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diff --git a/43943-8.txt b/43943-8.txt deleted file mode 100644 index 35c49ae..0000000 --- a/43943-8.txt +++ /dev/null @@ -1,7024 +0,0 @@ -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 - - - - - -Transcribers Note: - --Bold text is noted with = tags - - - - - - A COMPREHENSIVE - GUIDE-BOOK to Natural - Hygienic and Humane Diet - - - By SIDNEY H. BEARD, - - _(Editor of "The Herald of the Golden Age.")_ - - SEVENTH EDITION. - (Fortieth Thousand.) - PRICE TWO SHILLINGS (50 cents net.) - - THE ORDER OF THE GOLDEN AGE, - 153, 155, Brompton Rd., London, S.W. - - London Agent--R. J. James, 10, 11, 12 Ivy Lane, E.C. - - - - - COPYRIGHT - - BY - - SIDNEY H. BEARD. - - _All rights reserved._ - - - - -DEDICATION. - - -To all God's Sons and Daughters of Compassion, who are striving to -lessen the travail and pain of the sentient creation, and to establish -upon Earth the "King's Peace." - - "There hath been slaughter for the sacrifice - And slaying for the meat, but henceforth none - Shall spill the blood of life, nor taste of flesh; - Seeing that knowledge grows, and life is one, - And Mercy cometh to the merciful." - - - - -=CONTENTS.= - - - The True Ideal in Diet 13 - A Plea for the Simple Life 22 - A Plea for Moderation 26 - Artistic Cookery 28 - What to do when Travelling 32 - Advice for Beginners 36 - Commercial Dietetic Inventions 38 - How to Regulate our Diet 41 - A Simple Food-Chart 45 - A Table of Food Values 46 - Vegetarian Soups 48 - Substitutes for Fish 55 - Substitutes for Meat Dishes 58 - Simple Savoury Dishes 69 - Cold Luncheon Dishes 86 - Gravies and Sauces 94 - Puddings and Sweets 99 - Bread and Cakes 112 - Summer and Winter Drinks 117 - How to Feed Invalids 119 - What to do at Christmas 126 - Breakfast, Luncheon and Dinner Menus 128 - Hints to Housekeepers 131 - Unfired and Vital Foods 133 - Some Suggestive Menus 135 - Useful Domestic Information 137 - Scientific Cooking of Vegetables 140 - Labour-Saving Appliances 144 - Medicinal and Dietetic Qualities of Foods 146 - Hygienic Information 152 - How to accumulate Physical Vitality 155 - -For Synopsis of Recipes, see next page. (Index, 159.) - - - - -SYNOPSIS OF RECIPES. - - - =Breakfast Dishes=, 81, 82, 84, 86 to 88, 98, 104, 105, 113, 116, - 122, 128, 144, 145, 150, 152, 154. - - =Cold Luncheon Dishes=, 131 to 156. - - =Hot Luncheon Dishes=, 66 to 130. - - =Recipes for Cottage Dinners=, 39, 49, 54, 55 to 57, 61, 62, 64, - 66, 67, 69 to 79, 81 to 83, 87, 90, 101, 102, 106 to 112, 119 to 122, - 124, 125, 130, 144 to 153. - - =Recipes for Household Dinners=, 1 to 130, 157 to 224. - - =Recipes for Soups=, 1 to 23. - - =Picnic Recipes=, 131 to 156. - - =Recipes for Invalids=, 1 to 23, 66 to 130, 233 to 249. - - =Recipes for Travellers=, 142 to 148, 150 to 152. - - =Simple Supper Dishes=, 66 to 77, 79 to 84, 86 to 88, 90 to 98, 100, - 101, 104, 105, 107 to 111, 116 to 118, 120 to 125, 128 to 130, 184, - 185, 188, 193, 194, 196 to 202, 205. - - =Summer and Winter Drinks=, 233 to 238. - - =Recipes for making Bread and Cakes=, 225 to 232. - - =A Menu for Christmas=, 250 (page 127). - - =Breakfast, Luncheon and Dinner Menus=, page 128. - - =Unfired Food Menus=, page 135. - - - - -=PREFACE TO SEVENTH EDITION.= - - -[Illustration] - -Dietetic Reform is now being considered seriously by thoughtful people -in all parts of the world and interest in this important though long -neglected subject is increasing every day. - -The fact that our physical, mental, and spiritual conditions are -greatly influenced by the nature and quality of our daily food, and -that, consequently, our welfare depends upon a wise selection of the -same, is becoming generally recognized. - -Popular illusions concerning the value of flesh-food have been much -dispelled during recent years by revelations concerning the physical -deterioration of the flesh-consuming nations, and the comparative -immunity from disease of people who live on purer and more natural -food; also by a succession of remarkable victories won by fruitarians -who have secured numerous athletic Championships and long distance -Records. - -Demonstration has been provided by the Japanese, that a -non-carnivorous and hygienic Race can out-march and out-fight the -numerically superior forces of a colossal Empire; and that its -national and social life can be characterized by conspicuous -efficiency, sobriety, health, and vitality. - -A vast amount of emphatic personal and medical testimony to the -advantages of the more simple and natural _fruitarian_ system of -living is being given by thousands of witnesses who speak from -experience; and such evidence is preparing the way for a complete -change of popular thought and custom concerning dietetics. - -In addition to such influences, an ever-increasing consciousness that -the emancipation of the animal world from systematic massacre and -ruthless cruelty awaits the abandonment of the carnivorous habit by -the Western races of mankind, is exercising a powerful effect upon the -lives of multitudes of men and women. In consequence of having reached -a comparatively advanced stage of evolution, they realise the -solidarity of sentient life and feel humanely disposed towards all -fellow-creatures; and they cannot avoid the conviction that Man was -never intended to play the part of a remorseless and bloodthirsty -oppressor of the sub-human races. - -Those who are labouring to bring about the adoption of dietetic -customs that neither violate the physical laws of our being, nor -outrage the humane sentiments of the higher part of our nature, are -consequently now met by serious requests for information concerning -some way of escape from bondage to ancestral barbaric custom, and the -safest path to a more rational and harmonious existence. "How may we -live out our full length of days in health and vigour, instead of -dying of disease?" "How may we avoid the painful maladies that are -prevalent, and escape the surgeon's knife?" "How may we be delivered -from further participation in all this needless shedding of innocent -blood?" "How may we in a scientific way feed ourselves with simple and -hygienic food--with the kindly fruits of the earth instead of the -flesh of murdered creatures who love life just as we do?" Such -questions as these are being asked by thousands of earnest souls, and -it is to help such enquirers that this Guide-Book is published. - -My aim has been to give practical, reliable and up-to-date information -in a concise form, avoiding superfluous matter and 'faddism,' and only -supplying simple recipes which do not require the skill of a 'chef' -for their interpretation. By spending a few hours in thoughtful study -of the following pages, and by practising this reformed system of diet -and cookery in domestic life for a few weeks, any intelligent person -can master the chief principles of fruitarian dietetics, and become -qualified to prepare appetising dishes suited to the taste of a hermit -or a _bon vivant_ (provided that its possessor be not hopelessly -enamoured of the "flesh-pots of Egypt" and the flavour of cooked -blood). - -A system of living that is earnestly recommended by thousands of -disinterested advocates who have personally tried it, that comes to us -full of promise both for ourselves and others, that bids fair to -humanize and transform mankind and to solve many of the world's -social problems, and that is now endorsed by so many progressive -medical authorities, merits such attention, and is worthy of trial. - -As I am writing a _Guide_ to reformed diet for domestic use--not an -elaborate treatise to justify it--I have refrained from introducing -medical and experimental testimony concerning the dangerous and -injurious nature of flesh-food, and the advantages of living upon the -fruits of the earth, supplemented by dairy products. Numerous standard -works are now obtainable which demonstrate that the principles and -arguments upon which the Food-Reform Movement is based are supported -by an array of scientific evidence which is more than sufficient to -convince any unprejudiced, logical and well-balanced mind. For such -information I must refer my readers to other publications, and I have -printed a short list of useful works on the final pages of this book, -for the benefit of those who are as yet unacquainted with such -literature. - -For some of the recipes contained in the following pages I am indebted -to certain of the Members of The Order of the Golden Age, and to other -workers in the Food-Reform Cause--but especially to Mrs. Walter Carey, -who has devoted much time to the task of preparing and testing them. -Most of them are original, being the result of thoughtful experiment; -and they should, _if carefully followed_, result in the production of -dishes which will give satisfaction. But if certain recipes do not -commend themselves to some of my readers, they are invited to -remember that human palates differ considerably, and to try other -dishes with the hope that they will like them better. - -With the earnest desire that all who read this book will make some -sincere endeavour to seek emancipation from the barbaric habits that -are prevalent in Western lands, and to cease from that physical -transgression in the matter of diet into which our forefathers, at -some period of the world's history, appear to have fallen with such -disastrous consequences to themselves and their posterity, it is sent -forth upon its humble but beneficent mission. And I trust that many, -when they have proved that such a way of living is both possible and -advantageous, will strive to persuade others to live as Children of -God, rather than as the beasts of prey. - -Those who have reached that spiritual plane where the sacredness of -all sentient life becomes recognised, and who find it painful to -contemplate the wanton and cruel slaughter which at present takes -place throughout Christendom--involving the death of at least a -million large animals every day--must instinctively experience a -longing to apprehend some way by which this butchery can be brought to -an end. Such will be able to perceive the real significance of, and -necessity for, the twentieth-century crusade against human -carnivoracity--the Moloch idol of these modern days. They will also -feel individually constrained to co-operate in the great work of -bringing about this practical and beneficent Reformation, and of -giving to mankind the blessings that will result from it. - -As in the case of all previous editions of this book, any financial -profit derived from its sale will be devoted to the exaltation of -these humane and philanthropic ideals--hence its presentation to The -Order of the Golden Age. My readers, therefore, who feel that its -circulation will tend to lessen the sum total of human and sub-human -suffering, are invited to assist in securing for it a large -circulation, by lending or presenting copies to their friends, and -making it widely known. And to attain this end, the sympathetic aid of -journalists and other leaders of public thought will be especially -appreciated. - - =SIDNEY H. BEARD.= - _January, 1913._ - - - - -=THE TRUE IDEAL IN DIET.= - - -[Illustration: Man is by Nature Fruitarian--_not_ Carnivorous!!] - -The physical structure of Man is declared by our most eminent -biologists and anatomists to be that of a _frugivorous_ (fruit-eating) -animal. It is, therefore, our Creator's intention that we should -subsist upon the various fruits of the earth--not upon the products of -the shambles.[1] - -[1] See "The Testimony of Science in Favour of Natural and Humane -Diet." - -The accepted scientific classification places Man with the anthropoid -apes, at the head of the highest order of mammals. These animals bear -the closest resemblance to human beings, their teeth and internal -organs being practically identical, and in a natural state they -subsist upon nuts, seeds, grains, and other fruits. Hence those who -have studied this subject thoroughly can hardly entertain any doubt -that the more largely our diet consists of these simple products of -nature, the more likely we shall be to enjoy health and to secure -longevity. - -The number and variety of such fruits and seeds is very great -(including all the nuts and cereals _and their products_, as well as -the pulses, legumes, etc.); and the Science of Dietetics has made such -rapid progress in recent years that nuts and grains are, for the -benefit of those who possess weakened digestive organs, now prepared -in various ways which make them easily digestible and very savoury -when cooked. To such foods may be added, for the sake of convenience -and variety, vegetables of various kinds and dairy produce, such as -milk, butter, cheese and eggs. - -[Sidenote: =Personal Testimony.=] - -Nineteen years of abstinence from flesh-food (practised without any -illness, and resulting in increased strength, stamina and health), and -of observation and experiment during that period, combined with the -knowledge obtained through helping hundreds of men and women to regain -health by reforming their habits of living, have convinced me that a -well selected fruitarian dietary, thus supplemented, will prove -beneficial to all who desire physical and mental fitness. Temporary -difficulties may be experienced by some in adopting such a simple -style of living, or in obtaining adequate provision in their present -domestic conditions; mistakes may be made--certain necessary elements -being omitted from the new diet--and temporary failure may sometimes -result in consequence; but if some preliminary study and consideration -are given to the matter, and _variety_ in the food is secured to -ensure complete nourishment, success is easily obtainable. - -[Sidenote: =A Step at a Time.=] - -In most cases where there is a desire to adopt this purer and better -way, it will be found that the policy of proceeding slowly but surely, -a step at a time, is the wisest in the end. - -The first step must be total abstinence from the flesh and blood of -animals, and the substitution of less objectionable food containing an -equal amount of proteid; this will soon lead to a distaste for fowl, -but the use of fish should be retained by those commencing to reform -their ways until some experience has been gained, and any serious -domestic difficulties which may exist have been removed. Then this -partial vegetarian diet can be still further purified, until it is -more entirely "fruitarian" in its nature. Circumstances, and -individual sentiment and taste, must regulate the rate of this -progress towards what may be termed Edenic living; I can but show the -way and give helpful information. - -[Sidenote: =Advantages of Fruitarianism.