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+Project Gutenberg's Reform Cookery Book (4th edition), by Mrs. Mill
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Reform Cookery Book (4th edition)
+       Up-To-Date Health Cookery for the Twentieth Century.
+
+Author: Mrs. Mill
+
+Release Date: February 12, 2004 [EBook #11067]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK REFORM COOKERY BOOK (4TH EDITION) ***
+
+
+
+
+Produced by Feòrag NicBhrìde and PG Distributed Proofreaders
+
+
+
+
+WHERE TO MARKET.
+
+When difficulty is experienced in procuring any of the articles mentioned in
+this book, the name of the nearest Agent can be obtained by sending a post
+card to the Maker. The following stock a selection of these goods:--
+
+EDINBURGH, HEALTH FOODS DEPOT, 40 Hanover St. _Health Foods and
+Specialties, including all "Wallace" Goods._
+
+RICHARDS & Co., 73 N. Hanover Street.
+
+GLASGOW, THE HEALTH FOOD SUPPLY Co., 363 New City Rd., 73 Dundas St.,
+& 430 Argyle St. _Wholesale, Retail, and Export Manufacturers and Dealers
+in every description of Vegetarian Health Foods._
+
+THE "ARCADIAN" FOOD REFORM RESTAURANT AND HEALTH FOOD STORES, 132 St.
+Vincent Street.
+
+CRANSTON'S TEA ROOMS, Ltd., 28 Buchanan Street and 43 Argyll Arcade.
+
+ABERDEEN, JOHN WATT, 209 Union Street.
+
+DUNDEE, J.P. CLEMENT & CO., 256-258 Hilltown.
+
+J.F. CROAL, Crichton Street.
+
+PEEBLES BROTHERS, Whitehall Crescent.
+
+THOMAS ROGER & SON, Newport-on-Tay.
+
+GREENOCK, CLYDESIDE FOOD STORES, 13-15 Charles St. With Branches at
+Helensburgh, Dunoon, Rothesay, Largs, and at 35 Causeyside, Paisley.
+
+BIRMINGHAM, PITMAN STORES, 121-131 Aston Brook St.
+
+R. WINTER, City Arcades and New Street.
+
+BRISTOL, HEALTH FOOD STORES, St James', Barton.
+
+LEEDS, "HEALTH" STORES, 124 Albion Street.
+
+HEALTH FOOD STORES, 48 Woodhouse Lane.
+
+MANCHESTER, VEGETARIAN STORES, 257 Deansgate.
+
+MAPLETON'S NUT FOOD CO., Ltd., Paget Street, Rochdale Road.
+
+WARDLE (LANCS.) MAPLETON'S NUT FOOD CO., Ltd. Pioneers and Inventors
+of Nut Cream Butters. List of 150 varieties of Nut Goods on application.
+
+LIVERPOOL, CHAPMAN'S HEALTH FOODS DEPOT, Eberle Street.
+
+LONDON, THE WALLACE BAKERY, 465 Battersea Park Road, S.W.
+
+     *     *     *     *     *     *
+
+THE HEALTH FOOD SUPPLY CO.,
+
+GLASGOW.
+
+_THE FIRST IN THE FIELD_
+
+We manufactured Health Foods eight Years Ago in London, and
+to-day are the Largest Dealers in and Manufacturers of Vegetarian
+Foods in North Britain.
+
+Our VEGETABLE MEATS are the Original, and are unequalled in quality
+or prices.
+
+Our "ARTOX" BREAD and BISCUITS are our Leading Lines in Baking.
+
+Call or write for our Free Booklet List on Healthful Vegetarianism at
+our City Depot, 73 DUNDAS STREET,
+
+OR
+
+WEST END STORES, 363 New City Road, GLASGOW
+
+*     *     *     *     *     *
+
+HOVIS
+
+A Health Bread.
+
+[Illustration]
+
+SOME FACTS,
+
+HOVIS Strengthens: Contains 11.13% Proteid.
+
+HOVIS Promotes Energy: Contains 42.34% Carbohydrates, and 2.11% Fat.
+
+HOVIS Builds Bones: Contains 1.62% mineral matter.
+
+HOVIS is Pure: Contains no adulterants.
+
+HOVIS is Digestive: Contains Cerealin, a valuable digestive ferment.
+
+HOVIS is Pleasant: The large proportion of germ renders it sweet and
+nutty.
+
+HOVIS is Uric-Acid-Free: Thus Best Brown Bread for Gouty Subjects.
+
+Dr Gordon Stables says, in "Fresh Air Treatment for
+Consumption"--"The bread I use is Hovis; I am enthusiastic on it."
+
+
+FOR HOME USE.
+
+Hovis Flour can be obtained from most bakers. It makes delicious
+Scones, Pastry, Puddings, and gem Pan Rolls.
+
+[Illustration]
+
+ALL PARTICULARS FROM
+
+The Hovis Bread Flour Co.,
+
+MACCLESFIELD.
+
+See Recipes on pages 105, 108, 109.
+
+*     *     *     *     *     *
+
+_Entered at Stationers' Hall._
+
+REFORM COOKERY.
+
+*     *     *     *     *     *
+
+WHY HESITATE?
+
+Thousands of grateful consumers by their daily use of Vejola, F.R. Nut.
+Meat, Meatose, Nutmeatose, and Nutvejo, &c., endorse the verdict
+of the best judges that there are no other Nut Meats equal to them for
+Roasts, Stews, Pies, Hashes, Sandwiches, Chops, Steaks, and Rissoles.
+Sample of any one of these sent for 8d., post free.
+
+
+TRY A TIN TODAY.
+
+Idealists will also find an ideal food in Nut Cream Rolls and
+Biscuits. They are made from choice nuts converted into a rich cream,
+mixed with a finely stone-ground wheatmeal, containing all the nutritious
+elements of the golden wheatberry. This makes them the most nourishing and
+concentrated food obtainable. Made in 30 varieties. Assorted sample 1/-
+post free. Procure a packet now,
+
+THEN YOU WILL ACT
+LIKE OLIVER TWIST
+
+Also get samples of the L. N. F. Co.'s Nut and Fruit Cakes, Genoa Cakes,
+Malted Nut and Fruit Caramels, Chocolate Nut and Fruit Dainties, and our
+wonderful new Savoury Nut Meat, NUTTORIA, which you will enjoy
+
+AND ASK FOR MORE.
+
+Samples of above five last-named foods sent for 2/6 post Free.
+
+SOLE MANUFACTURERS:
+
+The London Nut Food Co.,
+
+465, Battersea Park Road, London, S.W.
+
+*     *     *     *     *     *
+
+REFORM COOKERY BOOK.
+
+UP-TO-DATE HEALTH COOKERY FOR THE TWENTIETH CENTURY.
+
+BY
+
+Mrs MILL.
+
+
+OVER 300 RECIPES
+
+NEW AND ENLARGED EDITION, COMPLETING 20,000.
+
+
+_"We could live without poets, we could live without books,
+But how in the world could we live without cooks."_
+
+
+
+
+PREFACE TO FOURTH EDITION.
+
+
+Still the Food Reform movement goes on and expresses itself in many ways.
+New developments and enterprises on the part of those engaged in the
+manufacture and distribution of pure foods are in evidence in all
+directions. Not only have a number of new "Reform" restaurants and depots
+been opened, but vegetarian dishes are now provided at many ordinary
+restaurants, while the general grocer is usually willing to stock the more
+important health foods.
+
+Then the interest in, and relish for a non-flesh dietary has, during the
+past year, got a tremendous impetus from the splendid catering at the
+Exhibitions, both of Edinburgh and London. The restaurant in Edinburgh,
+under the auspices of the Vegetarian Society, gave a magnificent object
+lesson in the possibility of a dietary excluding fish, flesh, and fowl. The
+sixpenny dinners, as also the plain and "high" teas, were truly a marvel of
+excellence, daintiness, and economy, and the queue of the patient "waiters,"
+sometimes 40 yards long, amply testified to their popularity.
+
+One is glad also to see that "Health Foods" manufacturers are, one after
+another, putting into practice the principle that sound health-giving
+conditions are a prime essential in the production of what is pure and
+wholesome, and in removing from the grimy, congested city areas to the
+clean, fresh, vitalising atmosphere of the country, not only the consumers
+of these goods, but those who labour to produce them, derive real benefit.
+
+The example of Messrs Mapleton in exchanging Manchester for Wardle, has been
+closely followed up by the International Health Association, who have
+removed from Birmingham to Watford, Herts.
+
+J. O. M.
+
+NEWPORT-ON-TAY, _April 1909._
+
+
+"Economy is not Having, but wisely spending." _Ruskin._
+
+
+"I for my part can affirm that those whom I have known to submit to this
+(the vegetarian) regimen have found its results to be restored or improved
+health, marked addition of strength, and the acquisition by the mind of a
+clearness, brightness, well-being, such as might follow the release from
+some secular, loathsome detestable dungeon.... All our justice, morality,
+and all our thoughts and feelings, derive from three or four primordial
+necessities, whereof the principal one is food. The least modification of
+one of these necessities would entail a marked change in our moral
+existence. Were the belief one day to become general that man could
+dispense with animal food, there would ensue not only a great economic
+revolution--for a bullock, to produce one pound of meat, consumes more than
+a hundred of provender--but a moral improvement as well."--_Maurice
+Maeterlinck._
+
+
+"Can anything be so elegant as to have few wants, and to serve them one's
+self, so to have somewhat left to give, instead of being always prompt to
+grab."--_Emerson._
+
+
+
+
+Foreword.
+
+
+"Diet cures mair than physic."--_Scotch Proverb._
+
+"The first wealth is health."--_Emerson._
+
+
+"Of making books there is no end," and as this is no less true of cookery
+books than of those devoted to each and every other subject of human
+interest, one rather hesitates to add anything to the sum of domestic
+literature. But while every department of the culinary art has been
+elaborated _ad nauseam_, there is still considerable ignorance
+regarding some of the most elementary principles which underlie the food
+question, the relative values of food-stuffs, and the best methods of
+adapting these to the many and varied needs of the human frame. This is
+peculiarly evident in regard to a non-flesh diet. Of course one must not
+forget that there are not a few, even in this age, to whom the bare idea of
+contriving the daily dinner, without the aid of the time-honoured
+flesh-pots, would seem scarcely less impious than absurd, as if it
+threatened the very foundations of law and order. Still there is a large
+and ever increasing number whose watch word is progress and reform, who
+would be only too glad to be independent of the _abattoir_ (I will not
+offend gentle ears with the coarse word slaughter-house), if they only knew
+how. In summertime, at least, when animal food petrifies so rapidly, many
+worried housekeepers, who have no prejudice against flesh-foods in general,
+would gladly welcome some acceptable substitute. The problem is how to
+achieve this, and it is with the view of helping to that solution that this
+book is written.
+
+Now, as I said, while there is no lack of the stereotyped order of domestic
+literature, there seems to be a wide field over which to spread the
+knowledge of "Reform" dietary, and how to adapt it to the needs of different
+people, and varying conditions. And while protesting against all undue
+elaboration--for all true reform should simplify life rather than complicate
+it--we should do well to acquire the knowledge of how to prepare a repast to
+satisfy, if need be, the most exacting and fastidious.
+
+Another need which I, as a Scotswoman, feel remains to be met, is a work to
+suit the tastes and ideals of Scottish people. Cosmopolitan as we now are,
+there are many to whom English ways are unfamiliar. Even the terms used are
+not always intelligible, as is found by a Scotswoman on going to live in
+England, and _vice-versa_. We could hardly expect that every London
+stoneware merchant would be able to suit the Scotch lass, who came in asking
+for a "muckle broon pig tae haud butter;" but even when English words are
+used, they may convey quite different ideas to Scottish and English minds.
+Indeed, several housewives have complained to me that all the vegetarian
+cookery books, so far as they can learn, are intended solely for English
+readers, so that we would hope to overcome this difficulty and yet suit
+English readers as well.
+
+Before starting to the cookery book proper, I would point out some of the
+commonest errors into which would-be disciples of food reform so often fall,
+and which not unfrequently leads to their abandoning it altogether as a
+failure. Nothing is more common than to hear people say most emphatically
+that vegetarian diet is no good, for they "have tried it." We usually find
+upon enquiry, however, that the "fair trial" which they claim to have given,
+consisted of a haphazard and ill-advised course of meals, for a month, a
+week, or a few days intermittently, when a meat dinner was from some reason
+or other not available. One young lady whom I know, feels entitled to throw
+ridicule on the whole thing from the vantage-ground of one day's
+experience--nay, part of a day. It being very hot, she could not tackle
+roast beef at the early dinner, and resolved with grim heroism to be
+"vegetarian" for once. To avoid any very serious risks, however, she
+fortified herself as strongly as possible with the other unconsidered
+trifles--soup, sweets, curds and cream, strawberries, &c., but despite all
+her precautions, by tea-time the aching void became so alarming that the
+banished joint was recalled from exile, and being "so famished" she ate more
+than she would have done at dinner. Next day she was not feeling well, and
+now she and her friends are as unanimous in ascribing her indisposition to
+vegetarianism, as in declaring war to the knife--or _with_ the knife
+against it evermore.
+
+Now, there are certainly not many who would be so stupid or unreasonable as
+to denounce any course of action on the score of one spasmodic attempt, but
+there are not a few who are honestly desirous to follow out what they feel
+to be a better mode of living, who take it up in such a hasty, ill-advised
+way as to ensure failure. It is not enough merely to drop meat, and to
+conclude that as there is plenty food of some or any sort, all will be
+right, unless it has first been ascertained that it will contain the
+essential elements for a nourishing, well-balanced meal. It is not the
+quantity, however, which is so likely to be wrong as the proportions and
+combination of foods, for we may serve up abundance of good food, well
+cooked and perfectly appointed in every way, and yet fail to provide a
+satisfactory meal. I would seek to emphasise this fact, because it is so
+difficult to realise that we may consume a large amount of food, good in
+itself, and yet fail to benefit by it. If we suffer, we blame any departure
+from time-honoured orthodoxy, when, perhaps we ought to blame our wrong
+conception or working out of certain principles. It is never wise,
+therefore, to adopt the reform dietary too hastily, unless one is quite sure
+of having mastered the subject, at least in a broad general way; for if the
+health of the household suffers simultaneously with the change, we cannot
+hope but that this will be held responsible. Other people may have "all the
+ills that flesh is heir to" as often as they please. A vegetarian dare
+hardly sneeze without having every one down upon him with 'I told you so.'
+'That's what comes of no meat.'
+
+A frequent mistake, then, is that of making a wrong selection of foods, or
+combining them unsuitably, or in faulty proportions. For example, rice,
+barley, pulses, &c., may be, and are, all excellent foods, but they are not
+always severally suitable under every possible condition. Rice is one of
+the best foods the earth produces, and probably more than half of the
+hardest work of the world is done on little else, but those who have been
+used to strong soups, roast beef, and plum pudding will take badly with a
+sudden change to rice soups, rice savoury, and rice pudding. For one thing,
+so convinced are we of the poorness of such food, that we should try to take
+far too much, and so have excess of starch. Pulse foods, again,--peas,
+beans, lentils--are exceedingly nutritious--far more so than they get credit
+for, and in their use it is most usual to heavily overload the system with
+excess of nitrogenous matter. One lady told me she understood one had to
+take enormous quantities of haricot beans, and she was quite beat to take
+_four_ platefuls! 'I can never bear the sight of them since,' she
+added pathetically. Another--a gentleman--told me vegetarianism was 'no
+good for him, at any rate, for one week he swallowed "pailfuls of swill,"
+and never felt satisfied!' While yet a third--no, it was his anxious wife
+on his behalf--complained that 'he could not take enough of "that food" to
+keep up his strength.' He had three platefuls of the thickest soup that
+could be contrived, something yclept "savoury"--though I cannot of course
+vouch for the accuracy of that definition--a substantial pudding, and fruit.
+He 'tried' to take two tumblers of milk, but despite his best endeavours
+could manage to compass only _one_! I sympathised heartily with the
+good lady's anxiety, and urged that they go back to their "morsel of meat"
+without delay, and dispense with the soup, the "savoury," the milk, and
+either the fruit or the pudding. In reply to her astonished look, I gravely
+assured her that it was evident vegetarianism would not do for them, and her
+look of relief made it clear that she never suspected the mental
+reservation, that the tiny bit of meat was invaluable if only to keep people
+from taking so much by way of compensation.
+
+Another mistake to be guarded against, is that of reverting too suddenly to
+rather savourless insipid food. It is certainly true that as one perseveres
+in a non-flesh diet for a length of time, the relish for spices and
+condiments diminishes, and one begins to discern new, subtle, delicate
+flavours which are quite inappreciable when accustomed to highly seasoned
+foods. As one gives up these artificial accessories, which really serve to
+blunt the palate, rarer and more delicious flavours in the sweet natural
+taste come into evidence. But this takes time. There is a story told of
+some Londoners who went to visit at a country farm, where, among other good
+things, they were regaled with new-laid eggs. When the hostess pressed to
+know how they were enjoying the rural delicacies, they, wishing to be polite
+yet candid, said everything was very nice, but that the eggs had not "the
+flavour of London ones!"
+
+It were thus hopeless to expect those who like even eggs with a "tang" to
+them, to take enthusiastically to a dish of tasteless hominy, or macaroni,
+but happily there is no need to serve one's apprenticeship in such heroic
+fashion. There is at command a practically unlimited variety of vegetarian
+dishes, savoury enough to tempt the most fastidious, and in which the
+absence of "carcase" may, if need be, defy detection. Not a very lofty
+aspiration certainly, but it may serve as a stepping-stone.
+
+When the goodman, therefore, comes in expecting the usual spicy sausage,
+kidney stew, or roast pig, do not set before him a dish of mushy barley or
+sodden beans as an introduction to your new 'reform bill' of fare, or there
+may be remarks, no more lacking in flavour than London eggs. Talking of
+sausage, reminds me that one of the favourite arguments against vegetarian
+foods is that people like to know what they are eating. What profound faith
+these must have in that, to us cynical folks, 'bag of mystery,' the sausage!
+But then, perhaps, they do know that they are eating----!
+
+Now, I fear most of the foregoing advice on how to "Reform" sounds rather
+like Punch's advice to those about to marry, so after so many "don'ts" we
+must find out how to _do_. And to that end I would seek rather to set
+forth general broad guiding principles instead of mere bald recipes. Of
+course a large number of the items--puddings, sweets, &c., and not a few
+soups, are the same as in ordinary fare, so that I will give most attention
+to savouries, entrees, and the like, which constitute the real difficulty.
+
+As people get into more wholesome ways of living, the tendency is to have
+fewer courses and varieties at a meal, but just at first it may be as well
+to start on the basis of a three-course dinner. One or other of the dishes
+may be dispensed with now and then, and thus by degrees one might attain to
+that ideal of dainty simplicity from which this age of luxury and fuss and
+elaboration is so far removed.
+
+
+
+
+
+"Now good digestion wait on appetite,
+And health on both."--_Shakespeare_.
+
+
+SOUPS.
+
+
+The following directions will be found generally applicable, so that there
+will be no need to repeat the several details each time. Seasonings are not
+specified, as these are a matter of individual taste and circumstance. Some
+from considerations of health or otherwise are forbidden the use of salt.
+In such cases a little sugar will help to bring out the flavour of the
+vegetables, but unless all the members of the household are alike, it had
+best not be added before bringing to table. Where soup is to be strained,
+whole pepper, mace, &c., is much preferable to ground, both as being free
+from adulteration, and giving all the flavour without the grit. The water
+in which cauliflower, green peas, &c., have been boiled, should be added to
+the stock-pot, but as we are now recognising that all vegetables should be
+cooked as conservatively as possible--that is, by steaming, or in just as
+much water as they will absorb, so as not to waste the valuable salts and
+juices, there will not be much of such liquid in a "Reform" menage. A stock
+must therefore be made from fresh materials, but as those are comparatively
+inexpensive, we need not grudge having them of the freshest and best.
+Readers of Thackeray will remember the little dinner at Timmins, when the
+hired _chef_ shed such consternation in the bosom of little Mrs Timmins
+by his outrageous demands for 'a leg of beef, a leg of veal, and a ham', on
+behalf of the stock-pot. But the 'Reform' housekeeper need be under no
+apprehension on that score, for she can have the choicest and most wholesome
+materials fresh from the garden to her _pot-au-feu_, at a trifling
+cost. Of course it is quite possible to be as extravagant with vegetarian
+foods as with the other, as when we demand forced unnatural products out of
+their season, when their unwholesomeness is matched only by their cost. No
+one who knows what sound, good food really is, will dream of using
+manure-fed tomatoes, mushrooms at 3s. per lb.; or stringy tough asparagus,
+at 5s. or 10s. a bunch, when seasonable products are to be had for a few
+pence.
+
+The exact quantities are not always specified either, in the following
+recipes, as that too has to be determined by individual requirement, but as
+a general rule they will serve four to six persons. The amount of
+vegetables, &c., given, will be in proportion to 3 pints, i.e. 12 gills
+liquid. Serve all soups with croutons of toast or fried bread.
+
+
+White Stock.
+
+The best stock for white soups is made from small haricots. Take 1 lb. of
+these, pick and wash well, throwing away any that are defective, and if
+there is time soak ten or twelve hours in cold water; put on in clean
+saucepan--preferably earthenware or enamelled--along with the water in which
+soaked (if not soaked scald with boiling water, and put on with fresh
+boiling water), some of the coarser stalks of celery, one or two chopped
+Spanish onions, blade of mace, and a few white pepper-corns. If celery is
+out of season, a little celery seed does very well. Bring to boil, skim,
+and cook gently for at least two hours. Strain, and use as required.
+
+
+Clear Stock.
+
+For clear stock take all the ingredients mentioned above, also some carrot
+and turnip in good-sized pieces, some parsley, and mixed herbs as preferred,
+and about 1/2 lb. of hard peas, which should be soaked along with the
+haricots. Simmer very gently two to three hours. Great care must be taken
+in straining not to pulp through any of the vegetables or the stock will be
+muddy, or as we Scotch folks would say "drumlie." If not perfectly clear
+after straining, return to saucepan with some egg-shells or white of egg,
+bring to boil and strain again through jelly-bag. A cupful of tomatoes or a
+few German lentils are a great improvement to the flavour of this stock, but
+will of course colour it more or less.
+
+
+Brown Stock.
+
+Take 1/2 lb. brown beans, 1/2 lb. German lentils, 1/2 lb. onions, 1 large
+carrot, celery, &c. Pick over the beans and lentils, and scald for a minute
+or two in boiling water. This ensures their being perfectly clean, and free
+from any possible mustiness. Strain and put on with fresh boiling water
+some black and Jamaica pepper, blade mace, &c., and boil gently for an hour
+or longer. Shred the onion, carrot, and celery finely and fry a nice brown
+in a very little butter taking great care not to burn, and add to the soup.
+Allow all to boil for one hour longer, and strain. A few tomatoes sliced
+and fried along with, or instead of the carrot, or a cupful of tinned
+tomatoes would be a great improvement. This as it stands is a very fine
+
+
+Clear Brown Soup,
+
+but if a thicker, more substantial soup is wanted, rub through as much of
+the pulp as will give the required consistency. Return to saucepan, and add
+a little soaked tapioca, ground rice, cornflour, &c., as a _liaison_.
+Boil till that is clear, stirring well. Serve with croutons of toast or
+fried bread. This soup may be varied in many ways, as by adding some finely
+minced green onions, leeks, or chives either before or after straining and
+some parsley a few minutes before serving.
+
+
+White Windsor Soup.
+
+Take 4 breakfast cupfuls white stock or water, add 6 tablespoonfuls mashed
+potato and 1 oz fine sago. Stir till clear and add 1 breakfast cup milk and
+some minced parsley. Let come just to boiling point but no more. If water
+is used instead of stock some finely shred onion should be cooked without
+browning in a little butter and added to the soup when boiling. Rub through
+a sieve into hot tureen.
+
+
+White Soubise Soup.
+
+Melt in lined saucepan 2 oz. butter, and into that shred 1/2 lb. onions.
+Allow to sweat with lid on very gently so as not to brown for about half an
+hour. Add 1-1/2 pints white stock and about 6 ozs. scraps of bread any
+hard pieces will do, but no brown crust. Simmer very gently for about an
+hour, run through a sieve and return to saucepan with 1 pint milk. Bring
+slowly to boiling point and serve. To make
+
+
+Brown Soubise Soup
+
+toast the bread, brown the onions, and use brown stock.
+
+
+Almond Milk Soup.
+
+Wash well 1/4 lb. rice and put on to simmer slowly with 1-1/2 pints milk
+and water, a Spanish onion and 2 sticks of white celery. Blanch, chop up
+and pound well, or pass through a nut-mill 1/4 lb. almonds, and add to them
+by degrees another 1/2 pint milk. Put in saucepan along with some more milk
+and water to warm through, but do not boil. Remove the onion and celery
+from the rice (or if liked they may be cut small and left in), and strain
+the almonds through to that. See that it is quite hot before serving.
+
+NOTE.--For this and other soups which are wanted specially light and
+nourishing, Mapleton's Almond Meal will be found exceedingly useful. It is
+ready for use, so that there is no trouble blanching, pounding, &c.
+
+
+Brazil Soup.
+
+Put 1 lb. Brazil nuts in moderate oven for about 10 minutes, remove shells
+and brown skin--the latter will rub off easily if heated--and grate through
+a nut-mill. Simmer gently in white stock or water with celery, onions, &c.,
+for 5 or 6 hours. Add some boiling milk, pass through a sieve and serve. A
+little chopped parsley may be added if liked.
+
+
+Chestnut Soup.
+
+Chop small a good-sized Spanish onion and sweat in 1 oz. butter for twenty
+minutes. Add 2 to 3 pints stock and 1 lb. chestnuts previously lightly
+roasted and peeled. Simmer gently for one hour or more, pass through a
+sieve and return to saucepan. Bring to boil, remove all scum, add a cupful
+boiling milk or half that quantity of cream, and serve without allowing to
+boil again.
+
+
+Plain White Soup.
+
+Into enamelled saucepan put 2 ozs. butter, and as it melts stir in 2 ozs.
+flour. Add very gradually a breakfast cup milk, and stir over a slow heat
+till quite smooth. Add 3 or 4 breakfast cupfuls white stock, bring slowly
+to boil and serve.
+
+
+Velvet Soup.
+
+Prepare exactly as for Plain White Soup, but just before serving beat up the
+yokes of 2 or 3 eggs. Add to them a very little cold milk or cream, and
+then a little of the soup. Pass through strainer into hot tureen, strain
+through the rest of the soup, and mix thoroughly.
+
+
+Parsnip Soup.
+
+Take 1/2 lb. cooked parsnips or boil same quantity in salted water till
+tender, pass through a sieve and add to a quantity of Plain White Soup or
+Stock. Bring to boil, and if sweet taste is objected to add strained juice
+of half a lemon.
+
+
+Turnip Soup.
+
+is made in exactly the same way as Parsnip Soup, substituting young white
+turnips or "Golden Balls" for the parsnips, and many people will prefer the
+flavour. A little finely chopped spring onion or chives and parsley would
+be an improvement to both soups. These--except the parsley--should be
+boiled separately and added just before serving.
+
+
+Palestine Soup.
+
+A very fine soup is made thus:--Pare and boil 2 lbs. Jerusalem Artichokes
+in milk and water with a little salt till quite soft, then pass through a
+sieve or potato masher, and add to quantity required of Velvet Soup.
+
+
+Westmoreland Soup.
+
+Put in soup pot some very plain stock, or water will do quite well. Add 1
+lb. lentils, 1/2 lb. onions, small carrot, piece of turnip, and a stick or
+two of celery, all chopped small, also a teacupful tomatoes. Boil slowly
+for two hours, pass through a sieve and return to soup pot. Melt a
+dessert-spoonful butter and stir slowly into it twice as much flour, add
+gradually a gill of milk. When quite smooth add to soup and stir till it
+boils.
+
+This is a very good soup and might be preferred by some without straining
+the vegetables. The lentils might be boiled separately and put through a
+sieve before adding.
+
+The foregoing are all varieties of White Soup and these could be extended
+indefinitely; but as such variations will suggest themselves to everyone, it
+is not necessary to take up space here. I might just mention that a most
+delicious
+
+
+Cauliflower Soup
+
+can be made by adding a nice young cauliflower, all green removed, cut in
+tiny sprigs, and boiled separately to the quantity required of Plain White
+Soup. The water in which boiled should be added also.
+
+
+White Haricot Soup
+
+is made by substituting haricot or butter beans for the cauliflower. These
+should be slowly cooked till tender and passed through a sieve or masher.
+
+
+Celery Soup.
+
+For this use a large well-blanched head of celery. Either chop small when
+cooked, or pass through sieve before adding to White Soup.
+
+
+Asparagus Soup.
+
+Take a bunch tender asparagus. Set aside the tops. Blanch stalks in salted
+boiling water for a minute or two, then drain and simmer till tender in a
+little milk and water. Pulp through sieve and add to White Soup when
+boiling. Cook the tops separately in salted boiling water. Drain and add
+to soup in tureen. Tinned asparagus makes very good soup. It requires
+little or no cooking, only to be made quite hot. Pulp stalks and put in
+tops whole.
+
+
+Clear Soups.
+
+It is unnecessary to give every recipe in detail for these also, if a rich
+clear stock has been prepared according the directions, page 11. These of
+course may be varied according to taste or convenience, and all the
+ingredients specified are by no means indispensable. Some may be left out
+and others added as they are at hand or in season. When celery is not to be
+had celery seed or celery salt gives a good flavour. A hasty stock may be
+contrived at anytime with chopped onions, shred carrot, and some
+lentils--green or yellow or both. The vegetables should be lightly fried in
+a little butter, the lentils scalded or washed well, and all boiled together
+for an hour or even less with the required quantity of water. Strain
+without any pressure. Then a still more hasty stock can be had with any of
+the excellent "Extracts" which are on the market. Their flavour will be
+appreciated by all, and the fact that they are manufactured from pure,
+wholesome cereals--barley, chiefly, I believe--should go a long way to
+commend them to those who have no favour for the uric acid products of
+"Animal" Extracts.
+
+Well, then, if a good, clear stock is prepared, all that is necessary to
+convert it into
+
+
+Clear Soup a la Royale
+
+is to prepare a savoury custard with two yolks and either a cup of stock,
+diluted "Extract," or milk. Steam in shallow, buttered tin, cut in small
+squares, diamonds, &c., and put in tureen along with the boiling stock.
+
+
+Julienne Soup.
+
+Cut different vegetables--carrot, turnip, celery, &c., in thin strips about
+1 inch long, boil in salted water, and add to boiling clear stock.
+
+
+Spring Vegetable Soup.
+
+Have an assortment of different young vegetables comprising as many distinct
+and bright colours as possible--green peas, French beans trimmed and cut
+diamond-wise, cauliflower in tiny sprigs, carrots, turnips, cooked beetroot
+stamped in fancy shapes or cut in small dice, and leeks, chives, or spring
+onions shred finely. Cook the vegetables separately, drain, and add while
+hot to boiling clear stock in tureen.
+
+
+Thick Soups.
+
+Most of the thick soups are so well-known that they need not be repeated
+here. Suffice it to say that they will gain both in purity and flavour by
+substituting vegetarian stock for that usually made by boiling meat, ham
+bones, and the like. Great care should be taken with such soups as lentil,
+split-pea, potato soup, &c., to avoid a coarse "mushy" consistency. This
+can be done by rubbing the peas, &c., through a sieve when cooked, and
+adding such vegetables as carrot, turnip, onions, &c., finely chopped, to
+the strained soup. Perhaps, however, I ought to give at least one typical
+recipe for
+
+
+"Reform" Pea Soup,
+
+and if nicely made it will be quite possible to allure some unsuspecting
+victims who have always declared they never could or would touch pea soup,
+into asking for another helping of "that delicious--ahem--what-do-you-
+call-it-soup."
+
+Have ready a good-sized-soup pot with amount of water required boiling
+fast, and into this throw 1/2 lb. split-peas for every 2 pints water. The
+"Giant" variety is best as they are BO easily examined and cleaned. Rub in
+a coarse cloth to remove any possible dust or impurity. This is much better
+than washing or scalding, as the peas "go down" so much more quickly when
+put dry into the fast boiling water. Such a method will seem rather
+revolutionary to those who have been accustomed to soak peas over night, but
+a single trial is all that is needed to convince the most sceptical. Add
+1/2 lb. onions, cut up-these may first be sweated for 10 minutes with a
+little butter in covered pan. Simmer gently but steadily 1 1/2 to 2 hours.
+Rub through a sieve and return to saucepan. When boiling add some turnip in
+tiny dice and some carrot in slices as thin as sixpence, also finely chopped
+spring onion, leeks or chives, according to season, and a little finely
+minced parsley five minutes before serving. Stock may of course be used for
+this soup, but is not at all necessary. With stock or even a little
+extract, a very good lentil or pea soup may be made at a few minutes' notice
+by thickening with
+
+
+"Digestive" Pea Flour
+
+or lentil flour, as the case may be. Such soups can be taken by those of
+weak digestion. No vegetables should be added in that case, or if so they
+should be strained out.
+
+
+Mulligatawny Soup.
+
+Chop up 2 apples and 1 Spanish onion and stir over the fire with 2 ozs.
+butter till quite brown, but not burnt. Add 1 oz. flour (and if wanted
+somewhat thickened, one or two spoonfuls "Digestive" lentil or pea flour), 1
+teaspoonful curry powder, and a cupful of milk, previously mixed together.
+Stir till smooth and boil up, then add some good stock--brown would be
+best--and simmer for half an hour longer, removing the scum as it rises.
+Serve with boiled rice, handed round on a separate dish.
+
+
+Hotch-Potch.
+
+This soup is to be had in perfection in the summer months when young, tender
+vegetables are to be had in great variety and abundance. The more different
+kinds there are the better, but care must be taken to give each just the
+proper amount of cooking and no more, or the result will be that by the time
+certain things are done, others will be mushy and insipid. Bring to boil
+the necessary quantity of clear stock--water will do. Have ready a cupful
+each of carrots and turnips in tiny dice--the smaller ends of the carrots
+being in thin slices--a cauliflower in very small sprigs, one or two crisp,
+tender lettuces finely shred, cupful green peas, some French beans trimmed
+and cut small, a dozen or so of spring onions, 2 tablespoonfuls each of
+lentils and rice, and any other seasonable vegetable that is to be had. Add
+each in their turn to the boiling stock, the time required being determined
+by age and condition. If very young and fresh, the carrots will require
+only 30 to 40 minutes, the turnips and spring onions rather less, and the
+cauliflower less still. French beans require about 20 minutes, peas and
+lettuce 15 minutes, while the rice and lentils should have about half an
+hour. Much must be left to the discretion of the cook, but one point I
+would emphasise is, don't over-boil the vegetables. There seems to be an
+idea that a safe rule for vegetables is the more you cook them the better,
+but the fact is they lose in flavour and wholesomeness every five minutes
+after they are done. This is why "second day's" soup so often disagrees
+when the first has been all right. A few slices of tomato may be added.
