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| author | nfenwick <nfenwick@pglaf.org> | 2025-03-07 13:33:53 -0800 |
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| committer | nfenwick <nfenwick@pglaf.org> | 2025-03-07 13:33:53 -0800 |
| commit | 8a42204bda7814ebf568375eec53b62942542ee1 (patch) | |
| tree | d22bece8298e21c444bb2d02520482f7fc189540 /43943-h | |
| parent | 5ee8c69bd9e277b41551371edd958ecf3575a417 (diff) | |
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| -rw-r--r-- | 43943-h/43943-h.htm | 1614 |
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diff --git a/43943-h/43943-h.htm b/43943-h/43943-h.htm index 40c7427..75e83a8 100644 --- a/43943-h/43943-h.htm +++ b/43943-h/43943-h.htm @@ -2,7 +2,7 @@ "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> <html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> <head> - <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Type" content="text/html;charset=UTF-8" /> <meta http-equiv="Content-Style-Type" content="text/css" /> <title> The Project Gutenberg eBook of A Comprehensive Guide-Book to Natural Hygienic and Humane Diet, by Sidney H. Beard. @@ -186,44 +186,7 @@ margin-right: 2px; line-height: 1em; margin-top: 0em;}} <link rel="coverpage" href="images/cover.jpg" /> </head> <body> - - -<pre> - -The Project Gutenberg EBook of A Comprehensive Guide-Book to Natural, -Hygienic and Humane Diet, by Sydney H. Beard - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet - -Author: Sydney H. Beard - -Release Date: October 13, 2013 [EBook #43943] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK A COMPREHENSIVE GUIDE-BOOK *** - - - - -Produced by Feòrag NicBhrìde, Turgut Dincer and the Online -Distributed Proofreading Team at http://www.pgdp.net - - - - - - -</pre> - +<div>*** START OF THE PROJECT GUTENBERG EBOOK 43943 ***</div> <p><span class='pagenum'><a name="Page_1" id="Page_1">1</a></span></p> @@ -1152,7 +1115,7 @@ instead of attributing it to preposterous over-feeding.</p> <p>A Golden Rule for every food-reformer is this—<i>Eat only when you are hungry</i>, and never to repletion. An exception must be made, however, -in certain cases of anæmic and delicate persons. +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, @@ -1323,7 +1286,7 @@ hygienic cookery will soon be greatly in demand.</p> 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 +restaurants and cafés in English-speaking countries <span class="figleft" style="width: 100px;"> <img src="images/illus_032.png" width="100" height="174" alt="" /> </span> @@ -1351,7 +1314,7 @@ 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 <span class='pagenum'><a name="Page_33" id="Page_33">33</a></span> -various simple <i>à la carte</i> dishes. One 'portion' of any +various simple <i>à la carte</i> 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. @@ -1364,7 +1327,7 @@ sauce and cheese only, in the "Neapolitan" style.</p> <p>In most Continental Hotels and Restaurants the simplest, cheapest, and best plan is to take 'table -d'hôte'—telling the head waiter well beforehand +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 @@ -1527,7 +1490,7 @@ 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 -<i>proteid</i>, 1½ to 2-ozs. per day, to avoid anæmia—indigestion +<i>proteid</i>, 1½ to 2-ozs. per day, to avoid anæmia—indigestion often results from <i>lack of vitality</i> caused through chronic semi-starvation.</p> <p><span class='pagenum'><a name="Page_38" id="Page_38">38</a></span></p> @@ -1723,7 +1686,7 @@ 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.</p> +and anæmia.</p> <p>Excess of carbohydrate matter (starch), especially if not sufficiently cooked and not well masticated, @@ -1790,7 +1753,7 @@ the recipe printed on page <a href="#Page_114">114</a> is followed.</p> <p class="center small"><i>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 1½ ozs. (655 grains), and hard +Women and sedentary workers require about 1½ ozs. (655 grains), and hard physical labourers about 1000 grains.</i></p> <table style="border-collapse: collapse;" summary="food chart" border="0"> @@ -1887,7 +1850,7 @@ physical labourers about 1000 grains.</i></p> <td class="tdc br">900</td> <td class="tdr br padr05">1915</td> <td class="tdr br padr05"> </td> - <td class="tdr">1½</td> + <td class="tdr">1½</td> </tr> <tr> <td class="tdl br padl1">Peas</td> @@ -1895,7 +1858,7 @@ physical labourers about 1000 grains.</i></p> <td class="tdc br">830</td> <td class="tdr br padr05">2100</td> <td class="tdr br padr05"> </td> - <td class="tdr">1½</td> + <td class="tdr">1½</td> </tr> <tr> <td class="tdl br padl1">Haricots</td> @@ -1922,7 +1885,7 @@ physical labourers about 1000 grains.</i></p> <td class="tdr padr1">3</td> </tr> <tr> - <td class="tdl br padl1"><h6>Ch</h6>"<h6>ese</h6> (Gruyère)</td> + <td class="tdl br padl1"><h6>Ch</h6>"<h6>ese</h6> (Gruyère)</td> <td class="tdr br padr05">6 ozs.</td> <td class="tdc br">835</td> <td class="tdr br padr05">730</td> @@ -2069,66 +2032,66 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p150.png" width="15" height="150" alt="" /> </div></td> <td class="tdl br padl05">Lean Beef</td> - <td class="tdr br padr05">72·0</td> - <td class="tdr br padr05">19·3</td> - <td class="tdr br padr05">3·6</td> + <td class="tdr br padr05">72·0</td> + <td class="tdr br padr05">19·3</td> + <td class="tdr br padr05">3·6</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">5·1</td> - <td class="tdr">28·0</td> + <td class="tdr br padr05">5·1</td> + <td class="tdr">28·0</td> </tr> <tr> <td class="tdl br padl05">Veal</td> - <td class="tdr br padr05">71·0</td> - <td class="tdr br padr05">17·0</td> - <td class="tdr br padr05">11·0</td> + <td class="tdr br padr05">71·0</td> + <td class="tdr br padr05">17·0</td> + <td class="tdr br padr05">11·0</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">1·0</td> - <td class="tdr">29·0</td> + <td class="tdr br padr05">1·0</td> + <td class="tdr">29·0</td> </tr> <tr> <td class="tdl br padl05">Mutton(Medium Fat) </td> - <td class="tdr br padr05">65·2</td> - <td class="tdr br padr05">14·5</td> - <td class="tdr br padr05">19·5</td> + <td class="tdr br padr05">65·2</td> + <td class="tdr br padr05">14·5</td> + <td class="tdr br padr05">19·5</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">0·8</td> - <td class="tdr">34·8</td> + <td class="tdr br padr05">0·8</td> + <td class="tdr">34·8</td> </tr> <tr> <td class="tdl br padl05">Fat Pork</td> - <td class="tdr br padr05">39·0</td> - <td class="tdr br padr05">9·8</td> - <td class="tdr br padr05">48·9</td> + <td class="tdr br padr05">39·0</td> + <td class="tdr br padr05">9·8</td> + <td class="tdr br padr05">48·9</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">2·3</td> - <td class="tdr">61·0</td> + <td class="tdr br padr05">2·3</td> + <td class="tdr">61·0</td> </tr> <tr> <td class="tdl br padl05">Chicken (flesh)</td> - <td class="tdr br padr05">72·4</td> - <td class="tdr br padr05">21·6</td> - <td class="tdr br padr05">4·7</td> + <td class="tdr br padr05">72·4</td> + <td class="tdr br padr05">21·6</td> + <td class="tdr br padr05">4·7</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">1·3</td> - <td class="tdr">27·6</td> + <td class="tdr br padr05">1·3</td> + <td class="tdr">27·6</td> </tr> <tr> <td class="tdl br padl05">Fish (Sole)</td> - <td class="tdr br padr05">86·1</td> - <td class="tdr br padr05">11·9</td> - <td class="tdr br padr05">0·2</td> + <td class="tdr br padr05">86·1</td> + <td class="tdr br padr05">11·9</td> + <td class="tdr br padr05">0·2</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">1·2</td> - <td class="tdr">13·3</td> + <td class="tdr br padr05">1·2</td> + <td class="tdr">13·3</td> </tr> <tr> <td class="tdl br padl05">Salmon</td> - <td class="tdr br padr05">77·0</td> - <td class="tdr br padr05">16·1</td> - <td class="tdr br padr05">5·3</td> + <td class="tdr br padr05">77·0</td> + <td class="tdr br padr05">16·1</td> + <td class="tdr br padr05">5·3</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">1·5</td> - <td class="tdr">23·0</td> + <td class="tdr br padr05">1·5</td> + <td class="tdr">23·0</td> </tr> <tr> <td> </td> @@ -2146,30 +2109,30 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p50.png" width="15" height="50" alt="" /> </div></td> <td class="tdl br padl05">Eggs.</td> - <td class="tdr br padr05">64·0</td> - <td class="tdr br padr05">14·0</td> - <td class="tdr br padr05">10·5</td> + <td class="tdr br padr05">64·0</td> + <td class="tdr br padr05">14·0</td> + <td class="tdr br padr05">10·5</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">1·5</td> - <td class="tdr">26·0</td> + <td class="tdr br padr05">1·5</td> + <td class="tdr">26·0</td> </tr> <tr> <td class="tdl br padl05">White of Egg</td> - <td class="tdr br padr05">78·0</td> - <td class="tdr br padr05">12·4</td> + <td class="tdr br padr05">78·0</td> + <td class="tdr br padr05">12·4</td> <td class="tdr br padr05"> </td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">1·6</td> - <td class="tdr">14·0</td> + <td class="tdr br padr05">1·6</td> + <td class="tdr">14·0</td> </tr> <tr> <td class="tdl br padl05">Yolk of Egg</td> - <td class="tdr br padr05">52·0</td> - <td class="tdr br padr05">16·0</td> - <td class="tdr br padr05">30·7</td> + <td class="tdr br padr05">52·0</td> + <td class="tdr br padr05">16·0</td> + <td class="tdr br padr05">30·7</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">1·3</td> - <td class="tdr">48·0</td> + <td class="tdr br padr05">1·3</td> + <td class="tdr">48·0</td> </tr> <tr> <td> </td> @@ -2187,66 +2150,66 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p150.png" width="15" height="150" alt="" /> </div></td> <td class="tdl br padl05">Milk (Cow's)</td> - <td class="tdr br padr05">86·0</td> - <td class="tdr br padr05">4·1</td> - <td class="tdr br padr05">3·9</td> - <td class="tdr br padr05">5·2</td> - <td class="tdr br padr05">0·8</td> - <td class="tdr">14·0</td> + <td class="tdr br padr05">86·0</td> + <td class="tdr br padr05">4·1</td> + <td class="tdr br padr05">3·9</td> + <td class="tdr br padr05">5·2</td> + <td class="tdr br padr05">0·8</td> + <td class="tdr">14·0</td> </tr> <tr> <td class="tdl br padr05">Cheese: Cheddar</td> - <td class="tdr br padr05">36·0</td> - <td class="tdr br padr05">28·4</td> - <td class="tdr br padr05">31·1</td> + <td class="tdr br padr05">36·0</td> + <td class="tdr br padr05">28·4</td> + <td class="tdr br padr05">31·1</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">4·5</td> - <td class="tdr">64·0</td> + <td class="tdr br padr05">4·5</td> + <td class="tdr">64·0</td> </tr> <tr> <td class="tdl br padr05"><h6>Cheese:</h6> Stilton</td> - <td class="tdr br padr05">32·0</td> - <td class="tdr br padr05">26·2</td> - <td class="tdr br padr05">37·8</td> + <td class="tdr br padr05">32·0</td> + <td class="tdr br padr05">26·2</td> + <td class="tdr br padr05">37·8</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">4·0</td> - <td class="tdr">67·0</td> + <td class="tdr br padr05">4·0</td> + <td class="tdr">67·0</td> </tr> <tr> - <td class="tdl br padr05"><h6>Cheese:</h6> Gruyère</td> - <td class="tdr br padr05">40·0</td> - <td class="tdr br padr05">31·5</td> - <td class="tdr br padr05">24·0</td> + <td class="tdl br padr05"><h6>Cheese:</h6> Gruyère</td> + <td class="tdr br padr05">40·0</td> + <td class="tdr br padr05">31·5</td> + <td class="tdr br padr05">24·0</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">3·0</td> - <td class="tdr">58·5</td> + <td class="tdr br padr05">3·0</td> + <td class="tdr">58·5</td> </tr> <tr> <td class="tdl br padr05"><h6>Cheese:</h6> Dutch</td> - <td class="tdr br padr05">36·10</td> - <td class="tdr br padr05">29·43</td> - <td class="tdr br padr05">27·54</td> + <td class="tdr br padr05">36·10</td> + <td class="tdr br padr05">29·43</td> + <td class="tdr br padr05">27·54</td> <td class="tdr br padr05"> </td> <td class="tdr br padr05"> </td> - <td class="tdr">56·97</td> + <td class="tdr">56·97</td> </tr> <tr> <td class="tdl br padr05"><h6>Cheese:</h6> Parmesan</td> - <td class="tdr br padr05">27·56</td> - <td class="tdr br padr05">44·08</td> - <td class="tdr br padr05">15·95</td> + <td class="tdr br padr05">27·56</td> + <td class="tdr br padr05">44·08</td> + <td class="tdr br padr05">15·95</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">5·72</td> - <td class="tdr">65·75</td> + <td class="tdr br padr05">5·72</td> + <td class="tdr">65·75</td> </tr> <tr> <td class="tdl br padl05">Butter</td> - <td class="tdr br padr05">12·6</td> + <td class="tdr br padr05">12·6</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">86·4</td> + <td class="tdr br padr05">86·4</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">0·8</td> - <td class="tdr">87·2</td> + <td class="tdr br padr05">0·8</td> + <td class="tdr">87·2</td> </tr> <tr> <td> </td> @@ -2264,66 +2227,66 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p150.png" width="15" height="150" alt="" /> </div></td> <td class="tdl br padl05">Wheatmeal (Artox)</td> - <td class="tdr br padr05">13·13</td> - <td class="tdr br padr05">12·84</td> - <td class="tdr br padr05">2·30</td> - <td class="tdr br padr05">68·0</td> - <td class="tdr br padr05">1·33</td> - <td class="tdr">84·47</td> + <td class="tdr br padr05">13·13</td> + <td class="tdr br padr05">12·84</td> + <td class="tdr br padr05">2·30</td> + <td class="tdr br padr05">68·0</td> + <td class="tdr br padr05">1·33</td> + <td class="tdr">84·47</td> </tr> <tr> <td class="tdl br padl05">Oatmeal</td> - <td