ,,completing #bj1jjj4 ,we could live without poets1 we could live without books1 ,but how in the world could we live without cooks4 ,,preface ,,to ,,fourth ,,edition4 ,still the ,food ,reform movement goes on and expresses itself in many ways4 ,new developments and enterprises on the part of those engaged in the manufacture and distribution of pure foods are in evidence in all directions4 ,not only have a number of new ,reform restaurants and depots been opened1 but vegetarian dishes are now provided at many ordinary restaurants1 while the general grocer is usually willing to stock the more important health foods4 ,then the interest in1 and relish for a non-flesh dietary has1 during the past year1 got a tremendous impetus from the splendid catering at the ,exhibitions1 both of ,edinburgh and ,london4 ,the restaurant in ,edinburgh1 under the auspices of the ,vegetarian ,society1 gave a magnificent object lesson in the possibility of a dietary excluding fish1 flesh1 and fowl4 ,the sixpenny dinners1 as also the plain and high teas1 were truly a marvel of excellence1 daintiness1 and economy1 and the queue of the patient waiters1 sometimes #dj yards long1 amply testified to their popularity4 ,one is glad also to see that ,health ,foods manufacturers are1 one after another1 putting into practice the principle that sound health-giving conditions are a prime essential in the production of what is pure and wholesome1 and in removing from the grimy1 congested city areas to the clean1 fresh1 vitalising atmosphere of the country1 not only the consumers of these goods1 but those who labour to produce them1 derive real benefit4 ,the example of ,messrs ,mapleton in exchanging ,manchester for ,wardle1 has been closely followed up by the ,international ,health ,association1 who have removed from ,birmingham to ,watford1 ,herts4 ,j4 ,o4 ,m4 ,,newport-,,on-,,tay1 ,april #aiji4 ,economy is not ,having1 but wisely spending4 ,ruskin4 ,i for my part can affirm that those whom ,i have known to submit to this 7the vegetarian7 regimen have found its results to be restored or improved health1 marked addition of strength1 and the acquisition by the mind of a clearness1 brightness1 well-being1 such as might follow the release from some secular1 loathsome detestable dungeon4444 ,all our justice1 morality1 and all our thoughts and feelings1 derive from three or four primordial necessities1 whereof the principal one is food4 ,the least modification of one of these necessities would entail a marked change in our moral existence4 ,were the belief one day to become general that man could dispense with animal food1 there would ensue not only a great economic revolution--for a bullock1 to produce one pound of meat1 consumes more than a hundred of provender--but a moral improvement as well4--,maurice ,maeterlinck4 ,can anything be so elegant as to have few wants1 and to serve them one's self1 so to have somewhat left to give1 instead of being always prompt to grab4--,emerson4 ,foreword4 ,diet cures mair than physic4--,scotch ,proverb4 ,the first wealth is health4--,emerson4 ,of making books there is no end1 and as this is no less true of cookery books than of those devoted to each and every other subject of human interest1 one rather hesitates to add anything to the sum of domestic literature4 ,but while every department of the culinary art has been elaborated ad nauseam1 there is still considerable ignorance regarding some of the most elementary principles which underlie the food question1 the relative values of food-stuffs1 and the best methods of adapting these to the many and varied needs of the human frame4 ,this is peculiarly evident in regard to a non-flesh diet4 ,of course one must not forget that there are not a few1 even in this age1 to whom the bare idea of contriving the daily dinner1 without the aid of the time-honoured flesh-pots1 would seem scarcely less impious than absurd1 as if it threatened the very foundations of law and order4 ,still there is a large and ever increasing number whose watch word is progress and reform1 who would be only too glad to be independent of the abattoir 7,i will not offend gentle ears with the coarse word slaughter-house71 if they only knew how4 ,in summertime1 at least1 when animal food petrifies so rapidly1 many worried housekeepers1 who have no prejudice against flesh-foods in general1 would gladly welcome some acceptable substitute4 ,the problem is how to achieve this1 and it is with the view of helping to that solution that this book is written4 ,now1 as ,i said1 while there is no lack of the stereotyped order of domestic literature1 there seems to be a wide field over which to spread the knowledge of ,reform dietary1 and how to adapt it to the needs of different people1 and varying conditions4 ,and while protesting against all undue elaboration--for all true reform should simplify life rather than complicate it--we should do well to acquire the knowledge of how to prepare a repast to satisfy1 if need be1 the most exacting and fastidious4 ,another need which ,i1 as a ,scotswoman1 feel remains to be met1 is a work to suit the tastes and ideals of ,scottish people4 ,cosmopolitan as we now are1 there are many to whom ,english ways are unfamiliar4 ,even the terms used are not always intelligible1 as is found by a ,scotswoman on going to live in ,england1 and vice-versa4 ,we could hardly expect that every ,london stoneware merchant would be able to suit the ,scotch lass1 who came in asking for a muckle broon pig tae haud butter2 but even when ,english words are used1 they may convey quite different ideas to ,scottish and ,english minds4 ,indeed1 several housewives have complained to me that all the vegetarian cookery books1 so far as they can learn1 are intended solely for ,english readers1 so that we would hope to overcome this difficulty and yet suit ,english readers as well4 ,before starting to the cookery book proper1 ,i would point out some of the commonest errors into which would-be disciples of food reform so often fall1 and which not unfrequently leads to their abandoning it altogether as a failure4 ,nothing is more common than to hear people say most emphatically that vegetarian diet is no good1 for they have tried it4 ,we usually find upon enquiry1 however1 that the fair trial which they claim to have given1 consisted of a haphazard and ill-advised course of meals1 for a month1 a week1 or a few days intermittently1 when a meat dinner was from some reason or other not available4 ,one young lady whom ,i know1 feels entitled to throw ridicule on the whole thing from the vantage-ground of one day's experience--nay1 part of a day4 ,it being very hot1 she could not tackle roast beef at the early dinner1 and resolved with grim heroism to be vegetarian for once4 ,to avoid any very serious risks1 however1 she fortified herself as strongly as possible with the other unconsidered trifles--soup1 sweets1 curds and cream1 strawberries1 c41 but despite all her precautions1 by tea-time the aching void became so alarming that the banished joint was recalled from exile1 and being so famished she ate more than she would have done at dinner4 ,next day she was not feeling well1 and now she and her friends are as unanimous in ascribing her indisposition to vegetarianism1 as in declaring war to the knife--or with the knife against it evermore4 ,now1 there are certainly not many who would be so stupid or unreasonable as to denounce any course of action on the score of one spasmodic attempt1 but there are not a few who are honestly desirous to follow out what they feel to be a better mode of living1 who take it up in such a hasty1 ill-advised way as to ensure failure4 ,it is not enough merely to drop meat1 and to conclude that as there is plenty food of some or any sort1 all will be right1 unless it has first been ascertained that it will contain the essential elements for a nourishing1 well-balanced meal4 ,it is not the quantity1 however1 which is so likely to be wrong as the proportions and combination of foods1 for we may serve up abundance of good food1 well cooked and perfectly appointed in every way1 and yet fail to provide a satisfactory meal4 ,i would seek to emphasise this fact1 because it is so difficult to realise that we may consume a large amount of food1 good in itself1 and yet fail to benefit by it4 ,if we suffer1 we blame any departure from time-honoured orthodoxy1 when1 perhaps we ought to blame our wrong conception or working out of certain principles4 ,it is never wise1 therefore1 to adopt the reform dietary too hastily1 unless one is quite sure of having mastered the subject1 at least in a broad general way2 for if the health of the household suffers simultaneously with the change1 we cannot hope but that this will be held responsible4 ,other people may have all the ills that flesh is heir to as often as they please4 ,a vegetarian dare hardly sneeze without having every one down upon him with ',i told you so4' ',that's what comes of no meat4' ,a frequent mistake1 then1 is that of making a wrong selection of foods1 or combining them unsuitably1 or in faulty proportions4 ,for example1 rice1 barley1 pulses1 c41 may be1 and are1 all excellent foods1 but they are not always severally suitable under every possible condition4 ,rice is one of the best foods the earth produces1 and probably more than half of the hardest work of the world is done on little else1 but those who have been used to strong soups1 roast beef1 and plum pudding will take badly with a sudden change to rice soups1 rice savoury1 and rice pudding4 ,for one thing1 so convinced are we of the poorness of such food1 that we should try to take far too much1 and so have excess of starch4 ,pulse foods1 again1--peas1 beans1 lentils--are exceedingly nutritious--far more so than they get credit for1 and in their use it is most usual to heavily overload the system with excess of nitrogenous matter4 ,one lady told me she understood one had to take enormous quantities of haricot beans1 and she was quite beat to take four platefuls6 ',i can never bear the sight of them since1' she added pathetically4 ,another--a gentleman--told me vegetarianism was 'no good for him1 at any rate1 for one week he swallowed pailfuls of swill1 and never felt satisfied6' ,while yet a third--no1 it was his anxious wife on his behalf--complained that 'he could not take enough of that food to keep up his strength4' ,he had three platefuls of the thickest soup that could be contrived1 something yclept savoury--though ,i cannot of course vouch for the accuracy of that definition--a substantial pudding1 and fruit4 ,he 'tried' to take two tumblers of milk1 but despite his best endeavours could manage to compass only one6 ,i sympathised heartily with the good lady's anxiety1 and urged that they go back to their morsel of meat without delay1 and dispense with the soup1 the savoury1 the milk1 and either the fruit or the pudding4 ,in reply to her astonished look1 ,i gravely assured her that it was evident vegetarianism would not do for them1 and her look of relief made it clear that she never suspected the mental reservation1 that the tiny bit of meat was invaluable if only to keep people from taking so much by way of compensation4 ,another mistake to be guarded against1 is that of reverting too suddenly to rather savourless insipid food4 ,it is certainly true that as one perseveres in a non-flesh diet for a length of time1 the relish for spices and condiments diminishes1 and one begins to discern new1 subtle1 delicate flavours which are quite inappreciable when accustomed to highly seasoned foods4 ,as one gives up these artificial accessories1 which really serve to blunt the palate1 rarer and more delicious flavours in the sweet natural taste come into evidence4 ,but this takes time4 ,there is a story told of some ,londoners who went to visit at a country farm1 where1 among other good things1 they were regaled with new-laid eggs4 ,when the hostess pressed to know how they were enjoying the rural delicacies1 they1 wishing to be polite yet candid1 said everything was very nice1 but that the eggs had not the flavour of ,london ones6 ,it were thus hopeless to expect those who like even eggs with a tang to them1 to take enthusiastically to a dish of tasteless hominy1 or macaroni1 but happily there is no need to serve one's apprenticeship in such heroic fashion4 ,there is at command a practically unlimited variety of vegetarian dishes1 savoury enough to tempt the most fastidious1 and in which the absence of carcase may1 if need be1 defy detection4 ,not a very lofty aspiration certainly1 but it may serve as a stepping-stone4 ,when the goodman1 therefore1 comes in expecting the usual spicy sausage1 kidney stew1 or roast pig1 do not set before him a dish of mushy barley or sodden beans as an introduction to your new 'reform bill' of fare1 or there may be remarks1 no more lacking in flavour than ,london eggs4 ,talking of sausage1 reminds me that one of the favourite arguments against vegetarian foods is that people like to know what they are eating4 ,what profound faith these must have in that1 to us cynical folks1 'bag of mystery1' the sausage6 ,but then1 perhaps1 they do know that they are eating----6 ,now1 ,i fear most of the foregoing advice on how to ,reform sounds rather like ,punch's advice to those about to marry1 so after so many don'ts we must find out how to do4 ,and to that end ,i would seek rather to set forth general broad guiding principles instead of mere bald recipes4 ,of course a large number of the items--puddings1 sweets1 c41 and not a few soups1 are the same as in ordinary fare1 so that ,i will give most attention to savouries1 entrees1 and the like1 which constitute the real difficulty4 ,as people get into more wholesome ways of living1 the tendency is to have fewer courses and varieties at a meal1 but just at first it may be as well to start on the basis of a three-course dinner4 ,one or other of the dishes may be dispensed with now and then1 and thus by degrees one might attain to that ideal of dainty simplicity from which this age of luxury and fuss and elaboration is so far removed4 ,now good digestion wait on appetite1 ,and health on both4--,shakespeare4 ,,soups4 ,the following directions will be found generally applicable1 so that there will be no need to repeat the several details each time4 ,seasonings are not specified1 as these are a matter of individual taste and circumstance4 ,some from considerations of health or otherwise are forbidden the use of salt4 ,in such cases a little sugar will help to bring out the flavour of the vegetables1 but unless all the members of the household are alike1 it had best not be added before bringing to table4 ,where soup is to be strained1 whole pepper1 mace1 c41 is much preferable to ground1 both as being free from adulteration1 and giving all the flavour without the grit4 ,the water in which cauliflower1 green peas1 c41 have been boiled1 should be added to the stock-pot1 but as we are now recognising that all vegetables should be cooked as conservatively as possible--that is1 by steaming1 or in just as much water as they will absorb1 so as not to waste the valuable salts and juices1 there will not be much of such liquid in a ,reform menage4 ,a stock must therefore be made from fresh materials1 but as those are comparatively inexpensive1 we need not grudge having them of the freshest and best4 ,readers of ,thackeray will remember the little dinner at ,timmins1 when the hired chef shed such consternation in the bosom of little ,mrs ,timmins by his outrageous demands for 'a leg of beef1 a leg of veal1 and a ham'1 on behalf of the stock-pot4 ,but the ',reform' housekeeper need be under no apprehension on that score1 for she can have the choicest and most wholesome materials fresh from the garden to her pot-au-feu1 at a trifling cost4 ,of course it is quite possible to be as extravagant with vegetarian foods as with the other1 as when we demand forced unnatural products out of their season1 when their unwholesomeness is matched only by their cost4 ,no one who knows what sound1 good food really is1 will dream of using manure-fed tomatoes1 mushrooms at #cs4 per lb42 or stringy tough asparagus1 at #es4 or #ajs4 a bunch1 when seasonable products are to be had for a few pence4 ,the exact quantities are not always specified either1 in the following recipes1 as that too has to be determined by individual requirement1 but as a general rule they will serve four to six persons4 ,the amount of vegetables1 c41 given1 will be in proportion to #c pints1 i4e4 #ab gills liquid4 ,serve all soups with croutons of toast or fried bread4 ,white ,stock4 ,the best stock for white soups is made from small haricots4 ,take #a lb4 of these1 pick and wash well1 throwing away any that are defective1 and if there is time soak ten or twelve hours in cold water2 put on in clean saucepan--preferably earthenware or enamelled--along with the water in which soaked 7if not soaked scald with boiling water1 and put on with fresh boiling water71 some of the coarser stalks of celery1 one or two chopped ,spanish onions1 blade of mace1 and a few white pepper-corns4 ,if celery is out of season1 a little celery seed does very well4 ,bring to boil1 skim1 and cook gently for at least two hours4 ,strain1 and use as required4 ,clear ,stock4 ,for clear stock take all the ingredients mentioned above1 also some carrot and turnip in good-sized pieces1 some parsley1 and mixed herbs as preferred1 and about #a_/b lb4 of hard peas1 which should be soaked along with the haricots4 ,simmer very gently two to three hours4 ,great care must be taken in straining not to pulp through any of the vegetables or the stock will be muddy1 or as we ,scotch folks would say drumlie4 ,if not perfectly clear after straining1 return to saucepan with some egg-shells or white of egg1 bring to boil and strain again through jelly-bag4 ,a cupful of tomatoes or a few ,german lentils are a great improvement to the flavour of this stock1 but will of course colour it more or less4 ,brown ,stock4 ,take #a_/b lb4 brown beans1 #a_/b lb4 ,german lentils1 #a_/b lb4 onions1 #a large carrot1 celery1 c4 ,pick over the beans and lentils1 and scald for a minute or two in boiling water4 ,this ensures their being perfectly clean1 and free from any possible mustiness4 ,strain and put on with fresh boiling water some black and ,jamaica pepper1 blade mace1 c41 and boil gently for an hour or longer4 ,shred the onion1 carrot1 and celery finely and fry a nice brown in a very little butter taking great care not to burn1 and add to the soup4 ,allow all to boil for one hour longer1 and strain4 ,a few tomatoes sliced and fried along with1 or instead of the carrot1 or a cupful of tinned tomatoes would be a great improvement4 ,this as it stands is a very fine ,clear ,brown ,soup1 but if a thicker1 more substantial soup is wanted1 rub through as much of the pulp as will give the required consistency4 ,return to saucepan1 and add a little soaked tapioca1 ground rice1 cornflour1 c41 as a liaison4 ,boil till that is clear1 stirring well4 ,serve with croutons of toast or fried bread4 ,this soup may be varied in many ways1 as by adding some finely minced green onions1 leeks1 or chives either before or after straining and some parsley a few minutes before serving4 ,white ,windsor ,soup4 ,take #d breakfast cupfuls white stock or water1 add #f tablespoonfuls mashed potato and #a oz fine sago4 ,stir till clear and add #a breakfast cup milk and some minced parsley4 ,let come just to boiling point but no more4 ,if water is used instead of stock some finely shred onion should be cooked without browning in a little butter and added to the soup when boiling4 ,rub through a sieve into hot tureen4 ,white ,soubise ,soup4 ,melt in lined saucepan #b oz4 butter1 and into that shred #a_/b lb4 onions4 ,allow to sweat with lid on very gently so as not to brown for about half an hour4 ,add #a-a_/b pints white stock and about #f ozs4 scraps of bread any hard pieces will do1 but no brown crust4 ,simmer very gently for about an hour1 run through a sieve and return to saucepan with #a pint milk4 ,bring slowly to boiling point and serve4 ,to make ,brown ,soubise ,soup toast the bread1 brown the onions1 and use brown stock4 ,almond ,milk ,soup4 ,wash well #a_/d lb4 rice and put on to simmer slowly with #a-a_/b pints milk and water1 a ,spanish onion and #b sticks of white celery4 ,blanch1 chop up and pound well1 or pass through a nut-mill #a_/d lb4 almonds1 and add to them by degrees another #a_/b pint milk4 ,put in saucepan along with some more milk and water to warm through1 but do not boil4 ,remove the onion and celery from the rice 7or if liked they may be cut small and left in71 and strain the almonds through to that4 ,see that it is quite hot before serving4 ,,note4--,for this and other soups which are wanted specially light and nourishing1 ,mapleton's ,almond ,meal will be found exceedingly useful4 ,it is ready for use1 so that there is no trouble blanching1 pounding1 c4 ,brazil ,soup4 ,put #a lb4 ,brazil nuts in moderate oven for about #aj minutes1 remove shells and brown skin--the latter will rub off easily if heated--and grate through a nut-mill4 ,simmer gently in white stock or water with celery1 onions1 c41 for #e or #f hours4 ,add some boiling milk1 pass through a sieve and serve4 ,a little chopped parsley may be added if liked4 ,chestnut ,soup4 ,chop small a good-sized ,spanish onion and sweat in #a oz4 butter for twenty minutes4 ,add #b to #c pints stock and #a lb4 chestnuts previously lightly roasted and peeled4 ,simmer gently for one hour or more1 pass through a sieve and return to saucepan4 ,bring to boil1 remove all scum1 add a cupful boiling milk or half that quantity of cream1 and serve without allowing to boil again4 ,plain ,white ,soup4 ,into enamelled saucepan put #b ozs4 butter1 and as it melts stir in #b ozs4 flour4 ,add very gradually a breakfast cup milk1 and stir over a slow heat till quite smooth4 ,add #c or #d breakfast cupfuls white stock1 bring slowly to boil and serve4 ,velvet ,soup4 ,prepare exactly as for ,plain ,white ,soup1 but just before serving beat up the yokes of #b or #c eggs4 ,add to them a very little cold milk or cream1 and then a little of the soup4 ,pass through strainer into hot tureen1 strain through the rest of the soup1 and mix thoroughly4 ,parsnip ,soup4 ,take #a_/b lb4 cooked parsnips or boil same quantity in salted water till tender1 pass through a sieve and add to a quantity of ,plain ,white ,soup or ,stock4 ,bring to boil1 and if sweet taste is objected to add strained juice of half a lemon4 ,turnip ,soup4 is made in exactly the same way as ,parsnip ,soup1 substituting young white turnips or ,golden ,balls for the parsnips1 and many people will prefer the flavour4 ,a little finely chopped spring onion or chives and parsley would be an improvement to both soups4 ,these--except the parsley--should be boiled separately and added just before serving4 ,palestine ,soup4 ,a very fine soup is made thus3--,pare and boil #b lbs4 ,jerusalem ,artichokes in milk and water with a little salt till quite soft1 then pass through a sieve or potato masher1 and add to quantity required of ,velvet ,soup4 ,westmoreland ,soup4 ,put in soup pot some very plain stock1 or water will do quite well4 ,add #a lb4 lentils1 #a_/b lb4 onions1 small carrot1 piece of turnip1 and a stick or two of celery1 all chopped small1 also a teacupful tomatoes4 ,boil slowly for two hours1 pass through a sieve and return to soup pot4 ,melt a dessert-spoonful butter and stir slowly into it twice as much flour1 add gradually a gill of milk4 ,when quite smooth add to soup and stir till it boils4 ,this is a very good soup and might be preferred by some without straining the vegetables4 ,the lentils might be boiled separately and put through a sieve before adding4 ,the foregoing are all varieties of ,white ,soup and these could be extended indefinitely2 but as such variations will suggest themselves to everyone1 it is not necessary to take up space here4 ,i might just mention that a most delicious ,cauliflower ,soup can be made by adding a nice young cauliflower1 all green removed1 cut in tiny sprigs1 and boiled separately to the quantity required of ,plain ,white ,soup4 ,the water in which boiled should be added also4 ,white ,haricot ,soup is made by substituting haricot or butter beans for the cauliflower4 ,these should be slowly cooked till tender and passed through a sieve or masher4 ,celery ,soup4 ,for this use a large well-blanched head of celery4 ,either chop small when cooked1 or pass through sieve before adding to ,white ,soup4 ,asparagus ,soup4 ,take a bunch tender asparagus4 ,set aside the tops4 ,blanch stalks in salted boiling water for a minute or two1 then drain and simmer till tender in a little milk and water4 ,pulp through sieve and add to ,white ,soup when boiling4 ,cook the tops separately in salted boiling water4 ,drain and add to soup in tureen4 ,tinned asparagus makes very good soup4 ,it requires little or no cooking1 only to be made quite hot4 ,pulp stalks and put in tops whole4 ,clear ,soups4 ,it is unnecessary to give every recipe in detail for these also1 if a rich clear stock has been prepared according the directions1 page #aa4 ,these of course may be varied according to taste or convenience1 and all the ingredients specified are by no means indispensable4 ,some may be left out and others added as they are at hand or in season4 ,when celery is not to be had celery seed or celery salt gives a good flavour4 ,a hasty stock may be contrived at anytime with chopped onions1 shred carrot1 and some lentils--green or yellow or both4 ,the vegetables should be lightly fried in a little butter1 the lentils scalded or washed well1 and all boiled together for an hour or even less with the required quantity of water4 ,strain without any pressure4 ,then a still more hasty stock can be had with any of the excellent ,extracts which are on the market4 ,their flavour will be appreciated by all1 and the fact that they are manufactured from pure1 wholesome cereals--barley1 chiefly1 ,i believe--should go a long way to commend them to those who have no favour for the uric acid products of ,animal ,extracts4 ,well1 then1 if a good1 clear stock is prepared1 all that is necessary to convert it into ,clear ,soup a la ,royale is to prepare a savoury custard with two yolks and either a cup of stock1 diluted ,extract1 or milk4 ,steam in shallow1 buttered tin1 cut in small squares1 diamonds1 c41 and put in tureen along with the boiling stock4 ,julienne ,soup4 ,cut different vegetables--carrot1 turnip1 celery1 c41 in thin strips about #a inch long1 boil in salted water1 and add to boiling clear stock4 ,spring ,vegetable ,soup4 ,have an assortment of different young vegetables comprising as many distinct and bright colours as possible--green peas1 ,french beans trimmed and cut diamond-wise1 cauliflower in tiny sprigs1 carrots1 turnips1 cooked beetroot stamped in fancy shapes or cut in small dice1 and leeks1 chives1 or spring onions shred finely4 ,cook the vegetables separately1 drain1 and add while hot to boiling clear stock in tureen4 ,thick ,soups4 ,most of the thick soups are so well-known that they need not be repeated here4 ,suffice it to say that they will gain both in purity and flavour by substituting vegetarian stock for that usually made by boiling meat1 ham bones1 and the like4 ,great care should be taken with such soups as lentil1 split-pea1 potato soup1 c41 to avoid a coarse mushy consistency4 ,this can be done by rubbing the peas1 c41 through a sieve when cooked1 and adding such vegetables as carrot1 turnip1 onions1 c41 finely chopped1 to the strained soup4 ,perhaps1 however1 ,i ought to give at least one typical recipe for ,reform ,pea ,soup1 and if nicely made it will be quite possible to allure some unsuspecting victims who have always declared they never could or would touch pea soup1 into asking for another helping of that delicious--ahem--what-do-you- call-it-soup4 ,have ready a good-sized-soup pot with amount of water required boiling fast1 and into this throw #a_/b lb4 split-peas for every #b pints water4 ,the ,giant variety is best as they are ,,bo easily examined and cleaned4 ,rub in a coarse cloth to remove any possible dust or impurity4 ,this is much better than washing or scalding1 as the peas go down so much more quickly when put dry into the fast boiling water4 ,such a method will seem rather revolutionary to those who have been accustomed to soak peas over night1 but a single trial is all that is needed to convince the most sceptical4 ,add #a_/b lb4 onions1 cut up-these may first be sweated for #aj minutes with a little butter in covered pan4 ,simmer gently but steadily #a #a_/b to #b hours4 ,rub through a sieve and return to saucepan4 ,when boiling add some turnip in tiny dice and some carrot in slices as thin as sixpence1 also finely chopped spring onion1 leeks or chives1 according to season1 and a little finely minced parsley five minutes before serving4 ,stock may of course be used for this soup1 but is not at all necessary4 ,with stock or even a little extract1 a very good lentil or pea soup may be made at a few minutes' notice by thickening with ,digestive ,pea ,flour or lentil flour1 as the case may be4 ,such soups can be taken by those of weak digestion4 ,no vegetables should be added in that case1 or if so they should be strained out4 ,mulligatawny ,soup4 ,chop up #b apples and #a ,spanish onion and stir over the fire with #b ozs4 butter till quite brown1 but not burnt4 ,add #a oz4 flour 7and if wanted somewhat thickened1 one or two spoonfuls ,digestive lentil or pea flour71 #a teaspoonful curry powder1 and a cupful of milk1 previously mixed together4 ,stir till smooth and boil up1 then add some good stock--brown would be best--and simmer for half an hour longer1 removing the scum as it rises4 ,serve with boiled rice1 handed round on a separate dish4 ,hotch-,potch4 ,this soup is to be had in perfection in the summer months when young1 tender vegetables are to be had in great variety and abundance4 ,the more different kinds there are the better1 but care must be taken to give each just the proper amount of cooking and no more1 or the result will be that by the time certain things are done1 others will be mushy and insipid4 ,bring to boil the necessary quantity of clear stock--water will do4 ,have ready a cupful each of carrots and turnips in tiny dice--the smaller ends of the carrots being in thin slices--a cauliflower in very small sprigs1 one or two crisp1 tender lettuces finely shred1 cupful green peas1 some ,french beans trimmed and cut small1 a dozen or so of spring onions1 #b tablespoonfuls each of lentils and rice1 and any other seasonable vegetable that is to be had4 ,add each in their turn to the boiling stock1 the time required being determined by age and condition4 ,if very young and fresh1 the carrots will require only #cj to #dj minutes1 the turnips and spring onions rather less1 and the cauliflower less still4 ,french beans require about #bj minutes1 peas and lettuce #ae minutes1 while the rice and lentils should have about half an hour4 ,much must be left to the discretion of the cook1 but one point ,i would emphasise is1 don't over-boil the vegetables4 ,there seems to be an idea that a safe rule for vegetables is the more you cook them the better1 but the fact is they lose in flavour and wholesomeness every five minutes after they are done4 ,this is why second day's soup so often disagrees when the first has been all right4 ,a few slices of tomato may be added4 ,they should be fried in a little butter1 cut small1 and added shortly before serving1 also some chopped parsley4 ,winter ,hotch-,potch4 ,this also may be very good4 ,all the vegetables will require much longer cooking4 ,some will not be available1 but in their place will be celery1 parsnips1 ,brussels sprouts1 leeks1 c4 ,dried green peas1 soaked for #ab hours1 can be used1 or a good canned variety1 and ,i may say that many delicious vegetables are now to be had in tins1 or1 better still1 in glass jars4 ,scotch ,broth4 ,for this wash well a cupful good fresh pot barley1 bring to boil in plenty of water1 pour that off and put on with clean cold water4 ,simmer for #b hours and then add a selection of vegetables given for ,hotch-,potch4 ,mock ,cock-a-,leekie or ,leek ,soup 7maigre7 is an excellent winter soup4 ,take a dozen or more crisp fat leeks--flabby1 tough ones are no use--trim away all coarse pieces1 chop up the tender green quite small and simmer in covered pan with a little butter4 ,add to quantity required of either white stock or plain white soup1 which should be boiling4 ,shred down the white of the leeks1 fry in a little more butter1 and add twenty minutes later4 ,cook till quite tender4 ,if stock is used1 some well-washed rice should be added about #cj minutes before serving4 ,if white soup is prepared1 it is best to cook the leeks thoroughly before adding1 then merely bring to boil and serve4 ,green ,pea ,soup4 ,this is a delicious summer soup4 ,have a clear stock made with fresh green vegetables1 such as lettuce1 green onions1 spinach1 bunch parsley1 sprig mint1 c41 the shells wiped clean and about half of the peas--about #b lbs4 will be needed--reserving the finest4 ,rub through a sieve1 return to saucepan and bring to boil4 ,add remainder of peas1 boil #ae minutes1 and pour into tureen over an ounce or so of butter4 ,some may prefer cream in place of butter1 in which case add just before serving1 and do not allow to boil up4 ,mock ,hare ,soup4 ,prepare a rich well-flavoured brown stock1 rubbing through the greater part of the ,german lentils1 c41 to make it of a thick creamy consistency4 ,the flavour will be best if such vegetables as carrot and onion are sliced and fried brown before boiling4 ,toast two tablespoonfuls oatmeal and one of flour to a light brown1 mix with it a teaspoonful ground ,jamaica pepper and smooth with a little cold water4 ,add to the boiling soup and stir till it boils up again4 ,mushroom ketchup1 a few fried mushrooms1 some piquant sauce1 ,extract1 c41 c41 may be added or not at discretion4 ,german ,lentil ,soup4 ,scald #a_/b lb4 ,german lentils for a minute in boiling water1 drain and put on with quantity of boiling water required4 ,fry some onions1 celery1 and tomatoes--if to be had--in a little butter till brown1 and add4 ,simmer about #b hours1 and rub through a sieve4 ,add a little ground rice1 cornflour1 c41 to keep the pulp from settling to the bottom4 ,a little milk or cream or ketchup may be added if liked4 ,butter ,peas ,soup4 ,cook butter peas as for stew1 ,footnote3 ,see page #ce4 ,butter ,peas or ,midget ,butter ,bean1 below pulp through a sieve and add to quantity of liquid required1 which may be white stock or milk and water1 and should be boiling4 ,add a small white cauliflower1 cut in tiny sprigs 7or any tender fresh vegetables cut small and parboiled separately74 ,simmer till cauliflower is just cooked1 add some chopped parsley1 and serve4 ,mock ,turtle ,soup4 ,prepare a quantity of strong1 clear1 highly-flavoured stock of a greenish-brown colour4 ,the colour can be obtained by boiling some winter greens or spinach along with the other things4 ,a few chopped gherkins1 capers1 or chillies will give the required piquancy4 ,have #d ozs4 tapioca soaked overnight1 add to the boiling stock and cook gently till perfectly clear4 ,some small quenelles may be poached separately and put in tureen4 ,tomato ,soup4 ,when this soup is well made it is a general favourite1 but it must be well made1 for it is impossible to appreciate the greasy1 yellow1 dish-water-looking liquid which is sometimes served in that name4 ,put in a saucepan #b ozs4 butter1 and into that shred finely #a_/b or #a lb4 onions4 ,add half or more of a tin of tomatoes or about #a lb4 fresh ones sliced1 and a cup of water or stock4 ,simmer very gently for an hour and rub through a wire sieve1 pressing with the back of a wooden spoon to get all the pulp through4 ,everything should go through except the skin and seeds4 ,return to clean saucepan with stock or water1 and two tablespoonfuls of tapioca1 previously soaked for at least an hour4 ,stir till it boils and is quite clear4 ,this soup may be varied in many ways1 as by substituting for the tapioca1 crushed vermicelli1 ground rice1 cornflour1 c4 ,some chopped spring onions1 chives or leeks1 added after straining are a great improvement1 also chopped parsley1 while many people like the addition of milk or cream4 ,,savouries4 ,we live not upon what we eat1 but upon what we digest4 ,we come now to consider the middle courses of dinner in which lies the crux of the difficulty to the aspirant who wishes to contrive such without recourse to the flesh-pots4 ,this is where1 too1 we must find the answer to those half-curious wholly sceptical folks who ask us1 ,whatever do you have for dinner8 ,most of them will grant that we may get a few decent soups1 though no doubt they retain a sneaking conviction that at best these are unco wersh1 and puddings or sweets are almost exclusively vegetarian4 ,but how to compensate for that little bit of chicken1 ox1 or pig--no one now-a-days owns to taking much meat6--is beyond the utmost efforts of their imagination4 ,of course we can't have everything4 ,when a reformed friend of mine was asserting that we could have no end of delicacies1 one lady triumphantly remarked ,anyhow1 you can't have a leg of mutton4 ,that is true1 but then we must remember that it's not polite to speak of legs1 especially with young ladies learning cooking4 ,liver or kidneys are not particularly nice things to speak about either1 and ,i am sure if we reflected on what their place is in the economy of the body1 we should think them still less nice to eat4 ,but joking apart1 there is a growing tendency to get as far away as we can from their origin in the serving of meat dishes4 ,the old-time huge joints1 trussed hares1 whole sucking pigs1 c41 are fast vanishing from our tables1 and the smart chef exerts himself to produce as many recherche and mysterious little made dishes as possible4 ,not a few of these are quite innocent of meat1 indeed1 that is the complaint urged against them by those who believe that in flesh only can we have proper sustenance4 ,but little research is needed1 however1 to show that apart from flesh foods there are immense and only partially developed resources in the shape of cereals1 pulses1 nuts1 c41 and1 it is to these that we must look for our staple solid foods4 ,in a small work like this it is impossible to do much more than indicate the lines upon which to go1 but ,i shall try to give as many typical dishes as ,i can1 and to suggest1 rather than detail1 variations and adaptations4 ,we must first study very briefly the various food elements1 and learn the most wholesome and suitable combination of these4 ,in an ordinary three-course dinner we must arrange to have a savoury that will fitly follow the soup and precede the sweets4 ,thus1 if we have a light1 clear1 or white soup1 we shall want a fairly substantial savoury1 and if the soup has been rather satisfying it must be followed by a lighter course4 ,the lightest savouries are prepared mostly from starch foods1 as rice1 macaroni1 c41 while for the richer and more substantial we have recourse to peas1 beans1 lentils1 and nuts4 ,the first set of savouries given are of the lighter description1 and are well suited to take the place of the fish course at dinner4 ,,light ,,savouries4 ,fillets of ,mock ,sole4 ,bring to boil #a_/b pint milk and stir in #b ozs4 ground rice or #c ozs4 flaked rice4 ,add #a oz4 butter1 teaspoonful grated onion1 and a pinch of mace4 ,add also three large tablespoonfuls of potato which has been put through a masher or sieve1 mix1 and let all cook for #aj to #bj minutes4 ,as the mixture should be fairly stiff this can best be done in a steamer or double boiler4 ,when removed from the fire add #a egg and #a yolk well beaten4 ,mix thoroughly and turn out on flat dish not quite #a_/b inch thick1 and allow to get quite cold4 ,divide into fillet-shaped pieces1 brush over with white of egg beaten up1 toss in fine bread crumbs and fry in deep smoking-hot fat4 ,drain1 and serve very hot1 garnished with thin half or quarter slices of lemon1 and hand round ,dutch sauce in tureen4 ,fillets of ,artichoke4 ,boil some ,jerusalem ,artichokes till tender1 but not too soft1 cut in neat slices1 and egg1 crumb1 and fry as above4 ,chinese ,artichokes4 ,salsify1 ,scorzonera1 c41 may be done in same way4 ,serve with ,dutch or tomato sauce4 ,a variety is made by simply boiling or steaming in milk and water4 ,drain1 and serve with parsley or other sauce poured over4 ,celery ,fritters4 ,get a good-sized head of well-blanched celery1 trim and cut in small pieces1 put in salted boiling water for a few minutes1 then drain4 ,into a stewpan1 or much better a steamer or double boiler1 put #a_/b oz4 butter1 and into that shred a very small ,spanish onion or a few heads of spring onion or shallots4 ,add the drained celery1 one or two spoonfuls milk1 salt1 white pepper1 and pinch mace4 ,allow to cook till quite tender then pour over a slice of bread free from crust and crumbled down4 ,if the bread is not moist enough add a little hot milk4 ,allow to stand for a time1 then drain away any superfluous moisture4 ,the difficulty is to get this dry enough1 and that is why a double saucepan is much better than an open pan1 in which it is scarcely possible to cook dry enough without burning4 ,make a sauce with #a_/b oz4 butter1 #a_/b oz4 flour1 and #a_/b gill milk1 and when it thickens add the panada1 celery1 c4 ,stir over gentle heat till the mixture is quite smooth and leaves the sides of the pan4 ,remove from the fire and mix in one or two beaten eggs4 ,turn out to cool1 shape into fritters1 and fry as mock sole4 ,cauliflower ,fritters are made same as above1 with cauliflower in place of celery4 ,note4--,the eggs in this and mock sole may be left out1 though they are an improvement and help to bind the mixture together4 ,variety can be obtained by varying the seasonings1 adding a little lemon juice or ,tarragon vinegar1 c41 either to the mixture or to the sauce4 ,macaroni ,omelet4 ,boil #b ozs4 short cut macaroni in salted boiling water1 and drain4 ,put #c dessertspoonfuls flour in a basin1 smooth with a little cold milk1 and pour a breakfast-cupful boiling milk over it1 stirring vigorously all the time4 ,add one or two spoonfuls of cream--or a little fresh dairy butter or nut butter beat to a cream--#b beaten eggs1 teaspoonful minced parsley1 same of grated onion1 the macaroni1 a large cup bread crumbs1 seasoning of pepper1 salt1 c4 ,mix very well4 ,put in buttered pie-dish and bake #cj to #dj minutes in brisk oven4 ,turn out and serve with brown or tomato sauce4 ,some grated cheese may be added if liked4 ,macaroni ,cutlets4 ,boil #c or #d ozs4 macaroni in salted water for #ae minutes4 ,drain1 and stew or steam till very tender along with some shred onion and tomatoes previously fried together1 without browning1 in #a oz4 butter4 ,if too dry add a very little milk4 ,when quite tender mix in enough bread crumbs to make a rather stiff consistency1 also #a or #b ozs4 grated cheese4 ,mix well over the fire4 ,add a beaten egg1 pinch mace1 and any other seasoning4 ,mix well again1 turn out to cool1 form into pear-shaped cutlets1 egg1 crumb1 and fry in usual way4 ,macaroni ,egg ,cutlets are made by adding #b finely chopped hard boiled eggs to the above mixture4 ,add when macaroni is cooked1 along with crumbs1 raw egg1 seasoning1 c4 ,celery ,egg ,cutlets are made by adding the hard-boiled eggs to the mixture for celery fritters4 ,both of these are specially delicious1 and this forms an excellent way of using up cold cooked stuff--savoury rice1 vermicelli1 c4--so that one can have a dainty savoury with very little trouble4 ,this is of no little importance in an age when so many demands are made upon the time and energy of the average housewife1 and one would do well to study while preparing any dish requiring a good deal of care and labour1 to have sufficient over to make a fricassee of some sort for another time4 ,rice and ,lentil ,mould comes in very handy in this way4 ,put #a oz4 butter in saucepan and shred into it very finely a large ,spanish onion or an equal quantity white of small onions or leeks4 ,cover1 and allow to sweat over gentle heat for #aj minutes4 ,some finely shred white celery along with the onions is a welcome addition1 but is not indispensable4 ,pick and wash well #a_/d lb4 yellow lentils and bring to boil in water to cover4 ,do the same with #c ozs4 rice4 ,the lentils and rice may be boiled together1 but are nicer done separately4 ,add to onion1 c41 in saucepan1 along with seasoning to taste of curry powder1 c4 ,some tomato pulp or chutney is very good4 ,mix lightly so as not to make it pasty4 ,remove from fire1 add a beaten egg1 and press into a plain buttered mould4 ,tie down with buttered paper and steam for one hour4 ,turn out and serve with tomato sauce4 ,it may also be garnished with slices of hard-boiled egg1 beetroot1 fried tomatoes1 c4 ,kedgeree4 ,a very good kedgeree is made with much the same ingredients as above4 ,the lentils may be left out1 and chopped tomato or carrot flaked 7on one of those threesome graters is best7 and fried along with the onion1 may be used instead4 ,the rice must be boiled as for curry and made very dry4 ,boil #b or #c eggs hard1 chop finely1 and mix with the other ingredients in saucepan4 ,make all very hot1 and serve piled up on hot dish with any suitable garnish and curry or tomato sauce4 ,a spoonful finely chopped parsley would be an improvement to both this and rice mould4 ,fried parley and thin slices of lemon make a suitable garnish for this and similar dishes1 while parsley fried in fat at a low temperature1 #bjj degrees1 crushed and sprinkled over a mould1 cutlets1 c41 both looks and tastes good4 ,any kedgeree that is left over will make excellent cutlets for breakfast1 c4 ,macaroni ,mould is made by using cooked macaroni instead of rice in recipe for rice mould4 ,macaroni ,timbale4 ,boil #f ozs4 long pipe macaroni--in as long pieces as convenient--in salted boiling water #bj to #be minutes1 and drain4 ,have a plain mould--a small enamel pudding basin is best--butter it well1 and line closely round it with the macaroni4 ,fill in with any savoury mixture1 such as lentils1 tomatoes1 mushrooms1 celery1 carrots1 c4 ,put more strips of macaroni or a slice of buttered bread on the top4 ,cover with buttered paper and steam #a-a_/b hours4 ,turn out and serve with sauce4 ,garnish suitably1 cooked tomatoes1 c4 ,roman ,pie ,boil #d ozs4 macaroni and drain4 ,butter a pie-dish and put in half the macaroni4 ,scald #d or #e tomatoes in boiling water for a few minutes1 when the skin will come off easily4 ,boil #b eggs hard and slice4 ,have #b ozs4 cheese grated1 and sprinkle half of it over the macaroni1 then put half of the eggs and half the tomatoes4 ,season with salt1 pepper1 and a little grated onion 7,i keep an old grater for the purpose74 ,take #h or #aj medium-sized flap mushrooms1 if to be had1 clean and trim1 removing the stalks4 ,add a layer of them1 and repeat as before1 but put the mushrooms before the tomatoes4 ,cover the top thickly with bread-crumbs4 ,make a stock with the trimmings of mushrooms and tomatoes4 ,put dessertspoonful butter in saucepan1 stir in half teaspoon flour1 same of made mustard1 and perhaps a little ketchup4 ,add the stock--there should be about a teacupful--stir till it boils1 and pour equally over the pie4 ,dot over with bits of butter1 and bake one hour in fairly brisk oven4 ,in case this pie may be voted rather elaborate by some1 ,i may say that it is excellent with several of the items left out4 ,the eggs1 mushrooms1 cheese--any one of these1 or all three may be dispensed with1 and what may be lost in richness and flavour will be compensated in delicacy and digestibility4 ,any of this pie that is left over may be made into cutlets1 so that one can have a second dish with little extra trouble4 ,,note4--,when fresh tomatoes are not to be had tinned ones will do4 ,tomato and ,rice ,pie4 ,wash well a teacupful good rice--,patna is best for this dish as it does not become so pulpy as the ,carolina--and put on with cold water to cover and a little salt4 ,allow to cook slowly till it has absorbed all the water4 ,add a little more if too dry1 but do not stir4 ,peel #a lb4 tomatoes1 cut in #a_/b inch slices and put a layer in buttered pie-dish4 ,put in the rice--or as much of it as wanted--sprinkle with curry and seasoning to taste4 ,put rest of tomatoes on top1 more seasoning1 and layer of bread-crumbs4 ,put plenty of butter on top and bake #c_/d hour4 ,note4--,tinned tomatoes may be used when fresh ones are not at hand4 ,any of the dishes with tomatoes1 rice1 c41 may have grated cheese or hard-boiled eggs added at discretion1 and in this way the several dishes may be varied and adapted to suit different tastes and requirements4 ,casserole of ,rice4 ,wash well #f ozs4 whole rice and drain4 ,melt in saucepan #b ozs4 butter or #a-a_/b ozs4 ,nut ,butter4 ,put in rice with as much white stock or water as will cover it1 a little salt1 pinch mace if liked1 and allow to simmer very slowly or steam in double boiler till quite soft4 ,stir well1 and if too stiff add a little more water1 but it must not be 'sloppy4' ,beat well till quite smooth and set aside to cool4 ,butter plain mould and line with rice nearly an inch thick4 ,fill in with any savoury materials1 such as tomatoes1 mushrooms1 onions1 celery1 fried slices of carrot1 lentils1 c4 ,an hour before dinner cover with buttered paper and steam4 ,turn out on hot dish1 cut a round off the top1 and either serve as it is with garnish and sauce1 or brush over with beaten egg1 sprinkle with fine crumbs1 and brown in brisk oven4 ,vegetable ,goose4 ,put #b teacupfuls crumbs in basin and pour boiling water or milk over4 ,let soak for a little1 then press out as much moisture as possible4 ,add dessertspoonful grated onion1 teaspoonful chopped parsley1 pinch herbs or mace1 salt1 white pepper1 #a_/b teaspoonful ,extract1 and some mushroom ketchup4 ,mix all well1 and add a beaten egg to bind4 ,if too stiff add a little milk1 stock1 or gravy4 ,put in flat well-buttered baking-tin1 and bake for about an hour1 basting occasionally with butter or vegetable fat4 ,serve with fried tomatoes or any suitable sauce4 ,celery ,souffle4 ,this is exceedingly good if nicely made and served4 ,clean #a_/b lb4 white crisp celery and cut small4 ,simmer in enamel pan or steam with as little milk as possible till tender1 then boil rapidly to reduce the liquid4 ,rub through a sieve and set aside to cool4 ,beat #a oz4 fresh butter to a cream and add yolks of #b eggs1 one at a time1 beating well in1 also barely #a oz4 grated cheese and seasoning to taste4 ,mix well4 ,beat whites of #c eggs quite stiff and mix in very lightly4 ,butter souffle tin and tie band of buttered paper round1 to come #b inches above the rim4 ,fill in mixture--not more than three-fourths full1 and steam very gently in barely an inch of water for #a hour4 ,turn out on very hot dish and serve immediately1 or slip off paper band and pin hot napkin round4 ,if allowed to stand any time it will be quite flat before serving4 ,a rather daintier if more troublesome way is to fill small souffle cases three-fourths full with the above mixture4 ,sprinkle a little grated ,parmesan cheese and celery1 salt on the top1 and bake in hot oven #aj minutes4 ,arrange tastefully on hot napkin4 ,,note4--,very dainty souffle cases are now to be had in white fluted fire-proof china4 ,these can come straight to table without any trouble of swathing with napkins1 paper collars1 and the like4 ,celery ,cream is another delicacy well suited to a special occasion4 ,prepare and cook celery as for souffle1 drain and rub through sieve4 ,have enamelled or earthenware saucepan on the table1 rub the bottom with a little butter1 and break in #b large eggs or #c small ones4 ,season with white pepper1 celery salt1 lemon juice1 mace1 c41 and beat slightly4 ,take #a_/b gill cream and same of milk1 drained from the celery1 and add to eggs1 c4 ,place over a slow fire1 or better still1 a gas stove turned low1 and stir till the mixture thickens1 but it must not boil1 then add the celery and mix4 ,have one large timbale mould or #h to #aj small ones well buttered1 fill in with the cream1 cover with buttered paper1 and steam very gently till set--#cj minutes if large mould--#aj minutes if small ones4 ,if a large one turn out and fill in centre with tomatoes1 mushrooms1 c4 ,if small ones arrange round ashet with baked tomatoes1 spinach1 green peas1 c41 in the centre of the dish4 99 99 99 99 99 99 ,a ,,perfect ,,nut ,,fat6 ,,pure 33 ,,white 33 ,,tasteless ,,prepared ,,from ,,finest ,,nuts ,,only ,,nuttene ,unsurpassed for all kinds of ,pastry and ,confectionery4 ,,nuttene was exclusively used at the ,vegetarian ,schools1 ,melrose and ,penmaenmawr1 and ,vegetarian ,restaurants1 ,dublin and ,edinburgh ,exhibitions4 ,send for complete ,new ,price ,list1 with ,recipes1 to the ,manufacturers3 ,chapman's ,health ,food ,stores1 ,,eberle ,,street1 ,,liverpool4 99 99 99 99 99 ,a ,,few ,,of ,,pitman #ajja ,,delicious ,,health ,,foods ,in place of ,meat1 and ,free from its ,dangers4 ,,brazose ,,meat4--,made from ,brazils4 ,quite different to all other ,nut ,meats4 ,makes splendid ,sandwiches1 ,sausage ,rolls1 ,savoury ,roasts1 and ,irish ,stews4 ,per tin--#a_/b-lb41 #aj;d42 #a-lb41 #a_/f2 #a-a_/b-lb41 #b_/a2 sample1 #d;d4 ,,vigar ,,brawn4--,the ,superb ,cold ,dish4 ,tomato or ,clear4 ,per mould1 #a_/- ,,tokio ,,baked ,,beans1 with ,tomato and ,nut ,sauce4 ,hot or cold1 makes a splendid ,dinner ,dish4 ,per ,jar1 #a_/-2 sample jar1 #d;d4 ,,baked ,,beans1 with ,tomato ,sauce4 ,per tin1 #i;d42 sample tin1 #b;d4 ,,curried ,,beans1 with ,savoury ,sauce4 ,per tin1 #i;d42 sample tin1 #b;d4 ,,vegetable ,,soups4--,in #ab varieties4 ,per tin1 #b-a_/b;d4 ,each tin makes a pint4 ,per doz41 #b_/f ,,nutmarto ,,potted ,,paste4--,far superior to ,meat and ,fish ,pastes4 ,per tin1 #c-a_/b;d42 per glass jar2 #e-a_/b;d4 ,,vigar ,,gravy ,,essence4--,delicious flavour4 ,add but a few drops to water4 ,per bottle1 #f;d41 #a_/-1 and #a_/f2 sample1 #b;d4 ,one ,penny ,packet ,health ,wafers ,with ,two ,ripe ,bananas1 ,,insure a ,perfect ,meal4 ,all those interested in ,health ,foods and ,perfect ,health should read ,,pitman ,health1 from ,food ,library1 ,no4 #a to #h4 ,one ,penny each1 post free #a-a_/b;d42 or the #h for #aj4 ,full ,catalogue of ,health ,foods1 with ,diet ,guide1 post free one stamp4 ,a wise selection of ,health ,foods will give you ,,perfect ,,health and ,digestion1 and so enable the system to perform the ,maximum amount of ,work--both mental and physical--with the ,minimum amount of ,fatigue4 ,ask your ,stores for them3 or assorted ,sample ,orders of #e_/- value1 carriage paid1 from the ,sole ,manufacturers3 ,,pitman ,,health ,,food ,,stores1 #aee ,aston ,brook ,st41 ,birmingham4 7,the ,largest ,health ,food ,dealers in the ,world47 99 99 99 99 99 ,asparagus ,cream is prepared in the same way1 putting tender cooked asparagus in place of the celery4 ,celery or ,asparagus ,quenelle is made much in the same way4 ,to every teacupful celery or asparagus pulp allow #b cupfuls fine white bread crumbs4 ,beat up two or three eggs1 add1 and mix well4 ,steam in large or small moulds1 or divide into spoonfuls1 shape round1 and poach in boiling water1 stock1 or milk4 ,serve with cooked tomatoes or sauce1 or they may be put in tureen with clear or white soup4 ,many toothsome variants of the foregoing recipes will suggest themselves as one goes along1 so that it is needless to detail each at length4 ,thus1 fritters1 moulds1 quenelles1 c41 may be varied at pleasure by substituting cauliflower1 the white of spring onions or leeks1 c41 for the celery or other ingredients mentioned4 ,by the way1 we do not appreciate the food value of leeks as much as we ought4 ,a dozen or so of the thickest ,leeks ,stewed or ,steamed in milk or stock1 and served with the liquor made into a white sauce1 is a dish as delicious as it is wholesome and blood-purifying4 ,needless to say1 everything should be the best of its kind and absolutely fresh4 ,to ensure this we should make a point of using as far as possible those which are in season at the time1 as however well preserved they may be1 vegetables1 especially the finer sorts1 lose in flavour and wholesomeness every hour between the garden and pot4 ,substantial ,savouries4 ,we come now to the more substantial savouries which form the staple part of the ordinary family dinner4 ,these1 along with soup and pudding1 will furnish an excellent three-course meal1 and where time--or appetite--is limited1 as in the rush to and from school or business1 two sources will be found ample4 ,german ,lentil ,stew4 ,among the various pulse foods1 of which there are fifty or sixty different kinds1 though only some half-dozen are at all well-known1 ,german lentils are one of the most valuable4 ,in this country they are but little used1 but they only need be known to be heartily appreciated4 ,as far as my experience goes1 every one who has once sampled them is loud in their praises4 ,even in those households where meat is used they might come as a change and variety1 and help to solve the problem of that typical1 much-to-be-pitied housekeeper who so pathetically wished there might be a new animal discovered6 ,well1 to return to our--ahem--lentils4 ,these ,german or ,prussian lentils are quite different from the ordinary yellow kind4 ,they are green or olive coloured1 much larger1 and of a flat tabloid shape4 ,they are exceedingly savoury1 and--if that is any recommendation--so meaty in flavour that it is almost impossible to convince people that they are quite innocent in that respect4 ,they are usually sold at about double the price of yellow lentils1 and even then are very cheap2 but this is a fancy price1 charged because of their being a novelty1 and ,i may say that ,i get the very finest quality1 perfectly clean and free from grit1 at the extremely low price of #b;d4 per lb4 ,to make a stew1 which is the basis of a number of other dishes1 take #a_/b lb4 ,german lentils and scald for a minute or two in boiling water to make sure that they are thoroughly clean4 ,drain1 and put in good-sized saucepan with plenty of fresh boiling water1 and allow to simmer very gently for an hour4 ,in another stewpan melt #a oz4 butter1 and into that shred very finely two or three onions4 ,cover1 and cook #aj to #ae minutes to bring out the flavour4 ,they may brown or not as preferred1 but there must not be the least suspicion of burning4 ,turn the lentils into this pan1 add some chopped celery if at hand--it is very good without1 but to my taste most dishes are improved by celery--and allow to simmer an hour longer4 ,see that there is plenty of water--there should be a rich brown gravy4 ,add seasoning to taste of salt1 pepper1 ,jamaica pepper1 parsley1 c4 ,a few tomatoes may be added1 or carrots1 turnips1 c4 ,a few ozs4 macaroni1 par-boiled in salted boiling water and added an hour or less before1 will make one of the many pleasing varieties of this dish4 ,serve like a mince1 garnished with sippets of toast or fried bread1 or toasted ,triscuits4 ,savoury ,pot-,pie4 ,line a pudding basin with suet paste ,footnote3 ,see pastry41 and fill in with lentils cooked as above1 and tomatoes1 or any vegetables1 such as carrots1 turnips1 cauliflower1 beetroot1 c41 to keep the mixture from being too heavy1 for whatever may be thought to the contrary1 there is a much larger proportion of solid nutriment to the bulk in pulse foods than in the too1 too solid flesh which we esteem so highly4 ,and1 at the risk of wearying readers with reiteration1 ,i must say again that herein lies the danger4 ,quite a number of people have told me that they would like such foods1 but they could not take enough to keep up their strength1 and were reproachfully incredulous when1 ignoring the gentle insinuation as to other people's capacity1 ,i told them the great difficulty was to take little enough6 ,but we must finish the pot-pie4 ,put a thin round of paste on the top4 ,wet the edges and press together1 tie down with greased paper1 and steam #b to #c hours4 ,turn out and send to table with suitable hot garnish4 ,the same paste may be made into little balls or flat cakes and put to cook with lentil stew1 but great care must be taken to see that there is plenty gravy1 and that they cook very gently1 for if they catch ever so slightly they are spoiled4 ,all danger of this can be avoided by steaming in a basin or jar instead of cooking in open pan4 ,savoury ,brick4 ,take about #b teacupfuls cooked ,german lentils--not too moist4 ,put in a basin and add a cupful fine bread crumbs1 and a cupful cold boiled rice or about half as much mashed potatoes4 ,add any extra seasoning--a little ketchup1 ,worcester sauce1 ,marmite or ,carnos ,extract1 c4--also a spoonful of melted butter4 ,mix well with a fork and bind with one or two beaten eggs1 reserving a little for brushing4 ,shape into a brick or oval1 and press together as firmly as possible4 ,brush over with beaten egg1 put in buttered tin1 and bake for half-an-hour4 ,or it may be put in saucepan with #a oz4 butter or ,nut ,butter that has been made very hot4 ,cover and braize for #aj minutes4 ,turn and cook for another #aj minutes4 ,add a little flour and seasoning to the butter1 and then a cupful boiling water1 stock1 or diluted ,extract1 and allow to simmer a little longer4 ,serve with garnish of beetroot or tomatoes4 ,this can also be made into a delicious ,cold ,savoury4 ,bake or braize as above4 ,remove to the ashet on which it is to be served4 ,allow to get quite cold1 then glaze4 ,footnote3 ,see ,glaze4 ,sausages are made of the same ingredients as savoury brick4 ,pound well in a basin1 so as to have all the materials nicely blended1 or put in a saucepan over gentle heat1 and mash well with a wooden spoon4 ,see that the seasoning is right4 ,some chopped tomatoes and mushrooms are an improvement1 also some grated onion1 ketchup1 and ,extract4 ,these should be put in saucepan with a little butter until lightly cooked1 then the lentils1 c41 should be added1 the whole well mixed and turned out to cool4 ,when quite cold1 flour the hands and form into small sausages4 ,brush over with beaten egg and fry1 or put on greased baking tin and bake till a crisp brown4 ,they may need a little basting1 or to be turned over to brown equally4 ,the filling for ,sausage ,rolls is compounded exactly as above1 but should be rather moister1 and have more butter added to prevent their being too dry4 ,have quantity required of rough puff pastry4 ,footnote3 ,see ,pastry4 ,roll out and divide into #i or #aj #d-;inch squares4 ,put a little sausage meat in centre1 wet the edges and fold over4 ,press the edges lightly together with pastry cutter1 if you have one1 brush all over with beaten egg except the edges4 ,place on oven plate and put at once in hot oven4 ,bake #bj to #cj minutes4 ,they may be served either hot or cold1 but are best hot4 ,they can easily be re-heated in oven at any time4 ,fifeshire ,bridies may have the same filling put in plain short crust1 or raised pie-crust1 rolled very thin and cut in oval or diamond shapes4 ,fold over1 and turn up the under edge all round4 ,brush over with egg and bake--if raised pie crust--in rather a slower oven4 ,rissoles4 ,roll out rough puff or short crust very thin1 stamp out into rounds1 put a little of the mince on one1 wet edges and put another on top1 press very firmly together1 brush over with egg and fry in deep1 smoking-hot fat4 ,german ,pie4 ,take an ordinary pie-dish1 such as used for steak pie4 ,have one or two large ,spanish onions half-cooked1 remove the centres1 and put in pie-dish4 ,this will serve both to keep up the paste and to hold gravy4 ,fill up the dish with partially stewed ,german lentils1 and either sliced tomatoes or pieces of carrot and turnip first fried in a little butter4 ,there should also be plenty of chopped onions put in the bottom of the dish1 which should be buttered4 ,fill nearly up with well-seasoned stock1 ,extract1 gravy1 or water1 cover with rough puff paste1 and bake for an hour or longer1 according to size4 ,there should be a hole in top of pastry1 covered with an ornament1 which could be lifted off1 and some more gravy put in with a funnel4 ,serve very hot4 ,if to be used cold1 a little soaked tapioca should be cooked with it1 or some vegetable gelatine might be dissolved in the gravy4 ,by way of variety1 a few force-meat balls may be put in2 also mushrooms when in season4 ,haricot ,pie is made much the same as above1 substituting ,butter ,beans or ,giant ,haricots for the ,german lentils4 ,they should be soaked all night and nearly cooked before using4 ,put in a layer of beans1 sprinkle in a little tapioca1 then put a layer of sliced tomatoes and repeat4 ,fried beetroot may be used instead of tomatoes1 and crushed vermicelli or bread crumbs instead of tapioca4 ,haricot ,raised ,pie1 which is very good to eat cold for pic-nic luncheon1 c41 is made as follows3--,soak #a_/b lb4 large beans all night1 when the skins should come off easily1 and put to stew or steam with butter1 shred onions1 and a very little stock or water till soft1 but not broken down4 ,set aside to cool4 ,prepare a raised pie case ,footnote3 ,see ,pastry41 put in half the beans1 a layer of sliced tomatoes1 and a layer of hard-boiled eggs4 ,repeat4 ,put on lid1 which should have hole in centre1 and bake in a good1 steady oven for an hour4 ,meanwhile1 have some strips of vegetable gelatine soaking1 pour off the water1 and bring to boil in a cupful well-seasoned stock1 ,extract1 gravy1 c4 ,stir till gelatine is dissolved1 and when the pie is removed from the oven1 pour this in4 ,when cold this should be a firm jelly1 and the pie will cut in slices4 ,if tomato or aspic jelly is prepared1 some of that would save trouble4 ,melt and pour in4 ,there are many other toothsome ways of serving haricot and butter beans4 ,in every case they should first be well washed1 soaked1 and three-parts cooked with stock or water1 butter1 onions1 and seasoning4 ,savoury ,haricot ,pie4 ,this is made without paste4 ,put a layer of beans in buttered pie-dish1 then pieces of carrot and turnip--previously par-boiled--to fill up the dish4 ,pour in a little gravy4 ,cover with a good white sauce1 well seasoned with made mustard1 chopped parsley1 c41 and coat thickly with bread crumbs4 ,dot over with bits of butter1 and bake #cj or #dj minutes4 ,many variations will suggest themselves--cauliflower1 parsnips1 vegetable marrow1 sliced tomatoes1 beetroot1 c41 instead of the other vegetables4 ,or the same ingredients as in the first haricot pie might be used1 with the crumbs instead of pastry4 ,haricot ,ragout4 ,half pound soaked beans boiled till tender in one pint water1 with butter and sliced onions4 ,drain1 but keep the liquor4 ,slice some carrots and turnips thin1 fry lightly1 and then simmer in the liquor for half-an-hour4 ,put a little butter in stewpan1 slice and cook two onions in that1 with the lid on1 stir in a tablespoonful flour1 and add the haricots1 vegetables1 and the liquor4 ,simmer gently till all are quite cooked1 and serve4 ,some tomatoes or a little extract may be added1 and it can be varied in many other ways4 ,golden ,marbles4 ,take nearly a teacupful of haricots pulped through a sieve1 and add to this #b ozs4 bread crumbs4 ,same of mashed potatoes2 