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+*** START OF THE PROJECT GUTENBERG EBOOK 43943 ***
+
+Transcribers Note:
+
+-Bold text is noted with = tags
+
+
+
+
+
+    A COMPREHENSIVE
+    GUIDE-BOOK to Natural
+    Hygienic and Humane Diet
+
+
+    By SIDNEY H. BEARD,
+
+    _(Editor of "The Herald of the Golden Age.")_
+
+    SEVENTH EDITION.
+    (Fortieth Thousand.)
+    PRICE TWO SHILLINGS (50 cents net.)
+
+    THE ORDER OF THE GOLDEN AGE,
+    153, 155, Brompton Rd., London, S.W.
+
+    London Agent--R. J. James, 10, 11, 12 Ivy Lane, E.C.
+
+
+
+
+    COPYRIGHT
+
+    BY
+
+    SIDNEY H. BEARD.
+
+    _All rights reserved._
+
+
+
+
+DEDICATION.
+
+
+To all God's Sons and Daughters of Compassion, who are striving to
+lessen the travail and pain of the sentient creation, and to establish
+upon Earth the "King's Peace."
+
+    "There hath been slaughter for the sacrifice
+    And slaying for the meat, but henceforth none
+    Shall spill the blood of life, nor taste of flesh;
+    Seeing that knowledge grows, and life is one,
+    And Mercy cometh to the merciful."
+
+
+
+
+=CONTENTS.=
+
+
+    The True Ideal in Diet                        13
+    A Plea for the Simple Life                    22
+    A Plea for Moderation                         26
+    Artistic Cookery                              28
+    What to do when Travelling                    32
+    Advice for Beginners                          36
+    Commercial Dietetic Inventions                38
+    How to Regulate our Diet                      41
+    A Simple Food-Chart                           45
+    A Table of Food Values                        46
+    Vegetarian Soups                              48
+    Substitutes for Fish                          55
+    Substitutes for Meat Dishes                   58
+    Simple Savoury Dishes                         69
+    Cold Luncheon Dishes                          86
+    Gravies and Sauces                            94
+    Puddings and Sweets                           99
+    Bread and Cakes                              112
+    Summer and Winter Drinks                     117
+    How to Feed Invalids                         119
+    What to do at Christmas                      126
+    Breakfast, Luncheon and Dinner Menus         128
+    Hints to Housekeepers                        131
+    Unfired and Vital Foods                      133
+    Some Suggestive Menus                        135
+    Useful Domestic Information                  137
+    Scientific Cooking of Vegetables             140
+    Labour-Saving Appliances                     144
+    Medicinal and Dietetic Qualities of Foods    146
+    Hygienic Information                         152
+    How to accumulate Physical Vitality          155
+
+For Synopsis of Recipes, see next page. (Index, 159.)
+
+
+
+
+SYNOPSIS OF RECIPES.
+
+
+    =Breakfast Dishes=, 81, 82, 84, 86 to 88, 98, 104, 105, 113, 116,
+     122, 128, 144, 145, 150, 152, 154.
+
+    =Cold Luncheon Dishes=, 131 to 156.
+
+    =Hot Luncheon Dishes=, 66 to 130.
+
+    =Recipes for Cottage Dinners=, 39, 49, 54, 55 to 57, 61, 62, 64,
+    66, 67, 69 to 79, 81 to 83, 87, 90, 101, 102, 106 to 112, 119 to 122,
+    124, 125, 130, 144 to 153.
+
+    =Recipes for Household Dinners=, 1 to 130, 157 to 224.
+
+    =Recipes for Soups=, 1 to 23.
+
+    =Picnic Recipes=, 131 to 156.
+
+    =Recipes for Invalids=, 1 to 23, 66 to 130, 233 to 249.
+
+    =Recipes for Travellers=, 142 to 148, 150 to 152.
+
+    =Simple Supper Dishes=, 66 to 77, 79 to 84, 86 to 88, 90 to 98, 100,
+    101, 104, 105, 107 to 111, 116 to 118, 120 to 125, 128 to 130, 184,
+    185, 188, 193, 194, 196 to 202, 205.
+
+    =Summer and Winter Drinks=, 233 to 238.
+
+    =Recipes for making Bread and Cakes=, 225 to 232.
+
+    =A Menu for Christmas=, 250 (page 127).
+
+    =Breakfast, Luncheon and Dinner Menus=, page 128.
+
+    =Unfired Food Menus=, page 135.
+
+
+
+
+=PREFACE TO SEVENTH EDITION.=
+
+
+[Illustration]
+
+Dietetic Reform is now being considered seriously by thoughtful people
+in all parts of the world and interest in this important though long
+neglected subject is increasing every day.
+
+The fact that our physical, mental, and spiritual conditions are
+greatly influenced by the nature and quality of our daily food, and
+that, consequently, our welfare depends upon a wise selection of the
+same, is becoming generally recognized.
+
+Popular illusions concerning the value of flesh-food have been much
+dispelled during recent years by revelations concerning the physical
+deterioration of the flesh-consuming nations, and the comparative
+immunity from disease of people who live on purer and more natural
+food; also by a succession of remarkable victories won by fruitarians
+who have secured numerous athletic Championships and long distance
+Records.
+
+Demonstration has been provided by the Japanese, that a
+non-carnivorous and hygienic Race can out-march and out-fight the
+numerically superior forces of a colossal Empire; and that its
+national and social life can be characterized by conspicuous
+efficiency, sobriety, health, and vitality.
+
+A vast amount of emphatic personal and medical testimony to the
+advantages of the more simple and natural _fruitarian_ system of
+living is being given by thousands of witnesses who speak from
+experience; and such evidence is preparing the way for a complete
+change of popular thought and custom concerning dietetics.
+
+In addition to such influences, an ever-increasing consciousness that
+the emancipation of the animal world from systematic massacre and
+ruthless cruelty awaits the abandonment of the carnivorous habit by
+the Western races of mankind, is exercising a powerful effect upon the
+lives of multitudes of men and women. In consequence of having reached
+a comparatively advanced stage of evolution, they realise the
+solidarity of sentient life and feel humanely disposed towards all
+fellow-creatures; and they cannot avoid the conviction that Man was
+never intended to play the part of a remorseless and bloodthirsty
+oppressor of the sub-human races.
+
+Those who are labouring to bring about the adoption of dietetic
+customs that neither violate the physical laws of our being, nor
+outrage the humane sentiments of the higher part of our nature, are
+consequently now met by serious requests for information concerning
+some way of escape from bondage to ancestral barbaric custom, and the
+safest path to a more rational and harmonious existence. "How may we
+live out our full length of days in health and vigour, instead of
+dying of disease?" "How may we avoid the painful maladies that are
+prevalent, and escape the surgeon's knife?" "How may we be delivered
+from further participation in all this needless shedding of innocent
+blood?" "How may we in a scientific way feed ourselves with simple and
+hygienic food--with the kindly fruits of the earth instead of the
+flesh of murdered creatures who love life just as we do?" Such
+questions as these are being asked by thousands of earnest souls, and
+it is to help such enquirers that this Guide-Book is published.
+
+My aim has been to give practical, reliable and up-to-date information
+in a concise form, avoiding superfluous matter and 'faddism,' and only
+supplying simple recipes which do not require the skill of a 'chef'
+for their interpretation. By spending a few hours in thoughtful study
+of the following pages, and by practising this reformed system of diet
+and cookery in domestic life for a few weeks, any intelligent person
+can master the chief principles of fruitarian dietetics, and become
+qualified to prepare appetising dishes suited to the taste of a hermit
+or a _bon vivant_ (provided that its possessor be not hopelessly
+enamoured of the "flesh-pots of Egypt" and the flavour of cooked
+blood).
+
+A system of living that is earnestly recommended by thousands of
+disinterested advocates who have personally tried it, that comes to us
+full of promise both for ourselves and others, that bids fair to
+humanize and transform mankind and to solve many of the world's
+social problems, and that is now endorsed by so many progressive
+medical authorities, merits such attention, and is worthy of trial.
+
+As I am writing a _Guide_ to reformed diet for domestic use--not an
+elaborate treatise to justify it--I have refrained from introducing
+medical and experimental testimony concerning the dangerous and
+injurious nature of flesh-food, and the advantages of living upon the
+fruits of the earth, supplemented by dairy products. Numerous standard
+works are now obtainable which demonstrate that the principles and
+arguments upon which the Food-Reform Movement is based are supported
+by an array of scientific evidence which is more than sufficient to
+convince any unprejudiced, logical and well-balanced mind. For such
+information I must refer my readers to other publications, and I have
+printed a short list of useful works on the final pages of this book,
+for the benefit of those who are as yet unacquainted with such
+literature.
+
+For some of the recipes contained in the following pages I am indebted
+to certain of the Members of The Order of the Golden Age, and to other
+workers in the Food-Reform Cause--but especially to Mrs. Walter Carey,
+who has devoted much time to the task of preparing and testing them.
+Most of them are original, being the result of thoughtful experiment;
+and they should, _if carefully followed_, result in the production of
+dishes which will give satisfaction. But if certain recipes do not
+commend themselves to some of my readers, they are invited to
+remember that human palates differ considerably, and to try other
+dishes with the hope that they will like them better.
+
+With the earnest desire that all who read this book will make some
+sincere endeavour to seek emancipation from the barbaric habits that
+are prevalent in Western lands, and to cease from that physical
+transgression in the matter of diet into which our forefathers, at
+some period of the world's history, appear to have fallen with such
+disastrous consequences to themselves and their posterity, it is sent
+forth upon its humble but beneficent mission. And I trust that many,
+when they have proved that such a way of living is both possible and
+advantageous, will strive to persuade others to live as Children of
+God, rather than as the beasts of prey.
+
+Those who have reached that spiritual plane where the sacredness of
+all sentient life becomes recognised, and who find it painful to
+contemplate the wanton and cruel slaughter which at present takes
+place throughout Christendom--involving the death of at least a
+million large animals every day--must instinctively experience a
+longing to apprehend some way by which this butchery can be brought to
+an end. Such will be able to perceive the real significance of, and
+necessity for, the twentieth-century crusade against human
+carnivoracity--the Moloch idol of these modern days. They will also
+feel individually constrained to co-operate in the great work of
+bringing about this practical and beneficent Reformation, and of
+giving to mankind the blessings that will result from it.
+
+As in the case of all previous editions of this book, any financial
+profit derived from its sale will be devoted to the exaltation of
+these humane and philanthropic ideals--hence its presentation to The
+Order of the Golden Age. My readers, therefore, who feel that its
+circulation will tend to lessen the sum total of human and sub-human
+suffering, are invited to assist in securing for it a large
+circulation, by lending or presenting copies to their friends, and
+making it widely known. And to attain this end, the sympathetic aid of
+journalists and other leaders of public thought will be especially
+appreciated.
+
+    =SIDNEY H. BEARD.=
+    _January, 1913._
+
+
+
+
+=THE TRUE IDEAL IN DIET.=
+
+
+[Illustration: Man is by Nature Fruitarian--_not_ Carnivorous!!]
+
+The physical structure of Man is declared by our most eminent
+biologists and anatomists to be that of a _frugivorous_ (fruit-eating)
+animal. It is, therefore, our Creator's intention that we should
+subsist upon the various fruits of the earth--not upon the products of
+the shambles.[1]
+
+[1] See "The Testimony of Science in Favour of Natural and Humane
+Diet."
+
+The accepted scientific classification places Man with the anthropoid
+apes, at the head of the highest order of mammals. These animals bear
+the closest resemblance to human beings, their teeth and internal
+organs being practically identical, and in a natural state they
+subsist upon nuts, seeds, grains, and other fruits. Hence those who
+have studied this subject thoroughly can hardly entertain any doubt
+that the more largely our diet consists of these simple products of
+nature, the more likely we shall be to enjoy health and to secure
+longevity.
+
+The number and variety of such fruits and seeds is very great
+(including all the nuts and cereals _and their products_, as well as
+the pulses, legumes, etc.); and the Science of Dietetics has made such
+rapid progress in recent years that nuts and grains are, for the
+benefit of those who possess weakened digestive organs, now prepared
+in various ways which make them easily digestible and very savoury
+when cooked. To such foods may be added, for the sake of convenience
+and variety, vegetables of various kinds and dairy produce, such as
+milk, butter, cheese and eggs.
+
+[Sidenote: =Personal Testimony.=]
+
+Nineteen years of abstinence from flesh-food (practised without any
+illness, and resulting in increased strength, stamina and health), and
+of observation and experiment during that period, combined with the
+knowledge obtained through helping hundreds of men and women to regain
+health by reforming their habits of living, have convinced me that a
+well selected fruitarian dietary, thus supplemented, will prove
+beneficial to all who desire physical and mental fitness. Temporary
+difficulties may be experienced by some in adopting such a simple
+style of living, or in obtaining adequate provision in their present
+domestic conditions; mistakes may be made--certain necessary elements
+being omitted from the new diet--and temporary failure may sometimes
+result in consequence; but if some preliminary study and consideration
+are given to the matter, and _variety_ in the food is secured to
+ensure complete nourishment, success is easily obtainable.
+
+[Sidenote: =A Step at a Time.=]
+
+In most cases where there is a desire to adopt this purer and better
+way, it will be found that the policy of proceeding slowly but surely,
+a step at a time, is the wisest in the end.
+
+The first step must be total abstinence from the flesh and blood of
+animals, and the substitution of less objectionable food containing an
+equal amount of proteid; this will soon lead to a distaste for fowl,
+but the use of fish should be retained by those commencing to reform
+their ways until some experience has been gained, and any serious
+domestic difficulties which may exist have been removed. Then this
+partial vegetarian diet can be still further purified, until it is
+more entirely "fruitarian" in its nature. Circumstances, and
+individual sentiment and taste, must regulate the rate of this
+progress towards what may be termed Edenic living; I can but show the
+way and give helpful information.
+
+[Sidenote: =Advantages of Fruitarianism.=]
+
+A few of the reasons which lead me to advocate a fruitarian dietary as
+the ideal one, are as follows:--
+
+Persons who live chiefly upon fruits of all kinds do not injure
+themselves by consuming the poisonous waste-products (uric acid, &c.),
+contained in flesh; and they are not often tempted, like those who
+partake of very savoury and toothsome dishes, to eat after the needs
+of the body are satisfied. They thus escape two of the chief causes of
+disease and premature death--_auto-intoxication and excessive eating_.
+They also avoid, to a great extent, the temptation to eat when they
+are not hungry, and thus they are more likely to obey the dictates of
+natural instinct concerning _when to eat_. Even if fruit should be
+taken in excessive quantity, very little harm results from such
+indiscretion.
+
+Fruitarians thus lessen the amount of work put upon the digestive
+organs, and consequently have more energy to expend upon mental or
+physical labour. The grape sugar contained in sweet fruits--such as
+dates, figs, raisins and bananas--is assimilated almost without effort
+and very quickly.
+
+The juices of ripe fruits help to eliminate urates, waste products,
+and other harmful deposits from the blood and tissues, as they act as
+solvents. Fruit, therefore, tends to prevent ossification of the
+arteries, premature old age, gouty and rheumatic disorders, sickness
+and untimely death.
+
+Fruitarian diet--if scientifically chosen and containing all the
+elements required by the body--prevents the development of the "drink
+crave," and it will cure nearly all cases if properly and wisely
+adopted. Dipsomania is induced by malnutrition, by eating stimulating
+food, such as flesh, or by eating to excess; a fruitarian drunkard has
+not yet, so far as I am aware, been discovered in this country.
+
+Pure blood is secured by living upon such food, and consequently there
+is little or no tendency to develop _inflammatory_ maladies. The
+wounds of Turkish and Egyptian soldiers have been found to heal three
+times as quickly as those of shamble-fed Englishmen; the reason is
+that they live chiefly upon dates, figs and other fruits, milk and
+lentils, etc.; and the same tendency has been observed in the case of
+the Japanese wounded. A wonderful immunity from sickness is enjoyed by
+those who live in accord with Nature's plan; microbes and disease
+germs do not find a congenial environment in their bodies. This I have
+proved by nearly twenty years of uninterrupted good health, and
+freedom from medical attendance, and my experience is corroborated by
+that of a multitude of witnesses in the ranks of the food-reformers.
+
+Fruitarian diet, if complete, tends to lessen irritability, to promote
+benevolence and peace of mind, to increase the supremacy of the
+'higher self,' to clear and strengthen spiritual perception, and to
+lessen domestic care. Those who desire to develop the higher spiritual
+powers which are latent in Man, to cultivate the psychic or intuitive
+senses, and to win their way to supremacy over their physical
+limitations, will find fruitarianism helpful in every respect. Such
+have only to _try it_, intelligently, in order to prove that this is
+true.
+
+Such a system of living may thus become an important factor in the
+great work of uplifting our race from the _animal_ to the _spiritual_
+plane; and herein lies the great hope for mankind. The harbingers of
+the 'Coming Race'--a more spiritual Race--are already treading this
+Earth, known and recognized by those whose eyes have been opened to
+the vision of the higher and transcendent life. And that which tends
+to accelerate the development of these characteristics is worthy of
+our serious consideration and earnest advocacy.
+
+Such a diet does not necessitate the horrible cruelties of the
+cattle-boat and the slaughter-house--therefore it must commend itself
+to every genuine humanitarian.
+
+It does not contain the germs of disease that are found in the dead
+bodies of animals--frequently afflicted with tuberculosis, cancer,
+foot-and-mouth-disease, incipient anthrax, swine-fever and parasites
+of various kinds.
+
+It is free from that potent cause of physical malady, uric acid--which
+is contained in all flesh; and from "ptomaines,"--which develop in
+corpses quickly after death and often prove fatal to consumers of
+meat. And it will be found, if wisely chosen, to produce a stronger
+body, a clearer brain, and a purer mind.
+
+The testimony of thousands of living advocates, both in cold and warm
+climates--many of whom are medical men, or athletes who have
+accomplished record performances which demanded prolonged endurance
+and unusual stamina--bears evidence to this fact; therefore those who
+are desirous of commencing this more excellent way of living need not
+fear they are making any reckless or dangerous experiment.
+
+The food which our Creator _intended_ us to eat must be the _safest_
+and _best_ for us. Man does not resemble, either internally or
+externally, any carnivorous animal, and no unprejudiced student of
+the subject can well escape the conclusion that when we descend to the
+level of the beasts of prey, by eating flesh, we violate a physical
+Law of our being, and run the risk of incurring the inevitable
+penalties which Nature exacts for such transgressions.
+
+[Illustration]
+
+These penalties are being lavishly dealt out with inexorable
+impartiality in the civilized lands of the Western world, where, in
+spite of the rapid increase of our medical men, and the 'wonderful
+discoveries' of panaceas by the representatives of unscrupulous
+pathological search, such maladies as appendicitis, consumption,
+cancer, lunacy, gout, neurasthenia and other evidences of physical
+deterioration are still prevalent or steadily increasing.
+
+And, although the fact is not so apparent to the superficial observer,
+a still heavier penalty in the form of spiritual loss is being
+suffered by those who err in this respect, for _carnal food_ produces
+_carnal-mindedness_, dims the spiritual vision, chains the soul to the
+material plane of thought and consciousness, and makes the supremacy
+of the 'spirit' over the 'flesh' well-nigh impossible.
+
+It is natural for every man and woman to live at least a century. The
+fact that thousands have done so, proves that the majority might
+attain this age if they would cease from transgressing Nature's laws.
+Seneca truly said, "Man does not die, he kills himself."
+
+By "eating to live," instead of "living to eat"--introducing into our
+bodies pure and vitalizing energy by means of wisely chosen natural
+food--and by amending our ways generally in accordance with the
+dictates of reason and common sense, we may live to benefit the world
+by useful service with our faculties matured and our minds stored by
+the teachings of experience. Instead of being in our dotage when we
+reach threescore years and ten, we should still be fit to serve our
+day and generation.
+
+[Sidenote: =The Highest Motive.=]
+
+Those who decide to adopt this reformed system of diet will be
+fortified in their resolve if they are actuated by loyalty to the
+Divine Will and regard for Humane Principle, in addition to reasons
+which are based merely upon self-interest. The desire to lessen
+suffering, and to live in accordance with God's laws, furnishes a
+stronger incentive than the wish to escape disease and to secure
+longevity.
+
+A philanthropist or humanitarian who embraces the sublime ideal of
+helping to lift mankind to a higher plane of experience, to deliver
+our degenerate Race from some of the worst evils which afflict us,
+and, at the same time, to prevent the infliction of pain and death in
+most revolting forms upon countless millions of innocent animals, will
+either conquer the initial difficulties which confront those who thus
+make practical protest against the flesh traffic, or will cheerfully
+endure temporary inconvenience and self-denial "for Righteousness'
+sake."
+
+Each new recruit who joins the Food-Reform Movement should therefore
+give such preliminary study to the subject as will produce the
+unalterable conviction that flesh-eating is an _unnatural_ habit for
+Man, that it is totally _unnecessary_, that reliable medical evidence
+proves it to be generally _injurious_, and that it involves cruelty
+and bloodshed which are barbarous and indefensible, _because quite
+needless_.
+
+A deaf ear will then be turned to the warnings of any well-disposed
+friends who, being under the spell of ancient fallacies, or ignorant
+concerning the nutritive advantages which the fruits of the earth
+possess over the products of the shambles, would seek to deter him
+from the path of self-reform by prophesying physical shipwreck and
+disaster.
+
+Popular illusions concerning the necessity for animal food are rapidly
+being swept away, and public opinion has already changed to such an
+extent that leaders of thought in every land are now impressed with
+the full import and beneficence of this Reformation. And so many
+forces are now converging and combining to influence and impel mankind
+in this direction, that the 'signs of the times' indicate a rapidly
+approaching Era in which Man will return to his original food, and, by
+so doing, enter upon a happier and more peaceful period of existence
+upon this planet.
+
+
+
+
+=A PLEA FOR THE SIMPLE LIFE.=
+
+
+Simple meals and simple dishes are easily prepared, they lessen
+domestic care, are less likely to cause indigestion, and soon become
+appreciated and preferred.
+
+[Illustration]
+
+Few persons realize how little they know the true taste of many
+vegetables; the majority having never eaten them _separately_ or
+cooked in a proper manner. A cauliflower skilfully served as a
+separate course, either "au gratin" or with thin melted butter
+slightly flavoured with a few drops of Tarragon vinegar, or with
+tomato sauce, has quite a different taste from that which is
+experienced when it is mixed up with gravy, meat, potatoes and other
+articles or food.
+
+Young green peas, or new potatoes steamed in their skins and dried off
+in the oven so as to be "floury," will, if eaten with a little salt
+and butter, have a delicacy of flavour which is scarcely noticeable if
+they are served with a plate of beef or mutton and other vegetables. A
+few chestnuts carefully cooked in a similar manner, make a dish that
+an overfed alderman might enjoy; and the same remark will apply to
+many simple and easily prepared fruitarian dishes.
+
+It is a mistake to think that this reformed diet necessarily involves
+a great amount of cooking, for the reverse is the fact if _simplicity_
+is aimed at and its advantages are appreciated. It is well to remember
+also that our most enlightened and progressive physicians are now
+recommending uncooked foods of all kinds to all who would retain or
+regain health.
+
+An excellent lunch can be made with some well chosen cheese and brown
+bread and butter, and a delicate lettuce (dressed with pure olive oil,
+a small quantity of French wine vinegar, and a pinch of sugar),
+followed by fresh and dried fruits such as bananas, almonds, raisins,
+figs, etc. Such a repast is inexpensive, nutritious, and easily
+digestible. A large variety of foreign and fancy cheeses are now
+obtainable, so that even such a simple meal as this can be varied
+constantly. The best lettuces are produced by our French neighbours,
+but our own market gardeners are beginning to learn that it is easy to
+get them tender by growing them under glass.
+
+[Sidenote: =The Simple Breakfast.=]
+
+In most fruitarian households the cooking for breakfast soon becomes
+simplified and lessened. Eggs served in different ways on alternate
+mornings, fresh and dried fruits, nuts, brown bread, super cooked
+cereals such as granose biscuit, butter and preserves, are found to be
+quite sufficient as accompaniments to the morning beverage. French
+plums, figs and other dried fruits, when carefully stewed in the oven
+for some hours, and served with cream, are very nutritious. A small
+plate of 'Manhu' wheat, rye, barley, or oat flakes, served with hot
+milk or cream, can be added so as to make a more solid meal for
+growing children or hard workers. And those who are accustomed to a
+more elaborate breakfast, because of the difficulty of obtaining a
+mid-day substantial meal, can select one of the items which are
+mentioned in the list of recipes under the heading of "Breakfast
+Dishes."
+
+[Sidenote: =Avoid Dyspepsia.=]
+
+One reason for urging simplicity is that, owing to prevalent ignorance
+concerning food-values, it is more easy for the _inexperienced_
+food-reformer to make dietetic mistakes than the flesh-eater.
+
+By partaking freely of stewed acid fruits and vegetables at the same
+meal, or by blending a great variety of savouries, vegetables, sweets
+and rich fatty dishes together in a ghastly 'pot pourri,' or by eating
+to excess of porridge, beans, or fried dishes, many have made serious
+blunders. They, for want of proper instruction, have hastily come to
+the conclusion that "vegetarian diet does not suit them," and
+returning to the flesh-pots, have henceforth denounced the evangel of
+dietetic reform, instead of profiting by the useful lesson Nature
+tried to teach them.
+
+The wisest plan is to make one's diet generally _as varied as
+possible_, but not to mix many articles together _at the same meal_.
+
+Abstainers from flesh should begin to live to some extent (say two
+days a week) in picnic style, and the practice will soon become more
+habitual. A picnic luncheon which is considered enjoyable in the woods
+or on the moors will be found to be just as nice at home if the
+articles provided are well chosen and tastefully prepared. Variety can
+be obtained by introducing daintily cut sandwiches made with mustard
+and cress, tomato paste, potted haricots, or lentils, scrambled eggs,
+fancy cheese cut thinly, flaked nuts and honey, etc. Fresh and dried
+fruit, nuts, almonds, raisins and sultanas, fruit cakes, and custard
+or rice puddings, provide useful additions; and it will soon be found
+that the old-fashioned three or four-course meal which involves such
+laborious preparation is a needless addition to life's many cares.
+
+[Sidenote: =Necessary Elements in Food.=]
+
+It is important to bear in mind that our daily food must contain a
+sufficient quantity of certain necessary elements:
+
+(1) PROTEIN. To be found in nuts and nut foods (such as Protose,
+Nuttoria and Fibrose, &c.), eggs, cheese, brown bread, oatmeal,
+haricots, lentils and peas.
+
+(2) FAT. To be obtained in nuts, nut-butters, olive oil, cheese, milk,
+cream, butter, and oatmeal.
+
+(3) PHOSPHATES AND MINERAL SALTS. Contained in the husk of wheat,
+barley, oats, and rye (therefore included in brown bread, granose
+biscuits and other whole-wheat or cereal preparations), cheese,
+bananas and apples.
+
+(4) SUGAR. To be obtained from all starch foods, but most easily and
+in the best and most readily assimilable form from sweet fruits and
+honey.
+
+
+
+
+=A PLEA FOR MODERATION.=
+
+
+[Illustration: Do not dig your grave with your teeth!]
+
+One of the most frequent mistakes made by those who commence to live
+upon a fleshless diet is that of eating too much--an error, also
+committed by the general public. Often, through ignorance of the fact
+that lean beef consists of water to the extent of about 75%, and
+through having been brought up under the spell of the popular delusion
+that meat is a great source of strength and stamina, they jump to the
+conclusion that they must consume large plates of cereals and
+vegetables in order to make up for their abstinence from animal food.
+They bring upon themselves severe attacks of dyspepsia--either by
+eating excessive quantities of starch in the form of porridge, bread
+and potatoes, or of such concentrated foods as haricots, lentils or
+nuts (being ignorant of the fact that these latter are much more
+nutritious than lean beef and that only a very small quantity is
+needed for a sufficient meal).[2]
+
+[2] See Table of Food Values on page 45.
+
+Nothing does more injury to the Food-Reform Movement than the
+discredit which is brought upon it by those who upset themselves by
+over-eating, and who feel led to justify their defection by attacking
+the system they have forsaken. Among the numerous cases brought to my
+notice, I remember one of a minister's wife, who by partaking of seven
+meals a day, and finishing up at ten o'clock in the evening with
+cocoa, cheese and porridge, brought herself to such a state of nervous
+prostration that her local doctor ordered her to return to a flesh
+diet, "as she required _nourishment_." He thus diagnosed her
+condition, instead of attributing it to preposterous over-feeding.
+
+A Golden Rule for every food-reformer is this--_Eat only when you are
+hungry_, and never to repletion. An exception must be made, however,
+in certain cases of anæmic and delicate persons. When there is not
+sufficient vitality to cause appetite, or to digest food normally, it
+is often necessary to insist on regular meals being taken,
+notwithstanding the patient's distaste for food. Drowsiness and stupor
+after a meal are sure signs of excess, and I cannot too strongly urge
+temperance in diet. During my long experience of philanthropic work as
+an advocate of natural and hygienic living, I have only heard of a few
+cases of persons suffering any ill effects from eating too little,
+whereas cases of the opposite sort have been rather numerous.
+Ninety-nine per cent. of the centenarians of the world have been
+characterized by _abstemiousness_; however much their ways and customs
+may have otherwise differed, in this one respect they are practically
+alike--declaring that they have always been small eaters, and
+believers in moderation in all things.
+
+
+
+
+=ARTISTIC COOKERY.=
+
+
+In every household where reformed diet is adopted, effort should be
+made to prepare the meals in an artistic manner. If a dish is
+skilfully cooked and tastefully served it is not only more enjoyable
+but more easily digested.
+
+[Illustration]
+
+The general custom in English homes is to serve vegetables in a rather
+slovenly style. To see how nicely such things as legumes, vegetables,
+salads and fruits can be prepared, one requires to go to a good French
+or Italian restaurant. But it is quite easy for us to learn the ways
+of our friends abroad, and to make our dishes look tempting and
+appetising.
+
+One of the first lessons to be learned by the vegetarian cook is how
+to fry rissoles, potatoes, etc., _quite crisp_, and free from any
+flavour of oil or fat. To do this a wire basket which will fit loosely
+into a stewpan is necessary, and it can be purchased at any good
+ironmonger's shop. Nutter (refined coconut butter) is a well prepared
+form of vegetable fat, and it is retailed at a moderate price; it
+keeps for a long period and is equally useful for making
+pastry--three quarters of a pound being equal to one pound of butter.
+Where nut-butters cannot be obtained, good olive oil should be used.
+
+The temperature of the fat or oil must be past boiling point, and
+should reach about 380 degrees. When it is hot enough it will quickly
+turn a small piece of white bread quite brown, if a finger of it is
+dipped in the fat. Unless this temperature is reached the articles to
+be fried may turn out greasy and unbearable. If the fat is heated very
+much beyond 400 degrees it may take fire. Haricots, lentils, and many
+other legumes are more tasty if made into cutlets or rissoles and
+fried in this manner, after being mixed with breadcrumbs and
+seasoning, than if merely boiled or stewed in the usual crude style.
+
+[Sidenote: =The Art of Flavouring.=]
+
+The art of flavouring is also one which should be studied by every
+housewife. By making tasty gravies and sauces many a dish which would
+otherwise be insipid can be rendered attractive. The recipes for
+"Gravies" will prove useful on this point.
+
+Many valuable modern scientific food products are not fully
+appreciated because people do not know how to serve them. Take
+'Protose,' 'Nuttoria' and 'Nuttose' for instance--very useful
+substitutes for flesh which are made from nuts (malted and therefore
+half digested). If _slightly_ stewed, and eaten without any
+flavouring, some persons dislike the distinctive taste; if, however,
+they are well cooked, according to the recipes printed later on in
+this book, and served with such garnishings as are recommended, they
+are usually much enjoyed, even by those who are prejudiced against all
+vegetarian ideas.
+
+[Sidenote: =Cooking by Gas saves Labour.=]
+
+Cooking by gas appliances is more easily controlled and regulated than
+when the old-fashioned fire is employed, and much labour for stoking
+and cleaning is avoided. Those who can do so, should obtain a gas
+hot-plate, consisting of two or three spiral burners, and a
+moderate-sized gas oven. If they cannot afford the ordinary gas
+cooking oven, a smaller substitute can be obtained, which can be
+placed upon any gas jet; this is very economical for cooking single
+dishes, and for warming plates, etc. A gas cooking jet can be obtained
+for eighteenpence, and two or three of these will take the place of a
+hot-plate if economy is necessary. In summer-time the kitchen range is
+quite a superfluity unless it is required for heating bath water.
+
+[Sidenote: =A New Mission for Women.=]
+
+The ordinary public know very little of the variety and delicacy of a
+well chosen fruitarian dietary when thoughtfully prepared; ignorance
+and prejudice consequently cause thousands to turn a deaf ear to the
+evangel of Food-Reform. All women who desire to bring about the
+abolition of Butchery, and to hasten the Humane Era, should therefore
+educate themselves in artistic fruitarian cookery, and then help to
+instruct others.
+
+To illustrate the truth of these remarks I may mention that at a
+banquet given by the Arcadian Lodge of Freemasons, at the Hotel Cecil,
+in London--the first Masonic Lodge which passed a resolution to banish
+animal-flesh from all its banquets--one of the Chief Officers of the
+Grand Lodge of England attended. He came filled with prejudice against
+the innovation and prepared to criticise the repast most unfavourably.
+In his after-dinner speech, however, he admitted that it was one of
+the best Masonic banquets he had ever attended, and said that if what
+if he had enjoyed was "vegetarian diet," he was prepared to adopt it
+if he found it possible to get it provided at home.
+
+By practising the recipes which are given in the following pages, and
+by utilizing the hints which accompany them, readers of this book will
+find no difficulty in acquiring the skill which is requisite to win
+many from the flesh-pots, even when they cannot be induced to abandon
+them from any higher motives than self-interest or gustatory
+enjoyment.
+
+Every woman should resolve to learn how to feed her children with pure
+and harmless food. Every mother should make her daughters study this
+art and thus educate them to worthily fulfil their domestic
+responsibilities. Here is a new profession for women--for teachers of
+high-class fruitarian and hygienic cookery will soon be greatly in
+demand.