=] - -A few of the reasons which lead me to advocate a fruitarian dietary as -the ideal one, are as follows:-- - -Persons who live chiefly upon fruits of all kinds do not injure -themselves by consuming the poisonous waste-products (uric acid, &c.), -contained in flesh; and they are not often tempted, like those who -partake of very savoury and toothsome dishes, to eat after the needs -of the body are satisfied. They thus escape two of the chief causes of -disease and premature death--_auto-intoxication and excessive eating_. -They also avoid, to a great extent, the temptation to eat when they -are not hungry, and thus they are more likely to obey the dictates of -natural instinct concerning _when to eat_. Even if fruit should be -taken in excessive quantity, very little harm results from such -indiscretion. - -Fruitarians thus lessen the amount of work put upon the digestive -organs, and consequently have more energy to expend upon mental or -physical labour. The grape sugar contained in sweet fruits--such as -dates, figs, raisins and bananas--is assimilated almost without effort -and very quickly. - -The juices of ripe fruits help to eliminate urates, waste products, -and other harmful deposits from the blood and tissues, as they act as -solvents. Fruit, therefore, tends to prevent ossification of the -arteries, premature old age, gouty and rheumatic disorders, sickness -and untimely death. - -Fruitarian diet--if scientifically chosen and containing all the -elements required by the body--prevents the development of the "drink -crave," and it will cure nearly all cases if properly and wisely -adopted. Dipsomania is induced by malnutrition, by eating stimulating -food, such as flesh, or by eating to excess; a fruitarian drunkard has -not yet, so far as I am aware, been discovered in this country. - -Pure blood is secured by living upon such food, and consequently there -is little or no tendency to develop _inflammatory_ maladies. The -wounds of Turkish and Egyptian soldiers have been found to heal three -times as quickly as those of shamble-fed Englishmen; the reason is -that they live chiefly upon dates, figs and other fruits, milk and -lentils, etc.; and the same tendency has been observed in the case of -the Japanese wounded. A wonderful immunity from sickness is enjoyed by -those who live in accord with Nature's plan; microbes and disease -germs do not find a congenial environment in their bodies. This I have -proved by nearly twenty years of uninterrupted good health, and -freedom from medical attendance, and my experience is corroborated by -that of a multitude of witnesses in the ranks of the food-reformers. - -Fruitarian diet, if complete, tends to lessen irritability, to promote -benevolence and peace of mind, to increase the supremacy of the -'higher self,' to clear and strengthen spiritual perception, and to -lessen domestic care. Those who desire to develop the higher spiritual -powers which are latent in Man, to cultivate the psychic or intuitive -senses, and to win their way to supremacy over their physical -limitations, will find fruitarianism helpful in every respect. Such -have only to _try it_, intelligently, in order to prove that this is -true. - -Such a system of living may thus become an important factor in the -great work of uplifting our race from the _animal_ to the _spiritual_ -plane; and herein lies the great hope for mankind. The harbingers of -the 'Coming Race'--a more spiritual Race--are already treading this -Earth, known and recognized by those whose eyes have been opened to -the vision of the higher and transcendent life. And that which tends -to accelerate the development of these characteristics is worthy of -our serious consideration and earnest advocacy. - -Such a diet does not necessitate the horrible cruelties of the -cattle-boat and the slaughter-house--therefore it must commend itself -to every genuine humanitarian. - -It does not contain the germs of disease that are found in the dead -bodies of animals--frequently afflicted with tuberculosis, cancer, -foot-and-mouth-disease, incipient anthrax, swine-fever and parasites -of various kinds. - -It is free from that potent cause of physical malady, uric acid--which -is contained in all flesh; and from "ptomaines,"--which develop in -corpses quickly after death and often prove fatal to consumers of -meat. And it will be found, if wisely chosen, to produce a stronger -body, a clearer brain, and a purer mind. - -The testimony of thousands of living advocates, both in cold and warm -climates--many of whom are medical men, or athletes who have -accomplished record performances which demanded prolonged endurance -and unusual stamina--bears evidence to this fact; therefore those who -are desirous of commencing this more excellent way of living need not -fear they are making any reckless or dangerous experiment. - -The food which our Creator _intended_ us to eat must be the _safest_ -and _best_ for us. Man does not resemble, either internally or -externally, any carnivorous animal, and no unprejudiced student of -the subject can well escape the conclusion that when we descend to the -level of the beasts of prey, by eating flesh, we violate a physical -Law of our being, and run the risk of incurring the inevitable -penalties which Nature exacts for such transgressions. - -[Illustration] - -These penalties are being lavishly dealt out with inexorable -impartiality in the civilized lands of the Western world, where, in -spite of the rapid increase of our medical men, and the 'wonderful -discoveries' of panaceas by the representatives of unscrupulous -pathological search, such maladies as appendicitis, consumption, -cancer, lunacy, gout, neurasthenia and other evidences of physical -deterioration are still prevalent or steadily increasing. - -And, although the fact is not so apparent to the superficial observer, -a still heavier penalty in the form of spiritual loss is being -suffered by those who err in this respect, for _carnal food_ produces -_carnal-mindedness_, dims the spiritual vision, chains the soul to the -material plane of thought and consciousness, and makes the supremacy -of the 'spirit' over the 'flesh' well-nigh impossible. - -It is natural for every man and woman to live at least a century. The -fact that thousands have done so, proves that the majority might -attain this age if they would cease from transgressing Nature's laws. -Seneca truly said, "Man does not die, he kills himself." - -By "eating to live," instead of "living to eat"--introducing into our -bodies pure and vitalizing energy by means of wisely chosen natural -food--and by amending our ways generally in accordance with the -dictates of reason and common sense, we may live to benefit the world -by useful service with our faculties matured and our minds stored by -the teachings of experience. Instead of being in our dotage when we -reach threescore years and ten, we should still be fit to serve our -day and generation. - -[Sidenote: =The Highest Motive.=] - -Those who decide to adopt this reformed system of diet will be -fortified in their resolve if they are actuated by loyalty to the -Divine Will and regard for Humane Principle, in addition to reasons -which are based merely upon self-interest. The desire to lessen -suffering, and to live in accordance with God's laws, furnishes a -stronger incentive than the wish to escape disease and to secure -longevity. - -A philanthropist or humanitarian who embraces the sublime ideal of -helping to lift mankind to a higher plane of experience, to deliver -our degenerate Race from some of the worst evils which afflict us, -and, at the same time, to prevent the infliction of pain and death in -most revolting forms upon countless millions of innocent animals, will -either conquer the initial difficulties which confront those who thus -make practical protest against the flesh traffic, or will cheerfully -endure temporary inconvenience and self-denial "for Righteousness' -sake." - -Each new recruit who joins the Food-Reform Movement should therefore -give such preliminary study to the subject as will produce the -unalterable conviction that flesh-eating is an _unnatural_ habit for -Man, that it is totally _unnecessary_, that reliable medical evidence -proves it to be generally _injurious_, and that it involves cruelty -and bloodshed which are barbarous and indefensible, _because quite -needless_. - -A deaf ear will then be turned to the warnings of any well-disposed -friends who, being under the spell of ancient fallacies, or ignorant -concerning the nutritive advantages which the fruits of the earth -possess over the products of the shambles, would seek to deter him -from the path of self-reform by prophesying physical shipwreck and -disaster. - -Popular illusions concerning the necessity for animal food are rapidly -being swept away, and public opinion has already changed to such an -extent that leaders of thought in every land are now impressed with -the full import and beneficence of this Reformation. And so many -forces are now converging and combining to influence and impel mankind -in this direction, that the 'signs of the times' indicate a rapidly -approaching Era in which Man will return to his original food, and, by -so doing, enter upon a happier and more peaceful period of existence -upon this planet. - - - - -=A PLEA FOR THE SIMPLE LIFE.= - - -Simple meals and simple dishes are easily prepared, they lessen -domestic care, are less likely to cause indigestion, and soon become -appreciated and preferred. - -[Illustration] - -Few persons realize how little they know the true taste of many -vegetables; the majority having never eaten them _separately_ or -cooked in a proper manner. A cauliflower skilfully served as a -separate course, either "au gratin" or with thin melted butter -slightly flavoured with a few drops of Tarragon vinegar, or with -tomato sauce, has quite a different taste from that which is -experienced when it is mixed up with gravy, meat, potatoes and other -articles or food. - -Young green peas, or new potatoes steamed in their skins and dried off -in the oven so as to be "floury," will, if eaten with a little salt -and butter, have a delicacy of flavour which is scarcely noticeable if -they are served with a plate of beef or mutton and other vegetables. A -few chestnuts carefully cooked in a similar manner, make a dish that -an overfed alderman might enjoy; and the same remark will apply to -many simple and easily prepared fruitarian dishes. - -It is a mistake to think that this reformed diet necessarily involves -a great amount of cooking, for the reverse is the fact if _simplicity_ -is aimed at and its advantages are appreciated. It is well to remember -also that our most enlightened and progressive physicians are now -recommending uncooked foods of all kinds to all who would retain or -regain health. - -An excellent lunch can be made with some well chosen cheese and brown -bread and butter, and a delicate lettuce (dressed with pure olive oil, -a small quantity of French wine vinegar, and a pinch of sugar), -followed by fresh and dried fruits such as bananas, almonds, raisins, -figs, etc. Such a repast is inexpensive, nutritious, and easily -digestible. A large variety of foreign and fancy cheeses are now -obtainable, so that even such a simple meal as this can be varied -constantly. The best lettuces are produced by our French neighbours, -but our own market gardeners are beginning to learn that it is easy to -get them tender by growing them under glass. - -[Sidenote: =The Simple Breakfast.=] - -In most fruitarian households the cooking for breakfast soon becomes -simplified and lessened. Eggs served in different ways on alternate -mornings, fresh and dried fruits, nuts, brown bread, super cooked -cereals such as granose biscuit, butter and preserves, are found to be -quite sufficient as accompaniments to the morning beverage. French -plums, figs and other dried fruits, when carefully stewed in the oven -for some hours, and served with cream, are very nutritious. A small -plate of 'Manhu' wheat, rye, barley, or oat flakes, served with hot -milk or cream, can be added so as to make a more solid meal for -growing children or hard workers. And those who are accustomed to a -more elaborate breakfast, because of the difficulty of obtaining a -mid-day substantial meal, can select one of the items which are -mentioned in the list of recipes under the heading of "Breakfast -Dishes." - -[Sidenote: =Avoid Dyspepsia.=] - -One reason for urging simplicity is that, owing to prevalent ignorance -concerning food-values, it is more easy for the _inexperienced_ -food-reformer to make dietetic mistakes than the flesh-eater. - -By partaking freely of stewed acid fruits and vegetables at the same -meal, or by blending a great variety of savouries, vegetables, sweets -and rich fatty dishes together in a ghastly 'pot pourri,' or by eating -to excess of porridge, beans, or fried dishes, many have made serious -blunders. They, for want of proper instruction, have hastily come to -the conclusion that "vegetarian diet does not suit them," and -returning to the flesh-pots, have henceforth denounced the evangel of -dietetic reform, instead of profiting by the useful lesson Nature -tried to teach them. - -The wisest plan is to make one's diet generally _as varied as -possible_, but not to mix many articles together _at the same meal_. - -Abstainers from flesh should begin to live to some extent (say two -days a week) in picnic style, and the practice will soon become more -habitual. A picnic luncheon which is considered enjoyable in the woods -or on the moors will be found to be just as nice at home if the -articles provided are well chosen and tastefully prepared. Variety can -be obtained by introducing daintily cut sandwiches made with mustard -and cress, tomato paste, potted haricots, or lentils, scrambled eggs, -fancy cheese cut thinly, flaked nuts and honey, etc. Fresh and dried -fruit, nuts, almonds, raisins and sultanas, fruit cakes, and custard -or rice puddings, provide useful additions; and it will soon be found -that the old-fashioned three or four-course meal which involves such -laborious preparation is a needless addition to life's many cares. - -[Sidenote: =Necessary Elements in Food.=] - -It is important to bear in mind that our daily food must contain a -sufficient quantity of certain necessary elements: - -(1) PROTEIN. To be found in nuts and nut foods (such as Protose, -Nuttoria and Fibrose, &c.), eggs, cheese, brown bread, oatmeal, -haricots, lentils and peas. - -(2) FAT. To be obtained in nuts, nut-butters, olive oil, cheese, milk, -cream, butter, and oatmeal. - -(3) PHOSPHATES AND MINERAL SALTS. Contained in the husk of wheat, -barley, oats, and rye (therefore included in brown bread, granose -biscuits and other whole-wheat or cereal preparations), cheese, -bananas and apples. - -(4) SUGAR. To be obtained from all starch foods, but most easily and -in the best and most readily assimilable form from sweet fruits and -honey. - - - - -=A PLEA FOR MODERATION.= - - -[Illustration: Do not dig your grave with your teeth!] - -One of the most frequent mistakes made by those who commence to live -upon a fleshless diet is that of eating too much--an error, also -committed by the general public. Often, through ignorance of the fact -that lean beef consists of water to the extent of about 75%, and -through having been brought up under the spell of the popular delusion -that meat is a great source of strength and stamina, they jump to the -conclusion that they must consume large plates of cereals and -vegetables in order to make up for their abstinence from animal food. -They bring upon themselves severe attacks of dyspepsia--either by -eating excessive quantities of starch in the form of porridge, bread -and potatoes, or of such concentrated foods as haricots, lentils or -nuts (being ignorant of the fact that these latter are much more -nutritious than lean beef and that only a very small quantity is -needed for a sufficient meal).[2] - -[2] See Table of Food Values on page 45. - -Nothing does more injury to the Food-Reform Movement than the -discredit which is brought upon it by those who upset themselves by -over-eating, and who feel led to justify their defection by attacking -the system they have forsaken. Among the numerous cases brought to my -notice, I remember one of a minister's wife, who by partaking of seven -meals a day, and finishing up at ten o'clock in the evening with -cocoa, cheese and porridge, brought herself to such a state of nervous -prostration that her local doctor ordered her to return to a flesh -diet, "as she required _nourishment_." He thus diagnosed her -condition, instead of attributing it to preposterous over-feeding. - -A Golden Rule for every food-reformer is this--_Eat only when you are -hungry_, and never to repletion. An exception must be made, however, -in certain cases of anæmic and delicate persons. When there is not -sufficient vitality to cause appetite, or to digest food normally, it -is often necessary to insist on regular meals being taken, -notwithstanding the patient's distaste for food. Drowsiness and stupor -after a meal are sure signs of excess, and I cannot too strongly urge -temperance in diet. During my long experience of philanthropic work as -an advocate of natural and hygienic living, I have only heard of a few -cases of persons suffering any ill effects from eating too little, -whereas cases of the opposite sort have been rather numerous. -Ninety-nine per cent. of the centenarians of the world have been -characterized by _abstemiousness_; however much their ways and customs -may have otherwise differed, in this one respect they are practically -alike--declaring that they have always been small eaters, and -believers in moderation in all things. - - - - -=ARTISTIC COOKERY.= - - -In every household where reformed diet is adopted, effort should be -made to prepare the meals in an artistic manner. If a dish is -skilfully cooked and tastefully served it is not only more enjoyable -but more easily digested. - -[Illustration] - -The general custom in English homes is to serve vegetables in a rather -slovenly style. To see how nicely such things as legumes, vegetables, -salads and fruits can be prepared, one requires to go to a good French -or Italian restaurant. But it is quite easy for us to learn the ways -of our friends abroad, and to make our dishes look tempting and -appetising. - -One of the first lessons to be learned by the vegetarian cook is how -to fry rissoles, potatoes, etc., _quite crisp_, and free from any -flavour of oil or fat. To do this a wire basket which will fit loosely -into a stewpan is necessary, and it can be purchased at any good -ironmonger's shop. Nutter (refined coconut butter) is a well prepared -form of vegetable fat, and it is retailed at a moderate price; it -keeps for a long period and is equally useful for making -pastry--three quarters of a pound being equal to one pound of butter. -Where nut-butters cannot be obtained, good olive oil should be used. - -The temperature of the fat or oil must be past boiling point, and -should reach about 380 degrees. When it is hot enough it will quickly -turn a small piece of white bread quite brown, if a finger of it is -dipped in the fat. Unless this temperature is reached the articles to -be fried may turn out greasy and unbearable. If the fat is heated very -much beyond 400 degrees it may take fire. Haricots, lentils, and many -other legumes are more tasty if made into cutlets or rissoles and -fried in this manner, after being mixed with breadcrumbs and -seasoning, than if merely boiled or stewed in the usual crude style. - -[Sidenote: =The Art of Flavouring.