+They should be fried in a little butter, cut small, and added shortly before
+serving, also some chopped parsley.
+
+
+Winter Hotch-Potch.
+
+This also may be very good. All the vegetables will require much longer
+cooking. Some will not be available, but in their place will be celery,
+parsnips, Brussels sprouts, leeks, &c. Dried green peas, soaked for 12
+hours, can be used, or a good canned variety, and I may say that many
+delicious vegetables are now to be had in tins, or, better still, in glass
+jars.
+
+
+Scotch Broth.
+
+For this wash well a cupful good fresh _pot_ barley, bring to boil in
+plenty of water, pour that off and put on with clean cold water. Simmer for
+2 hours and then add a selection of vegetables given for Hotch-Potch.
+
+
+Mock Cock-a-Leekie
+
+or Leek Soup (_maigre_) is an excellent winter soup. Take a dozen or
+more crisp fat leeks--flabby, tough ones are no use--trim away all coarse
+pieces, chop up the tender green quite small and simmer in covered pan with
+a little butter. Add to quantity required of either white stock or plain
+white soup, which should be boiling. Shred down the white of the leeks, fry
+in a little more butter, and add twenty minutes later. Cook till quite
+tender. If stock is used, some well-washed rice should be added about 30
+minutes before serving. If white soup is prepared, it is best to cook the
+leeks thoroughly before adding, then merely bring to boil and serve.
+
+
+Green Pea Soup.
+
+This is a delicious summer soup. Have a clear stock made with fresh green
+vegetables, such as lettuce, green onions, spinach, bunch parsley, sprig
+mint, &c., the shells wiped clean and about half of the peas--about 2 lbs.
+will be needed--reserving the finest. Rub through a sieve, return to
+saucepan and bring to boil. Add remainder of peas, boil 15 minutes, and
+pour into tureen over an ounce or so of butter. Some may prefer cream in
+place of butter, in which case add just before serving, and do not allow to
+boil up.
+
+
+Mock Hare Soup.
+
+Prepare a rich well-flavoured brown stock, rubbing through the greater part
+of the German lentils, &c., to make it of a thick creamy consistency. The
+flavour will be best if such vegetables as carrot and onion are sliced and
+fried brown before boiling. Toast two tablespoonfuls oatmeal and one of
+flour to a light brown, mix with it a teaspoonful ground Jamaica pepper and
+smooth with a little cold water. Add to the boiling soup and stir till it
+boils up again. Mushroom ketchup, a few fried mushrooms, some piquant
+sauce, "Extract," &c., &c., may be added or not at discretion.
+
+
+German Lentil Soup.
+
+Scald 1/2 lb. German lentils for a minute in boiling water, drain and put
+on with quantity of boiling water required. Fry some onions, celery, and
+tomatoes--if to be had--in a little butter till brown, and add. Simmer
+about 2 hours, and rub through a sieve. Add a little ground rice,
+cornflour, &c., to keep the pulp from settling to the bottom. A little milk
+or cream or ketchup may be added if liked.
+
+
+Butter Peas Soup.
+
+Cook butter peas as for stew, [Footnote: See page 35. [Butter Peas or
+"Midget" Butter Bean, below]] pulp through a sieve and add to quantity of
+liquid required, which may be white stock or milk and water, and should be
+boiling. Add a small white cauliflower, cut in tiny sprigs (or any tender
+fresh vegetables cut small and parboiled separately). Simmer till
+cauliflower is just cooked, add some chopped parsley, and serve.
+
+
+Mock Turtle Soup.
+
+Prepare a quantity of strong, clear, highly-flavoured stock of a
+greenish-brown colour. The colour can be obtained by boiling some winter
+greens or spinach along with the other things. A few chopped gherkins,
+capers, or chillies will give the required piquancy. Have 4 ozs. tapioca
+soaked overnight, add to the boiling stock and cook gently till perfectly
+clear. Some small quenelles may be poached separately and put in tureen.
+
+
+Tomato Soup.
+
+When this soup is well made it is a general favourite, but it must be well
+made, for it is impossible to appreciate the greasy, yellow,
+dish-water-looking liquid which is sometimes served in that name.
+
+Put in a saucepan 2 ozs. butter, and into that shred finely 1/2 or 1 lb.
+onions. Add half or more of a tin of tomatoes or about 1 lb. fresh ones
+sliced, and a cup of water or stock. Simmer very gently for an hour and rub
+through a wire sieve, pressing with the back of a wooden spoon to get all
+the pulp through. _Everything_ should go through except the skin and
+seeds. Return to clean saucepan with stock or water, and two tablespoonfuls
+of tapioca, previously soaked for at least an hour. Stir till it boils and
+is quite clear. This soup may be varied in many ways, as by substituting
+for the tapioca, crushed vermicelli, ground rice, cornflour, &c. Some
+chopped spring onions, chives or leeks, added after straining are a great
+improvement, also chopped parsley, while many people like the addition of
+milk or cream.
+
+
+
+
+SAVOURIES.
+
+
+"We live not upon what we eat, but upon what we digest."
+
+
+We come now to consider the middle courses of dinner in which lies the crux
+of the difficulty to the aspirant who wishes to contrive such without
+recourse to the flesh-pots. This is where, too, we must find the answer to
+those half-curious wholly sceptical folks who ask us, "Whatever _do_
+you have for dinner?" Most of them will grant that we _may_ get a few
+decent soups, though no doubt they retain a sneaking conviction that at best
+these are "unco wersh," and puddings or sweets are almost exclusively
+vegetarian. But how to compensate for that little bit of chicken, ox, or
+pig--no one now-a-days owns to taking much meat!--is beyond the utmost
+efforts of their imagination. Of course we can't have everything. When a
+"reformed" friend of mine was asserting that we could have no end of
+delicacies, one lady triumphantly remarked "Anyhow, you can't have a leg of
+mutton." That is true, but then we must remember that it's not polite to
+speak of "legs," especially with young ladies learning cooking. Liver or
+kidneys are not particularly nice things to speak about either, and I am
+sure if we reflected on what their place is in the economy of the body, we
+should think them still less nice to eat.
+
+But joking apart, there is a growing tendency to get as far away as we can
+from their origin in the serving of meat dishes. The old-time huge joints,
+trussed hares, whole sucking pigs, &c., are fast vanishing from our tables,
+and the smart _chef_ exerts himself to produce as many recherche and
+mysterious little made dishes as possible. Not a few of these are quite
+innocent of meat, indeed, that is the complaint urged against them by those
+who believe that in flesh only can we have proper sustenance. But little
+research is needed, however, to show that apart from flesh foods there are
+immense and only partially developed resources in the shape of cereals,
+pulses, nuts, &c., and, it is to these that we must look for our staple
+solid foods. In a small work like this it is impossible to do much more
+than indicate the lines upon which to go, but I shall try to give as many
+typical dishes as I can, and to suggest, rather than detail, variations and
+adaptations.
+
+We must first study very briefly the various food elements, and learn the
+most wholesome and suitable combination of these. In an ordinary
+three-course dinner we must arrange to have a savoury that will fitly follow
+the soup and precede the sweets. Thus, if we have a light, clear, or white
+soup, we shall want a fairly substantial savoury, and if the soup has been
+rather satisfying it must be followed by a lighter course.
+
+The lightest savouries are prepared mostly from starch foods, as rice,
+macaroni, &c., while for the richer and more substantial we have recourse to
+peas, beans, lentils, and nuts.
+
+The first set of savouries given are of the lighter description, and are
+well suited to take the place of the fish course at dinner.
+
+
+
+LIGHT SAVOURIES.
+
+
+Fillets of Mock Sole.
+
+Bring to boil 1/2 pint milk and stir in 2 ozs. ground rice or 3 ozs.
+flaked rice. Add 1 oz. butter, teaspoonful grated onion, and a pinch of
+mace. Add also three large tablespoonfuls of potato which has been put
+through a masher or sieve, mix, and let all cook for 10 to 20 minutes. As
+the mixture should be fairly stiff this can best be done in a steamer or
+double boiler. When removed from the fire add 1 egg and 1 yolk well beaten.
+Mix thoroughly and turn out on flat dish not quite 1/2 inch thick, and allow
+to get quite cold. Divide into fillet-shaped pieces, brush over with white
+of egg beaten up, toss in fine bread crumbs and fry in deep smoking-hot fat.
+Drain, and serve very hot, garnished with thin half or quarter slices of
+lemon, and hand round Dutch sauce in tureen.
+
+
+Fillets of Artichoke.
+
+Boil some Jerusalem Artichokes till tender, but not too soft, cut in neat
+slices, and egg, crumb, and fry as above.
+
+
+Chinese Artichokes.
+
+Salsify, Scorzonera, &c., may be done in same way. Serve with Dutch or
+tomato sauce. A variety is made by simply boiling or steaming in milk and
+water. Drain, and serve with parsley or other sauce poured over.
+
+
+Celery Fritters.
+
+Get a good-sized head of well-blanched celery, trim and cut in small pieces,
+put in salted boiling water for a few minutes, then drain. Into a stewpan,
+or much better a steamer or double boiler, put 1/2 oz. butter, and into
+that shred a very small Spanish onion or a few heads of spring onion or
+shallots. Add the drained celery, one or two spoonfuls milk, salt, white
+pepper, and pinch mace. Allow to cook till quite tender then pour over a
+slice of bread free from crust and crumbled down. If the bread is not moist
+enough add a little hot milk. Allow to stand for a time, then drain away
+any superfluous moisture. The difficulty is to get this dry enough, and
+that is why a double saucepan is much better than an open pan, in which it
+is scarcely possible to cook dry enough without burning. Make a sauce with
+1/2 oz. butter, 1/2 oz. flour, and 1/2 gill milk, and when it thickens add
+the panada, celery, &c. Stir over gentle heat till the mixture is quite
+smooth and leaves the sides of the pan. Remove from the fire and mix in one
+or two beaten eggs. Turn out to cool, shape into fritters, and fry as mock
+sole.
+
+
+Cauliflower Fritters
+
+are made same as above, with cauliflower in place of celery.
+
+_Note._--The eggs in this and mock sole may be left out, though they
+are an improvement and help to bind the mixture together. Variety can be
+obtained by varying the seasonings, adding a little lemon juice or Tarragon
+vinegar, &c., either to the mixture or to the sauce.
+
+
+Macaroni Omelet.
+
+Boil 2 ozs. short cut macaroni in salted boiling water, and drain. Put 3
+dessertspoonfuls flour in a basin, smooth with a little cold milk, and pour
+a breakfast-cupful boiling milk over it, stirring vigorously all the time.
+Add one or two spoonfuls of cream--or a little fresh dairy butter or nut
+butter beat to a cream--2 beaten eggs, teaspoonful minced parsley, same of
+grated onion, the macaroni, a large cup bread crumbs, seasoning of pepper,
+salt, &c. Mix very well. Put in buttered pie-dish and bake 30 to 40
+minutes in brisk oven. Turn out and serve with brown or tomato sauce. Some
+grated cheese may be added if liked.
+
+
+Macaroni Cutlets.
+
+Boil 3 or 4 ozs. macaroni in salted water for 15 minutes. Drain, and stew
+or steam till very tender along with some shred onion and tomatoes
+previously fried together, without browning, in 1 oz. butter. If too dry
+add a very little milk. When quite tender mix in enough bread crumbs to
+make a rather stiff consistency, also 1 or 2 ozs. grated cheese. Mix well
+over the fire. Add a beaten egg, pinch mace, and any other seasoning. Mix
+well again, turn out to cool, form into pear-shaped cutlets, egg, crumb, and
+fry in usual way.
+
+
+Macaroni Egg Cutlets
+
+are made by adding 2 finely chopped hard boiled eggs to the above mixture.
+Add when macaroni is cooked, along with crumbs, raw egg, seasoning, &c.
+
+
+Celery Egg Cutlets
+
+are made by adding the hard-boiled eggs to the mixture for celery fritters.
+Both of these are specially delicious, and this forms an excellent way of
+using up cold cooked stuff--savoury rice, vermicelli, &c.--so that one can
+have a dainty savoury with very little trouble. This is of no little
+importance in an age when so many demands are made upon the time and energy
+of the average housewife, and one would do well to study while preparing any
+dish requiring a good deal of care and labour, to have sufficient over to
+make a fricassee of some sort for another time.
+
+
+Rice and Lentil Mould
+
+comes in very handy in this way. Put 1 oz. butter in saucepan and shred
+into it very finely a large Spanish onion or an equal quantity white of
+small onions or leeks. Cover, and allow to sweat over gentle heat for 10
+minutes. Some finely shred white celery along with the onions is a welcome
+addition, but is not indispensable. Pick and wash well 1/4 lb. yellow
+lentils and bring to boil in water to cover. Do the same with 3 ozs. rice.
+The lentils and rice may be boiled together, but are nicer done separately.
+Add to onion, &c., in saucepan, along with seasoning to taste of curry
+powder, &c. Some tomato pulp or chutney is very good. Mix lightly so as
+not to make it pasty. Remove from fire, add a beaten egg, and press into a
+plain buttered mould. Tie down with buttered paper and steam for one hour.
+Turn out and serve with tomato sauce. It may also be garnished with slices
+of hard-boiled egg, beetroot, fried tomatoes, &c.
+
+
+Kedgeree.
+
+A very good kedgeree is made with much the same ingredients as above. The
+lentils may be left out, and chopped tomato or carrot flaked (on one of
+those threesome graters is best) and fried along with the onion, may be used
+instead. The rice must be boiled as for curry and made very dry. Boil 2 or
+3 eggs hard, chop finely, and mix with the other ingredients in saucepan.
+Make all very hot, and serve piled up on hot dish with any suitable garnish
+and curry or tomato sauce. A spoonful finely chopped parsley would be an
+improvement to both this and rice mould. Fried parley and thin slices of
+lemon make a suitable garnish for this and similar dishes, while parsley
+fried in fat at a low temperature, 200 degrees, crushed and sprinkled over a
+mould, cutlets, &c., both looks and tastes good. Any kedgeree that is left
+over will make excellent cutlets for breakfast, &c.
+
+
+Macaroni Mould
+
+is made by using cooked macaroni instead of rice in recipe for rice mould.
+
+
+Macaroni Timbale.
+
+Boil 6 ozs. long pipe macaroni--in as long pieces as convenient--in salted
+boiling water 20 to 25 minutes, and drain. Have a plain mould--a small
+enamel pudding basin is best--butter it well, and line closely round it with
+the macaroni. Fill in with any savoury mixture, such as lentils, tomatoes,
+mushrooms, celery, carrots, &c. Put more strips of macaroni or a slice of
+buttered bread on the top. Cover with buttered paper and steam 1-1/2 hours.
+Turn out and serve with sauce. Garnish suitably, cooked tomatoes, &c.
+
+
+Roman Pie
+
+Boil 4 ozs. macaroni and drain. Butter a pie-dish and put in half the
+macaroni. Scald 4 or 5 tomatoes in boiling water for a few minutes, when
+the skin will come off easily. Boil 2 eggs hard and slice. Have 2 ozs.
+cheese grated, and sprinkle half of it over the macaroni, then put half of
+the eggs and half the tomatoes. Season with salt, pepper, and a little
+grated onion (I keep an old grater for the purpose). Take 8 or 10
+medium-sized flap mushrooms, if to be had, clean and trim, removing the
+stalks. Add a layer of them, and repeat as before, but put the mushrooms
+before the tomatoes. Cover the top thickly with bread-crumbs. Make a stock
+with the trimmings of mushrooms and tomatoes. Put dessertspoonful butter in
+saucepan, stir in _half_ teaspoon flour, same of made mustard, and
+perhaps a little ketchup. Add the stock--there should be about a
+teacupful--stir till it boils, and pour equally over the pie. Dot over with
+bits of butter, and bake one hour in fairly brisk oven.
+
+In case this pie may be voted rather elaborate by some, I may say that it is
+excellent with several of the items left out. The eggs, mushrooms,
+cheese--any one of these, or all three may be dispensed with, and what may
+be lost in richness and flavour will be compensated in delicacy and
+digestibility. Any of this pie that is left over may be made into cutlets,
+so that one can have a second dish with little extra trouble.
+
+NOTE.--When fresh tomatoes are not to be had tinned ones will do.
+
+
+Tomato and Rice Pie.
+
+Wash well a teacupful good rice--Patna is best for this dish as it does not
+become so pulpy as the Carolina--and put on with cold water to cover and a
+little salt. Allow to cook slowly till it has absorbed all the water. Add
+a little more if too dry, but do not stir. Peel 1 lb. tomatoes, cut in 1/2
+inch slices and put a layer in buttered pie-dish. Put in the rice--or as
+much of it as wanted--sprinkle with curry and seasoning to taste. Put rest
+of tomatoes on top, more seasoning, and layer of bread-crumbs. Put plenty
+of butter on top and bake 3/4 hour.
+
+_Note_.--Tinned tomatoes may be used when fresh ones are not at hand.
+Any of the dishes with tomatoes, rice, &c., may have grated cheese or
+hard-boiled eggs added at discretion, and in this way the several dishes may
+be varied and adapted to suit different tastes and requirements.
+
+
+Casserole of Rice.
+
+Wash well 6 ozs. whole rice and drain. Melt in saucepan 2 ozs. butter or
+1-1/2 ozs. Nut Butter. Put in rice with as much white stock or water as
+will cover it, a little salt, pinch mace if liked, and allow to simmer very
+slowly or steam in double boiler till quite soft. Stir well, and if too
+stiff add a little more water, but it must not be 'sloppy.' Beat well till
+quite smooth and set aside to cool. Butter plain mould and line with rice
+nearly an inch thick. Fill in with any savoury materials, such as tomatoes,
+mushrooms, onions, celery, fried slices of carrot, lentils, &c. An hour
+before dinner cover with buttered paper and steam. Turn out on hot dish,
+cut a round off the top, and either serve as it is with garnish and sauce,
+or brush over with beaten egg, sprinkle with fine crumbs, and brown in brisk
+oven.
+
+
+Vegetable Goose.
+
+Put 2 teacupfuls crumbs in basin and pour boiling water or milk over. Let
+soak for a little, then press out as much moisture as possible. Add
+dessertspoonful grated onion, teaspoonful chopped parsley, pinch herbs or
+mace, salt, white pepper, 1/2 teaspoonful "Extract," and some mushroom
+ketchup. Mix all well, and add a beaten egg to bind. If too stiff add a
+little milk, stock, or gravy. Put in flat well-buttered baking-tin, and
+bake for about an hour, basting occasionally with butter or vegetable fat.
+Serve with fried tomatoes or any suitable sauce.
+
+
+Celery Souffle.
+
+This is exceedingly good if nicely made and served. Clean 1/2 lb. white
+crisp celery and cut small. Simmer in enamel pan or steam with as little
+milk as possible till tender, then boil rapidly to reduce the liquid. Rub
+through a sieve and set aside to cool. Beat 1 oz. fresh butter to a cream
+and add yolks of 2 eggs, one at a time, beating well in, also barely 1 oz.
+grated cheese and seasoning to taste. Mix well. Beat whites of 3 eggs
+quite stiff and mix in very lightly. Butter souffle tin and tie band of
+buttered paper round, to come 2 inches above the rim. Fill in mixture--not
+more than three-fourths full, and steam very gently in barely an inch of
+water for 1 hour. Turn out on _very_ hot dish and serve immediately,
+or slip off paper band and pin hot napkin round. If allowed to stand any
+time it will be quite flat before serving. A rather daintier if more
+troublesome way is to fill small souffle cases three-fourths full with the
+above mixture. Sprinkle a little grated Parmesan cheese and celery, salt on
+the top, and bake in hot oven 10 minutes. Arrange tastefully on hot napkin.
+
+NOTE.--Very dainty souffle cases are now to be had in white fluted
+fire-proof china. These can come straight to table without any trouble of
+swathing with napkins, paper collars, and the like.
+
+
+Celery Cream
+
+is another delicacy well suited to a special occasion. Prepare and cook
+celery as for souffle, drain and rub through sieve. Have enamelled or
+earthenware saucepan on the table, rub the bottom with a little butter, and
+break in 2 large eggs or 3 small ones. Season with white pepper, celery
+salt, lemon juice, mace, &c., and beat slightly. Take 1/2 gill cream and
+same of milk, drained from the celery, and add to eggs, &c. Place over a
+slow fire, or better still, a gas stove turned low, and stir till the
+mixture thickens, but it must not boil, then add the celery and mix. Have
+one large timbale mould or 8 to 10 small ones well buttered, fill in with
+the cream, cover with buttered paper, and steam very gently till set--30
+minutes if large mould--10 minutes if small ones. If a large one turn out
+and fill in centre with tomatoes, mushrooms, &c. If small ones arrange
+round ashet with baked tomatoes, spinach, green peas, &c., in the centre of
+the dish.
+
+*     *     *     *     *     *
+
+A PERFECT NUT FAT!
+
+PURE :: WHITE :: TASTELESS
+
+PREPARED FROM FINEST NUTS ONLY
+
+NUTTENE
+
+Unsurpassed for all kinds of Pastry and Confectionery.
+
+NUTTENE was exclusively used at the Vegetarian Schools, Melrose and
+Penmaenmawr, and Vegetarian Restaurants, Dublin and Edinburgh Exhibitions.
+
+Send for complete New Price List, with Recipes,
+to the Manufacturers:
+
+Chapman's Health Food Stores,
+EBERLE STREET, LIVERPOOL.
+
+     *     *     *     *     *
+
+A FEW OF "PITMAN" 1001 DELICIOUS
+
+HEALTH FOODS
+
+In place of Meat, and Free from its Dangers.
+
+BRAZOSE MEAT.--Made from Brazils. Quite different to all other Nut
+Meats. Makes splendid Sandwiches, Sausage Rolls, Savoury Roasts, and Irish
+Stews. Per tin--1/2-lb., 10d.; 1-lb., 1/6; 1-1/2-lb.,
+2/1; sample, 4d.
+
+VIGAR BRAWN.--The Superb Cold Dish. Tomato or Clear. Per mould,
+1/-
+
+TOKIO BAKED BEANS, with Tomato and Nut Sauce. Hot or cold, makes a
+splendid Dinner Dish. Per Jar, 1/-; sample jar, 4d.
+
+BAKED BEANS, with Tomato Sauce. Per tin, 9d.; sample tin,
+2d.
+
+CURRIED BEANS, with Savoury Sauce. Per tin, 9d.; sample tin,
+2d.
+
+VEGETABLE SOUPS.--In 12 varieties. Per tin, 2-1/2d. Each tin
+makes a pint. Per doz., 2/6
+
+NUTMARTO POTTED PASTE.--Far superior to Meat and Fish Pastes. Per
+tin, 3-1/2d.; per glass jar; 5-1/2d.
+
+VIGAR GRAVY ESSENCE.--Delicious flavour. Add but a few drops to
+water. Per bottle, 6d., 1/-, and 1/6; sample,
+2d.
+
+One Penny Packet Health Wafers With Two Ripe Bananas,
+INSURE
+a Perfect Meal.
+
+
+All those interested in Health Foods and Perfect Health should read "PITMAN"
+Health, from Food Library, No. 1 to 8. One Penny each, post free 1-1/2d.;
+or the 8 for 10. Full Catalogue of Health Foods, with "Diet Guide," post
+free one stamp. A wise selection of Health Foods will give you
+
+PERFECT HEALTH
+
+and Digestion, and so enable the system to perform the Maximum
+amount of Work--both mental and physical--with the Minimum
+amount of Fatigue.
+
+Ask your Stores for them: or assorted Sample Orders of 5/- value,
+carriage paid, from the Sole Manufacturers:
+
+"PITMAN" HEALTH FOOD STORES,
+
+155 Aston Brook St., Birmingham.
+
+_(The Largest Health Food Dealers in the World.)_
+
+     *     *     *     *     *
+
+
+Asparagus Cream
+
+is prepared in the same way, putting tender cooked asparagus in place of the
+celery.
+
+
+Celery or Asparagus Quenelle
+
+is made much in the same way. To every teacupful celery or asparagus pulp
+allow 2 cupfuls fine white bread crumbs. Beat up two or three eggs, add,
+and mix well. Steam in large or small moulds, or divide into spoonfuls,
+shape round, and poach in boiling water, stock, or milk. Serve with cooked
+tomatoes or sauce, or they may be put in tureen with clear or white soup.
+
+Many toothsome variants of the foregoing recipes will suggest themselves as
+one goes along, so that it is needless to detail each at length. Thus,
+fritters, moulds, quenelles, &c., may be varied at pleasure by substituting
+cauliflower, the white of spring onions or leeks, &c., for the celery or
+other ingredients mentioned. By the way, we do not appreciate the food
+value of leeks as much as we ought. A dozen or so of the thickest
+
+
+Leeks Stewed or Steamed
+
+in milk or stock, and served with the liquor made into a white sauce, is a
+dish as delicious as it is wholesome and blood-purifying.
+
+Needless to say, everything should be the best of its kind and absolutely
+fresh. To ensure this we should make a point of using as far as possible
+those which are in season at the time, as however well preserved they may
+be, vegetables, especially the finer sorts, lose in flavour and
+wholesomeness every hour between the garden and pot.
+
+
+
+Substantial Savouries.
+
+We come now to the more substantial savouries which form the staple part of
+the ordinary family dinner. These, along with soup and pudding, will
+furnish an excellent three-course meal, and where time--or appetite--is
+limited, as in the rush to and from school or business, two sources will be
+found ample.
+
+
+German Lentil Stew.
+
+Among the various pulse foods, of which there are fifty or sixty different
+kinds, though only some half-dozen are at all well-known, German lentils are
+one of the most valuable. In this country they are but little used, but
+they only need be known to be heartily appreciated. As far as my experience
+goes, every one who has once sampled them is loud in their praises. Even in
+those households where meat is used they might come as a change and variety,
+and help to solve the problem of that typical, much-to-be-pitied housekeeper
+who so pathetically wished there might be "a new animal" discovered!
+
+Well, "to return to our"--ahem--lentils. These German or Prussian lentils
+are quite different from the ordinary yellow kind. They are green or olive
+coloured, much larger, and of a flat tabloid shape. They are exceedingly
+savoury, and--if that is any recommendation--so "meaty" in flavour that it
+is almost impossible to convince people that they are quite innocent in that
+respect. They are usually sold at about double the price of yellow lentils,
+and even then are very cheap; but this is a fancy price, charged because of
+their being a novelty, and I may say that I get the very finest quality,
+perfectly clean and free from grit, at the extremely low price of 2d. per
+lb.
+
+To make a stew, which is the basis of a number of other dishes, take 1/2 lb.
+German lentils and scald for a minute or two in boiling water to make sure
+that they are thoroughly clean. Drain, and put in good-sized saucepan with
+plenty of fresh boiling water, and allow to simmer _very gently_ for an
+hour. In another stewpan melt 1 oz. butter, and into that shred very
+finely two or three onions. Cover, and cook 10 to 15 minutes to bring out
+the flavour. They may brown or not as preferred, but there must not be the
+least suspicion of burning. Turn the lentils into this pan, add some
+chopped celery if at hand--it is very good without, but to my taste most
+dishes are improved by celery--and allow to simmer an hour longer. See that
+there is plenty of water--there should be a rich brown gravy. Add seasoning
+to taste of salt, pepper, Jamaica pepper, parsley, &c. A few tomatoes may
+be added, or carrots, turnips, &c. A few ozs. macaroni, par-boiled in
+salted boiling water and added an hour or less before, will make one of the
+many pleasing varieties of this dish. Serve like a mince, garnished with
+sippets of toast or fried bread, or toasted Triscuits.
+
+
+Savoury Pot-Pie.
+
+Line a pudding basin with suet paste [Footnote: See pastry.], and
+fill in with lentils cooked as above, and tomatoes, or any vegetables, such
+as carrots, turnips, cauliflower, beetroot, &c., to keep the mixture from
+being too heavy, for whatever may be thought to the contrary, there is a
+much larger proportion of solid nutriment to the bulk in pulse foods than in
+the "too, too solid flesh" which we esteem so highly. And, at the risk of
+wearying readers with reiteration, I must say again that herein lies the
+danger. Quite a number of people have told me that they would like such
+foods, but _they_ could not take enough to keep up their strength, and
+were reproachfully incredulous when, ignoring the gentle insinuation as to
+_other_ people's capacity, I told them the great difficulty was to take
+little enough! But we must finish the pot-pie. Put a thin round of paste
+on the top. Wet the edges and press together, tie down with greased paper,
+and steam 2 to 3 hours. Turn out and send to table with suitable hot
+garnish.
+
+The same paste may be made into little balls or flat cakes and put to cook
+with lentil stew, but great care must be taken to see that there is plenty
+gravy, and that they cook very gently, for if they "catch" ever so slightly
+they are spoiled. All danger of this can be avoided by steaming in a basin
+or jar instead of cooking in open pan.
+
+
+Savoury Brick.
+
+Take about 2 teacupfuls cooked German lentils--not too moist. Put in a
+basin and add a cupful fine bread crumbs, and a cupful cold boiled rice or
+about half as much mashed potatoes. Add any extra seasoning--a little
+ketchup, Worcester sauce, Marmite or Carnos Extract, &c.--also a spoonful of
+melted butter. Mix well with a fork and bind with one or two beaten eggs,
+reserving a little for brushing. Shape into a brick or oval, and press
+together as firmly as possible. Brush over with beaten egg, put in buttered
+tin, and bake for half-an-hour. Or it may be put in saucepan with 1 oz.
+butter or Nut Butter that has been made very hot. Cover and braize for 10
+minutes. Turn and cook for another 10 minutes. Add a little flour and
+seasoning to the butter, and then a cupful boiling water, stock, or diluted
+"Extract," and allow to simmer a little longer. Serve with garnish of
+beetroot or tomatoes.
+
+This can also be made into a delicious
+
+
+Cold Savoury.
+
+Bake or braize as above. Remove to the ashet on which it is to be served.
+Allow to get quite cold, then glaze. [Footnote: See Glaze.]
+
+
+Sausages
+
+are made of the same ingredients as savoury brick. Pound well in a basin,
+so as to have all the materials nicely blended, or put in a saucepan over
+gentle heat, and mash well with a wooden spoon. See that the seasoning is
+right. Some chopped tomatoes and mushrooms are an improvement, also some
+grated onion, ketchup, and "Extract." These should be put in saucepan with
+a little butter until lightly cooked, then the lentils, &c., should be
+added, the whole well mixed and turned out to cool. When quite cold, flour
+the hands and form into small sausages. Brush over with beaten egg and fry,
+or put on greased baking tin and bake till a crisp brown. They may need a
+little basting, or to be turned over to brown equally.
+
+The filling for
+
+
+Sausage Rolls
+
+is compounded exactly as above, but should be rather moister, and have more
+butter added to prevent their being too dry. Have quantity required of
+rough puff pastry. [Footnote: See Pastry.] Roll out and divide into 9 or
+10 4-inch squares. Put a little sausage meat in centre, wet the edges and
+fold over. Press the edges lightly together with pastry cutter, if you have
+one, brush all over with beaten egg except the edges. Place on oven plate
+and put at once in hot oven. Bake 20 to 30 minutes. They may be served
+either hot or cold, but are best hot. They can easily be re-heated in oven
+at any time.
+
+
+Fifeshire Bridies
+
+may have the same filling put in plain short crust, or raised pie-crust,
+rolled very thin and cut in oval or diamond shapes. Fold over, and turn up
+the under edge all round. Brush over with egg and bake--if raised pie
+crust--in rather a slower oven.
+
+
+Rissoles.
+
+Roll out rough puff or short crust very thin, stamp out into rounds, put a
+little of the mince on one, wet edges and put another on top, press very
+firmly together, brush over with egg and fry in deep, smoking-hot fat.
+
+
+German Pie.
+
+Take an ordinary pie-dish, such as used for steak pie. Have one or two
+large Spanish onions half-cooked, remove the centres, and put in pie-dish.
+This will serve both to keep up the paste and to hold gravy. Fill up the
+dish with partially stewed German lentils, and either sliced tomatoes or
+pieces of carrot and turnip first fried in a little butter. There should
+also be plenty of chopped onions put in the bottom of the dish, which should
+be buttered. Fill nearly up with well-seasoned stock, "Extract," gravy, or
+water, cover with rough puff paste, and bake for an hour or longer,
+according to size. There should be a hole in top of pastry, covered with an
+ornament, which could be lifted off, and some more gravy put in with a
+funnel. Serve very hot. If to be used cold, a little soaked tapioca should
+be cooked with it, or some vegetable gelatine might be dissolved in the
+gravy.
+
+By way of variety, a few force-meat balls may be put in; also mushrooms when
+in season.
+
+
+Haricot Pie
+
+is made much the same as above, substituting Butter Beans or Giant Haricots
+for the German lentils. They should be soaked all night and nearly cooked
+before using. Put in a layer of beans, sprinkle in a little tapioca, then
+put a layer of sliced tomatoes and repeat. Fried beetroot may be used
+instead of tomatoes, and crushed vermicelli or bread crumbs instead of
+tapioca.
+
+
+Haricot Raised Pie,
+
+which is very good to eat cold for pic-nic luncheon, &c., is made as
+follows:--Soak 1/2 lb. large beans all night, when the skins should come
+off easily, and put to stew or steam with butter, shred onions, and a very
+little stock or water till soft, but not broken down. Set aside to cool.
+Prepare a raised pie case [Footnote: See Pastry.], put in half the beans, a
+layer of sliced tomatoes, and a layer of hard-boiled eggs. Repeat. Put on
+lid, which should have hole in centre, and bake in a good, steady oven for
+an hour. Meanwhile, have some strips of vegetable gelatine soaking, pour
+off the water, and bring to boil in a cupful well-seasoned stock, "Extract,"
+gravy, &c. Stir till gelatine is dissolved, and when the pie is removed
+from the oven, pour this in. When cold this should be a firm jelly, and the
+pie will cut in slices. If tomato or aspic jelly is prepared, some of that
+would save trouble. Melt and pour in.
+
+There are many other toothsome ways of serving haricot and butter beans. In
+every case they should first be well washed, soaked, and three-parts cooked
+with stock or water, butter, onions, and seasoning.
+
+
+Savoury Haricot Pie.
+
+This is made without paste. Put a layer of beans in buttered pie-dish, then
+pieces of carrot and turnip--previously par-boiled--to fill up the dish.
+Pour in a little gravy. Cover with a good white sauce, well seasoned with
+made mustard, chopped parsley, &c., and coat thickly with bread crumbs. Dot
+over with bits of butter, and bake 30 or 40 minutes.