+
+
+
+
+=WHAT TO DO WHEN TRAVELLING.=
+
+
+The difficulty of being properly catered for when staying at Hotels
+was formerly a very real one, but owing to the enlightenment
+concerning diet which is now taking place, and the rapid increase of
+foreign restaurants and cafés in English-speaking countries it is
+becoming lessened every day. The great variety of fleshless dishes now
+supplied in nearly all light-refreshment restaurants, in response to
+the public demand, is compelling even the largest Hotels to modify
+their cuisine accordingly.
+
+[Illustration]
+
+For breakfast it is sometimes a good plan to order what one wants the
+previous night, if any specially cooked dishes are required, but it is
+_not_ advisable to inform the waiter that one is a vegetarian. It is
+generally possible to obtain porridge, grilled tomatoes on toast,
+poached or fried eggs, stewed mushrooms, etc., without giving extra
+trouble or exciting comment. Where these cannot be obtained, a plain
+breakfast of brown bread or toast and butter, with eggs, preserves and
+fruit should be taken.
+
+At large hotels in our chief cities a Restaurant and a Grill Room are
+provided. The food-reformer should go to one of these for his dinner,
+rather than to the dining room, as he will then be able to obtain
+various simple _à la carte_ dishes. One 'portion' of any particular
+dish will often suffice for two persons, thus enabling those whose
+means are limited to obtain greater variety without increasing
+expenditure. Care has to be exercised, however, concerning certain
+dishes; for instance, if macaroni is required, it is well to ask the
+waiter to request the cook not to introduce any chopped ham. He should
+be told that you wish macaroni served with tomato sauce and cheese
+only, in the "Neapolitan" style.
+
+In most Continental Hotels and Restaurants the simplest, cheapest, and
+best plan is to take 'table d'hôte'--telling the head waiter well
+beforehand that the lunch or dinner is required 'maigre' (that is
+without flesh, just as it is usually served during Lent). A varied,
+well selected, and ample repast will then be supplied at a moderate
+cost. The same plan is best in 'Pensions.'
+
+The general rule to be adopted in small British hotels is to think
+beforehand what dishes the cook is in the habit of making which are
+free from flesh; these should be ordered in preference to those which
+are strange and not likely to be understood. At the same time it is
+well to insist upon being supplied with anything which it is
+reasonable to expect the proprietor to furnish, because such action
+tends to improve the catering of the hotels of the country, to make it
+easier for other food-reformers, and to sweep away the difficulty
+which at present exists in some towns, of obtaining anything fit to
+eat in the orthodox hotel coffee rooms, except beasts, birds, or
+fishes.
+
+[Sidenote: =Railway Journeys.=]
+
+Those who are making railway journeys can easily provide themselves
+with a simple luncheon basket containing fruits, sandwiches made with
+flaked nuts, eggs, cheese or preserves, or with such delicacies as
+haricot or lentil potted meat (directions for making which will be
+found later on, in the section devoted to Luncheon Recipes.)
+Travellers may perhaps be reminded that cheese and nuts contain much
+more nutriment than lean meat.
+
+Food-reformers who are about to pay a prolonged visit in a private
+house should inform the hostess, when accepting her invitation, that
+they are abstainers from flesh, but that their tastes are very simple
+and that they enjoy anything except flesh-food. As she might have
+erroneous ideas about the requirements of vegetarians she might
+otherwise feel perplexed as to what to provide. If the visitor takes
+fish the fact should be stated.
+
+[Sidenote: =No Faddism.=]
+
+Care should be taken not to involve the hostess in any needless
+trouble, and she should be shown, by the simplicity of one's
+requirements, that she is easily capable of affording complete
+satisfaction. When she realizes this, she will probably take pleasure
+in learning something about hygienic living, and will be ready to read
+a pamphlet or a guide-book upon the subject, and to produce some of
+the dishes contained in it.
+
+The Humane Diet Cause has been much hindered by the 'fads' of persons
+who have adopted very extreme views about diet and who worry
+themselves and other people about trifling matters in connection with
+their food until they are almost regarded as being pests in a
+household. Instead of cheerfully partaking of anything that is
+provided, except flesh, they parade their scruples about almost
+everything on the table, and, consequently, those who entertain them
+vow that they will never become such nuisances themselves or entertain
+such again.
+
+I have always found that by letting my friends clearly understand that
+I abstain from butchered flesh chiefly because of _humane reasons_ and
+for the sake of _principle_, they respect my sentiment, and evince a
+desire to discuss the matter without prejudice. If fruitarianism is
+adopted merely as a 'fad,' discordant vibrations are often aroused
+because one's acquaintances consider that one is giving needless
+trouble by being unconventional without sufficient justification.
+
+[Sidenote: =Sea Voyages.=]
+
+Those who are making a sea voyage will find that many of the large
+steamship companies are quite prepared to furnish substitutes for
+flesh-diet if an arrangement is made beforehand. In such cases there
+should be a clear stipulation that brown bread, dried and fresh fruit,
+nuts, farinaceous puddings, omelets, or dishes made with cheese,
+macaroni, lentils, haricots, tomatoes, etc., should be obtainable in
+some form and in sufficient variety. A list of a few 'specialities'
+(such as Protose, Nuttoria, &c.) should be furnished when a long
+voyage is contemplated, so that the steward may stock them.
+
+
+
+
+=ADVICE FOR BEGINNERS.=
+
+
+The following suggestions will prove helpful to those who are desirous
+of adopting the reformed dietary:--
+
+1. Give up flesh meat _at once_ and _entirely_--replacing it by dishes
+made with eggs, cheese, macaroni, peas, lentils, nuts, and nut-meats.
+Later on you will be able to do without fish also, but it is best to
+proceed slowly and surely.
+
+[Illustration]
+
+2. Eat _less_ rather than _more_. Fruitarian foods such as the above
+are more nourishing than butcher's meat.
+
+3. Try to like _simple_ foods, instead of elaborate dishes that
+require much preparation. Avoid 'frying-panitis.'
+
+4. Eat dry foods rather than sloppy ones; they are more easily
+digested. Take toast or Granose biscuits with porridge to assist
+proper salivation. If porridge causes trouble, use wheat or rye flakes
+(Manhu or Kellogg brands), with hot milk or cream, instead.
+
+5. Do not mix stewed acid fruits with vegetables and legumes; take the
+former with cereals, cheese, or eggs. Green vegetables should be taken
+very sparingly, and with savoury dishes alone. If eaten with sweets
+they are apt to disagree.
+
+6. Persons of sedentary habits should let at least one meal a day
+consist of uncooked fruit only--or of fruit with brown bread and
+butter--the bread being _well baked_.
+
+7. Dried fruits, such as figs, dates, prunes, raisins, sultanas, etc.,
+are very easily digested; and if blended with nuts or almonds they
+make a perfect meal. Such fruits may be taken freely and with
+advantage by almost everyone.
+
+8. Nuts should be flaked in a nut-mill to aid digestion; cheese can
+also be made more easily assimilable in this way (or by cooking). Many
+nut products are now sold which are malted and partially pre-digested.
+
+9. Give a few hours' thought and study to the important subject of
+your diet; learn what to do, and what newly-invented scientific foods
+are obtainable.
+
+10. Do not make the mistake of attempting to live on potatoes, white
+bread, cabbages, etc., or merely upon the ordinary conventional
+dietary with the meat left out. Obtain and use well made and well
+cooked wholemeal bread every day. Take sufficient _proteid_, 1-1/2 to
+2-ozs. per day, to avoid anæmia--indigestion often results from _lack
+of vitality_ caused through chronic semi-starvation.
+
+11. If you feel any symptoms of dyspepsia, and can trace it to
+_excess_ in eating, or to dietetic errors, reduce your food, fast
+temporarily, and take more exercise. Consider what mistakes you have
+made, and avoid them in the future. Eat only when hungry, in such
+cases.
+
+12. If you are not getting on, obtain advice from a Doctor who is a
+_fruitarian_ or from an experienced Food-reformer.
+
+
+
+
+=Commercial Dietetic Inventions.=
+
+
+A large number of special proprietary substitutes for animal food can
+now be obtained to supplement the ordinary ones provided in the
+household. The latest particulars concerning these can always be known
+by reference to the advertisement pages of _The Herald of the Golden
+Age_, and full information as to their use is supplied by the various
+manufacturers. But although they are _useful_ and _convenient_ in many
+households, they are not _absolutely essential_. 'Home-made' dishes
+are often the best, being most economical, therefore it is advisable
+that all food-reformers should learn how to make nut-meats, &c., at
+home. Some of these substitutes are as follows:--
+
+=For Meat-Extracts=: Marmite, Vegeton, Carnos, Nutril, Mapleton's
+Gravy Essence, Cayler's Extract, Wintox.
+
+=For Joints of Meat=: Protose, Nuttose, Savrose, Fibrose, F.R.
+Nut-Meat, Vejola, Nuttoria, Shearn's Nut-Meat, Nutton, Brazose,
+Nuto-Cream Meat, Mapleton's Frittamix.
+
+=For Cold Meats=: "Pitman" Nut-Meat Brawn, Ellis's Tomato and Nut
+Paste, Pasta-sol, Lentose, Nuska Viando, Savoury Paste, Potted Beans
+and Lentils.
+
+=For Meat Fat=: Nutter Suet, Vegsu, Nutter, Nucoline, and Nut
+Margarine.
+
+Pine Kernels, which contain 10 ozs. of oil to the pound, and which
+when rolled and chopped exactly resemble suet, are also an excellent
+substitute.
+
+Delicious Nut-Butters are also now obtainable for high-class
+cookery--such as Almond, Walnut, Cashew, and Table Nutter. Although
+superior, these are as cheap as ordinary cooking butters.
+
+=For Lard and Dripping=: Nutter, Darlene, Albene, Nut-oil, "Pitman"
+Vegetable Lard.
+
+=For Meat proteid=: Emprote, Hygiama, Horlick's Malted Milk, Casumen
+Dried Milk, Gluten Meal.
+
+=For Gelatin=: Agar-Agar, or Cayler's Jellies.
+
+=For Animal Soups=: Mapleton's Nut and proteid Soups, and "Pitman"
+Vegsal Soups.
+
+=Prepared Breakfast Cereals=: Manhu flaked Wheat, Rye, Barley and
+Oats, Kellogg Wheat and Corn Flakes, Granose Flakes and Biscuits,
+Shredded Wheat, Archeva Rusks, Puffed Wheat, Power, Kornules, Toasted
+Wheat Flakes, Melarvi Crisps and Biscuits.
+
+=For Picnic Hampers=: Savage's Nut Foods or Cream o' Nuts, Wallace
+Cakes and Scones, Mapleton's Nut Meats, Winter's Nut Cream Rolls,
+"Pitman" Fruit and Nut Cakes and Nut Meat Brawn, Wallace P. R. or Ixion
+or Artox or "Pitman" Biscuits.
+
+=Meat Stock= is substituted by vegetable stock, produced by stewing
+haricots, peas, lentils, etc. The latter is far more nutritious, and
+is free from the uric acid and excrementitious matter that are present
+in meat decoctions. A tasty and meaty flavour can be at once given to
+soups or gravies by adding some vegetable meat-extract selected from
+one of the varieties already mentioned.
+
+       *       *       *       *       *
+
+In the following pages recipes will be found for preparing dishes
+which closely resemble, in taste, appearance, and nutritive value,
+those to which the community have been accustomed, some of them being
+of such a nature that persons who are fond of flesh-food find it
+difficult to detect whether they are eating such or not.
+
+
+
+
+=RELATIVE VALUES OF FOODS.=
+
+
+=How to Regulate our Diet.=
+
+Our food must contain certain elements, and in proper quantity, if the
+body is to be well sustained, renewed and nourished. These are mainly
+as follows:
+
+    1. Protein to form flesh, build muscle, and produce strength.
+
+    2. Fat and Carbohydrates, to provide heat and energy.
+
+    3. Salts and minerals (such as phosphates, lime, iron, citrates,
+    etc.) to build bones and teeth, feed the brain and nerves, and
+    purify the body.
+
+No hard-and-fast table or rule can be laid down concerning the proper
+proportions in which these elements should be combined, because the
+amount needful for each individual varies according to his size, the
+sort of work he does, the amount of physical or mental energy he puts
+forth, and the temperature of the atmosphere surrounding him.
+
+Until Professor Chittenden made his extensive and conclusive series of
+experiments in America, in 1903-4, to determine the real amount of
+Protein and other elements required to keep the body in perfect
+health, the average estimate for a person of average size, who does a
+moderate amount of physical labour, was about 4-ozs. of Protein per
+day.
+
+But these official experiments, conducted with scientific precision,
+extending over a long period, and made with thirty-four typical and
+carefully graded representatives of physical and mental work,
+demonstrated that half this amount of Protein is sufficient, and that
+strength and health are increased when the quantity is thus reduced;
+also that a smaller amount of Carbohydrate food (bread, etc.), than
+was previously thought necessary, is enough.
+
+One may therefore now safely reckon that men of average size and
+weight (say 10 to 12 stone) doing a moderate amount of physical and
+mental work, can thrive under ordinary circumstances on a daily ration
+containing about 800 grains of Protein (nearly 2 ozs).
+
+The following food chart will enable the reader to calculate
+(approximately) how much food of any particular kind is necessary to
+provide the above amount. Adult persons below the average size and
+weight, and living sedentary rather than an active physical life, will
+naturally require less than this normal standard. The relative cost
+and economy of the different foods can also thus be ascertained.
+
+If care is taken to secure a sufficient quantity of Protein the
+requisite amount of Carbohydrates is not likely to be omitted, and
+hunger will prove a reliable guide in most cases. It is advisable,
+however, to see that enough Fat is taken, especially in winter, and by
+persons lacking in nerve force.
+
+The table of food-values will easily enable the reader to ascertain
+the proportion of Fat in each kind of food.
+
+The following indications of dietetic error may prove useful:--
+
+[Sidenote: =Signs of Dietetic Mistakes.=]
+
+Excess of proteid matter causes a general sense of plethora and
+unbearableness, nervous prostration or drowsiness after meals, a
+tendency to congestion (often resulting in piles, etc.), headache,
+irritability, and bad temper. A continuous deficiency of it would tend
+to produce general weakness and anæmia.
+
+Excess of carbohydrate matter (starch), especially if not sufficiently
+cooked and not well masticated, produces dyspepsia, flatulence, pain
+in the chest and abdomen, acidity (resulting in pimples and boils),
+and an inflammatory state of the system. Deficiency of it (or its
+equivalent, grape sugar) would produce lack of force and physical
+exhaustion.
+
+Excess of fat tends to cause biliousness. Deficiency of it results in
+nervous weakness, neuralgia, and low temperature of the body.
+
+[Sidenote: =Food for Brain Workers.=]
+
+It is important to remember that the more _physical_ energy we put
+forth, the larger is the amount of proteid we require in our diet--and
+vice versa. Brain workers of sedentary habits require but little
+proteid, and quickly suffer from indigestion if this is taken too
+freely. For such, a very simple diet consisting largely of dried
+and fresh fruits, nuts (flaked or ground), milk, eggs and cheese, and
+_super-cooked_ cereals (such as wholemeal biscuits, and toast,
+Granose and Kellogg flakes, and well baked rice dishes) will be found
+to be the most suitable.
+
+In order to supply the brain with phosphates it is very important that
+mental workers should take whole wheat bread instead of the
+emasculated white substitute which is provided almost everywhere. It
+is the outer part of the grain that provides brain-food (combined with
+an _easily assimilable_ form of protein), and many of our urban bread
+winners break down because they are deprived of the essential food
+elements therein contained. To take 'standard' bread does not meet the
+case, and every food-reformer who wants to keep really fit should
+demand and obtain well baked and unadulterated wholemeal bread. I feel
+convinced that if every growing child and every mental toiler could
+always be supplied with bread of this type, the deterioration of our
+British race would soon be arrested and we should witness signs of
+physical regeneration. 'Artox' and 'Ixion' brands of pure whole
+wheatmeal are the most perfect I know of at the present time, and
+delicious bread can easily be made from them if the recipe printed on
+page 114 is followed.
+
+=FOOD CHART.=
+
+    =Showing how to obtain sufficient (1) Protein--for body building.
+    (2) Carbohydrates and Fat--for providing heat and energy.=
+
+_A man of average size and weight (10 to 12 stone) doing a moderate
+amount of physical labour requires about 800 grains of Protein per day
+(nearly 2 ozs.). Women and sedentary workers require about 1-1/2 ozs.
+(655 grains), and hard physical labourers about 1000 grains._
+
+ ------------------------------+--------+---------+-------------+-----------
+                               |        |         | Grains of   |
+                               |Amount. |Grains of|Carbohydrates|Approximate
+                               |        |Protein. | and Fat.    |   Cost.
+ ------------------------------+--------+---------+--------------+-----+-----
+                               |        |         |             |  s. |  d.
+ Protose (Nut meat)            | 8 ozs. |   889   |    593      |     |  6
+ Fibrose (Nut meat)            |12 ozs. |   767   |   4015      |     |  9
+ Granose (Wheat)               |13 ozs. |   795   |   4424      |     |  9
+ Emprote (Eustace Miles        |        |         |             |     |
+     Proteid Food)             | 6 ozs. |   918   |   1320      |     |  7
+ Nuto-Cream                    |10 ozs. |   870   |   3145      |     |  8
+ Manhu Flaked Wheat            |13 ozs. |   722   |   3935      |     |  3
+ Horlick's Malted Milk         | 7 ozs. |   797   |   2548      |  1  |  6
+ Almonds                       | 8 ozs. |   805   |   2100      |     | 10
+ Chestnuts                     |13 ozs. |   830   |   3700      |     |  3
+ Lentils                       | 8 ozs. |   900   |   1915      |     |  1-1/2
+ Peas                          | 8 ozs. |   830   |   2100      |     |  1-1/2
+ Haricots                      | 8 ozs. |   900   |   2030      |     |  2
+ Oatmeal                       |12 ozs. |   813   |   3670      |     |  2
+ Cheese (Cheddar)              | 6 ozs. |   745   |    823      |     |  3
+   "    (Gruyère)              | 6 ozs. |   835   |    730      |     |  4
+   "    (Parmesan)             | 4 ozs. |   770   |    262      |     |  3
+   "    (Dutch)                | 5 ozs. |   840   |    450      |     |  3
+ Bread (Artox Wholemeal)       |24 ozs. |   788   |   4524      |     |  3
+ Rice (once milled)            |14 ozs. |   810   |   2500      |     |  3
+ Eggs                          |   7    |   856   |    640      |     |  7
+ Figs or Dates                 | 2 lbs. |   850   |   9100      |     | 10
+ Milk                          | 3 pts. |   859   |   1927      |     |  6
+ Milk (Skimmed)                | 3 pts. |   800   |    742      |     |  3
+                               |        |         |             |     |
+ =For Comparison:-=            |        |         |             |     |
+ Lean Beef                     |10 ozs. |   846   |     151     |     |  9
+ Mutton                        |13 ozs. |   822   |    1107     |     | 10
+ Chicken                       | 9 ozs. |   850   |     185     |  1  |  9
+ Fish (Sole)                   |16 ozs. |   824   |             |  1  |  3
+  " (Salmon)                   |12 ozs. |   840   |     274     |  1  |  6
+
+
+
+
+=TABLE OF FOOD VALUES.=
+
+    =Compiled from such authorities as Church, Payer, Letheby, Blyth,
+    Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.=
+
+ --------------------------------+----------------------------------------------
+                                 |                  PERCENTAGE OF
+                                 +------+--------+------+--------+--------+-----
+                                 |      |        |      |Starch  |Mineral |Total
+                                 |Water.|Protein.| Fat. |Matter  |Matter. |Nutri-
+                                 |      |        |      |or Sugar|        | ment.
+ --------------------------------+------+--------+------+--------+--------+-----
+                                 |      |        |      |        |        |
+               Lean Beef         | 72.0 |  19.3  |  3.6 |        |   5.1  | 28.0
+               Veal              | 71.0 |  17.0  | 11.0 |        |   1.0  | 29.0
+               Mutton            |      |        |      |        |        |
+                 (Medium Fat)    | 65.2 |  14.5  | 19.5 |        |   0.8  | 34.8
+ FLESH-FOODS.  Fat Pork          | 39.0 |   9.8  | 48.9 |        |   2.3  | 61.0
+               Chicken (flesh)   | 72.4 |  21.6  |  4.7 |        |   1.3  | 27.6
+               Fish (Sole)       | 86.1 |  11.9  |  0.2 |        |   1.2  | 13.3
+               Salmon            | 77.0 |  16.1  |  5.3 |        |   1.5  | 23.0
+                                 |      |        |      |        |        |
+               Eggs              | 64.0 |  14.0  | 10.5 |        |   1.5  | 26.0
+ EGGS.         White of Egg      | 78.0 |  12.4  |      |        |   1.6  | 14.0
+               Yolk of Egg       | 52.0 |  16.0  | 30.7 |        |   1.3  | 48.0
+                                 |      |        |      |        |        |
+               Milk (Cow's)      | 86.0 |   4.1  |  3.9 |  5.2   |   0.8  | 14.0
+ MILK          Cheese: Cheddar   | 36.0 |  28.4  | 31.1 |        |   4.5  | 64.0
+ AND MILK              Stilton   | 32.0 |  26.2  | 37.8 |        |   4.0  | 67.0
+ PRODUCTS.             Gruyère   | 40.0 |  31.5  | 24.0 |        |   3.0  | 58.5
+                       Dutch     | 36.10|  29.43 | 27.54|        |        | 56.97
+                       Parmesan  | 27.56|  44.08 | 15.95|        |  5.72  | 65.75
+               Butter            | 12.6 |        | 86.4 |        |   0.8  | 87.2
+                                 |      |        |      |        |        |
+               Wheatmeal (Artox) | 13.13|  12.84 |  2.30| 68.0   |   1.33 | 84.47
+               Oatmeal           | 10.4 |  15.6  |  6.11| 63.6   |   3.0  | 89.1
+ CEREALS AND   Barley Meal       | 14.6 |   6.7  |  1.3 | 75.5   |   1.1  | 84.6
+ FARINACEOUS   Bran              | 12.5 |  16.4  |  3.5 | 43.6   |   6.0  | 69.5
+ FOODS.        Rice (once milled)| 10.4 |  11.4  |  0.4 | 79.0   |   0.4  | 91.2
+               Macaroni (Best)   | 10.8 |  11.7  |  1.6 | 72.9   |   3.0  | 89.2
+               Sago, Tapioca and |      |        |      |        |        |
+                 Arrowroot       | 14.0 |   1.6  |  0.6 | 83.0   |   0.4  | 85.6
+                                 |      |        |      |        |        |
+               Wholemeal Bread   |      |        |      |        |        |
+ BREAD           (Artox)         | 46.0 |   7.5  |  1.4 | 42.0   |   1.3  | 52.2
+ FOODS.        White Bread       | 40.0 |   3.5  |  1.0 | 51.2   |   1.0  | 56.5
+               Granose Biscuits  |  3.1 |  14.2  |  1.7 | 77.5   |   1.9  | 95.3
+                                 |      |        |      |        |        |
+               Haricots (White)  |  9.9 |  25.5  |  2.8 | 55.7   |   3.2  | 87.2
+               Lentils, Egyptian | 12.3 |  25.9  |  1.9 | 53.0   |   3.0  | 83.0
+ LEGUMES.      Peas (Dried)      |  8.3 |  23.8  |  2.1 | 58.7   |   2.1  | 86.7
+               Peas (Green)      | 81.8 |   3.4  |  0.4 | 13.7   |   0.7  | 18.2
+               Pea Nuts          |  6.5 |  28.3  | 46.2 |  1.8   |   3.3  | 79.6
+                                 |      |        |      |        |        |
+               Chestnuts         |  7.3 |  14.6  |  2.4 | 69.0   |   3.3  | 89.3
+               Walnuts           |  7.2 |  15.8  | 57.4 | 13.0   |   2.0  | 88.2
+               Filberts          | 38.0 |  18.4  | 28.5 | 11.1   |   1.5  | 59.5
+ NUTS.         Brazil Nuts       |  6.0 |  16.4  | 64.7 |  6.6   |   3.3  | 91.0
+               Cocoanuts         | 46.6 |   5.5  | 36.0 |  8.1   |   1.0  | 50.5
+               Pine Kernels      |  5.0 |   9.2  | 70.5 | 14.0   |   0.3  | 94.0
+               Almonds           |  6.2 |  23.5  | 53.0 |  7.8   |   3.0  | 87.3
+                                 |      |        |      |        |        |
+               Bananas           | 74.1 |   1.9  |  0.8 | 22.9   |   1.0  | 26.6
+ FRESH         Apples            | 84.8 |   0.4  |  0.5 | 12.0   |   0.5  | 13.4
+ FRUITS        Grapes            | 78.2 |   1.3  |  1.7 | 14.7   |   0.5  | 18.2
+               Strawberries      | 87.6 |   1.1  |  0.7 |  6.8   |   0.6  |  9.2
+                                 |      |        |      |        |        |
+               Raisins           | 14.0 |   2.5  |  4.7 | 64.7   |   4.1  | 76.0
+ DRIED         Figs              | 17.5 |   6.1  |  0.9 | 65.9   |   2.3  | 75.2
+ FRUITS.       French Plums      | 26.4 |   2.4  |  0.8 | 65.5   |   1.7  | 70.4
+               Dates             | 20.8 |   6.6  |  0.2 | 65.3   |   1.6  | 73.7
+                                 |      |        |      |        |        |
+               Carrots           | 86.5 |   1.2  |  0.3 |  9.2   |   0.9  | 11.6
+               Turnips           | 90.3 |   0.9  | 0.15 |  5.0   |   0.8  | 6.85
+               Cauliflower (Head)| 90.8 |   2.2  |  0.4 |  4.7   |   0.8  |  8.1
+               Potatoes          | 75.0 |   2.2  |  0.2 | 21.0   |   1.0  | 24.4
+               Mushrooms         | 90.3 |   4.3  |  0.3 |  3.7   |   1.4  |  9.7
+ VEGETABLES.   Tomatoes          | 91.9 |   1.3  |  0.2 |  5.0   |   0.7  |  7.2
+               Asparagus         | 93.7 |   1.8  |      |  0.7   |   0.5  |  3.0
+               Beet              | 87.5 |   1.3  |      |  9.0   |   1.1  | 11.4
+               Parsnip           | 82.0 |   1.2  |      |  0.6   |   7.2  |  9.0
+               Spinach           | 88.5 |   3.5  |      |  4.4   |   2.0  |  9.9
+               Cabbage           | 90.0 |   1.9  |      |  2.5   |   1.2  |  5.6
+
+
+
+
+=VEGETARIAN SOUPS.=
+
+
+=VEGETABLE STOCK.=
+
+The best stock for vegetable soups is made from haricot beans. Take a
+pound of these, pick and wash well, and soak for 10 or 12 hours in
+cold water. Put them in a saucepan with the water in which they were
+soaked, add a few of the coarser stalks of celery, 1 or 2 chopped
+Spanish onions, a blade of mace, and a few white peppercorns. If
+celery is not in season, use celery salt. Bring to a boil, skim, and
+cook gently for at least 2 hours. Then strain, and use as required.
+
+
+=1. Artichoke Soup.=
+
+Take 2-lbs. of white artichokes, 3-pts. of water, 3 large onions, a
+piece of celery (or some celery salt), 1/4-pt. of raw cream or 1-pt. of
+milk. Boil together for 45 minutes, strain through a fine sieve and
+serve. If cream is used it should not be added until after the soup is
+cooked.
+
+
+=2. Chestnut Soup.=
+
+Take 1-lb. chestnuts, 1 or 2 onions, 1-1/2-pints vegetable stock, 1-oz.
+nut-butter.
+
+Boil the chestnuts for 15 minutes and peel them; put these with the
+onions (sliced) into a roomy stewpan, with the butter, and fry briskly
+for 5 minutes; now add the stock, with seasoning to taste, and bring
+to the boil. Simmer gently until onions and chestnuts are quite soft,
+and pass all through a hair sieve. Dilute with milk until the
+consistency of thin cream, and serve with _croûtons_.
+
+
+=3. Rich Gravy Soup.=
+
+To 3-pts. of haricot stock add 1 onion and 1 carrot (fried with butter
+until brown), 1 stick of celery, 2 turnips and 6 peppercorns, and
+thicken with cornflour. Boil all together for 1 hour, strain, return
+to saucepan, and add 3 small teaspoons of Marmite. Warm it up, but
+_not to boiling point_. Serve with fried bread dice. This soup, if
+well made, is equal to anything that a French chef can produce.
+
+
+=4. Mock Turtle Soup.=
+
+Fry 6 good-sized onions in 1-oz. of butter till nicely browned, then
+add 2 breakfastcups of German lentils, a good handful of spinach
+leaves, a few capers, about 6 chillies, and 3 pints of water. Let this
+simmer for 2 or 3 hours, then strain off, add 2 tablespoons of tapioca
+which has been soaked for an hour or two. Boil till perfectly clear.
+When ready for serving add salt to taste and 1 teaspoonful of Nutril.
+Some small custard quenelles should be put in the tureen--made by
+beating 1 egg in 2-ozs. flour and adding 1/4-pt. milk. Bake until firm
+and cut into dice.
+
+
+=5. Brown Haricot Soup.=
+
+Boil 1/2-lb. beans in 2-qts. of water. When the beans crack, add a few
+tomatoes, 1 leek sliced, or a Spanish onion, and a bunch of herbs.
+Boil until the vegetables are tender, adding a little more water if
+necessary. Rub all through a sieve, and return to pan, adding
+seasoning, a good lump of butter, and the juice of half a small lemon
+after the soup has boiled. If a richer soup is required add two
+teaspoonfuls of Nuto-Cream or Marmite just before serving.
+
+
+=6. Tomato Soup.=
+
+Take a pound of tomatoes, a sliced onion, and 2-ozs. of tapioca
+(previously soaked for some hours). Boil for an hour, then add salt,
+pepper, and a little butter. Mix 1/2-pt. of milk with a teaspoonful of
+flour; add this to the soup, stir and boil for 5 minutes.
+
+
+=7. Egyptian Lentil Soup.=
+
+Wash and pick 1/2-lb. Egyptian lentils and put on to boil in about 1-qt.
+of water. Add 1 sliced onion, 1 carrot, 1 turnip, a small bunch of
+herbs, and celery salt, and boil gently about 1 hour. Rub through a
+sieve, return to pan, add 1-oz. butter and a cupful of milk. Bring to
+boil and serve.
+
+
+=8. Brazil Nut Soup.=
+
+Pass 1 pint of shelled Brazil nuts through a nut mill, fry these with
+one or two chopped onions in 1-oz. of nut-butter, keeping them a pale
+yellow colour; add 1-oz. flour, and gradually 1-1/2-pts. of white stock;
+bring slowly to the boil and simmer gently until the onions are soft.
+Pass through a hair sieve, and dilute with milk.
+
+
+=9. Julienne Soup.=
+
+Cut some carrots, turnips, onions, celery, and leeks into thin strips,
+using double quantity of carrots and turnips. Dry them and then fry
+slowly in 2-ozs. of butter until brown. Add 2-qts. of clear vegetable
+stock and simmer until tender. Season with salt and a teaspoonful of
+castor sugar. Chop some chervil or parsley finely, add and serve. The
+addition of some green peas is an improvement--and also quenelles (see
+4).
+
+
+=10. Green Lentil Soup.=
+
+Fry 5 onions in a large saucepan until brown. Add 3/4-lb. of green
+lentils, 1-qt. water, and 2 sticks of celery. Stew for 2 hours, and
+pass through a strainer. Add 1/4-lb. of cream and 1/2-pt. of milk, bring
+to the boil, flavour with salt, and serve.
+
+
+=11. White Soubise Soup.=
+
+(A French Recipe).
+
+Take 2-ozs. butter, 4 good-sized onions, about 1-pt. cauliflower
+water, and 1-pt. of milk, sufficient bread (no crust) to very nearly
+absorb the liquor. Cut up the onions, put into the saucepan with the
+butter, and cook slowly till tender--it must not be brown. Now add the
+bread, the cauliflower water, and half the milk, and boil slowly for
+an hour. Take it off the fire, pass it through a sieve, add the rest
+of the milk, and heat it again, taking care it does not actually boil,
+as it may curdle. Serve.
+
+
+=12. Green Pea Soup.=
+
+One quart shelled peas; 3 pints water; 1 quart milk; 1 onion; 2
+tablespoonfuls butter; 1 tablespoonful flour. Salt and pepper to
+taste.
+
+Put the peas in a stewpan with the boiling water and onion and cook
+until tender (about half an hour). Pour off water, saving for use
+later. Mash peas fine, add water in which they were boiled, and rub
+through _purée_ sieve. Return to saucepan, add flour and butter,
+beaten together, and the salt and pepper. Gradually add milk, which
+must be boiling hot. Beat well and cook 10 minutes, stirring
+frequently. This recipe is useful when green peas are getting old and
+are not tender enough to be enjoyable if served in the usual way.
+
+
+=13. White Haricot Soup.=
+
+Stew 1/2-lb. of beans in 2-qts. of water, adding 5 chopped onions, some
+chopped celery and a carrot which have been fried in some butter until
+well cooked; stew until the beans are tender, and strain if clear soup
+is required, or pass through a sieve for thick soup; add some cream
+and milk, bring to the boil, flavour with salt, and serve.
+
+
+=14. Marmite Vegetarian Soup.=
+
+Take a dessertspoonful of Marmite, 1-pt. of water or vegetable stock,
+a tablespoonful of fine sago or tapioca, a slice or two of any
+vegetables, with a sprig of parsley and a little salt. Boil the
+vegetables for a few minutes in the water, skim well, add the sago or
+tapioca, and boil for an hour or over, then strain; stir the Marmite
+in and serve hot. A delicious and cheap soup. A gill of milk or cream
+boiled and added at the end--omit the same measure of water--is an
+improvement in some cases.
+
+
+=15. Almond Soup.=
+
+(A nice Summer Soup).
+
+One pint of white stock, 1 pint milk, 1 small breakfastcup of ground
+almonds, 1-oz. butter, 3-ozs. minced onions, 1-oz. flour. Fry the
+onion in the butter in a stewpan till a pale yellow colour, stir in
+the flour, and when well blended, moisten with some of the stock,
+adding the almonds, broth and milk by degrees till all are exhausted,
+bring to the boil, skim, and simmer _gently_ for half an hour, pass
+through a hair sieve. Serve with nicely cooked green peas.
+
+
+=16. Celery Soup.=
+
+Six heads of celery, 1 teaspoon of salt, a little nutmeg, 1 lump
+sugar, 1 gill of stock, 1/2-pint of milk, and two quarts of boiling
+water.