class="tdr br padr05">10·4</td> - <td class="tdr br padr05">15·6</td> - <td class="tdr br padr05">6·11</td> - <td class="tdr br padr05">63·6</td> - <td class="tdr br padr05">3·0</td> - <td class="tdr">89·1</td> + <td class="tdr br padr05">10·4</td> + <td class="tdr br padr05">15·6</td> + <td class="tdr br padr05">6·11</td> + <td class="tdr br padr05">63·6</td> + <td class="tdr br padr05">3·0</td> + <td class="tdr">89·1</td> </tr> <tr> <td class="tdl br padl05">Barley Meal</td> - <td class="tdr br padr05">14·6</td> - <td class="tdr br padr05">6·7</td> - <td class="tdr br padr05">1·3</td> - <td class="tdr br padr05">75·5</td> - <td class="tdr br padr05">1·1</td> - <td class="tdr">84·6</td> + <td class="tdr br padr05">14·6</td> + <td class="tdr br padr05">6·7</td> + <td class="tdr br padr05">1·3</td> + <td class="tdr br padr05">75·5</td> + <td class="tdr br padr05">1·1</td> + <td class="tdr">84·6</td> </tr> <tr> <td class="tdl br padl05">Bran</td> - <td class="tdr br padr05">12·5</td> - <td class="tdr br padr05">16·4</td> - <td class="tdr br padr05">3·5</td> - <td class="tdr br padr05">43·6</td> - <td class="tdr br padr05">6·0</td> - <td class="tdr">69·5</td> + <td class="tdr br padr05">12·5</td> + <td class="tdr br padr05">16·4</td> + <td class="tdr br padr05">3·5</td> + <td class="tdr br padr05">43·6</td> + <td class="tdr br padr05">6·0</td> + <td class="tdr">69·5</td> </tr> <tr> <td class="tdl br padl05">Rice (once milled)</td> - <td class="tdr br padr05">10·4</td> - <td class="tdr br padr05">11·4</td> - <td class="tdr br padr05">0·4</td> - <td class="tdr br padr05">79·0</td> - <td class="tdr br padr05">0·4</td> - <td class="tdr">91·2</td> + <td class="tdr br padr05">10·4</td> + <td class="tdr br padr05">11·4</td> + <td class="tdr br padr05">0·4</td> + <td class="tdr br padr05">79·0</td> + <td class="tdr br padr05">0·4</td> + <td class="tdr">91·2</td> </tr> <tr> <td class="tdl br padl05">Macaroni (Best)</td> - <td class="tdr br padr05">10·8</td> - <td class="tdr br padr05">11·7</td> - <td class="tdr br padr05">1·6</td> - <td class="tdr br padr05">72·9</td> - <td class="tdr br padr05">3·0</td> - <td class="tdr">89·2</td> + <td class="tdr br padr05">10·8</td> + <td class="tdr br padr05">11·7</td> + <td class="tdr br padr05">1·6</td> + <td class="tdr br padr05">72·9</td> + <td class="tdr br padr05">3·0</td> + <td class="tdr">89·2</td> </tr> <tr> <td class="tdl br padl05">Sago, Tapioca and<br />Arrowroot</td> - <td class="tdr br padr05">14·0</td> - <td class="tdr br padr05">1·6</td> - <td class="tdr br padr05">0·6</td> - <td class="tdr br padr05">83·0</td> - <td class="tdr br padr05">0·4</td> - <td class="tdr">85·6</td> + <td class="tdr br padr05">14·0</td> + <td class="tdr br padr05">1·6</td> + <td class="tdr br padr05">0·6</td> + <td class="tdr br padr05">83·0</td> + <td class="tdr br padr05">0·4</td> + <td class="tdr">85·6</td> </tr> <tr> <td> </td> @@ -2341,30 +2304,30 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p75.png" width="15" height="75" alt="" /> </div></td> <td class="tdl br padl05">Wholemeal Bread (Artox)</td> - <td class="tdr br padr05">46·0</td> - <td class="tdr br padr05">7·5</td> - <td class="tdr br padr05">1·4</td> - <td class="tdr br padr05">42·0</td> - <td class="tdr br padr05">1·3</td> - <td class="tdr">52·2</td> + <td class="tdr br padr05">46·0</td> + <td class="tdr br padr05">7·5</td> + <td class="tdr br padr05">1·4</td> + <td class="tdr br padr05">42·0</td> + <td class="tdr br padr05">1·3</td> + <td class="tdr">52·2</td> </tr> <tr> <td class="tdl br padl05">White Bread</td> - <td class="tdr br padr05">40·0</td> - <td class="tdr br padr05">3·5</td> - <td class="tdr br padr05">1·0</td> - <td class="tdr br padr05">51·2</td> - <td class="tdr br padr05">1·0</td> - <td class="tdr">56·5</td> + <td class="tdr br padr05">40·0</td> + <td class="tdr br padr05">3·5</td> + <td class="tdr br padr05">1·0</td> + <td class="tdr br padr05">51·2</td> + <td class="tdr br padr05">1·0</td> + <td class="tdr">56·5</td> </tr> <tr> <td class="tdl br padl05">Granose Biscuits</td> - <td class="tdr br padr05">3·1</td> - <td class="tdr br padr05">14·2</td> - <td class="tdr br padr05">1·7</td> - <td class="tdr br padr05">77·5</td> - <td class="tdr br padr05">1·9</td> - <td class="tdr">95·3</td> + <td class="tdr br padr05">3·1</td> + <td class="tdr br padr05">14·2</td> + <td class="tdr br padr05">1·7</td> + <td class="tdr br padr05">77·5</td> + <td class="tdr br padr05">1·9</td> + <td class="tdr">95·3</td> </tr> <tr> <td> </td> @@ -2382,48 +2345,48 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p100.png" width="15" height="100" alt="" /> </div></td> <td class="tdl br padl05">Haricots (White)</td> - <td class="tdr br padr05">9·9</td> - <td class="tdr br padr05">25·5</td> - <td class="tdr br padr05">2·8</td> - <td class="tdr br padr05">55·7</td> - <td class="tdr br padr05">3·2</td> - <td class="tdr">87·2</td> + <td class="tdr br padr05">9·9</td> + <td class="tdr br padr05">25·5</td> + <td class="tdr br padr05">2·8</td> + <td class="tdr br padr05">55·7</td> + <td class="tdr br padr05">3·2</td> + <td class="tdr">87·2</td> </tr> <tr> <td class="tdl br padl05">Lentils, Egyptian</td> - <td class="tdr br padr05">12·3</td> - <td class="tdr br padr05">25·9</td> - <td class="tdr br padr05">1·9</td> - <td class="tdr br padr05">53·0</td> - <td class="tdr br padr05">3·0</td> - <td class="tdr">83·0</td> + <td class="tdr br padr05">12·3</td> + <td class="tdr br padr05">25·9</td> + <td class="tdr br padr05">1·9</td> + <td class="tdr br padr05">53·0</td> + <td class="tdr br padr05">3·0</td> + <td class="tdr">83·0</td> </tr> <tr> <td class="tdl br padl05">Peas (Dried)</td> - <td class="tdr br padr05">8·3</td> - <td class="tdr br padr05">23·8</td> - <td class="tdr br padr05">2·1</td> - <td class="tdr br padr05">58·7</td> - <td class="tdr br padr05">2·1</td> - <td class="tdr">86·7</td> + <td class="tdr br padr05">8·3</td> + <td class="tdr br padr05">23·8</td> + <td class="tdr br padr05">2·1</td> + <td class="tdr br padr05">58·7</td> + <td class="tdr br padr05">2·1</td> + <td class="tdr">86·7</td> </tr> <tr> <td class="tdl br padl05">Peas (Green)</td> - <td class="tdr br padr05">81·8</td> - <td class="tdr br padr05">3·4</td> - <td class="tdr br padr05">0·4</td> - <td class="tdr br padr05">13·7</td> - <td class="tdr br padr05">0·7</td> - <td class="tdr">18·2</td> + <td class="tdr br padr05">81·8</td> + <td class="tdr br padr05">3·4</td> + <td class="tdr br padr05">0·4</td> + <td class="tdr br padr05">13·7</td> + <td class="tdr br padr05">0·7</td> + <td class="tdr">18·2</td> </tr> <tr> <td class="tdl br padl05">Pea Nuts</td> - <td class="tdr br padr05">6·5</td> - <td class="tdr br padr05">28·3</td> - <td class="tdr br padr05">46·2</td> - <td class="tdr br padr05">1·8</td> - <td class="tdr br padr05">3·3</td> - <td class="tdr">79·6</td> + <td class="tdr br padr05">6·5</td> + <td class="tdr br padr05">28·3</td> + <td class="tdr br padr05">46·2</td> + <td class="tdr br padr05">1·8</td> + <td class="tdr br padr05">3·3</td> + <td class="tdr">79·6</td> </tr> <tr> <td> </td> @@ -2441,66 +2404,66 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p150.png" width="15" height="150" alt="" /> </div></td> <td class="tdl br padl05">Chestnuts</td> - <td class="tdr br padr05">7·3</td> - <td class="tdr br padr05">14·6</td> - <td class="tdr br padr05">2·4</td> - <td class="tdr br padr05">69·0</td> - <td class="tdr br padr05">3·3</td> - <td class="tdr">89·3</td> + <td class="tdr br padr05">7·3</td> + <td class="tdr br padr05">14·6</td> + <td class="tdr br padr05">2·4</td> + <td class="tdr br padr05">69·0</td> + <td class="tdr br padr05">3·3</td> + <td class="tdr">89·3</td> </tr> <tr> <td class="tdl br padl05">Walnuts</td> - <td class="tdr br padr05">7·2</td> - <td class="tdr br padr05">15·8</td> - <td class="tdr br padr05">57·4</td> - <td class="tdr br padr05">13·0</td> - <td class="tdr br padr05">2·0</td> - <td class="tdr">88·2</td> + <td class="tdr br padr05">7·2</td> + <td class="tdr br padr05">15·8</td> + <td class="tdr br padr05">57·4</td> + <td class="tdr br padr05">13·0</td> + <td class="tdr br padr05">2·0</td> + <td class="tdr">88·2</td> </tr> <tr> <td class="tdl br padl05">Filberts</td> - <td class="tdr br padr05">38·0</td> - <td class="tdr br padr05">18·4</td> - <td class="tdr br padr05">28·5</td> - <td class="tdr br padr05">11·1</td> - <td class="tdr br padr05">1·5</td> - <td class="tdr">59·5</td> + <td class="tdr br padr05">38·0</td> + <td class="tdr br padr05">18·4</td> + <td class="tdr br padr05">28·5</td> + <td class="tdr br padr05">11·1</td> + <td class="tdr br padr05">1·5</td> + <td class="tdr">59·5</td> </tr> <tr> <td class="tdl br padl05">Brazil Nuts</td> - <td class="tdr br padr05">6·0</td> - <td class="tdr br padr05">16·4</td> - <td class="tdr br padr05">64·7</td> - <td class="tdr br padr05">6·6</td> - <td class="tdr br padr05">3·3</td> - <td class="tdr">91·0</td> + <td class="tdr br padr05">6·0</td> + <td class="tdr br padr05">16·4</td> + <td class="tdr br padr05">64·7</td> + <td class="tdr br padr05">6·6</td> + <td class="tdr br padr05">3·3</td> + <td class="tdr">91·0</td> </tr> <tr> <td class="tdl br padl05">Coconuts</td> - <td class="tdr br padr05">46·6</td> - <td class="tdr br padr05">5·5</td> - <td class="tdr br padr05">36·0</td> - <td class="tdr br padr05">8·1</td> - <td class="tdr br padr05">1·0</td> - <td class="tdr">50·5</td> + <td class="tdr br padr05">46·6</td> + <td class="tdr br padr05">5·5</td> + <td class="tdr br padr05">36·0</td> + <td class="tdr br padr05">8·1</td> + <td class="tdr br padr05">1·0</td> + <td class="tdr">50·5</td> </tr> <tr> <td class="tdl br padl05">Pine Kernels</td> - <td class="tdr br padr05">5·0</td> - <td class="tdr br padr05">9·2</td> - <td class="tdr br padr05">70·5</td> - <td class="tdr br padr05">14·0</td> - <td class="tdr br padr05">0·3</td> - <td class="tdr">94·0</td> + <td class="tdr br padr05">5·0</td> + <td class="tdr br padr05">9·2</td> + <td class="tdr br padr05">70·5</td> + <td class="tdr br padr05">14·0</td> + <td class="tdr br padr05">0·3</td> + <td class="tdr">94·0</td> </tr> <tr> <td class="tdl br padl05">Almonds</td> - <td class="tdr br padr05">6·2</td> - <td class="tdr br padr05">23·5</td> - <td class="tdr br padr05">53·0</td> - <td class="tdr br padr05">7·8</td> - <td class="tdr br padr05">3·0</td> - <td class="tdr">87·3</td> + <td class="tdr br padr05">6·2</td> + <td class="tdr br padr05">23·5</td> + <td class="tdr br padr05">53·0</td> + <td class="tdr br padr05">7·8</td> + <td class="tdr br padr05">3·0</td> + <td class="tdr">87·3</td> </tr> <tr> <td> </td> @@ -2518,39 +2481,39 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p75.png" width="15" height="75" alt="" /> </div></td> <td class="tdl br padl05">Bananas</td> - <td class="tdr br padr05">74·1</td> - <td class="tdr br padr05">1·9</td> - <td class="tdr br padr05">0·8</td> - <td class="tdr br padr05">22·9</td> - <td class="tdr br padr05">1·0</td> - <td class="tdr">26·6</td> + <td class="tdr br padr05">74·1</td> + <td class="tdr br padr05">1·9</td> + <td class="tdr br padr05">0·8</td> + <td class="tdr br padr05">22·9</td> + <td class="tdr br padr05">1·0</td> + <td class="tdr">26·6</td> </tr> <tr> <td class="tdl br padl05">Apples</td> - <td class="tdr br padr05">84·8</td> - <td class="tdr br padr05">0·4</td> - <td class="tdr br padr05">0·5</td> - <td class="tdr br padr05">12·0</td> - <td class="tdr br padr05">0·5</td> - <td class="tdr">13·4</td> + <td class="tdr br padr05">84·8</td> + <td class="tdr br padr05">0·4</td> + <td class="tdr br padr05">0·5</td> + <td class="tdr br padr05">12·0</td> + <td class="tdr br padr05">0·5</td> + <td class="tdr">13·4</td> </tr> <tr> <td class="tdl br padl05">Grapes</td> - <td class="tdr br padr05">78·2</td> - <td class="tdr br padr05">1·3</td> - <td class="tdr br padr05">1·7</td> - <td class="tdr br padr05">14·7</td> - <td class="tdr br padr05">0·5</td> - <td class="tdr">18·2</td> + <td class="tdr br padr05">78·2</td> + <td class="tdr br padr05">1·3</td> + <td class="tdr br padr05">1·7</td> + <td class="tdr br padr05">14·7</td> + <td class="tdr br padr05">0·5</td> + <td class="tdr">18·2</td> </tr> <tr> <td class="tdl br padl05">Strawberries</td> - <td class="tdr br padr05">87·6</td> - <td class="tdr br padr05">1·1</td> - <td class="tdr br padr05">0·7</td> - <td class="tdr br padr05">6·8</td> - <td class="tdr br padr05">0·6</td> - <td class="tdr">9·2</td> + <td class="tdr br padr05">87·6</td> + <td class="tdr br padr05">1·1</td> + <td class="tdr br padr05">0·7</td> + <td class="tdr br padr05">6·8</td> + <td class="tdr br padr05">0·6</td> + <td class="tdr">9·2</td> </tr> <tr> <td> </td> @@ -2568,39 +2531,39 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p75.png" width="15" height="75" alt="" /> </div></td> <td class="tdl br padl05">Raisins</td> - <td class="tdr br padr05">14·0</td> - <td class="tdr br padr05">2·5</td> - <td class="tdr br padr05">4·7</td> - <td class="tdr br padr05">64·7</td> - <td class="tdr br padr05">4·1</td> - <td class="tdr">76·0</td> + <td class="tdr br padr05">14·0</td> + <td class="tdr br padr05">2·5</td> + <td class="tdr br padr05">4·7</td> + <td class="tdr br padr05">64·7</td> + <td class="tdr br padr05">4·1</td> + <td class="tdr">76·0</td> </tr> <tr> <td class="tdl br padl05">Figs</td> - <td class="tdr br padr05">17·5</td> - <td class="tdr br padr05">6·1</td> - <td class="tdr br padr05">0·9</td> - <td class="tdr br padr05">65·9</td> - <td class="tdr br padr05">2·3</td> - <td class="tdr">75·2</td> + <td class="tdr br padr05">17·5</td> + <td class="tdr br padr05">6·1</td> + <td class="tdr br padr05">0·9</td> + <td class="tdr br padr05">65·9</td> + <td class="tdr br padr05">2·3</td> + <td class="tdr">75·2</td> </tr> <tr> <td class="tdl br padl05">French Plums</td> - <td class="tdr br padr05">26·4</td> - <td class="tdr br padr05">2·4</td> - <td class="tdr br padr05">0·8</td> - <td class="tdr br padr05">65·5</td> - <td class="tdr br padr05">1·7</td> - <td class="tdr">70·4</td> + <td class="tdr br padr05">26·4</td> + <td class="tdr br padr05">2·4</td> + <td class="tdr br padr05">0·8</td> + <td class="tdr br padr05">65·5</td> + <td class="tdr br padr05">1·7</td> + <td class="tdr">70·4</td> </tr> <tr> <td class="tdl br padl05">Dates</td> - <td class="tdr br padr05">20·8</td> - <td class="tdr br padr05">6·6</td> - <td class="tdr br padr05">0·2</td> - <td class="tdr br padr05">65·3</td> - <td class="tdr br padr05">1·6</td> - <td class="tdr">73·7</td> + <td class="tdr br padr05">20·8</td> + <td class="tdr br padr05">6·6</td> + <td class="tdr br padr05">0·2</td> + <td class="tdr br padr05">65·3</td> + <td class="tdr br padr05">1·6</td> + <td class="tdr">73·7</td> </tr> <tr> <td> </td> @@ -2618,102 +2581,102 @@ Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.