a shallot finely minced1 or a spoonful of grated onion4 ,beat up an egg and add1 reserving a little4 ,mix thoroughly1 and form into marbles4 ,coat with the egg1 toss in fine crumbs1 and fry in smoking-hot fat till golden brown in colour4 ,haricot ,kromeskies can be made with the same mixture as for marbles4 ,some chopped tomatoes1 beetroot1 or mushrooms may be added4 ,if the mixture is too moist add a few more crumbs2 if too dry add a little ketchup1 milk1 tomato juice1 c4 ,form into sausage-shaped pieces or small flat cakes4 ,dip into frying batter1 and drop into smoking-hot fat4 ,when a golden brown lift out1 and drain on absorbent paper4 ,serve them1 as also the golden marbles1 on sippets of toast or fried bread with tomato or parsley sauce4 ,haricot ,croquettes or ,cutlets are of course made with any of these mixtures4 ,shape into cutlets1 egg1 crumb1 and fry in the usual way4 ,there are an immense number more dishes which can be made with pulse foods1 for which ,i have not space here4 ,there are also a number of new varieties of pulses being put upon the market1 which can be used with advantage to vary the bill of fare and enlarge its scope4 ,giant ,split ,peas are especially good1 and might be used in any of the foregoing recipes in place of haricots4 ,one advantage is that they do not require soaking4 ,if scalded with boiling water1 drained1 and put to cook in fresh boiling water1 they will be quite soft in little over an hour4 ,the best quality of butter beans also need no soaking4 ,after scalding for a few minutes the skins come off quite easily4 ,there is also a new variety called ,butter ,peas1 or ,midget ,butter ,beans1 which ,i can heartily recommend4 ,in appearance they resemble the small haricots1 but are much finer and boil down very quickly4 ,they make a very rich white soup1 and may1 of course1 be used for any of the savouries for which recipes are given4 ,scald with boiling water 7or they may merely be rubbed in a clean coarse cloth71 plunge into more boiling water--the quantity proportioned to the purpose for which intended1 soups1 stews1 c4--and simmer till just tender1 but not broken down4 ,though they can be made up in a host of ways they are perhaps nicest as a simple stew4 ,when just cooked--and great care must be taken not to overcook1 for much of the substance1 as well as the delicacy of flavour1 is lost if we do--have a saucepan with some shred onions1 sweated till tender1 but not in the least coloured1 in a little butter4 ,stir in a spoonful of flour1 and when smooth a gill of milk1 or the stock from the butter peas4 ,stir till it thickens and add the peas themselves1 and any extra seasoning required4 ,see that all is quite hot1 and serve garnished with sippets of toast4 ,brown ,lentils also furnish us with unlimited possibilities for new dishes4 ,they are as yet rather difficult to procure1 but need only to be known to become very popular4 ,they somewhat resemble ,german lentils1 but are much browner and smaller4 ,being so small1 extra trouble must be taken to see that they are clean and free from grit4 ,they can be used in place of ,german lentils for any of the soups or savouries for which recipes are given4 ,they cook very quickly1 and care must be taken with them also not to waste any of their goodness up the chimney4 ,toad-in-a-,hole4 ,make the sausages the same as in previous recipe1 only using brown lentils instead of ,german lentils4 ,put in a buttered pie-dish and pour over the following ,batter4 ,beat up one or two eggs4 ,add #c tablespoonfuls flour1 and by degrees two gills milk1 also seasoning of grated onion1 chopped parsley1 white pepper1 ,extract1 c4 ,while ,fresh ,green ,peas or ,beans are to be had1 one need not be confined to the dried pulses4 ,cook the peas1 broad beans1 or ,french beans1 as directed in ,vegetables4 ,serve with poached or buttered eggs1 fried or baked tomatoes1 c4 ,one might go on ad infinitum to suggest further combinations and variations of the different pulse foods1 but these must be left to suggest themselves1 for ,i must now pass on to another class of foods4 ,,nut ,,foods4 ,we are only beginning very slowly to recognise the valuable properties of nuts and their possibilities in the cuisine4 ,indeed1 there is a rather deep-rooted prejudice against them as food1 people having been so long accustomed to regard them as an unconsidered trifle to accompany the wine after a big dinner1 and as in this connection they usually call up visions of dyspepsia1 many people regard the idea of their bulking at all largely in a meal with undisguised horror4 ,i remember a lady saying to me that she was quite sure a meal composed to any extent of nuts would kill her1 for if she took even one walnut after dinner it gave her such pain4 ,that rather reminds one of the story of a half-witted fellow who used to go about the country doing odd jobs1 and asking in return a meal and a shake-down of straw or hay4 ,he always expressed astonishment at folks being able to sleep on feather beds1 his aversion being founded on the fact that he had one night lain down on the hard ground with a single feather under him4 ,an' if ,i had sic a sarkfu' o' sair banes wi ae feather1 he argued1 what like maun it be wi' a hale bed8 ,well1 ,i can assure readers that whatever may be the troubles of a solitary nut in an oasis of good things1 it is very different when nuts are taken alone or in a suitable and simple combination4 ,most of our digestive troubles are due to an excess of proteid matter1 which clogs up the system1 and either lodges in the body in the shape of some morbid secretion1 or tries to force its way out in an abnormal way1 as by the skin4 ,now1 nuts are very rich in proteid1 or flesh-forming matter1 and it stands to reason1 that if we superimpose them on an already full1 or overfull1 meal1 the result is surfeit1 and however wholesome or digestible this excess matter may be in itself1 it may1 and usually does1 work harm in more or less obvious ways4 ,but curiously enough1 this does not always work out with mathematical directness4 ,most things in the physical1 as in the metaphysical1 world work out as ,ruskin says not mathematically1 but chemically4 ,though this may seem a far-fetched simile in connection with our dinner1 it is a true one4 ,to get back to our nuts4 ,if after a meal of several courses1 rich in quality and variety1 highly-spiced and flavoured1 and perhaps interspersed with little piquant relishes1 serving to whet the appetite for the next course1 one takes only a very few nuts1 or an apple1 or a banana1 the probability is that these last will give the most direct trouble4 ,the gastric juices may be already exhausted1 and the nuts1 therefore1 lie a hard undigested mass on the stomach2 or the apple digesting very quickly1 and being ready to leave the stomach some hours before its other contents1 but having to bide their time1 ferments and gives off objectionable gases4 ,thus1 the innocent fruit gets the blame1 and the fish1 game1 or meat go free4 ,another way in which fruits may prove indigestible1 through no fault of their own1 is because of the unsuitable combination in which they are eaten4 ,most nuts1 with the exception of chestnuts1 which are largely composed of starch1 consist almost entirely of fat1 which1 unless it meets with an alkali to dissolve it1 is digested with great difficulty4 ,the uric acid in flesh tends to harden this fat1 and so retards digestion4 ,the medical faculty now recognise the nutritive properties of nuts1 as also their wholesomeness and freedom from all toxic elements1 and at all sanatoria for the treatment of rheumatic and gouty affections a nut and fruit diet is the established regime4 ,we need not1 however1 go to an expensive sanatorium to enjoy this food1 but may cure1 or better1 prevent these diseases in our own homes4 ,they are1 ,i believe1 best in their natural state1 along with fresh fruits1 salads1 and the like1 but there are also many dainty dishes1 in the composition of which they may be used with advantage4 ,mock ,chicken ,cutlets only require to be known to be appreciated4 ,grate #a_/d lb4 shelled walnuts--this is best and easiest done by running through a nut-mill1 but these are not expensive1 as they may be had from #as4 #f;d4--or ,brazil nuts1 and add to them two teacupfuls bread crumbs1 mix in #a_/b oz4 butter1 spoonful onion juice1 and a little mace1 white pepper1 salt or celery salt4 ,melt #a_/b oz4 butter in saucepan4 ,mix in a teaspoonful flour1 and add by degrees a gill of milk4 ,when it thickens add the other ingredients4 ,mix well over the fire4 ,remove and stir in a beaten egg and teaspoonful lemon juice4 ,mix all thoroughly and turn out to cool4 ,form into cutlets1 egg1 crumb1 and fry4 ,serve with bread sauce or tomato sauce4 ,brazil ,omelet4 ,take #b ozs4 shelled ,brazil nuts and rub off the brown skin4 ,if they are put in slow oven for #aj minutes1 both shell and skin will come off easily4 ,flake in a nut-mill or pound quite smooth4 ,add the yolk of hard boiled egg1 a teaspoonful ground almonds1 or almond meal1 and make into a paste4 ,then add some grated onion1 a tablespoonful baked or mashed potato1 the same of bread crumbs1 and seasoning to taste4 ,mix well1 and add the yolks of two eggs beaten up1 and after mixing thoroughly1 stir in lightly the two whites beaten quite stiff1 butter a shallow tin or soup-plate1 and pour in the mixture4 ,cover and bake gently1 till set--about an hour4 ,when cool1 cut into neat shapes1 egg1 crumb1 and fry4 ,the same mixture will also make a delicious ,brazil ,souffle4 ,add another white of egg stiffly beaten1 and steam gently for #cj minutes4 ,brazilian ,quenelles4 ,add another two tablespoonfuls bread crumbs1 and leave out the potato2 use three eggs1 but beat yolks and whites together4 ,butter one large or a number of small moulds1 fill with the mixture1 and steam gently for #bj to #dj minutes1 according to size2 turn out1 and serve1 if large1 with slices of tomatoes baked or fried1 arranged round4 ,if small ones1 have tomatoes piled up in centre and quenelles placed round4 ,a number of other savouries1 in which nuts form a part1 can be made by substituting grated walnuts1 ,brazil nuts1 almonds1 almond meal1 ,barcelonas1 c41 for peas1 beans1 lentils1 c41 in the previous recipes4 ,as they are highly nutritive and concentrated1 they must be used sparingly1 however1 along with plenty of bread crumbs1 rice1 and the like4 ,there is no need to detail these1 but ,i will give one to show what ,i mean4 ,walnut ,pie4 ,run #d ozs4 shelled walnuts through the nut-mill--this will give about a teacupful4 ,have some whole rice boiled as for curry1 and put a layer of that in buttered pudding dish4 ,put half of the grated nuts evenly on the top1 then a layer of tomatoes seasoned with grated onion1 parsley1 salt1 pepper1 pinch mace1 ketchup1 c4 ,repeat4 ,cover thickly with bread crumbs1 pour some melted butter over and bake till a nice brown4 ,if rather dry1 pour some tomato sauce1 diluted extract1 gravy1 c41 over4 ,serve with tomato or other sauce4 ,the same ingredients may be put in a buttered mould and steamed1 or the whole may be mixed together1 a beaten egg added1 then made into one large or a number of small rolls1 place in baking tin1 put some butter on the top and bake1 basting and turning now and then4 ,prepared ,nut ,meats4 ,of late years since the food value of nuts has been recognised1 the attention of specialists has been turned in their direction with very practical results4 ,quite a number of excellent ,nut ,meats are now upon the market1 and each year adds to their variety1 so that one's storeroom can be supplied in a way that was impossible only a few years ago4 ,for a cold luncheon dish ,mapleton's ,fibrose1 ,almond ,nut ,meat1 and ,savoury ,nut ,meat ,are very good4 ,the latter is put up in air-tight glass dishes4 ,tomatoes or any vegetable may be served with it4 ,then ,meatose1 ,nut-,meatose1 ,vejola1 ,nutvego1 c41 are all excellent4 ,the ,f4,r4 ,meatose ,is specially fine4 ,these ,meats are all ready for use1 and may be made up in any of the ordinary recipes for ,stews1 ,pies1 ,sausage ,rolls1 c4 ,one dish which most people would like is ,curried ,nut ,meat4 ,melt #a oz4 butter in stewpan1 and into that put a tablespoonful finely shred or grated onion1 a few slices of tart apple or a little rhubarb1 and1 if possible1 some tomatoes--fresh ones peeled and sliced are best1 but the tinned ones will do very well4 ,stir in a dessert-spoonful flour and curry powder to taste1 and pour on boiling water1 stock1 or gravy as required4 ,slice the nut meat and lay it in4 ,cover1 and cook gently for about half an hour4 ,serve with plain boiled rice4 ,i have not space to give further recipes1 but would just add a word of caution--use very sparingly4 ,they are highly concentrated and nutritious foods1 and a large quantity is not only unnecessary1 but harmful4 ,in addition to above1 there are the products of the ,international ,health ,association1 the pioneer manufacturers of health foods1 who have within the past year removed their works into the country 7,stanborough ,park1 ,watford1 ,herts74 ,then ,messrs ,winter1 ,birmingham1 ,pitman1 ,birmingham1 and ,messrs ,chapman1 ,liverpool1 have a number of excellent nut meats1 fuller reference and recipes for which will be found in the chapter on ,health ,food ,specialties at end of book4 ,,cheese ,,savouries4 ,many excellent cheese dishes1 such as macaroni cheese1 c41 are to be found in the category of every household1 so it will be needless to detail those which are most generally known4 ,cheese is highly nutritious1 and not indigestible for those in ordinary health1 if taken in moderation and combined with other lighter and bulkier foods4 ,cheese with rice1 bread crumbs1 macaroni1 tomatoes1 c41 is exceedingly good4 ,it should be used very sparingly1 or not at all1 in dishes which contain pulse1 nuts1 or eggs4 ,it should always be grated so that it can be mixed thoroughly with the other ingredients4 ,rice and ,cheese4 ,half teacupful rice1 #b ozs4 grated cheese1 one egg4 ,wash rice and put on with cold water to barely cover1 and pinch salt4 ,when that is absorbed1 add milk enough to swell and cook the rice thoroughly without making it sloppy4 ,remove from the fire and stir in the cheese1 seasoning of salt1 pepper1 or made mustard1 pinch cayenne1 and the egg beaten up4 ,turn into buttered baking dish and bake gently till set and of a pale brown--cheese dishes must never be done in too hasty an oven1 as they acquire an unpleasant flavour if in the least burnt4 ,turn out on hot ashet1 and serve garnished with slices of hard-boiled egg or fried tomatoes4 ,cheese and ,semolina4 ,four ozs4 cheese1 breakfast cup milk1 #a oz4 semolina1 #b eggs4 ,bring milk to boil and stir in semolina4 ,cook till it thickens2 remove from fire and stir in the cheese1 pinch cayenne1 and yolks of eggs beaten up1 beat up whites stiffly1 and mix in lightly4 ,turn into buttered pudding-dish and bake gently till ready--about half-an-hour4 ,this mixture1 and the previous one1 may also be steamed for about #dj minutes4 ,serve with fried tomatoes or tomato sauce4 ,i may say here that tomatoes go very well with cheese in almost any form4 ,a nice variety of rice and cheese can be contrived as follows3--,put half of the cooked rice in pudding dish1 put breakfastcupful tomatoes in saucepan with a little butter1 the cheese and seasoning1 and just stir over the fire till quite mixed4 ,put half over the rice1 then the rest of the rice1 and the other half of the tomato mixture4 ,coat thickly with crumbs1 put some butter on top1 and bake4 ,cheese ,souffle4 ,two tablespoonfuls grated cheese1 #b eggs1 #a-a_/b gills milk4 ,beat yolks of eggs and mix in cheese1 milk1 pepper1 salt1 pinch cayenne1 and1 lastly1 the whites beaten quite stiff4 ,make souffle tin very hot1 pour in mixture1 and bake in quick oven till set--#ae to #bj minutes4 ,serve very hot4 ,scotch ,woodcock4 ,this is a favourite savoury in many non-vegetarian households4 ,there are numerous different recipes1 which will doubtless be well known1 but the following is quite new and original4 ,prepare some slices of buttered toast or fried bread1 take about #a lb4 fresh tomatoes or a large cupful tinned ones drained from the liquor1 put in saucepan with a little butter and grated onion1 and stew gently till the tomatoes are pulped4 ,if at all stringy1 put through a sieve4 ,add #b ozs4 grated cheese1 seasoning to taste1 and stir over gentle heat till quite thick4 ,spread a layer of this mixture on each slice of toast and pile on the top of each other4 ,reserve a little of the mixture and to it add some tomato juice or milk1 mushroom ketchup1 or diluted extract4 ,make very hot and pour right over1 sprinkle with chopped parsley1 and garnish with slices of hard-boiled eggs--or these might have the whites chopped up and the yolks grated over the top4 ,serve very hot4 ,a very tasteful effect is made by having the slices of toast1 which may be round1 oblong1 c41 graduating pyramid-wise from a large one at the bottom to a small one at the top4 ,cheese ,straws 7#a74 ,rub #b ozs4 butter into #d ozs4 flour4 ,add #b ozs4 grated cheese1 a little mustard and cayenne1 and make into a stiff paste1 with the yolks of #b eggs or one whole egg beaten up4 ,roll out thin1 cut into straws1 lift on to baking sheet carefully with a knife1 placing them a little apart1 and bake a pale brown--about #aj minutes in moderate oven4 ,another way is to break off small bits of the paste and roll into thin pipes on a floured board4 ,savoury ,cheese ,biscuits are made by cutting above paste1 rolled very thin1 into oblong or diamond shapes1 with pastry cutter4 ,bake in same way4 ,serve either hot or cold4 ,spread with a little ,marmite and savoury tomato mixture1 or sandwich this between two biscuits4 ,cheese ,straws 7#b74 ,two ozs4 cheese1 same of batter1 flour and fine white crumbs4 ,add seasoning1 and make into paste with one egg1 roll out1 stamp out a few rings1 make the rest into straws1 bake and put a bundle of straws into each ring4 ,parmesan ,puff ,pie4 ,prepare some cheese pastry1 as for ,straws ,no4 #a1 and with it line a round shallow tin or tart ring4 ,common short or puff pastry will do1 but the cheese pastry is nicer4 ,fill in with rice or crusts to keep in place4 ,bake rather briskly1 and remove from the tin4 ,fill in with the following mixture3--,in a saucepan melt #a oz4 butter1 and into that stir #a oz4 flour and #a oz4 flaked or ground rice4 ,add gradually a teacupful milk1 and when it thickens1 #b ozs4 grated cheese and seasoning1 cayenne1 and made mustard4 ,pour into pastry case4 ,sprinkle a few browned crumbs or shredded wheat biscuit crumbs on the top4 ,dot over with bits of butter1 and bake in moderate oven for about #bj minutes4 ,put a little more grated cheese on the top and serve very hot4 ,small ,cheese ,tartlets can be made by dividing same ingredients into a number of small cases or patty tins4 ,ten minutes should be long enough to bake4 ,another very good filling for these or the previous puff pie is the mixture given in recipe for ,scotch woodcock1 while a novel and delicious ,welsh ,rarebit could be made with either of these mixtures1 with perhaps a rather more liberal supply of cheese and made mustard spread between slices of hot buttered toast4 ,mock ,crab is made with somewhat similar filling1 but is best with fresh tomatoes4 ,remove skin and seeds from #a_/b lb4 firm1 ripe tomatoes1 and cut small2 grate #d ozs4 rich1 well-flavoured ,cheddar cheese4 ,add to tomatoes in basin with teaspoonful made mustard1 yolks of #c hard-boiled eggs1 large spoonful mushroom ketchup1 a little extract1 and a very little curry powder or paste4 ,pound all together with back of a wooden spoon till quite smooth4 ,serve in scallop shells1 garnished with the white of egg4 ,these cheese tartlets1 mock crab1 patties1 c41 can be most acceptably varied by using ,shredded ,wheat ,biscuits in place of pastry cases or scallop shells4 ,use any of the cheese mixtures given for ,scotch woodcock1 mock crab1 c4 ,with a sharp-pointed knife split the biscuit open and place in buttered tin1 with a bit of butter on the top of each1 in hot oven till crisp and brown4 ,remove to hot dish1 fill in each biscuit with the mixture made very hot1 and pile up more on the top4 ,dresden ,patties4 ,stamp out #f or #h rounds of bread1 dip quickly in milk1 gravy1 or diluted extract1 and drain--on no account allow to soak4 ,brush over with egg1 toss in fine crumbs and fry4 ,drain and keep very hot4 ,prepare a cheese and tomato mixture same as for ,scotch ,woodcock1 and while in saucepan add #a or #b hard-boiled eggs--the white chopped in small dice or tiny strips4 ,mix lightly over the fire and pile up on centre of each round4 ,serve on hot napkin1 garnished with fried parsley4 ,these patties may also be made with shredded wheat biscuits4 99 99 99 99 99 ',,hygienic ,,treatment' ,,readers say it ,beats ,beecham's ,pills6 and is ,worth its weight in gold66 ,,london ,,publisher says ,it ought to be half-a-crown666 ,for all who are ,tired of ,drugs and want ,,no ,,more ,,vaccination1 this is the ,best ,book in print4 #f;d only from your ,bookseller1 and #i;d4 post free from ,a4 ,s4 ,,hunter1 ,zetland ,house1 ,,bridge ,,of ,,allan 99 99 99 99 99 ,,miscellaneous ,,savouries4 ,scotch ,haggis4 ,fair fa' yer honest1 sonsy face1 ,great chieftain o' the puddin' race4 ,it is to be hoped the shade of ,burns will forbear to haunt those who have the temerity to appropriate the sacred name of ,haggis for anything innocent of the time-honoured liver and lights which were the sine qua non of the great chieftain4 ,but in ,burns' time people were not haunted by the horrors of trichinae1 measly affections1 c41 c4 7one must not be too brutally plain spoken1 even in what they are avoiding71 as we are now1 so perhaps this practical age may risk the shade rather than the substance4 ,for a medium-sized haggis1 then1 toast a breakfastcupful oatmeal in front of the fire1 or in the oven till brown and crisp1 but not burnt4 ,have the same quantity of cooked brown or ,german lentils1 and a half-teacupful onions1 chopped up and browned in a little butter4 ,mix all together and add #d ozs4 chopped vegetable suet1 and seasoning necessary of ketchup1 black and ,jamaica popper4 ,it should be fairly moist2 if too dry add a little stock1 gravy1 or extract4 ,turn into greased basin and steam at least #c hours4 ,an almost too realistic imitation of liver is contrived by substituting chopped mushrooms for the lentils4 ,it may also be varied by using crushed shredded wheat biscuit crumbs in place of the oatmeal4 ,any remains will be found very toothsome1 if sliced when cold1 and toasted or fried4 ,rolled ,oats ,savoury4 ,put a teacupful ,scotch rolled oats in a basin1 and pour over #b cupfuls milk in which some onion has been boiled4 ,allow to soak for an hour1 remove onion1 add pinch salt1 c41 and a beaten egg4 ,steam in small greased basin for an hour4 ,may be served with a puree of tomatoes4 ,irish ,stew4 ,pare and slice #b lbs4 potatoes1 and about #a_/b lb4 each carrots1 turnips1 and onions4 ,fry all1 except the potatoes1 a nice brown in a little butter or fat4 ,put in layers in saucepan with #b ozs4 fat1 salt1 pepper1 and good stock to barely cover4 ,simmer very gently for about #b hours4 ,it may also be baked in pie-dish4 ,this may be varied in many ways1 as by adding layers of forcemeat1 pressed lentils1 c4 ,then there are the various nut meats--,meatose1 ,vejola1 ,savoury ,nut ,meat1 c4--which can be used to great advantage in such a stew4 ,scotch ,stew4 ,this is a most substantial and excellent dish4 ,wash well #a_/d lb4 pot barley--the unpearled if it can be procured--simmer gently in #a pint white stock for an hour1 then add some carrots1 scraped--and if large1 sliced lengthwise--#b or #c small turnips cut in halves or quarters1 or part of a large one in slices1 a ,spanish onion sliced1 or a few shallots1 some green peas1 ,french beans1 or other vegetables that may be in season2 some cauliflower in sprigs is a welcome addition4 ,it or green peas should not be added till #a_/b hour before serving4 ,simmer till all the vegetables are just cooked1 adding more stock if necessary4 ,serve with a border of boiled pasties1 potato balls1 or chips4 ,poor ,man's ,pie4 ,pare and slice #b to #c lbs4 potatoes4 ,slice #a lb4 onions2 put half the potatoes in pie-dish1 then the onions1 and sprinkle over #b tablespoonfuls tapioca and a little powdered herbs or parsley4 ,add the rest of the potatoes1 dust with pepper and salt1 pour in water or stock to within #a_/b inch from top4 ,put #b oz4 butter or nut butter on the top1 and bake in moderate oven about #b hours4 ,vegetable ,roast ,duck4 ,take a good-sized vegetable marrow1 pare thinly and remove a small wedge-shaped piece from the side4 ,scoop out the seeds and water1 fill in with good forcemeat1 replace the wedge1 brush all over with beaten egg4 ,coat with crumbs1 put some butter over1 and bake till a nice brown1 basting frequently4 ,serve with fried tomatoes4 ,an ordinary forcemeat of crumbs1 onion1 parsley1 egg1 c41 will do1 or any of the sausage mixtures given previously4 ,esau's ,pottage4 ,the following ,i have had given me as the original recipe for ,esau's pottage1 but ,i think it must be more elaborate than that set before the hungry hunter4 ,one pint lentils and #b quarts water boiled #b-a_/b hours1 then add #a_/b lb4 onions1 #b lbs4 tomatoes1 a little thyme and parsley4 ,cook all together #c_/d hour longer and add #c oz4 butter and #a oz4 grated cheese just before serving4 ,dahl4 ,wash well #a_/b lb4 rice and allow to swell and soften in just as much water or stock as it will absorb4 ,cook #a_/b lb4 red lentils with stock or water1 some grated onion1 pinch herbs1 little curry powder1 and any other seasoning to taste4 ,make a border of the rice1 pile the lentils high in the centre1 and garnish with slices of hard-boiled eggs4 ,the lentils are best steamed1 as they can thus be thoroughly cooked without becoming mushy or burnt4 ,mushroom and ,tomato ,pie4 ,for a fair-sized pie get #c_/d lb4 medium-sized flap mushrooms1 the meadow ones are best1 and #a lb4 good firm tomatoes1 remove the stalks from the mushrooms and wipe with a piece of clean flannel dipped in oatmeal or salt4 ,unless very dirty1 it is best not to wash them1 as that somewhat spoils the flavour4 ,pare and put a layer in pie-dish1 along with slices of tomato1 pared and free from seeds4 ,put a little bit of butter on each1 dust with salt and pepper1 and repeat till the dish is heaped up4 ,cover with a good1 rough puff paste1 and bake till the paste is ready1 about an hour4 ,no water should be put in1 but the trimmings of the mushrooms and tomatoes should be stewed in a little water1 and this gravy may be added with a funnel after the pie is ready4 ,mushroom and ,tomato ,patties4 ,for these we require some richer puff paste4 ,prepare and trim a small quantity of tomatoes and mushrooms4 ,cut rather small and cook gently1 with a little butter and seasoning1 for #aj or #ae minutes4 ,allow most of the moisture to evaporate in cooking1 as this is much better than mixing in flour to absorb it4 ,when the pastry cases are baked1 fill in with the mixture4 ,good either hot or cold4 ,if baked in patty pans1 the mixture should be cold before using4 ,line in the tins with puff paste1 half fill1 brush edges with egg or water1 lay on another round of paste1 press edges together and bake4 ,vol-au-,vent4 ,a delicious vol-au-vent is made with exactly the same filling as above4 ,mushroom ,pie4 ,put on stewpan with a piece of ,nutter or other good vegetable fat4 ,cut up one large ,spanish onion very small1 add to fat and brown nicely4 ,cover with water and stew along with the contents of a tin or bottle of white ,french mushrooms 7including the liquid71 also pepper and salt to taste4 ,stew till the mushrooms are tender1 then take out and chop4 ,dish along with other contents of saucepan1 and when cool add a cup of brown bread crumbs1 and one beaten egg4 ,cover with puff paste or short crust and bake4 ,serve with brown sauce4 ,shepherd's ,pie4 ,mushrooms same as for mushroom pie1 but covered with nicely mashed potatoes1 adding pepper and salt to the latter4 ,beat well and cover1 stroke with a fork1 and brown in the oven4 ,,breakfast ,,dishes--,porridge4 ,the halesome parritch1 chief o' ,scotia's food4 ,in these days of tea and white bread it is to be feared that the halesome parritch is now very far removed from the honoured place of chief1 and it must be more than a coincidence which connects the physical degeneracy of the ,scottish working people with the supplanting of the porridge-pot by the tea-pot4 ,even in rural districts there is a great change in the daily fare1 and there too anaemia1 dyspepsia1 and a host of other ills1 quite unknown to older generations1 are only too common4 ,certainly many people have given up porridge because they found it did not suit them--too heavy1 heating1 c4--but we must remember that all compounds of oatmeal and water are not porridge1 and the fault may lie in its preparation4 ,it is a pity that any one1 especially children and growing youths1 should be deprived of such valuable nutriment as that supplied by oatmeal1 and before giving it up1 it should be tried steamed and super-cooked4 ,it is only by steaming that one can have the oatmeal thoroughly cooked and dextrinised1 while of a good firm chewable consistency1 and not only are sloppy foods indigestible1 but they give a feeling of satiety in eating1 followed later by that of emptiness and craving for food4 ,the custom1 too1 of taking tea and other foods after porridge is generally harmful4 ,now for the method by which many1 who have long foresworn porridge1 have become able again to relish it1 and benefit by it4 ,make porridge in usual way1 that is1 have fast boiling water1 and into that sprinkle the oatmeal smoothly1 putting about twice as much oatmeal in proportion to the water as is usual4 ,boil up for a few minutes1 add salt to taste1 and turn into a pudding bowl or steamer4 ,cover closely and put in large pot with about one inch water or in a steam cooker and steam for five to twelve hours4 ,eat with stewed prunes1 figs1 c41 or with butter or nut butter--almond cream butter is both delicious and wholesome4 ,a mixture of wheatmeal and oatmeal1 or wheatmeal itself1 may be found to suit some better than oatmeal alone4 ,i heard recently of a hopeless dyspeptic who recovered health on a diet composed almost entirely of porridge made of three-parts whole wheatmeal to one of oatmeal4 ,i may add that one must be careful to take a much smaller quantity of this firm1 super-cooked porridge1 as it contains so much more nutriment in proportion to its bulk4 ,porridge made with ,scotch ,rolled ,oats also will be found easier of digestion by some than ordinary oatmeal porridge4 ,this also is best steamed and super-cooked4 99 99 99 99 99 ,health ,foods4 ,granose4 ,the ,ideal ,staff of ,life4 ,a kernel of wheat is acknowledged to constitute a perfect food1 and ,granose consists of the entire kernels of choice wheat1 prepared by unique processes1 so as to afford the most digestible food ever prepared4 ,granose is equally beneficial from infancy to old age1 in good or ill health4 ,it is a royal dainty1 and should take a prominent place on every table4 ,granose ,flakes1 #g-a_/b;d4 per packet4 ,granose ,biscuits1 #g-a_/b;d4 ,protose4 ,the ,standard ,nut ,meat4 ,palatable to the taste1 resembling chicken in fibre and flavour1 but perfectly free from the tissue poisons that abound in animal flesh4 ,chemically it presents the composition of animal tissue1 beef or mutton4--,lancet4 ,protose is prepared from the best grains and nuts1 and is perfectly cooked4 ,it tastes good1 promotes health and vigour1 and imparts great staying power4 ,price3--#a_/b lb4 tin1 #h;d42 #a lb41 #a_/-2 #a-a_/b lb41 #a_/d ,bromose4 ,the ,rapid ,flesh-,former4 ,a combination of predigested nuts and cereals4 ,no better food for consumptives1 the the too-thin1 and all who desire the best physical condition4 #cj ,tablets in box1 #a_/f ,full ,list of our ,health ,foods sent post free on application4 ,for ,one ,shilling we will send you ,samples of #ab of our ,health ,foods1 and ,cookery ,book4 ,the ,international ,health ,association1 ,ltd41 ,stanborough ,park1 ,watford1 ,herts4 99 99 99 99 99 ,the name ,plasmon distinguishes our preparations of milk-albumen from all other foods4 ,one ,pound of ,,plasmon contains the entire nourishment of #cj pints of fresh milk4 ,most foods are deficient in proteid1 which is required to support life4 ,,plasmon should be added to all foods because it supplies this element4 ,foods mixed with ,,plasmon are therefore more nourishing than any others4 ,,of ,,all ,,grocers1 ,,chemists1 ,,and ,,stores4 99 99 99 99 99 ,,for ,,health1 ,,strength1 ,,and ,,energy ,illustration ,doctors counsel the regular use of ,shredded ,wheat ,biscuit and ,triscuit ,illustration ,because they are ,,all-,,nourishing1 ,,natural ,,foods4 ,made in the wonderful ,laboratory of the ,natural ,food ,co41 ,niagara ,falls1 ,n4,y41 ,u4,s4,a4 ,,shredded ,,wheat products give greater surface for the action of the digestive fluids than that given by any other food4 ,this ensures ,perfect ,digestion and ,freedom from ,constipation4 ,,shredded ,,wheat ,,biscuit 7with milk7 for ,breakfast and ,supper1 or basis for ,sweets4 ,triscuit 7with butter1 preserves1 cheese1 c47 for any meal4 ,the best basis for ,savouries and ,sandwiches4 ,send #a;d4 stamp for ,sample and ,illustrated ,cook-,book4 ,,shredded ,,wheat ,,co4 7,c4 ,e4 ,ingersoll71 #gj1 ,st ,george's ,house1 ,,eastcheap1 ,e4,c4 99 99 99 99 99 ,,breakfast ,,savouries4 ,most of the rissoles1 toasts1 c41 given in the earlier part of the book are suited for breakfast dishes1 but we may add a