+
+Cut the celery into small pieces and throw it into the boiling water
+seasoned with nutmeg, salt and sugar, boil until sufficiently tender,
+pass it through a sieve, add the stock, and simmer for half-an-hour,
+then add the milk, bring it up to the boil and serve.
+
+
+=17. Potato Soup.=
+
+Four middle sized potatoes, a thick slice of bread, 3 leeks peeled and
+cut into slices, a teacup of rice, salt and pepper to taste, 2 qts. of
+water.
+
+Bring the water up to boil, then put in all the ingredients except the
+rice, pepper and salt, cover and let them come to a brisk boil, add
+the rice and boil slowly for one hour.
+
+
+=18. Pea Soup.=
+
+Take 1-1/2 pints of split peas and 3 onions. Put the peas to soak
+overnight, then cook with the onions until quite soft--pass through a
+sieve, add 1 gill of milk, bring to the boil. Serve with squares of
+fried bread or toast. Celery, salt, pepper and chopped mint may be
+added to taste.
+
+
+=19. Mock Hare Soup.=
+
+Soak some haricot beans over night in boiling water, then stew them
+for 2 hours in water with 2 onions, salt and pepper. When quite tender
+pass them through the sieve, add 1-oz. ground walnuts, boil again for
+5 minutes, add forced meat balls, and serve.
+
+
+=20. Carrot Soup.=
+
+Two lbs. carrots, 3-ozs. butter, seasoning to taste, 2 quarts of bean
+stock or water.
+
+Scrape the carrots, wash and wipe them quite dry, and cut in thick
+slices; put the butter in a large stewpan and when melted put the
+carrots in and stew gently for one hour without browning, then add the
+stock or water and simmer until tender (about an hour). Pass them
+through the sieve, add the seasoning and boil for 5 minutes; skim well
+and serve.
+
+
+=21. Onion Soup.=
+
+Put about 2 doz. small onions in a stewpan with 1-oz. butter, cover
+and let them stew for about 20 minutes, then add sufficient boiling
+water to cover them, boil till quite tender, pass through a sieve,
+boil up again, add the savoury seasoning and 1 gill of milk. A little
+boiled macaroni chopped up fine may be added before serving.
+
+
+=22. Carnos Soup.=
+
+Two tablespoons of Carnos in a pint of boiling water makes a very
+nourishing soup; it may be thickened with rice, vermicelli, spaghetti,
+etc., if required, and served with fingers of toast.
+
+
+=23. White Windsor Soup.=
+
+Take 4 breakfastcups of white stock, then add 6 tablespoons of mashed
+potatoes, and 1-oz. of sago. Stir over the fire till clear, then add 1
+breakfastcupful of milk, and a little minced parsley. Let it come to
+boiling point, but no more. Serve in a very hot tureen.
+
+
+
+
+=SUBSTITUTES FOR FISH.=
+
+
+=24. Mock Scallop Oysters.=
+
+Scrape some salsify roots, boil them until tender, drain. Beat with
+wooden spoon to a _smooth_ paste free of _fibre_. Moisten with cream,
+add a teaspoonful of butter or a thick white sauce. Serve in fireproof
+china, or in scallop shells. Put breadcrumbs on top, which have been
+steeped in butter and browned.
+
+
+=25. Mock Oyster Patties.=
+
+Make the above mixture, put it into short puff paste made into
+patties, and bake until a nice brown tint.
+
+
+=26. Green Artichokes.=
+
+(A substitute for Oysters).
+
+Boil some green artichoke heads until tender (about 1 hour) and serve
+hot. Mix some French wine vinegar and pure olive oil (one teaspoonful
+of vinegar to three of oil) with a pinch of salt and pepper.
+
+Strip off the leaves one by one and dip the fleshy ends in the
+dressing; then scrape off the tender part of the leaf with the teeth.
+When the leaves are stripped, cut out the centre of the 'crown' and
+cut off its stalk quite short. Remove the seeds, and the crown itself
+will then be found a bonne bouche.
+
+
+=27. Fried Chinese Artichokes.=
+
+Boil the artichokes until tender. After draining, drop them into
+batter of fine breadcrumbs and egg. Fry crisp and serve with parsley
+sauce and slices of lemon.
+
+
+=28. Mock Fish Cutlets.=
+
+Two ozs. rice, 4-ozs. white haricot beans, 1/2-gill of thick curry
+sauce, pepper and salt, egg and breadcrumbs.
+
+Make a thick curry sauce, add to it the boiled rice and beans chopped
+up fine, pepper and salt. Cook together for a few minutes, then turn
+out on a plate and leave to cool. Form into balls or small flat cakes,
+dip in egg, then crumbs, and fry in boiling oil.
+
+
+=29. Fillets of Mock Sole.=
+
+Bring to a boil half a pint of milk, and stir in 2-ozs. of ground
+rice. Add 1-oz. of butter, a teaspoonful of grated onion, and a pinch
+of mace; also 3 large tablespoonfuls of potato which has been put
+through a fine sieve. Mix and let all simmer slowly in the saucepan
+for 15 minutes. The mixture should be fairly stiff. When removed from
+the fire, add 1 egg and 1 yolk well beaten. Mix thoroughly, and turn
+out on a flat dish not quite half an inch thick, and allow it to get
+quite cold. Then divide into fillet-shaped pieces, brush over with the
+beaten white of egg, toss in fine breadcrumbs, and fry in plenty of
+smoking-hot fat. Drain, and serve very hot, garnished with slices of
+lemon, and with Hollandaise sauce.
+
+
+=30. Mock Fish Roe.=
+
+Peel and slice 3 or 4 tomatoes, and put in a saucepan with nearly half
+a pint of water, and some grated onion. Cook until the tomato is soft
+and smooth; then sprinkle in sufficient maize meal to make the mixture
+fairly stiff, add pepper and salt and one heaped tablespoonful of
+grated cheese. Form into fillets or cutlets, and fry in the usual
+way.
+
+
+=31. Filleted Salsify.=
+
+Cook some salsify until tender, slice it into quarters lengthways, and
+cut it into 3-in. lengths; dip in egg and breadcrumbs, and fry crisp;
+serve with parsley sauce (recipe 164), and garnish with slices of
+lemon and parsley.
+
+
+=32. Mock White Fish.=
+
+Boil 1/2-pt. milk and thicken with rather more than 1-oz. of semolina,
+to make a little stiffer than for rice mould. Add a lump of butter,
+salt, a little grated onion and a saltspoonful of mace, and let all
+cook together for 10 minutes, stirring frequently. Boil 3 potatoes and
+put through masher, and whilst hot add to the semolina or it will not
+set well. Pour into dish to stiffen, and when quite cold cut into
+slices, roll in egg and white breadcrumbs, fry crisp in Nutter and
+serve with parsley sauce as a fish course. The mixture must be stiff,
+for the frying softens the semolina again.
+
+
+=33. Mock Hake Steaks.=
+
+Put in a pan 3-ozs. breadcrumbs, with 1/2-pint of milk and a pinch of
+salt. Stir over a slow fire for a few minutes; then add 2-ozs. flour,
+the yolk of 1 egg, 3-ozs. grated cheese, 1-oz. butter, and a pinch of
+mace. Cook for fifteen minutes; when quite cold form into fritters,
+dip in egg and breadcrumbs, and fry in boiling oil till a nice golden
+brown. Serve with piquante sauce.
+
+
+
+
+=SUBSTITUTES FOR MEAT DISHES.=
+
+
+=34. Walnut Cutlets.=
+
+Put a small cap of milk and 1/2-oz. of butter in a saucepan on the fire.
+When it boils add 3-ozs. of _dried_ and _browned_ breadcrumbs and a
+little dredging of flour. Let it cook until it no longer adheres to
+the pan, and remove from the fire. When it is cool add 2 eggs, beating
+until smooth, a large tablespoonful of shelled walnuts (previously run
+through the nut mill), seasoning, and a little grated onion juice. Mix
+well and shape into cakes about 1/2-in. thick on a floured board. Roll
+in flour or egg and breadcrumbs, and fry. Serve with walnut gravy, or
+round a dish of grilled tomatoes.
+
+
+=35. Brown Bean Cutlets.=
+
+Boil one pint of brown haricot beans until soft, strain and keep the
+stock; pass the beans through a sieve and add a tablespoonful of
+chopped parsley, a little grated onion, pepper, salt, a small piece of
+butter, and, if liked, a few drops of A1 Sauce. Add breadcrumbs until
+the right consistency is obtained for moulding into cutlet form. Egg,
+crumb, and fry as usual. Serve with tomato sauce or a rich gravy.
+
+
+=36. Green Pea Cutlets.=
+
+Green pea cutlets, either fresh or dried, may be made the same way as
+stated in the previous recipe, substituting a little chopped mint for
+the parsley and onion, and serving with mint sauce, and a nice brown
+gravy made from the green pea stock.
+
+
+=37. Haricot Cutlets.=
+
+Boil 1-pt. of brown or white haricot beans with one or two onions till
+quite soft, strain and pass through a sieve, add some chopped parsley,
+a tablespoonful of grated pine kernels, a little tapioca (previously
+soaked in cold water), pepper and salt and a few breadcrumbs. Mould
+into cutlets, egg, crumb, and fry. Serve with sliced lemon and parsley
+sauce, or with brown gravy.
+
+
+=38. Walnut Rissoles.=
+
+Take 1/2-pt. ground walnuts, 1/2-pt. breadcrumbs, 1-oz. butter, 1-oz.
+flour, a little milk, chopped parsley, and pepper and salt to taste.
+Make a thick white sauce with butter, flour and milk, add all the
+other ingredients. Mix well and form into rissoles, dip in egg, then
+in crumbs, and fry crisp in boiling oil. These may be glazed and eaten
+cold with a salad and mint sauce.
+
+
+=39. Stuffed Vegetable Marrow.=
+
+Peel a medium sized marrow, and remove the seeds, keeping the marrow
+whole. Prepare the following stuffing:--
+
+Mix 2 or 3 chopped and fried onions, 6-ozs. pine kernels (these should
+be ground and also fried with the onions), 6-ozs. breadcrumbs, pepper
+and salt, 1 chopped hard boiled egg, and 1 raw egg to bind. Fill the
+marrow with this mixture, and steam for half an hour to partly cook
+the marrow. Now place in a baking tin, cover with breadcrumbs, place
+some small pieces of butter on top, and bake for another half hour
+until the marrow is quite soft and a nice rich brown. Serve with brown
+gravy.
+
+
+=40. Purée of Walnuts.=
+
+Make a white sauce with 1-oz. butter, 1-oz. flour, 1/2-teacup of milk,
+add 1/2-pint of ground walnuts, 1/2-pint breadcrumbs, and 2 dessertspoons
+of milk, and beat well. About three-quarters of an hour before serving,
+add the white of 1 egg stirred in lightly and pour into a mould. Steam
+for half an hour, serve with mashed potatoes.
+
+
+=41. Nut Croquettes.=
+
+Take 1/2-pint of mixed and shelled nuts, 4 or 5 mashed potatoes, 1
+chopped and fried onion, and a pinch of mace. Chop the nuts, or pass
+through a nut-mill, and add them to the potato, with the onion and
+seasoning. Form into croquettes, brush over with egg, and cover with
+fine breadcrumbs and fry in boiling oil. Serve with bread sauce.
+
+
+=42. Mock Chicken Cutlets.=
+
+A tasty dish to be served with bread sauce is prepared as
+follows:--Run through the nut mill 2 cups of breadcrumbs and 1 good
+cup of shelled walnuts. Mix these together with a small piece of
+butter, a tablespoonful of grated onion juice, and a teaspoonful of
+mace. Melt a large teaspoonful of butter in a saucepan, with half a
+teaspoonful of flour and add gradually 2 cups of fresh milk; when this
+boils add the other ingredients, salt and pepper to taste, add a
+beaten egg, and when removed from the fire, a teaspoonful of lemon
+juice. Stir well and turn out into a dish to cool, then shape into
+cutlets, dip in egg, then in breadcrumbs, as usual, and fry crisp.
+
+
+=43. Mock Sweetbread Quenelles.=
+
+Put 1 pint of milk in a saucepan to boil with 1 onion chopped fine,
+when it boils add 3-ozs. of semolina stirring all the time, boil for
+15 minutes, then add 1-oz. of breadcrumbs, 1-oz of butter, 1 egg,
+pepper and salt to taste. Mix well and steam in a buttered basin for
+half-an-hour, then cut out in pieces the shape of an egg (with a deep
+spoon), pile them in the centre of the dish, and pour thick white
+sauce over them, garnish with green peas, and carrots very finely
+chopped.
+
+
+=44. White Haricot Cutlets.=
+
+Skin and stew till quite tender 1/2-pint of white haricot beans in
+sufficient water to cover them. Add 2 small onions grated, 1
+tablespoon of milk or cream, pepper and salt to taste. Simmer a little
+longer, and beat till quite smooth. Take off the fire, and add enough
+breadcrumbs to make fairly firm, form into cutlets, dip in egg, then
+in crumbs, and fry crisp. Serve with brown or tomato sauce.
+
+
+=45. Lentil Cutlets.=
+
+Take a teacup of Egyptian lentils; boil them in water sufficient to
+cover until tender. Add 3 grated onions, some chopped parsley and
+thyme, and enough breadcrumbs to make a stiff mixture. Turn on to
+large plates and flatten with a knife. Then cut into eight triangular
+sections and shape them like small cutlets. When cold, roll in egg,
+then in breadcrumbs, and fry crisp after inserting small pieces of
+macaroni into each pointed end. Serve with mint or tomato sauce, and
+with vegetables.
+
+
+=46. Mushroom Pie, with Gravy.=
+
+Take 1/4-lb. butter beans, 1/4-lb. mushrooms, 1-lb. chestnuts, 2 onions, 1
+hard boiled egg, 1 teacupful tapioca (soaked overnight), some short
+crust pastry.
+
+Fill a pie dish with alternate layers of above ingredients, with
+seasoning to taste; the onions and mushrooms should be fried, the
+chestnuts boiled and peeled, the butter beans cooked the day before
+until quite soft, and the egg cut into slices. Cover with the pastry
+made as follows:--1/2-lb. of flour, 1/4-lb. nut-butter, mixed with cold
+water. Brush over with beaten egg and bake.
+
+GRAVY. Melt 1-oz. of butter in a saucepan, stir in a tablespoon of
+flour, and cook till a rich dark brown, stirring all the time, add
+half-a-pint of vegetable stock and being to the boil. Before serving
+add half-a-teaspoonful of Marmite.
+
+
+=47. Baked Nuttoria.=
+
+Open a tin of Nuttoria, cut into slices 1/2-inch in thickness, bake for
+an hour, well dressed with butter. Serve with vegetables and with rich
+gravy made from brown haricot beans, thickened with arrowroot, and
+flavoured with fried onion and a good piquant sauce (such as Brand's
+A1). Yorkshire pudding makes a suitable addition.
+
+
+=48. Lentil Croquettes.=
+
+Wash, pick and cook 1/4-lb. lentils, with 1 or 2 onions to flavour. When
+cooked, add about 5-ozs. wholemeal breadcrumbs, a teaspoonful parsley,
+nutmeg, mace, salt and pepper, and 1 egg beaten. Mix well, and when
+cold form into balls. Dip in egg, then crumbs, and fry a golden brown.
+Serve with onion sauce and gravy.
+
+
+=49. Protose Cutlets.=
+
+Pound a tin of Protose with 1-oz. of fresh butter, some grated onion
+juice, parsley, thyme, salt and pepper, a few breadcrumbs, and a few
+drops of lemon juice. Roll the mixture on a floured board until about
+1/2-inch thick, shape into cutlets, roll in egg, then in crumbs and fry.
+As Protose does not require previous cooking this is a very quickly
+prepared dish, and if a few tins are kept in stock it is always handy
+for emergencies. The cutlets may be fried without egg and breadcrumbs,
+simply rolled in a little flour, if one is very pressed for time.
+Serve with tomato or onion sauce, or a rich gravy.
+
+
+=50. Savoury Nut-Meat Steaks.=
+
+Cut some slices of Protose about 3/8-inch thick, and bake in a tin,
+basted with butter, for an hour. Roll in egg, then in crumbs, and fry
+in butter for a few minutes. Serve with fried forcemeat balls, red
+currant jelly, and brown haricot gravy flavoured with fried onion,
+cloves and some piquant sauce, thickened with arrowroot. Masked
+potatoes (placed round) complete this dish.
+
+
+=51. Nut-Meat à la Mode.=
+
+Take a tin of Nuttoria (1/2-lb.) and pass it through the nut-mill. Beat
+the whites and yolks of 4 eggs separately. Mix these with the
+nut-meat, adding 2-ozs. stale brown breadcrumbs, some grated onion,
+chopped parsley and herbs. Press into a basin and steam until well
+cooked. Serve with white parsley sauce thickened with arrowroot. This
+dish tastes exactly as if it were made with minced beef.
+
+
+=52. Nut-Meat Rissoles.=
+
+Put some Protose, Fibrose (brown), Nuttoria, or other nut-meat through
+the nut-mill before cooking. Fry slowly with some chopped onion. Cover
+with brown stock, and cook slowly until nearly all the gravy is
+absorbed. Then add breadcrumbs, herbs, seasoning, and a little butter,
+stir thoroughly over the fire, and set aside on a plate to cool. Form
+the mixture into small rolls, dip in egg, roll in breadcrumbs, and
+fry. Garnish with parsley, and serve with onion sauce or brown gravy.
+
+
+=53. Jugged Nuttose.=
+
+Bake some Nuttose (dressed with butter) for half-an-hour, in slices
+half-an-inch thick; then dip in egg and breadcrumbs, and fry. Also
+make some forcemeat balls by rubbing 1/2-oz. of butter in 5-ozs. of
+breadcrumbs, adding chopped lemon thyme, lemon peel and parsley, some
+pepper and salt, and 1 egg to bind; fry very brown. Cut up the Nuttose
+in quarter pieces and stew slowly in remainder of the bean stock with
+about 10 cloves. Garnish with sprays of parsley and the forcemeat
+balls. Serve with red currant jelly and mashed potatoes.
+
+
+=54. Nuttose Ragout.=
+
+A good way to prepare Nuttose is as follows:--Fry a teaspoonful of
+butter until quite brown, add flour until it absorbs the butter, add
+gradually any vegetable stock until a nice rich gravy results. Bring
+to the boil and add very thin slices of Nuttose. Stew very slowly for
+1 hour, adding some Worcester or other sauce to taste. Garnish with
+mashed potatoes and serve with a green vegetable.
+
+
+=55. Minced Nut-meat.=
+
+Prepare a tin of Protose or other nut-meat by running it through a
+mincing machine, or mashing it with a fork, and stewing it in
+vegetable gravy. Serve with a border of green peas or beans, and with
+mashed potatoes placed round the outside of the dish. It is also nice
+served as follows, viz.:--Prepare as for minced meat. Boil a cupful of
+rice as for curry. When cooked stir in one teaspoonful of tomato sauce
+and seasoning. Put the mince in the centre of the dish with a wall of
+the rice and tomato round it.
+
+
+=56. Lentil and Potato Sausages.=
+
+Boil 5-ozs. lentils in very little water, so that when cooked all
+water is absorbed, then add 1 chopped and fried onion, a tiny pinch of
+herbs, pepper and salt, 4 boiled and mashed potatoes, and the _yolk_
+of 1 egg. Allow to cool a little, then flour the hands, and form into
+sausage shape. Brush over with white of egg and fry in boiling oil.
+Decorate with parsley and serve with a border of green peas.
+
+
+=57. Stuffed Yorkshire Pudding.=
+
+For the stuffing:--1/4-lb. cooked lentils, 1 onion chopped and fried, a
+pinch of herbs, 2 tablespoonfuls of breadcrumbs, and seasoning.
+
+For the batter:--1/4-lb. of flour, 1/2-pint of milk, 1 egg.
+
+Mix the batter and partly bake for 20 minutes; remove from oven,
+spread with stuffing, roll up carefully, return to oven and bake
+brown. Serve with apple sauce and brown gravy.
+
+
+=58. Mushroom and Potato Croquettes.=
+
+Take some stiff mashed potatoes. Make a stuffing with 1/4-lb. minced and
+fried mushrooms, 2-ozs. chopped and cooked macaroni, and 1
+tablespoonful breadcrumbs, moisten with a little beaten egg. Shape 2
+rounds of potato, make a hollow in one, fill with the stuffing and
+press the other over it. Roll in egg, then in breadcrumbs, and fry
+crisp.
+
+
+=59. Mock Steak Pudding.=
+
+Take 1-lb. chestnuts, 1/4-lb. mushrooms, 1 onion, 1-oz. butter, 1/2-pint
+stock, a few forcemeat balls, and 4-ozs. of pine kernels. Make a thick
+brown gravy with the butter, onion and stock, boil the chestnuts,
+remove the skins and husks and add them to the gravy, with pepper and
+salt to taste, simmer for 15 minutes. Line a buttered basin with a
+good crust (allowing 4-ozs. rolled and chopped pine kernels and 1/2-oz.
+butter to 8-ozs. flour) and put in a layer of the chestnut mixture,
+then a layer of chopped mushroom and forcemeat balls till the basin is
+quite full; cover with a thick crust and boil for 2-1/2 hours.
+
+
+=60. Mock Chicken Rolls.=
+
+Take 1 cup brazil nuts, 2 cups breadcrumbs, 1 gill milk, 1 oz. butter,
+a little pepper and salt, mace, a few drops of lemon juice. Melt the
+butter and add the milk and flour to it, cook for a few minutes, add
+the breadcrumbs and ground nuts, then the other ingredients, mix well
+and turn over on a plate to cool. Form into rolls, dip into egg, then
+in breadcrumbs, and fry in boiling oil.
+
+Serve with bread sauce and mashed potatoes.
+
+
+=61. Savoury Sausages.=
+
+Make of the same ingredients as in recipe No. 64. Pound well in a
+basin, season rather highly, add a few chopped mushrooms, and a little
+butter. Leave to get quite cold. Then form into sausages, with
+well-floured hands, brush over with beaten egg, and fry or bake till
+crisp and brown. They may need a little basting if they are baked.
+
+
+=62. Savoury Chestnut Mould.=
+
+Peel two dozen chestnuts and stew gently in vegetable stock until
+nearly soft. Now remove half the chestnuts, and continue to cook the
+remainder until quite soft, gradually reducing the stock. Mash the
+contents of the pan with a fork, then stir in 2 tablespoonfuls of
+breadcrumbs, 2-ozs. of butter, pepper and salt, 1 egg, and lastly the
+partly cooked chestnuts, cut into neat pieces. Well grease a basin or
+mould, pour in the mixture and steam three-quarters of an hour, and
+serve with brown gravy or onion sauce. The main point about this dish
+is to retain the flavour of the chestnut without the addition of
+herbs, &c., &c.
+
+
+=63. Walnut Pie.=
+
+(A Tasty Dish).
+
+Put 4-ozs. of shelled walnuts through a mincer. Put a layer of boiled
+rice at the bottom of a buttered baking dish. Spread half the minced
+nuts evenly on top of the rice, then a layer of tomatoes, seasoned
+with onion, pepper and salt, mace, and ketchup, then another layer of
+rice, more nuts, etc., till the dish is nearly full. Cover thickly
+with breadcrumbs, pour melted butter over, and bake a nice brown.
+Serve with tomato sauce.
+
+
+=64. Savoury Lentil Roll.=
+
+Take 2 teacupfuls of boiled German lentils, put in a basin, and add a
+cupful of fine breadcrumbs, and about half as much mashed potatoes.
+Add any seasoning--ketchup, Worcester sauce--and a spoonful of melted
+butter. Mix well with a fork and bind with 1 or 2 beaten eggs,
+reserving a little for brushing over. Shape into a brick or oval, and
+press together as firmly as possible. Brush over with the remainder of
+the egg, put into a buttered tin and bake for half an hour. Serve with
+a garnish of beetroot or tomatoes.
+
+
+=65. Pine Kernel Timbale.=
+
+Well grease a basin and line it with partly cooked macaroni; start at
+the bottom of the basin, and coil each piece carefully round, all
+touching, until the basin is completely lined. Now carefully fill with
+the following farce:--Fry in 2-ozs. of butter two or three chopped
+onions, then add about 6-ozs. of pine-kernels, having first ground
+them in a nut-mill, continue frying till a pale brown, then turn into
+a basin and add about 1/2-lb. breadcrumbs, pepper and salt, and 2 eggs.
+Cover the basin with greased paper and steam one hour. Remove
+carefully from the basin and pour round a nice brown gravy.
+
+
+
+
+=SIMPLE SAVOURY DISHES.=
+
+
+=66. Macaroni Napolitaine.=
+
+Boil 1/2-lb. best quality macaroni (large) in plenty of water, strain
+and place on a dish; take a dessertspoonful of cornflour, mix
+thoroughly with a little milk, add milk to make half a pint, boil
+until it thickens, add half an ounce of grated cheese, a small knob of
+butter, and a few tablespoonfuls of tomato sauce or tomato conserve.
+The tomato sauce can be made by slicing 4 tomatoes and cooking them in
+a saucepan with a little batter and chopped onion. Pass through a
+strainer. Pour the sauce over the macaroni or serve in a sauce boat.
+
+
+=67. Macaroni à la Turque.=
+
+Boil 1/4-lb. of macaroni until _slightly_ tender, and add 1/2-lb. of
+grated breadcrumbs, 1 large onion (grated), 2 large tablespoons of
+parsley, some grated nutmeg, 1/2-pint milk, and 1 egg (beaten). Chop the
+macaroni and mix all well together and steam in a basin or in moulds
+for 1 or 1-1/2 hours. Serve with thin white sauce or brown gravy (poured
+over the mould).
+
+
+=68. Macaroni Cutlets.=
+
+Boil 1/4-lb. macaroni (Spaghetti) in water, not making it too tender;
+chop slightly, add 6-ozs. breadcrumbs, some chopped fried onions, a
+teaspoonful of lemon thyme, and parsley, a couple of tomatoes (fried
+in saucepan after onions), and 1 egg to bind. Mix, roll in flour,
+shape into cutlets, fry until crisp and brown. Serve with piquant or
+tomato sauce.
+
+
+=69. Savoury Macaroni.=
+
+Boil some macaroni for half an hour, drain well and add 1-oz. butter,
+1 beaten egg, pepper and salt, 1 peeled and sliced tomato. Heat all
+thoroughly together and serve.
+
+
+=70. Creamed Macaroni.=
+
+Break 1/4-lb. macaroni into 1-inch pieces, drop them into 2-qts. of
+_boiling_ water, (salted), boil till tender. Drain and place in a
+dish. At serving time put into a pan a tablespoon of butter, when
+melted, a tablespoon of flour, rub until well mixed, then add 1/2-pint
+of milk, stir until it bubbles; a little cayenne to be added, then put
+in the macaroni and heat thoroughly, and just at the last, stir in
+1/4-lb. of grated cheese (not quite half ought to be Parmesan and the
+rest a good fresh cheese).
+
+
+=71. Macaroni and Tomato Pudding.=
+
+Boil some macaroni and mix with it 3-ozs. of grated cheese, 4 peeled
+and sliced tomatoes, a little chopped parsley, and half a teacup of
+milk. Place in a pie-dish and cover with a thick layer of fine
+breadcrumbs and a few knobs of butter; season to taste. Bake until
+nicely browned. The addition of a grated onion is considered an
+improvement by many persons.
+
+
+=72. How to Cook Rice.=
+
+First boil the water, then put the rice in, and keep it on the boil
+for twelve minutes; if it wants to boil over just lift the lid of
+saucepan to let the steam escape. After boiling strain in a strainer,
+and steam it when wanted for use.
+
+To steam the boiled rice, put it in a colander and stand the colander
+in a saucepan containing a little boiling water, so that the colander
+and rice are clear of the water, put saucepan on the hot plate, and
+the steam from the water will dry and separate out each grain of rice
+and make it flakey.
+
+Savoury rice dishes can be made more rich in proteid, and more tasty,
+by adding a few teaspoons of Emprote.
+
+
+=73. Rice (Milanese).=
+
+(Specially recommended).
+
+Boil 6-ozs. of unpolished rice in a double saucepan until tender. Fry
+a chopped onion brown, then add 2 peeled tomatoes and cook until soft,
+add this to the rice with the yolks of 2 eggs, 1/2-teaspoonful of salt,
+and 1-1/2-ozs. of Parmesan or grated cheese. Mix well together and serve
+with brown gravy. This makes a most tasty and nutritious dish.
+
+
+=74. Rice alla Romana.=
+
+Boil 6-ozs. of unpolished rice with a clove of garlic. Fry 4 peeled
+tomatoes in 1-oz. butter. Add this to the rice with the yolk of 1 egg,
+1/2-teaspoonful of salt, and 1-oz. of Parmesan or grated cheese. Stir
+and serve with tomato sauce, or garnish with baked tomatoes. This dish
+is equally suitable for lunch, dinner, or supper; it is a 'complete'
+type of food, and it is much appreciated. The flavour can easily be
+varied.
+
+
+=75. Savoury Rice.=
+
+Boil 1/4-lb. of rice till quite soft, add a teaspoonful of chopped
+parsley, a little grated lemon rind, 4-ozs. grated cheese, 1
+tablespoonful of milk and a little butter, mix well and put into
+scollop shells, sprinkle over with breadcrumbs and bake for 20
+minutes.
+
+
+=76. proteid Rice Cutlets.=
+
+Delicious rice cutlets can be made as follows:--Fry 2 grated onions
+brown, then add 2 tomatoes in the same pan and cook till tender. Cook
+a large cupful of rice in a double saucepan, turn it into a basin, add
+the onions and tomatoes, a teaspoonful of chopped parsley, 2-ozs. of
+breadcrumbs, 2-ozs. of Emprote, and pepper and salt to taste. Mix
+well, turn out on plates and smooth with a wet knife, cut into fingers
+and fry crisp in egg and breadcrumbs. Serve with tomato sauce or brown
+gravy.
+
+
+=77. Sicilian Rice.=
+
+Fry in 1-oz. butter, one good handful of chopped parsley and one
+finely chopped onion, until the latter is a pale brown colour; now add
+equal quantities of boiled rice and nicely cooked cabbage or sprouts
+(chopped), pepper and salt, and a small teaspoonful of sugar. Mix all
+together and heat thoroughly. Serve.
+
+
+=78. Curried Rice and Peas.=
+
+(An Indian Dish).
+
+Cook some rice in a jar until nicely swollen, put it in a saucepan,
+add one or two fried onions (and some young carrots chopped fine if
+desired), some vegetable stock, a dessertspoonful of Lazenby's Mango
+chutney, and 1 or 2 teaspoonfuls of Stembridge's curry paste, until
+the rice has a rich curry flavour, to taste. Warm 1/2-pint of small
+French green peas (use fresh ones in season) with sugar and mint, pour
+them in the centre of the dish, place the curried rice round them and
+garnish with small fingers of pastry. Serve with fried potatoes and
+cauliflower. This dish is easily made and very easy of digestion.
+
+
+=79. Risi Piselli.=
+
+(A Popular Italian Dish).
+
+Fry some finely chopped parsley and onion till the latter is a
+light-brown colour. Have ready equal quantities of cooked rice and
+young green peas, boiled separately (let the rice be dry, well cooked,
+and each grain separate), add these to the onions and parsley, and
+stir well together in the pan. Serve very hot.
+
+
+=80. Rice and Tomato Rissoles.=
+
+Fry 2 onions brown, then add 4 peeled tomatoes, cook till tender, turn
+into a bowl and chop finely with some parsley and thyme. At the same
+time cook a small cupful of rice in a double pan. Mix this with the
+onions, etc., with pepper and salt, and 2-ozs. of breadcrumbs. Mix
+well, then put on plates, smooth over, and when quite cold cut into
+rissoles, egg, then crumb and fry. Serve with a rich brown gravy.
+
+
+=81. A Simple Omelette.=
+
+Take 2 eggs, 1 teaspoon chopped parsley, a little chopped onion,
+pepper and salt. Beat the yolks and whites separately and then add the
+other ingredients. Heat some butter in a frying pan until very hot,
+then pour in the mixture and keep putting a knife round the outside to
+prevent the omelette adhering, and to make the uncooked centre flow
+towards the rim. When nicely set fold and serve on a hot plate.
+
+
+=82. Omelette aux Tomates.=
+
+Take 3 eggs, 1/4-pt. of milk, a teaspoonful chopped parsley, and a taste
+of grated onion juice, pepper and salt. Whisk all in a basin so as to
+mix thoroughly. Heat 1-oz. of butter in a frying-pan, then pour in
+the mixture and keep putting the knife round the outside to prevent
+the omelette adhering, and to make the uncooked centre flow towards
+the rim. When nicely set, fold and serve on a hot dish, either with
+tomato sauce, or garnished with baked tomatoes.
+
+
+=83. Eggs Florentine.=
+
+Boil some spinach in water containing a pinch of salt and soda, for
+about 10 minutes. Strain well, rub through a sieve, and add a
+well-beaten egg. Arrange in a fireproof dish, a thin layer in the
+centre and a good ridge all round, and put into the oven for about 10
+minutes. Now poach a few eggs and lay in the centre, and sprinkle some
+Parmesan cheese over all, add some cheese sauce.
+
+
+=84. Eggs à la Crême.=
+
+Place a large tablespoonful of cream in each of several small
+fireproof china baking or soufflé dishes (about 3-1/2-inches in
+diameter). Break an egg in each one, and steam them in a frying pan in
+water 1 inch deep until well cooked. Some persons who cannot digest
+lightly cooked eggs can safely take them if quite hard.
+
+
+=85. Mayonnaise Eggs.=
+
+Boil the eggs hard, which takes about 15 minutes, then put them in
+cold water; when cold, shell them and cut a piece off the end of each
+so that they will stand upright on the dish; pour thick mayonnaise
+sauce over them and sprinkle with chopped capers.
+
+
+=86. Eggs à l'Italienne.=
+
+Boil 1/4-lb. of spaghetti in water, adding some tomato purée or
+conserve, and spread it on a dish. Poach 4 eggs and lay them on the
+spaghetti, sprinkle finely chopped parsley over the eggs and decorate
+the dish with fried croûtons.