=] - -The art of flavouring is also one which should be studied by every -housewife. By making tasty gravies and sauces many a dish which would -otherwise be insipid can be rendered attractive. The recipes for -"Gravies" will prove useful on this point. - -Many valuable modern scientific food products are not fully -appreciated because people do not know how to serve them. Take -'Protose,' 'Nuttoria' and 'Nuttose' for instance--very useful -substitutes for flesh which are made from nuts (malted and therefore -half digested). If _slightly_ stewed, and eaten without any -flavouring, some persons dislike the distinctive taste; if, however, -they are well cooked, according to the recipes printed later on in -this book, and served with such garnishings as are recommended, they -are usually much enjoyed, even by those who are prejudiced against all -vegetarian ideas. - -[Sidenote: =Cooking by Gas saves Labour.=] - -Cooking by gas appliances is more easily controlled and regulated than -when the old-fashioned fire is employed, and much labour for stoking -and cleaning is avoided. Those who can do so, should obtain a gas -hot-plate, consisting of two or three spiral burners, and a -moderate-sized gas oven. If they cannot afford the ordinary gas -cooking oven, a smaller substitute can be obtained, which can be -placed upon any gas jet; this is very economical for cooking single -dishes, and for warming plates, etc. A gas cooking jet can be obtained -for eighteenpence, and two or three of these will take the place of a -hot-plate if economy is necessary. In summer-time the kitchen range is -quite a superfluity unless it is required for heating bath water. - -[Sidenote: =A New Mission for Women.=] - -The ordinary public know very little of the variety and delicacy of a -well chosen fruitarian dietary when thoughtfully prepared; ignorance -and prejudice consequently cause thousands to turn a deaf ear to the -evangel of Food-Reform. All women who desire to bring about the -abolition of Butchery, and to hasten the Humane Era, should therefore -educate themselves in artistic fruitarian cookery, and then help to -instruct others. - -To illustrate the truth of these remarks I may mention that at a -banquet given by the Arcadian Lodge of Freemasons, at the Hotel Cecil, -in London--the first Masonic Lodge which passed a resolution to banish -animal-flesh from all its banquets--one of the Chief Officers of the -Grand Lodge of England attended. He came filled with prejudice against -the innovation and prepared to criticise the repast most unfavourably. -In his after-dinner speech, however, he admitted that it was one of -the best Masonic banquets he had ever attended, and said that if what -if he had enjoyed was "vegetarian diet," he was prepared to adopt it -if he found it possible to get it provided at home. - -By practising the recipes which are given in the following pages, and -by utilizing the hints which accompany them, readers of this book will -find no difficulty in acquiring the skill which is requisite to win -many from the flesh-pots, even when they cannot be induced to abandon -them from any higher motives than self-interest or gustatory -enjoyment. - -Every woman should resolve to learn how to feed her children with pure -and harmless food. Every mother should make her daughters study this -art and thus educate them to worthily fulfil their domestic -responsibilities. Here is a new profession for women--for teachers of -high-class fruitarian and hygienic cookery will soon be greatly in -demand. - - - - -=WHAT TO DO WHEN TRAVELLING.= - - -The difficulty of being properly catered for when staying at Hotels -was formerly a very real one, but owing to the enlightenment -concerning diet which is now taking place, and the rapid increase of -foreign restaurants and cafés in English-speaking countries it is -becoming lessened every day. The great variety of fleshless dishes now -supplied in nearly all light-refreshment restaurants, in response to -the public demand, is compelling even the largest Hotels to modify -their cuisine accordingly. - -[Illustration] - -For breakfast it is sometimes a good plan to order what one wants the -previous night, if any specially cooked dishes are required, but it is -_not_ advisable to inform the waiter that one is a vegetarian. It is -generally possible to obtain porridge, grilled tomatoes on toast, -poached or fried eggs, stewed mushrooms, etc., without giving extra -trouble or exciting comment. Where these cannot be obtained, a plain -breakfast of brown bread or toast and butter, with eggs, preserves and -fruit should be taken. - -At large hotels in our chief cities a Restaurant and a Grill Room are -provided. The food-reformer should go to one of these for his dinner, -rather than to the dining room, as he will then be able to obtain -various simple _à la carte_ dishes. One 'portion' of any particular -dish will often suffice for two persons, thus enabling those whose -means are limited to obtain greater variety without increasing -expenditure. Care has to be exercised, however, concerning certain -dishes; for instance, if macaroni is required, it is well to ask the -waiter to request the cook not to introduce any chopped ham. He should -be told that you wish macaroni served with tomato sauce and cheese -only, in the "Neapolitan" style. - -In most Continental Hotels and Restaurants the simplest, cheapest, and -best plan is to take 'table d'hôte'--telling the head waiter well -beforehand that the lunch or dinner is required 'maigre' (that is -without flesh, just as it is usually served during Lent). A varied, -well selected, and ample repast will then be supplied at a moderate -cost. The same plan is best in 'Pensions.' - -The general rule to be adopted in small British hotels is to think -beforehand what dishes the cook is in the habit of making which are -free from flesh; these should be ordered in preference to those which -are strange and not likely to be understood. At the same time it is -well to insist upon being supplied with anything which it is -reasonable to expect the proprietor to furnish, because such action -tends to improve the catering of the hotels of the country, to make it -easier for other food-reformers, and to sweep away the difficulty -which at present exists in some towns, of obtaining anything fit to -eat in the orthodox hotel coffee rooms, except beasts, birds, or -fishes. - -[Sidenote: =Railway Journeys.=] - -Those who are making railway journeys can easily provide themselves -with a simple luncheon basket containing fruits, sandwiches made with -flaked nuts, eggs, cheese or preserves, or with such delicacies as -haricot or lentil potted meat (directions for making which will be -found later on, in the section devoted to Luncheon Recipes.) -Travellers may perhaps be reminded that cheese and nuts contain much -more nutriment than lean meat. - -Food-reformers who are about to pay a prolonged visit in a private -house should inform the hostess, when accepting her invitation, that -they are abstainers from flesh, but that their tastes are very simple -and that they enjoy anything except flesh-food. As she might have -erroneous ideas about the requirements of vegetarians she might -otherwise feel perplexed as to what to provide. If the visitor takes -fish the fact should be stated. - -[Sidenote: =No Faddism.=] - -Care should be taken not to involve the hostess in any needless -trouble, and she should be shown, by the simplicity of one's -requirements, that she is easily capable of affording complete -satisfaction. When she realizes this, she will probably take pleasure -in learning something about hygienic living, and will be ready to read -a pamphlet or a guide-book upon the subject, and to produce some of -the dishes contained in it. - -The Humane Diet Cause has been much hindered by the 'fads' of persons -who have adopted very extreme views about diet and who worry -themselves and other people about trifling matters in connection with -their food until they are almost regarded as being pests in a -household. Instead of cheerfully partaking of anything that is -provided, except flesh, they parade their scruples about almost -everything on the table, and, consequently, those who entertain them -vow that they will never become such nuisances themselves or entertain -such again. - -I have always found that by letting my friends clearly understand that -I abstain from butchered flesh chiefly because of _humane reasons_ and -for the sake of _principle_, they respect my sentiment, and evince a -desire to discuss the matter without prejudice. If fruitarianism is -adopted merely as a 'fad,' discordant vibrations are often aroused -because one's acquaintances consider that one is giving needless -trouble by being unconventional without sufficient justification. - -[Sidenote: =Sea Voyages.=] - -Those who are making a sea voyage will find that many of the large -steamship companies are quite prepared to furnish substitutes for -flesh-diet if an arrangement is made beforehand. In such cases there -should be a clear stipulation that brown bread, dried and fresh fruit, -nuts, farinaceous puddings, omelets, or dishes made with cheese, -macaroni, lentils, haricots, tomatoes, etc., should be obtainable in -some form and in sufficient variety. A list of a few 'specialities' -(such as Protose, Nuttoria, &c.) should be furnished when a long -voyage is contemplated, so that the steward may stock them. - - - - -=ADVICE FOR BEGINNERS.= - - -The following suggestions will prove helpful to those who are desirous -of adopting the reformed dietary:-- - -1. Give up flesh meat _at once_ and _entirely_--replacing it by dishes -made with eggs, cheese, macaroni, peas, lentils, nuts, and nut-meats. -Later on you will be able to do without fish also, but it is best to -proceed slowly and surely. - -[Illustration] - -2. Eat _less_ rather than _more_. Fruitarian foods such as the above -are more nourishing than butcher's meat. - -3. Try to like _simple_ foods, instead of elaborate dishes that -require much preparation. Avoid 'frying-panitis.' - -4. Eat dry foods rather than sloppy ones; they are more easily -digested. Take toast or Granose biscuits with porridge to assist -proper salivation. If porridge causes trouble, use wheat or rye flakes -(Manhu or Kellogg brands), with hot milk or cream, instead. - -5. Do not mix stewed acid fruits with vegetables and legumes; take the -former with cereals, cheese, or eggs. Green vegetables should be taken -very sparingly, and with savoury dishes alone. If eaten with sweets -they are apt to disagree. - -6. Persons of sedentary habits should let at least one meal a day -consist of uncooked fruit only--or of fruit with brown bread and -butter--the bread being _well baked_. - -7. Dried fruits, such as figs, dates, prunes, raisins, sultanas, etc., -are very easily digested; and if blended with nuts or almonds they -make a perfect meal. Such fruits may be taken freely and with -advantage by almost everyone. - -8. Nuts should be flaked in a nut-mill to aid digestion; cheese can -also be made more easily assimilable in this way (or by cooking). Many -nut products are now sold which are malted and partially pre-digested. - -9. Give a few hours' thought and study to the important subject of -your diet; learn what to do, and what newly-invented scientific foods -are obtainable. - -10. Do not make the mistake of attempting to live on potatoes, white -bread, cabbages, etc., or merely upon the ordinary conventional -dietary with the meat left out. Obtain and use well made and well -cooked wholemeal bread every day. Take sufficient _proteid_, 1-1/2 to -2-ozs. per day, to avoid anæmia--indigestion often results from _lack -of vitality_ caused through chronic semi-starvation. - -11. If you feel any symptoms of dyspepsia, and can trace it to -_excess_ in eating, or to dietetic errors, reduce your food, fast -temporarily, and take more exercise. Consider what mistakes you have -made, and avoid them in the future. Eat only when hungry, in such -cases. - -12. If you are not getting on, obtain advice from a Doctor who is a -_fruitarian_ or from an experienced Food-reformer. - - - - -=Commercial Dietetic Inventions.= - - -A large number of special proprietary substitutes for animal food can -now be obtained to supplement the ordinary ones provided in the -household. The latest particulars concerning these can always be known -by reference to the advertisement pages of _The Herald of the Golden -Age_, and full information as to their use is supplied by the various -manufacturers. But although they are _useful_ and _convenient_ in many -households, they are not _absolutely essential_. 'Home-made' dishes -are often the best, being most economical, therefore it is advisable -that all food-reformers should learn how to make nut-meats, &c., at -home. Some of these substitutes are as follows:-- - -=For Meat-Extracts=: Marmite, Vegeton, Carnos, Nutril, Mapleton's -Gravy Essence, Cayler's Extract, Wintox. - -=For Joints of Meat=: Protose, Nuttose, Savrose, Fibrose, F.R. -Nut-Meat, Vejola, Nuttoria, Shearn's Nut-Meat, Nutton, Brazose, -Nuto-Cream Meat, Mapleton's Frittamix. - -=For Cold Meats=: "Pitman" Nut-Meat Brawn, Ellis's Tomato and Nut -Paste, Pasta-sol, Lentose, Nuska Viando, Savoury Paste, Potted Beans -and Lentils. - -=For Meat Fat=: Nutter Suet, Vegsu, Nutter, Nucoline, and Nut -Margarine. - -Pine Kernels, which contain 10 ozs. of oil to the pound, and which -when rolled and chopped exactly resemble suet, are also an excellent -substitute. - -Delicious Nut-Butters are also now obtainable for high-class -cookery--such as Almond, Walnut, Cashew, and Table Nutter. Although -superior, these are as cheap as ordinary cooking butters. - -=For Lard and Dripping=: Nutter, Darlene, Albene, Nut-oil, "Pitman" -Vegetable Lard. - -=For Meat proteid=: Emprote, Hygiama, Horlick's Malted Milk, Casumen -Dried Milk, Gluten Meal. - -=For Gelatin=: Agar-Agar, or Cayler's Jellies. - -=For Animal Soups=: Mapleton's Nut and proteid Soups, and "Pitman" -Vegsal Soups. - -=Prepared Breakfast Cereals=: Manhu flaked Wheat, Rye, Barley and -Oats, Kellogg Wheat and Corn Flakes, Granose Flakes and Biscuits, -Shredded Wheat, Archeva Rusks, Puffed Wheat, Power, Kornules, Toasted -Wheat Flakes, Melarvi Crisps and Biscuits. - -=For Picnic Hampers=: Savage's Nut Foods or Cream o' Nuts, Wallace -Cakes and Scones, Mapleton's Nut Meats, Winter's Nut Cream Rolls, -"Pitman" Fruit and Nut Cakes and Nut Meat Brawn, Wallace P. R. or Ixion -or Artox or "Pitman" Biscuits. - -=Meat Stock= is substituted by vegetable stock, produced by stewing -haricots, peas, lentils, etc. The latter is far more nutritious, and -is free from the uric acid and excrementitious matter that are present -in meat decoctions. A tasty and meaty flavour can be at once given to -soups or gravies by adding some vegetable meat-extract selected from -one of the varieties already mentioned. - - * * * * * - -In the following pages recipes will be found for preparing dishes -which closely resemble, in taste, appearance, and nutritive value, -those to which the community have been accustomed, some of them being -of such a nature that persons who are fond of flesh-food find it -difficult to detect whether they are eating such or not. - - - - -=RELATIVE VALUES OF FOODS.= - - -=How to Regulate our Diet.= - -Our food must contain certain elements, and in proper quantity, if the -body is to be well sustained, renewed and nourished. These are mainly -as follows: - - 1. Protein to form flesh, build muscle, and produce strength. - - 2. Fat and Carbohydrates, to provide heat and energy. - - 3. Salts and minerals (such as phosphates, lime, iron, citrates, - etc.) to build bones and teeth, feed the brain and nerves, and - purify the body. - -No hard-and-fast table or rule can be laid down concerning the proper -proportions in which these elements should be combined, because the -amount needful for each individual varies according to his size, the -sort of work he does, the amount of physical or mental energy he puts -forth, and the temperature of the atmosphere surrounding him. - -Until Professor Chittenden made his extensive and conclusive series of -experiments in America, in 1903-4, to determine the real amount of -Protein and other elements required to keep the body in perfect -health, the average estimate for a person of average size, who does a -moderate amount of physical labour, was about 4-ozs. of Protein per -day. - -But these official experiments, conducted with scientific precision, -extending over a long period, and made with thirty-four typical and -carefully graded representatives of physical and mental work, -demonstrated that half this amount of Protein is sufficient, and that -strength and health are increased when the quantity is thus reduced; -also that a smaller amount of Carbohydrate food (bread, etc.), than -was previously thought necessary, is enough. - -One may therefore now safely reckon that men of average size and -weight (say 10 to 12 stone) doing a moderate amount of physical and -mental work, can thrive under ordinary circumstances on a daily ration -containing about 800 grains of Protein (nearly 2 ozs). - -The following food chart will enable the reader to calculate -(approximately) how much food of any particular kind is necessary to -provide the above amount. Adult persons below the average size and -weight, and living sedentary rather than an active physical life, will -naturally require less than this normal standard. The relative cost -and economy of the different foods can also thus be ascertained. - -If care is taken to secure a sufficient quantity of Protein the -requisite amount of Carbohydrates is not likely to be omitted, and -hunger will prove a reliable guide in most cases. It is advisable, -however, to see that enough Fat is taken, especially in winter, and by -persons lacking in nerve force. - -The table of food-values will easily enable the reader to ascertain -the proportion of Fat in each kind of food. - -The following indications of dietetic error may prove useful:-- - -[Sidenote: =Signs of Dietetic Mistakes.