,transcribers ,note3 -,bold text is noted with tags ,a ,,comprehensive ,,guide-,,book to ,natural ,hygienic and ,humane ,diet ,by ,,sidney ,h4 ,,beard1 7,editor of ,the ,herald of the ,golden ,age47 ,,seventh ,,edition4 7,fortieth ,thousand47 ,,price ,,two ,,shillings 7#ej cents net47 ,,the ,,order ,,of ,,the ,,golden ,,age1 #aec1 #aee1 ,brompton ,rd41 ,london1 ,s4,w4 ,london ,agent--,r4 ,j4 ,james1 #aj1 #aa1 #ab ,ivy ,lane1 ,e4,c4 ,,copyright ,,by ,,sidney ,h4 ,,beard4 ,all rights reserved4 ,,dedication4 ,to all ,god's ,sons and ,daughters of ,compassion1 who are striving to lessen the travail and pain of the sentient creation1 and to establish upon ,earth the ,king's ,peace4 ,there hath been slaughter for the sacrifice ,and slaying for the meat1 but henceforth none ,shall spill the blood of life1 nor taste of flesh2 ,seeing that knowledge grows1 and life is one1 ,and ,mercy cometh to the merciful4 ,,contents4 ,the ,true ,ideal in ,diet #ac ,a ,plea for the ,simple ,life #bb ,a ,plea for ,moderation #bf ,artistic ,cookery #bh ,what to do when ,travelling #cb ,advice for ,beginners #cf ,commercial ,dietetic ,inventions #ch ,how to ,regulate our ,diet #da ,a ,simple ,food-,chart #de ,a ,table of ,food ,values #df ,vegetarian ,soups #dh ,substitutes for ,fish #ee ,substitutes for ,meat ,dishes #eh ,simple ,savoury ,dishes #fi ,cold ,luncheon ,dishes #hf ,gravies and ,sauces #id ,puddings and ,sweets #ii ,bread and ,cakes #aab ,summer and ,winter ,drinks #aag ,how to ,feed ,invalids #aai ,what to do at ,christmas #abf ,breakfast1 ,luncheon and ,dinner ,menus #abh ,hints to ,housekeepers #aca ,unfired and ,vital ,foods #acc ,some ,suggestive ,menus #ace ,useful ,domestic ,information #acg ,scientific ,cooking of ,vegetables #adj ,labour-,saving ,appliances #add ,medicinal and ,dietetic ,qualities of ,foods #adf ,hygienic ,information #aeb ,how to accumulate ,physical ,vitality #aee ,for ,synopsis of ,recipes1 see next page4 7,index1 #aei47 ,,synopsis ,,of ,,recipes4 ,breakfast ,dishes1 #ha1 #hb1 #hd1 #hf to #hh1 #ih1 #ajd1 #aje1 #aac1 #aaf1 #abb1 #abh1 #add1 #ade1 #aej1 #aeb1 #aed4 ,cold ,luncheon ,dishes1 #aca to #aef4 ,hot ,luncheon ,dishes1 #ff to #acj4 ,recipes for ,cottage ,dinners1 #ci1 #di1 #ed1 #ee to #eg1 #fa1 #fb1 #fd1 #ff1 #fg1 #fi to #gi1 #ha to #hc1 #hg1 #ij1 #aja1 #ajb1 #ajf to #aab1 #aai to #abb1 #abd1 #abe1 #acj1 #add to #aec4 ,recipes for ,household ,dinners1 #a to #acj1 #aeg to #bbd4 ,recipes for ,soups1 #a to #bc4 ,picnic ,recipes1 #aca to #aef4 ,recipes for ,invalids1 #a to #bc1 #ff to #acj1 #bcc to #bdi4 ,recipes for ,travellers1 #adb to #adh1 #aej to #aeb4 ,simple ,supper ,dishes1 #ff to #gg1 #gi to #hd1 #hf to #hh1 #ij to #ih1 #ajj1 #aja1 #ajd1 #aje1 #ajg to #aaa1 #aaf to #aah1 #abj to #abe1 #abh to #acj1 #ahd1 #ahe1 #ahh1 #aic1 #aid1 #aif to #bjb1 #bje4 ,summer and ,winter ,drinks1 #bcc to #bch4 ,recipes for making ,bread and ,cakes1 #bbe to #bcb4 ,a ,menu for ,christmas1 #bej 7page #abg74 ,breakfast1 ,luncheon and ,dinner ,menus1 page #abh4 ,unfired ,food ,menus1 page #ace4 ,,preface ,,to ,,seventh ,,edition4 ,illustration ,dietetic ,reform is now being considered seriously by thoughtful people in all parts of the world and interest in this important though long neglected subject is increasing every day4 ,the fact that our physical1 mental1 and spiritual conditions are greatly influenced by the nature and quality of our daily food1 and that1 consequently1 our welfare depends upon a wise selection of the same1 is becoming generally recognized4 ,popular illusions concerning the value of flesh-food have been much dispelled during recent years by revelations concerning the physical deterioration of the flesh-consuming nations1 and the comparative immunity from disease of people who live on purer and more natural food2 also by a succession of remarkable victories won by fruitarians who have secured numerous athletic ,championships and long distance ,records4 ,demonstration has been provided by the ,japanese1 that a non-carnivorous and hygienic ,race can out-march and out-fight the numerically superior forces of a colossal ,empire2 and that its national and social life can be characterized by conspicuous efficiency1 sobriety1 health1 and vitality4 ,a vast amount of emphatic personal and medical testimony to the advantages of the more simple and natural fruitarian system of living is being given by thousands of witnesses who speak from experience2 and such evidence is preparing the way for a complete change of popular thought and custom concerning dietetics4 ,in addition to such influences1 an ever-increasing consciousness that the emancipation of the animal world from systematic massacre and ruthless cruelty awaits the abandonment of the carnivorous habit by the ,western races of mankind1 is exercising a powerful effect upon the lives of multitudes of men and women4 ,in consequence of having reached a comparatively advanced stage of evolution1 they realise the solidarity of sentient life and feel humanely disposed towards all fellow-creatures2 and they cannot avoid the conviction that ,man was never intended to play the part of a remorseless and bloodthirsty oppressor of the sub-human races4 ,those who are labouring to bring about the adoption of dietetic customs that neither violate the physical laws of our being1 nor outrage the humane sentiments of the higher part of our nature1 are consequently now met by serious requests for information concerning some way of escape from bondage to ancestral barbaric custom1 and the safest path to a more rational and harmonious existence4 ,how may we live out our full length of days in health and vigour1 instead of dying of disease8 ,how may we avoid the painful maladies that are prevalent1 and escape the surgeon's knife8 ,how may we be delivered from further participation in all this needless shedding of innocent blood8 ,how may we in a scientific way feed ourselves with simple and hygienic food--with the kindly fruits of the earth instead of the flesh of murdered creatures who love life just as we do8 ,such questions as these are being asked by thousands of earnest souls1 and it is to help such enquirers that this ,guide-,book is published4 ,my aim has been to give practical1 reliable and up-to-date information in a concise form1 avoiding superfluous matter and 'faddism1' and only supplying simple recipes which do not require the skill of a 'chef' for their interpretation4 ,by spending a few hours in thoughtful study of the following pages1 and by practising this reformed system of diet and cookery in domestic life for a few weeks1 any intelligent person can master the chief principles of fruitarian dietetics1 and become qualified to prepare appetising dishes suited to the taste of a hermit or a bon vivant 7provided that its possessor be not hopelessly enamoured of the flesh-pots of ,egypt and the flavour of cooked blood74 ,a system of living that is earnestly recommended by thousands of disinterested advocates who have personally tried it1 that comes to us full of promise both for ourselves and others1 that bids fair to humanize and transform mankind and to solve many of the world's social problems1 and that is now endorsed by so many progressive medical authorities1 merits such attention1 and is worthy of trial4 ,as ,i am writing a ,guide to reformed diet for domestic use--not an elaborate treatise to justify it--,i have refrained from introducing medical and experimental testimony concerning the dangerous and injurious nature of flesh-food1 and the advantages of living upon the fruits of the earth1 supplemented by dairy products4 ,numerous standard works are now obtainable which demonstrate that the principles and arguments upon which the ,food-,reform ,movement is based are supported by an array of scientific evidence which is more than sufficient to convince any unprejudiced1 logical and well-balanced mind4 ,for such information ,i must refer my readers to other publications1 and ,i have printed a short list of useful works on the final pages of this book1 for the benefit of those who are as yet unacquainted with such literature4 ,for some of the recipes contained in the following pages ,i am indebted to certain of the ,members of ,the ,order of the ,golden ,age1 and to other workers in the ,food-,reform ,cause--but especially to ,mrs4 ,walter ,carey1 who has devoted much time to the task of preparing and testing them4 ,most of them are original1 being the result of thoughtful experiment2 and they should1 if carefully followed1 result in the production of dishes which will give satisfaction4 ,but if certain recipes do not commend themselves to some of my readers1 they are invited to remember that human palates differ considerably1 and to try other dishes with the hope that they will like them better4 ,with the earnest desire that all who read this book will make some sincere endeavour to seek emancipation from the barbaric habits that are prevalent in ,western lands1 and to cease from that physical transgression in the matter of diet into which our forefathers1 at some period of the world's history1 appear to have fallen with such disastrous consequences to themselves and their posterity1 it is sent forth upon its humble but beneficent mission4 ,and ,i trust that many1 when they have proved that such a way of living is both possible and advantageous1 will strive to persuade others to live as ,children of ,god1 rather than as the beasts of prey4 ,those who have reached that spiritual plane where the sacredness of all sentient life becomes recognised1 and who find it painful to contemplate the wanton and cruel slaughter which at present takes place throughout ,christendom--involving the death of at least a million large animals every day--must instinctively experience a longing to apprehend some way by which this butchery can be brought to an end4 ,such will be able to perceive the real significance of1 and necessity for1 the twentieth-century crusade against human carnivoracity--the ,moloch idol of these modern days4 ,they will also feel individually constrained to co-operate in the great work of bringing about this practical and beneficent ,reformation1 and of giving to mankind the blessings that will result from it4 ,as in the case of all previous editions of this book1 any financial profit derived from its sale will be devoted to the exaltation of these humane and philanthropic ideals--hence its presentation to ,the ,order of the ,golden ,age4 ,my readers1 therefore1 who feel that its circulation will tend to lessen the sum total of human and sub-human suffering1 are invited to assist in securing for it a large circulation1 by lending or presenting copies to their friends1 and making it widely known4 ,and to attain this end1 the sympathetic aid of journalists and other leaders of public thought will be especially appreciated4 ,,sidney ,h4 ,,beard4 ,january1 #aiac4 ,,the ,,true ,,ideal ,,in ,,diet4 ,illustration3 ,man is by ,nature ,fruitarian--not ,carnivorous66 ,the physical structure of ,man is declared by our most eminent biologists and anatomists to be that of a frugivorous 7fruit-eating7 animal4 ,it is1 therefore1 our ,creator's intention that we should subsist upon the various fruits of the earth--not upon the products of the shambles4#a #a ,see ,the ,testimony of ,science in ,favour of ,natural and ,humane ,diet4 ,the accepted scientific classification places ,man with the anthropoid apes1 at the head of the highest order of mammals4 ,these animals bear the closest resemblance to human beings1 their teeth and internal organs being practically identical1 and in a natural state they subsist upon nuts1 seeds1 grains1 and other fruits4 ,hence those who have studied this subject thoroughly can hardly entertain any doubt that the more largely our diet consists of these simple products of nature1 the more likely we shall be to enjoy health and to secure longevity4 ,the number and variety of such fruits and seeds is very great 7including all the nuts and cereals and their products1 as well as the pulses1 legumes1 etc472 and the ,science of ,dietetics has made such rapid progress in recent years that nuts and grains are1 for the benefit of those who possess weakened digestive organs1 now prepared in various ways which make them easily digestible and very savoury when cooked4 ,to such foods may be added1 for the sake of convenience and variety1 vegetables of various kinds and dairy produce1 such as milk1 butter1 cheese and eggs4 ,sidenote3 ,personal ,testimony4 ,nineteen years of abstinence from flesh-food 7practised without any illness1 and resulting in increased strength1 stamina and health71 and of observation and experiment during that period1 combined with the knowledge obtained through helping hundreds of men and women to regain health by reforming their habits of living1 have convinced me that a well selected fruitarian dietary1 thus supplemented1 will prove beneficial to all who desire physical and mental fitness4 ,temporary difficulties may be experienced by some in adopting such a simple style of living1 or in obtaining adequate provision in their present domestic conditions2 mistakes may be made--certain necessary elements being omitted from the new diet--and temporary failure may sometimes result in consequence2 but if some preliminary study and consideration are given to the matter1 and variety in the food is secured to ensure complete nourishment1 success is easily obtainable4 ,sidenote3 ,a ,step at a ,time4 ,in most cases where there is a desire to adopt this purer and better way1 it will be found that the policy of proceeding slowly but surely1 a step at a time1 is the wisest in the end4 ,the first step must be total abstinence from the flesh and blood of animals1 and the substitution of less objectionable food containing an equal amount of proteid2 this will soon lead to a distaste for fowl1 but the use of fish should be retained by those commencing to reform their ways until some experience has been gained1 and any serious domestic difficulties which may exist have been removed4 ,then this partial vegetarian diet can be still further purified1 until it is more entirely fruitarian in its nature4 ,circumstances1 and individual sentiment and taste1 must regulate the rate of this progress towards what may be termed ,edenic living2 ,i can but show the way and give helpful information4 ,sidenote3 ,advantages of ,fruitarianism4 ,a few of the reasons which lead me to advocate a fruitarian dietary as the ideal one1 are as follows3-- ,persons who live chiefly upon fruits of all kinds do not injure themselves by consuming the poisonous waste-products 7uric acid1 c471 contained in flesh2 and they are not often tempted1 like those who partake of very savoury and toothsome dishes1 to eat after the needs of the body are satisfied4 ,they thus escape two of the chief causes of disease and premature death--auto-intoxication and excessive eating4 ,they also avoid1 to a great extent1 the temptation to eat when they are not hungry1 and thus they are more likely to obey the dictates of natural instinct concerning when to eat4 ,even if fruit should be taken in excessive quantity1 very little harm results from such indiscretion4 ,fruitarians thus lessen the amount of work put upon the digestive organs1 and consequently have more energy to expend upon mental or physical labour4 ,the grape sugar contained in sweet fruits--such as dates1 figs1 raisins and bananas--is assimilated almost without effort and very quickly4 ,the juices of ripe fruits help to eliminate urates1 waste products1 and other harmful deposits from the blood and tissues1 as they act as solvents4 ,fruit1 therefore1 tends to prevent ossification of the arteries1 premature old age1 gouty and rheumatic disorders1 sickness and untimely death4 ,fruitarian diet--if scientifically chosen and containing all the elements required by the body--prevents the development of the drink crave1 and it will cure nearly all cases if properly and wisely adopted4 ,dipsomania is induced by malnutrition1 by eating stimulating food1 such as flesh1 or by eating to excess2 a fruitarian drunkard has not yet1 so far as ,i am aware1 been discovered in this country4 ,pure blood is secured by living upon such food1 and consequently there is little or no tendency to develop inflammatory maladies4 ,the wounds of ,turkish and ,egyptian soldiers have been found to heal three times as quickly as those of shamble-fed ,englishmen2 the reason is that they live chiefly upon dates1 figs and other fruits1 milk and lentils1 etc42 and the same tendency has been observed in the case of the ,japanese wounded4 ,a wonderful immunity from sickness is enjoyed by those who live in accord with ,nature's plan2 microbes and disease germs do not find a congenial environment in their bodies4 ,this ,i have proved by nearly twenty years of uninterrupted good health1 and freedom from medical attendance1 and my experience is corroborated by that of a multitude of witnesses in the ranks of the food-reformers4 ,fruitarian diet1 if complete1 tends to lessen irritability1 to promote benevolence and peace of mind1 to increase the supremacy of the 'higher self1' to clear and strengthen spiritual perception1 and to lessen domestic care4 ,those who desire to develop the higher spiritual powers which are latent in ,man1 to cultivate the psychic or intuitive senses1 and to win their way to supremacy over their physical limitations1 will find fruitarianism helpful in every respect4 ,such have only to try it1 intelligently1 in order to prove that this is true4 ,such a system of living may thus become an important factor in the great work of uplifting our race from the animal to the spiritual plane2 and herein lies the great hope for mankind4 ,the harbingers of the ',coming ,race'--a more spiritual ,race--are already treading this ,earth1 known and recognized by those whose eyes have been opened to the vision of the higher and transcendent life4 ,and that which tends to accelerate the development of these characteristics is worthy of our serious consideration and earnest advocacy4 ,such a diet does not necessitate the horrible cruelties of the cattle-boat and the slaughter-house--therefore it must commend itself to every genuine humanitarian4 ,it does not contain the germs of disease that are found in the dead bodies of animals--frequently afflicted with tuberculosis1 cancer1 foot-and-mouth-disease1 incipient anthrax1 swine-fever and parasites of various kinds4 ,it is free from that potent cause of physical malady1 uric acid--which is contained in all flesh2 and from ptomaines1--which develop in corpses quickly after death and often prove fatal to consumers of meat4 ,and it will be found1 if wisely chosen1 to produce a stronger body1 a clearer brain1 and a purer mind4 ,the testimony of thousands of living advocates1 both in cold and warm climates--many of whom are medical men1 or athletes who have accomplished record performances which demanded prolonged endurance and unusual stamina--bears evidence to this fact2 therefore those who are desirous of commencing this more excellent way of living need not fear they are making any reckless or dangerous experiment4 ,the food which our ,creator intended us to eat must be the safest and best for us4 ,man does not resemble1 either internally or externally1 any carnivorous animal1 and no unprejudiced student of the subject can well escape the conclusion that when we descend to the level of the beasts of prey1 by eating flesh1 we violate a physical ,law of our being1 and run the risk of incurring the inevitable penalties which ,nature exacts for such transgressions4 ,illustration ,these penalties are being lavishly dealt out with inexorable impartiality in the civilized lands of the ,western world1 where1 in spite of the rapid increase of our medical men1 and the 'wonderful discoveries' of panaceas by the representatives of unscrupulous pathological search1 such maladies as appendicitis1 consumption1 cancer1 lunacy1 gout1 neurasthenia and other evidences of physical deterioration are still prevalent or steadily increasing4 ,and1 although the fact is not so apparent to the superficial observer1 a still heavier penalty in the form of spiritual loss is being suffered by those who err in this respect1 for carnal food produces carnal-mindedness1 dims the spiritual vision1 chains the soul to the material plane of thought and consciousness1 and makes the supremacy of the 'spirit' over the 'flesh' well-nigh impossible4 ,it is natural for every man and woman to live at least a century4 ,the fact that thousands have done so1 proves that the majority might attain this age if they would cease from transgressing ,nature's laws4 ,seneca truly said1 ,man does not die1 he kills himself4 ,by eating to live1 instead of living to eat--introducing into our bodies pure and vitalizing energy by means of wisely chosen natural food--and by amending our ways generally in accordance with the dictates of reason and common sense1 we may live to benefit the world by useful service with our faculties matured and our minds stored by the teachings of experience4 ,instead of being in our dotage when we reach threescore years and ten1 we should still be fit to serve our day and generation4 ,sidenote3 ,the ,highest ,motive4 ,those who decide to adopt this reformed system of diet will be fortified in their resolve if they are actuated by loyalty to the ,divine ,will and regard for ,humane ,principle1 in addition to reasons which are based merely upon self-interest4 ,the desire to lessen suffering1 and to live in accordance with ,god's laws1 furnishes a stronger incentive than the wish to escape disease and to secure longevity4 ,a philanthropist or humanitarian who embraces the sublime ideal of helping to lift mankind to a higher plane of experience1 to deliver our degenerate ,race from some of the worst evils which afflict us1 and1 at the same time1 to prevent the infliction of pain and death in most revolting forms upon countless millions of innocent animals1 will either conquer the initial difficulties which confront those who thus make practical protest against the flesh traffic1 or will cheerfully endure temporary inconvenience and self-denial for ,righteousness' sake4 ,each new recruit who joins the ,food-,reform ,movement should therefore give such preliminary study to the subject as will produce the unalterable conviction that flesh-eating is an unnatural habit for ,man1 that it is totally unnecessary1 that reliable medical evidence proves it to be generally injurious1 and that it involves cruelty and bloodshed which are barbarous and indefensible1 because quite needless4 ,a deaf ear will then be turned to the warnings of any well-disposed friends who1 being under the spell of ancient fallacies1 or ignorant concerning the nutritive advantages which the fruits of the earth possess over the products of the shambles1 would seek to deter him from the path of self-reform by prophesying physical shipwreck and disaster4 ,popular illusions concerning the necessity for animal food are rapidly being swept away1 and public opinion has already changed to such an extent that leaders of thought in every land are now impressed with the full import and beneficence of this ,reformation4 ,and so many forces are now converging and combining to influence and impel mankind in this direction1 that the 'signs of the times' indicate a rapidly approaching ,era in which ,man will return to his original food1 and1 by so doing1 enter upon a happier and more peaceful period of existence upon this planet4 ,a ,,plea ,,for ,,the ,,simple ,,life4 ,simple meals and simple dishes are easily prepared1 they lessen domestic care1 are less likely to cause indigestion1 and soon become appreciated and preferred4 ,illustration ,few persons realize how little they know the true taste of many vegetables2 the majority having never eaten them separately or cooked in a proper manner4 ,a cauliflower skilfully served as a separate course1 either au gratin or with thin melted butter slightly flavoured with a few drops of ,tarragon vinegar1 or with tomato sauce1 has quite a different taste from that which is experienced when it is mixed up with gravy1 meat1 potatoes and other articles or food4 ,young green peas1 or new potatoes steamed in their skins and dried off in the oven so as to be floury1 will1 if eaten with a little salt and butter1 have a delicacy of flavour which is scarcely noticeable if they are served with a plate of beef or mutton and other vegetables4 ,a few chestnuts carefully cooked in a similar manner1 make a dish that an overfed alderman might enjoy2 and the same remark will apply to many simple and easily prepared fruitarian dishes4 ,it is a mistake to think that this reformed diet necessarily involves a great amount of cooking1 for the reverse is the fact if simplicity is aimed at and its advantages are appreciated4 ,it is well to remember also that our most enlightened and progressive physicians are now recommending uncooked foods of all kinds to all who would retain or regain health4 ,an excellent lunch can be made with some well chosen cheese and brown bread and butter1 and a delicate lettuce 7dressed with pure olive oil1 a small quantity of ,french wine vinegar1 and a pinch of sugar71 followed by fresh and dried fruits such as bananas1 almonds1 raisins1 figs1 etc4 ,such a repast is inexpensive1 nutritious1 and easily digestible4 ,a large variety of foreign and fancy cheeses are now obtainable1 so that even such a simple meal as this can be varied constantly4 ,the best lettuces are produced by our ,french neighbours1 but our own market gardeners are beginning to learn that it is easy to get them tender by growing them under glass4 ,sidenote3 ,the ,simple ,breakfast4 ,in most fruitarian households the cooking for breakfast soon becomes simplified and lessened4 ,eggs served in different ways on alternate mornings1 fresh and dried fruits1 nuts1 brown bread1 super cooked cereals such as granose biscuit1 butter and preserves1 are found to be quite sufficient as accompaniments to the morning beverage4 ,french plums1 figs and other dried fruits1 when carefully stewed in the oven for some hours1 and served with cream1 are very nutritious4 ,a small plate of ',manhu' wheat1 rye1 barley1 or oat flakes1 served with hot milk or cream1 can be added so as to make a more solid meal for growing children or hard workers4 ,and those who are accustomed to a more elaborate breakfast1 because of the difficulty of obtaining a mid-day substantial meal1 can select one of the items which are mentioned in the list of recipes under the heading of ,breakfast ,dishes4 ,sidenote3 ,avoid ,dyspepsia4 ,one reason for urging simplicity is that1 owing to prevalent ignorance concerning food-values1 it is more easy for the inexperienced food-reformer to make dietetic mistakes than the flesh-eater4 ,by partaking freely of stewed acid fruits and vegetables at the same meal1 or by blending a great variety of savouries1 vegetables1 sweets and rich fatty dishes together in a ghastly 'pot pourri1' or by eating to excess of porridge1 beans1 or fried dishes1 many have made serious blunders4 ,they1 for want of proper instruction1 have hastily come to the conclusion that vegetarian diet does not suit them1 and returning to the flesh-pots1 have henceforth denounced the evangel of dietetic reform1 instead of profiting by the useful lesson ,nature tried to teach them4 ,the wisest plan is to make one's diet generally as varied as possible1 but not to mix many articles together at the same meal4 ,abstainers from flesh should begin to live to some extent 7say two days a week7 in picnic style1 and the practice will soon become more habitual4 ,a picnic luncheon which is considered enjoyable in the woods or on the moors will be found to be just as nice at home if the articles provided are well chosen and tastefully prepared4 ,variety can be obtained by introducing daintily cut sandwiches made with mustard and cress1 tomato paste1 potted haricots1 or lentils1 scrambled eggs1 fancy cheese cut thinly1 flaked nuts and honey1 etc4 ,fresh and dried fruit1 nuts1 almonds1 raisins and sultanas1 fruit cakes1 and custard or rice puddings1 provide useful additions2 and it will soon be found that the old-fashioned three or four-course meal which involves such laborious preparation is a needless addition to life's many cares4 ,sidenote3 ,necessary ,elements in ,food4 ,it is important to bear in mind that our daily food must contain a sufficient quantity of certain necessary elements3 7#a7 ,,protein4 ,to be found in nuts and nut foods 7such as ,protose1 ,nuttoria and ,fibrose1 c471 eggs1 cheese1 brown bread1 oatmeal1 haricots1 lentils and peas4 7#b7 ,,fat4 ,to be obtained in nuts1 nut-butters1 olive oil1 cheese1 milk1 cream1 butter1 and oatmeal4 7#c7 ,,phosphates ,,and ,,mineral ,,salts4 ,contained in the husk of wheat1 barley1 oats1 and rye 7therefore included in brown bread1 granose biscuits and other whole-wheat or cereal preparations71 cheese1 bananas and apples4 7#d7 ,,sugar4 ,to be obtained from all starch foods1 but most easily and in the best and most readily assimilable form from sweet fruits and honey4 ,a ,,plea ,,for ,,moderation4 ,illustration3 ,do not dig your grave with your teeth6 ,one of the most frequent mistakes made by those who commence to live upon a fleshless diet is that of eating too much--an error1 also committed by the general public4 ,often1 through ignorance of the fact that lean beef consists of water to the extent of about #ge1 and through having been brought up under the spell of the popular delusion that meat is a great source of strength and stamina1 they jump to the conclusion that they must consume large plates of cereals and vegetables in order to make up for their abstinence from animal food4 ,they bring upon themselves severe attacks of dyspepsia--either by eating excessive quantities of starch in the form of porridge1 bread and potatoes1 or of such concentrated foods as haricots1 lentils or nuts 7being ignorant of the fact that these latter are much more nutritious than lean beef and that only a very small quantity is needed for a sufficient meal74#b #b ,see ,table of ,food ,values on page #de4 ,nothing does more injury to the ,food-,reform ,movement than the discredit which is brought upon it by those who upset themselves by over-eating1 and who feel led to justify their defection by attacking the system they have forsaken4 ,among the numerous cases brought to my notice1 ,i remember one of a minister's wife1 who by partaking of seven meals a day1 and finishing up at ten o'clock in the evening with cocoa1 cheese and porridge1 brought herself to such a state of nervous prostration that her local doctor ordered her to return to a flesh diet1 as she required nourishment4 ,he thus diagnosed her condition1 instead of attributing it to preposterous over-feeding4 ,a ,golden ,rule for every food-reformer is this--,eat only when you are hungry1 and never to repletion4 ,an exception must be made1 however1 in certain cases of anmic and delicate persons4 ,when there is not sufficient vitality to cause appetite1 or to digest food normally1 it is often necessary to insist on regular meals being taken1 notwithstanding the patient's distaste for food4 ,drowsiness and stupor after a meal are sure signs of excess1 and ,i cannot too strongly urge temperance in diet4 ,during my long experience of philanthropic work as an advocate of natural and hygienic living1 ,i have only heard of a few cases of persons suffering any ill effects from eating too little1 whereas cases of the opposite sort have