+
+
+=87. Omelette aux Fines Herbes.=
+
+Melt 1-oz. of butter in a perfectly dry frying pan. Beat the yolks of
+3 eggs with some finely chopped parsley and a pinch of garlic powder,
+pepper and salt. When the butter boils pour in the egg and stir until
+it commences to set. Then pour in the whites of the eggs (previously
+beaten to a stiff froth). When cooked fold the omelette and turn on to
+a very hot dish. Cover at once and serve.
+
+
+=88. Scrambled Eggs and Tomatoes.=
+
+Peel 4 large tomatoes after dipping them in scalding water, slice and
+stew them in a little butter for a few minutes; beat 2 eggs, add them
+to the tomatoes, and scramble them until the egg is cooked. Serve on
+toast. Green peas may be used for this dish instead of tomatoes.
+
+
+=89. Oeufs Farcie en Aspic.=
+
+Boil 4 eggs hard and remove the shells and take out the yolks, beat
+them in a bowl, and then add 2 teaspoons of salad oil and a little
+chopped parsley and thyme, a few breadcrumbs, pepper and salt, mix all
+well and fill in each white half, even over with a knife, and glaze.
+Serve with Salad and Mayonnaise Sauce.
+
+
+=90. Spinach and Eggs.=
+
+Take 3 or 4-lbs. of spinach, boil it in plenty of water with a pinch
+of soda and salt for 10 minutes, press through a strainer, and then
+rub through a wire sieve; place it in a saucepan with a small piece of
+butter and a tablespoonful of milk, stir well whilst being warmed up,
+and serve on buttered toast or fried bread, garnish with fingers of
+pastry. Rub 2 hard boiled eggs through a sieve and spread on the top.
+Decorate with the white of the eggs when sliced.
+
+
+=91. Spinach à la Crême.=
+
+Prepare the spinach as described above, but instead of adding butter
+and milk, add 2 or 3 tablespoons of cream. Stir well and serve with
+fingers of fried bread or pastry. Omit the garnishing of eggs.
+
+
+=92. Spinach Soufflé.=
+
+Cook some spinach (see recipe 90), pass it through sieve and add 2 or
+3 well beaten eggs and a small amount of milk, with pepper and salt.
+Mix it thoroughly, put it in well buttered soufflé dishes and bake for
+10 minutes. This makes a simple yet tasty entrée.
+
+
+=93. Green Pea Soufflé.=
+
+Pass some cooked green peas through a sieve, add pepper and salt, a
+teaspoonful of sugar, a very little milk, and the yolks of 2 or 3
+eggs, according to quantity of peas. Beat the whites of eggs till a
+stiff froth, add to the mixture and bake quickly in an oiled soufflé
+dish or small cases.
+
+
+=94. Chestnut Soufflé.=
+
+Boil 1-lb of chestnuts until they are quite soft, remove the skins and
+pass through a nut-mill, moisten with 1/4-pt. of milk and 1/2-oz. butter
+(melted), add pepper and salt, the yolks of 3 eggs and lastly the
+whites, beaten to a stiff froth. Pour into a greased soufflé dish and
+bake quickly.
+
+
+=95. Lentil Soufflé.=
+
+Cook 2-ozs. of lentils in very little water (so that when cooked the
+moisture is absorbed), add 1-oz. of butter, pepper and salt, 1
+tablespoonful of milk, and the yolks of 3 eggs. Beat the whites to a
+stiff froth and fold lightly into the mixture. Pour into an oiled
+soufflé dish and bake quickly.
+
+
+=96. Asparagus Soufflé.=
+
+Take some asparagus (previously boiled) and rub it through a sieve.
+Add 2 or 3 well beaten eggs and a small quantity of milk, with pepper
+and salt. Beat it well and put in buttered soufflé dishes and bake for
+10 minutes. This makes a tasty course for a luncheon or dinner, and
+also a simple supper dish.
+
+
+=97. Cabbage Soufflé.=
+
+Take some well-cooked cabbage or Brussels sprouts, pass through a
+sieve, add pepper and salt, a little milk, and well beat in the yolks
+of 2 or 3 eggs. Beat the whites to a stiff froth and stir lightly into
+the mixture. Pour into the soufflé dish in which has been melted a
+small piece of butter. Bake quickly in a good oven.
+
+
+=98. Savoury Rissoles.=
+
+Equal quantities of mashed wholemeal bread and boiled rice, add a
+little boiled onion minced fine, some pepper, salt and butter. Mix,
+roll into shape, or pass through a sausage machine, dredge with flour,
+dip in batter, and fry crisp. A great variety can be made by
+introducing lentils, macaroni or haricots, with herbs, fried onions,
+breadcrumbs, etc., and an egg.
+
+
+=99. Kedgeree.=
+
+Two cups of boiled rice, 2 hard boiled eggs, 1-oz. butter, 1 onion,
+1-oz. sultanas, pepper and salt. Fry the onion in the butter till
+brown, then add the rice, eggs, and seasoning, mix well and serve very
+hot.
+
+
+=100. Savoury Cheese Rissoles.=
+
+Put 1/2-pint of hot water and 2-ozs. butter in a saucepan and bring to
+the boil, sift in slowly 5-ozs. of flour and cook this mixture
+thoroughly until it will leave the pan clean. Take it off the fire and
+add a little cayenne, finely chopped parsley, 4-ozs. breadcrumbs,
+2-ozs. grated cheese, and 1 egg beaten in separately. When the mixture
+is quite cool, roll it into balls with flour and fry them. Decorate
+the dish with parsley and serve hot with a garnish of mashed potatoes.
+A brown sauce is an improvement.
+
+
+=101. A Corsican Dish.=
+
+Take 1-lb. Brussels sprouts, and sauté them, 1-lb. chestnuts, boil and
+peel them, and then fry in butter. Pile in centre of dish and surround
+with the sprouts. Decorate with croûtons and serve hot.
+
+
+=102. Brussels Sprouts Sauté.=
+
+Blanch the sprouts and drain well. Put into a wide saucepan with some
+butter and seasoning. Place on a hot fire and shake frequently for
+five minutes. Serve hot.
+
+
+=103. Spinach Fritters.=
+
+Chop finely, or pass through a sieve, 1-lb. of cooked spinach, season
+with salt and pepper and add the yolk of 1 egg and sufficient
+breadcrumbs to make the mixture stiff. Form into flat, round cakes,
+dip into frying batter and cook in boiling fat. Serve with a garnish
+of scrambled eggs.
+
+
+=104. Baked Stuffed Tomatoes.=
+
+Remove the centre from half a dozen tomatoes, mince this and add some
+chopped parsley, 1/4-lb. grated nuts, 2-ozs. breadcrumbs, pepper and
+salt to taste and one egg. Fill the tomatoes with this mixture and
+bake for half an hour, first placing a small piece of butter on each
+tomato.
+
+
+=105. A Breakfast Dish.=
+
+Take some large tomatoes, cut them in halves and scoop out the inside.
+Break some eggs and put each in a cup, and slide one egg into each
+half tomato. Put a little chopped parsley on each, and bake in the
+oven until the white of the egg is set. Serve on rounds of toast.
+
+
+=106. Vegetable Marrow Stuffed.=
+
+Grate some nuts, add the same quantity of breadcrumbs, season, bind
+with one egg. Take a small marrow, cut in halves, scoop out the seeds,
+put in the stuffing, place it in a cloth upright in a saucepan with
+water, and steam for one hour.
+
+
+=107. Tomatoes au Gratin.=
+
+Take some large tomatoes, cut in halves, take out the pulp. Make a
+stuffing of nut-meat, or of grated nuts, bind with one egg, and fill
+up the tomatoes. Sprinkle a little grated cheese and breadcrumbs and a
+dab of butter on each tomato round. Place in a tin, and bake in the
+oven for twenty minutes, and serve on croûtons.
+
+
+=108. Brussels Sprouts à la Simone.=
+
+(An Italian dish)
+
+Wash and boil the sprouts in the usual way, drain dry, and put them in
+a hot dish. Have ready a sauce made with 2-ozs. of butter, 2
+tablespoonfuls of flour, add 1/2 a pint of stock and stir till it boils;
+just before serving add a good sprinkling of pepper and the juice of
+half a lemon; pour the sauce over the sprouts and serve.
+
+
+=109. Potato Purée.=
+
+Boil some large potatoes until soft, strain off the water, and dry
+them, mash with a silver fork, mix in a little salt and pepper, some
+butter and a cupful of hot milk, beat well until the mixture is quite
+smooth and creamy. Serve very hot.
+
+
+=110. Onions à la Mode Francaise.=
+
+Take some Spanish onions, peel them, and make a hole in the centre,
+and put in each onion a small piece of butter and one lump of sugar.
+Add a little pepper and salt, and simmer in a covered stewpan for 2
+hours. The onions should then be cooked, and surrounded with a rich
+gravy of their own.
+
+
+=111. Escalloped Potatoes.=
+
+Mix a pint and a half of cold potatoes cut in cubes and seasoned with
+salt, and a pint of cream sauce. Put the mixture in shallow baking
+dish, cover with grated breadcrumbs, and dot with butter. Bake half an
+hour in moderate oven.
+
+
+=112. Baked Vegetable Marrow.=
+
+Mix together 1/2-oz. of butter with 5-ozs. breadcrumbs, rubbing it well
+in. Add a fried onion, some parsley and thyme, some sage and some
+lemon rind, and bind with an egg. Scoop out the marrow, and place the
+stuffing in quite dry; then steam in a cloth. Dress with brown gravy
+and fried breadcrumbs, and place for a few minutes in a hot oven.
+
+
+=113. Milanese Croquettes.=
+
+Pass 2 hard boiled eggs through a sieve, then mix with 3 or 4-ozs. of
+cold mashed potatoes. Add pepper and salt to taste, and nutmeg. Form
+into little rolls and dip into egg and breadcrumbs, then fry crisp.
+
+
+=114. Green Lentil Cutlets.=
+
+Slice and fry till brown 1 large onion, then add 1/2-pint of green
+lentils (well washed), and cover with water or stock, bring to the
+boil, and simmer gently till quite tender. Rub through a sieve to keep
+back the skins; add 2-ozs. of breadcrumbs, 1-oz. mashed potatoes, a
+little chopped parsley and some mushroom ketchup, salt and pepper to
+taste. Make into cutlet shapes, roll in flour, or egg and breadcrumbs,
+and fry crisp. Serve with brown gravy.
+
+
+=115. Chestnut and Mushroom Pudding.=
+
+Line a pudding basin with good short pastry, then fill it with layers
+of white haricots (skinned and steamed till nearly tender), fried
+onion, tapioca, (previously soaked for 1 or 2 hours in cold water),
+finely chopped parsley, fried mushrooms, and some chestnuts (skinned
+and boiled till nearly tender), also a sprinkling of salt and pepper
+between the layers. Pour over all some nicely seasoned mushroom gravy;
+cover with pastry, tie a floured cloth over it, and steam for 3 hours.
+
+
+=116. Savoury Golden Marbles.=
+
+Take nearly 1/2-pt. of white haricot beans, cooked and pulped through a
+sieve, and add 2-ozs. of breadcrumbs, 2-ozs. of mashed potatoes, a
+small onion finely minced, and pepper and salt to taste. Add 1 beaten
+egg. Mix thoroughly, and form into marbles. Coat with the remainder of
+the egg, toss in fine breadcrumbs, and fry crisp and light brown.
+
+
+=117. Potato Croquettes.=
+
+Boil 2-lbs. of potatoes, well dry them, mash thoroughly with 1/2-oz.
+butter and 1 beaten egg. Lay on a dish until cold. Shape into balls,
+dip in egg and breadcrumbs, and fry crisp.
+
+
+=118. Curried Lentils.=
+
+Stew some green lentils in vegetable stock, and when quite soft stir
+in a teaspoonful of Stembridge's curry paste, a fried onion, a chopped
+apple, and some chutney. Mix it well. Serve with a border of boiled
+rice, and fingers of pastry or fried bread, and some chipped
+potatoes.
+
+
+=119. Yorkshire Savoury Pudding.=
+
+Take 3 eggs, 5 tablespoons of flour, 1 pint of milk, 1 large onion,
+pepper and salt to taste. Beat the whites of the eggs to a stiff
+froth, mix the yolks with the milk, flour and condiments, lightly mix
+in the whites and pour into one or two well greased pudding tins which
+should have been made hot. Bake 20 minutes. The pudding should not be
+more than three-eighths of an inch in thickness, and should be of a
+nice brown colour.
+
+
+=120. Cauliflower (au Gratin).=
+
+Boil 1 or 2 cauliflowers (after removing leaves) until tender. Strain
+off the water and place on a dish. Cover with grated cheese, some
+white sauce and some fried breadcrumbs. Add some knobs of butter and
+bake until a nice brown. This dish is very savoury, and is useful for
+supper or as a separate course for dinner.
+
+
+=121. Curried Cauliflower.=
+
+Wash a nice fresh cauliflower carefully, then boil it in salted water
+until it is quite tender, be careful that it does not break, drain it
+well from the water, place it in a hot dish, arrange it in a neat
+compact shape, pressing it gently together with a nice clean cloth,
+pour over some curry sauce and serve with or without a rice border.
+
+
+=122. Grilled Tomatoes.=
+
+Halve some ripe tomatoes, place them in a frying pan with a teacupful
+of water, put a small piece of butter on each piece. Cook them until
+tender. Serve on toast. Poached eggs or mushrooms are a nice addition
+to this dish.
+
+
+=123. Neapolitan Sausages.=
+
+Soak 2 tablespoons of tapioca for 1 hour or more, then add 1/2-lb. of
+breadcrumbs, 1 hard boiled egg, 2 tablespoons of olive oil, 1
+teaspoonful chopped parsley, and a little thyme, and pepper and salt
+to taste. Mix well with half a raw egg. Make into sausage shape, roll
+in egg, then in breadcrumbs, and fry crisp, or bake in a tin with a
+little butter in a sharp oven. Serve with brown gravy and apple sauce.
+
+
+=124. Lentil Pudding.=
+
+Stew some green lentils until soft; stir in some of Stembridge's curry
+paste and add chutney to taste. Season with salt and butter, cover
+with mashed potatoes and bake.
+
+
+=125. Savoury Rice Pudding.=
+
+Put 1 teacupful of rice in a medium sized pie dish, and fill it with
+milk; chop finely or grate 4 small onions, beat 1 egg, mix altogether,
+add a tablespoonful of chopped parsley and a little salt; bake in a
+slow oven. After 20 minutes, stir the pudding thoroughly, adding a
+small piece of butter, and a little more milk if necessary.
+
+
+=126. Croûtes a la Valencia.=
+
+Two ozs. almonds, 1 hard boiled egg, 1 oz. fresh butter, 1 teaspoonful
+olive oil, salt and pepper, 8 small rounds of fried bread. Blanch the
+almonds and fry them slowly in the oil till a golden brown, place on
+kitchen paper and sprinkle with salt. Allow these to get cold. Drain
+the rest of the nuts, and pound them in a mortar till quite fine, add
+the egg and butter, and season well. Pound all together till quite
+smooth, then pile up on the rounds of bread, and arrange 3 of the
+salted almonds on each.
+
+
+=127. Frittamix Rissoles.=
+
+Take 1/2-lb. of frittamix (Mapleton's), 2-ozs. of fine stale breadcrumbs
+and 1-oz. of butter. Mix all together with some boiling water and make
+into rissoles or sausages, egg and breadcrumb them and fry crisp in
+boiling Nutter.
+
+
+=128. Marmite Toast.=
+
+(A good breakfast dish).
+
+Spread some Marmite on rounds of white bread, fry till they are crisp,
+and serve with scrambled eggs piled on each round, or piled in a dish
+with fried eggs.
+
+
+=129. Salted Almonds.=
+
+Heat a dessertspoonful of butter in a frying pan till it smokes, place
+some blanched almonds in it, sprinkle lightly with salt and pepper, or
+red pepper if liked, shake the pan till the almonds are _slightly_
+brown, place on paper to drain, and serve.
+
+
+=130. Chestnut Stew.=
+
+Take 1-lb. chestnuts, 1-1/2-ozs. oil or butter, 1 tablespoonful flour, 1
+pt. milk, 1 yolk of egg, 1 tablespoonful of chopped parsley. Add
+pepper and salt. Boil the chestnuts for 1/4-hour, then place in hot oven
+for 5 minutes, when the skins will be easy to remove. Put the oil into
+a saucepan and in it fry the chestnuts for a few minutes, stir in 1
+tablespoonful of flour, add the milk gradually with pepper and salt,
+and let the whole simmer gently for half an hour. Just before serving,
+add the parsley chopped fine. The yolk of an egg may also be added to
+give greater richness, but in this case do not let it boil again. This
+dish is both nutritious and tasty.
+
+
+
+
+=COLD LUNCHEON DISHES=
+
+(For Hot Luncheon Dishes see previous section of Recipes).
+
+
+=131. Oeufs Farcie en Aspic.=
+
+Boil 4 eggs hard and remove the shells, and take out the yolks; beat
+them in a bowl, and then add 2 teaspoons of salad oil and a little
+chopped parsley and thyme, a few breadcrumbs, pepper and salt. Mix all
+well and fill in each white half, even over with a knife, and glaze.
+Serve with Salad and Mayonnaise sauce.
+
+
+=132. Nut Galantine.=
+
+Take 1/2-lb. ground walnuts, 1/4-lb. cooked spaghetti, 2 onions, 1 small
+tomato, 1-oz. butter, 1 dessertspoonful of Carnos, a little stock,
+pepper and salt to taste. Fry the onions and tomato in the butter, and
+then add the other ingredients and simmer for 15 minutes. Put into a
+greased mould, cover with a greased paper, and bake in a slow oven for
+1 hour. Turn out when cold and serve with salad and Mayonnaise sauce.
+This dish may be served hot as a roast with red currant jelly and
+browned potatoes.
+
+
+=133. Galantine alla Bolognese.=
+
+Steam 1/2-pint of rice, fry 12 mushrooms and 6 small onions, add 1/2-pint
+breadcrumbs, and put all through the sausage mill; add 2 well beaten
+eggs, pepper and salt, and a pinch of mixed spice. Put the mixture in
+buttered paper and shape it like a bolster, fastening the ends with
+white of egg. Tie it in a cloth and steam for 1-1/2 hours, then take it
+off the fire and leave it to cool. Before serving take off the paper,
+then glaze with aspic. Decorate with chopped hard-boiled eggs, or
+beetroot and carrot cut in shapes; and serve with chutney or salad
+sauce.
+
+
+=134. Aspic Jelly.=
+
+Take 2 pints of cold water, 1/4-oz. agar-agar (vegetable gelatine), 1
+lemon, some pepper and salt, a pinch of cayenne, and 2 tablespoons of
+Tarragon vinegar. Soak the agar 2 hours in 1-pt. of the water, then
+add the other ingredients, with some Worcester sauce to darken it, add
+the white of an egg and the shell, put over a slow fire till the agar
+is dissolved, then boil 2 or 3 minutes, and strain through a coarse
+flannel.
+
+
+=135. Mock Lobster Shapes.=
+
+Put the yolks of 4 hard-boiled eggs through a sieve, add by degrees 4
+tablespoonfuls of salad oil. When a perfectly smooth paste is formed;
+add 1 teaspoonful of Tarragon vinegar, 1 teaspoonful of malt vinegar,
+1 gill of cool jelly, 1 gill cream. Have ready about 3-ozs. boiled
+haricot beans, chop them coarsely and add to the mixture, put into
+small moulds. When set, turn out and glaze.
+
+
+=136. Raised Pie.=
+
+Line a pie-mould with good short crust, then fill with the following
+mixture:--Omelette made with 2 eggs, 2-ozs. chopped macaroni, a little
+grated onion, chopped parsley, pepper and salt; 5 or 6 tomatoes peeled
+and fried in a little butter, seasoned with a pinch of sugar, pepper
+and salt, and thickened with 2 eggs scrambled in them. Leave these
+till cold, fit into the pie; cover, brush with egg, and bake in a good
+hot oven at first, then slowly for about an hour. Garnish with parsley
+and serve cold or hot.
+
+
+=137. Green Pea Galantine.=
+
+Pass 1 pint of green peas (cooked) through a sieve, add 1 small grated
+onion, some chopped mint, 1/4-lb. pine kernel nut-meat (first passing it
+through a mill), 2-ozs. tapioca, which has been soaked overnight in
+cold water, pepper and salt, and 1/4-lb. breadcrumbs. Mix well and add 1
+raw egg. Put into a greased mould or pie dish and bake in a slow oven
+3/4 of an hour. Turn out when cold and serve with salad.
+
+
+=138. Picnic Brawn.=
+
+Fry 1 onion, 1 lump of sugar, in a little butter till quite brown, add
+2 tablespoonfuls of Marmite, 3/4-pint of water. Dissolve 1/2-oz. of
+gelatine in a little water and add to the gravy. Simmer all together
+for 15 minutes and strain, then add some cooked cold vegetables, a
+little cooked macaroni, and 1 hard-boiled egg chopped finely. Pepper
+and salt to taste, wet a mould with cold water and pour the mixture in
+to set. Turn out when cold and quite firm. Decorate with carrots,
+etc., cut into shape, and a white paper frill.
+
+
+=139. Tomato Galantine.=
+
+Six peeled tomatoes, 3 tablespoons of cooked macaroni, 3 onions
+chopped and fried, 1/2-cup tapioca (soaked in cold water), nearly a cup
+of bread which has been soaked in cold water, drained and fried in the
+pan after the onions; mix all with 1 unbeaten egg, pour into a greased
+mould which is decorated with hard-boiled egg, cover with greased
+paper and bake in a slow oven till set. Eat cold with salad.
+
+
+=140. Nut-Meat Galantine.=
+
+Take 1/2-lb. Protose, 1/4-lb. spaghetti (cooked), 8 large chestnuts
+(boiled and peeled), and 2 onions fried; put these through a sausage
+machine and add 1/2-cupful of tapioca which has been soaked in cold
+water, 1-oz. of butter broken into small pieces, and pepper and salt
+to taste. Mix well, then put into a greased mould. Cover with greased
+paper, and bake in a slow oven 1 hour. Turn out when cold and serve
+with salad and mayonnaise.
+
+
+=141. Tomato Mayonnaise.=
+
+Peel and slice 6 good tomatoes, place them in a dish and cover them
+with Mayonnaise sauce; let them stand for a few hours. Serve after
+sprinkling some finely chopped parsley over the top. This dish tastes
+nice with Protose rolls, or cheese, &c.
+
+
+=142. Nut-Meat Rolls.=
+
+Prepare pastry as usual for sausage rolls, either short or puffy. The
+filling mixture is made just as for the Nut-Meat Rissoles (52), with
+the addition of a few breadcrumbs. Roll the mixture between the
+fingers into the shape of a sausage, and proceed just as usual. Brush
+with egg and bake in a quick oven.
+
+
+=143. Protose Luncheon Rolls.=
+
+Break up with a fork 1/2-lb. of Protose, add to this some chopped
+parsley, 2 peeled tomatoes, crumbs, pepper and salt, and a few drops
+of A1 sauce. Mix thoroughly. Have ready some short pastry, cut into
+squares, place a little of the mixture in each, fold in the usual way.
+Brush over with egg and bake in a quick oven.
+
+
+=144. Potted White Haricots.=
+
+(A Substitute for Potted Chicken.)
+
+Stew a cupful of white haricots with 6 onions and water to cover them,
+until perfectly soft. Rub through a wire sieve or potato masher. Add
+3-ozs. of mashed potato, 6-ozs. of brown breadcrumbs, 1-oz. of butter,
+1-oz. grated cheese, and an eggspoonful of mustard. Mix well with
+pestle and mortar and fill small pots, cover with melted butter.
+
+
+=145. Potted Lentil Savoury.=
+
+Take 1/4-lb. lentils (cooked), 3-ozs. mashed potato, 2-ozs. breadcrumbs,
+1 egg (beaten), chopped parsley, a little onion juice, salt and
+pepper, and 1-oz. butter. Put all in a pan and mix well together, with
+2-ozs. of grated cheese, stirring all the time. When cooked, turn into
+a mortar, pound well and press into potting dishes and melt butter
+over the top. This makes excellent sandwiches with a little mustard
+spread on it.
+
+
+=146. Nut Sandwiches.=
+
+Flake some Brazil or other nuts and spread a thin layer in some bread
+and butter sandwiches which have been dressed with honey or jam.
+Almonds can be used if preferred, and curry powder instead of
+preserve, if they are preferred savoury instead of sweet.
+
+
+=147. Tomato or Egg Sandwiches.=
+
+Make sandwiches by spreading tomato paste between slices of bread and
+butter. A dish of mustard and cress sandwiches should be served with
+them. Sieved hard-boiled eggs, with a pinch of herbs, make good
+sandwiches also.
+
+
+=148. Egg and Cress Sandwiches.=
+
+Take some eggs, boiled hard; chop very fine and place between some
+rounds of white bread, spread a little Mayonnaise sauce on them and a
+layer of chopped cress. The rounds of bread should be cut out with a
+cutter. Pile the sandwiches on a dish and decorate with parsley, and a
+little chopped yolk of the eggs.
+
+
+=149. Cabbage Salad.=
+
+Two eggs well beaten, 6 tablespoonfuls of cream, 1/2-teaspoon of salt, 6
+teaspoons of vinegar, and a small piece of butter. Put on the fire and
+cook, stirring continually until quite thick. Prepare a half head of
+cabbage chopped fine, sprinkled with salt. Add to the dressing when
+cold 2 tablespoonfuls of cream, and pour over the cabbage.
+
+
+=150. Potted Haricot Savoury.=
+
+Put a good breakfastcupful of brown beans, with a few onions, into a
+brown stew-jar, and cover with a quart, or rather more, of water.
+Place in a slow oven and cook until the beans crack, and the liquid
+will then have become a rich brown colour. After the liquid has been
+poured from the beans (to be used as stock or for haricot tea) rub
+them through a sieve or masher. To 7-ozs. of the pulp, add 3-ozs.
+mashed potato, 3-ozs. brown breadcrumbs, and 1-1/2-ozs. butter; salt,
+pepper, nutmeg and mace to taste, and a little fried onion if liked.
+Put all in a pan and stir till hot, add 1 beaten egg, and cook until
+the mixture leaves the sides of the pan, but do not let it get too
+stiff. Press into potting dishes as usual.
+
+
+=151. Cheese and Tomato Paste.=
+
+Take 1/2-lb. Cheddar cheese, flake it, then take 2 good sized tomatoes,
+peel them by placing them in hot water for a few minutes. Put the
+tomatoes into a basin, chop and beat them into a pulp, add pepper and
+a little chopped parsley, mint, and thyme. Mix the tomato pulp with
+the grated cheese and beat well together until a paste is produced.
+Press into small soufflé dishes.
+
+
+=152. Potted Haricot Meat.=
+
+Stew some brown haricot beans for several hours (saving the liquor for
+stock). Pass them through a sieve, mix with them some brown
+breadcrumbs, a finely chopped raw onion, parsley, a little thyme and a
+1/4-oz. of butter; pepper and salt to taste. Heat all together in a
+saucepan for 10 minutes; pour into jars, and cover with melted butter.
+This is a useful dish for breakfast, supper, or when travelling.
+
+
+=153. Savoury Protose Pudding.=
+
+Make a good stuffing of 1-lb. wholemeal breadcrumbs, sweet herbs,
+1/4-lb. butter, chopped parsley, peel of 1 lemon, chopped fine, and
+pepper and salt to taste. Bind with 2 or 3 eggs. Thickly line a
+well-greased pie dish with the stuffing, then press into the middle a
+tin of Protose (minced or machined). Thickly cover over with stuffing.
+Put little pieces of butter or nucoline on top, cover with a tin and
+bake in slow oven an hour or an hour and a half. This makes a savoury
+dish, when cold, with a good salad.
+
+
+=154. Potted Tomato Paste.=
+
+Three tomatoes, 1 egg, 2-ozs. grated cheese, 4-ozs. breadcrumbs, 1/2-oz.
+butter, 1 small onion minced fine, pepper and celery salt. Peel the
+tomatoes and cut them up in a small saucepan with the butter and
+onion; when tender, mash smoothly and add the egg. Stir quickly until
+it becomes thick; add the cheese and breadcrumbs last, when off the
+fire. Turn into a pot and cover with butter.
+
+
+=155. Delicious Milk Cheese.=
+
+Make 1 gallon of rich milk just lukewarm, add the juice of 3 lemons,
+or 2 tablespoons of French Wine Vinegar, and stir well. Set aside till
+curd and whey are separated; now pour into a cheese cloth with a basin
+underneath to catch the whey. Let it hang (after tying up) until well
+drained, then place between two plates, or in a flat colander, with a
+weight on top, or in a cheese press, until firmly set.
+
+
+=156. A Good Salad Dressing.=
+
+Rub an eggspoonful of mustard, salt and sugar in a teaspoonful of
+olive oil and cream, until the mixture is quite smooth. Then rub the
+yolk of a hard-boiled egg in the paste, and keep it free from lumps.
+Pour in a dessertspoonful of vinegar, stirring slowly all the time.
+Add a teacupful of rich milk or some cream. Serve.
+
+
+
+
+=GRAVIES AND SAUCES.=
+
+
+A great variety of savoury and nutritious gravies can be made from
+vegetable stock, with the usual thickening, (arrowroot is best), a
+pinch of salt and pepper, seasoning, and a lump of butter. Brown
+haricot broth is the best stock (Recipe 5). The addition of Nutril,
+Wintox, Mapleton's Gravy Essence, or Marmite gives flavour and
+increases the nourishing quality.
+
+It is very desirable that the gravy or sauce served with certain
+vegetarian dishes should be piquante in taste and of a nice flavour.
+It is worth while to take some trouble to achieve this result, because
+many dishes that are plain and perhaps somewhat tasteless in
+themselves are made quite savoury and enjoyable by the addition of a
+piquante dressing. Brand's A1 sauce is a good example of such
+piquancy, and is also useful in making sauces in the home, as a few
+teaspoons of it will often give an unique flavour to a simple gravy
+that is lacking in this respect.
+
+
+=157. Walnut Gravy.=
+
+Take about 4-ozs. of shelled walnuts, put them through the nut mill,
+and place in a small pan in which you have previously made hot 1-oz.
+of butter. Fry until the walnut is dark brown, _stirring well_ all the
+time to prevent burning. Pour on a pint of stock, or water if no stock
+is at hand, and let it simmer slowly until just before serving. Then
+add 1-oz. of flour to thicken, some seasoning, and a few drops of
+onion or some tomato sauce. This makes a most rich and savoury
+gravy--especially if a little nut-butter is added.
+
+
+=158. Curry Gravy.=
+
+In the cold weather, dishes which contain curry are seasonable and are
+generally appreciated. The following recipe for a curry gravy will
+prove useful to many readers, as it makes a capital addition to plain
+boiled rice or many other dishes. Fry 2 onions, minced in some butter
+until they are quite brown. Then sift in some flour and let it brown
+also. Add slowly some vegetable stock or water, two minced apples, a
+teaspoonful of curry paste (Stembridge's is good), a teaspoonful of
+vinegar, and a dessertspoonful each of tomato sauce and chutney. Stir
+and serve.
+
+
+=159. Gravy Piquante.=
+
+Stew a dozen shallots in some butter until soft. Stir in some flour
+and let it brown; add the juice of a lemon, 1/4-pint of water, a clove,
+a teaspoonful of sugar, and a pinch of salt and pepper. Boil gently
+for a few minutes and stir in a little more flour; add 1/2-pt. of clear
+stock or water, boil for 15 minutes and strain.
+
+
+=160. Plain Brown Gravy.=
+
+Melt some butter until brown, add flour (previously mixed well in a
+little water), and some vegetable stock, dilute if necessary and
+strain. A fried onion and tomato, and a teaspoonful of Nutter adds to
+the flavour and richness. The addition of Vegeton, Nutril or Marmite
+improves this.
+
+
+=161. Sauce Piquante.=
+
+Take equal quantities of vegetable stock and Tomate à la Vatel
+(Dandicolle and Gaudin), fry a chopped onion brown, add the above,
+thicken with arrowroot, boil and strain.
+
+
+=162. Rich Brown Gravy.=
+
+Melt 1 oz. butter or nutter in a small saucepan, then add nearly a
+tablespoonful of flour, and keep stirring until you get a rich dark
+brown, being careful not to burn; now add slowly some stock made by
+stewing brown haricot beans, and simmer slowly for about 20 minutes.
+At serving time, add a good teaspoonful of Nutril, Wintox or Marmite.
+
+
+=163. Tarragon Sauce.=
+
+Melt 1-oz. of butter, stir in 1/2-oz. of flour until free from lumps,
+add 1/4-pt. of milk and stir until it boils. Finally add 20 or 30 drops
+of Tarragon vinegar. This sauce is an excellent addition to
+cauliflower, and the flavour is unique.
+
+
+=164. Parsley Sauce.=
+
+Make in same way as in the above recipe, but substitute a large
+teaspoonful of finely chopped parsley for the vinegar.
+
+
+=165. Tomato Sauce.=
+
+Fry a sliced onion in butter until brown, add 6 sliced tomatoes, a
+clove of garlic and 1/2-oz. more butter. Heat until quite soft, add
+1/2-pt. of clear vegetable stock or water, strain and serve. Thicken
+with arrowroot if desired.
+
+
+=166. Sauce Hollandaise.=
+
+Take 3-ozs. of butter, the juice of a lemon, the yolks of 3 eggs, and
+a teaspoonful of flour. Heat in a double saucepan while being stirred,
+until it begins to thicken. This is a good sauce to serve with
+cauliflower, asparagus, artichokes, etc.
+
+
+=167. White Sauce.=
+
+Make in the same manner as Tarragon Sauce, but omit the vinegar and
+add 1/4-pt. of water.
+
+
+=168. Mayonnaise Sauce.=
+
+Mix a teaspoonful of mustard with the yolk of an egg, add 4
+tablespoons of pure olive oil, a few drops at a time, beating it with
+a fork; add 2-ozs. of castor sugar, some pepper and salt, the juice of
+a large lemon and 2 teaspoons of Tarragon vinegar. Whisk the white of
+the egg with 1/4-pint of cream, and beat all together.
+
+
+=169. Tomato Chutney.=
+
+One and a half pounds of tomatoes, 1-3/4-lb. apples, 1-1/2-lb. sultanas,
+1-1/2-lb. brown sugar, 2-ozs. onions, 4-ozs. salt, 3/4-oz. cayenne pepper,
+3-pts. vinegar. The whole to be boiled for 3 hours. Pour into
+stoppered bottles. This makes a most excellent chutney.