</b> <img src="images/p250.png" width="15" height="250" alt="" /> </div></td> <td class="tdl br padl05">Carrots</td> - <td class="tdr br padr05">86·5</td> - <td class="tdr br padr05">1·2</td> - <td class="tdr br padr05">0·3</td> - <td class="tdr br padr05">9·2</td> - <td class="tdr br padr05">0·9</td> - <td class="tdr">11·6</td> + <td class="tdr br padr05">86·5</td> + <td class="tdr br padr05">1·2</td> + <td class="tdr br padr05">0·3</td> + <td class="tdr br padr05">9·2</td> + <td class="tdr br padr05">0·9</td> + <td class="tdr">11·6</td> </tr> <tr> <td class="tdl br padl05">Turnips</td> - <td class="tdr br padr05">90·3</td> - <td class="tdr br padr05">0·9</td> - <td class="tdr br padr05">0·15</td> - <td class="tdr br padr05">5·0</td> - <td class="tdr br padr05">0·8</td> - <td class="tdr">6·85</td> + <td class="tdr br padr05">90·3</td> + <td class="tdr br padr05">0·9</td> + <td class="tdr br padr05">0·15</td> + <td class="tdr br padr05">5·0</td> + <td class="tdr br padr05">0·8</td> + <td class="tdr">6·85</td> </tr> <tr> <td class="tdl br padl05">Cauliflower (Head)</td> - <td class="tdr br padr05">90·8</td> - <td class="tdr br padr05">2·2</td> - <td class="tdr br padr05">0·4</td> - <td class="tdr br padr05">4·7</td> - <td class="tdr br padr05">0·8</td> - <td class="tdr">8·1</td> + <td class="tdr br padr05">90·8</td> + <td class="tdr br padr05">2·2</td> + <td class="tdr br padr05">0·4</td> + <td class="tdr br padr05">4·7</td> + <td class="tdr br padr05">0·8</td> + <td class="tdr">8·1</td> </tr> <tr> <td class="tdl br padl05">Potatoes</td> - <td class="tdr br padr05">75·0</td> - <td class="tdr br padr05">2·2</td> - <td class="tdr br padr05">0·2</td> - <td class="tdr br padr05">21·0</td> - <td class="tdr br padr05">1·0</td> - <td class="tdr">24·4</td> + <td class="tdr br padr05">75·0</td> + <td class="tdr br padr05">2·2</td> + <td class="tdr br padr05">0·2</td> + <td class="tdr br padr05">21·0</td> + <td class="tdr br padr05">1·0</td> + <td class="tdr">24·4</td> </tr> <tr> <td class="tdl br padl05">Mushrooms</td> - <td class="tdr br padr05">90·3</td> - <td class="tdr br padr05">4·3</td> - <td class="tdr br padr05">0·3</td> - <td class="tdr br padr05">3·7</td> - <td class="tdr br padr05">1·4</td> - <td class="tdr">9·7</td> + <td class="tdr br padr05">90·3</td> + <td class="tdr br padr05">4·3</td> + <td class="tdr br padr05">0·3</td> + <td class="tdr br padr05">3·7</td> + <td class="tdr br padr05">1·4</td> + <td class="tdr">9·7</td> </tr> <tr> <td class="tdl br padl05">Tomatoes</td> - <td class="tdr br padr05">91·9</td> - <td class="tdr br padr05">1·3</td> - <td class="tdr br padr05">0·2</td> - <td class="tdr br padr05">5·0</td> - <td class="tdr br padr05">0·7</td> - <td class="tdr">7·2</td> + <td class="tdr br padr05">91·9</td> + <td class="tdr br padr05">1·3</td> + <td class="tdr br padr05">0·2</td> + <td class="tdr br padr05">5·0</td> + <td class="tdr br padr05">0·7</td> + <td class="tdr">7·2</td> </tr> <tr> <td class="tdl br padl05">Asparagus</td> - <td class="tdr br padr05">93·7</td> - <td class="tdr br padr05">1·8</td> + <td class="tdr br padr05">93·7</td> + <td class="tdr br padr05">1·8</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">0·7</td> - <td class="tdr br padr05">0·5</td> - <td class="tdr">3·0</td> + <td class="tdr br padr05">0·7</td> + <td class="tdr br padr05">0·5</td> + <td class="tdr">3·0</td> </tr> <tr> <td class="tdl br padl05">Beet</td> - <td class="tdr br padr05">87·5</td> - <td class="tdr br padr05">1·3</td> + <td class="tdr br padr05">87·5</td> + <td class="tdr br padr05">1·3</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">9·0</td> - <td class="tdr br padr05">1·1</td> - <td class="tdr">11·4</td> + <td class="tdr br padr05">9·0</td> + <td class="tdr br padr05">1·1</td> + <td class="tdr">11·4</td> </tr> <tr> <td class="tdl br padl05">Parsnip</td> - <td class="tdr br padr05">82·0</td> - <td class="tdr br padr05">1·2</td> + <td class="tdr br padr05">82·0</td> + <td class="tdr br padr05">1·2</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">0·6</td> - <td class="tdr br padr05">7·2</td> - <td class="tdr">9·0</td> + <td class="tdr br padr05">0·6</td> + <td class="tdr br padr05">7·2</td> + <td class="tdr">9·0</td> </tr> <tr> <td class="tdl br padl05">Spinach</td> - <td class="tdr br padr05">88·5</td> - <td class="tdr br padr05">3·5</td> + <td class="tdr br padr05">88·5</td> + <td class="tdr br padr05">3·5</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">4·4</td> - <td class="tdr br padr05">2·0</td> - <td class="tdr">9·9</td> + <td class="tdr br padr05">4·4</td> + <td class="tdr br padr05">2·0</td> + <td class="tdr">9·9</td> </tr> <tr> <td class="tdl br padl05">Cabbage</td> - <td class="tdr br padr05">90·0</td> - <td class="tdr br padr05">1·9</td> + <td class="tdr br padr05">90·0</td> + <td class="tdr br padr05">1·9</td> <td class="tdr br padr05"> </td> - <td class="tdr br padr05">2·5</td> - <td class="tdr br padr05">1·2</td> - <td class="tdr">5·6</td> + <td class="tdr br padr05">2·5</td> + <td class="tdr br padr05">1·2</td> + <td class="tdr">5·6</td> </tr> </table> @@ -2740,7 +2703,7 @@ Then strain, and use as required.</p> <p><span class="dropcap">T</span>ake 2-lbs. of white artichokes, 3-pts. of water, 3 large onions, a piece of celery (or some celery -salt), ¼-pt. of raw cream or 1-pt. of milk. Boil +salt), ¼-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.</p> @@ -2748,7 +2711,7 @@ until after the soup is cooked.</p> <p class="center large"><b><a name="r2" id="r2">2</a>. Chestnut Soup.</b></p> -<p><span class="dropcap">T</span>ake 1-lb. chestnuts, 1 or 2 onions, 1½-pints +<p><span class="dropcap">T</span>ake 1-lb. chestnuts, 1 or 2 onions, 1½-pints vegetable stock, 1-oz. nut-butter.</p> <p>Boil the chestnuts for 15 minutes and peel them; @@ -2758,7 +2721,7 @@ 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 <i>croûtons</i>.</p> +and serve with <i>croûtons</i>.</p> <p><span class='pagenum'><a name="Page_49" id="Page_49">49</a></span></p> <p class="center large"><b>3. Rich Gravy Soup.</b></p> @@ -2785,12 +2748,12 @@ 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 ¼-pt. milk. Bake until firm and cut into dice.</p> +adding ¼-pt. milk. Bake until firm and cut into dice.</p> <p class="center large"><b><a name="r5" id="r5">5</a>. Brown Haricot Soup.</b></p> -<p><span class="dropcap">B</span>oil ½-lb. beans in 2-qts. of water. When the +<p><span class="dropcap">B</span>oil ½-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 @@ -2807,13 +2770,13 @@ before serving.</p> <p><span class="dropcap">T</span>ake 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 ½-pt. of milk with a teaspoonful of flour; +butter. Mix ½-pt. of milk with a teaspoonful of flour; add this to the soup, stir and boil for 5 minutes.</p> <p class="center large"><b>7. Egyptian Lentil Soup.</b></p> -<p><span class="dropcap">W</span>ash and pick ½-lb. Egyptian lentils and put on to +<p><span class="dropcap">W</span>ash and pick ½-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 @@ -2826,7 +2789,7 @@ of milk. Bring to boil and serve.</p> <p><span class="dropcap">P</span>ass 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 1½-pts. of +colour; add 1-oz. flour, and gradually 1½-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.</p> @@ -2848,9 +2811,9 @@ green peas is an improvement—and also quenelles <p class="center large"><b><a name="r10" id="r10">10</a>. Green Lentil Soup.</b></p> <p><span class="dropcap">F</span>ry 5 onions in a large saucepan until brown. Add -¾-lb. of green lentils, 1-qt. water, and 2 sticks +¾-lb. of green lentils, 1-qt. water, and 2 sticks of celery. Stew for 2 hours, and pass through a -strainer. Add ¼-lb. of cream and ½-pt. of milk, +strainer. Add ¼-lb. of cream and ½-pt. of milk, bring to the boil, flavour with salt, and serve.</p> @@ -2880,7 +2843,7 @@ flour. Salt and pepper to taste.</p> 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 -<i>purée</i> sieve. Return to saucepan, add flour and +<i>purée</i> 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. @@ -2891,7 +2854,7 @@ in the usual way.</p> <p class="center large"><b><a name="r13" id="r13">13</a>. White Haricot Soup.</b></p> -<p><span class="dropcap">S</span>tew ½-lb. of beans in 2-qts. of water, adding 5 +<p><span class="dropcap">S</span>tew ½-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 @@ -2933,7 +2896,7 @@ green peas.</p> <p class="center large"><b><a name="r16" id="r16">16</a>. Celery Soup.</b></p> <p><span class="dropcap">S</span>ix heads of celery, 1 teaspoon of salt, a little -nutmeg, 1 lump sugar, 1 gill of stock, ½-pint of +nutmeg, 1 lump sugar, 1 gill of stock, ½-pint of milk, and two quarts of boiling water.</p> <p>Cut the celery into small pieces and throw it into @@ -2957,7 +2920,7 @@ boil slowly for one hour.</p> <p class="center large"><b>18. Pea Soup.</b></p> -<p>Take 1½ pints of split peas and 3 onions. Put the +<p>Take 1½ 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 @@ -3070,7 +3033,7 @@ slices of lemon.</p> <p class="center large"><b>28. Mock Fish Cutlets.</b></p> -<p><span class="dropcap">T</span>wo ozs. rice, 4-ozs. white haricot beans, ½-gill of +<p><span class="dropcap">T</span>wo ozs. rice, 4-ozs. white haricot beans, ½-gill of thick curry sauce, pepper and salt, egg and breadcrumbs.</p> <p>Make a thick curry sauce, add to it the boiled @@ -3121,7 +3084,7 @@ lemon and parsley.</p> <p class="center large"><b><a name="r32" id="r32">32</a>. Mock White Fish.</b></p> -<p><span class="dropcap">B</span>oil ½-pt. milk and thicken with rather more than +<p><span class="dropcap">B</span>oil ½-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 @@ -3137,7 +3100,7 @@ softens the semolina again.</p> <p class="center large"><b>33. Mock Hake Steaks.</b></p> -<p><span class="dropcap">P</span>ut in a pan 3-ozs. breadcrumbs, with ½-pint of milk +<p><span class="dropcap">P</span>ut in a pan 3-ozs. breadcrumbs, with ½-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 @@ -3154,7 +3117,7 @@ Serve with piquante sauce.</p> <p class="center large"><b><a name="r34" id="r34">34</a>. Walnut Cutlets.</b></p> -<p><span class="dropcap">P</span>ut a small cap of milk and ½-oz. of butter in a +<p><span class="dropcap">P</span>ut a small cap of milk and ½-oz. of butter in a saucepan on the fire. When it boils add 3-ozs. of <i>dried</i> and <i>browned</i> breadcrumbs and a little dredging of flour. Let it cook until it no longer @@ -3163,7 +3126,7 @@ 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 ½-in. thick on a floured board. Roll in flour +about ½-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.</p> @@ -3203,7 +3166,7 @@ sauce, or with brown gravy.</p> <p class="center large"><b>38. Walnut Rissoles.</b></p> -<p><span class="dropcap">T</span>ake ½-pt. ground walnuts, ½-pt. breadcrumbs, 1-oz. +<p><span class="dropcap">T</span>ake ½-pt. ground walnuts, ½-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 @@ -3231,11 +3194,11 @@ half hour until the marrow is quite soft and a nice rich brown. Serve with brown gravy.</p> <p><span class='pagenum'><a name="Page_60" id="Page_60">60</a></span></p> -<p class="center large"><b><a name="r40" id="r40">40</a>. Purée of Walnuts.</b></p> +<p class="center large"><b><a name="r40" id="r40">40</a>. Purée of Walnuts.</b></p> <p><span class="dropcap">M</span>ake a white sauce with 1-oz. butter, 1-oz. flour, -½-teacup of milk, add ½-pint of ground walnuts, -½-pint breadcrumbs, and 2 dessertspoons of milk, and +½-teacup of milk, add ½-pint of ground walnuts, +½-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 @@ -3244,7 +3207,7 @@ with mashed potatoes.</p> <p class="center large"><b><a name="r41" id="r41">41</a>. Nut Croquettes.</b></p> -<p><span class="dropcap">T</span>ake ½-pint of mixed and shelled nuts, 4 or 5 +<p><span class="dropcap">T</span>ake ½-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 @@ -3286,7 +3249,7 @@ chopped.</p> <p class="center large"><b>44. White Haricot Cutlets.</b></p> -<p><span class="dropcap">S</span>kin and stew till quite tender ½-pint of white haricot +<p><span class="dropcap">S</span>kin and stew till quite tender ½-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 @@ -3313,7 +3276,7 @@ vegetables.