been rather numerous4 ,ninety-nine per cent4 of the centenarians of the world have been characterized by abstemiousness2 however much their ways and customs may have otherwise differed1 in this one respect they are practically alike--declaring that they have always been small eaters1 and believers in moderation in all things4 ,,artistic ,,cookery4 ,in every household where reformed diet is adopted1 effort should be made to prepare the meals in an artistic manner4 ,if a dish is skilfully cooked and tastefully served it is not only more enjoyable but more easily digested4 ,illustration ,the general custom in ,english homes is to serve vegetables in a rather slovenly style4 ,to see how nicely such things as legumes1 vegetables1 salads and fruits can be prepared1 one requires to go to a good ,french or ,italian restaurant4 ,but it is quite easy for us to learn the ways of our friends abroad1 and to make our dishes look tempting and appetising4 ,one of the first lessons to be learned by the vegetarian cook is how to fry rissoles1 potatoes1 etc41 quite crisp1 and free from any flavour of oil or fat4 ,to do this a wire basket which will fit loosely into a stewpan is necessary1 and it can be purchased at any good ironmonger's shop4 ,nutter 7refined coconut butter7 is a well prepared form of vegetable fat1 and it is retailed at a moderate price2 it keeps for a long period and is equally useful for making pastry--three quarters of a pound being equal to one pound of butter4 ,where nut-butters cannot be obtained1 good olive oil should be used4 ,the temperature of the fat or oil must be past boiling point1 and should reach about #chj degrees4 ,when it is hot enough it will quickly turn a small piece of white bread quite brown1 if a finger of it is dipped in the fat4 ,unless this temperature is reached the articles to be fried may turn out greasy and unbearable4 ,if the fat is heated very much beyond #djj degrees it may take fire4 ,haricots1 lentils1 and many other legumes are more tasty if made into cutlets or rissoles and fried in this manner1 after being mixed with breadcrumbs and seasoning1 than if merely boiled or stewed in the usual crude style4 ,sidenote3 ,the ,art of ,flavouring4 ,the art of flavouring is also one which should be studied by every housewife4 ,by making tasty gravies and sauces many a dish which would otherwise be insipid can be rendered attractive4 ,the recipes for ,gravies will prove useful on this point4 ,many valuable modern scientific food products are not fully appreciated because people do not know how to serve them4 ,take ',protose1' ',nuttoria' and ',nuttose' for instance--very useful substitutes for flesh which are made from nuts 7malted and therefore half digested74 ,if slightly stewed1 and eaten without any flavouring1 some persons dislike the distinctive taste2 if1 however1 they are well cooked1 according to the recipes printed later on in this book1 and served with such garnishings as are recommended1 they are usually much enjoyed1 even by those who are prejudiced against all vegetarian ideas4 ,sidenote3 ,cooking by ,gas saves ,labour4 ,cooking by gas appliances is more easily controlled and regulated than when the old-fashioned fire is employed1 and much labour for stoking and cleaning is avoided4 ,those who can do so1 should obtain a gas hot-plate1 consisting of two or three spiral burners1 and a moderate-sized gas oven4 ,if they cannot afford the ordinary gas cooking oven1 a smaller substitute can be obtained1 which can be placed upon any gas jet2 this is very economical for cooking single dishes1 and for warming plates1 etc4 ,a gas cooking jet can be obtained for eighteenpence1 and two or three of these will take the place of a hot-plate if economy is necessary4 ,in summer-time the kitchen range is quite a superfluity unless it is required for heating bath water4 ,sidenote3 ,a ,new ,mission for ,women4 ,the ordinary public know very little of the variety and delicacy of a well chosen fruitarian dietary when thoughtfully prepared2 ignorance and prejudice consequently cause thousands to turn a deaf ear to the evangel of ,food-,reform4 ,all women who desire to bring about the abolition of ,butchery1 and to hasten the ,humane ,era1 should therefore educate themselves in artistic fruitarian cookery1 and then help to instruct others4 ,to illustrate the truth of these remarks ,i may mention that at a banquet given by the ,arcadian ,lodge of ,freemasons1 at the ,hotel ,cecil1 in ,london--the first ,masonic ,lodge which passed a resolution to banish animal-flesh from all its banquets--one of the ,chief ,officers of the ,grand ,lodge of ,england attended4 ,he came filled with prejudice against the innovation and prepared to criticise the repast most unfavourably4 ,in his after-dinner speech1 however1 he admitted that it was one of the best ,masonic banquets he had ever attended1 and said that if what if he had enjoyed was vegetarian diet1 he was prepared to adopt it if he found it possible to get it provided at home4 ,by practising the recipes which are given in the following pages1 and by utilizing the hints which accompany them1 readers of this book will find no difficulty in acquiring the skill which is requisite to win many from the flesh-pots1 even when they cannot be induced to abandon them from any higher motives than self-interest or gustatory enjoyment4 ,every woman should resolve to learn how to feed her children with pure and harmless food4 ,every mother should make her daughters study this art and thus educate them to worthily fulfil their domestic responsibilities4 ,here is a new profession for women--for teachers of high-class fruitarian and hygienic cookery will soon be greatly in demand4 ,,what ,,to ,,do ,,when ,,travelling4 ,the difficulty of being properly catered for when staying at ,hotels was formerly a very real one1 but owing to the enlightenment concerning diet which is now taking place1 and the rapid increase of foreign restaurants and cafs in ,english-speaking countries it is becoming lessened every day4 ,the great variety of fleshless dishes now supplied in nearly all light-refreshment restaurants1 in response to the public demand1 is compelling even the largest ,hotels to modify their cuisine accordingly4 ,illustration ,for breakfast it is sometimes a good plan to order what one wants the previous night1 if any specially cooked dishes are required1 but it is not advisable to inform the waiter that one is a vegetarian4 ,it is generally possible to obtain porridge1 grilled tomatoes on toast1 poached or fried eggs1 stewed mushrooms1 etc41 without giving extra trouble or exciting comment4 ,where these cannot be obtained1 a plain breakfast of brown bread or toast and butter1 with eggs1 preserves and fruit should be taken4 ,at large hotels in our chief cities a ,restaurant and a ,grill ,room are provided4 ,the food-reformer should go to one of these for his dinner1 rather than to the dining room1 as he will then be able to obtain various simple la carte dishes4 ,one 'portion' of any particular dish will often suffice for two persons1 thus enabling those whose means are limited to obtain greater variety without increasing expenditure4 ,care has to be exercised1 however1 concerning certain dishes2 for instance1 if macaroni is required1 it is well to ask the waiter to request the cook not to introduce any chopped ham4 ,he should be told that you wish macaroni served with tomato sauce and cheese only1 in the ,neapolitan style4 ,in most ,continental ,hotels and ,restaurants the simplest1 cheapest1 and best plan is to take 'table d'hte'--telling the head waiter well beforehand that the lunch or dinner is required 'maigre' 7that is without flesh1 just as it is usually served during ,lent74 ,a varied1 well selected1 and ample repast will then be supplied at a moderate cost4 ,the same plan is best in ',pensions4' ,the general rule to be adopted in small ,british hotels is to think beforehand what dishes the cook is in the habit of making which are free from flesh2 these should be ordered in preference to those which are strange and not likely to be understood4 ,at the same time it is well to insist upon being supplied with anything which it is reasonable to expect the proprietor to furnish1 because such action tends to improve the catering of the hotels of the country1 to make it easier for other food-reformers1 and to sweep away the difficulty which at present exists in some towns1 of obtaining anything fit to eat in the orthodox hotel coffee rooms1 except beasts1 birds1 or fishes4 ,sidenote3 ,railway ,journeys4 ,those who are making railway journeys can easily provide themselves with a simple luncheon basket containing fruits1 sandwiches made with flaked nuts1 eggs1 cheese or preserves1 or with such delicacies as haricot or lentil potted meat 7directions for making which will be found later on1 in the section devoted to ,luncheon ,recipes47 ,travellers may perhaps be reminded that cheese and nuts contain much more nutriment than lean meat4 ,food-reformers who are about to pay a prolonged visit in a private house should inform the hostess1 when accepting her invitation1 that they are abstainers from flesh1 but that their tastes are very simple and that they enjoy anything except flesh-food4 ,as she might have erroneous ideas about the requirements of vegetarians she might otherwise feel perplexed as to what to provide4 ,if the visitor takes fish the fact should be stated4 ,sidenote3 ,no ,faddism4 ,care should be taken not to involve the hostess in any needless trouble1 and she should be shown1 by the simplicity of one's requirements1 that she is easily capable of affording complete satisfaction4 ,when she realizes this1 she will probably take pleasure in learning something about hygienic living1 and will be ready to read a pamphlet or a guide-book upon the subject1 and to produce some of the dishes contained in it4 ,the ,humane ,diet ,cause has been much hindered by the 'fads' of persons who have adopted very extreme views about diet and who worry themselves and other people about trifling matters in connection with their food until they are almost regarded as being pests in a household4 ,instead of cheerfully partaking of anything that is provided1 except flesh1 they parade their scruples about almost everything on the table1 and1 consequently1 those who entertain them vow that they will never become such nuisances themselves or entertain such again4 ,i have always found that by letting my friends clearly understand that ,i abstain from butchered flesh chiefly because of humane reasons and for the sake of principle1 they respect my sentiment1 and evince a desire to discuss the matter without prejudice4 ,if fruitarianism is adopted merely as a 'fad1' discordant vibrations are often aroused because one's acquaintances consider that one is giving needless trouble by being unconventional without sufficient justification4 ,sidenote3 ,sea ,voyages4 ,those who are making a sea voyage will find that many of the large steamship companies are quite prepared to furnish substitutes for flesh-diet if an arrangement is made beforehand4 ,in such cases there should be a clear stipulation that brown bread1 dried and fresh fruit1 nuts1 farinaceous puddings1 omelets1 or dishes made with cheese1 macaroni1 lentils1 haricots1 tomatoes1 etc41 should be obtainable in some form and in sufficient variety4 ,a list of a few 'specialities' 7such as ,protose1 ,nuttoria1 c47 should be furnished when a long voyage is contemplated1 so that the steward may stock them4 ,,advice ,,for ,,beginners4 ,the following suggestions will prove helpful to those who are desirous of adopting the reformed dietary3-- #a4 ,give up flesh meat at once and entirely--replacing it by dishes made with eggs1 cheese1 macaroni1 peas1 lentils1 nuts1 and nut-meats4 ,later on you will be able to do without fish also1 but it is best to proceed slowly and surely4 ,illustration #b4 ,eat less rather than more4 ,fruitarian foods such as the above are more nourishing than butcher's meat4 #c4 ,try to like simple foods1 instead of elaborate dishes that require much preparation4 ,avoid 'frying-panitis4' #d4 ,eat dry foods rather than sloppy ones2 they are more easily digested4 ,take toast or ,granose biscuits with porridge to assist proper salivation4 ,if porridge causes trouble1 use wheat or rye flakes 7,manhu or ,kellogg brands71 with hot milk or cream1 instead4 #e4 ,do not mix stewed acid fruits with vegetables and legumes2 take the former with cereals1 cheese1 or eggs4 ,green vegetables should be taken very sparingly1 and with savoury dishes alone4 ,if eaten with sweets they are apt to disagree4 #f4 ,persons of sedentary habits should let at least one meal a day consist of uncooked fruit only--or of fruit with brown bread and butter--the bread being well baked4 #g4 ,dried fruits1 such as figs1 dates1 prunes1 raisins1 sultanas1 etc41 are very easily digested2 and if blended with nuts or almonds they make a perfect meal4 ,such fruits may be taken freely and with advantage by almost everyone4 #h4 ,nuts should be flaked in a nut-mill to aid digestion2 cheese can also be made more easily assimilable in this way 7or by cooking74 ,many nut products are now sold which are malted and partially pre-digested4 #i4 ,give a few hours' thought and study to the important subject of your diet2 learn what to do1 and what newly-invented scientific foods are obtainable4 #aj4 ,do not make the mistake of attempting to live on potatoes1 white bread1 cabbages1 etc41 or merely upon the ordinary conventional dietary with the meat left out4 ,obtain and use well made and well cooked wholemeal bread every day4 ,take sufficient proteid1 #a-a_/b to #b-ozs4 per day1 to avoid anmia--indigestion often results from lack of vitality caused through chronic semi-starvation4 #aa4 ,if you feel any symptoms of dyspepsia1 and can trace it to excess in eating1 or to dietetic errors1 reduce your food1 fast temporarily1 and take more exercise4 ,consider what mistakes you have made1 and avoid them in the future4 ,eat only when hungry1 in such cases4 #ab4 ,if you are not getting on1 obtain advice from a ,doctor who is a fruitarian or from an experienced ,food-reformer4 ,commercial ,dietetic ,inventions4 ,a large number of special proprietary substitutes for animal food can now be obtained to supplement the ordinary ones provided in the household4 ,the latest particulars concerning these can always be known by reference to the advertisement pages of ,the ,herald of the ,golden ,age1 and full information as to their use is supplied by the various manufacturers4 ,but although they are useful and convenient in many households1 they are not absolutely essential4 ',home-made' dishes are often the best1 being most economical1 therefore it is advisable that all food-reformers should learn how to make nut-meats1 c41 at home4 ,some of these substitutes are as follows3-- ,for ,meat-,extracts3 ,marmite1 ,vegeton1 ,carnos1 ,nutril1 ,mapleton's ,gravy ,essence1 ,cayler's ,extract1 ,wintox4 ,for ,joints of ,meat3 ,protose1 ,nuttose1 ,savrose1 ,fibrose1 ,f4,r4 ,nut-,meat1 ,vejola1 ,nuttoria1 ,shearn's ,nut-,meat1 ,nutton1 ,brazose1 ,nuto-,cream ,meat1 ,mapleton's ,frittamix4 ,for ,cold ,meats3 ,pitman ,nut-,meat ,brawn1 ,ellis's ,tomato and ,nut ,paste1 ,pasta-sol1 ,lentose1 ,nuska ,viando1 ,savoury ,paste1 ,potted ,beans and ,lentils4 ,for ,meat ,fat3 ,nutter ,suet1 ,vegsu1 ,nutter1 ,nucoline1 and ,nut ,margarine4 ,pine ,kernels1 which contain #aj ozs4 of oil to the pound1 and which when rolled and chopped exactly resemble suet1 are also an excellent substitute4 ,delicious ,nut-,butters are also now obtainable for high-class cookery--such as ,almond1 ,walnut1 ,cashew1 and ,table ,nutter4 ,although superior1 these are as cheap as ordinary cooking butters4 ,for ,lard and ,dripping3 ,nutter1 ,darlene1 ,albene1 ,nut-oil1 ,pitman ,vegetable ,lard4 ,for ,meat proteid3 ,emprote1 ,hygiama1 ,horlick's ,malted ,milk1 ,casumen ,dried ,milk1 ,gluten ,meal4 ,for ,gelatin3 ,agar-,agar1 or ,cayler's ,jellies4 ,for ,animal ,soups3 ,mapleton's ,nut and proteid ,soups1 and ,pitman ,vegsal ,soups4 ,prepared ,breakfast ,cereals3 ,manhu flaked ,wheat1 ,rye1 ,barley and ,oats1 ,kellogg ,wheat and ,corn ,flakes1 ,granose ,flakes and ,biscuits1 ,shredded ,wheat1 ,archeva ,rusks1 ,puffed ,wheat1 ,power1 ,kornules1 ,toasted ,wheat ,flakes1 ,melarvi ,crisps and ,biscuits4 ,for ,picnic ,hampers3 ,savage's ,nut ,foods or ,cream o' ,nuts1 ,wallace ,cakes and ,scones1 ,mapleton's ,nut ,meats1 ,winter's ,nut ,cream ,rolls1 ,pitman ,fruit and ,nut ,cakes and ,nut ,meat ,brawn1 ,wallace ,p4 ,r4 or ,ixion or ,artox or ,pitman ,biscuits4 ,meat ,stock is substituted by vegetable stock1 produced by stewing haricots1 peas1 lentils1 etc4 ,the latter is far more nutritious1 and is free from the uric acid and excrementitious matter that are present in meat decoctions4 ,a tasty and meaty flavour can be at once given to soups or gravies by adding some vegetable meat-extract selected from one of the varieties already mentioned4 99 99 99 99 99 ,in the following pages recipes will be found for preparing dishes which closely resemble1 in taste1 appearance1 and nutritive value1 those to which the community have been accustomed1 some of them being of such a nature that persons who are fond of flesh-food find it difficult to detect whether they are eating such or not4 ,,relative ,,values ,,of ,,foods4 ,how to ,regulate our ,diet4 ,our food must contain certain elements1 and in proper quantity1 if the body is to be well sustained1 renewed and nourished4 ,these are mainly as follows3 #a4 ,protein to form flesh1 build muscle1 and produce strength4 #b4 ,fat and ,carbohydrates1 to provide heat and energy4 #c4 ,salts and minerals 7such as phosphates1 lime1 iron1 citrates1 etc47 to build bones and teeth1 feed the brain and nerves1 and purify the body4 ,no hard-and-fast table or rule can be laid down concerning the proper proportions in which these elements should be combined1 because the amount needful for each individual varies according to his size1 the sort of work he does1 the amount of physical or mental energy he puts forth1 and the temperature of the atmosphere surrounding him4 ,until ,professor ,chittenden made his extensive and conclusive series of experiments in ,america1 in #aijc-d1 to determine the real amount of ,protein and other elements required to keep the body in perfect health1 the average estimate for a person of average size1 who does a moderate amount of physical labour1 was about #d-ozs4 of ,protein per day4 ,but these official experiments1 conducted with scientific precision1 extending over a long period1 and made with thirty-four typical and carefully graded representatives of physical and mental work1 demonstrated that half this amount of ,protein is sufficient1 and that strength and health are increased when the quantity is thus reduced2 also that a smaller amount of ,carbohydrate food 7bread1 etc471 than was previously thought necessary1 is enough4 ,one may therefore now safely reckon that men of average size and weight 7say #aj to #ab stone7 doing a moderate amount of physical and mental work1 can thrive under ordinary circumstances on a daily ration containing about #hjj grains of ,protein 7nearly #b ozs74 ,the following food chart will enable the reader to calculate 7approximately7 how much food of any particular kind is necessary to provide the above amount4 ,adult persons below the average size and weight1 and living sedentary rather than an active physical life1 will naturally require less than this normal standard4 ,the relative cost and economy of the different foods can also thus be ascertained4 ,if care is taken to secure a sufficient quantity of ,protein the requisite amount of ,carbohydrates is not likely to be omitted1 and hunger will prove a reliable guide in most cases4 ,it is advisable1 however1 to see that enough ,fat is taken1 especially in winter1 and by persons lacking in nerve force4 ,the table of food-values will easily enable the reader to ascertain the proportion of ,fat in each kind of food4 ,the following indications of dietetic error may prove useful3-- ,sidenote3 ,signs of ,dietetic ,mistakes4 ,excess of proteid matter causes a general sense of plethora and unbearableness1 nervous prostration or drowsiness after meals1 a tendency to congestion 7often resulting in piles1 etc471 headache1 irritability1 and bad temper4 ,a continuous deficiency of it would tend to produce general weakness and anmia4 ,excess of carbohydrate matter 7starch71 especially if not sufficiently cooked and not well masticated1 produces dyspepsia1 flatulence1 pain in the chest and abdomen1 acidity 7resulting in pimples and boils71 and an inflammatory state of the system4 ,deficiency of it 7or its equivalent1 grape sugar7 would produce lack of force and physical exhaustion4 ,excess of fat tends to cause biliousness4 ,deficiency of it results in nervous weakness1 neuralgia1 and low temperature of the body4 ,sidenote3 ,food for ,brain ,workers4 ,it is important to remember that the more physical energy we put forth1 the larger is the amount of proteid we require in our diet--and vice versa4 ,brain workers of sedentary habits require but little proteid1 and quickly suffer from indigestion if this is taken too freely4 ,for such1 a very simple diet consisting largely of dried and fresh fruits1 nuts 7flaked or ground71 milk1 eggs and cheese1 and super-cooked cereals 7such as wholemeal biscuits1 and toast1 ,granose and ,kellogg flakes1 and well baked rice dishes7 will be found to be the most suitable4 ,in order to supply the brain with phosphates it is very important that mental workers should take whole wheat bread instead of the emasculated white substitute which is provided almost everywhere4 ,it is the outer part of the grain that provides brain-food 7combined with an easily assimilable form of protein71 and many of our urban bread winners break down because they are deprived of the essential food elements therein contained4 ,to take 'standard' bread does not meet the case1 and every food-reformer who wants to keep really fit should demand and obtain well baked and unadulterated wholemeal bread4 ,i feel convinced that if every growing child and every mental toiler could always be supplied with bread of this type1 the deterioration of our ,british race would soon be arrested and we should witness signs of physical regeneration4 ',artox' and ',ixion' brands of pure whole wheatmeal are the most perfect ,i know of at the present time1 and delicious bread can easily be made from them if the recipe printed on page #aad is followed4 ,,food ,,chart4 ,showing how to obtain sufficient 7#a7 ,protein--for body building4 7#b7 ,carbohydrates and ,fat--for providing heat and energy4 ,a man of average size and weight 7#aj to #ab stone7 doing a moderate amount of physical labour requires about #hjj grains of ,protein per day 7nearly #b ozs474 ,women and sedentary workers require about #a-a_/b ozs4 7#fee grains71 and hard physical labourers about #ajjj grains4 ---------------------------------------- ------------------------------- ,grains of ,amount4 ,grains of,carbohydrates,approximate ,protein4 and ,fat4 ,cost4 ---------------------------------------- ------------------------------- s4 d4 ,protose 7,nut meat7 #h ozs4 #hhi #eic #f ,fibrose 7,nut meat7 #ab ozs4 #gfg #djae #i ,granose 7,wheat7 #ac ozs4 #gie #ddbd #i ,emprote 7,eustace ,miles ,proteid ,food7 #f ozs4 #iah #acbj #g ,nuto-,cream #aj ozs4 #hgj #cade #h ,manhu ,flaked ,wheat #ac ozs4 #gbb #cice #c ,horlick's ,malted ,milk #g ozs4 #gig #bedh #a #f ,almonds #h ozs4 #hje #bajj #aj ,chestnuts #ac ozs4 #hcj #cgjj #c ,lentils #h ozs4 #ijj #aiae #a-a_/b ,peas #h ozs4 #hcj #bajj #a-a_/b ,haricots #h ozs4 #ijj #bjcj #b ,oatmeal #ab ozs4 #hac #cfgj #b ,cheese 7,cheddar7 #f ozs4 #gde #hbc #c 7,gruyre7 #f ozs4 #hce #gcj #d 7,parmesan7 #d ozs4 #ggj #bfb #c 7,dutch7 #e ozs4 #hdj #dej #c ,bread 7,artox ,wholemeal7 #bd ozs4 #ghh #debd #c ,rice 7once milled7 #ad ozs4 #haj #bejj #c ,eggs #g #hef #fdj #g ,figs or ,dates #b lbs4 #hej #iajj #aj ,milk #c pts4 #hei #aibg #f ,milk 7,skimmed7 #c pts4 #hjj #gdb #c ,for ,comparison3- ,lean ,beef #aj ozs4 #hdf #aea #i ,mutton #ac ozs4 #hbb #aajg #aj ,chicken #i ozs4 #hej #ahe #a #i ,fish 7,sole7 #af ozs4 #hbd #a #c 7,salmon7 #ab ozs4 #hdj #bgd #a #f ,,table ,,of ,,food ,,values4 ,compiled from such authorities as ,church1 ,payer1 ,letheby1 ,blyth1 ,hemmeter1 ,pavy1 ,holbrook1 ,oldfield1 ,miles1 and ,broadbent1 etc4 ---------------------------------------- -------------------------------------- ,,percentage ,,of ---------------------------------------- - ,starch ,mineral ,total ,water4,protein4 ,fat4 ,matter ,matter4 ,nutri- or ,sugar ment4 ---------------------------------------- --------------------------------- ,lean ,beef #gb4j #ai4c #c4f #e4a #bh4j ,veal #ga4j #ag4j #aa4j #a4j #bi4j ,mutton 7,medium ,fat7 #fe4b #ad4e #ai4e #j4h #cd4h ,,flesh-,,foods4 ,fat ,pork #ci4j #i4h #dh4i #b4c #fa4j ,chicken 7flesh7 #gb4d #ba4f #d4g #a4c #bg4f ,fish 7,sole7 #hf4a #aa4i #j4b #a4b #ac4c ,salmon #gg4j #af4a #e4c #a4e #bc4j ,eggs #fd4j #ad4j #aj4e #a4e #bf4j ,,eggs4 ,white of ,egg #gh4j #ab4d #a4f #ad4j ,yolk of ,egg #eb4j #af4j #cj4g #a4c #dh4j ,milk 7,cow's7 #hf4j #d4a #c4i #e4b #j4h #ad4j ,,milk ,cheese3 ,cheddar #cf4j #bh4d #ca4a #d4e #fd4j ,,and ,,milk ,stilton #cb4j #bf4b #cg4h #d4j #fg4j ,,products4 ,gruyre #dj4j #ca4e #bd4j #c4j #eh4e ,dutch #cf4aj #bi4dc #bg4ed #ef4ig ,parmesan #bg4ef #dd4jh #ae4ie #e4gb #fe4ge ,butter #ab4f #hf4d #j4h #hg4b ,wheatmeal 7,artox7 #ac4ac #ab4hd #b4cj #fh4j #a4cc #hd4dg ,oatmeal #aj4d #ae4f #f4aa #fc4f #c4j #hi4a ,,cereals ,,and ,barley ,meal #ad4f #f4g #a4c #ge4e #a4a #hd4f ,,farinaceous ,bran #ab4e #af4d #c4e #dc4f #f4j #fi4e ,,foods4 ,rice 7once milled7 #aj4d #aa4d #j4d #gi4j #j4d #ia4b ,macaroni 7,best7 #aj4h #aa4g #a4f #gb4i #c4j #hi4b ,sago1 ,tapioca and ,arrowroot #ad4j #a4f #j4f #hc4j #j4d #he4f ,wholemeal ,bread ,,bread 7,artox7 #df4j #g4e #a4d #db4j #a4c #eb4b ,,foods4 ,white ,bread #dj4j #c4e #a4j #ea4b #a4j #ef4e ,granose ,biscuits #c4a #ad4b #a4g #gg4e #a4i #ie4c ,haricots 7,white7 #i4i #be4e #b4h #ee4g #c4b #hg4b ,lentils1 ,egyptian #ab4c #be4i #a4i #ec4j #c4j #hc4j ,,legumes4 ,peas 7,dried7 #h4c #bc4h #b4a #eh4g #b4a #hf4g ,peas 7,green7 #ha4h #c4d #j4d #ac4g #j4g #ah4b ,pea ,nuts #f4e #bh4c #df4b #a4h #c4c #gi4f ,chestnuts #g4c #ad4f #b4d #fi4j #c4c #hi4c ,walnuts #g4b #ae4h #eg4d #ac4j #b4j #hh4b ,filberts #ch4j #ah4d #bh4e #aa4a #a4e #ei4e ,,nuts4 ,brazil ,nuts #f4j #af4d #fd4g #f4f #c4c #ia4j ,cocoanuts #df4f #e4e #cf4j #h4a #a4j #ej4e ,pine ,kernels #e4j #i4b #gj4e #ad4j #j4c #id4j ,almonds #f4b #bc4e #ec4j #g4h #c4j #hg4c ,bananas #gd4a #a4i #j4h #bb4i #a4j #bf4f ,,fresh ,apples #hd4h #j4d #j4e #ab4j #j4e #ac4d ,,fruits ,grapes #gh4b #a4c #a4g #ad4g #j4e #ah4b ,strawberries #hg4f #a4a #j4g #f4h #j4f #i4b ,raisins #ad4j #b4e #d4g #fd4g #d4a #gf4j ,,dried ,figs #ag4e #f4a #j4i #fe4i #b4c #ge4b ,,fruits4 ,french ,plums #bf4d #b4d #j4h #fe4e #a4g #gj4d ,dates #bj4h #f4f #j4b #fe4c #a4f #gc4g ,carrots #hf4e #a4b #j4c #i4b #j4i #aa4f ,turnips #ij4c #j4i #j4ae #e4j #j4h #f4he ,cauliflower 7,head7 #ij4h #b4b #j4d #d4g #j4h #h4a ,potatoes #ge4j #b4b #j4b #ba4j #a4j #bd4d ,mushrooms #ij4c #d4c #j4c #c4g #a4d #i4g ,,vegetables4 ,tomatoes #ia4i #a4c #j4b #e4j #j4g #g4b ,asparagus #ic4g #a4h #j4g #j4e #c4j ,beet #hg4e #a4c #i4j #a4a #aa4d ,parsnip #hb4j #a4b #j4f #g4b #i4j ,spinach #hh4e #c4e #d4d #b4j #i4i ,cabbage #ij4j #a4i #b4e #a4b #e4f ,,vegetarian ,,soups4 ,,vegetable ,,stock4 ,the best stock for vegetable soups is made from haricot beans4 ,take a pound of these1 pick and wash well1 and soak for #aj or #ab hours in cold water4 ,put them in a saucepan with the water in which they were soaked1 add a few of the coarser stalks of celery1 #a or #b chopped ,spanish onions1 a blade of mace1 and a few white peppercorns4 ,if celery is not in season1 use celery salt4 ,bring to a boil1 skim1 and cook gently for at least #b hours4 ,then strain1 and use as required4 #a4 ,artichoke ,soup4 ,take #b-lbs4 of white artichokes1 #c-pts4 of water1 #c large onions1 a piece of celery 7or some celery salt71 #a_/d-pt4 of raw cream or #a-pt4 of milk4 ,boil together for #de minutes1 strain through a fine sieve and serve4 ,if cream is used it should not be added until after the soup is cooked4 #b4 ,chestnut ,soup4 ,take #a-lb4 chestnuts1 #a or #b onions1 #a-a_/b-pints vegetable stock1 #a-oz4 nut-butter4 ,boil the chestnuts for #ae minutes and peel them2 put these with the onions 7sliced7 into a roomy stewpan1 with the butter1 and fry briskly for #e minutes2 now add the stock1 with seasoning to taste1 and bring to the boil4 ,simmer gently until onions and chestnuts are quite soft1 and pass all through a hair sieve4 ,dilute with milk until the consistency of thin cream1 and serve with crotons4 #c4 ,rich ,gravy ,soup4 ,to #c-pts4 of haricot stock add #a onion and #a carrot 7fried with butter until brown71 #a stick of celery1 #b turnips and #f peppercorns1 and thicken with cornflour4 ,boil all together for #a hour1 strain1 return to saucepan1 and add #c small teaspoons of ,marmite4 ,warm it up1 but not to boiling point4 ,serve with fried bread dice4 ,this soup1 if well made1 is equal to anything that a ,french chef can produce4 #d4 ,mock ,turtle ,soup4 ,fry #f good-sized onions in #a-oz4 of butter till nicely browned1 then add #b breakfastcups of ,german lentils1 a good handful of spinach leaves1 a few capers1 about #f chillies1 and #c pints of water4 ,let this simmer for #b or #c hours1 then strain off1 add #b tablespoons of tapioca which has been soaked for an hour or two4 ,boil till perfectly clear4 ,when ready for serving add salt to taste and #a teaspoonful of ,nutril4 ,some small custard quenelles should be put in the tureen--made by beating #a egg in #b-ozs4 flour and adding #a_/d-pt4 milk4 ,bake until firm and cut into dice4 #e4 ,brown ,haricot ,soup4 ,boil #a_/b-lb4 beans in #b-qts4 of water4 ,when the beans crack1 add a few tomatoes1 #a leek sliced1 or a ,spanish onion1 and a bunch of herbs4 ,boil until the vegetables are tender1 adding a little more water if necessary4 ,rub all through a sieve1 and return to pan1 adding seasoning1 a good lump of butter1 and the juice of half a small lemon after the soup has boiled4 ,if a richer soup is required add two teaspoonfuls of ,nuto-,cream or ,marmite just before serving4 #f4 ,tomato ,soup4 ,take a pound of tomatoes1 a sliced onion1 and #b-ozs4 of tapioca 7previously soaked for some hours74 ,boil for an hour1 then add salt1 pepper1 and a little butter4 ,mix #a_/b-pt4 of milk with a teaspoonful of flour2 add this to the soup1 stir and boil for #e minutes4 #g4 ,egyptian ,lentil ,soup4 ,wash and pick #a_/b-lb4 ,egyptian lentils and put on to boil in about #a-qt4 of water4 ,add #a sliced onion1 #a carrot1 #a turnip1 a small bunch of herbs1 and celery salt1 and boil gently about #a hour4 ,rub through a sieve1 return to pan1 add #a-oz4 butter and a cupful of milk4 ,bring to boil and serve4 #h4 ,brazil ,nut ,soup4 ,pass #a pint of shelled ,brazil nuts through a nut mill1 fry these with one or two chopped onions in #a-oz4 of nut-butter1 keeping them a pale yellow colour2 add #a-oz4 flour1 and gradually #a-a_/b-pts4 of white stock2 bring slowly to the boil and simmer gently until the onions are soft4 ,pass through a hair sieve1 and dilute with milk4 #i4 ,julienne ,soup4 ,cut some carrots1 turnips1 onions1 celery1 and leeks into thin strips1 using double quantity of carrots and turnips4 ,dry them and then fry slowly in #b-ozs4 of butter until brown4 ,add #b-qts4 of clear vegetable stock