+
+
+=170. Coconut Sauce.=
+
+Melt 1-oz. of butter in a pan, stir in 1-oz. of flour smoothly, then
+add 1/2-pt. of cold water and 1/2-pt. of milk, half at a time; stir in
+1/2-oz. of desiccated coconut and 1/2-oz. of sugar, and bring to the boil.
+Mapleton's Coconut Cream is superior to butter.
+
+
+=171. Marmite Savoury Gravy.=
+
+Chop an onion, and put it into 1-pt. of boiling water with a teaspoon
+of butter and a dessertspoon of dried sage; boil until the onion is
+soft; add two teaspoons of Marmite, season with pepper and salt, and
+thicken with a small teacupful of arrowroot or cornflour. Strain and
+serve.
+
+
+=172. Marmite Glaze.=
+
+Dissolve two teaspoons of Marmite in 1/2-pt. of boiling water, strain
+through a fine hair sieve or a piece of muslin into an enamel
+saucepan, put in 2-ozs. of gelatine, place on the fire and dissolve.
+
+
+=173. Quick Lunch Gravy.=
+
+Put a teaspoon of Marmite into a pint of boiling water, season with
+pepper and salt, thicken with a little browned flour.
+
+
+=174. Thick Brown Sauce.=
+
+Fry 1 onion, 1 lump of sugar, and a little butter until quite brown,
+add 2 teaspoons of brown flour and 1/2-pt. vegetable stock, pepper and
+salt to taste, boil well, and strain.
+
+
+=175. Carnos Sauce.=
+
+A Sauce can be quickly made with a spoonful of Carnos, thickened with
+flour, and flavoured to taste, with onion, tomato, or celery, etc.
+
+
+=176. Cheese Sauce.=
+
+Place 1/2-pt. of milk in a pan, and add a teaspoon of cornflour. Boil up
+and beat in 3-ozs. of grated cheese after removing from fire.
+
+
+=177. Fruit Sauce.=
+
+Take 1-oz. of cornflour, mix with a little water, adding 1/2-pt. of
+cherry, pineapple, or other fruit syrup, and boil until it thickens.
+
+
+
+
+=PUDDINGS AND SWEETS.=
+
+
+=178. Christmas Pudding.=
+
+Mix 1-lb. breadcrumbs, 1-lb. flour, 1-lb. sultanas or currants, 2-lbs.
+raisins, 1/4-lb. mixed peel, 1/2-lb. sugar, 1/2-lb. Nutter ((or Vegsu),
+flaked in the nut mill), 1/2-lb. chopped pine kernels. Add nutmeg to
+taste, and five or six eggs. Boil for 12 hours, and serve with sauce
+as usual. This pudding wins approbation from all who try it.
+
+N.B.--All boiled puddings should be allowed ample room to swell during
+cooking. If too closely confined they are sometimes prevented from
+being light.
+
+[Illustration]
+
+
+=179. A Simple Plum Pudding.=
+
+Mix 1/2-lb. flour, 1-lb. raisins or sultanas, 6-ozs. Nutter and 1-oz.
+mixed peel. Add 1 teaspoonful of mixed spice, 2 eggs, and a little
+milk if required. Boil for at least 6 hours, serve with sweet sauce.
+
+
+=180. A Fruit Salad.=
+
+By the _Chef_ of the Canton Hotel.
+
+Peaches, apricots, cherries, grapes, black and red currants,
+pineapples, bananas. The peaches and apricots are peeled and
+quartered, the cherries stoned, the bananas and pineapples cut in
+slices or dice. Mix, cover with powdered sugar, a glass of kirsch, and
+a glass of maraschino, and lay on ice until required.
+
+
+=181. Rich Plum Pudding.=
+
+Take 1/2-lb. stoned raisins, 1/2-lb. sultanas, 2-ozs. mixed peel, 1/4-lb.
+sugar, 4-ozs. breadcrumbs, 1/2-lb. chopped apples, 2-ozs. Nutter, 2-ozs.
+pine kernels, 6 sweet almonds, 6 Brazil nuts, 1/2 nutmeg, 2 teaspoons of
+mixed spice, 1 teaspoon of ginger, a few drops of ratafia flavouring
+essence, and 3 eggs. Finely chop all the fruit and the pine kernels,
+and put the nuts and peel through the mill. Rub the Nutter into the
+breadcrumbs and mix in the other ingredients and finally the eggs, one
+at a time (stirring well). Put into basins and boil 12 hours, then set
+aside till wanted. Boil them again for 2 or 3 hours before serving.
+
+
+=182. Sultana and Ginger Pudding.=
+
+Thoroughly mix 7-ozs. breadcrumbs, 1 oz. of flour, 8-ozs. sultanas,
+3-ozs. sugar, and one good teaspoonful of ground ginger. Rub in 1-oz.
+butter and then stir in gradually 3 gills of milk and water (mixed),
+and lastly put in a small teaspoonful of carbonate of soda. Stir well,
+pour into a buttered mould and steam for three hours.
+
+Chopped figs, French plums or dates can be substituted for the
+sultanas, and thus the pudding can be made in various ways.
+
+
+=183. Plain Sultana Pudding.=
+
+Mix in a basin 7-ozs. breadcrumbs, 1-oz. flour, 6-ozs. sultanas,
+3-ozs. sugar, and 1-oz. butter. Moisten with 3/4-pint of milk and water,
+to which has been added 1 small teaspoon of bicarbonate of soda. Steam
+for 3 hours, and serve with sweet sauce. This pudding is much
+appreciated by children.
+
+
+=184. Jellied Figs.=
+
+Stew 1/2-lb. of figs in 1-pt. of water for 2 or 3 hours till quite
+tender. Dissolve 1/2-oz. of gelatine in 1/2-pt. of water over a gentle
+heat and strain it on to the figs after they have been cut into small
+pieces and the juice of half a lemon added; stir well and turn into a
+wetted mould. Turn out when cold and sprinkle a little ground almond
+or coconut over it. Serve plain or with cream.
+
+
+=185. Creamed Rice Moulds.=
+
+Put 3-ozs. of rice into a saucepan with 1-1/2-pts. of cold milk, bring
+to the boil, then stand over a gentle heat till quite tender, stirring
+occasionally to keep it from burning. Add vanilla, 1-oz. of sugar and
+1/4-pt. of cream, mix well and pour into wetted moulds. Serve garnished
+with raspberry or other jam.
+
+
+=186. Ambrosia.=
+
+Pare 5 oranges, removing all the tough white skin, cut through twice
+and slice them. Take a cup of grated coconut and moisten with cream.
+Fill a glass bowl with alternate layers of orange and coconut, finish
+with orange and cover with a thick layer of whipped cream, sprinkle
+with ground almonds, and decorate with candied fruit.
+
+
+=187. Bread Pudding.=
+
+Any piece of stale bread or cake, 3-ozs. sultanas, 3-ozs. currants, a
+little peel and spice, 1 egg, and sugar to taste. Soak the bread by
+pouring some boiling milk over it, beat it up very well, then add the
+fruit, etc., and bake or boil for 2 hours.
+
+
+=188. Semolina Moulds.=
+
+Cook 3-ozs. of semolina in 1-1/2-pts of milk for three-quarters of an
+hour, stirring well, flavour with sugar and vanilla or lemon essence,
+and pour into wetted moulds. Serve with preserve garnishing.
+
+
+=189. Castle Puddings.=
+
+The weight of 2 eggs in butter and sugar, the weight of 3 eggs in
+flour and a little grated lemon rind. Cream the butter and sugar
+together, add the eggs well beaten and lemon rind. Mix well and stir
+in the flour, half fill the pudding moulds with the mixture and bake
+for 20 minutes. Serve with a jam sauce.
+
+
+=190. Strawberry Cream.=
+
+Half-pound strawberries, 3-ozs. castor sugar, 1 gill cream, 1/2-oz.
+gelatine, 2 eggs. Mash the strawberries to a pulp with the sugar, then
+add the cream, the yolks of eggs, and gelatine (dissolved in a little
+water) and cook over a saucepan of boiling water for 15 minutes,
+stirring all the time. Whip the whites of egg to a stiff froth and add
+to the mixture and cook for a few minutes more, then pour into a
+buttered mould, and turn out when stiff.
+
+
+=191. Marmalade Pudding.=
+
+Three-ozs. nut-margarine, 3-ozs. castor sugar, 2 tablespoons
+marmalade, 2 eggs, 6-ozs. flour. Beat the butter and sugar to a cream,
+then add the eggs and marmalade and beat well for 10 minutes, then
+stir in the flour very lightly, and put in a greased basin, cover with
+a greased paper and steam for 2 hours. Serve with sweet sauce.
+
+
+=192. Small Cakes.=
+
+Three-ozs. nut-margarine, 3-ozs. castor sugar, 2 eggs, 5-ozs. flour.
+Cream the butter and sugar together and add the eggs well beaten and
+stir the flour in lightly, mix well and put in a shallow tin and bake
+for 20 minutes. When cold cut in small shapes and ice.
+
+
+=193. Stewed Prunes à la Francaise.=
+
+Put the prunes in a basin of water and leave to soak for 12 hours,
+then stew gently in a double saucepan in the same water (with a slice
+of lemon peel) until it forms into a thick juice. Serve with whipped
+cream or boiled rice, etc.
+
+
+=194. Custard Moulds.=
+
+Boil 1-pt. milk with 1 tablespoonful sugar and 1 bay leaf; add 1/2-oz.
+gelatine. Stir till dissolved, and remove from the fire for a minute
+or two. Strain this on to 1 egg well beaten, return to pan, and stir
+over the fire until it thickens, but do not let it boil. Whisk well
+occasionally while cooling, and just before it sets pour into wetted
+moulds.
+
+
+=195. Bakewell Pudding.=
+
+Line a pie dish with puff paste, and spread on it a layer of apricot
+jam. Put the yolks of 2 eggs into a basin with the white of 1 and beat
+well together. Then add 3-ozs. of sugar, 2-ozs. butter dissolved, and
+1/2-oz. of ground almonds. Mix all well together and pour over the jam;
+bake half-an-hour.
+
+
+=196. Vanilla Creams.=
+
+Dissolve 1/2-oz. of gelatine in 3 gills of milk, and flavour with 1-oz.
+of sugar and 1 teaspoonful of vanilla essence. Strain it on to 1/4-pt.
+of cream, and when just beginning to set, whisk well and stir in
+lightly the white of an egg beaten till quite stiff. Turn into wetted
+moulds and leave till set.
+
+
+=197. Lemon Creams.=
+
+Dissolve 1/2-oz. of gelatine in 1/2-pt. of water, with 2-ozs. of sugar and
+the grated rind and juice of a lemon. When nearly cold strain this on
+to 1 gill of milk and 1 gill of cream, whisk well and stir in lightly
+the stiff-beaten white of an egg. Pour into moulds and leave till set.
+
+
+=198. Lemon Semolina Pudding.=
+
+Put three tablespoonfuls semolina in a saucepan with 1-1/2-pts. milk.
+Bring to the boil, then simmer slowly till quite swollen. Set aside to
+cool a little, then add 2-ozs. sugar, the grated rind and half the
+juice of a lemon, also a well-beaten egg. Stir well and pour into a
+buttered pie-dish, and bake slowly till set. Turn out and garnish with
+jam.
+
+
+=199. Raspberry Pudding.=
+
+Stew 1-lb. of raspberries (or more) with some sugar. Line a basin with
+some slices of bread (without crust). Pour in half the fruit, cover
+with a layer of bread, then add the remainder of the raspberries and
+another layer of bread. Press down with a saucer and place a weight on
+it. Turn out and serve when cold with cream or Plasmon snow-cream.
+
+
+=200. Rice à la Reine.=
+
+Cook 3-ozs. rice in 1-qt. milk for 2 or 3 hours, sweeten and flavour
+to taste. When cooled a little add 1/2-oz. gelatine dissolved in
+1/2-a-teacup of milk and strained, and 1 gill of cream; stir well and
+pour into a wetted mould.
+
+
+=201. Apple Custard.=
+
+Place some biscuit crumbs in a buttered pie dish. Nearly fill it with
+stewed apples. Beat an egg with 1/4-pt. of milk and pour over the
+apples. Place some small ratafia biscuits on the top and some grated
+nutmeg. Bake in a moderate oven.
+
+
+=202. Sultana Custard Pudding.=
+
+To 2-ozs. of Robinson's Patent Barley, add 1-oz. of sifted sugar,
+1/2-oz. of butter, a pinch of salt, and nearly 1-pt. of milk; mix
+thoroughly and stir it over the fire till it boils; then add a yolk
+of egg, 3-ozs. sultanas, and bake the pudding in a buttered pie-dish.
+
+
+=203. Swiss Roll.=
+
+Take 3-ozs. castor sugar and 1 teacupful flour, and add to them 1
+teaspoonful of baking powder. Separate the yolks from the whites of 2
+eggs, and beat the latter till stiff. Add 1 tablespoon of milk to the
+yolks, and work into the flour and sugar, then add the stiffly beaten
+whites. Beat all well with a wooden spoon. Pour on to a greased
+Yorkshire pudding tin, and bake in a very sharp oven for seven
+minutes. Then turn on to a piece of kitchen paper dredged with castor
+sugar. Spread quickly with jam (which has been thoroughly beaten) and
+roll with the paper. Place on a sieve till cool.
+
+
+=204. Gateau aux Fruits.=
+
+Take half a tinned pineapple, 3 bananas, 1/4-lb. grapes, 4 Tangarine
+oranges, and the juice of a lemon. Cut up the fruit into dice,
+sprinkle with sugar and pour over them half the pineapple syrup, the
+lemon juice, and a tablespoonful of maraschino, and leave for an hour
+to soak. Split five stale sponge cakes open, cut each half into three
+fingers and spread each rather thickly with apricot jam. Place four of
+these strips on a glass dish so as to form a square, and put four more
+across the corners so as to form a diamond in it, and so on, square
+and diamond alternately. Fill the middle of the tower thus formed with
+the macedoine of fruits, piling them high above the top, and pour the
+rest of the pineapple syrup over the cake. Whip half a pint of cream
+stiffly, and put it (or Coconut Cream, 224) on in rough spoonfuls all
+over the tower.
+
+
+=205. Poached Apricots.=
+
+Upon some slices of sponge cake, place half an apricot (round side
+uppermost). Whip some white of egg to a snow frost with castor sugar.
+Place this round the apricot so as to make it resemble a poached egg.
+Whipped cream is preferable to many persons if obtainable. The sponge
+should be slightly moistened with the apricot juice.
+
+
+=206. Lemon Sponge.=
+
+Dissolve 1/2-oz. of leaf gelatine in 1/2-pt. of water and add the rind of
+a lemon and 1-oz. castor sugar. Strain the juice of a lemon on to the
+white of an egg, then strain the dissolved gelatine on to it. Whisk
+all together till it makes quite a stiff froth. Turn into a mould, and
+take out when set.
+
+
+=207. Plasmon Snow-Cream.=
+
+Put 3 heaped teaspoonfuls (1-3/4-ozs.) of Plasmon into a bowl. From
+1/2-pt. of tepid water take 4 tablespoons and mix it with the powder,
+rubbing it into a paste. Slowly add the remainder of the water; stir
+thoroughly, then place in a saucepan and bring to the boil, stirring
+all the time. Stand aside to get quite cold. When required for use,
+whisk it into a thick snow-cream. This makes a splendid addition to
+stewed fruit (peaches, &c.), cocoa, coffee, or puddings. It is most
+nutritious also. The proportions must be correct to get the cream
+_firm_ as well as _light_. If it is _frothy_ there is too much water;
+if sticky and heavy there is not sufficient water.
+
+
+=208. Rice and Sultana Padding.=
+
+To an ordinary rice pudding add 4-ozs. of sultanas. Bake in a slow
+oven for several hours, with plenty of milk. When cooked it should be
+brown in colour and quite moist. It is easily digested and makes a
+good supper dish.
+
+
+=209. Plain Boiled Pudding.=
+
+Take 2-ozs. of Nutter, 4-ozs. each of white and brown flour, and
+4-ozs. of breadcrumbs. Add water gradually, mixing into a dry dough,
+and boil in a cloth for an hour and a half.
+
+
+=210. Apple Fritters.=
+
+Peel and quarter, or finely mince, some good cooking apples, dip in
+batter made as follows:--1 tablespoonful flour, 1 egg well beaten,
+enough milk to make it the consistency of cream. Fry crisp, and
+serve.
+
+
+=211. Empress Pudding.=
+
+Take 1-pt. of breadcrumbs, 1-qt. of new milk, the yolks of 4 eggs
+(well beaten), the grated rind of a lemon, and 3-ozs. of butter; mix
+and bake about half an hour. When cold, spread some raspberry or plum
+jam over the pudding, then whip the whites of the eggs with a teacup
+of sifted sugar and the juice of a lemon, and lay this over the jam.
+Make slightly brown in the oven.
+
+
+=212. Orange Jelly.=
+
+Wipe and thickly peel 5 oranges and 2 lemons, take 1-pt. of cold
+water, 1/2-lb. white sugar, and 1-1/2-ozs. cornflour. Place the peel and
+water in a pan and simmer for 20 minutes with the sugar; strain the
+resulting juice. Place the cornflour in a basin and squeeze the juice
+of the fruit through a strainer on to it, then pour the boiling syrup
+on to this mixture; stir well, return to saucepan, and boil for 6
+minutes. Pour out into cold wet mould. Garnish with orange.
+
+
+=213. Ginger Pudding.=
+
+Take 6-ozs. of brown breadcrumbs (finely grated), 3-ozs. of butter, a
+saltspoonful of ground ginger, the juice of a lemon, and 4-ozs. of
+castor sugar. Stir these in a stewpan until the butter is melted. Chop
+4-ozs. of preserved ginger and add to the mixture with the yolks of 2
+eggs. Beat well together and set aside to cool. Whisk the whites of
+the eggs and stir into the pudding quickly. Fill a buttered basin with
+it, cover with a saucer (leaving room to swell) and steam for 3 hours.
+Serve with cream or fruit sauce (177).
+
+
+=214. Baked Coconut Custard.=
+
+Beat 3 eggs and mix with 1-1/2-pts. of milk, add 2 tablespoons of
+desiccated coconut, and a tablespoonful of sugar. Bake in a slow oven,
+and add some grated nutmeg.
+
+
+=215. Semolina Pudding.=
+
+Boil a teacupful of semolina for 15 minutes in 2-1/2 pts. of milk,
+stirring all the time. Flavour with vanilla. Turn out into a buttered
+pie dish, garnish with ratafia biscuits and bake in a moderate oven.
+
+
+=216. Strawberry Cream Ice.=
+
+Take 1-1/2-lbs. of ripe strawberries, 6-ozs. of castor sugar, 1/2-lb. of
+cream and a teacupful of milk. Put the strawberries through a sieve or
+strainer, mix the whole well together, and freeze.
+
+Raspberry ice can be made in a simpler form by reducing the cream by
+one-half and by adding another teacupful of milk in which a
+dessertspoonful of cornflour has been boiled.
+
+
+=217. Vanilla Ice.=
+
+Take 1 pint of milk, 1 gill of cream, the yolks of 3 eggs, and 3-ozs.
+of castor sugar. After heating the milk, mix 1/2-oz. of ground rice with
+a little cold milk and put it in the saucepan. Pour in the beaten
+yolks and cream, and the sugar; stir and simmer until the custard
+thickens, strain and set aside to cool; add vanilla to taste, and stir
+well; place in the freezing machine. To make this ice taste richer and
+more delicate, reduce the milk and increase the cream.
+
+
+=218. Lemon Cheese-Cakes.=
+
+Put in a saucepan 1/4-lb. butter, 1-lb. lump sugar, 6 eggs (leaving out
+2 whites), 2 grated lemon rinds, and the juice of 3 lemons. Simmer
+until all is dissolved (gently stirring), and add a few dry biscuit
+crumbs. Serve on crisp pastry.
+
+
+=219. Lemon Jelly.=
+
+Dissolve 1-oz. of isinglass in 1-1/4-pts. of water. Add the grated peel
+of 2 lemons and 1/2-lb. of lump sugar. Boil for 10 minutes, stirring
+continually. Take off fire and add the juice of 1-1/2 lemons. Strain and
+cool. Whisk well before turning into moulds.
+
+
+=220. Fruitarian Mincemeat.=
+
+Take 7-ozs. Nutter, 12-ozs. raisins, 6-ozs. sultanas, 6-ozs. currants,
+1/4-lb. Demerara sugar, 1-1/2-lbs. apples, 1/4-lb. mixed candied peel, the
+rind and juice of 1 lemon, 6 almonds, 6 Brazil nuts, a few drops
+ratafia flavouring essence, and 3 teaspoons of mixed spice. Stone the
+rasins, finely chop all the fruit, and put the nuts and almonds
+through the nut mill. Now melt the Nutter in a saucepan, and gradually
+add all the other ingredients, stirring well, leave standing over
+night, and put in pots next morning. Cover closely, and this will keep
+a long time.
+
+
+=221. Short Pastry.=
+
+Rub 1/2-lb. Nutter into 1-lb. flour and 2-ozs. Artox wholemeal, mix as
+dry as possible with water, and it is ready to make excellent
+biscuits, short cakes, or tart crusts. If whiter pastry is required
+use white flour.
+
+
+=222. Puff Pastry.=
+
+Ingredients:--1-lb. flour, 3/4-lb. Nutter, cold water. Method:--Rub
+1/4-lb. Nutter into the flour, mix to a rough dough with cold water,
+stand in a cool place for ten minutes. Roll out and "spot" over with
+1/4-lb. Nutter broken in small pieces; fold over, roll out and stand 10
+minutes. Roll out again and spot over with the remaining 1/4-lb. Nutter;
+fold over and roll out, and after standing 10 minutes it is ready for
+use.
+
+
+=223. Chestnut Cream.=
+
+Take from 20 to 30 chestnuts, remove the shells and skins. Put the
+chestnuts in a saucepan with 2 teacups full of water, sugar to taste,
+the juice of 1 lemon, and simmer slowly until they are quite soft.
+Pass through a sieve or potato masher, and when cold pile in a dish,
+and cover with whipped cream.
+
+
+=224. Coconut Cream.=
+
+A nice addition to Trifles, Fruit Salads, etc., can be made by using
+Mapleton's Coconut Cream. Mix 2 ozs. of the cream with 1/8-pt. of
+boiling water; when softened beat for a minute or so with the
+egg-beater, then pour on a dish. In 2 hours it will have set and can
+be used to fill sponge sandwiches, or eaten with stewed fruit. To form
+a thick cream (less solid) beat up 2-1/2 to 3 ozs. Coconut Cream with
+1/4-pt. of hot water.
+
+
+
+
+=THE BREAD PROBLEM.=
+
+
+Pure wholemeal bread, so made as to be light and well baked, is a
+virtual necessity for every abstainer from flesh-food. Food-Reform
+presents many difficulties, and every dietetic reformer has to grapple
+with them. Insufficient knowledge, defective sources of provision,
+digestive troubles, inherited organic weakness, and unfavourable
+environment, are only a few of these. I want, therefore to emphasize
+the importance of a perfect bread supply, which I am convinced is the
+key to the problem so far as many are concerned.
+
+It is not sufficient merely to pray for "our daily bread," and then to
+leave its provision entirely to Providence. We need also to _think_
+and to take some personal trouble about it--remembering that Heaven
+helps those who help themselves. Yet this is what very few people do.
+One may safely affirm that four persons out of every five are content
+to use defective and innutritious bread every day of their lives. Yet
+this should be made a real staff of life.
+
+The whole grain of wheat, if of good quality, contains nearly all that
+is needful for the perfect nutrition of the body. With the addition of
+a small amount of fat (easily found in nut or dairy butter, cheese or
+oil), and of grape sugar and purifying acids (obtainable in fruits),
+pure wheatmeal, if properly ground in stone mills, and well made into
+delicious home-baked bread, enables one to be almost independent of
+other foods, and therefore almost ensures one against a breakdown in
+health if there is difficulty in obtaining a varied and well
+proportioned dietary from other sources.
+
+Instead of securing and using bread such as this, the majority of the
+community complacently eat white bread--emasculated, robbed of its
+gluten (which is equivalent to albumen) and of the phosphates and
+mineral salts that are stored in the inner part of the husk of the
+grain. It is composed almost entirely of starch, with the addition of
+such adulterants as the baker or miller feels inclined to introduce
+for commercial reasons, and is not conducive to the proper operation
+of the digestive and eliminative organs.
+
+It is difficult for bakers or the public to buy really good wholemeal.
+The meal that is on the markets often consists of cheap roller-milled
+flour with some sweepings of bran or seconds thrown in. And even if
+the entire grain is supplied, the outer cuticle of the wheat, when
+_rolled_ (in the modern steel-roller mills that for reasons of economy
+have superseded the good old-fashioned stone _grinding_ mills),
+instead of being so reduced as to be capable of complete digestion, is
+left with rough edges called _spiculae_, which irritate the digestive
+tract, cause relaxation, and arouse prejudice against the 'brown'
+loaf. Such wholemeal cannot be perfectly assimilated because the bran
+is not properly broken up, and, in addition to this fact, the
+cerealine, which acts like diastase in the conversion of starch into
+sugar, is not liberated and rendered available as an aid to
+digestion.
+
+That the distasteful and often indigestible brown or wholemeal bread
+(so-called) usually sold by bakers is either defective or adulterated,
+can easily be proven by anyone. Let any reader procure some
+stone-milled entire wheatmeal that is guaranteed pure (I use the
+'Artox' and 'Ixion' brands myself, because I believe them to be of
+genuine quality and properly stone-ground); then make some thin loaves
+as described in the following recipe. The result, if the bread is
+skilfully made, will be a delicious and nutritive loaf of the
+farmhouse type with a sweet nutty flavour. Instead of quickly getting
+'stale,' such a loaf is enjoyable when four days old, and it only
+needs to be compared with ordinary bakers' bread to reveal the fact
+that it is an entirely different article of food. Its sustaining power
+is wonderful, and it proves an effectual preventive of starved nerves
+as well as other ailments.
+
+
+=225. How to make Wholemeal Bread.=
+
+The yeast must be quite fresh, and the bread should be raised in
+separate tins _in a warm place or cupboard_; the oven must be hot at
+first, but the heat should be much reduced after 10 minutes. Mix
+6-lbs. of wholemeal with 1-lb. of household flour. Then mix 3-ozs. of
+_fresh_ yeast with a tablespoon of treacle, adding 2 tablespoons of
+olive oil when it is quite dissolved. Put this into the flour with
+about 2-pts. of lukewarm water. Mix it with a wooden spoon till it
+does not stick. Knead for 10 minutes, adding more water if necessary
+but keeping the dough firm and spongy. Put it into flat baking tins
+(well greased) about 2-1/2 inches deep, covering the tins to the depth
+of about 1 inch only. Let it rise for 1 hour, or till it reaches the
+tops of the tins. Then bake first in a quick oven, and afterwards in a
+slower. A gas oven is most reliable for baking bread, as the heat is
+more easily regulated. The bread should be a rich dark golden brown
+when well baked.
+
+
+=226. White Bread.=
+
+Make as Recipe 225, but substitute household flour for wholemeal. The
+shape and size of the loaves should be changed occasionally. Loaves
+baked in _small_ tins are often lighter than bread made into large
+loaves.
+
+
+=227. Plain Currant Bread and Buns.=
+
+To 2-lbs. of good wholemeal or white flour add a pinch of salt, 1
+tablespoonful of sugar, and 1/2-lb. of currants or sultanas; also rub in
+2-ozs. of olive oil or nut-margarine. Mix 1-oz. of yeast with a little
+golden syrup and add lukewarm water. Stir this into the flour, and add
+sufficient warm water to make a nice dough. Shape into loaves or
+little buns, set to rise for 1 hour or longer, then bake in a quick
+oven and brush with egg and milk.
+
+
+=228. Dinner Rolls.=
+
+Delicious dinner rolls can be made as follows:--Take 1-lb. of white
+flour, 1-lb. of wholemeal, 3-ozs. butter, and 1-oz. of yeast. Mix the
+yeast with a dessertspoonful of treacle, 3/4-pt. of milk and water. Rub
+the butter into the flour, and put in the yeast to rise. Knead, form
+into small rolls, raise for half-an-hour, bake in a quick oven.
+
+
+=229. Sultana Cake.=
+
+Sift into 1/2-lb. of flour 1 teaspoonful of baking powder. Grate the
+rind of a lemon on to an egg and beat it well. Cream together 3-ozs.
+nut-margarine and 3-ozs. sugar; add the egg, beating still, then stir
+in lightly the flour and 3-ozs. sultanas; add milk to make a soft
+dough. Pour into a well-buttered cake tin, put in a hot oven, and bake
+for about half-an-hour, reducing the temperature considerably.
+
+
+=230. Sultana Rice Cake.=
+
+Put 3-ozs. of Nut-margarine in a warm oven. Grate the rind of a lemon
+on to an egg and 3-ozs. of castor sugar, beat well, then add the
+warmed Nutter and beat again till it is creamy. Now sift together
+5-ozs. of ground rice, 3-ozs. of flour and 1 teaspoonful of baking
+powder. Beat this gently into the mixture, add 4-ozs. sultanas and
+enough milk to make a proper consistency. Put in a hot oven, gradually
+reducing the temperature, and bake for about 3/4 of an hour.
+
+
+=231. Cheese Straws.=
+
+Mix 6-ozs. flour and 6-ozs. grated cheese well together, then rub in
+2-ozs. butter, add a little cayenne pepper and salt, bind with the
+yolk of an egg, roll out about a quarter of a inch thick, cut into
+long narrow fingers, and bake in a sharp oven for 10 minutes.
+
+
+=232. Sultana Bun Cakes.=
+
+Sift together 8-ozs. of flour, 3-ozs. Paisley flour and 2-ozs. of
+sugar; rub in 4-ozs. olive oil, and add 4-ozs. of sultanas. Mix all
+with a well beaten egg and a little milk, roll out, shape with a
+cutter and bake at once in a quick oven.
+
+
+
+
+=SUMMER AND WINTER DRINKS.=
+
+
+The following recipes and suggestions concerning a few beverages which
+can be used as substitutes for more stimulating drinks may prove
+useful to many readers:--
+
+
+=233. Barley Water.=
+
+Mix a tablespoonful of Pearl Barley with a pint of water and boil for
+half-an-hour. Flavour with lemon, cinnamon or sugar, according to
+taste, and allow the mixture to cool. For invalids requiring nutriment
+a larger quantity of barley should be used.
+
+Barley Water is equally suitable for winter use and can be taken hot.
+
+
+=234. Wheatenade.=
+
+Simmer 1-lb. of crushed wheat in 1-qt. of water for about an hour,
+stirring it occasionally. Strain, add lemon juice and sugar to taste,
+for use in summer, or milk and sugar if the drink is taken hot in
+winter. Good and clean bran can be substituted for crushed wheat. This
+is a capital drink for children with a tendency to rickets, or for
+persons suffering from nervous prostration caused by malnutrition.
+
+
+=235. Oatenade.=
+
+Simmer 1/4-lb. of coarse oatmeal in the same manner as described in the
+previous recipe, then flavour to taste. This drink will be slightly
+richer in fat than the previous one, and it makes a good winter
+drink.
+
+
+=236. Gingerade.=
+
+Take 1-dr. essence cayenne, 4-drs. essence of ginger, 2-drs. essence
+of lemon, 1-dr. burnt sugar, 3/4-oz. of tartaric acid. Add 3-lbs. lump
+sugar and 5-qts. boiling water. Bottle ready for use. Dilute to taste.
+
+
+=237. Fruit Drink.=
+
+Lime juice, if pure, makes a cooling and wholesome drink. The
+"Montserrat" is one of the purest brands upon the market; some of the
+liquid sold as lime juice is only a chemical concoction. The weaker
+the solution the better it tastes. A dessertspoonful to the tumbler is
+generally enough. Dole's Pineapple juice is also an excellent fruit
+drink.
+
+
+=238. Rice Water.=
+
+Boil some once-milled rice in water, and add lemon juice and sugar to
+taste. The beverage should not be made too thick. As rice is often
+used in most households a supply of this nutritious drink is easily
+provided. It is very good for children.
+
+
+=Tea and Coffee Substitutes.=
+
+Those who find tea and coffee undesirable should try "Wallace P. R.
+Coffee," "Lifebelt Coffee," "Salfon," or "Horlick's Malted Milk."
+Another good substitute is "Hygiama," which, unlike tea and coffee, is
+not a stimulant, but a nutrient. On the other hand its effect on the
+system is distinctly stimulating in a right and healthy sense. That is
+to say, the valuable nourishment which it contains is very easily and
+quickly digested and an immediate sense of invigoration is the result.
+Unlike cocoa, it is not clogging or constipating or heavy.
+
+
+
+
+=HOW TO FEED INVALIDS.=
+
+
+In all cases of sickness the patient will have a better chance of
+recovery if the diet is light and wisely selected.
+
+[Illustration]
+
+When inflammation and fever exist, fruit and cooling drinks should be
+given, and but little nitrogenous food.
+
+An eminent physician writes thus: "The fever patient, like the over
+worked man, digests badly. He has no appetite; his salivary glands do
+not secrete, or secrete very imperfectly. The gastric juice formed
+under bad conditions is almost inert, poor in pepsine and hydrocloric
+acid. The liver no longer acts if the fever is high and serious; the
+intestinal secretions are partially exhausted.... The fever patient
+must then be fed very little."
+
+When the hydrocloric acid is deficient, proteid food should be given
+very sparingly--one of the best forms being Casumen in solution (see
+224) or white of egg. Milk is not advisable in such a condition,
+unless malted, or in the dried form. Fats are objectionable, and if
+the salivary secretions are defective, starches should be given in
+dextrinized (super-cooked) form, or well toasted. Fruit sugars, which
+are Carbohydrates in a digested form, are better still, and may be
+given freely to patients of nearly all kinds. They are abundantly
+provided in figs, dates, stoneless raisins and sultanas, and in other
+sweet fruits, such as bananas, strawberries and apples.
+
+Ample nourishment can be provided by these, supplemented by egg dishes
+(chiefly white); flaked and super-cooked cereals, such as Granose
+Biscuits, Kellogg Wheat Flakes, Wallace P. R. and Flakit Biscuits,
+Archeva Rusks, Melarvi Crisps, and toasted or wholemeal bread; flaked
+or malted nuts; legumes soufflé; well-cooked farinaceous puddings;
+Horlick's Malted Milk and many other proprietary health-foods; and
+vegetable broths--for which see Recipes 1-23, as well as those which
+conclude this section on pages 123 and 124.