+
+Many variations will suggest themselves--cauliflower, parsnips, vegetable
+marrow, sliced tomatoes, beetroot, &c., instead of the other vegetables. Or
+the same ingredients as in the first haricot pie might be used, with the
+crumbs instead of pastry.
+
+
+Haricot Ragout.
+
+Half pound soaked beans boiled till tender in one pint water, with butter
+and sliced onions. Drain, but keep the liquor. Slice some carrots and
+turnips thin, fry lightly, and then simmer in the liquor for half-an-hour.
+Put a little butter in stewpan, slice and cook two onions in that, with the
+lid on, stir in a tablespoonful flour, and add the haricots, vegetables, and
+the liquor. Simmer gently till all are quite cooked, and serve. Some
+tomatoes or a little extract may be added, and it can be varied in many
+other ways.
+
+
+Golden Marbles.
+
+Take nearly a teacupful of haricots pulped through a sieve, and add to this
+2 ozs. bread crumbs. Same of mashed potatoes; a shallot finely minced, or
+a spoonful of grated onion. Beat up an egg and add, reserving a little.
+Mix thoroughly, and form into marbles. Coat with the egg, toss in fine
+crumbs, and fry in smoking-hot fat till golden brown in colour.
+
+
+Haricot Kromeskies
+
+can be made with the same mixture as for marbles. Some chopped tomatoes,
+beetroot, or mushrooms may be added. If the mixture is too moist add a few
+more crumbs; if too dry add a little ketchup, milk, tomato juice, &c. Form
+into sausage-shaped pieces or small flat cakes. Dip into frying batter, and
+drop into smoking-hot fat. When a golden brown lift out, and drain on
+absorbent paper. Serve them, as also the golden marbles, on sippets of
+toast or fried bread with tomato or parsley sauce.
+
+
+Haricot Croquettes or Cutlets
+
+are of course made with any of these mixtures. Shape into cutlets, egg,
+crumb, and fry in the usual way.
+
+There are an immense number more dishes which can be made with pulse foods,
+for which I have not space here. There are also a number of new varieties
+of pulses being put upon the market, which can be used with advantage to
+vary the bill of fare and enlarge its scope.
+
+
+Giant Split Peas
+
+are especially good, and might be used in any of the foregoing recipes in
+place of haricots. One advantage is that they do not require soaking. If
+scalded with boiling water, drained, and put to cook in fresh boiling water,
+they will be quite soft in little over an hour.
+
+The best quality of butter beans also need no soaking. After scalding for a
+few minutes the skins come off quite easily. There is also a new variety
+called
+
+
+Butter Peas, or "Midget" Butter Beans,
+
+which I can heartily recommend. In appearance they resemble the small
+haricots, but are much finer and boil down very quickly. They make a very
+rich white soup, and may, of course, be used for any of the savouries for
+which recipes are given. Scald with boiling water (or they may merely be
+rubbed in a clean coarse cloth), plunge into more boiling water--the
+quantity proportioned to the purpose for which intended, soups, stews,
+&c.--and simmer till just tender, but not broken down.
+
+Though they can be made up in a host of ways they are perhaps nicest as a
+simple stew. When just cooked--and great care must be taken not to
+_over_cook, for much of the substance, as well as the delicacy of
+flavour, is lost if we do--have a saucepan with some shred onions, sweated
+till tender, but not in the least coloured, in a little butter. Stir in a
+spoonful of flour, and when smooth a gill of milk, or the stock from the
+butter peas. Stir till it thickens and add the peas themselves, and any
+extra seasoning required. See that all is quite hot, and serve garnished
+with sippets of toast.
+
+
+Brown Lentils
+
+also furnish us with unlimited possibilities for new dishes. They are as
+yet rather difficult to procure, but need only to be known to become very
+popular. They somewhat resemble German lentils, but are much browner and
+smaller. Being so small, extra trouble must be taken to see that they are
+clean and free from grit. They can be used in place of German lentils for
+any of the soups or savouries for which recipes are given. They cook very
+quickly, and care must be taken with them also not to waste any of their
+goodness up the chimney.
+
+
+Toad-in-a-Hole.
+
+Make the sausages the same as in previous recipe, only using brown lentils
+instead of German lentils. Put in a buttered pie-dish and pour over the
+following
+
+
+Batter.
+
+Beat up one or two eggs. Add 3 tablespoonfuls flour, and by degrees two
+gills milk, also seasoning of grated onion, chopped parsley, white pepper,
+"Extract," &c. While
+
+
+Fresh Green Peas or Beans
+
+are to be had, one need not be confined to the dried pulses. Cook the peas,
+broad beans, or French beans, as directed in "Vegetables." Serve with
+poached or buttered eggs, fried or baked tomatoes, &c.
+
+One might go on _ad infinitum_ to suggest further combinations and
+variations of the different pulse foods, but these must be left to suggest
+themselves, for I must now pass on to another class of foods.
+
+
+
+
+NUT FOODS.
+
+We are only beginning very slowly to recognise the valuable properties of
+nuts and their possibilities in the cuisine. Indeed, there is a rather
+deep-rooted prejudice against them as food, people having been so long
+accustomed to regard them as an unconsidered trifle to accompany the wine
+after a big dinner, and as in this connection they usually call up visions
+of dyspepsia, many people regard the idea of their bulking at all largely in
+a meal with undisguised horror. I remember a lady saying to me that she was
+quite sure a meal composed to any extent of nuts would _kill_ her, for
+if she took even one walnut after dinner it gave her such pain. That rather
+reminds one of the story of a half-witted fellow who used to go about the
+country doing odd jobs, and asking in return a meal and a shake-down of
+straw or hay.
+
+He always expressed astonishment at folks being able to sleep on feather
+beds, his aversion being founded on the fact that he had one night lain down
+on the hard ground with a single feather under him. "An' if I had sic a
+sarkfu' o' sair banes wi _ae_ feather," he argued, "what like maun it
+be wi' a hale bed?"
+
+Well, I can assure readers that whatever may be the troubles of a solitary
+nut in an oasis of good things, it is very different when nuts are taken
+alone or in a suitable and simple combination. Most of our digestive
+troubles are due to an excess of proteid matter, which clogs up the system,
+and either lodges in the body in the shape of some morbid secretion, or
+tries to force its way out in an abnormal way, as by the skin. Now, nuts
+are very rich in proteid, or flesh-forming matter, and it stands to reason,
+that if we superimpose them on an already full, or overfull, meal, the
+result is surfeit, and however wholesome or digestible this excess matter
+may be in itself, it may, and usually does, work harm in more or less
+obvious ways.
+
+But curiously enough, this does not always work out with mathematical
+directness. Most things in the physical, as in the metaphysical, world work
+out as Ruskin says "not mathematically, but chemically." Though this may
+seem a far-fetched simile in connection with our dinner, it is a true one.
+To get back to our nuts. If after a meal of several courses, rich in
+quality and variety, highly-spiced and flavoured, and perhaps interspersed
+with little piquant relishes, serving to whet the appetite for the next
+course, one takes only a very few nuts, or an apple, or a banana, the
+probability is that "these last" will give the most direct trouble. The
+gastric juices may be already exhausted, and the nuts, therefore, lie a hard
+undigested mass on the stomach; or the apple digesting very quickly, and
+being ready to leave the stomach some hours before its other contents, but
+having to bide their time, ferments and gives off objectionable gases.
+Thus, the innocent fruit gets the blame, and the fish, game, or meat go
+free. Another way in which fruits may prove indigestible, through no fault
+of their own, is because of the unsuitable combination in which they are
+eaten. Most nuts, with the exception of chestnuts, which are largely
+composed of starch, consist almost entirely of fat, which, unless it meets
+with an alkali to dissolve it, is digested with great difficulty. The uric
+acid in flesh tends to harden this fat, and so retards digestion.
+
+The medical faculty now recognise the nutritive properties of nuts, as also
+their wholesomeness and freedom from all toxic elements, and at all
+sanatoria for the treatment of rheumatic and gouty affections a nut and
+fruit diet is the established regime. We need not, however, go to an
+expensive sanatorium to enjoy this food, but may cure, or better, prevent
+these diseases in our own homes.
+
+They are, I believe, best in their natural state, along with fresh fruits,
+salads, and the like, but there are also many dainty dishes, in the
+composition of which they may be used with advantage.
+
+
+Mock Chicken Cutlets
+
+only require to be known to be appreciated. Grate 1/4 lb. shelled
+walnuts--this is best and easiest done by running through a nut-mill, but
+these are not expensive, as they may be had from 1s. 6d.--or Brazil nuts,
+and add to them two teacupfuls bread crumbs, mix in 1/2 oz. butter,
+spoonful onion juice, and a little mace, white pepper, salt or celery salt.
+Melt 1/2 oz. butter in saucepan. Mix in a teaspoonful flour, and add by
+degrees a gill of milk. When it thickens add the other ingredients. Mix
+well over the fire. Remove and stir in a beaten egg and teaspoonful lemon
+juice. Mix all thoroughly and turn out to cool. Form into cutlets, egg,
+crumb, and fry. Serve with bread sauce or tomato sauce.
+
+
+Brazil Omelet.
+
+Take 2 ozs. shelled Brazil nuts and rub off the brown skin. If they are
+put in slow oven for 10 minutes, both shell and skin will come off easily.
+Flake in a nut-mill or pound quite smooth. Add the yolk of hard boiled egg,
+a teaspoonful ground almonds, or almond meal, and make into a paste. Then
+add some grated onion, a tablespoonful baked or mashed potato, the same of
+bread crumbs, and seasoning to taste. Mix well, and add the yolks of two
+eggs beaten up, and after mixing thoroughly, stir in lightly the two whites
+beaten quite stiff, butter a shallow tin or soup-plate, and pour in the
+mixture. Cover and bake gently, till set--about an hour. When cool, cut
+into neat shapes, egg, crumb, and fry. The same mixture will also make a
+delicious
+
+
+Brazil Souffle.
+
+Add another white of egg stiffly beaten, and steam gently for 30 minutes.
+
+
+Brazilian Quenelles.
+
+Add another two tablespoonfuls bread crumbs, and leave out the potato; use
+three eggs, but beat yolks and whites together. Butter one large or a
+number of small moulds, fill with the mixture, and steam gently for 20 to 40
+minutes, according to size; turn out, and serve, if large, with slices of
+tomatoes baked or fried, arranged round. If small ones, have tomatoes piled
+up in centre and quenelles placed round.
+
+A number of other savouries, in which nuts form a part, can be made by
+substituting grated walnuts, Brazil nuts, almonds, almond meal, Barcelonas,
+&c., for peas, beans, lentils, &c., in the previous recipes. As they are
+highly nutritive and concentrated, they must be used sparingly, however,
+along with plenty of bread crumbs, rice, and the like. There is no need to
+detail these, but I will give one to show what I mean.
+
+
+Walnut Pie.
+
+Run 4 ozs. shelled walnuts through the nut-mill--this will give about a
+teacupful. Have some whole rice boiled as for curry, and put a layer of
+that in buttered pudding dish. Put half of the grated nuts evenly on the
+top, then a layer of tomatoes seasoned with grated onion, parsley, salt,
+pepper, pinch mace, ketchup, &c. Repeat. Cover thickly with bread crumbs,
+pour some melted butter over and bake till a nice brown. If rather dry,
+pour some tomato sauce, diluted extract, gravy, &c., over. Serve with
+tomato or other sauce.
+
+The same ingredients may be put in a buttered mould and steamed, or the
+whole may be mixed together, a beaten egg added, then made into one large or
+a number of small rolls, place in baking tin, put some butter on the top and
+bake, basting and turning now and then.
+
+
+Prepared Nut Meats.
+
+Of late years since the food value of nuts has been recognised, the
+attention of specialists has been turned in their direction with very
+practical results. Quite a number of excellent "Nut Meats" are now upon the
+market, and each year adds to their variety, so that one's storeroom can be
+supplied in a way that was impossible only a few years ago. For a cold
+luncheon dish Mapleton's Fibrose, Almond Nut Meat, and
+
+
+Savoury Nut Meat
+
+Are very good. The latter is put up in air-tight glass dishes. Tomatoes or
+any vegetable may be served with it. Then Meatose, Nut-Meatose, Vejola,
+Nutvego, &c., are all excellent. The
+
+
+"F.R." Meatose
+
+Is specially fine. These "Meats" are all ready for use, and may be made up
+in any of the ordinary recipes for Stews, Pies, Sausage Rolls, &c. One dish
+which most people would like is
+
+Curried Nut Meat.
+
+Melt 1 oz. butter in stewpan, and into that put a tablespoonful finely
+shred or grated onion, a few slices of tart apple or a little rhubarb, and,
+if possible, some tomatoes--fresh ones peeled and sliced are best, but the
+tinned ones will do very well. Stir in a dessert-spoonful flour and curry
+powder to taste, and pour on boiling water, stock, or gravy as required.
+Slice the nut meat and lay it in. Cover, and cook gently for about half an
+hour. Serve with plain boiled rice.
+
+I have not space to give further recipes, but would just add a word of
+caution--use very sparingly. They are highly concentrated and nutritious
+foods, and a large quantity is not only unnecessary, but harmful.
+
+In addition to above, there are the products of the International Health
+Association, "the pioneer manufacturers of health foods," who have within
+the past year removed their works into the country (Stanborough Park,
+Watford, Herts). Then Messrs Winter, Birmingham, "Pitman," Birmingham, and
+Messrs Chapman, Liverpool, have a number of excellent nut meats, fuller
+reference and recipes for which will be found in the chapter on "Health Food
+Specialties" at end of book.
+
+
+
+CHEESE SAVOURIES.
+
+Many excellent cheese dishes, such as macaroni cheese, &c., are to be found
+in the category of every household, so it will be needless to detail those
+which are most generally known. Cheese is highly nutritious, and not
+indigestible for those in ordinary health, if taken in moderation and
+combined with other lighter and bulkier foods. Cheese with rice, bread
+crumbs, macaroni, tomatoes, &c., is exceedingly good. It should be used
+very sparingly, or not at all, in dishes which contain pulse, nuts, or eggs.
+It should always be grated so that it can be mixed thoroughly with the other
+ingredients.
+
+
+Rice and Cheese.
+
+Half teacupful rice, 2 ozs. grated cheese, one egg. Wash rice and put on
+with cold water to barely cover, and pinch salt. When that is absorbed, add
+milk enough to swell and cook the rice thoroughly without making it sloppy.
+Remove from the fire and stir in the cheese, seasoning of salt, pepper, or
+made mustard, pinch cayenne, and the egg beaten up. Turn into buttered
+baking dish and bake gently till set and of a pale brown--cheese dishes must
+never be done in too hasty an oven, as they acquire an unpleasant flavour if
+in the least burnt. Turn out on hot ashet, and serve garnished with slices
+of hard-boiled egg or fried tomatoes.
+
+
+Cheese and Semolina.
+
+Four ozs. cheese, breakfast cup milk, 1 oz. semolina, 2 eggs. Bring milk
+to boil and stir in semolina. Cook till it thickens; remove from fire and
+stir in the cheese, pinch cayenne, and yolks of eggs beaten up, beat up
+whites stiffly, and mix in lightly. Turn into buttered pudding-dish and
+bake gently till ready--about half-an-hour. This mixture, and the previous
+one, may also be steamed for about 40 minutes. Serve with fried tomatoes or
+tomato sauce.
+
+I may say here that tomatoes go very well with cheese in almost any form. A
+nice variety of rice and cheese can be contrived as follows:--Put half of
+the cooked rice in pudding dish, put breakfastcupful tomatoes in saucepan
+with a little butter, the cheese and seasoning, and just stir over the fire
+till quite mixed. Put half over the rice, then the rest of the rice, and
+the other half of the tomato mixture. Coat thickly with crumbs, put some
+butter on top, and bake.
+
+
+Cheese Souffle.
+
+Two tablespoonfuls grated cheese, 2 eggs, 1-1/2 gills milk. Beat yolks of
+eggs and mix in cheese, milk, pepper, salt, pinch cayenne, and, lastly, the
+whites beaten quite stiff. Make souffle tin very hot, pour in mixture, and
+bake in quick oven till set--15 to 20 minutes. Serve very hot.
+
+
+Scotch Woodcock.
+
+This is a favourite savoury in many non-vegetarian households. There are
+numerous different recipes, which will doubtless be well known, but the
+following is quite new and original. Prepare some slices of buttered toast
+or fried bread, take about 1 lb. fresh tomatoes or a large cupful tinned
+ones drained from the liquor, put in saucepan with a little butter and
+grated onion, and stew gently till the tomatoes are pulped. If at all
+stringy, put through a sieve. Add 2 ozs. grated cheese, seasoning to
+taste, and stir over gentle heat till quite thick. Spread a layer of this
+mixture on each slice of toast and pile on the top of each other. Reserve a
+little of the mixture and to it add some tomato juice or milk, mushroom
+ketchup, or diluted extract. Make very hot and pour right over, sprinkle
+with chopped parsley, and garnish with slices of hard-boiled eggs--or these
+might have the whites chopped up and the yolks grated over the top. Serve
+very hot. A very tasteful effect is made by having the slices of toast,
+which may be round, oblong, &c., graduating pyramid-wise from a large one at
+the bottom to a small one at the top.
+
+
+Cheese Straws (1).
+
+Rub 2 ozs. butter into 4 ozs. flour. Add 2 ozs. grated cheese, a little
+mustard and cayenne, and make into a stiff paste, with the yolks of 2 eggs
+or one whole egg beaten up. Roll out thin, cut into straws, lift on to
+baking sheet carefully with a knife, placing them a little apart, and bake a
+pale brown--about 10 minutes in moderate oven. Another way is to break off
+small bits of the paste and roll into thin pipes on a floured board.
+Savoury
+
+
+Cheese Biscuits
+
+are made by cutting above paste, rolled very thin, into oblong or diamond
+shapes, with pastry cutter. Bake in same way. Serve either hot or cold.
+Spread with a little Marmite and savoury tomato mixture, or sandwich this
+between two biscuits.
+
+
+Cheese Straws (2).
+
+Two ozs. cheese, same of batter, flour and fine white crumbs. Add
+seasoning, and make into paste with one egg, roll out, stamp out a few
+rings, make the rest into straws, bake and put a bundle of straws into each
+ring.
+
+
+Parmesan Puff Pie.
+
+Prepare some cheese pastry, as for "Straws No. 1," and with it line a round
+shallow tin or tart ring. Common short or puff pastry will do, but the
+cheese pastry is nicer. Fill in with rice or crusts to keep in place. Bake
+rather briskly, and remove from the tin. Fill in with the following
+mixture:--In a saucepan melt 1 oz. butter, and into that stir 1 oz. flour
+and 1 oz. flaked or ground rice. Add gradually a teacupful milk, and when
+it thickens, 2 ozs. grated cheese and seasoning, cayenne, and made mustard.
+Pour into pastry case. Sprinkle a few browned crumbs or shredded wheat
+biscuit crumbs on the top. Dot over with bits of butter, and bake in
+moderate oven for about 20 minutes. Put a little more grated cheese on the
+top and serve very hot.
+
+
+Small Cheese Tartlets
+
+can be made by dividing same ingredients into a number of small cases or
+patty tins. Ten minutes should be long enough to bake. Another very good
+filling for these or the previous puff pie is the mixture given in recipe
+for Scotch woodcock, while a novel and delicious
+
+
+Welsh Rarebit
+
+could be made with either of these mixtures, with perhaps a rather more
+liberal supply of cheese and made mustard spread between slices of hot
+buttered toast.
+
+
+Mock Crab
+
+is made with somewhat similar filling, but is best with fresh tomatoes.
+Remove skin and seeds from 1/2 lb. firm, ripe tomatoes, and cut small;
+grate 4 ozs. rich, well-flavoured Cheddar cheese. Add to tomatoes in basin
+with teaspoonful made mustard, yolks of 3 hard-boiled eggs, large spoonful
+mushroom ketchup, a little extract, and a very little curry powder or paste.
+Pound all together with back of a wooden spoon till quite smooth. Serve in
+scallop shells, garnished with the white of egg.
+
+These cheese tartlets, mock crab, patties, &c., can be most acceptably
+varied by using
+
+
+Shredded Wheat Biscuits
+
+in place of pastry cases or scallop shells. Use any of the cheese mixtures
+given for Scotch woodcock, mock crab, &c. With a sharp-pointed knife split
+the biscuit open and place in buttered tin, with a bit of butter on the top
+of each, in hot oven till crisp and brown. Remove to hot dish, fill in each
+biscuit with the mixture made very hot, and pile up more on the top.
+
+
+Dresden Patties.
+
+Stamp out 6 or 8 rounds of bread, dip quickly in milk, gravy, or diluted
+extract, and drain--on no account allow to soak. Brush over with egg, toss
+in fine crumbs and fry. Drain and keep very hot. Prepare a cheese and
+tomato mixture same as for "Scotch Woodcock," and while in saucepan add 1 or
+2 hard-boiled eggs--the white chopped in small dice or tiny strips. Mix
+lightly over the fire and pile up on centre of each round. Serve on hot
+napkin, garnished with fried parsley. These patties may also be made with
+shredded wheat biscuits.
+
+     *     *     *     *     *
+
+'HYGIENIC TREATMENT'
+
+READERS say it "Beats Beecham's Pills!" and is "Worth its weight in gold!!"
+
+LONDON PUBLISHER says "It ought to be half-a-crown!!!"
+
+For all who are Tired of Drugs and want NO MORE VACCINATION, this is the
+Best Book in print.
+
+6d only from your Bookseller, and 9d. post free from
+
+A. S. HUNTER, Zetland House, BRIDGE OF ALLAN
+
+     *     *     *     *     *
+
+
+
+
+MISCELLANEOUS SAVOURIES.
+
+
+
+Scotch Haggis.
+
+
+"Fair fa' yer honest, sonsy face,
+Great chieftain o' the puddin' race."
+
+
+It is to be hoped the shade of Burns will forbear to haunt those who have
+the temerity to appropriate the sacred name of Haggis for anything innocent
+of the time-honoured liver and lights which were the _sine qua non_ of
+the great chieftain. But in Burns' time people were not haunted by the
+horrors of trichinae, measly affections, &c., &c. (one must not be too
+brutally plain spoken, even in what they are avoiding), as we are now, so
+perhaps this practical age may risk the shade rather than the substance.
+
+For a medium-sized haggis, then, toast a breakfastcupful oatmeal in front of
+the fire, or in the oven till brown and crisp, but not burnt. Have the same
+quantity of cooked brown or German lentils, and a half-teacupful onions,
+chopped up and browned in a little butter. Mix all together and add 4 ozs.
+chopped vegetable suet, and seasoning necessary of ketchup, black and
+Jamaica popper.
+
+It should be fairly moist; if too dry add a little stock, gravy, or extract.
+Turn into greased basin and steam at least 3 hours. An almost too realistic
+imitation of "liver" is contrived by substituting chopped mushrooms for the
+lentils. It may also be varied by using crushed shredded wheat biscuit
+crumbs in place of the oatmeal. Any "remains" will be found very toothsome,
+if sliced when cold, and toasted or fried.
+
+
+Rolled Oats Savoury.
+
+Put a teacupful Scotch rolled oats in a basin, and pour over 2 cupfuls milk
+in which some onion has been boiled. Allow to soak for an hour, remove
+onion, add pinch salt, &c., and a beaten egg. Steam in small greased basin
+for an hour. May be served with a puree of tomatoes.
+
+
+Irish Stew.
+
+Pare and slice 2 lbs. potatoes, and about 1/2 lb. each carrots, turnips,
+and onions. Fry all, except the potatoes, a nice brown in a little butter
+or fat. Put in layers in saucepan with 2 ozs. fat, salt, pepper, and good
+stock to barely cover. Simmer very gently for about 2 hours. It may also
+be baked in pie-dish.
+
+This may be varied in many ways, as by adding layers of forcemeat, pressed
+lentils, &c. Then there are the various nut meats--Meatose, Vejola, Savoury
+Nut Meat, &c.--which can be used to great advantage in such a stew.
+
+
+Scotch Stew.
+
+This is a most substantial and excellent dish. Wash well 1/4 lb.
+_pot_ barley--the unpearled if it can be procured--simmer gently in 1
+pint white stock for an hour, then add some carrots, scraped--and if large,
+sliced lengthwise--2 or 3 small turnips cut in halves or quarters, or part
+of a large one in slices, a Spanish onion sliced, or a few shallots, some
+green peas, French beans, or other vegetables that may be in season; some
+cauliflower in sprigs is a welcome addition. It or green peas should not be
+added till 1/2 hour before serving. Simmer till all the vegetables are just
+cooked, adding more stock if necessary. Serve with a border of boiled
+pasties, potato balls, or chips.
+
+
+Poor Man's Pie.
+
+Pare and slice 2 to 3 lbs. potatoes. Slice 1 lb. onions; put half the
+potatoes in pie-dish, then the onions, and sprinkle over 2 tablespoonfuls
+tapioca and a little powdered herbs or parsley. Add the rest of the
+potatoes, dust with pepper and salt, pour in water or stock to within 1/2
+inch from top. Put 2 oz. butter or nut butter on the top, and bake in
+moderate oven about 2 hours.
+
+
+Vegetable Roast Duck.
+
+Take a good-sized vegetable marrow, pare thinly and remove a small
+wedge-shaped piece from the side. Scoop out the seeds and water, fill in
+with good forcemeat, replace the wedge, brush all over with beaten egg.
+Coat with crumbs, put some butter over, and bake till a nice brown, basting
+frequently. Serve with fried tomatoes.
+
+An ordinary forcemeat of crumbs, onion, parsley, egg, &c., will do, or any
+of the sausage mixtures given previously.
+
+
+Esau's Pottage.
+
+The following I have had given me as the original recipe for "Esau's
+pottage," but I think it must be more elaborate than that set before the
+hungry hunter.
+
+One pint lentils and 2 quarts water boiled 2-1/2 hours, then add 1/2 lb.
+onions, 2 lbs. tomatoes, a little thyme and parsley. Cook all together 3/4
+hour longer and add 3 oz. butter and 1 oz. grated cheese just before
+serving.
+
+
+Dahl.
+
+Wash well 1/2 lb. rice and allow to swell and soften in just as much water
+or stock as it will absorb. Cook 1/2 lb. red lentils with stock or water,
+some grated onion, pinch herbs, little curry powder, and any other seasoning
+to taste. Make a border of the rice, pile the lentils high in the centre,
+and garnish with slices of hard-boiled eggs. The lentils are best steamed,
+as they can thus be thoroughly cooked without becoming mushy or burnt.
+
+
+Mushroom and Tomato Pie.
+
+For a fair-sized pie get 3/4 lb. medium-sized flap mushrooms, the meadow
+ones are best, and 1 lb. good firm tomatoes, remove the stalks from the
+mushrooms and wipe with a piece of clean flannel dipped in oatmeal or salt.
+Unless very dirty, it is best not to wash them, as that somewhat spoils the
+flavour. Pare and put a layer in pie-dish, along with slices of tomato,
+pared and free from seeds. Put a little bit of butter on each, dust with
+salt and pepper, and repeat till the dish is heaped up. Cover with a good,
+rough puff paste, and bake till the paste is ready, about an hour. No water
+should be put in, but the trimmings of the mushrooms and tomatoes should be
+stewed in a little water, and this gravy may be added with a funnel after
+the pie is ready.
+
+
+Mushroom and Tomato Patties.
+
+For these we require some richer puff paste. Prepare and trim a small
+quantity of tomatoes and mushrooms. Cut rather small and cook gently, with
+a little butter and seasoning, for 10 or 15 minutes. Allow most of the
+moisture to evaporate in cooking, as this is much better than mixing in
+flour to absorb it. When the pastry cases are baked, fill in with the
+mixture. Good either hot or cold. If baked in patty pans, the mixture
+should be cold before using. Line in the tins with puff paste, half fill,
+brush edges with egg or water, lay on another round of paste, press edges
+together and bake.
+
+
+Vol-au-Vent.
+
+A delicious vol-au-vent is made with exactly the same filling as above.
+
+
+Mushroom Pie.
+
+Put on stewpan with a piece of "Nutter" or other good vegetable fat. Cut up
+one large Spanish onion very small, add to fat and brown nicely. Cover with
+water and stew along with the contents of a tin or bottle of white French
+mushrooms (including the liquid), also pepper and salt to taste. Stew till
+the mushrooms are tender, then take out and chop. Dish along with other
+contents of saucepan, and when cool add a cup of brown bread crumbs, and one
+beaten egg. Cover with puff paste or short crust and bake. Serve with
+brown sauce.
+
+
+Shepherd's Pie.
+
+Mushrooms same as for mushroom pie, but covered with nicely mashed potatoes,
+adding pepper and salt to the latter. Beat well and cover, stroke with a
+fork, and brown in the oven.
+
+
+
+
+BREAKFAST DISHES--Porridge.
+
+
+"The halesome parritch, chief o' Scotia's food."
+
+
+In these days of tea and white bread it is to be feared that the "halesome
+parritch" is now very far removed from the honoured place of chief, and it
+must be more than a coincidence which connects the physical degeneracy of
+the Scottish working people with the supplanting of the porridge-pot by the
+tea-pot. Even in rural districts there is a great change in the daily fare,
+and there too anaemia, dyspepsia, and a host of other ills, quite unknown to
+older generations, are only too common. Certainly many people have given up
+porridge because they found it did not suit them--too heavy, heating,
+&c.--but we must remember that all compounds of oatmeal and water are not
+porridge, and the fault may lie in its preparation. It is a pity that any
+one, especially children and growing youths, should be deprived of such
+valuable nutriment as that supplied by oatmeal, and before giving it up, it
+should be tried steamed and super-cooked. It is only by steaming that one
+can have the oatmeal thoroughly cooked and dextrinised, while of a good firm
+"chewable" consistency, and not only are sloppy foods indigestible, but they
+give a feeling of satiety in eating, followed later by that of emptiness and
+craving for food. The custom, too, of taking tea and other foods after
+porridge is generally harmful.
+
+Now for the method by which many, who have long foresworn porridge, have
+become able again to relish it, and benefit by it. Make porridge in usual
+way, that is, have fast boiling water, and into that sprinkle the oatmeal
+smoothly, putting about _twice_ as much oatmeal in proportion to the
+water as is usual. Boil up for a few minutes, add salt to taste, and turn
+into a pudding bowl or steamer. Cover closely and put in large pot with
+about one inch water or in a steam cooker and steam for five to twelve
+hours. Eat with stewed prunes, figs, &c., or with butter or nut
+butter--almond cream butter is both delicious and wholesome. A mixture of
+wheatmeal and oatmeal, or wheatmeal itself, may be found to suit some better
+than oatmeal alone. I heard recently of a hopeless dyspeptic who recovered
+health on a diet composed almost entirely of porridge made of three-parts
+whole wheatmeal to one of oatmeal. I may add that one must be careful to
+take a much smaller quantity of this firm, super-cooked porridge, as it
+contains so much more nutriment in proportion to its bulk.
+
+Porridge made with Scotch Rolled Oats also will be found easier of
+digestion by some than ordinary oatmeal porridge. This also is best steamed
+and super-cooked.
+
+     *     *     *     *     *
+
+Health Foods.
+
+Granose. The Ideal "Staff of Life."
+
+A kernel of wheat is acknowledged to constitute a perfect food, and
+Granose consists of the entire kernels of choice wheat, prepared by
+unique processes, so as to afford the most digestible food ever prepared.
+
+Granose is equally beneficial from infancy to old age, in good or ill
+health. It is a royal dainty, and should take a prominent place on every
+table.
+
+Granose Flakes, 7-1/2d. per packet.
+Granose Biscuits, 7-1/2d. "
+
+Protose. The Standard Nut Meat.
+
+Palatable to the taste, resembling chicken in fibre and flavour, but
+perfectly free from the tissue poisons that abound in animal flesh.
+
+"Chemically it presents the composition of animal tissue, beef or
+mutton."--_Lancet_.
+
+Protose is prepared from the best grains and nuts, and is perfectly
+cooked. It tastes good, promotes health and vigour, and imparts great
+staying power.
+
+Price:--1/2 lb. tin, 8d.; 1 lb., 1/-; 1-1/2 lb., 1/4
+
+Bromose. The Rapid Flesh-Former.
+
+A combination of predigested nuts and cereals. No better
+food for consumptives, the "the too-thin," and all who
+desire the best physical condition.
+
+30 Tablets in box, 1/6
+
+_Full List of our Health Foods sent post free on application._
+
+For One Shilling we will send you Samples of 12 of our Health Foods,
+and Cookery Book.
+
+The International Health Association, Ltd.,
+
+Stanborough Park, Watford, Herts.
+
+     *     *     *     *     *
+
+The name Plasmon distinguishes our preparations of milk-albumen from all
+other foods.
+
+One Pound of PLASMON contains the entire nourishment of 30 pints of fresh
+milk.
+
+Most foods are deficient in proteid, which is required to support life.
+
+PLASMON should be added to all foods because it supplies this element.
+
+Foods mixed with PLASMON are therefore more nourishing than any others.
+
+OF ALL GROCERS, CHEMISTS, AND STORES.
+
+     *     *     *     *     *
+
+FOR HEALTH, STRENGTH, AND ENERGY
+
+[Illustration]
+
+Doctors counsel the regular use of
+
+Shredded Wheat
+
+"Biscuit" and Triscuit
+
+[Illustration]
+
+Because they are ALL-NOURISHING, NATURAL FOODS.
+
+Made in the wonderful Laboratory of the Natural Food Co., Niagara Falls,
+N.Y., U.S.A.
+
+SHREDDED WHEAT products give greater surface for the action of the
+digestive fluids than that given by any other food.
+
+This ensures Perfect Digestion and Freedom from Constipation.
+
+SHREDDED WHEAT BISCUIT (with milk) for Breakfast and Supper, or basis
+for Sweets. "Triscuit" (with butter, preserves, cheese, &c.) for
+any meal. The best basis for Savouries and Sandwiches.
+
+_Send 1d. stamp for Sample and Illustrated Cook-Book._
+
+SHREDDED WHEAT CO. (C. E. Ingersoll), 70, St George's House, EASTCHEAP,
+E.C.
+
+     *     *     *     *     *
+
+
+
+BREAKFAST SAVOURIES.
+
+Most of the rissoles, toasts, &c., given in the earlier part of the book are
+suited for breakfast dishes, but we may add a few more.
+
+
+Savoury Omelets.
+
+Separate the whites from the yolks of 3 eggs, or one for each person; beat
+up the yolks, and add some grated onion, pepper and salt. Beat the whites
+till very stiff and mix or rather fold in very lightly. Make a small piece
+of butter very hot in small frying pan, pour in one-third of the mixture,
+shake over gentle heat till set, easing it round the edges with a knife,
+fold over and put on very hot napkin. Repeat till all are done and serve
+very hot. A little hot lemon juice may be squeezed over, or a spoonful of
+mushroom ketchup will give a nice relish.