and simmer until tender4 ,season with salt and a teaspoonful of castor sugar4 ,chop some chervil or parsley finely1 add and serve4 ,the addition of some green peas is an improvement--and also quenelles 7see #d74 #aj4 ,green ,lentil ,soup4 ,fry #e onions in a large saucepan until brown4 ,add #c_/d-lb4 of green lentils1 #a-qt4 water1 and #b sticks of celery4 ,stew for #b hours1 and pass through a strainer4 ,add #a_/d-lb4 of cream and #a_/b-pt4 of milk1 bring to the boil1 flavour with salt1 and serve4 #aa4 ,white ,soubise ,soup4 7,a ,french ,recipe74 ,take #b-ozs4 butter1 #d good-sized onions1 about #a-pt4 cauliflower water1 and #a-pt4 of milk1 sufficient bread 7no crust7 to very nearly absorb the liquor4 ,cut up the onions1 put into the saucepan with the butter1 and cook slowly till tender--it must not be brown4 ,now add the bread1 the cauliflower water1 and half the milk1 and boil slowly for an hour4 ,take it off the fire1 pass it through a sieve1 add the rest of the milk1 and heat it again1 taking care it does not actually boil1 as it may curdle4 ,serve4 #ab4 ,green ,pea ,soup4 ,one quart shelled peas2 #c pints water2 #a quart milk2 #a onion2 #b tablespoonfuls butter2 #a tablespoonful flour4 ,salt and pepper to taste4 ,put the peas in a stewpan with the boiling water and onion and cook until tender 7about half an hour74 ,pour off water1 saving for use later4 ,mash peas fine1 add water in which they were boiled1 and rub through pure sieve4 ,return to saucepan1 add flour and butter1 beaten together1 and the salt and pepper4 ,gradually add milk1 which must be boiling hot4 ,beat well and cook #aj minutes1 stirring frequently4 ,this recipe is useful when green peas are getting old and are not tender enough to be enjoyable if served in the usual way4 #ac4 ,white ,haricot ,soup4 ,stew #a_/b-lb4 of beans in #b-qts4 of water1 adding #e chopped onions1 some chopped celery and a carrot which have been fried in some butter until well cooked2 stew until the beans are tender1 and strain if clear soup is required1 or pass through a sieve for thick soup2 add some cream and milk1 bring to the boil1 flavour with salt1 and serve4 #ad4 ,marmite ,vegetarian ,soup4 ,take a dessertspoonful of ,marmite1 #a-pt4 of water or vegetable stock1 a tablespoonful of fine sago or tapioca1 a slice or two of any vegetables1 with a sprig of parsley and a little salt4 ,boil the vegetables for a few minutes in the water1 skim well1 add the sago or tapioca1 and boil for an hour or over1 then strain2 stir the ,marmite in and serve hot4 ,a delicious and cheap soup4 ,a gill of milk or cream boiled and added at the end--omit the same measure of water--is an improvement in some cases4 #ae4 ,almond ,soup4 7,a nice ,summer ,soup74 ,one pint of white stock1 #a pint milk1 #a small breakfastcup of ground almonds1 #a-oz4 butter1 #c-ozs4 minced onions1 #a-oz4 flour4 ,fry the onion in the butter in a stewpan till a pale yellow colour1 stir in the flour1 and when well blended1 moisten with some of the stock1 adding the almonds1 broth and milk by degrees till all are exhausted1 bring to the boil1 skim1 and simmer gently for half an hour1 pass through a hair sieve4 ,serve with nicely cooked green peas4 #af4 ,celery ,soup4 ,six heads of celery1 #a teaspoon of salt1 a little nutmeg1 #a lump sugar1 #a gill of stock1 #a_/b-pint of milk1 and two quarts of boiling water4 ,cut the celery into small pieces and throw it into the boiling water seasoned with nutmeg1 salt and sugar1 boil until sufficiently tender1 pass it through a sieve1 add the stock1 and simmer for half-an-hour1 then add the milk1 bring it up to the boil and serve4 #ag4 ,potato ,soup4 ,four middle sized potatoes1 a thick slice of bread1 #c leeks peeled and cut into slices1 a teacup of rice1 salt and pepper to taste1 #b qts4 of water4 ,bring the water up to boil1 then put in all the ingredients except the rice1 pepper and salt1 cover and let them come to a brisk boil1 add the rice and boil slowly for one hour4 #ah4 ,pea ,soup4 ,take #a-a_/b pints of split peas and #c onions4 ,put the peas to soak overnight1 then cook with the onions until quite soft--pass through a sieve1 add #a gill of milk1 bring to the boil4 ,serve with squares of fried bread or toast4 ,celery1 salt1 pepper and chopped mint may be added to taste4 #ai4 ,mock ,hare ,soup4 ,soak some haricot beans over night in boiling water1 then stew them for #b hours in water with #b onions1 salt and pepper4 ,when quite tender pass them through the sieve1 add #a-oz4 ground walnuts1 boil again for #e minutes1 add forced meat balls1 and serve4 #bj4 ,carrot ,soup4 ,two lbs4 carrots1 #c-ozs4 butter1 seasoning to taste1 #b quarts of bean stock or water4 ,scrape the carrots1 wash and wipe them quite dry1 and cut in thick slices2 put the butter in a large stewpan and when melted put the carrots in and stew gently for one hour without browning1 then add the stock or water and simmer until tender 7about an hour74 ,pass them through the sieve1 add the seasoning and boil for #e minutes2 skim well and serve4 #ba4 ,onion ,soup4 ,put about #b doz4 small onions in a stewpan with #a-oz4 butter1 cover and let them stew for about #bj minutes1 then add sufficient boiling water to cover them1 boil till quite tender1 pass through a sieve1 boil up again1 add the savoury seasoning and #a gill of milk4 ,a little boiled macaroni chopped up fine may be added before serving4 #bb4 ,carnos ,soup4 ,two tablespoons of ,carnos in a pint of boiling water makes a very nourishing soup2 it may be thickened with rice1 vermicelli1 spaghetti1 etc41 if required1 and served with fingers of toast4 #bc4 ,white ,windsor ,soup4 ,take #d breakfastcups of white stock1 then add #f tablespoons of mashed potatoes1 and #a-oz4 of sago4 ,stir over the fire till clear1 then add #a breakfastcupful of milk1 and a little minced parsley4 ,let it come to boiling point1 but no more4 ,serve in a very hot tureen4 ,,substitutes ,,for ,,fish4 #bd4 ,mock ,scallop ,oysters4 ,scrape some salsify roots1 boil them until tender1 drain4 ,beat with wooden spoon to a smooth paste free of fibre4 ,moisten with cream1 add a teaspoonful of butter or a thick white sauce4 ,serve in fireproof china1 or in scallop shells4 ,put breadcrumbs on top1 which have been steeped in butter and browned4 #be4 ,mock ,oyster ,patties4 ,make the above mixture1 put it into short puff paste made into patties1 and bake until a nice brown tint4 #bf4 ,green ,artichokes4 7,a substitute for ,oysters74 ,boil some green artichoke heads until tender 7about #a hour7 and serve hot4 ,mix some ,french wine vinegar and pure olive oil 7one teaspoonful of vinegar to three of oil7 with a pinch of salt and pepper4 ,strip off the leaves one by one and dip the fleshy ends in the dressing2 then scrape off the tender part of the leaf with the teeth4 ,when the leaves are stripped1 cut out the centre of the 'crown' and cut off its stalk quite short4 ,remove the seeds1 and the crown itself will then be found a bonne bouche4 #bg4 ,fried ,chinese ,artichokes4 ,boil the artichokes until tender4 ,after draining1 drop them into batter of fine breadcrumbs and egg4 ,fry crisp and serve with parsley sauce and slices of lemon4 #bh4 ,mock ,fish ,cutlets4 ,two ozs4 rice1 #d-ozs4 white haricot beans1 #a_/b-;gill of thick curry sauce1 pepper and salt1 egg and breadcrumbs4 ,make a thick curry sauce1 add to it the boiled rice and beans chopped up fine1 pepper and salt4 ,cook together for a few minutes1 then turn out on a plate and leave to cool4 ,form into balls or small flat cakes1 dip in egg1 then crumbs1 and fry in boiling oil4 #bi4 ,fillets of ,mock ,sole4 ,bring to a boil half a pint of milk1 and stir in #b-ozs4 of ground rice4 ,add #a-oz4 of butter1 a teaspoonful of grated onion1 and a pinch of mace2 also #c large tablespoonfuls of potato which has been put through a fine sieve4 ,mix and let all simmer slowly in the saucepan for #ae minutes4 ,the mixture should be fairly stiff4 ,when removed from the fire1 add #a egg and #a yolk well beaten4 ,mix thoroughly1 and turn out on a flat dish not quite half an inch thick1 and allow it to get quite cold4 ,then divide into fillet-shaped pieces1 brush over with the beaten white of egg1 toss in fine breadcrumbs1 and fry in plenty of smoking-hot fat4 ,drain1 and serve very hot1 garnished with slices of lemon1 and with ,hollandaise sauce4 #cj4 ,mock ,fish ,roe4 ,peel and slice #c or #d tomatoes1 and put in a saucepan with nearly half a pint of water1 and some grated onion4 ,cook until the tomato is soft and smooth2 then sprinkle in sufficient maize meal to make the mixture fairly stiff1 add pepper and salt and one heaped tablespoonful of grated cheese4 ,form into fillets or cutlets1 and fry in the usual way4 #ca4 ,filleted ,salsify4 ,cook some salsify until tender1 slice it into quarters lengthways1 and cut it into #c-;in4 lengths2 dip in egg and breadcrumbs1 and fry crisp2 serve with parsley sauce 7recipe #afd71 and garnish with slices of lemon and parsley4 #cb4 ,mock ,white ,fish4 ,boil #a_/b-pt4 milk and thicken with rather more than #a-oz4 of semolina1 to make a little stiffer than for rice mould4 ,add a lump of butter1 salt1 a little grated onion and a saltspoonful of mace1 and let all cook together for #aj minutes1 stirring frequently4 ,boil #c potatoes and put through masher1 and whilst hot add to the semolina or it will not set well4 ,pour into dish to stiffen1 and when quite cold cut into slices1 roll in egg and white breadcrumbs1 fry crisp in ,nutter and serve with parsley sauce as a fish course4 ,the mixture must be stiff1 for the frying softens the semolina again4 #cc4 ,mock ,hake ,steaks4 ,put in a pan #c-ozs4 breadcrumbs1 with #a_/b-pint of milk and a pinch of salt4 ,stir over a slow fire for a few minutes2 then add #b-ozs4 flour1 the yolk of #a egg1 #c-ozs4 grated cheese1 #a-oz4 butter1 and a pinch of mace4 ,cook for fifteen minutes2 when quite cold form into fritters1 dip in egg and breadcrumbs1 and fry in boiling oil till a nice golden brown4 ,serve with piquante sauce4 ,,substitutes ,,for ,,meat ,,dishes4 #cd4 ,walnut ,cutlets4 ,put a small cap of milk and #a_/b-oz4 of butter in a saucepan on the fire4 ,when it boils add #c-ozs4 of dried and browned breadcrumbs and a little dredging of flour4 ,let it cook until it no longer adheres to the pan1 and remove from the fire4 ,when it is cool add #b eggs1 beating until smooth1 a large tablespoonful of shelled walnuts 7previously run through the nut mill71 seasoning1 and a little grated onion juice4 ,mix well and shape into cakes about #a_/b-;in4 thick on a floured board4 ,roll in flour or egg and breadcrumbs1 and fry4 ,serve with walnut gravy1 or round a dish of grilled tomatoes4 #ce4 ,brown ,bean ,cutlets4 ,boil one pint of brown haricot beans until soft1 strain and keep the stock2 pass the beans through a sieve and add a tablespoonful of chopped parsley1 a little grated onion1 pepper1 salt1 a small piece of butter1 and1 if liked1 a few drops of ,a#a ,sauce4 ,add breadcrumbs until the right consistency is obtained for moulding into cutlet form4 ,egg1 crumb1 and fry as usual4 ,serve with tomato sauce or a rich gravy4 #cf4 ,green ,pea ,cutlets4 ,green pea cutlets1 either fresh or dried1 may be made the same way as stated in the previous recipe1 substituting a little chopped mint for the parsley and onion1 and serving with mint sauce1 and a nice brown gravy made from the green pea stock4 #cg4 ,haricot ,cutlets4 ,boil #a-pt4 of brown or white haricot beans with one or two onions till quite soft1 strain and pass through a sieve1 add some chopped parsley1 a tablespoonful of grated pine kernels1 a little tapioca 7previously soaked in cold water71 pepper and salt and a few breadcrumbs4 ,mould into cutlets1 egg1 crumb1 and fry4 ,serve with sliced lemon and parsley sauce1 or with brown gravy4 #ch4 ,walnut ,rissoles4 ,take #a_/b-pt4 ground walnuts1 #a_/b-pt4 breadcrumbs1 #a-oz4 butter1 #a-oz4 flour1 a little milk1 chopped parsley1 and pepper and salt to taste4 ,make a thick white sauce with butter1 flour and milk1 add all the other ingredients4 ,mix well and form into rissoles1 dip in egg1 then in crumbs1 and fry crisp in boiling oil4 ,these may be glazed and eaten cold with a salad and mint sauce4 #ci4 ,stuffed ,vegetable ,marrow4 ,peel a medium sized marrow1 and remove the seeds1 keeping the marrow whole4 ,prepare the following stuffing3-- ,mix #b or #c chopped and fried onions1 #f-ozs4 pine kernels 7these should be ground and also fried with the onions71 #f-ozs4 breadcrumbs1 pepper and salt1 #a chopped hard boiled egg1 and #a raw egg to bind4 ,fill the marrow with this mixture1 and steam for half an hour to partly cook the marrow4 ,now place in a baking tin1 cover with breadcrumbs1 place some small pieces of butter on top1 and bake for another half hour until the marrow is quite soft and a nice rich brown4 ,serve with brown gravy4 #dj4 ,pure of ,walnuts4 ,make a white sauce with #a-oz4 butter1 #a-oz4 flour1 #a_/b-teacup of milk1 add #a_/b-pint of ground walnuts1 #a_/b-pint breadcrumbs1 and #b dessertspoons of milk1 and beat well4 ,about three-quarters of an hour before serving1 add the white of #a egg stirred in lightly and pour into a mould4 ,steam for half an hour1 serve with mashed potatoes4 #da4 ,nut ,croquettes4 ,take #a_/b-pint of mixed and shelled nuts1 #d or #e mashed potatoes1 #a chopped and fried onion1 and a pinch of mace4 ,chop the nuts1 or pass through a nut-mill1 and add them to the potato1 with the onion and seasoning4 ,form into croquettes1 brush over with egg1 and cover with fine breadcrumbs and fry in boiling oil4 ,serve with bread sauce4 #db4 ,mock ,chicken ,cutlets4 ,a tasty dish to be served with bread sauce is prepared as follows3--,run through the nut mill #b cups of breadcrumbs and #a good cup of shelled walnuts4 ,mix these together with a small piece of butter1 a tablespoonful of grated onion juice1 and a teaspoonful of mace4 ,melt a large teaspoonful of butter in a saucepan1 with half a teaspoonful of flour and add gradually #b cups of fresh milk2 when this boils add the other ingredients1 salt and pepper to taste1 add a beaten egg1 and when removed from the fire1 a teaspoonful of lemon juice4 ,stir well and turn out into a dish to cool1 then shape into cutlets1 dip in egg1 then in breadcrumbs1 as usual1 and fry crisp4 #dc4 ,mock ,sweetbread ,quenelles4 ,put #a pint of milk in a saucepan to boil with #a onion chopped fine1 when it boils add #c-ozs4 of semolina stirring all the time1 boil for #ae minutes1 then add #a-oz4 of breadcrumbs1 #a-oz of butter1 #a egg1 pepper and salt to taste4 ,mix well and steam in a buttered basin for half-an-hour1 then cut out in pieces the shape of an egg 7with a deep spoon71 pile them in the centre of the dish1 and pour thick white sauce over them1 garnish with green peas1 and carrots very finely chopped4 #dd4 ,white ,haricot ,cutlets4 ,skin and stew till quite tender #a_/b-pint of white haricot beans in sufficient water to cover them4 ,add #b small onions grated1 #a tablespoon of milk or cream1 pepper and salt to taste4 ,simmer a little longer1 and beat till quite smooth4 ,take off the fire1 and add enough breadcrumbs to make fairly firm1 form into cutlets1 dip in egg1 then in crumbs1 and fry crisp4 ,serve with brown or tomato sauce4 #de4 ,lentil ,cutlets4 ,take a teacup of ,egyptian lentils2 boil them in water sufficient to cover until tender4 ,add #c grated onions1 some chopped parsley and thyme1 and enough breadcrumbs to make a stiff mixture4 ,turn on to large plates and flatten with a knife4 ,then cut into eight triangular sections and shape them like small cutlets4 ,when cold1 roll in egg1 then in breadcrumbs1 and fry crisp after inserting small pieces of macaroni into each pointed end4 ,serve with mint or tomato sauce1 and with vegetables4 #df4 ,mushroom ,pie1 with ,gravy4 ,take #a_/d-lb4 butter beans1 #a_/d-lb4 mushrooms1 #a-lb4 chestnuts1 #b onions1 #a hard boiled egg1 #a teacupful tapioca 7soaked overnight71 some short crust pastry4 ,fill a pie dish with alternate layers of above ingredients1 with seasoning to taste2 the onions and mushrooms should be fried1 the chestnuts boiled and peeled1 the butter beans cooked the day before until quite soft1 and the egg cut into slices4 ,cover with the pastry made as follows3--#a_/b-lb4 of flour1 #a_/d-lb4 nut-butter1 mixed with cold water4 ,brush over with beaten egg and bake4 ,,gravy4 ,melt #a-oz4 of butter in a saucepan1 stir in a tablespoon of flour1 and cook till a rich dark brown1 stirring all the time1 add half-a-pint of vegetable stock and being to the boil4 ,before serving add half-a-teaspoonful of ,marmite4 #dg4 ,baked ,nuttoria4 ,open a tin of ,nuttoria1 cut into slices #a_/b-;inch in thickness1 bake for an hour1 well dressed with butter4 ,serve with vegetables and with rich gravy made from brown haricot beans1 thickened with arrowroot1 and flavoured with fried onion and a good piquant sauce 7such as ,brand's ,a#a74 ,yorkshire pudding makes a suitable addition4 #dh4 ,lentil ,croquettes4 ,wash1 pick and cook #a_/d-lb4 lentils1 with #a or #b onions to flavour4 ,when cooked1 add about #e-ozs4 wholemeal breadcrumbs1 a teaspoonful parsley1 nutmeg1 mace1 salt and pepper1 and #a egg beaten4 ,mix well1 and when cold form into balls4 ,dip in egg1 then crumbs1 and fry a golden brown4 ,serve with onion sauce and gravy4 #di4 ,protose ,cutlets4 ,pound a tin of ,protose with #a-oz4 of fresh butter1 some grated onion juice1 parsley1 thyme1 salt and pepper1 a few breadcrumbs1 and a few drops of lemon juice4 ,roll the mixture on a floured board until about #a_/b-;inch thick1 shape into cutlets1 roll in egg1 then in crumbs and fry4 ,as ,protose does not require previous cooking this is a very quickly prepared dish1 and if a few tins are kept in stock it is always handy for emergencies4 ,the cutlets may be fried without egg and breadcrumbs1 simply rolled in a little flour1 if one is very pressed for time4 ,serve with tomato or onion sauce1 or a rich gravy4 #ej4 ,savoury ,nut-,meat ,steaks4 ,cut some slices of ,protose about #c_/h-;inch thick1 and bake in a tin1 basted with butter1 for an hour4 ,roll in egg1 then in crumbs1 and fry in butter for a few minutes4 ,serve with fried forcemeat balls1 red currant jelly1 and brown haricot gravy flavoured with fried onion1 cloves and some piquant sauce1 thickened with arrowroot4 ,masked potatoes 7placed round7 complete this dish4 #ea4 ,nut-,meat la ,mode4 ,take a tin of ,nuttoria 7#a_/b-lb47 and pass it through the nut-mill4 ,beat the whites and yolks of #d eggs separately4 ,mix these with the nut-meat1 adding #b-ozs4 stale brown breadcrumbs1 some grated onion1 chopped parsley and herbs4 ,press into a basin and steam until well cooked4 ,serve with white parsley sauce thickened with arrowroot4 ,this dish tastes exactly as if it were made with minced beef4 #eb4 ,nut-,meat ,rissoles4 ,put some ,protose1 ,fibrose 7brown71 ,nuttoria1 or other nut-meat through the nut-mill before cooking4 ,fry slowly with some chopped onion4 ,cover with brown stock1 and cook slowly until nearly all the gravy is absorbed4 ,then add breadcrumbs1 herbs1 seasoning1 and a little butter1 stir thoroughly over the fire1 and set aside on a plate to cool4 ,form the mixture into small rolls1 dip in egg1 roll in breadcrumbs1 and fry4 ,garnish with parsley1 and serve with onion sauce or brown gravy4 #ec4 ,jugged ,nuttose4 ,bake some ,nuttose 7dressed with butter7 for half-an-hour1 in slices half-an-inch thick2 then dip in egg and breadcrumbs1 and fry4 ,also make some forcemeat balls by rubbing #a_/b-oz4 of butter in #e-ozs4 of breadcrumbs1 adding chopped lemon thyme1 lemon peel and parsley1 some pepper and salt1 and #a egg to bind2 fry very brown4 ,cut up the ,nuttose in quarter pieces and stew slowly in remainder of the bean stock with about #aj cloves4 ,garnish with sprays of parsley and the forcemeat balls4 ,serve with red currant jelly and mashed potatoes4 #ed4 ,nuttose ,ragout4 ,a good way to prepare ,nuttose is as follows3--,fry a teaspoonful of butter until quite brown1 add flour until it absorbs the butter1 add gradually any vegetable stock until a nice rich gravy results4 ,bring to the boil and add very thin slices of ,nuttose4 ,stew very slowly for #a hour1 adding some ,worcester or other sauce to taste4 ,garnish with mashed potatoes and serve with a green vegetable4 #ee4 ,minced ,nut-meat4 ,prepare a tin of ,protose or other nut-meat by running it through a mincing machine1 or mashing it with a fork1 and stewing it in vegetable gravy4 ,serve with a border of green peas or beans1 and with mashed potatoes placed round the outside of the dish4 ,it is also nice served as follows1 viz43--,prepare as for minced meat4 ,boil a cupful of rice as for curry4 ,when cooked stir in one teaspoonful of tomato sauce and seasoning4 ,put the mince in the centre of the dish with a wall of the rice and tomato round it4 #ef4 ,lentil and ,potato ,sausages4 ,boil #e-ozs4 lentils in very little water1 so that when cooked all water is absorbed1 then add #a chopped and fried onion1 a tiny pinch of herbs1 pepper and salt1 #d boiled and mashed potatoes1 and the yolk of #a egg4 ,allow to cool a little1 then flour the hands1 and form into sausage shape4 ,brush over with white of egg and fry in boiling oil4 ,decorate with parsley and serve with a border of green peas4 #eg4 ,stuffed ,yorkshire ,pudding4 ,for the stuffing3--#a_/d-lb4 cooked lentils1 #a onion chopped and fried1 a pinch of herbs1 #b tablespoonfuls of breadcrumbs1 and seasoning4 ,for the batter3--#a_/d-lb4 of flour1 #a_/b-pint of milk1 #a egg4 ,mix the batter and partly bake for #bj minutes2 remove from oven1 spread with stuffing1 roll up carefully1 return to oven and bake brown4 ,serve with apple sauce and brown gravy4 #eh4 ,mushroom and ,potato ,croquettes4 ,take some stiff mashed potatoes4 ,make a stuffing with #a_/d-lb4 minced and fried mushrooms1 #b-ozs4 chopped and cooked macaroni1 and #a tablespoonful breadcrumbs1 moisten with a little beaten egg4 ,shape #b rounds of potato1 make a hollow in one1 fill with the stuffing and press the other over it4 ,roll in egg1 then in breadcrumbs1 and fry crisp4 #ei4 ,mock ,steak ,pudding4 ,take #a-lb4 chestnuts1 #a_/d-lb4 mushrooms1 #a onion1 #a-oz4 butter1 #a_/b-pint stock1 a few forcemeat balls1 and #d-ozs4 of pine kernels4 ,make a thick brown gravy with the butter1 onion and stock1 boil the chestnuts1 remove the skins and husks and add them to the gravy1 with pepper and salt to taste1 simmer for #ae minutes4 ,line a buttered basin with a good crust 7allowing #d-ozs4 rolled and chopped pine kernels and #a_/b-oz4 butter to #h-ozs4 flour7 and put in a layer of the chestnut mixture1 then a layer of chopped mushroom and forcemeat balls till the basin is quite full2 cover with a thick crust and boil for #b-a_/b hours4 #fj4 ,mock ,chicken ,rolls4 ,take #a cup brazil nuts1 #b cups breadcrumbs1 #a gill milk1 #a oz4 butter1 a little pepper and salt1 mace1 a few drops of lemon juice4 ,melt the butter and add the milk and flour to it1 cook for a few minutes1 add the breadcrumbs and ground nuts1 then the other ingredients1 mix well and turn over on a plate to cool4 ,form into rolls1 dip into egg1 then in breadcrumbs1 and fry in boiling oil4 ,serve with bread sauce and mashed potatoes4 #fa4 ,savoury ,sausages4 ,make of the same ingredients as in recipe ,no4 #fd4 ,pound well in a basin1 season rather highly1 add a few chopped mushrooms1 and a little butter4 ,leave to get quite cold4 ,then form into sausages1 with well-floured hands1 brush over with beaten egg1 and fry or bake till crisp and brown4 ,they may need a little basting if they are baked4 #fb4 ,savoury ,chestnut ,mould4 ,peel two dozen chestnuts and stew gently in vegetable stock until nearly soft4 ,now remove half the chestnuts1 and continue to cook the remainder until quite soft1 gradually reducing the stock4 ,mash the contents of the pan with a fork1 then stir in #b tablespoonfuls of breadcrumbs1 #b-ozs4 of butter1 pepper and salt1 #a egg1 and lastly the partly cooked chestnuts1 cut into neat pieces4 ,well grease a basin or mould1 pour in the mixture and steam three-quarters of an hour1 and serve with brown gravy or onion sauce4 ,the main point about this dish is to retain the flavour of the chestnut without the addition of herbs1 c41 c4 #fc4 ,walnut ,pie4 7,a ,tasty ,dish74 ,put #d-ozs4 of shelled walnuts through a mincer4 ,put a layer of boiled rice at the bottom of a buttered baking dish4 ,spread half the minced nuts evenly on top of the rice1 then a layer of tomatoes1 seasoned with onion1 pepper and salt1 mace1 and ketchup1 then another layer of rice1 more nuts1 etc41 till the dish is nearly full4 ,cover thickly with breadcrumbs1 pour melted butter over1 and bake a nice brown4 ,serve with tomato sauce4 #fd4 ,savoury ,lentil ,roll4 ,take #b teacupfuls of boiled ,german lentils1 put in a basin1 and add a cupful of fine breadcrumbs1 and about half as much mashed potatoes4 ,add any seasoning--ketchup1 ,worcester sauce--and a spoonful of melted butter4 ,mix well with a fork and bind with #a or #b beaten eggs1 reserving a little for brushing over4 ,shape into a brick or oval1 and press together as firmly as possible4 ,brush over with the remainder of the egg1 put into a buttered tin and bake for half an hour4 ,serve with a garnish of beetroot or tomatoes4 #fe4 ,pine ,kernel ,timbale4 ,well grease a basin and line it with partly cooked macaroni2 start at the bottom of the basin1 and coil each piece carefully round1 all touching1 until the basin is completely lined4 ,now carefully fill with the following farce3--,fry in #b-ozs4 of butter two or three chopped onions1 then add about #f-ozs4 of pine-kernels1 having first ground them in a nut-mill1 continue frying till a pale brown1 then turn into a basin and add about #a_/b-lb4 breadcrumbs1 pepper and salt1 and #b eggs4 ,cover the basin with greased paper and steam one hour4 ,remove carefully from the basin and pour round a nice brown gravy4 ,,simple ,,savoury ,,dishes4 #ff4 ,macaroni ,napolitaine4 ,boil #a_/b-lb4 best quality macaroni 7large7 in plenty of water1 strain and place on a dish2 take a dessertspoonful of cornflour1 mix thoroughly with a little milk1 add milk to make half a pint1 boil until it thickens1 add half an ounce of grated cheese1 a small knob of butter1 and a few tablespoonfuls of tomato sauce or tomato conserve4 ,the tomato sauce can be made by slicing #d tomatoes and cooking them in a saucepan with a little batter and chopped onion4 ,pass through a strainer4 ,pour the sauce over the macaroni or serve in a sauce boat4 #fg4 ,macaroni la ,turque4 ,boil #a_/d-lb4 of macaroni until slightly tender1 and add #a_/b-lb4 of grated breadcrumbs1 #a large onion 7grated71 #b large tablespoons of parsley1 some grated nutmeg1 #a_/b-pint milk1 and #a egg 7beaten74 ,chop the macaroni and mix all well together and steam in a basin or in moulds for #a or #a-a_/b hours4 ,serve with thin white sauce or brown gravy 7poured over the mould74 #fh4 ,macaroni ,cutlets4 ,boil #a_/d-lb4 macaroni 7,spaghetti7 in water1 not making it too tender2 chop slightly1 add #f-ozs4 breadcrumbs1 some chopped fried onions1 a teaspoonful of lemon thyme1 and parsley1 a couple of tomatoes 7fried in saucepan after onions71 and #a egg to bind4 ,mix1 roll in flour1 shape into cutlets1 fry until crisp and brown4 ,serve with piquant or tomato sauce4 #fi4 ,savoury ,macaroni4 ,boil some macaroni for half an hour1 drain well and add #a-oz4 butter1 #a beaten egg1 pepper and salt1 #a peeled and sliced tomato4 ,heat all thoroughly together and serve4 #gj4 ,creamed ,macaroni4 ,break #a_/d-lb4 macaroni into #a-;inch pieces1 drop them into #b-qts4 of boiling water1 7salted71 boil till tender4 ,drain and place in a dish4 ,at serving time put into a pan a tablespoon of butter1 when melted1 a tablespoon of flour1 rub until well mixed1 then add #a_/b-pint of milk1 stir until it bubbles2 a little cayenne to be added1 then put in the macaroni and heat thoroughly1 and just at the last1 stir in #a_/d-lb4 of grated cheese 7not quite half ought to be ,parmesan and the rest a good fresh cheese74 #ga4 ,macaroni and ,tomato ,pudding4 ,boil some macaroni and mix with it #c-ozs4 of grated cheese1 #d peeled and sliced tomatoes1 a little chopped parsley1 and half a teacup of milk4 ,place in a pie-dish and cover with a thick layer of fine breadcrumbs and a few knobs of butter2 season to taste4 ,bake until nicely browned4 ,the addition of a grated onion is considered an improvement by many persons4 #gb4 ,how to ,cook ,rice4 ,first boil the water1 then put the rice in1 and keep it on the boil for twelve minutes2 if it wants to boil over just lift the lid of saucepan to let the steam escape4 ,after boiling strain in a strainer1 and steam it when wanted for use4 ,to steam the boiled rice1 put it in a colander and stand the colander in a saucepan containing a little boiling water1 so that the colander and rice are clear of the water1 put saucepan on the hot plate1 and the steam from the water will dry and separate out each grain of rice and make it flakey4 ,savoury rice dishes can be made more rich in proteid1 and more tasty1 by adding a few teaspoons of ,emprote4 #gc4 ,rice 7,milanese74 7,specially recommended74 ,boil #f-ozs4 of unpolished rice in a double saucepan until tender4 ,fry a chopped onion brown1 then add #b peeled tomatoes and cook until soft1 add this to the rice with the yolks of #b eggs1 #a_/b-teaspoonful of salt1 and #a-a_/b-ozs4 of ,parmesan or grated cheese4 ,mix well together and serve with brown gravy4 ,this makes a most tasty and nutritious dish4 #gd4 ,rice alla ,romana4 ,boil #f-ozs4 of unpolished rice with a clove of garlic4 ,fry #d peeled tomatoes in #a-oz4 butter4 ,add this to the rice with the yolk of #a egg1 #a_/b-teaspoonful of salt1 and #a-oz4 of ,parmesan or grated cheese4 ,stir and serve with tomato sauce1 or garnish with baked tomatoes4 ,this dish is equally suitable for lunch1 dinner1 or supper2 it is a 'complete' type of food1 and it is much appreciated4 ,the flavour can easily be varied4 #ge4 ,savoury ,rice4 ,boil #a_/d-lb4 of rice till quite soft1 add a teaspoonful of chopped parsley1 a little grated lemon rind1 #d-ozs4 grated cheese1 #a tablespoonful of milk and a little butter1 mix well and put into scollop shells1 sprinkle over with breadcrumbs and bake for #bj minutes4 #gf4 proteid ,rice ,cutlets4 ,delicious rice cutlets can be made as follows3--,fry #b grated onions brown1 then add #b tomatoes in the same pan and cook till tender4 ,cook a large cupful of rice in a double saucepan1 turn it into a basin1 add the onions and tomatoes1 a teaspoonful of chopped parsley1 #b-ozs4 of breadcrumbs1 #b-ozs4 of ,emprote1 and pepper and salt to taste4 ,mix well1 turn out on plates and smooth with a wet knife1 cut into fingers and fry crisp in egg and breadcrumbs4 ,serve with tomato sauce or brown gravy4 #gg4 ,sicilian ,rice4 ,fry in #a-oz4 butter1 one good handful of chopped parsley and one finely chopped onion1 until the latter is a pale brown colour2 now add equal quantities of boiled rice and nicely cooked cabbage or sprouts 7chopped71 pepper and salt1 and a small teaspoonful of sugar4 ,mix all together and heat thoroughly4 ,serve4 #gh4 ,curried ,rice and ,peas4 7,an ,indian ,dish74 ,cook some rice in a jar until nicely swollen1 put it in a saucepan1 add one or two fried onions 7and some young carrots chopped fine if desired71 some vegetable stock1 a dessertspoonful of ,lazenby's ,mango chutney1 and #a or #b teaspoonfuls of ,stembridge's curry paste1 until the rice has a rich curry flavour1 to taste4 ,warm #a_/b-pint of small ,french green peas 7use fresh ones in season7 with sugar and mint1 pour them in