=] - -Excess of proteid matter causes a general sense of plethora and -unbearableness, nervous prostration or drowsiness after meals, a -tendency to congestion (often resulting in piles, etc.), headache, -irritability, and bad temper. A continuous deficiency of it would tend -to produce general weakness and anæmia. - -Excess of carbohydrate matter (starch), especially if not sufficiently -cooked and not well masticated, produces dyspepsia, flatulence, pain -in the chest and abdomen, acidity (resulting in pimples and boils), -and an inflammatory state of the system. Deficiency of it (or its -equivalent, grape sugar) would produce lack of force and physical -exhaustion. - -Excess of fat tends to cause biliousness. Deficiency of it results in -nervous weakness, neuralgia, and low temperature of the body. - -[Sidenote: =Food for Brain Workers.=] - -It is important to remember that the more _physical_ energy we put -forth, the larger is the amount of proteid we require in our diet--and -vice versa. Brain workers of sedentary habits require but little -proteid, and quickly suffer from indigestion if this is taken too -freely. For such, a very simple diet consisting largely of dried -and fresh fruits, nuts (flaked or ground), milk, eggs and cheese, and -_super-cooked_ cereals (such as wholemeal biscuits, and toast, -Granose and Kellogg flakes, and well baked rice dishes) will be found -to be the most suitable. - -In order to supply the brain with phosphates it is very important that -mental workers should take whole wheat bread instead of the -emasculated white substitute which is provided almost everywhere. It -is the outer part of the grain that provides brain-food (combined with -an _easily assimilable_ form of protein), and many of our urban bread -winners break down because they are deprived of the essential food -elements therein contained. To take 'standard' bread does not meet the -case, and every food-reformer who wants to keep really fit should -demand and obtain well baked and unadulterated wholemeal bread. I feel -convinced that if every growing child and every mental toiler could -always be supplied with bread of this type, the deterioration of our -British race would soon be arrested and we should witness signs of -physical regeneration. 'Artox' and 'Ixion' brands of pure whole -wheatmeal are the most perfect I know of at the present time, and -delicious bread can easily be made from them if the recipe printed on -page 114 is followed. - -=FOOD CHART.= - - =Showing how to obtain sufficient (1) Protein--for body building. - (2) Carbohydrates and Fat--for providing heat and energy.= - -_A man of average size and weight (10 to 12 stone) doing a moderate -amount of physical labour requires about 800 grains of Protein per day -(nearly 2 ozs.). Women and sedentary workers require about 1-1/2 ozs. -(655 grains), and hard physical labourers about 1000 grains._ - - ------------------------------+--------+---------+-------------+----------- - | | | Grains of | - |Amount. |Grains of|Carbohydrates|Approximate - | |Protein. | and Fat. | Cost. - ------------------------------+--------+---------+--------------+-----+----- - | | | | s. | d. - Protose (Nut meat) | 8 ozs. | 889 | 593 | | 6 - Fibrose (Nut meat) |12 ozs. | 767 | 4015 | | 9 - Granose (Wheat) |13 ozs. | 795 | 4424 | | 9 - Emprote (Eustace Miles | | | | | - Proteid Food) | 6 ozs. | 918 | 1320 | | 7 - Nuto-Cream |10 ozs. | 870 | 3145 | | 8 - Manhu Flaked Wheat |13 ozs. | 722 | 3935 | | 3 - Horlick's Malted Milk | 7 ozs. | 797 | 2548 | 1 | 6 - Almonds | 8 ozs. | 805 | 2100 | | 10 - Chestnuts |13 ozs. | 830 | 3700 | | 3 - Lentils | 8 ozs. | 900 | 1915 | | 1-1/2 - Peas | 8 ozs. | 830 | 2100 | | 1-1/2 - Haricots | 8 ozs. | 900 | 2030 | | 2 - Oatmeal |12 ozs. | 813 | 3670 | | 2 - Cheese (Cheddar) | 6 ozs. | 745 | 823 | | 3 - " (Gruyère) | 6 ozs. | 835 | 730 | | 4 - " (Parmesan) | 4 ozs. | 770 | 262 | | 3 - " (Dutch) | 5 ozs. | 840 | 450 | | 3 - Bread (Artox Wholemeal) |24 ozs. | 788 | 4524 | | 3 - Rice (once milled) |14 ozs. | 810 | 2500 | | 3 - Eggs | 7 | 856 | 640 | | 7 - Figs or Dates | 2 lbs. | 850 | 9100 | | 10 - Milk | 3 pts. | 859 | 1927 | | 6 - Milk (Skimmed) | 3 pts. | 800 | 742 | | 3 - | | | | | - =For Comparison:-= | | | | | - Lean Beef |10 ozs. | 846 | 151 | | 9 - Mutton |13 ozs. | 822 | 1107 | | 10 - Chicken | 9 ozs. | 850 | 185 | 1 | 9 - Fish (Sole) |16 ozs. | 824 | | 1 | 3 - " (Salmon) |12 ozs. | 840 | 274 | 1 | 6 - - - - -=TABLE OF FOOD VALUES.= - - =Compiled from such authorities as Church, Payer, Letheby, Blyth, - Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.= - - --------------------------------+---------------------------------------------- - | PERCENTAGE OF - +------+--------+------+--------+--------+----- - | | | |Starch |Mineral |Total - |Water.|Protein.| Fat. |Matter |Matter. |Nutri- - | | | |or Sugar| | ment. - --------------------------------+------+--------+------+--------+--------+----- - | | | | | | - Lean Beef | 72.0 | 19.3 | 3.6 | | 5.1 | 28.0 - Veal | 71.0 | 17.0 | 11.0 | | 1.0 | 29.0 - Mutton | | | | | | - (Medium Fat) | 65.2 | 14.5 | 19.5 | | 0.8 | 34.8 - FLESH-FOODS. Fat Pork | 39.0 | 9.8 | 48.9 | | 2.3 | 61.0 - Chicken (flesh) | 72.4 | 21.6 | 4.7 | | 1.3 | 27.6 - Fish (Sole) | 86.1 | 11.9 | 0.2 | | 1.2 | 13.3 - Salmon | 77.0 | 16.1 | 5.3 | | 1.5 | 23.0 - | | | | | | - Eggs | 64.0 | 14.0 | 10.5 | | 1.5 | 26.0 - EGGS. White of Egg | 78.0 | 12.4 | | | 1.6 | 14.0 - Yolk of Egg | 52.0 | 16.0 | 30.7 | | 1.3 | 48.0 - | | | | | | - Milk (Cow's) | 86.0 | 4.1 | 3.9 | 5.2 | 0.8 | 14.0 - MILK Cheese: Cheddar | 36.0 | 28.4 | 31.1 | | 4.5 | 64.0 - AND MILK Stilton | 32.0 | 26.2 | 37.8 | | 4.0 | 67.0 - PRODUCTS. Gruyère | 40.0 | 31.5 | 24.0 | | 3.0 | 58.5 - Dutch | 36.10| 29.43 | 27.54| | | 56.97 - Parmesan | 27.56| 44.08 | 15.95| | 5.72 | 65.75 - Butter | 12.6 | | 86.4 | | 0.8 | 87.2 - | | | | | | - Wheatmeal (Artox) | 13.13| 12.84 | 2.30| 68.0 | 1.33 | 84.47 - Oatmeal | 10.4 | 15.6 | 6.11| 63.6 | 3.0 | 89.1 - CEREALS AND Barley Meal | 14.6 | 6.7 | 1.3 | 75.5 | 1.1 | 84.6 - FARINACEOUS Bran | 12.5 | 16.4 | 3.5 | 43.6 | 6.0 | 69.5 - FOODS. Rice (once milled)| 10.4 | 11.4 | 0.4 | 79.0 | 0.4 | 91.2 - Macaroni (Best) | 10.8 | 11.7 | 1.6 | 72.9 | 3.0 | 89.2 - Sago, Tapioca and | | | | | | - Arrowroot | 14.0 | 1.6 | 0.6 | 83.0 | 0.4 | 85.6 - | | | | | | - Wholemeal Bread | | | | | | - BREAD (Artox) | 46.0 | 7.5 | 1.4 | 42.0 | 1.3 | 52.2 - FOODS. White Bread | 40.0 | 3.5 | 1.0 | 51.2 | 1.0 | 56.5 - Granose Biscuits | 3.1 | 14.2 | 1.7 | 77.5 | 1.9 | 95.3 - | | | | | | - Haricots (White) | 9.9 | 25.5 | 2.8 | 55.7 | 3.2 | 87.2 - Lentils, Egyptian | 12.3 | 25.9 | 1.9 | 53.0 | 3.0 | 83.0 - LEGUMES. Peas (Dried) | 8.3 | 23.8 | 2.1 | 58.7 | 2.1 | 86.7 - Peas (Green) | 81.8 | 3.4 | 0.4 | 13.7 | 0.7 | 18.2 - Pea Nuts | 6.5 | 28.3 | 46.2 | 1.8 | 3.3 | 79.6 - | | | | | | - Chestnuts | 7.3 | 14.6 | 2.4 | 69.0 | 3.3 | 89.3 - Walnuts | 7.2 | 15.8 | 57.4 | 13.0 | 2.0 | 88.2 - Filberts | 38.0 | 18.4 | 28.5 | 11.1 | 1.5 | 59.5 - NUTS. Brazil Nuts | 6.0 | 16.4 | 64.7 | 6.6 | 3.3 | 91.0 - Cocoanuts | 46.6 | 5.5 | 36.0 | 8.1 | 1.0 | 50.5 - Pine Kernels | 5.0 | 9.2 | 70.5 | 14.0 | 0.3 | 94.0 - Almonds | 6.2 | 23.5 | 53.0 | 7.8 | 3.0 | 87.3 - | | | | | | - Bananas | 74.1 | 1.9 | 0.8 | 22.9 | 1.0 | 26.6 - FRESH Apples | 84.8 | 0.4 | 0.5 | 12.0 | 0.5 | 13.4 - FRUITS Grapes | 78.2 | 1.3 | 1.7 | 14.7 | 0.5 | 18.2 - Strawberries | 87.6 | 1.1 | 0.7 | 6.8 | 0.6 | 9.2 - | | | | | | - Raisins | 14.0 | 2.5 | 4.7 | 64.7 | 4.1 | 76.0 - DRIED Figs | 17.5 | 6.1 | 0.9 | 65.9 | 2.3 | 75.2 - FRUITS. French Plums | 26.4 | 2.4 | 0.8 | 65.5 | 1.7 | 70.4 - Dates | 20.8 | 6.6 | 0.2 | 65.3 | 1.6 | 73.7 - | | | | | | - Carrots | 86.5 | 1.2 | 0.3 | 9.2 | 0.9 | 11.6 - Turnips | 90.3 | 0.9 | 0.15 | 5.0 | 0.8 | 6.85 - Cauliflower (Head)| 90.8 | 2.2 | 0.4 | 4.7 | 0.8 | 8.1 - Potatoes | 75.0 | 2.2 | 0.2 | 21.0 | 1.0 | 24.4 - Mushrooms | 90.3 | 4.3 | 0.3 | 3.7 | 1.4 | 9.7 - VEGETABLES. Tomatoes | 91.9 | 1.3 | 0.2 | 5.0 | 0.7 | 7.2 - Asparagus | 93.7 | 1.8 | | 0.7 | 0.5 | 3.0 - Beet | 87.5 | 1.3 | | 9.0 | 1.1 | 11.4 - Parsnip | 82.0 | 1.2 | | 0.6 | 7.2 | 9.0 - Spinach | 88.5 | 3.5 | | 4.4 | 2.0 | 9.9 - Cabbage | 90.0 | 1.9 | | 2.5 | 1.2 | 5.6 - - - - -=VEGETARIAN SOUPS.= - - -=VEGETABLE STOCK.= - -The best stock for vegetable soups is made from haricot beans. Take a -pound of these, pick and wash well, and soak for 10 or 12 hours in -cold water. Put them in a saucepan with the water in which they were -soaked, add a few of the coarser stalks of celery, 1 or 2 chopped -Spanish onions, a blade of mace, and a few white peppercorns. If -celery is not in season, use celery salt. Bring to a boil, skim, and -cook gently for at least 2 hours. Then strain, and use as required. - - -=1. Artichoke Soup.= - -Take 2-lbs. of white artichokes, 3-pts. of water, 3 large onions, a -piece of celery (or some celery salt), 1/4-pt. of raw cream or 1-pt. of -milk. Boil together for 45 minutes, strain through a fine sieve and -serve. If cream is used it should not be added until after the soup is -cooked. - - -=2. Chestnut Soup.= - -Take 1-lb. chestnuts, 1 or 2 onions, 1-1/2-pints vegetable stock, 1-oz. -nut-butter. - -Boil the chestnuts for 15 minutes and peel them; put these with the -onions (sliced) into a roomy stewpan, with the butter, and fry briskly -for 5 minutes; now add the stock, with seasoning to taste, and bring -to the boil. Simmer gently until onions and chestnuts are quite soft, -and pass all through a hair sieve. Dilute with milk until the -consistency of thin cream, and serve with _croûtons_. - - -=3. Rich Gravy Soup.= - -To 3-pts. of haricot stock add 1 onion and 1 carrot (fried with butter -until brown), 1 stick of celery, 2 turnips and 6 peppercorns, and -thicken with cornflour. Boil all together for 1 hour, strain, return -to saucepan, and add 3 small teaspoons of Marmite. Warm it up, but -_not to boiling point_. Serve with fried bread dice. This soup, if -well made, is equal to anything that a French chef can produce. - - -=4. Mock Turtle Soup.= - -Fry 6 good-sized onions in 1-oz. of butter till nicely browned, then -add 2 breakfastcups of German lentils, a good handful of spinach -leaves, a few capers, about 6 chillies, and 3 pints of water. Let this -simmer for 2 or 3 hours, then strain off, add 2 tablespoons of tapioca -which has been soaked for an hour or two. Boil till perfectly clear. -When ready for serving add salt to taste and 1 teaspoonful of Nutril. -Some small custard quenelles should be put in the tureen--made by -beating 1 egg in 2-ozs. flour and adding 1/4-pt. milk. Bake until firm -and cut into dice. - - -=5. Brown Haricot Soup.= - -Boil 1/2-lb. beans in 2-qts. of water. When the beans crack, add a few -tomatoes, 1 leek sliced, or a Spanish onion, and a bunch of herbs. -Boil until the vegetables are tender, adding a little more water if -necessary. Rub all through a sieve, and return to pan, adding -seasoning, a good lump of butter, and the juice of half a small lemon -after the soup has boiled. If a richer soup is required add two -teaspoonfuls of Nuto-Cream or Marmite just before serving. - - -=6. Tomato Soup.= - -Take a pound of tomatoes, a sliced onion, and 2-ozs. of tapioca -(previously soaked for some hours). Boil for an hour, then add salt, -pepper, and a little butter. Mix 1/2-pt. of milk with a teaspoonful of -flour; add this to the soup, stir and boil for 5 minutes. - - -=7. Egyptian Lentil Soup.= - -Wash and pick 1/2-lb. Egyptian lentils and put on to boil in about 1-qt. -of water. Add 1 sliced onion, 1 carrot, 1 turnip, a small bunch of -herbs, and celery salt, and boil gently about 1 hour. Rub through a -sieve, return to pan, add 1-oz. butter and a cupful of milk. Bring to -boil and serve. - - -=8. Brazil Nut Soup.= - -Pass 1 pint of shelled Brazil nuts through a nut mill, fry these with -one or two chopped onions in 1-oz. of nut-butter, keeping them a pale -yellow colour; add 1-oz. flour, and gradually 1-1/2-pts. of white stock; -bring slowly to the boil and simmer gently until the onions are soft. -Pass through a hair sieve, and dilute with milk. - - -=9. Julienne Soup.= - -Cut some carrots, turnips, onions, celery, and leeks into thin strips, -using double quantity of carrots and turnips. Dry them and then fry -slowly in 2-ozs. of butter until brown. Add 2-qts. of clear vegetable -stock and simmer until tender. Season with salt and a teaspoonful of -castor sugar. Chop some chervil or parsley finely, add and serve. The -addition of some green peas is an improvement--and also quenelles (see -4). - - -=10. Green Lentil Soup.= - -Fry 5 onions in a large saucepan until brown. Add 3/4-lb. of green -lentils, 1-qt. water, and 2 sticks of celery. Stew for 2 hours, and -pass through a strainer. Add 1/4-lb. of cream and 1/2-pt. of milk, bring -to the boil, flavour with salt, and serve. - - -=11. White Soubise Soup.= - -(A French Recipe). - -Take 2-ozs. butter, 4 good-sized onions, about 1-pt. cauliflower -water, and 1-pt. of milk, sufficient bread (no crust) to very nearly -absorb the liquor. Cut up the onions, put into the saucepan with the -butter, and cook slowly till tender--it must not be brown. Now add the -bread, the cauliflower water, and half the milk, and boil slowly for -an hour. Take it off the fire, pass it through a sieve, add the rest -of the milk, and heat it again, taking care it does not actually boil, -as it may curdle. Serve. - - -=12. Green Pea Soup.= - -One quart shelled peas; 3 pints water; 1 quart milk; 1 onion; 2 -tablespoonfuls butter; 1 tablespoonful flour. Salt and pepper to -taste. - -Put the peas in a stewpan with the boiling water and onion and cook -until tender (about half an hour). Pour off water, saving for use -later. Mash peas fine, add water in which they were boiled, and rub -through _purée_ sieve. Return to saucepan, add flour and butter, -beaten together, and the salt and pepper. Gradually add milk, which -must be boiling hot. Beat well and cook 10 minutes, stirring -frequently. This recipe is useful when green peas are getting old and -are not tender enough to be enjoyable if served in the usual way. - - -=13. White Haricot Soup.= - -Stew 1/2-lb. of beans in 2-qts. of water, adding 5 chopped onions, some -chopped celery and a carrot which have been fried in some butter until -well cooked; stew until the beans are tender, and strain if clear soup -is required, or pass through a sieve for thick soup; add some cream -and milk, bring to the boil, flavour with salt, and serve. - - -=14. Marmite Vegetarian Soup.= - -Take a dessertspoonful of Marmite, 1-pt. of water or vegetable stock, -a tablespoonful of fine sago or tapioca, a slice or two of any -vegetables, with a sprig of parsley and a little salt. Boil the -vegetables for a few minutes in the water, skim well, add the sago or -tapioca, and boil for an hour or over, then strain; stir the Marmite -in and serve hot. A delicious and cheap soup. A gill of milk or cream -boiled and added at the end--omit the same measure of water--is an -improvement in some cases. - - -=15. Almond Soup.= - -(A nice Summer Soup). - -One pint of white stock, 1 pint milk, 1 small breakfastcup of ground -almonds, 1-oz. butter, 3-ozs. minced onions, 1-oz. flour. Fry the -onion in the butter in a stewpan till a pale yellow colour, stir in -the flour, and when well blended, moisten with some of the stock, -adding the almonds, broth and milk by degrees till all are exhausted, -bring to the boil, skim, and simmer _gently_ for half an hour, pass -through a hair sieve. Serve with nicely cooked green peas. - - -=16. Celery Soup.= - -Six heads of celery, 1 teaspoon of salt, a little nutmeg, 1 lump -sugar, 1 gill of stock, 1/2-pint of milk, and two quarts of boiling -water. - -Cut the celery into small pieces and throw it into the boiling water -seasoned with nutmeg, salt and sugar, boil until sufficiently tender, -pass it through a sieve, add the stock, and simmer for half-an-hour, -then add the milk, bring it up to the boil and serve. - - -=17. Potato Soup.= - -Four middle sized potatoes, a thick slice of bread, 3 leeks peeled and -cut into slices, a teacup of rice, salt and pepper to taste, 2 qts. of -water. - -Bring the water up to boil, then put in all the ingredients except the -rice, pepper and salt, cover and let them come to a brisk boil, add -the rice and boil slowly for one hour. - - -=18. Pea Soup.