+
+
+Cheese Omelet
+
+is made by mixing in grated cheese--a dessert spoonful for each egg. The
+onion may be omitted if preferred without. A pinch cayenne and a little
+made mustard go well with cheese.
+
+
+Savoury Pancakes.
+
+Take much the same ingredients as above, but beat yolks and whites together,
+and add one tablespoonful milk, and a level dessert spoonful flour for each
+egg. Mix all together some time before using. Make a bit of butter hot in
+very small frying pan, pour in enough batter to just cover, and cook very
+gently till set, and brown on the under side. Turn and brown on the other
+side, or hold in front of hot fire or under the gas grill. Roll up and
+serve very hot. Ketchup and water, or diluted extract, may be used instead
+of the milk, and some finely minced parsley or pinch herbs is an
+improvement.
+
+These omelets and pancakes may be varied by adding tomatoes, mushrooms, &c.
+Cook very lightly and either stir into the mixture before frying, or spread
+on the top after it is cooked, and fold or roll up. A mixture of tomatoes
+and mushrooms is especially good.
+
+
+Mushroom Cutlets.
+
+Remove stalks and skins from 1/2 lb. flap mushrooms. Clean, chop up, and
+stew gently in a little butter. Melt 1 oz. butter in another saucepan,
+stir in 1 oz. flour, and add by degrees a teacupful milk, tomato juice, or
+extract. When smooth add the mushrooms and seasonings. Stir till smooth
+and thick, and turn out on flat dish to cool. Shape into cutlets, egg,
+crumb, and fry.
+
+Asparagus, celery, artichokes, and many other vegetables may be used in the
+composition of omelets, fritters, cutlets, &c.
+
+If for an omelet, only a very small quantity must be used. One
+tablespoonful of any of the finer cooked vegetables is enough in proportion
+to two eggs. When a more substantial dish is wanted, it should take the
+shape of cutlets or fritters.
+
+
+Bread Fritters.
+
+Put 6 ozs. fine bread crumbs in a basin and pour over 3 teacupfuls boiling
+milk. Allow to stand for some time, then add seasoning to taste--grated
+onion, parsley, ketchup, extract, &c.--and 2 beaten eggs, reserving a little
+of the white for brushing. Mix and pour into buttered baking tin. Cover
+and bake in good oven till set--about 1 hour. When cold, cut into nice
+shapes, brush over with egg, toss in fine crumbs and fry. This may also be
+served simply baked. In that case, put some bits of butter on top, and bake
+a nice brown without cover.
+
+Eggs
+
+are, of course, invaluable in many ways besides the more familiar boiled,
+poached, and scrambled.
+
+
+Buttered Eggs.
+
+Break number of eggs required in a bowl, melt a nut of butter to each egg in
+saucepan, pour in the eggs, seasoning, &c., and stir one way over gentle
+heat till set. About 2 minutes should do. Serve on toast or bread cutlets.
+
+
+Tomato Eggs.
+
+Have a quantity of tomato pulp made hot in frying pan, and slip in as many
+eggs as required, gently, so as not to scatter. Allow to poach for about 3
+minutes or till the whites are just set. Serve on toast or shredded wheat
+biscuits. Another way is to cook the tomatoes, and put, with the eggs, on a
+flat dish, in the oven till set. Serve on same dish, garnished with sippets
+of toast or toasted triscuits.
+
+
+Egg Cutlets (Mrs G. D.)
+
+There are many different recipes for these, but the following is an
+especially good one, for which I am indebted to an Edinburgh friend. Chop
+very small two firmly boiled eggs, and 2 tablespoonfuls bread crumbs and the
+same of grated cheese with a pinch of curry powder, pepper, and grated
+nutmeg. Mix with the yolk of a raw egg. Shape into cutlets, brush over
+with the white of the egg beaten up a little, toss in fine crumbs, and fry a
+nice brown. Garnish with fried parsley.
+
+
+Inverness Eggs.
+
+Boil hard the number of eggs required, remove the shells, and rub each with
+a little flour. Take a quantity of any of the varieties of sausage meat,
+for which recipes are given, or a forcemeat, or quenelle mixture will do,
+add some finely minced parsley, any other seasoning required, and a beaten
+egg to bind. Mix thoroughly, flour the hands and coat each egg with the
+mixture, rather less than 1/4 inch thick, and evenly, so that the shape is
+retained, flour lightly and fry a nice brown. Cut in halves, and serve,
+round ends up, with tomato sauce.
+
+
+Toasts
+
+of various kinds come in nicely for breakfast. They can be of ordinary
+toast, fried bread, or shredded wheat biscuits. The latter are particularly
+dainty, and may be prepared thus:--Put in buttered baking tin, with plenty
+of butter on top of each, and place in brisk oven till crisp and
+brown--about 10 minutes. Pile high with following mixture:--In an enamel
+frying pan put a teaspoonful butter, and two tablespoonfuls diluted extract
+or ketchup and water for each egg. When nearly boiling, break in the eggs
+and stir gently round over a very moderate heat till just set. Season to
+taste. A little of the sauce made hot might be first poured over the toast
+or biscuits.
+
+
+Bread Cutlets.
+
+Have a number of neat pieces of bread about 1/2 inch thick. Dip in milk,
+gravy, tomato juice, &c., and drain. Do not soak. Brush over with egg or
+dip in batter, and fry. Serve as they are or with some savoury mince,
+tomatoes, &c.
+
+
+Stuffed Tomatoes.
+
+Have number of tomatoes required, equal in size but not too large. With a
+sharp knife take off a small slice from the stalk end. Scoop out a little
+of the centre part, mix this with some forcemeat, or sausage mixture, beaten
+egg, &c., and fill in the cavity. Put some butter on the top and bake. A
+few chopped mushrooms with crumbs, egg, &c., make a delicious filling.
+
+
+Cheese Fritters.
+
+Mix 2 tablespoonfuls flour with 1/2 teacupful milk, 2 ozs. grated cheese,
+teaspoonful made mustard, and the whites of 2 eggs stiffly beaten. Mix
+well, and drop by small spoonfuls into hot fat. Fry a nice brown and serve
+very hot.
+
+One might go on indefinitely to detail breakfast dishes, but that is quite
+unnecessary. It is a good thing, however, to have some simple,
+easily-prepared food as a regular stand-by from day to day, just as porridge
+is in some households, and bacon and eggs in others. Variety is very good
+so far, but we are in danger of making a fetish of changes and variations.
+Most of you know the story of the Scotch rustic who was quizzed by an
+English tourist, who surprised him at his mid-day meal of brose. The
+tourist asked him what he had for breakfast and supper respectively, and on
+getting each time the laconic answer "brose," he burst out in amaze: "And do
+you never tire of brose!" Whereupon the still more astonished rustic
+rejoined "Wha wad tire o' their meat!" "Meat" to this happy youth was
+summed up in brose, and to go without was to go unfed.
+
+Well, I am afraid the most Spartan _hausfrau_ among us will scarcely
+attain to such an ideal of simplicity, but we might do well to have one
+staple dish, either in plane of, or along with porridge. For this purpose I
+know of nothing better than
+
+
+Shredded Wheat Biscuits.
+
+These have been referred to several times already in various savoury
+recipes, and, indeed, the ways in which they may be used are practically
+unlimited. For a
+
+
+Standard Breakfast Dish,
+
+especially in these days of "domestic" difficulty, they are exceedingly
+useful. For some years now we have bought them through our grocer by the
+case of 50 boxes--which, of course, brings them in much cheaper than buying
+these boxes singly--and use them week in, week out, for the family
+breakfast. Most people are familiar with the appearance of these, but any
+who have not yet sampled them should lose no time in doing so. Fortunately,
+they can now be had of all good grocers. When some of us began to use them
+first we had no end of bother sending away for them to special depots.
+
+To prepare:--Have a flat tin or ashet large enough to hold the biscuits side
+by side. Spread the tin liberally with butter, lay in the biscuits, put
+more butter on the top of each, and toast till nicely crisp and brown in
+good oven, or under the gas grill. If the latter, turn to toast the under
+side. Be very careful not to burn. If toasted on an ashet serve on same
+dish. One can now have fire-proof ware which is not unsightly. There is a
+very artistic white fire-proof ware which is specially suitable for using in
+this way, so that besides the saving of trouble, one can have the food hot
+and crisp from the oven--a rather difficult, or at least uncertain
+consummation if there is much shifting from one dish to another. These
+
+
+"Shredders,"
+
+as we familiarly dub them, are most toothsome served quite simply as above,
+but they may be acceptably varied with sundry relishes. A very good way is
+to have a little gravy prepared by diluting half a teaspoonful "Marmite" or
+a teaspoonful "Carnos" in a half teacup _boiling_ water. Pour a very
+little over each biscuit, and serve on very hot plates. Prepared thus they
+may serve as toast for scrambled eggs or any savoury mixture. For
+
+
+Tomato "Shredders"
+
+fry the necessary quantity of tomatoes, free from skin and seeds, in a
+little butter, with seasoning of grated onion, pepper, and salt. A little
+"Marmite" or "Carnos" is a great improvement.
+
+
+<b<Mushrooms
+
+may be used in the same way, and a mixture of mushrooms and tomatoes fried
+or baked and mixed together is especially good.
+
+
+Green Onions
+
+are also very good. Take 1/2 lb. green onions, trim away any tough or
+withered parts, and cut up the green in 1/2 inch lengths. Put these in a
+saucepan with boiling water to barely cover, a little salt, pinch sugar, and
+a little mint, sage, or parsley. Cook gently for half an hour, then add the
+white cut in rings, and stew till quite tender. Stir in 1/2 oz. butter, a
+little ketchup or extract, and serve on prepared S.W. Biscuits.
+
+
+Craigie Toast
+
+will commend itself to those who wish for a quickly made dish. Allow one
+egg and a small tomato to each person. Beat up the eggs and add the
+tomatoes minced, also seasoning--a few capers or a little gherkin finely
+chopped is very good--and a little milk, ketchup and water, or diluted
+extract--half a teacupful to 4 eggs. Melt a good piece of butter in
+saucepan, pour in the other ingredients, and mix over the fire till
+thoroughly hot. Cover, and allow to cook by the side of the fire for a few
+minutes, then serve piled up on crisp toasted S.W. Biscuits.
+
+All the recipes I have given for using these biscuits are designed to have
+them dry and crisp. I think they are much nicer in that way, but those who
+like them soft or as a mush can have them so with even less trouble. Put a
+little milk, tomato juice, extract, sauce, &c., &c., in a soup plate. Dip
+in each biscuit lightly and drain, place on buttered tin or dish to warm
+through. For a
+
+
+Bachelor's Mush
+
+which might suitably take the place of porridge where the preparation of
+that is inconvenient, toast one or two Shredded Wheat Biscuits on a deep
+plate. Pour boiling milk over and serve with sugar or stewed fruit.
+
+With stewed fruit, also, one might use
+
+
+Triscuits
+
+toasted or plain. These are flat filamented biscuits which can be used to
+advantage in many ways. They can be used in place of toast, and are very
+suitable to eat with porridge or any food which may be rather mushy alone.
+
+One might go on for pages with suggestions for using these handy biscuits,
+but one has only to begin using them to find out innumerable ways of one's
+own. These are not always what _I_ would suggest. One "unreformed"
+friend of mine who had begun to use them on my recommendation, told me she
+put them to fry every morning, after dipping in egg or batter, among the fat
+of the breakfast bacon!
+
+
+Grain Granules.
+
+This also is a very handy and sustaining breakfast dish, and needs little or
+no cooking. To make a hot mush put a few spoonfuls in a plate or saucer,
+and pour hot milk over. It may be eaten at once or allowed to remain in the
+oven for a few minutes. If to be eaten with cream or stewed fruit, crisp
+for a few minutes in the oven.
+
+
+Nutgraino
+
+is another excellent breakfast dish, composed of the whole wheat berry
+blended with nuts, and is most nourishing and digestible. It may be used as
+Grain Granules.
+
+
+Wheatose
+
+is a food which is recommended by eminent authorities on the food question.
+It is not so quickly prepared as the foregoing foods, but with a little
+forethought costs very little trouble. One teacupful should be soaked with
+rather less than twice that quantity of water for 10 hours, then it should
+be steamed in Queen pudding bowl, "Gourmet" boiler, &c., for 4 or 5 hours.
+It might thus be put on to soak in the morning, then put on to steam in the
+evening, or it might be put in covered jar in the oven all night. It can
+easily be warmed up in the morning, and when cold it will be quite firm, and
+may be cut in slices and fried. As a mush it should be eaten with dry toast
+or triscuits and stewed fruit.
+
+
+
+COLD SAVOURIES.
+
+
+"Reform" Mould.
+
+(Mrs W., Dundee.)
+
+Take 1 lb. yellow lentils, wash well, and boil with as little water as
+possible and any suitable seasoning, such as chopped onion, pinch herbs,
+salt, pepper, and a little butter; also about 2 tablespoonfuls of tapioca
+which has been soaked all night or longer. Cook very gently till the
+tapioca is quite clear, and turn into wetted or oiled mould. Turn out when
+quite firm and serve with any suitable garnish-cooked beetroot, &c.
+
+NOTE.--This can be best cooked in double boiler, as it is very ready to
+catch the pan.
+
+
+Vegetable Mould.
+
+Cut finely about 6 ozs. each of turnip and carrot, and 3 ozs. shallots,
+and stew till just tender in stock or gravy to barely cover. Steaming is
+better, as the vegetables should not be broken down. Add some cooked
+cauliflower cut small, a cupful of cooked green peas or French beans, and 3
+or 4 tomatoes sliced and cooked. Mix in 2 ozs. bread crumbs, and the same
+of cooked savoury rice, semolina, or tapioca, and cook a little longer.
+Press into a dish--an oval cake tin does very well. When cool turn out, see
+that it is neat, and brush all over with glaze. Garnish with slices of
+hard-boiled egg and
+
+
+Tomato Aspic.
+
+This jelly comes in useful in many ways. Take 1 tin tomatoes and rub
+through a sieve. Make up with clear stock or water to 1 pint--2
+breakfastcupfuls. Have 1/6-oz. Agar-agar (Vegetable Gelatine) soaked for
+an hour in cold water, pour off the water, add to the tomato pulp, and put
+all in enamelled saucepan along with any additional flavouring required.
+Salt and white pepper will do nicely, but a blade of mace, some mixed herbs,
+and a few Jamaica peppercorns may be used. Add also the whites and shells
+of two eggs, unless you have a number of egg shells, in which case the
+whites may be dispensed with. Whisk steadily over the fire till it boils,
+then draw to the side and allow to simmer gently for 10 minutes. Pour twice
+through jelly-bag. The second time run half on to a flat ashet or some
+plates. Colour the rest with a little carmine and put to set also. When
+used as a garnish, stamp out in pretty shapes, and arrange with the red and
+amber alternating. For
+
+
+Glaze
+
+dissolve 2 tablespoonfuls of the clear tomato aspic in saucepan. Add 1/2
+teaspoonful "Marmite," or 1 teaspoonful "Carnos" extract, mix thoroughly,
+and boil up. Allow to get nearly cool, but not beginning to set, and then
+brush over the mould with it.
+
+
+Mock Calf's Foot Jelly.
+
+Prepare according to directions given for tomato jelly, and just before
+straining add amount required of a good extract. One oz. "Marmite"--or 2
+teaspoonfuls--or 1-1/2 ozs. "Carnos" to a pint of tomato jelly, would be a
+good proportion. Stir till dissolved. Strain and mould in the usual way.
+
+It may of course be prepared without extract, by making a good strong stock.
+Vegetables may be used or not at discretion. The liquor strained from
+haricots, brown beans, or German lentils, with vegetable gelatine, in the
+proportion of 1/8-oz. to the pint, makes a delicious jelly. Care must be
+taken to see that none of the pulp gets through. Clarify and strain very
+carefully.
+
+
+Legumes en Aspic.
+
+Get an equal quantity of red, white, and green vegetables--say young
+carrots, tomatoes, turnips, cauliflower, green peas, French beans, &c. Have
+each cooked "to a turn" separately, and the carrots and turnips cut into
+neat shapes, cauliflower in tiny sprigs, &c. Arrange the vegetables as
+neatly as possible in a mould, and fill up with tomato jelly. When set,
+turn out and garnish with slices of fresh tomato and lemon.
+
+It is not necessary to have a number of different vegetables for this dish.
+Any one or two of them will do quite well. The mould might be decorated
+with slices of beetroot or hard-boiled eggs.
+
+
+Tomato and Egg Savoury.
+
+Boil hard 4 eggs, cut in half, and remove yolks. Divide 4 good-sized, firm,
+ripe tomatoes in halves, and scoop out some of the pulp, leaving a nice
+case. Put the half whites inside the tomato shells and fill with the
+following mixture:--In a saucepan melt 2 ozs. butter, add tomato pulp, 1
+oz. fine crumbs, the yolks rubbed through a sieve, a teaspoonful extract,
+salt, pepper, and a little lemon juice. Mix well and make quite hot. Fill
+in the little cups, piling it up cone-wise, and serve on a bed of aspic.
+
+
+Raised Haricot Pie.
+
+Prepare a raised pie case (see Pastry), put in a layer of cooked haricot or
+butter beans, a layer of sliced tomatoes, and one of hard-boiled eggs. Put
+on the lid, which should have a hole in the centre. Bake, and with a funnel
+fill in with dissolved savoury jelly. This is delicious to eat cold, and is
+very useful for pic-nics. The same ingredients may also be made into small
+pies or bridies.
+
+
+
+POTTED SAVOURIES.
+
+There is an unlimited variety of these to be had. Any of the savoury
+mixtures given in previous recipes for stews, sausages, &c., will do, but if
+to be kept for any length of time, it must be well seasoned, the different
+ingredients thoroughly blended or pounded together, and the mixture pressed
+into small jars or glasses with clarified butter or pure vegetable fat
+poured over. A little lemon juice and grated lemon rind will give a piquant
+relish to most of these potted "meats."
+
+
+Haricot Paste.
+
+This is very good, and is a handy way of using up cold haricots, butter
+beans, &c. Drain away any sauce, or add as much finely mashed potato or
+cold boiled rice as will absorb it. Add seasoning to taste--mace, made
+mustard, ketchup, "Extract," &c. Mix thoroughly and pass through a sieve to
+remove skins, stringy portions, &c. Some tomato is always an improvement,
+and if none has been cooked with the beans, put some in saucepan with a
+little butter and cook for 10 minutes. Add the haricots, &c., blend
+together over the fire, and pass through sieve while hot.
+
+
+Lentil Paste
+
+is made by using cooked lentils in place of the beans.
+
+
+Tomato Paste.
+
+Peel and cut small 1/2 lb. tomatoes. Put in saucepan with 1 oz. butter, a
+teaspoonful grated onion, and seasoning to taste--made mustard, celery salt,
+lemon juice, ketchup, "Extract," &c. Each or all of these are good. Stir
+over the fire till the tomato is nearly cooked, then add one egg, and stir
+round till all is smooth and thick. Add 2 tablespoonfuls bread crumbs or 1
+of cold cooked rice, macaroni, &c., previously put through a sieve or
+masher. Remove to side of fire and stir in 2 ozs. grated cheese. Mix very
+thoroughly and pot.
+
+
+Tomato Paste (2).
+
+For immediate use the following is specially good. It may be used as a
+savoury, and makes a delicious filling for sandwiches. Take some firm, ripe
+tomatoes, free from skin and seeds, and cut up small. Allow 1 oz. grated
+cheese to every 4 ozs. tomato--some may prefer more cheese in proportion,
+but that is a fair average. Put in a strong basin with seasoning--made
+mustard or pepper, ketchup, a little "Marmite" or "Carnos," &c., and pound
+to a smooth paste with a wooden spoon. Pass through a sieve, and it is
+ready for use.
+
+
+Brawn for Pic-Nic.
+
+Take a small teacupful lentils, haricots, or butter peas, and rub through a
+sieve. Cook 2 ozs. flaked rice or semolina in a teacupful boiling stock
+for about 10 minutes, stirring all the while, and then 1/2 lb. or more of
+tomatoes sliced and cut small, dessertspoonful grated onion, some finely
+shred cooked carrot or beetroot, and seasoning. Add the lentils to this and
+mix thoroughly. Cook for a minute or so, remove from the fire, and mix in 2
+finely chopped hard-boiled eggs. Press into a glass dish. It may be
+covered with glaze when turned out, or decorated with aspic jelly.
+
+
+Tomatoes and Mushrooms,
+
+gently baked or steamed together, with butter and seasoning, are also very
+good as a cold savoury for sandwiches; &c. If rather moist add a little
+cooked rice, mashed potato, or fine crumbs. Pound together, pass through a
+sieve if wished very smooth, and pot as above.
+
+
+Sandwiches.
+
+A good filling for sandwiches is to be found in any of the "potted meats"
+given in the foregoing section. Amongst others are
+
+
+Egg Sandwiches.
+
+These are usually made with finely chopped hard-boiled eggs. The latter
+alone may be used, or a little relish of some sort may be added--ketchup,
+tomato pulp, or chutney. Mix all to a smooth paste before using, and spread
+very evenly.
+
+
+Egg Sandwiches (2).
+
+Another very good way is to beat up the eggs a little, add seasoning, &c.,
+put a bit of butter in saucepan, pour in the eggs, and cook gently till set.
+Stir all the time. Use when cold.
+
+
+Water-Cress, Mustard-and-Cress,
+
+and all salad vegetables are suitable for sandwiches. Most people will
+prefer them simply with bread and butter, so that the individual flavour may
+be appreciated. If any, such as lettuce or endive, are considered rather
+insipid, a little relish may be added as above. A tasty and novel flavour
+is obtained by spreading a very little Marmite Extract on the bread and
+butter before adding the filling proper.
+
+
+Tomato Cheese Sandwiches
+
+are among the best. The filling may be either the Tomato Paste given under
+Potted Savouries, or the mixture given for Scotch Woodcock or Mock Crab.
+
+
+
+
+VEGETABLES.
+
+It may seem rather supererogatory to speak of "Vegetables" distinctively,
+for the "unregenorate" will be inclined to declare that we have been
+discussing nothing else all the while. But for the benefit of such as are
+like the advertised domestic "willing to learn," I would say that
+vegetarians as a rule use fresh vegetables practically in the same way as
+meat eaters do, to supplement more substantial viands. No one--to my
+knowledge at least--ever dines off the proverbial cabbage or turnip--perhaps
+it would be better if they did now and then--but, that by the way. But
+there are vegetables _and_ vegetables. No one who has gone in for the
+most elementary food reform will tolerate the sodden, soap-like potatoes, or
+the flabby, insipid, brown papery-looking stuff, called by courtesy cabbage,
+which so often does duty as companion to beef, mutton, or pork. Perhaps,
+though, the savoury cow or pig throws a halo over all the defects of its
+surroundings. Be that as it may, there is need for improvement in many
+ways, and by this I do not mean more elaboration in dressing or serving, for
+this is not seldom used to disguise shortcomings which otherwise could not
+escape notice. But disguising defects does not remove them, and we should
+do well to safeguard ourselves by having our food cooked as simply and
+naturally as possible.
+
+The homeliest vegetables, too, if sound, ripe, and wholesome, are infinitely
+to be preferred to the rare expensive sorts forced out of season or gathered
+barely ripe and conveyed long distances to whet jaded palates. Well, to
+begin with that vegetable we are supposed to live on,
+
+
+Cabbage.
+
+This may either be a choice delicacy or an unmitigated abomination. It
+should be fresh, green, crisp and tender, and as newly pulled as possible.
+Those who have gardens should leave it growing till half-an-hour before
+cooking. When it must be kept for some time, see that it is in a shady,
+cool place, and an hour or two before using; remove any tough or withered
+leaves, split up the stalk well into the heart, if to be used whole, and lay
+in a large basin of cold water. Add a handful of salt and two
+tablespoonfuls vinegar to each gallon of water. Although freshly pulled all
+leafy vegetables should be soaked in this way to remove any caterpillars,
+slugs, &c., for even eaters of pig and ox have a curious objection to animal
+food on a small scale. To cook, have ready a good-sized saucepan with
+fast-boiling water containing a little salt, and if the cabbage is at all
+old or tough, a bit of washing soda the size of a hazel nut, to each quart
+of water. Drain very thoroughly from the water in which soaking, and plunge
+into the fast-boiling water. It is most important that the water should not
+go off the boil as then the juices would be drawn out and wasted. Boil
+steadily with the lid off for 10 to 20 minutes according to age, then lift
+into drainer on top of the boiling water and cook till tender in the steam.
+Serve on hot vegetable dish with some bits of butter on the top. It should
+be perfectly tender, yet crisp and of a vivid green. If at all brown, or
+dull, or flabby-looking, there is something wrong, either with the vegetable
+itself or the cooking. And I am not to give directions for "doctoring"
+anything that is either unwholesome or spoiled. A paragraph has been going
+the round of certain papers lately, giving directions for disguising the
+flavour of tainted meat, which "few cooks know how to treat so as to render
+perfectly nice"! It is to be wrapped in vinegar cloths, &c.--"boil up, and
+use it." I should say doctor it as you please, but then--throw it away! If
+anything, no matter what, goes bad--milk, soup, vegetables--throw it out
+without hesitation. It is a pity to waste things--and this ought to be
+prevented by good management--but surely it is much greater waste to use
+tainted food. Better miss a meal, if need be, than make a refuse bin of our
+bodies. All this may seem a digression, but I am so thoroughly convinced
+that a large proportion of the "ills that flesh is heir to"--and we accept
+the inheritance with a resignation "worthy of a better cause"--is due to
+unsound or improperly prepared food, that I make no apology. Many people
+have told me that they daren't touch certain vegetables, and when I have
+seen these as served by them have cordially agreed with them. The most
+common error, especially with green vegetables, like
+
+
+Cabbage, Savoys, Brussels Sprouts, Greens, &c.,
+
+which all require much the same treatment, is over-cooking. There seems to
+be a popular notion, somehow, regarding vegetables, that the more you cook
+them the better they are, and after all the substance and flavour has been
+boiled out of them, people wonder how anyone can relish such stuff! Each
+vegetable should get just the bare amount of cooking necessary, and no more.
+If they have to wait for some time before serving, stand over boiling water
+as directed above. Most vegetables may be cooked entirely by
+
+
+Steaming.
+
+This conserves all their own juices which contain the various valuable
+natural salts, alkalies, &c., so necessary to health, and which we so vainly
+try to make up by the addition of crude minerals.
+
+
+Carrots, Turnips, Potatoes,
+
+and all root vegetables and tubers, are best cooked by steaming. Steamers
+with perforated bottoms to fit the various sizes of saucepan are now to be
+had from any ironmonger. A very good way to cook carrots, turnips, and
+parsnips, is to make up a good white sauce, put in Queen pudding-bowl or
+some other such dish, lay in the carrots, parsnips, &c. Cover and steam
+till cooked. If rather old, they may first be par-boiled. This should be
+done before the skin is removed.
+
+
+Beetroot
+
+should always be steamed by preference, but quite as much care must be taken
+not to break any of the fibres, or it will "bleed" as in boiling. When
+tender, which will take from two to four hours, pare and cut in slices. It
+may either be dressed with vinegar, lemon juice, &c., to serve cold, or
+fried and served with white or tomato sauce as a hot vegetable.
+
+
+Green Peas
+
+may also be steamed in a jar or basin like stewed fruit. A very little
+water and a little lemon juice should be added. If to be boiled, have a
+small saucepan with fast boiling water to barely cover, a little sugar,
+salt, lemon juice, and sprig of mint. Boil fast till tender. Drain and
+serve with butter only.
+
+
+French Beans
+
+may be cooked in same way. Remove stalks and "strings" and cut across
+diamondwise.
+
+
+Broad Beans, Kidney Beans, &c.,
+
+usually require to have the tough white sloughs removed. To facilitate
+this, pour boiling water over, when they may be slipped off quite easily.
+Cook same as green peas.
+
+
+To Re-heat Peas, &c.,
+
+Put a little butter in saucepan, a finely minced shallot or spoonful grated
+onion, and some tomato free from skin and seeds. Simmer till cooked, lay in
+the vegetables to be warmed up. Make thoroughly hot and serve.
+
+
+Cauliflower.
+
+Trim and lay in cold salt water for some time, then boil or steam till just
+done. Trim off all the green leaves--it is best not to do this before
+cooking, as it is not so ready to break--lay in vegetable dish, and pour
+white sauce over.
+
+
+Cauliflower au Gratin.
+
+Prepare exactly as above. Coat with the sauce, sprinkle all over with bread
+crumbs or grated cheese, or a mixture of both, put some butter in little
+bits over it, and bake a light-brown in moderate oven.
+
+
+Artichokes.
+
+These may be cooked same as cauliflower, but require longer time. Cut the
+stalk off quite bare, and trim the leaves with scissors where necessary. By
+way of variety the centre part may be removed and the cavity filled with
+forcemeat or sausage filling. Serve with white sauce.
+
+
+Jerusalem Artichokes.
+
+Wash well, pare neatly, and lay in cold water and vinegar to cover. Have
+ready some boiling water with a little salt and some milk. Boil gently till
+tender--15 to 20 minutes. Drain, and serve with white sauce.
+
+
+Fried Artichokes.
+
+Parboil lightly, dry, dip in beaten egg, then toss in bread crumbs or a
+mixture of crumbs and grated cheese. Fry in smoking hot fat, and serve very
+hot on a napkin.
+
+
+Fried Celery.
+
+Prepare exactly as above. The pieces should be about 5 or 6 inches long.
+Pile up crosswise in serving.
+
+
+Stewed Celery.
+
+Wash and trim the celery into short lengths and allow to soak in vinegar and
+water for an hour or so before cooking. Drain, and parboil in water
+containing a little salt and lemon juice or vinegar for 10 minutes. Drain
+again, and stew for another 10 or 15 minutes in some good white stock. Do
+not throw away the water in which celery, cauliflower, peas, &c., are
+boiled. It can be added to the stock-pot. Meantime toast a slice of bread,
+dip it in this celery water, and lay on ashet cut in triangles. Lay the
+celery on this when cooked, make the stock in saucepan into a good sauce
+with flour and butter, and pour over.
+
+
+Seakale
+
+is rather scarce and expensive as a rule, but it is well to know how to cook
+it when occasion offers. It is a choice delicacy for an invalid or
+convalescent. Soak in salted cold water for a time, trim neatly and cook
+till tender--about half-an-hour in fast boiling water containing a little
+salt and lemon juice. Drain, and serve on toast with white sauce over.
+
+
+Asparagus.
+
+Wash well in cold water and scrape the stalks white. Tie in small bundles
+and stand in fast boiling salted water till the stalks are tender--about
+twenty minutes. Drain, and serve like celery.
+
+
+Salsify,
+
+or vegetable oyster, is another vegetable which would find great favour were
+it not so scarce and dear. Scrape the roots and throw into cold water. Cut
+in 2-inch pieces and simmer gently for an hour or till tender in stock with
+a slice of lemon, or in milk and water. Lift out the salsify and place on
+toast. Thicken the liquor with butter and flour and pour over.
+
+All vegetables which are served with white sauce or melted butter can be
+acceptably served
+
+
+Au Gratin,
+
+and a dish of carrots, turnips, and the like served in this way is quite a
+delicacy. Young tender vegetables are of course always to be preferred, but
+even when rather old are better this way than any other. Cook till quite
+tender, but not in the least broken. Lay in a pie dish, cover with sauce,
+coat thickly with crumbs or cheese and crumbs. Dot over with butter, and
+bake a light brown.
+
+
+Spinach.
+
+Soak in cold water and rinse very well to remove all grit, &c. Trim away
+stalks and tough fibre at the back of the leaf. Shake the water well off,
+and put in dry saucepan with lid on, to cook for about 10 minutes. Drain,
+chop finely, and return to saucepan with some butter, salt and pepper, to
+get quite hot. Dish neatly in a flat, round, or oval shape, with poached
+eggs on top, and croutons of toast or fried bread round.
+
+
+Cauliflower--Dutch Way.
+
+(Mr VAN TROMP.)
+
+Boil cauliflower in usual way, drain, and put in vegetable dish. Coat with
+this sauce:--Make a cream with 2 spoonfuls potato flour, add a little sugar,
+and stir over fire till it thickens.
+
+
+
+
+SALADS.
+
+"Cucumbers,--Peel the cucumber, slice it, pepper it, put vinegar to it, then
+throw it out of the window."_--Dr Abernethy._
+
+One does not need to be a vegetarian to appreciate salads, and many who find
+cooked vegetables difficult of digestion, will find that they can take them,
+with impunity, raw, but it is inadvisable to take raw and cooked fruit or
+vegetables at the same meal.
+
+
+Raw Cabbage,
+
+for example, digests in little over an hour, while cooked it takes 3 to
+4-1/2 hours. Needless to say, only young, tender, freshly pulled cabbage
+can be used in this way. Shred finely, removing all stalks and stringy
+pieces, and cover with the usual salad dressing. This may now be had ready
+for use in the shape of
+
+
+Florence Cream,
+
+but if wanted to be made at home, take equal quantities of finest salad oil
+and either lemon juice or vinegar and mix together gradually by a few drops
+at a time. A little cream or yolk of egg beat up is an improvement, and
+ketchup, made mustard, &c., may be added to taste. The dressing may be
+prepared beforehand, but should be put on just before sending to table.
+
+
+Cold Slaw
+
+is a favourite American salad. Shred the cabbage as above and sprinkle
+liberally with salt. Allow to remain for at least 24 hours, turning
+occasionally. Drain and use with lemon juice or salad dressing.
+
+
+Tomato Salad.
+
+Shred down a crisp, tender lettuce. Put in salad bowl. Scald and pare some
+firm, ripe tomatoes. Slice and cut up--not too small. Mix with lettuce.
+Pour over a simple dressing. Some slices of hard-boiled egg may be used as
+a garnish, or the white may be chopped up and the yolk grated over at the
+last. Tomato aspic is also a tasteful addition. Chop up and put lightly
+over. This salad or plain lettuce may be varied by adding almost any tender
+young vegetable, shred fine. Scraped radish, young carrots, turnips,
+cauliflower, green peas, very finely shred shallot or white of spring onion,
+chives, cress, &c., are all good, and may be used according to taste and
+convenience. A good
+
+
+Winter Salad
+
+can be made with celery, endive, &c., and of course with cold cooked
+vegetables. These latter should be cooked separately, and mixed tastefully
+together with an eye to colour and appearance. Raw and cooked vegetables
+should never be mixed in the same salad, or indeed eaten at the same meal.
+
+
+
+
+SAUCES.
+
+"Hunger is the best Sauce."
+
+"England" has been slightingly defined by a French gourmand as a country of
+fifty religions and only one sauce! If this be true of those who have all
+the resources of the animal kingdom at their disposal, what can be the
+plight of those from whom these are shut out. This "one sauce" was, I
+believe, melted butter, or as it is more generally now called
+
+
+White Sauce,
+
+and it is not every one who can make even that plain sauce as it should be.