</p> <p class="center large"><b>46. Mushroom Pie, with Gravy.</b></p> -<p><span class="dropcap">T</span>ake ¼-lb. butter beans, ¼-lb. mushrooms, 1-lb. +<p><span class="dropcap">T</span>ake ¼-lb. butter beans, ¼-lb. mushrooms, 1-lb. chestnuts, 2 onions, 1 hard boiled egg, 1 teacupful tapioca (soaked overnight), some short crust pastry.</p> @@ -3322,7 +3285,7 @@ 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:—½-lb. of flour, ¼-lb. nut +the pastry made as follows:—½-lb. of flour, ¼-lb. nut butter, mixed with cold water. Brush over with beaten egg and bake.</p> @@ -3335,7 +3298,7 @@ add half-a-teaspoonful of Marmite.</p> <p class="center large"><b>47. Baked Nuttoria.</b></p> -<p><span class="dropcap">O</span>pen a tin of Nuttoria, cut into slices ½-inch in thickness, +<p><span class="dropcap">O</span>pen a tin of Nuttoria, cut into slices ½-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, @@ -3346,7 +3309,7 @@ makes a suitable addition.</p> <p class="center large"><b>48. Lentil Croquettes.</b></p> -<p><span class="dropcap">W</span>ash, pick and cook ¼-lb. lentils, with 1 or 2 onions +<p><span class="dropcap">W</span>ash, pick and cook ¼-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 @@ -3361,7 +3324,7 @@ onion sauce and gravy.</p> 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 ½-inch thick, shape into cutlets, roll in +until about ½-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 @@ -3383,9 +3346,9 @@ thickened with arrowroot. Masked potatoes (placed round) complete this dish.</p> -<p class="center large"><b>51. Nut-Meat à la Mode.</b></p> +<p class="center large"><b>51. Nut-Meat à la Mode.</b></p> -<p><span class="dropcap">T</span>ake a tin of Nuttoria (½-lb.) and pass it through +<p><span class="dropcap">T</span>ake a tin of Nuttoria (½-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 @@ -3415,7 +3378,7 @@ parsley, and serve with onion sauce or brown gravy.</p> <p><span class="dropcap">B</span>ake 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 ½-oz. of butter in 5-ozs. +forcemeat balls by rubbing ½-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 @@ -3466,11 +3429,11 @@ parsley and serve with a border of green peas.</p> <p class="center large"><b><a name="r57" id="r57">57</a>. Stuffed Yorkshire Pudding.</b></p> -<p><span class="dropcap">F</span>or the stuffing:—¼-lb. cooked lentils, 1 onion +<p><span class="dropcap">F</span>or the stuffing:—¼-lb. cooked lentils, 1 onion chopped and fried, a pinch of herbs, 2 tablespoonfuls of breadcrumbs, and seasoning.</p> -<p>For the batter:—¼-lb. of flour, ½-pint of milk, +<p>For the batter:—¼-lb. of flour, ½-pint of milk, 1 egg.</p> <p>Mix the batter and partly bake for 20 minutes; @@ -3482,7 +3445,7 @@ with apple sauce and brown gravy.</p> <p class="center large"><b>58. Mushroom and Potato Croquettes.</b></p> <p><span class="dropcap">T</span>ake some stiff mashed potatoes. Make a stuffing -with ¼-lb. minced and fried mushrooms, 2-ozs. +with ¼-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 @@ -3492,19 +3455,19 @@ in egg, then in breadcrumbs, and fry crisp.</p> <p class="center large"><b><a name="r59" id="r59">59</a>. Mock Steak Pudding.</b></p> -<p><span class="dropcap">T</span>ake 1-lb. chestnuts, ¼-lb. mushrooms, 1 onion, -1-oz. butter, ½-pint stock, a few forcemeat balls, +<p><span class="dropcap">T</span>ake 1-lb. chestnuts, ¼-lb. mushrooms, 1 onion, +1-oz. butter, ½-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 ½-oz. butter to 8-ozs. flour) and put +pine kernels and ½-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 -2½ hours.</p> +2½ hours.</p> <p class="center large"><b><a name="r60" id="r60">60</a>. Mock Chicken Rolls.</b></p> @@ -3589,7 +3552,7 @@ 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 ½-lb. breadcrumbs, +into a basin and add about ½-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 @@ -3603,7 +3566,7 @@ gravy.</p> <p class="center large"><b><a name="r66" id="r66">66</a>. Macaroni Napolitaine.</b></p> -<p><span class="dropcap">B</span>oil ½-lb. best quality macaroni (large) in plenty of +<p><span class="dropcap">B</span>oil ½-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 @@ -3616,21 +3579,21 @@ Pass through a strainer. Pour the sauce over the macaroni or serve in a sauce boat.</p> -<p class="center large"><b><a name="r67" id="r67">67</a>. Macaroni à la Turque.</b></p> +<p class="center large"><b><a name="r67" id="r67">67</a>. Macaroni à la Turque.</b></p> -<p><span class="dropcap">B</span>oil ¼-lb. of macaroni until <i>slightly</i> tender, and add -½-lb. of grated breadcrumbs, 1 large onion +<p><span class="dropcap">B</span>oil ¼-lb. of macaroni until <i>slightly</i> tender, and add +½-lb. of grated breadcrumbs, 1 large onion (grated), 2 large tablespoons of parsley, some grated -nutmeg, ½-pint milk, and 1 egg (beaten). Chop the +nutmeg, ½-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 1½ hours. Serve with +basin or in moulds for 1 or 1½ hours. Serve with thin white sauce or brown gravy (poured over the mould).</p> <p class="center large"><b><a name="r68" id="r68">68</a>. Macaroni Cutlets.</b></p> -<p><span class="dropcap">B</span>oil ¼-lb. macaroni (Spaghetti) in water, not +<p><span class="dropcap">B</span>oil ¼-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 @@ -3650,14 +3613,14 @@ together and serve.</p> <p class="center large"><b><a name="r70" id="r70">70</a>. Creamed Macaroni.</b></p> -<p><span class="dropcap">B</span>reak ¼-lb. macaroni into 1-inch pieces, drop them +<p><span class="dropcap">B</span>reak ¼-lb. macaroni into 1-inch pieces, drop them into 2-qts. of <i>boiling</i> 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 -½-pint of milk, stir until it bubbles; a little cayenne +½-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 ¼-lb. of +thoroughly, and just at the last, stir in ¼-lb. of grated cheese (not quite half ought to be Parmesan and the rest a good fresh cheese).</p> @@ -3702,8 +3665,8 @@ of Emprote.</p> <p><span class="dropcap">B</span>oil 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, ½-teaspoonful of -salt, and 1½-ozs. of Parmesan or grated cheese. +the rice with the yolks of 2 eggs, ½-teaspoonful of +salt, and 1½-ozs. of Parmesan or grated cheese. Mix well together and serve with brown gravy. This makes a most tasty and nutritious dish.</p> @@ -3712,7 +3675,7 @@ This makes a most tasty and nutritious dish.</p> <p><span class="dropcap">B</span>oil 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, ½-teaspoonful of salt, +the rice with the yolk of 1 egg, ½-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, @@ -3723,7 +3686,7 @@ be varied.</p> <p class="center large"><b>75. Savoury Rice.</b></p> -<p><span class="dropcap">B</span>oil ¼-lb. of rice till quite soft, add a teaspoonful of +<p><span class="dropcap">B</span>oil ¼-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, @@ -3766,7 +3729,7 @@ 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 ½-pint of small French +flavour, to taste. Warm ½-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 @@ -3816,7 +3779,7 @@ on a hot plate.</p> <p class="center large"><b><a name="r82" id="r82">82</a>. Omelette aux Tomates.</b></p> -<p><span class="dropcap">T</span>ake 3 eggs, ¼-pt. of milk, a teaspoonful chopped +<p><span class="dropcap">T</span>ake 3 eggs, ¼-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 <span class='pagenum'><a name="Page_74" id="Page_74">74</a></span> @@ -3841,11 +3804,11 @@ lay in the centre, and sprinkle some Parmesan cheese over all, add some cheese sauce.</p> -<p class="center large"><b><a name="r84" id="r84">84</a>. Eggs à la Crême.</b></p> +<p class="center large"><b><a name="r84" id="r84">84</a>. Eggs à la Crême.</b></p> <p><span class="dropcap">P</span>lace a large tablespoonful of cream in each of -several small fireproof china baking or soufflé -dishes (about 3½-inches in diameter). Break an egg +several small fireproof china baking or soufflé +dishes (about 3½-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 @@ -3862,13 +3825,13 @@ mayonnaise sauce over them and sprinkle with chopped capers.</p> <p><span class='pagenum'><a name="Page_75" id="Page_75">75</a></span></p> -<p class="center large"><b><a name="r86" id="r86">86</a>. Eggs à l'Italienne.</b></p> +<p class="center large"><b><a name="r86" id="r86">86</a>. Eggs à l'Italienne.</b></p> -<p><span class="dropcap">B</span>oil ¼-lb. of spaghetti in water, adding some tomato -purée or conserve, and spread it on a dish. +<p><span class="dropcap">B</span>oil ¼-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.</p> +the dish with fried croûtons.</p> <p class="center large"><b><a name="r87" id="r87">87</a>. Omelette aux Fines Herbes.</b></p> @@ -3918,7 +3881,7 @@ top. Decorate with the white of the eggs when sliced.</p> -<p class="center large"><b><a name="r91" id="r91">91</a>. Spinach à la Crême.</b></p> +<p class="center large"><b><a name="r91" id="r91">91</a>. Spinach à la Crême.</b></p> <p><span class="dropcap">P</span>repare the spinach as described above, but instead of adding butter and milk, add 2 or 3 tablespoons @@ -3926,63 +3889,63 @@ of cream. Stir well and serve with fingers of fried bread or pastry. Omit the garnishing of eggs.</p> -<p class="center large"><b><a name="r92" id="r92">92</a>. Spinach Soufflé.</b></p> +<p class="center large"><b><a name="r92" id="r92">92</a>. Spinach Soufflé.</b></p> <p><span class="dropcap">C</span>ook some spinach (see recipe <a href="#r90">90</a>), 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 +thoroughly, put it in well buttered soufflé dishes and bake for 10 minutes. This makes a simple yet tasty -entrée.</p> +entrée.</p> -<p class="center large"><b><a name="r93" id="r93">93</a>. Green Pea Soufflé.</b></p> +<p class="center large"><b><a name="r93" id="r93">93</a>. Green Pea Soufflé.</b></p> <p><span class="dropcap">P</span>ass 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.</p> +soufflé dish or small cases.</p> <p><span class='pagenum'><a name="Page_77" id="Page_77">77</a></span></p> -<p class="center large"><b><a name="r94" id="r94">94</a>. Chestnut Soufflé.</b></p> +<p class="center large"><b><a name="r94" id="r94">94</a>. Chestnut Soufflé.</b></p> <p><span class="dropcap">B</span>oil 1-lb of chestnuts until they are quite soft, remove the skins and pass through a nut-mill, -moisten with ¼-pt. of milk and ½-oz. butter (melted), +moisten with ¼-pt. of milk and ½-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.</p> +greased soufflé dish and bake quickly.</p> -<p class="center large"><b>95. Lentil Soufflé.</b></p> +<p class="center large"><b>95. Lentil Soufflé.</b></p> <p><span class="dropcap">C</span>ook 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.</p> +an oiled soufflé dish and bake quickly.</p> -<p class="center large"><b><a name="r96" id="r96">96</a>. Asparagus Soufflé.</b></p> +<p class="center large"><b><a name="r96" id="r96">96</a>. Asparagus Soufflé.</b></p> <p><span class="dropcap">T</span>ake 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 +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.</p> -<p class="center large"><b><a name="r97" id="r97">97</a>. Cabbage Soufflé.</b></p> +<p class="center large"><b><a name="r97" id="r97">97</a>. Cabbage Soufflé.</b></p> <p><span class="dropcap">T</span>ake 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 +the mixture. Pour into the soufflé dish in which has been melted a small piece of butter. Bake quickly in a good oven.</p> <p><span class='pagenum'><a name="Page_78" id="Page_78">78</a></span></p> @@ -4010,7 +3973,7 @@ hot.</p> <p class="center large"><b><a name="r100" id="r100">100</a>. Savoury Cheese Rissoles.</b></p> -<p><span class="dropcap">P</span>ut ½-pint of hot water and 2-ozs. butter in a saucepan +<p><span class="dropcap">P</span>ut ½-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 @@ -4024,13 +3987,13 @@ A brown sauce is an improvement.</p> <p class="center large"><b><a name="r101" id="r101">101</a>. A Corsican Dish.</b></p> -<p><span class="dropcap">T</span>ake 1-lb. Brussels sprouts, and sauté them, 1-lb. +<p><span class="dropcap">T</span>ake 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.</p> +sprouts. Decorate with croûtons and serve hot.</p> <p><span class='pagenum'><a name="Page_79" id="Page_79">79</a></span></p> -<p class="center large"><b><a name="r102" id="r102">102</a>. Brussels Sprouts Sauté.</b></p> +<p class="center large"><b><a name="r102" id="r102">102</a>. Brussels Sprouts Sauté.</b></p> <p><span class="dropcap">B</span>lanch the sprouts and drain well. Put into a wide saucepan with some butter and seasoning. @@ -4051,7 +4014,7 @@ with a garnish of scrambled eggs.</p> <p class="center large"><b><a name="r104" id="r104">104</a>. Baked Stuffed Tomatoes.</b></p> <p><span class="dropcap">R</span>emove the centre from half a dozen tomatoes, -mince this and add some chopped parsley, ¼-lb. +mince this and add some chopped parsley, ¼-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 @@ -4085,23 +4048,23 @@ 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.</p> +minutes, and serve on croûtons.</p> -<p class="center large"><b>108. Brussels Sprouts à la Simone.</b></p> +<p class="center large"><b>108. Brussels Sprouts à la Simone.</b></p> <p class="center">(An Italian dish)</p> <p><span class="dropcap">W</span>ash 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 ½ a pint of stock and stir till it boils; +of flour, add ½ 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.