= - -Take 1-1/2 pints of split peas and 3 onions. Put the peas to soak -overnight, then cook with the onions until quite soft--pass through a -sieve, add 1 gill of milk, bring to the boil. Serve with squares of -fried bread or toast. Celery, salt, pepper and chopped mint may be -added to taste. - - -=19. Mock Hare Soup.= - -Soak some haricot beans over night in boiling water, then stew them -for 2 hours in water with 2 onions, salt and pepper. When quite tender -pass them through the sieve, add 1-oz. ground walnuts, boil again for -5 minutes, add forced meat balls, and serve. - - -=20. Carrot Soup.= - -Two lbs. carrots, 3-ozs. butter, seasoning to taste, 2 quarts of bean -stock or water. - -Scrape the carrots, wash and wipe them quite dry, and cut in thick -slices; put the butter in a large stewpan and when melted put the -carrots in and stew gently for one hour without browning, then add the -stock or water and simmer until tender (about an hour). Pass them -through the sieve, add the seasoning and boil for 5 minutes; skim well -and serve. - - -=21. Onion Soup.= - -Put about 2 doz. small onions in a stewpan with 1-oz. butter, cover -and let them stew for about 20 minutes, then add sufficient boiling -water to cover them, boil till quite tender, pass through a sieve, -boil up again, add the savoury seasoning and 1 gill of milk. A little -boiled macaroni chopped up fine may be added before serving. - - -=22. Carnos Soup.= - -Two tablespoons of Carnos in a pint of boiling water makes a very -nourishing soup; it may be thickened with rice, vermicelli, spaghetti, -etc., if required, and served with fingers of toast. - - -=23. White Windsor Soup.= - -Take 4 breakfastcups of white stock, then add 6 tablespoons of mashed -potatoes, and 1-oz. of sago. Stir over the fire till clear, then add 1 -breakfastcupful of milk, and a little minced parsley. Let it come to -boiling point, but no more. Serve in a very hot tureen. - - - - -=SUBSTITUTES FOR FISH.= - - -=24. Mock Scallop Oysters.= - -Scrape some salsify roots, boil them until tender, drain. Beat with -wooden spoon to a _smooth_ paste free of _fibre_. Moisten with cream, -add a teaspoonful of butter or a thick white sauce. Serve in fireproof -china, or in scallop shells. Put breadcrumbs on top, which have been -steeped in butter and browned. - - -=25. Mock Oyster Patties.= - -Make the above mixture, put it into short puff paste made into -patties, and bake until a nice brown tint. - - -=26. Green Artichokes.= - -(A substitute for Oysters). - -Boil some green artichoke heads until tender (about 1 hour) and serve -hot. Mix some French wine vinegar and pure olive oil (one teaspoonful -of vinegar to three of oil) with a pinch of salt and pepper. - -Strip off the leaves one by one and dip the fleshy ends in the -dressing; then scrape off the tender part of the leaf with the teeth. -When the leaves are stripped, cut out the centre of the 'crown' and -cut off its stalk quite short. Remove the seeds, and the crown itself -will then be found a bonne bouche. - - -=27. Fried Chinese Artichokes.= - -Boil the artichokes until tender. After draining, drop them into -batter of fine breadcrumbs and egg. Fry crisp and serve with parsley -sauce and slices of lemon. - - -=28. Mock Fish Cutlets.= - -Two ozs. rice, 4-ozs. white haricot beans, 1/2-gill of thick curry -sauce, pepper and salt, egg and breadcrumbs. - -Make a thick curry sauce, add to it the boiled rice and beans chopped -up fine, pepper and salt. Cook together for a few minutes, then turn -out on a plate and leave to cool. Form into balls or small flat cakes, -dip in egg, then crumbs, and fry in boiling oil. - - -=29. Fillets of Mock Sole.= - -Bring to a boil half a pint of milk, and stir in 2-ozs. of ground -rice. Add 1-oz. of butter, a teaspoonful of grated onion, and a pinch -of mace; also 3 large tablespoonfuls of potato which has been put -through a fine sieve. Mix and let all simmer slowly in the saucepan -for 15 minutes. The mixture should be fairly stiff. When removed from -the fire, add 1 egg and 1 yolk well beaten. Mix thoroughly, and turn -out on a flat dish not quite half an inch thick, and allow it to get -quite cold. Then divide into fillet-shaped pieces, brush over with the -beaten white of egg, toss in fine breadcrumbs, and fry in plenty of -smoking-hot fat. Drain, and serve very hot, garnished with slices of -lemon, and with Hollandaise sauce. - - -=30. Mock Fish Roe.= - -Peel and slice 3 or 4 tomatoes, and put in a saucepan with nearly half -a pint of water, and some grated onion. Cook until the tomato is soft -and smooth; then sprinkle in sufficient maize meal to make the mixture -fairly stiff, add pepper and salt and one heaped tablespoonful of -grated cheese. Form into fillets or cutlets, and fry in the usual -way. - - -=31. Filleted Salsify.= - -Cook some salsify until tender, slice it into quarters lengthways, and -cut it into 3-in. lengths; dip in egg and breadcrumbs, and fry crisp; -serve with parsley sauce (recipe 164), and garnish with slices of -lemon and parsley. - - -=32. Mock White Fish.= - -Boil 1/2-pt. milk and thicken with rather more than 1-oz. of semolina, -to make a little stiffer than for rice mould. Add a lump of butter, -salt, a little grated onion and a saltspoonful of mace, and let all -cook together for 10 minutes, stirring frequently. Boil 3 potatoes and -put through masher, and whilst hot add to the semolina or it will not -set well. Pour into dish to stiffen, and when quite cold cut into -slices, roll in egg and white breadcrumbs, fry crisp in Nutter and -serve with parsley sauce as a fish course. The mixture must be stiff, -for the frying softens the semolina again. - - -=33. Mock Hake Steaks.= - -Put in a pan 3-ozs. breadcrumbs, with 1/2-pint of milk and a pinch of -salt. Stir over a slow fire for a few minutes; then add 2-ozs. flour, -the yolk of 1 egg, 3-ozs. grated cheese, 1-oz. butter, and a pinch of -mace. Cook for fifteen minutes; when quite cold form into fritters, -dip in egg and breadcrumbs, and fry in boiling oil till a nice golden -brown. Serve with piquante sauce. - - - - -=SUBSTITUTES FOR MEAT DISHES.= - - -=34. Walnut Cutlets.= - -Put a small cap of milk and 1/2-oz. of butter in a saucepan on the fire. -When it boils add 3-ozs. of _dried_ and _browned_ breadcrumbs and a -little dredging of flour. Let it cook until it no longer adheres to -the pan, and remove from the fire. When it is cool add 2 eggs, beating -until smooth, a large tablespoonful of shelled walnuts (previously run -through the nut mill), seasoning, and a little grated onion juice. Mix -well and shape into cakes about 1/2-in. thick on a floured board. Roll -in flour or egg and breadcrumbs, and fry. Serve with walnut gravy, or -round a dish of grilled tomatoes. - - -=35. Brown Bean Cutlets.= - -Boil one pint of brown haricot beans until soft, strain and keep the -stock; pass the beans through a sieve and add a tablespoonful of -chopped parsley, a little grated onion, pepper, salt, a small piece of -butter, and, if liked, a few drops of A1 Sauce. Add breadcrumbs until -the right consistency is obtained for moulding into cutlet form. Egg, -crumb, and fry as usual. Serve with tomato sauce or a rich gravy. - - -=36. Green Pea Cutlets.= - -Green pea cutlets, either fresh or dried, may be made the same way as -stated in the previous recipe, substituting a little chopped mint for -the parsley and onion, and serving with mint sauce, and a nice brown -gravy made from the green pea stock. - - -=37. Haricot Cutlets.= - -Boil 1-pt. of brown or white haricot beans with one or two onions till -quite soft, strain and pass through a sieve, add some chopped parsley, -a tablespoonful of grated pine kernels, a little tapioca (previously -soaked in cold water), pepper and salt and a few breadcrumbs. Mould -into cutlets, egg, crumb, and fry. Serve with sliced lemon and parsley -sauce, or with brown gravy. - - -=38. Walnut Rissoles.= - -Take 1/2-pt. ground walnuts, 1/2-pt. breadcrumbs, 1-oz. butter, 1-oz. -flour, a little milk, chopped parsley, and pepper and salt to taste. -Make a thick white sauce with butter, flour and milk, add all the -other ingredients. Mix well and form into rissoles, dip in egg, then -in crumbs, and fry crisp in boiling oil. These may be glazed and eaten -cold with a salad and mint sauce. - - -=39. Stuffed Vegetable Marrow.= - -Peel a medium sized marrow, and remove the seeds, keeping the marrow -whole. Prepare the following stuffing:-- - -Mix 2 or 3 chopped and fried onions, 6-ozs. pine kernels (these should -be ground and also fried with the onions), 6-ozs. breadcrumbs, pepper -and salt, 1 chopped hard boiled egg, and 1 raw egg to bind. Fill the -marrow with this mixture, and steam for half an hour to partly cook -the marrow. Now place in a baking tin, cover with breadcrumbs, place -some small pieces of butter on top, and bake for another half hour -until the marrow is quite soft and a nice rich brown. Serve with brown -gravy. - - -=40. Purée of Walnuts.= - -Make a white sauce with 1-oz. butter, 1-oz. flour, 1/2-teacup of milk, -add 1/2-pint of ground walnuts, 1/2-pint breadcrumbs, and 2 dessertspoons -of milk, and beat well. About three-quarters of an hour before serving, -add the white of 1 egg stirred in lightly and pour into a mould. Steam -for half an hour, serve with mashed potatoes. - - -=41. Nut Croquettes.= - -Take 1/2-pint of mixed and shelled nuts, 4 or 5 mashed potatoes, 1 -chopped and fried onion, and a pinch of mace. Chop the nuts, or pass -through a nut-mill, and add them to the potato, with the onion and -seasoning. Form into croquettes, brush over with egg, and cover with -fine breadcrumbs and fry in boiling oil. Serve with bread sauce. - - -=42. Mock Chicken Cutlets.= - -A tasty dish to be served with bread sauce is prepared as -follows:--Run through the nut mill 2 cups of breadcrumbs and 1 good -cup of shelled walnuts. Mix these together with a small piece of -butter, a tablespoonful of grated onion juice, and a teaspoonful of -mace. Melt a large teaspoonful of butter in a saucepan, with half a -teaspoonful of flour and add gradually 2 cups of fresh milk; when this -boils add the other ingredients, salt and pepper to taste, add a -beaten egg, and when removed from the fire, a teaspoonful of lemon -juice. Stir well and turn out into a dish to cool, then shape into -cutlets, dip in egg, then in breadcrumbs, as usual, and fry crisp. - - -=43. Mock Sweetbread Quenelles.= - -Put 1 pint of milk in a saucepan to boil with 1 onion chopped fine, -when it boils add 3-ozs. of semolina stirring all the time, boil for -15 minutes, then add 1-oz. of breadcrumbs, 1-oz of butter, 1 egg, -pepper and salt to taste. Mix well and steam in a buttered basin for -half-an-hour, then cut out in pieces the shape of an egg (with a deep -spoon), pile them in the centre of the dish, and pour thick white -sauce over them, garnish with green peas, and carrots very finely -chopped. - - -=44. White Haricot Cutlets.= - -Skin and stew till quite tender 1/2-pint of white haricot beans in -sufficient water to cover them. Add 2 small onions grated, 1 -tablespoon of milk or cream, pepper and salt to taste. Simmer a little -longer, and beat till quite smooth. Take off the fire, and add enough -breadcrumbs to make fairly firm, form into cutlets, dip in egg, then -in crumbs, and fry crisp. Serve with brown or tomato sauce. - - -=45. Lentil Cutlets.= - -Take a teacup of Egyptian lentils; boil them in water sufficient to -cover until tender. Add 3 grated onions, some chopped parsley and -thyme, and enough breadcrumbs to make a stiff mixture. Turn on to -large plates and flatten with a knife. Then cut into eight triangular -sections and shape them like small cutlets. When cold, roll in egg, -then in breadcrumbs, and fry crisp after inserting small pieces of -macaroni into each pointed end. Serve with mint or tomato sauce, and -with vegetables. - - -=46. Mushroom Pie, with Gravy.= - -Take 1/4-lb. butter beans, 1/4-lb. mushrooms, 1-lb. chestnuts, 2 onions, 1 -hard boiled egg, 1 teacupful tapioca (soaked overnight), some short -crust pastry. - -Fill a pie dish with alternate layers of above ingredients, with -seasoning to taste; the onions and mushrooms should be fried, the -chestnuts boiled and peeled, the butter beans cooked the day before -until quite soft, and the egg cut into slices. Cover with the pastry -made as follows:--1/2-lb. of flour, 1/4-lb. nut-butter, mixed with cold -water. Brush over with beaten egg and bake. - -GRAVY. Melt 1-oz. of butter in a saucepan, stir in a tablespoon of -flour, and cook till a rich dark brown, stirring all the time, add -half-a-pint of vegetable stock and being to the boil. Before serving -add half-a-teaspoonful of Marmite. - - -=47. Baked Nuttoria.= - -Open a tin of Nuttoria, cut into slices 1/2-inch in thickness, bake for -an hour, well dressed with butter. Serve with vegetables and with rich -gravy made from brown haricot beans, thickened with arrowroot, and -flavoured with fried onion and a good piquant sauce (such as Brand's -A1). Yorkshire pudding makes a suitable addition. - - -=48. Lentil Croquettes.= - -Wash, pick and cook 1/4-lb. lentils, with 1 or 2 onions to flavour. When -cooked, add about 5-ozs. wholemeal breadcrumbs, a teaspoonful parsley, -nutmeg, mace, salt and pepper, and 1 egg beaten. Mix well, and when -cold form into balls. Dip in egg, then crumbs, and fry a golden brown. -Serve with onion sauce and gravy. - - -=49. Protose Cutlets.= - -Pound a tin of Protose with 1-oz. of fresh butter, some grated onion -juice, parsley, thyme, salt and pepper, a few breadcrumbs, and a few -drops of lemon juice. Roll the mixture on a floured board until about -1/2-inch thick, shape into cutlets, roll in egg, then in crumbs and fry. -As Protose does not require previous cooking this is a very quickly -prepared dish, and if a few tins are kept in stock it is always handy -for emergencies. The cutlets may be fried without egg and breadcrumbs, -simply rolled in a little flour, if one is very pressed for time. -Serve with tomato or onion sauce, or a rich gravy. - - -=50. Savoury Nut-Meat Steaks.= - -Cut some slices of Protose about 3/8-inch thick, and bake in a tin, -basted with butter, for an hour. Roll in egg, then in crumbs, and fry -in butter for a few minutes. Serve with fried forcemeat balls, red -currant jelly, and brown haricot gravy flavoured with fried onion, -cloves and some piquant sauce, thickened with arrowroot. Masked -potatoes (placed round) complete this dish. - - -=51. Nut-Meat à la Mode.= - -Take a tin of Nuttoria (1/2-lb.) and pass it through the nut-mill. Beat -the whites and yolks of 4 eggs separately. Mix these with the -nut-meat, adding 2-ozs. stale brown breadcrumbs, some grated onion, -chopped parsley and herbs. Press into a basin and steam until well -cooked. Serve with white parsley sauce thickened with arrowroot. This -dish tastes exactly as if it were made with minced beef. - - -=52. Nut-Meat Rissoles.= - -Put some Protose, Fibrose (brown), Nuttoria, or other nut-meat through -the nut-mill before cooking. Fry slowly with some chopped onion. Cover -with brown stock, and cook slowly until nearly all the gravy is -absorbed. Then add breadcrumbs, herbs, seasoning, and a little butter, -stir thoroughly over the fire, and set aside on a plate to cool. Form -the mixture into small rolls, dip in egg, roll in breadcrumbs, and -fry. Garnish with parsley, and serve with onion sauce or brown gravy. - - -=53. Jugged Nuttose.= - -Bake some Nuttose (dressed with butter) for half-an-hour, in slices -half-an-inch thick; then dip in egg and breadcrumbs, and fry. Also -make some forcemeat balls by rubbing 1/2-oz. of butter in 5-ozs. of -breadcrumbs, adding chopped lemon thyme, lemon peel and parsley, some -pepper and salt, and 1 egg to bind; fry very brown. Cut up the Nuttose -in quarter pieces and stew slowly in remainder of the bean stock with -about 10 cloves. Garnish with sprays of parsley and the forcemeat -balls. Serve with red currant jelly and mashed potatoes. - - -=54. Nuttose Ragout.= - -A good way to prepare Nuttose is as follows:--Fry a teaspoonful of -butter until quite brown, add flour until it absorbs the butter, add -gradually any vegetable stock until a nice rich gravy results. Bring -to the boil and add very thin slices of Nuttose. Stew very slowly for -1 hour, adding some Worcester or other sauce to taste. Garnish with -mashed potatoes and serve with a green vegetable. - - -=55. Minced Nut-meat.= - -Prepare a tin of Protose or other nut-meat by running it through a -mincing machine, or mashing it with a fork, and stewing it in -vegetable gravy. Serve with a border of green peas or beans, and with -mashed potatoes placed round the outside of the dish. It is also nice -served as follows, viz.:--Prepare as for minced meat. Boil a cupful of -rice as for curry. When cooked stir in one teaspoonful of tomato sauce -and seasoning. Put the mince in the centre of the dish with a wall of -the rice and tomato round it. - - -=56. Lentil and Potato Sausages.