+
+One of the most important of these latter is 'Haricot Broth,' which is
+a perfect substitute for "beef tea," being far more nutritious and
+also free from the toxic elements which are contained in that
+dangerous and superstitiously venerated compound.
+
+[Sidenote: =The Beef Tea Delusion.=]
+
+Dr. Milner Fothergill stated that probably more invalids have sunk
+into their graves through a misplaced confidence in the value of beef
+tea than Napoleon killed in all his wars. It is, in reality, a strong
+solution of waste products and of uric acid, consisting largely of
+excrementitious matter which was in process of elimination from the
+system of some animal, through the minute drain pipes which form an
+important cleansing medium or "sewage system" in all animal flesh. To
+make "beef tea," these poisonous substances are stewed out to form
+the decoction, while the animal fibrin, the portion of the meat that
+has some nutritive value, is thrown away.
+
+Beef tea consequently acts as a strong stimulant, tends to increase
+inflammation and fever, and in all such cases lessens the chance of
+the patient's recovery, as the system is already battling against
+toxic elements in the blood. To add to the amount of the latter is
+obviously unwise and dangerous. These remarks apply also to 'meat
+essences' and to 'beef extracts,' which are frequently made from
+diseased flesh which has been condemned in the slaughterhouses.
+
+Meals provided for invalids should be very simple, but served in a
+very dainty manner. A spotless serviette and tray cloth, bright
+silver, a bunch of flowers and a ribbon to match them in colour for
+tying the serviette (the colour of which can be changed from day to
+day) should not be forgotten. The food should be supplied in small
+quantities; half a cupful of broth will often be taken when a cupful
+would be sent away untouched, and the wishes of the patient should be
+respected so far as it is safe and wise to do so. It is also a good
+plan to serve two or three small separate courses, rather than to put
+everything that is provided on a tray together.
+
+Stewed French plums and figs are valuable in the sickroom because of
+their laxative effects, and dainty sandwiches will be found acceptable
+by most invalids--made with flaked nuts and honey, dried milk
+(Lacvitum), potted meat, etc.
+
+[Sidenote: =Don't Overfeed Invalids.=]
+
+One of the greatest evils to be avoided by those who are nursing the
+sick is that of over-feeding. When nature is doing her best to meet a
+crisis, or to rid the body of microbes or impurities, it is a mistake
+to cause waste of vital energy by necessitating the expulsion of
+superfluous alimentary matter. Invalids should not be unduly persuaded
+to take food. The stomach generally requires _rest_, and is often in
+such a condition that digestion is impossible.
+
+Much of the suffering and inconvenience endured by sick persons is
+simply the result of erroneous diet. Judicious feeding will do far
+more than drugs to alleviate and cure most maladies, in fact drugs and
+stimulants are seldom required. The great healing agent is the
+Life-force within--the "_Vis medicatrix Naturæ_"--and the wise
+physician will see that this power has a fair chance. He will
+encourage hopeful mental influence, and advocate pure air, pure food,
+and pure water, combined with a cessation of any physical
+transgression which has been the _cause_ of the malady in question.
+
+Care should be exercised lest invalids partake too freely of starch
+foods, especially if such are insufficiently cooked. Wholemeal bread
+should be _light_ and _well baked_, and in most cases it will be more
+easily assimilated if toasted. Granose and other similar biscuits
+(which consist of entire wheatmeal in a super-cooked form, so that the
+starch is already transformed into 'dextrin') will be easily
+digestible and are slightly laxative in their effect. They are just
+the right thing to be taken with broth or soup or porridge. The
+following recipes will be found helpful.
+
+
+=239. Brown Haricot Broth.=
+
+(A perfect substitute for 'Beef Tea.')
+
+Take 1/2-lb. of brown haricot beans. Wash and stew them with 1-qt. of
+hot water and some small onions for 3 hours, stewing down to 1-pt.
+Strain, and add pepper, celery-salt and butter when serving. This bean
+tea or broth, so prepared, will be found to be very savoury and of the
+same taste and appearance as beef tea, while being much richer in
+nutriment.
+
+
+=240. Mock Chicken Broth.=
+
+A valuable substitute for chicken broth, which is in every way
+superior to the decoction obtained by stewing the flesh and bones of
+the bird, can be made by stewing and serving white haricots in the
+same manner as in the previous recipe.
+
+
+=241. Hygiama Apple Purée.=
+
+Select two or three sound ripe apples, wash and rub in hot water,
+remove core and all bruised or dark parts, but not the peel, cut in
+small pieces, place in a covered jar or casserole with a cupful of
+water, or sufficient to prevent burning. Cook gently until apples are
+soft; then rub all through a fine sieve. Mix a tablespoonful or more
+of Hygiama with just enough water to form a paste, mix this paste into
+the apple, with just a touch of cinnamon or nutmeg if liked, and serve
+with pieces of dry toast, twice-baked bread or rusks.
+
+
+=242. Oat Cream.=
+
+A most excellent recipe for invalids and anæmic patients is prescribed
+by Dr. Oldfield, as follows: Boil 1 pint milk, sift into it a large
+handful of crushed oats. Simmer until it is thick as raw cream. Strain
+and serve; the patient to take 1/2-pint, sucking it through a straw
+slowly.
+
+
+=243. Linseed Tea.=
+
+Few persons realize the good qualities of linseed tea. It is useful
+for weak, anæmic and delicate persons; it produces flesh, is soothing
+in bronchial cases, and laxative. If made thin, and flavoured with
+lemon, it is quite palatable, and many persons get fond of it. The
+seed should be whole and of best quality, and it only requires stewing
+until the liquor is of the consistency of thin gruel.
+
+
+=244. proteid Gruel.=
+
+A good liquid food can be quickly made by warming a dessertspoonful of
+"Emprote" or "Malted Nuts" in a glass of milk, and flavouring to
+taste. A large teaspoonful of "Casumen" (pure milk proteid) dissolved
+in a breakfastcup of barley water, coffee, or vegetable soup, also
+readily provides much nutriment in a simple form.
+
+
+=245. Lentil Gruel.=
+
+This is a useful and nutritious food for invalids. To make the gruel,
+take a dessertspoonful of lentil flour, mixed smooth in some cold
+milk, add nearly 1-pt. of milk which has been brought to the boil.
+Boil for 15 minutes and flavour with a little cinnamon or vanilla.
+Serve with toast. This is the same as the much prescribed "Revalenta
+Arabica" food, but the lentil flour, without a long scientific name,
+only costs 3d. a pound, instead of half-a-crown.
+
+
+=246. Malted Milk Prune Whip.=
+
+One cup of prunes, 2 tablespoonfuls Horlick's Malted Milk, 1
+tablespoonful sugar, lemon sufficient to flavour, white of egg. Wash
+well, and soak the prunes until tender. Boil with small piece of lemon
+until soft. Add sugar, remove stones, rub through colander; add the
+Horlick's Malted Milk, beat well; add the white of egg, well beaten.
+Cool, and serve with whipped cream. Flavour with vanilla if desired.
+
+
+=247. Malted Milk Jelly.=
+
+Phosphated gelatine 1 teaspoonful, Horlick's Malted Milk 2 to 4
+teaspoonfuls, sugar and flavouring to suit. Soak the gelatine in cold
+water for 1 hour, then dissolve in just sufficient hot water. Add the
+Horlick's Malted Milk dissolved in 2 cups of hot water, and sweeten
+and flavour to taste.
+
+
+=248. Malted Milk with Iced Fruit.=
+
+Take of Horlick's Malted Milk 1 heaped teaspoonful, crushed fruit 1
+tablespoonful, crushed ice 1 tablespoonful, 1 egg, acid phosphate
+twenty drops, grated nutmeg to flavour, water to make a cup. Mix the
+Malted Milk, crushed fruit and egg, beating the same for five minutes.
+Add the phosphate and crushed ice, stirring all for several minutes.
+Strain, and add ice-cold water or cold carbonated water, and grated
+nutmeg to flavour.
+
+
+=249. Effervescent Malted Milk.=
+
+Put some finely cracked ice into a glass. Fill it half full of soda,
+Vichy or Syphon water, and immediately add the desired amount of
+Horlick's Malted Milk in solution. Drink while effervescing. Brandy
+may be added if necessary.
+
+
+
+
+=WHAT TO DO AT CHRISTMAS.=
+
+
+[Illustration]
+
+The Christmas festival--which has degenerated into such a deplorable
+orgy of massacre and over-feeding in many countries which are called
+'Christian'--can be observed and enjoyed without such barbarities and
+butchery as now take place.
+
+How can we consistently sing and talk of 'Peace on Earth' when we are
+participating in ruthless warfare against the animal creation?
+
+Is not this wholesale and cruel slaughter altogether discordant with
+the spirit and doctrine of the gentle and harmless Teacher of
+Nazareth, whose terrestrial birth is thus celebrated by pagan
+barbarity? Should not those of us who dare to call ourselves His
+followers protest against a custom which brings discredit upon His
+religion and causes humanely disposed Oriental nations to regard it
+almost with contempt?
+
+The following suggestive Menu will at once show my readers that
+Christmas can be celebrated with a feast of good things without such
+butchery. And many are they who have found that its joys can even be
+enhanced by a sense of freedom from blood-guiltiness and personal
+responsibility concerning the deeds that are done in the shambles at
+this time of 'Peace and Goodwill.'
+
+The Menu can be varied as taste and circumstances may dictate.
+
+
+=A Bloodless Menu for Christmas.=
+
+_From which a selection can be made._
+
+    Mock Turtle Soup (4).
+      _Fried Bread Dice._
+     Julienne Soup (9).
+      _Granose Biscuits._
+    Mock Scallop Oysters (24).
+    Mock White Fish (32).
+      _Parsley Sauce._
+    Savoury Nut Steaks (50).
+    Macaroni Rissoles (68).
+      _Sauce Piquante._
+    Yorkshire Pudding.
+    Potato Purée (109).
+    Cauliflowers.
+    Baked Stuffed Tomatoes (104).
+    Chestnut or Vegetable Soufflé (94 or 97).
+    Plum Pudding (178).
+    Stewed Pears.
+      _Clotted Cream._
+    Mince Pies (220).
+    Fresh Fruits.
+    Almonds and Muscatels.
+    Figs.
+    Dates.
+    Preserved Ginger.
+
+
+The cost of such a dinner as this will be much less than that of a
+corresponding one which includes poultry, game, and joints of flesh.
+The amount saved could be appropriately expended in providing a few
+comforts for the poor and needy--thus the Christmas festival provides
+an opportunity for lessening the suffering in this world, and also for
+increasing the sum of human happiness.
+
+
+
+
+=MENUS FOR THE WEEK.=
+
+By MRS. WALTER CAREY.
+
+
+The following Menus may be a guide to beginners, and show how easy it
+is to get variety:--
+
+
+=Breakfast Menu, No. 1.=
+
+
+    Manhu Oats. Porridge. Tea or Coffee. Scrambled Eggs on Toast.
+    Grilled Tomatoes, No. 122. Neapolitan Sausages, No. 123. Brown
+    Bread. Honey. Marmalade. Butter. Fruit.
+
+
+=Breakfast Menu, No. 2.=
+
+    Manhu Rye Porridge. Tea or Coffee. Granose Biscuits. Eggs à la
+    Crême, No. 84. Savoury Rissoles, No. 98. Brown Bread. Honey. Jam.
+    Butter. Fruit.
+
+
+=Breakfast Menu, No. 3.=
+
+    Manhu Wheat Porridge. Tea or Coffee. Omelette aux Tomates, No. 82.
+    Potted White Haricots, No. 144. Stewed French Plums, No. 193.
+    Brown Bread. Honey. Jam. Butter. Fruit.
+
+
+=Breakfast Menu, No. 4.=
+
+    Ixion Kornules. Tea or Coffee. Toast. Omelette aux Fines Herbes,
+    No. 87. Grilled Mushrooms. Brown Bread. Baked Apples. Butter.
+    Marmalade. Honey. Fruit.
+
+
+=Breakfast Menu, No. 5.=
+
+    Manhu Barley Porridge. Tea or Coffee. Baked Stuffed Tomatoes, No.
+    104. Marmite Toast, No. 128. Stewed French Plums. Brown Bread.
+    Butter. Marmalade. Honey. Fruit.
+
+
+=Breakfast Menu, No. 6.=
+
+    Granose Flakes with Hot Milk. Tea or Coffee. Savoury Rissoles, No.
+    98. Scrambled Eggs and Tomatoes, No. 88. Brown Bread. Stewed
+    Apples. Butter. Marmalade. Honey. Fruit.
+
+
+=Breakfast Menu, No. 7.=
+
+    Manhu Wheat Porridge. Tea or Coffee. Granose Biscuits. Stewed
+    Figs. Fried Eggs and Mushrooms. Milanese Croquettes, No. 113.
+    Brown Bread. Butter. Marmalade. Fruit.
+
+
+=Cold Luncheon Menu, No. 1.=
+
+    Oeufs Farcie en Aspic, No. 131. Salad & Mayonnaise Dressing, No.
+    156. Potted Meat Sandwiches, No. 152. Poached Apricots, No. 205.
+    Jellied Figs, No. 184. Milk Cheese, No. 155. Scotch Oat Cakes.
+    Coffee. Fruit.
+
+
+=Cold Luncheon Menu, No. 2.=
+
+    Nut Galantine, No. 132. Salad and Mayonnaise Dressing, No. 156.
+    Egg and Cress Sandwiches, No. 148. Lemon Sponge, No. 206. Stewed
+    and Fresh Fruit. Camembert Cheese. Biscuits. Coffee.
+
+
+=Luncheon Menu, No. 3.=
+
+    Mock Lobster Shapes in Aspic, No. 135. Tomato Salad. Egg
+    Sandwiches, No 147. Mock Chicken Rolls, No. 60. Orange Jelly, No.
+    212. Creamed Rice Moulds, No. 185. Gruyère Cheese. Biscuits. P. R.
+    Crackers. Coffee. Fruit.
+
+
+=Luncheon Menu, No. 4.=
+
+    White Haricot Soup, No. 13. Mock Scallop Oysters, No. 24. Eggs
+    Florentine, No. 83. Cheese Soufflé. Fruit Tart. Custard. Cheese.
+    Fruit. Coffee.
+
+
+=Luncheon Menu, No. 5.=
+
+    Tomato Soup, No. 6. Mock White Fish, No. 32. Walnut Cutlets, No.
+    34. Green Peas. Mashed Potatoes. Castle Puddings, No. 189.
+    Meringues. Cheese. Fruit. Coffee.
+
+
+=Luncheon Menu, No. 6.=
+
+    Brazil Nut Soup, No. 8. Mock Oyster Patties, No. 25. Chestnut
+    Stew, No. 130. Creamed Macaroni, No. 70. Rice and Sultana Pudding,
+    No. 208. Apple Fritters, No. 210. Cheese. Fruit. Coffee.
+
+
+=Luncheon Menu, No. 7.=
+
+    Julienne Soup, No. 9. Mock White Fish, No. 32. Savoury Golden
+    Marbles, No. 116. Brown Sauce, No. 174. French Beans. Stuffed
+    Vegetable Marrow, No. 112. Empress Pudding, No. 211. Cheese
+    Straws. Fruit. Coffee.
+
+       *       *       *       *       *
+
+
+=Dinner Menu, No. 1.=
+
+  _Soups_--Mock Turtle Soup, No. 4. Dinner Rolls, No. 228.
+  _Fish_--Fillets of Mock Sole, No. 29. Sauce Hollandaise, No. 166.
+  _Rôti_--Nut Timbale, No. 65. Spinach Soufflé, No. 92. Potato
+      Croquettes, No. 117.
+  _Entrée_--Macaroni à la Turque, No. 67.
+  _Sweets_--Plum Pudding, No. 179. White Sauce, No. 167. Semolina
+      Moulds, No. 188.
+  _Dessert_--Muscatel Raisins. French Plums. Dry Ginger. Fruit and
+      Biscuits. Coffee.
+
+
+
+=Dinner Menu, No. 2.=
+
+  _Soup_--Chestnut Soup, No. 2. Granose Biscuits. Dinner Rolls, No.
+      228.
+  _Fish_--Mock White Fish, No. 32.
+  _Rôti_--Mock Steak Pudding, No. 59. Parsley Sauce, No 164. Green
+      Peas. Potato Purée, No. 109.
+  _Entrée_--Spinach Soufflé, No. 92.
+  _Sweets_--Sultana and Ginger Pudding, No. 182. Cream, or Fruit
+      Sauce, No. 177. Jellied Figs, No. 184.
+  _Dessert_--Fruit. Salted Almonds, No. 129. Dry Ginger. Coffee.
+
+
+=Dinner Menu, No. 3.=
+
+  _Soup_--Celery Soup, No. 16.
+  _Fish_--Omelet aux fine Herbes, No. 87.
+  _Rôti_--Chestnut and Mushroom Pudding, No. 59. Flaked Potatoes.
+      Brussels Sprouts Sauté, No. 102.
+  _Entrée_--Green Pea Soufflé, No. 93.
+  _Sweets_--Jam Roll. Stewed French Plums, No. 193.
+  _Dessert_--Fruit. Sultanas. Figs. Almonds. Coffee.
+
+
+=Dinner Menu, No. 4.=
+
+  _Soup_--White Haricot Soup, No. 13. Croûtons.
+  _Fish_--Mock Oyster Patties, No. 25.
+  _Rôti_--Mock Sweetbread Quenelles, No. 43. Mashed Potatoes.
+      Cauliflower.
+  _Entrée_--Asparagus Soufflé, No. 96.
+  _Sweets_--Marmalade Pudding, No. 191. Vanilla Creams.
+  _Dessert_--Fruit. Dry Ginger. Biscuits. Coffee.
+
+
+=Dinner Menu, No. 5.=
+
+  _Soup_--Green Lentil Soup, No. 10. Granose Biscuits.
+  _Fish_--Fried Chinese Artichokes, No. 27.
+  _Rôti_--Walnut Rissoles, No. 37. French Beans. Mashed Potatoes, No.
+      109.
+  _Entrée_--Omelet, No. 81. Spinach à la Crême, No. 91.
+  _Sweets_--Apple Custard, No. 201. Lemon Cheese Cakes, No. 218.
+  _Dessert_--Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee.
+
+
+=Dinner Menu, No 6.=
+
+  _Soups_--Tomato Soup, No. 6. Fried Bread Dice.
+  _Fish_--Mock Scallop Oysters, No. 24.
+  _Rôti_--Purée of Walnuts, No. 40. Spinach à la Crême, No. 91. Mashed
+      Potatoes, No. 109.
+  _Entrée_--Macaroni Cutlets, No. 68.
+  _Sweets_--Empress Pudding, No. 211. Orange Jelly, No. 212.
+  _Dessert_--Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates.
+      Coffee.
+
+
+=Dinner Menu, No. 7.=
+
+  _Soup_--Artichoke Soup, No. 1. Granose Biscuits.
+  _Fish_--Green Artichokes, No. 26.
+  _Rôti_--Nut Croquettes, No. 41. Yorkshire Pudding, No. 119. Brown
+      Gravy, No. 162. Mashed Potatoes, No. 109.
+  _Entrée_--Baked Stuffed Tomatoes, No. 104.
+  _Sweets_--Fruit Salad, No. 180. Custard Moulds, No. 194.
+  _Dessert_--Fruit. Salted Almonds. Roast Pine Kernels. Dry Ginger.
+      Biscuits. Coffee.
+
+
+
+
+=Hints to Housekeepers.=
+
+
+A few simple hints to those who are trying the vegetarian recipes in
+this book may be useful.
+
+Cooking utensils should be kept quite separate from those used for
+meat, fish or fowl.
+
+Nut-oil or nut-butter should always be used for frying, and the right
+heat is known when a slight blue haze rises above the pan, or by
+dipping a finger of bread in the oil, when if hot enough it will at
+once fry brown and crisp. After frying it is always best to place the
+articles fried on some folded tissue paper to drain out the frying
+oil.
+
+Marmite, Nutril and Carnos make good additions to stock for flavouring
+soups and gravies.
+
+In this kind of cookery there is no waste, all the food is edible and
+anything that remains over from dishes can be put together and made
+into curries, stews, cottage pie, etc., etc.
+
+Excellent Salads can be made by the addition of uncooked scraped and
+sliced carrots and beetroot; and also by chopping up very finely
+celery, Brussels sprouts, French beans, green peas, cabbage, parsley,
+onions, etc. The bright colours of these raw vegetables are most
+useful in decorating galantines and other cold dishes, and when
+arranged with regard to colour, make a most artistic garnishing and
+are most wholesome.
+
+Pea nuts, pine kernels, and hazel nuts are much improved in flavour by
+being put in a baking pan in the oven until slightly browned.
+
+Lemon juice is a good substitute for vinegar in all sauces.
+
+For making a smooth soup it is a good plan to rub the vegetables after
+they are cooked through a very fine hair sieve.
+
+In making cutlets a stick of macaroni should be inserted in the thin
+end of the cutlet to represent a bone, it may be fried or not with the
+cutlet.
+
+From several years' experience I have found the non-flesh cookery is
+most economical, the expense being less than half that of the
+corresponding meat dishes.
+
+    =Margaret Carey=
+
+
+
+
+=UNFIRED AND VITAL FOODS.=
+
+
+The following practical information and suggestions will be found
+helpful by those who wish to test the advantages of living solely upon
+uncooked foods--as now recommended by so many progressive physicians,
+dietetic specialists, and teachers of hygiene. Although such a
+strictly simple and natural dietary may at first involve some
+gustatory self-denial, the benefits resulting from its use are
+declared by many who speak from personal experience to be well worthy
+of any inconvenience or sacrifice involved.
+
+=List of Foods and Fruits. etc., that can be eaten uncooked.=
+
+  _Cheeses_--Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola,
+      Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton,
+      St. Ivel, Wenslet, Wensleydale, Wiltshire, etc.
+
+  _Fruits_--(Dried) Apples, apricots, currants, dates, figs,
+      muscatels, peaches, prunes or French plums, pears, raisins,
+      sultanas, etc.
+
+  (Fresh) Apples, bananas, blackberries, currants, cantaloupes,
+      cherries, damsons, gooseberries, greengages, green figs, lemons,
+      melons, mulberries, nectarines, orange, pineapple, pears,
+      peaches, plums, pomegranates, quince, raspberries, strawberries,
+      tangerines, etc.
+
+  _Nuts_--(Fresh) Almonds, Barcelona, Brazil, cobs, coconuts,
+      filberts, Spanish, walnuts, etc.
+
+  (Shelled) Almonds, Barcelona, cashew, hazel, pea-nut, pine kernels,
+      walnuts, etc.
+
+  _Roots_--Artichokes, carrots, parsnips, turnips and potatoes (which
+      must be very finely grated).
+
+  _Vegetables_--Cabbage (red and white), cauliflower, corn salad,
+      cucumber, celery, chicory, endive, lettuce, leeks, mustard and
+      cress, onion, parsley, radishes, sprouts, spinach, salsify,
+      seakale, tomatoes, watercress, etc.
+
+
+=RECIPES.=
+
+  _Nut-meat_--2-ozs. shelled nuts, 1-oz. bread, 1 tablespoonful of
+      milk. Put nuts and bread through a nut-mill. Mix together with
+      milk. Roll out thin and cut into shapes with glass. This is
+      sufficient for two. Look well over nuts before using, do not
+      blanch almonds but rub them well with a cloth.
+
+  _Unfired Pudding or Cakes_--1-oz. each of dates, sultanas, currants,
+      candied peel and French plums, and 2-ozs. nuts. Put all through
+      a nut-mill and mix well together. Roll out and make into cakes.
+      For a pudding, put mixture in a well greased basin, press down,
+      leave for an hour or so and turn out. If too moist add
+      breadcrumbs. Serve with cream.
+
+  _Unfired Dried Fruit Salad_--Ingredients as for pudding, but do not
+      put through a mill; chop all the fruit and nuts and serve dry
+      with cream.
+
+  _Dried Fruits_, such as French plums, peaches or apricots should be
+      put in soak for 12 hours. Do not cook.
+
+
+SALADS.
+
+  _Brussels Sprouts_--Use hearts only, which cut into small pieces.
+
+  _Cabbage_--Use hearts only, which cut into small pieces.
+
+  _Cauliflower_--Use flower part only, which cut into small pieces.
+
+  _Chicory or Seakale_--Cut into small pieces.
+
+  _Lettuce_--In the usual way.
+
+  _Spinach and Mint_--Use leaves only, which cut up very small.
+
+  _Root Salad_--Carrots or beetroot and turnips. Peel and put through
+      a nut-mill and mix well together.
+
+  Most green salads are improved with the addition of radishes.
+
+  Salads can be mixed ad lib., but a greater variety of food is
+      secured by using one or two vegetables only at a time.
+
+  _Salad Dressing_--(1) Half a cup of oil, 1 tablespoonful of lemon
+      juice and the yolk of an egg. Mix egg with oil and add lemon
+      afterwards. (2) Half a cup of oil and one well mashed tomato
+      mixed well together.
+
+  _Flavourings_--For Nut-meat--Use grated lemon peel, mint, thyme or
+      grated onion. For Dried Fruit Pudding or Cake--Use ground
+      cinnamon, grated lemon peel, nutmeg, ground or preserved ginger.
+
+
+=QUANTITIES.=
+
+    First meal at 11 o'clock--Per Person--approximately--
+
+    2-ozs. cheese.
+    2-ozs. dried Fruit.
+    3-ozs. salad or root salad.
+    2-ozs. brown bread, biscuits or unfired bread with butter.
+
+    Second meal at 7 o'clock--
+
+    2-ozs. nut-meat.
+    6-ozs. raw fruit.
+    3-ozs. salad.
+    2-ozs. brown bread, biscuits or unfired bread and butter.
+
+    It is well to drink only between meals, i.e., first thing in the
+    morning after dressing; between first and second meal; and before
+    going to bed. No alcohol or strong tea and coffee should be taken.
+
+
+
+
+=SOME SUGGESTIVE MENUS.=
+
+
+=_Spring--(March-April-May.)_=
+
+
+=FIRST MEAL.=
+
+  SUNDAY--Tomato and Onion Salad. Cheese (St. Ivel). Unfired Pudding
+      and Cream.
+
+  MONDAY--Carrot and Beetroot Salad. Cheese (Pommel). Dried Figs.
+
+  TUESDAY--Onions. Cheese (Cheddar). Dates.
+
+  WEDNESDAY--Seakale Salad. Cheese (Gruyère). Raisins.
+
+  THURSDAY--Salsify Salad. Cheese (Camembert). Sultanas.
+
+  FRIDAY--Celery Salad. Cheese (Wiltshire). French Plums.
+
+  SATURDAY--Batavia. Cheese (Cheshire). Dried Apricots.
+
+
+=SECOND MEAL.=
+
+  SUNDAY--Cucumber Salad. Nut-meat (Jordan Almonds). Fresh Fruit
+      Salad.
+
+  MONDAY--Endive Salad. Nut-meat (Hazel). Apples.
+
+  TUESDAY--Spring Cabbage Salad. Nut-meat (Pine Kernels). Oranges.
+
+  WEDNESDAY--Corn Salad and Radishes. Nut-meat (Cashew). Red Bananas.
+
+  THURSDAY--Watercress and Radishes. Nut-meat (Shelled Walnuts).
+      Tangerines.
+
+  FRIDAY--Spinach and Mint Salad. Nut-meat (Barcelona). Bananas
+      (Canary or Jamaica).
+
+  SATURDAY--Cauliflower Salad. Nut-meat (Peanuts). Fresh Cape Fruit.
+
+
+=_Summer--(June-July-August.)_=
+
+
+=FIRST MEAL.=
+
+  SUNDAY--Tomato and Parsley Salad. Cheese (Dutch). Peaches.
+
+  MONDAY--Carrot and Turnip Salad. Cheese (Cream). Apples.
+
+  TUESDAY--Spring Onion Salad. Cheese (Cheddar). Plums.
+
+  WEDNESDAY--Endive (summer) Salad. Cheese (Half-cheese). White
+      Currants.
+
+  THURSDAY--Cabbage Lettuce Salad. Cheese (Stilton). Pears.
+
+  FRIDAY--Seakale Salad. Cheese (Gorgonzola). Banana.
+
+  SATURDAY--Corn Salad & Radishes. Cheese (Gloucester). Raspberries.
+
+
+=SECOND MEAL.=
+
+  SUNDAY--Cucumber Salad. Nut-meat (Pine Kernels). Fresh Fruit Salad.
+
+  MONDAY--Lettuce Salad. Nut-meat (Cashew). Strawberries.
+
+  TUESDAY--Watercress and Radishes. Nut-meat (Almonds). Red Currants.
+
+  WEDNESDAY--Summer Cabbage Salad. Nut-meat (Shelled Walnuts).
+      Greengages.
+
+  THURSDAY--Cauliflower and Mustard and Cress. Nut-meat (Hazels).
+      Gooseberries.
+
+  FRIDAY--Mixed Salad. Nut-meat (Barcelona). Black Currants.
+
+  SATURDAY--Lettuce and Radishes. Nut-meat (Peanuts). Cherries.
+
+
+=_Autumn--(September-October-November.)_=
+
+
+=FIRST MEAL.=
+
+  SUNDAY--Tomato Salad. Cheese or Fresh Almonds. Pineapple.
+
+  MONDAY--Carrots and Celery. Cheese or Fresh Cob Nuts. Damsons.
+
+  TUESDAY--Corn Salad and Radishes. Cheese or Filberts. Apples (Golden
+      Nobs).
+
+  WEDNESDAY--Brussels Sprouts Salad. Cheese or Barcelona Nuts. Melon.
+
+  THURSDAY--Onion Salad. Cheese or Brazil Nuts. Grapes (White).
+
+  FRIDAY--Endive Salad. Cheese or Fresh Walnuts. Bananas.
+
+  SATURDAY--Red Cabbage. Cheese or Hazel Nuts. Pears.
+
+
+=SECOND MEAL.=
+
+  SUNDAY--Cucumber Salad. Nut-meat (Almonds). Fresh Fruit Salad.
+
+  MONDAY--Chicory Salad. Nut-meat (Hazel). Grapes (Black).
+
+  TUESDAY--Cabbage Lettuce Salad. Nut-meat (Pine Kernels). Pears.
+
+  WEDNESDAY--Celery. Nut-meat (Walnuts). Green Figs.
+
+  THURSDAY--Cauliflower Salad. Nut-meat (Cashew). Blackberries.
+
+  FRIDAY--Watercress and Radishes. Nut-meat (Barcelona). Quince.
+
+  SATURDAY--White Cabbage Salad. Nut-meat (Peanuts). Apples.
+
+
+=_Winter--(December-January-February.)_=
+
+
+=FIRST MEAL.=
+
+  SUNDAY--Tomato and Celery Salad. Cheese or Fresh Almonds. Dried
+      Fruit Salad.
+
+  MONDAY--Carrots and Artichokes. Cheese or Cob Nuts. Dried Figs.
+
+  TUESDAY--Onions. Cheese or Fresh Walnuts. Dates.
+
+  WEDNESDAY--Batavia. Cheese or Brazil Nuts. Raisins.
+
+  THURSDAY--Cauliflower Salad. Cheese or Filberts. Sultanas and
+      Currants.
+
+  FRIDAY--Red Cabbage Salad. Cheese or Barcelona Nuts. French Plums.
+
+  SATURDAY--Mixed Root Salad. Cheese or Spanish Nuts. Dried Peaches.
+
+
+=SECOND MEAL.=
+
+  SUNDAY--Cucumber Salad. Nut-meat (Pine Kernels). Fresh Fruit Salad.
+
+  MONDAY--Celery Salad. Nut-meat (Hazel). Oranges.
+
+  TUESDAY--Winter Cabbage. Nut-meat (Almonds). Bananas.
+
+  WEDNESDAY--Corn Salad & Radishes. Nut-meat (Walnuts). Grapes.
+
+  THURSDAY--Cabbage Lettuce Salad. Nut-meat (Cashew). Red Bananas.
+
+  FRIDAY--Chicory Salad. Nut-meat (Peanuts). Tangerines.
+
+  SATURDAY--Endive Salad. Nut-meat (Barcelona). Apples.
+
+The above Menus are compiled by the Misses Julie and Rose Moore.
+
+
+
+
+=USEFUL DOMESTIC INFORMATION.=
+
+
+[Illustration]
+
+A clove of garlic will give a very delicate and tasty flavour to many
+soups and other dishes. For soups it is only necessary to rub the
+tureen with the cut clove before the soup is poured in. For savoury
+dishes and stews one small clove may be boiled (after being peeled) in
+the stewpan for five minutes.
+
+
+To remove the skins from tomatoes place them in boiling water for
+about two minutes.
+
+
+Turnips taste much better if a little cream is added to them after
+being mashed.
+
+
+Any cold green vegetable can be used to make a soufflé. It should be
+rubbed through a sieve, and then 1 or 2 well-beaten eggs should be
+added. A few drops of Tarragon vinegar may be used to change the
+flavour. (See Recipe 97).
+
+
+Cheese should be crumbly, as it is then more easily digestible. It is
+a good plan to test it in the following manner:--First buy a small
+piece and melt a portion with milk in a double saucepan; if it has a
+granulated appearance it is safe to buy some more of the same cheese;
+if, on the contrary, it is tough and stringy, it should be avoided, as
+it will be found lacking in nutriment and will be very liable to cause
+digestive troubles.
+
+
+Butter should be made to look dainty and appetising by being prepared
+for the table with butter pats. Small pieces can be twisted round to
+form the shape of a hollow shell. It may also be rolled into marbles
+and be garnished with parsley.
+
+
+Parsley can be made a brilliant green by placing it in a cloth (after
+chopping), dipping it in cold water, and wringing it tightly in the
+hands, squeezing it with the fingers. For garnishing savoury puddings
+or fried potatoes, etc., this is worth knowing.
+
+Parsley which has been used for garnishing, or which is in danger of
+going to seed, can be preserved green for seasoning purposes by
+placing it in the oven on a sheet of paper, and drying it slowly in
+such a manner that it does not burn; it should then be rubbed through
+a sieve and put into a bottle.
+
+
+All boiled puddings should be allowed room to swell, or they may prove
+heavy when served.
+
+
+Instead of chopping onions, a coarse nutmeg grater should be kept for
+the purpose, and the onion should be grated like lemon rind. This
+saves much time and labour and answers better for flavouring soups,
+gravies, or savouries of any kind.