few more4 ,savoury ,omelets4 ,separate the whites from the yolks of #c eggs1 or one for each person2 beat up the yolks1 and add some grated onion1 pepper and salt4 ,beat the whites till very stiff and mix or rather fold in very lightly4 ,make a small piece of butter very hot in small frying pan1 pour in one-third of the mixture1 shake over gentle heat till set1 easing it round the edges with a knife1 fold over and put on very hot napkin4 ,repeat till all are done and serve very hot4 ,a little hot lemon juice may be squeezed over1 or a spoonful of mushroom ketchup will give a nice relish4 ,cheese ,omelet is made by mixing in grated cheese--a dessert spoonful for each egg4 ,the onion may be omitted if preferred without4 ,a pinch cayenne and a little made mustard go well with cheese4 ,savoury ,pancakes4 ,take much the same ingredients as above1 but beat yolks and whites together1 and add one tablespoonful milk1 and a level dessert spoonful flour for each egg4 ,mix all together some time before using4 ,make a bit of butter hot in very small frying pan1 pour in enough batter to just cover1 and cook very gently till set1 and brown on the under side4 ,turn and brown on the other side1 or hold in front of hot fire or under the gas grill4 ,roll up and serve very hot4 ,ketchup and water1 or diluted extract1 may be used instead of the milk1 and some finely minced parsley or pinch herbs is an improvement4 ,these omelets and pancakes may be varied by adding tomatoes1 mushrooms1 c4 ,cook very lightly and either stir into the mixture before frying1 or spread on the top after it is cooked1 and fold or roll up4 ,a mixture of tomatoes and mushrooms is especially good4 ,mushroom ,cutlets4 ,remove stalks and skins from #a_/b lb4 flap mushrooms4 ,clean1 chop up1 and stew gently in a little butter4 ,melt #a oz4 butter in another saucepan1 stir in #a oz4 flour1 and add by degrees a teacupful milk1 tomato juice1 or extract4 ,when smooth add the mushrooms and seasonings4 ,stir till smooth and thick1 and turn out on flat dish to cool4 ,shape into cutlets1 egg1 crumb1 and fry4 ,asparagus1 celery1 artichokes1 and many other vegetables may be used in the composition of omelets1 fritters1 cutlets1 c4 ,if for an omelet1 only a very small quantity must be used4 ,one tablespoonful of any of the finer cooked vegetables is enough in proportion to two eggs4 ,when a more substantial dish is wanted1 it should take the shape of cutlets or fritters4 ,bread ,fritters4 ,put #f ozs4 fine bread crumbs in a basin and pour over #c teacupfuls boiling milk4 ,allow to stand for some time1 then add seasoning to taste--grated onion1 parsley1 ketchup1 extract1 c4--and #b beaten eggs1 reserving a little of the white for brushing4 ,mix and pour into buttered baking tin4 ,cover and bake in good oven till set--about #a hour4 ,when cold1 cut into nice shapes1 brush over with egg1 toss in fine crumbs and fry4 ,this may also be served simply baked4 ,in that case1 put some bits of butter on top1 and bake a nice brown without cover4 ,eggs are1 of course1 invaluable in many ways besides the more familiar boiled1 poached1 and scrambled4 ,buttered ,eggs4 ,break number of eggs required in a bowl1 melt a nut of butter to each egg in saucepan1 pour in the eggs1 seasoning1 c41 and stir one way over gentle heat till set4 ,about #b minutes should do4 ,serve on toast or bread cutlets4 ,tomato ,eggs4 ,have a quantity of tomato pulp made hot in frying pan1 and slip in as many eggs as required1 gently1 so as not to scatter4 ,allow to poach for about #c minutes or till the whites are just set4 ,serve on toast or shredded wheat biscuits4 ,another way is to cook the tomatoes1 and put1 with the eggs1 on a flat dish1 in the oven till set4 ,serve on same dish1 garnished with sippets of toast or toasted triscuits4 ,egg ,cutlets 7,mrs ,g4 ,d47 ,there are many different recipes for these1 but the following is an especially good one1 for which ,i am indebted to an ,edinburgh friend4 ,chop very small two firmly boiled eggs1 and #b tablespoonfuls bread crumbs and the same of grated cheese with a pinch of curry powder1 pepper1 and grated nutmeg4 ,mix with the yolk of a raw egg4 ,shape into cutlets1 brush over with the white of the egg beaten up a little1 toss in fine crumbs1 and fry a nice brown4 ,garnish with fried parsley4 ,inverness ,eggs4 ,boil hard the number of eggs required1 remove the shells1 and rub each with a little flour4 ,take a quantity of any of the varieties of sausage meat1 for which recipes are given1 or a forcemeat1 or quenelle mixture will do1 add some finely minced parsley1 any other seasoning required1 and a beaten egg to bind4 ,mix thoroughly1 flour the hands and coat each egg with the mixture1 rather less than #a_/d inch thick1 and evenly1 so that the shape is retained1 flour lightly and fry a nice brown4 ,cut in halves1 and serve1 round ends up1 with tomato sauce4 ,toasts of various kinds come in nicely for breakfast4 ,they can be of ordinary toast1 fried bread1 or shredded wheat biscuits4 ,the latter are particularly dainty1 and may be prepared thus3--,put in buttered baking tin1 with plenty of butter on top of each1 and place in brisk oven till crisp and brown--about #aj minutes4 ,pile high with following mixture3--,in an enamel frying pan put a teaspoonful butter1 and two tablespoonfuls diluted extract or ketchup and water for each egg4 ,when nearly boiling1 break in the eggs and stir gently round over a very moderate heat till just set4 ,season to taste4 ,a little of the sauce made hot might be first poured over the toast or biscuits4 ,bread ,cutlets4 ,have a number of neat pieces of bread about #a_/b inch thick4 ,dip in milk1 gravy1 tomato juice1 c41 and drain4 ,do not soak4 ,brush over with egg or dip in batter1 and fry4 ,serve as they are or with some savoury mince1 tomatoes1 c4 ,stuffed ,tomatoes4 ,have number of tomatoes required1 equal in size but not too large4 ,with a sharp knife take off a small slice from the stalk end4 ,scoop out a little of the centre part1 mix this with some forcemeat1 or sausage mixture1 beaten egg1 c41 and fill in the cavity4 ,put some butter on the top and bake4 ,a few chopped mushrooms with crumbs1 egg1 c41 make a delicious filling4 ,cheese ,fritters4 ,mix #b tablespoonfuls flour with #a_/b teacupful milk1 #b ozs4 grated cheese1 teaspoonful made mustard1 and the whites of #b eggs stiffly beaten4 ,mix well1 and drop by small spoonfuls into hot fat4 ,fry a nice brown and serve very hot4 ,one might go on indefinitely to detail breakfast dishes1 but that is quite unnecessary4 ,it is a good thing1 however1 to have some simple1 easily-prepared food as a regular stand-by from day to day1 just as porridge is in some households1 and bacon and eggs in others4 ,variety is very good so far1 but we are in danger of making a fetish of changes and variations4 ,most of you know the story of the ,scotch rustic who was quizzed by an ,english tourist1 who surprised him at his mid-day meal of brose4 ,the tourist asked him what he had for breakfast and supper respectively1 and on getting each time the laconic answer brose1 he burst out in amaze3 ,and do you never tire of brose6 ,whereupon the still more astonished rustic rejoined ,wha wad tire o' their meat6 ,meat to this happy youth was summed up in brose1 and to go without was to go unfed4 ,well1 ,i am afraid the most ,spartan hausfrau among us will scarcely attain to such an ideal of simplicity1 but we might do well to have one staple dish1 either in plane of1 or along with porridge4 ,for this purpose ,i know of nothing better than ,shredded ,wheat ,biscuits4 ,these have been referred to several times already in various savoury recipes1 and1 indeed1 the ways in which they may be used are practically unlimited4 ,for a ,standard ,breakfast ,dish1 especially in these days of domestic difficulty1 they are exceedingly useful4 ,for some years now we have bought them through our grocer by the case of #ej boxes--which1 of course1 brings them in much cheaper than buying these boxes singly--and use them week in1 week out1 for the family breakfast4 ,most people are familiar with the appearance of these1 but any who have not yet sampled them should lose no time in doing so4 ,fortunately1 they can now be had of all good grocers4 ,when some of us began to use them first we had no end of bother sending away for them to special depots4 ,to prepare3--,have a flat tin or ashet large enough to hold the biscuits side by side4 ,spread the tin liberally with butter1 lay in the biscuits1 put more butter on the top of each1 and toast till nicely crisp and brown in good oven1 or under the gas grill4 ,if the latter1 turn to toast the under side4 ,be very careful not to burn4 ,if toasted on an ashet serve on same dish4 ,one can now have fire-proof ware which is not unsightly4 ,there is a very artistic white fire-proof ware which is specially suitable for using in this way1 so that besides the saving of trouble1 one can have the food hot and crisp from the oven--a rather difficult1 or at least uncertain consummation if there is much shifting from one dish to another4 ,these ,shredders1 as we familiarly dub them1 are most toothsome served quite simply as above1 but they may be acceptably varied with sundry relishes4 ,a very good way is to have a little gravy prepared by diluting half a teaspoonful ,marmite or a teaspoonful ,carnos in a half teacup boiling water4 ,pour a very little over each biscuit1 and serve on very hot plates4 ,prepared thus they may serve as toast for scrambled eggs or any savoury mixture4 ,for ,tomato ,shredders fry the necessary quantity of tomatoes1 free from skin and seeds1 in a little butter1 with seasoning of grated onion1 pepper1 and salt4 ,a little ,marmite or ,carnos is a great improvement4 b,mushrooms may be used in the same way1 and a mixture of mushrooms and tomatoes fried or baked and mixed together is especially good4 ,green ,onions are also very good4 ,take #a_/b lb4 green onions1 trim away any tough or withered parts1 and cut up the green in #a_/b inch lengths4 ,put these in a saucepan with boiling water to barely cover1 a little salt1 pinch sugar1 and a little mint1 sage1 or parsley4 ,cook gently for half an hour1 then add the white cut in rings1 and stew till quite tender4 ,stir in #a_/b oz4 butter1 a little ketchup or extract1 and serve on prepared ,s4,w4 ,biscuits4 ,craigie ,toast will commend itself to those who wish for a quickly made dish4 ,allow one egg and a small tomato to each person4 ,beat up the eggs and add the tomatoes minced1 also seasoning--a few capers or a little gherkin finely chopped is very good--and a little milk1 ketchup and water1 or diluted extract--half a teacupful to #d eggs4 ,melt a good piece of butter in saucepan1 pour in the other ingredients1 and mix over the fire till thoroughly hot4 ,cover1 and allow to cook by the side of the fire for a few minutes1 then serve piled up on crisp toasted ,s4,w4 ,biscuits4 ,all the recipes ,i have given for using these biscuits are designed to have them dry and crisp4 ,i think they are much nicer in that way1 but those who like them soft or as a mush can have them so with even less trouble4 ,put a little milk1 tomato juice1 extract1 sauce1 c41 c41 in a soup plate4 ,dip in each biscuit lightly and drain1 place on buttered tin or dish to warm through4 ,for a ,bachelor's ,mush which might suitably take the place of porridge where the preparation of that is inconvenient1 toast one or two ,shredded ,wheat ,biscuits on a deep plate4 ,pour boiling milk over and serve with sugar or stewed fruit4 ,with stewed fruit1 also1 one might use ,triscuits toasted or plain4 ,these are flat filamented biscuits which can be used to advantage in many ways4 ,they can be used in place of toast1 and are very suitable to eat with porridge or any food which may be rather mushy alone4 ,one might go on for pages with suggestions for using these handy biscuits1 but one has only to begin using them to find out innumerable ways of one's own4 ,these are not always what ,i would suggest4 ,one unreformed friend of mine who had begun to use them on my recommendation1 told me she put them to fry every morning1 after dipping in egg or batter1 among the fat of the breakfast bacon6 ,grain ,granules4 ,this also is a very handy and sustaining breakfast dish1 and needs little or no cooking4 ,to make a hot mush put a few spoonfuls in a plate or saucer1 and pour hot milk over4 ,it may be eaten at once or allowed to remain in the oven for a few minutes4 ,if to be eaten with cream or stewed fruit1 crisp for a few minutes in the oven4 ,nutgraino is another excellent breakfast dish1 composed of the whole wheat berry blended with nuts1 and is most nourishing and digestible4 ,it may be used as ,grain ,granules4 ,wheatose is a food which is recommended by eminent authorities on the food question4 ,it is not so quickly prepared as the foregoing foods1 but with a little forethought costs very little trouble4 ,one teacupful should be soaked with rather less than twice that quantity of water for #aj hours1 then it should be steamed in ,queen pudding bowl1 ,gourmet boiler1 c41 for #d or #e hours4 ,it might thus be put on to soak in the morning1 then put on to steam in the evening1 or it might be put in covered jar in the oven all night4 ,it can easily be warmed up in the morning1 and when cold it will be quite firm1 and may be cut in slices and fried4 ,as a mush it should be eaten with dry toast or triscuits and stewed fruit4 ,,cold ,,savouries4 ,reform ,mould4 7,mrs ,w41 ,dundee47 ,take #a lb4 yellow lentils1 wash well1 and boil with as little water as possible and any suitable seasoning1 such as chopped onion1 pinch herbs1 salt1 pepper1 and a little butter2 also about #b tablespoonfuls of tapioca which has been soaked all night or longer4 ,cook very gently till the tapioca is quite clear1 and turn into wetted or oiled mould4 ,turn out when quite firm and serve with any suitable garnish-cooked beetroot1 c4 ,,note4--,this can be best cooked in double boiler1 as it is very ready to catch the pan4 ,vegetable ,mould4 ,cut finely about #f ozs4 each of turnip and carrot1 and #c ozs4 shallots1 and stew till just tender in stock or gravy to barely cover4 ,steaming is better1 as the vegetables should not be broken down4 ,add some cooked cauliflower cut small1 a cupful of cooked green peas or ,french beans1 and #c or #d tomatoes sliced and cooked4 ,mix in #b ozs4 bread crumbs1 and the same of cooked savoury rice1 semolina1 or tapioca1 and cook a little longer4 ,press into a dish--an oval cake tin does very well4 ,when cool turn out1 see that it is neat1 and brush all over with glaze4 ,garnish with slices of hard-boiled egg and ,tomato ,aspic4 ,this jelly comes in useful in many ways4 ,take #a tin tomatoes and rub through a sieve4 ,make up with clear stock or water to #a pint--#b breakfastcupfuls4 ,have #a_/f-oz4 ,agar-agar 7,vegetable ,gelatine7 soaked for an hour in cold water1 pour off the water1 add to the tomato pulp1 and put all in enamelled saucepan along with any additional flavouring required4 ,salt and white pepper will do nicely1 but a blade of mace1 some mixed herbs1 and a few ,jamaica peppercorns may be used4 ,add also the whites and shells of two eggs1 unless you have a number of egg shells1 in which case the whites may be dispensed with4 ,whisk steadily over the fire till it boils1 then draw to the side and allow to simmer gently for #aj minutes4 ,pour twice through jelly-bag4 ,the second time run half on to a flat ashet or some plates4 ,colour the rest with a little carmine and put to set also4 ,when used as a garnish1 stamp out in pretty shapes1 and arrange with the red and amber alternating4 ,for ,glaze dissolve #b tablespoonfuls of the clear tomato aspic in saucepan4 ,add #a_/b teaspoonful ,marmite1 or #a teaspoonful ,carnos extract1 mix thoroughly1 and boil up4 ,allow to get nearly cool1 but not beginning to set1 and then brush over the mould with it4 ,mock ,calf's ,foot ,jelly4 ,prepare according to directions given for tomato jelly1 and just before straining add amount required of a good extract4 ,one oz4 ,marmite--or #b teaspoonfuls--or #a-a_/b ozs4 ,carnos to a pint of tomato jelly1 would be a good proportion4 ,stir till dissolved4 ,strain and mould in the usual way4 ,it may of course be prepared without extract1 by making a good strong stock4 ,vegetables may be used or not at discretion4 ,the liquor strained from haricots1 brown beans1 or ,german lentils1 with vegetable gelatine1 in the proportion of #a_/h-oz4 to the pint1 makes a delicious jelly4 ,care must be taken to see that none of the pulp gets through4 ,clarify and strain very carefully4 ,legumes en ,aspic4 ,get an equal quantity of red1 white1 and green vegetables--say young carrots1 tomatoes1 turnips1 cauliflower1 green peas1 ,french beans1 c4 ,have each cooked to a turn separately1 and the carrots and turnips cut into neat shapes1 cauliflower in tiny sprigs1 c4 ,arrange the vegetables as neatly as possible in a mould1 and fill up with tomato jelly4 ,when set1 turn out and garnish with slices of fresh tomato and lemon4 ,it is not necessary to have a number of different vegetables for this dish4 ,any one or two of them will do quite well4 ,the mould might be decorated with slices of beetroot or hard-boiled eggs4 ,tomato and ,egg ,savoury4 ,boil hard #d eggs1 cut in half1 and remove yolks4 ,divide #d good-sized1 firm1 ripe tomatoes in halves1 and scoop out some of the pulp1 leaving a nice case4 ,put the half whites inside the tomato shells and fill with the following mixture3--,in a saucepan melt #b ozs4 butter1 add tomato pulp1 #a oz4 fine crumbs1 the yolks rubbed through a sieve1 a teaspoonful extract1 salt1 pepper1 and a little lemon juice4 ,mix well and make quite hot4 ,fill in the little cups1 piling it up cone-wise1 and serve on a bed of aspic4 ,raised ,haricot ,pie4 ,prepare a raised pie case 7see ,pastry71 put in a layer of cooked haricot or butter beans1 a layer of sliced tomatoes1 and one of hard-boiled eggs4 ,put on the lid1 which should have a hole in the centre4 ,bake1 and with a funnel fill in with dissolved savoury jelly4 ,this is delicious to eat cold1 and is very useful for pic-nics4 ,the same ingredients may also be made into small pies or bridies4 ,,potted ,,savouries4 ,there is an unlimited variety of these to be had4 ,any of the savoury mixtures given in previous recipes for stews1 sausages1 c41 will do1 but if to be kept for any length of time1 it must be well seasoned1 the different ingredients thoroughly blended or pounded together1 and the mixture pressed into small jars or glasses with clarified butter or pure vegetable fat poured over4 ,a little lemon juice and grated lemon rind will give a piquant relish to most of these potted meats4 ,haricot ,paste4 ,this is very good1 and is a handy way of using up cold haricots1 butter beans1 c4 ,drain away any sauce1 or add as much finely mashed potato or cold boiled rice as will absorb it4 ,add seasoning to taste--mace1 made mustard1 ketchup1 ,extract1 c4 ,mix thoroughly and pass through a sieve to remove skins1 stringy portions1 c4 ,some tomato is always an improvement1 and if none has been cooked with the beans1 put some in saucepan with a little butter and cook for #aj minutes4 ,add the haricots1 c41 blend together over the fire1 and pass through sieve while hot4 ,lentil ,paste is made by using cooked lentils in place of the beans4 ,tomato ,paste4 ,peel and cut small #a_/b lb4 tomatoes4 ,put in saucepan with #a oz4 butter1 a teaspoonful grated onion1 and seasoning to taste--made mustard1 celery salt1 lemon juice1 ketchup1 ,extract1 c4 ,each or all of these are good4 ,stir over the fire till the tomato is nearly cooked1 then add one egg1 and stir round till all is smooth and thick4 ,add #b tablespoonfuls bread crumbs or #a of cold cooked rice1 macaroni1 c41 previously put through a sieve or masher4 ,remove to side of fire and stir in #b ozs4 grated cheese4 ,mix very thoroughly and pot4 ,tomato ,paste 7#b74 ,for immediate use the following is specially good4 ,it may be used as a savoury1 and makes a delicious filling for sandwiches4 ,take some firm1 ripe tomatoes1 free from skin and seeds1 and cut up small4 ,allow #a oz4 grated cheese to every #d ozs4 tomato--some may prefer more cheese in proportion1 but that is a fair average4 ,put in a strong basin with seasoning--made mustard or pepper1 ketchup1 a little ,marmite or ,carnos1 c41 and pound to a smooth paste with a wooden spoon4 ,pass through a sieve1 and it is ready for use4 ,brawn for ,pic-,nic4 ,take a small teacupful lentils1 haricots1 or butter peas1 and rub through a sieve4 ,cook #b ozs4 flaked rice or semolina in a teacupful boiling stock for about #aj minutes1 stirring all the while1 and then #a_/b lb4 or more of tomatoes sliced and cut small1 dessertspoonful grated onion1 some finely shred cooked carrot or beetroot1 and seasoning4 ,add the lentils to this and mix thoroughly4 ,cook for a minute or so1 remove from the fire1 and mix in #b finely chopped hard-boiled eggs4 ,press into a glass dish4 ,it may be covered with glaze when turned out1 or decorated with aspic jelly4 ,tomatoes and ,mushrooms1 gently baked or steamed together1 with butter and seasoning1 are also very good as a cold savoury for sandwiches2 c4 ,if rather moist add a little cooked rice1 mashed potato1 or fine crumbs4 ,pound together1 pass through a sieve if wished very smooth1 and pot as above4 ,sandwiches4 ,a good filling for sandwiches is to be found in any of the potted meats given in the foregoing section4 ,amongst others are ,egg ,sandwiches4 ,these are usually made with finely chopped hard-boiled eggs4 ,the latter alone may be used1 or a little relish of some sort may be added--ketchup1 tomato pulp1 or chutney4 ,mix all to a smooth paste before using1 and spread very evenly4 ,egg ,sandwiches 7#b74 ,another very good way is to beat up the eggs a little1 add seasoning1 c41 put a bit of butter in saucepan1 pour in the eggs1 and cook gently till set4 ,stir all the time4 ,use when cold4 ,water-,cress1 ,mustard-and-,cress1 and all salad vegetables are suitable for sandwiches4 ,most people will prefer them simply with bread and butter1 so that the individual flavour may be appreciated4 ,if any1 such as lettuce or endive1 are considered rather insipid1 a little relish may be added as above4 ,a tasty and novel flavour is obtained by spreading a very little ,marmite ,extract on the bread and butter before adding the filling proper4 ,tomato ,cheese ,sandwiches are among the best4 ,the filling may be either the ,tomato ,paste given under ,potted ,savouries1 or the mixture given for ,scotch ,woodcock or ,mock ,crab4 ,,vegetables4 ,it may seem rather supererogatory to speak of ,vegetables distinctively1 for the unregenorate will be inclined to declare that we have been discussing nothing else all the while4 ,but for the benefit of such as are like the advertised domestic willing to learn1 ,i would say that vegetarians as a rule use fresh vegetables practically in the same way as meat eaters do1 to supplement more substantial viands4 ,no one--to my knowledge at least--ever dines off the proverbial cabbage or turnip--perhaps it would be better if they did now and then--but1 that by the way4 ,but there are vegetables and vegetables4 ,no one who has gone in for the most elementary food reform will tolerate the sodden1 soap-like potatoes1 or the flabby1 insipid1 brown papery-looking stuff1 called by courtesy cabbage1 which so often does duty as companion to beef1 mutton1 or pork4 ,perhaps1 though1 the savoury cow or pig throws a halo over all the defects of its surroundings4 ,be that as it may1 there is need for improvement in many ways1 and by this ,i do not mean more elaboration in dressing or serving1 for this is not seldom used to disguise shortcomings which otherwise could not escape notice4 ,but disguising defects does not remove them1 and we should do well to safeguard ourselves by having our food cooked as simply and naturally as possible4 ,the homeliest vegetables1 too1 if sound1 ripe1 and wholesome1 are infinitely to be preferred to the rare expensive sorts forced out of season or gathered barely ripe and conveyed long distances to whet jaded palates4 ,well1 to begin with that vegetable we are supposed to live on1 ,cabbage4 ,this may either be a choice delicacy or an unmitigated abomination4 ,it should be fresh1 green1 crisp and tender1 and as newly pulled as possible4 ,those who have gardens should leave it growing till half-an-hour before cooking4 ,when it must be kept for some time1 see that it is in a shady1 cool place1 and an hour or two before using2 remove any tough or withered leaves1 split up the stalk well into the heart1 if to be used whole1 and lay in a large basin of cold water4 ,add a handful of salt and two tablespoonfuls vinegar to each gallon of water4 ,although freshly pulled all leafy vegetables should be soaked in this way to remove any caterpillars1 slugs1 c41 for even eaters of pig and ox have a curious objection to animal food on a small scale4 ,to cook1 have ready a good-sized saucepan with fast-boiling water containing a little salt1 and if the cabbage is at all old or tough1 a bit of washing soda the size of a hazel nut1 to each quart of water4 ,drain very thoroughly from the water in which soaking1 and plunge into the fast-boiling water4 ,it is most important that the water should not go off the boil as then the juices would be drawn out and wasted4 ,boil steadily with the lid off for #aj to #bj minutes according to age1 then lift into drainer on top of the boiling water and cook till tender in the steam4 ,serve on hot vegetable dish with some bits of butter on the top4 ,it should be perfectly tender1 yet crisp and of a vivid green4 ,if at all brown1 or dull1 or flabby-looking1 there is something wrong1 either with the vegetable itself or the cooking4 ,and ,i am not to give directions for doctoring anything that is either unwholesome or spoiled4 ,a paragraph has been going the round of certain papers lately1 giving directions for disguising the flavour of tainted meat1 which few cooks know how to treat so as to render perfectly nice6 ,it is to be wrapped in vinegar cloths1 c4--boil up1 and use it4 ,i should say doctor it as you please1 but then--throw it away6 ,if anything1 no matter what1 goes bad--milk1 soup1 vegetables--throw it out without hesitation4 ,it is a pity to waste things--and this ought to be prevented by good management--but surely it is much greater waste to use tainted food4 ,better miss a meal1 if need be1 than make a refuse bin of our bodies4 ,all this may seem a digression1 but ,i am so thoroughly convinced that a large proportion of the ills that flesh is heir to--and we accept the inheritance with a resignation worthy of a better cause--is due to unsound or improperly prepared food1 that ,i make no apology4 ,many people have told me that they daren't touch certain vegetables1 and when ,i have seen these as served by them have cordially agreed with them4 ,the most common error1 especially with green vegetables1 like ,cabbage1 ,savoys1 ,brussels ,sprouts1 ,greens1 c41 which all require much the same treatment1 is over-cooking4 ,there seems to be a popular notion1 somehow1 regarding vegetables1 that the more you cook them the better they are1 and after all the substance and flavour has been boiled out of them1 people wonder how anyone can relish such stuff6 ,each vegetable should get just the bare amount of cooking necessary1 and no more4 ,if they have to wait for some time before serving1 stand over boiling water as directed above4 ,most vegetables may be cooked entirely by ,steaming4 ,this conserves all their own juices which contain the various valuable natural salts1 alkalies1 c41 so necessary to health1 and which we so vainly try to make up by the addition of crude minerals4 ,carrots1 ,turnips1 ,potatoes1 and all root vegetables and tubers1 are best cooked by steaming4 ,steamers with perforated bottoms to fit the various sizes of saucepan are now to be had from any ironmonger4 ,a very good way to cook carrots1 turnips1 and parsnips1 is to make up a good white sauce1 put in ,queen pudding-bowl or some other such dish1 lay in the carrots1 parsnips1 c4 ,cover and steam till cooked4 ,if rather old1 they may first be par-boiled4 ,this should be done before the skin is removed4 ,beetroot should always be steamed by preference1 but quite as much care must be taken not to break any of the fibres1 or it will bleed as in boiling4 ,when tender1 which will take from two to four hours1 pare and cut in slices4 ,it may either be dressed with vinegar1 lemon juice1 c41 to serve cold1 or fried and served with white or tomato sauce as a hot vegetable4 ,green ,peas may also be steamed in a jar or basin like stewed fruit4 ,a very little water and a little lemon juice should be added4 ,if to be boiled1 have a small saucepan with fast boiling water to barely cover1 a little sugar1 salt1 lemon juice1 and sprig of mint4 ,boil fast till tender4 ,drain and serve with butter only4 ,french ,beans may be cooked in same way4 ,remove stalks and strings and cut across diamondwise4 ,broad ,beans1 ,kidney ,beans1 c41 usually require to have the tough white sloughs removed4 ,to facilitate this1 pour boiling water over1 when they may be slipped off quite easily4 ,cook same as green peas4 ,to ,re-heat ,peas1 c41 ,put a little butter in saucepan1 a finely minced shallot or spoonful grated onion1 and some tomato free from skin and seeds4 ,simmer till cooked1 lay in the vegetables to be warmed up4 ,make thoroughly hot and serve4 ,cauliflower4 ,trim and lay in cold salt water for some time1 then boil or steam till just done4 ,trim off all the green leaves--it is best not to do this before cooking1 as it is not so ready to break--lay in vegetable dish1 and pour white sauce over4 ,cauliflower au ,gratin4 ,prepare exactly as above4 ,coat with the sauce1 sprinkle all over with bread crumbs or grated cheese1 or a mixture of both1 put some butter in little bits over it1 and bake a light-brown in moderate oven4 ,artichokes4 ,these may be cooked same as cauliflower1 but require longer time4 ,cut the stalk off quite bare1 and trim the leaves with scissors where necessary4 ,by way of variety the centre part may be removed and the cavity filled with forcemeat or sausage filling4 ,serve with white sauce4 ,jerusalem ,artichokes4 ,wash well1 pare neatly1 and lay in cold water and vinegar to cover4 ,have ready some boiling water with a little salt and some milk4 ,boil gently till tender--#ae to #bj minutes4 ,drain1 and serve with white sauce4 ,fried ,artichokes4 ,parboil lightly1 dry1 dip in beaten egg1 then toss in bread crumbs or a mixture of crumbs and grated cheese4 ,fry in smoking hot fat1 and serve very hot on a napkin4 ,fried ,celery4 ,prepare exactly as above4 ,the pieces should be about #e or #f inches long4 ,pile up crosswise in serving4 ,stewed ,celery4 ,wash and trim the celery into short lengths and allow to soak in vinegar and water for an hour or so before cooking4 ,drain1 and parboil in water containing a little salt and lemon juice or vinegar for #aj minutes4 ,drain again1 and stew for another #aj or #ae minutes in some good white stock4 ,do not throw away the water in which celery1 cauliflower1 peas1 c41 are boiled4 ,it can be added to the stock-pot4 ,meantime toast a slice of bread1 dip it in this celery water1 and lay on ashet cut in triangles4 ,lay the celery on this when cooked1 make the stock in saucepan into a good sauce with flour and butter1 and pour over4 ,seakale is rather scarce and expensive as a rule1 but it is well to know how to cook it when occasion offers4 ,it is a choice delicacy for an invalid or convalescent4 ,soak in salted cold water for a time1 trim neatly and cook till tender--about half-an-hour in fast boiling water containing a little salt and lemon juice4 ,drain1 and serve on toast with white sauce over4 ,asparagus4 ,wash well in cold water and scrape the stalks white4 ,tie in small bundles and stand in fast boiling salted water till the stalks are tender--about twenty minutes4 ,drain1 and serve like celery4 ,salsify1 or vegetable oyster1 is another vegetable which would find great favour were it not so scarce and dear4 ,scrape the roots and throw into cold water4 ,cut in #b-;inch pieces and simmer gently for an hour or till tender in stock with a slice of lemon1 or in milk and water4 ,lift out the salsify and place on toast4 ,thicken the liquor with butter and flour and pour over4 ,all vegetables which are served with white sauce or melted butter can be acceptably served ,au ,gratin1 and a dish of carrots1 turnips1 and the like served in this way is quite a delicacy4 ,young tender vegetables are of course always to be preferred1 but even when rather old are better this way than any other4 ,cook till quite tender1 but not in the least broken4 ,lay in a pie dish1 cover with sauce1 coat thickly with crumbs or cheese and crumbs4 ,dot over with butter1 and bake a light brown4 ,spinach4 ,soak in cold water and rinse very well to remove all grit1 c4 ,trim away stalks and tough fibre at the back of the leaf4 ,shake the water well off1 and put in dry saucepan with lid on1 to cook for about #aj minutes4 ,drain1 chop finely1 and return to saucepan with some butter1 salt and pepper1 to get quite hot4 ,dish neatly in a flat1 round1 or oval shape1 with poached eggs on top1 and croutons of toast or fried bread round4 ,cauliflower--,dutch ,way4 7,mr ,,van ,,tromp47 ,boil cauliflower in usual way1 drain1 and put in vegetable dish4 ,coat with this sauce3--,make a cream with #b spoonfuls potato flour1 add a little sugar1 and stir over fire till it thickens4 ,,salads4 ,cucumbers1--,peel the cucumber1 slice it1 pepper it1 put vinegar to it1 then throw it out of the window4--,dr ,abernethy4 ,one does not need to be a vegetarian to appreciate salads1 and