+The thin, watery mixture, or grey "stodgy" mass which is sometimes served
+with cauliflower or parsnips, even where the other viands are fairly well
+cooked and served, is certainly enough to condemn "vegetables." Yet, how
+simple it is if done the right way. In a small saucepan--preferably
+earthenware or enamel, for it must be spotlessly clean and smooth--melt 1
+oz. butter, and into that stir 1 oz. flour. When quite smooth add by
+degrees a teacupful milk. Stir till it thickens, and allow to cook for a
+minute or two longer. It must be done over a very gentle heat--the side of
+the range, or gas stove turned low. If wanted more creamy, use more butter
+in proportion to the flour. Salt and pepper to taste. To make
+
+
+Parsley Sauce,
+
+add a spoonful of finely chopped and scalded parsley to this just as it
+comes a boil; and for
+
+
+Caper Sauce,
+
+add some finely chopped capers or fresh nasturtium pods in same way.
+
+
+Tarragon Sauce.
+
+Add 20 to 30 drops Tarragon vinegar to prepared white sauce. Stir well.
+
+
+Dutch Sauce.
+
+To a creamy white sauce made with 2 ozs. butter to 1 oz. flour, add one,
+two, or three yolks of eggs according to richness desired. Beat up a
+little, add a very little cold milk to prevent curdling. Stir into sauce
+when off the fire. Allow to come just to boiling point again--this should
+be done in double saucepan or boiler--and add a little lemon juice.
+
+
+Dutch Sauce (2).
+
+Take the yolks of 2 eggs, beat lightly, and add to them a teaspoonful cold
+water. Whisk in a saucepan, add a tablespoonful lemon juice, same of cream,
+and a little pepper and salt. Stir over slow heat till it thickens.
+
+
+Egg Sauce.
+
+Prepare white sauce as above, and when ready add one or two hard-boiled
+eggs, very finely minced. The sauce may be made with white stock instead of
+milk. A pinch cayenne and other seasoning may be added.
+
+
+Celery Sauce.
+
+Make a sauce with the water or stock in which a head of celery has been
+boiled. Pulp part of the finest of celery through a sieve and add.
+
+
+Horse Radish Sauce.
+
+To quantity required of white sauce, add one or two tablespoonfuls finely
+scraped horse radish, and the juice of a lemon or a little vinegar.
+
+
+Mustard Sauce.
+
+Add teaspoonful or more made mustard to each 1/4 pint white sauce.
+
+
+Onion Sauce.
+
+Boil 1/2 lb. or 3/4 lb. Spanish onions in milk and water till tender.
+Drain and make sauce with the liquor. Rub the onion through sieve and add.
+
+
+Brown Sauce.
+
+With brown stock or gravy, make a sauce in same way as white sauce. If
+browned flour is used the colour will be better. Add also a little Carnos
+or Marmite.
+
+
+Hasty Brown Sauce
+
+can also be made by using water, in which a teaspoonful Carnos or 1/2
+teaspoonful Marmite to the teacupful has been dissolved, instead of the
+brown stock. Some mushroom ketchup is a good addition.
+
+
+Sauce Piquante.
+
+Stew some shallots in butter till quite cooked. Stir in a dessert spoonful
+flour and allow to brown. Add juice of a lemon and seasoning of cayenne,
+clove, &c., or a spoonful Worcester or other sauce, also 2 teacupfuls
+diluted extract or ketchup and water. Boil gently for 10 to 15 minutes,
+then strain.
+
+
+Walnut Gravy.
+
+This excellent sauce will be new to many, and some who, like the immortal
+"Mrs Todgers," are at their wit's end to provide the amount of gravy
+demanded, "which a whole animal, not to speak of a j'int, wouldn't do," may
+be glad to give it a trial. Take 2 ozs. grated walnuts. These should be
+run through a nut mill. Make 1 oz. butter hot in saucepan, add the walnuts
+and stir till very brown, but be careful not to burn. Add a tomato peeled
+and chopped, or a little of the juice from tinned tomatoes, a teaspoonful
+grated onion, and a very little flour. Mix well over the fire, and add
+slowly a breakfastcup brown stock or prepared Extract. Simmer gently for
+about 20 minutes. It may be strained or not, as preferred.
+
+
+Tomato Sauce.
+
+Peel and chop up 1/2 lb. tomatoes, or take a cupful tomato pulp. In a
+saucepan melt 1 oz. butter and add a little grated onion and the tomatoes.
+Simmer till cooked. Stir in a little flour or cornflour, and when that is
+cooked rub through a sieve. A little ketchup or lemon juice may be added to
+taste.
+
+
+Mayonnaise Sauce.
+
+Put the yolk of an egg in a basin and mix in a teaspoonful mustard and 3 or
+4 tablespoonfuls salad oil, by a few drops at a time, beating all the while
+with a fork. Add the juice of a lemon, a little Tarragon vinegar and castor
+sugar, pinch cayenne, and if liked, the white of egg beat stiff, or a little
+cream at the last.
+
+
+Mint Sauce.
+
+Melt 1 tablespoonful castor sugar in a gill boiling water. When cold add
+same quantity vinegar, then 3 or 4 tablespoons freshly pulled mint, chopped
+small.
+
+
+Curry Sauce.
+
+Add 2 teaspoonfuls curry powder or paste and a little chutney to 1/2 pint
+Brown Sauce or Piquant Sauce.
+
+
+Bread Sauce.
+
+Put a teacupful fine crumbs in a basin, add a tablespoonful grated onion,
+and pour over 2 cupfuls white stock or milk and water. Let stand for a
+little with plate over, then cook gently till quite smooth. Add seasoning
+of white pepper, ketchup, mace, &c., and if wished very smooth add a yolk of
+egg or a little cream, and rub through a coarse sieve.
+
+
+Sweet White Sauce.
+
+To 1/2 pint melted butter add 2 ozs. sugar and a little of any flavouring
+preferred. A yolk of egg beat up is an improvement.
+
+
+Cocoanut Sauce.
+
+To above sweet white sauce add when cooking, 2 ozs. cocoanut cream. Stir
+till dissolved. A little dessicated cocoanut will do, but the cream is much
+handier and nicer, as one has the rich cocoanut flavour without the tough
+fibre.
+
+
+Almond Sauce.
+
+1/4 lb. fresh butter or 3 ozs. almond butter, 2 ozs. sifted sugar, 1 oz.
+almond meal, or same of almonds blanched and chopped, 2 tablespoons water, 2
+teaspoonfuls lemon juice.
+
+Beat butter and sugar to a cream. (It should be quite light and frothy.)
+Add water and lemon juice by a drop or two at a time while beating. It
+should look like clotted cream. Sprinkle the almonds over. Excellent with
+pudding or stewed fruit.
+
+
+Lemon Sauce.
+
+Make a teaspoonful cornflour smooth in saucepan with a little cold water.
+Add a gill of boiling water, juice of a lemon, and 2 ozs. sugar. Let boil
+a minute or two. If flavour of rind is liked, grate that in. Add a little
+Carmine to colour.
+
+
+Apple Sauce.
+
+Pare, core and mince 4 to 6 apples. Stew in jar with moist sugar and a few
+cloves or bit of lemon rind. Remove the latter before sending to table.
+
+     *     *     *     *     *
+
+CARNOS THE VEGETARIAN FOOD AND MEAT SUBSTITUTE,
+
+Is the Best Article of its kind upon the market, being an appetising
+wholesome extract entirely soluble and free from fat. Send 4d. in
+stamps for 1-oz. Sample and full particulars to
+
+CARNOS CO., Great Grimsby, Lincs.
+
+_N.B.--No chemicals used in the manufacture._
+
+     *     *     *     *     *
+
+DAINTY COOKING!
+
+Royal Pudding Mould
+Pure Earthenware.
+
+Prices--1-, 1/6, 2/-, 2/6
+
+Saucepan Brush
+Cleans a saucepan in a few seconds. Price 6d.
+
+Pie Cup
+Price 4d. each.
+
+NO CLOTH.
+NO STRING.
+
+Opened and Closed instantly.
+
+Water kept out; Goodness kept in.
+
+Gourmet Boiler
+
+Cooks Porridge, Meat, Beef Tea, Jellies, Fruit, &c.
+
+No Stirring; No Burning; No Waste.
+Prices--9d., 1-, 1/3, 1/6, 1/8, 2/-,
+   2/3, 2/6, and upwards.
+
+Egg Beater
+
+For frothing Eggs and Foaming Cream
+Prices--
+9d., 1/-, 1/6, 2/-
+
+Queen's Pudding Boiler
+
+Prices--9d., 1/-, 1/6, 2/-
+2/6, 3/-
+
+Pudding Spoon
+
+Handy to use; does its work well. Price 6d.
+
+Stands inside any Saucepan
+
+Egg Separator
+Instantly separates the white from the yolk. Price 3d. each.
+
+Complete List Free on application to
+GOURMET & CO., Mount Pleasant, London, W.C.
+
+
+     *     *     *     *     *
+
+THE "ARTOX" FLAVOUR
+
+HAVE YOU HEARD OF IT?
+
+It is that delicious, sweet, nutty flavour which you long for but seldom
+find. It is only to be found in
+
+"ARTOX"
+
+Wholemeal, which is made from the very finest wheat obtainable, carefully
+selected and blended, and ground by millstones in the good old fashioned
+way.
+
+"ARTOX"
+
+contains the whole of the wheat, so treated that the sharp,
+irritating particles of the bran, so prevalent in the ordinary meal, are
+rendered harmless and capable of digestion by the weakest stomach.
+
+"ARTOX"
+
+by a patent process is ground to such a marvellous degree of fineness that
+it can be used for all the purposes for which white flour is used.
+Therefore make all your Bread, Puddings, Cakes, Pies, and Pastry with
+"ARTOX." They will be much nicer, besides being more nourishing and
+satisfying, because "ARTOX" is a perfect natural food.
+
+We have a dainty booklet--"Grains of Common Sense"--we should like to send
+you, crammed with novel and delicious recipes. It will be sent free on
+application.
+
+"ARTOX" is sold by all the leading Grocers and Health Food Stores in
+3 lb., 7 lb., and 14 lb. sealed linen bags, or 28 lbs. will be sent direct
+on receipt of P.O. for 4/6.
+
+Send Post Card for Name and Address of Nearest Agent to
+
+APPLEYARDS, Ld., ROTHERHAM.
+
+     *     *     *     *     *
+
+
+
+
+BREAD.
+
+One of the chief difficulties experienced by those trying to compass a
+complete scheme of hygienic dietary, is to get a pure, wholesome, easily
+digested, and, at the same time, palatable bread. We have long since
+exploded the idea that _whiteness_ is a test of superiority, for we
+know that this is attained by excluding the most wholesome and nutritious
+part of the wheat and by the use of chemicals. Even when we use brown
+bread, we are by no means sure of having a wholemeal loaf, for it is as
+often as not merely the ordinary flour with some bran mixed in. And bran is
+only one part--by no means the most important--of that in which the meal is
+lacking. We want to get as much as possible of the real "_germ_," the
+essential part of the grain, but I am informed by experts, that the process
+of drying and preparing this germ meal is so much more troublesome, and, in
+consequence, expensive, that the easier and cheaper method is that generally
+adopted. But, if we want a really good thing we must be willing to pay for
+it, and by creating a demand for the superior article make it worth while to
+manufacture it, and it were poor economy to save on the bread bill at the
+expense of health. It is well to know exactly what constitutes a really
+wholesome bread, for bakers and purveyors everywhere are ready to meet their
+customers' wishes. But if people are ignorant or unreasonable enough to
+demand a light-coloured, puffy loaf, when a pure whole-wheat loaf is rather
+dark and solid looking, they must be prepared to find that they are served
+with what pleases their taste, and to take the risks. Some may like to try
+baking their bread at home, and it may interest them to know that it is
+possible to make very good wheaten bread without any raising ingredients
+whatever, simply with wheatmeal and water, aerating it by beating air into
+it. This is best managed by the home baker in the form of
+
+
+Wheatmeal Gems.
+
+There are sets of thick iron gem pans to be had, which are very good for
+this purpose, but one can manage quite well with oven-plates made of
+sheet-iron or black steel.
+
+Into a large basin put 2 cupfuls of the coldest water procurable. Aerate by
+pouring from one vessel to another several times, or by whipping up with a
+spoon or spatula. Take 4 cupfuls whole meal, and pass several times through
+a sieve. Sprinkle the meal into the water a little at a time, whipping
+vigorously all the while till about three-fourths are worked in, and
+continue whisking from 20 to 30 minutes till the mixture is full of air
+bubbles. Sprinkle in the rest of the wheatmeal and mix thoroughly.
+Meanwhile, see that the oven is very hot, as a strong steady heat is
+necessary. Make the gem pans or oven-plates also very hot and grease
+lightly. Half fill the pans and put at once in oven, so that the moist air
+may be as quickly as possible converted into steam, and thus puff up the
+bread. If oven-plates are used, put dessertspoonfuls some distance apart on
+these and put in oven. If the oven is hot enough, a crust will at once
+form, and the steam trying to force its way out will send them up like puff
+balls. Moderate the heat, if possible after 10 or 15 minutes, and allow to
+bake for about 30 minutes longer. It is very easy to regulate the heat if a
+gas stove is used; if a range, put on some small coal. When baked turn out
+on a sieve, and when quite cold split open and toast on the inside.
+
+Another excellent kind of bread, which can be managed quite easily with a
+little trouble and practice, is raised with eggs. It is generally known as
+
+
+Wallace Egg Bread,
+
+and as I have the recipe direct from Mrs C. Leigh Hunt Wallace, the inventor
+of this kind of bread, I am able to pass it on at first hand.
+
+Ten ounces wheatmeal, 1 large egg (weighing 2 ozs.), 1 gill milk and 1 gill
+water, the whole to be made into a batter, the white of egg being beaten
+separately to a stiff froth and incorporated with the batter very thoroughly
+but very quickly; the whole to be baked in 1 lb. cake or loaf tin, the tin
+being very hot and thoroughly oiled or buttered before the batter is turned
+into it. Put for 50 minutes in a very hot part of the oven (350 degrees to
+380 degrees fahr.) and keep in another 50 minutes to soak. I can vouch for
+the excellence of this bread, and may say that I have managed it with very
+little difficulty. I use a gas oven and loaf pans made of black steel, as
+these take and retain the heat much better than tins. If any amateur,
+however, is doubtful as to how this loaf should be, she cannot do better
+than send for a sample loaf or two to the Wallace Bakery, 465 Battersea Park
+Road, London, S.W. There is also a depot in Edinburgh--Messrs Richards &
+Co., 7 Dundas Street, where these can be got. By comparing one's own
+achievements with these, one will be the better able to attain the desired
+result. In case any may think this egg bread sounds expensive, I may say
+that it is exceedingly economical to use; a small loaf going much farther
+than a large one of the ordinary puffed-up kind.
+
+
+
+PASTRY.
+
+"'Meat for Repentance'--Pork pies for supper--or otherwise!"
+
+
+Short Crust.
+
+Take 1/2 lb. flour, mix with it 1/2 teaspoonful baking powder and put two
+or three times through a sieve. Rub in 4 ozs. butter. If vegetable butter
+is used, 3 ozs. will do, as it contains much less water. Beat up an egg.
+Add a teaspoonful lemon juice to the flour, &c., nearly the whole of the
+egg, and mix into a very dry paste with cold water. The mixing is best done
+with a knife. Turn out on floured board and form into an oblong piece,
+still using a broad knife as much as possible. Roll out evenly a good deal
+larger than the dish to be covered, and cut off a piece all round, leaving
+it the exact size and shape. Wet the edges of the dish, put a band of paste
+on. Wet that again, and lay on the cover. Make the edges neat with a knife
+or pastry cutter. Brush over with egg and bake in very hot oven for thirty
+to forty minutes. If used for covering a fruit tart, dust over with sifted
+sugar before serving.
+
+
+Rough Puff Paste.
+
+Take same quantities as for short crust. Divide butter into pieces on
+floured board and flatten with the rolling-pin--a stoneware bottle, by the
+way, is much better than a wooden rolling-pin. Put the butter with the
+flour and mix as before with egg, lemon juice and water. Turn out on
+floured board, make into a neat, oblong shape, beat down with rolling-pin
+and roll out very evenly to about 1/8-inch thickness. Dust with flour and
+fold in three, turn half round so as to have open end in front of one, and
+roll out as before. Repeat this until it has got 4 turns, taking care to
+keep the edges as even as possible, and for the last time roll out a good
+deal larger than the dish. Put a band of paste on the dish, wet this and
+lay on the cover. Flute the edges neatly. Brush over with egg. Cut the
+trimmings of paste into leaves, &c., and decorate the pie, putting a rose in
+the centre. Brush these also with egg. Make one or two slits to let out
+the steam, and bake in hot oven. The oven should be made very hot
+_before_ the pastry is put in, and then the heat should be moderated.
+This can of course be managed best with a gas oven.
+
+This rough puff paste is very suitable for small sausage rolls. Roll out
+for last time quite square. Divide into nine equal squares, put a small
+quantity of sausage meat on centre, wet edges and press together. Brush
+over with egg and bake. Remember never to brush the edges with egg, as that
+would stick them together and prevent rising.
+
+
+Rich Puff Paste
+
+suitable for patties, vol-au-vent, &c., is made as above, but with 6 ozs.
+butter to 8 ozs. flour. For patties leave the paste at last rolling out
+1/2 inch thick. Stamp out into rounds with lid or biscuit-cutter, about
+2-1/2" or 3" diameter, and with a smaller cutter mark about half-way through
+the paste. Brush with egg and put on oven-plate. See that the oven is
+specially hot, and yet regulated so that the pastry will not scorch before
+thoroughly risen, as the oven door must not be opened for fifteen to twenty
+minutes after putting in. They should rise to three or four times the
+thickness of the paste. Allow to bake some time longer, remove from oven,
+and with a sharp-pointed knife remove the centre lid. Fill in with the
+mushrooms, tomatoes, &c., replace top, and make very hot again before using.
+
+
+Vol-au-Vent
+
+is done exactly in same way, only all in one. Cut out the whole of the
+paste round, oval or square, and with a sharp-pointed knife mark half-way
+through all round about an inch from the edge. Bake as for patties, but the
+larger piece of pastry will require longer to bake through and through.
+Remove lid carefully, put in filling and replace lid.
+
+
+Raised Pie Crust.
+
+This paste is most wholesome and economical. For a good-sized pie take
+3/4lb. flour and 3 ozs. butter or Nut Butter. Put the flour in a basin.
+Bring the butter to boiling point with a teacupful water. Pour in among the
+flour, stirring all the time till thoroughly mixed, then knead well. When
+nearly cold take off about a third and make the rest into a ball, flatten
+and work up by hand till the case is about 2-1/2 inches high, and slightly
+narrower at the top--Melton-Mowbray shape. Slip on to greased oven-plate,
+and when quite firm, fill rather more than half-full with haricots,
+tomatoes, &c. Roll out the bit of paste remaining, cut out lid, wet the
+edges of it and the pie-case and pinch together. Brush all over with egg.
+Ornament with the trimmings, brush again and bake in good steady oven for at
+least three-quarters of an hour. When ready, pour in some more gravy, or if
+to be used cold, some dissolved savoury jelly.
+
+Should there be difficulty at first in raising this entirely by hand, it
+might be moulded round a jar or round tin. Another way is to use a tart
+ring, but a very simple and handy way, which finds favour especially with
+children, is to make bridies. Divide the paste into ten or twelve pieces.
+Roll out a nice oval, put some savoury mixture on one half, wet edges with
+egg or water, press together and pinch into neat flutes, brush over with egg
+and bake.
+
+
+Suet Paste.
+
+Allow 3 ozs. vegetable suet to 8 ozs. flour. Chop the suet or run through
+nut-mill. Add to flour along with salt and pepper, and if liked, a little
+grated onion and chopped parsley. Make into a firm paste with water, which
+may have a little ketchup or "Extract" diluted in it.
+
+This is, of course, for savoury pies, &c. If for sweet dishes--roly-poly,
+apple dumpling, &c.--omit all seasonings and add sugar and any flavouring
+preferred, such as clove, ginger, or cinnamon.
+
+
+
+
+CAKES, SCONES, &c.
+
+
+Only a few cakes, &c., are given here, as there are a number of excellent
+ones among the contributed recipes in last section, under heading of Bazaar
+contributions, and, besides, there is nothing about them peculiar to food
+reformers. Those who are studying wholesomeness and digestibility, however,
+will avoid as far as possible the use of chemicals for raising, and fats of
+doubtful purity such as hog's lard. The injurious character of carbonate of
+soda, tartaric acid, &c., if used at all to excess, is now fully recognised,
+and those whose health is not quite normal should avoid them entirely. When
+such cannot be dispensed with, use very sparingly and in the exact
+quantities and proportions of acid and alkali, which will neutralise each
+other by converting into a gas which passes off in baking, if the oven, &c.,
+is all right. But the latter point is rather a big and very essential "if,"
+and many cooks try to make up for deficiencies in mixing and firing, by
+putting in an extra allowance of baking powder. There is considerable
+diversity of opinion still as to the exact nature and place of these
+chemicals in the economy of the body, and where "doctors differ" the amateur
+cook or hygienist dare hardly dogmatise, but all are agreed that the
+slightest excess is hurtful. Cakes, scones, pastry and the like, should
+depend rather for lightness upon cool, deft handling, and skilful management
+of the various details which contribute to successful baking.
+
+A fine essential is to have good, reliable flour. See that it is perfectly
+dry, and pass several times through a fine sieve to aerate and loosen it.
+Try to bake in a cool, airy place, and be provided with all the necessary
+tools for accomplishing the work in expert and expeditious fashion, for the
+success of many things depends upon the celerity with which the process is
+performed. Have the oven at just the right heat, at the right time. A cake
+which would otherwise be excellent may be heavy or tough by having to wait
+till the oven cools down or heats up to the proper temperature. With a gas
+oven, one can regulate at will, and a safe general rule is to have the oven
+thoroughly hot _before_ the cakes are put in, and then to moderate the
+heat very considerably. With a coal fire, if the oven is too hot, put on a
+quantity of small coal.
+
+
+Artox Gingerbread.
+
+One and a half pounds Artox wholemeal, 10 oz. golden syrup, 9 oz. butter,
+4 oz. sugar, 1/2 oz. carbonate of soda, 1/2 oz. ginger, 2 eggs, little
+milk. Cream together the butter and sugar, add the eggs, well beaten, and
+the syrup, stir until dissolved. Add the Artox wholemeal with the soda and
+ginger previously sifted in, and a little milk if necessary, to make a stiff
+batter. Put into greased tins, and bake in a moderate oven.
+
+
+Artox Seed Cake.
+
+Beat 10 ozs. of fresh butter to a cream, add 6 ozs. sugar and beat into
+the butter. Separate yokes and whites of 4 eggs and beat each mass
+separately. Then mix well with the butter and sugar, adding the yokes first
+and the whites last. Add 1 teaspoonful carraway seeds and 10 ozs. Artox
+wholemeal. Mix thoroughly, put into butter papered tins and bake in a quick
+oven.
+
+
+Artox Shortbread.
+
+One and a quarter pounds Artox wholemeal, 10 ozs. butter, 4 ozs. sugar, 1
+egg, 1/4 oz. baking powder. Rub the Artox wholemeal, sugar, and butter
+together, add the baking powder, and make into a stiff paste with the egg.
+Mould it into cakes, crimp the edges, and bake in a moderate oven.
+
+
+French Layer Cake.
+
+1/4 lb. butter or fine nut butter. Four eggs, 1/2 lb. flour, 6 ozs. fine
+sugar, 1/2 teaspoonful baking powder, 1/2 teaspoonful essence vanilla, 4
+ozs. grated chocolate, 2 ozs. icing sugar.
+
+Butter 3 sandwich tins. Dissolve 1 oz. chocolate in pan, with 1
+tablespoonful milk, over the fire. Beat butter and sugar to a cream. Beat
+up eggs very light, laying aside one white for icing, and add. Sift flour
+and baking powder, and mix in, then flavouring. Put a third in one tin,
+another in pan with chocolate, and put a few drops carmine in that left in
+bowl. Put these into the different tins and place at once in hot oven.
+They should be ready in 10 minutes. Put remaining chocolate with the icing
+sugar in pan with a tablespoonful water. Boil a minute with constant
+stirring. Turn out cakes on a towel. Put half of chocolate mixture on one,
+put another on the top, then the rest of chocolate, and, last, the third
+cake. Coat with the following
+
+
+Icing.
+
+Beat up white of 1 egg till quite stiff. Mix in 6 ozs. icing sugar. Put
+on very smoothly with a broad knife dipped in water. Sprinkle over with
+grated cocoanut, or decorate with pink icing put through a forcing-bag.
+
+
+Cocoanut Icing
+
+might be used instead. Dissolve about one fourth of a square of cocoanut
+cream with a little boiling water. When cool mix thoroughly with half of
+the above icing.
+
+
+Gingerbread.
+
+1/2-lb. flour, 1 oz. good cocoanut butter, 1 oz. sugar, and same of syrup
+or treacle--if the latter use more sugar. Two ozs. stoned raisins or
+sultanas, 1 teaspoonful ground ginger, and same of mixed spice. Half
+teaspoonful baking powder. One egg.
+
+Mix all the dry things. Rub in butter, then add syrup, fruit, and egg, and
+make into a thick batter with milk. Bake in moderate oven half-an-hour or
+longer. Very good, if made with half wheatmeal, or a proportion of oatmeal
+or rolled oats.
+
+
+Jumbles.
+
+1/2-lb. flour, 1/4 lb. butter, 2 ozs. sifted sugar, 1 egg. Pinch baking
+powder. Beat butter and sugar to a cream, add egg, well beaten, then flour,
+&c. Knead into a stiff paste, divide into 12 or more pieces, and roll out
+pipe-wise with the hands, about a foot long. Curl round, or form into
+letters, &c. Lay on floured oven plate. Brush with egg. Sprinkle with
+sugar, and bake 15 minutes in hot oven.
+
+
+Orange Rock Cakes.
+
+1/2-lb. flour, 2 ozs. sugar, 1 teaspoonful baking powder, 1 oz. butter or
+cocoanut cream butter,[Footnote: [see next footnote]] 1 egg, 1 orange.
+
+Mix flour and sugar, rub in butter. Add yellow part of orange rind, grated,
+and juice, also the egg well beaten, to make stiff dough. Place a little
+apart on oven plate, with two forks, in rough pieces about the size of a
+walnut. Bake about 10 minutes in quick oven.
+
+
+
+Dinner Rolls.
+
+1/2 lb. flour, 1 oz. butter or nut butter, 1 egg, 1 teaspoonful baking
+powder, 1 gill milk, pinch salt. Rub the butter into flour, &c. Beat up
+egg, lay aside some for brushing, and mix in lightly with barely a gill of
+milk. Turn on to floured board, and roll out. Divide into a dozen or more
+pieces. Roll round with the hands. Shape into twists, knots, "figure
+eights," &c. Put on floured oven plate. Brush over with egg, and bake
+about seven minutes in very hot oven.
+
+
+Afternoon Tea Scones.
+
+1/2 lb. flour, 1 teaspoonful baking powder, 2 do. sugar, 1 do. butter or
+"Nutter." One egg. Mix dry things. Rub in butter, beat egg, and add with
+as much milk as make nice dough--about 1 gill. Roll out 1/4 in. thick.
+Stamp out with small cutter or lid. Brush over with egg. Bake 10 minutes.
+
+
+Cocoanut Cream Scones
+
+are made by adding 1 oz. cocoanut cream [Footnote: NOTE.--Cocoanut or
+almond cream butter may be used instead of ordinary butter in most recipes
+for cakes or sweets, and will give variety of flavour.], dissolved in a
+little of the milk, to the above. Let the "cream" be cool.
+
+
+Artox Scones.
+
+Two pounds Artox wholemeal, 1/2 lb. butter, 5 oz. sugar, 1/2 oz. cream of
+tartar, pinch carbonate of soda, 2 eggs, milk. Put the salt, soda, and
+cream of tartar, into the wholemeal, rub in the butter, stir in the eggs
+(well beaten), and enough milk to make a stiff paste. Divide the mixture
+into five, roll each piece out about the size of a cheese plate, divide
+twice across, place on a greased tin for 10 minutes, bake in a _hot_
+oven.
+
+
+Artox Tea Biscuits.
+
+One and a quarter pounds Artox wholemeal, 3 oz. butter, half teaspoonful
+baking powder, milk, pinch of salt. Put the wholemeal into a bowl, rub in
+the butter, add salt and baking powder, and enough milk to make a stiff
+paste. Roll out, cut into rounds, and bake in a hot oven.
+
+
+German Biscuits.
+
+1/2 lb. flour, 1/4 lb. butter, 1/4 lb. sugar, 1 egg, 1/2 teaspoonful
+ground cinnamon.
+
+Rub in butter among flour and sugar. Add cinnamon. Make into a paste with
+the egg beaten up. Knead till smooth. Roll out thin and stamp into
+biscuits. Bake about 10 minutes on greased oven plate in moderate oven.
+Stick two together with a little jam, and ice with 4 ozs. icing sugar mixed
+with a little water. Dust with pink sugar.
+
+
+
+
+PUDDINGS AND SWEETS.
+
+As a number of favourite puddings and sweets also are given in the last
+section, it will not be necessary to give here more than a few supplementary
+ones, mostly introducing specialties which are not so well known as they
+deserve to be. Besides, all sweet dishes are vegetarian already for the
+most part, so that there is but little to "reform" about them. Of course,
+those who wish to have them absolutely pure will substitute vegetable suet
+or butter, and vegetable gelatine for beef suet and clarified (?) glue.
+
+
+Almond Custard.
+
+Two eggs, 1/2 pint milk, 2 ozs. Mapleton's almond meal, 1-1/2 ozs. sugar.
+
+Beat eggs with sugar, add almond meal. Almonds blanched and pounded will
+do, but the meal is ready for use and costs less. Add the milk and a few
+drops of flavouring. Bake in slow oven till set, or stir till it thickens
+in jug or double boiler. This is specially good with stewed fruit. It may
+be made into
+
+
+Custard Whip Sauce
+
+by putting in saucepan and whisking over the fire till light and frothy. It
+must not boil.
+
+
+Banana Custard.
+
+Five or six bananas. Jam. Custard. Peel the bananas, which must be sound
+and ripe; split lengthways. Spread each half with jam--apricot is very
+good; put halves together. Lay in glass dish and pour almond custard, or
+cocoanut cream custard, over.
+
+
+Cocoanut Cream Custard.
+
+This is made same as almond custard, but using cocoanut cream instead of the
+almond meal. This cocoanut cream, which is put up in tablets, is
+exceedingly useful for almost every variety of pudding, icing for cakes, &c.
+It has only to be chopped down or melted, and serves the double purpose of
+giving flavour and substance.
+
+
+Canary Pudding.
+
+Four ozs. flour, 4 ozs. butter or 3 ozs. Table Nut Butter, 2
+eggs, 3 ozs. sugar, 1 teaspoonful baking powder.
+
+Melt butter in saucepan. Add the sugar and eggs beaten up, the flour and
+baking powder; lastly, 2 tablespoonfuls milk. Mix thoroughly. Butter well
+a plain mould, and put into it some jam or marmalade. Pour in pudding,
+cover with buttered paper, and steam for 2 hours.
+
+
+Artox Queen Pudding.
+
+2 oz. Artox bread crumbs, 2 oz. sugar, 1/2 pint milk, rind of half a
+lemon, 2 eggs, and a little raspberry jam. Boil the milk, pour over crumbs,
+and add yolks of the eggs, sugar and lemon rind. Bake in a greased pie-dish
+20 minutes in a moderate oven, then spread over about 2 tablespoonfuls of
+hot raspberry jam. Beat up the whites of the eggs to a stiff froth and
+place over the jam, then put in oven for about three minutes to set.
+
+
+Appel-Moes (Dutch Recipe).
+
+Peel, core, and slice quantity of apples required. Stew or steam in covered
+jar with sugar and flavouring of cinnamon. Pulp through a sieve with
+whipped cream or as a sauce for steamed pudding.
+
+
+Lemon Sponge.
+
+Soak 1/8 oz. vegetable gelatine in a tumbler of water for an hour. Strain
+and put in saucepan with a tumbler fresh water and 5 ozs. loaf sugar. Stir
+till gelatine is dissolved. Add juice of 2 lemons, and strain through
+sieve. When cool add the whites of two eggs, and switch till quite light
+and spongy throughout--about three quarters of an hour. Put in mould, or
+when set pile up in rocky spoonfuls.
+
+
+Lemon Cream Mould.
+
+1 large lemon, 3 eggs, 6 ozs. sugar, 3/4 pint (3 teacupfuls) milk, 1/6 oz.
+vegetable gelatine.
+
+Soak gelatine in cold water for at least an hour. Drain and put to come
+slowly to boil in the milk. Separate whites from yolks of eggs, and put the
+latter in large basin with the sugar and yellow part of lemon rind grated.
+Beat thoroughly and strain boiling milk over, stirring all the time. Return
+to saucepan, bring just to boil, and set aside to cool. Beat up whites of
+eggs very stiff and mix in lightly, adding the strained juice of lemon. Put
+in mould or glass dish, and set in cool place till quite firm.
+
+
+Cobden Pudding.
+
+Four ozs. grain granules, 2 ozs. sugar, 1 oz. cocoanut cream, 3 ozs.
+stoned raisins, 2 eggs, 3 gills milk.
+
+Put grain granules, sugar, raisins, and cocoanut cream in large basin.
+Bring milk to boil and pour over. Cover and let stand till cool. Beat up
+yolks and add, and lastly the whites beaten stiff. Pour into buttered
+pudding-dish and bake in moderate oven for an hour.
+
+
+
+
+JAMS AND JELLIES.
+
+
+We have not space to go into these at any length. The following are one or
+two of my "very own," as the children say, which are voted a great success.
+
+
+Apple Jam.
+
+Take quantity required--say 7 lbs.--tart crisp apples. Wash well and dry.
+Pare and core, putting the trimmings in water to cover. Cut up the best of
+the apples into small pieces--not too thin--and set aside, also covered with
+cold water. Put on the trimmings to boil with some lemon rind and either a
+few sticks of cinnamon or some cloves. Simmer for an hour or longer, till
+all the goodness is drawn out, mashing freely with a wooden spoon. Turn
+into jelly-bag and allow to drain without pressure. Pour the water off the
+apples, measure that and the drained juice, and put into preserving pan.
+Measure the apple chips also, and add when the liquid boils. Allow 14 ozs.
+loaf sugar to each breakfast cupful, and boil till the apples are clear, but
+not broken down--about 20 minutes. Skim and pot as usual. If ginger
+flavouring is preferred, shave down about 6 ozs. preserved ginger, and add
+when the juice is put on to boil.