</p> -<p class="center large"><b><a name="r109" id="r109">109</a>. Potato Purée.</b></p> +<p class="center large"><b><a name="r109" id="r109">109</a>. Potato Purée.</b></p> <p><span class="dropcap">B</span>oil some large potatoes until soft, strain off the water, and dry them, mash with a silver fork, @@ -4110,7 +4073,7 @@ cupful of hot milk, beat well until the mixture is quite smooth and creamy. Serve very hot.</p> -<p class="center large"><b>110. Onions à la Mode Francaise.</b></p> +<p class="center large"><b>110. Onions à la Mode Francaise.</b></p> <p><span class="dropcap">T</span>ake some Spanish onions, peel them, and make a hole in the centre, and put in each onion a small @@ -4131,7 +4094,7 @@ Bake half an hour in moderate oven.</p> <p class="center large"><b><a name="r112" id="r112">112</a>. Baked Vegetable Marrow.</b></p> -<p><span class="dropcap">M</span>ix together ½-oz. of butter with 5-ozs. breadcrumbs, +<p><span class="dropcap">M</span>ix together ½-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, @@ -4152,7 +4115,7 @@ fry crisp.</p> <p class="center large"><b>114. Green Lentil Cutlets.</b></p> <p><span class="dropcap">S</span>lice and fry till brown 1 large onion, then add -½-pint of green lentils (well washed), and cover +½-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, @@ -4179,7 +4142,7 @@ steam for 3 hours.</p> <p class="center large"><b><a name="r116" id="r116">116</a>. Savoury Golden Marbles.</b></p> -<p><span class="dropcap">T</span>ake nearly ½-pt. of white haricot beans, cooked +<p><span class="dropcap">T</span>ake nearly ½-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. @@ -4191,7 +4154,7 @@ in fine breadcrumbs, and fry crisp and light brown.</p> <p class="center large"><b><a name="r117" id="r117">117</a>. Potato Croquettes.</b></p> <p><span class="dropcap">B</span>oil 2-lbs. of potatoes, well dry them, mash -thoroughly with ½-oz. butter and 1 beaten egg. +thoroughly with ½-oz. butter and 1 beaten egg. Lay on a dish until cold. Shape into balls, dip in egg and breadcrumbs, and fry crisp.</p> @@ -4253,7 +4216,7 @@ nice addition to this dish.</p> <p class="center large"><b><a name="r123" id="r123">123</a>. Neapolitan Sausages.</b></p> <p><span class="dropcap">S</span>oak 2 tablespoons of tapioca for 1 hour or more, -then add ½-lb. of breadcrumbs, 1 hard boiled +then add ½-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 @@ -4281,7 +4244,7 @@ thoroughly, adding a small piece of butter, and a little more milk if necessary.</p> -<p class="center large"><b>126. Croûtes a la Valencia.</b></p> +<p class="center large"><b>126. Croûtes a la Valencia.</b></p> <p><span class="dropcap">T</span>wo ozs. almonds, 1 hard boiled egg, 1 oz. fresh butter, 1 teaspoonful olive oil, salt and pepper, @@ -4297,7 +4260,7 @@ and arrange 3 of the salted almonds on each.</p> <p class="center large"><b>127. Frittamix Rissoles.</b></p> -<p><span class="dropcap">T</span>ake ½-lb. of frittamix (Mapleton's), 2-ozs. of fine +<p><span class="dropcap">T</span>ake ½-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 @@ -4325,10 +4288,10 @@ pepper if liked, shake the pan till the almonds are <p class="center large"><b><a name="r130" id="r130">130</a>. Chestnut Stew.</b></p> -<p><span class="dropcap">T</span>ake 1-lb. chestnuts, 1½-ozs. oil or butter, 1 tablespoonful +<p><span class="dropcap">T</span>ake 1-lb. chestnuts, 1½-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 ¼-hour, then place in hot oven +Boil the chestnuts for ¼-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 @@ -4362,7 +4325,7 @@ and Mayonnaise sauce.</p> <p class="center large"><b><a name="r132" id="r132">132</a>. Nut Galantine.</b></p> -<p><span class="dropcap">T</span>ake ½-lb. ground walnuts, ¼-lb. cooked spaghetti, +<p><span class="dropcap">T</span>ake ½-lb. ground walnuts, ¼-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 @@ -4376,13 +4339,13 @@ a roast with red currant jelly and browned potatoes.</p> <p class="center large"><b>133. Galantine alla Bolognese.</b></p> -<p><span class="dropcap">S</span>team ½-pint of rice, fry 12 mushrooms and 6 small -onions, add ½-pint breadcrumbs, and put all +<p><span class="dropcap">S</span>team ½-pint of rice, fry 12 mushrooms and 6 small +onions, add ½-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 1½ hours, then take it off +it in a cloth and steam for 1½ 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 @@ -4391,7 +4354,7 @@ cut in shapes; and serve with chutney or salad sauce.</p> <p class="center large"><b>134. Aspic Jelly.</b></p> -<p><span class="dropcap">T</span>ake 2 pints of cold water, ¼-oz. agar-agar (vegetable +<p><span class="dropcap">T</span>ake 2 pints of cold water, ¼-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 @@ -4433,12 +4396,12 @@ cold or hot.</p> <p><span class="dropcap">P</span>ass 1 pint of green peas (cooked) through a sieve, add 1 small grated onion, some chopped mint, -¼-lb. pine kernel nut-meat (first passing it through a +¼-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 ¼-lb. +in cold water, pepper and salt, and ¼-lb. breadcrumbs. Mix well and add 1 raw egg. Put into a greased mould or pie dish and bake in a slow -oven ¾ of an hour. Turn out when cold and serve +oven ¾ of an hour. Turn out when cold and serve with salad.</p> @@ -4446,7 +4409,7 @@ with salad.</p> <p><span class="dropcap">F</span>ry 1 onion, 1 lump of sugar, in a little butter till quite brown, add 2 tablespoonfuls of Marmite, -¾-pint of water. Dissolve ½-oz. of gelatine in a +¾-pint of water. Dissolve ½-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, @@ -4460,7 +4423,7 @@ shape, and a white paper frill.</p> <p class="center large"><b>139. Tomato Galantine.</b></p> <p><span class="dropcap">S</span>ix peeled tomatoes, 3 tablespoons of cooked -macaroni, 3 onions chopped and fried, ½-cup +macaroni, 3 onions chopped and fried, ½-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 @@ -4472,10 +4435,10 @@ with salad.</p> <p class="center large"><b>140. Nut-Meat Galantine.</b></p> -<p><span class="dropcap">T</span>ake ½-lb. Protose, ¼-lb. spaghetti (cooked), 8 +<p><span class="dropcap">T</span>ake ½-lb. Protose, ¼-lb. spaghetti (cooked), 8 large chestnuts (boiled and peeled), and 2 onions fried; put these through a sausage machine and -add ½-cupful of tapioca which has been soaked in +add ½-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, @@ -4504,7 +4467,7 @@ as usual. Brush with egg and bake in a quick oven.</p> <p class="center large"><b>143. Protose Luncheon Rolls.</b></p> -<p><span class="dropcap">B</span>reak up with a fork ½-lb. of Protose, add to this +<p><span class="dropcap">B</span>reak up with a fork ½-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, @@ -4528,7 +4491,7 @@ mortar and fill small pots, cover with melted butter.</p> <p class="center large"><b><a name="r145" id="r145">145</a>. Potted Lentil Savoury.</b></p> -<p><span class="dropcap">T</span>ake ¼-lb. lentils (cooked), 3-ozs. mashed potato, +<p><span class="dropcap">T</span>ake ¼-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, @@ -4572,7 +4535,7 @@ yolk of the eggs.</p> <p class="center large"><b>149. Cabbage Salad.</b></p> <p><span class="dropcap">T</span>wo eggs well beaten, 6 tablespoonfuls of cream, -½-teaspoon of salt, 6 teaspoons of vinegar, and +½-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. @@ -4591,7 +4554,7 @@ 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 -1½-ozs. butter; salt, pepper, nutmeg and mace to +1½-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 @@ -4601,14 +4564,14 @@ usual.</p> <p class="center large"><b>151. Cheese and Tomato Paste.</b></p> -<p><span class="dropcap">T</span>ake ½-lb. Cheddar cheese, flake it, then take 2 +<p><span class="dropcap">T</span>ake ½-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.</p> +Press into small soufflé dishes.</p> <p class="center large"><b><a name="r152" id="r152">152</a>. Potted Haricot Meat.</b></p> @@ -4617,7 +4580,7 @@ Press into small soufflé dishes.</p> (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 ¼-oz. of butter; pepper and salt to taste. +and a ¼-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 @@ -4627,7 +4590,7 @@ travelling.</p> <p class="center large"><b><a name="r153" id="r153">153</a>. Savoury Protose Pudding.</b></p> <p><span class="dropcap">M</span>ake a good stuffing of 1-lb. wholemeal breadcrumbs, -sweet herbs, ¼-lb. butter, chopped +sweet herbs, ¼-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 @@ -4642,7 +4605,7 @@ a good salad.</p> <p class="center large"><b><a name="r154" id="r154">154</a>. Potted Tomato Paste.</b></p> <p><span class="dropcap">T</span>hree tomatoes, 1 egg, 2-ozs. grated cheese, 4-ozs. -breadcrumbs, ½-oz. butter, 1 small onion minced +breadcrumbs, ½-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 @@ -4738,10 +4701,10 @@ each of tomato sauce and chutney. Stir and serve.</p> <p><span class="dropcap">S</span>tew a dozen shallots in some butter until soft. Stir in some flour and let it brown; add the juice of -a lemon, ¼-pint of water, a clove, a teaspoonful of +a lemon, ¼-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 -½-pt. of clear stock or water, boil for 15 minutes and +½-pt. of clear stock or water, boil for 15 minutes and strain.</p> @@ -4758,7 +4721,7 @@ Nutril or Marmite improves this.</p> <p class="center large"><b>161. Sauce Piquante.</b></p> <p><span class="dropcap">T</span>ake equal quantities of vegetable stock and Tomate -à la Vatel (Dandicolle and Gaudin), fry a chopped +à la Vatel (Dandicolle and Gaudin), fry a chopped onion brown, add the above, thicken with arrowroot, boil and strain.</p> <p><span class='pagenum'><a name="Page_96" id="Page_96">96</a></span></p> @@ -4776,8 +4739,8 @@ teaspoonful of Nutril, Wintox or Marmite.</p> <p class="center large"><b>163. Tarragon Sauce.</b></p> -<p><span class="dropcap">M</span>elt 1-oz. of butter, stir in ½-oz. of flour until free -from lumps, add ¼-pt. of milk and stir until it +<p><span class="dropcap">M</span>elt 1-oz. of butter, stir in ½-oz. of flour until free +from lumps, add ¼-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.</p> @@ -4793,8 +4756,8 @@ parsley for the vinegar.</p> <p class="center large"><b>165. Tomato Sauce.</b></p> <p><span class="dropcap">F</span>ry a sliced onion in butter until brown, add 6 sliced -tomatoes, a clove of garlic and ½-oz. more butter. -Heat until quite soft, add ½-pt. of clear vegetable +tomatoes, a clove of garlic and ½-oz. more butter. +Heat until quite soft, add ½-pt. of clear vegetable stock or water, strain and serve. Thicken with arrowroot if desired.</p> @@ -4811,7 +4774,7 @@ cauliflower, asparagus, artichokes, etc.</p> <p class="center large"><b><a name="r167" id="r167">167</a>. White Sauce.</b></p> <p><span class="dropcap">M</span>ake in the same manner as Tarragon Sauce, but -omit the vinegar and add ¼-pt. of water.</p> +omit the vinegar and add ¼-pt. of water.</p> <p class="center large"><b>168. Mayonnaise Sauce.</b></p> @@ -4821,15 +4784,15 @@ 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 ¼-pint of cream, +Whisk the white of the egg with ¼-pint of cream, and beat all together.</p> <p class="center large"><b>169. Tomato Chutney.</b></p> -<p><span class="dropcap">O</span>ne and a half pounds of tomatoes, 1-¾-lb. apples, -1½-lb. sultanas, 1½-lb. brown sugar, 2-ozs. -onions, 4-ozs. salt, ¾-oz. cayenne pepper, 3-pts. +<p><span class="dropcap">O</span>ne and a half pounds of tomatoes, 1-¾-lb. apples, +1½-lb. sultanas, 1½-lb. brown sugar, 2-ozs. +onions, 4-ozs. salt, ¾-oz. cayenne pepper, 3-pts. vinegar. The whole to be boiled for 3 hours. Pour into stoppered bottles. This makes a most excellent chutney.</p> @@ -4838,9 +4801,9 @@ chutney.</p> <p class="center large"><b>170. Coconut Sauce.</b></p> <p><span class="dropcap">M</span>elt 1-oz. of butter in a pan, stir in 1-oz. of flour -smoothly, then add ½-pt. of cold water and ½-pt. -of milk, half at a time; stir in ½-oz. of desiccated -coconut and ½-oz. of sugar, and bring to the boil. +smoothly, then add ½-pt. of cold water and ½-pt. +of milk, half at a time; stir in ½-oz. of desiccated +coconut and ½-oz. of sugar, and bring to the boil. Mapleton's Coconut Cream is superior to butter.</p> @@ -4856,7 +4819,7 @@ cornflour. Strain and serve.</p> <p class="center large"><b>172. Marmite Glaze.</b></p> -<p><span class="dropcap">D</span>issolve two teaspoons of Marmite in ½-pt. of +<p><span class="dropcap">D</span>issolve two teaspoons of Marmite in ½-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.</p> @@ -4873,7 +4836,7 @@ a little browned flour.</p> <p><span class="dropcap">F</span>ry 1 onion, 1 lump of sugar, and a little butter until quite brown, add 2 teaspoons of brown flour and -½-pt. vegetable stock, pepper and salt to taste, boil +½-pt. vegetable stock, pepper and salt to taste, boil well, and strain.</p> @@ -4886,7 +4849,7 @@ taste, with onion, tomato, or celery, etc.</p> <p class="center large"><b>176. Cheese Sauce.</b></p> -<p><span class="dropcap">P</span>lace ½-pt. of milk in a pan, and add a teaspoon of +<p><span class="dropcap">P</span>lace ½-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.</p> @@ -4894,7 +4857,7 @@ cheese after removing from fire.</p> <p class="center large"><b><a name="r177" id="r177">177</a>. Fruit Sauce.