= - -Boil 5-ozs. lentils in very little water, so that when cooked all -water is absorbed, then add 1 chopped and fried onion, a tiny pinch of -herbs, pepper and salt, 4 boiled and mashed potatoes, and the _yolk_ -of 1 egg. Allow to cool a little, then flour the hands, and form into -sausage shape. Brush over with white of egg and fry in boiling oil. -Decorate with parsley and serve with a border of green peas. - - -=57. Stuffed Yorkshire Pudding.= - -For the stuffing:--1/4-lb. cooked lentils, 1 onion chopped and fried, a -pinch of herbs, 2 tablespoonfuls of breadcrumbs, and seasoning. - -For the batter:--1/4-lb. of flour, 1/2-pint of milk, 1 egg. - -Mix the batter and partly bake for 20 minutes; remove from oven, -spread with stuffing, roll up carefully, return to oven and bake -brown. Serve with apple sauce and brown gravy. - - -=58. Mushroom and Potato Croquettes.= - -Take some stiff mashed potatoes. Make a stuffing with 1/4-lb. minced and -fried mushrooms, 2-ozs. chopped and cooked macaroni, and 1 -tablespoonful breadcrumbs, moisten with a little beaten egg. Shape 2 -rounds of potato, make a hollow in one, fill with the stuffing and -press the other over it. Roll in egg, then in breadcrumbs, and fry -crisp. - - -=59. Mock Steak Pudding.= - -Take 1-lb. chestnuts, 1/4-lb. mushrooms, 1 onion, 1-oz. butter, 1/2-pint -stock, a few forcemeat balls, and 4-ozs. of pine kernels. Make a thick -brown gravy with the butter, onion and stock, boil the chestnuts, -remove the skins and husks and add them to the gravy, with pepper and -salt to taste, simmer for 15 minutes. Line a buttered basin with a -good crust (allowing 4-ozs. rolled and chopped pine kernels and 1/2-oz. -butter to 8-ozs. flour) and put in a layer of the chestnut mixture, -then a layer of chopped mushroom and forcemeat balls till the basin is -quite full; cover with a thick crust and boil for 2-1/2 hours. - - -=60. Mock Chicken Rolls.= - -Take 1 cup brazil nuts, 2 cups breadcrumbs, 1 gill milk, 1 oz. butter, -a little pepper and salt, mace, a few drops of lemon juice. Melt the -butter and add the milk and flour to it, cook for a few minutes, add -the breadcrumbs and ground nuts, then the other ingredients, mix well -and turn over on a plate to cool. Form into rolls, dip into egg, then -in breadcrumbs, and fry in boiling oil. - -Serve with bread sauce and mashed potatoes. - - -=61. Savoury Sausages.= - -Make of the same ingredients as in recipe No. 64. Pound well in a -basin, season rather highly, add a few chopped mushrooms, and a little -butter. Leave to get quite cold. Then form into sausages, with -well-floured hands, brush over with beaten egg, and fry or bake till -crisp and brown. They may need a little basting if they are baked. - - -=62. Savoury Chestnut Mould.= - -Peel two dozen chestnuts and stew gently in vegetable stock until -nearly soft. Now remove half the chestnuts, and continue to cook the -remainder until quite soft, gradually reducing the stock. Mash the -contents of the pan with a fork, then stir in 2 tablespoonfuls of -breadcrumbs, 2-ozs. of butter, pepper and salt, 1 egg, and lastly the -partly cooked chestnuts, cut into neat pieces. Well grease a basin or -mould, pour in the mixture and steam three-quarters of an hour, and -serve with brown gravy or onion sauce. The main point about this dish -is to retain the flavour of the chestnut without the addition of -herbs, &c., &c. - - -=63. Walnut Pie.= - -(A Tasty Dish). - -Put 4-ozs. of shelled walnuts through a mincer. Put a layer of boiled -rice at the bottom of a buttered baking dish. Spread half the minced -nuts evenly on top of the rice, then a layer of tomatoes, seasoned -with onion, pepper and salt, mace, and ketchup, then another layer of -rice, more nuts, etc., till the dish is nearly full. Cover thickly -with breadcrumbs, pour melted butter over, and bake a nice brown. -Serve with tomato sauce. - - -=64. Savoury Lentil Roll.= - -Take 2 teacupfuls of boiled German lentils, put in a basin, and add a -cupful of fine breadcrumbs, and about half as much mashed potatoes. -Add any seasoning--ketchup, Worcester sauce--and a spoonful of melted -butter. Mix well with a fork and bind with 1 or 2 beaten eggs, -reserving a little for brushing over. Shape into a brick or oval, and -press together as firmly as possible. Brush over with the remainder of -the egg, put into a buttered tin and bake for half an hour. Serve with -a garnish of beetroot or tomatoes. - - -=65. Pine Kernel Timbale.= - -Well grease a basin and line it with partly cooked macaroni; start at -the bottom of the basin, and coil each piece carefully round, all -touching, until the basin is completely lined. Now carefully fill with -the following farce:--Fry in 2-ozs. of butter two or three chopped -onions, then add about 6-ozs. of pine-kernels, having first ground -them in a nut-mill, continue frying till a pale brown, then turn into -a basin and add about 1/2-lb. breadcrumbs, pepper and salt, and 2 eggs. -Cover the basin with greased paper and steam one hour. Remove -carefully from the basin and pour round a nice brown gravy. - - - - -=SIMPLE SAVOURY DISHES.= - - -=66. Macaroni Napolitaine.= - -Boil 1/2-lb. best quality macaroni (large) in plenty of water, strain -and place on a dish; take a dessertspoonful of cornflour, mix -thoroughly with a little milk, add milk to make half a pint, boil -until it thickens, add half an ounce of grated cheese, a small knob of -butter, and a few tablespoonfuls of tomato sauce or tomato conserve. -The tomato sauce can be made by slicing 4 tomatoes and cooking them in -a saucepan with a little batter and chopped onion. Pass through a -strainer. Pour the sauce over the macaroni or serve in a sauce boat. - - -=67. Macaroni à la Turque.= - -Boil 1/4-lb. of macaroni until _slightly_ tender, and add 1/2-lb. of -grated breadcrumbs, 1 large onion (grated), 2 large tablespoons of -parsley, some grated nutmeg, 1/2-pint milk, and 1 egg (beaten). Chop the -macaroni and mix all well together and steam in a basin or in moulds -for 1 or 1-1/2 hours. Serve with thin white sauce or brown gravy (poured -over the mould). - - -=68. Macaroni Cutlets.= - -Boil 1/4-lb. macaroni (Spaghetti) in water, not making it too tender; -chop slightly, add 6-ozs. breadcrumbs, some chopped fried onions, a -teaspoonful of lemon thyme, and parsley, a couple of tomatoes (fried -in saucepan after onions), and 1 egg to bind. Mix, roll in flour, -shape into cutlets, fry until crisp and brown. Serve with piquant or -tomato sauce. - - -=69. Savoury Macaroni.= - -Boil some macaroni for half an hour, drain well and add 1-oz. butter, -1 beaten egg, pepper and salt, 1 peeled and sliced tomato. Heat all -thoroughly together and serve. - - -=70. Creamed Macaroni.= - -Break 1/4-lb. macaroni into 1-inch pieces, drop them into 2-qts. of -_boiling_ water, (salted), boil till tender. Drain and place in a -dish. At serving time put into a pan a tablespoon of butter, when -melted, a tablespoon of flour, rub until well mixed, then add 1/2-pint -of milk, stir until it bubbles; a little cayenne to be added, then put -in the macaroni and heat thoroughly, and just at the last, stir in -1/4-lb. of grated cheese (not quite half ought to be Parmesan and the -rest a good fresh cheese). - - -=71. Macaroni and Tomato Pudding.= - -Boil some macaroni and mix with it 3-ozs. of grated cheese, 4 peeled -and sliced tomatoes, a little chopped parsley, and half a teacup of -milk. Place in a pie-dish and cover with a thick layer of fine -breadcrumbs and a few knobs of butter; season to taste. Bake until -nicely browned. The addition of a grated onion is considered an -improvement by many persons. - - -=72. How to Cook Rice.= - -First boil the water, then put the rice in, and keep it on the boil -for twelve minutes; if it wants to boil over just lift the lid of -saucepan to let the steam escape. After boiling strain in a strainer, -and steam it when wanted for use. - -To steam the boiled rice, put it in a colander and stand the colander -in a saucepan containing a little boiling water, so that the colander -and rice are clear of the water, put saucepan on the hot plate, and -the steam from the water will dry and separate out each grain of rice -and make it flakey. - -Savoury rice dishes can be made more rich in proteid, and more tasty, -by adding a few teaspoons of Emprote. - - -=73. Rice (Milanese).= - -(Specially recommended). - -Boil 6-ozs. of unpolished rice in a double saucepan until tender. Fry -a chopped onion brown, then add 2 peeled tomatoes and cook until soft, -add this to the rice with the yolks of 2 eggs, 1/2-teaspoonful of salt, -and 1-1/2-ozs. of Parmesan or grated cheese. Mix well together and serve -with brown gravy. This makes a most tasty and nutritious dish. - - -=74. Rice alla Romana.= - -Boil 6-ozs. of unpolished rice with a clove of garlic. Fry 4 peeled -tomatoes in 1-oz. butter. Add this to the rice with the yolk of 1 egg, -1/2-teaspoonful of salt, and 1-oz. of Parmesan or grated cheese. Stir -and serve with tomato sauce, or garnish with baked tomatoes. This dish -is equally suitable for lunch, dinner, or supper; it is a 'complete' -type of food, and it is much appreciated. The flavour can easily be -varied. - - -=75. Savoury Rice.= - -Boil 1/4-lb. of rice till quite soft, add a teaspoonful of chopped -parsley, a little grated lemon rind, 4-ozs. grated cheese, 1 -tablespoonful of milk and a little butter, mix well and put into -scollop shells, sprinkle over with breadcrumbs and bake for 20 -minutes. - - -=76. proteid Rice Cutlets.= - -Delicious rice cutlets can be made as follows:--Fry 2 grated onions -brown, then add 2 tomatoes in the same pan and cook till tender. Cook -a large cupful of rice in a double saucepan, turn it into a basin, add -the onions and tomatoes, a teaspoonful of chopped parsley, 2-ozs. of -breadcrumbs, 2-ozs. of Emprote, and pepper and salt to taste. Mix -well, turn out on plates and smooth with a wet knife, cut into fingers -and fry crisp in egg and breadcrumbs. Serve with tomato sauce or brown -gravy. - - -=77. Sicilian Rice.= - -Fry in 1-oz. butter, one good handful of chopped parsley and one -finely chopped onion, until the latter is a pale brown colour; now add -equal quantities of boiled rice and nicely cooked cabbage or sprouts -(chopped), pepper and salt, and a small teaspoonful of sugar. Mix all -together and heat thoroughly. Serve. - - -=78. Curried Rice and Peas.= - -(An Indian Dish). - -Cook some rice in a jar until nicely swollen, put it in a saucepan, -add one or two fried onions (and some young carrots chopped fine if -desired), some vegetable stock, a dessertspoonful of Lazenby's Mango -chutney, and 1 or 2 teaspoonfuls of Stembridge's curry paste, until -the rice has a rich curry flavour, to taste. Warm 1/2-pint of small -French green peas (use fresh ones in season) with sugar and mint, pour -them in the centre of the dish, place the curried rice round them and -garnish with small fingers of pastry. Serve with fried potatoes and -cauliflower. This dish is easily made and very easy of digestion. - - -=79. Risi Piselli.= - -(A Popular Italian Dish). - -Fry some finely chopped parsley and onion till the latter is a -light-brown colour. Have ready equal quantities of cooked rice and -young green peas, boiled separately (let the rice be dry, well cooked, -and each grain separate), add these to the onions and parsley, and -stir well together in the pan. Serve very hot. - - -=80. Rice and Tomato Rissoles.= - -Fry 2 onions brown, then add 4 peeled tomatoes, cook till tender, turn -into a bowl and chop finely with some parsley and thyme. At the same -time cook a small cupful of rice in a double pan. Mix this with the -onions, etc., with pepper and salt, and 2-ozs. of breadcrumbs. Mix -well, then put on plates, smooth over, and when quite cold cut into -rissoles, egg, then crumb and fry. Serve with a rich brown gravy. - - -=81. A Simple Omelette.= - -Take 2 eggs, 1 teaspoon chopped parsley, a little chopped onion, -pepper and salt. Beat the yolks and whites separately and then add the -other ingredients. Heat some butter in a frying pan until very hot, -then pour in the mixture and keep putting a knife round the outside to -prevent the omelette adhering, and to make the uncooked centre flow -towards the rim. When nicely set fold and serve on a hot plate. - - -=82. Omelette aux Tomates.= - -Take 3 eggs, 1/4-pt. of milk, a teaspoonful chopped parsley, and a taste -of grated onion juice, pepper and salt. Whisk all in a basin so as to -mix thoroughly. Heat 1-oz. of butter in a frying-pan, then pour in -the mixture and keep putting the knife round the outside to prevent -the omelette adhering, and to make the uncooked centre flow towards -the rim. When nicely set, fold and serve on a hot dish, either with -tomato sauce, or garnished with baked tomatoes. - - -=83. Eggs Florentine.= - -Boil some spinach in water containing a pinch of salt and soda, for -about 10 minutes. Strain well, rub through a sieve, and add a -well-beaten egg. Arrange in a fireproof dish, a thin layer in the -centre and a good ridge all round, and put into the oven for about 10 -minutes. Now poach a few eggs and lay in the centre, and sprinkle some -Parmesan cheese over all, add some cheese sauce. - - -=84. Eggs à la Crême.= - -Place a large tablespoonful of cream in each of several small -fireproof china baking or soufflé dishes (about 3-1/2-inches in -diameter). Break an egg in each one, and steam them in a frying pan in -water 1 inch deep until well cooked. Some persons who cannot digest -lightly cooked eggs can safely take them if quite hard. - - -=85. Mayonnaise Eggs.= - -Boil the eggs hard, which takes about 15 minutes, then put them in -cold water; when cold, shell them and cut a piece off the end of each -so that they will stand upright on the dish; pour thick mayonnaise -sauce over them and sprinkle with chopped capers. - - -=86. Eggs à l'Italienne.= - -Boil 1/4-lb. of spaghetti in water, adding some tomato purée or -conserve, and spread it on a dish. Poach 4 eggs and lay them on the -spaghetti, sprinkle finely chopped parsley over the eggs and decorate -the dish with fried croûtons. - - -=87. Omelette aux Fines Herbes.= - -Melt 1-oz. of butter in a perfectly dry frying pan. Beat the yolks of -3 eggs with some finely chopped parsley and a pinch of garlic powder, -pepper and salt. When the butter boils pour in the egg and stir until -it commences to set. Then pour in the whites of the eggs (previously -beaten to a stiff froth). When cooked fold the omelette and turn on to -a very hot dish. Cover at once and serve. - - -=88. Scrambled Eggs and Tomatoes.= - -Peel 4 large tomatoes after dipping them in scalding water, slice and -stew them in a little butter for a few minutes; beat 2 eggs, add them -to the tomatoes, and scramble them until the egg is cooked. Serve on -toast. Green peas may be used for this dish instead of tomatoes. - - -=89. Oeufs Farcie en Aspic.= - -Boil 4 eggs hard and remove the shells and take out the yolks, beat -them in a bowl, and then add 2 teaspoons of salad oil and a little -chopped parsley and thyme, a few breadcrumbs, pepper and salt, mix all -well and fill in each white half, even over with a knife, and glaze. -Serve with Salad and Mayonnaise Sauce. - - -=90. Spinach and Eggs.= - -Take 3 or 4-lbs. of spinach, boil it in plenty of water with a pinch -of soda and salt for 10 minutes, press through a strainer, and then -rub through a wire sieve; place it in a saucepan with a small piece of -butter and a tablespoonful of milk, stir well whilst being warmed up, -and serve on buttered toast or fried bread, garnish with fingers of -pastry. Rub 2 hard boiled eggs through a sieve and spread on the top. -Decorate with the white of the eggs when sliced. - - -=91. Spinach à la Crême.= - -Prepare the spinach as described above, but instead of adding butter -and milk, add 2 or 3 tablespoons of cream. Stir well and serve with -fingers of fried bread or pastry. Omit the garnishing of eggs. - - -=92. Spinach Soufflé.= - -Cook some spinach (see recipe 90), pass it through sieve and add 2 or -3 well beaten eggs and a small amount of milk, with pepper and salt. -Mix it thoroughly, put it in well buttered soufflé dishes and bake for -10 minutes. This makes a simple yet tasty entrée. - - -=93. Green Pea Soufflé.= - -Pass some cooked green peas through a sieve, add pepper and salt, a -teaspoonful of sugar, a very little milk, and the yolks of 2 or 3 -eggs, according to quantity of peas. Beat the whites of eggs till a -stiff froth, add to the mixture and bake quickly in an oiled soufflé -dish or small cases. - - -=94. Chestnut Soufflé.= - -Boil 1-lb of chestnuts until they are quite soft, remove the skins and -pass through a nut-mill, moisten with 1/4-pt. of milk and 1/2-oz. butter -(melted), add pepper and salt, the yolks of 3 eggs and lastly the -whites, beaten to a stiff froth. Pour into a greased soufflé dish and -bake quickly. - - -=95. Lentil Soufflé.= - -Cook 2-ozs. of lentils in very little water (so that when cooked the -moisture is absorbed), add 1-oz. of butter, pepper and salt, 1 -tablespoonful of milk, and the yolks of 3 eggs. Beat the whites to a -stiff froth and fold lightly into the mixture. Pour into an oiled -soufflé dish and bake quickly. - - -=96. Asparagus Soufflé.