the centre of the dish1 place the curried rice round them and garnish with small fingers of pastry4 ,serve with fried potatoes and cauliflower4 ,this dish is easily made and very easy of digestion4 #gi4 ,risi ,piselli4 7,a ,popular ,italian ,dish74 ,fry some finely chopped parsley and onion till the latter is a light-brown colour4 ,have ready equal quantities of cooked rice and young green peas1 boiled separately 7let the rice be dry1 well cooked1 and each grain separate71 add these to the onions and parsley1 and stir well together in the pan4 ,serve very hot4 #hj4 ,rice and ,tomato ,rissoles4 ,fry #b onions brown1 then add #d peeled tomatoes1 cook till tender1 turn into a bowl and chop finely with some parsley and thyme4 ,at the same time cook a small cupful of rice in a double pan4 ,mix this with the onions1 etc41 with pepper and salt1 and #b-ozs4 of breadcrumbs4 ,mix well1 then put on plates1 smooth over1 and when quite cold cut into rissoles1 egg1 then crumb and fry4 ,serve with a rich brown gravy4 #ha4 ,a ,simple ,omelette4 ,take #b eggs1 #a teaspoon chopped parsley1 a little chopped onion1 pepper and salt4 ,beat the yolks and whites separately and then add the other ingredients4 ,heat some butter in a frying pan until very hot1 then pour in the mixture and keep putting a knife round the outside to prevent the omelette adhering1 and to make the uncooked centre flow towards the rim4 ,when nicely set fold and serve on a hot plate4 #hb4 ,omelette aux ,tomates4 ,take #c eggs1 #a_/d-pt4 of milk1 a teaspoonful chopped parsley1 and a taste of grated onion juice1 pepper and salt4 ,whisk all in a basin so as to mix thoroughly4 ,heat #a-oz4 of butter in a frying-pan1 then pour in the mixture and keep putting the knife round the outside to prevent the omelette adhering1 and to make the uncooked centre flow towards the rim4 ,when nicely set1 fold and serve on a hot dish1 either with tomato sauce1 or garnished with baked tomatoes4 #hc4 ,eggs ,florentine4 ,boil some spinach in water containing a pinch of salt and soda1 for about #aj minutes4 ,strain well1 rub through a sieve1 and add a well-beaten egg4 ,arrange in a fireproof dish1 a thin layer in the centre and a good ridge all round1 and put into the oven for about #aj minutes4 ,now poach a few eggs and lay in the centre1 and sprinkle some ,parmesan cheese over all1 add some cheese sauce4 #hd4 ,eggs la ,crme4 ,place a large tablespoonful of cream in each of several small fireproof china baking or souffl dishes 7about #c-a_/b-;inches in diameter74 ,break an egg in each one1 and steam them in a frying pan in water #a inch deep until well cooked4 ,some persons who cannot digest lightly cooked eggs can safely take them if quite hard4 #he4 ,mayonnaise ,eggs4 ,boil the eggs hard1 which takes about #ae minutes1 then put them in cold water2 when cold1 shell them and cut a piece off the end of each so that they will stand upright on the dish2 pour thick mayonnaise sauce over them and sprinkle with chopped capers4 #hf4 ,eggs l',italienne4 ,boil #a_/d-lb4 of spaghetti in water1 adding some tomato pure or conserve1 and spread it on a dish4 ,poach #d eggs and lay them on the spaghetti1 sprinkle finely chopped parsley over the eggs and decorate the dish with fried crotons4 #hg4 ,omelette aux ,fines ,herbes4 ,melt #a-oz4 of butter in a perfectly dry frying pan4 ,beat the yolks of #c eggs with some finely chopped parsley and a pinch of garlic powder1 pepper and salt4 ,when the butter boils pour in the egg and stir until it commences to set4 ,then pour in the whites of the eggs 7previously beaten to a stiff froth74 ,when cooked fold the omelette and turn on to a very hot dish4 ,cover at once and serve4 #hh4 ,scrambled ,eggs and ,tomatoes4 ,peel #d large tomatoes after dipping them in scalding water1 slice and stew them in a little butter for a few minutes2 beat #b eggs1 add them to the tomatoes1 and scramble them until the egg is cooked4 ,serve on toast4 ,green peas may be used for this dish instead of tomatoes4 #hi4 ,oeufs ,farcie en ,aspic4 ,boil #d eggs hard and remove the shells and take out the yolks1 beat them in a bowl1 and then add #b teaspoons of salad oil and a little chopped parsley and thyme1 a few breadcrumbs1 pepper and salt1 mix all well and fill in each white half1 even over with a knife1 and glaze4 ,serve with ,salad and ,mayonnaise ,sauce4 #ij4 ,spinach and ,eggs4 ,take #c or #d-lbs4 of spinach1 boil it in plenty of water with a pinch of soda and salt for #aj minutes1 press through a strainer1 and then rub through a wire sieve2 place it in a saucepan with a small piece of butter and a tablespoonful of milk1 stir well whilst being warmed up1 and serve on buttered toast or fried bread1 garnish with fingers of pastry4 ,rub #b hard boiled eggs through a sieve and spread on the top4 ,decorate with the white of the eggs when sliced4 #ia4 ,spinach la ,crme4 ,prepare the spinach as described above1 but instead of adding butter and milk1 add #b or #c tablespoons of cream4 ,stir well and serve with fingers of fried bread or pastry4 ,omit the garnishing of eggs4 #ib4 ,spinach ,souffl4 ,cook some spinach 7see recipe #ij71 pass it through sieve and add #b or #c well beaten eggs and a small amount of milk1 with pepper and salt4 ,mix it thoroughly1 put it in well buttered souffl dishes and bake for #aj minutes4 ,this makes a simple yet tasty entre4 #ic4 ,green ,pea ,souffl4 ,pass some cooked green peas through a sieve1 add pepper and salt1 a teaspoonful of sugar1 a very little milk1 and the yolks of #b or #c eggs1 according to quantity of peas4 ,beat the whites of eggs till a stiff froth1 add to the mixture and bake quickly in an oiled souffl dish or small cases4 #id4 ,chestnut ,souffl4 ,boil #a-lb of chestnuts until they are quite soft1 remove the skins and pass through a nut-mill1 moisten with #a_/d-pt4 of milk and #a_/b-oz4 butter 7melted71 add pepper and salt1 the yolks of #c eggs and lastly the whites1 beaten to a stiff froth4 ,pour into a greased souffl dish and bake quickly4 #ie4 ,lentil ,souffl4 ,cook #b-ozs4 of lentils in very little water 7so that when cooked the moisture is absorbed71 add #a-oz4 of butter1 pepper and salt1 #a tablespoonful of milk1 and the yolks of #c eggs4 ,beat the whites to a stiff froth and fold lightly into the mixture4 ,pour into an oiled souffl dish and bake quickly4 #if4 ,asparagus ,souffl4 ,take some asparagus 7previously boiled7 and rub it through a sieve4 ,add #b or #c well beaten eggs and a small quantity of milk1 with pepper and salt4 ,beat it well and put in buttered souffl dishes and bake for #aj minutes4 ,this makes a tasty course for a luncheon or dinner1 and also a simple supper dish4 #ig4 ,cabbage ,souffl4 ,take some well-cooked cabbage or ,brussels sprouts1 pass through a sieve1 add pepper and salt1 a little milk1 and well beat in the yolks of #b or #c eggs4 ,beat the whites to a stiff froth and stir lightly into the mixture4 ,pour into the souffl dish in which has been melted a small piece of butter4 ,bake quickly in a good oven4 #ih4 ,savoury ,rissoles4 ,equal quantities of mashed wholemeal bread and boiled rice1 add a little boiled onion minced fine1 some pepper1 salt and butter4 ,mix1 roll into shape1 or pass through a sausage machine1 dredge with flour1 dip in batter1 and fry crisp4 ,a great variety can be made by introducing lentils1 macaroni or haricots1 with herbs1 fried onions1 breadcrumbs1 etc41 and an egg4 #ii4 ,kedgeree4 ,two cups of boiled rice1 #b hard boiled eggs1 #a-oz4 butter1 #a onion1 #a-oz4 sultanas1 pepper and salt4 ,fry the onion in the butter till brown1 then add the rice1 eggs1 and seasoning1 mix well and serve very hot4 #ajj4 ,savoury ,cheese ,rissoles4 ,put #a_/b-pint of hot water and #b-ozs4 butter in a saucepan and bring to the boil1 sift in slowly #e-ozs4 of flour and cook this mixture thoroughly until it will leave the pan clean4 ,take it off the fire and add a little cayenne1 finely chopped parsley1 #d-ozs4 breadcrumbs1 #b-ozs4 grated cheese1 and #a egg beaten in separately4 ,when the mixture is quite cool1 roll it into balls with flour and fry them4 ,decorate the dish with parsley and serve hot with a garnish of mashed potatoes4 ,a brown sauce is an improvement4 #aja4 ,a ,corsican ,dish4 ,take #a-lb4 ,brussels sprouts1 and saut them1 #a-lb4 chestnuts1 boil and peel them1 and then fry in butter4 ,pile in centre of dish and surround with the sprouts4 ,decorate with crotons and serve hot4 #ajb4 ,brussels ,sprouts ,saut4 ,blanch the sprouts and drain well4 ,put into a wide saucepan with some butter and seasoning4 ,place on a hot fire and shake frequently for five minutes4 ,serve hot4 #ajc4 ,spinach ,fritters4 ,chop finely1 or pass through a sieve1 #a-lb4 of cooked spinach1 season with salt and pepper and add the yolk of #a egg and sufficient breadcrumbs to make the mixture stiff4 ,form into flat1 round cakes1 dip into frying batter and cook in boiling fat4 ,serve with a garnish of scrambled eggs4 #ajd4 ,baked ,stuffed ,tomatoes4 ,remove the centre from half a dozen tomatoes1 mince this and add some chopped parsley1 #a_/d-lb4 grated nuts1 #b-ozs4 breadcrumbs1 pepper and salt to taste and one egg4 ,fill the tomatoes with this mixture and bake for half an hour1 first placing a small piece of butter on each tomato4 #aje4 ,a ,breakfast ,dish4 ,take some large tomatoes1 cut them in halves and scoop out the inside4 ,break some eggs and put each in a cup1 and slide one egg into each half tomato4 ,put a little chopped parsley on each1 and bake in the oven until the white of the egg is set4 ,serve on rounds of toast4 #ajf4 ,vegetable ,marrow ,stuffed4 ,grate some nuts1 add the same quantity of breadcrumbs1 season1 bind with one egg4 ,take a small marrow1 cut in halves1 scoop out the seeds1 put in the stuffing1 place it in a cloth upright in a saucepan with water1 and steam for one hour4 #ajg4 ,tomatoes au ,gratin4 ,take some large tomatoes1 cut in halves1 take out the pulp4 ,make a stuffing of nut-meat1 or of grated nuts1 bind with one egg1 and fill up the tomatoes4 ,sprinkle a little grated cheese and breadcrumbs and a dab of butter on each tomato round4 ,place in a tin1 and bake in the oven for twenty minutes1 and serve on crotons4 #ajh4 ,brussels ,sprouts la ,simone4 7,an ,italian dish7 ,wash and boil the sprouts in the usual way1 drain dry1 and put them in a hot dish4 ,have ready a sauce made with #b-ozs4 of butter1 #b tablespoonfuls of flour1 add #a_/b a pint of stock and stir till it boils2 just before serving add a good sprinkling of pepper and the juice of half a lemon2 pour the sauce over the sprouts and serve4 #aji4 ,potato ,pure4 ,boil some large potatoes until soft1 strain off the water1 and dry them1 mash with a silver fork1 mix in a little salt and pepper1 some butter and a cupful of hot milk1 beat well until the mixture is quite smooth and creamy4 ,serve very hot4 #aaj4 ,onions la ,mode ,francaise4 ,take some ,spanish onions1 peel them1 and make a hole in the centre1 and put in each onion a small piece of butter and one lump of sugar4 ,add a little pepper and salt1 and simmer in a covered stewpan for #b hours4 ,the onions should then be cooked1 and surrounded with a rich gravy of their own4 #aaa4 ,escalloped ,potatoes4 ,mix a pint and a half of cold potatoes cut in cubes and seasoned with salt1 and a pint of cream sauce4 ,put the mixture in shallow baking dish1 cover with grated breadcrumbs1 and dot with butter4 ,bake half an hour in moderate oven4 #aab4 ,baked ,vegetable ,marrow4 ,mix together #a_/b-oz4 of butter with #e-ozs4 breadcrumbs1 rubbing it well in4 ,add a fried onion1 some parsley and thyme1 some sage and some lemon rind1 and bind with an egg4 ,scoop out the marrow1 and place the stuffing in quite dry2 then steam in a cloth4 ,dress with brown gravy and fried breadcrumbs1 and place for a few minutes in a hot oven4 #aac4 ,milanese ,croquettes4 ,pass #b hard boiled eggs through a sieve1 then mix with #c or #d-ozs4 of cold mashed potatoes4 ,add pepper and salt to taste1 and nutmeg4 ,form into little rolls and dip into egg and breadcrumbs1 then fry crisp4 #aad4 ,green ,lentil ,cutlets4 ,slice and fry till brown #a large onion1 then add #a_/b-pint of green lentils 7well washed71 and cover with water or stock1 bring to the boil1 and simmer gently till quite tender4 ,rub through a sieve to keep back the skins2 add #b-ozs4 of breadcrumbs1 #a-oz4 mashed potatoes1 a little chopped parsley and some mushroom ketchup1 salt and pepper to taste4 ,make into cutlet shapes1 roll in flour1 or egg and breadcrumbs1 and fry crisp4 ,serve with brown gravy4 #aae4 ,chestnut and ,mushroom ,pudding4 ,line a pudding basin with good short pastry1 then fill it with layers of white haricots 7skinned and steamed till nearly tender71 fried onion1 tapioca1 7previously soaked for #a or #b hours in cold water71 finely chopped parsley1 fried mushrooms1 and some chestnuts 7skinned and boiled till nearly tender71 also a sprinkling of salt and pepper between the layers4 ,pour over all some nicely seasoned mushroom gravy2 cover with pastry1 tie a floured cloth over it1 and steam for #c hours4 #aaf4 ,savoury ,golden ,marbles4 ,take nearly #a_/b-pt4 of white haricot beans1 cooked and pulped through a sieve1 and add #b-ozs4 of breadcrumbs1 #b-ozs4 of mashed potatoes1 a small onion finely minced1 and pepper and salt to taste4 ,add #a beaten egg4 ,mix thoroughly1 and form into marbles4 ,coat with the remainder of the egg1 toss in fine breadcrumbs1 and fry crisp and light brown4 #aag4 ,potato ,croquettes4 ,boil #b-lbs4 of potatoes1 well dry them1 mash thoroughly with #a_/b-oz4 butter and #a beaten egg4 ,lay on a dish until cold4 ,shape into balls1 dip in egg and breadcrumbs1 and fry crisp4 #aah4 ,curried ,lentils4 ,stew some green lentils in vegetable stock1 and when quite soft stir in a teaspoonful of ,stembridge's curry paste1 a fried onion1 a chopped apple1 and some chutney4 ,mix it well4 ,serve with a border of boiled rice1 and fingers of pastry or fried bread1 and some chipped potatoes4 #aai4 ,yorkshire ,savoury ,pudding4 ,take #c eggs1 #e tablespoons of flour1 #a pint of milk1 #a large onion1 pepper and salt to taste4 ,beat the whites of the eggs to a stiff froth1 mix the yolks with the milk1 flour and condiments1 lightly mix in the whites and pour into one or two well greased pudding tins which should have been made hot4 ,bake #bj minutes4 ,the pudding should not be more than three-eighths of an inch in thickness1 and should be of a nice brown colour4 #abj4 ,cauliflower 7au ,gratin74 ,boil #a or #b cauliflowers 7after removing leaves7 until tender4 ,strain off the water and place on a dish4 ,cover with grated cheese1 some white sauce and some fried breadcrumbs4 ,add some knobs of butter and bake until a nice brown4 ,this dish is very savoury1 and is useful for supper or as a separate course for dinner4 #aba4 ,curried ,cauliflower4 ,wash a nice fresh cauliflower carefully1 then boil it in salted water until it is quite tender1 be careful that it does not break1 drain it well from the water1 place it in a hot dish1 arrange it in a neat compact shape1 pressing it gently together with a nice clean cloth1 pour over some curry sauce and serve with or without a rice border4 #abb4 ,grilled ,tomatoes4 ,halve some ripe tomatoes1 place them in a frying pan with a teacupful of water1 put a small piece of butter on each piece4 ,cook them until tender4 ,serve on toast4 ,poached eggs or mushrooms are a nice addition to this dish4 #abc4 ,neapolitan ,sausages4 ,soak #b tablespoons of tapioca for #a hour or more1 then add #a_/b-lb4 of breadcrumbs1 #a hard boiled egg1 #b tablespoons of olive oil1 #a teaspoonful chopped parsley1 and a little thyme1 and pepper and salt to taste4 ,mix well with half a raw egg4 ,make into sausage shape1 roll in egg1 then in breadcrumbs1 and fry crisp1 or bake in a tin with a little butter in a sharp oven4 ,serve with brown gravy and apple sauce4 #abd4 ,lentil ,pudding4 ,stew some green lentils until soft2 stir in some of ,stembridge's curry paste and add chutney to taste4 ,season with salt and butter1 cover with mashed potatoes and bake4 #abe4 ,savoury ,rice ,pudding4 ,put #a teacupful of rice in a medium sized pie dish1 and fill it with milk2 chop finely or grate #d small onions1 beat #a egg1 mix altogether1 add a tablespoonful of chopped parsley and a little salt2 bake in a slow oven4 ,after #bj minutes1 stir the pudding thoroughly1 adding a small piece of butter1 and a little more milk if necessary4 #abf4 ,crotes a la ,valencia4 ,two ozs4 almonds1 #a hard boiled egg1 #a oz4 fresh butter1 #a teaspoonful olive oil1 salt and pepper1 #h small rounds of fried bread4 ,blanch the almonds and fry them slowly in the oil till a golden brown1 place on kitchen paper and sprinkle with salt4 ,allow these to get cold4 ,drain the rest of the nuts1 and pound them in a mortar till quite fine1 add the egg and butter1 and season well4 ,pound all together till quite smooth1 then pile up on the rounds of bread1 and arrange #c of the salted almonds on each4 #abg4 ,frittamix ,rissoles4 ,take #a_/b-lb4 of frittamix 7,mapleton's71 #b-ozs4 of fine stale breadcrumbs and #a-oz4 of butter4 ,mix all together with some boiling water and make into rissoles or sausages1 egg and breadcrumb them and fry crisp in boiling ,nutter4 #abh4 ,marmite ,toast4 7,a good breakfast dish74 ,spread some ,marmite on rounds of white bread1 fry till they are crisp1 and serve with scrambled eggs piled on each round1 or piled in a dish with fried eggs4 #abi4 ,salted ,almonds4 ,heat a dessertspoonful of butter in a frying pan till it smokes1 place some blanched almonds in it1 sprinkle lightly with salt and pepper1 or red pepper if liked1 shake the pan till the almonds are slightly brown1 place on paper to drain1 and serve4 #acj4 ,chestnut ,stew4 ,take #a-lb4 chestnuts1 #a-a_/b-ozs4 oil or butter1 #a tablespoonful flour1 #a pt4 milk1 #a yolk of egg1 #a tablespoonful of chopped parsley4 ,add pepper and salt4 ,boil the chestnuts for #a_/d-;hour1 then place in hot oven for #e minutes1 when the skins will be easy to remove4 ,put the oil into a saucepan and in it fry the chestnuts for a few minutes1 stir in #a tablespoonful of flour1 add the milk gradually with pepper and salt1 and let the whole simmer gently for half an hour4 ,just before serving1 add the parsley chopped fine4 ,the yolk of an egg may also be added to give greater richness1 but in this case do not let it boil again4 ,this dish is both nutritious and tasty4 ,,cold ,,luncheon ,,dishes 7,for ,hot ,luncheon ,dishes see previous section of ,recipes74 #aca4 ,oeufs ,farcie en ,aspic4 ,boil #d eggs hard and remove the shells1 and take out the yolks2 beat them in a bowl1 and then add #b teaspoons of salad oil and a little chopped parsley and thyme1 a few breadcrumbs1 pepper and salt4 ,mix all well and fill in each white half1 even over with a knife1 and glaze4 ,serve with ,salad and ,mayonnaise sauce4 #acb4 ,nut ,galantine4 ,take #a_/b-lb4 ground walnuts1 #a_/d-lb4 cooked spaghetti1 #b onions1 #a small tomato1 #a-oz4 butter1 #a dessertspoonful of ,carnos1 a little stock1 pepper and salt to taste4 ,fry the onions and tomato in the butter1 and then add the other ingredients and simmer for #ae minutes4 ,put into a greased mould1 cover with a greased paper1 and bake in a slow oven for #a hour4 ,turn out when cold and serve with salad and ,mayonnaise sauce4 ,this dish may be served hot as a roast with red currant jelly and browned potatoes4 #acc4 ,galantine alla ,bolognese4 ,steam #a_/b-pint of rice1 fry #ab mushrooms and #f small onions1 add #a_/b-pint breadcrumbs1 and put all through the sausage mill2 add #b well beaten eggs1 pepper and salt1 and a pinch of mixed spice4 ,put the mixture in buttered paper and shape it like a bolster1 fastening the ends with white of egg4 ,tie it in a cloth and steam for #a-a_/b hours1 then take it off the fire and leave it to cool4 ,before serving take off the paper1 then glaze with aspic4 ,decorate with chopped hard-boiled eggs1 or beetroot and carrot cut in shapes2 and serve with chutney or salad sauce4 #acd4 ,aspic ,jelly4 ,take #b pints of cold water1 #a_/d-oz4 agar-agar 7vegetable gelatine71 #a lemon1 some pepper and salt1 a pinch of cayenne1 and #b tablespoons of ,tarragon vinegar4 ,soak the agar #b hours in #a-pt4 of the water1 then add the other ingredients1 with some ,worcester sauce to darken it1 add the white of an egg and the shell1 put over a slow fire till the agar is dissolved1 then boil #b or #c minutes1 and strain through a coarse flannel4 #ace4 ,mock ,lobster ,shapes4 ,put the yolks of #d hard-boiled eggs through a sieve1 add by degrees #d tablespoonfuls of salad oil4 ,when a perfectly smooth paste is formed2 add #a teaspoonful of ,tarragon vinegar1 #a teaspoonful of malt vinegar1 #a gill of cool jelly1 #a gill cream4 ,have ready about #c-ozs4 boiled haricot beans1 chop them coarsely and add to the mixture1 put into small moulds4 ,when set1 turn out and glaze4 #acf4 ,raised ,pie4 ,line a pie-mould with good short crust1 then fill with the following mixture3--,omelette made with #b eggs1 #b-ozs4 chopped macaroni1 a little grated onion1 chopped parsley1 pepper and salt2 #e or #f tomatoes peeled and fried in a little butter1 seasoned with a pinch of sugar1 pepper and salt1 and thickened with #b eggs scrambled in them4 ,leave these till cold1 fit into the pie2 cover1 brush with egg1 and bake in a good hot oven at first1 then slowly for about an hour4 ,garnish with parsley and serve cold or hot4 #acg4 ,green ,pea ,galantine4 ,pass #a pint of green peas 7cooked7 through a sieve1 add #a small grated onion1 some chopped mint1 #a_/d-lb4 pine kernel nut-meat 7first passing it through a mill71 #b-ozs4 tapioca1 which has been soaked overnight in cold water1 pepper and salt1 and #a_/d-lb4 breadcrumbs4 ,mix well and add #a raw egg4 ,put into a greased mould or pie dish and bake in a slow oven #c_/d of an hour4 ,turn out when cold and serve with salad4 #ach4 ,picnic ,brawn4 ,fry #a onion1 #a lump of sugar1 in a little butter till quite brown1 add #b tablespoonfuls of ,marmite1 #c_/d-pint of water4 ,dissolve #a_/b-oz4 of gelatine in a little water and add to the gravy4 ,simmer all together for #ae minutes and strain1 then add some cooked cold vegetables1 a little cooked macaroni1 and #a hard-boiled egg chopped finely4 ,pepper and salt to taste1 wet a mould with cold water and pour the mixture in to set4 ,turn out when cold and quite firm4 ,decorate with carrots1 etc41 cut into shape1 and a white paper frill4 #aci4 ,tomato ,galantine4 ,six peeled tomatoes1 #c tablespoons of cooked macaroni1 #c onions chopped and fried1 #a_/b-;cup tapioca 7soaked in cold water71 nearly a cup of bread which has been soaked in cold water1 drained and fried in the pan after the onions2 mix all with #a unbeaten egg1 pour into a greased mould which is decorated with hard-boiled egg1 cover with greased paper and bake in a slow oven till set4 ,eat cold with salad4 #adj4 ,nut-,meat ,galantine4 ,take #a_/b-lb4 ,protose1 #a_/d-lb4 spaghetti 7cooked71 #h large chestnuts 7boiled and peeled71 and #b onions fried2 put these through a sausage machine and add #a_/b-;cupful of tapioca which has been soaked in cold water1 #a-oz4 of butter broken into small pieces1 and pepper and salt to taste4 ,mix well1 then put into a greased mould4 ,cover with greased paper1 and bake in a slow oven #a hour4 ,turn out when cold and serve with salad and mayonnaise4 #ada4 ,tomato ,mayonnaise4 ,peel and slice #f good tomatoes1 place them in a dish and cover them with ,mayonnaise sauce2 let them stand for a few hours4 ,serve after sprinkling some finely chopped parsley over the top4 ,this dish tastes nice with ,protose rolls1 or cheese1 c4 #adb4 ,nut-,meat ,rolls4 ,prepare pastry as usual for sausage rolls1 either short or puffy4 ,the filling mixture is made just as for the ,nut-,meat ,rissoles 7#eb71 with the addition of a few breadcrumbs4 ,roll the mixture between the fingers into the shape of a sausage1 and proceed just as usual4 ,brush with egg and bake in a quick oven4 #adc4 ,protose ,luncheon ,rolls4 ,break up with a fork #a_/b-lb4 of ,protose1 add to this some chopped parsley1 #b peeled tomatoes1 crumbs1 pepper and salt1 and a few drops of ,a#a sauce4 ,mix thoroughly4 ,have ready some short pastry1 cut into squares1 place a little of the mixture in each1 fold in the usual way4 ,brush over with egg and bake in a quick oven4 #add4 ,potted ,white ,haricots4 7,a ,substitute for ,potted ,chicken47 ,stew a cupful of white haricots with #f onions and water to cover them1 until perfectly soft4 ,rub through a wire sieve or potato masher4 ,add #c-ozs4 of mashed potato1 #f-ozs4 of brown breadcrumbs1 #a-oz4 of butter1 #a-oz4 grated cheese1 and an eggspoonful of mustard4 ,mix well with pestle and mortar and fill small pots1 cover with melted butter4 #ade4 ,potted ,lentil ,savoury4 ,take #a_/d-lb4 lentils 7cooked71 #c-ozs4 mashed potato1 #b-ozs4 breadcrumbs1 #a egg 7beaten71 chopped parsley1 a little onion juice1 salt and pepper1 and #a-oz4 butter4 ,put all in a pan and mix well together1 with #b-ozs4 of grated cheese1 stirring all the time4 ,when cooked1 turn into a mortar1 pound well and press into potting dishes and melt butter over the top4 ,this makes excellent sandwiches with a little mustard spread on it4 #adf4 ,nut ,sandwiches4 ,flake some ,brazil or other nuts and spread a thin layer in some bread and butter sandwiches which have been dressed with honey or jam4 ,almonds can be used if preferred1 and curry powder instead of preserve1 if they are preferred savoury instead of sweet4 #adg4 ,tomato or ,egg ,sandwiches4 ,make sandwiches by spreading tomato paste between slices of bread and butter4 ,a dish of mustard and cress sandwiches should be served with them4 ,sieved hard-boiled eggs1 with a pinch of herbs1 make good sandwiches also4 #adh4 ,egg and ,cress ,sandwiches4 ,take some eggs1 boiled hard2 chop very fine and place between some rounds of white bread1 spread a little ,mayonnaise sauce on them and a layer of chopped cress4 ,the rounds of bread should be cut out with a cutter4 ,pile the sandwiches on a dish and decorate with parsley1 and a little chopped yolk of the eggs4 #adi4 ,cabbage ,salad4 ,two eggs well beaten1 #f tablespoonfuls of cream1 #a_/b-teaspoon of salt1 #f teaspoons of vinegar1 and a small piece of butter4 ,put on the fire and cook1 stirring continually until quite thick4 ,prepare a half head of cabbage chopped fine1 sprinkled with salt4 ,add to the dressing when cold #b tablespoonfuls of cream1 and pour over the cabbage4 #aej4 ,potted ,haricot ,savoury4 ,put a good breakfastcupful of brown beans1 with a few onions1 into a brown stew-jar1 and cover with a quart1 or rather more1 of water4 ,place in a slow oven and cook until the beans crack1 and the liquid will then have become a rich brown colour4 ,after the liquid has been poured from the beans 7to be used as stock or for haricot tea7 rub them through a sieve or masher4 ,to #g-ozs4 of the pulp1 add #c-ozs4 mashed potato1 #c-ozs4 brown breadcrumbs1 and #a-a_/b-ozs4 butter2 salt1 pepper1 nutmeg and mace to taste1 and a little fried onion if liked4 ,put all in a pan and stir till hot1 add #a beaten egg1 and cook until the mixture leaves the sides of the pan1 but do not let it get too stiff4 ,press into potting dishes as usual4 #aea4 ,cheese and ,tomato ,paste4 ,take #a_/b-lb4 ,cheddar cheese1 flake it1 then take #b good sized tomatoes1 peel them by placing them in hot water for a few minutes4 ,put the tomatoes into a basin1 chop and beat them into a pulp1 add pepper and a little chopped parsley1 mint1 and thyme4 ,mix the tomato pulp with the grated cheese and beat well together until a paste is produced4 ,press into small souffl dishes4 #aeb4 ,potted ,haricot ,meat4 ,stew some brown haricot beans for several hours 7saving the liquor for stock74 ,pass them through a sieve1 mix with them some brown breadcrumbs1 a finely chopped raw onion1 parsley1 a little thyme and a #a_/d-oz4 of butter2 pepper and salt to taste4 ,heat all together in a saucepan for #aj minutes2 pour into jars1 and cover with melted butter4 ,this is a useful dish for breakfast1 supper1 or when travelling4 #aec4 ,savoury ,protose ,pudding4 ,make a good stuffing of #a-lb4 wholemeal breadcrumbs1 sweet herbs1 #a_/d-lb4 butter1 chopped parsley1 peel of #a lemon1 chopped fine1 and pepper and salt to taste4 ,bind with #b or #c eggs4 ,thickly line a well-greased pie dish with the stuffing1 then press into the middle a tin of ,protose 7minced or machined74 ,thickly cover over with stuffing4 ,put little pieces of butter or nucoline on top1 cover with a tin and bake in slow oven an hour or an hour and a half4 ,this makes a savoury dish1 when cold1 with a good salad4 #aed4 ,potted ,tomato ,paste4 ,three tomatoes1 #a egg1 #b-ozs4 grated cheese1 #d-ozs4 breadcrumbs1 #a_/b-oz4 butter1 #a small onion minced fine1 pepper and celery salt4 ,peel the tomatoes and cut them up in a small saucepan with the butter and onion2 when tender1 mash smoothly and add the egg4 ,stir quickly until it becomes thick2 add the cheese and breadcrumbs last1 when off the fire4 ,turn into a pot and cover with butter4 #aee4 ,delicious ,milk ,cheese4 ,make #a gallon of rich milk just lukewarm1 add the juice of #c lemons1 or #b tablespoons of ,french ,wine ,vinegar1 and stir well4 ,set aside till curd and whey are separated2 now pour into a cheese cloth with a basin underneath to catch the whey4 ,let it hang 7after tying up7 until well drained1 then place between two plates1 or in a flat colander1 with a weight on top1 or in a cheese press1 until firmly set4 #aef4 ,a ,good ,salad ,dressing4 ,rub an eggspoonful of mustard1 salt and sugar in a teaspoonful of olive oil and cream1 until the mixture is quite smooth4 ,then rub the yolk of a hard-boiled egg in the paste1 and keep it free from lumps4 ,pour in a dessertspoonful of vinegar1 stirring slowly all the time4 ,add a teacupful of rich milk or some cream4 ,serve4 ,,gravies ,,and ,,sauces4 ,a great variety of savoury and nutritious gravies can be made from vegetable stock1 with the usual thickening1 7arrowroot is best71 a pinch of salt and pepper1 seasoning1 and a lump of butter4 ,brown haricot broth is the best stock 7,recipe #e74 ,the addition of ,nutril1 ,wintox1 ,mapleton's ,gravy ,essence1 or ,marmite gives flavour and increases the nourishing quality4 ,it is very desirable that the gravy or sauce served with certain vegetarian dishes should be piquante in taste and of a nice flavour4 ,it is worth while to take some trouble to achieve this result1 because many dishes that are plain and perhaps somewhat tasteless in themselves are made quite savoury and enjoyable by the addition of a piquante dressing4 ,brand's ,a#a sauce is a good example of such piquancy1 and is also useful in making sauces in the home1 as a few teaspoons of it will often give an unique flavour to a simple gravy that is lacking in this respect4 #aeg4 ,walnut ,gravy4 ,take about #d-ozs4 of shelled walnuts1 put them through the nut mill1 and place in a small pan in which you have previously made hot #a-oz4 of butter4 ,fry until the walnut is dark brown1 stirring well all the time to prevent burning4 ,pour on a pint of stock1 or water if no stock is at hand1 and let it simmer slowly until just before serving4 ,then add #a-oz4 of flour to thicken1 some seasoning1 and a few drops of onion or some tomato sauce4 ,this makes a most rich and savoury gravy--especially if a little nut-butter is added4 #aeh4 ,curry ,gravy4 ,in the cold weather1 dishes which contain curry are seasonable and are generally appreciated4 ,the following recipe for a curry gravy will prove useful to many readers1 as it makes a capital