+
+
+Marmalade Jelly.
+
+Take 3 lbs. fruit--6 bitter oranges, 3 sweet ones and 3 lemons. Remove the
+rinds and grate them small, or put through a mincer. Cut up the oranges,
+removing the seeds, which put in a tumbler of water. Cover the oranges,
+&c., with 17 tumblers cold water, and let stand for at least 24 hours. Put
+all in jelly-pan, including the water drained from the seeds, and let boil
+gently, for about 2 hours, mashing frequently with a wooden spoon. Let
+drain without pressure. Measure the juice, and to each pint allow 14 ozs.
+sugar, which add after the liquid boils. Boil fast for a few minutes, try
+if it will set. Skim and pot. But the pulp must not be thrown out, for it
+makes an excellent, if rather homely,
+
+
+Marmalade,
+
+which comes in specially useful for steamed puddings, &c. Weigh the pulp,
+and allow equal weight of sugar. Boil gently, taking great care not to
+burn, till clear--20 to 30 minutes.
+
+
+Green Gooseberry and Strawberry Jam.
+
+This will be appreciated by those who find the ordinary strawberry jam
+rather sweet and heavy. Take equal quantities of gooseberries and
+strawberries--say 3 lbs. of each. Trim the gooseberries, which must be
+firm and freshly pulled, and wash well. Put on to boil with a teacupful
+water to each lb. of gooseberries, and boil for 10 minutes. Add the
+strawberries and the sugar lb. for lb., and boil for 20 minutes longer, or
+till it will "jell," as Meg would say.
+
+
+Green Gooseberry Jam
+
+is made with the gooseberries alone, prepared as above. A little grated
+lemon rind, &c., might be used for flavouring. Then if one is making
+
+
+Green Gooseberry Jelly,
+
+top and tail the fruit very carefully, removing every tough or discoloured
+one. Put on to boil, well covered with water. Add flavouring or not as
+preferred, and simmer gently for an hour or so. Drain without pressure.
+Allow 14 ozs. to pint of juice, and boil rapidly about 10 minutes. Allow 1
+lb. sugar to each lb. of the pulp. Boil together for about 20 minutes,
+and this will give a very good, if rough and ready, jam.
+
+
+Jelly without Boiling.
+
+Everyone who can get good red or white currants should try making the jelly
+without boiling. I got the recipe from a friend many years ago, and can
+recommend it as a way in which the fresh flavour of the fruit is preserved
+to perfection. Wring the currants in usual way, and to each pint of juice
+allow 14 ozs. loaf sugar, which must be pure cane. I believe crystalised
+will do, but I have never tried it. Granulated or beet sugar will not do.
+Put juice and sugar in a strong basin and beat with the back of a wooden
+spoon till the sugar is quite dissolved, which will take about half-an-hour.
+Skim and pot. It should be quite firm by next day, and will keep for a year
+or longer--if it escapes consumption.
+
+
+Bramble Jelly.
+
+This is one of the finest preserves one can make--especially if we have
+gathered the fruit. The brambles should not be too ripe, but should have a
+good proportion of hard red ones. Wash well in cold water and put on with
+water to barely cover. Simmer gently for an hour or longer, bruising well
+with wooden spoon. Drain without pressure. Measure, and allow 14 ozs.
+sugar to pint, _i.e._, breakfast cupful. Allow the juice to boil up
+well. Add the sugar, boil fast for a few minutes, skim and pot.
+
+NOTE.--Only pure cane sugar should be used for preserves. Add the
+sugar when the preserve is boiling--nearly ready indeed. It only
+requires to be thoroughly dissolved and boiled through. This method
+goes far to prevent burning and loss of flavour.
+
+*     *     *     *     *
+
+The NEW VEGETABLE FOOD EXTRACT which possesses the same nutrient value as a
+well-prepared Meat Extract.
+
+2 oz. pot, 7-1/2 d.; 4 oz. pot, 1/1-1/2; 8 oz. pot, 2/-; 16 oz. pot, 3/4.
+
+_The Ideal basis for high-class Vegetable Soups._
+
+_HORS CONCOURS_
+
+Universal Cookery and Food Exhibition 1907.
+
+
+MARMITE
+
+
+THREE GOLD MEDALS AWARDED
+
+
+Cookery Schools and Teachers are invited to apply for Free Samples, Recipes,
+and full particulars to
+
+THE MARMITE FOOD EXTRACT CO., Ltd., 59 Eastcheap, London, E.C.
+
+     *     *     *     *     *
+
+WILL YOU TRY A CUP OF TEA
+
+that, instead of injuring your nerves and toughening your food, is
+Absolutely Safe and Delightful? 2/2, 2/10, and 3/6 per lb.
+
+
+THE UNIVERSAL DIGESTIVE TEA
+
+is ordinary tea treated with oxygen, which neutralises the injurious tannin.
+Every pound of ordinary tea contains about two ounces of tannin. Tannin is
+a powerful astringent substance to tan skins into leather. The tannin in
+ordinary tea tans, or hardens, the lining of the digestive organs, also the
+food eaten. This prevents the healthful nourishment of the body, and
+undoubtedly eventuates in nervous disorders. On receipt of a postcard,
+The Universal Digestive Tea Co., Ltd., Colonial Warehouse, Kendal,
+will send a Sample of this tea, and name of nearest Agent, also a
+Descriptive Pamphlet compiled by Albert Broadbent, Author of "Science in the
+Daily Meal," &c.
+
+AGENTS WANTED.
+
+*     *     *     *     *
+
+
+THE BEST SOUP THICKENER.
+
+ROBINSON'S PATENT BARLEY
+
+Also Best for Making BARLEY WATER, CUSTARD, BLANC MANGES, &c.
+
+KEEN ROBINSON & CO., LTD., LONDON,
+
+Makers of Robinson's Patent Groats for making Gruel.
+
+*     *     *     *     *
+
+
+
+BEVERAGES.
+
+We have not space to go into the question of beverages at any length. A few
+good "drinks" are given under Invalid Dietary, and I would just say that the
+juice of a squeezed lemon, orange, or other fruit juice is much better than
+any effervescent or chemicalised beverage. There are, however, some
+excellent pure fruit-juices now on the market, among which one may mention
+
+
+Pattinson's Fruit Syrups
+
+and essences for various temperance drinks as being specially good. Many
+are proscribed on the score of health, &c., from the use of
+
+
+Tea and Coffee,
+
+but as these will remain first favourites for a long time to come, the first
+essential is to have them properly prepared, so that there is little if any
+ill effect. Where tea is most largely and constantly used, as in China and
+Japan, it is said to be quite innocuous. This may be partly owing to the
+more wholesome and rational way in which those people live, partly also to
+the finer quality of tea available, but very largely to the method of
+preparation. Various devices have been patented to save trouble in changing
+from one pot to another, but as most of these are rather complicated for
+daily use, we are glad to learn of a tea which can be prepared in the old
+comfortable handy way without any ill effects, and this boon seems to be
+furnished in the
+
+
+Universal Digestive Tea,
+
+prepared at the Colonial Warehouse, Kendal. By a process--which, by the
+way, is not kept secret--the tea is treated with oxygen in such a way that
+the hurtful tannin is neutralised, while none of the other properties are
+affected in any way. There is certainly no loss of flavour, and no
+difference that one can discern from the usual, but specially good tea--a
+fact which will appeal to ordinary tea-drinkers, of whom there are still a
+majority. For any further information regarding this tea, I would recommend
+readers to a little pamphlet compiled by Albert Broadbent, Esq., food
+specialist and lecturer, whose writings on the food question, &c., are well
+known. It is entitled "The cup that cheers." It explains the process of
+treatment, and gives medical and analytical testimony in its favour from
+various authorities of very high standing. The best proof is in the
+drinking, however, and one may have a sample pound or more carriage paid.
+
+
+
+
+
+INVALID DIETARY.
+
+The whole of the previous part of this book has been devoted to the
+contriving of the several meals usual in a work-a-day household and under
+ordinary circumstances. But exceptions will occur in the "best regulated
+families," and although much may be done to prevent illness by pure,
+nourishing, well-cooked food, one must be prepared for emergencies as they
+come.
+
+Of course, most of our friends will be only too ready to pounce upon us when
+illness comes into the house, with their "I told you so" comments. In the
+first place it will be owing to their low diet and want of proper
+nourishment that father has got influenza, or Tommy mumps or
+measles--beef-fed persons _never_ have these affections--(which shows
+what an enormous proportion of vegetarians there must be)--and in the second
+place, now that there is illness, you _must_ fall back on beef-tea,
+port-wine, and other "generous diet," to get up and sustain the patient's
+strength. However callous or deaf you might be to the supplication for the
+flesh-pots from those in health, you cannot, must not shut your heart to the
+call of the weak or suffering.
+
+And woe betide us if we are heretic, and the patient does not recover so
+quickly as we could wish (if he does, we shall be suspected of having
+surreptitiously called the orthodox nostrums to our aid, but that by the
+way), so that it behoves us to give the critical and censorious as little
+room for their strictures as possible.
+
+Now, what are we to get for that erewhile _sine qua non_ of the sick
+room,
+
+
+Beef Tea?
+
+Well, before we come to the non-flesh substitutes, which are more similar in
+some ways to the ordinary beef-tea, we will consider what is given in the
+earlier stages when the stomach rejects nearly all nourishment.
+
+
+Pure Fruit Juices
+
+can usually be retained and assimilated by the most debilitated. The
+refreshing and restorative properties of orange, grape, and similar fruit
+juices are generally appreciated, though many people hold the extraordinary
+belief that these are best when almost all the nourishment has been
+fermented out of them as in ordinary wine; but not so many even of the more
+advanced among us, as yet, realise the wonderful healing and anti-toxic
+possibilities of fresh fruits, more especially grapes. Pure grape juice has
+been found to act with such destructive force upon disease germs of various
+kinds as would appear little short of miraculous.
+
+To prepare, press out with squeezer and strain, dilute or not with hot or
+cold water according to the condition of the patient. The juice of an
+orange to a tumbler of water makes an excellent tonic drink where there is
+feverishness and debility of the digestive organs, and a teaspoonful or more
+of lemon juice may be used in the same way.
+
+
+Rhubarb Juice
+
+is very good when made from fresh, naturally-grown rhubarb. Wipe and cut
+small, put in covered jar in oven or steamer till the juice flows freely.
+This will not be ordered where there is rheumatism or the like. For such,
+an alkaline beverage is wanted instead of an acid.
+
+
+Celery Milk
+
+is exceedingly good, and I claim to have discovered it for myself. Wash and
+trim some sticks of celery. Cut small and simmer for an hour or longer in
+milk and water. Bruise well to get all the goodness out, and strain through
+jelly-bag. When fresh celery is not to be had, celery seeds may be used.
+Simmer in water, strain, and add milk.
+
+
+Cocoanut Milk
+
+is also very good, and will sometimes be retained when ordinary milk is
+rejected. Select a juicy cocoanut, pierce a hole and drain out the milk.
+Break and remove from shell, and pare off the brown skin very finely, so as
+not to lose any of the oil. Grate or run through mincer, add two cupfuls
+boiling water, and beat with a wooden spoon from ten to fifteen minutes;
+then squeeze through a cloth or potato masher. Put the cocoanut into a
+saucepan with more boiling water, mash over the fire for a few minutes, and
+squeeze again very thoroughly. If it has been squeezed in a masher the
+liquor may need to be strained again through a cloth or hair sieve.
+
+For a bland soothing drink, invaluable in practically every form of internal
+irritation and debility, Barley Water reigns supreme, and in its
+preparation Robinson's Patent Barley will be found invaluable.
+
+Smooth one or two spoonfuls to a cream with cold water. Pour on boiling
+water, stirring all the while, and boil gently for five to ten minutes.
+When cool it will be a firm jelly, and can be diluted as required with hot
+or cold water, milk, fruit-juice, "Extract," &c., &c.
+
+To come now to what more closely resembles beef-tea, we can have a liquid
+practically undistinguishable made from
+
+
+Brown or German Lentils.
+
+Take a teacupful of these, look over and pick very carefully so that no
+stones or dirt may escape notice. Scald with boiling water, and put to
+simmer with plenty of boiling water in a saucepan or stewing jar. Add a
+shallot, a bit of celery, teaspoonful ground rice, tapioca, &c., and, unless
+prohibited, seasoning to taste. A blade of mace, a slice or two of carrot,
+beetroot, &c., might be added at discretion. Simmer gently, or better
+still, steam for an hour. Strain, without any pressure, and serve with
+fingers of crisp, dry toast. Equal quantities of German lentils and brown
+beans may be prepared exactly as above to make Savoury Tea, as also a
+mixture of brown and white beans. A delicious
+
+
+Invalid Broth
+
+is made thus:--Wash well a cupful of butter peas or haricot beans and one or
+two tablespoonfuls pot barley. Put in saucepan or double boiler with water,
+and cook for two to three hours. Season and strain. Celery, onion,
+parsnip, &c., may be added if desired. Some milk may also be added, and, if
+wished specially rich and strengthening, one or two eggs beaten up. Warm up
+only as much as is needed at one time, and serve with toast or triscuits.
+Variety of flavour, &c., may be contrived by mixing lentils, dried green
+peas, &c., with the haricots, or instead of these, tomatoes may be sliced
+and added ten minutes before straining.
+
+I need not here give recipes for ordinary oatmeal gruel, but
+
+
+Lentil Gruel
+
+may be new to some. Take a dessert-spoonful lentil flour--the "Digestive"
+lentil flour is always to be depended on--smooth with a little cold milk or
+water in a saucepan. Add three teacupfuls boiling milk or barley-water and
+simmer for fifteen minutes. A little extract such as "Carnos" or "Marmite"
+may be added to this or any of the foregoing broths.
+
+These extracts, "Carnos" and "Marmite," are exceedingly useful in the
+sick-room, as they can be so easily and quickly prepared. "Carnos" being a
+fluid extract, is especially handy. A teaspoonful of that, or a half
+teaspoonful "Marmite" to a cupful boiling water makes a delightful cup of
+savoury tea. Be careful not to make too strong. Such extracts may also
+enter with advantage into
+
+
+Savoury Custard.
+
+Beat up an egg, and add to it half a teacupful milk, and either a
+teaspoonful "Carnos" or rather less of "Marmite," the latter dissolved in a
+little boiling water. Add pinch salt. Turn into a buttered cup or tiny
+basin, cover with buttered paper, and steam gently for seven or eight
+minutes till just set.
+
+The following is a very dainty and novel
+
+
+Egg Flip.
+
+Separate the white from the yolk of an egg and beat up the white quite
+stiff. Beat up the yolk and add to it the strained juice of an orange or
+some "Nektar." Mix all lightly together and serve in a pretty glass or
+china dish.
+
+
+White of Egg
+
+may be made more attractive for little folk if poached by spoonfuls for a
+minute or two in boiling milk, and served with a little pink sugar dusted
+over.
+
+
+Orange Egg Jelly.
+
+Rub 2 ozs. loaf sugar on the rinds of 2 oranges till it gets as much
+flavour as possible, then put in a basin with the strained juice and a
+teaspoonful lemon juice. Bring a very small quantity of vegetable
+gelatine--previously soaked for an hour in cold water--to boil in a
+breakfastcupful of water. One-eighth of an oz. of this gelatine is enough
+as it is so strong. Stir till quite dissolved and strain over the sugar,
+&c. When cool add the yolks of two eggs beaten up, and whisk till white and
+frothy. Beat the whites very stiff and add them. Beat all thoroughly, and
+when just about to set pour into a wet mould. Or allow to set and then pile
+up by rocky spoonfuls in a glass dish.
+
+When an invalid is getting past the "sloppy" stage and is able for solid
+nutriment
+
+
+Steamed Barley
+
+is perhaps the most valuable food of any, and dyspeptics who experience
+difficulty in getting any kind of food to agree would do well to go on a
+course of this--not for one day or two, but for weeks and months together.
+Wash well in cold water a teacupful of _pot_ barley. Put on in clean
+lined saucepan with plenty of cold water, bring to boil slowly, and if there
+is the least suspicion of mustiness, drain and cover with clean water. When
+it comes a boil again, turn into a pudding basin or double boiler, cover and
+steam for at least six hours. Twelve hours is much better, and it is safest
+to put on one day, what is wanted for the next. Onions, celery, tomatoes,
+&c., may be added at discretion. When to be used, this barley should turn
+out firm enough to chew, and may be eaten with thin dry toast or
+"Triscuits."
+
+Besides these home-made preparations, there are many valuable foods to be
+had ready for use, or requiring but little preparation, thus affording
+change and variety, not only to the patient, but to the nurse or cook, who
+must often be heartily tired of making up the same gruels and mushes for
+weeks or months together. The Barley Mint, Patriarch Biscuits, and Barley
+Malt Biscuits to be had from the Wallace Bakery, 465 Battersea Park Road,
+London, S.W., come in very handy. The Barley Malt Meal can be made into a
+gruel or porridge, while Barley Malt itself may be added to any ordinary
+preparation to aid digestion. Barley Malt Meal Gruel has been found a
+sovereign remedy for constipation, obstinate cases yielding to it when all
+other treatment had failed. Make in usual way and add one or two large
+spoonfuls treacle or honey. The biscuits may be grated and made into a mush
+with hot milk, &c., or they may be soaked over night in as much hot water,
+milk, or diluted Extract as they will absorb, and then be put in the oven to
+warm through. Gluten Meal is another among many valuable Invalid
+Foods which there is space only to mention here; while the value of
+Robinson's Patent Groats for gruel is widely appreciated.
+
+For diabetic and anaemic patients there are one or two other valuable foods
+now on the market specially prepared to nourish and enrich the blood, while
+at the same time starving the disease. Barley Malt Meal is specially
+good, also a recent "Wallaceite" product, "Stamina Food."
+
+
+
+The "Manhu" Diabetic Foods
+
+are well known and highly recommended. The following
+
+
+"Manhu" Diabetic Savoury
+
+will be welcome to those whose dietary is of necessity so restricted. 1/2
+pint Savoury Tea (p. 90) or diluted "Extract," 1 egg, 1 tablespoonful
+"Manhu" Diabetic Food, 1/2 oz. butter, salt and pepper.
+
+Melt butter in saucepan, add the food, and mix over slow
+fire till butter is absorbed. Add the savoury liquid, cook for a
+few minutes, add seasoning, beat in yolk of egg, then the white
+stiffly beaten. Mix lightly. Pour into pie-dish, and bake in
+quick oven for 15 minutes.
+
+*     *     *     *     *
+
+A Realised Ideal In Food Production.
+
+Ideal Food Reform means much more than "going without meat." It means the
+use of only such foods as will thoroughly nourish the body without injuring
+it.
+
+For instance, most popular biscuits are made from an impoverished white
+flour, and raised with chemicals, which injure the system. Again, white
+bread is an artificial one-sided food, and is raised with yeast. Yeast is a
+ferment, the product of brewery vats, and is not expelled from the loaf by
+baking.
+
+Thorough-going Food Reform demands bread, biscuits, &c., made with entire
+whole wheat flour, and free from chemicals, yeast, and other impurities.
+This is a high ideal: can it be realised?
+
+It has been realised. The Wallace P.R. Foods Co. was founded
+expressly for-the purpose of making bread, biscuits, cakes, and other foods
+on scientific principles, which a great London "daily" has described as
+
+100 Years in Advance of the Age.
+
+In this model bakery the only flour used throughout is an entire wheatmeal
+ground to a marvellous fineness; and all other ingredients are the very best
+and purest. Chemicals, cheap fats, and yeast are banished.
+
+Thousands have proved that the regular daily use of the P.R.
+Biscuits, Bread, &c., not only delights the palate, but eradicates many
+stubborn diseases, and brings about a steady improvement of health in cases
+where drugs, patent medicines, and all other unnatural methods have failed.
+
+30 Samples of delicious Bread, Cake, Biscuits, and Coffee, 1/6 carr.
+paid.
+
+Box Biscuits and Coffee only, 1/3 carr. paid.
+
+
+_P.R. Specialities are stocked by all Health Food Stores.
+
+Sole Makers:_
+
+
+The Wallace P.R. Foods Co.
+
+465 Battersea Park Rd., London, S.W.
+
+*     *     *     *     *
+
+_INFANTILE MORTALITY_
+
+"COW & GATE" Dried Pure English Half-Cream Milk
+
+The Superiority of Dried Milk over Fresh Cow's Milk was
+strikingly demonstrated by the experiments of the Sheffield Corporation
+Scheme for Reducing Infantile Mortality, given in a paper by ALBERT
+E. NAISH, M.A., M.B., B.C., Cantab., Assistant Physician, Sheffield Royal
+Hospital, in the September 3rd issue of the _Medical Officer_. For the
+purpose of these experiments our milk was used with that of two other
+makers.
+
+OUR MILK BEING MADE DAILY AT OUR OWN FACTORIES
+
+can be supplied in a much fresher condition than Foreign or Colonial makes.
+Besides the fact of our supplying several Infant Milk Depots and
+Creches, we have Thousands of Letters from grateful mothers, from
+all parts, who testify to the splendid results from feeding their babies on
+our Dried English Milk.
+
+West Surrey Central Dairy Co. GUILDFORD.
+
+It can be obtained of most Chemists and Health Food Stores, in Tins and
+Packets, 1/1. each.
+
+We make Dried, Full-Cream, and also Separated Milk, as well as the above.
+Prices on application.
+
+*     *     *     *     *
+
+
+Savoury Gruel.
+
+Dissolve about 1-1/2 teaspoonfuls vegetable extract--"Marmite," "Carnos,"
+Mapleton's Nut Extract are all good--in 3 gills boiling water. Have a
+tablespoonful of either Gluten Meal, Barley Malt Meal, Banana Oats,
+&c., made smooth with a little cold water--add seasoning, a little grated
+onion, celery, &c.--and mix it with the "Extract" tea. Boil all together,
+stirring constantly for 5 or 10 minutes, then strain.
+
+This savoury gruel may be acceptably varied from time to time by
+substituting Robinson's Patent Barley or Groats for the above.
+
+
+Almond Cream Whey.
+
+One pint milk, 1 dessertspoonful lemon juice, 1 tablespoonful Almond cream
+or Cashew nut cream. Bring milk nearly to boiling point, and add lemon
+juice. Let stand till it curdles. Strain and stir in the nut cream, also
+sweetening to taste.
+
+
+"Nutter" Milk
+
+(For Wasting Diseases, in place of Cod Liver Oil).
+
+Put 1 oz. "Nutter," or other good vegetable fat, in small enamelled
+saucepan, and pour on 1/2 pint of milk. Heat very slowly nearly to boiling
+point. Stir or beat with wooden spoon till cool enough to drink. Pour into
+warm glass and sip slowly. If not all used at once, heat slowly, and mix
+well each time to be used.
+
+
+Almond Milk Jelly.
+
+Make up 1/2 pint almond milk by shaking up 1 tablespoonful Mapleton's
+concentrated almond cream with 2 gills water. Soak 1/8 oz. vegetable
+gelatine in cold water for an hour. Strain off the water and put in
+saucepan with the almond milk, rind of 1/2 lemon and juice of whole one,
+also 2 ozs. sugar. Stir over gentle heat till gelatine is dissolved.
+Strain and mould in usual way.
+
+
+Onion Gruel (for a Cold).
+
+One lb. onions, 1 apple, a little sugar, salt, ground cloves or mace, and
+white pepper, 1/2 gill boiling water, 2 tablespoonfuls "Cow and Gate" dried
+milk, 1 oz. butter or vegetable fat. Peel and chop the onions and scald
+with boiling water. Put on to simmer, with the apple chopped small, the
+water, butter, &c.--all except the dried milk. Cover and cook gently till
+tender. Sprinkle in the dried milk, and cook for a few minutes longer.
+Serve very hot.
+
+The dried milk--full cream, half cream, or separated according to need of
+patient--may be added to any of the foregoing recipes where concentrated
+nourishment is required.
+
+
+
+
+MISCELLANEOUS.
+
+
+Mushroom Ketchup.
+
+Fresh mushrooms--those just past the cooking stage for preference--spread
+not too thickly on flat dish. Sprinkle liberally with salt and let stand
+from 24 to 30 hours. Strain off liquor, pressing mushrooms thoroughly.
+Boil and bottle. If preferred, spices may be added, but we prefer it
+"unadulterated."
+
+
+"Reform" Cheese.
+
+(Mrs C. LEIGH HUNT WALLACE, London.)
+
+The following is an original recipe for cheese without rennet given me by
+Mrs Wallace, a well-known pioneer in Food Reform.
+
+Put the strained juice of 3 lemons into a quart of boiling milk, then remove
+immediately and set aside to cool. Place a wet cheese-cloth in a hair sieve
+and place in the contents of the saucepan. Let drain, shape by gathering
+the cloth together, compress and leave for a little. Garnish with parsley.
+Eaten with raw tomatoes and oatcakes it is delicious. The whey, if
+sweetened to taste, forms to those who like it a pleasant, cooling, and
+health-giving beverage.
+
+
+Manhu Wheat Yorkshire Pudding.
+
+Three tablespoonfuls Manhu Wheat, 2 eggs, a little over half a pint of milk;
+salt to taste; 1 oz. butter.
+
+Put the wheat in a basin, mix with milk until it forms a nice batter; add a
+little salt. Beat up the eggs very lightly, and add to the batter. Put the
+butter in a small baking tin in the oven, and, when hot, pour in the batter.
+Bake about 20 minutes in a sharp oven.
+
+
+Breakfast Savoury.
+
+Allow 1 egg, 1 small tomato, 1/4 oz. butter or vegetable butter, to each
+person. Scald, peel, and slice tomatoes, and fry till quite cooked in the
+butter. Add seasoning to taste--salt, pepper, little grated onion, pinch
+herbs, a little Vegetable Extract or Ketchup--any or all of these--and the
+eggs, which may either be dropped in or slightly beaten up. Scramble till
+set, and serve heaped up on hot buttered toast. A pleasing variety of
+flavour is produced by substituting walnut butter for the other. The toast
+might also be spread with a very little "Marmite."
+
+
+
+
+MODEL DINNERS FOR A WEEK.
+
+
+SUNDAY.
+
+Brown Soup. Nut Omelette. Almond Custard with Stewed Fruit.
+
+
+MONDAY.
+
+Hotch-Potch. Sausage Rolls. Canary Pudding with Appel-Moes.
+
+
+TUESDAY.
+
+Clear Soup. Savoury Lentil Pie. Lemon Cream.
+
+
+WEDNESDAY.
+
+Tomato Soup. Scotch Haggis. Cobden Pudding.
+
+
+THURSDAY.
+
+Mock Hare Soup. Kedgeree. Provost Nuts Pudding.
+
+
+FRIDAY.
+
+White Soubise Soup. Sea Pie. Banana Custard.
+
+
+SATURDAY.
+
+Split Green Pea Soup. Macaroni Egg Cutlets. German Tart.
+
+
+NOTE.--The above is only an outline. Vegetables, &c., will be added as they
+are in season.
+
+*     *     *     *     *
+
+FOOD REFORMERS KNOW
+
+the difficulty experienced in starting the better way in diet. These can be
+overcome by dining at ...
+
+
+'THE ARCADIAN' Food Reform Lunch and Tea Rooms
+And HEALTH FOOD STORES,
+
+152 St Vincent St., Glasgow
+
+(Within 2 minutes of Central Station). The most up-to-date and artistic
+Food Reform Restaurant in the Kingdom.
+
+*     *     *     *     *
+
+
+
+
+
+ADDITIONAL RECIPES.
+
+SOUPS.
+
+
+Nut Soup.
+
+One pint boiling water, 3 tablespoons grated walnut or walnut meat
+preparation, some onions sliced, spoonful gravy essence, 1/2 lb. sliced
+tomatoes, a little "Nutter." Make the fat hot and fry onions lightly, add
+sliced tomatoes and grated nuts, and stir for a few minutes. Pour boiling
+water over, and allow all to simmer for 20 to 30 minutes; season to taste,
+and serve.
+
+
+Split Green Pea Soup.
+
+One lb. split green peas, 1/2 lb. onions, 1/2 lb. carrots, 2 quarts
+boiling water; scald peas with hot water, and put on with the 2 quarts (8
+breakfast cupfuls) boiling water, and the onions chopped small. Simmer for
+an hour, and add the carrot flaked or chopped small. Cook for another hour,
+add seasoning, herbs, parsley, &c., and it is ready for use. This is a most
+delicious and nourishing soup, and very quickly and easily prepared. Can be
+varied by using tomatoes instead of the carrots, or by the addition of any
+other vegetables as cauliflower, leeks, spring onions, &c., also by
+substituting 4 to 6 ozs. rice or barley for same quantity peas.
+
+
+Simple White Soup.
+
+One large onion, 1 large potato, 1 tablespoonful oatmeal, 1 tablespoonful
+butter. Boil gently 1 hour in 2 breakfast cupfuls milk and 1 of water.
+Pass through a fine sieve, and serve very hot. May be varied by
+substituting Provost Nuts or Marshall's "Cerola" for the oatmeal.
+
+
+Plasmon Vegetable Soup.
+
+Two carrots, 2 turnips, 1 leek, 1 onion, 1-1/2 oz. butter, 1 teaspoonful
+celery seed, 2 lumps sugar, 1 bay leaf, 1 pint Plasmon white stock, 1 oz.
+flour, 1 gill milk, salt and pepper. Shred vegetables into thin strips.
+Melt butter, and add Plasmon stock while boiling. Cook till vegetables
+tender. Blend flour and milk smoothly, and add gradually, also seasoning.
+Boil a few minutes longer. For
+
+
+Plasmon Stock,
+
+put 1 oz. Plasmon in saucepan, and add gradually half a pint lukewarm
+water, stirring continuously. Place over the fire, and boil for two
+minutes. When cold, this should be a thin, semi-transparent jelly.
+
+
+Cream of Barley Soup.
+
+Prepare a white or clear stock (p. 11), or make a hasty stock by boiling
+some lentils, split-peas, or haricots with a good quantity of chopped onion
+till of the strength required. Failing any of these, a spoonful or two of
+vegetable extract will do very well. Bring to boil, and season to taste.
+In a basin smooth some of Robinson's Patent Barley to a cream with
+cold water or milk, allowing one tablespoonful to the pint. Pour on to this
+the boiling stock, stirring all the time. Return to saucepan, boil up, and
+allow to simmer for at least ten minutes. More milk may be added if
+desired, and this soup can be varied and enriched by the addition of the
+yolks of one or two eggs. These should be well beaten up and put in tureen
+before dishing. I may say here that the Patent Barley is must useful for
+thickening any kind of soup, stock, or gravy.
+
+
+
+
+SAVOURIES.
+
+
+Nut Soufflee.
+
+A teacup each of grated walnuts, brown bread crumbs, and milk, a beaten egg,
+pepper and salt. Mix well, grease a tin mould, pour in mixture, and steam
+for an hour. Serve with Tomato Sauce. When cold, it can be cut in slices,
+rolled in egg and bread crumbs, and fried a nice brown.
+
+NOTE.--The above can be varied by using a different kind of nuts or
+Mapleton's Nut-meat Preparation, and by the addition of a little grated
+onion, minced parsley, and one or two teaspoonfuls Vegetable Extract.
+
+
+Savoury Nut Omelette.
+
+A large cup of grated walnuts or Brazil nuts, a cup of brown bread crumbs,
+pepper and salt to taste, a little grated onion, 2 teaspoonfuls finely
+chopped parsley; also 2 eggs well beaten, and a cup of milk. Mix all the
+ingredients together. Have ready an omelette pan with a good layer of hot
+fat or butter. Pour in the mixture, slowly brown on one side, cut in 4 or 6
+pieces when they will be easily turned, then brown on the other side. Serve
+hot, with brown sauce, vegetables and potatoes in the usual way. A still
+simpler way is to bake in shallow baking tin in brisk oven 30 to 40 minutes.
+Use plenty of fat.
+
+NOTE.--The above can be very easily prepared by using Mapleton's Nut-meat
+Preparation instead of the grated nuts. Walnut or brown Almond meal would
+be especially suitable.
+
+
+Sea Pie.
+
+Cook together a variety of tender spring vegetables--carrots, turnips,
+cabbage, pens, French beans, &c. First brown some onions with "Nuttene,"
+add water with some vegetable extract--"Marmite" or "Carnos"--also some
+ketchup and seasoning. When boiling, add the carrots and turnips--not too
+small--then a fair-sized cabbage cut in four pieces, the peas shelled, or
+French beans cut lengthwise. The carrots and turnips should be cooking for
+some time before the cabbage, &c., is put in. See that there is plenty of
+liquid to cover, and put on the following paste:--Take four heaped
+tablespoonfuls self-raising flour, a piece of "Nuttene" or butter the size
+of a small egg. Rub in very lightly with the tips of the fingers, add pinch
+pepper and salt, and mix to a soft dough with a little water. Flour well
+and roll out lightly to not quite the size of round stewpan to leave room
+for swelling. Make a hole in centre, add quickly to contents of pan while
+fast stewing, keep lid very close, and cook for 3/4 of an hour. Serve very
+hot. Sea Pie may also be made with mushrooms stewed till tender, with
+teaspoonful "Extract" and tablespoonsful ketchup. Have plenty of liquid.
+
+NOTE.--The above is exceedingly good, very simple to prepare, and may be
+varied in innumerable ways. For those who prefer to dispense with chemical
+raising materials, I may say that the paste is very good made with ordinary
+flour, or with a mixture of wholemeal and flour. An egg _may_ be
+beaten and mixed in, but it rises very well without. The same paste can be
+put over any stew--German Lentil, Haricot Bean, &c.--great care being taken
+that there is plenty of liquid.
+
+
+Scotch Oatmeal Pudding.
+
+One lb. oatmeal, 1/4 lb. onions, 1/2 lb. vegetable suet or 1/4 lb. each
+of suet and pine kernels; pepper and salt. Run the pine kernels through
+nut-mill, and put with suet in frying-pan. When hot, add the onions finely
+chopped, and after these have cooked for a few minutes add the oatmeal,
+which should be crisp and not too fine. Cook all for some time, stirring
+constantly to prevent burning. Wring a pudding cloth out of boiling water,
+flour well, and put the oatmeal, &c., in, and tie up at each end in the form
+of a roll, leaving a little room to swell. Plunge in fast-boiling water,
+and boil for 3 to 4 hours. Turn out of cloth carefully so as not to break.
+It may be served as it is, but is much nicer if put in a baking tin, basted
+with hot fat, and baked till brown and crisp. Serve with brown sauce or nut
+gravy.
+
+This may be divided into a number of small puddings. These are particularly
+good if allowed to cool, and then brushed over with a little white of egg
+before being toasted.
+
+
+Hasty Oatmeal Pudding.