</b></p> <p><span class="dropcap">T</span>ake 1-oz. of cornflour, mix with a little water, -adding ½-pt. of cherry, pineapple, or other fruit +adding ½-pt. of cherry, pineapple, or other fruit syrup, and boil until it thickens.</p> <hr /> @@ -4909,11 +4872,11 @@ syrup, and boil until it thickens.</p> <p><span class="dropcap">M</span>ix 1-lb. breadcrumbs, 1-lb. flour, 1-lb. sultanas -or currants, 2-lbs. raisins, ¼-lb. mixed peel, ½-lb. +or currants, 2-lbs. raisins, ¼-lb. mixed peel, ½-lb. <span class="figleft" style="width: 90px;"> <img src="images/illus_099.png" width="90" height="200" alt="" /> -</span>sugar, ½-lb. Nutter ((or Vegsu), flaked -in the nut mill), ½-lb. chopped pine +</span>sugar, ½-lb. Nutter ((or Vegsu), flaked +in the nut mill), ½-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 @@ -4929,7 +4892,7 @@ light.</p> <p class="center large"><b><a name="r179" id="r179">179</a>. A Simple Plum Pudding.</b></p> -<p><span class="dropcap">M</span>ix ½-lb. flour, 1-lb. raisins or sultanas, 6-ozs. Nutter +<p><span class="dropcap">M</span>ix ½-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.</p> @@ -4950,10 +4913,10 @@ until required.</p> <p class="center large"><b>181. Rich Plum Pudding.</b></p> -<p><span class="dropcap">T</span>ake ½-lb. stoned raisins, ½-lb. sultanas, 2-ozs. -mixed peel, ¼-lb. sugar, 4-ozs. breadcrumbs, -½-lb. chopped apples, 2-ozs. Nutter, 2-ozs. pine -kernels, 6 sweet almonds, 6 Brazil nuts, ½ nutmeg, +<p><span class="dropcap">T</span>ake ½-lb. stoned raisins, ½-lb. sultanas, 2-ozs. +mixed peel, ¼-lb. sugar, 4-ozs. breadcrumbs, +½-lb. chopped apples, 2-ozs. Nutter, 2-ozs. pine +kernels, 6 sweet almonds, 6 Brazil nuts, ½ 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 @@ -4984,7 +4947,7 @@ can be made in various ways.</p> <p><span class="dropcap">M</span>ix in a basin 7-ozs. breadcrumbs, 1-oz. flour, 6-ozs. sultanas, 3-ozs. sugar, and 1-oz. butter. -Moisten with ¾-pint of milk and water, to which has +Moisten with ¾-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.</p> @@ -4992,8 +4955,8 @@ This pudding is much appreciated by children.</p> <p class="center large"><b><a name="r184" id="r184">184</a>. Jellied Figs.</b></p> -<p><span class="dropcap">S</span>tew ½-lb. of figs in 1-pt. of water for 2 or 3 hours till -quite tender. Dissolve ½-oz. of gelatine in ½-pt. of +<p><span class="dropcap">S</span>tew ½-lb. of figs in 1-pt. of water for 2 or 3 hours till +quite tender. Dissolve ½-oz. of gelatine in ½-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 @@ -5004,10 +4967,10 @@ plain or with cream.</p> <p class="center large"><b><a name="r185" id="r185">185</a>. Creamed Rice Moulds.</b></p> -<p><span class="dropcap">P</span>ut 3-ozs. of rice into a saucepan with 1½-pts. of cold +<p><span class="dropcap">P</span>ut 3-ozs. of rice into a saucepan with 1½-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 ¼-pt. +from burning. Add vanilla, 1-oz. of sugar and ¼-pt. of cream, mix well and pour into wetted moulds. Serve garnished with raspberry or other jam.</p> @@ -5034,7 +4997,7 @@ the fruit, etc., and bake or boil for 2 hours.</p> <p class="center large"><b><a name="r188" id="r188">188</a>. Semolina Moulds.</b></p> -<p><span class="dropcap">C</span>ook 3-ozs. of semolina in 1½-pts of milk for three-quarters +<p><span class="dropcap">C</span>ook 3-ozs. of semolina in 1½-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.</p> @@ -5054,7 +5017,7 @@ with a jam sauce.</p> <p class="center large"><b>190. Strawberry Cream.</b></p> <p><span class="dropcap">H</span>alf-pound strawberries, 3-ozs. castor sugar, 1 gill -cream, ½-oz. gelatine, 2 eggs. Mash the strawberries +cream, ½-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 @@ -5085,7 +5048,7 @@ and bake for 20 minutes. When cold cut in small shapes and ice.</p> -<p class="center large"><b><a name="r193" id="r193">193</a>. Stewed Prunes à la Francaise.</b></p> +<p class="center large"><b><a name="r193" id="r193">193</a>. Stewed Prunes à la Francaise.</b></p> <p><span class="dropcap">P</span>ut the prunes in a basin of water and leave to soak for 12 hours, then stew gently in a double saucepan @@ -5097,7 +5060,7 @@ cream or boiled rice, etc.</p> <p class="center large"><b><a name="r194" id="r194">194</a>. Custard Moulds.</b></p> <p><span class="dropcap">B</span>oil 1-pt. milk with 1 tablespoonful sugar and 1 bay -leaf; add ½-oz. gelatine. Stir till dissolved, and +leaf; add ½-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. @@ -5111,15 +5074,15 @@ before it sets pour into wetted moulds.</p> 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 ½-oz. of ground almonds. Mix all +dissolved, and ½-oz. of ground almonds. Mix all well together and pour over the jam; bake half-an-hour.</p> <p><span class='pagenum'><a name="Page_104" id="Page_104">104</a></span></p> <p class="center large"><b><a name="r196" id="r196">196</a>. Vanilla Creams.</b></p> -<p><span class="dropcap">D</span>issolve ½-oz. of gelatine in 3 gills of milk, and +<p><span class="dropcap">D</span>issolve ½-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 ¼-pt. of cream, and +vanilla essence. Strain it on to ¼-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.</p> @@ -5127,7 +5090,7 @@ Turn into wetted moulds and leave till set.</p> <p class="center large"><b>197. Lemon Creams.</b></p> -<p><span class="dropcap">D</span>issolve ½-oz. of gelatine in ½-pt. of water, with +<p><span class="dropcap">D</span>issolve ½-oz. of gelatine in ½-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 @@ -5138,7 +5101,7 @@ moulds and leave till set.</p> <p class="center large"><b>198. Lemon Semolina Pudding.</b></p> <p><span class="dropcap">P</span>ut three tablespoonfuls semolina in a saucepan with -1½-pts. milk. Bring to the boil, then simmer +1½-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 @@ -5157,11 +5120,11 @@ and place a weight on it. Turn out and serve when cold with cream or Plasmon snow-cream.</p> <p><span class='pagenum'><a name="Page_105" id="Page_105">105</a></span></p> -<p class="center large"><b>200. Rice à la Reine.</b></p> +<p class="center large"><b>200. Rice à la Reine.</b></p> <p><span class="dropcap">C</span>ook 3-ozs. rice in 1-qt. milk for 2 or 3 hours, sweeten and flavour to taste. When cooled a -little add ½-oz. gelatine dissolved in ½-a-teacup of +little add ½-oz. gelatine dissolved in ½-a-teacup of milk and strained, and 1 gill of cream; stir well and pour into a wetted mould.</p> @@ -5170,7 +5133,7 @@ pour into a wetted mould.</p> <p><span class="dropcap">P</span>lace some biscuit crumbs in a buttered pie dish. Nearly fill it with stewed apples. Beat an egg -with ¼-pt. of milk and pour over the apples. Place +with ¼-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.</p> @@ -5178,7 +5141,7 @@ grated nutmeg. Bake in a moderate oven.</p> <p class="center large"><b><a name="r202" id="r202">202</a>. Sultana Custard Pudding.</b></p> <p><span class="dropcap">T</span>o 2-ozs. of Robinson's Patent Barley, add 1-oz. of -sifted sugar, ½-oz. of butter, a pinch of salt, and +sifted sugar, ½-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 yolks of eggs, 3-ozs. sultanas, and bake the pudding in a buttered pie-dish.</p> @@ -5202,7 +5165,7 @@ with the paper. Place on a sieve till cool.</p> <p class="center large"><b>204. Gateau aux Fruits.</b></p> -<p><span class="dropcap">T</span>ake half a tinned pineapple, 3 bananas, ¼-lb. +<p><span class="dropcap">T</span>ake half a tinned pineapple, 3 bananas, ¼-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, @@ -5234,7 +5197,7 @@ should be slightly moistened with the apricot juice.</p> <p class="center large"><b><a name="r206" id="r206">206</a>. Lemon Sponge.</b></p> -<p><span class="dropcap">D</span>issolve ½-oz. of leaf gelatine in ½-pt. of water and +<p><span class="dropcap">D</span>issolve ½-oz. of leaf gelatine in ½-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 @@ -5244,8 +5207,8 @@ into a mould, and take out when set.</p> <p class="center large"><b>207. Plasmon Snow-Cream.</b></p> -<p><span class="dropcap">P</span>ut 3 heaped teaspoonfuls (1-¾-ozs.) of Plasmon into -a bowl. From ½-pt. of tepid water take 4 tablespoons +<p><span class="dropcap">P</span>ut 3 heaped teaspoonfuls (1-¾-ozs.) of Plasmon into +a bowl. From ½-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 @@ -5300,8 +5263,8 @@ slightly brown in the oven.</p> <p class="center large"><b><a name="r212" id="r212">212</a>. Orange Jelly.</b></p> <p><span class="dropcap">W</span>ipe and thickly peel 5 oranges and 2 lemons, take -1-pt. of cold water, ½-lb. white sugar, and -1½-ozs. cornflour. Place the peel and water in a +1-pt. of cold water, ½-lb. white sugar, and +1½-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 @@ -5328,7 +5291,7 @@ fruit sauce (<a href="#r177">177</a>).</p> <p class="center large"><b>214. Baked Coconut Custard.</b></p> -<p><span class="dropcap">B</span>eat 3 eggs and mix with 1½-pts. of milk, add 2 tablespoons +<p><span class="dropcap">B</span>eat 3 eggs and mix with 1½-pts. of milk, add 2 tablespoons of desiccated coconut, and a tablespoonful of sugar. Bake in a slow oven, and add some grated nutmeg.</p> @@ -5336,7 +5299,7 @@ some grated nutmeg.</p> <p class="center large"><b>215. Semolina Pudding.</b></p> -<p><span class="dropcap">B</span>oil a teacupful of semolina for 15 minutes in 2½ +<p><span class="dropcap">B</span>oil a teacupful of semolina for 15 minutes in 2½ 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.</p> @@ -5344,8 +5307,8 @@ with ratafia biscuits and bake in a moderate oven.</p> <p class="center large"><b>216. Strawberry Cream Ice.</b></p> -<p><span class="dropcap">T</span>ake 1½-lbs. of ripe strawberries, 6-ozs. of castor -sugar, ½-lb. of cream and a teacupful of milk. +<p><span class="dropcap">T</span>ake 1½-lbs. of ripe strawberries, 6-ozs. of castor +sugar, ½-lb. of cream and a teacupful of milk. Put the strawberries through a sieve or strainer, mix the whole well together, and freeze.</p> @@ -5359,7 +5322,7 @@ of cornflour has been boiled.</p> <p><span class="dropcap">T</span>ake 1 pint of milk, 1 gill of cream, the yolks of 3 eggs, and 3-ozs. of castor sugar. After heating -the milk, mix ½-oz. of ground rice with a little cold +the milk, mix ½-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 @@ -5371,7 +5334,7 @@ cream.</p> <p class="center large"><b><a name="r218" id="r218">218</a>. Lemon Cheese-Cakes.</b></p> -<p><span class="dropcap">P</span>ut in a saucepan ¼-lb. butter, 1-lb. lump sugar, 6 +<p><span class="dropcap">P</span>ut in a saucepan ¼-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 @@ -5380,18 +5343,18 @@ biscuit crumbs. Serve on crisp pastry.</p> <p class="center large"><b>219. Lemon Jelly.</b></p> -<p><span class="dropcap">D</span>issolve 1-oz. of isinglass in 1-¼-pts. of water. Add -the grated peel of 2 lemons and ½-lb. of lump +<p><span class="dropcap">D</span>issolve 1-oz. of isinglass in 1-¼-pts. of water. Add +the grated peel of 2 lemons and ½-lb. of lump sugar. Boil for 10 minutes, stirring continually. -Take off fire and add the juice of 1½ lemons. Strain +Take off fire and add the juice of 1½ lemons. Strain and cool. Whisk well before turning into moulds.</p> <p class="center large"><b><a name="r220" id="r220">220</a>. Fruitarian Mincemeat.</b></p> <p><span class="dropcap">T</span>ake 7-ozs. Nutter, 12-ozs. raisins, 6-ozs. sultanas, -6-ozs. currants, ¼-lb. Demerara sugar, 1½-lbs. -apples, ¼-lb. mixed candied peel, the rind and juice of +6-ozs. currants, ¼-lb. Demerara sugar, 1½-lbs. +apples, ¼-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 @@ -5404,7 +5367,7 @@ closely, and this will keep a long time.</p> <p class="center large"><b>221. Short Pastry.</b></p> -<p><span class="dropcap">R</span>ub ½-lb. Nutter into 1-lb. flour and 2-ozs. Artox +<p><span class="dropcap">R</span>ub ½-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 @@ -5413,13 +5376,13 @@ use white flour.</p> <p class="center large"><b>222. Puff Pastry.</b></p> -<p><span class="dropcap">I</span>ngredients:—1-lb. flour, ¾-lb. Nutter, cold water. -Method:—Rub ¼-lb. Nutter into the flour, mix to +<p><span class="dropcap">I</span>ngredients:—1-lb. flour, ¾-lb. Nutter, cold water. +Method:—Rub ¼-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 -¼-lb. Nutter broken in small pieces; fold over, roll +¼-lb. Nutter broken in small pieces; fold over, roll out and stand 10 minutes. Roll out again and spot -over with the remaining ¼-lb. Nutter; fold over and +over with the remaining ¼-lb. Nutter; fold over and roll out, and after standing 10 minutes it is ready for use.</p> @@ -5443,7 +5406,7 @@ 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 2½ to 3 ozs. Coconut Cream with ¼-pt. +solid) beat up 2½ to 3 ozs. Coconut Cream with ¼-pt. of hot water.</p> <hr /> @@ -5553,7 +5516,7 @@ a wooden spoon till it does not stick. Knead for 10 minutes, adding more water if necessary but <span class='pagenum'><a name="Page_115" id="Page_115">115</a></span> keeping the dough firm and spongy. Put it into -flat baking tins (well greased) about 2½ inches deep, +flat baking tins (well greased) about 2½ 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 @@ -5575,7 +5538,7 @@ made into large loaves.</p> <p class="center large"><b>227. Plain Currant Bread and Buns.