addition to plain boiled rice or many other dishes4 ,fry #b onions1 minced in some butter until they are quite brown4 ,then sift in some flour and let it brown also4 ,add slowly some vegetable stock or water1 two minced apples1 a teaspoonful of curry paste 7,stembridge's is good71 a teaspoonful of vinegar1 and a dessertspoonful each of tomato sauce and chutney4 ,stir and serve4 #aei4 ,gravy ,piquante4 ,stew a dozen shallots in some butter until soft4 ,stir in some flour and let it brown2 add the juice of a lemon1 #a_/d-pint of water1 a clove1 a teaspoonful of sugar1 and a pinch of salt and pepper4 ,boil gently for a few minutes and stir in a little more flour2 add #a_/b-pt4 of clear stock or water1 boil for #ae minutes and strain4 #afj4 ,plain ,brown ,gravy4 ,melt some butter until brown1 add flour 7previously mixed well in a little water71 and some vegetable stock1 dilute if necessary and strain4 ,a fried onion and tomato1 and a teaspoonful of ,nutter adds to the flavour and richness4 ,the addition of ,vegeton1 ,nutril or ,marmite improves this4 #afa4 ,sauce ,piquante4 ,take equal quantities of vegetable stock and ,tomate la ,vatel 7,dandicolle and ,gaudin71 fry a chopped onion brown1 add the above1 thicken with arrowroot1 boil and strain4 #afb4 ,rich ,brown ,gravy4 ,melt #a oz4 butter or nutter in a small saucepan1 then add nearly a tablespoonful of flour1 and keep stirring until you get a rich dark brown1 being careful not to burn2 now add slowly some stock made by stewing brown haricot beans1 and simmer slowly for about #bj minutes4 ,at serving time1 add a good teaspoonful of ,nutril1 ,wintox or ,marmite4 #afc4 ,tarragon ,sauce4 ,melt #a-oz4 of butter1 stir in #a_/b-oz4 of flour until free from lumps1 add #a_/d-pt4 of milk and stir until it boils4 ,finally add #bj or #cj drops of ,tarragon vinegar4 ,this sauce is an excellent addition to cauliflower1 and the flavour is unique4 #afd4 ,parsley ,sauce4 ,make in same way as in the above recipe1 but substitute a large teaspoonful of finely chopped parsley for the vinegar4 #afe4 ,tomato ,sauce4 ,fry a sliced onion in butter until brown1 add #f sliced tomatoes1 a clove of garlic and #a_/b-oz4 more butter4 ,heat until quite soft1 add #a_/b-pt4 of clear vegetable stock or water1 strain and serve4 ,thicken with arrowroot if desired4 #aff4 ,sauce ,hollandaise4 ,take #c-ozs4 of butter1 the juice of a lemon1 the yolks of #c eggs1 and a teaspoonful of flour4 ,heat in a double saucepan while being stirred1 until it begins to thicken4 ,this is a good sauce to serve with cauliflower1 asparagus1 artichokes1 etc4 #afg4 ,white ,sauce4 ,make in the same manner as ,tarragon ,sauce1 but omit the vinegar and add #a_/d-pt4 of water4 #afh4 ,mayonnaise ,sauce4 ,mix a teaspoonful of mustard with the yolk of an egg1 add #d tablespoons of pure olive oil1 a few drops at a time1 beating it with a fork2 add #b-ozs4 of castor sugar1 some pepper and salt1 the juice of a large lemon and #b teaspoons of ,tarragon vinegar4 ,whisk the white of the egg with #a_/d-pint of cream1 and beat all together4 #afi4 ,tomato ,chutney4 ,one and a half pounds of tomatoes1 #a-c_/d-lb4 apples1 #a-a_/b-lb4 sultanas1 #a-a_/b-lb4 brown sugar1 #b-ozs4 onions1 #d-ozs4 salt1 #c_/d-oz4 cayenne pepper1 #c-pts4 vinegar4 ,the whole to be boiled for #c hours4 ,pour into stoppered bottles4 ,this makes a most excellent chutney4 #agj4 ,coconut ,sauce4 ,melt #a-oz4 of butter in a pan1 stir in #a-oz4 of flour smoothly1 then add #a_/b-pt4 of cold water and #a_/b-pt4 of milk1 half at a time2 stir in #a_/b-oz4 of desiccated coconut and #a_/b-oz4 of sugar1 and bring to the boil4 ,mapleton's ,coconut ,cream is superior to butter4 #aga4 ,marmite ,savoury ,gravy4 ,chop an onion1 and put it into #a-pt4 of boiling water with a teaspoon of butter and a dessertspoon of dried sage2 boil until the onion is soft2 add two teaspoons of ,marmite1 season with pepper and salt1 and thicken with a small teacupful of arrowroot or cornflour4 ,strain and serve4 #agb4 ,marmite ,glaze4 ,dissolve two teaspoons of ,marmite in #a_/b-pt4 of boiling water1 strain through a fine hair sieve or a piece of muslin into an enamel saucepan1 put in #b-ozs4 of gelatine1 place on the fire and dissolve4 #agc4 ,quick ,lunch ,gravy4 ,put a teaspoon of ,marmite into a pint of boiling water1 season with pepper and salt1 thicken with a little browned flour4 #agd4 ,thick ,brown ,sauce4 ,fry #a onion1 #a lump of sugar1 and a little butter until quite brown1 add #b teaspoons of brown flour and #a_/b-pt4 vegetable stock1 pepper and salt to taste1 boil well1 and strain4 #age4 ,carnos ,sauce4 ,a ,sauce can be quickly made with a spoonful of ,carnos1 thickened with flour1 and flavoured to taste1 with onion1 tomato1 or celery1 etc4 #agf4 ,cheese ,sauce4 ,place #a_/b-pt4 of milk in a pan1 and add a teaspoon of cornflour4 ,boil up and beat in #c-ozs4 of grated cheese after removing from fire4 #agg4 ,fruit ,sauce4 ,take #a-oz4 of cornflour1 mix with a little water1 adding #a_/b-pt4 of cherry1 pineapple1 or other fruit syrup1 and boil until it thickens4 ,,puddings ,,and ,,sweets4 #agh4 ,christmas ,pudding4 ,mix #a-lb4 breadcrumbs1 #a-lb4 flour1 #a-lb4 sultanas or currants1 #b-lbs4 raisins1 #a_/d-lb4 mixed peel1 #a_/b-lb4 sugar1 #a_/b-lb4 ,nutter 77or ,vegsu71 flaked in the nut mill71 #a_/b-lb4 chopped pine kernels4 ,add nutmeg to taste1 and five or six eggs4 ,boil for #ab hours1 and serve with sauce as usual4 ,this pudding wins approbation from all who try it4 ,n4,b4--,all boiled puddings should be allowed ample room to swell during cooking4 ,if too closely confined they are sometimes prevented from being light4 ,illustration #agi4 ,a ,simple ,plum ,pudding4 ,mix #a_/b-lb4 flour1 #a-lb4 raisins or sultanas1 #f-ozs4 ,nutter and #a-oz4 mixed peel4 ,add #a teaspoonful of mixed spice1 #b eggs1 and a little milk if required4 ,boil for at least #f hours1 serve with sweet sauce4 #ahj4 ,a ,fruit ,salad4 ,by the ,chef of the ,canton ,hotel4 ,peaches1 apricots1 cherries1 grapes1 black and red currants1 pineapples1 bananas4 ,the peaches and apricots are peeled and quartered1 the cherries stoned1 the bananas and pineapples cut in slices or dice4 ,mix1 cover with powdered sugar1 a glass of kirsch1 and a glass of maraschino1 and lay on ice until required4 #aha4 ,rich ,plum ,pudding4 ,take #a_/b-lb4 stoned raisins1 #a_/b-lb4 sultanas1 #b-ozs4 mixed peel1 #a_/d-lb4 sugar1 #d-ozs4 breadcrumbs1 #a_/b-lb4 chopped apples1 #b-ozs4 ,nutter1 #b-ozs4 pine kernels1 #f sweet almonds1 #f ,brazil nuts1 #a_/b nutmeg1 #b teaspoons of mixed spice1 #a teaspoon of ginger1 a few drops of ratafia flavouring essence1 and #c eggs4 ,finely chop all the fruit and the pine kernels1 and put the nuts and peel through the mill4 ,rub the ,nutter into the breadcrumbs and mix in the other ingredients and finally the eggs1 one at a time 7stirring well74 ,put into basins and boil #ab hours1 then set aside till wanted4 ,boil them again for #b or #c hours before serving4 #ahb4 ,sultana and ,ginger ,pudding4 ,thoroughly mix #g-ozs4 breadcrumbs1 #a oz4 of flour1 #h-ozs4 sultanas1 #c-ozs4 sugar1 and one good teaspoonful of ground ginger4 ,rub in #a-oz4 butter and then stir in gradually #c gills of milk and water 7mixed71 and lastly put in a small teaspoonful of carbonate of soda4 ,stir well1 pour into a buttered mould and steam for three hours4 ,chopped figs1 ,french plums or dates can be substituted for the sultanas1 and thus the pudding can be made in various ways4 #ahc4 ,plain ,sultana ,pudding4 ,mix in a basin #g-ozs4 breadcrumbs1 #a-oz4 flour1 #f-ozs4 sultanas1 #c-ozs4 sugar1 and #a-oz4 butter4 ,moisten with #c_/d-pint of milk and water1 to which has been added #a small teaspoon of bicarbonate of soda4 ,steam for #c hours1 and serve with sweet sauce4 ,this pudding is much appreciated by children4 #ahd4 ,jellied ,figs4 ,stew #a_/b-lb4 of figs in #a-pt4 of water for #b or #c hours till quite tender4 ,dissolve #a_/b-oz4 of gelatine in #a_/b-pt4 of water over a gentle heat and strain it on to the figs after they have been cut into small pieces and the juice of half a lemon added2 stir well and turn into a wetted mould4 ,turn out when cold and sprinkle a little ground almond or coconut over it4 ,serve plain or with cream4 #ahe4 ,creamed ,rice ,moulds4 ,put #c-ozs4 of rice into a saucepan with #a-a_/b-pts4 of cold milk1 bring to the boil1 then stand over a gentle heat till quite tender1 stirring occasionally to keep it from burning4 ,add vanilla1 #a-oz4 of sugar and #a_/d-pt4 of cream1 mix well and pour into wetted moulds4 ,serve garnished with raspberry or other jam4 #ahf4 ,ambrosia4 ,pare #e oranges1 removing all the tough white skin1 cut through twice and slice them4 ,take a cup of grated coconut and moisten with cream4 ,fill a glass bowl with alternate layers of orange and coconut1 finish with orange and cover with a thick layer of whipped cream1 sprinkle with ground almonds1 and decorate with candied fruit4 #ahg4 ,bread ,pudding4 ,any piece of stale bread or cake1 #c-ozs4 sultanas1 #c-ozs4 currants1 a little peel and spice1 #a egg1 and sugar to taste4 ,soak the bread by pouring some boiling milk over it1 beat it up very well1 then add the fruit1 etc41 and bake or boil for #b hours4 #ahh4 ,semolina ,moulds4 ,cook #c-ozs4 of semolina in #a-a_/b-pts of milk for three-quarters of an hour1 stirring well1 flavour with sugar and vanilla or lemon essence1 and pour into wetted moulds4 ,serve with preserve garnishing4 #ahi4 ,castle ,puddings4 ,the weight of #b eggs in butter and sugar1 the weight of #c eggs in flour and a little grated lemon rind4 ,cream the butter and sugar together1 add the eggs well beaten and lemon rind4 ,mix well and stir in the flour1 half fill the pudding moulds with the mixture and bake for #bj minutes4 ,serve with a jam sauce4 #aij4 ,strawberry ,cream4 ,half-pound strawberries1 #c-ozs4 castor sugar1 #a gill cream1 #a_/b-oz4 gelatine1 #b eggs4 ,mash the strawberries to a pulp with the sugar1 then add the cream1 the yolks of eggs1 and gelatine 7dissolved in a little water7 and cook over a saucepan of boiling water for #ae minutes1 stirring all the time4 ,whip the whites of egg to a stiff froth and add to the mixture and cook for a few minutes more1 then pour into a buttered mould1 and turn out when stiff4 #aia4 ,marmalade ,pudding4 ,three-ozs4 nut-margarine1 #c-ozs4 castor sugar1 #b tablespoons marmalade1 #b eggs1 #f-ozs4 flour4 ,beat the butter and sugar to a cream1 then add the eggs and marmalade and beat well for #aj minutes1 then stir in the flour very lightly1 and put in a greased basin1 cover with a greased paper and steam for #b hours4 ,serve with sweet sauce4 #aib4 ,small ,cakes4 ,three-ozs4 nut-margarine1 #c-ozs4 castor sugar1 #b eggs1 #e-ozs4 flour4 ,cream the butter and sugar together and add the eggs well beaten and stir the flour in lightly1 mix well and put in a shallow tin and bake for #bj minutes4 ,when cold cut in small shapes and ice4 #aic4 ,stewed ,prunes la ,francaise4 ,put the prunes in a basin of water and leave to soak for #ab hours1 then stew gently in a double saucepan in the same water 7with a slice of lemon peel7 until it forms into a thick juice4 ,serve with whipped cream or boiled rice1 etc4 #aid4 ,custard ,moulds4 ,boil #a-pt4 milk with #a tablespoonful sugar and #a bay leaf2 add #a_/b-oz4 gelatine4 ,stir till dissolved1 and remove from the fire for a minute or two4 ,strain this on to #a egg well beaten1 return to pan1 and stir over the fire until it thickens1 but do not let it boil4 ,whisk well occasionally while cooling1 and just before it sets pour into wetted moulds4 #aie4 ,bakewell ,pudding4 ,line a pie dish with puff paste1 and spread on it a layer of apricot jam4 ,put the yolks of #b eggs into a basin with the white of #a and beat well together4 ,then add #c-ozs4 of sugar1 #b-ozs4 butter dissolved1 and #a_/b-oz4 of ground almonds4 ,mix all well together and pour over the jam2 bake half-an-hour4 #aif4 ,vanilla ,creams4 ,dissolve #a_/b-oz4 of gelatine in #c gills of milk1 and flavour with #a-oz4 of sugar and #a teaspoonful of vanilla essence4 ,strain it on to #a_/d-pt4 of cream1 and when just beginning to set1 whisk well and stir in lightly the white of an egg beaten till quite stiff4 ,turn into wetted moulds and leave till set4 #aig4 ,lemon ,creams4 ,dissolve #a_/b-oz4 of gelatine in #a_/b-pt4 of water1 with #b-ozs4 of sugar and the grated rind and juice of a lemon4 ,when nearly cold strain this on to #a gill of milk and #a gill of cream1 whisk well and stir in lightly the stiff-beaten white of an egg4 ,pour into moulds and leave till set4 #aih4 ,lemon ,semolina ,pudding4 ,put three tablespoonfuls semolina in a saucepan with #a-a_/b-pts4 milk4 ,bring to the boil1 then simmer slowly till quite swollen4 ,set aside to cool a little1 then add #b-ozs4 sugar1 the grated rind and half the juice of a lemon1 also a well-beaten egg4 ,stir well and pour into a buttered pie-dish1 and bake slowly till set4 ,turn out and garnish with jam4 #aii4 ,raspberry ,pudding4 ,stew #a-lb4 of raspberries 7or more7 with some sugar4 ,line a basin with some slices of bread 7without crust74 ,pour in half the fruit1 cover with a layer of bread1 then add the remainder of the raspberries and another layer of bread4 ,press down with a saucer and place a weight on it4 ,turn out and serve when cold with cream or ,plasmon snow-cream4 #bjj4 ,rice la ,reine4 ,cook #c-ozs4 rice in #a-qt4 milk for #b or #c hours1 sweeten and flavour to taste4 ,when cooled a little add #a_/b-oz4 gelatine dissolved in #a_/b-;a-teacup of milk and strained1 and #a gill of cream2 stir well and pour into a wetted mould4 #bja4 ,apple ,custard4 ,place some biscuit crumbs in a buttered pie dish4 ,nearly fill it with stewed apples4 ,beat an egg with #a_/d-pt4 of milk and pour over the apples4 ,place some small ratafia biscuits on the top and some grated nutmeg4 ,bake in a moderate oven4 #bjb4 ,sultana ,custard ,pudding4 ,to #b-ozs4 of ,robinson's ,patent ,barley1 add #a-oz4 of sifted sugar1 #a_/b-oz4 of butter1 a pinch of salt1 and nearly #a-pt4 of milk2 mix thoroughly and stir it over the fire till it boils2 then add a yolk of egg1 #c-ozs4 sultanas1 and bake the pudding in a buttered pie-dish4 #bjc4 ,swiss ,roll4 ,take #c-ozs4 castor sugar and #a teacupful flour1 and add to them #a teaspoonful of baking powder4 ,separate the yolks from the whites of #b eggs1 and beat the latter till stiff4 ,add #a tablespoon of milk to the yolks1 and work into the flour and sugar1 then add the stiffly beaten whites4 ,beat all well with a wooden spoon4 ,pour on to a greased ,yorkshire pudding tin1 and bake in a very sharp oven for seven minutes4 ,then turn on to a piece of kitchen paper dredged with castor sugar4 ,spread quickly with jam 7which has been thoroughly beaten7 and roll with the paper4 ,place on a sieve till cool4 #bjd4 ,gateau aux ,fruits4 ,take half a tinned pineapple1 #c bananas1 #a_/d-lb4 grapes1 #d ,tangarine oranges1 and the juice of a lemon4 ,cut up the fruit into dice1 sprinkle with sugar and pour over them half the pineapple syrup1 the lemon juice1 and a tablespoonful of maraschino1 and leave for an hour to soak4 ,split five stale sponge cakes open1 cut each half into three fingers and spread each rather thickly with apricot jam4 ,place four of these strips on a glass dish so as to form a square1 and put four more across the corners so as to form a diamond in it1 and so on1 square and diamond alternately4 ,fill the middle of the tower thus formed with the macedoine of fruits1 piling them high above the top1 and pour the rest of the pineapple syrup over the cake4 ,whip half a pint of cream stiffly1 and put it 7or ,coconut ,cream1 #bbd7 on in rough spoonfuls all over the tower4 #bje4 ,poached ,apricots4 ,upon some slices of sponge cake1 place half an apricot 7round side uppermost74 ,whip some white of egg to a snow frost with castor sugar4 ,place this round the apricot so as to make it resemble a poached egg4 ,whipped cream is preferable to many persons if obtainable4 ,the sponge should be slightly moistened with the apricot juice4 #bjf4 ,lemon ,sponge4 ,dissolve #a_/b-oz4 of leaf gelatine in #a_/b-pt4 of water and add the rind of a lemon and #a-oz4 castor sugar4 ,strain the juice of a lemon on to the white of an egg1 then strain the dissolved gelatine on to it4 ,whisk all together till it makes quite a stiff froth4 ,turn into a mould1 and take out when set4 #bjg4 ,plasmon ,snow-,cream4 ,put #c heaped teaspoonfuls 7#a-c_/d-ozs47 of ,plasmon into a bowl4 ,from #a_/b-pt4 of tepid water take #d tablespoons and mix it with the powder1 rubbing it into a paste4 ,slowly add the remainder of the water2 stir thoroughly1 then place in a saucepan and bring to the boil1 stirring all the time4 ,stand aside to get quite cold4 ,when required for use1 whisk it into a thick snow-cream4 ,this makes a splendid addition to stewed fruit 7peaches1 c471 cocoa1 coffee1 or puddings4 ,it is most nutritious also4 ,the proportions must be correct to get the cream firm as well as light4 ,if it is frothy there is too much water2 if sticky and heavy there is not sufficient water4 #bjh4 ,rice and ,sultana ,padding4 ,to an ordinary rice pudding add #d-ozs4 of sultanas4 ,bake in a slow oven for several hours1 with plenty of milk4 ,when cooked it should be brown in colour and quite moist4 ,it is easily digested and makes a good supper dish4 #bji4 ,plain ,boiled ,pudding4 ,take #b-ozs4 of ,nutter1 #d-ozs4 each of white and brown flour1 and #d-ozs4 of breadcrumbs4 ,add water gradually1 mixing into a dry dough1 and boil in a cloth for an hour and a half4 #baj4 ,apple ,fritters4 ,peel and quarter1 or finely mince1 some good cooking apples1 dip in batter made as follows3--#a tablespoonful flour1 #a egg well beaten1 enough milk to make it the consistency of cream4 ,fry crisp1 and serve4 #baa4 ,empress ,pudding4 ,take #a-pt4 of breadcrumbs1 #a-qt4 of new milk1 the yolks of #d eggs 7well beaten71 the grated rind of a lemon1 and #c-ozs4 of butter2 mix and bake about half an hour4 ,when cold1 spread some raspberry or plum jam over the pudding1 then whip the whites of the eggs with a teacup of sifted sugar and the juice of a lemon1 and lay this over the jam4 ,make slightly brown in the oven4 #bab4 ,orange ,jelly4 ,wipe and thickly peel #e oranges and #b lemons1 take #a-pt4 of cold water1 #a_/b-lb4 white sugar1 and #a-a_/b-ozs4 cornflour4 ,place the peel and water in a pan and simmer for #bj minutes with the sugar2 strain the resulting juice4 ,place the cornflour in a basin and squeeze the juice of the fruit through a strainer on to it1 then pour the boiling syrup on to this mixture2 stir well1 return to saucepan1 and boil for #f minutes4 ,pour out into cold wet mould4 ,garnish with orange4 #bac4 ,ginger ,pudding4 ,take #f-ozs4 of brown breadcrumbs 7finely grated71 #c-ozs4 of butter1 a saltspoonful of ground ginger1 the juice of a lemon1 and #d-ozs4 of castor sugar4 ,stir these in a stewpan until the butter is melted4 ,chop #d-ozs4 of preserved ginger and add to the mixture with the yolks of #b eggs4 ,beat well together and set aside to cool4 ,whisk the whites of the eggs and stir into the pudding quickly4 ,fill a buttered basin with it1 cover with a saucer 7leaving room to swell7 and steam for #c hours4 ,serve with cream or fruit sauce 7#agg74 #bad4 ,baked ,coconut ,custard4 ,beat #c eggs and mix with #a-a_/b-pts4 of milk1 add #b tablespoons of desiccated coconut1 and a tablespoonful of sugar4 ,bake in a slow oven1 and add some grated nutmeg4 #bae4 ,semolina ,pudding4 ,boil a teacupful of semolina for #ae minutes in #b-a_/b pts4 of milk1 stirring all the time4 ,flavour with vanilla4 ,turn out into a buttered pie dish1 garnish with ratafia biscuits and bake in a moderate oven4 #baf4 ,strawberry ,cream ,ice4 ,take #a-a_/b-lbs4 of ripe strawberries1 #f-ozs4 of castor sugar1 #a_/b-lb4 of cream and a teacupful of milk4 ,put the strawberries through a sieve or strainer1 mix the whole well together1 and freeze4 ,raspberry ice can be made in a simpler form by reducing the cream by one-half and by adding another teacupful of milk in which a dessertspoonful of cornflour has been boiled4 #bag4 ,vanilla ,ice4 ,take #a pint of milk1 #a gill of cream1 the yolks of #c eggs1 and #c-ozs4 of castor sugar4 ,after heating the milk1 mix #a_/b-oz4 of ground rice with a little cold milk and put it in the saucepan4 ,pour in the beaten yolks and cream1 and the sugar2 stir and simmer until the custard thickens1 strain and set aside to cool2 add vanilla to taste1 and stir well2 place in the freezing machine4 ,to make this ice taste richer and more delicate1 reduce the milk and increase the cream4 #bah4 ,lemon ,cheese-,cakes4 ,put in a saucepan #a_/d-lb4 butter1 #a-lb4 lump sugar1 #f eggs 7leaving out #b whites71 #b grated lemon rinds1 and the juice of #c lemons4 ,simmer until all is dissolved 7gently stirring71 and add a few dry biscuit crumbs4 ,serve on crisp pastry4 #bai4 ,lemon ,jelly4 ,dissolve #a-oz4 of isinglass in #a-a_/d-pts4 of water4 ,add the grated peel of #b lemons and #a_/b-lb4 of lump sugar4 ,boil for #aj minutes1 stirring continually4 ,take off fire and add the juice of #a-a_/b lemons4 ,strain and cool4 ,whisk well before turning into moulds4 #bbj4 ,fruitarian ,mincemeat4 ,take #g-ozs4 ,nutter1 #ab-ozs4 raisins1 #f-ozs4 sultanas1 #f-ozs4 currants1 #a_/d-lb4 ,demerara sugar1 #a-a_/b-lbs4 apples1 #a_/d-lb4 mixed candied peel1 the rind and juice of #a lemon1 #f almonds1 #f ,brazil nuts1 a few drops ratafia flavouring essence1 and #c teaspoons of mixed spice4 ,stone the rasins1 finely chop all the fruit1 and put the nuts and almonds through the nut mill4 ,now melt the ,nutter in a saucepan1 and gradually add all the other ingredients1 stirring well1 leave standing over night1 and put in pots next morning4 ,cover closely1 and this will keep a long time4 #bba4 ,short ,pastry4 ,rub #a_/b-lb4 ,nutter into #a-lb4 flour and #b-ozs4 ,artox wholemeal1 mix as dry as possible with water1 and it is ready to make excellent biscuits1 short cakes1 or tart crusts4 ,if whiter pastry is required use white flour4 #bbb4 ,puff ,pastry4 ,ingredients3--#a-lb4 flour1 #c_/d-lb4 ,nutter1 cold water4 ,method3--,rub #a_/d-lb4 ,nutter into the flour1 mix to a rough dough with cold water1 stand in a cool place for ten minutes4 ,roll out and spot over with #a_/d-lb4 ,nutter broken in small pieces2 fold over1 roll out and stand #aj minutes4 ,roll out again and spot over with the remaining #a_/d-lb4 ,nutter2 fold over and roll out1 and after standing #aj minutes it is ready for use4 #bbc4 ,chestnut ,cream4 ,take from #bj to #cj chestnuts1 remove the shells and skins4 ,put the chestnuts in a saucepan with #b teacups full of water1 sugar to taste1 the juice of #a lemon1 and simmer slowly until they are quite soft4 ,pass through a sieve or potato masher1 and when cold pile in a dish1 and cover with whipped cream4 #bbd4 ,coconut ,cream4 ,a nice addition to ,trifles1 ,fruit ,salads1 etc41 can be made by using ,mapleton's ,coconut ,cream4 ,mix #b ozs4 of the cream with #a_/h-pt4 of boiling water2 when softened beat for a minute or so with the egg-beater1 then pour on a dish4 ,in #b hours it will have set and can be used to fill sponge sandwiches1 or eaten with stewed fruit4 ,to form a thick cream 7less solid7 beat up #b-a_/b to #c ozs4 ,coconut ,cream with #a_/d-pt4 of hot water4 ,,the ,,bread ,,problem4 ,pure wholemeal bread1 so made as to be light and well baked1 is a virtual necessity for every abstainer from flesh-food4 ,food-,reform presents many difficulties1 and every dietetic reformer has to grapple with them4 ,insufficient knowledge1 defective sources of provision1 digestive troubles1 inherited organic weakness1 and unfavourable environment1 are only a few of these4 ,i want1 therefore to emphasize the importance of a perfect bread supply1 which ,i am convinced is the key to the problem so far as many are concerned4 ,it is not sufficient merely to pray for our daily bread1 and then to leave its provision entirely to ,providence4 ,we need also to think and to take some personal trouble about it--remembering that ,heaven helps those who help themselves4 ,yet this is what very few people do4 ,one may safely affirm that four persons out of every five are content to use defective and innutritious bread every day of their lives4 ,yet this should be made a real staff of life4 ,the whole grain of wheat1 if of good quality1 contains nearly all that is needful for the perfect nutrition of the body4 ,with the addition of a small amount of fat 7easily found in nut or dairy butter1 cheese or oil71 and of grape sugar and purifying acids 7obtainable in fruits71 pure wheatmeal1 if properly ground in stone mills1 and well made into delicious home-baked bread1 enables one to be almost independent of other foods1 and therefore almost ensures one against a breakdown in health if there is difficulty in obtaining a varied and well proportioned dietary from other sources4 ,instead of securing and using bread such as this1 the majority of the community complacently eat white bread--emasculated1 robbed of its gluten 7which is equivalent to albumen7 and of the phosphates and mineral salts that are stored in the inner part of the husk of the grain4 ,it is composed almost entirely of starch1 with the addition of such adulterants as the baker or miller feels inclined to introduce for commercial reasons1 and is not conducive to the proper operation of the digestive and eliminative organs4 ,it is difficult for bakers or the public to buy really good wholemeal4 ,the meal that is on the markets often consists of cheap roller-milled flour with some sweepings of bran or seconds thrown in4 ,and even if the entire grain is supplied1 the outer cuticle of the wheat1 when rolled 7in the modern steel-roller mills that for reasons of economy have superseded the good old-fashioned stone grinding mills71 instead of being so reduced as to be capable of complete digestion1 is left with rough edges called spiculae1 which irritate the digestive tract1 cause relaxation1 and arouse prejudice against the 'brown' loaf4 ,such wholemeal cannot be perfectly assimilated because the bran is not properly broken up1 and1 in addition to this fact1 the cerealine1 which acts like diastase in the conversion of starch into sugar1 is not liberated and rendered available as an aid to digestion4 ,that the distasteful and often indigestible brown or wholemeal bread 7so-called7 usually sold by bakers is either defective or adulterated1 can easily be proven by anyone4 ,let any reader procure some stone-milled entire wheatmeal that is guaranteed pure 7,i use the ',artox' and ',ixion' brands myself1 because ,i believe them to be of genuine quality and properly stone-ground72 then make some thin loaves as described in the following recipe4 ,the result1 if the bread is skilfully made1 will be a delicious and nutritive loaf of the farmhouse type with a sweet nutty flavour4 ,instead of quickly getting 'stale1' such a loaf is enjoyable when four days old1 and it only needs to be compared with ordinary bakers' bread to reveal the fact that it is an entirely different article of food4 ,its sustaining power is wonderful1 and it proves an effectual preventive of starved nerves as well as other ailments4 #bbe4 ,how to make ,wholemeal ,bread4 ,the yeast must be quite fresh1 and the bread should be raised in separate tins in a warm place or cupboard2 the oven must be hot at first1 but the heat should be much reduced after #aj minutes4 ,mix #f-lbs4 of wholemeal with #a-lb4 of household flour4 ,then mix #c-ozs4 of fresh yeast with a tablespoon of treacle1 adding #b tablespoons of olive oil when it is quite dissolved4 ,put this into the flour with about #b-pts4 of lukewarm water4 ,mix it with a wooden spoon till it does not stick4 ,knead for #aj minutes1 adding more water if necessary but keeping the dough firm and spongy4 ,put it into flat baking tins 7well greased7 about #b-a_/b inches deep1 covering the tins to the depth of about #a inch only4 ,let it rise for #a hour1 or till it reaches the tops of the tins4 ,then bake first in a quick oven1 and afterwards in a slower4 ,a gas oven is most reliable for baking bread1 as the heat is more easily regulated4 ,the bread should be a rich dark golden brown when well baked4 #bbf4 ,white ,bread4 ,make as ,recipe #bbe1 but substitute household flour for wholemeal4 ,the shape and size of the loaves should be changed occasionally4 ,loaves baked in small tins are often lighter than bread made into large loaves4 #bbg4 ,plain ,currant ,bread and ,buns4 ,to #b-lbs4 of good wholemeal or white flour add a pinch of salt1 #a tablespoonful of sugar1 and #a_/b-lb4 of currants or sultanas2 also rub in #b-ozs4 of olive oil or nut-margarine4 ,mix #a-oz4 of yeast with a little golden syrup and add lukewarm water4 ,stir this into the flour1 and add sufficient warm water to make a nice dough4 ,shape into loaves or little buns1 set to rise for #a hour or longer1 then bake in a quick oven and brush with egg and milk4 #bbh4 ,dinner ,rolls4 ,delicious dinner rolls can be made as follows3--,take #a-lb4 of white flour1 #a-lb4 of wholemeal1 #c-ozs4 butter1 and #a-oz4 of yeast4 ,mix the yeast with a dessertspoonful of treacle1 #c_/d-pt4 of milk and water4 ,rub the butter into the flour1 and put in the yeast to rise4 ,knead1 form into small rolls1 raise for half-an-hour1 bake in a quick oven4 #bbi4 ,sultana ,cake4 ,sift into #a_/b-lb4 of flour #a teaspoonful of baking powder4 ,grate the rind of a lemon on to an egg and beat it well4 ,cream together #c-ozs4 nut-margarine and #c-ozs4 sugar2 add the egg1 beating still1 then stir in lightly the flour and #c-ozs4 sultanas2 add milk to make a soft dough4 ,pour into a well-buttered cake tin1 put in a hot oven1 and bake for about half-an-hour1 reducing the temperature considerably4 #bcj4 ,sultana ,rice ,cake4 ,put #c-ozs4 of ,nut-margarine in a warm oven4 ,grate the rind of a lemon on to an egg and #c-ozs4 of castor sugar1 beat well1 then add the warmed ,nutter and beat again till it is creamy4 ,now sift together #e-ozs4 of ground rice1 #c-ozs4 of flour and #a teaspoonful of baking powder4 ,beat this gently into the mixture1 add #d-ozs4 sultanas and enough milk to make a proper consistency4 ,put in a hot oven1 gradually reducing the temperature1 and bake for about #c_/d of an hour4 #bca4 ,cheese ,straws4 ,mix #f-ozs4 flour and #f-ozs4 grated cheese well together1 then rub in #b-ozs4 butter1 add a little cayenne pepper and salt1 bind with the yolk of an egg1 roll out about a quarter of a inch thick1 cut into long narrow fingers1 and bake in a sharp oven for #aj minutes4 #bcb4 ,sultana ,bun ,cakes4 ,sift together #h-ozs4 of flour1 #c-ozs4 ,paisley flour and #b-ozs4 of sugar2 rub in #d-ozs4 olive oil1 and add #d-ozs4 of sultanas4 ,mix all with a well beaten egg and a little milk1 roll out1 shape with a cutter and bake at once in a quick oven4 ,,summer ,,and ,,winter ,,drinks4 ,the following recipes and suggestions concerning a few beverages which can be used as substitutes for more stimulating drinks may prove useful to many readers3-- #bcc4 ,barley ,water4 ,mix a tablespoonful of ,pearl ,barley with a pint of water and boil for half-an-hour4 ,flavour with lemon1 cinnamon or sugar1 according to taste1 and allow the mixture to cool4 ,for invalids requiring nutriment a larger quantity of barley should be used4 ,barley ,water is equally suitable for winter use and can be taken hot4 #bcd4 ,wheatenade4 ,simmer #a-lb4 of crushed wheat in #a-qt4 of water for about an hour1 stirring it occasionally4 ,strain1 add lemon juice and sugar to taste1 for use in summer1 or milk and sugar if the drink is taken hot in winter4 ,good and clean bran