= - -Take some asparagus (previously boiled) and rub it through a sieve. -Add 2 or 3 well beaten eggs and a small quantity of milk, with pepper -and salt. Beat it well and put in buttered soufflé dishes and bake for -10 minutes. This makes a tasty course for a luncheon or dinner, and -also a simple supper dish. - - -=97. Cabbage Soufflé.= - -Take some well-cooked cabbage or Brussels sprouts, pass through a -sieve, add pepper and salt, a little milk, and well beat in the yolks -of 2 or 3 eggs. Beat the whites to a stiff froth and stir lightly into -the mixture. Pour into the soufflé dish in which has been melted a -small piece of butter. Bake quickly in a good oven. - - -=98. Savoury Rissoles.= - -Equal quantities of mashed wholemeal bread and boiled rice, add a -little boiled onion minced fine, some pepper, salt and butter. Mix, -roll into shape, or pass through a sausage machine, dredge with flour, -dip in batter, and fry crisp. A great variety can be made by -introducing lentils, macaroni or haricots, with herbs, fried onions, -breadcrumbs, etc., and an egg. - - -=99. Kedgeree.= - -Two cups of boiled rice, 2 hard boiled eggs, 1-oz. butter, 1 onion, -1-oz. sultanas, pepper and salt. Fry the onion in the butter till -brown, then add the rice, eggs, and seasoning, mix well and serve very -hot. - - -=100. Savoury Cheese Rissoles.= - -Put 1/2-pint of hot water and 2-ozs. butter in a saucepan and bring to -the boil, sift in slowly 5-ozs. of flour and cook this mixture -thoroughly until it will leave the pan clean. Take it off the fire and -add a little cayenne, finely chopped parsley, 4-ozs. breadcrumbs, -2-ozs. grated cheese, and 1 egg beaten in separately. When the mixture -is quite cool, roll it into balls with flour and fry them. Decorate -the dish with parsley and serve hot with a garnish of mashed potatoes. -A brown sauce is an improvement. - - -=101. A Corsican Dish.= - -Take 1-lb. Brussels sprouts, and sauté them, 1-lb. chestnuts, boil and -peel them, and then fry in butter. Pile in centre of dish and surround -with the sprouts. Decorate with croûtons and serve hot. - - -=102. Brussels Sprouts Sauté.= - -Blanch the sprouts and drain well. Put into a wide saucepan with some -butter and seasoning. Place on a hot fire and shake frequently for -five minutes. Serve hot. - - -=103. Spinach Fritters.= - -Chop finely, or pass through a sieve, 1-lb. of cooked spinach, season -with salt and pepper and add the yolk of 1 egg and sufficient -breadcrumbs to make the mixture stiff. Form into flat, round cakes, -dip into frying batter and cook in boiling fat. Serve with a garnish -of scrambled eggs. - - -=104. Baked Stuffed Tomatoes.= - -Remove the centre from half a dozen tomatoes, mince this and add some -chopped parsley, 1/4-lb. grated nuts, 2-ozs. breadcrumbs, pepper and -salt to taste and one egg. Fill the tomatoes with this mixture and -bake for half an hour, first placing a small piece of butter on each -tomato. - - -=105. A Breakfast Dish.= - -Take some large tomatoes, cut them in halves and scoop out the inside. -Break some eggs and put each in a cup, and slide one egg into each -half tomato. Put a little chopped parsley on each, and bake in the -oven until the white of the egg is set. Serve on rounds of toast. - - -=106. Vegetable Marrow Stuffed.= - -Grate some nuts, add the same quantity of breadcrumbs, season, bind -with one egg. Take a small marrow, cut in halves, scoop out the seeds, -put in the stuffing, place it in a cloth upright in a saucepan with -water, and steam for one hour. - - -=107. Tomatoes au Gratin.= - -Take some large tomatoes, cut in halves, take out the pulp. Make a -stuffing of nut-meat, or of grated nuts, bind with one egg, and fill -up the tomatoes. Sprinkle a little grated cheese and breadcrumbs and a -dab of butter on each tomato round. Place in a tin, and bake in the -oven for twenty minutes, and serve on croûtons. - - -=108. Brussels Sprouts à la Simone.= - -(An Italian dish) - -Wash and boil the sprouts in the usual way, drain dry, and put them in -a hot dish. Have ready a sauce made with 2-ozs. of butter, 2 -tablespoonfuls of flour, add 1/2 a pint of stock and stir till it boils; -just before serving add a good sprinkling of pepper and the juice of -half a lemon; pour the sauce over the sprouts and serve. - - -=109. Potato Purée.= - -Boil some large potatoes until soft, strain off the water, and dry -them, mash with a silver fork, mix in a little salt and pepper, some -butter and a cupful of hot milk, beat well until the mixture is quite -smooth and creamy. Serve very hot. - - -=110. Onions à la Mode Francaise.= - -Take some Spanish onions, peel them, and make a hole in the centre, -and put in each onion a small piece of butter and one lump of sugar. -Add a little pepper and salt, and simmer in a covered stewpan for 2 -hours. The onions should then be cooked, and surrounded with a rich -gravy of their own. - - -=111. Escalloped Potatoes.= - -Mix a pint and a half of cold potatoes cut in cubes and seasoned with -salt, and a pint of cream sauce. Put the mixture in shallow baking -dish, cover with grated breadcrumbs, and dot with butter. Bake half an -hour in moderate oven. - - -=112. Baked Vegetable Marrow.= - -Mix together 1/2-oz. of butter with 5-ozs. breadcrumbs, rubbing it well -in. Add a fried onion, some parsley and thyme, some sage and some -lemon rind, and bind with an egg. Scoop out the marrow, and place the -stuffing in quite dry; then steam in a cloth. Dress with brown gravy -and fried breadcrumbs, and place for a few minutes in a hot oven. - - -=113. Milanese Croquettes.= - -Pass 2 hard boiled eggs through a sieve, then mix with 3 or 4-ozs. of -cold mashed potatoes. Add pepper and salt to taste, and nutmeg. Form -into little rolls and dip into egg and breadcrumbs, then fry crisp. - - -=114. Green Lentil Cutlets.= - -Slice and fry till brown 1 large onion, then add 1/2-pint of green -lentils (well washed), and cover with water or stock, bring to the -boil, and simmer gently till quite tender. Rub through a sieve to keep -back the skins; add 2-ozs. of breadcrumbs, 1-oz. mashed potatoes, a -little chopped parsley and some mushroom ketchup, salt and pepper to -taste. Make into cutlet shapes, roll in flour, or egg and breadcrumbs, -and fry crisp. Serve with brown gravy. - - -=115. Chestnut and Mushroom Pudding.= - -Line a pudding basin with good short pastry, then fill it with layers -of white haricots (skinned and steamed till nearly tender), fried -onion, tapioca, (previously soaked for 1 or 2 hours in cold water), -finely chopped parsley, fried mushrooms, and some chestnuts (skinned -and boiled till nearly tender), also a sprinkling of salt and pepper -between the layers. Pour over all some nicely seasoned mushroom gravy; -cover with pastry, tie a floured cloth over it, and steam for 3 hours. - - -=116. Savoury Golden Marbles.= - -Take nearly 1/2-pt. of white haricot beans, cooked and pulped through a -sieve, and add 2-ozs. of breadcrumbs, 2-ozs. of mashed potatoes, a -small onion finely minced, and pepper and salt to taste. Add 1 beaten -egg. Mix thoroughly, and form into marbles. Coat with the remainder of -the egg, toss in fine breadcrumbs, and fry crisp and light brown. - - -=117. Potato Croquettes.= - -Boil 2-lbs. of potatoes, well dry them, mash thoroughly with 1/2-oz. -butter and 1 beaten egg. Lay on a dish until cold. Shape into balls, -dip in egg and breadcrumbs, and fry crisp. - - -=118. Curried Lentils.= - -Stew some green lentils in vegetable stock, and when quite soft stir -in a teaspoonful of Stembridge's curry paste, a fried onion, a chopped -apple, and some chutney. Mix it well. Serve with a border of boiled -rice, and fingers of pastry or fried bread, and some chipped -potatoes. - - -=119. Yorkshire Savoury Pudding.= - -Take 3 eggs, 5 tablespoons of flour, 1 pint of milk, 1 large onion, -pepper and salt to taste. Beat the whites of the eggs to a stiff -froth, mix the yolks with the milk, flour and condiments, lightly mix -in the whites and pour into one or two well greased pudding tins which -should have been made hot. Bake 20 minutes. The pudding should not be -more than three-eighths of an inch in thickness, and should be of a -nice brown colour. - - -=120. Cauliflower (au Gratin).= - -Boil 1 or 2 cauliflowers (after removing leaves) until tender. Strain -off the water and place on a dish. Cover with grated cheese, some -white sauce and some fried breadcrumbs. Add some knobs of butter and -bake until a nice brown. This dish is very savoury, and is useful for -supper or as a separate course for dinner. - - -=121. Curried Cauliflower.= - -Wash a nice fresh cauliflower carefully, then boil it in salted water -until it is quite tender, be careful that it does not break, drain it -well from the water, place it in a hot dish, arrange it in a neat -compact shape, pressing it gently together with a nice clean cloth, -pour over some curry sauce and serve with or without a rice border. - - -=122. Grilled Tomatoes.= - -Halve some ripe tomatoes, place them in a frying pan with a teacupful -of water, put a small piece of butter on each piece. Cook them until -tender. Serve on toast. Poached eggs or mushrooms are a nice addition -to this dish. - - -=123. Neapolitan Sausages.= - -Soak 2 tablespoons of tapioca for 1 hour or more, then add 1/2-lb. of -breadcrumbs, 1 hard boiled egg, 2 tablespoons of olive oil, 1 -teaspoonful chopped parsley, and a little thyme, and pepper and salt -to taste. Mix well with half a raw egg. Make into sausage shape, roll -in egg, then in breadcrumbs, and fry crisp, or bake in a tin with a -little butter in a sharp oven. Serve with brown gravy and apple sauce. - - -=124. Lentil Pudding.= - -Stew some green lentils until soft; stir in some of Stembridge's curry -paste and add chutney to taste. Season with salt and butter, cover -with mashed potatoes and bake. - - -=125. Savoury Rice Pudding.= - -Put 1 teacupful of rice in a medium sized pie dish, and fill it with -milk; chop finely or grate 4 small onions, beat 1 egg, mix altogether, -add a tablespoonful of chopped parsley and a little salt; bake in a -slow oven. After 20 minutes, stir the pudding thoroughly, adding a -small piece of butter, and a little more milk if necessary. - - -=126. Croûtes a la Valencia.= - -Two ozs. almonds, 1 hard boiled egg, 1 oz. fresh butter, 1 teaspoonful -olive oil, salt and pepper, 8 small rounds of fried bread. Blanch the -almonds and fry them slowly in the oil till a golden brown, place on -kitchen paper and sprinkle with salt. Allow these to get cold. Drain -the rest of the nuts, and pound them in a mortar till quite fine, add -the egg and butter, and season well. Pound all together till quite -smooth, then pile up on the rounds of bread, and arrange 3 of the -salted almonds on each. - - -=127. Frittamix Rissoles.= - -Take 1/2-lb. of frittamix (Mapleton's), 2-ozs. of fine stale breadcrumbs -and 1-oz. of butter. Mix all together with some boiling water and make -into rissoles or sausages, egg and breadcrumb them and fry crisp in -boiling Nutter. - - -=128. Marmite Toast.= - -(A good breakfast dish). - -Spread some Marmite on rounds of white bread, fry till they are crisp, -and serve with scrambled eggs piled on each round, or piled in a dish -with fried eggs. - - -=129. Salted Almonds.= - -Heat a dessertspoonful of butter in a frying pan till it smokes, place -some blanched almonds in it, sprinkle lightly with salt and pepper, or -red pepper if liked, shake the pan till the almonds are _slightly_ -brown, place on paper to drain, and serve. - - -=130. Chestnut Stew.= - -Take 1-lb. chestnuts, 1-1/2-ozs. oil or butter, 1 tablespoonful flour, 1 -pt. milk, 1 yolk of egg, 1 tablespoonful of chopped parsley. Add -pepper and salt. Boil the chestnuts for 1/4-hour, then place in hot oven -for 5 minutes, when the skins will be easy to remove. Put the oil into -a saucepan and in it fry the chestnuts for a few minutes, stir in 1 -tablespoonful of flour, add the milk gradually with pepper and salt, -and let the whole simmer gently for half an hour. Just before serving, -add the parsley chopped fine. The yolk of an egg may also be added to -give greater richness, but in this case do not let it boil again. This -dish is both nutritious and tasty. - - - - -=COLD LUNCHEON DISHES= - -(For Hot Luncheon Dishes see previous section of Recipes). - - -=131. Oeufs Farcie en Aspic.= - -Boil 4 eggs hard and remove the shells, and take out the yolks; beat -them in a bowl, and then add 2 teaspoons of salad oil and a little -chopped parsley and thyme, a few breadcrumbs, pepper and salt. Mix all -well and fill in each white half, even over with a knife, and glaze. -Serve with Salad and Mayonnaise sauce. - - -=132. Nut Galantine.= - -Take 1/2-lb. ground walnuts, 1/4-lb. cooked spaghetti, 2 onions, 1 small -tomato, 1-oz. butter, 1 dessertspoonful of Carnos, a little stock, -pepper and salt to taste. Fry the onions and tomato in the butter, and -then add the other ingredients and simmer for 15 minutes. Put into a -greased mould, cover with a greased paper, and bake in a slow oven for -1 hour. Turn out when cold and serve with salad and Mayonnaise sauce. -This dish may be served hot as a roast with red currant jelly and -browned potatoes. - - -=133. Galantine alla Bolognese.= - -Steam 1/2-pint of rice, fry 12 mushrooms and 6 small onions, add 1/2-pint -breadcrumbs, and put all through the sausage mill; add 2 well beaten -eggs, pepper and salt, and a pinch of mixed spice. Put the mixture in -buttered paper and shape it like a bolster, fastening the ends with -white of egg. Tie it in a cloth and steam for 1-1/2 hours, then take it -off the fire and leave it to cool. Before serving take off the paper, -then glaze with aspic. Decorate with chopped hard-boiled eggs, or -beetroot and carrot cut in shapes; and serve with chutney or salad -sauce. - - -=134. Aspic Jelly.= - -Take 2 pints of cold water, 1/4-oz. agar-agar (vegetable gelatine), 1 -lemon, some pepper and salt, a pinch of cayenne, and 2 tablespoons of -Tarragon vinegar. Soak the agar 2 hours in 1-pt. of the water, then -add the other ingredients, with some Worcester sauce to darken it, add -the white of an egg and the shell, put over a slow fire till the agar -is dissolved, then boil 2 or 3 minutes, and strain through a coarse -flannel. - - -=135. Mock Lobster Shapes.= - -Put the yolks of 4 hard-boiled eggs through a sieve, add by degrees 4 -tablespoonfuls of salad oil. When a perfectly smooth paste is formed; -add 1 teaspoonful of Tarragon vinegar, 1 teaspoonful of malt vinegar, -1 gill of cool jelly, 1 gill cream. Have ready about 3-ozs. boiled -haricot beans, chop them coarsely and add to the mixture, put into -small moulds. When set, turn out and glaze. - - -=136. Raised Pie.= - -Line a pie-mould with good short crust, then fill with the following -mixture:--Omelette made with 2 eggs, 2-ozs. chopped macaroni, a little -grated onion, chopped parsley, pepper and salt; 5 or 6 tomatoes peeled -and fried in a little butter, seasoned with a pinch of sugar, pepper -and salt, and thickened with 2 eggs scrambled in them. Leave these -till cold, fit into the pie; cover, brush with egg, and bake in a good -hot oven at first, then slowly for about an hour. Garnish with parsley -and serve cold or hot. - - -=137. Green Pea Galantine.= - -Pass 1 pint of green peas (cooked) through a sieve, add 1 small grated -onion, some chopped mint, 1/4-lb. pine kernel nut-meat (first passing it -through a mill), 2-ozs. tapioca, which has been soaked overnight in -cold water, pepper and salt, and 1/4-lb. breadcrumbs. Mix well and add 1 -raw egg. Put into a greased mould or pie dish and bake in a slow oven -3/4 of an hour. Turn out when cold and serve with salad. - - -=138. Picnic Brawn.= - -Fry 1 onion, 1 lump of sugar, in a little butter till quite brown, add -2 tablespoonfuls of Marmite, 3/4-pint of water. Dissolve 1/2-oz. of -gelatine in a little water and add to the gravy. Simmer all together -for 15 minutes and strain, then add some cooked cold vegetables, a -little cooked macaroni, and 1 hard-boiled egg chopped finely. Pepper -and salt to taste, wet a mould with cold water and pour the mixture in -to set. Turn out when cold and quite firm. Decorate with carrots, -etc., cut into shape, and a white paper frill. - - -=139. Tomato Galantine.= - -Six peeled tomatoes, 3 tablespoons of cooked macaroni, 3 onions -chopped and fried, 1/2-cup tapioca (soaked in cold water), nearly a cup -of bread which has been soaked in cold water, drained and fried in the -pan after the onions; mix all with 1 unbeaten egg, pour into a greased -mould which is decorated with hard-boiled egg, cover with greased -paper and bake in a slow oven till set. Eat cold with salad. - - -=140. Nut-Meat Galantine.= - -Take 1/2-lb. Protose, 1/4-lb. spaghetti (cooked), 8 large chestnuts -(boiled and peeled), and 2 onions fried; put these through a sausage -machine and add 1/2-cupful of tapioca which has been soaked in cold -water, 1-oz. of butter broken into small pieces, and pepper and salt -to taste. Mix well, then put into a greased mould. Cover with greased -paper, and bake in a slow oven 1 hour. Turn out when cold and serve -with salad and mayonnaise. - - -=141. Tomato Mayonnaise.