</b></p> <p><span class="dropcap">T</span>o 2-lbs. of good wholemeal or white flour add a -pinch of salt, 1 tablespoonful of sugar, and ½-lb. +pinch of salt, 1 tablespoonful of sugar, and ½-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 @@ -5590,7 +5553,7 @@ oven and brush with egg and milk.</p> <p><span class="dropcap">D</span>elicious 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, ¾-pt. of milk and +with a dessertspoonful of treacle, ¾-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.</p> @@ -5598,7 +5561,7 @@ half-an-hour, bake in a quick oven.</p> <p class="center large"><b>229. Sultana Cake.</b></p> -<p><span class="dropcap">S</span>ift into ½-lb. of flour 1 teaspoonful of baking +<p><span class="dropcap">S</span>ift into ½-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 @@ -5619,7 +5582,7 @@ 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 ¾ of an hour.</p> +about ¾ of an hour.</p> <p class="center large"><b>231. Cheese Straws.</b></p> @@ -5681,7 +5644,7 @@ suffering from nervous prostration caused by malnutrition.</p> <p class="center large"><b>235. Oatenade.</b></p> -<p><span class="dropcap">S</span>immer ¼-lb. of coarse oatmeal in the same manner +<p><span class="dropcap">S</span>immer ¼-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 @@ -5692,7 +5655,7 @@ drink.</p> <p><span class="dropcap">T</span>ake 1-dr. essence cayenne, 4-drs. essence of ginger, 2-drs. essence of lemon, 1-dr. burnt -sugar, ¾-oz. of tartaric acid. Add 3-lbs. lump sugar +sugar, ¾-oz. of tartaric acid. Add 3-lbs. lump sugar and 5-qts. boiling water. Bottle ready for use. Dilute to taste.</p> @@ -5783,7 +5746,7 @@ 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; +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 @@ -5862,7 +5825,7 @@ 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 -"<i>Vis medicatrix Naturæ</i>"—and the wise physician +"<i>Vis medicatrix Naturæ</i>"—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 @@ -5888,7 +5851,7 @@ following recipes will be found helpful.</p> <p class="center">(A perfect substitute for 'Beef Tea.')</p> -<p><span class="dropcap">T</span>ake ½-lb. of brown haricot beans. Wash and +<p><span class="dropcap">T</span>ake ½-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 @@ -5907,7 +5870,7 @@ by stewing and serving white haricots in the same manner as in the previous recipe.</p> -<p class="center large"><b>241. Hygiama Apple Purée.</b></p> +<p class="center large"><b>241. Hygiama Apple Purée.</b></p> <p><span class="dropcap">S</span>elect two or three sound ripe apples, wash and rub in hot water, remove core and all bruised or dark @@ -5924,18 +5887,18 @@ bread or rusks.</p> <p class="center large"><b>242. Oat Cream.</b></p> -<p><span class="dropcap">A</span> most excellent recipe for invalids and anæmic +<p><span class="dropcap">A</span> 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 ½-pint, sucking +Strain and serve; the patient to take ½-pint, sucking it through a straw slowly.</p> <p class="center large"><b>243. Linseed Tea.</b></p> <p><span class="dropcap">F</span>ew persons realize the good qualities of linseed tea. -It is useful for weak, anæmic and delicate persons; +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. @@ -6082,7 +6045,7 @@ may dictate.</p> <td class="tdc" colspan="3">Yorkshire Pudding.</td> </tr> <tr> -<td class="tdc">Potato Purée (<a href="#r109">109</a>).</td> +<td class="tdc">Potato Purée (<a href="#r109">109</a>).</td> <td class="tdc"> </td> <td class="tdc">Cauliflowers.</td> </tr> @@ -6090,7 +6053,7 @@ may dictate.</p> <td class="tdc" colspan="3">Baked Stuffed Tomatoes (<a href="#r104">104</a>).</td> </tr> <tr> -<td class="tdc" colspan="3">Chestnut or Vegetable Soufflé (<a href="#r94">94</a> or <a href="#r97">97</a>).</td> +<td class="tdc" colspan="3">Chestnut or Vegetable Soufflé (<a href="#r94">94</a> or <a href="#r97">97</a>).</td> </tr> <tr> <td class="tdc">Plum Pudding (<a href="#r178">178</a>).</td> @@ -6141,7 +6104,7 @@ Brown Bread. Honey. Marmalade. Butter. Fruit.</p> <p class="center"><b>Breakfast Menu, No. 2.</b></p> <p class="center">Manhu Rye Porridge. Tea or Coffee. Granose Biscuits.<br /> -Eggs à la Crême, No. <a href="#r84">84</a>. Savoury Rissoles, No. <a href="#r98">98</a>. Brown Bread.<br /> +Eggs à la Crême, No. <a href="#r84">84</a>. Savoury Rissoles, No. <a href="#r98">98</a>. Brown Bread.<br /> Honey. Jam. Butter. Fruit.</p> @@ -6201,13 +6164,13 @@ Stewed and Fresh Fruit. Camembert Cheese. Biscuits. Coffee.</p> <p class="center">Mock Lobster Shapes in Aspic, No. <a href="#r135">135</a>. Tomato Salad.<br /> Egg Sandwiches, No <a href="#r147">147</a>. Mock Chicken Rolls, No. <a href="#r60">60</a>.<br /> Orange Jelly, No. <a href="#r212">212</a>. Creamed Rice Moulds, No. <a href="#r185">185</a>.<br /> -Gruyère Cheese. Biscuits. P. R. Crackers. Coffee. Fruit.</p> +Gruyère Cheese. Biscuits. P. R. Crackers. Coffee. Fruit.</p> <p class="center"><b>Luncheon Menu, No. 4.</b></p> <p class="center">White Haricot Soup, No. <a href="#r13">13</a>. Mock Scallop Oysters, No. <a href="#r24">24</a>.<br /> -Eggs Florentine, No. <a href="#r83">83</a>. Cheese Soufflé. Fruit Tart.<br /> +Eggs Florentine, No. <a href="#r83">83</a>. Cheese Soufflé. Fruit Tart.<br /> Custard. Cheese. Fruit. Coffee.</p> @@ -6241,9 +6204,9 @@ Empress Pudding, No. <a href="#r211">211</a>. Cheese Straws. Fruit. Coffee.</p> <p class="center"> <i>Soups</i>—Mock Turtle Soup, No. <a href="#r4">4</a>. Dinner Rolls, No. <a href="#r228">228</a>.<br /> <i>Fish</i>—Fillets of Mock Sole, No. <a href="#r29">29</a>. Sauce Hollandaise, No. <a href="#r166">166</a>.<br /> -<i>Rôti</i>—Nut Timbale, No. <a href="#r65">65</a>. Spinach Soufflé, No. <a href="#r92">92</a>.<br /> +<i>Rôti</i>—Nut Timbale, No. <a href="#r65">65</a>. Spinach Soufflé, No. <a href="#r92">92</a>.<br /> Potato Croquettes, No. <a href="#r117">117</a>.<br /> -<i>Entrée</i>—Macaroni à la Turque, No. <a href="#r67">67</a>.<br /> +<i>Entrée</i>—Macaroni à la Turque, No. <a href="#r67">67</a>.<br /> <i>Sweets</i>—Plum Pudding, No. <a href="#r179">179</a>. White Sauce, No. <a href="#r167">167</a>.<br /> Semolina Moulds, No. <a href="#r188">188</a>.<br /> <i>Dessert</i>—Muscatel Raisins. French Plums. Dry Ginger.<br /> @@ -6256,9 +6219,9 @@ Fruit and Biscuits. Coffee.<br /> <p class="center"> <i>Soup</i>—Chestnut Soup, No. <a href="#r2">2</a>. Granose Biscuits. Dinner Rolls, No. <a href="#r228">228</a>.<br /> <i>Fish</i>—Mock White Fish, No. <a href="#r32">32</a>.<br /> -<i>Rôti</i>—Mock Steak Pudding, No. <a href="#r59">59</a>. Parsley Sauce, No <a href="#r164">164</a>.<br /> -Green Peas. Potato Purée, No. <a href="#r109">109</a>.<br /> -<i>Entrée</i>—Spinach Soufflé, No. <a href="#r92">92</a>.<br /> +<i>Rôti</i>—Mock Steak Pudding, No. <a href="#r59">59</a>. Parsley Sauce, No <a href="#r164">164</a>.<br /> +Green Peas. Potato Purée, No. <a href="#r109">109</a>.<br /> +<i>Entrée</i>—Spinach Soufflé, No. <a href="#r92">92</a>.<br /> <i>Sweets</i>—Sultana and Ginger Pudding, No. <a href="#r182">182</a>. Cream, or<br /> Fruit Sauce, No. <a href="#r177">177</a>. Jellied Figs, No. <a href="#r184">184</a>.<br /> <i>Dessert</i>—Fruit. Salted Almonds, No. <a href="#r129">129</a>. Dry Ginger. Coffee. @@ -6270,9 +6233,9 @@ Fruit Sauce, No. <a href="#r177">177</a>. Jellied Figs, No. <a href="#r184">184< <p class="center"> <i>Soup</i>—Celery Soup, No. <a href="#r16">16</a>.<br /> <i>Fish</i>—Omelet aux fine Herbes, No. <a href="#r87">87</a>.<br /> -<i>Rôti</i>—Chestnut and Mushroom Pudding, No. <a href="#r59">59</a>. Flaked Potatoes.<br /> -Brussels Sprouts Sauté, No. <a href="#r102">102</a>.<br /> -<i>Entrée</i>—Green Pea Soufflé, No. <a href="#r93">93</a>.<br /> +<i>Rôti</i>—Chestnut and Mushroom Pudding, No. <a href="#r59">59</a>. Flaked Potatoes.<br /> +Brussels Sprouts Sauté, No. <a href="#r102">102</a>.<br /> +<i>Entrée</i>—Green Pea Soufflé, No. <a href="#r93">93</a>.<br /> <i>Sweets</i>—Jam Roll. Stewed French Plums, No. <a href="#r193">193</a>.<br /> <i>Dessert</i>—Fruit. Sultanas. Figs. Almonds. Coffee. </p> @@ -6281,11 +6244,11 @@ Brussels Sprouts Sauté, No. <a href="#r102">102</a>.<br /> <p class="center"><b>Dinner Menu, No. 4.</b></p> <p class="center"> -<i>Soup</i>—White Haricot Soup, No. <a href="#r13">13</a>. Croûtons.<br /> +<i>Soup</i>—White Haricot Soup, No. <a href="#r13">13</a>. Croûtons.<br /> <i>Fish</i>—Mock Oyster Patties, No. <a href="#r25">25</a>.<br /> -<i>Rôti</i>—Mock Sweetbread Quenelles, No. <a href="#r43">43</a>. Mashed Potatoes.<br /> +<i>Rôti</i>—Mock Sweetbread Quenelles, No. <a href="#r43">43</a>. Mashed Potatoes.<br /> Cauliflower.<br /> -<i>Entrée</i>—Asparagus Soufflé, No. <a href="#r96">96</a>.<br /> +<i>Entrée</i>—Asparagus Soufflé, No. <a href="#r96">96</a>.<br /> <i>Sweets</i>—Marmalade Pudding, No. <a href="#r191">191</a>. Vanilla Creams.<br /> <i>Dessert</i>—Fruit. Dry Ginger. Biscuits. Coffee. </p> @@ -6296,9 +6259,9 @@ Cauliflower.<br /> <p class="center"> <i>Soup</i>—Green Lentil Soup, No. <a href="#r10">10</a>. Granose Biscuits.<br /> <i>Fish</i>—Fried Chinese Artichokes, No. <a href="#r27">27</a>.<br /> -<i>Rôti</i>—Walnut Rissoles, No. <a href="#r37">37</a>. French Beans.<br /> +<i>Rôti</i>—Walnut Rissoles, No. <a href="#r37">37</a>. French Beans.<br /> Mashed Potatoes, No. <a href="#r109">109</a>.<br /> -<i>Entrée</i>—Omelet, No. <a href="#r81">81</a>. Spinach à la Crême, No. <a href="#r91">91</a>.<br /> +<i>Entrée</i>—Omelet, No. <a href="#r81">81</a>. Spinach à la Crême, No. <a href="#r91">91</a>.<br /> <i>Sweets</i>—Apple Custard, No. <a href="#r201">201</a>. Lemon Cheese Cakes, No. <a href="#r218">218</a>.<br /> <i>Dessert</i>—Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee.<br /> </p> @@ -6309,9 +6272,9 @@ Mashed Potatoes, No. <a href="#r109">109</a>.<br /> <p class="center"> <i>Soups</i>—Tomato Soup, No. <a href="#r6">6</a>. Fried Bread Dice.<br /> <i>Fish</i>—Mock Scallop Oysters, No. <a href="#r24">24</a>.<br /> -<i>Rôti</i>—Purée of Walnuts, No. <a href="#r40">40</a>. Spinach à la Crême, No. <a href="#r91">91</a>.<br /> +<i>Rôti</i>—Purée of Walnuts, No. <a href="#r40">40</a>. Spinach à la Crême, No. <a href="#r91">91</a>.<br /> Mashed Potatoes, No. <a href="#r109">109</a>.<br /> -<i>Entrée</i>—Macaroni Cutlets, No. <a href="#r68">68</a>.<br /> +<i>Entrée</i>—Macaroni Cutlets, No. <a href="#r68">68</a>.<br /> <i>Sweets</i>—Empress Pudding, No. <a href="#r211">211</a>. Orange Jelly, No. <a href="#r212">212</a>.<br /> <i>Dessert</i>—Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates.<br /> Coffee. @@ -6323,9 +6286,9 @@ Coffee. <p class="center"> <i>Soup</i>—Artichoke Soup, No. <a href="#r1">1</a>. Granose Biscuits.<br /> <i>Fish</i>—Green Artichokes, No. <a href="#r26">26</a>.<br /> -<i>Rôti</i>—Nut Croquettes, No. <a href="#r41">41</a>. Yorkshire Pudding, No. <a href="#r119">119</a>.<br /> +<i>Rôti</i>—Nut Croquettes, No. <a href="#r41">41</a>. Yorkshire Pudding, No. <a href="#r119">119</a>.<br /> Brown Gravy, No. <a href="#r162">162</a>. Mashed Potatoes, No. <a href="#r109">109</a>.<br /> -<i>Entrée</i>—Baked Stuffed Tomatoes, No. <a href="#r104">104</a>.<br /> +<i>Entrée</i>—Baked Stuffed Tomatoes, No. <a href="#r104">104</a>.<br /> <i>Sweets</i>—Fruit Salad, No. <a href="#r180">180</a>. Custard Moulds, No. <a href="#r194">194</a>.<br /> <i>Dessert</i>—Fruit. Salted Almonds. Roast Pine Kernels.<br /> Dry Ginger. Biscuits. Coffee. @@ -6414,7 +6377,7 @@ well worthy of any inconvenience or sacrifice involved.</p> <p class="indent small"> <i>Cheeses</i>—Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola, -Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton, +Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton, St. Ivel, Wenslet, Wensleydale, Wiltshire, etc. </p> @@ -6580,7 +6543,7 @@ going to bed. No alcohol or strong tea and coffee should be taken.</p> <p class="indent small"><span class="smcap">Sunday</span>—Tomato and Onion Salad. Cheese (St. Ivel). Unfired Pudding and Cream.</p> <p class="indent small"><span class="smcap">Monday</span>—Carrot and Beetroot Salad. Cheese (Pommel). Dried Figs.</p> <p class="indent small"><span class="smcap">Tuesday</span>—Onions. Cheese (Cheddar). Dates.</p> -<p class="indent small"><span class="smcap">Wednesday</span>—Seakale Salad. Cheese (Gruyère). Raisins.</p> +<p class="indent small"><span class="smcap">Wednesday</span>—Seakale Salad. Cheese (Gruyère). Raisins.</p> <p class="indent small"><span class="smcap">Thursday</span>—Salsify Salad. Cheese (Camembert). Sultanas.</p> <p class="indent small"><span class="smcap">Friday</span>—Celery Salad. Cheese (Wiltshire). French Plums.</p> <p class="indent small"><span class="smcap">Saturday</span>—Batavia. Cheese (Cheshire). Dried Apricots.</p> @@ -6705,7 +6668,7 @@ to them after being mashed.</p> <p><span class="dropcap">A</span>ny cold green vegetable can be used to make a -soufflé. It should be rubbed through a sieve, +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 <a href="#r97">97</a>).</p> @@ -6841,7 +6804,7 @@ greener they are the better.</p> <p>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; +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 @@ -6905,7 +6868,7 @@ should either be cut into thin fingers previously, <span class='pagenum'><a name="Page_143" id="Page_143">143</a></span> 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 +termed "potatoes sauté," and are sprinkled with chopped parsley before being served.</p> <p>A very savoury dish can be made by boiling some @@ -6959,7 +6922,7 @@ 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 +London, E. C., and from Health Food Depôts (price 7/6). It serves the same purpose as a sausage machine as well.