many who find cooked vegetables difficult of digestion1 will find that they can take them1 with impunity1 raw1 but it is inadvisable to take raw and cooked fruit or vegetables at the same meal4 ,raw ,cabbage1 for example1 digests in little over an hour1 while cooked it takes #c to #d-a_/b hours4 ,needless to say1 only young1 tender1 freshly pulled cabbage can be used in this way4 ,shred finely1 removing all stalks and stringy pieces1 and cover with the usual salad dressing4 ,this may now be had ready for use in the shape of ,florence ,cream1 but if wanted to be made at home1 take equal quantities of finest salad oil and either lemon juice or vinegar and mix together gradually by a few drops at a time4 ,a little cream or yolk of egg beat up is an improvement1 and ketchup1 made mustard1 c41 may be added to taste4 ,the dressing may be prepared beforehand1 but should be put on just before sending to table4 ,cold ,slaw is a favourite ,american salad4 ,shred the cabbage as above and sprinkle liberally with salt4 ,allow to remain for at least #bd hours1 turning occasionally4 ,drain and use with lemon juice or salad dressing4 ,tomato ,salad4 ,shred down a crisp1 tender lettuce4 ,put in salad bowl4 ,scald and pare some firm1 ripe tomatoes4 ,slice and cut up--not too small4 ,mix with lettuce4 ,pour over a simple dressing4 ,some slices of hard-boiled egg may be used as a garnish1 or the white may be chopped up and the yolk grated over at the last4 ,tomato aspic is also a tasteful addition4 ,chop up and put lightly over4 ,this salad or plain lettuce may be varied by adding almost any tender young vegetable1 shred fine4 ,scraped radish1 young carrots1 turnips1 cauliflower1 green peas1 very finely shred shallot or white of spring onion1 chives1 cress1 c41 are all good1 and may be used according to taste and convenience4 ,a good ,winter ,salad can be made with celery1 endive1 c41 and of course with cold cooked vegetables4 ,these latter should be cooked separately1 and mixed tastefully together with an eye to colour and appearance4 ,raw and cooked vegetables should never be mixed in the same salad1 or indeed eaten at the same meal4 ,,sauces4 ,hunger is the best ,sauce4 ,england has been slightingly defined by a ,french gourmand as a country of fifty religions and only one sauce6 ,if this be true of those who have all the resources of the animal kingdom at their disposal1 what can be the plight of those from whom these are shut out4 ,this one sauce was1 ,i believe1 melted butter1 or as it is more generally now called ,white ,sauce1 and it is not every one who can make even that plain sauce as it should be4 ,the thin1 watery mixture1 or grey stodgy mass which is sometimes served with cauliflower or parsnips1 even where the other viands are fairly well cooked and served1 is certainly enough to condemn vegetables4 ,yet1 how simple it is if done the right way4 ,in a small saucepan--preferably earthenware or enamel1 for it must be spotlessly clean and smooth--melt #a oz4 butter1 and into that stir #a oz4 flour4 ,when quite smooth add by degrees a teacupful milk4 ,stir till it thickens1 and allow to cook for a minute or two longer4 ,it must be done over a very gentle heat--the side of the range1 or gas stove turned low4 ,if wanted more creamy1 use more butter in proportion to the flour4 ,salt and pepper to taste4 ,to make ,parsley ,sauce1 add a spoonful of finely chopped and scalded parsley to this just as it comes a boil2 and for ,caper ,sauce1 add some finely chopped capers or fresh nasturtium pods in same way4 ,tarragon ,sauce4 ,add #bj to #cj drops ,tarragon vinegar to prepared white sauce4 ,stir well4 ,dutch ,sauce4 ,to a creamy white sauce made with #b ozs4 butter to #a oz4 flour1 add one1 two1 or three yolks of eggs according to richness desired4 ,beat up a little1 add a very little cold milk to prevent curdling4 ,stir into sauce when off the fire4 ,allow to come just to boiling point again--this should be done in double saucepan or boiler--and add a little lemon juice4 ,dutch ,sauce 7#b74 ,take the yolks of #b eggs1 beat lightly1 and add to them a teaspoonful cold water4 ,whisk in a saucepan1 add a tablespoonful lemon juice1 same of cream1 and a little pepper and salt4 ,stir over slow heat till it thickens4 ,egg ,sauce4 ,prepare white sauce as above1 and when ready add one or two hard-boiled eggs1 very finely minced4 ,the sauce may be made with white stock instead of milk4 ,a pinch cayenne and other seasoning may be added4 ,celery ,sauce4 ,make a sauce with the water or stock in which a head of celery has been boiled4 ,pulp part of the finest of celery through a sieve and add4 ,horse ,radish ,sauce4 ,to quantity required of white sauce1 add one or two tablespoonfuls finely scraped horse radish1 and the juice of a lemon or a little vinegar4 ,mustard ,sauce4 ,add teaspoonful or more made mustard to each #a_/d pint white sauce4 ,onion ,sauce4 ,boil #a_/b lb4 or #c_/d lb4 ,spanish onions in milk and water till tender4 ,drain and make sauce with the liquor4 ,rub the onion through sieve and add4 ,brown ,sauce4 ,with brown stock or gravy1 make a sauce in same way as white sauce4 ,if browned flour is used the colour will be better4 ,add also a little ,carnos or ,marmite4 ,hasty ,brown ,sauce can also be made by using water1 in which a teaspoonful ,carnos or #a_/b teaspoonful ,marmite to the teacupful has been dissolved1 instead of the brown stock4 ,some mushroom ketchup is a good addition4 ,sauce ,piquante4 ,stew some shallots in butter till quite cooked4 ,stir in a dessert spoonful flour and allow to brown4 ,add juice of a lemon and seasoning of cayenne1 clove1 c41 or a spoonful ,worcester or other sauce1 also #b teacupfuls diluted extract or ketchup and water4 ,boil gently for #aj to #ae minutes1 then strain4 ,walnut ,gravy4 ,this excellent sauce will be new to many1 and some who1 like the immortal ,mrs ,todgers1 are at their wit's end to provide the amount of gravy demanded1 which a whole animal1 not to speak of a j'int1 wouldn't do1 may be glad to give it a trial4 ,take #b ozs4 grated walnuts4 ,these should be run through a nut mill4 ,make #a oz4 butter hot in saucepan1 add the walnuts and stir till very brown1 but be careful not to burn4 ,add a tomato peeled and chopped1 or a little of the juice from tinned tomatoes1 a teaspoonful grated onion1 and a very little flour4 ,mix well over the fire1 and add slowly a breakfastcup brown stock or prepared ,extract4 ,simmer gently for about #bj minutes4 ,it may be strained or not1 as preferred4 ,tomato ,sauce4 ,peel and chop up #a_/b lb4 tomatoes1 or take a cupful tomato pulp4 ,in a saucepan melt #a oz4 butter and add a little grated onion and the tomatoes4 ,simmer till cooked4 ,stir in a little flour or cornflour1 and when that is cooked rub through a sieve4 ,a little ketchup or lemon juice may be added to taste4 ,mayonnaise ,sauce4 ,put the yolk of an egg in a basin and mix in a teaspoonful mustard and #c or #d tablespoonfuls salad oil1 by a few drops at a time1 beating all the while with a fork4 ,add the juice of a lemon1 a little ,tarragon vinegar and castor sugar1 pinch cayenne1 and if liked1 the white of egg beat stiff1 or a little cream at the last4 ,mint ,sauce4 ,melt #a tablespoonful castor sugar in a gill boiling water4 ,when cold add same quantity vinegar1 then #c or #d tablespoons freshly pulled mint1 chopped small4 ,curry ,sauce4 ,add #b teaspoonfuls curry powder or paste and a little chutney to #a_/b pint ,brown ,sauce or ,piquant ,sauce4 ,bread ,sauce4 ,put a teacupful fine crumbs in a basin1 add a tablespoonful grated onion1 and pour over #b cupfuls white stock or milk and water4 ,let stand for a little with plate over1 then cook gently till quite smooth4 ,add seasoning of white pepper1 ketchup1 mace1 c41 and if wished very smooth add a yolk of egg or a little cream1 and rub through a coarse sieve4 ,sweet ,white ,sauce4 ,to #a_/b pint melted butter add #b ozs4 sugar and a little of any flavouring preferred4 ,a yolk of egg beat up is an improvement4 ,cocoanut ,sauce4 ,to above sweet white sauce add when cooking1 #b ozs4 cocoanut cream4 ,stir till dissolved4 ,a little dessicated cocoanut will do1 but the cream is much handier and nicer1 as one has the rich cocoanut flavour without the tough fibre4 ,almond ,sauce4 #a_/d lb4 fresh butter or #c ozs4 almond butter1 #b ozs4 sifted sugar1 #a oz4 almond meal1 or same of almonds blanched and chopped1 #b tablespoons water1 #b teaspoonfuls lemon juice4 ,beat butter and sugar to a cream4 7,it should be quite light and frothy47 ,add water and lemon juice by a drop or two at a time while beating4 ,it should look like clotted cream4 ,sprinkle the almonds over4 ,excellent with pudding or stewed fruit4 ,lemon ,sauce4 ,make a teaspoonful cornflour smooth in saucepan with a little cold water4 ,add a gill of boiling water1 juice of a lemon1 and #b ozs4 sugar4 ,let boil a minute or two4 ,if flavour of rind is liked1 grate that in4 ,add a little ,carmine to colour4 ,apple ,sauce4 ,pare1 core and mince #d to #f apples4 ,stew in jar with moist sugar and a few cloves or bit of lemon rind4 ,remove the latter before sending to table4 99 99 99 99 99 ,,carnos ,,the ,,vegetarian ,,food ,,and ,,meat ,,substitute1 ,is the ,best ,article of its kind upon the market1 being an appetising wholesome extract entirely soluble and free from fat4 ,send #d;d4 in stamps for #a-oz4 ,sample and full particulars to ,,carnos ,,co41 ,great ,grimsby1 ,lincs4 ,n4,b4--,no chemicals used in the manufacture4 99 99 99 99 99 ,,dainty ,,cooking6 ,royal ,pudding ,mould ,pure ,earthenware4 ,prices--#a-1 #a_/f1 #b_/-1 #b_/f ,saucepan ,brush ,cleans a saucepan in a few seconds4 ,price #f;d4 ,pie ,cup ,price #d;d4 each4 ,,no ,,cloth4 ,,no ,,string4 ,opened and ,closed instantly4 ,water kept out2 ,goodness kept in4 ,gourmet ,boiler ,cooks ,porridge1 ,meat1 ,beef ,tea1 ,jellies1 ,fruit1 c4 ,no ,stirring2 ,no ,burning2 ,no ,waste4 ,prices--#i;d41 #a-1 #a_/c1 #a_/f1 #a_/h1 #b_/-1 #b_/c1 #b_/f1 and upwards4 ,egg ,beater ,for frothing ,eggs and ,foaming ,cream ,prices-- #i;d41 #a_/-1 #a_/f1 #b_/- ,queen's ,pudding ,boiler ,prices--#i;d41 #a_/-1 #a_/f1 #b_/- #b_/f1 #c_/- ,pudding ,spoon ,handy to use2 does its work well4 ,price #f;d4 ,stands inside any ,saucepan ,egg ,separator ,instantly separates the white from the yolk4 ,price #c;d4 each4 ,complete ,list ,free on application to ,,gourmet ,,co41 ,mount ,pleasant1 ,london1 ,w4,c4 99 99 99 99 99 ,,the ,,artox ,,flavour ,,have ,,you ,,heard ,,of ,,it8 ,it is that delicious1 sweet1 nutty flavour which you long for but seldom find4 ,it is only to be found in ,,artox ,wholemeal1 which is made from the very finest wheat obtainable1 carefully selected and blended1 and ground by millstones in the good old fashioned way4 ,,artox contains the whole of the wheat1 so treated that the sharp1 irritating particles of the bran1 so prevalent in the ordinary meal1 are rendered harmless and capable of digestion by the weakest stomach4 ,,artox by a patent process is ground to such a marvellous degree of fineness that it can be used for all the purposes for which white flour is used4 ,therefore make all your ,bread1 ,puddings1 ,cakes1 ,pies1 and ,pastry with ,,artox4 ,they will be much nicer1 besides being more nourishing and satisfying1 because ,,artox is a perfect natural food4 ,we have a dainty booklet--,grains of ,common ,sense--we should like to send you1 crammed with novel and delicious recipes4 ,it will be sent free on application4 ,,artox is sold by all the leading ,grocers and ,health ,food ,stores in #c lb41 #g lb41 and #ad lb4 sealed linen bags1 or #bh lbs4 will be sent direct on receipt of ,p4,o4 for #d_/f4 ,send ,post ,card for ,name and ,address of ,nearest ,agent to ,,appleyards1 ,ld41 ,,rotherham4 99 99 99 99 99 ,,bread4 ,one of the chief difficulties experienced by those trying to compass a complete scheme of hygienic dietary1 is to get a pure1 wholesome1 easily digested1 and1 at the same time1 palatable bread4 ,we have long since exploded the idea that whiteness is a test of superiority1 for we know that this is attained by excluding the most wholesome and nutritious part of the wheat and by the use of chemicals4 ,even when we use brown bread1 we are by no means sure of having a wholemeal loaf1 for it is as often as not merely the ordinary flour with some bran mixed in4 ,and bran is only one part--by no means the most important--of that in which the meal is lacking4 ,we want to get as much as possible of the real germ1 the essential part of the grain1 but ,i am informed by experts1 that the process of drying and preparing this germ meal is so much more troublesome1 and1 in consequence1 expensive1 that the easier and cheaper method is that generally adopted4 ,but1 if we want a really good thing we must be willing to pay for it1 and by creating a demand for the superior article make it worth while to manufacture it1 and it were poor economy to save on the bread bill at the expense of health4 ,it is well to know exactly what constitutes a really wholesome bread1 for bakers and purveyors everywhere are ready to meet their customers' wishes4 ,but if people are ignorant or unreasonable enough to demand a light-coloured1 puffy loaf1 when a pure whole-wheat loaf is rather dark and solid looking1 they must be prepared to find that they are served with what pleases their taste1 and to take the risks4 ,some may like to try baking their bread at home1 and it may interest them to know that it is possible to make very good wheaten bread without any raising ingredients whatever1 simply with wheatmeal and water1 aerating it by beating air into it4 ,this is best managed by the home baker in the form of ,wheatmeal ,gems4 ,there are sets of thick iron gem pans to be had1 which are very good for this purpose1 but one can manage quite well with oven-plates made of sheet-iron or black steel4 ,into a large basin put #b cupfuls of the coldest water procurable4 ,aerate by pouring from one vessel to another several times1 or by whipping up with a spoon or spatula4 ,take #d cupfuls whole meal1 and pass several times through a sieve4 ,sprinkle the meal into the water a little at a time1 whipping vigorously all the while till about three-fourths are worked in1 and continue whisking from #bj to #cj minutes till the mixture is full of air bubbles4 ,sprinkle in the rest of the wheatmeal and mix thoroughly4 ,meanwhile1 see that the oven is very hot1 as a strong steady heat is necessary4 ,make the gem pans or oven-plates also very hot and grease lightly4 ,half fill the pans and put at once in oven1 so that the moist air may be as quickly as possible converted into steam1 and thus puff up the bread4 ,if oven-plates are used1 put dessertspoonfuls some distance apart on these and put in oven4 ,if the oven is hot enough1 a crust will at once form1 and the steam trying to force its way out will send them up like puff balls4 ,moderate the heat1 if possible after #aj or #ae minutes1 and allow to bake for about #cj minutes longer4 ,it is very easy to regulate the heat if a gas stove is used2 if a range1 put on some small coal4 ,when baked turn out on a sieve1 and when quite cold split open and toast on the inside4 ,another excellent kind of bread1 which can be managed quite easily with a little trouble and practice1 is raised with eggs4 ,it is generally known as ,wallace ,egg ,bread1 and as ,i have the recipe direct from ,mrs ,c4 ,leigh ,hunt ,wallace1 the inventor of this kind of bread1 ,i am able to pass it on at first hand4 ,ten ounces wheatmeal1 #a large egg 7weighing #b ozs471 #a gill milk and #a gill water1 the whole to be made into a batter1 the white of egg being beaten separately to a stiff froth and incorporated with the batter very thoroughly but very quickly2 the whole to be baked in #a lb4 cake or loaf tin1 the tin being very hot and thoroughly oiled or buttered before the batter is turned into it4 ,put for #ej minutes in a very hot part of the oven 7#cej degrees to #chj degrees fahr47 and keep in another #ej minutes to soak4 ,i can vouch for the excellence of this bread1 and may say that ,i have managed it with very little difficulty4 ,i use a gas oven and loaf pans made of black steel1 as these take and retain the heat much better than tins4 ,if any amateur1 however1 is doubtful as to how this loaf should be1 she cannot do better than send for a sample loaf or two to the ,wallace ,bakery1 #dfe ,battersea ,park ,road1 ,london1 ,s4,w4 ,there is also a depot in ,edinburgh--,messrs ,richards ,co41 #g ,dundas ,street1 where these can be got4 ,by comparing one's own achievements with these1 one will be the better able to attain the desired result4 ,in case any may think this egg bread sounds expensive1 ,i may say that it is exceedingly economical to use2 a small loaf going much farther than a large one of the ordinary puffed-up kind4 ,,pastry4 ',meat for ,repentance'--,pork pies for supper--or otherwise6 ,short ,crust4 ,take #a_/b lb4 flour1 mix with it #a_/b teaspoonful baking powder and put two or three times through a sieve4 ,rub in #d ozs4 butter4 ,if vegetable butter is used1 #c ozs4 will do1 as it contains much less water4 ,beat up an egg4 ,add a teaspoonful lemon juice to the flour1 c41 nearly the whole of the egg1 and mix into a very dry paste with cold water4 ,the mixing is best done with a knife4 ,turn out on floured board and form into an oblong piece1 still using a broad knife as much as possible4 ,roll out evenly a good deal larger than the dish to be covered1 and cut off a piece all round1 leaving it the exact size and shape4 ,wet the edges of the dish1 put a band of paste on4 ,wet that again1 and lay on the cover4 ,make the edges neat with a knife or pastry cutter4 ,brush over with egg and bake in very hot oven for thirty to forty minutes4 ,if used for covering a fruit tart1 dust over with sifted sugar before serving4 ,rough ,puff ,paste4 ,take same quantities as for short crust4 ,divide butter into pieces on floured board and flatten with the rolling-pin--a stoneware bottle1 by the way1 is much better than a wooden rolling-pin4 ,put the butter with the flour and mix as before with egg1 lemon juice and water4 ,turn out on floured board1 make into a neat1 oblong shape1 beat down with rolling-pin and roll out very evenly to about #a_/h-;inch thickness4 ,dust with flour and fold in three1 turn half round so as to have open end in front of one1 and roll out as before4 ,repeat this until it has got #d turns1 taking care to keep the edges as even as possible1 and for the last time roll out a good deal larger than the dish4 ,put a band of paste on the dish1 wet this and lay on the cover4 ,flute the edges neatly4 ,brush over with egg4 ,cut the trimmings of paste into leaves1 c41 and decorate the pie1 putting a rose in the centre4 ,brush these also with egg4 ,make one or two slits to let out the steam1 and bake in hot oven4 ,the oven should be made very hot before the pastry is put in1 and then the heat should be moderated4 ,this can of course be managed best with a gas oven4 ,this rough puff paste is very suitable for small sausage rolls4 ,roll out for last time quite square4 ,divide into nine equal squares1 put a small quantity of sausage meat on centre1 wet edges and press together4 ,brush over with egg and bake4 ,remember never to brush the edges with egg1 as that would stick them together and prevent rising4 ,rich ,puff ,paste suitable for patties1 vol-au-vent1 c41 is made as above1 but with #f ozs4 butter to #h ozs4 flour4 ,for patties leave the paste at last rolling out #a_/b inch thick4 ,stamp out into rounds with lid or biscuit-cutter1 about #b-a_/b or #c diameter1 and with a smaller cutter mark about half-way through the paste4 ,brush with egg and put on oven-plate4 ,see that the oven is specially hot1 and yet regulated so that the pastry will not scorch before thoroughly risen1 as the oven door must not be opened for fifteen to twenty minutes after putting in4 ,they should rise to three or four times the thickness of the paste4 ,allow to bake some time longer1 remove from oven1 and with a sharp-pointed knife remove the centre lid4 ,fill in with the mushrooms1 tomatoes1 c41 replace top1 and make very hot again before using4 ,vol-au-,vent is done exactly in same way1 only all in one4 ,cut out the whole of the paste round1 oval or square1 and with a sharp-pointed knife mark half-way through all round about an inch from the edge4 ,bake as for patties1 but the larger piece of pastry will require longer to bake through and through4 ,remove lid carefully1 put in filling and replace lid4 ,raised ,pie ,crust4 ,this paste is most wholesome and economical4 ,for a good-sized pie take #c_/dlb4 flour and #c ozs4 butter or ,nut ,butter4 ,put the flour in a basin4 ,bring the butter to boiling point with a teacupful water4 ,pour in among the flour1 stirring all the time till thoroughly mixed1 then knead well4 ,when nearly cold take off about a third and make the rest into a ball1 flatten and work up by hand till the case is about #b-a_/b inches high1 and slightly narrower at the top--,melton-,mowbray shape4 ,slip on to greased oven-plate1 and when quite firm1 fill rather more than half-full with haricots1 tomatoes1 c4 ,roll out the bit of paste remaining1 cut out lid1 wet the edges of it and the pie-case and pinch together4 ,brush all over with egg4 ,ornament with the trimmings1 brush again and bake in good steady oven for at least three-quarters of an hour4 ,when ready1 pour in some more gravy1 or if to be used cold1 some dissolved savoury jelly4 ,should there be difficulty at first in raising this entirely by hand1 it might be moulded round a jar or round tin4 ,another way is to use a tart ring1 but a very simple and handy way1 which finds favour especially with children1 is to make bridies4 ,divide the paste into ten or twelve pieces4 ,roll out a nice oval1 put some savoury mixture on one half1 wet edges with egg or water1 press together and pinch into neat flutes1 brush over with egg and bake4 ,suet ,paste4 ,allow #c ozs4 vegetable suet to #h ozs4 flour4 ,chop the suet or run through nut-mill4 ,add to flour along with salt and pepper1 and if liked1 a little grated onion and chopped parsley4 ,make into a firm paste with water1 which may have a little ketchup or ,extract diluted in it4 ,this is1 of course1 for savoury pies1 c4 ,if for sweet dishes--roly-poly1 apple dumpling1 c4--omit all seasonings and add sugar and any flavouring preferred1 such as clove1 ginger1 or cinnamon4 ,,cakes1 ,,scones1 c4 ,only a few cakes1 c41 are given here1 as there are a number of excellent ones among the contributed recipes in last section1 under heading of ,bazaar contributions1 and1 besides1 there is nothing about them peculiar to food reformers4 ,those who are studying wholesomeness and digestibility1 however1 will avoid as far as possible the use of chemicals for raising1 and fats of doubtful purity such as hog's lard4 ,the injurious character of carbonate of soda1 tartaric acid1 c41 if used at all to excess1 is now fully recognised1 and those whose health is not quite normal should avoid them entirely4 ,when such cannot be dispensed with1 use very sparingly and in the exact quantities and proportions of acid and alkali1 which will neutralise each other by converting into a gas which passes off in baking1 if the oven1 c41 is all right4 ,but the latter point is rather a big and very essential if1 and many cooks try to make up for deficiencies in mixing and firing1 by putting in an extra allowance of baking powder4 ,there is considerable diversity of opinion still as to the exact nature and place of these chemicals in the economy of the body1 and where doctors differ the amateur cook or hygienist dare hardly dogmatise1 but all are agreed that the slightest excess is hurtful4 ,cakes1 scones1 pastry and the like1 should depend rather for lightness upon cool1 deft handling1 and skilful management of the various details which contribute to successful baking4 ,a fine essential is to have good1 reliable flour4 ,see that it is perfectly dry1 and pass several times through a fine sieve to aerate and loosen it4 ,try to bake in a cool1 airy place1 and be provided with all the necessary tools for accomplishing the work in expert and expeditious fashion1 for the success of many things depends upon the celerity with which the process is performed4 ,have the oven at just the right heat1 at the right time4 ,a cake which would otherwise be excellent may be heavy or tough by having to wait till the oven cools down or heats up to the proper temperature4 ,with a gas oven1 one can regulate at will1 and a safe general rule is to have the oven thoroughly hot before the cakes are put in1 and then to moderate the heat very considerably4 ,with a coal fire1 if the oven is too hot1 put on a quantity of small coal4 ,artox ,gingerbread4 ,one and a half pounds ,artox wholemeal1 #aj oz4 golden syrup1 #i oz4 butter1 #d oz4 sugar1 #a_/b oz4 carbonate of soda1 #a_/b oz4 ginger1 #b eggs1 little milk4 ,cream together the butter and sugar1 add the eggs1 well beaten1 and the syrup1 stir until dissolved4 ,add the ,artox wholemeal with the soda and ginger previously sifted in1 and a little milk if necessary1 to make a stiff batter4 ,put into greased tins1 and bake in a moderate oven4 ,artox ,seed ,cake4 ,beat #aj ozs4 of fresh butter to a cream1 add #f ozs4 sugar and beat into the butter4 ,separate yokes and whites of #d eggs and beat each mass separately4 ,then mix well with the butter and sugar1 adding the yokes first and the whites last4 ,add #a teaspoonful carraway seeds and #aj ozs4 ,artox wholemeal4 ,mix thoroughly1 put into butter papered tins and bake in a quick oven4 ,artox ,shortbread4 ,one and a quarter pounds ,artox wholemeal1 #aj ozs4 butter1 #d ozs4 sugar1 #a egg1 #a_/d oz4 baking powder4 ,rub the ,artox wholemeal1 sugar1 and butter together1 add the baking powder1 and make into a stiff paste with the egg4 ,mould it into cakes1 crimp the edges1 and bake in a moderate oven4 ,french ,layer ,cake4 #a_/d lb4 butter or fine nut butter4 ,four eggs1 #a_/b lb4 flour1 #f ozs4 fine sugar1 #a_/b teaspoonful baking powder1 #a_/b teaspoonful essence vanilla1 #d ozs4 grated chocolate1 #b ozs4 icing sugar4 ,butter #c sandwich tins4 ,dissolve #a oz4 chocolate in pan1 with #a tablespoonful milk1 over the fire4 ,beat butter and sugar to a cream4 ,beat up eggs very light1 laying aside one white for icing1 and add4 ,sift flour and baking powder1 and mix in1 then flavouring4 ,put a third in one tin1 another in pan with chocolate1 and put a few drops carmine in that left in bowl4 ,put these into the different tins and place at once in hot oven4 ,they should be ready in #aj minutes4 ,put remaining chocolate with the icing sugar in pan with a tablespoonful water4 ,boil a minute with constant stirring4 ,turn out cakes on a towel4 ,put half of chocolate mixture on one1 put another on the top1 then the rest of chocolate1 and1 last1 the third cake4 ,coat with the following ,icing4 ,beat up white of #a egg till quite stiff4 ,mix in #f ozs4 icing sugar4 ,put on very smoothly with a broad knife dipped in water4 ,sprinkle over with grated cocoanut1 or decorate with pink icing put through a forcing-bag4 ,cocoanut ,icing might be used instead4 ,dissolve about one fourth of a square of cocoanut cream with a little boiling water4 ,when cool mix thoroughly with half of the above icing4 ,gingerbread4 #a_/b-lb4 flour1 #a oz4 good cocoanut butter1 #a oz4 sugar1 and same of syrup or treacle--if the latter use more sugar4 ,two ozs4 stoned raisins or sultanas1 #a teaspoonful ground ginger1 and same of mixed spice4 ,half teaspoonful baking powder4 ,one egg4 ,mix all the dry things4 ,rub in butter1 then add syrup1 fruit1 and egg1 and make into a thick batter with milk4 ,bake in moderate oven half-an-hour or longer4 ,very good1 if made with half wheatmeal1 or a proportion of oatmeal or rolled oats4 ,jumbles4 #a_/b-lb4 flour1 #a_/d lb4 butter1 #b ozs4 sifted sugar1 #a egg4 ,pinch baking powder4 ,beat butter and sugar to a cream1 add egg1 well beaten1 then flour1 c4 ,knead into a stiff paste1 divide into #ab or more pieces1 and roll out pipe-wise with the hands1 about a foot long4 ,curl round1 or form into letters1 c4 ,lay on floured oven plate4 ,brush with egg4 ,sprinkle with sugar1 and bake #ae minutes in hot oven4 ,orange ,rock ,cakes4 #a_/b-lb4 flour1 #b ozs4 sugar1 #a teaspoonful baking powder1 #a oz4 butter or cocoanut cream butter1,footnote3 see next footnote #a egg1 #a orange4 ,mix flour and sugar1 rub in butter4 ,add yellow part of orange rind1 grated1 and juice1 also the egg well beaten1 to make stiff dough4 ,place a little apart on oven plate1 with two forks1 in rough pieces about the size of a walnut4 ,bake about #aj minutes in quick oven4 ,dinner ,rolls4 #a_/b lb4 flour1 #a oz4 butter or nut butter1 #a egg1 #a teaspoonful baking powder1 #a gill milk1 pinch salt4 ,rub the butter into flour1 c4 ,beat up egg1 lay aside some for brushing1 and mix in lightly with barely a gill of milk4 ,turn on to floured board1 and roll out4 ,divide into a dozen or more pieces4 ,roll round with the hands4 ,shape into twists1 knots1 figure eights1 c4 ,put on floured oven plate4 ,brush over with egg1 and bake about seven minutes in very hot oven4 ,afternoon ,tea ,scones4 #a_/b lb4 flour1 #a teaspoonful baking powder1 #b do4 sugar1 #a do4 butter or ,nutter4 ,one egg4 ,mix dry things4 ,rub in butter1 beat egg1 and add with as much milk as make nice dough--about #a gill4 ,roll out #a_/d in4 thick4 ,stamp out with small cutter or lid4 ,brush over with egg4 ,bake #aj minutes4 ,cocoanut ,cream ,scones are made by adding #a oz4 cocoanut cream ,footnote3 ,,note4--,cocoanut or almond cream butter may be used instead of ordinary butter in most recipes for cakes or sweets1 and will give variety of flavour41 dissolved in a little of the milk1 to the above4 ,let the cream be cool4 ,artox ,scones4 ,two pounds ,artox wholemeal1 #a_/b lb4 butter1 #e oz4 sugar1 #a_/b oz4 cream of tartar1 pinch carbonate of soda1 #b eggs1 milk4 ,put the salt1 soda1 and cream of tartar1 into the wholemeal1 rub in the butter1 stir in the eggs 7well beaten71 and enough milk to make a stiff paste4 ,divide the mixture into five1 roll each piece out about the size of a cheese plate1 divide twice across1 place on a greased tin for #aj minutes1 bake in a hot oven4 ,artox ,tea ,biscuits4 ,one and a quarter pounds ,artox wholemeal1 #c oz4 butter1 half teaspoonful baking powder1 milk1 pinch of salt4 ,put the wholemeal into a bowl1 rub in the butter1 add salt and baking powder1 and enough milk to make a stiff paste4 ,roll out1 cut into rounds1 and bake in a hot oven4 ,german ,biscuits4 #a_/b lb4 flour1 #a_/d lb4 butter1 #a_/d lb4 sugar1 #a egg1 #a_/b teaspoonful ground cinnamon4 ,rub in butter among flour and sugar4 ,add cinnamon4 ,make into a paste with the egg beaten up4 ,knead till smooth4 ,roll out thin and stamp into biscuits4 ,bake about #aj minutes on greased oven plate in moderate oven4 ,stick two together with a little jam1 and ice with #d ozs4 icing sugar mixed with a little water4 ,dust with pink sugar4 ,,puddings ,,and ,,sweets4 ,as a number of favourite puddings and sweets also are given in the last section1 it will not be necessary to give here more than a few supplementary ones1 mostly introducing specialties which are not so well known as they deserve to be4 ,besides1 all sweet dishes are vegetarian already for the most part1 so that there is but little to reform about them4 ,of course1 those who wish to have them absolutely pure will substitute vegetable suet or butter1 and vegetable gelatine for beef suet and clarified 787 glue4 ,almond ,custard4 ,two eggs1 #a_/b pint milk1 #b ozs4 ,mapleton's almond meal1 #a-a_/b ozs4 sugar4 ,beat eggs with sugar1 add almond meal4 ,almonds blanched and pounded will do1 but the meal is ready for use and costs less4 ,add the milk and a few drops of flavouring4 ,bake in slow oven till set1 or stir till it thickens in jug or double boiler4 ,this is specially good with stewed fruit4 ,it may be made into ,custard ,whip ,sauce by putting in saucepan and whisking over the fire till light and frothy4 ,it must not boil4 ,banana ,custard4 ,five or six bananas4 ,jam4 ,custard4 ,peel the bananas1 which must be sound and ripe2 split lengthways4 ,spread each half with jam--apricot is very good2 put halves together4 ,lay in glass dish and pour almond custard1 or cocoanut cream custard1 over4 ,cocoanut ,cream ,custard4 ,this is made same as almond custard1 but using cocoanut cream instead of the almond meal4 ,this cocoanut cream1 which is put up in tablets1 is exceedingly useful for almost every variety of pudding1 icing for cakes1 c4 ,it has only to be chopped down or melted1 and serves the double purpose of giving flavour and substance4 ,canary ,pudding4 ,four ozs4 flour1 #d ozs4 butter or #c ozs4 ,table ,nut ,butter1 #b eggs1 #c ozs4 sugar1 #a teaspoonful baking powder4 ,melt butter in saucepan4 ,add the sugar and eggs beaten up1 the flour and baking powder2 lastly1 #b tablespoonfuls milk4 ,mix thoroughly4 ,butter well a plain mould1 and put into it some jam or marmalade4 ,pour in pudding1 cover with buttered paper1 and steam for #b hours4 ,artox ,queen ,pudding4 #b oz4 ,artox bread crumbs1 #b oz4 sugar1 #a_/b pint milk1 rind of half a lemon1 #b eggs1 and a little raspberry jam4 ,boil the milk1 pour over crumbs1 and add yolks of the eggs1 sugar and lemon rind4 ,bake in a greased pie-dish #bj minutes in a moderate oven1 then spread over about #b tablespoonfuls of hot raspberry jam4 ,beat up the whites of the eggs to a stiff froth and place over the jam1 then put in oven for about three minutes to set4 ,appel-,moes 7,dutch ,recipe74 ,peel1 core1 and slice quantity of apples required4 ,stew or steam in covered jar with sugar and flavouring of cinnamon4 ,pulp through a sieve with whipped cream or as a sauce for steamed pudding4 ,lemon ,sponge4 ,soak #a_/h oz4 vegetable gelatine in a tumbler of water for an hour4 ,strain and put in saucepan with a tumbler fresh water and #e ozs4 loaf sugar4 ,stir till gelatine is dissolved4 ,add juice of #b lemons1 and strain through sieve4 ,when cool add the whites of two eggs1 and switch till quite light and spongy throughout--about three quarters of an hour4 ,put in mould1 or when set pile up in rocky spoonfuls4 ,lemon ,cream ,mould4 #a large lemon1 #c eggs1 #f ozs4 sugar1 #c_/d pint 7#c teacupfuls7 milk1 #a_/f oz4 vegetable gelatine4 ,soak gelatine in cold water for at least an hour4 ,drain and put to come slowly to boil in the milk4 ,separate whites from yolks of eggs1 and put the latter in large basin with the sugar and yellow part of lemon rind grated4 ,beat thoroughly and strain boiling milk over1 stirring all the time4 ,return to saucepan1 bring just to boil1 and set aside to cool4 ,beat up whites of eggs very stiff and mix in lightly1 adding the strained juice of lemon4 ,put in mould or glass dish1 and set in cool place till quite firm4 ,cobden ,pudding4 ,four ozs4 grain granules1 #b ozs4 sugar1 #a oz4 cocoanut cream1 #c ozs4 stoned raisins1 #b eggs1 #c gills milk4 ,put grain granules1 sugar1 raisins1 and cocoanut cream in large basin4 ,bring milk to boil and pour over4 ,cover and let stand till cool4 ,beat up yolks and add1 and lastly the whites beaten stiff4 ,pour into buttered pudding-dish and bake in moderate oven for an hour4 ,,jams ,,and ,,jellies4 ,we have not space to go into these at any length4 ,the following are one or two of my very own1 as the children say1 which are voted a great success4 ,apple ,jam4 ,take quantity required--say #g lbs4--tart crisp apples4 ,wash well and dry4 ,pare and core1 putting the trimmings in water to cover4 ,cut up the best of the apples into small pieces--not too thin--and set aside1 also covered with cold water4 ,put on the trimmings to boil with some lemon rind and either a few sticks of cinnamon or some cloves4 ,simmer for an hour or longer1 till all the goodness is drawn out1 mashing freely with a wooden spoon4 ,turn into jelly-bag and allow to drain without pressure4 ,pour the water off the apples1 measure that and the drained juice1 and put into preserving pan4 ,measure the apple chips also1 and add when the liquid boils4 ,allow #ad ozs4 loaf sugar to each breakfast cupful1 and boil till the apples are clear1 but not broken down--about #bj minutes4 ,skim and pot as usual4 ,if ginger flavouring is preferred1 shave down about #f ozs4 preserved ginger1 and add when the juice is put on to boil4 ,marmalade ,jelly4 ,take #c lbs4 fruit--#f bitter oranges1 #c sweet ones and #c lemons4 ,remove the rinds and grate them small1 or put through a mincer4 ,cut up the oranges1 removing the seeds1 which put in a tumbler of water4 ,cover the oranges1 c41 with #ag tumblers cold water1 and let stand for at least #bd hours4 ,put all in jelly-pan1 including the water drained from the seeds1 and let boil gently1 for about #b hours1 mashing frequently with a wooden spoon4 ,let drain without pressure4 ,measure the juice1 and to each pint allow #ad ozs4 sugar1 which add after the liquid boils4 ,boil fast for a few minutes1 try if it will set4 ,skim and pot4 ,but the pulp must not be thrown out1 for it makes an excellent1 if rather homely1 ,marmalade1 which comes in specially useful for steamed puddings1 c4 ,weigh the pulp1 and allow equal weight of sugar4 ,boil gently1 taking great care not to burn1 till clear--#bj to #cj minutes4 ,green ,gooseberry and ,strawberry ,jam4 ,this will be appreciated by those who find the ordinary strawberry jam rather sweet and heavy4 ,take equal quantities of gooseberries and strawberries--say #c lbs4 of each4 ,trim the gooseberries1 which must be firm and freshly pulled1 and wash well4 ,put on to boil with a teacupful water to each lb4 of gooseberries1 and boil for #aj minutes4 ,add the strawberries and the sugar lb4 for lb41 and boil for #bj minutes longer1 or till it will jell1 as ,meg would say4 ,green ,gooseberry ,jam is made with the gooseberries alone1 prepared as above4 ,a little grated lemon rind1 c41 might be used for flavouring4 ,then if one is making ,green ,gooseberry ,jelly1 top and tail the fruit very carefully1 removing every tough or discoloured one4 ,put on to boil1 well covered with water4 ,add flavouring or not as preferred1 and simmer gently for an hour or so4 ,drain without pressure4 ,allow #ad ozs4 to pint of juice1 and boil rapidly about #aj minutes4 ,allow #a lb4 sugar to each lb4 of the pulp4 ,boil together for about #bj minutes1 and this will give a very good1 if rough and ready1 jam4 ,jelly without ,boiling4 ,everyone who can get good red or white currants should try making the jelly without boiling4 ,i got the recipe from a friend many years ago1 and can recommend it as a way in which the fresh flavour of the fruit is preserved to perfection4 ,wring the currants in usual way1 and to each pint of juice allow #ad ozs4 loaf sugar1 which must be pure cane4 ,i believe crystalised will do1 but ,i have never tried it4 ,granulated or beet sugar will not do4 ,put juice and sugar in a strong basin and beat with the back of a wooden spoon till the sugar is quite dissolved1 which will take about half-an-hour4 ,skim and pot4 ,it should be quite firm by next day1 and will keep for a year or longer--if it escapes consumption4 ,bramble ,jelly4 ,this is one of the finest preserves one can make--especially if we have gathered the fruit4 ,the brambles should not be too ripe1 but should have a good proportion of hard red ones4 ,wash well in cold water and put on with water to barely cover4 ,simmer gently for an hour or longer1 bruising well with wooden spoon4 ,drain without pressure4 ,measure1 and allow #ad ozs4 sugar to pint1 i4e41 breakfast cupful4 ,allow the juice to boil up well4 ,add the sugar1 boil fast for a few minutes1 skim and pot4 ,,note4--,only pure cane sugar should be used for preserves4 ,add the sugar when the preserve is boiling--nearly ready indeed4 ,it only requires to be thoroughly dissolved and boiled through4 ,this method goes far to prevent burning and loss of flavour4 99 99 99 99 99 ,the ,,new ,,vegetable ,,food ,,extract which possesses the same nutrient value as a well-prepared ,meat ,extract4 #b oz4 pot1 #g-a_/b d42 #d oz4 pot1 #a_/a-a_/b2 #h oz4 pot1 #b_/-2 #af oz4 pot1 #c_/d4 ,the ,ideal basis for high-class ,vegetable ,soups4 ,,hors ,,concours ,universal ,cookery and ,food ,exhibition #aijg4 ,,marmite ,,three ,,gold ,,medals ,,awarded ,cookery ,schools and ,teachers are invited to apply for ,free ,samples1 ,recipes1 and full particulars to ,,the ,,marmite ,,food ,,extract ,,co41 ,ltd41 #ei ,eastcheap1 ,london1 ,e4,c4 99 99 99 99 99 ,,will ,,you ,,try ,a ,,cup ,,of ,,tea that1 instead of injuring your nerves and toughening your food1 is ,absolutely ,safe and ,delightful8 #b_/b1 #b_/aj1 and #c_/f per lb4 ,,the ,,universal ,,digestive ,,tea is ordinary tea treated with oxygen1 which neutralises the injurious tannin4 ,every pound of ordinary tea contains about two ounces of tannin4 ,tannin is a powerful astringent substance to tan skins into leather4 ,the tannin in ordinary tea tans1 or hardens1 the lining of the digestive organs1 also the food eaten4 ,this prevents the healthful nourishment of the body1 and undoubtedly eventuates in nervous disorders4 ,on receipt of a postcard1 ,the ,universal ,digestive ,tea ,co41 ,ltd41 ,colonial ,warehouse1 ,kendal1 will send a ,sample of this tea1 and name of nearest ,agent1 also a ,descriptive ,pamphlet compiled by ,albert ,broadbent1 ,author of ,science in the ,daily ,meal1 c4 ,,agents ,,wanted4 99 99 99 99 99 ,,the ,,best ,,soup ,,thickener4 ,,robinson',s ,,patent ,,barley ,also ,best for ,making ,,barley ,,water1 ,,custard1 ,,blanc ,,manges1 c4 ,,keen ,,robinson ,,co41 ,,ltd41 ,,london1 ,makers of ,robinson's ,patent ,groats for making ,gruel4 99 99 99 99 99 ,,beverages4 ,we have not space to go into the question of beverages at any length4 ,a few good drinks are given under ,invalid ,dietary1 and ,i would just say that the juice of a squeezed lemon1 orange1 or other fruit juice is much better than any effervescent or chemicalised beverage4 ,there are1 however1 some excellent pure fruit-juices now on the market1 among which one may mention ,pattinson's ,fruit ,syrups and essences for various temperance drinks as being specially good4 ,many are proscribed on the score of health1 c41 from the use of ,tea and ,coffee1 but as these will remain first favourites for a long time to come1 the first essential is to have them properly prepared1 so that there is little if any ill effect4 ,where tea is most largely and constantly used1 as in ,china and ,japan1 it is said to be quite innocuous4 ,this may be partly owing to the more wholesome and rational way in which those people live1 partly also to the finer quality of tea available1 but very largely to the method of preparation4 ,various devices have been patented to save trouble in changing from one pot to another1 but as most of these are rather complicated for daily use1 we are glad to learn of a tea which can be prepared in the old comfortable handy way without any ill effects1 and this boon seems to be furnished in the ,universal ,digestive ,tea1 prepared at the ,colonial ,warehouse1 ,kendal4 ,by a process--which1 by the way1 is not kept secret--the tea is treated with oxygen in such a way that the hurtful tannin is neutralised1 while none of the other properties are affected in any way4 ,there is certainly no loss of flavour1 and no difference that one can discern from the usual1 but specially good tea--a fact which will appeal to ordinary tea-drinkers1 of whom there are still a majority4 ,for any further information regarding this tea1 ,i would recommend readers to a little pamphlet compiled by ,albert ,broadbent1 ,esq41 food specialist and lecturer1 whose writings on the food question1 c41 are well known4 ,it is entitled ,the cup that cheers4 ,it explains the process of treatment1 and gives medical and analytical testimony in its favour from various authorities of very high standing4 ,the best proof is in the drinking1 however1 and one may have a sample pound or more carriage paid4 ,,invalid ,,dietary4 ,the whole of the previous part of this book has been devoted to the contriving of the several meals usual in a work-a-day household and under ordinary circumstances4 ,but exceptions will occur in the best regulated families1 and although much may be done to prevent illness by pure1 nourishing1 well-cooked food1 one must be prepared for emergencies as they come4 ,of course1 most of our friends will be only too ready to pounce upon us when illness comes into the house1 with their ,i told you so comments4 ,in the first place it will be owing to their low diet and want of proper nourishment that father has got influenza1 or ,tommy mumps or measles--beef-fed persons never have these affections--7which shows what an enormous proportion of vegetarians there must be7--and in the second place1 now that there is illness1 you must fall back on beef-tea1 port-wine1 and other generous diet1 to get up and sustain the patient's strength4 ,however callous or deaf you might be to the supplication for the flesh-pots from those in health1 you cannot1 must not shut your heart to the call of the weak or suffering4 ,and woe betide us if we are heretic1 and the patient does not recover so quickly as we could wish 7if he does1 we shall be suspected of having surreptitiously called the orthodox nostrums to our aid1 but that by the way71 so that it behoves us to give the critical and censorious as little room for their strictures as possible4 ,now1 what are we to get for that erewhile sine qua non of the sick room1 ,beef ,tea8 ,well1 before we come to the non-flesh substitutes1 which are more similar in some ways to the ordinary beef-tea1 we will consider what is given in the earlier stages when the stomach rejects nearly all nourishment4 ,pure ,fruit ,juices can usually be retained and assimilated by the most debilitated4 ,the refreshing and restorative properties of orange1 grape1 and similar fruit juices are generally appreciated1 though many people hold the extraordinary belief that these are best when almost all the nourishment has been fermented out of them as in ordinary wine2 but not so many even of the more advanced among us1 as yet1 realise the wonderful healing and anti-toxic possibilities of fresh fruits1 more especially grapes4 ,pure grape juice has been found to act with such destructive force upon disease germs of various kinds as would appear little short of miraculous4 ,to prepare1 press out with squeezer and strain1 dilute or not with hot or cold water according to the condition of the patient4 ,the juice of an orange to a tumbler of water makes an excellent tonic drink where there is feverishness and debility of the digestive organs1 and a teaspoonful or more of lemon juice may be used in the same way4 ,rhubarb ,juice is very good when made from fresh1 naturally-grown rhubarb4 ,wipe and cut small1 put in covered jar in oven or steamer till the juice flows freely4 ,this will not be ordered where there is rheumatism or the like4 ,for such1 an alkaline beverage is wanted instead of an acid4 ,celery ,milk is exceedingly good1 and ,i claim to have discovered it for myself4 ,wash and trim some sticks of celery4 ,cut small and simmer for an hour or longer in milk and water4 ,bruise well to get all the goodness out1 and strain through jelly-bag4 ,when fresh celery is not to be had1 celery seeds may be used4 ,simmer in water1 strain1 and add milk4 ,cocoanut ,milk is also very good1 and will sometimes be retained when ordinary milk is rejected4 ,select a juicy cocoanut1 pierce a hole and drain out the milk4 ,break and remove from shell1 and pare off the brown skin very finely1 so as not to lose any of the oil4 ,grate or run through mincer1 add two cupfuls boiling water1 and beat with a wooden spoon from ten to fifteen minutes2 then squeeze through a cloth or potato masher4 ,put the cocoanut into a saucepan with more boiling water1 mash over the fire for a few minutes1 and squeeze again very thoroughly4 ,if it has been squeezed in a masher the liquor may need to be strained again through a cloth or hair sieve4 ,for a bland soothing drink1 invaluable in practically every form of internal irritation and debility1 ,barley ,water reigns supreme1 and in its preparation ,robinson's ,patent ,barley will be found invaluable4 ,smooth one or two spoonfuls to a cream with cold water4 ,pour on boiling water1 stirring all the while1 and boil gently for five to ten minutes4 ,when cool it will be a firm jelly1 and can be diluted as required with hot or cold water1 milk1 fruit-juice1 ,extract1 c41 c4 ,to come now to what more closely resembles beef-tea1 we can have a liquid practically undistinguishable made from ,brown or ,german ,lentils4 ,take a teacupful of these1 look over and pick very carefully so that no stones or dirt may escape notice4 ,scald with boiling water1 and put to simmer with plenty of boiling water in a saucepan or stewing jar4 ,add a shallot1 a bit of celery1 teaspoonful ground rice1 tapioca1 c41 and1 unless prohibited1 seasoning to taste4 ,a blade of mace1 a slice or two of carrot1 beetroot1 c41 might be added at discretion4 ,simmer gently1 or better still1 steam for an hour4 ,strain1 without any pressure1 and serve with fingers of crisp1 dry toast4 ,equal quantities of ,german lentils and brown beans may be prepared exactly as above to make ,savoury ,tea1 as also a mixture of brown and white beans4 ,a delicious ,invalid ,broth is made thus3--,wash well a cupful of butter peas or haricot beans and one or two tablespoonfuls pot barley4 ,put in saucepan or double boiler with water1 and cook for two to three hours4 ,season and strain4 ,celery1 onion1 parsnip1 c41 may be added if desired4 ,some milk may also be added1 and1 if wished specially rich and strengthening1 one or two eggs beaten up4 ,warm up only as much as is needed at one time1 and serve with toast or triscuits4 ,variety of flavour1 c41 may be contrived by mixing lentils1 dried green peas1 c41 with the haricots1 or instead of these1 tomatoes may be sliced and added ten minutes before straining4 ,i need not here give recipes for ordinary oatmeal gruel1 but ,lentil ,gruel may be new to some4 ,take a dessert-spoonful lentil flour--the ,digestive lentil flour is always to be depended on--smooth with a little cold milk or water in a saucepan4 ,add three teacupfuls boiling milk or barley-water and simmer for fifteen minutes4 ,a little extract such as ,carnos or ,marmite may be added to this or any of the foregoing broths4 ,these extracts1 ,carnos and ,marmite1 are exceedingly useful in the sick-room1 as they can be so easily and quickly prepared4 ,carnos being a fluid extract1 is especially handy4 ,a teaspoonful of that1 or a half teaspoonful ,marmite to a cupful boiling water makes a delightful cup of savoury tea4 ,be careful not to make too strong4 ,such extracts may also enter with advantage into ,savoury ,custard4 ,beat up an egg1 and add to it half a teacupful milk1 and either a teaspoonful ,carnos or rather less of ,marmite1 the latter dissolved in a little boiling water4 ,add pinch salt4 ,turn into a buttered cup or tiny basin1 cover with buttered paper1 and steam gently for seven or eight minutes till just set4 ,the following is a very dainty and novel ,egg ,flip4 ,separate the white from the yolk of an egg and beat up the white quite stiff4 ,beat up the yolk and add to it the strained juice of an orange or some ,nektar4 ,mix all lightly together and serve in a pretty glass or china dish4 ,white of ,egg may be made more attractive for little folk if poached by spoonfuls for a minute or two in boiling milk1 and served with a little pink sugar dusted over4 ,orange ,egg ,jelly4 ,rub #b ozs4 loaf sugar on the rinds of #b oranges till it gets as much flavour as possible1 then put in a basin with the strained juice and a teaspoonful lemon juice4 ,bring a very small quantity of vegetable gelatine--previously soaked for an hour in cold water--to boil in a breakfastcupful of water4 ,one-eighth of an oz4 of this gelatine is enough as it is so strong4 ,stir till quite dissolved and strain over the sugar1 c4 ,when cool add the yolks of two eggs beaten up1 and whisk till white and frothy4 ,beat the whites very stiff and add them4 ,beat all thoroughly1 and when just about to set pour into a wet mould4 ,or allow to set and then pile up by rocky spoonfuls in a glass dish4 ,when an invalid is getting past the sloppy stage and is able for solid nutriment ,steamed ,barley is perhaps the most valuable food of any1 and dyspeptics who experience difficulty in getting any kind of food to agree would do well to go on a course of this--not for one day or two1 but for weeks and months together4 ,wash well in cold water a teacupful of pot barley4 ,put on in clean lined saucepan with plenty of cold water1 bring to boil slowly1 and if there is the least suspicion of mustiness1 drain and cover with clean water4 ,when it comes a boil again1 turn into a pudding basin or double boiler1 cover and steam for at least six hours4 ,twelve hours is much better1 and it is safest to put on one day1 what is wanted for the next4 ,onions1 celery1 tomatoes1 c41 may be added at discretion4 ,when to be used1 this barley should turn out firm enough to chew1 and may be eaten with thin dry toast or ,triscuits4 ,besides these home-made preparations1 there are many valuable foods to be had ready for use1 or requiring but little preparation1 thus affording change and variety1 not only to the patient1 but to the nurse or cook1 who must often be heartily tired of making up the same gruels and mushes for weeks or months together4 ,the ,barley ,mint1 ,patriarch ,biscuits1 and ,barley ,malt ,biscuits to be had from the ,wallace ,bakery1 #dfe ,battersea ,park ,road1 ,london1 ,s4,w41 come in very handy4 ,the ,barley ,malt ,meal can be made into a gruel or porridge1 while ,barley ,malt itself may be added to any ordinary preparation to aid digestion4 ,barley ,malt ,meal ,gruel has been found a sovereign remedy for constipation1 obstinate cases yielding to it when all other treatment had failed4 ,make in usual way and add one or two large spoonfuls treacle or honey4 ,the biscuits may be grated and made into a mush with hot milk1 c41 or they may be soaked over night in as much hot water1 milk1 or diluted ,extract as they will absorb1 and then be put in the oven to warm through4 ,gluten ,meal is another among many valuable ,invalid ,foods which there is space only to mention here2 while the value of ,robinson's ,patent ,groats for gruel is widely appreciated4 ,for diabetic and anaemic patients there are one or two other valuable foods now on the market specially prepared to nourish and enrich the blood1 while at the same time starving the disease4 ,barley ,malt ,meal is specially good1 also a recent ,wallaceite product1 ,stamina ,food4 ,the ,manhu ,diabetic ,foods are well known and highly recommended4 ,the following ,manhu ,diabetic ,savoury will be welcome to those whose dietary is of necessity so restricted4 #a_/b pint ,savoury ,tea 7p4 #ij7 or diluted ,extract1 #a egg1 #a tablespoonful ,manhu ,diabetic ,food1 #a_/b oz4 butter1 salt and pepper4 ,melt butter in saucepan1 add the food1 and mix over slow fire till butter is absorbed4 ,add the savoury liquid1 cook for a few minutes1 add seasoning1 beat in yolk of egg1 then the white stiffly beaten4 ,mix lightly4 ,pour into pie-dish1 and bake in quick oven for #ae minutes4 99 99 99 99 99 ,a ,realised ,ideal ,in ,food ,production4 ,ideal ,food ,reform means much more than going without meat4 ,it means the use of only such foods as will thoroughly nourish the body without injuring it4 ,for instance1 most popular biscuits are made from an impoverished white flour1 and raised with chemicals1 which injure the system4 ,again1 white bread is an artificial one-sided food1 and is raised with yeast4 ,yeast is a ferment1 the product of brewery vats1 and is not expelled from the loaf by baking4 ,thorough-going ,food ,reform demands bread1 biscuits1 c41 made with entire whole wheat flour1 and free from chemicals1 yeast1 and other impurities4 ,this is a high ideal3 can it be realised8 ,it has been realised4 ,the ,wallace ,p4,r4 ,foods ,co4 was founded expressly for-the purpose of making bread1 biscuits1 cakes1 and other foods on scientific principles1 which a great ,london daily has described as #ajj ,years in ,advance of the ,age4 ,in this model bakery the only flour used throughout is an entire wheatmeal ground to a marvellous fineness2 and all other ingredients are the very best and purest4 ,chemicals1 cheap fats1 and yeast are banished4 ,thousands have proved that the regular daily use of the ,p4,r4 ,biscuits1 ,bread1 c41 not only delights the palate1 but eradicates many stubborn diseases1 and brings about a steady improvement of health in cases where drugs1 patent medicines1 and all other unnatural methods have failed4 #cj ,samples of delicious ,bread1 ,cake1 ,biscuits1 and ,coffee1 #a_/f carr4 paid4 ,box ,biscuits and ,coffee only1 #a_/c carr4 paid4 ,p4,r4 ,specialities are stocked by all ,health ,food ,stores4 ,sole ,makers3 ,the ,wallace ,p4,r4 ,foods ,co4 #dfe ,battersea ,park ,rd41 ,london1 ,s4,w4 99 99 99 99 99 ,,infantile ,,mortality ,,cow ,,gate ,dried ,pure ,english ,half-,cream ,milk ,the ,superiority of ,dried ,milk over ,fresh ,cow's ,milk was strikingly demonstrated by the experiments of the ,sheffield ,corporation ,scheme for ,reducing ,infantile ,mortality1 given in a paper by ,,albert ,e4 ,,naish1 ,m4,a41 ,m4,b41 ,b4,c41 ,cantab41 ,assistant ,physician1 ,sheffield ,royal ,hospital1 in the ,september #crd issue of the ,medical ,officer4 ,for the purpose of these experiments our milk was used with that of two other makers4 ,,our ,,milk ,,being ,,made ,,daily ,,at ,,our ,,own ,,factories can be supplied in a much fresher condition than ,foreign or ,colonial makes4 ,besides the fact of our supplying several ,infant ,milk ,depots and ,creches1 we have ,thousands of ,letters from grateful mothers1 from all parts1 who testify to the splendid results from feeding their babies on our ,dried ,english ,milk4 ,west ,surrey ,central ,dairy ,co4 ,,guildford4 ,it can be obtained of most ,chemists and ,health ,food ,stores1 in ,tins and ,packets1 #a_/a4 each4 ,we make ,dried1 ,full-,cream1 and also ,separated ,milk1 as well as the above4 ,prices on application4 99 99 99 99 99 ,savoury ,gruel4 ,dissolve about #a-a_/b teaspoonfuls vegetable extract--,marmite1 ,carnos1 ,mapleton's ,nut ,extract are all good--in #c gills boiling water4 ,have a tablespoonful of either ,gluten ,meal1 ,barley ,malt ,meal1 ,banana ,oats1 c41 made smooth with a little cold water--add seasoning1 a little grated onion1 celery1 c4--and mix it with the ,extract tea4 ,boil all together1 stirring constantly for #e or #aj minutes1 then strain4 ,this savoury gruel may be acceptably varied from time to time by substituting ,robinson's ,patent ,barley or ,groats for the above4 ,almond ,cream ,whey4 ,one pint milk1 #a dessertspoonful lemon juice1 #a tablespoonful ,almond cream or ,cashew nut cream4 ,bring milk nearly to boiling point1 and add lemon juice4 ,let stand till it curdles4 ,strain and stir in the nut cream1 also sweetening to taste4 ,nutter ,milk 7,for ,wasting ,diseases1 in place of ,cod ,liver ,oil74 ,put #a oz4 ,nutter1 or other good vegetable fat1 in small enamelled saucepan1 and pour on #a_/b pint of milk4 ,heat very slowly nearly to boiling point4 ,stir or beat with wooden spoon till cool enough to drink4 ,pour into warm glass and sip slowly4 ,if not all used at once1 heat slowly1 and mix well each time to be used4 ,almond ,milk ,jelly4 ,make up #a_/b pint almond milk by shaking up #a tablespoonful ,mapleton's concentrated almond cream with #b gills water4 ,soak #a_/h oz4 vegetable gelatine in cold water for an hour4 ,strain off the water and put in saucepan with the almond milk1 rind of #a_/b lemon and juice of whole one1 also #b ozs4 sugar4 ,stir over gentle heat till gelatine is dissolved4 ,strain and mould in usual way4 ,onion ,gruel 7for a ,cold74 ,one lb4 onions1 #a apple1 a little sugar1 salt1 ground cloves or mace1 and white pepper1 #a_/b gill boiling water1 #b tablespoonfuls ,cow and ,gate dried milk1 #a oz4 butter or vegetable fat4 ,peel and chop the onions and scald with boiling water4 ,put on to simmer1 with the apple chopped small1 the water1 butter1 c4--all except the dried milk4 ,cover and cook gently till tender4 ,sprinkle in the dried milk1 and cook for a few minutes longer4 ,serve very hot4 ,the dried milk--full cream1 half cream1 or separated according to need of patient--may be added to any of the foregoing recipes where concentrated nourishment is required4 ,,miscellaneous4 ,mushroom ,ketchup4 ,fresh mushrooms--those just past the cooking stage for preference--spread not too thickly on flat dish4 ,sprinkle liberally with salt and let stand from #bd to #cj hours4 ,strain off liquor1 pressing mushrooms thoroughly4 ,boil and bottle4 ,if preferred1 spices may be added1 but we prefer it unadulterated4 ,reform ,cheese4 7,mrs ,c4 ,,leigh ,,hunt ,,wallace1 ,london47 ,the following is an original recipe for cheese without rennet given me by ,mrs ,wallace1 a well-known pioneer in ,food ,reform4 ,put the strained juice of #c lemons into a quart of boiling milk1 then remove immediately and set aside to cool4 ,place a wet cheese-cloth in a hair sieve and place in the contents of the saucepan4 ,let drain1 shape by gathering the cloth together1 compress and leave for a little4 ,garnish with parsley4 ,eaten with raw tomatoes and oatcakes it is delicious4 ,the whey1 if sweetened to taste1 forms to those who like it a pleasant1 cooling1 and health-giving beverage4 ,manhu ,wheat ,yorkshire ,pudding4 ,three tablespoonfuls ,manhu ,wheat1 #b eggs1 a little over half a pint of milk2 salt to taste2 #a oz4 butter4 ,put the wheat in a basin1 mix with milk until it forms a nice batter2 add a little salt4 ,beat up the eggs very lightly1 and add to the batter4 ,put the butter in a small baking tin in the oven1 and1 when hot1 pour in the batter4 ,bake about #bj minutes in a sharp oven4 ,breakfast ,savoury4 ,allow #a egg1 #a small tomato1 #a_/d oz4 butter or vegetable butter1 to each person4 ,scald1 peel1 and slice tomatoes1 and fry till quite cooked in the butter4 ,add seasoning to taste--salt1 pepper1 little grated onion1 pinch herbs1 a little ,vegetable ,extract or ,ketchup--any or all of these--and the eggs1 which may either be dropped in or slightly beaten up4 ,scramble till set1 and serve heaped up on hot buttered toast4 ,a pleasing variety of flavour is produced by substituting walnut butter for the other4 ,the toast might also be spread with a very little ,marmite4 ,,model ,,dinners ,,for ,a ,,week4 ,,sunday4 ,brown ,soup4 ,nut ,omelette4 ,almond ,custard with ,stewed ,fruit4 ,,monday4 ,hotch-,potch4 ,sausage ,rolls4 ,canary ,pudding with ,appel-,moes4 ,,tuesday4 ,clear ,soup4 ,savoury ,lentil ,pie4 ,lemon ,cream4 ,,wednesday4 ,tomato ,soup4 ,scotch ,haggis4 ,cobden ,pudding4 ,,thursday4 ,mock ,hare ,soup4 ,kedgeree4 ,provost ,nuts ,pudding4 ,,friday4 ,white ,soubise ,soup4 ,sea ,pie4 ,banana ,custard4 ,,saturday4 ,split ,green ,pea ,soup4 ,macaroni ,egg ,cutlets4 ,german ,tart4 ,,note4--,the above is only an outline4 ,vegetables1 c41 will be added as they are in season4 99 99 99 99 99 ,,food ,,reformers ,,know the difficulty experienced in starting the better way in diet4 ,these can be overcome by dining at 444 ',,the ,,arcadian' ,food ,reform ,lunch and ,tea ,rooms ,and ,,health ,,food ,,stores1 #aeb ,st ,vincent ,st41 ,glasgow 7,within #b minutes of ,central ,station74 ,the most up-to-date and artistic ,food ,reform ,restaurant in the ,kingdom4 99 99 99 99 99 ,,additional ,,recipes4 ,,soups4 ,nut ,soup4 ,one pint boiling water1 #c tablespoons grated walnut or walnut meat preparation1 some onions sliced1 spoonful gravy essence1 #a_/b lb4 sliced tomatoes1 a little ,nutter4 ,make the fat hot and fry onions lightly1 add sliced tomatoes and grated nuts1 and stir for a few minutes4 ,pour boiling water over1 and allow all to simmer for #bj to #cj minutes2 season to taste1 and serve4 ,split ,green ,pea ,soup4 ,one lb4 split green peas1 #a_/b lb4 onions1 #a_/b lb4 carrots1 #b quarts boiling water2 scald peas with hot water1 and put on with the #b quarts 7#h breakfast cupfuls7 boiling water1 and the onions chopped small4 ,simmer for an hour1 and add the carrot flaked or chopped small4 ,cook for another hour1 add seasoning1 herbs1 parsley1 c41 and it is ready for use4 ,this is a most delicious and nourishing soup1 and very quickly and easily prepared4 ,can be varied by using tomatoes instead of the carrots1 or by the addition of any other vegetables as cauliflower1 leeks1 spring onions1 c41 also by substituting #d to #f ozs4 rice or barley for same quantity peas4 ,simple ,white ,soup4 ,one large onion1 #a large potato1 #a tablespoonful oatmeal1 #a tablespoonful butter4 ,boil gently #a hour in #b breakfast cupfuls milk and #a of water4 ,pass through a fine sieve1 and serve very hot4 ,may be varied by substituting ,provost ,nuts or ,marshall's ,cerola for the oatmeal4 ,plasmon ,vegetable ,soup4 ,two carrots1 #b turnips1 #a leek1 #a onion1 #a-a_/b oz4 butter1 #a teaspoonful celery seed1 #b lumps sugar1 #a bay leaf1 #a pint ,plasmon white stock1 #a oz4 flour1 #a gill milk1 salt and pepper4 ,shred vegetables into thin strips4 ,melt butter1 and add ,plasmon stock while boiling4 ,cook till vegetables tender4 ,blend flour and milk smoothly1 and add gradually1 also seasoning4 ,boil a few minutes longer4 ,for ,plasmon ,stock1 put #a oz4 ,plasmon in saucepan1 and add gradually half a pint lukewarm water1 stirring continuously4 ,place over the fire1 and boil for two minutes4 ,when cold1 this should be a thin1 semi-transparent jelly4 ,cream of ,barley ,soup4 ,prepare a white or clear stock 7p4 #aa71 or make a hasty stock by boiling some lentils1 split-peas1 or haricots with a good quantity of chopped onion till of the strength required4 ,failing any of these1 a spoonful or two of vegetable extract will do very well4 ,bring to boil1 and season to taste4 ,in a basin smooth some of ,robinson's ,patent ,barley to a cream with cold water or milk1 allowing one tablespoonful to the pint4 ,pour on to this the boiling stock1 stirring all the time4 ,return to saucepan1 boil up1 and allow to simmer for at least ten minutes4 ,more milk may be added if desired1 and this soup can be varied and enriched by the addition of the yolks of one or two eggs4 ,these should be well beaten up and put in tureen before dishing4 ,i may say here that the ,patent ,barley is must useful for thickening any kind of soup1 stock1 or gravy4 ,,savouries4 ,nut ,soufflee4 ,a teacup each of grated walnuts1 brown bread crumbs1 and milk1 a beaten egg1 pepper and salt4 ,mix well1 grease a tin mould1 pour in mixture1 and steam for an hour4 ,serve with ,tomato ,sauce4 ,when cold1 it can be cut in slices1 rolled in egg and bread crumbs1 and fried a nice brown4 ,,note4--,the above can be varied by using a different kind of nuts or ,mapleton's ,nut-meat ,preparation1 and by the addition of a little grated onion1 minced parsley1 and one or two teaspoonfuls ,vegetable ,extract4 ,savoury ,nut ,omelette4 ,a large cup of grated walnuts or ,brazil nuts1 a cup of brown bread crumbs1 pepper and salt to taste1 a little grated onion1 #b teaspoonfuls finely chopped parsley2 also #b eggs well beaten1 and a cup of milk4 ,mix all the ingredients together4 ,have ready an omelette pan with a good layer of hot fat or butter4 ,pour in the mixture1 slowly brown on one side1 cut in #d or #f pieces when they will be easily turned1 then brown on the other side4 ,serve hot1 with brown sauce1 vegetables and potatoes in the usual way4 ,a still simpler way is to bake in shallow baking tin in brisk oven #cj to #dj minutes4 ,use plenty of fat4 ,,note4--,the above can be very easily prepared by using ,mapleton's ,nut-meat ,preparation instead of the grated nuts4 ,walnut or brown ,almond meal would be especially suitable4 ,sea ,pie4 ,cook together a variety of tender spring vegetables--carrots1 turnips1 cabbage1 pens1 ,french beans1 c4 ,first brown some onions with ,nuttene1 add water with some vegetable extract--,marmite or ,carnos--also some ketchup and seasoning4 ,when boiling1 add the carrots and turnips--not too small--then a fair-sized cabbage cut in four pieces1 the peas shelled1 or ,french beans cut lengthwise4 ,the carrots and turnips should be cooking for some time before the cabbage1 c41 is put in4 ,see that there is plenty of liquid to cover1 and put on the following paste3--,take four heaped tablespoonfuls self-raising flour1 a piece of ,nuttene or butter the size of a small egg4 ,rub in very lightly with the tips of the fingers1 add pinch pepper and salt1 and mix to a soft dough with a little water4 ,flour well and roll out lightly to not quite the size of round stewpan to leave room for swelling4 ,make a hole in centre1 add quickly to contents of pan while fast stewing1 keep lid very close1 and cook for #c_/d of an hour4 ,serve very hot4 ,sea ,pie may also be made with mushrooms stewed till tender1 with teaspoonful ,extract and tablespoonsful ketchup4 ,have plenty of liquid4 ,,note4--,the above is exceedingly good1 very simple to prepare1 and may be varied in innumerable ways4 ,for those who prefer to dispense with chemical raising materials1 ,i may say that the paste is very good made with ordinary flour1 or with a mixture of wholemeal and flour4 ,an egg may be beaten and mixed in1 but it rises very well without4 ,the same paste can be put over any stew--,german ,lentil1 ,haricot ,bean1 c4--great care being taken that there is plenty of liquid4 ,scotch ,oatmeal ,pudding4 ,one lb4 oatmeal1 #a_/d lb4 onions1 #a_/b lb4 vegetable suet or #a_/d lb4 each of suet and pine kernels2 pepper and salt4 ,run the pine kernels through nut-mill1 and put with suet in frying-pan4 ,when hot1 add the onions finely chopped1 and after these have cooked for a few minutes add the oatmeal1 which should be crisp and not too fine4 ,cook all for some time1 stirring constantly to prevent burning4 ,wring a pudding cloth out of boiling water1 flour well1 and put the oatmeal1 c41 in1 and tie up at each end in the form of a roll1 leaving a little room to swell4 ,plunge in fast-boiling water1 and boil for #c to #d hours4 ,turn out of cloth carefully so as not to break4 ,it may be served as it is1 but is much nicer if put in a baking tin1 basted with hot fat1 and baked till brown and crisp4 ,serve with brown sauce or nut gravy4 ,this may be divided into a number of small puddings4 ,these are particularly good if allowed to cool1 and then brushed over with a little white of egg before being toasted4 ,hasty ,oatmeal ,pudding4 ,make some vegetable fat very hot4 ,add a little onion1 grated or very finely chopped1 and stir till nearly cooked4 ,allow a teacupful oatmeal to each tablespoonful of fat1 and stir in along with a little salt and pepper4 ,cook over very moderate heat till crisp and brown all over1 turning about almost constantly as it is very ready to burn4 ,shredded ,wheat ,biscuit crumbs1 ,granose ,flakes1 or ,kornules may be used in place of the oatmeal4 ,less fat will be required4 ,walnut ,mince4 ,six ozs4 grated nuts1 #d ozs4 breadcrumbs1 #a oz4 ,nut butter4 ,make fat hot in saucepan1 add nuts1 and stir till lightly browned1 taking great care not to burn4 ,add breadcrumbs and seasoning to taste--large spoonful grated onion1 pinch herbs1 c4--also ketchup or vegetable extract--,carnos or ,marmite--with boiling water to make up #b gills--rather less if a dry consistency is preferred4 ,simmer slowly for #ae minutes4 ,serve with sippets of toast or fried bread4 ,brazil1 peccan1 or hazel nuts may be used instead of walnuts4 ,savoury ,lentil ,pie4 ,with the help of the above mince quite a number of delicious savouries can be contrived with but little extra trouble4 ,the following pie will be found delicious3--,wash well #h ozs4 red lentils1 and put on to cook with #b ozs4 each of chopped or flaked carrot1 turnip1 and onion1 #a oz4 butter1 pinch herbs1 ditto curry powder1 teaspoonful sugar1 and usual seasonings4 ,cover with just as little water as will cook the lentils without burning1 and simmer or steam closely covered for about half-an-hour till lentils a thick puree4 ,some ketchup1 ,extract1 or tomato is an improvement2 add nut mince prepared as above1 mix well and simmer a few minutes longer4 ,it should be of the consistency of a thick mush4 ,put in pie-dish1 and set aside to cool4 ,cover with ,batter ,paste made with #f ozs4 self-raising flour1 #b eggs1 #a-a_/b gills milk1 #c ozs4 butter or vegetable fat4 ,rub the butter into the flour1 and make into stiff batter1 with the eggs well beaten1 and the milk4 ,pour over contents of pie-dish and bake till well risen and a nice brown in fairly brisk oven4 ,nutton ,pie4 ,one-and-half lbs4 ,nutton1 ,footnote3 ,a very fine ,nut ,meat1 put up by ,r4 ,winter1 ,city ,arcades1 ,birmingham4 cut in dice1 #a_/b lb4 tomatoes1 #a_/d lb4 cooked macaroni1 #a-a_/b lbs4 cooked potatoes1 sliced4 ,dust with pepper and salt1 pour in stock to within #a_/b inch of top2 cover with good whole-meal crust1 made with ,winter's cooking ,nutbut2 bake4 ,nutton ,chops4 ,one lb4 ,no4 #a ,nutton1 minced through a food chopper1 #c_/d lb4 zweiback bread crumbs1 #b ozs4 macaroni1 cooked and finely chopped1 pepper and salt to taste4 ,mix with egg and form into chops2 use a piece of uncooked macaroni for the bone2 brush with egg and bread crumbs and bake1 or fry1 with nutbut--this quantity should make #h chops4 ,nutton ,meat for ,mock ,sausage ,rolls4 ,one lb4 ,no4 #h ,nutton1 put through a food chopper1 #a_/b ,spanish onion boiled and finely chopped1 #b teacupsful zweiback bread crumbs1 a little sage1 salt to taste4 ,have quantity required of puff pastry1 roll out and divide into squares1 putting a little sausage meat in the centre1 wet the edges and fold over4 ,place in a hot oven and bake #aj minutes to #a_/d hour4 ,stewed ,onions4 ,select about a dozen good hard onions1 as nearly of a size as possible1 and weighing #f or #h to the lb4 ,make #b ozs4 or so vegetable fat--,nutter is very good--smoking hot in large stewpan1 add the onions1 and stir about till nicely browned all over2 be careful not to burn2 if fat not all absorbed pour it away4 ,cover with boiling water1 add seasoning1 pinch herbs1 c41 cover and stew gently till cooked--about an hour4 ,there should be a rich brown gravy1 so that this makes a most appetising dish to serve with a dry savoury4 ,cheese ,moulds4 ,one pint milk1 #a_/b lb4 grated cheese1 #c_/d lb4 wheaten bread crumbs1 #b eggs1 #a teaspoonful salt1 #a_/d teaspoonful mustard1 #a_/d teaspoonful pepper4 ,put milk1 cheese1 and crumbs into a pan and bring them almost to the boil1 add seasoning and eggs1 and stir till thick1 but do not let it boil4 ,butter some small dariole moulds and sprinkle them with some chopped parsley4 ,press in the mixture1 dip in hot water1 and turn out4 99 99 99 99 99 ,,mapleton',s ,,nut ,,foods ,,wardle1 ,,lancashire4 ,,per ,,lb4 ,s4 ,d4 ,walnut ,butter #a #j ,cocoa ,nut ,butter #a #j ,cashew ,butter #a #j ,almond ,margarine #a #b ,nut ,margarine #j #aj ,blended ,nut ,margarine #j #aj ,honey ,nut ,margarine #a #j ,pea ,nut ,butter #j #i ,almond ,cream #a #aj ,hazel ,cream #a #d ,cocoa ,nut ,cream #j #aj ,nut ,milk #a #d ,cooking ,nutter1 #a-a_/b lb4 carton #j #aa ,nutter ,suet #j #h ,cooking ,nut ,oil #a #j ,h4,m4,r4 ,nut ,oil #a #f ,walnut ,oil #b #f ,olive ,oil #a #e ,salted ,almonds 7packet7 #j #aa ,blanched ,almonds #a #c ,cooking ,almonds #a #j ,jordan ,almonds #a #h ,twin ,jordan ,almonds #a #b ,walnut ,halves #b #j ,broken ,walnuts #j #h ,pine ,kernels #j #aa ,roasted ,pine ,kernels #a #j ,pea ,nuts #j #d ,roasted ,pea ,nuts #j #e ,blanched ,pea ,nuts #j #f ,cashew ,nuts #j #i ,hazel ,nuts #j #aj ,monkey ,nuts #j #d ,almond ,meal #a #f 7,unblanched7 #a #c ,hazel ,meal #a #j ,walnut ,meal #j #aa ,chestnut ,meal #j #d ,desiccated ,cocoa ,nut #j #e ,pea ,nut ,meal #j #g ,roasted ,pea ,nut ,meal #j #g ,banana ,meal #j #f ,dried ,bananas #j #f ,figs #j #d ,dried ,pears #j #i ,orange ,peel #j #e-a_/b ,lemon ,peel #j #e-a_/b ,citron ,peel #j #i ,malted ,almonds and ,hazels #a #i ,cereal ,cream #j #f ,nut ,graino #j #c-a_/b ,wholemeal 7#c-a_/b-lb4 bag7 #j #f ,malt ,extract #f-a_/b;d4 and #a #j ,nut ,extract #j #g-a_/b ,malt ,extract ,nut ,oil #j #g ,powdered ,dried ,herbs #j #a ,gravy ,essence #f;d4 and #a #j ,nut ,gravy #a #j ,finest ,honey #a #j ,finest ,cocoa #b #j ,pure ,coffee #a #aj ,banana ,coffee #a #b ,nut ,coffee #a #j ,lapee ,cereal ,coffee #j #i ,rich ,wholemeal ,sultana ,cake #j #aj ,nut ,cakes 7each7 #j #f ,nut ,milk ,chocolate #a #j ,nut ,milk and ,fruit ,chocolate #a #j ,nut ,milk ,chocolate with ,marzipan #a #j ,milk ,chocolate #b #j ,nucolate 7packet7 #j #a ,honey ,nut ,caramels #a #b ,toasted ,corn ,flakes #j #e ,dates and ,nuts #j #a ,egg ,beaters 7each7 #a #j ,nut ,mill #af #f ,nut ,graters #a #f ,unpolished ,rice #b;d4 and #j #c ,,savoury ,,nut ,,meats4 ,s4 ,d4 ,white ,almond ,meat #a #j ,walnut ,meat #j #aj ,pine ,kernel ,meat #j #aj ,brown ,almond ,meat #j #aj ,savoury ,meat #j #aj ,red ,savoury ,meat #j #aj ,white ,fibrose ,nut ,meat #a #j ,brown ,fibrose ,nut ,meat #a #j ,potted ,tomato and ,nut 7tin7 #a #j ,nut ,meat ,preparation 7#d kinds7 ,,wholemeal ,,biscuits4 ,s4 ,d4 ,water ,wheat 7#c lb47 #j #aa ,shortened ,wheat #a #j ,malt ,wheat #a #j ,nut ,wheat #a #j ,short ,wheat #j #e ,nut ,wheat ,crackers #j #f ,hazel #j #f ,milk #j #f ,oat ,flake--,sweet #j #h ,oat ,flake--,plain #j #h ,ginger ,cake #j #h ,weinmost 7#ac kinds7 ,mostelle 7#c kinds7 ,preserved ,ginger #j #i ,hallowi ,dates #j #c ,sair ,dates #j #b ,,fruitarian ,,cakes4 ,s4 ,d4 ,apricot and ,nut #j #f ,pear and ,walnut #j #f ,plum and ,nut #j #f ,cherry and ,nut #j #f ,muscatel and ,almond #j #f ,almond and ,raisin #j #f ,extra ,rich #j #f ,cocoa ,nut ,sandwich #j #f ,chocolate ,sandwich #j #e ,popular ,variety #j #f ,raisin and ,cocoa ,nut #j #e ,muscatel and ,cocoa ,nut #j #e ,date and ,orange #j #d ,date and ,lemon #j #d ,date and ,ginger #j #d ,date and ,hazel #j #d ,date and ,pine ,kernels #j #d ,fig and ,raisin #j #d ,fig and ,citron #j #d ,fig and ,ginger #j #d ,carraway #j #d ,date and ,cocoa ,nut #j #c ,date and ,nut #j #c ,date and ,walnut #j #c ,fig and ,cocoa ,nut #j #c ,fig and ,nut #j #c ,date and ,almond #j #c ,date ,caramels #j #d ,fig ,caramels #j #f ,,nut ,,cakes 7,in place of ,cheese74 ,,per ,,pkt4 ,s4 ,d4 ,almond #j #i ,pine ,kernel #j #g ,honey and ,nut #j #f ,pea ,nut and ,cocoa ,nut #j #e ,,full ,,price ,,list ,,on ,,application4 99 99 99 99 99 ,,rodbourn',s ,health ,foods ,depot #dj ,hanover ,st41 ,edinburgh ,,vegetarians1 or intending ,vegetarians1 should write or call for our ,list of over #djj varieties4 ,we have the most varied stock of ,health ,foods in ,scotland1 and can give early delivery4 ,families catered for at a distance4 ,small orders from manufacturers are often costly4 ,avoid worry and save time and money by buying your goods in one lot4 ,,note4--,we pay carriage up to #ej miles by goods train on #aj_/- orders2 #b parcels sent carriage paid anywhere4 ,remember1 what a wrong diet causes a right diet will cure4 ,,rodbourn',s1 #dj ,hanover ,street1 ,,edinburgh ,national ,telephone4 #ejee 99 99 99 99 99 ,,bread4 ,considerable difficulty seems to be experienced in many quarters in getting really good bread free from chemicals and other deleterious matters4 ,in some households the problem is solved by subsisting solely on certain approved kinds of biscuits1 one ,i heard of keeping exclusively to ,shredded ,wheat ,biscuits and ,triscuits1 while another stood by the ,artox ,biscuits4 ,besides these there are several other specially good whole-wheat biscuits1 among which may be mentioned ,chapman's ,nut ,wheat ,biscuits2 ,winter's ,mainstay series of ,diet ,biscuits1 including some dozen varieties1 all excellent1 ranging in price from #d;d4 to #h;d4 per lb42 and the ,p4,r41 a ,wallaceite specialty4 ,among the latter the ,barley ,malt1 ,crispits1 ,p4,r4 ,wheatmeal1 ,new ,p4,r4 ,crackers1 c41 are to be specially recommended4 ,most people1 however1 prefer to have something more in the way of a loaf1 and those who can make ,home-,made ,bread should have no difficulty in providing a toothsome and1 at the same time1 perfectly wholesome article4 ,directions for ,wallace ,egg ,bread are given on page #gd1 and for ,wheatmeal ,gems1 made with meal and water only1 page #gc4 ,the following is a still simpler method3--,get a reliable whole-wheat flour2 ,hovis1 ,manhu1 and ,artox are each excellent1 and will commend themselves severally to different tastes and requirements4 ,the latter1 it is useful to know1 is used exclusively in the ,wallace ,p4,r4 ,bakery--a guarantee for its purity and wholesomeness4 ,to prepare1 take amount of flour required1 and allow #a or #b ozs4 vegetable butter or nut oil to the lb4 ,salt or not to taste4 ,rub in the butter and make into a stiff dough with cold water4 ,run two or three times through an ordinary mincer to aerate1 and form into a long roll1 but without pressure of any kind4 ,divide into suitable pieces or put in loaf pans1 and bake in well-heated oven for #cj minutes to #a-a_/b hours1 according to size4 ,most people will prefer small crusty loaves or rolls which get baked right through4 ,for ordinary ,home-,made ,hovis ,bread take #c-a_/b lbs4 ,hovis flour1 #d-a_/b gills warm water1 #a oz4 ,german yeast1 #a oz4 salt1 teaspoonful sugar4 ,mix salt with dry flour1 dissolve yeast with sugar2 make a hollow in centre of flour1 put in yeast and pour on the warm water2 mix well1 folding in the flour from the outside to the centre1 and let stand about #cj minutes in a warm place4 ,knead a very little1 divide into small loaf pans1 and allow to rise for another #ae minutes4 ,bake in very hot oven about #cj minutes1 reduce heat1 and bake #ae minutes longer4 ,the above quantity will make five #a-lb4 loaves4 ,,cakes ,,and ,,scones4 ,the following are a few additional recipes for cakes and scones1 most of which include one or other of the numerous ,health ,food specialties and dainties now upon the market1 but which are not nearly so well known as they deserve to be4 ,bruce ,cake4 7,miss ,,macdonald1 ,diplomee1 ,teacher of ,cookery47 #a lb4 wheaten flour1 #e ozs4 soft sugar1 #b ozs4 butter or ,nutter1 #d ozs4 sultanas1 #d ozs4 currants or candied peel1 #b teaspoonfuls baking powder1 #a_/b teaspoonful mixed spice4 ,cream sugar and butter4 ,add flour1 fruit1 spice1 and baking powder4 ,mix with just enough water to moisten4 ,bake in good steady oven for about an hour4 ,tweedmont ,sultana ,cake4 #a_/b lb4 butter or ,nutter1 #c_/d lb4 flour1 #a_/b lb4 soft sugar1 #f eggs1 #a lb4 sultanas4 ,beat butter or ,nutter to a cream1 add the sugar1 and beat for twenty minutes longer4 ,add two eggs1 and beat again till thoroughly mixed1 adding a little flour to prevent curdling1 and repeat till all the eggs are in4 ,then sift in the flour1 and add the sultanas cleaned and rubbed with flour4 ,mix lightly and pour into well greased cake tin4 ,bake in slow oven #a-a_/b hours4 ,murlaggan ,cake 7,steamed74 #a cup whole-wheat meal1 #a cup flour1 #a teaspoonful ground ginger1 #a teaspoonful mixed spice1 #a cup ,sultanas or stoned raisins1 #b tablespoons ,nutter1 #a_/b teaspoonful baking soda1 #b tablespoonfuls syrup or treacle1 or #a of each2 #a egg1 a very little sour milk4 ,rub ,nutter or butter into flour1 mix all dry things4 ,beat up egg1 and add1 with just enough sour or butter-milk to mix4 ,turn into greased pudding-bowl1 and steam for about #b hours4 ,this should be a very light1 wholesome cake1 and is especially useful when one has not an oven4 ,it may be varied to advantage1 as by using ,banana flour in place of the other1 chopped dates or fruitarian cake in place of raisins1 c4 ,a handy holiday cake4 ,swiss ,roll4 #d ozs4 sifted sugar1 #b eggs1 #d ozs4 ,pattinson's banana cake flour1 some jam1 #a_/b teaspoonful ,pattinson's baking powder or small teaspoonful home-made baking powder1 #b tablespoonfuls milk or orange juice4 ,put sugar and eggs in a basin1 and switch up with ,gourmet pudding spoon or a couple of forks for fifteen minutes4 ,add the milk and beat again1 then the flour1 previously mixed with the baking powder and sifted in4 ,beat all very thoroughly4 ,grease well a flat baking-tin1 cover with greased paper1 and pour in the mixture4 ,bake for not more than #e minutes in very hot oven4 ,turn out on a paper sprinkled with sifted sugar1 remove the greased paper1 spread with jam or marmalade1 and roll up very quickly4 ,sponge ,sandwich4 ,prepare mixture exactly as above4 ,put half in well-greased sandwich tin1 colour the other half pink with a few drops of carmine1 and put into a second tin4 ,bake as before1 turn out on a cloth or sieve4 ,spread the under side of one with either jam1 marmalade1 chocolate mixture1 c41 and put the other one on top4 ,dust over with sugar1 or coat with a thin icing4 ,for this ,mapleton's ,cocoanut ,cream is very good4 ,banana ,buns4 #a_/b lb4 ,pattinson's banana flour1 #a-a_/b ozs4 ,nutter1 #a_/b teaspoonful baking powder1 #b ozs4 sugar1 #a egg1 a little milk4 ,mix dry ingredients1 rub in the ,nutter4 ,beat up egg1 and add with a very little milk to make a rather firm dough4 ,divide into small pieces1 flour the hands1 and roll into balls4 ,have a teaspoonful sugar dissolved in a few drops of hot milk on a saucer4 ,dip in each bun1 and place with sugared side uppermost on greased tin or oven plate4 ,bake for about #aj minutes in rather hot oven4 ,banana ,flour ,scones4 #a lb4 banana flour1 #b ozs4 butter or ,nutter1 #b ozs4 sugar1 #a teaspoonful baking powder1 milk4 ,mix flour--the banana flour sold by the lb4 is best--sugar1 and baking powder4 ,rub in butter1 make into a light dough with milk4 ,cut into small scones1 and bake in good oven about #ae minutes4 ,these scones are exceedingly good1 and quite different from those made with ordinary flour4 ,they may be varied by adding a few ,sultanas or a beaten egg4 ,manhu ,crisps4 #a lb4 ,manhu whole-wheat flour1 #a oz4 cocoanut butter1 pinch salt4 ,rub butter into flour1 and make into a dough with as little water as possible2 then run twice or three times through an ordinary mincer4 ,form into twelve or more rolls or twists with as little handling as possible1 and bake in hot oven for ten to fifteen minutes4 ,manhu ,scones4 #a lb4 ,manhu ,flour1 #a_/b teaspoonful carb4 soda 7not heaped71 sour milk or butter milk to make a soft dough4 ,bake on a girdle if possible4 ,hovis ,scones4 #a lb4 ,hovis ,flour1 #a oz4 nut butter1 pinch salt1 #a tablespoonful treacle1 #a_/b teaspoonful carb4 soda1 butter milk or sour milk4 ,mix dry things1 rub in butter1 add treacle and enough sour milk to make a fairly soft dough4 ,mix thoroughly and quickly4 ,roll out not too thin1 and bake in good oven about #ae minutes4 ,the treacle may be omitted4 ,hovis ,gingerbread4 #h ozs4 ,hovis ,whole-,wheat ,flour1 #h ozs4 ordinary flour1 #d ozs4 ,nuttene1 #h ozs4 stoned raisins1 #h ozs4 treacle1 #f ozs4 sugar1 #a egg1 #a teaspoonful ground ginger1 #a-a_/b do4 mixed spice4 ,melt together the sugar1 butter1 and treacle4 ,mix dry things together4 ,beat egg and pour hot treacle among it1 then add to dry things4 ,mix and beat well4 ,pour into greased tin lined with buttered paper1 and bake in very moderate oven #a-a_/b hours1 or1 if divided in two smaller tins1 #c_/d of an hour will do4 ,golden syrup may be used instead of treacle1 in which case use little or no sugar4 ,strawberry ,shortcake4 ,make a good short crust 7p4 #ge7 with #a_/b lb4 flour--plain1 wheaten1 or ,banana flour1 as preferred--#a oz4 almond meal1 and #d ozs4 ,nuttene4 ,roll out #a_/b inch thick1 cut sharply round1 flute edges1 and bake in hot oven till a nice brown and crisp right through4 ,split open1 inserting a sharp-pointed knife right round and pulling apart4 ,when cool1 cover under-half thickly with strawberries1 well crushed and mixed with plenty of sifted sugar4 ,put on top half1 dust with sugar1 serve cold with cream or nut cream4 ,another very good shortcake is made as for ,jumbles1 page #gi4 ,add a little milk or fruit juice to mixture to make less crumbly4 ,bake in two sections and put strawberries between4 ,scotch ,oatcakes4 ,scotch oatmeal1 #b ozs4 nut butter to lb41 pinch salt1 hot water4 ,pat oatmeal in basin1 melt fat in fairly hot water1 and mix in quickly to make a stiff dough4 ,knead to thickness required4 ,bake on hot girdle1 and toast in front of fire4 99 99 99 99 99 ,,reform ,,restaurant ,,and ,,tea ,,rooms1 #gc ,north ,hanover ,street1 ,,edinburgh4 99 99 99 99 99 ,,puddings ,,and ,,sweets4 ,provost ,nuts ,pudding4 ,this is one of the very best puddings ,i know1 and will1 ,i feel sure1 be welcomed by all who wish for something at once novel1 simple1 and wholesome4 ,it will be found a change both from the usual steamed and the familiar milk pudding4 #d ozs4 ,provost ,nuts1 #d ozs4 stoned raisins1 #c ozs4 sugar1 #c gills milk1 #a or #b eggs1 a little spice or flavouring4 ,put ,provost ,nuts1 raisins1 and sugar in basin4 ,bring milk to boil1 pour over1 cover1 and allow to stand till cool4 ,beat up yolks and add1 also flavouring1 then the whites whipped stiffly4 ,mix well1 and bake about #de minutes in moderate oven4 ,this pudding is also very good steamed4 ,use rather less milk4 ,the yolk and white of egg need not be separated4 ,may be varied by substituting currants1 sultanas1 or chopped ,fruitarian cake for the stoned raisins4 ,provost ,nuts ,walnut ,pudding4 #c ozs4 ,provost ,nuts1 #c ozs4 grated walnuts1 #c ozs4 sugar1 #b-a_/b gills 7i4e41 teacupfuls7 milk1 vanilla essence4 ,bring milk to boil1 pour over the ,provost ,nuts1 and soak till cool4 ,put in saucepan along with the grated walnuts1 bring to boil1 and simmer gently for five minutes4 ,remove from fire1 and when cold add the beaten yolks1 sugar1 and vanilla2 lastly the whites beaten very stiff4 ,mix well1 pour into buttered dish1 and bake for #cj to #dj minutes in moderate oven4 ,this is by no means an expensive pudding--at least when eggs are reasonable--and is dainty enough to grace even a festive occasion4 ,hovis ,walnut ,pudding is made by substituting #d ozs4 ,hovis ,bread crumbs for the ,provost ,nuts4 ,this will not require soaking1 but can be put at once in saucepan with milk and grated walnuts4 ,hovis ,fruit ,pudding4 #c ozs4 ,hovis flour1 #c ozs4 semolina1 #b ozs4 sugar1 #d ozs4 currants or stoned valencias or sultanas1 or equal quantities of all three1 #c ozs4 chopped nut suet or pine kernels1 #b ozs4 treacle1 #b ozs4 coarse marmalade 7see p4 #hc71 #a egg1 #a_/b teaspoonful carb4 soda1 and a little spice4 ,sour milk to mix4 ,mix all the dry things2 beat egg and add1 also treacle1 marmalade1 and enough sour milk to make fairly moist4 ,steam for #b-a_/b to #c hours in basin1 well greased and dusted with sugar4 ,farola ,pudding4 #c ozs4 ,farola1 #d gills milk or nut cream milk1 #b eggs1 sugar1 flavouring4 ,smooth ,farola to a cream with a little of the milk4 ,put remainder on to boil and pour over ,farola in basin1 stirring the while4 ,return all to saucepan1 and cook gently for a few minutes4 ,beat up eggs with sugar1 remove ,farola from fire1 and add1 also flavouring4 ,pour into buttered pudding-dish1 and bake gently for half-an-hour1 or steam in buttered mould for #a hour4 ,to make ,farola ,blanc-,mange use only #c gills milk1 and omit the eggs4 ,semolina ,syrup ,pudding4 #c ozs4 ,marshall's ,semolina1 #c ozs4 golden syrup1 #a pint milk4 ,for a simple1 inexpensive pudding1 the following is excellent1 and it will1 ,i think1 be new to many4 ,make the ,semolina in usual way--that is1 bring milk to boil and sprinkle in the ,semolina as if making porridge1 cook gently for a few minutes with lid on1 then pour into steamer-bowl4 ,allow to stand till cold1 then put the syrup on top1 and put on to steam for about #a-a_/b hours4 ,the syrup will find its way through1 and the pudding should turn out a lovely golden brown with the syrup for a sauce4 ,no eggs1 other sweetening1 or flavouring required4 ,farola or corn flour may be done same way4 ,syrup or ,treacle ,tart4 ,cover a flat ashet with either rough puff paste or short crust1 and fill in with a mixture composed of #a_/d lb4 golden syrup1 #b ozs4 bread crumbs1 the juice and grated rind of #a lemon4 ,ornament with criss-cross strips of paste1 and bake in hot oven4 ,for a homely tart make a plain paste with wheat meal1 and fill in with treacle and bread crumbs4 ,plasmon ,custard or ,blanc-,mange4 ,this can be made with addition of ,plasmon to any of the custard recipes given1 or with the ,plasmon and ,blanc-,mange ,powders4 ,if the latter1 to each powder add #a pint of milk4 ,stir till custard thickens1 but do not allow to boil4 ,plasmon ,sweet ,sauce 7for ,puddings74 #a_/b pint ,plasmon stock1 #a oz4 butter1 #a_/b oz4 flour1 #a-a_/b ozs4 sugar1 flavouring of lemon rind1 nutmeg1 cinnamon1 or bitter almonds4 ,melt butter2 remove from fire1 and mix in flour till smooth4 ,add ,plasmon stock gradually1 cook for a few minutes very gently1 then add flavouring4 ,very good with stewed fruit or any steamed pudding4 ,,health ,,food ,,specialties4 ,this is an age of seeking after health1 and many and various are the means proffered to that end4 ,drugs1 serums1 medical and surgical appliances1 baths1 waters1 fearfully and wonderfully conceived methods of exercise1 rigid and drastic schemes of dieting1 c41 c41 crowd upon each other's heels until the prevailing idea in the mind of any one seeking to solve the health problem is one of hopeless mystification4 ,life would be too short to give them all a fair trial1 even if any one could be found either foolish or courageous enough to attempt the task 7,i believe some do try everything by turns but nothing long71 so one is driven perforce to make a selection2 and while dismissing nine-tenths of the nostrums urged upon us as unworthy of any sane and rational consideration1 we know the truth lies somewhere1 and will be found by those who seek it on simple1 common-sense lines4 ,doctors differ like the rest of us1 but there is a broad general ground of agreement upon which we can all go1 namely1 that cleanliness1 in its widest sense1 including pure air1 food1 and water2 plain1 easily-digested1 nourishing food2 with rest and exercise in proper proportion1 are the main essentials for right living1 and so furnish the key to the problem4 ,no one of these is of itself sufficient4 ,all are necessary and inter-dependent1 and it is the want of recognising this principle which so often leads to failure and consequent abandonment1 or even wholesale denunciation1 of the regimen followed4 ,thus a person may be advised to adopt certain foods1 the rules and regulations regarding which he follows to the letter1 but acts unhygienically in other ways1 as by shutting out the fresh air1 inattention to cleanliness1 over-exertion or want of sufficient exercise1 eating when exhausted1 and so on4 ,the food1 at least if it has gone in any way against the inclination or prejudice1 will of course be blamed1 while really it may be quite innocent4 ,one might multiply instances to show how so many not only fail to find health by their unreasonable methods1 but bring ridicule and disrepute on certain of the measures followed4 ,there is no need to waste further time1 however1 in demonstrating the obvious4 ,one would hope that all readers are genuinely interested in health principles1 and sufficiently in earnest to promote these intelligently4 ,our business in these pages lies with the food question1 and in this chapter ,i purpose to deal specially with ,health ,foods1 of which there are a large and ever-increasing number now upon the market4 ,how people can complain of want of variety with such a seemingly endless category to choose from passes my comprehension1 for the difficulty ,i find is to do justice to even a small proportion of them4 ,if one were to sample a different dish every day it would take months to get over them1 and great as is the outcry in these days for variety1 ,i do not think this constant chopping and changing by any means desirable4 ,as ,i have been at some pains to find out a number of really reliable ,health ,foods1 and can speak of these from personal experience1 the information given in this chapter may serve as a guide to their selection1 and save considerable time and trouble4 ,i may say that ,i am indebted to a number of friends and others with whom ,i am in correspondence for the benefit of their experience1 as well as my own4 ,it is always good to have as wide a consensus of opinion as possible1 for one finds that tastes and ideas regarding the merit of the several articles vary with the individual1 and with the conditions under which used4 ,it is difficult to know where to begin when so much claims attention4 ,perhaps the class of foods which have come most largely into the public eye of late years are the so-called ,breakfast ,foods1 consisting generally of cereals1 pro-digested or so treated as to be easy of digestion4 ,several of these1 such as ,shredded ,wheat ,biscuits1 have been frequently referred to in different parts of the book1 so that no further words are needed to commend them4 ,if any are sceptical1 or even curious1 regarding what they are1 a demonstration recently described by a ,manchester friend might serve to reassure them4 ,it was quite on the ,american pig and sausage lines1 for one saw the whole wheat grain going in at one part of a machine and coming out at another in the form of a ,triscuit ready for use4 ,among other specially good foods are ,granose ,flakes4 ,these consist of the entire wheat-kernel in the form of delicious1 crisp flakes1 ready for use1 with cream1 stewed fruit1 c41 or in any way in which bread crumbs may be used4 ,they are very handy to have in the general storeroom to sprinkle over cauliflower or any dish served au gratin4 ,that they are at once nutritious and easily digested is attested by the fact that physicians of high standing put their patients on a diet of ,granose4 ,i have known personally of cases of extreme gastric debility where the patients were put on this food almost exclusively for months together4 ,they may also be had in the form of ,granose ,biscuits1 and these are excellent for general use4 ,toasted for a few minutes and then buttered--or the butter may be put on while toasting--they furnish a delicacy which few will fail to appreciate4 ,avenola1 ,toasted ,wheat ,flakes1 ,nut ,rolls1 and ,gluten ,meal1 containing #cj per cent4 to #fj per cent4 ,gluten1 are among the other products of the same firm--the ,international ,health ,association1 ,stanborough ,park1 ,watford1 ,herts--which ,i have space here only to name4 ,in the chapter on ,breakfast ,foods and elsewhere the various products of the ,london ,nut ,food ,co41 #dfe ,battersea ,park ,road1 ,london1 ,s4,w4--,grain ,granules1 ,gluten ,meal1 c41 are mentioned1 besides which they have a great variety of ,nut ,cream ,rolls and ,nut ,cream ,biscuits1 made from pure wheat meal and shortened with nut butter4 ,they are aerated and free from yeast and chemicals4 ,in the way of ,,porridges1 ,i should like to specially commend ,banana ,oats as being something quite new and appetising4 ,it is very easily prepared1 requiring only about #aj minutes' cooking4 ,it is put up in threepenny packets1 with which full directions for cooking are given4 ,i may say that ,i generally make of a stiffer consistency than quantities given1 and cook longer in double boiler4 ,another good porridge for those who cannot take the regular oatmeal can be made with ,robinson's ,patent ,groats4 ,this is best1 to my thinking1 when made as under3--,smooth two or three tablespoonfuls groats in a basin with a little milk or water4 ,pour on boiling milk or water--a cupful to each spoonful of groats--stirring the while4 ,return to saucepan and cook gently for #aj to #ae minutes1 or in double boiler for about half an hour4 ,manhu ,wheat or ,barley ,porridge4 ,take #a part of the flaked wheat or barley to #b parts water4 ,have the water boiling and salted to taste4 ,add the cereal all at once1 and boil for #e minutes2 only stir sufficiently to keep it from burning4 ,it may now be served1 but is better if steamed half an hour or so longer in double boiler4 ,serve with milk or cream and sugar1 or salt as preferred4 ,when served with stewed fruit this makes a very wholesome dish4 ,a mixture of the wheat and barley makes a very good porridge4 ,the value of ,provost ,oats for porridge is too well known to need comment here4 ,i would only remind everyone that ,provost ,oats are prepared from the finest ,scotch grain1 and ,scotch oats are the finest in the world4 ,but ,provost ,oats is not the only product upon which ,messrs ,robinson ,sons rest their fame4 ,more recently they have put upon the market a very fine cereal food known as ,provost ,nuts4 ,this is a highly concentrated and nutritious and sustaining food1 but can be digested very easily1 and so is suitable in one form or other for every one4 ,it is a grain food scientifically prepared from a combination of wheat1 barley1 and malt4 ,being cooked and ready for use it may be served simply with a little cream1 milk1 or stewed fruit2 or cyclists or other travellers may munch them dry1 and so compass the simple life right away4 ,besides au naturel1 however1 they may enter with advantage into quite a variety of dishes--to thicken and enrich soups1 to take the place of bread