+
+Make some vegetable fat very hot. Add a little onion, grated or very finely
+chopped, and stir till nearly cooked. Allow a teacupful oatmeal to each
+tablespoonful of fat, and stir in along with a little salt and pepper. Cook
+over very moderate heat till crisp and brown all over, turning about almost
+constantly as it is very ready to burn. Shredded Wheat Biscuit crumbs,
+Granose Flakes, or Kornules may be used in place of the oatmeal. Less fat
+will be required.
+
+
+Walnut Mince.
+
+Six ozs. grated nuts, 4 ozs. breadcrumbs, 1 oz. Nut butter. Make fat hot
+in saucepan, add nuts, and stir till lightly browned, taking great care not
+to burn. Add breadcrumbs and seasoning to taste--large spoonful grated
+onion, pinch herbs, &c.--also ketchup or vegetable extract--"Carnos" or
+"Marmite"--with boiling water to make up 2 gills--rather less if a dry
+consistency is preferred. Simmer slowly for 15 minutes. Serve with sippets
+of toast or fried bread. Brazil, peccan, or hazel nuts may be used instead
+of walnuts.
+
+
+Savoury Lentil Pie.
+
+With the help of the above mince quite a number of delicious savouries can
+be contrived with but little extra trouble. The following pie will be found
+delicious:--Wash well 8 ozs. red lentils, and put on to cook with 2 ozs.
+each of chopped or flaked carrot, turnip, and onion, 1 oz. butter, pinch
+herbs, ditto curry powder, teaspoonful sugar, and usual seasonings. Cover
+with just as little water as will cook the lentils without burning, and
+simmer or steam closely covered for about half-an-hour till lentils a thick
+puree. Some ketchup, "Extract," or tomato is an improvement; add nut mince
+prepared as above, mix well and simmer a few minutes longer. It should be
+of the consistency of a thick mush. Put in pie-dish, and set aside to cool.
+Cover with
+
+
+Batter Paste
+
+made with 6 ozs. self-raising flour, 2 eggs, 1-1/2 gills milk, 3 ozs.
+butter or vegetable fat. Rub the butter into the flour, and make into stiff
+batter, with the eggs well beaten, and the milk. Pour over contents of
+pie-dish and bake till well risen and a nice brown in fairly brisk oven.
+
+
+Nutton Pie.
+
+One-and-half lbs. "Nutton," [Footnote: A very fine Nut Meat, put up by R.
+Winter, City Arcades, Birmingham.] cut in dice, 1/2 lb. tomatoes, 1/4 lb.
+cooked macaroni, 1-1/2 lbs. cooked potatoes, sliced. Dust with pepper and
+salt, pour in stock to within 1/2 inch of top; cover with good whole-meal
+crust, made with Winter's cooking "Nutbut"; bake.
+
+
+Nutton Chops.
+
+One lb. No. 1 "Nutton," minced through a food chopper, 3/4 lb. zweiback
+bread crumbs, 2 ozs. macaroni, cooked and finely chopped, pepper and salt
+to taste. Mix with egg and form into chops; use a piece of uncooked
+macaroni for the bone; brush with egg and bread crumbs and bake, or fry,
+with nutbut--this quantity should make 8 chops.
+
+
+Nutton Meat for Mock Sausage Rolls.
+
+One lb. No. 8 "Nutton," put through a food chopper, 1/2 Spanish onion
+boiled and finely chopped, 2 teacupsful zweiback bread crumbs, a little
+sage, salt to taste. Have quantity required of puff pastry, roll out and
+divide into squares, putting a little sausage meat in the centre, wet the
+edges and fold over. Place in a hot oven and bake 10 minutes to 1/4 hour.
+
+
+Stewed Onions.
+
+Select about a dozen good hard onions, as nearly of a size as possible, and
+weighing 6 or 8 to the lb. Make 2 ozs. or so vegetable fat--"Nutter" is
+very good--smoking hot in large stewpan, add the onions, and stir about till
+nicely browned all over; be careful not to burn; if fat not all absorbed
+pour it away. Cover with boiling water, add seasoning, pinch herbs, &c.,
+cover and stew gently till cooked--about an hour. There should be a rich
+brown gravy, so that this makes a most appetising dish to serve with a dry
+savoury.
+
+
+Cheese Moulds.
+
+One pint milk, 1/2 lb. grated cheese, 3/4 lb. wheaten bread crumbs, 2
+eggs, 1 teaspoonful salt, 1/4 teaspoonful mustard, 1/4 teaspoonful pepper.
+Put milk, cheese, and crumbs into a pan and bring them almost to the boil,
+add seasoning and eggs, and stir till thick, but do not let it boil. Butter
+some small dariole moulds and sprinkle them with some chopped parsley.
+Press in the mixture, dip in hot water, and turn out.
+
+
+*     *     *     *     *
+
+MAPLETON'S NUT FOODS WARDLE, LANCASHIRE.
+
+                                 PER LB.
+                                  S. D.
+Walnut Butter                     1 0
+Cocoa Nut Butter                  1 0
+Cashew Butter                     1 0
+Almond Margarine                  1 2
+Nut Margarine                     0 10
+Blended Nut Margarine             0 10
+Honey & Nut Margarine             1 0
+Pea Nut Butter                    0 9
+Almond Cream                      1 10
+Hazel Cream                       1 4
+Cocoa Nut Cream                   0 10
+Nut Milk                          1 4
+Cooking Nutter, 1-1/2 lb. carton  0 11
+Nutter Suet                       0 8
+Cooking Nut Oil                   1 0
+H.M.R. Nut Oil                    1 6
+Walnut Oil                        2 6
+Olive Oil                         1 5
+Salted Almonds (packet)           0 11
+Blanched Almonds                  1 3
+Cooking Almonds                   1 0
+Jordan Almonds                    1 8
+Twin Jordan Almonds               1 2
+Walnut Halves                     2 0
+Broken Walnuts                    0 8
+Pine Kernels                      0 11
+Roasted Pine Kernels              1 0
+Pea Nuts                          0 4
+Roasted Pea Nuts                  0 5
+Blanched Pea Nuts                 0 6
+Cashew Nuts                       0 9
+Hazel Nuts                        0 10
+Monkey Nuts                       0 4
+Almond Meal                       1 6
+   "     (Unblanched)             1 3
+Hazel Meal                        1 0
+Walnut Meal                       0 11
+Chestnut Meal                     0 4
+Desiccated Cocoa Nut              0 5
+Pea Nut Meal                      0 7
+Roasted Pea Nut Meal              0 7
+Banana Meal                       0 6
+Dried Bananas                     0 6
+Figs                              0 4
+Dried Pears                       0 9
+Orange Peel                       0 5-1/2
+Lemon Peel                        0 5-1/2
+Citron Peel                       0 9
+Malted Almonds and Hazels         1 9
+Cereal Cream                      0 6
+Nut Graino                        0 3-1/2
+Wholemeal (3-1/2-lb. bag)         0 6
+Malt Extract          6-1/2d. and 1 0
+Nut Extract                       0 7-1/2
+Malt Extract & Nut Oil            0 7
+Powdered Dried Herbs              0 1
+Gravy Essence             6d. and 1 0
+Nut Gravy                         1 0
+Finest Honey                      1 0
+Finest Cocoa                      2 0
+Pure Coffee                       1 10
+Banana Coffee                     1 2
+Nut Coffee                        1 0
+Lapee Cereal Coffee               0 9
+Rich Wholemeal Sultana Cake       0 10
+Nut Cakes (each)                  0 6
+Nut Milk Chocolate                1 0
+Nut Milk and Fruit Chocolate      1 0
+Nut Milk Chocolate with Marzipan  1 0
+Milk Chocolate                    2 0
+Nucolate (packet)                 0 1
+Honey & Nut Caramels              1 2
+Toasted Corn Flakes               0 5
+Dates and Nuts                    0 1
+Egg Beaters (each)                1 0
+Nut Mill       "                 16 6
+Nut Graters    "                  1 6
+Unpolished Rice           2d. and 0 3
+
+
+SAVOURY NUT MEATS.
+                             S. D.
+White Almond Meat            1 0
+Walnut Meat                  0 10
+Pine Kernel Meat             0 10
+Brown Almond Meat            0 10
+Savoury Meat                 0 10
+Red Savoury Meat             0 10
+White Fibrose Nut Meat       1 0
+Brown Fibrose Nut Meat       1 0
+Potted Tomato and Nut (tin)  1 0
+Nut Meat Preparation (4 kinds)
+
+
+WHOLEMEAL BISCUITS.
+
+                        S. D.
+Water Wheat   (3 lb.)   0 11
+Shortened Wheat  "      1 0
+Malt Wheat       "      1 0
+Nut Wheat               1 0
+Short Wheat             0 5
+Nut Wheat Crackers      0 6
+Hazel                   0 6
+Milk                    0 6
+Oat Flake--Sweet        0 8
+Oat Flake--Plain        0 8
+Ginger Cake             0 8
+Weinmost (13 kinds)
+Mostelle (3 kinds)
+Preserved Ginger        0 9
+Hallowi Dates           0 3
+Sair Dates              0 2
+
+
+FRUITARIAN CAKES.
+
+                        S. D.
+Apricot and Nut          0 6
+Pear and Walnut          0 6
+Plum and Nut             0 6
+Cherry and Nut           0 6
+Muscatel and Almond      0 6
+Almond and Raisin        0 6
+Extra Rich               0 6
+Cocoa Nut Sandwich       0 6
+Chocolate Sandwich       0 5
+Popular Variety          0 6
+Raisin and Cocoa Nut     0 5
+Muscatel and Cocoa Nut   0 5
+Date and Orange          0 4
+Date and Lemon           0 4
+Date and Ginger          0 4
+Date and Hazel           0 4
+Date and Pine Kernels    0 4
+Fig and Raisin           0 4
+Fig and Citron           0 4
+Fig and Ginger           0 4
+Carraway                 0 4
+Date and Cocoa Nut       0 3
+Date and Nut             0 3
+Date and Walnut          0 3
+Fig and Cocoa Nut        0 3
+Fig and Nut              0 3
+Date and Almond          0 3
+Date Caramels            0 4
+Fig Caramels             0 6
+
+
+NUT CAKES
+
+_(In place of Cheese)._
+
+                     PER PKT.
+                       S. D.
+Almond                 0 9
+Pine Kernel            0 7
+Honey and Nut          0 6
+Pea Nut and Cocoa Nut  0 5
+
+FULL PRICE LIST ON APPLICATION.
+
+     *     *     *     *     *
+
+RODBOURN'S Health Foods Depot
+
+40 Hanover St., Edinburgh
+
+VEGETARIANS, or intending Vegetarians, should write or call for our List of
+over 400 varieties.
+
+We have the most varied stock of Health Foods in Scotland, and can
+give early delivery.
+
+Families catered for at a distance. Small orders from manufacturers are
+often costly. Avoid worry and save time and money by buying your goods in
+one lot.
+
+NOTE.--We pay carriage up to 50 miles by goods train on 10/- orders; £2
+parcels sent carriage paid anywhere.
+
+Remember, what a wrong diet causes a right diet will cure.
+
+RODBOURN'S, 40 Hanover Street, EDINBURGH
+
+National Telephone. 5055
+
+     *     *     *     *     *
+
+
+
+
+BREAD.
+
+Considerable difficulty seems to be experienced in many quarters in getting
+really good bread free from chemicals and other deleterious matters. In
+some households the problem is solved by subsisting solely on certain
+approved kinds of biscuits, one I heard of keeping exclusively to Shredded
+Wheat Biscuits and Triscuits, while another stood by the "Artox" Biscuits.
+Besides these there are several other specially good whole-wheat biscuits,
+among which may be mentioned Chapman's Nut Wheat Biscuits; Winter's
+"Mainstay" series of Diet Biscuits, including some dozen varieties, all
+excellent, ranging in price from 4d. to 8d. per lb.; and the "P.R.," a
+Wallaceite specialty. Among the latter the "Barley Malt," "Crispits," "P.R.
+Wheatmeal," "New P.R. Crackers," &c., are to be specially recommended. Most
+people, however, prefer to have something more in the way of a loaf, and
+those who can make
+
+
+Home-Made Bread
+
+should have no difficulty in providing a toothsome and, at the same time,
+perfectly wholesome article. Directions for Wallace Egg Bread are given on
+page 74, and for Wheatmeal Gems, made with meal and water only, page 73.
+The following is a still simpler method:--Get a reliable whole-wheat flour;
+Hovis, Manhu, and Artox are each excellent, and will commend themselves
+severally to different tastes and requirements. The latter, it is useful to
+know, is used exclusively in the Wallace P.R. Bakery--a guarantee for its
+purity and wholesomeness. To prepare, take amount of flour required, and
+allow 1 or 2 ozs. vegetable butter or nut oil to the lb. Salt or not to
+taste. Rub in the butter and make into a stiff dough with cold water. Run
+two or three times through an ordinary mincer to aerate, and form into a
+long roll, but without pressure of any kind. Divide into suitable pieces or
+put in loaf pans, and bake in well-heated oven for 30 minutes to 1-1/2
+hours, according to size. Most people will prefer small crusty loaves or
+rolls which get baked right through. For ordinary
+
+
+Home-Made "Hovis" Bread
+
+take 3-1/2 lbs. Hovis flour, 4-1/2 gills warm water, 1 oz. German yeast, 1
+oz. salt, teaspoonful sugar. Mix salt with dry flour, dissolve yeast with
+sugar; make a hollow in centre of flour, put in yeast and pour on the warm
+water; mix well, folding in the flour from the outside to the centre, and
+let stand about 30 minutes in a warm place. Knead a very little, divide
+into small loaf pans, and allow to rise for another 15 minutes. Bake in
+very hot oven about 30 minutes, reduce heat, and bake 15 minutes longer.
+The above quantity will make five 1-lb. loaves.
+
+
+
+CAKES AND SCONES.
+
+The following are a few additional recipes for cakes and scones, most of
+which include one or other of the numerous Health Food specialties and
+dainties now upon the market, but which are not nearly so well known as they
+deserve to be.
+
+
+Bruce Cake.
+
+(Miss MACDONALD, Diplomee, Teacher of Cookery.)
+
+1 lb. wheaten flour, 5 ozs. soft sugar, 2 ozs. butter or "Nutter," 4 ozs.
+sultanas, 4 ozs. currants or candied peel, 2 teaspoonfuls baking powder,
+1/2 teaspoonful mixed spice. Cream sugar and butter. Add flour, fruit,
+spice, and baking powder. Mix with just enough water to moisten. Bake in
+good steady oven for about an hour.
+
+
+Tweedmont Sultana Cake.
+
+1/2 lb. butter or "Nutter," 3/4 lb. flour, 1/2 lb. soft sugar, 6 eggs, 1
+lb. sultanas. Beat butter or "Nutter" to a cream, add the sugar, and beat
+for twenty minutes longer. Add two eggs, and beat again till thoroughly
+mixed, adding a little flour to prevent curdling, and repeat till all the
+eggs are in. Then sift in the flour, and add the sultanas cleaned and
+rubbed with flour. Mix lightly and pour into well greased cake tin. Bake
+in slow oven 1-1/2 hours.
+
+
+Murlaggan Cake (Steamed).
+
+1 cup whole-wheat meal, 1 cup flour, 1 teaspoonful ground ginger, 1
+teaspoonful mixed spice, 1 cup Sultanas or stoned raisins, 2 tablespoons
+"Nutter," 1/2 teaspoonful baking soda, 2 tablespoonfuls syrup or treacle, or
+1 of each; 1 egg, a very little sour milk. Rub "Nutter" or butter into
+flour, mix all dry things. Beat up egg, and add, with just enough sour or
+butter-milk to mix. Turn into greased pudding-bowl, and steam for about 2
+hours. This should be a very light, wholesome cake, and is especially
+useful when one has not an oven. It may be varied to advantage, as by using
+Banana flour in place of the other, chopped dates or fruitarian cake in
+place of raisins, &c. A handy holiday cake.
+
+
+Swiss Roll.
+
+4 ozs. sifted sugar, 2 eggs, 4 ozs. Pattinson's banana cake flour, some
+jam, 1/2 teaspoonful Pattinson's baking powder or small teaspoonful
+home-made baking powder, 2 tablespoonfuls milk or orange juice. Put sugar
+and eggs in a basin, and switch up with "Gourmet" pudding spoon or a couple
+of forks for fifteen minutes. Add the milk and beat again, then the flour,
+previously mixed with the baking powder and sifted in. Beat all very
+thoroughly. Grease well a flat baking-tin, cover with greased paper, and
+pour in the mixture. Bake for not more than 5 minutes in very hot oven.
+Turn out on a paper sprinkled with sifted sugar, remove the greased paper,
+spread with jam or marmalade, and roll up very quickly.
+
+
+Sponge Sandwich.
+
+Prepare mixture exactly as above. Put half in well-greased sandwich tin,
+colour the other half pink with a few drops of carmine, and put into a
+second tin. Bake as before, turn out on a cloth or sieve. Spread the under
+side of one with either jam, marmalade, chocolate mixture, &c., and put the
+other one on top. Dust over with sugar, or coat with a thin icing. For
+this Mapleton's Cocoanut Cream is very good.
+
+
+Banana Buns.
+
+1/2 lb. Pattinson's banana flour, 1-1/2 ozs. "Nutter," 1/2 teaspoonful
+baking powder, 2 ozs. sugar, 1 egg, a little milk. Mix dry ingredients,
+rub in the "Nutter." Beat up egg, and add with a very little milk to make a
+rather firm dough. Divide into small pieces, flour the hands, and roll into
+balls. Have a teaspoonful sugar dissolved in a few drops of hot milk on a
+saucer. Dip in each bun, and place with sugared side uppermost on greased
+tin or oven plate. Bake for about 10 minutes in rather hot oven.
+
+
+Banana Flour Scones.
+
+1 lb. banana flour, 2 ozs. butter or "Nutter," 2 ozs. sugar, 1
+teaspoonful baking powder, milk. Mix flour--the banana flour sold by the
+lb. is best--sugar, and baking powder. Rub in butter, make into a light
+dough with milk. Cut into small scones, and bake in good oven about 15
+minutes.
+
+These scones are exceedingly good, and quite different from those made with
+ordinary flour. They may be varied by adding a few Sultanas or a beaten
+egg.
+
+
+Manhu Crisps.
+
+1 lb. Manhu whole-wheat flour, 1 oz. cocoanut butter, pinch salt. Rub
+butter into flour, and make into a dough with as little water as possible;
+then run twice or three times through an ordinary mincer. Form into twelve
+or more rolls or twists with as little handling as possible, and bake in hot
+oven for ten to fifteen minutes.
+
+
+Manhu Scones.
+
+1 lb. Manhu Flour, 1/2 teaspoonful carb. soda (not heaped), sour milk or
+butter milk to make a soft dough. Bake on a girdle if possible.
+
+
+Hovis Scones.
+
+1 lb. Hovis Flour, 1 oz. nut butter, pinch salt, 1 tablespoonful treacle,
+1/2 teaspoonful carb. soda, butter milk or sour milk. Mix dry things, rub
+in butter, add treacle and enough sour milk to make a fairly soft dough.
+Mix thoroughly and quickly. Roll out not too thin, and bake in good oven
+about 15 minutes. The treacle may be omitted.
+
+
+Hovis Gingerbread.
+
+8 ozs. Hovis Whole-Wheat Flour, 8 ozs. ordinary flour, 4 ozs. Nuttene, 8
+ozs. stoned raisins, 8 ozs. treacle, 6 ozs. sugar, 1 egg, 1 teaspoonful
+ground ginger, 1-1/2 do. mixed spice. Melt together the sugar, butter, and
+treacle. Mix dry things together. Beat egg and pour hot treacle among it,
+then add to dry things. Mix and beat well. Pour into greased tin lined
+with buttered paper, and bake in very moderate oven 1-1/2 hours, or, if
+divided in two smaller tins, 3/4 of an hour will do. Golden syrup may be
+used instead of treacle, in which case use little or no sugar.
+
+
+Strawberry Shortcake.
+
+Make a good short crust (p. 75) with 1/2 lb. flour--plain, wheaten, or
+Banana flour, as preferred--1 oz. almond meal, and 4 ozs. "Nuttene." Roll
+out 1/2 inch thick, cut sharply round, flute edges, and bake in hot oven
+till a nice brown and crisp right through. Split open, inserting a
+sharp-pointed knife right round and pulling apart. When cool, cover
+under-half thickly with strawberries, well crushed and mixed with plenty of
+sifted sugar. Put on top half, dust with sugar, serve cold with cream or
+nut cream. Another very good shortcake is made as for "Jumbles," page 79.
+Add a little milk or fruit juice to mixture to make less crumbly. Bake in
+two sections and put strawberries between.
+
+
+Scotch Oatcakes.
+
+Scotch oatmeal, 2 ozs. nut butter to lb., pinch salt, hot water. Pat
+oatmeal in basin, melt fat in fairly hot water, and mix in quickly to make a
+stiff dough. Knead to thickness required. Bake on hot girdle, and toast in
+front of fire.
+
+     *     *     *     *     *
+
+
+"REFORM" RESTAURANT AND TEA ROOMS,
+
+73 North Hanover Street, EDINBURGH.
+
+     *     *     *     *     *
+
+
+
+PUDDINGS AND SWEETS.
+
+
+"Provost Nuts" Pudding.
+
+This is one of the very best puddings I know, and will, I feel sure, be
+welcomed by all who wish for something at once novel, simple, and wholesome.
+It will be found a change both from the usual "steamed" and the familiar
+"milk" pudding. 4 ozs. "Provost Nuts," 4 ozs. stoned raisins, 3 ozs.
+sugar, 3 gills milk, 1 or 2 eggs, a little spice or flavouring. Put
+"Provost Nuts," raisins, and sugar in basin. Bring milk to boil, pour over,
+cover, and allow to stand till cool. Beat up yolks and add, also
+flavouring, then the whites whipped stiffly. Mix well, and bake about 45
+minutes in moderate oven. This pudding is also very good steamed. Use
+rather less milk. The yolk and white of egg need not be separated. May be
+varied by substituting currants, sultanas, or chopped "Fruitarian" cake for
+the stoned raisins.
+
+
+"Provost Nuts" Walnut Pudding.
+
+3 ozs. "Provost" Nuts, 3 ozs. grated walnuts, 3 ozs. sugar, 2-1/2 gills
+(i.e., teacupfuls) milk, vanilla essence. Bring milk to boil, pour over the
+"Provost" Nuts, and soak till cool. Put in saucepan along with the grated
+walnuts, bring to boil, and simmer gently for five minutes. Remove from
+fire, and when cold add the beaten yolks, sugar, and vanilla; lastly the
+whites beaten very stiff. Mix well, pour into buttered dish, and bake for
+30 to 40 minutes in moderate oven. This is by no means an expensive
+pudding--at least when eggs are reasonable--and is dainty enough to grace
+even a festive occasion.
+
+
+"Hovis" Walnut Pudding
+
+is made by substituting 4 ozs. "Hovis" Bread crumbs for the "Provost Nuts."
+This will not require soaking, but can be put at once in saucepan with milk
+and grated walnuts.
+
+
+"Hovis" Fruit Pudding.
+
+3 ozs. "Hovis" flour, 3 ozs. semolina, 2 ozs. sugar, 4 ozs. currants or
+stoned valencias or sultanas, or equal quantities of all three, 3 ozs.
+chopped nut suet or pine kernels, 2 ozs. treacle, 2 ozs. coarse marmalade
+(see p. 83), 1 egg, 1/2 teaspoonful carb. soda, and a little spice. Sour
+milk to mix. Mix all the dry things; beat egg and add, also treacle,
+marmalade, and enough sour milk to make fairly moist. Steam for 2-1/2 to 3
+hours in basin, well greased and dusted with sugar.
+
+
+Farola Pudding.
+
+3 ozs. Farola, 4 gills milk or nut cream milk, 2 eggs, sugar, flavouring.
+Smooth Farola to a cream with a little of the milk. Put remainder on to
+boil and pour over Farola in basin, stirring the while. Return all to
+saucepan, and cook gently for a few minutes. Beat up eggs with sugar,
+remove Farola from fire, and add, also flavouring. Pour into buttered
+pudding-dish, and bake gently for half-an-hour, or steam in buttered mould
+for 1 hour.
+
+To make Farola Blanc-Mange use only 3 gills milk, and omit the eggs.
+
+
+Semolina Syrup Pudding.
+
+3 ozs. Marshall's Semolina, 3 ozs. golden syrup, 1 pint milk. For a
+simple, inexpensive pudding, the following is excellent, and it will, I
+think, be new to many. Make the Semolina in usual way--that is, bring milk
+to boil and sprinkle in the Semolina as if making porridge, cook gently for
+a few minutes with lid on, then pour into steamer-bowl. Allow to stand till
+cold, then put the syrup on top, and put on to steam for about 1-1/2 hours.
+The syrup will find its way through, and the pudding should turn out a
+lovely golden brown with the syrup for a sauce. No eggs, other sweetening,
+or flavouring required. Farola or corn flour may be done same way.
+
+
+Syrup or Treacle Tart.
+
+Cover a flat ashet with either rough puff paste or short crust, and fill in
+with a mixture composed of 1/4 lb. golden syrup, 2 ozs. bread crumbs, the
+juice and grated rind of 1 lemon. Ornament with criss-cross strips of
+paste, and bake in hot oven. For a homely tart make a plain paste with
+wheat meal, and fill in with treacle and bread crumbs.
+
+
+Plasmon Custard or Blanc-Mange.
+
+This can be made with addition of Plasmon to any of the custard recipes
+given, or with the Plasmon and Blanc-Mange Powders. If the latter, to each
+powder add 1 pint of milk. Stir till custard thickens, but do not allow to
+boil.
+
+
+Plasmon Sweet Sauce (for Puddings).
+
+1/2 pint Plasmon stock, 1 oz. butter, 1/2 oz. flour, 1-1/2 ozs. sugar,
+flavouring of lemon rind, nutmeg, cinnamon, or bitter almonds. Melt butter;
+remove from fire, and mix in flour till smooth. Add Plasmon stock
+gradually, cook for a few minutes very gently, then add flavouring. Very
+good with stewed fruit or any steamed pudding.
+
+
+
+
+HEALTH FOOD SPECIALTIES.
+
+
+This is an age of seeking after health, and many and various are the means
+proffered to that end. Drugs, serums, medical and surgical appliances,
+baths, waters, fearfully and wonderfully conceived methods of exercise,
+rigid and drastic schemes of dieting, &c., &c., crowd upon each other's
+heels until the prevailing idea in the mind of any one seeking to solve the
+health problem is one of hopeless mystification. Life would be too short to
+give them all a fair trial, even if any one could be found either foolish or
+courageous enough to attempt the task (I believe some _do_ try
+everything by turns but nothing long), so one is driven perforce to make a
+selection; and while dismissing nine-tenths of the nostrums urged upon us as
+unworthy of any sane and rational consideration, we know the truth lies
+somewhere, and will be found by those who seek it on simple, common-sense
+lines. Doctors differ like the rest of us, but there is a broad general
+ground of agreement upon which we can all go, namely, that cleanliness, in
+its widest sense, including pure air, food, and water; plain,
+easily-digested, nourishing food; with rest and exercise in proper
+proportion, are the main essentials for right living, and so furnish the key
+to the problem. No one of these is of itself sufficient. All are necessary
+and inter-dependent, and it is the want of recognising this principle which
+so often leads to failure and consequent abandonment, or even wholesale
+denunciation, of the regimen followed. Thus a person may be advised to
+adopt certain foods, the rules and regulations regarding which he follows to
+the letter, but acts unhygienically in other ways, as by shutting out the
+fresh air, inattention to cleanliness, over-exertion or want of sufficient
+exercise, eating when exhausted, and so on. The food, at least if it has
+gone in any way against the inclination or prejudice, will of course be
+blamed, while really it may be quite innocent.
+
+One might multiply instances to show how so many not only fail to find
+health by their unreasonable methods, but bring ridicule and disrepute on
+certain of the measures followed. There is no need to waste further time,
+however, in demonstrating the obvious. One would hope that all readers are
+genuinely interested in health principles, and sufficiently in earnest to
+promote these intelligently.
+
+Our business in these pages lies with the food question, and
+in this chapter I purpose to deal specially with
+
+
+Health Foods,
+
+of which there are a large and ever-increasing number now upon the market.
+How people can complain of want of variety with such a seemingly endless
+category to choose from passes my comprehension, for the difficulty I find
+is to do justice to even a small proportion of them. If one were to sample
+a different dish every day it would take months to get over them, and great
+as is the outcry in these days for variety, I do not think this constant
+chopping and changing by any means desirable. As I have been at some pains
+to find out a number of really reliable Health Foods, and can speak of these
+from personal experience, the information given in this chapter may serve as
+a guide to their selection, and save considerable time and trouble. I may
+say that I am indebted to a number of friends and others with whom I am in
+correspondence for the benefit of their experience, as well as my own. It
+is always good to have as wide a consensus of opinion as possible, for one
+finds that tastes and ideas regarding the merit of the several articles vary
+with the individual, and with the conditions under which used.
+
+It is difficult to know where to begin when so much claims attention.
+Perhaps the class of foods which have come most largely into the public eye
+of late years are the so-called
+
+
+Breakfast Foods,
+
+consisting generally of cereals, pro-digested or so treated as to be easy of
+digestion. Several of these, such as Shredded Wheat Biscuits, have
+been frequently referred to in different parts of the book, so that no
+further words are needed to commend them. If any are sceptical, or even
+curious, regarding "what they are," a demonstration recently described by a
+Manchester friend might serve to reassure them. It was quite on the
+American "pig and sausage" lines, for one saw the whole wheat grain going in
+at one part of a machine and coming out at another in the form of a
+"Triscuit" ready for use.
+
+Among other specially good foods are
+
+
+Granose Flakes.
+
+These consist of the entire wheat-kernel in the form of delicious, crisp
+flakes, ready for use, with cream, stewed fruit, &c., or in any way in which
+bread crumbs may be used. They are very handy to have in the general
+storeroom to sprinkle over cauliflower or any dish served _au gratin_.
+That they are at once nutritious and easily digested is attested by the fact
+that physicians of high standing put their patients on a diet of "Granose."
+I have known personally of cases of extreme gastric debility where the
+patients were put on this food almost exclusively for months together.
+
+They may also be had in the form of
+
+
+Granose Biscuits,
+
+and these are excellent for general use. Toasted for a few minutes and then
+buttered--or the butter may be put on while toasting--they furnish a
+delicacy which few will fail to appreciate.
+
+Avenola, Toasted Wheat Flakes, Nut Rolls, and Gluten Meal, containing
+30 per cent. to 60 per cent. Gluten, are among the other products of the
+same firm--the International Health Association, Stanborough Park, Watford,
+Herts--which I have space here only to name.
+
+In the chapter on Breakfast Foods and elsewhere the various products of the
+London Nut Food Co., 465 Battersea Park Road, London, S.W.--Grain
+Granules, Gluten Meal, &c., are mentioned, besides which they have a
+great variety of
+
+
+Nut Cream Rolls and Nut Cream Biscuits,
+
+made from pure wheat meal and shortened with nut butter. They are aerated
+and free from yeast and chemicals. In the way of
+
+
+PORRIDGES,
+
+I should like to specially commend
+
+
+Banana Oats
+
+as being something quite new and appetising. It is very easily prepared,
+requiring only about 10 minutes' cooking. It is put up in threepenny
+packets, with which full directions for cooking are given. I may say that I
+generally make of a stiffer consistency than quantities given, and cook
+longer in double boiler.
+
+Another good porridge for those who cannot take the regular oatmeal can be
+made with
+
+
+Robinson's Patent Groats.
+
+
+This is best, to my thinking, when made as under:--Smooth two or three
+tablespoonfuls groats in a basin with a little milk or water. Pour on
+boiling milk or water--a cupful to each spoonful of groats--stirring the
+while. Return to saucepan and cook gently for 10 to 15 minutes, or in
+double boiler for about half an hour.
+
+
+Manhu Wheat or Barley Porridge.
+
+Take 1 part of the flaked wheat or barley to 2 parts water. Have the water
+boiling and salted to taste. Add the cereal all at once, and boil for 5
+minutes; only stir sufficiently to keep it from burning. It may now be
+served, but is better if steamed half an hour or so longer in double boiler.
+Serve with milk or cream and sugar, or salt as preferred. When served with
+stewed fruit this makes a very wholesome dish. A mixture of the wheat and
+barley makes a very good porridge.
+
+The value of
+
+
+Provost Oats
+
+for porridge is too well known to need comment here. I would only remind
+everyone that Provost Oats are prepared from the finest Scotch grain, and
+Scotch oats are the finest in the world. But Provost Oats is not the only
+product upon which Messrs Robinson & Sons rest their fame. More recently
+they have put upon the market a very fine cereal food known as
+
+
+Provost Nuts.
+
+This is a highly concentrated and nutritious and sustaining food, but can be
+digested very easily, and so is suitable in one form or other for every one.
+It is a grain food scientifically prepared from a combination of wheat,
+barley, and malt. Being cooked and ready for use it may be served simply
+with a little cream, milk, or stewed fruit; or cyclists or other travellers
+may munch them dry, and so compass the simple life right away. Besides
+_au naturel_, however, they may enter with advantage into quite a
+variety of dishes--to thicken and enrich soups, to take the place of bread
+crumbs in savouries, and to contrive quite a number of new and excellent
+puddings. Recipes for the latter are given, p. 108, and I am sure they
+need only be tried to become first favourites.
+
+
+Kornules
+
+are a somewhat similar preparation, and can be used in the same way.
+
+     *     *     *     *     *
+
+
+HEALTH FOODS DEPOT and REFORM FOOD RESTAURANT.
+
+RICHARDS & CO., 73 N. Hanover St., EDINBURGH.
+
+     *     *     *     *     *
+
+NUT BUTTERS.
+
+It will soon be impossible to even enumerate the many excellent varieties of
+Nut Butters and vegetarian fats upon the market. One of the first really
+good fats available, and one which has stood the test of time and
+competition, is
+
+
+Cocoa Nut Butter,
+
+put up by the London Nut Food Co., one of the earliest and most enterprising
+firms to whom we are indebted for doing so much to make easy the path of
+food reform. This is a hard white fat, very pure and sweet, suitable for
+use in place of cooking butter, lard, or dripping. It is especially good
+for frying all kinds of cutlets, fritters, &c., and being of a firm
+consistency, can be flaked in a nut mill or grater to be used in place of
+suet. In baking also it will be found very convenient to flake in this way,
+as it only requires to be stirred through the flour, instead of the more
+tedious process of "rubbing in." To
+
+
+Mapleton, Manchester,
+
+belongs, I think, the credit of producing the first really dainty and
+palatable
+
+
+Table Nut Butters,
+
+and his enterprise, we are glad to see, is justified by his success, he
+having recently acquired land, works, plant, &c., in the country, where the
+manufacture of the various nut foods can be carried on under ideal
+conditions. This must appeal to all food reformers, who realise that clean,
+dainty food cannot be produced amid dirty, insanitary surroundings.