</p> @@ -7052,7 +7015,7 @@ cream (see recipe <a href="#r224">224</a>).</p> <p><span class='pagenum'><a name="Page_147" id="Page_147">147</a></span></p> <p><b>Strawberries</b> contain phosphorus and iron, and are therefore especially desirable for mental workers -and anæmic invalids.</p> +and anæmic invalids.</p> <p><b>Tomatoes</b> are good for those who suffer from sluggish liver. The popular fallacy that they are @@ -7123,7 +7086,7 @@ 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 +meat. The best varieties are Wenslet, Gruyère (very rich in phosphorus), Port Salut, Milk (<a href="#r155">155</a>), Wensleydale, Cheshire and Cheddar.</p> @@ -7217,7 +7180,7 @@ and is preferable to common salt.</p> <p><b>Spinach</b> contains a considerable quantity of iron in a readily assimilable form, and is, therefore, good -for anæmic persons.</p> +for anæmic persons.</p> <p><b>Onions</b> have a wonderfully improving effect upon the skin and complexion if eaten raw, and they act @@ -7535,7 +7498,7 @@ directly to the above Society.</p> <td class="tdl">Artichokes, Green</td><td class="tdr"><a href="#Page_55">55</a></td> </tr> <tr> -<td class="tdl">Asparagus Soufflé</td><td class="tdr"><a href="#Page_77">77</a></td> +<td class="tdl">Asparagus Soufflé</td><td class="tdr"><a href="#Page_77">77</a></td> </tr> <tr> <td class="tdl">Aspic jelly</td><td class="tdr"><a href="#Page_87">87</a></td> @@ -7591,10 +7554,10 @@ directly to the above Society.</p> <td class="tdl">Brown Haricot Soup</td><td class="tdr"><a href="#Page_49">49</a></td> </tr> <tr> -<td class="tdl">Brussels Sprouts Sauté</td><td class="tdr"><a href="#Page_78">78</a></td> +<td class="tdl">Brussels Sprouts Sauté</td><td class="tdr"><a href="#Page_78">78</a></td> </tr> <tr> -<td class="tdl">Brussels Sprouts, à la Simone</td><td class="tdr"><a href="#Page_80">80</a></td> +<td class="tdl">Brussels Sprouts, à la Simone</td><td class="tdr"><a href="#Page_80">80</a></td> </tr> <tr> <td class="tdl">Buns, Plain Currant</td><td class="tdr"><a href="#Page_115">115</a></td> @@ -7608,7 +7571,7 @@ directly to the above Society.</p> <td class="tdl">Cabbage Salad</td><td class="tdr"><a href="#Page_91">91</a></td> </tr> <tr> -<td class="tdl">Cabbage Soufflé</td><td class="tdr"><a href="#Page_77">77</a></td> +<td class="tdl">Cabbage Soufflé</td><td class="tdr"><a href="#Page_77">77</a></td> </tr> <tr> <td class="tdl">Cakes, Sultana</td><td class="tdr"><a href="#Page_116">116</a></td> @@ -7656,7 +7619,7 @@ directly to the above Society.</p> <td class="tdl">Chestnut and Mushroom Pudding</td><td class="tdr"><a href="#Page_82">82</a></td> </tr> <tr> -<td class="tdl">Chestnut Soufflé</td><td class="tdr"><a href="#Page_77">77</a></td> +<td class="tdl">Chestnut Soufflé</td><td class="tdr"><a href="#Page_77">77</a></td> </tr> <tr> <td class="tdl">Chestnut Stew</td><td class="tdr"><a href="#Page_85">85</a></td> @@ -7686,7 +7649,7 @@ directly to the above Society.</p> <td class="tdl">Croquettes, Milanese</td><td class="tdr"><a href="#Page_81">81</a></td> </tr> <tr> -<td class="tdl">Croûtes à la Valencia</td><td class="tdr"><a href="#Page_84">84</a></td> +<td class="tdl">Croûtes à la Valencia</td><td class="tdr"><a href="#Page_84">84</a></td> </tr> <tr> <td class="tdl">Curry Gravy</td><td class="tdr"><a href="#Page_95">95</a></td> @@ -7711,13 +7674,13 @@ directly to the above Society.</p> <tr><td> </td> </tr> <tr> -<td class="tdl">Eggs à la Crême</td><td class="tdr"><a href="#Page_74">74</a></td> +<td class="tdl">Eggs à la Crême</td><td class="tdr"><a href="#Page_74">74</a></td> </tr> <tr> <td class="tdl">Egg and Cress Sandwiches</td><td class="tdr"><a href="#Page_91">91</a></td> </tr> <tr> -<td class="tdl">Eggs à l'Italienne</td><td class="tdr"><a href="#Page_75">75</a></td> +<td class="tdl">Eggs à l'Italienne</td><td class="tdr"><a href="#Page_75">75</a></td> </tr> <tr> <td class="tdl">Eggs, Mayonnaise</td><td class="tdr"><a href="#Page_74">74</a></td> @@ -7790,7 +7753,7 @@ directly to the above Society.</p> <td class="tdl">Green Pea Cutlets</td><td class="tdr"><a href="#Page_58">58</a></td> </tr> <tr> -<td class="tdl">Green Pea Soufflé</td><td class="tdr"><a href="#Page_76">76</a></td> +<td class="tdl">Green Pea Soufflé</td><td class="tdr"><a href="#Page_76">76</a></td> </tr> <tr> <td class="tdl">Green Pea Soup</td><td class="tdr"><a href="#Page_51">51</a></td> @@ -7834,7 +7797,7 @@ directly to the above Society.</p> <td class="tdl">How to Cook Rice</td><td class="tdr"><a href="#Page_70">70</a></td> </tr> <tr> -<td class="tdl">Hygiama Apple Purée</td><td class="tdr"><a href="#Page_123">123</a></td> +<td class="tdl">Hygiama Apple Purée</td><td class="tdr"><a href="#Page_123">123</a></td> </tr> <tr><td> </td> </tr> @@ -7858,7 +7821,7 @@ directly to the above Society.</p> <td class="tdl">Lentil and Potato Sausages</td><td class="tdr"><a href="#Page_65">65</a></td> </tr> <tr> -<td class="tdl">Lentil Soufflé</td><td class="tdr"><a href="#Page_77">77</a></td> +<td class="tdl">Lentil Soufflé</td><td class="tdr"><a href="#Page_77">77</a></td> </tr> <tr> <td class="tdl">Lentil Soup, Green</td><td class="tdr"><a href="#Page_51">51</a></td> @@ -7905,7 +7868,7 @@ directly to the above Society.</p> <tr><td> </td> </tr> <tr> -<td class="tdl">Macaroni à la Turque</td><td class="tdr"><a href="#Page_69">69</a></td> +<td class="tdl">Macaroni à la Turque</td><td class="tdr"><a href="#Page_69">69</a></td> </tr> <tr> <td class="tdl">Macaroni Cutlets</td><td class="tdr"><a href="#Page_69">69</a></td> @@ -8021,7 +7984,7 @@ directly to the above Society.</p> <td class="tdl">Nut Sandwiches</td><td class="tdr"><a href="#Page_90">90</a></td> </tr> <tr> -<td class="tdl">Nut-Meat à la Mode</td><td class="tdr"><a href="#Page_63">63</a></td> +<td class="tdl">Nut-Meat à la Mode</td><td class="tdr"><a href="#Page_63">63</a></td> </tr> <tr> <td class="tdl">Nut-Meat Rissoles</td><td class="tdr"><a href="#Page_64">64</a></td> @@ -8053,7 +8016,7 @@ directly to the above Society.</p> <td class="tdl">Omelette aux Tomates<span class='pagenum'><a name="Page_161" id="Page_161">161</a></span></td><td class="tdr"><a href="#Page_73">73</a></td> </tr> <tr> -<td class="tdl">Onions à la Mode Francaise</td><td class="tdr"><a href="#Page_80">80</a></td> +<td class="tdl">Onions à la Mode Francaise</td><td class="tdr"><a href="#Page_80">80</a></td> </tr> <tr> <td class="tdl">Onion Soup</td><td class="tdr"><a href="#Page_54">54</a></td> @@ -8062,7 +8025,7 @@ directly to the above Society.</p> <td class="tdl">Orange Jelly</td><td class="tdr"><a href="#Page_108">108</a></td> </tr> <tr> -<td class="tdl">Oeufs Farcée en Aspic</td><td class="tdr"><a href="#Page_75">75</a></td> +<td class="tdl">Oeufs Farcée en Aspic</td><td class="tdr"><a href="#Page_75">75</a></td> </tr> <tr><td> </td> </tr> @@ -8088,7 +8051,7 @@ directly to the above Society.</p> <td class="tdl">Potato Croquettes</td><td class="tdr"><a href="#Page_82">82</a></td> </tr> <tr> -<td class="tdl">Potato Purée</td><td class="tdr"><a href="#Page_80">80</a></td> +<td class="tdl">Potato Purée</td><td class="tdr"><a href="#Page_80">80</a></td> </tr> <tr> <td class="tdl">Potato Soup</td><td class="tdr"><a href="#Page_53">53</a></td> @@ -8120,7 +8083,7 @@ directly to the above Society.</p> <td class="tdl">Raspberry Pudding</td><td class="tdr"><a href="#Page_104">104</a></td> </tr> <tr> -<td class="tdl">Rice à la Reine</td><td class="tdr"><a href="#Page_105">105</a></td> +<td class="tdl">Rice à la Reine</td><td class="tdr"><a href="#Page_105">105</a></td> </tr> <tr> <td class="tdl">Rice alla Romana</td><td class="tdr"><a href="#Page_71">71</a></td> @@ -8218,13 +8181,13 @@ directly to the above Society.</p> <td class="tdl">Spinach and Eggs</td><td class="tdr"><a href="#Page_76">76</a></td> </tr> <tr> -<td class="tdl">Spinach à la Crême</td><td class="tdr"><a href="#Page_76">76</a></td> +<td class="tdl">Spinach à la Crême</td><td class="tdr"><a href="#Page_76">76</a></td> </tr> <tr> <td class="tdl">Spinach Fritters</td><td class="tdr"><a href="#Page_79">79</a></td> </tr> <tr> -<td class="tdl">Spinach Soufflé</td><td class="tdr"><a href="#Page_76">76</a></td> +<td class="tdl">Spinach Soufflé</td><td class="tdr"><a href="#Page_76">76</a></td> </tr> <tr> <td class="tdl">Stewed Prunes</td><td class="tdr"><a href="#Page_103">103</a></td> @@ -8311,7 +8274,7 @@ directly to the above Society.</p> <tr><td> </td> </tr> <tr> -<td class="tdl">Walnuts, Purée of</td><td class="tdr"><a href="#Page_60">60</a></td> +<td class="tdl">Walnuts, Purée of</td><td class="tdr"><a href="#Page_60">60</a></td> </tr> <tr> <td class="tdl">Walnut Gravy</td><td class="tdr"><a href="#Page_94">94</a></td> @@ -8398,7 +8361,7 @@ and Humane Diet."</b></p> <p class="center small"><i>One Hundred and Twenty-Fifth Thousand.</i></p> -<p class="center small"><i>Price</i> 2d. (2½d. <i>post free</i>); 2s. <i>per dozen</i> (<i>post free</i>);<br /> +<p class="center small"><i>Price</i> 2d. (2½d. <i>post free</i>); 2s. <i>per dozen</i> (<i>post free</i>);<br /> 15s. <i>per hundred</i> (<i>post free</i>).</p> <p class="center small"><i>French Edition</i>, 20 Centimes. <i>German Edition</i>, 20 Pfennigs.</p> @@ -8434,17 +8397,17 @@ Our Responsibilities and Opportunity.</td> <p class="center large"><b>"The Diet for Cultured People."</b></p> <p class="center small">By <span class="smcap">Dr. Josiah Oldfield</span>, M.A., D.C.L., L.R.C.P., M.R.C.S.</p> -<p class="center small"><i>Third Edition.</i> <i>Twentieth Thousand.</i> <i>Price</i> 2d. (2½d. <i>post free</i>).</p> +<p class="center small"><i>Third Edition.</i> <i>Twentieth Thousand.</i> <i>Price</i> 2d. (2½d. <i>post free</i>).</p> <p class="center large"><b>"How to Avoid Appendicitis."</b></p> <p class="center small">By <span class="smcap">Dr. Josiah Oldfield</span>, M.A., D.C.L., L.R.C.P., M.R.C.S.</p> -<p class="center small"><i>Tenth Thousand.</i> <i>Price</i> 2d. (2½d. <i>post free</i>).</p> +<p class="center small"><i>Tenth Thousand.</i> <i>Price</i> 2d. (2½d. <i>post free</i>).</p> <p class="center large"><b>"The Cruelties of the Meat Trade."</b></p> <p class="center small">By <span class="smcap">Dr. Josiah Oldfield</span>, M.A., D.C.L., L.R.C.P., M.R.C.S.</p> -<p class="center small"><i>Third Edition.</i> <i>Twenty-Fifth Thousand.</i> <i>Price</i> 1d. (1½d. <i>post free</i>).</p> +<p class="center small"><i>Third Edition.</i> <i>Twenty-Fifth Thousand.</i> <i>Price</i> 1d. (1½d. <i>post free</i>).</p> <p class="small">Some eye-witness revelations of the cruelties of the Flesh Traffic.</p> @@ -8461,7 +8424,7 @@ Food Values, etc.</p> <p class="center large"><b>"Fruitarian Diet and Physical Rejuvenation."</b></p> <p class="center small">By <span class="smcap">O. L. M. Abramowski</span>, M.D., Ch.D., M.O.H.</p> <p class="center small">(<i>Late Senior Physician to the District Hospital, Mildura, Australia</i>).</p> -<p class="center small"><i>Twentieth Thousand.</i> <i>Price</i> 2d. (2½d. <i>post free</i>).</p> +<p class="center small"><i>Twentieth Thousand.</i> <i>Price</i> 2d. (2½d. <i>post free</i>).</p> <p class="small">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.</p> @@ -8483,7 +8446,7 @@ to their friends in all parts of the world.</p> <p class="center large"><b>"The Church and Food-Reform."</b></p> <p class="center small">By <span class="smcap">Rev. A. M. Mitchell</span>, M.A.</p> -<p class="center small"><i>Tenth Thousand.</i> <i>Price</i> 1d. (1½d. <i>post free</i>).</p> +<p class="center small"><i>Tenth Thousand.</i> <i>Price</i> 1d. (1½d. <i>post free</i>).</p> <p class="center large"><b>"Is Meat-Eating Sanctioned by Divine Authority."</b></p> @@ -8498,13 +8461,13 @@ scholarly way as not to offend the most orthodox.</p> <p class="center large"><b>"The Penny Guide to Fruitarian Diet and Cookery."</b></p> <p class="center small">By <span class="smcap">Dr. Josiah Oldfield</span>, M.A., D.C.L., L.R.C.P., M.R.C.S.</p> -<p class="center small"><i>Tenth Edition.</i> <i>Hundredth Thousand.</i> <i>Price</i> 1d. (1½d. <i>post free</i>).</p> +<p class="center small"><i>Tenth Edition.</i> <i>Hundredth Thousand.</i> <i>Price</i> 1d. (1½d. <i>post free</i>).</p> <p class="center small">1s. 3d. <i>per dozen (post free)</i>; 7s. 6d. <i>per hundred (carriage paid)</i>.</p> <p class="center large"><b>"Shall We Vivisect?"</b></p> <p class="center small">By <span class="smcap">Dr. Josiah Oldfield</span>, M.A., D.C.L., L.R.C.P., M.R.C.S.</p> -<p class="center small"><i>Price</i> 1d. (1½d. <i>post free</i>).</p> +<p class="center small"><i>Price</i> 1d. (1½d. <i>post free</i>).</p> <hr class="r5" /> @@ -8567,7 +8530,7 @@ Head—The Problem of Heredity—Rational Mind Cure.</p> <p class="center xlarge"><span class="smcap"><b>The Cancer Scourge</b></span></p> <p class="center medium"><b>and How to Destroy it.</b></p> <p class="center medium">By ROBERT BELL, M.D., F.R.F.P.S.</p> -<p class="center small"><i>Price</i> ONE SHILLING <i>Net (post free ½).</i></p> +<p class="center small"><i>Price</i> ONE SHILLING <i>Net (post free ½).</i></p> <p class="center small">The latest pronouncement by this eminent Cancer Specialist on the most terrible disease of our times.</p> @@ -8741,385 +8704,6 @@ Telephone: Kensington 1341.</p> <hr class="full" /> - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of A Comprehensive Guide-Book to Natural, -Hygienic and Humane Diet, by Sydney H. 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