+
+The addition of some bicarbonate of soda to the water in which onions
+are boiled will neutralize the strong flavour of the oil contained in
+them, and prevent it from becoming troublesome to those with whom it
+disagrees.
+
+
+Freshly cut vegetables are more digestible and wholesome than those
+which have been lying about in crates or shop windows. They also cook
+more quickly. The water in which vegetables have been boiled should be
+saved for stock for soups and gravies (except in the case of
+potatoes).
+
+
+To prevent hard-boiled eggs from becoming discoloured, they should be
+plunged into cold water as soon as they are removed from the saucepan.
+
+
+Those of my readers who wish to use unfermented and saltless breads
+and cakes can obtain the same from the Wallace P. R. Bakery. The
+purity of goods supplied from this factory can be depended upon.
+
+
+When it is difficult to obtain pineapples for making fruit salads, the
+same enhanced flavour can be secured by adding some of Dole's Hawaiian
+Pineapple Juice.
+
+
+To prevent the odour of boiled cabbage pervading the house, place a
+piece of bread in the saucepan.
+
+
+Flaked nuts, if sprinkled over puddings, custards, trifles or jellies,
+greatly improve the flavour and appearance.
+
+
+In the preparation of soups, stews, &c., the preliminary frying of the
+vegetables improves the flavour and dispenses with any insipidity. The
+oil should be fried until it is brown.
+
+
+
+
+=HOW TO COOK VEGETABLES.=
+
+
+=Artichokes= should be boiled until tender only. If over-boiled they
+become dark coloured and flavourless.
+
+=Asparagus= should be cut into equal lengths and tied into bundles.
+These should be stood on end in a deep stewpan, leaving the tops about
+an inch above the water. When the stalks are tender the tops will be
+cooked also. This plan prevents the tops falling off through being
+over-cooked.
+
+=Cabbage= should only be boiled until tender; if over-cooked it is
+pulpy and flavourless. Boiling too fast causes the unpleasant odour to
+be given off which is sometimes noticeable in a house when this
+vegetable is being cooked. The lid of the saucepan should not be used.
+
+=Cauliflower= must not be boiled until its crispness is lost. It must
+be only just tender enough to eat. It can be served 'au gratin' (120),
+or as in recipe No. 121.
+
+=Carrots= should be steamed, not boiled. The skins should then be
+wiped off and they should be served with a white or brown gravy. They
+are also nice if scraped, sliced and stewed in haricot broth (recipe
+239). The smaller the carrots the more delicate will the flavour be.
+
+=Kidney or Haricot Beans= need to be carefully trimmed so that all
+stringy parts are cut away. They should be boiled until tender, and no
+longer, and served with thin white sauce. The smaller and greener
+they are the better.
+
+Old pods should remain unpicked until nearly ripe, when the solid
+beans can be used for haricot soup or entrées. The 'Czar' bean is the
+best to grow; it is the giant white haricot, and the seeds are
+delicious when picked fresh and cooked at once. There is the same
+difference between fresh and dried haricots, as between green and
+dried peas. Dried Haricots must be soaked in cold water for twelve
+hours before being cooked. They can then be stewed until tender--the
+water being saved for soup or stock.
+
+=Vegetable Marrow= should be steamed or boiled in its jacket. The
+flavour is lost if this is removed before cooking.
+
+=Mushrooms= should be fried very slowly in a small quantity of butter.
+They should be stirred during the process, and the heat employed must
+be very moderate indeed or they will be made tough. They can also be
+stewed, and served in the gravy when thickened with arrowroot.
+
+=Potatoes= should be cooked in their jackets. To boil them in the best
+way, the water in the saucepan should be thrown away when they have
+been boiled for 5 minutes and cold water should be substituted. This
+plan equalises the cooking of the interior and exterior of the
+potatoes. When cooked they should be drained, a clean cloth should be
+placed over the pan and they should stand on the hot plate to dry.
+They should be lifted out separately, and should be unbroken and
+floury. Sodden potatoes ought to be regarded as evidence of
+incompetency on the part of the cook.
+
+Potatoes baked in their jackets are considered by many to be
+preferable, and, as it is almost impossible to spoil them if this plan
+is adopted, it should be employed when the cook is inexperienced.
+
+Fried potatoes, cooked in the Devonshire fashion, are nice for
+breakfast. It is best to remove some from the stewpan when half cooked
+on the previous day. These should be cut up in a frying pan in which a
+fair amount of butter has been melted, and the knife should be used
+while they cook. In a few minutes the potatoes should be well packed
+together, so that the under-side will brown; an inverted plate should
+then be pressed on them and the pan should be turned upside down while
+the plate is held in position with one hand. A neat and
+savoury-looking dish will thus be made, but over-cooking must be
+avoided previous to the browning process, or they will look sloppy.
+
+Potatoes can be mashed with a little milk and butter. They should then
+be packed into a pretty shape and garnished with chopped parsley
+(109).
+
+Another way of cooking them is to use the frying basket and dip them
+in very hot Nutter. They should either be cut into thin fingers
+previously, or else be half boiled and broken into pieces. This
+latter plan is perhaps best of all, and they are then termed "potatoes
+sauté," and are sprinkled with chopped parsley before being served.
+
+A very savoury dish can be made by boiling some potatoes until nearly
+tender, and then putting them in a pie dish with small pieces of
+butter sprinkled over them; they should then be baked until nicely
+browned.
+
+To make potatoes _white_ when cooked they should be steeped in cold
+water for two hours after peeling.
+
+=Peas= should be placed in a covered jar with a little butter, and
+should be steamed until tender. No water is required in the jar. The
+pods, if clean and fresh, should be washed, slowly steamed, rubbed
+through a colander, and added to any soup or other suitable dish in
+preparation. Another method is to boil the peas with mint, salt, sugar
+and a pinch of bicarbonate of soda added to the water. Small young
+peas should always be chosen in preference to those which are old and
+large.
+
+=Spinach= should be cooked according to the directions given in
+recipes 90 to 92, or 103.
+
+=Beetroot= should be baked in the oven instead of being boiled. By
+this method the flavour is improved and the juices retained.
+
+
+
+
+=LABOUR-SAVING APPLIANCES.=
+
+
+Domestic work in the kitchen may be very much simplified and lightened
+if proper utensils are employed, and those who are able to do so
+should obtain the following appliances, in addition to those which are
+generally used:--
+
+=The 'Dana' Nut-Mill.= This is used for making bread crumbs from
+crusts or stale bread; for flaking nuts and almonds, etc., so as to
+make them more easy of digestion, and nut-butter so as to make it mix
+more conveniently with dough when employed for making pastry and
+cheese--rendering it more readily digestible. This nut-mill may be
+obtained from G. Savage & Sons, 33, Aldersgate Street, London, E. C.,
+and from Health Food Depôts (price 7/6). It serves the same purpose as
+a sausage machine as well.
+
+=A Frying-Basket= is necessary for letting down rissoles, croquettes,
+cutlets, fritters, potato chips, etc., into the stewpan which is kept
+for frying purposes. The stewpan should be four or five inches deep,
+so as to avoid the possibility of the Nutter or vegetable fat bubbling
+over and catching fire upon the stove. Aluminium or nickel are the
+best metals.
+
+=A Raisin Stoner.= It enables one to stone a large quantity of fruit
+in a very short time. Most ironmongers stock these machines.
+
+=A Potato Masher.= Necessary for flaking potatoes and preparing
+haricot beans, peas, etc., for admixture in rissoles or croquettes. By
+this means the skins can be easily removed after they are cooked.
+
+=A Wire Sieve= (about 1/8th-inch mesh). Useful for preparing spinach,
+and in many other ways which will suggest themselves to every cook.
+
+=A Duplex Boiler.= For scalding milk by means of a steam jacket. It
+prevents burning, and boiling over. The =Gourmet Boiler= is a valuable
+cooking appliance of the same sort. Failing these a double saucepan is
+necessary.
+
+=A Chopping Basin=--a wooden bowl with a circular chopper which fits
+it. This prevents the pieces from jumping off and lessens the time
+occupied. It is also less noisy and can be used while the operator is
+seated.
+
+=A Vegetable Slicer.= The best appliance for this purpose is a
+combination tool--made so that one can slice carrots, etc., to any
+size and thickness, and also core apples, peel potatoes and perform
+other functions with it.
+
+=A Metal Frying Pan.= A nickel, aluminium, or steel frying pan is
+almost a necessity. Enamel chips off very soon and is dangerous, as it
+may cause appendicitis.
+
+
+
+
+=MEDICINAL AND DIETETIC QUALITIES.=
+
+
+As it is important that those who adopt a reformed diet should know
+something about the dietetic and medicinal value of the articles they
+consume, the following information may prove helpful:--
+
+[Illustration]
+
+=Apples= purify the blood, feed the brain with phosphorus, and help to
+eliminate urates and earthy salts from the system. As they contain a
+small amount of starch, and a good proportion of grape sugar combined
+with certain valuable acids, they constitute a most desirable and
+hygienic food for all seasons. They should be ripe and sweet when
+eaten. People who cannot digest apples in the ordinary way should
+scrape them, and thus eat them in _pulp_ rather than in _pieces_.
+
+=Bananas= also contain phosphorus, and are consequently suitable for
+mental workers. They are easily digestible, and nutritious, being
+almost a food in themselves.
+
+=French Plums= are judicious food for persons of nervous temperament
+and for those whose habits are sedentary; they prevent constipation,
+and are nutritious. They should be well stewed, and eaten with cream,
+Plasmon snow-cream, or Coconut cream (see recipe 224).
+
+=Strawberries= contain phosphorus and iron, and are therefore
+especially desirable for mental workers and anæmic invalids.
+
+=Tomatoes= are good for those who suffer from sluggish liver. The
+popular fallacy that they are liable to cause cancer, which was
+circulated by thoughtless persons some few years since, has been
+pronounced, by the highest medical authorities, to be unsupported by
+any evidence whatever, and to be most improbable and absurd. In the
+Island of Mauritius this fruit is eaten at almost every meal, and
+Bishop Royston stated that during his episcopate of eighteen years he
+only heard of one case of the disease.
+
+=Lettuce= is soothing to the system and purifying to the blood. It
+should be well dressed with pure olive oil and wine vinegar (2
+spoonfuls of oil to 1 of vinegar, well mixed together, with a pinch of
+sugar). A lettuce salad eaten with bread and cheese makes a nutritious
+and ample meal. The thin and tender-leaved variety (grown under glass
+if possible) should always be chosen.
+
+=Figs= contain much fruit sugar which can be rapidly assimilated, and
+are very nourishing and easily digestible; when they can be obtained
+in their green state they are specially desirable. They may be
+considered one of the most valuable of all fruits, and are most
+helpful in many cases of sickness on account of their laxative
+medicinal properties.
+
+=Dates= are very similar to figs, and are both sustaining and warming;
+they are easily digested if the skins are thin.
+
+=Gooseberries=, =Raspberries=, =Currants= and =Grapes= are cooling and
+purifying food for hot weather; but, if unripe, they will often upset
+the liver. This type of fruit should not be eaten unless _ripe_ and
+_sweet_.
+
+=Walnuts, Hazel and Brazil Nuts= contain a considerable amount of oil,
+and are consequently useful for warming the body and feeding and
+strengthening the nerves. Vegetable fat in this form is emulsified and
+more easily assimilated than free animal fats, as in butter, etc. Nuts
+are also rich in proteid matter. Where people find that they cannot
+masticate nuts, owing to impairment of teeth, the difficulty may be
+removed by passing the nuts through a 'Dana' nut-mill. When thus
+flaked and spread between thin slices of bread and butter, with honey,
+they make delicious sandwiches for lunch. A pinch of curry powder
+(instead of the honey) makes them taste savoury.
+
+=Chestnuts= contain a larger proportion of starch, but are digested
+without difficulty when boiled in their jackets until fairly soft. If
+eaten with a pinch of salt they make a nice dish.
+
+=Pineapples= are valuable for cases of diphtheria and sore-throat, as
+the juice makes an excellent gargle. This fruit is considered to aid
+digestion in certain cases.
+
+=Cheese= is very rich in protein--far more so than lean beef. If well
+chosen, and new, it is a most valuable article of diet, and feeds
+brain, nerves, and muscles; but as it is a concentrated food it should
+not be taken in excessive quantity. Half a pound of cheese is almost
+equal to a pound of average flesh meat. The best varieties are
+Wenslet, Gruyère (very rich in phosphorus), Port Salut, Milk (155),
+Wensleydale, Cheshire and Cheddar.
+
+=Protose, Nuttose=, and similar malted nut-meats, are more than
+equivalent to lean beef--minus water, waste products, and disease
+germs. The International Health Association first invented these
+valuable substitutes for animal food, and has an able advisory medical
+staff, therefore they may be regarded as results of modern dietetic
+research. Protose contains 25% protein and 14% fat.
+
+=White Haricots= are rich in protein (far more so than lean meat), and
+should be eaten in moderation. Brown haricots contain iron in addition
+to their large percentage of protein.
+
+=Lentils= are almost identical in composition, but are more suitable
+for those who do not have much physical toil.
+
+=Peas= are slightly less nitrogenous than lentils and haricots, but
+otherwise very similar; they are best when eaten in a green form, and
+when young and tender. When they are old the peas should always be
+passed through a potato masher, as the skins are very indigestible.
+
+=Macaroni= contains starch and a certain amount of the gluten of
+wheat. Some of the best varieties are made with eggs as well as flour.
+Tomato sauce is the best accompaniment to it, with Parmesan or grated
+and melted cheese (see recipes 66 to 71).
+
+=Rice= as usually sold consists chiefly of starch, but if unglazed and
+_once milled_, it is much more nourishing, as the cuticle of the
+cereal (which is rich in gluten and protein) is then left on it. The
+addition of cheese or eggs, makes it a more complete food (see recipes
+72 to 80).
+
+=Potatoes= consist principally of starch and water, with a certain
+amount of potash. Their dietetic value is not high.
+
+=Wholewheat Bread= contains, in addition to its starch, much vegetable
+albumen, and a large supply of mineral salts, such as phosphates, etc.
+It is, therefore, when light and well cooked, of high dietetic value
+both for flesh-forming and nerve feeding. Physical workers should use
+it as a staple article of food, and mental workers will also find it
+most helpful. The coarser the brown flour, the more laxative is the
+influence of the bread. This is point worth noting.
+
+=Eggs= are nutritive chiefly on account of the albumen which they
+contain in the white portion, but they are liable to cause digestive
+trouble, and they must not be taken too freely by those who are
+subject to biliousness and constipation. Such persons often find it
+advantageous to have them boiled quite hard.
+
+=Emprote= (Eustace Miles proteid Food) contains the proteids of wheat
+and milk (35%), with digestible Carbohydrates (45.2%), fat (6.6%), and
+assimilable salts (7.9%). It makes a good addition to soups,
+beverages, and dishes lacking in protein.
+
+=Nuto-Cream Meat= is a modern substitute for white meat and poultry,
+containing 19.7% protein, 48% fat, and 23% Carbohydrates. It is made
+from nuts and corn, and is useful for invalids and young children.
+
+=Milk= contains nearly all the elements necessary for repairing bodily
+waste. It should be scalded for half-an-hour in a double saucepan--to
+destroy tubercular and other germs. If then allowed to stand for 12
+hours, clotted cream can be skimmed off (as in Devonshire) and the
+milk can be used next day. It keeps much longer after being thus
+scalded. Dried milk is now procurable in such forms as 'Lacvitum' and
+'Plasmon.'
+
+=Celery= is a useful blood purifier, and is valuable in all cases of
+rheumatism, gout, &c. Celery salt is a valuable addition to soups and
+savoury dishes, and is preferable to common salt.
+
+=Spinach= contains a considerable quantity of iron in a readily
+assimilable form, and is, therefore, good for anæmic persons.
+
+=Onions= have a wonderfully improving effect upon the skin and
+complexion if eaten raw, and they act powerfully as diuretics.
+
+
+
+
+=HYGIENIC INFORMATION.=
+
+
+[Sidenote: =How to Keep Young.=]
+
+Old age is accompanied by the accumulation in the body of certain
+earthy salts which tend to produce ossification. The deposit of these
+in the walls of the arteries impedes the circulation, and produces
+senility and decrepitude. Flesh-food accelerates this process, but the
+juices of fruits, and distilled or soft water, dissolve out these
+deposits. The older one becomes the more freely should one partake of
+fruit and soft water.
+
+The more juicy fruit we consume, the less drink of any kind we
+require, and the water contained in fruit is of Nature's purest and
+best production.
+
+Frequent bathing and the occasional use of the vapour bath also help
+to eliminate these deposits, and those whose skins are never made to
+perspire by wholesome exercise in the open air must cause this
+healthful operation to take place by other means--or pay the penalty
+which Nature exacts.
+
+[Sidenote: =Food and Climate.=]
+
+Vegetable oils and fats produce heat and build up the nerves. We
+require a much larger amount of food containing fat in cold weather
+and in cold climates than in warm weather and in warm climates. By
+producing fruits in profusion in the summer-time Nature provides for
+the satisfaction of our instinctive desire for such simple and cooling
+diet when the temperature is high. But in winter-time more cheese,
+butter, olive oil, or nuts, should be eaten every day.
+
+[Sidenote: =Cancer and Flesh-eating.=]
+
+The latest declarations of some of the principal British medical
+authorities on 'Cancer' are to the effect that people become afflicted
+with this disease through the excessive consumption of animal flesh.
+The alimentary canal becomes obstructed with decomposing matter, toxic
+elements are generated and absorbed in the system, and cancerous
+cellular proliferation ensues. It is noteworthy that fruitarians are
+scarcely ever afflicted with this disease, and that a strict
+fruitarian dietary (uncooked) has often proved curative. See pages 133
+and 166.
+
+[Sidenote: =How to avoid Dyspepsia.=]
+
+If the digestive process is unduly delayed by overloading the stomach,
+or by drinking much at meal-times so as to dilute the gastric juice,
+fermentation, flatulence and impaired health are likely to result. Raw
+sugar if taken very freely with starch foods is also apt to produce
+fermentation.
+
+It is a mistake to mix acid fruits and vegetables by eating them
+together at the same meal. Fermentation is often thus caused, as
+vegetables take a long time to digest. A very safe rule to observe,
+and one which would save many from physical discomfort and suffering,
+is this--only eat fruits which are palatable in the natural uncooked
+state. Before Man invented the art of cooking, he must have followed
+this rule.
+
+Those who suffer from dyspepsia will, in most instances, derive
+benefit by taking two meals a day instead of three--or at any rate by
+substituting a cup of coffee or of hot skimmed milk and a few brown
+biscuits for the third meal. Hard workers are the only persons who can
+really get hungry three times a day, and we ought not to take our
+meals without "hunger sauce." Fruit alone, for the third meal is
+better still.
+
+The last meal of the day should not be taken after seven o'clock at
+night. Disturbed rest and the habit of dreaming are an almost certain
+indication of errors in diet having been committed, or of this rule
+having been infringed.
+
+Probably the most valuable prescription ever given to a patient was
+that given by Dr. Abernethy to a wealthy dyspeptic, "Live on sixpence
+a day and earn it."
+
+Constipation can nearly always be cured by adding stewed figs, French
+plums, salads, etc., to one's menu, by eating brown instead of white
+bread, and by taking less proteid food.
+
+Tea is detrimental to many persons. The tannin contained in it
+toughens albuminous food, and is liable to injure the sensitive lining
+of the stomach. China tea is the least harmful.
+
+[Sidenote: =Rest after Meals.=]
+
+Those who work their brains or bodies actively, immediately after a
+solid meal, simply invite dyspepsia. The vital force required for
+digestion is diverted and malnutrition follows. The deluded
+business-man who "cannot spare the time" for a short rest or stroll
+after lunch, often damages his constitution and finds that he has
+been "penny wise and pound foolish."
+
+If the brain or body has been severely taxed, an interval of rest
+should be secured before food is taken. It is not _what we eat_ that
+nourishes us, but _what we are able to assimilate_. Recreation,
+occasional amusement, and an interest in life are necessary. Thousands
+of women die from monotony and continuous domestic care; multitudes of
+men succumb to mental strain and incessant business anxiety. Chronic
+dyspeptics should reflect on these facts.
+
+Abstainers from animal-food who get into any difficulty about their
+diet should seek advice from those who have experience, or should
+consult a fruitarian physician. The local names and addresses of
+doctors who both practice and advise this simple and natural system of
+living, will be supplied upon application to the Hon. Secretary of The
+Order of the Golden Age. Such are increasing in number every month.
+
+[Sidenote: =Physical Vitality.=]
+
+The human body is a storage battery consisting of millions of cells in
+which the vital electricity that produces health, and makes life
+enjoyable, is accumulated.
+
+Every manifestation of physical and mental power depends upon the
+force stored up in this battery. The more fully charged the cells the
+higher the voltage, and, consequently, the greater the physical
+vitality and power. This voltage is always fluctuating. Expenditure
+of force lessens it; recuperation, through rest, sleep, the
+in-breathing of oxygen, and the assimilation of vital uncooked food
+increases it.
+
+Fruits, nuts, and root vegetables contain electrical potency--they
+will deflect the needle of a highly sensitive Kelvin galvanometer. But
+when cooked, their vital electricity is destroyed--they become
+_lifeless_, like flesh-food.
+
+The accumulation of vital force is a possibility if natural and vital
+food is selected.
+
+[Sidenote: =The Great Healer.=]
+
+All the medicines in the world are as the small dust of the balance,
+potentially, when weighed against this Life-force--which "healeth all
+our diseases and redeemeth our life from destruction." Its therapeutic
+phenomena are truly wonderful.
+
+When our bodies are invaded by malevolent microbes, the defensive
+corpuscles within us, if in fit condition, destroy them. But if not
+fed with those elements which are needful for their sustenance, they
+soon "run down"--just as we ourselves get "below par." We are then
+liable to become the prey of those ceaseless microscopic enemies that
+are ever ready to pounce upon the unfit.
+
+If our corpuscles are weaker than the invading foes, no drugs can save
+us--we are doomed. Hence the importance of keeping ourselves and our
+nerve centres well charged and in vigorous condition.
+
+[Sidenote: =How to Accumulate Vitality.=]
+
+To accumulate vitality our food must contain all the chemical elements
+which we need. None must be permanently omitted. If, for instance, we
+entirely exclude organic phosphorus from the food of a man of great
+intellect, he will, in due time, be reduced to imbecility. This is
+obtained in such foods as cheese, milk, wholemeal bread, peas, apples,
+strawberries, and bananas.
+
+We must live by _method_, and take some trouble. Nature's greatest
+gift is not to be obtained without thought or effort. We must eat,
+breathe, and live wisely; and the closer to Nature we get, the better
+it will be for us.
+
+The habit of deep breathing, like that of living much in the open air,
+yields important results. The atmosphere consists of oxygen and
+nitrogen--the very elements of which our bodies are chiefly
+constructed. Life and vigour _can be inhaled_, but few persons have
+learnt the art.
+
+Cheerfulness tends to promote the assimilation of food. Exercise--of
+an intelligent and healthful sort--is needful to make the life-current
+pulsate through our tissues. Without it our organs do not get properly
+nourished and rebuilt: stiffness and atrophy set in. Worry and care
+must be banished, and unwise or excessive expenditure of nerve force
+avoided; for these things deplete the human storage battery of its
+vitality.
+
+Mankind is slowly gaining greater knowledge of vital, mental, and
+spiritual truth. Ultimately, "Life more abundant" will become the
+heritage of the many instead of the few.
+
+Self-emancipation from weakness and disability is an achievement that
+will repay much effort on the part of each one of us; and we can all
+render beneficent social service by exemplifying the art of living
+wisely.
+
+By promoting hygienic and humane education, we can prevent much
+suffering, and greatly increase the sum of happiness in this world!
+
+[Illustration: =Finis=]
+
+
+    All readers who feel that they have derived helpful and useful
+    knowledge by reading this book, are respectfully invited to make
+    it known to their friends and neighbours, or to present copies to
+    them. All financial profit arising from its sale is devoted to the
+    philanthropic work of The Order of the Golden Age and the
+    exaltation of its hygienic and humane Ideals.
+
+    Booksellers, Secretaries of Food-Reform, Physical Culture, and
+    other Societies (and readers requiring quantities for
+    distribution) can be supplied at a discount of 25 per cent. for
+    cash, carriage forward, if they apply directly to the above
+    Society.
+
+
+
+
+INDEX.
+
+
+                                     Page
+    Almonds, Salted                    85
+    Almond Soup                        52
+    Ambrosia                          101
+    Apple Custard                     105
+    Apple Fritters                    107
+    Apricots, Poached                 106
+    Artichoke Soup                     48
+    Artichokes, Fried Chinese          55
+    Artichokes, Green                  55
+    Asparagus Soufflé                  77
+    Aspic jelly                        87
+
+    Baked Nuttoria                     62
+    Bakewell Pudding                  103
+    Barley Water                      117
+    Boiled Pudding, Plain             107
+    Brawn, Picnic                      88
+    Brazil Nut Soup                    50
+    Bread, How to Make                112
+    Bread, White                      115
+    Bread, Plain Currant              115
+    Bread, Wholemeal                  114
+    Bread Pudding                     101
+    Breakfast Dish, A                  79
+    Broth, Brown Haricot               49
+    Broth, Mock Chicken               123
+    Brown Bean Cutlets                 58
+    Brown Haricot Soup                 49
+    Brussels Sprouts Sauté             78
+    Brussels Sprouts, à la Simone      80
+    Buns, Plain Currant               115
+    Bun Cake, Sultana                 116
+
+    Cabbage Salad                      91
+    Cabbage Soufflé                    77
+    Cakes, Sultana                    116
+    Cakes, Small                      103
+    Carnos Sauce                       98
+    Carnos Soup                        54
+    Carrot Soup                        54
+    Cauliflower au Gratin              83
+    Celery Soup                        53
+    Castle Puddings                   102
+    Cheese and Tomato Paste            92
+    Cheese Sauce                       98
+    Cheese Rissoles, Savoury           78
+    Cheesecakes, Lemon                110
+    Cheese Straws                     116
+    Chestnut Soup                      48
+    Chestnut and Mushroom Pudding      82
+    Chestnut Soufflé                   77
+    Chestnut Stew                      85
+    Chestnut Cream                    111
+    Christmas pudding                  99
+    Coconut Sauce                      97
+    Coconut Custard, Baked            109
+    Coconut Cream                     111
+    Corsican Dish, A                   78
+    Creamed Macaroni                   70
+    Croquettes, Milanese               81
+    Croûtes à la Valencia              84
+    Curry Gravy                        95
+    Custard Moulds                    103
+    Curried Cauliflower                83
+    Curried Rice and Peas              72
+    Curried Lentils                    82
+
+    Dinner Rolls                      115
+
+    Eggs à la Crême                    74
+    Egg and Cress Sandwiches           91
+    Eggs à l'Italienne                 75
+    Eggs, Mayonnaise                   74
+    Eggs, Scrambled                    75
+    Eggs Florentine                    74
+    Empress Pudding                   108
+
+    Figs, Jellied                     101
+    Fillets of Mock Sole               56
+    Frittamix Rissoles                 85
+    Fruit Drink                       118
+    Fruit Sauce                        98
+    Fruit Salad                        99
+    Fruitarian Mincemeat              110
+
+    Galantine alla Bolognese           86
+    Gateau aux Fruits                 106
+    Gingerade                         118
+    Ginger Pudding                    108
+    Glaze, Marmite                     97
+    Gravy Soup                         49
+    Gravies                            94
+    Gravy Piquante                     95
+    Gravy, Rich Brown                  96
+    Gravy, Plain Brown                 95
+    Green Pea Cutlets                  58
+    Green Pea Soufflé                  76
+    Green Pea Soup                     51
+    Green Pea Galantine                88
+    Gravy, Quick Lunch                 98
+    Gruel, Lentil                     124
+
+    Haricot Soup, Brown                49
+    Haricot Soup, White                52
+    Haricot Cutlets                    59
+    Haricot Cutlets, White             61
+    Haricot Meat, Potted               92
+    Haricot, Potted White              90
+    Haricot, Potted Savoury            91
+    Haricot Brown Broth               123
+    How to Cook Rice                   70
+    Hygiama Apple Purée               123
+
+    Jelly, Orange                     108
+    Jugged Nuttose                     64
+    Julienne Soup                      50
+
+    Kedgeree                           78
+
+    Lentil and Potato Sausages         65
+    Lentil Soufflé                     77
+    Lentil Soup, Green                 51
+    Lentil Soup, Egyptian              50
+    Lentil Cutlets                     61
+    Lentil Cutlets, Green              81
+    Lentils, Curried                   82
+    Lentil Croquettes                  62
+    Lentil Pudding                     84
+    Lentils, Potted Savoury            90
+    Lentil Gruel                      124
+    Lemon Creams                      104
+    Lemon Cheesecakes                 110
+    Lemon Jelly                       110
+    Lemon Sponge                      106
+    Linseed Tea                       124
+
+    Macaroni à la Turque               69
+    Macaroni Cutlets                   69
+    Macaroni, Creamed                  70
+    Macaroni Napolitaine               69
+    Macaroni, Savoury                  70
+    Macaroni and Tomato Pudding        70
+    Malted Milk Prune Whip            125
+    Malted Milk Jelly                 125
+    Malted Milk with Iced Fruit       125
+    Malted Milk, Effervescent         125
+    Marbles, Savoury Golden            82
+    Marmalade Pudding                 102
+    Marmite Glaze                      97
+    Marmite Savoury Gravy              97
+    Marmite Toast                      85
+    Marmite Vegetarian Soup            52
+    Mayonnaise Eggs                    74
+    Mayonnaise Sauce                   97
+    Milk Cheese                        93
+    Minced Nut-Meat                    65
+    Mock Chicken Broth                123
+    Mock Chicken Rolls                 66
+    Mock Turtle Soup                   49
+    Mock Fish Cutlets                  56
+    Mock Fish Roe                      56
+    Mock Hake Steaks                   57
+    Mock Hare Soup                     53
+    Mock White Fish                    57
+    Mock Chicken Cutlets               60
+    Mock Lobster Shapes                87
+    Mock Oyster Patties                55
+    Mock Scallop Oysters               55
+    Mock Steak Pudding                 66
+    Mock Sweetbread Quenelles          61
+    Mushroom Pie                       62
+    Mushroom & Potato Croquettes       66
+
+    Nut Croquettes                     60
+    Nut Sandwiches                     90
+    Nut-Meat à la Mode                 63
+    Nut-Meat Rissoles                  64
+    Nut-Meat Galantine             86, 89
+    Nut-Meat Rolls                     89
+    Nuttose Ragout                     64
+
+    Oat-Cream                         124
+    Oatenade                          117
+    Omelet, A Simple                   73
+    Omelette aux Fines Herbes          75
+    Omelette aux Tomates               73
+    Onions à la Mode Francaise         80
+    Onion Soup                         54
+    Orange Jelly                      108
+    Oeufs Farcée en Aspic              75
+
+    Parsley Sauce                      96
+    Pea Soup                           53
+    Picnic Brawn                       88
+    Pine Kernel Timbale                68
+    Plasmon Snow Cream                107
+    Plum Puddings                 99, 100
+    Potato Croquettes                  82
+    Potato Purée                       80
+    Potato Soup                        53
+    Potatoes, Escalloped               81
+    Prated Gruel                      124
+    Protose Cutlets                    63
+    Protose Rolls                      89
+    Protose Pudding                    92
+    Puff Pastry                       111
+
+    Raised Pie                         87
+    Raspberry Pudding                 104
+    Rice à la Reine                   105
+    Rice alla Romana                   71
+    Rice, Milanese                     71
+    Rice Cutlets, proteid               72
+    Rice, Savoury                      71
+    Rice, Sicilian                     72
+    Rice Moulds, Creamed              101
+    Rice and Peas, Curried             72
+    Rice and Sultana Pudding          107
+    Rice and Tomato Rissoles           73
+    Rice Pudding, Savoury              84
+    Rice Water                        118
+    Risi Piselli                       73
+
+    Salad Dressing                     93
+    Salsify, Filleted                  57
+    Sauce Hollandaise                  96
+    Sauce Piquante                     95
+    Sauce, Thick Brown                 98
+    Savoury Lentil Roll                68
+    Sausages, Neapolitan               84
+    Savoury Rissoles                   78
+    Savoury Sausages                   67
+    Savoury Chestnut Mould             67
+    Savoury Golden Marbles             82
+    Savoury Nut-Meat Steaks            63
+    Savoury Macaroni                   70
+    Semolina Pudding                  109
+    Semolina Lemon Pudding            104
+    Semolina Moulds                   102
+    Short Pastry                      110
+    Soubise Soup, White                51
+    Spinach and Eggs                   76
+    Spinach à la Crême                 76
+    Spinach Fritters                   79
+    Spinach Soufflé                    76
+    Stewed Prunes                     103
+    Strawberry Cream                  102
+    Strawberry Ice                    109
+    Stuffed Yorkshire Pudding          65
+    Sultana Pudding                   100
+    Sultana Custard Pudding           105
+    Sultana and Ginger Pudding        100
+    Sultana Cakes                     116
+    Swiss Roll                        105
+
+    Tarragon Sauce                     96
+    Tea and Coffee Substitutes        118
+    Tomatoes, Baked Stuffed            79
+    Tomatoes au Gratin                 80
+    Tomato or Egg Sandwiches           90
+    Tomato Soup                        50
+    Tomato Galantine                   88
+    Tomatoes, Grilled                  83
+    Tomato Mayonnaise                  89
+    Tomato Paste, Potted               92
+    Tomato Sauce                       96
+    Tomato Chutney                     97
+
+    Vanilla Creams                    104
+    Vanilla Ice                       109
+    Vegetable Marrow, Baked            81
+    Vegetable Marrow, Stuffed      59, 79
+    Vegetable Stock                    48
+
+    Walnuts, Purée of                  60
+    Walnut Gravy                       94
+    Walnut Pie                         67
+    Wheatenade                        117
+    White Sauce                        97
+    White Windsor Soup                 54
+    Walnut Cutlets                     58
+    Walnut Rissoles                    59
+
+    Yorkshire Pudding              65, 83
+
+
+
+
+All workers for the upliftment and amelioration of Mankind are invited
+to obtain from a Newsagent or Bookstall
+
+    =The Herald of the Golden Age
+    and British Health Review=
+
+    (The Official Journal of The Order of the Golden Age).