+
+
+Mapleton's Table Nut Margarine
+
+(as these goods which resemble butter, and yet are not dairy butter, must
+now be called) is of remarkable purity and excellence, a north country dairy
+farmer declaring that he would not have known it from good fresh butter!
+Readers will sympathise with the manufacturers of pure foods who are, in
+obedience to an arbitrary Act of Parliament, obliged to label their goods
+"Margarine." It is a comfort, however, to know that the name is all these
+goods have in common with the often objectionable fats which come under this
+comprehensive title.
+
+
+The Nut Cream Butters
+
+are for table use also. They have the distinct flavour of the nuts from
+which prepared--walnut, almond, hazel, cocoanut, &c. The latter is, I
+believe, an exclusive specialty, and is useful in practically every variety
+of cakes, scones, puddings, and sweets. It supplies the place both of
+butter and flavourings. Recipes for Cocoanut Sauce, Cocoanut Icing,
+Cocoanut Custard, &c., will be found in the book, but it can be used in any
+other recipes at discretion.
+
+Cooking Nutter, a soft, white fat, and Nutter Suet, a hard make suitable for
+baking, are among the other notable products of this firm.
+
+
+Nuttene,
+
+manufactured by Messrs Chapman, Liverpool, is another fat of undoubted
+excellence. It can be used in all departments of cookery in place of lard,
+dripping, suet, or butter. This firm also produces Cashew, Walnut, Almond,
+and Nut Table Butter of great delicacy and fine flavour.
+
+Especially worthy of mention are the various Nut Butters manufactured by
+
+R. Winter, Birmingham.
+
+They are put up in several varieties--Nutarian Almond Margarine, Nutarian
+Walnut Margarine, Nutarian Cashew Margarine, Nutarian Table Margarine,
+Nutarian Cocoanut Margarine, and Nutarian Lard for cooking. There are no
+finer butters on the market, and as this firm sends a 5s. parcel of their
+goods carriage paid one can easily sample them. These Nutarian Butters are
+put up in 1/2 lb. and 1 lb. carton tins--an exceedingly handy form.
+Cashew Nut Butter, 6-1/2d. per 1/2 lb., 1s. per 1 lb., is a first
+favourite.
+
+Quite a different class of Butters, but equally valuable in extending the
+resources of food reformers, are those put up by the International Health
+Association.
+
+
+Almond Butter
+
+is very suitable for invalids and those of weak digestion. It is light,
+delicate, and nourishing, and can be diluted to use as a butter, cream or
+milk. The
+
+
+Nut Butter
+
+is made from cooked nuts only, and may be added to soups and savouries of
+every description with advantage both to nutrition and flavour. It contains
+all the valuable properties of the nut--proteid as well as fat.
+
+Mapleton's Brown Almond Butter is also very useful in enriching soups,
+gravies, &c.
+
+     *     *     *     *     *
+
+For Goods of Guaranteed Purity send to
+
+Richard & Co.'s Health Food Stores,
+
+73 North Hanover St., EDINBURGH.
+
+     *     *     *     *     *
+
+NUT MEATS.
+
+Perhaps the greatest development of all in the way of extending the
+vegetarian bill of fare has been in the manufacture of nut meats. Every
+year sees a number of new and improved preparations put upon the market, so
+that there is now a very large variety to choose from. All these meats can
+be made use of in many ways-sliced and fried, in stews, curries, &c.
+
+The London. Nut Food Company's are well known and of undoubted excellence.
+There are several kinds--Meatose, Vejola, Nut-vego, &c.--all quite
+distinctive in flavour and suited to different tastes. Certain of these
+contain pea nuts, the flavour of which is objectionable to some, while
+others give such the preference. The
+
+
+F.R. Nut Meat,
+
+however, is free from pea nuts, and is a general favourite. It is now made
+up with pine-kernels, and when I served it up lately, one of those partaking
+of it with great relish would scarcely credit its being other than a
+galantine of veal. [Recipes--page 40.]
+
+
+Protose, Nuttose, Nuttolene, &c.,
+
+put up by the International Health Association, Birmingham, are of a high
+standard of excellence. Protose will appeal to those who like the ordinary
+"meaty" flavours, for it is practically undistinguishable from meat. It is
+very good in pies, fritters, &c. The following is a favourite recipe.
+
+
+Protose and Macaroni Pie.
+
+Blanch 3 ozs. macaroni in salted boiling water for 20 minutes. Put half in
+bottom of buttered pie-dish and add a little seasoning--pepper, salt, grated
+onion, &c. Put on a layer of Protose cut in small pieces, and repeat with
+macaroni, seasoning, and Protose. Fill nearly up with gravy or diluted
+"Extract," and cover with rough puff paste (page 75).
+
+Quite a different type of "meats" are those put up by Chapman, Health
+Food Stores, Liverpool. They are exceedingly tasty and appetising, and
+being free from any peculiar flavour, will appeal to the popular taste for
+"Savoury Meats." There are some 5 or 6 varieties, among which I would
+specially recommend "Lentose"--a vegetable brawn. Walnut meat is also very
+fine. They are fully seasoned, and may be used hot or cold, and are
+excellent when sliced and lightly fried and served with fried tomatoes,
+tomato sauce (page 68), or brown gravy (page 68). Another point in favour
+of Chapman's "Meats" is that they are put up in air tight glass moulds.
+
+Messrs Mapleton, Manchester, also prepare several Nut and other meats, quite
+different, again, from any of the foregoing. They also are mostly put up in
+glass moulds. But the production of this firm to which I would call special
+attention is the
+
+
+Nut Meat Preparations,
+
+whereby one can with very little trouble contrive Nut meats for one's self.
+There are four different kinds--walnut, white, and brown almond (free from
+pea nuts), and another containing pea nuts. This preparation is in the form
+of a meal, and consists of grated nuts blended with certain cereals, &c.
+These preparations can be used in place of grated nuts in all the dishes
+where these form an item. (See pages 38, 39, 99, &c.)
+
+
+"Pitman" Savoury Nut Meat
+
+bears a name which guarantees its excellence. It is free from pea nuts, and
+is put up in 1/2-lb., 1-lb., and 1-1/2-lb. tins.
+
+Quite the biggest development of the last year or two in this direction are
+the nut meats manufactured by
+
+
+R. Winter, Birmingham
+
+of "Pure Fruit Food" fame. They are put up in no fewer than nine
+varieties--all excellent--but of distinctive flavours. Nos. 1, 2, 3, 8 and
+9 are known as
+
+
+Nutton.
+
+These are very savoury, do not contain pea nuts, are very rich in proteid,
+and therefore exceedingly nourishing. They comprise Blended Nuts, Almond,
+Cashew, Pine Kernel, and Walnut. Nos. 4, 5, and 6 are classed as
+
+
+Legumon.
+
+These are very fine pea nut meats, and are of three different
+kinds--"savoury," "plain," and "fibrine." All of the above are put up in
+sample tins (3 1/2d.), 1/2-lb., 1-lb., 1-1/2-lb., and 4-lb. tins. A range
+of sample or 1/2-lb. tins (the latter cost from 5-1/2d. to 7d.) could be
+had for but little outlay, and would make a very welcome addition to the
+store cupboard. Several very good "Nutton" recipes are given (p. 102), and
+other ways of utilising these "meats" will suggest themselves to the
+practical housekeeper. They are also very good cold with salad or
+vegetables, and so form a handy stand-by in hot weather.
+
+
+
+FRUITARIAN CAKES.
+
+These are another luxury which has been added to the Reform bill of fare
+within the last year or two, but they are one which will appeal equally to
+the "unregenerate." Of these, also, there is a practically unlimited
+variety, and it would seem as if every month or so added some novelty to the
+number.
+
+It is not possible even to name the different kinds, but they are mostly
+alike in being composed of uncooked fruits and nuts, thoroughly cleaned and
+free from stones, skins, &c., but otherwise in their natural state. They
+are compressed into small cakes or slabs, and put up in a handy size for the
+pocket--about 1/2-lb.--and also in small penny cakes.
+
+The "Pitman" Co. Birmingham--the largest health food dealers in the world,
+by the way--have no fewer than 20 varieties of these cakes, some put up in
+wafer form. They also supply 12 samples post free for 8d., and those who
+are as yet unacquainted with these dainties should lose no time in sampling
+them. For a cyclist's luncheon there could, be nothing more suitable than
+the "Bananut" outfit put up by this firm, consisting of these fruitarian
+cakes, chocolate, banana biscuits, &c., and all for the modest price of 6d.
+
+
+The London Nut Food Co.
+
+have several varieties of very dainty small fruit and nut cakes covered with
+chocolate, especially suitable for a dessert sweet. Very nice also for a
+"pocket" luncheon.
+
+
+Mapleton, Manchester,
+
+has no fewer than 25 varieties of fruitarian cakes, put up in 1/2-lb.
+packets ranged from 3d. to 7d. each, also in penny packets. The "Pear and
+Walnut," "Apricot," &c., are very fine. Those put up by
+
+
+Chapman, Liverpool,
+
+are somewhat different from the others, but especially good. They are of
+different varieties of fruits and nuts, and iced over with chocolate, &c.,
+and some as Italian Pine stuck over with pine kernels. The "Swiss Milk"
+Cake, a new one, is as toothsome as it is nutritious and sustaining.
+
+     *     *     *     *     *
+
+VISITORS TO EDINBURGH SHOULD PATRONISE The New "REFORM" LUNCHEON and
+TEA ROOMS,
+
+73 NORTH HANOVER STREET.
+
+     *     *     *     *     *
+
+BEVERAGES.
+
+Those who find ordinary coffee too stimulating, or otherwise unsuitable, may
+be glad to know of some of the good cereal coffees now to be had. They
+strongly resemble coffee in appearance and flavour, are very refreshing and
+appetising, but are free from caffeine, and quite innocuous. They are
+prepared by a certain roasting and grinding process from various grains, so
+that their source is both simple and wholesome. Caramel Cereal,
+prepared by the International Health Association, is one of the best, as I
+believe it is one of the oldest, on the market. Sip It (London Nut Food
+Co.) is also excellent; while yet another is Lapee, prepared by
+Mapleton, Manchester. These, while similar in nature and composition,
+differ somewhat in flavour, so that various tastes can be suited. They can
+be prepared as ordinary coffee, but are, I think, better to have a few
+minutes' boiling. Full directions are, however, given with each. Mapleton
+has recently added Banana Coffee and Nut Coffee--both very good.
+
+
+Fruit Syrups, Wine Essences, &c.,
+
+belong to a different order of beverages. Those of Messrs Pattinson
+are of undoubted excellence. Their Botanic Beer, Ginger Beer Essence, Fruit
+Syrups--Raspberry, Black Currant, &c.--are all specially good. They are,
+besides, most useful in the store cupboard. Diluted at discretion, they may
+be used in the composition of trifles, mince-meat, puddings, &c., in place
+of the Sherry or other wines which are now nearly as out of date as they
+deserve to be, and will certainly find no place in the menage of the
+"Reform" housekeeper.
+
+Another valuable accession to "Reform" Beverages has come in the shape of
+
+
+Vegetarian Extracts.
+
+These closely resemble meat extracts in appearance and taste, but are much
+finer and more delicate in flavour. Their source--from nuts or grains--also
+ensures such purity and wholesomeness, both for the article itself and for
+everything and everybody concerned in its manufacture, as is impossible with
+animal products.
+
+"Marmite" and Carnos have been so often quoted in recipes as
+to need no further mention. "Vigar" Extract (Pitman Co.) and Nut Extract
+(Mapleton) are others among the noteworthy substitutes for Meat Extracts.
+
+
+
+MISCELLANEOUS
+
+There are several excellent Health Foods yet to be mentioned, but which do
+not come easily within any table of classification. Among the many elixirs
+for health-made-easy, which medical and scientific research have lent their
+aid to obtain, is that of a pure albumen in easily assimilable form.
+
+
+Plasmon
+
+has a world-wide reputation, and is extensively used both in medical
+treatment and in the domestic menage wherever it is desirable to administer
+nourishment without taxing the digestive organs. It is especially valuable
+in cases of gastric catarrh or ulceration. Recipes for Plasmon Jelly, &c.,
+will be found pp. 98, 110, &c.
+
+Though in the near future dairy products may be largely superseded by those
+of the nut family, there are still many who will prefer ordinary cow's milk,
+if only that can be obtained pure, free from germs, and unadulterated. Such
+is to be found, we are glad to learn, in the Sterile Dry Milk supplied by
+the
+
+
+West Surrey Dairy Co.,
+
+who have succeeded, after much careful experiment and testing, in producing
+milk which in the process of preparation has been deprived of no element
+save germs and water. The simple addition of warm water, therefore, is all
+that is needed to restore it to the condition of new milk. Having lost
+nothing of its nutritive value, grape sugar, or organic salts, it forms a
+safe and valuable food for infants, and should do much to lessen the dangers
+of feeding by hand. It may be had Full cream, Half-cream, or "Separated,"
+so that the most delicate digestion can be suited. Besides its use for
+infants and invalids, it can enter into the composition of any food where
+milk is ordinarily used, or where additional nutriment is desired. It may
+be added either dry or diluted--as most convenient. One strong point in its
+favour is that there is no danger of its turning sour or going bad in any
+way--the constant danger with fresh milk; but, of course, only the quantity
+required for immediate use should be diluted at one time. This Milk Powder,
+also compressed Tablets, can be got from all Health Food Stores, as also
+from most grocers and warehousemen. If any difficulty, it can be had from
+Headquarters, in small packets at a trifling extra cost, and in larger
+quantities carriage paid.
+
+
+"Wallacite Reg. 'P.R.' Specialties."
+
+In various parts of book, readers will have noticed commendatory reference
+to several "Wallacite" goods, and I would here urge that all seeking a pure,
+wholesome dietary in health or sickness, should give them a trial. The
+range of foods is practically unlimited, every requirement of health or
+palate being suited, but all alike composed of pure, wholesome ingredients,
+guaranteed free from such deleterious substances or adulterants as yeast,
+chemicals, artificial colouring matter, mineral salt, &c. The variety of
+biscuits and cakes ranges from the plainest sorts, to suit the dyspeptic or
+ascetic, to the most delectable dainties for afternoon tea, not forgetting
+Oaten Shortcakes to specially delight the "Canny Scot." Nor need any one be
+at a loss to obtain supplies, for, besides the various Health Food Depots
+mentioned (see inside front cover), customers can obtain 5s. worth of cakes
+and biscuits carriage paid to any part of the United Kingdom, direct from
+headquarters, 466 Battersea Park Road, London.
+
+Besides the "Bakery" products there are many additions to one's resources
+generally. There is "Stamina" Food for infants invalids, and, curiously
+enough, athletes. It is exceedingly palatable for general use in puddings,
+pancakes, &e., while gruel can be prepared in a few minutes. Use one part
+"Stamina" Meal to four parts of fast-boiling liquid, stock, milk and water,
+&c.; simmer five minutes, and it is ready.
+
+In the Pale Roasted Coffee one has coffee at its best, without the harmful
+properties of the ordinary article. Thus, with a selection from the other
+"P.R." dainties, including some pure fruit preserves, cocoanut or raisin nut
+cheese, &c., &c., one can have not only a "Physical Regeneration Breakfast
+Table," but a "P.R." store-room complete in itself.
+
+There are many other Health Foods, &c., to which one would like to call
+attention, but space admits of only one--Nut Oil with Extract of Malt ought
+entirely to supersede the cod liver oil horror. Since a much larger
+percentage of nut oil can be incorporated--30 per cent. or over, as against
+10 per cent. to 15 per cent., which is the most that can be tolerated of
+the nauseous cod liver oil--its tonic and up-building properties are much
+greater. Any chemist will compound it, but it can now be had ready for use
+from Messrs Mapleton at the very low price of 7d. per lb. See price list,
+p. 103.
+
+With regard to obtaining regular supplies of Health Food Specialties, no one
+need be at any loss. A post card to any of the leading depots will bring a
+price list from which to order direct. Some firms--Chapman, Liverpool;
+Winter, Birmingham: "Pitman" Stores, &c.--send quite small
+parcels--5/-upwards, carriage paid.
+
+The "Pitman" Reform Food Stores, Birmingham, stand unrivalled for
+extent and completeness. Besides their "Vigar" specialties and every
+possible variety of Health Foods, they have an unlimited range of cooking
+utensils, nut mills and appliances of every kind to facilitate the wholesome
+preparation of food. The "Pitman" Steam Cooker is a marvel of cheapness and
+excellence, consisting of deep boiler and three upper compartments, whereby
+four different dishes can be cooked to perfection, each retaining its full
+flavour and nutritiveness.
+
+One is here reminded that there are other factors essential to right, sound,
+healthy living besides good well-cooked food. It is desirable to have
+cleanliness and purity all round; and we are glad to be independent, even in
+the matter of soap, of the filthy refuse fats so often used in its
+manufacture. In this connection the following tribute to a vegetarian soap
+appeals to readers.
+
+     *     *     *     *     *
+
+From "PAPERS ON HEALTH" by Prof. KIRK, of Edinburgh.
+
+_This book should be in every home; an invaluable book of reference.
+From all Booksellers, 3/-._
+
+Chapped Hands.--Our idea is that this is caused by the soda in the
+soap used. At anyrate, we have never known anyone to suffer from chapped
+hands who used M'Clinton's[*] soap only.
+
+It is made from the ash of plants, which gives it a mildness not
+approached by even the most expensive soaps obtainable.
+
+If the hands have become chapped, fill a pair of old loose kid gloves with
+well-wrought Lather (_see_), putting these on just when getting into
+bed, and wearing till morning. Doing this for two or three nights will cure
+chapped, or even the more painful "hacked" hands, where the outer skin has
+got hard and cracked down to the tender inner layer.
+
+Bathing.--Cold Baths, while greatly to be recommended to those who
+are strong, should not be taken by anyone who does not feel invigorated by
+them. As everyone should, if possible, bathe daily, the following method is
+worth knowing, as it combines all the advantages of hot and cold bathing.
+The principle is the same as explained in "Cooling" in heating. Sponge all
+over with hot water and wash with M'Clinton's[*] soap; then sponge all over
+with cold water. No chilliness will then be felt. Very weak persons may
+use tepid instead of cold water. These baths taken every morning will
+greatly prevent the person catching cold.
+
+Cold bathing in water which is hard is a mistake, especially in bathing of
+infante. The skin under its influence becomes hard and dry. Warm bathing
+and M'Clinton's[*] soap will remedy this.
+
+Eczema.--Skin eruptions known under this name have very various
+causes. Treatment must vary accordingly.
+
+Where the cause is a failure of the skin to act properly, the whole skin of
+the body, especially the chest and back, will be dry and bard. In this case
+apply soap blankets.
+
+If the soap blankets be too severe on the patient, then apply general
+lathering with M'Clinton's[*] soap. Use a badger's-hair shaving brush, and
+have the lather like whipped cream, with no free water along with it. We
+have known a few of these applications cure a case of long standing.
+
+Where general debility is present along with the disease, use all means to
+increase the patient's vitality. Simple diet is best, and abundance of
+fresh air within and without the house by night and by day.
+
+[Footnote *: _If not stocked by the local grocer, samples of toilet,
+shaving, and tooth soap can be had from the Makers, M'Clinton's, Donaghmore,
+Tyrone, Ireland, on receipt of 3d. to cover postage, or a large assorted
+box will be sent post free for 2/6._]
+
+     *     *     *     *     *
+
+Winter's Health Foods and Specialities
+
+NUTTON.--The Best Nut Meat, made in six varieties, and can be used in
+every way in which butcher's meat is used. Recipes with each tin. 7d.,
+1/-, 1/5 and 3/8 per tin.
+
+NUTTON A LA IDEAL HOME.--These delicious dainties were served
+recently at our stand at the Ideal Home Exhibition, Olympia, London. (See
+as under, page 124.)
+
+NUXO.--A delicious savoury preparation of Nuts for Gravies and
+Sauces, and also makes rich and nourishing Soups. 3d. and 1/- tins.
+
+NUTARIAN LARD.--A pure Vegetable Fat for cooking purposes; formerly
+known as Cooking Butnut. 1-1/2-lb. cartons, 11d.; 3-lb. cartons, 1/9;
+28-lb. boxes, 10/-
+
+WINTOX.--A pure Vegetable Product, intended to take the place of all
+Meat Extracts and Beef Tea preparations. In bottles, 1/6 each.
+
+PRUNUS.--The rapid flesh-former--self-digestive, delicious, 86%
+nutriment. In tins, 3d. and 1/3 each.
+
+PRUNUS PERFECT FOOD.--The same as above in dry powder form, 96%
+nutriment. In tins, 3d. and 1/- each.
+
+NUTROGEN.--A valuable Nut and Milk Food--self-digestive. In tins,
+3d. and 1/- each.
+
+NUTARIAN CAKES.
+
+NUTARIAN MARGARINE (formerly known as Nut Butters), made in five
+varieties.
+
+Mainstay Biscuits, Malt Oat Cakes, Malted Barley Cakes, Fruit Caramels,
+Nutchoo, Nutarian Chocolates and many other lines.
+
+_Send for Price List and name of nearest Agent to Sole Manufacturers:_
+
+R. WINTER, Limited, Pure Food Factory, BIRMINGHAM
+
+
+Nutton a la Ideal Home.
+
+INGREDIENTS--1 lb. Nutton (No. 1 or No. 8), 1 tablespoonful flour, 1
+small onion, Nutarian lard, seasoning, 1 teaspoonful Wintox.
+
+MODE--Chop onion and fry in small saucepan; make into thick gravy with flour
+and Wintox; add to the Nutton, previously chopped; form into small cutlets.
+Brush with beaten egg, dip in bread-crumb, and cook in a pan of boiling
+Nutarian lard.
+
+     *     *     *     *     *
+
+
+
+
+CONTENTS.
+
+
+SOUPS--
+  Almond Milk
+  Asparagus
+  Brown
+  Brown Sonbise
+  Brazil
+  Butter Peas
+  Chestnut
+  Cauliflower
+  Celery
+  Clear Soup a la Royale
+  "Digestive" Pea
+  Green Pea
+  German Lentil
+  Haricot
+  Hotch-Potch
+  Julienne
+  Mulligatawny
+  Mock Cock-a-Leekie
+  Mock Hare
+  Parsnip
+  Palestine
+  Pea ("Reform")
+  Stock
+  Spring Vegetable
+  Scotch Broth
+  Turnip
+  Tomato
+  Velvet
+  White Soup
+  White Windsor
+  White Sonbise
+  Westmoreland
+
+SAVOURIES--
+  Artichoke Fritters
+  Asparagus Cream
+  Asparagus Quenelle
+  Cauliflower Fritters
+  Celery Fritters
+  Celery Egg Cutlets
+  Celery Souffle
+  Celery Cream
+  Dahl
+  Dresden Patties
+  Esau's Pottage
+  Fifeshire Bridies
+  German Lentil Soup
+  German Pie
+  Golden Marbles
+  Haricot Pie
+  Haricot Ragout
+  Haricot Kromeskies
+  Haricot Croquettes
+  Irish Stew
+  Kedgeree
+  Leeks (Stewed)
+  Mock Sole
+  Macaroni Omelet
+  Macaroni Cutlets
+  Macaroni Mould
+  Macaroni Timbale
+  Mushroom and Tomato Pie
+  Mushroom Patties
+  Poor Man's Pie
+  Rice and Lentil Mould
+  Roman Pie
+  Rice (Casserole)
+  Rissoles
+  Rolled Oats
+  Savoury Brick
+  Sausages, Sausage Rolls
+  Scotch Haggis
+  Scotch Stew
+  Tomato and Rice Pie
+  Toad-in-a-Hole
+  Vegetable Goose
+  Vegetable Roast Duck
+  Vol-au-Vent
+
+NUT SAVOURIES--
+  Brazil Omelet
+  Brazil Souffle
+  Brazil Quenelles
+  Curried Nut-Meat
+  Mock Chicken Cutlets
+  Walnut Pie
+
+CHEESE SAVOURIES
+
+BREAKFAST DISHES--
+  Bread Fritters
+  Bread Cutlets
+  Cheese Fritters
+  Craigie Toast
+  Grain Granules
+  Mushroom Cutlets
+  Nutgraino
+  Omelets
+  Pancakes (Savoury)
+  Porridge
+  Shredded Wheat Biscuits
+  Triscuits
+  Tomatoes (Stuffed)
+  Wheatose
+
+EGG DISHES
+
+COLD SAVOURIES--
+  Brawn
+  Legumes en Aspic
+  Mock Calf's Foot Jelly
+  "Reform" Mould
+  Raised Haricot Pie
+  Tomato and Egg
+  Vegetable Mould
+
+POTTED SAVOURIES
+
+SANDWICHES
+
+VEGETABLES
+
+SALADS
+
+SAUCES--
+  Apple, Almond
+  Bread
+  Brown
+  Caper
+  Celery
+  Cocoanut
+  Curry
+  Custard Whip
+  Dutch
+  Egg, Horse Radish
+  Lemon
+  Mayonnaise, Mint
+  Mustard
+  Onion
+  Parsley
+  Piquante
+  Sweet-White
+  Tomato
+  Tarragon
+  White
+  Walnut
+
+BREAD--
+  Aerated, Home-made, "Hovis"
+  Wheatmeal Gems
+  Wallace Egg Bread
+
+PASTRY
+
+CAKES AND SCONES--
+  Afternoon Tea Scones
+  "Artox" Seed Cake, Shortbread
+  "Artox" Gingerbread
+  "Artox" Scones, "Artox" Tea Biscuits
+  Cocoanut Cream Scones
+  Dinner Rolls
+  French Layer Cake
+  German Biscuits
+  Gingerbread, Jumbles
+  Orange Rock Cakes
+
+PUDDINGS AND SWEETS--
+  Almond Custard
+  Sponge Cake
+  "Artox" Queen Pudding, Appel-Moes
+  Banana Custard
+  Canary Pudding
+  Cobden Pudding
+  Cocoanut Cream Custard
+  Lemon Cream, Lemon Sponge
+
+JAMS AND JELLIES
+
+BEVERAGES
+
+INVALID DIETARY
+
+MISCELLANEOUS--
+  Batter Savoury
+  Breakfast Savoury
+  Glaze
+  Icing
+  "Manhu" Porridge
+  "Manhu" Yorkshire Pudding
+  Mushroom Ketchup
+  "Reform" Cheese
+  Tomato Aspic
+
+ADDITIONAL RECIPES.
+
+SOUPS--
+  Cream of Barley
+  Nut Soup
+  Plasmon Stock and Vegetable Soup
+  Simple White, Split Green Pea
+
+SAVOURIES--
+  Cheese Moulds
+  Hasty Oatmeal Pudding
+  Lentil Pie with Batter Paste
+  Mushroom Pie
+  Nut Souffle, Nut Omelette
+  "Nutton" Pie, "Nutton" Chops
+  "Nutton" Sausage Rolls
+  "Nutton" a la Ideal House
+  Oatmeal Pudding
+  Protose and Macaroni Pie
+  Sea Pie
+  Shepherd's Pie
+  Stewed Onions
+  Walnut Mince
+
+CAKES AND SCONES--
+  Banana Buns, Scones
+  Bruce Cake
+  "Hovis" Scones, Gingerbread
+  "Manhu" Crisps, Scones
+  Murlaggan Steamed Cake
+  Oatcakes
+  Sponge Sandwich
+  Strawberry Shortcake
+  Sultana Cake
+  Swiss Roll
+
+PUDDINGS AND SWEETS--
+  Farola
+  "Hovis" Fruit, "Hovis" Walnut
+  "Provost Nuts" Pudding
+  "Provost Nuts" Walnut Pudding
+  Plasmon Custard and Sauce
+  Semolina Syrup Pudding
+  Syrup or Treacle Tart
+
+HEALTH FOOD SPECIALTIES
+
+     *     *     *     *     *
+
+Be SURE your HEALTH Foods are quite Pure and Absolutely Fresh.
+
+
+
+RICHARDS & CO'S HEALTH FOOD STORE
+
+73 N. HANOVER ST., EDINBURGH.
+
+We Sell all reliable REFORM FOODS, which are under the control of a
+Medical Specialist, and we can guarantee Purity,/b> and
+Freshness of all foods sold by us.
+
+Our Nature's ENERGY FOODS are the foods of the future. They give Living
+Vitality.
+
+NOW ADDED
+
+A FOOD REFORM RESTAURANT AND TEA ROOMS.
+
+In our Hygienic Department we sell REFORM UNDERCLOTHING, SANDALS, COOKERY
+BOOKS and HEALTH GUIDES, KITCHEN UTENSILS.
+
+Electric Appliances for Electric Treatment &c., &c.
+
+
+Have you tried our, New and Pure DRESSING FLOUR for Cutlets, Fritters
+&c.? It is the very best. 2-1/2d. per 1/2 lb., or 3-1/2d. post free.
+
+     *     *     *     *     *
+
+THE MANHU FOOD CO. LTD.
+
+MANHU FLOUR FOR BROWN BREAD.
+
+Can be baked without kneading. It makes delicious Scones.
+
+[Illustration]
+
+_See Recipes on pages_ 92, 96, 107, 108, 114.
+
+MANHU FOODS.
+
+Pure, wholesome Foods for Porridge, Puddings, &c. Very easily cooked.
+
+Special preparations for Diabetic Patients and other Invalids.
+
+_Send for particulars and Recipes._
+
+23 Blackstock Street, LIVERPOOL.
+
+     *     *     *     *     *
+
+
+
+
+Recent Reform Enterprises.
+
+
+Since the first edition of REFORM COOKERY was issued some four years ago,
+there has been an immense development in the production of dainty varied
+non-flesh foods, depots for the sale of these, and restaurants where both
+the food and preparation thereof leave nothing to be desired. Indeed, so
+multifarious are the contributions towards the "simple life" that it
+threatens to become more complex than the other. However, we need not take
+everything offered to us--at least, not all at once--but can select at will
+and make our choice.
+
+In the way of recently opened Restaurants, I would draw the special
+attention of visitors to Glasgow to the "Arcadian," 132 St Vincent
+Street. It is exquisitely appointed in every way, while the menu and
+service are all that could be wished for. Most of the Health Foods can also
+be had here.
+
+Glasgow, indeed, leads the way, for there during the past few months
+Messrs Cranston have equipped two of their magnificently-appointed
+luncheon rooms, at 28 Buchanan Street and 43 Argyll Arcade, to the service
+of Reform dietary. The name is a guarantee for everything being most
+attractive and up-to-date.
+
+Then in Edinburgh, Messrs Richards & Co., 73 N. Hanover Street, who
+have long been noted for the supply of pure foods, have added tea and
+luncheon rooms--a decided boon to vegetarians in Auld Reekie.
+
+In Birmingham, Winter's Luncheon, Tea Rooms, and Balcony Cafe are
+among the most up-to-date to be found anywhere. Music daily, 12-2 and 4-6
+o'clock, is one of the many attractions. Besides this, Mr Winter ranks with
+the first in the manufacture, supply, import, and distribution of Health
+Foods, his premises having extended from a single shop to the splendid
+premises at City Arcades within a very few years.
+
+Messrs Mapleton's recent enterprise has been referred to already.
+The beautifully-situated estate at Wardle, near Rochdale, should afford
+ideal conditions for both work and worker.
+
+Still more recently, The International Health Association,
+pioneers also in this respect, have removed from Birmingham to Stanborough
+Park, Watford, Herts.
+
+W.H. Chapman, Liverpool, has also extended very largely of late. His
+productions now comprise well nigh the whole range of Health Foods--all of
+first quality.
+
+     *     *     *     *     *
+
+Books & Pamphlets on Hygiene and Food Reform.
+
+Depot for Vegetarian Society's Publications;
+London Vegetarian Society's Publications;
+Order of the Golden Age Publications ...
+
+A COMPREHENSIVE LIST POST FREE.
+
+LONDON: RICHARD J. JAMES, Health and Temperance Publication Depot, 3 and 4
+London House Yard, E.C.
+
+     *     *     *     *     *
+
+WHERE TO DINE.
+
+EDINBURGH, - Reform Food Restaurant--RICHARDS & Co., 73 N. Hanover
+Street.
+
+The Edinburgh Cafe Co., Ltd., 70 Princes St.
+
+GLASGOW, - The "Arcadian" Food Reform Restaurant and Health Food
+Stores, 132 St Vincent St.
+
+Cranston's Fruitarian Snack and Luncheon Rooms, 28 Buchanan St. and
+43 Argyll Arcade.
+
+BIRMINGHAM, - Winter's Cafe and Luncheon Rooms, City Arcades.
+
+LIVERPOOL, - Chapman's Vegetarian Restaurant and Food Reform Store,
+Eberle Street, off Dale Street--3 minutes from Town Hall and Exchange
+Station. _Open from 8 a.m. to 8 p.m.; Saturdays, 7 p.m._
+
+LONDON, - The Food Reform Restaurant, 4 Furnival Street (opposite the
+Prudential Buildings), Holborn, E.C.
+
+Recently enlarged, now accommodating 270 Diners. Central, roomy, and quiet;
+the most advanced Restaurant in the Vegetarian Movement. Shilling Ordinary
+3 Courses, Cheese and Coffee. The best variety of Sixpenny Teas in London.
+
+MANCHESTER, - The Vegetarian Restaurant, 5 Fountain Street, Market
+Street and 12 Old Millgate.
+
+     *     *     *     *     *
+
+THE PEOPLE'S FRIEND,
+
+The Favourite Home Magazine.
+
+CONTAINS:
+
+High-Class Popular Serial Stories
+Delightful Short Stories
+Humorous Sketches
+Brightly-written Informative Articles
+Wives and Daughters Page
+Household Page
+Column for Violin Players
+Civil Service and Students Column
+
+&c. &c. &c.
+
+1d.
+
+Sold by Newsagents throughout the United Kingdom.
+
+1d.
+
+
+     *     *     *     *     *
+
+FRUITARIAN SNACK and LUNCH ROOM
+
+28 Buchanan St. and
+45 Argyll Arcade,
+Glasgow.
+
+The Choicest Viands, delicately cooked by Super-Heated Steam in jacketed
+Boilers of Pure Nickel, and daintily served
+
+Fruitarian Breakfasts} From 9 o'clock
+Porridge (varied),}
+Snacks,                9 to 12
+Luncheons,                12 to 3
+High Teas,               3 to 6.45
+
+Cranston's Tea Rooms, Ltd.
+
+STUART CRANSTON.
+
+_Founder and Managing Director._
+
+
+
+
+
+End of Project Gutenberg's Reform Cookery Book (4th edition), by Mrs. Mill
+
+*** END OF THIS PROJECT GUTENBERG EBOOK REFORM COOKERY BOOK (4TH EDITION) ***
+
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