can be substituted for crushed wheat4 ,this is a capital drink for children with a tendency to rickets1 or for persons suffering from nervous prostration caused by malnutrition4 #bce4 ,oatenade4 ,simmer #a_/d-lb4 of coarse oatmeal in the same manner as described in the previous recipe1 then flavour to taste4 ,this drink will be slightly richer in fat than the previous one1 and it makes a good winter drink4 #bcf4 ,gingerade4 ,take #a-;dr4 essence cayenne1 #d-;drs4 essence of ginger1 #b-;drs4 essence of lemon1 #a-;dr4 burnt sugar1 #c_/d-oz4 of tartaric acid4 ,add #c-lbs4 lump sugar and #e-qts4 boiling water4 ,bottle ready for use4 ,dilute to taste4 #bcg4 ,fruit ,drink4 ,lime juice1 if pure1 makes a cooling and wholesome drink4 ,the ,montserrat is one of the purest brands upon the market2 some of the liquid sold as lime juice is only a chemical concoction4 ,the weaker the solution the better it tastes4 ,a dessertspoonful to the tumbler is generally enough4 ,dole's ,pineapple juice is also an excellent fruit drink4 #bch4 ,rice ,water4 ,boil some once-milled rice in water1 and add lemon juice and sugar to taste4 ,the beverage should not be made too thick4 ,as rice is often used in most households a supply of this nutritious drink is easily provided4 ,it is very good for children4 ,tea and ,coffee ,substitutes4 ,those who find tea and coffee undesirable should try ,wallace ,p4 ,r4 ,coffee1 ,lifebelt ,coffee1 ,salfon1 or ,horlick's ,malted ,milk4 ,another good substitute is ,hygiama1 which1 unlike tea and coffee1 is not a stimulant1 but a nutrient4 ,on the other hand its effect on the system is distinctly stimulating in a right and healthy sense4 ,that is to say1 the valuable nourishment which it contains is very easily and quickly digested and an immediate sense of invigoration is the result4 ,unlike cocoa1 it is not clogging or constipating or heavy4 ,,how ,,to ,,feed ,,invalids4 ,in all cases of sickness the patient will have a better chance of recovery if the diet is light and wisely selected4 ,illustration ,when inflammation and fever exist1 fruit and cooling drinks should be given1 and but little nitrogenous food4 ,an eminent physician writes thus3 ,the fever patient1 like the over worked man1 digests badly4 ,he has no appetite2 his salivary glands do not secrete1 or secrete very imperfectly4 ,the gastric juice formed under bad conditions is almost inert1 poor in pepsine and hydrocloric acid4 ,the liver no longer acts if the fever is high and serious2 the intestinal secretions are partially exhausted4444 ,the fever patient must then be fed very little4 ,when the hydrocloric acid is deficient1 proteid food should be given very sparingly--one of the best forms being ,casumen in solution 7see #bbd7 or white of egg4 ,milk is not advisable in such a condition1 unless malted1 or in the dried form4 ,fats are objectionable1 and if the salivary secretions are defective1 starches should be given in dextrinized 7super-cooked7 form1 or well toasted4 ,fruit sugars1 which are ,carbohydrates in a digested form1 are better still1 and may be given freely to patients of nearly all kinds4 ,they are abundantly provided in figs1 dates1 stoneless raisins and sultanas1 and in other sweet fruits1 such as bananas1 strawberries and apples4 ,ample nourishment can be provided by these1 supplemented by egg dishes 7chiefly white72 flaked and super-cooked cereals1 such as ,granose ,biscuits1 ,kellogg ,wheat ,flakes1 ,wallace ,p4 ,r4 and ,flakit ,biscuits1 ,archeva ,rusks1 ,melarvi ,crisps1 and toasted or wholemeal bread2 flaked or malted nuts2 legumes souffl2 well-cooked farinaceous puddings2 ,horlick's ,malted ,milk and many other proprietary health-foods2 and vegetable broths--for which see ,recipes #a-bc1 as well as those which conclude this section on pages #abc and #abd4 ,one of the most important of these latter is ',haricot ,broth1' which is a perfect substitute for beef tea1 being far more nutritious and also free from the toxic elements which are contained in that dangerous and superstitiously venerated compound4 ,sidenote3 ,the ,beef ,tea ,delusion4 ,dr4 ,milner ,fothergill stated that probably more invalids have sunk into their graves through a misplaced confidence in the value of beef tea than ,napoleon killed in all his wars4 ,it is1 in reality1 a strong solution of waste products and of uric acid1 consisting largely of excrementitious matter which was in process of elimination from the system of some animal1 through the minute drain pipes which form an important cleansing medium or sewage system in all animal flesh4 ,to make beef tea1 these poisonous substances are stewed out to form the decoction1 while the animal fibrin1 the portion of the meat that has some nutritive value1 is thrown away4 ,beef tea consequently acts as a strong stimulant1 tends to increase inflammation and fever1 and in all such cases lessens the chance of the patient's recovery1 as the system is already battling against toxic elements in the blood4 ,to add to the amount of the latter is obviously unwise and dangerous4 ,these remarks apply also to 'meat essences' and to 'beef extracts1' which are frequently made from diseased flesh which has been condemned in the slaughterhouses4 ,meals provided for invalids should be very simple1 but served in a very dainty manner4 ,a spotless serviette and tray cloth1 bright silver1 a bunch of flowers and a ribbon to match them in colour for tying the serviette 7the colour of which can be changed from day to day7 should not be forgotten4 ,the food should be supplied in small quantities2 half a cupful of broth will often be taken when a cupful would be sent away untouched1 and the wishes of the patient should be respected so far as it is safe and wise to do so4 ,it is also a good plan to serve two or three small separate courses1 rather than to put everything that is provided on a tray together4 ,stewed ,french plums and figs are valuable in the sickroom because of their laxative effects1 and dainty sandwiches will be found acceptable by most invalids--made with flaked nuts and honey1 dried milk 7,lacvitum71 potted meat1 etc4 ,sidenote3 ,don't ,overfeed ,invalids4 ,one of the greatest evils to be avoided by those who are nursing the sick is that of over-feeding4 ,when nature is doing her best to meet a crisis1 or to rid the body of microbes or impurities1 it is a mistake to cause waste of vital energy by necessitating the expulsion of superfluous alimentary matter4 ,invalids should not be unduly persuaded to take food4 ,the stomach generally requires rest1 and is often in such a condition that digestion is impossible4 ,much of the suffering and inconvenience endured by sick persons is simply the result of erroneous diet4 ,judicious feeding will do far more than drugs to alleviate and cure most maladies1 in fact drugs and stimulants are seldom required4 ,the great healing agent is the ,life-force within--the ,vis medicatrix ,natur--and the wise physician will see that this power has a fair chance4 ,he will encourage hopeful mental influence1 and advocate pure air1 pure food1 and pure water1 combined with a cessation of any physical transgression which has been the cause of the malady in question4 ,care should be exercised lest invalids partake too freely of starch foods1 especially if such are insufficiently cooked4 ,wholemeal bread should be light and well baked1 and in most cases it will be more easily assimilated if toasted4 ,granose and other similar biscuits 7which consist of entire wheatmeal in a super-cooked form1 so that the starch is already transformed into 'dextrin'7 will be easily digestible and are slightly laxative in their effect4 ,they are just the right thing to be taken with broth or soup or porridge4 ,the following recipes will be found helpful4 #bci4 ,brown ,haricot ,broth4 7,a perfect substitute for ',beef ,tea4'7 ,take #a_/b-lb4 of brown haricot beans4 ,wash and stew them with #a-qt4 of hot water and some small onions for #c hours1 stewing down to #a-pt4 ,strain1 and add pepper1 celery-salt and butter when serving4 ,this bean tea or broth1 so prepared1 will be found to be very savoury and of the same taste and appearance as beef tea1 while being much richer in nutriment4 #bdj4 ,mock ,chicken ,broth4 ,a valuable substitute for chicken broth1 which is in every way superior to the decoction obtained by stewing the flesh and bones of the bird1 can be made by stewing and serving white haricots in the same manner as in the previous recipe4 #bda4 ,hygiama ,apple ,pure4 ,select two or three sound ripe apples1 wash and rub in hot water1 remove core and all bruised or dark parts1 but not the peel1 cut in small pieces1 place in a covered jar or casserole with a cupful of water1 or sufficient to prevent burning4 ,cook gently until apples are soft2 then rub all through a fine sieve4 ,mix a tablespoonful or more of ,hygiama with just enough water to form a paste1 mix this paste into the apple1 with just a touch of cinnamon or nutmeg if liked1 and serve with pieces of dry toast1 twice-baked bread or rusks4 #bdb4 ,oat ,cream4 ,a most excellent recipe for invalids and anmic patients is prescribed by ,dr4 ,oldfield1 as follows3 ,boil #a pint milk1 sift into it a large handful of crushed oats4 ,simmer until it is thick as raw cream4 ,strain and serve2 the patient to take #a_/b-pint1 sucking it through a straw slowly4 #bdc4 ,linseed ,tea4 ,few persons realize the good qualities of linseed tea4 ,it is useful for weak1 anmic and delicate persons2 it produces flesh1 is soothing in bronchial cases1 and laxative4 ,if made thin1 and flavoured with lemon1 it is quite palatable1 and many persons get fond of it4 ,the seed should be whole and of best quality1 and it only requires stewing until the liquor is of the consistency of thin gruel4 #bdd4 proteid ,gruel4 ,a good liquid food can be quickly made by warming a dessertspoonful of ,emprote or ,malted ,nuts in a glass of milk1 and flavouring to taste4 ,a large teaspoonful of ,casumen 7pure milk proteid7 dissolved in a breakfastcup of barley water1 coffee1 or vegetable soup1 also readily provides much nutriment in a simple form4 #bde4 ,lentil ,gruel4 ,this is a useful and nutritious food for invalids4 ,to make the gruel1 take a dessertspoonful of lentil flour1 mixed smooth in some cold milk1 add nearly #a-pt4 of milk which has been brought to the boil4 ,boil for #ae minutes and flavour with a little cinnamon or vanilla4 ,serve with toast4 ,this is the same as the much prescribed ,revalenta ,arabica food1 but the lentil flour1 without a long scientific name1 only costs #c;d4 a pound1 instead of half-a-crown4 #bdf4 ,malted ,milk ,prune ,whip4 ,one cup of prunes1 #b tablespoonfuls ,horlick's ,malted ,milk1 #a tablespoonful sugar1 lemon sufficient to flavour1 white of egg4 ,wash well1 and soak the prunes until tender4 ,boil with small piece of lemon until soft4 ,add sugar1 remove stones1 rub through colander2 add the ,horlick's ,malted ,milk1 beat well2 add the white of egg1 well beaten4 ,cool1 and serve with whipped cream4 ,flavour with vanilla if desired4 #bdg4 ,malted ,milk ,jelly4 ,phosphated gelatine #a teaspoonful1 ,horlick's ,malted ,milk #b to #d teaspoonfuls1 sugar and flavouring to suit4 ,soak the gelatine in cold water for #a hour1 then dissolve in just sufficient hot water4 ,add the ,horlick's ,malted ,milk dissolved in #b cups of hot water1 and sweeten and flavour to taste4 #bdh4 ,malted ,milk with ,iced ,fruit4 ,take of ,horlick's ,malted ,milk #a heaped teaspoonful1 crushed fruit #a tablespoonful1 crushed ice #a tablespoonful1 #a egg1 acid phosphate twenty drops1 grated nutmeg to flavour1 water to make a cup4 ,mix the ,malted ,milk1 crushed fruit and egg1 beating the same for five minutes4 ,add the phosphate and crushed ice1 stirring all for several minutes4 ,strain1 and add ice-cold water or cold carbonated water1 and grated nutmeg to flavour4 #bdi4 ,effervescent ,malted ,milk4 ,put some finely cracked ice into a glass4 ,fill it half full of soda1 ,vichy or ,syphon water1 and immediately add the desired amount of ,horlick's ,malted ,milk in solution4 ,drink while effervescing4 ,brandy may be added if necessary4 ,,what ,,to ,,do ,,at ,,christmas4 ,illustration ,the ,christmas festival--which has degenerated into such a deplorable orgy of massacre and over-feeding in many countries which are called ',christian'--can be observed and enjoyed without such barbarities and butchery as now take place4 ,how can we consistently sing and talk of ',peace on ,earth' when we are participating in ruthless warfare against the animal creation8 ,is not this wholesale and cruel slaughter altogether discordant with the spirit and doctrine of the gentle and harmless ,teacher of ,nazareth1 whose terrestrial birth is thus celebrated by pagan barbarity8 ,should not those of us who dare to call ourselves ,his followers protest against a custom which brings discredit upon ,his religion and causes humanely disposed ,oriental nations to regard it almost with contempt8 ,the following suggestive ,menu will at once show my readers that ,christmas can be celebrated with a feast of good things without such butchery4 ,and many are they who have found that its joys can even be enhanced by a sense of freedom from blood-guiltiness and personal responsibility concerning the deeds that are done in the shambles at this time of ',peace and ,goodwill4' ,the ,menu can be varied as taste and circumstances may dictate4 ,a ,bloodless ,menu for ,christmas4 ,from which a selection can be made4 ,mock ,turtle ,soup 7#d74 ,fried ,bread ,dice4 ,julienne ,soup 7#i74 ,granose ,biscuits4 ,mock ,scallop ,oysters 7#bd74 ,mock ,white ,fish 7#cb74 ,parsley ,sauce4 ,savoury ,nut ,steaks 7#ej74 ,macaroni ,rissoles 7#fh74 ,sauce ,piquante4 ,yorkshire ,pudding4 ,potato ,pure 7#aji74 ,cauliflowers4 ,baked ,stuffed ,tomatoes 7#ajd74 ,chestnut or ,vegetable ,souffl 7#id or #ig74 ,plum ,pudding 7#agh74 ,stewed ,pears4 ,clotted ,cream4 ,mince ,pies 7#bbj74 ,fresh ,fruits4 ,almonds and ,muscatels4 ,figs4 ,dates4 ,preserved ,ginger4 ,the cost of such a dinner as this will be much less than that of a corresponding one which includes poultry1 game1 and joints of flesh4 ,the amount saved could be appropriately expended in providing a few comforts for the poor and needy--thus the ,christmas festival provides an opportunity for lessening the suffering in this world1 and also for increasing the sum of human happiness4 ,,menus ,,for ,,the ,,week4 ,by ,,mrs4 ,,walter ,,carey4 ,the following ,menus may be a guide to beginners1 and show how easy it is to get variety3-- ,breakfast ,menu1 ,no4 #a4 ,manhu ,oats4 ,porridge4 ,tea or ,coffee4 ,scrambled ,eggs on ,toast4 ,grilled ,tomatoes1 ,no4 #abb4 ,neapolitan ,sausages1 ,no4 #abc4 ,brown ,bread4 ,honey4 ,marmalade4 ,butter4 ,fruit4 ,breakfast ,menu1 ,no4 #b4 ,manhu ,rye ,porridge4 ,tea or ,coffee4 ,granose ,biscuits4 ,eggs la ,crme1 ,no4 #hd4 ,savoury ,rissoles1 ,no4 #ih4 ,brown ,bread4 ,honey4 ,jam4 ,butter4 ,fruit4 ,breakfast ,menu1 ,no4 #c4 ,manhu ,wheat ,porridge4 ,tea or ,coffee4 ,omelette aux ,tomates1 ,no4 #hb4 ,potted ,white ,haricots1 ,no4 #add4 ,stewed ,french ,plums1 ,no4 #aic4 ,brown ,bread4 ,honey4 ,jam4 ,butter4 ,fruit4 ,breakfast ,menu1 ,no4 #d4 ,ixion ,kornules4 ,tea or ,coffee4 ,toast4 ,omelette aux ,fines ,herbes1 ,no4 #hg4 ,grilled ,mushrooms4 ,brown ,bread4 ,baked ,apples4 ,butter4 ,marmalade4 ,honey4 ,fruit4 ,breakfast ,menu1 ,no4 #e4 ,manhu ,barley ,porridge4 ,tea or ,coffee4 ,baked ,stuffed ,tomatoes1 ,no4 #ajd4 ,marmite ,toast1 ,no4 #abh4 ,stewed ,french ,plums4 ,brown ,bread4 ,butter4 ,marmalade4 ,honey4 ,fruit4 ,breakfast ,menu1 ,no4 #f4 ,granose ,flakes with ,hot ,milk4 ,tea or ,coffee4 ,savoury ,rissoles1 ,no4 #ih4 ,scrambled ,eggs and ,tomatoes1 ,no4 #hh4 ,brown ,bread4 ,stewed ,apples4 ,butter4 ,marmalade4 ,honey4 ,fruit4 ,breakfast ,menu1 ,no4 #g4 ,manhu ,wheat ,porridge4 ,tea or ,coffee4 ,granose ,biscuits4 ,stewed ,figs4 ,fried ,eggs and ,mushrooms4 ,milanese ,croquettes1 ,no4 #aac4 ,brown ,bread4 ,butter4 ,marmalade4 ,fruit4 ,cold ,luncheon ,menu1 ,no4 #a4 ,oeufs ,farcie en ,aspic1 ,no4 #aca4 ,salad ,mayonnaise ,dressing1 ,no4 #aef4 ,potted ,meat ,sandwiches1 ,no4 #aeb4 ,poached ,apricots1 ,no4 #bje4 ,jellied ,figs1 ,no4 #ahd4 ,milk ,cheese1 ,no4 #aee4 ,scotch ,oat ,cakes4 ,coffee4 ,fruit4 ,cold ,luncheon ,menu1 ,no4 #b4 ,nut ,galantine1 ,no4 #acb4 ,salad and ,mayonnaise ,dressing1 ,no4 #aef4 ,egg and ,cress ,sandwiches1 ,no4 #adh4 ,lemon ,sponge1 ,no4 #bjf4 ,stewed and ,fresh ,fruit4 ,camembert ,cheese4 ,biscuits4 ,coffee4 ,luncheon ,menu1 ,no4 #c4 ,mock ,lobster ,shapes in ,aspic1 ,no4 #ace4 ,tomato ,salad4 ,egg ,sandwiches1 ,no #adg4 ,mock ,chicken ,rolls1 ,no4 #fj4 ,orange ,jelly1 ,no4 #bab4 ,creamed ,rice ,moulds1 ,no4 #ahe4 ,gruyre ,cheese4 ,biscuits4 ,p4 ,r4 ,crackers4 ,coffee4 ,fruit4 ,luncheon ,menu1 ,no4 #d4 ,white ,haricot ,soup1 ,no4 #ac4 ,mock ,scallop ,oysters1 ,no4 #bd4 ,eggs ,florentine1 ,no4 #hc4 ,cheese ,souffl4 ,fruit ,tart4 ,custard4 ,cheese4 ,fruit4 ,coffee4 ,luncheon ,menu1 ,no4 #e4 ,tomato ,soup1 ,no4 #f4 ,mock ,white ,fish1 ,no4 #cb4 ,walnut ,cutlets1 ,no4 #cd4 ,green ,peas4 ,mashed ,potatoes4 ,castle ,puddings1 ,no4 #ahi4 ,meringues4 ,cheese4 ,fruit4 ,coffee4 ,luncheon ,menu1 ,no4 #f4 ,brazil ,nut ,soup1 ,no4 #h4 ,mock ,oyster ,patties1 ,no4 #be4 ,chestnut ,stew1 ,no4 #acj4 ,creamed ,macaroni1 ,no4 #gj4 ,rice and ,sultana ,pudding1 ,no4 #bjh4 ,apple ,fritters1 ,no4 #baj4 ,cheese4 ,fruit4 ,coffee4 ,luncheon ,menu1 ,no4 #g4 ,julienne ,soup1 ,no4 #i4 ,mock ,white ,fish1 ,no4 #cb4 ,savoury ,golden ,marbles1 ,no4 #aaf4 ,brown ,sauce1 ,no4 #agd4 ,french ,beans4 ,stuffed ,vegetable ,marrow1 ,no4 #aab4 ,empress ,pudding1 ,no4 #baa4 ,cheese ,straws4 ,fruit4 ,coffee4 99 99 99 99 99 ,dinner ,menu1 ,no4 #a4 ,soups--,mock ,turtle ,soup1 ,no4 #d4 ,dinner ,rolls1 ,no4 #bbh4 ,fish--,fillets of ,mock ,sole1 ,no4 #bi4 ,sauce ,hollandaise1 ,no4 #aff4 ,rti--,nut ,timbale1 ,no4 #fe4 ,spinach ,souffl1 ,no4 #ib4 ,potato ,croquettes1 ,no4 #aag4 ,entre--,macaroni la ,turque1 ,no4 #fg4 ,sweets--,plum ,pudding1 ,no4 #agi4 ,white ,sauce1 ,no4 #afg4 ,semolina ,moulds1 ,no4 #ahh4 ,dessert--,muscatel ,raisins4 ,french ,plums4 ,dry ,ginger4 ,fruit and ,biscuits4 ,coffee4 ,dinner ,menu1 ,no4 #b4 ,soup--,chestnut ,soup1 ,no4 #b4 ,granose ,biscuits4 ,dinner ,rolls1 ,no4 #bbh4 ,fish--,mock ,white ,fish1 ,no4 #cb4 ,rti--,mock ,steak ,pudding1 ,no4 #ei4 ,parsley ,sauce1 ,no #afd4 ,green ,peas4 ,potato ,pure1 ,no4 #aji4 ,entre--,spinach ,souffl1 ,no4 #ib4 ,sweets--,sultana and ,ginger ,pudding1 ,no4 #ahb4 ,cream1 or ,fruit ,sauce1 ,no4 #agg4 ,jellied ,figs1 ,no4 #ahd4 ,dessert--,fruit4 ,salted ,almonds1 ,no4 #abi4 ,dry ,ginger4 ,coffee4 ,dinner ,menu1 ,no4 #c4 ,soup--,celery ,soup1 ,no4 #af4 ,fish--,omelet aux fine ,herbes1 ,no4 #hg4 ,rti--,chestnut and ,mushroom ,pudding1 ,no4 #ei4 ,flaked ,potatoes4 ,brussels ,sprouts ,saut1 ,no4 #ajb4 ,entre--,green ,pea ,souffl1 ,no4 #ic4 ,sweets--,jam ,roll4 ,stewed ,french ,plums1 ,no4 #aic4 ,dessert--,fruit4 ,sultanas4 ,figs4 ,almonds4 ,coffee4 ,dinner ,menu1 ,no4 #d4 ,soup--,white ,haricot ,soup1 ,no4 #ac4 ,crotons4 ,fish--,mock ,oyster ,patties1 ,no4 #be4 ,rti--,mock ,sweetbread ,quenelles1 ,no4 #dc4 ,mashed ,potatoes4 ,cauliflower4 ,entre--,asparagus ,souffl1 ,no4 #if4 ,sweets--,marmalade ,pudding1 ,no4 #aia4 ,vanilla ,creams4 ,dessert--,fruit4 ,dry ,ginger4 ,biscuits4 ,coffee4 ,dinner ,menu1 ,no4 #e4 ,soup--,green ,lentil ,soup1 ,no4 #aj4 ,granose ,biscuits4 ,fish--,fried ,chinese ,artichokes1 ,no4 #bg4 ,rti--,walnut ,rissoles1 ,no4 #cg4 ,french ,beans4 ,mashed ,potatoes1 ,no4 #aji4 ,entre--,omelet1 ,no4 #ha4 ,spinach la ,crme1 ,no4 #ia4 ,sweets--,apple ,custard1 ,no4 #bja4 ,lemon ,cheese ,cakes1 ,no4 #bah4 ,dessert--,dry ,ginger4 ,dates4 ,fruit4 ,fancy ,biscuits4 ,coffee4 ,dinner ,menu1 ,no #f4 ,soups--,tomato ,soup1 ,no4 #f4 ,fried ,bread ,dice4 ,fish--,mock ,scallop ,oysters1 ,no4 #bd4 ,rti--,pure of ,walnuts1 ,no4 #dj4 ,spinach la ,crme1 ,no4 #ia4 ,mashed ,potatoes1 ,no4 #aji4 ,entre--,macaroni ,cutlets1 ,no4 #fh4 ,sweets--,empress ,pudding1 ,no4 #baa4 ,orange ,jelly1 ,no4 #bab4 ,dessert--,dry ,ginger4 ,fruit4 ,fancy ,biscuits4 ,figs and ,dates4 ,coffee4 ,dinner ,menu1 ,no4 #g4 ,soup--,artichoke ,soup1 ,no4 #a4 ,granose ,biscuits4 ,fish--,green ,artichokes1 ,no4 #bf4 ,rti--,nut ,croquettes1 ,no4 #da4 ,yorkshire ,pudding1 ,no4 #aai4 ,brown ,gravy1 ,no4 #afb4 ,mashed ,potatoes1 ,no4 #aji4 ,entre--,baked ,stuffed ,tomatoes1 ,no4 #ajd4 ,sweets--,fruit ,salad1 ,no4 #ahj4 ,custard ,moulds1 ,no4 #aid4 ,dessert--,fruit4 ,salted ,almonds4 ,roast ,pine ,kernels4 ,dry ,ginger4 ,biscuits4 ,coffee4 ,hints to ,housekeepers4 ,a few simple hints to those who are trying the vegetarian recipes in this book may be useful4 ,cooking utensils should be kept quite separate from those used for meat1 fish or fowl4 ,nut-oil or nut-butter should always be used for frying1 and the right heat is known when a slight blue haze rises above the pan1 or by dipping a finger of bread in the oil1 when if hot enough it will at once fry brown and crisp4 ,after frying it is always best to place the articles fried on some folded tissue paper to drain out the frying oil4 ,marmite1 ,nutril and ,carnos make good additions to stock for flavouring soups and gravies4 ,in this kind of cookery there is no waste1 all the food is edible and anything that remains over from dishes can be put together and made into curries1 stews1 cottage pie1 etc41 etc4 ,excellent ,salads can be made by the addition of uncooked scraped and sliced carrots and beetroot2 and also by chopping up very finely celery1 ,brussels sprouts1 ,french beans1 green peas1 cabbage1 parsley1 onions1 etc4 ,the bright colours of these raw vegetables are most useful in decorating galantines and other cold dishes1 and when arranged with regard to colour1 make a most artistic garnishing and are most wholesome4 ,pea nuts1 pine kernels1 and hazel nuts are much improved in flavour by being put in a baking pan in the oven until slightly browned4 ,lemon juice is a good substitute for vinegar in all sauces4 ,for making a smooth soup it is a good plan to rub the vegetables after they are cooked through a very fine hair sieve4 ,in making cutlets a stick of macaroni should be inserted in the thin end of the cutlet to represent a bone1 it may be fried or not with the cutlet4 ,from several years' experience ,i have found the non-flesh cookery is most economical1 the expense being less than half that of the corresponding meat dishes4 ,margaret ,carey ,,unfired ,,and ,,vital ,,foods4 ,the following practical information and suggestions will be found helpful by those who wish to test the advantages of living solely upon uncooked foods--as now recommended by so many progressive physicians1 dietetic specialists1 and teachers of hygiene4 ,although such a strictly simple and natural dietary may at first involve some gustatory self-denial1 the benefits resulting from its use are declared by many who speak from personal experience to be well worthy of any inconvenience or sacrifice involved4 ,list of ,foods and ,fruits4 etc41 that can be eaten uncooked4 ,cheeses--,camembert1 ,cheddar1 ,cheshire1 ,cream1 ,dutch1 ,gorgonzola1 ,gruyre1 ,gloucester1 ,half-cheese1 ,pommel1 ,port ,salut1 ,stilton1 ,st4 ,ivel1 ,wenslet1 ,wensleydale1 ,wiltshire1 etc4 ,fruits--7,dried7 ,apples1 apricots1 currants1 dates1 figs1 muscatels1 peaches1 prunes or ,french plums1 pears1 raisins1 sultanas1 etc4 7,fresh7 ,apples1 bananas1 blackberries1 currants1 cantaloupes1 cherries1 damsons1 gooseberries1 greengages1 green figs1 lemons1 melons1 mulberries1 nectarines1 orange1 pineapple1 pears1 peaches1 plums1 pomegranates1 quince1 raspberries1 strawberries1 tangerines1 etc4 ,nuts--7,fresh7 ,almonds1 ,barcelona1 ,brazil1 cobs1 coconuts1 filberts1 ,spanish1 walnuts1 etc4 7,shelled7 ,almonds1 ,barcelona1 cashew1 hazel1 pea-nut1 pine kernels1 walnuts1 etc4 ,roots--,artichokes1 carrots1 parsnips1 turnips and potatoes 7which must be very finely grated74 ,vegetables--,cabbage 7red and white71 cauliflower1 corn salad1 cucumber1 celery1 chicory1 endive1 lettuce1 leeks1 mustard and cress1 onion1 parsley1 radishes1 sprouts1 spinach1 salsify1 seakale1 tomatoes1 watercress1 etc4 ,,recipes4 ,nut-meat--#b-ozs4 shelled nuts1 #a-oz4 bread1 #a tablespoonful of milk4 ,put nuts and bread through a nut-mill4 ,mix together with milk4 ,roll out thin and cut into shapes with glass4 ,this is sufficient for two4 ,look well over nuts before using1 do not blanch almonds but rub them well with a cloth4 ,unfired ,pudding or ,cakes--#a-oz4 each of dates1 sultanas1 currants1 candied peel and ,french plums1 and #b-ozs4 nuts4 ,put all through a nut-mill and mix well together4 ,roll out and make into cakes4 ,for a pudding1 put mixture in a well greased basin1 press down1 leave for an hour or so and turn out4 ,if too moist add breadcrumbs4 ,serve with cream4 ,unfired ,dried ,fruit ,salad--,ingredients as for pudding1 but do not put through a mill2 chop all the fruit and nuts and serve dry with cream4 ,dried ,fruits1 such as ,french plums1 peaches or apricots should be put in soak for #ab hours4 ,do not cook4 ,,salads4 ,brussels ,sprouts--,use hearts only1 which cut into small pieces4 ,cabbage--,use hearts only1 which cut into small pieces4 ,cauliflower--,use flower part only1 which cut into small pieces4 ,chicory or ,seakale--,cut into small pieces4 ,lettuce--,in the usual way4 ,spinach and ,mint--,use leaves only1 which cut up very small4 ,root ,salad--,carrots or beetroot and turnips4 ,peel and put through a nut-mill and mix well together4 ,most green salads are improved with the addition of radishes4 ,salads can be mixed ad lib41 but a greater variety of food is secured by using one or two vegetables only at a time4 ,salad ,dressing--7#a7 ,half a cup of oil1 #a tablespoonful of lemon juice and the yolk of an egg4 ,mix egg with oil and add lemon afterwards4 7#b7 ,half a cup of oil and one well mashed tomato mixed well together4 ,flavourings--,for ,nut-meat--,use grated lemon peel1 mint1 thyme or grated onion4 ,for ,dried ,fruit ,pudding or ,cake--,use ground cinnamon1 grated lemon peel1 nutmeg1 ground or preserved ginger4 ,,quantities4 ,first meal at #aa o'clock--,per ,person--approximately-- #b-ozs4 cheese4 #b-ozs4 dried ,fruit4 #c-ozs4 salad or root salad4 #b-ozs4 brown bread1 biscuits or unfired bread with butter4 ,second meal at #g o'clock-- #b-ozs4 nut-meat4 #f-ozs4 raw fruit4 #c-ozs4 salad4 #b-ozs4 brown bread1 biscuits or unfired bread and butter4 ,it is well to drink only between meals1 i4e41 first thing in the morning after dressing2 between first and second meal2 and before going to bed4 ,no alcohol or strong tea and coffee should be taken4 ,,some ,,suggestive ,,menus4 ,spring--7,march-,april-,may47 ,,first ,,meal4 ,,sunday--,tomato and ,onion ,salad4 ,cheese 7,st4 ,ivel74 ,unfired ,pudding and ,cream4 ,,monday--,carrot and ,beetroot ,salad4 ,cheese 7,pommel74 ,dried ,figs4 ,,tuesday--,onions4 ,cheese 7,cheddar74 ,dates4 ,,wednesday--,seakale ,salad4 ,cheese 7,gruyre74 ,raisins4 ,,thursday--,salsify ,salad4 ,cheese 7,camembert74 ,sultanas4 ,,friday--,celery ,salad4 ,cheese 7,wiltshire74 ,french ,plums4 ,,saturday--,batavia4 ,cheese 7,cheshire74 ,dried ,apricots4 ,,second ,,meal4 ,,sunday--,cucumber ,salad4 ,nut-meat 7,jordan ,almonds74 ,fresh ,fruit ,salad4 ,,monday--,endive ,salad4 ,nut-meat 7,hazel74 ,apples4 ,,tuesday--,spring ,cabbage ,salad4 ,nut-meat 7,pine ,kernels74 ,oranges4 ,,wednesday--,corn ,salad and ,radishes4 ,nut-meat 7,cashew74 ,red ,bananas4 ,,thursday--,watercress and ,radishes4 ,nut-meat 7,shelled ,walnuts74 ,tangerines4 ,,friday--,spinach and ,mint ,salad4 ,nut-meat 7,barcelona74 ,bananas 7,canary or ,jamaica74 ,,saturday--,cauliflower ,salad4 ,nut-meat 7,peanuts74 ,fresh ,cape ,fruit4 ,summer--7,june-,july-,august47 ,,first ,,meal4 ,,sunday--,tomato and ,parsley ,salad4 ,cheese 7,dutch74 ,peaches4 ,,monday--,carrot and ,turnip ,salad4 ,cheese 7,cream74 ,apples4 ,,tuesday--,spring ,onion ,salad4 ,cheese 7,cheddar74 ,plums4 ,,wednesday--,endive 7summer7 ,salad4 ,cheese 7,half-cheese74 ,white ,currants4 ,,thursday--,cabbage ,lettuce ,salad4 ,cheese 7,stilton74 ,pears4 ,,friday--,seakale ,salad4 ,cheese 7,gorgonzola74 ,banana4 ,,saturday--,corn ,salad ,radishes4 ,cheese 7,gloucester74 ,raspberries4 ,,second ,,meal4 ,,sunday--,cucumber ,salad4 ,nut-meat 7,pine ,kernels74 ,fresh ,fruit ,salad4 ,,monday--,lettuce ,salad4 ,nut-meat 7,cashew74 ,strawberries4 ,,tuesday--,watercress and ,radishes4 ,nut-meat 7,almonds74 ,red ,currants4 ,,wednesday--,summer ,cabbage ,salad4 ,nut-meat 7,shelled ,walnuts74 ,greengages4 ,,thursday--,cauliflower and ,mustard and ,cress4 ,nut-meat 7,hazels74 ,gooseberries4 ,,friday--,mixed ,salad4 ,nut-meat 7,barcelona74 ,black ,currants4 ,,saturday--,lettuce and ,radishes4 ,nut-meat 7,peanuts74 ,cherries4 ,autumn--7,september-,october-,november4 7 ,,first ,,meal4 ,,sunday--,tomato ,salad4 ,cheese or ,fresh ,almonds4 ,pineapple4 ,,monday--,carrots and ,celery4 ,cheese or ,fresh ,cob ,nuts4 ,damsons4 ,,tuesday--,corn ,salad and ,radishes4 ,cheese or ,filberts4 ,apples 7,golden ,nobs74 ,,wednesday--,brussels ,sprouts ,salad4 ,cheese or ,barcelona ,nuts4 ,melon4 ,,thursday--,onion ,salad4 ,cheese or ,brazil ,nuts4 ,grapes 7,white74 ,,friday--,endive ,salad4 ,cheese or ,fresh ,walnuts4 ,bananas4 ,,saturday--,red ,cabbage4 ,cheese or ,hazel ,nuts4 ,pears4 ,,second ,,meal4 ,,sunday--,cucumber ,salad4 ,nut-meat 7,almonds74 ,fresh ,fruit ,salad4 ,,monday--,chicory ,salad4 ,nut-meat 7,hazel74 ,grapes 7,black74 ,,tuesday--,cabbage ,lettuce ,salad4 ,nut-meat 7,pine ,kernels74 ,pears4 ,,wednesday--,celery4 ,nut-meat 7,walnuts74 ,green ,figs4 ,,thursday--,cauliflower ,salad4 ,nut-meat 7,cashew74 ,blackberries4 ,,friday--,watercress and ,radishes4 ,nut-meat 7,barcelona74 ,quince4 ,,saturday--,white ,cabbage ,salad4 ,nut-meat 7,peanuts74 ,apples4 ,winter--7,december-,january-,february47 ,,first ,,meal4 ,,sunday--,tomato and ,celery ,salad4 ,cheese or ,fresh ,almonds4 ,dried ,fruit ,salad4 ,,monday--,carrots and ,artichokes4 ,cheese or ,cob ,nuts4 ,dried ,figs4 ,,tuesday--,onions4 ,cheese or ,fresh ,walnuts4 ,dates4 ,,wednesday--,batavia4 ,cheese or ,brazil ,nuts4 ,raisins4 ,,thursday--,cauliflower ,salad4 ,cheese or ,filberts4 ,sultanas and ,currants4 ,,friday--,red ,cabbage ,salad4 ,cheese or ,barcelona ,nuts4 ,french ,plums4 ,,saturday--,mixed ,root ,salad4 ,cheese or ,spanish ,nuts4 ,dried ,peaches4 ,,second ,,meal4 ,,sunday--,cucumber ,salad4 ,nut-meat 7,pine ,kernels74 ,fresh ,fruit ,salad4 ,,monday--,celery ,salad4 ,nut-meat 7,hazel74 ,oranges4 ,,tuesday--,winter ,cabbage4 ,nut-meat 7,almonds74 ,bananas4 ,,wednesday--,corn ,salad ,radishes4 ,nut-meat 7,walnuts74 ,grapes4 ,,thursday--,cabbage ,lettuce ,salad4 ,nut-meat 7,cashew74 ,red ,bananas4 ,,friday--,chicory ,salad4 ,nut-meat 7,peanuts74 ,tangerines4 ,,saturday--,endive ,salad4 ,nut-meat 7,barcelona74 ,apples4 ,the above ,menus are compiled by the ,misses ,julie and ,rose ,moore4 ,,useful ,,domestic ,,information4 ,illustration ,a clove of garlic will give a very delicate and tasty flavour to many soups and other dishes4 ,for soups it is only necessary to rub the tureen with the cut clove before the soup is poured in4 ,for savoury dishes and stews one small clove may be boiled 7after being peeled7 in the stewpan for five minutes4 ,to remove the skins from tomatoes place them in boiling water for about two minutes4 ,turnips taste much better if a little cream is added to them after being mashed4 ,any cold green vegetable can be used to make a souffl4 ,it should be rubbed through a sieve1 and then #a or #b well-beaten eggs should be added4 ,a few drops of ,tarragon vinegar may be