+
+[Illustration]
+
+A Magazine founded to proclaim a Message of Peace and Happiness,
+Health and Purity, Life and Power.
+
+It advocates Physical, Mental, and Spiritual Culture in a practical
+and helpful manner.
+
+=_Illustrated. Quarterly. Price Threepence._=
+
+=Edited by SIDNEY H. BEARD.=
+
+
+It proclaims the advantages of the Fruitarian System of living, and
+pleads for recognition of the rights of Animals, and the adoption of a
+Natural, Hygienic, and Humane Dietary. It exalts true and progressive
+Ideals and teaches sound philosophy.
+
+It circulates in Fifty-Four Countries and Colonies.
+
+It will be forwarded direct from the Publishing Offices for One
+Shilling and Sixpence per annum, upon application to THE SECRETARY,
+THE ORDER OF THE GOLDEN AGE, 153, 155, Brompton Road, London, S.W.
+
+(=Specimen copies, threepence, post free=).
+
+
+    _Trade Agents_: {  R. J. JAMES, 10, 11, 12, Ivy Lane, E.C.
+                    {  MADGWICK & Co., 4, Ave Maria Lane, E.C.
+
+
+
+
+=HELPFUL AND INSTRUCTIVE BOOKLETS.=
+
+
+PHILANTHROPISTS AND SOCIAL REFORMERS Are invited to read and circulate
+the following publications.
+
+
+="The Testimony of Science in Favour of Natural and Humane Diet."=
+
+    By SIDNEY H. BEARD. _Seventh Edition._
+
+    _One Hundred and Twenty-Fifth Thousand._
+
+    _Price_ 2d. (2-1/2d. _post free_); 2s. _per dozen_ (_post free_);
+    15s. _per hundred_ (_post free_).
+
+    _French Edition_, 20 Centimes. _German Edition_, 20 Pfennigs.
+
+    A handy up-to-date booklet, full of expert evidence by eminent
+    authorities in the Medical and Scientific world, athletic evidence
+    and personal testimony of a convincing character, with references
+    for the quotations. Every Food-Reformer and Lecturer will need
+    this booklet.
+
+CONTENTS:
+
+    Flesh-Eating an Unnatural Habit.
+    Flesh-Eating an Unnecessary Habit.
+    Flesh-Eating a Cause of Disease.
+    Uric Acid Maladies.
+    Appendicitis.
+    Cancer.
+    Tuberculosis.
+    The Sufficiency and Superiority of
+    Fruitarian Diet.
+    Experimental Evidence.
+    Athletic Evidence.
+    Personal Testimony.
+    An Octogenarian's Experience.
+    A Cloud of Witnesses.
+    Man's Diet in the Future.
+    A Physician's Forecast.
+    Our Responsibilities and Opportunity.
+
+
+="The Diet for Cultured People."=
+
+By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S.
+
+_Third Edition._ _Twentieth Thousand._ _Price_ 2d. (2-1/2d. _post
+free_).
+
+
+="How to Avoid Appendicitis."=
+
+By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S.
+
+_Tenth Thousand._ _Price_ 2d. (2-1/2d. _post free_).
+
+
+="The Cruelties of the Meat Trade."=
+
+By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S.
+
+_Third Edition._ _Twenty-Fifth Thousand._ _Price_ 1d. (1-1/2d. _post
+free_).
+
+    Some eye-witness revelations of the cruelties of the Flesh
+    Traffic.
+
+
+="Errors in Eating and Physical Degeneration."=
+
+By SIR WILLIAM EARNSHAW COOPER, C.I.E.
+
+_Fifth Thousand._ _In Art Linen._ _Price_ 6d. (_post free_).
+
+    An up-to-date book which reveals in a piquant and interesting
+    manner the many Dietetic mistakes and transgressions that are
+    being made by the British public, and the cost in suffering which
+    they have to pay in consequence. Much useful information is
+    contained in this book, in addition to Tables of Food Values, etc.
+
+
+="Fruitarian Diet and Physical Rejuvenation."=
+
+By O. L. M. ABRAMOWSKI, M.D., Ch.D., M.O.H.
+
+(_Late Senior Physician to the District Hospital, Mildura,
+Australia_).
+
+_Twentieth Thousand._ _Price_ 2d. (2-1/2d. _post free_).
+
+    A booklet giving the personal experiences of the Author concerning
+    the rejuvenation of the body by means of Reformed Diet, and also
+    the results obtained at the Mildura Hospital and Dr. Abramowski's
+    own Sanitarium.
+
+
+="Is Flesh-Eating Morally Defensible?"=
+
+By SIDNEY H. BEARD.
+
+_Ninth Edition._ _Forty-fifth Thousand._ _Price_ 3d. (_post free_).
+
+    This Booklet has been the means of persuading a great number of
+    men and women to abandon the carnivorous habit. Its readers have
+    posted copies to their friends in all parts of the world.
+
+
+="The Toiler and his Food."=
+
+By SIR WILLIAM EARNSHAW COOPER, C.I.E.
+
+_Fourth Edition._ _Fortieth Thousand._ _Price_ 1d. _Net_.
+
+    A straight talk with the Working Classes about Diet.
+
+
+="The Church and Food-Reform."=
+
+By REV. A. M. MITCHELL, M.A.
+
+_Tenth Thousand._ _Price_ 1d. (1-1/2d. _post free_).
+
+
+="Is Meat-Eating Sanctioned by Divine Authority."=
+
+By SIR WILLIAM EARNSHAW COOPER, C.I.E.
+
+_Price_ 3d. (_post free_). 2s. _per dozen (carriage paid)_.
+
+    An artistic booklet that is especially helpful in removing the
+    prejudices and misconceptions of those who have been accustomed to
+    think that the Bible justifies flesh-eating. Much light upon the
+    subject, and information concerning correct interpretation of the
+    Scriptures is given, and yet in such a reverent and scholarly way
+    as not to offend the most orthodox.
+
+
+="The Penny Guide to Fruitarian Diet and Cookery."=
+
+By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S.
+
+_Tenth Edition._ _Hundredth Thousand._ _Price_ 1d. (1-1/2d. _post
+free_).
+
+1s. 3d. _per dozen (post free)_; 7s. 6d. _per hundred (carriage
+paid)_.
+
+
+="Shall We Vivisect?"=
+
+By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S.
+
+_Price_ 1d. (1-1/2d. _post free_).
+
+
+    THE ORDER OF THE GOLDEN AGE,
+    153, 155, Brompton Road, London, S. W.
+
+
+
+
+=THE LIVING TEMPLE,=
+
+By Dr. J. H. KELLOGG, M.D.
+
+(_Medical Director of the Battle Creek Sanitarium, Michigan, U.S.A._)
+
+    =FULLY
+    ILLUSTRATED=,
+    including a
+    number of fine
+    coloured plates.
+
+    [Illustration]
+
+    568 pp.
+    Price
+    =Six
+    Shillings=
+    (post free).
+
+This book must be seen to be appreciated, but the following brief
+partial outlines of the most important chapters will afford some idea
+of the helpful nature of the contents.
+
+
+=The Miracle of Digestion.= The Organs of Digestion--Five Food
+Elements, Five Digestive Organs--What the Saliva does--The Work of the
+Gastric Juice--Other Uses of the Digestive Fluids.
+
+=Dietetic Sins.= Eating for Disease--The Selection of Food--Cereal
+Foods and Legumes, etc.--Erroneous Notions about Fruits--Predigested
+Food Elements in Fruits--Fruit Juices Destroy Germs--The Medicinal Use
+of Fruits--Fruit Soup--Fruit Cure for Constipation--The Fruit
+Diet--Fruit a Cleansing Food--Diseases Due to Milk--Milk and Cream
+from Nuts--Eggs.
+
+=The Natural Way in Diet.= Why Fats Render Food
+Indigestible--Objectionable Vegetable Fats--Chemical Bread
+Raisers--Condiments the Cause of Gin Liver--Dextrinised Cereals--The
+Daily Ration--Balanced Bills of Fare--Too Frequent Eating--The Purest
+Water, etc.
+
+=What to do in case of Sudden Illness or Accident.=
+Fainting--Hemorrhage of the Lungs--Hemorrhage from the Stomach--A
+Bruise--The Dressing of Wounds--Sprains, etc.
+
+=The Breath of Life.= Proper Breathing--The Rate at which Air is
+Needed--Cultivating Lung Capacity--Why we Breathe when asleep, etc.
+
+=The Brain and the Nerves.= Feeling Cells and Working Cells--How
+Habits are Formed--The Proper Function of the Sense of Taste--How to
+have a Good Memory--Recent Interesting Discoveries about Nerve
+Cells--Insomnia--Nerve Poisons--A Common Cause of Nerve
+Exhaustion--How to Have a Clear Head--The Problem of
+Heredity--Rational Mind Cure.
+
+
+    THE ORDER OF THE GOLDEN AGE
+    153, 155, Brompton Road, London, S.W.
+
+
+
+
+_Fifth Thousand._
+
+    =THE CANCER SCOURGE=
+    =and How to Destroy it.=
+
+    By ROBERT BELL, M.D., F.R.F.P.S.
+
+    _Price_ ONE SHILLING _Net (post free 1/2)._
+
+The latest pronouncement by this eminent Cancer Specialist on the most
+terrible disease of our times.
+
+       *       *       *       *       *
+
+This book is written by a Physician who has witnessed many cures of
+advanced cases of Cancer, and who speaks from the standpoint of forty
+years' experience.
+
+It contains 20 Art Plates, illustrating diagnoses from the Blood when
+highly magnified, and proves by these object lessons the curability of
+Cancer and the efficacy of treatment by Fruitarian Diet and Radium.
+
+
+A FEW PRESS OPINIONS.
+
+    "It is ... interesting and suggestive ... and it deserves a wide
+    circulation."--_Manchester Courier._
+
+    "Every year, in England and Wales, 30,000 people die of
+    Cancer--all of which deaths are preventible. Dr. Bell's methods of
+    preventing them are clearly and forcibly given, once again, in
+    this little book."--_Daily Mirror._
+
+    "The wide prevalence of this terrible disease demands that
+    attention should be given to all endeavours to destroy it, and Dr.
+    Bell is an authority whose words should be carefully studied and
+    acted upon."--_Northern Whig._
+
+    "This interesting little treatise is an able presentation of the
+    natural method of dealing with Cancer."--_Two Worlds._
+
+    "Dr. Bell is strongly of opinion that the Scourge is amenable to
+    cure, and his remedy is the use of Radium in conjunction with a
+    special kind of Fruitarian Diet. When one considers that every
+    known remedy of the past has failed and that this suggested cure
+    has no revolting methods, such as the knife of the surgeon, it
+    should certainly receive the attention it merits."--_American
+    Register._
+
+    "The book should be worth reading to those interested in the
+    subject."--_Irish News._
+
+    "He (Dr. Bell) deems 'dietetic purification essential,' and
+    explains his system, and it must be acknowledged that he is backed
+    by very strong evidence, which he gives. His little volume is
+    worthy of the closest consideration by all
+    concerned."--_Letchworth Citizen._
+
+
+    THE ORDER OF THE GOLDEN AGE,
+    153, 155, Brompton Road, London, S.W.
+
+
+
+
+    HORLICK'S
+    MALTED MILK
+
+    =MALTED BARLEY, WHEAT, and MILK in Powder Form.=
+
+
+    =THE IDEAL FOOD DRINK
+    FOR ALL AGES.=
+
+
+    =Delicious, Nourishing, and Refreshing.=
+
+[Illustration: =THE PACKAGE.=]
+
+=HORLICK'S MALTED MILK=
+
+¶ =IN THE HOME=, when used as a Table Beverage is more beneficial than
+Tea, Coffee, Chocolate or Cocoa.
+
+¶ =IS ESPECIALLY USEFUL IN PHYSICAL CULTURE= as it replaces waste
+tissue and gives a feeling of fitness and staying power.
+
+¶ =FOR BUSINESS MEN= it is the ideal quick lunch when time is
+pressing. May be kept in the office and is prepared in a moment.
+
+¶ =FOR THE AGED AND INVALIDS.= The lightest diet in combination with
+the fullest nutriment--therefore gives best means of sustenance.
+
+¶ =IN INFANT FEEDING= is the only scientific substitute for Human Milk
+which perfectly simulates the action of the latter during digestion.
+
+¶ =FOR GROWING CHILDREN.= Builds up and nourishes the constitution,
+gives stamina and ensures healthy growth with development.
+
+
+SERVED IN HOTELS, RESTAURANTS and CAFÉS--HOT OR COLD.
+
+
+=Requires no Cooking.=
+
+    Of all Chemists and Stores in Sterilised Glass Bottles,
+      at 1/6, 2/6 & 11/-
+
+    _Liberal Sample for trial free by post on request._
+
+    =HORLICK'S MALTED MILK Co., SLOUGH, BUCKS,
+    ENGLAND.=
+
+
+
+
+    =The Secret of
+    Perfect Health=
+
+lies very largely in right diet. Our foods are made from the purest
+and finest materials under the most hygienic conditions. They
+include:--
+
+    =NUT BUTTERS.= Most delicious. Food as well as fat. Much safer and
+    go farther than dairy butter. Almond, =1/3=; Walnut, Coconut and
+    Cashew, =1/=; Peanut, =9=d. per lb. The Almond Butter is specially
+    recommended.
+
+    =NUT CREAMS= are a delicacy for the healthy, and a delightful
+    food-remedy to the ailing. Absolutely pure. Almond, 1/2-lb., =1/-=;
+    Hazel, 1/2-lb., =1/-=; Coconut, 1/2-lb., =5=d.; Pine Kernel, 1-lb.,
+    =1/8=.
+
+    =NUT SOUPS=, made from Nut Cream and choice vegetables, are
+    extremely nutritious and an excellent nerve and blood tonic. Can
+    be served in a few minutes. In twelve varieties, =3=d. per drum.
+
+    =FRITTAMIX.= Very savoury and digestible--can be prepared for
+    table in a few minutes, requiring only the addition of water. Full
+    directions on each package. Per packet, =2-1/2=d.; 1-lb. packets,
+    =9=d.; 3-lb. tins, =2/2=; 6-lb. tins, =4/-=. Four
+    varieties--Piquant, Mild, Walnut, Tomato.
+
+    =NUTTER.= Pure, white and tasteless. Free from water and
+    preservatives. Goes much farther and is much nicer and more
+    wholesome than ordinary butter. Ideal for frying. Makes most
+    delicious pastry and puddings. 1-1/2-lb. package, =1/-=; 3-lb. tins,
+    =2/1=. Special prices for large consumers.
+
+    =RECIPES= for the above and many other of our Specialities will be
+    found in our _Fruitarian Recipes_, full of delightful suggestions;
+    post free, =1-1/2=d.
+
+=MAPLETON'S NUT FOOD CO., LTD., GARSTON, LIVERPOOL.=
+
+Ask for them at your Stores.
+
+
+WRITE TO-DAY
+
+for a complete list of wholesome dainty Foods. We welcome
+correspondence.
+
+[Illustration: =MAPLETON'S NUT FOODS=]
+
+
+
+
+=THE GOLDEN MEAN.=
+
+White flour is a clogging constipating food that paves the way to
+appendicitis, etc. Coarse wholemeal irritates the digestive tract and
+wastes the nourishment that should remain in the body.
+
+[Illustration: ="ARTOX" STONE GROUND=]
+
+    ="ARTOX" Pure Wholemeal
+    is the Golden Mean.=
+
+It contains every atom of the wheat, but so finely ground that it will
+not irritate the most delicate digestion. Its regular use acts like
+magic in keeping the internal organs clear and clean.
+
+YOU CAN MAKE EVERYTHING with it, even sponge cakes, AND IT MAKES
+EVERYTHING NICER.
+
+
+=Our Handsome Booklet=
+
+"Grains of Common Sense," will tell you more about "ARTOX" and give
+you recipes for a veritable banquet of delight. _Send for a post free
+copy now._
+
+"ARTOX" is sold by Health Food Stores and Grocers, 3-lb., 7-lb., 14-lb.
+sealed linen bags; or 28lb, sent direct, carriage paid, for 5s.
+
+    =APPLEYARDS, Ltd.=
+
+    =(Dept. O.)
+    ROTHERHAM.=
+
+[Illustration: Grains of Common Sense]
+
+
+
+
+    =I.
+    H.A.=
+    HEALTH
+    FOODS
+
+    Are the very
+
+    =Basis
+    of
+    Food
+    Reform.=
+
+
+    They were the
+    pioneers of the
+    movement in
+    this country
+    and
+    STILL STAND
+    UNRIVALLED.
+
+The following are a few of our Specialities:--
+
+=GRANOSE.=
+
+Acknowledged to be the most valuable family food of its kind. Granose
+is wheat in the form of crisp, delicate flakes, thoroughly cooked and
+so rendered highly digestible. While it is given to very young infants
+with great success it is an all-round family food and is increasing in
+popularity everywhere. Free Samples supplied to _bona fide_ inquirers.
+
+=PROTOSE.=
+
+A delicious substitute for meat guaranteed to be free from all
+chemical impurities. Thoroughly cooked, highly nutritious and
+digestible. Made entirely from choice nuts and wheat.
+
+=AVENOLA.=
+
+Makes superior porridge in one minute: also good as a basis for
+vegetarian "roasts." Children are delighted with it for breakfast.
+Very nourishing.
+
+=NUTTOLENE.=
+
+Without doubt the most delicate and tempting substitute for meat
+pastes. Makes excellent sandwiches and is capable of a variety of
+uses.
+
+=HEALTH COFFEE.=
+
+A wholesome beverage made entirely from cereals. Should be used in the
+place of tea and ordinary coffee.
+
+=I.H.A. HEALTH BISCUITS.=
+
+The distinguishing feature of our biscuits is that they are absolutely
+pure, nourishing, and digestible. We make a variety combining
+wholesomeness with palatability.
+
+
+_For further particulars and price list write_:--
+
+=International Health Association, Ltd.,=
+
+=Stanborough Park, WATFORD, HERTS.=
+
+
+
+
+JUST HOW TO BEGIN
+
+=A Healthy Change of Diet=
+
+=Easily and Comfortably, Economically, Successfully,=
+
+---Write to EUSTACE MILES, M.A., for---
+
+=PERSONAL ADVICE.=
+
+If, when you write to him, you mention any difficulties or ailments,
+mark the envelope "Private and Personal."
+
+
+_JUST TWO HINTS._
+
+=1.= Instead of meat, use Eustace Miles proteid Food, ="EMPROTE,"= =The
+Best Body-Building Food-Basis=. (Price per 1-lb. tin, =1/10=.)
+
+=It is Ready for Use and Needs no Cooking.=
+
+=2.= When you are in London, have all your meals at the
+
+[Illustration]
+
+=EUSTACE MILES RESTAURANT,=
+
+=40, Chandos Street, Charing Cross, W.C.=
+
+[Illustration]
+
+
+
+
+=DRINK= DOLE'S Pure Hawaiian _PINEAPPLE JUICE._
+
+[Illustration]
+
+It is simply the expression of the =RIPE PINEAPPLE= without the
+addition of sugar, water, preservatives, or any other thing.
+
+It is preserved in bottles in its =FRESH STATE= by the most delicate
+sterilizing process known to advanced science.
+
+=PURE as the DEW.=
+
+=QUENCHES THIRST. CURES DIPHTHERIA.=
+
+_Send Post Card to_:--
+
+=C. HOWE PIPER & Co.,=
+
+=Factors and Sole Distributors for The Hawaiian PINEAPPLE Products
+Co., Ltd., of HONOLULU. & St. George's House, Eastcheap.=
+
+    Chief Office:--19, Devonshire Chambers,
+    146, Bishopsgate, LONDON, E.C.
+
+
+
+
+=YOU really should=
+
+secure at once a copy of our new and revised list,
+
+="A Guide to Good Things."=
+
+It more than ever lives up to its title and should be in the hands,
+not only of food-reformers, but of all who appreciate 'good things' at
+the lowest possible prices, and 'good service' in the best and most
+modern sense of that phrase.
+
+It includes a comprehensive list of 'Health Foods' by all the leading
+manufacturers as well as the many popular items of our own
+introduction, and contains in addition a budget of useful information,
+recipes, &c.
+
+
+=Why not call to-day?=
+
+and take lunch or tea, amid palms and flowers, in our well-known
+Saloons, the handsomest of their kind in London; see the display of
+fruit and flowers on the ground floor, and visit our Health Food
+Stores (next door but one). Be sure and ask for a copy of our booklet.
+
+=If you cannot call=
+
+let us have your name and address and we will gladly send you a copy
+post free, or if you enclose a penny stamp we will send in addition a
+Sample of "FRUNUT." Write at once to
+
+    =SHEARN'S,=
+    THE WORLD'S LARGEST FRUITARIAN STORES,
+    =231 & 234, TOTTENHAM COURT ROAD, W.,
+    AND BRANCHES.=
+
+    =Telephone:--Gen. 4907 and 6555.=
+
+
+
+
+As Sweet as Nuts--More Nutritious than Beef.
+
+HAVE =U= TRIED
+
+---="PITMAN"=---
+
+=NUTO CREAM MEAT=
+
+THE WHITE MEAT
+
+In the new shape tin. Made from Nuts and Corn, at the suggestion of
+DR. GEO. BLACK, of Torquay, to provide a
+
+_Delicate and White Meat free from Condiments and Preservatives_
+
+For Invalids, the Convalescent, and the Robust.
+
+Per Tin--1/2-lb., =6d.=; 1-lb., =10-1/2d.=; 1-1/2-lb., =1/2=; 3-lb., =2/-=
+
+=TO TAKE THE PLACE OF POULTRY.=
+
+
+="Pitman" Nut Meat Brawn=
+
+is a delightful combination of "Pitman" Nut Meats (the outcome of
+years of research to produce unique, delicately flavoured,
+well-balanced and highly nutritious foods, each a perfect substitute
+for flesh meat) and pure carefully seasoned Vegetable Jelly, so
+blended to make an ---appetising dish suitable---
+
+=FOR THE HOT WEATHER.=
+
+Nothing could be nicer or more appreciated for picnics, etc. With
+salad and Wholemeal bread and butter it provides a portable,
+appetising and sufficing meal ready at a ---moment's notice.---
+
+Per Tin, 1/2-lb. =6d.= 1-lb., =10-1/2d.= 1-1/2-lb. =1/2=
+
+Ask your Stores for them, or
+
+=SEND FOR A SAMPLE 1/2-lb. TIN=
+
+of Meat or Brawn, post free 9d. The two for 1/4.
+
+Orders of 5/-value carriage paid. Full Catalogue, post free 2 stamps,
+with Diet Guide and copy of "Nuts, and all about them," 48 pages from
+
+
+="PITMAN" HEALTH FOOD Co., 153, Aston Brook Street, BIRMINGHAM.=
+
+
+
+
+[Illustration: =HONEY= =HONEY.= =HONEY=
+
+QUEEN. WORKER. DRONE. =ENGLISH= =IRISH.= =SCOTCH.= =WELSH=.
+
+HONEY HONEY]
+
+=Specialitè--PURE CAMBRIDGESHIRE.=
+
+=HONEY= is wholesome, strengthening, cleansing, healing, nourishing.
+
+=HONEY= is a HEALTH FOOD of great value, and should be used regularly.
+
+=HONEY= is excellent for child and adult, it is a Serviceable
+Medicinal Agent.
+
+=HONEY= is completely absorbed into the system by the action of the
+blood. Difficulty is experienced in obtaining =PURE HONEY=.
+
+=WE= trade in English, Irish, Scotch and Welsh Honey, and =GUARANTEE=
+=ALL HONEY= sold by us to be =ABSOLUTELY PURE AND AS REPRESENTED=.
+
+_Sold in screw-top Bottles: 7-lb., 14-lb., 28-lb. Tins. Prices on
+application._
+
+
+    =C. HOWE PIPER & Co.,= HONEY FACTORS AND PACKERS,
+    BLINCO GROVE, CAMBRIDGE.
+
+
+
+
+=The Rise of the Wholemeal Biscuit=
+
+and especially of "Ixion" Biscuits into popular favour is a good sign
+of the times. There is a great demand for wholemeal bread and
+so-called standard bread just now, but
+
+=GOOD BISCUITS ARE BETTER THAN THE BEST BREAD.=
+
+The wise Food-Reformer prefers wholemeal biscuits to bread because
+they not only give much-needed work to the teeth but induce the flow
+of saliva and so assist the digestive organs most materially.
+
+="IXION BISCUITS"= are made from the finest wheat most finely ground
+by our own stone mills. =They are altogether free from yeast and all
+chemical adulterants= and preservatives (including salt).
+
+They are ideal food for growing children, as they contain everything
+needed for good blood, bone, muscle, and nerve. The following may be
+obtained at all Health Food Stores, or will be sent direct at prices
+quoted.
+
+="IXION" WHOLE WHEAT BISCUITS.= Rich in proteids, and the valuable
+phosphates of the wheat, 7 lbs., =3/3=; 14 lbs., =5/6=; 28 lbs.,
+=10/-=, carriage paid.
+
+="IXION" SHORT BREAD BISCUITS.= Of delicate flavour and superlative
+nutrient value, combined with easy mastication. 7 lbs., =4/-=; 14
+lbs., =7/-=; 28lbs., =13/-=, carr. paid.
+
+="IXION" DIGESTIVE BISCUITS.= Most agreeable, digestive, and
+nutritious. 7 lbs., =4/-=; 14 lbs., =7/-=; 28 lbs., =13/-=, carriage
+paid.
+
+_Samples, etc., sent post free for 4d. stamps._
+
+Sole manufacturers: =WRIGHT & CO. (Liverpool), Ltd., Vulcan St. Mills,
+LIVERPOOL.=
+
+
+="VEDA" BREAD IS A PERFECT FOOD.=
+
+[Illustration: =VITALITY. DIGESTIBILITY. NUTRIMENT. ENERGY.=]
+
+=A Few Reasons why "VEDA" should be on every Table.=
+
+Because it is easily masticated and digested, delicious in flavour,
+feeds the brain and nerves, builds good teeth and bones, relieves and
+removes indigestion and constipation, nourishes and sustains the body
+perfectly.
+
+="VEDA BREAD"=
+
+analysed and compared.
+
+Flesh Builders (proteids), 35 per cent. more than fine white bread.
+
+Rapid Heat and Force Producer, 87-3/4 per cent. more than fine white
+bread.
+
+Brain and Teeth Builders, 35 per cent. more than fine white bread.
+
+="VEDA" BREAD Ltd., Spring Street, Hyde Park, W.= Telephone Nos.: 3702
+PADDINGTON, 1446 RICHMOND.
+
+
+
+
+    =Do not Forget to Try=
+
+    =MELARVI BISCUITS.=
+
+    =They melt in the Mouth.=
+
+=NUTTORIA=
+
+=SAVOURY NUT MEAT.=
+
+Unequalled in flavour, richness and purity, considered the greatest
+substitute for flesh ----meats known.----
+
+For Roasts, Stews, Hashes, Sausage Rolls, Savoury Mince and Pies, &c.
+Sustains prolonged muscular exertions and easily ----digested. 1/2-=lb.
+Tin 7d.=----
+
+At all Health Food Stores, &c.
+
+Particulars and Price List of Health Foods from
+
+=The LONDON NUT FOOD Co.,=
+
+=465, BATTERSEA PARK ROAD, LONDON, S.W.=
+
+
+=MANHU FOODS.=
+
+[Illustration]
+
+    =Flaked Wheat:= 2-lb. pkt.
+    =6d.=
+
+An Appetising Breakfast Food, Quickly Cooked, EASILY ASSIMILATED,
+where DIGESTION is weak, a Natural ABSOLUTE
+
+=Cure for Constipation.=
+
+=FLAKED FOODS= in variety. =MANHU FLOUR= for =BROWN BREAD;= also
+=MANHU DIABETIC FOODS= (Starch Changed), Palatable, Inexpensive.
+
+_SUPPLIED AT ALL HEALTH FOOD STORES._
+
+=MANUFACTURED BY The MANHU FOOD Co., Ltd., VAUXHALL MILLS, LIVERPOOL.
+London Depot:--23, Mount Pleasant, Gray's Inn Road, W.C. Australian
+Agent:--C. E. HALL, 12, McKillop Street, Melbourne.= _Send for full
+particulars._
+
+
+
+
+=ABBOTSHOLME SCHOOL, Derbyshire=
+
+[Sidenote: =An Up-to-date Education for Boys=]
+
+Where a Scientific Non-flesh Diet is supplied to pupils requiring
+same.
+
+The School, founded in 1889, has attracted attention throughout the
+world.
+
+A broad and liberal foundation enables the boy to discover for himself
+where his especial bent lies. Specialisation follows at a later and
+more responsible age, to prepare for the Universities or other higher
+seats of learning, with a view to an active career in present day
+conditions. Outdoor recreations over an estate of 133 acres. Fees £120
+(and upwards) per annum. Instead of prizes, Awards--based on each
+year's work--to a maximum of £30 per annum, open to all boys. Among
+the Members of the Advisory Council are the Duke of Devonshire, the
+Duchess of Sutherland, Sir Henry Craik, and other prominent educators
+of England, Germany and America.
+
+For full particulars see Prospectus.
+
+    Head-Master--CECIL REDDIE, Fettes College,
+    B.Sc. (Edin.), Ph.D. (magna cum laude), Göttingen.
+
+
+[Sidenote: =Cromer Guild of Handicraft=]
+
+ALL KINDS OF
+
+=Metal Work, Enamelling, Jewellery, Design, Drawing, Sculpture.=
+
+PUPILS RECEIVED.
+
+=Director-Mr. H. H. STANSFIELD.=
+
+In connection with the above there is a =Food-Reform Guest House at
+East Runton,= (1 mile from Cromer).
+
+GARDEN. SEA BATHING. TENNIS.
+
+FOR TERMS APPLY TO
+
+=Mrs. Stansfield, East Runton, Nr. Cromer, Norfolk.=
+
+
+
+
+At the close of a Dainty Fruitarian Meal =A CUP OF DELICIOUS=
+
+    =HYGIAMA THE RENEWING
+    LIQUID FOOD=
+
+imparts a pleasing finish. It is so delicious, so digestible, and so
+complete in nourishing elements. Quickly prepared, it makes an ideal
+emergency meal or light supper, is entirely free from the bad effects
+of tea, cocoa and coffee, and exerts a remarkable remedial influence
+where there is digestive or nervous weakness.
+
+Full Particulars, Free Sample, and 64-page Booklet on Rational Diet,
+post free.
+
+=Hygiama Foods Co.,= Department 12, =CROYDON, SURREY.=
+
+Also In Tablet and Biscuit form.
+
+[Illustration]
+
+
+=McCLINTON'S=
+
+="COLLEEN" SOAP.=
+
+    =Made from
+    Vegetable Oils
+    and Plant Ash.=
+
+Its use keeps the Skin Soft, Clear and Smooth.
+
+[Illustration]
+
+=Dowager Duchess of Abercorn= writes:--"We have used Colleen Soap for
+years and delight in it. It is so sweet and refreshing."
+
+=Testimonials from over 200 Peeresses.=
+
+    =Colleen Soap, 4-1/2d. per tablet. 3 tablets for 1/- Hibernia
+    Shaving Soap Sticks and Cakes, 1/-each. Shaving Cream Opal Pots,
+    6d. and 1/-each.=
+
+From all Chemists and Health Food Stores. Send 2d. to Dept. W. (to
+cover postage), for Samples--
+
+=McCLINTON'S, Ltd., Donaghmore, IRELAND.=
+
+
+
+
+    =ARCHEVA (DIGESTIVE) RUSKS.=
+    =BRAND.=              4 Gold Medals.
+
+    =Splendid for
+    CHILDREN, INVALIDS
+    and DYSPEPTICS.=
+
+    [Illustration: ARCHEVA]
+
+    [Illustration: RUSKS]
+
+    =Recommended by the
+    Medical Faculty.=
+
+    =Free from Deleterious
+    Matter. No DRUGS
+    used.=
+
+    =Excellent at ALL
+    meals for
+    EVERYONE.=
+
+    =Palatable
+    and Nourishing.=
+
+    =A true
+    Health Food.=
+
+From all the leading Stores, Grocers, or Chemists. In 3 {SIZES OF
+TINS: 5, 10 and 24 packets, each 10 Rusks. {VARIETIES: Plain, Medium
+and Sweet.
+
+
+Send 3d. stamps for Samples and Booklet to
+
+=ARCHEVA RUSK Co. (Dept. L.), 93, Upper Thames Street, LONDON, E.C.,
+England.=
+
+
+=WISE COOKS USE MARMITE (THE PURE VEGETABLE EXTRACT).=
+
+    MARMITE is absolutely pure
+    Is an invaluable pick-me-up
+    Strengthens as well as stimulates
+    Is easily digested and economical
+    Is recommended by medical profession
+    Is used by Food-Reformers & Vegetarians everywhere
+
+_The Lancet_ says: "This entirely vegetable Extract possesses the same
+nutrient value as a well-prepared meat extract."
+
+=OBTAINABLE AT ALL HEALTH FOOD STORES.=
+
+=FREE SAMPLE= on receipt of penny stamp to pay postage by
+
+=Marmite Food Extract Co., Ltd.,= =59, EASTCHEAP, LONDON, E.C.=
+
+
+
+
+=The Order of the Golden Age=
+
+_(A Philanthropic Society)._
+
+=Founded 1895.=
+
+Advocates the adoption of a natural and hygienic dietary as a
+preventive of Disease, a practical remedy for Physical Deterioration,
+and an efficacious way of lessening human suffering and sub-human
+pain.
+
+The Fruitarian system of living makes a hygienic and humane life
+possible, and tends to promote Health, Strength and Longevity.
+
+Guide-Books to Fruitarian Diet and Cookery, and other literature 1/4
+containing information upon every aspect of this important question
+are published, and can be obtained at the International Offices.
+
+The Hon. Secretaries will gladly give advice to enquirers concerning
+this Reform.
+
+=153, 155, Brompton Road, London, S.W., England.=
+
+    Office Hours: 10 to 5.
+       Saturdays: 10 to 2.
+
+Telegrams: "REDEMPTIVE," LONDON. Telephone: Kensington 1341.
+
+
+
+
+
+End of the Project Gutenberg EBook of A Comprehensive Guide-Book to Natural,
+Hygienic and Humane Diet, by Sydney H. Beard
+
+*** END OF THE PROJECT GUTENBERG EBOOK 43943 ***