crumbs in savouries1 and to contrive quite a number of new and excellent puddings4 ,recipes for the latter are given1 p4 #ajh1 and ,i am sure they need only be tried to become first favourites4 ,kornules are a somewhat similar preparation1 and can be used in the same way4 99 99 99 99 99 ,,health ,,foods ,,depot and ,,reform ,,food ,,restaurant4 ,,richards ,,co41 #gc ,n4 ,hanover ,st41 ,,edinburgh4 99 99 99 99 99 ,,nut ,,butters4 ,it will soon be impossible to even enumerate the many excellent varieties of ,nut ,butters and vegetarian fats upon the market4 ,one of the first really good fats available1 and one which has stood the test of time and competition1 is ,cocoa ,nut ,butter1 put up by the ,london ,nut ,food ,co41 one of the earliest and most enterprising firms to whom we are indebted for doing so much to make easy the path of food reform4 ,this is a hard white fat1 very pure and sweet1 suitable for use in place of cooking butter1 lard1 or dripping4 ,it is especially good for frying all kinds of cutlets1 fritters1 c41 and being of a firm consistency1 can be flaked in a nut mill or grater to be used in place of suet4 ,in baking also it will be found very convenient to flake in this way1 as it only requires to be stirred through the flour1 instead of the more tedious process of rubbing in4 ,to ,mapleton1 ,manchester1 belongs1 ,i think1 the credit of producing the first really dainty and palatable ,table ,nut ,butters1 and his enterprise1 we are glad to see1 is justified by his success1 he having recently acquired land1 works1 plant1 c41 in the country1 where the manufacture of the various nut foods can be carried on under ideal conditions4 ,this must appeal to all food reformers1 who realise that clean1 dainty food cannot be produced amid dirty1 insanitary surroundings4 ,mapleton's ,table ,nut ,margarine 7as these goods which resemble butter1 and yet are not dairy butter1 must now be called7 is of remarkable purity and excellence1 a north country dairy farmer declaring that he would not have known it from good fresh butter6 ,readers will sympathise with the manufacturers of pure foods who are1 in obedience to an arbitrary ,act of ,parliament1 obliged to label their goods ,margarine4 ,it is a comfort1 however1 to know that the name is all these goods have in common with the often objectionable fats which come under this comprehensive title4 ,the ,nut ,cream ,butters are for table use also4 ,they have the distinct flavour of the nuts from which prepared--walnut1 almond1 hazel1 cocoanut1 c4 ,the latter is1 ,i believe1 an exclusive specialty1 and is useful in practically every variety of cakes1 scones1 puddings1 and sweets4 ,it supplies the place both of butter and flavourings4 ,recipes for ,cocoanut ,sauce1 ,cocoanut ,icing1 ,cocoanut ,custard1 c41 will be found in the book1 but it can be used in any other recipes at discretion4 ,cooking ,nutter1 a soft1 white fat1 and ,nutter ,suet1 a hard make suitable for baking1 are among the other notable products of this firm4 ,nuttene1 manufactured by ,messrs ,chapman1 ,liverpool1 is another fat of undoubted excellence4 ,it can be used in all departments of cookery in place of lard1 dripping1 suet1 or butter4 ,this firm also produces ,cashew1 ,walnut1 ,almond1 and ,nut ,table ,butter of great delicacy and fine flavour4 ,especially worthy of mention are the various ,nut ,butters manufactured by ,r4 ,winter1 ,birmingham4 ,they are put up in several varieties--,nutarian ,almond ,margarine1 ,nutarian ,walnut ,margarine1 ,nutarian ,cashew ,margarine1 ,nutarian ,table ,margarine1 ,nutarian ,cocoanut ,margarine1 and ,nutarian ,lard for cooking4 ,there are no finer butters on the market1 and as this firm sends a #es4 parcel of their goods carriage paid one can easily sample them4 ,these ,nutarian ,butters are put up in #a_/b lb4 and #a lb4 carton tins--an exceedingly handy form4 ,cashew ,nut ,butter1 #f-a_/b;d4 per #a_/b lb41 #as4 per #a lb41 is a first favourite4 ,quite a different class of ,butters1 but equally valuable in extending the resources of food reformers1 are those put up by the ,international ,health ,association4 ,almond ,butter is very suitable for invalids and those of weak digestion4 ,it is light1 delicate1 and nourishing1 and can be diluted to use as a butter1 cream or milk4 ,the ,nut ,butter is made from cooked nuts only1 and may be added to soups and savouries of every description with advantage both to nutrition and flavour4 ,it contains all the valuable properties of the nut--proteid as well as fat4 ,mapleton's ,brown ,almond ,butter is also very useful in enriching soups1 gravies1 c4 99 99 99 99 99 ,for ,goods of ,guaranteed ,purity send to ,richard ,co4's ,health ,food ,stores1 #gc ,north ,hanover ,st41 ,,edinburgh4 99 99 99 99 99 ,,nut ,,meats4 ,perhaps the greatest development of all in the way of extending the vegetarian bill of fare has been in the manufacture of nut meats4 ,every year sees a number of new and improved preparations put upon the market1 so that there is now a very large variety to choose from4 ,all these meats can be made use of in many ways-sliced and fried1 in stews1 curries1 c4 ,the ,london4 ,nut ,food ,company's are well known and of undoubted excellence4 ,there are several kinds--,meatose1 ,vejola1 ,nut-vego1 c4--all quite distinctive in flavour and suited to different tastes4 ,certain of these contain pea nuts1 the flavour of which is objectionable to some1 while others give such the preference4 ,the ,f4,r4 ,nut ,meat1 however1 is free from pea nuts1 and is a general favourite4 ,it is now made up with pine-kernels1 and when ,i served it up lately1 one of those partaking of it with great relish would scarcely credit its being other than a galantine of veal4 ,recipes--page #dj4 ,protose1 ,nuttose1 ,nuttolene1 c41 put up by the ,international ,health ,association1 ,birmingham1 are of a high standard of excellence4 ,protose will appeal to those who like the ordinary meaty flavours1 for it is practically undistinguishable from meat4 ,it is very good in pies1 fritters1 c4 ,the following is a favourite recipe4 ,protose and ,macaroni ,pie4 ,blanch #c ozs4 macaroni in salted boiling water for #bj minutes4 ,put half in bottom of buttered pie-dish and add a little seasoning--pepper1 salt1 grated onion1 c4 ,put on a layer of ,protose cut in small pieces1 and repeat with macaroni1 seasoning1 and ,protose4 ,fill nearly up with gravy or diluted ,extract1 and cover with rough puff paste 7page #ge74 ,quite a different type of meats are those put up by ,chapman1 ,health ,food ,stores1 ,liverpool4 ,they are exceedingly tasty and appetising1 and being free from any peculiar flavour1 will appeal to the popular taste for ,savoury ,meats4 ,there are some #e or #f varieties1 among which ,i would specially recommend ,lentose--a vegetable brawn4 ,walnut meat is also very fine4 ,they are fully seasoned1 and may be used hot or cold1 and are excellent when sliced and lightly fried and served with fried tomatoes1 tomato sauce 7page #fh71 or brown gravy 7page #fh74 ,another point in favour of ,chapman's ,meats is that they are put up in air tight glass moulds4 ,messrs ,mapleton1 ,manchester1 also prepare several ,nut and other meats1 quite different1 again1 from any of the foregoing4 ,they also are mostly put up in glass moulds4 ,but the production of this firm to which ,i would call special attention is the ,nut ,meat ,preparations1 whereby one can with very little trouble contrive ,nut meats for one's self4 ,there are four different kinds--walnut1 white1 and brown almond 7free from pea nuts71 and another containing pea nuts4 ,this preparation is in the form of a meal1 and consists of grated nuts blended with certain cereals1 c4 ,these preparations can be used in place of grated nuts in all the dishes where these form an item4 7,see pages #ch1 #ci1 #ii1 c47 ,pitman ,savoury ,nut ,meat bears a name which guarantees its excellence4 ,it is free from pea nuts1 and is put up in #a_/b-lb41 #a-lb41 and #a-a_/b-lb4 tins4 ,quite the biggest development of the last year or two in this direction are the nut meats manufactured by ,r4 ,winter1 ,birmingham of ,pure ,fruit ,food fame4 ,they are put up in no fewer than nine varieties--all excellent--but of distinctive flavours4 ,nos4 #a1 #b1 #c1 #h and #i are known as ,nutton4 ,these are very savoury1 do not contain pea nuts1 are very rich in proteid1 and therefore exceedingly nourishing4 ,they comprise ,blended ,nuts1 ,almond1 ,cashew1 ,pine ,kernel1 and ,walnut4 ,nos4 #d1 #e1 and #f are classed as ,legumon4 ,these are very fine pea nut meats1 and are of three different kinds--savoury1 plain1 and fibrine4 ,all of the above are put up in sample tins 7#c #a_/b;d471 #a_/b-lb41 #a-lb41 #a-a_/b-lb41 and #d-lb4 tins4 ,a range of sample or #a_/b-lb4 tins 7the latter cost from #e-a_/b;d4 to #g;d47 could be had for but little outlay1 and would make a very welcome addition to the store cupboard4 ,several very good ,nutton recipes are given 7p4 #ajb71 and other ways of utilising these meats will suggest themselves to the practical housekeeper4 ,they are also very good cold with salad or vegetables1 and so form a handy stand-by in hot weather4 ,,fruitarian ,,cakes4 ,these are another luxury which has been added to the ,reform bill of fare within the last year or two1 but they are one which will appeal equally to the unregenerate4 ,of these1 also1 there is a practically unlimited variety1 and it would seem as if every month or so added some novelty to the number4 ,it is not possible even to name the different kinds1 but they are mostly alike in being composed of uncooked fruits and nuts1 thoroughly cleaned and free from stones1 skins1 c41 but otherwise in their natural state4 ,they are compressed into small cakes or slabs1 and put up in a handy size for the pocket--about #a_/b-lb4--and also in small penny cakes4 ,the ,pitman ,co4 ,birmingham--the largest health food dealers in the world1 by the way--have no fewer than #bj varieties of these cakes1 some put up in wafer form4 ,they also supply #ab samples post free for #h;d41 and those who are as yet unacquainted with these dainties should lose no time in sampling them4 ,for a cyclist's luncheon there could1 be nothing more suitable than the ,bananut outfit put up by this firm1 consisting of these fruitarian cakes1 chocolate1 banana biscuits1 c41 and all for the modest price of #f;d4 ,the ,london ,nut ,food ,co4 have several varieties of very dainty small fruit and nut cakes covered with chocolate1 especially suitable for a dessert sweet4 ,very nice also for a pocket luncheon4 ,mapleton1 ,manchester1 has no fewer than #be varieties of fruitarian cakes1 put up in #a_/b-lb4 packets ranged from #c;d4 to #g;d4 each1 also in penny packets4 ,the ,pear and ,walnut1 ,apricot1 c41 are very fine4 ,those put up by ,chapman1 ,liverpool1 are somewhat different from the others1 but especially good4 ,they are of different varieties of fruits and nuts1 and iced over with chocolate1 c41 and some as ,italian ,pine stuck over with pine kernels4 ,the ,swiss ,milk ,cake1 a new one1 is as toothsome as it is nutritious and sustaining4 99 99 99 99 99 ,,visitors ,,to ,,edinburgh ,,should ,,patronise ,the ,new ,,reform ,,luncheon and ,,tea ,,rooms1 #gc ,,north ,,hanover ,,street4 99 99 99 99 99 ,,beverages4 ,those who find ordinary coffee too stimulating1 or otherwise unsuitable1 may be glad to know of some of the good cereal coffees now to be had4 ,they strongly resemble coffee in appearance and flavour1 are very refreshing and appetising1 but are free from caffeine1 and quite innocuous4 ,they are prepared by a certain roasting and grinding process from various grains1 so that their source is both simple and wholesome4 ,caramel ,cereal1 prepared by the ,international ,health ,association1 is one of the best1 as ,i believe it is one of the oldest1 on the market4 ,sip ,it 7,london ,nut ,food ,co47 is also excellent2 while yet another is ,lapee1 prepared by ,mapleton1 ,manchester4 ,these1 while similar in nature and composition1 differ somewhat in flavour1 so that various tastes can be suited4 ,they can be prepared as ordinary coffee1 but are1 ,i think1 better to have a few minutes' boiling4 ,full directions are1 however1 given with each4 ,mapleton has recently added ,banana ,coffee and ,nut ,coffee--both very good4 ,fruit ,syrups1 ,wine ,essences1 c41 belong to a different order of beverages4 ,those of ,messrs ,pattinson are of undoubted excellence4 ,their ,botanic ,beer1 ,ginger ,beer ,essence1 ,fruit ,syrups--,raspberry1 ,black ,currant1 c4--are all specially good4 ,they are1 besides1 most useful in the store cupboard4 ,diluted at discretion1 they may be used in the composition of trifles1 mince-meat1 puddings1 c41 in place of the ,sherry or other wines which are now nearly as out of date as they deserve to be1 and will certainly find no place in the menage of the ,reform housekeeper4 ,another valuable accession to ,reform ,beverages has come in the shape of ,vegetarian ,extracts4 ,these closely resemble meat extracts in appearance and taste1 but are much finer and more delicate in flavour4 ,their source--from nuts or grains--also ensures such purity and wholesomeness1 both for the article itself and for everything and everybody concerned in its manufacture1 as is impossible with animal products4 ,marmite and ,carnos have been so often quoted in recipes as to need no further mention4 ,vigar ,extract 7,pitman ,co47 and ,nut ,extract 7,mapleton7 are others among the noteworthy substitutes for ,meat ,extracts4 ,,miscellaneous ,there are several excellent ,health ,foods yet to be mentioned1 but which do not come easily within any table of classification4 ,among the many elixirs for health-made-easy1 which medical and scientific research have lent their aid to obtain1 is that of a pure albumen in easily assimilable form4 ,plasmon has a world-wide reputation1 and is extensively used both in medical treatment and in the domestic menage wherever it is desirable to administer nourishment without taxing the digestive organs4 ,it is especially valuable in cases of gastric catarrh or ulceration4 ,recipes for ,plasmon ,jelly1 c41 will be found pp4 #ih1 #aaj1 c4 ,though in the near future dairy products may be largely superseded by those of the nut family1 there are still many who will prefer ordinary cow's milk1 if only that can be obtained pure1 free from germs1 and unadulterated4 ,such is to be found1 we are glad to learn1 in the ,sterile ,dry ,milk supplied by the ,west ,surrey ,dairy ,co41 who have succeeded1 after much careful experiment and testing1 in producing milk which in the process of preparation has been deprived of no element save germs and water4 ,the simple addition of warm water1 therefore1 is all that is needed to restore it to the condition of new milk4 ,having lost nothing of its nutritive value1 grape sugar1 or organic salts1 it forms a safe and valuable food for infants1 and should do much to lessen the dangers of feeding by hand4 ,it may be had ,full cream1 ,half-cream1 or ,separated1 so that the most delicate digestion can be suited4 ,besides its use for infants and invalids1 it can enter into the composition of any food where milk is ordinarily used1 or where additional nutriment is desired4 ,it may be added either dry or diluted--as most convenient4 ,one strong point in its favour is that there is no danger of its turning sour or going bad in any way--the constant danger with fresh milk2 but1 of course1 only the quantity required for immediate use should be diluted at one time4 ,this ,milk ,powder1 also compressed ,tablets1 can be got from all ,health ,food ,stores1 as also from most grocers and warehousemen4 ,if any difficulty1 it can be had from ,headquarters1 in small packets at a trifling extra cost1 and in larger quantities carriage paid4 ,wallacite ,reg4 ',p4,r4' ,specialties4 ,in various parts of book1 readers will have noticed commendatory reference to several ,wallacite goods1 and ,i would here urge that all seeking a pure1 wholesome dietary in health or sickness1 should give them a trial4 ,the range of foods is practically unlimited1 every requirement of health or palate being suited1 but all alike composed of pure1 wholesome ingredients1 guaranteed free from such deleterious substances or adulterants as yeast1 chemicals1 artificial colouring matter1 mineral salt1 c4 ,the variety of biscuits and cakes ranges from the plainest sorts1 to suit the dyspeptic or ascetic1 to the most delectable dainties for afternoon tea1 not forgetting ,oaten ,shortcakes to specially delight the ,canny ,scot4 ,nor need any one be at a loss to obtain supplies1 for1 besides the various ,health ,food ,depots mentioned 7see inside front cover71 customers can obtain #es4 worth of cakes and biscuits carriage paid to any part of the ,united ,kingdom1 direct from headquarters1 #dff ,battersea ,park ,road1 ,london4 ,besides the ,bakery products there are many additions to one's resources generally4 ,there is ,stamina ,food for infants invalids1 and1 curiously enough1 athletes4 ,it is exceedingly palatable for general use in puddings1 pancakes1 e41 while gruel can be prepared in a few minutes4 ,use one part ,stamina ,meal to four parts of fast-boiling liquid1 stock1 milk and water1 c42 simmer five minutes1 and it is ready4 ,in the ,pale ,roasted ,coffee one has coffee at its best1 without the harmful properties of the ordinary article4 ,thus1 with a selection from the other ,p4,r4 dainties1 including some pure fruit preserves1 cocoanut or raisin nut cheese1 c41 c41 one can have not only a ,physical ,regeneration ,breakfast ,table1 but a ,p4,r4 store-room complete in itself4 ,there are many other ,health ,foods1 c41 to which one would like to call attention1 but space admits of only one--,nut ,oil with ,extract of ,malt ought entirely to supersede the cod liver oil horror4 ,since a much larger percentage of nut oil can be incorporated--#cj per cent4 or over1 as against #aj per cent4 to #ae per cent41 which is the most that can be tolerated of the nauseous cod liver oil--its tonic and up-building properties are much greater4 ,any chemist will compound it1 but it can now be had ready for use from ,messrs ,mapleton at the very low price of #g;d4 per lb4 ,see price list1 p4 #ajc4 ,with regard to obtaining regular supplies of ,health ,food ,specialties1 no one need be at any loss4 ,a post card to any of the leading depots will bring a price list from which to order direct4 ,some firms--,chapman1 ,liverpool2 ,winter1 ,birmingham3 ,pitman ,stores1 c4--send quite small parcels--#e_/-upwards1 carriage paid4 ,the ,pitman ,reform ,food ,stores1 ,birmingham1 stand unrivalled for extent and completeness4 ,besides their ,vigar specialties and every possible variety of ,health ,foods1 they have an unlimited range of cooking utensils1 nut mills and appliances of every kind to facilitate the wholesome preparation of food4 ,the ,pitman ,steam ,cooker is a marvel of cheapness and excellence1 consisting of deep boiler and three upper compartments1 whereby four different dishes can be cooked to perfection1 each retaining its full flavour and nutritiveness4 ,one is here reminded that there are other factors essential to right1 sound1 healthy living besides good well-cooked food4 ,it is desirable to have cleanliness and purity all round2 and we are glad to be independent1 even in the matter of soap1 of the filthy refuse fats so often used in its manufacture4 ,in this connection the following tribute to a vegetarian soap appeals to readers4 99 99 99 99 99 ,from ,,papers ,,on ,,health by ,prof4 ,,kirk1 of ,edinburgh4 ,this book should be in every home2 an invaluable book of reference4 ,from all ,booksellers1 #c_/-4 ,chapped ,hands4--,our idea is that this is caused by the soda in the soap used4 ,at anyrate1 we have never known anyone to suffer from chapped hands who used ,m',clinton's99 soap only4 ,it is made from the ash of plants1 which gives it a mildness not approached by even the most expensive soaps obtainable4 ,if the hands have become chapped1 fill a pair of old loose kid gloves with well-wrought ,lather 7see71 putting these on just when getting into bed1 and wearing till morning4 ,doing this for two or three nights will cure chapped1 or even the more painful hacked hands1 where the outer skin has got hard and cracked down to the tender inner layer4 ,bathing4--,cold ,baths1 while greatly to be recommended to those who are strong1 should not be taken by anyone who does not feel invigorated by them4 ,as everyone should1 if possible1 bathe daily1 the following method is worth knowing1 as it combines all the advantages of hot and cold bathing4 ,the principle is the same as explained in ,cooling in heating4 ,sponge all over with hot water and wash with ,m',clinton's99 soap2 then sponge all over with cold water4 ,no chilliness will then be felt4 ,very weak persons may use tepid instead of cold water4 ,these baths taken every morning will greatly prevent the person catching cold4 ,cold bathing in water which is hard is a mistake1 especially in bathing of infante4 ,the skin under its influence becomes hard and dry4 ,warm bathing and ,m',clinton's99 soap will remedy this4 ,eczema4--,skin eruptions known under this name have very various causes4 ,treatment must vary accordingly4 ,where the cause is a failure of the skin to act properly1 the whole skin of the body1 especially the chest and back1 will be dry and bard4 ,in this case apply soap blankets4 ,if the soap blankets be too severe on the patient1 then apply general lathering with ,m',clinton's99 soap4 ,use a badger's-hair shaving brush1 and have the lather like whipped cream1 with no free water along with it4 ,we have known a few of these applications cure a case of long standing4 ,where general debility is present along with the disease1 use all means to increase the patient's vitality4 ,simple diet is best1 and abundance of fresh air within and without the house by night and by day4 ,footnote 993 ,if not stocked by the local grocer1 samples of toilet1 shaving1 and tooth soap can be had from the ,makers1 ,m',clinton's1 ,donaghmore1 ,tyrone1 ,ireland1 on receipt of #c;d4 to cover postage1 or a large assorted box will be sent post free for #b_/f4 99 99 99 99 99 ,winter's ,health ,foods and ,specialities ,,nutton4--,the ,best ,nut ,meat1 made in six varieties1 and can be used in every way in which butcher's meat is used4 ,recipes with each tin4 #g;d41 #a_/-1 #a_/e and #c_/h per tin4 ,,nutton ,a ,,la ,,ideal ,,home4--,these delicious dainties were served recently at our stand at the ,ideal ,home ,exhibition1 ,olympia1 ,london4 7,see as under1 page #abd47 ,,nuxo4--,a delicious savoury preparation of ,nuts for ,gravies and ,sauces1 and also makes rich and nourishing ,soups4 #c;d4 and #a_/- tins4 ,,nutarian ,,lard4--,a pure ,vegetable ,fat for cooking purposes2 formerly known as ,cooking ,butnut4 #a-a_/b-lb4 cartons1 #aa;d42 #c-lb4 cartons1 #a_/i2 #bh-lb4 boxes1 #aj_/- ,,wintox4--,a pure ,vegetable ,product1 intended to take the place of all ,meat ,extracts and ,beef ,tea preparations4 ,in bottles1 #a_/f each4 ,,prunus4--,the rapid flesh-former--self-digestive1 delicious1 #hf nutriment4 ,in tins1 #c;d4 and #a_/c each4 ,,prunus ,,perfect ,,food4--,the same as above in dry powder form1 #if nutriment4 ,in tins1 #c;d4 and #a_/- each4 ,,nutrogen4--,a valuable ,nut and ,milk ,food--self-digestive4 ,in tins1 #c;d4 and #a_/- each4 ,,nutarian ,,cakes4 ,,nutarian ,,margarine 7formerly known as ,nut ,butters71 made in five varieties4 ,mainstay ,biscuits1 ,malt ,oat ,cakes1 ,malted ,barley ,cakes1 ,fruit ,caramels1 ,nutchoo1 ,nutarian ,chocolates and many other lines4 ,send for ,price ,list and name of nearest ,agent to ,sole ,manufacturers3 ,r4 ,,winter1 ,limited1 ,pure ,food ,factory1 ,,birmingham ,nutton a la ,ideal ,home4 ,,ingredients--#a lb4 ,nutton 7,no4 #a or ,no4 #h71 #a tablespoonful flour1 #a small onion1 ,nutarian lard1 seasoning1 #a teaspoonful ,wintox4 ,,mode--,chop onion and fry in small saucepan2 make into thick gravy with flour and ,wintox2 add to the ,nutton1 previously chopped2 form into small cutlets4 ,brush with beaten egg1 dip in bread-crumb1 and cook in a pan of boiling ,nutarian lard4 99 99 99 99 99 ,,contents4 ,,soups-- ,almond ,milk ,asparagus ,brown ,brown ,sonbise ,brazil ,butter ,peas ,chestnut ,cauliflower ,celery ,clear ,soup a la ,royale ,digestive ,pea ,green ,pea ,german ,lentil ,haricot ,hotch-,potch ,julienne ,mulligatawny ,mock ,cock-a-,leekie ,mock ,hare ,parsnip ,palestine ,pea 7,reform7 ,stock ,spring ,vegetable ,scotch ,broth ,turnip ,tomato ,velvet ,white ,soup ,white ,windsor ,white ,sonbise ,westmoreland ,,savouries-- ,artichoke ,fritters ,asparagus ,cream ,asparagus ,quenelle ,cauliflower ,fritters ,celery ,fritters ,celery ,egg ,cutlets ,celery ,souffle ,celery ,cream ,dahl ,dresden ,patties ,esau's ,pottage ,fifeshire ,bridies ,german ,lentil ,soup ,german ,pie ,golden ,marbles ,haricot ,pie ,haricot ,ragout ,haricot ,kromeskies ,haricot ,croquettes ,irish ,stew ,kedgeree ,leeks 7,stewed7 ,mock ,sole ,macaroni ,omelet ,macaroni ,cutlets ,macaroni ,mould ,macaroni ,timbale ,mushroom and ,tomato ,pie ,mushroom ,patties ,poor ,man's ,pie ,rice and ,lentil ,mould ,roman ,pie ,rice 7,casserole7 ,rissoles ,rolled ,oats ,savoury ,brick ,sausages1 ,sausage ,rolls ,scotch ,haggis ,scotch ,stew ,tomato and ,rice ,pie ,toad-in-a-,hole ,vegetable ,goose ,vegetable ,roast ,duck ,vol-au-,vent ,,nut ,,savouries-- ,brazil ,omelet ,brazil ,souffle ,brazil ,quenelles ,curried ,nut-,meat ,mock ,chicken ,cutlets ,walnut ,pie ,,cheese ,,savouries ,,breakfast ,,dishes-- ,bread ,fritters ,bread ,cutlets ,cheese ,fritters ,craigie ,toast ,grain ,granules ,mushroom ,cutlets ,nutgraino ,omelets ,pancakes 7,savoury7 ,porridge ,shredded ,wheat ,biscuits ,triscuits ,tomatoes 7,stuffed7 ,wheatose ,,egg ,,dishes ,,cold ,,savouries-- ,brawn ,legumes en ,aspic ,mock ,calf's ,foot ,jelly ,reform ,mould ,raised ,haricot ,pie ,tomato and ,egg ,vegetable ,mould ,,potted ,,savouries ,,sandwiches ,,vegetables ,,salads ,,sauces-- ,apple1 ,almond ,bread ,brown ,caper ,celery ,cocoanut ,curry ,custard ,whip ,dutch ,egg1 ,horse ,radish ,lemon ,mayonnaise1 ,mint ,mustard ,onion ,parsley ,piquante ,sweet-,white ,tomato ,tarragon ,white ,walnut ,,bread-- ,aerated1 ,home-made1 ,hovis ,wheatmeal ,gems ,wallace ,egg ,bread ,,pastry ,,cakes ,,and ,,scones-- ,afternoon ,tea ,scones ,artox ,seed ,cake1 ,shortbread ,artox ,gingerbread ,artox ,scones1 ,artox ,tea ,biscuits ,cocoanut ,cream ,scones ,dinner ,rolls ,french ,layer ,cake ,german ,biscuits ,gingerbread1 ,jumbles ,orange ,rock ,cakes ,,puddings ,,and ,,sweets-- ,almond ,custard ,sponge ,cake ,artox ,queen ,pudding1 ,appel-,moes ,banana ,custard ,canary ,pudding ,cobden ,pudding ,cocoanut ,cream ,custard ,lemon ,cream1 ,lemon ,sponge ,,jams ,,and ,,jellies ,,beverages ,,invalid ,,dietary ,,miscellaneous-- ,batter ,savoury ,breakfast ,savoury ,glaze ,icing ,manhu ,porridge ,manhu ,yorkshire ,pudding ,mushroom ,ketchup ,reform ,cheese ,tomato ,aspic ,,additional ,,recipes4 ,,soups-- ,cream of ,barley ,nut ,soup ,plasmon ,stock and ,vegetable ,soup ,simple ,white1 ,split ,green ,pea ,,savouries-- ,cheese ,moulds ,hasty ,oatmeal ,pudding ,lentil ,pie with ,batter ,paste ,mushroom ,pie ,nut ,souffle1 ,nut ,omelette ,nutton ,pie1 ,nutton ,chops ,nutton ,sausage ,rolls ,nutton a la ,ideal ,house ,oatmeal ,pudding ,protose and ,macaroni ,pie ,sea ,pie ,shepherd's ,pie ,stewed ,onions ,walnut ,mince ,,cakes ,,and ,,scones-- ,banana ,buns1 ,scones ,bruce ,cake ,hovis ,scones1 ,gingerbread ,manhu ,crisps1 ,scones ,murlaggan ,steamed ,cake ,oatcakes ,sponge ,sandwich ,strawberry ,shortcake ,sultana ,cake ,swiss ,roll ,,puddings ,,and ,,sweets-- ,farola ,hovis ,fruit1 ,hovis ,walnut ,provost ,nuts ,pudding ,provost ,nuts ,walnut ,pudding ,plasmon ,custard and ,sauce ,semolina ,syrup ,pudding ,syrup or ,treacle ,tart ,,health ,,food ,,specialties 99 99 99 99 99 ,be ,,sure your ,,health ,foods are quite ,pure and ,absolutely ,fresh4 ,,richards ,,co',s ,,health ,,food ,,store #gc ,n4 ,,hanover ,,st41 ,,edinburgh4 ,we ,sell all reliable ,,reform ,,foods1 which are under the control of a ,medical ,specialist1 and we can guarantee ,purity1_/b and ,freshness of all foods sold by us4 ,our ,nature's ,,energy ,,foods are the foods of the future4 ,they give ,living ,vitality4 ,,now ,,added ,a ,,food ,,reform ,,restaurant ,,and ,,tea ,,rooms4 ,in our ,hygienic ,department we sell ,,reform ,,underclothing1 ,,sandals1 ,,cookery ,,books and ,,health ,,guides1 ,,kitchen ,,utensils4 ,electric ,appliances for ,electric ,treatment c41 c4 ,have you tried our1 ,new and ,pure ,,dressing ,,flour for ,cutlets1 ,fritters c48 ,it is the very best4 #b-a_/b;d4 per #a_/b lb41 or #c-a_/b;d4 post free4 99 99 99 99 99 ,,the ,,manhu ,,food ,,co4 ,,ltd4 ,,manhu ,,flour ,,for ,,brown ,,bread4 ,can be baked without kneading4 ,it makes delicious ,scones4 ,illustration ,see ,recipes on pages #ib1 #if1 #ajg1 #ajh1 #aad4 ,,manhu ,,foods4 ,pure1 wholesome ,foods for ,porridge1 ,puddings1 c4 ,very easily cooked4 ,special preparations for ,diabetic ,patients and other ,invalids4 ,send for particulars and ,recipes4 #bc ,blackstock ,street1 ,,liverpool4 99 99 99 99 99 ,recent ,reform ,enterprises4 ,since the first edition of ,,reform ,,cookery was issued some four years ago1 there has been an immense development in the production of dainty varied non-flesh foods1 depots for the sale of these1 and restaurants where both the food and preparation thereof leave nothing to be desired4 ,indeed1 so multifarious are the contributions towards the simple life that it threatens to become more complex than the other4 ,however1 we need not take everything offered to us--at least1 not all at once--but can select at will and make our choice4 ,in the way of recently opened ,restaurants1 ,i would draw the special attention of visitors to ,glasgow to the ,arcadian1 #acb ,st ,vincent ,street4 ,it is exquisitely appointed in every way1 while the menu and service are all that could be wished for4 ,most of the ,health ,foods can also be had here4 ,glasgow1 indeed1 leads the way1 for there during the past few months ,messrs ,cranston have equipped two of their magnificently-appointed luncheon rooms1 at #bh ,buchanan ,street and #dc ,argyll ,arcade1 to the service of ,reform dietary4 ,the name is a guarantee for everything being most attractive and up-to-date4 ,then in ,edinburgh1 ,messrs ,richards ,co41 #gc ,n4 ,hanover ,street1 who have long been noted for the supply of pure foods1 have added tea and luncheon rooms--a decided boon to vegetarians in ,auld ,reekie4 ,in ,birmingham1 ,winter's ,luncheon1 ,tea ,rooms1 and ,balcony ,cafe are among the most up-to-date to be found anywhere4 ,music daily1 #ab-b and #d-f o'clock1 is one of the many attractions4 ,besides this1 ,mr ,winter ranks with the first in the manufacture1 supply1 import1 and distribution of ,health ,foods1 his premises having extended from a single shop to the splendid premises at ,city ,arcades within a very few years4 ,messrs ,mapleton's recent enterprise has been referred to already4 ,the beautifully-situated estate at ,wardle1 near ,rochdale1 should afford ideal conditions for both work and worker4 ,still more recently1 ,the ,international ,health ,association1 pioneers also in this respect1 have removed from ,birmingham to ,stanborough ,park1 ,watford1 ,herts4 ,w4,h4 ,chapman1 ,liverpool1 has also extended very largely of late4 ,his productions now comprise well nigh the whole range of ,health ,foods--all of first quality4 99 99 99 99 99 ,books ,pamphlets on ,hygiene and ,food ,reform4 ,depot for ,vegetarian ,society's ,publications2 ,london ,vegetarian ,society's ,publications2 ,order of the ,golden ,age ,publications 444 ,a ,,comprehensive ,,list ,,post ,,free4 ,,london3 ,,richard ,j4 ,,james1 ,health and ,temperance ,publication ,depot1 #c and #d ,london ,house ,yard1 ,e4,c4 99 99 99 99 99 ,,where ,,to ,,dine4 ,,edinburgh1 - ,reform ,food ,restaurant--,,richards ,co41 #gc ,n4 ,hanover ,street4 ,the ,edinburgh ,cafe ,co41 ,ltd41 #gj ,princes ,st4 ,,glasgow1 - ,the ,arcadian ,food ,reform ,restaurant and ,health ,food ,stores1 #acb ,st ,vincent ,st4 ,cranston's ,fruitarian ,snack and ,luncheon ,rooms1 #bh ,buchanan ,st4 and #dc ,argyll ,arcade4 ,,birmingham1 - ,winter's ,cafe and ,luncheon ,rooms1 ,city ,arcades4 ,,liverpool1 - ,chapman's ,vegetarian ,restaurant and ,food ,reform ,store1 ,eberle ,street1 off ,dale ,street--#c minutes from ,town ,hall and ,exchange ,station4 ,open from #h a4m4 to #h p4m42 ,saturdays1 #g p4m4 ,,london1 - ,the ,food ,reform ,restaurant1 #d ,furnival ,street 7opposite the ,prudential ,buildings71 ,holborn1 ,e4,c4 ,recently enlarged1 now accommodating #bgj ,diners4 ,central1 roomy1 and quiet2 the most advanced ,restaurant in the ,vegetarian ,movement4 ,shilling ,ordinary #c ,courses1 ,cheese and ,coffee4 ,the best variety of ,sixpenny ,teas in ,london4 ,,manchester1 - ,the ,vegetarian ,restaurant1 #e ,fountain ,street1 ,market ,street and #ab ,old ,millgate4 99 99 99 99 99 ,,the ,,people',s ,,friend1 ,the ,favourite ,home ,magazine4 ,,contains3 ,high-,class ,popular ,serial ,stories ,delightful ,short ,stories ,humorous ,sketches ,brightly-written ,informative ,articles ,wives and ,daughters ,page ,household ,page ,column for ,violin ,players ,civil ,service and ,students ,column c4 c4 c4 #a;d4 ,sold by ,newsagents throughout the ,united ,kingdom4 #a;d4 99 99 99 99 99 ,,fruitarian ,,snack and ,,lunch ,,room #bh ,buchanan ,st4 and #de ,argyll ,arcade1 ,glasgow4 ,the ,choicest ,viands1 delicately cooked by ,super-,heated ,steam in jacketed ,boilers of ,pure ,nickel1 and daintily served ,fruitarian ,breakfasts ,from #i o'clock ,porridge 7varied71 ,snacks1 #i to #ab ,luncheons1 #ab to #c ,high ,teas1 #c to #f4de ,cranston's ,tea ,rooms1 ,ltd4 ,,stuart ,,cranston4 ,founder and ,managing ,director4