used to change the flavour4 7,see ,recipe #ig74 ,cheese should be crumbly1 as it is then more easily digestible4 ,it is a good plan to test it in the following manner3--,first buy a small piece and melt a portion with milk in a double saucepan2 if it has a granulated appearance it is safe to buy some more of the same cheese2 if1 on the contrary1 it is tough and stringy1 it should be avoided1 as it will be found lacking in nutriment and will be very liable to cause digestive troubles4 ,butter should be made to look dainty and appetising by being prepared for the table with butter pats4 ,small pieces can be twisted round to form the shape of a hollow shell4 ,it may also be rolled into marbles and be garnished with parsley4 ,parsley can be made a brilliant green by placing it in a cloth 7after chopping71 dipping it in cold water1 and wringing it tightly in the hands1 squeezing it with the fingers4 ,for garnishing savoury puddings or fried potatoes1 etc41 this is worth knowing4 ,parsley which has been used for garnishing1 or which is in danger of going to seed1 can be preserved green for seasoning purposes by placing it in the oven on a sheet of paper1 and drying it slowly in such a manner that it does not burn2 it should then be rubbed through a sieve and put into a bottle4 ,all boiled puddings should be allowed room to swell1 or they may prove heavy when served4 ,instead of chopping onions1 a coarse nutmeg grater should be kept for the purpose1 and the onion should be grated like lemon rind4 ,this saves much time and labour and answers better for flavouring soups1 gravies1 or savouries of any kind4 ,the addition of some bicarbonate of soda to the water in which onions are boiled will neutralize the strong flavour of the oil contained in them1 and prevent it from becoming troublesome to those with whom it disagrees4 ,freshly cut vegetables are more digestible and wholesome than those which have been lying about in crates or shop windows4 ,they also cook more quickly4 ,the water in which vegetables have been boiled should be saved for stock for soups and gravies 7except in the case of potatoes74 ,to prevent hard-boiled eggs from becoming discoloured1 they should be plunged into cold water as soon as they are removed from the saucepan4 ,those of my readers who wish to use unfermented and saltless breads and cakes can obtain the same from the ,wallace ,p4 ,r4 ,bakery4 ,the purity of goods supplied from this factory can be depended upon4 ,when it is difficult to obtain pineapples for making fruit salads1 the same enhanced flavour can be secured by adding some of ,dole's ,hawaiian ,pineapple ,juice4 ,to prevent the odour of boiled cabbage pervading the house1 place a piece of bread in the saucepan4 ,flaked nuts1 if sprinkled over puddings1 custards1 trifles or jellies1 greatly improve the flavour and appearance4 ,in the preparation of soups1 stews1 c41 the preliminary frying of the vegetables improves the flavour and dispenses with any insipidity4 ,the oil should be fried until it is brown4 ,,how ,,to ,,cook ,,vegetables4 ,artichokes should be boiled until tender only4 ,if over-boiled they become dark coloured and flavourless4 ,asparagus should be cut into equal lengths and tied into bundles4 ,these should be stood on end in a deep stewpan1 leaving the tops about an inch above the water4 ,when the stalks are tender the tops will be cooked also4 ,this plan prevents the tops falling off through being over-cooked4 ,cabbage should only be boiled until tender2 if over-cooked it is pulpy and flavourless4 ,boiling too fast causes the unpleasant odour to be given off which is sometimes noticeable in a house when this vegetable is being cooked4 ,the lid of the saucepan should not be used4 ,cauliflower must not be boiled until its crispness is lost4 ,it must be only just tender enough to eat4 ,it can be served 'au gratin' 7#abj71 or as in recipe ,no4 #aba4 ,carrots should be steamed1 not boiled4 ,the skins should then be wiped off and they should be served with a white or brown gravy4 ,they are also nice if scraped1 sliced and stewed in haricot broth 7recipe #bci74 ,the smaller the carrots the more delicate will the flavour be4 ,kidney or ,haricot ,beans need to be carefully trimmed so that all stringy parts are cut away4 ,they should be boiled until tender1 and no longer1 and served with thin white sauce4 ,the smaller and greener they are the better4 ,old pods should remain unpicked until nearly ripe1 when the solid beans can be used for haricot soup or entres4 ,the ',czar' bean is the best to grow2 it is the giant white haricot1 and the seeds are delicious when picked fresh and cooked at once4 ,there is the same difference between fresh and dried haricots1 as between green and dried peas4 ,dried ,haricots must be soaked in cold water for twelve hours before being cooked4 ,they can then be stewed until tender--the water being saved for soup or stock4 ,vegetable ,marrow should be steamed or boiled in its jacket4 ,the flavour is lost if this is removed before cooking4 ,mushrooms should be fried very slowly in a small quantity of butter4 ,they should be stirred during the process1 and the heat employed must be very moderate indeed or they will be made tough4 ,they can also be stewed1 and served in the gravy when thickened with arrowroot4 ,potatoes should be cooked in their jackets4 ,to boil them in the best way1 the water in the saucepan should be thrown away when they have been boiled for #e minutes and cold water should be substituted4 ,this plan equalises the cooking of the interior and exterior of the potatoes4 ,when cooked they should be drained1 a clean cloth should be placed over the pan and they should stand on the hot plate to dry4 ,they should be lifted out separately1 and should be unbroken and floury4 ,sodden potatoes ought to be regarded as evidence of incompetency on the part of the cook4 ,potatoes baked in their jackets are considered by many to be preferable1 and1 as it is almost impossible to spoil them if this plan is adopted1 it should be employed when the cook is inexperienced4 ,fried potatoes1 cooked in the ,devonshire fashion1 are nice for breakfast4 ,it is best to remove some from the stewpan when half cooked on the previous day4 ,these should be cut up in a frying pan in which a fair amount of butter has been melted1 and the knife should be used while they cook4 ,in a few minutes the potatoes should be well packed together1 so that the under-side will brown2 an inverted plate should then be pressed on them and the pan should be turned upside down while the plate is held in position with one hand4 ,a neat and savoury-looking dish will thus be made1 but over-cooking must be avoided previous to the browning process1 or they will look sloppy4 ,potatoes can be mashed with a little milk and butter4 ,they should then be packed into a pretty shape and garnished with chopped parsley 7#aji74 ,another way of cooking them is to use the frying basket and dip them in very hot ,nutter4 ,they should either be cut into thin fingers previously1 or else be half boiled and broken into pieces4 ,this latter plan is perhaps best of all1 and they are then termed potatoes saut1 and are sprinkled with chopped parsley before being served4 ,a very savoury dish can be made by boiling some potatoes until nearly tender1 and then putting them in a pie dish with small pieces of butter sprinkled over them2 they should then be baked until nicely browned4 ,to make potatoes white when cooked they should be steeped in cold water for two hours after peeling4 ,peas should be placed in a covered jar with a little butter1 and should be steamed until tender4 ,no water is required in the jar4 ,the pods1 if clean and fresh1 should be washed1 slowly steamed1 rubbed through a colander1 and added to any soup or other suitable dish in preparation4 ,another method is to boil the peas with mint1 salt1 sugar and a pinch of bicarbonate of soda added to the water4 ,small young peas should always be chosen in preference to those which are old and large4 ,spinach should be cooked according to the directions given in recipes #ij to #ib1 or #ajc4 ,beetroot should be baked in the oven instead of being boiled4 ,by this method the flavour is improved and the juices retained4 ,,labour-,,saving ,,appliances4 ,domestic work in the kitchen may be very much simplified and lightened if proper utensils are employed1 and those who are able to do so should obtain the following appliances1 in addition to those which are generally used3-- ,the ',dana' ,nut-,mill4 ,this is used for making bread crumbs from crusts or stale bread2 for flaking nuts and almonds1 etc41 so as to make them more easy of digestion1 and nut-butter so as to make it mix more conveniently with dough when employed for making pastry and cheese--rendering it more readily digestible4 ,this nut-mill may be obtained from ,g4 ,savage ,sons1 #cc1 ,aldersgate ,street1 ,london1 ,e4 ,c41 and from ,health ,food ,depts 7price #g_/f74 ,it serves the same purpose as a sausage machine as well4 ,a ,frying-,basket is necessary for letting down rissoles1 croquettes1 cutlets1 fritters1 potato chips1 etc41 into the stewpan which is kept for frying purposes4 ,the stewpan should be four or five inches deep1 so as to avoid the possibility of the ,nutter or vegetable fat bubbling over and catching fire upon the stove4 ,aluminium or nickel are the best metals4 ,a ,raisin ,stoner4 ,it enables one to stone a large quantity of fruit in a very short time4 ,most ironmongers stock these machines4 ,a ,potato ,masher4 ,necessary for flaking potatoes and preparing haricot beans1 peas1 etc41 for admixture in rissoles or croquettes4 ,by this means the skins can be easily removed after they are cooked4 ,a ,wire ,sieve 7about #a_/hth-inch mesh74 ,useful for preparing spinach1 and in many other ways which will suggest themselves to every cook4 ,a ,duplex ,boiler4 ,for scalding milk by means of a steam jacket4 ,it prevents burning1 and boiling over4 ,the ,gourmet ,boiler is a valuable cooking appliance of the same sort4 ,failing these a double saucepan is necessary4 ,a ,chopping ,basin--a wooden bowl with a circular chopper which fits it4 ,this prevents the pieces from jumping off and lessens the time occupied4 ,it is also less noisy and can be used while the operator is seated4 ,a ,vegetable ,slicer4 ,the best appliance for this purpose is a combination tool--made so that one can slice carrots1 etc41 to any size and thickness1 and also core apples1 peel potatoes and perform other functions with it4 ,a ,metal ,frying ,pan4 ,a nickel1 aluminium1 or steel frying pan is almost a necessity4 ,enamel chips off very soon and is dangerous1 as it may cause appendicitis4 ,,medicinal ,,and ,,dietetic ,,qualities4 ,as it is important that those who adopt a reformed diet should know something about the dietetic and medicinal value of the articles they consume1 the following information may prove helpful3-- ,illustration ,apples purify the blood1 feed the brain with phosphorus1 and help to eliminate urates and earthy salts from the system4 ,as they contain a small amount of starch1 and a good proportion of grape sugar combined with certain valuable acids1 they constitute a most desirable and hygienic food for all seasons4 ,they should be ripe and sweet when eaten4 ,people who cannot digest apples in the ordinary way should scrape them1 and thus eat them in pulp rather than in pieces4 ,bananas also contain phosphorus1 and are consequently suitable for mental workers4 ,they are easily digestible1 and nutritious1 being almost a food in themselves4 ,french ,plums are judicious food for persons of nervous temperament and for those whose habits are sedentary2 they prevent constipation1 and are nutritious4 ,they should be well stewed1 and eaten with cream1 ,plasmon snow-cream1 or ,coconut cream 7see recipe #bbd74 ,strawberries contain phosphorus and iron1 and are therefore especially desirable for mental workers and anmic invalids4 ,tomatoes are good for those who suffer from sluggish liver4 ,the popular fallacy that they are liable to cause cancer1 which was circulated by thoughtless persons some few years since1 has been pronounced1 by the highest medical authorities1 to be unsupported by any evidence whatever1 and to be most improbable and absurd4 ,in the ,island of ,mauritius this fruit is eaten at almost every meal1 and ,bishop ,royston stated that during his episcopate of eighteen years he only heard of one case of the disease4 ,lettuce is soothing to the system and purifying to the blood4 ,it should be well dressed with pure olive oil and wine vinegar 7#b spoonfuls of oil to #a of vinegar1 well mixed together1 with a pinch of sugar74 ,a lettuce salad eaten with bread and cheese makes a nutritious and ample meal4 ,the thin and tender-leaved variety 7grown under glass if possible7 should always be chosen4 ,figs contain much fruit sugar which can be rapidly assimilated1 and are very nourishing and easily digestible2 when they can be obtained in their green state they are specially desirable4 ,they may be considered one of the most valuable of all fruits1 and are most helpful in many cases of sickness on account of their laxative medicinal properties4 ,dates are very similar to figs1 and are both sustaining and warming2 they are easily digested if the skins are thin4 ,gooseberries1 ,raspberries1 ,currants and ,grapes are cooling and purifying food for hot weather2 but1 if unripe1 they will often upset the liver4 ,this type of fruit should not be eaten unless ripe and sweet4 ,walnuts1 ,hazel and ,brazil ,nuts contain a considerable amount of oil1 and are consequently useful for warming the body and feeding and strengthening the nerves4 ,vegetable fat in this form is emulsified and more easily assimilated than free animal fats1 as in butter1 etc4 ,nuts are also rich in proteid matter4 ,where people find that they cannot masticate nuts1 owing to impairment of teeth1 the difficulty may be removed by passing the nuts through a ',dana' nut-mill4 ,when thus flaked and spread between thin slices of bread and butter1 with honey1 they make delicious sandwiches for lunch4 ,a pinch of curry powder 7instead of the honey7 makes them taste savoury4 ,chestnuts contain a larger proportion of starch1 but are digested without difficulty when boiled in their jackets until fairly soft4 ,if eaten with a pinch of salt they make a nice dish4 ,pineapples are valuable for cases of diphtheria and sore-throat1 as the juice makes an excellent gargle4 ,this fruit is considered to aid digestion in certain cases4 ,cheese is very rich in protein--far more so than lean beef4 ,if well chosen1 and new1 it is a most valuable article of diet1 and feeds brain1 nerves1 and muscles2 but as it is a concentrated food it should not be taken in excessive quantity4 ,half a pound of cheese is almost equal to a pound of average flesh meat4 ,the best varieties are ,wenslet1 ,gruyre 7very rich in phosphorus71 ,port ,salut1 ,milk 7#aee71 ,wensleydale1 ,cheshire and ,cheddar4 ,protose1 ,nuttose1 and similar malted nut-meats1 are more than equivalent to lean beef--minus water1 waste products1 and disease germs4 ,the ,international ,health ,association first invented these valuable substitutes for animal food1 and has an able advisory medical staff1 therefore they may be regarded as results of modern dietetic research4 ,protose contains #be protein and #ad fat4 ,white ,haricots are rich in protein 7far more so than lean meat71 and should be eaten in moderation4 ,brown haricots contain iron in addition to their large percentage of protein4 ,lentils are almost identical in composition1 but are more suitable for those who do not have much physical toil4 ,peas are slightly less nitrogenous than lentils and haricots1 but otherwise very similar2 they are best when eaten in a green form1 and when young and tender4 ,when they are old the peas should always be passed through a potato masher1 as the skins are very indigestible4 ,macaroni contains starch and a certain amount of the gluten of wheat4 ,some of the best varieties are made with eggs as well as flour4 ,tomato sauce is the best accompaniment to it1 with ,parmesan or grated and melted cheese 7see recipes #ff to #ga74 ,rice as usually sold consists chiefly of starch1 but if unglazed and once milled1 it is much more nourishing1 as the cuticle of the cereal 7which is rich in gluten and protein7 is then left on it4 ,the addition of cheese or eggs1 makes it a more complete food 7see recipes #gb to #hj74 ,potatoes consist principally of starch and water1 with a certain amount of potash4 ,their dietetic value is not high4 ,wholewheat ,bread contains1 in addition to its starch1 much vegetable albumen1 and a large supply of mineral salts1 such as phosphates1 etc4 ,it is1 therefore1 when light and well cooked1 of high dietetic value both for flesh-forming and nerve feeding4 ,physical workers should use it as a staple article of food1 and mental workers will also find it most helpful4 ,the coarser the brown flour1 the more laxative is the influence of the bread4 ,this is point worth noting4 ,eggs are nutritive chiefly on account of the albumen which they contain in the white portion1 but they are liable to cause digestive trouble1 and they must not be taken too freely by those who are subject to biliousness and constipation4 ,such persons often find it advantageous to have them boiled quite hard4 ,emprote 7,eustace ,miles proteid ,food7 contains the proteids of wheat and milk 7#ce71 with digestible ,carbohydrates 7#de4b71 fat 7#f4f71 and assimilable salts 7#g4i74 ,it makes a good addition to soups1 beverages1 and dishes lacking in protein4 ,nuto-,cream ,meat is a modern substitute for white meat and poultry1 containing #ai4g protein1 #dh fat1 and #bc ,carbohydrates4 ,it is made from nuts and corn1 and is useful for invalids and young children4 ,milk contains nearly all the elements necessary for repairing bodily waste4 ,it should be scalded for half-an-hour in a double saucepan--to destroy tubercular and other germs4 ,if then allowed to stand for #ab hours1 clotted cream can be skimmed off 7as in ,devonshire7 and the milk can be used next day4 ,it keeps much longer after being thus scalded4 ,dried milk is now procurable in such forms as ',lacvitum' and ',plasmon4' ,celery is a useful blood purifier1 and is valuable in all cases of rheumatism1 gout1 c4 ,celery salt is a valuable addition to soups and savoury dishes1 and is preferable to common salt4 ,spinach contains a considerable quantity of iron in a readily assimilable form1 and is1 therefore1 good for anmic persons4 ,onions have a wonderfully improving effect upon the skin and complexion if eaten raw1 and they act powerfully as diuretics4 ,,hygienic ,,information4 ,sidenote3 ,how to ,keep ,young4 ,old age is accompanied by the accumulation in the body of certain earthy salts which tend to produce ossification4 ,the deposit of these in the walls of the arteries impedes the circulation1 and produces senility and decrepitude4 ,flesh-food accelerates this process1 but the juices of fruits1 and distilled or soft water1 dissolve out these deposits4 ,the older one becomes the more freely should one partake of fruit and soft water4 ,the more juicy fruit we consume1 the less drink of any kind we require1 and the water contained in fruit is of ,nature's purest and best production4 ,frequent bathing and the occasional use of the vapour bath also help to eliminate these deposits1 and those whose skins are never made to perspire by wholesome exercise in the open air must cause this healthful operation to take place by other means--or pay the penalty which ,nature exacts4 ,sidenote3 ,food and ,climate4 ,vegetable oils and fats produce heat and build up the nerves4 ,we require a much larger amount of food containing fat in cold weather and in cold climates than in warm weather and in warm climates4 ,by producing fruits in profusion in the summer-time ,nature provides for the satisfaction of our instinctive desire for such simple and cooling diet when the temperature is high4 ,but in winter-time more cheese1 butter1 olive oil1 or nuts1 should be eaten every day4 ,sidenote3 ,cancer and ,flesh-eating4 ,the latest declarations of some of the principal ,british medical authorities on ',cancer' are to the effect that people become afflicted with this disease through the excessive consumption of animal flesh4 ,the alimentary canal becomes obstructed with decomposing matter1 toxic elements are generated and absorbed in the system1 and cancerous cellular proliferation ensues4 ,it is noteworthy that fruitarians are scarcely ever afflicted with this disease1 and that a strict fruitarian dietary 7uncooked7 has often proved curative4 ,see pages #acc and #aff4 ,sidenote3 ,how to avoid ,dyspepsia4 ,if the digestive process is unduly delayed by overloading the stomach1 or by drinking much at meal-times so as to dilute the gastric juice1 fermentation1 flatulence and impaired health are likely to result4 ,raw sugar if taken very freely with starch foods is also apt to produce fermentation4 ,it is a mistake to mix acid fruits and vegetables by eating them together at the same meal4 ,fermentation is often thus caused1 as vegetables take a long time to digest4 ,a very safe rule to observe1 and one which would save many from physical discomfort and suffering1 is this--only eat fruits which are palatable in the natural uncooked state4 ,before ,man invented the art of cooking1 he must have followed this rule4 ,those who suffer from dyspepsia will1 in most instances1 derive benefit by taking two meals a day instead of three--or at any rate by substituting a cup of coffee or of hot skimmed milk and a few brown biscuits for the third meal4 ,hard workers are the only persons who can really get hungry three times a day1 and we ought not to take our meals without hunger sauce4 ,fruit alone1 for the third meal is better still4 ,the last meal of the day should not be taken after seven o'clock at night4 ,disturbed rest and the habit of dreaming are an almost certain indication of errors in diet having been committed1 or of this rule having been infringed4 ,probably the most valuable prescription ever given to a patient was that given by ,dr4 ,abernethy to a wealthy dyspeptic1 ,live on sixpence a day and earn it4 ,constipation can nearly always be cured by adding stewed figs1 ,french plums1 salads1 etc41 to one's menu1 by eating brown instead of white bread1 and by taking less proteid food4 ,tea is detrimental to many persons4 ,the tannin contained in it toughens albuminous food1 and is liable to injure the sensitive lining of the stomach4 ,china tea is the least harmful4 ,sidenote3 ,rest after ,meals4 ,those who work their brains or bodies actively1 immediately after a solid meal1 simply invite dyspepsia4 ,the vital force required for digestion is diverted and malnutrition follows4 ,the deluded business-man who cannot spare the time for a short rest or stroll after lunch1 often damages his constitution and finds that he has been penny wise and pound foolish4 ,if the brain or body has been severely taxed1 an interval of rest should be secured before food is taken4 ,it is not what we eat that nourishes us1 but what we are able to assimilate4 ,recreation1 occasional amusement1 and an interest in life are necessary4 ,thousands of women die from monotony and continuous domestic care2 multitudes of men succumb to mental strain and incessant business anxiety4 ,chronic dyspeptics should reflect on these facts4 ,abstainers from animal-food who get into any difficulty about their diet should seek advice from those who have experience1 or should consult a fruitarian physician4 ,the local names and addresses of doctors who both practice and advise this simple and natural system of living1 will be supplied upon application to the ,hon4 ,secretary of ,the ,order of the ,golden ,age4 ,such are increasing in number every month4 ,sidenote3 ,physical ,vitality4 ,the human body is a storage battery consisting of millions of cells in which the vital electricity that produces health1 and makes life enjoyable1 is accumulated4 ,every manifestation of physical and mental power depends upon the force stored up in this battery4 ,the more fully charged the cells the higher the voltage1 and1 consequently1 the greater the physical vitality and power4 ,this voltage is always fluctuating4 ,expenditure of force lessens it2 recuperation1 through rest1 sleep1 the in-breathing of oxygen1 and the assimilation of vital uncooked food increases it4 ,fruits1 nuts1 and root vegetables contain electrical potency--they will deflect the needle of a highly sensitive ,kelvin galvanometer4 ,but when cooked1 their vital electricity is destroyed--they become lifeless1 like flesh-food4 ,the accumulation of vital force is a possibility if natural and vital food is selected4 ,sidenote3 ,the ,great ,healer4 ,all the medicines in the world are as the small dust of the balance1 potentially1 when weighed against this ,life-force--which healeth all our diseases and redeemeth our life from destruction4 ,its therapeutic phenomena are truly wonderful4 ,when our bodies are invaded by malevolent microbes1 the defensive corpuscles within us1 if in fit condition1 destroy them4 ,but if not fed with those elements which are needful for their sustenance1 they soon run down--just as we ourselves get below par4 ,we are then liable to become the prey of those ceaseless microscopic enemies that are ever ready to pounce upon the unfit4 ,if our corpuscles are weaker than the invading foes1 no drugs can save us--we are doomed4 ,hence the importance of keeping ourselves and our nerve centres well charged and in vigorous condition4 ,sidenote3 ,how to ,accumulate ,vitality4 ,to accumulate vitality our food must contain all the chemical elements which we need4 ,none must be permanently omitted4 ,if1 for instance1 we entirely exclude organic phosphorus from the food of a man of great intellect1 he will1 in due time1 be reduced to imbecility4 ,this is obtained in such foods as cheese1 milk1 wholemeal bread1 peas1 apples1 strawberries1 and bananas4 ,we must live by method1 and take some trouble4 ,nature's greatest gift is not to be obtained without thought or effort4 ,we must eat1 breathe1 and live wisely2 and the closer to ,nature we get1 the better it will be for us4 ,the habit of deep breathing1 like that of living much in the open air1 yields important results4 ,the atmosphere consists of oxygen and nitrogen--the very elements of which our bodies are chiefly constructed4 ,life and vigour can be inhaled1 but few persons have learnt the art4 ,cheerfulness tends to promote the assimilation of food4 ,exercise--of an intelligent and healthful sort--is needful to make the life-current pulsate through our tissues4 ,without it our organs do not get properly nourished and rebuilt3 stiffness and atrophy set in4 ,worry and care must be banished1 and unwise or excessive expenditure of nerve force avoided2 for these things deplete the human storage battery of its vitality4 ,mankind is slowly gaining greater knowledge of vital1 mental1 and spiritual truth4 ,ultimately1 ,life more abundant will become the heritage of the many instead of the few4 ,self-emancipation from weakness and disability is an achievement that will repay much effort on the part of each one of us2 and we can all render beneficent social service by exemplifying the art of living wisely4 ,by promoting hygienic and humane education1 we can prevent much suffering1 and greatly increase the sum of happiness in this world6 ,illustration3 ,finis ,all readers who feel that they have derived helpful and useful knowledge by reading this book1 are respectfully invited to make it known to their friends and neighbours1 or to present copies to them4 ,all financial profit arising from its sale is devoted to the philanthropic work of ,the ,order of the ,golden ,age and the exaltation of its hygienic and humane ,ideals4 ,booksellers1 ,secretaries of ,food-,reform1 ,physical ,culture1 and other ,societies 7and readers requiring quantities for distribution7 can be supplied at a discount of #be per cent4 for cash1 carriage forward1 if they apply directly to the above ,society4 ,,index4 ,page ,almonds1 ,salted #he ,almond ,soup #eb ,ambrosia #aja ,apple ,custard #aje ,apple ,fritters #ajg ,apricots1 ,poached #ajf ,artichoke ,soup #dh ,artichokes1 ,fried ,chinese #ee ,artichokes1 ,green #ee ,asparagus ,souffl #gg ,aspic jelly #hg ,baked ,nuttoria #fb ,bakewell ,pudding #ajc ,barley ,water #aag ,boiled ,pudding1 ,plain #ajg ,brawn1 ,picnic #hh ,brazil ,nut ,soup #ej ,bread1 ,how to ,make #aab ,bread1 ,white #aae ,bread1 ,plain ,currant #aae ,bread1 ,wholemeal #aad ,bread ,pudding #aja ,breakfast ,dish1 ,a #gi ,broth1 ,brown ,haricot #di ,broth1 ,mock ,chicken #abc ,brown ,bean ,cutlets #eh ,brown ,haricot ,soup #di ,brussels ,sprouts ,saut #gh ,brussels ,sprouts1 la ,simone #hj ,buns1 ,plain ,currant #aae ,bun ,cake1 ,sultana #aaf ,cabbage ,salad #ia ,cabbage ,souffl #gg ,cakes1 ,sultana #aaf ,cakes1 ,small #ajc ,carnos ,sauce #ih ,carnos ,soup #ed ,carrot ,soup #ed ,cauliflower au ,gratin #hc ,celery ,soup #ec ,castle ,puddings #ajb ,cheese and ,tomato ,paste #ib ,cheese ,sauce #ih ,cheese ,rissoles1 ,savoury #gh ,cheesecakes1 ,lemon #aaj ,cheese ,straws #aaf ,chestnut ,soup #dh ,chestnut and ,mushroom ,pudding #hb ,chestnut ,souffl #gg ,chestnut ,stew #he ,chestnut ,cream #aaa ,christmas pudding #ii ,coconut ,sauce #ig ,coconut ,custard1 ,baked #aji ,coconut ,cream #aaa ,corsican ,dish1 ,a #gh ,creamed ,macaroni #gj ,croquettes1 ,milanese #ha ,crotes la ,valencia #hd ,curry ,gravy #ie ,custard ,moulds #ajc ,curried ,cauliflower #hc ,curried ,rice and ,peas #gb ,curried ,lentils #hb ,dinner ,rolls #aae ,eggs la ,crme #gd ,egg and ,cress ,sandwiches #ia ,eggs l',italienne #ge ,eggs1 ,mayonnaise #gd ,eggs1 ,scrambled #ge ,eggs ,florentine #gd ,empress ,pudding #ajh ,figs1 ,jellied #aja ,fillets of ,mock ,sole #ef ,frittamix ,rissoles #he ,fruit ,drink #aah ,fruit ,sauce #ih ,fruit ,salad #ii ,fruitarian ,mincemeat #aaj ,galantine alla ,bolognese #hf ,gateau aux ,fruits #ajf ,gingerade #aah ,ginger ,pudding #ajh ,glaze1 ,marmite #ig ,gravy ,soup #di ,gravies #id ,gravy ,piquante #ie ,gravy1 ,rich ,brown #if ,gravy1 ,plain ,brown #ie ,green ,pea ,cutlets #eh ,green ,pea ,souffl #gf ,green ,pea ,soup #ea ,green ,pea ,galantine #hh ,gravy1 ,quick ,lunch #ih ,gruel1 ,lentil #abd ,haricot ,soup1 ,brown #di ,haricot ,soup1 ,white #eb ,haricot ,cutlets #ei ,haricot ,cutlets1 ,white #fa ,haricot ,meat1 ,potted #ib ,haricot1 ,potted ,white #ij ,haricot1 ,potted ,savoury #ia ,haricot ,brown ,broth #abc ,how to ,cook ,rice #gj ,hygiama ,apple ,pure #abc ,jelly1 ,orange #ajh ,jugged ,nuttose #fd ,julienne ,soup #ej ,kedgeree #gh ,lentil and ,potato ,sausages #fe ,lentil ,souffl #gg ,lentil ,soup1 ,green #ea ,lentil ,soup1 ,egyptian #ej ,lentil ,cutlets #fa ,lentil ,cutlets1 ,green #ha ,lentils1 ,curried #hb ,lentil ,croquettes #fb ,lentil ,pudding #hd ,lentils1 ,potted ,savoury #ij ,lentil ,gruel #abd ,lemon ,creams #ajd ,lemon ,cheesecakes #aaj ,lemon ,jelly #aaj ,lemon ,sponge #ajf ,linseed ,tea #abd ,macaroni la ,turque #fi ,macaroni ,cutlets #fi ,macaroni1 ,creamed #gj ,macaroni ,napolitaine #fi ,macaroni1 ,savoury #gj ,macaroni and ,tomato ,pudding #gj ,malted ,milk ,prune ,whip #abe ,malted ,milk ,jelly #abe ,malted ,milk with ,iced ,fruit #abe ,malted ,milk1 ,effervescent #abe ,marbles1 ,savoury ,golden #hb ,marmalade ,pudding #ajb ,marmite ,glaze #ig ,marmite ,savoury ,gravy #ig ,marmite ,toast #he ,marmite ,vegetarian ,soup #eb ,mayonnaise ,eggs #gd ,mayonnaise ,sauce #ig ,milk ,cheese #ic ,minced ,nut-,meat #fe ,mock ,chicken ,broth #abc ,mock ,chicken ,rolls #ff ,mock ,turtle ,soup #di ,mock ,fish ,cutlets #ef ,mock ,fish ,roe #ef ,mock ,hake ,steaks #eg ,mock ,hare ,soup #ec ,mock ,white ,fish #eg ,mock ,chicken ,cutlets #fj ,mock ,lobster ,shapes #hg ,mock ,oyster ,patties #ee ,mock ,scallop ,oysters #ee ,mock ,steak ,pudding #ff ,mock ,sweetbread ,quenelles #fa ,mushroom ,pie #fb ,mushroom ,potato ,croquettes #ff ,nut ,croquettes #fj ,nut ,sandwiches #ij ,nut-,meat la ,mode #fc ,nut-,meat ,rissoles #fd ,nut-,meat ,galantine #hf1 #hi ,nut-,meat ,rolls #hi ,nuttose ,ragout #fd ,oat-,cream #abd ,oatenade #aag ,omelet1 ,a ,simple #gc ,omelette aux ,fines ,herbes #ge ,omelette aux ,tomates #gc ,onions la ,mode ,francaise #hj ,onion ,soup #ed ,orange ,jelly #ajh ,oeufs ,farce en ,aspic #ge ,parsley ,sauce #if ,pea ,soup #ec ,picnic ,brawn #hh ,pine ,kernel ,timbale #fh ,plasmon ,snow ,cream #ajg ,plum ,puddings #ii1 #ajj ,potato ,croquettes #hb ,potato ,pure #hj ,potato ,soup #ec ,potatoes1 ,escalloped #ha ,prated ,gruel #abd ,protose ,cutlets #fc ,protose ,rolls #hi ,protose ,pudding #ib ,puff ,pastry #aaa ,raised ,pie #hg ,raspberry ,pudding #ajd ,rice la ,reine #aje ,rice alla ,romana #ga ,rice1 ,milanese #ga ,rice ,cutlets1 proteid #gb ,rice1 ,savoury #ga ,rice1 ,sicilian #gb ,rice ,moulds1 ,creamed #aja ,rice and ,peas1 ,curried #gb ,rice and ,sultana ,pudding #ajg ,rice and ,tomato ,rissoles #gc ,rice ,pudding1 ,savoury #hd ,rice ,water #aah ,risi ,piselli #gc ,salad ,dressing #ic ,salsify1 ,filleted #eg ,sauce ,hollandaise #if ,sauce ,piquante #ie ,sauce1 ,thick ,brown #ih ,savoury ,lentil ,roll #fh ,sausages1 ,neapolitan #hd ,savoury ,rissoles #gh ,savoury ,sausages #fg ,savoury ,chestnut ,mould #fg ,savoury ,golden ,marbles #hb ,savoury ,nut-,meat ,steaks #fc ,savoury ,macaroni #gj ,semolina ,pudding #aji ,semolina ,lemon ,pudding #ajd ,semolina ,moulds #ajb ,short ,pastry #aaj ,soubise ,soup1 ,white #ea ,spinach and ,eggs #gf ,spinach la ,crme #gf ,spinach ,fritters #gi ,spinach ,souffl #gf ,stewed ,prunes #ajc ,strawberry ,cream #ajb ,strawberry ,ice #aji ,stuffed ,yorkshire ,pudding #fe ,sultana ,pudding #ajj ,sultana ,custard ,pudding #aje ,sultana and ,ginger ,pudding #ajj ,sultana ,cakes #aaf ,swiss ,roll #aje ,tarragon ,sauce #if ,tea and ,coffee ,substitutes #aah ,tomatoes1 ,baked ,stuffed #gi ,tomatoes au ,gratin #hj ,tomato or ,egg ,sandwiches #ij ,tomato ,soup #ej ,tomato ,galantine #hh ,tomatoes1 ,grilled #hc ,tomato ,mayonnaise #hi ,tomato ,paste1 ,potted #ib ,tomato ,sauce #if ,tomato ,chutney #ig ,vanilla ,creams #ajd ,vanilla ,ice #aji ,vegetable ,marrow1 ,baked #ha ,vegetable ,marrow1 ,stuffed #ei1 #gi ,vegetable ,stock #dh ,walnuts1 ,pure of #fj ,walnut ,gravy #id ,walnut ,pie #fg ,wheatenade #aag ,white ,sauce #ig ,white ,windsor ,soup #ed ,walnut ,cutlets #eh ,walnut ,rissoles #ei ,yorkshire ,pudding #fe1 #hc ,all workers for the upliftment and amelioration of ,mankind are invited to obtain from a ,newsagent or ,bookstall ,the ,herald of the ,golden ,age and ,british ,health ,review 7,the ,official ,journal of ,the ,order of the ,golden ,age74 ,illustration ,a ,magazine founded to proclaim a ,message of ,peace and ,happiness1 ,health and ,purity1 ,life and ,power4 ,it advocates ,physical1 ,mental1 and ,spiritual ,culture in a practical and helpful manner4 ,illustrated4 ,quarterly4 ,price ,threepence4 ,edited by ,,sidney ,h4 ,,beard4 ,it proclaims the advantages of the ,fruitarian ,system of living1 and pleads for recognition of the rights of ,animals1 and the adoption of a ,natural1 ,hygienic1 and ,humane ,dietary4 ,it exalts true and progressive ,ideals and teaches sound philosophy4 ,it circulates in ,fifty-,four ,countries and ,colonies4 ,it will be forwarded direct from the ,publishing ,offices for ,one ,shilling and ,sixpence per annum1 upon application to ,,the ,,secretary1 ,,the ,,order ,,of ,,the ,,golden ,,age1 #aec1 #aee1 ,brompton ,road1 ,london1 ,s4,w4 7,specimen copies1 threepence1 post free74 ,trade ,agents3 ,r4 ,j4 ,,james1 #aj1 #aa1 #ab1 ,ivy ,lane1 ,e4,c4 ,,madgwick ,co41 #d1 ,ave ,maria ,lane1 ,e4,c4 ,,helpful ,,and ,,instructive ,,booklets4 ,,philanthropists ,,and ,,social ,,reformers ,are invited to read and circulate the following publications4 ,the ,testimony of ,science in ,favour of ,natural and ,humane ,diet4 ,by ,,sidney ,h4 ,,beard4 ,seventh ,edition4 ,one ,hundred and ,twenty-,fifth ,thousand4 ,price #b;d4 7#b-a_/b;d4 post free72 #bs4 per dozen 7post free72 #aes4 per hundred 7post free74 ,french ,edition1 #bj ,centimes4 ,german ,edition1 #bj ,pfennigs4 ,a handy up-to-date booklet1 full of expert evidence by eminent authorities in the ,medical and ,scientific world1 athletic evidence and personal testimony of a convincing character1 with references for the quotations4 ,every ,food-,reformer and ,lecturer will need this booklet4 ,,contents3 ,flesh-,eating an ,unnatural ,habit4 ,flesh-,eating an ,unnecessary ,habit4 ,flesh-,eating a ,cause of ,disease4 ,uric ,acid ,maladies4 ,appendicitis4 ,cancer4 ,tuberculosis4 ,the ,sufficiency and ,superiority of ,fruitarian ,diet4 ,experimental ,evidence4 ,athletic ,evidence4 ,personal ,testimony4 ,an ,octogenarian's ,experience4 ,a ,cloud of ,witnesses4 ,man's ,diet in the ,future4 ,a ,physician's ,forecast4 ,our ,responsibilities and ,opportunity4 ,the ,diet for ,cultured ,people4 ,by ,,dr4 ,,josiah ,,oldfield1 ,m4,a41 ,d4,c4,l41 ,l4,r4,c4,p41 ,m4,r4,c4,s4 ,third ,edition4 ,twentieth ,thousand4 ,price #b;d4 7#b-a_/b;d4 post free74 ,how to ,avoid ,appendicitis4 ,by ,,dr4 ,,josiah ,,oldfield1 ,m4,a41 ,d4,c4,l41 ,l4,r4,c4,p41 ,m4,r4,c4,s4 ,tenth ,thousand4 ,price #b;d4 7#b-a_/b;d4 post free74 ,the ,cruelties of the ,meat ,trade4 ,by ,,dr4 ,,josiah ,,oldfield1 ,m4,a41 ,d4,c4,l41 ,l4,r4,c4,p41 ,m4,r4,c4,s4 ,third ,edition4 ,twenty-,fifth ,thousand4 ,price #a;d4 7#a-a_/b;d4 post free74 ,some eye-witness revelations of the cruelties of the ,flesh ,traffic4 ,errors in ,eating and ,physical ,degeneration4 ,by ,,sir ,,william ,,earnshaw ,,cooper1 ,c4,i4,e4 ,fifth ,thousand4 ,in ,art ,linen4 ,price #f;d4 7post free74 ,an up-to-date book which reveals in a piquant and interesting manner the many ,dietetic mistakes and transgressions that are being made by the ,british public1 and the cost in suffering which they have to pay in consequence4 ,much useful information is contained in this book1 in addition to ,tables of ,food ,values1 etc4 ,fruitarian ,diet and ,physical ,rejuvenation4 ,by ,o4 ,l4 ,m4 ,,abramowski1 ,m4,d41 ,ch4,d41 ,m4,o4,h4 7,late ,senior ,physician to the ,district ,hospital1 ,mildura1 ,australia74 ,twentieth ,thousand4 ,price #b;d4 7#b-a_/b;d4 post free74 ,a booklet giving the personal experiences of the ,author concerning the rejuvenation of the body by means of ,reformed ,diet1 and also the results obtained at the ,mildura ,hospital and ,dr4 ,abramowski's own ,sanitarium4 ,is ,flesh-,eating ,morally ,defensible8 ,by ,,sidney ,h4 ,,beard4 ,ninth ,edition4 ,forty-fifth ,thousand4 ,price #c;d4 7post free74 ,this ,booklet has been the means of persuading a great number of men and women to abandon the carnivorous habit4 ,its readers have posted copies to their friends in all parts of the world4 ,the ,toiler and his ,food4 ,by ,,sir ,,william ,,earnshaw ,,cooper1 ,c4,i4,e4 ,fourth ,edition4 ,fortieth ,thousand4 ,price #a;d4 ,net4 ,a straight talk with the ,working ,classes about ,diet4 ,the ,church and ,food-,reform4 ,by ,,rev4 ,a4 ,m4 ,,mitchell1 ,m4,a4 ,tenth ,thousand4 ,price #a;d4 7#a-a_/b;d4 post free74 ,is ,meat-,eating ,sanctioned by ,divine ,authority4 ,by ,,sir ,,william ,,earnshaw ,,cooper1 ,c4,i4,e4 ,price #c;d4 7post free74 #bs4 per dozen 7carriage paid74 ,an artistic booklet that is especially helpful in removing the prejudices and misconceptions of those who have been accustomed to think that the ,bible justifies flesh-eating4 ,much light upon the subject1 and information concerning correct interpretation of the ,scriptures is given1 and yet in such a reverent and scholarly way as not to offend the most orthodox4 ,the ,penny ,guide to ,fruitarian ,diet and ,cookery4 ,by ,,dr4 ,,josiah ,,oldfield1 ,m4,a41 ,d4,c4,l41 ,l4,r4,c4,p41 ,m4,r4,c4,s4 ,tenth ,edition4 ,hundredth ,thousand4 ,price #a;d4 7#a-a_/b;d4 post free74 #as4 #c;d4 per dozen 7post free72 #gs4 #f;d4 per hundred 7carriage paid74 ,shall ,we ,vivisect8 ,by ,,dr4 ,,josiah ,,oldfield1 ,m4,a41 ,d4,c4,l41 ,l4,r4,c4,p41 ,m4,r4,c4,s4 ,price #a;d4 7#a-a_/b;d4 post free74 ,,the ,,order ,,of ,,the ,,golden ,,age1 #aec1 #aee1 ,brompton ,road1 ,london1 ,s4 ,w4 ,,the ,,living ,,temple1 ,by ,dr4 ,j4 ,h4 ,,kellogg1 ,m4,d4 7,medical ,director of the ,battle ,creek ,sanitarium1 ,michigan1 ,u4,s4,a47 ,,fully ,,illustrated1 including a number of fine coloured plates4 ,illustration #efh pp4 ,price ,six ,shillings 7post free74 ,this book must be seen to be appreciated1 but the following brief partial outlines of the most important chapters will afford some idea of the helpful nature of the contents4 ,the ,miracle of ,digestion4 ,the ,organs of ,digestion--,five ,food ,elements1 ,five ,digestive ,organs--,what the ,saliva does--,the ,work of the ,gastric ,juice--,other ,uses of the ,digestive ,fluids4 ,dietetic ,sins4 ,eating for ,disease--,the ,selection of ,food--,cereal ,foods and ,legumes1 etc4--,erroneous ,notions about ,fruits--,predigested ,food ,elements in ,fruits--,fruit ,juices ,destroy ,germs--,the ,medicinal ,use of ,fruits--,fruit ,soup--,fruit ,cure for ,constipation--,the ,fruit ,diet--,fruit a ,cleansing ,food--,diseases ,due to ,milk--,milk and ,cream from ,nuts--,eggs4 ,the ,natural ,way in ,diet4 ,why ,fats ,render ,food ,indigestible--,objectionable ,vegetable ,fats--,chemical ,bread ,raisers--,condiments the ,cause of ,gin ,liver--,dextrinised ,cereals--,the ,daily ,ration--,balanced ,bills of ,fare--,too ,frequent ,eating--,the ,purest ,water1 etc4 ,what to do in case of ,sudden ,illness or ,accident4 ,fainting--,hemorrhage of the ,lungs--,hemorrhage from the ,stomach--,a ,bruise--,the ,dressing of ,wounds--,sprains1 etc4 ,the ,breath of ,life4 ,proper ,breathing--,the ,rate at which ,air is ,needed--,cultivating ,lung ,capacity--,why we ,breathe when asleep1 etc4 ,the ,brain and the ,nerves4 ,feeling ,cells and ,working ,cells--,how ,habits are ,formed--,the ,proper ,function of the ,sense of ,taste--,how to have a ,good ,memory--,recent ,interesting ,discoveries about ,nerve ,cells--,insomnia--,nerve ,poisons--,a ,common ,cause of ,nerve ,exhaustion--,how to ,have a ,clear ,head--,the ,problem of ,heredity--,rational ,mind ,cure4 ,,the ,,order ,,of ,,the ,,golden ,,age #aec1 #aee1 ,brompton ,road1 ,london1 ,s4,w4 ,fifth ,thousand4 ,,the ,,cancer ,,scourge and ,how to ,destroy it4 ,by ,,robert ,,bell1 ,m4,d41 ,f4,r4,f4,p4,s4 ,price ,,one ,,shilling ,net 7post free #a_/b74 ,the latest pronouncement by this eminent ,cancer ,specialist on the most terrible disease of our times4 99 99 99 99 99 ,this book is written by a ,physician who has witnessed many cures of advanced cases of ,cancer1 and who speaks from the standpoint of forty years' experience4 ,it contains #bj ,art ,plates1 illustrating diagnoses from the ,blood when highly magnified1 and proves by these object lessons the curability of ,cancer and the efficacy of treatment by ,fruitarian ,diet and ,radium4 ,a ,,few ,,press ,,opinions4 ,it is 444 interesting and suggestive 444 and it deserves a wide circulation4--,manchester ,courier4 ,every year1 in ,england and ,wales1 #cj1jjj people die of ,cancer--all of which deaths are preventible4 ,dr4 ,bell's methods of preventing them are clearly and forcibly given1 once again1 in this little book4--,daily ,mirror4 ,the wide prevalence of this terrible disease demands that attention should be given to all endeavours to destroy it1 and ,dr4 ,bell is an authority whose words should be carefully studied and acted upon4--,northern ,whig4 ,this interesting little treatise is an able presentation of the natural method of dealing with ,cancer4--,two ,worlds4 ,dr4 ,bell is strongly of opinion that the ,scourge is amenable to cure1 and his remedy is the use of ,radium in conjunction with a special kind of ,fruitarian ,diet4 ,when one considers that every known remedy of the past has failed and that this suggested cure has no revolting methods1 such as the knife of the surgeon1 it should certainly receive the attention it merits4--,american ,register4 ,the book should be worth reading to those interested in the subject4--,irish ,news4 ,he 7,dr4 ,bell7 deems 'dietetic purification essential1' and explains his system1 and it must be acknowledged that he is backed by very strong evidence1 which he gives4 ,his little volume is worthy of the closest consideration by all concerned4--,letchworth ,citizen4 ,,the ,,order ,,of ,,the ,,golden ,,age1 #aec1 #aee1 ,brompton ,road1 ,london1 ,s4,w4 ,,horlick',s ,,malted ,,milk ,,malted ,,barley1 ,,wheat1 and ,,milk in ,powder ,form4 ,,the ,,ideal ,,food ,,drink ,,for ,,all ,,ages4 ,delicious1 ,nourishing1 and ,refreshing4 ,illustration3 ,,the ,,package4 ,,horlick',s ,,malted ,,milk ,,in ,,the ,,home1 when used as a ,table ,beverage is more beneficial than ,tea1 ,coffee1 ,chocolate or ,cocoa4 ,,is ,,especially ,,useful ,,in ,,physical ,,culture as it replaces waste tissue and gives a feeling of fitness and staying power4 ,,for ,,business ,,men it is the ideal quick lunch when time is pressing4 ,may be kept in the office and is prepared in a moment4 ,,for ,,the ,,aged ,,and ,,invalids4 ,the lightest diet in combination with the fullest nutriment--therefore gives best means of sustenance4 ,,in ,,infant ,,feeding is the only scientific substitute for ,human ,milk which perfectly simulates the action of the latter during digestion4 ,,for ,,growing ,,children4 ,builds up and nourishes the constitution1 gives stamina and ensures healthy growth with development4 ,,served ,,in ,,hotels1 ,,restaurants and ,,caf,s--,,hot ,,or ,,cold4 ,requires no ,cooking4 ,of all ,chemists and ,stores in ,sterilised ,glass ,bottles1 at #a_/f1 #b_/f #aa_/- ,liberal ,sample for trial free by post on request4 ,,horlick',s ,,malted ,,milk ,co41 ,,slough1 ,,bucks1 ,,england4 ,the ,secret of ,perfect ,health lies very largely in right diet4 ,our foods are made from the purest and finest materials under the most hygienic conditions4 ,they include3-- ,,nut ,,butters4 ,most delicious4 ,food as well as fat4 ,much safer and go farther than dairy butter4 ,almond1 #a_/c2 ,walnut1 ,coconut and ,cashew1 #a_/2 ,peanut1 #i;d4 per lb4 ,the ,almond ,butter is specially recommended4 ,,nut ,,creams are a delicacy for the healthy1 and a delightful food-remedy to the ailing4 ,absolutely pure4 ,almond1 #a_/b-lb41 #a_/-2 ,hazel1 #a_/b-lb41 #a_/-2 ,coconut1 #a_/b-lb41 #e;d42 ,pine ,kernel1 #a-lb41 #a_/h4 ,,nut ,,soups1 made from ,nut ,cream and choice vegetables1 are extremely nutritious and an excellent nerve and blood tonic4 ,can be served in a few minutes4 ,in twelve varieties1 #c;d4 per drum4 ,,frittamix4 ,very savoury and digestible--can be prepared for table in a few minutes1 requiring only the addition of water4 ,full directions on each package4 ,per packet1 #b-a_/b;d42 #a-lb4 packets1 #i;d42 #c-lb4 tins1 #b_/b2 #f-lb4 tins1 #d_/-4 ,four varieties--,piquant1 ,mild1 ,walnut1 ,tomato4 ,,nutter4 ,pure1 white and tasteless4 ,free from water and preservatives4 ,goes much farther and is much nicer and more wholesome than ordinary butter4 ,ideal for frying4 ,makes most delicious pastry and puddings4 #a-a_/b-lb4 package1 #a_/-2 #c-lb4 tins1 #b_/a4 ,special prices for large consumers4 ,,recipes for the above and many other of our ,specialities will be found in our ,fruitarian ,recipes1 full of delightful suggestions2 post free1 #a-a_/b;d4 ,,mapleton',s ,,nut ,,food ,,co41 ,,ltd41 ,,garston1 ,,liverpool4 ,ask for them at your ,stores4 ,,write ,,to-,,day for a complete list of wholesome dainty ,foods4 ,we welcome correspondence4 ,illustration3 ,,mapleton',s ,,nut ,,foods ,,the ,,golden ,,mean4 ,white flour is a clogging constipating food that paves the way to appendicitis1 etc4 ,coarse wholemeal irritates the digestive tract and wastes the nourishment that should remain in the body4 ,illustration3 ,,artox ,,stone ,,ground ,,artox ,pure ,wholemeal is the ,golden ,mean4 ,it contains every atom of the wheat1 but so finely ground that it will not irritate the most delicate digestion4 ,its regular use acts like magic in keeping the internal organs clear and clean4 ,,you ,,can ,,make ,,everything with it1 even sponge cakes1 ,,and ,,it ,,makes ,,everything ,,nicer4 ,our ,handsome ,booklet ,grains of ,common ,sense1 will tell you more about ,,artox and give you recipes for a veritable banquet of delight4 ,send for a post free copy now4 ,,artox is sold by ,health ,food ,stores and ,grocers1 #c-lb41 #g-lb41 #ad-lb4 sealed linen bags2 or #bhlb1 sent direct1 carriage paid1 for #es4 ,,appleyards1 ,ltd4 7,dept4 ,o47 ,,rotherham4 ,illustration3 ,grains of ,common ,sense ,i4 ,h4,a4 ,,health ,,foods ,are the very ,basis of ,food ,reform4 ,they were the pioneers of the movement in this country and ,,still ,,stand ,,unrivalled4 ,the following are a few of our ,specialities3-- ,,granose4 ,acknowledged to be the most valuable family food of its kind4 ,granose is wheat in the form of crisp1 delicate flakes1 thoroughly cooked and so rendered highly digestible4 ,while it is given to very young infants with great success it is an all-round family food and is increasing in popularity everywhere4 ,free ,samples supplied to bona fide inquirers4 ,,protose4 ,a delicious substitute for meat guaranteed to be free from all chemical impurities4 ,thoroughly cooked1 highly nutritious and digestible4 ,made entirely from choice nuts and wheat4 ,,avenola4 ,makes superior porridge in one minute3 also good as a basis for vegetarian roasts4 ,children are delighted with it for breakfast4 ,very nourishing4 ,,nuttolene4 ,without doubt the most delicate and tempting substitute for meat pastes4 ,makes excellent sandwiches and is capable of a variety of uses4 ,,health ,,coffee4 ,a wholesome beverage made entirely from cereals4 ,should be used in the place of tea and ordinary coffee4 ,i4,h4,a4 ,,health ,,biscuits4 ,the distinguishing feature of our biscuits is that they are absolutely pure1 nourishing1 and digestible4 ,we make a variety combining wholesomeness with palatability4 ,for further particulars and price list write3-- ,international ,health ,association1 ,ltd41 ,stanborough ,park1 ,,watford1 ,,herts4 ,,just ,,how ,,to ,,begin ,a ,healthy ,change of ,diet ,easily and ,comfortably1 ,economically1 ,successfully1 ---,write to ,,eustace ,,miles1 ,m4,a41 for--- ,,personal ,,advice4 ,if1 when you write to him1 you mention any difficulties or ailments1 mark the envelope ,private and ,personal4 ,,just ,,two ,,hints4 #a4 ,instead of meat1 use ,eustace ,miles proteid ,food1 ,,emprote1 ,the ,best ,body-,building ,food-,basis4 7,price per #a-lb4 tin1 #a_/aj47 ,it is ,ready for ,use and ,needs no ,cooking4 #b4 ,when you are in ,london1 have all your meals at the ,illustration ,,eustace ,,miles ,,restaurant1 #dj1 ,chandos ,street1 ,charing ,cross1 ,w4,c4 ,illustration ,,drink ,,dole',s ,pure ,hawaiian ,,pineapple ,,juice4 ,illustration ,it is simply the expression of the ,,ripe ,,pineapple without the addition of sugar1 water1 preservatives1 or any other thing4 ,it is preserved in bottles in its ,,fresh ,,state by the most delicate sterilizing process known to advanced science4 ,,pure as the ,,dew4 ,,quenches ,,thirst4 ,,cures ,,diphtheria4 ,send ,post ,card to3-- ,c4 ,,howe ,,piper ,co41 ,factors and ,sole ,distributors for ,the ,hawaiian ,,pineapple ,products ,co41 ,ltd41 of ,,honolulu4 ,st4 ,george's ,house1 ,eastcheap4 ,chief ,office3--#ai1 ,devonshire ,chambers1 #adf1 ,bishopsgate1 ,,london1 ,e4,c4 ,,you really should secure at once a copy of our new and revised list1 ,a ,guide to ,good ,things4 ,it more than ever lives up to its title and should be in the hands1 not only of food-reformers1 but of all who appreciate 'good things' at the lowest possible prices1 and 'good service' in the best and most modern sense of that phrase4 ,it includes a comprehensive list of ',health ,foods' by all the leading manufacturers as well as the many popular items of our own introduction1 and contains in addition a budget of useful information1 recipes1 c4 ,why not call to-day8 and take lunch or tea1 amid palms and flowers1 in our well-known ,saloons1 the handsomest of their kind in ,london2 see the display of fruit and flowers on the ground floor1 and visit our ,health ,food ,stores 7next door but one74 ,be sure and ask for a copy of our booklet4 ,if you cannot call let us have your name and address and we will gladly send you a copy post free1 or if you enclose a penny stamp we will send in addition a ,sample of ,,frunut4 ,write at once to ,,shearn',s1 ,,the ,,world',s ,,largest ,,fruitarian ,,stores1 #bca #bcd1 ,,tottenham ,,court ,,road1 ,w41 ,,and ,,branches4 ,telephone3--,gen4 #dijg and #feee4 ,as ,sweet as ,nuts--,more ,nutritious than ,beef4 ,,have ,u ,,tried ---,,pitman--- ,,nuto ,,cream ,,meat ,,the ,,white ,,meat ,in the new shape tin4 ,made from ,nuts and ,corn1 at the suggestion of ,,dr4 ,,geo4 ,,black1 of ,torquay1 to provide a ,delicate and ,white ,meat free from ,condiments and ,preservatives ,for ,invalids1 the ,convalescent1 and the ,robust4 ,per ,tin--#a_/b-lb41 #f;d42 #a-lb41 #aj-a_/b;d42 #a-a_/b-lb41 #a_/b2 #c-lb41 #b_/- ,,to ,,take ,,the ,,place ,,of ,,poultry4 ,pitman ,nut ,meat ,brawn is a delightful combination of ,pitman ,nut ,meats 7the outcome of years of research to produce unique1 delicately flavoured1 well-balanced and highly nutritious foods1 each a perfect substitute for flesh meat7 and pure carefully seasoned ,vegetable ,jelly1 so blended to make an ---appetising dish suitable--- ,,for ,,the ,,hot ,,weather4 ,nothing could be nicer or more appreciated for picnics1 etc4 ,with salad and ,wholemeal bread and butter it provides a portable1 appetising and sufficing meal ready at a ---moment's notice4--- ,per ,tin1 #a_/b-lb4 #f;d4 #a-lb41 #aj-a_/b;d4 #a-a_/b-lb4 #a_/b ,ask your ,stores for them1 or ,,send ,,for ,a ,,sample #a_/b-lb4 ,,tin of ,meat or ,brawn1 post free #i;d4 ,the two for #a_/d4 ,orders of #e_/-value carriage paid4 ,full ,catalogue1 post free #b stamps1 with ,diet ,guide and copy of ,nuts1 and all about them1 #dh pages from ,,pitman ,,health ,,food ,co41 #aec1 ,aston ,brook ,street1 ,,birmingham4 ,illustration3 ,,honey ,,honey4 ,,honey ,,queen4 ,,worker4 ,,drone4 ,,english ,,irish4 ,,scotch4 ,,welsh4 ,,honey ,,honey ,specialit--,,pure ,,cambridgeshire4 ,,honey is wholesome1 strengthening1 cleansing1 healing1 nourishing4 ,,honey is a ,,health ,,food of great value1 and should be used regularly4 ,,honey is excellent for child and adult1 it is a ,serviceable ,medicinal ,agent4 ,,honey is completely absorbed into the system by the action of the blood4 ,difficulty is experienced in obtaining ,,pure ,,honey4 ,,we trade in ,english1 ,irish1 ,scotch and ,welsh ,honey1 and ,,guarantee ,,all ,,honey sold by us to be ,,absolutely ,,pure ,,and ,,as ,,represented4 ,sold in screw-top ,bottles3 #g-lb41 #ad-lb41 #bh-lb4 ,tins4 ,prices on application4 ,c4 ,,howe ,,piper ,co41 ,,honey ,,factors ,,and ,,packers1 ,,blinco ,,grove1 ,,cambridge4 ,the ,rise of the ,wholemeal ,biscuit and especially of ,ixion ,biscuits into popular favour is a good sign of the times4 ,there is a great demand for wholemeal bread and so-called standard bread just now1 but ,,good ,,biscuits ,,are ,,better ,,than ,,the ,,best ,,bread4 ,the wise ,food-,reformer prefers wholemeal biscuits to bread because they not only give much-needed work to the teeth but induce the flow of saliva and so assist the digestive organs most materially4 ,,ixion ,,biscuits are made from the finest wheat most finely ground by our own stone mills4 ,they are altogether free from yeast and all chemical adulterants and preservatives 7including salt74 ,they are ideal food for growing children1 as they contain everything needed for good blood1 bone1 muscle1 and nerve4 ,the following may be obtained at all ,health ,food ,stores1 or will be sent direct at prices quoted4 ,,ixion ,,whole ,,wheat ,,biscuits4 ,rich in proteids1 and the valuable phosphates of the wheat1 #g lbs41 #c_/c2 #ad lbs41 #e_/f2 #bh lbs41 #aj_/-1 carriage paid4 ,,ixion ,,short ,,bread ,,biscuits4 ,of delicate flavour and superlative nutrient value1 combined with easy mastication4 #g lbs41 #d_/-2 #ad lbs41 #g_/-2 #bhlbs41 #ac_/-1 carr4 paid4 ,,ixion ,,digestive ,,biscuits4 ,most agreeable1 digestive1 and nutritious4 #g lbs41 #d_/-2 #ad lbs41 #g_/-2 #bh lbs41 #ac_/-1 carriage paid4 ,samples1 etc41 sent post free for #d;d4 stamps4 ,sole manufacturers3 ,,wright ,,co4 7,liverpool71 ,ltd41 ,vulcan ,st4 ,mills1 ,,liverpool4 ,,veda ,,bread ,,is ,a ,,perfect ,,food4 ,illustration3 ,,vitality4 ,,digestibility4 ,,nutriment4 ,,energy4 ,a ,few ,reasons why ,,veda should be on every ,table4 ,because it is easily masticated and digested1 delicious in flavour1 feeds the brain and nerves1 builds good teeth and bones1 relieves and removes indigestion and constipation1 nourishes and sustains the body perfectly4 ,,veda ,,bread analysed and compared4 ,flesh ,builders 7proteids71 #ce per cent4 more than fine white bread4 ,rapid ,heat and ,force ,producer1 #hg-c_/d per cent4 more than fine white bread4 ,brain and ,teeth ,builders1 #ce per cent4 more than fine white bread4 ,,veda ,,bread ,ltd41 ,spring ,street1 ,hyde ,park1 ,w4 ,telephone ,nos43 #cgjb ,,paddington1 #addf ,,richmond4 ,do not ,forget to ,try ,,melarvi ,,biscuits4 ,they melt in the ,mouth4 ,,nuttoria ,,savoury ,,nut ,,meat4 ,unequalled in flavour1 richness and purity1 considered the greatest substitute for flesh ----meats known4---- ,for ,roasts1 ,stews1 ,hashes1 ,sausage ,rolls1 ,savoury ,mince and ,pies1 c4 ,sustains prolonged muscular exertions and easily ----digested4 #a_/b-lb4 ,tin #g;d4---- ,at all ,health ,food ,stores1 c4 ,particulars and ,price ,list of ,health ,foods from ,the ,,london ,,nut ,,food ,co41 #dfe1 ,,battersea ,,park ,,road1 ,,london1 ,s4,w4 ,,manhu ,,foods4 ,illustration ,flaked ,wheat3 #b-lb4 pkt4 #f;d4 ,an ,appetising ,breakfast ,food1 ,quickly ,cooked1 ,,easily ,,assimilated1 where ,,digestion is weak1 a ,natural ,,absolute ,cure for ,constipation4 ,,flaked ,,foods in variety4 ,,manhu ,,flour for ,,brown ,,bread2 also ,,manhu ,,diabetic ,,foods 7,starch ,changed71 ,palatable1 ,inexpensive4 ,,supplied ,,at ,,all ,,health ,,food ,,stores4 ,,manufactured ,,by ,the ,,manhu ,,food ,co41 ,ltd41 ,,vauxhall ,,mills1 ,,liverpool4 ,london ,depot3--#bc1 ,mount ,pleasant1 ,gray's ,inn ,road1 ,w4,c4 ,australian ,agent3--,c4 ,e4 ,,hall1 #ab1 ,mc,killop ,street1 ,melbourne4 ,send for full particulars4 ,,abbotsholme ,,school1 ,derbyshire ,sidenote3 ,an ,up-to-date ,education for ,boys ,where a ,scientific ,non-flesh ,diet is supplied to pupils requiring same4 ,the ,school1 founded in #ahhi1 has attracted attention throughout the world4 ,a broad and liberal foundation enables the boy to discover for himself where his especial bent lies4 ,specialisation follows at a later and more responsible age1 to prepare for the ,universities or other higher seats of learning1 with a view to an active career in present day conditions4 ,outdoor recreations over an estate of #acc acres4 ,fees #abj 7and upwards7 per annum4 ,instead of prizes1 ,awards--based on each year's work--to a maximum of #cj per annum1 open to all boys4 ,among the ,members of the ,advisory ,council are the ,duke of ,devonshire1 the ,duchess of ,sutherland1 ,sir ,henry ,craik1 and other prominent educators of ,england1 ,germany and ,america4 ,for full particulars see ,prospectus4 ,head-,master--,,cecil ,,reddie1 ,fettes ,college1 ,b4,sc4 7,edin471 ,ph4,d4 7magna cum laude71 ,gttingen4 ,sidenote3 ,cromer ,guild of ,handicraft ,,all ,,kinds ,,of ,metal ,work1 ,enamelling1 ,jewellery1 ,design1 ,drawing1 ,sculpture4 ,,pupils ,,received4 ,director-,mr4 ,h4 ,h4 ,,stansfield4 ,in connection with the above there is a ,food-,reform ,guest ,house at ,east ,runton1 7#a mile from ,cromer74 ,,garden4 ,,sea ,,bathing4 ,,tennis4 ,,for ,,terms ,,apply ,,to ,mrs4 ,stansfield1 ,east ,runton1 ,nr4 ,cromer1 ,norfolk4 ,at the close of a ,dainty ,fruitarian ,meal ,a ,,cup ,,of ,,delicious ,,hygiama ,,the ,,renewing ,,liquid ,,food imparts a pleasing finish4 ,it is so delicious1 so digestible1 and so complete in nourishing elements4 ,quickly prepared1 it makes an ideal emergency meal or light supper1 is entirely free from the bad effects of tea1 cocoa and coffee1 and exerts a remarkable remedial influence where there is digestive or nervous weakness4 ,full ,particulars1 ,free ,sample1 and #fd-page ,booklet on ,rational ,diet1 post free4 ,hygiama ,foods ,co41 ,department #ab1 ,,croydon1 ,,surrey4 ,also ,in ,tablet and ,biscuit form4 ,illustration ,mc,c,l,i,n,t,o,n',s ,,colleen ,,soap4 ,made from ,vegetable ,oils and ,plant ,ash4 ,its use keeps the ,skin ,soft1 ,clear and ,smooth4 ,illustration ,dowager ,duchess of ,abercorn writes3--,we have used ,colleen ,soap for years and delight in it4 ,it is so sweet and refreshing4 ,testimonials from over #bjj ,peeresses4 ,colleen ,soap1 #d-a_/b;d4 per tablet4 #c tablets for #a_/- ,hibernia ,shaving ,soap ,sticks and ,cakes1 #a_/-;each4 ,shaving ,cream ,opal ,pots1 #f;d4 and #a_/-;each4 ,from all ,chemists and ,health ,food ,stores4 ,send #b;d4 to ,dept4 ,w4 7to cover postage71 for ,samples-- ,mc,c,l,i,n,t,o,n',s1 ,ltd41 ,donaghmore1 ,,ireland4 ,,archeva 7,,digestive7 ,,rusks4 ,,brand4 #d ,gold ,medals4 ,splendid for ,,children1 ,,invalids and ,,dyspeptics4 ,illustration3 ,,archeva ,illustration3 ,,rusks ,recommended by the ,medical ,faculty4 ,free from ,deleterious ,matter4 ,no ,,drugs used4 ,excellent at ,,all meals for ,,everyone4 ,palatable and ,nourishing4 ,a true ,health ,food4 ,from all the leading ,stores1 ,grocers1 or ,chemists4 ,in #c ,,sizes ,,of ,,tins3 #e1 #aj and #bd packets1 each #aj ,rusks4 ,,varieties3 ,plain1 ,medium and ,sweet4 ,send #c;d4 stamps for ,samples and ,booklet to ,,archeva ,,rusk ,co4 7,dept4 ,l471 #ic1 ,upper ,thames ,street1 ,,london1 ,e4,c41 ,england4 ,,wise ,,cooks ,,use ,,marmite 7,,the ,,pure ,,vegetable ,,extract74 ,,marmite is absolutely pure ,is an invaluable pick-me-up ,strengthens as well as stimulates ,is easily digested and economical ,is recommended by medical profession ,is used by ,food-,reformers ,vegetarians everywhere ,the ,lancet says3 ,this entirely vegetable ,extract possesses the same nutrient value as a well-prepared meat extract4 ,,obtainable ,,at ,,all ,,health ,,food ,,stores4 ,,free ,,sample on receipt of penny stamp to pay postage by ,marmite ,food ,extract ,co41 ,ltd41 #ei1 ,,eastcheap1 ,,london1 ,e4,c4 ,the ,order of the ,golden ,age 7,a ,philanthropic ,society74 ,founded #ahie4 ,advocates the adoption of a natural and hygienic dietary as a preventive of ,disease1 a practical remedy for ,physical ,deterioration1 and an efficacious way of lessening human suffering and sub-human pain4 ,the ,fruitarian system of living makes a hygienic and humane life possible1 and tends to promote ,health1 ,strength and ,longevity4 ,guide-,books to ,fruitarian ,diet and ,cookery1 and other literature #a_/d containing information upon every aspect of this important question are published1 and can be obtained at the ,international ,offices4 ,the ,hon4 ,secretaries will gladly give advice to enquirers concerning this ,reform4 #aec1 #aee1 ,brompton ,road1 ,london1 ,s4,w41 ,england4 ,office ,hours3 #aj to #e4 ,saturdays3 #aj to #b4 ,telegrams3 ,,redemptive1 ,,london4 ,telephone3 ,kensington #acda4