= - -Peel and slice 6 good tomatoes, place them in a dish and cover them -with Mayonnaise sauce; let them stand for a few hours. Serve after -sprinkling some finely chopped parsley over the top. This dish tastes -nice with Protose rolls, or cheese, &c. - - -=142. Nut-Meat Rolls.= - -Prepare pastry as usual for sausage rolls, either short or puffy. The -filling mixture is made just as for the Nut-Meat Rissoles (52), with -the addition of a few breadcrumbs. Roll the mixture between the -fingers into the shape of a sausage, and proceed just as usual. Brush -with egg and bake in a quick oven. - - -=143. Protose Luncheon Rolls.= - -Break up with a fork 1/2-lb. of Protose, add to this some chopped -parsley, 2 peeled tomatoes, crumbs, pepper and salt, and a few drops -of A1 sauce. Mix thoroughly. Have ready some short pastry, cut into -squares, place a little of the mixture in each, fold in the usual way. -Brush over with egg and bake in a quick oven. - - -=144. Potted White Haricots.= - -(A Substitute for Potted Chicken.) - -Stew a cupful of white haricots with 6 onions and water to cover them, -until perfectly soft. Rub through a wire sieve or potato masher. Add -3-ozs. of mashed potato, 6-ozs. of brown breadcrumbs, 1-oz. of butter, -1-oz. grated cheese, and an eggspoonful of mustard. Mix well with -pestle and mortar and fill small pots, cover with melted butter. - - -=145. Potted Lentil Savoury.= - -Take 1/4-lb. lentils (cooked), 3-ozs. mashed potato, 2-ozs. breadcrumbs, -1 egg (beaten), chopped parsley, a little onion juice, salt and -pepper, and 1-oz. butter. Put all in a pan and mix well together, with -2-ozs. of grated cheese, stirring all the time. When cooked, turn into -a mortar, pound well and press into potting dishes and melt butter -over the top. This makes excellent sandwiches with a little mustard -spread on it. - - -=146. Nut Sandwiches.= - -Flake some Brazil or other nuts and spread a thin layer in some bread -and butter sandwiches which have been dressed with honey or jam. -Almonds can be used if preferred, and curry powder instead of -preserve, if they are preferred savoury instead of sweet. - - -=147. Tomato or Egg Sandwiches.= - -Make sandwiches by spreading tomato paste between slices of bread and -butter. A dish of mustard and cress sandwiches should be served with -them. Sieved hard-boiled eggs, with a pinch of herbs, make good -sandwiches also. - - -=148. Egg and Cress Sandwiches.= - -Take some eggs, boiled hard; chop very fine and place between some -rounds of white bread, spread a little Mayonnaise sauce on them and a -layer of chopped cress. The rounds of bread should be cut out with a -cutter. Pile the sandwiches on a dish and decorate with parsley, and a -little chopped yolk of the eggs. - - -=149. Cabbage Salad.= - -Two eggs well beaten, 6 tablespoonfuls of cream, 1/2-teaspoon of salt, 6 -teaspoons of vinegar, and a small piece of butter. Put on the fire and -cook, stirring continually until quite thick. Prepare a half head of -cabbage chopped fine, sprinkled with salt. Add to the dressing when -cold 2 tablespoonfuls of cream, and pour over the cabbage. - - -=150. Potted Haricot Savoury.= - -Put a good breakfastcupful of brown beans, with a few onions, into a -brown stew-jar, and cover with a quart, or rather more, of water. -Place in a slow oven and cook until the beans crack, and the liquid -will then have become a rich brown colour. After the liquid has been -poured from the beans (to be used as stock or for haricot tea) rub -them through a sieve or masher. To 7-ozs. of the pulp, add 3-ozs. -mashed potato, 3-ozs. brown breadcrumbs, and 1-1/2-ozs. butter; salt, -pepper, nutmeg and mace to taste, and a little fried onion if liked. -Put all in a pan and stir till hot, add 1 beaten egg, and cook until -the mixture leaves the sides of the pan, but do not let it get too -stiff. Press into potting dishes as usual. - - -=151. Cheese and Tomato Paste.= - -Take 1/2-lb. Cheddar cheese, flake it, then take 2 good sized tomatoes, -peel them by placing them in hot water for a few minutes. Put the -tomatoes into a basin, chop and beat them into a pulp, add pepper and -a little chopped parsley, mint, and thyme. Mix the tomato pulp with -the grated cheese and beat well together until a paste is produced. -Press into small soufflé dishes. - - -=152. Potted Haricot Meat.= - -Stew some brown haricot beans for several hours (saving the liquor for -stock). Pass them through a sieve, mix with them some brown -breadcrumbs, a finely chopped raw onion, parsley, a little thyme and a -1/4-oz. of butter; pepper and salt to taste. Heat all together in a -saucepan for 10 minutes; pour into jars, and cover with melted butter. -This is a useful dish for breakfast, supper, or when travelling. - - -=153. Savoury Protose Pudding.= - -Make a good stuffing of 1-lb. wholemeal breadcrumbs, sweet herbs, -1/4-lb. butter, chopped parsley, peel of 1 lemon, chopped fine, and -pepper and salt to taste. Bind with 2 or 3 eggs. Thickly line a -well-greased pie dish with the stuffing, then press into the middle a -tin of Protose (minced or machined). Thickly cover over with stuffing. -Put little pieces of butter or nucoline on top, cover with a tin and -bake in slow oven an hour or an hour and a half. This makes a savoury -dish, when cold, with a good salad. - - -=154. Potted Tomato Paste.= - -Three tomatoes, 1 egg, 2-ozs. grated cheese, 4-ozs. breadcrumbs, 1/2-oz. -butter, 1 small onion minced fine, pepper and celery salt. Peel the -tomatoes and cut them up in a small saucepan with the butter and -onion; when tender, mash smoothly and add the egg. Stir quickly until -it becomes thick; add the cheese and breadcrumbs last, when off the -fire. Turn into a pot and cover with butter. - - -=155. Delicious Milk Cheese.= - -Make 1 gallon of rich milk just lukewarm, add the juice of 3 lemons, -or 2 tablespoons of French Wine Vinegar, and stir well. Set aside till -curd and whey are separated; now pour into a cheese cloth with a basin -underneath to catch the whey. Let it hang (after tying up) until well -drained, then place between two plates, or in a flat colander, with a -weight on top, or in a cheese press, until firmly set. - - -=156. A Good Salad Dressing.= - -Rub an eggspoonful of mustard, salt and sugar in a teaspoonful of -olive oil and cream, until the mixture is quite smooth. Then rub the -yolk of a hard-boiled egg in the paste, and keep it free from lumps. -Pour in a dessertspoonful of vinegar, stirring slowly all the time. -Add a teacupful of rich milk or some cream. Serve. - - - - -=GRAVIES AND SAUCES.= - - -A great variety of savoury and nutritious gravies can be made from -vegetable stock, with the usual thickening, (arrowroot is best), a -pinch of salt and pepper, seasoning, and a lump of butter. Brown -haricot broth is the best stock (Recipe 5). The addition of Nutril, -Wintox, Mapleton's Gravy Essence, or Marmite gives flavour and -increases the nourishing quality. - -It is very desirable that the gravy or sauce served with certain -vegetarian dishes should be piquante in taste and of a nice flavour. -It is worth while to take some trouble to achieve this result, because -many dishes that are plain and perhaps somewhat tasteless in -themselves are made quite savoury and enjoyable by the addition of a -piquante dressing. Brand's A1 sauce is a good example of such -piquancy, and is also useful in making sauces in the home, as a few -teaspoons of it will often give an unique flavour to a simple gravy -that is lacking in this respect. - - -=157. Walnut Gravy.= - -Take about 4-ozs. of shelled walnuts, put them through the nut mill, -and place in a small pan in which you have previously made hot 1-oz. -of butter. Fry until the walnut is dark brown, _stirring well_ all the -time to prevent burning. Pour on a pint of stock, or water if no stock -is at hand, and let it simmer slowly until just before serving. Then -add 1-oz. of flour to thicken, some seasoning, and a few drops of -onion or some tomato sauce. This makes a most rich and savoury -gravy--especially if a little nut-butter is added. - - -=158. Curry Gravy.= - -In the cold weather, dishes which contain curry are seasonable and are -generally appreciated. The following recipe for a curry gravy will -prove useful to many readers, as it makes a capital addition to plain -boiled rice or many other dishes. Fry 2 onions, minced in some butter -until they are quite brown. Then sift in some flour and let it brown -also. Add slowly some vegetable stock or water, two minced apples, a -teaspoonful of curry paste (Stembridge's is good), a teaspoonful of -vinegar, and a dessertspoonful each of tomato sauce and chutney. Stir -and serve. - - -=159. Gravy Piquante.= - -Stew a dozen shallots in some butter until soft. Stir in some flour -and let it brown; add the juice of a lemon, 1/4-pint of water, a clove, -a teaspoonful of sugar, and a pinch of salt and pepper. Boil gently -for a few minutes and stir in a little more flour; add 1/2-pt. of clear -stock or water, boil for 15 minutes and strain. - - -=160. Plain Brown Gravy.= - -Melt some butter until brown, add flour (previously mixed well in a -little water), and some vegetable stock, dilute if necessary and -strain. A fried onion and tomato, and a teaspoonful of Nutter adds to -the flavour and richness. The addition of Vegeton, Nutril or Marmite -improves this. - - -=161. Sauce Piquante.= - -Take equal quantities of vegetable stock and Tomate à la Vatel -(Dandicolle and Gaudin), fry a chopped onion brown, add the above, -thicken with arrowroot, boil and strain. - - -=162. Rich Brown Gravy.= - -Melt 1 oz. butter or nutter in a small saucepan, then add nearly a -tablespoonful of flour, and keep stirring until you get a rich dark -brown, being careful not to burn; now add slowly some stock made by -stewing brown haricot beans, and simmer slowly for about 20 minutes. -At serving time, add a good teaspoonful of Nutril, Wintox or Marmite. - - -=163. Tarragon Sauce.= - -Melt 1-oz. of butter, stir in 1/2-oz. of flour until free from lumps, -add 1/4-pt. of milk and stir until it boils. Finally add 20 or 30 drops -of Tarragon vinegar. This sauce is an excellent addition to -cauliflower, and the flavour is unique. - - -=164. Parsley Sauce.= - -Make in same way as in the above recipe, but substitute a large -teaspoonful of finely chopped parsley for the vinegar. - - -=165. Tomato Sauce.= - -Fry a sliced onion in butter until brown, add 6 sliced tomatoes, a -clove of garlic and 1/2-oz. more butter. Heat until quite soft, add -1/2-pt. of clear vegetable stock or water, strain and serve. Thicken -with arrowroot if desired. - - -=166. Sauce Hollandaise.= - -Take 3-ozs. of butter, the juice of a lemon, the yolks of 3 eggs, and -a teaspoonful of flour. Heat in a double saucepan while being stirred, -until it begins to thicken. This is a good sauce to serve with -cauliflower, asparagus, artichokes, etc. - - -=167. White Sauce.= - -Make in the same manner as Tarragon Sauce, but omit the vinegar and -add 1/4-pt. of water. - - -=168. Mayonnaise Sauce.= - -Mix a teaspoonful of mustard with the yolk of an egg, add 4 -tablespoons of pure olive oil, a few drops at a time, beating it with -a fork; add 2-ozs. of castor sugar, some pepper and salt, the juice of -a large lemon and 2 teaspoons of Tarragon vinegar. Whisk the white of -the egg with 1/4-pint of cream, and beat all together. - - -=169. Tomato Chutney.= - -One and a half pounds of tomatoes, 1-3/4-lb. apples, 1-1/2-lb. sultanas, -1-1/2-lb. brown sugar, 2-ozs. onions, 4-ozs. salt, 3/4-oz. cayenne pepper, -3-pts. vinegar. The whole to be boiled for 3 hours. Pour into -stoppered bottles. This makes a most excellent chutney. - - -=170. Coconut Sauce.= - -Melt 1-oz. of butter in a pan, stir in 1-oz. of flour smoothly, then -add 1/2-pt. of cold water and 1/2-pt. of milk, half at a time; stir in -1/2-oz. of desiccated coconut and 1/2-oz. of sugar, and bring to the boil. -Mapleton's Coconut Cream is superior to butter. - - -=171. Marmite Savoury Gravy.= - -Chop an onion, and put it into 1-pt. of boiling water with a teaspoon -of butter and a dessertspoon of dried sage; boil until the onion is -soft; add two teaspoons of Marmite, season with pepper and salt, and -thicken with a small teacupful of arrowroot or cornflour. Strain and -serve. - - -=172. Marmite Glaze.= - -Dissolve two teaspoons of Marmite in 1/2-pt. of boiling water, strain -through a fine hair sieve or a piece of muslin into an enamel -saucepan, put in 2-ozs. of gelatine, place on the fire and dissolve. - - -=173. Quick Lunch Gravy.= - -Put a teaspoon of Marmite into a pint of boiling water, season with -pepper and salt, thicken with a little browned flour. - - -=174. Thick Brown Sauce.= - -Fry 1 onion, 1 lump of sugar, and a little butter until quite brown, -add 2 teaspoons of brown flour and 1/2-pt. vegetable stock, pepper and -salt to taste, boil well, and strain. - - -=175. Carnos Sauce.= - -A Sauce can be quickly made with a spoonful of Carnos, thickened with -flour, and flavoured to taste, with onion, tomato, or celery, etc. - - -=176. Cheese Sauce.= - -Place 1/2-pt. of milk in a pan, and add a teaspoon of cornflour. Boil up -and beat in 3-ozs. of grated cheese after removing from fire. - - -=177. Fruit Sauce.= - -Take 1-oz. of cornflour, mix with a little water, adding 1/2-pt. of -cherry, pineapple, or other fruit syrup, and boil until it thickens. - - - - -=PUDDINGS AND SWEETS.= - - -=178. Christmas Pudding.= - -Mix 1-lb. breadcrumbs, 1-lb. flour, 1-lb. sultanas or currants, 2-lbs. -raisins, 1/4-lb. mixed peel, 1/2-lb. sugar, 1/2-lb. Nutter ((or Vegsu), -flaked in the nut mill), 1/2-lb. chopped pine kernels. Add nutmeg to -taste, and five or six eggs. Boil for 12 hours, and serve with sauce -as usual. This pudding wins approbation from all who try it. - -N.B.--All boiled puddings should be allowed ample room to swell during -cooking. If too closely confined they are sometimes prevented from -being light. - -[Illustration] - - -=179. A Simple Plum Pudding.= - -Mix 1/2-lb. flour, 1-lb. raisins or sultanas, 6-ozs. Nutter and 1-oz. -mixed peel. Add 1 teaspoonful of mixed spice, 2 eggs, and a little -milk if required. Boil for at least 6 hours, serve with sweet sauce. - - -=180. A Fruit Salad.= - -By the _Chef_ of the Canton Hotel. - -Peaches, apricots, cherries, grapes, black and red currants, -pineapples, bananas. The peaches and apricots are peeled and -quartered, the cherries stoned, the bananas and pineapples cut in -slices or dice. Mix, cover with powdered sugar, a glass of kirsch, and -a glass of maraschino, and lay on ice until required. - - -=181. Rich Plum Pudding.= - -Take 1/2-lb. stoned raisins, 1/2-lb. sultanas, 2-ozs. mixed peel, 1/4-lb. -sugar, 4-ozs. breadcrumbs, 1/2-lb. chopped apples, 2-ozs. Nutter, 2-ozs. -pine kernels, 6 sweet almonds, 6 Brazil nuts, 1/2 nutmeg, 2 teaspoons of -mixed spice, 1 teaspoon of ginger, a few drops of ratafia flavouring -essence, and 3 eggs. Finely chop all the fruit and the pine kernels, -and put the nuts and peel through the mill. Rub the Nutter into the -breadcrumbs and mix in the other ingredients and finally the eggs, one -at a time (stirring well). Put into basins and boil 12 hours, then set -aside till wanted. Boil them again for 2 or 3 hours before serving. - - -=182. Sultana and Ginger Pudding.= - -Thoroughly mix 7-ozs. breadcrumbs, 1 oz. of flour, 8-ozs. sultanas, -3-ozs. sugar, and one good teaspoonful of ground ginger. Rub in 1-oz. -butter and then stir in gradually 3 gills of milk and water (mixed), -and lastly put in a small teaspoonful of carbonate of soda. Stir well, -pour into a buttered mould and steam for three hours. - -Chopped figs, French plums or dates can be substituted for the -sultanas, and thus the pudding can be made in various ways. - - -=183. Plain Sultana Pudding.= - -Mix in a basin 7-ozs. breadcrumbs, 1-oz. flour, 6-ozs. sultanas, -3-ozs. sugar, and 1-oz. butter. Moisten with 3/4-pint of milk and water, -to which has been added 1 small teaspoon of bicarbonate of soda. Steam -for 3 hours, and serve with sweet sauce. This pudding is much -appreciated by children. - - -=184. Jellied Figs.= - -Stew 1/2-lb. of figs in 1-pt. of water for 2 or 3 hours till quite -tender. Dissolve 1/2-oz. of gelatine in 1/2-pt. of water over a gentle -heat and strain it on to the figs after they have been cut into small -pieces and the juice of half a lemon added; stir well and turn into a -wetted mould. Turn out when cold and sprinkle a little ground almond -or coconut over it. Serve plain or with cream. - - -=185. Creamed Rice Moulds.= - -Put 3-ozs. of rice into a saucepan with 1-1/2-pts. of cold milk, bring -to the boil, then stand over a gentle heat till quite tender, stirring -occasionally to keep it from burning. Add vanilla, 1-oz. of sugar and -1/4-pt. of cream, mix well and pour into wetted moulds. Serve garnished -with raspberry or other jam. - - -=186. Ambrosia.= - -Pare 5 oranges, removing all the tough white skin, cut through twice -and slice them. Take a cup of grated coconut and moisten with cream. -Fill a glass bowl with alternate layers of orange and coconut, finish -with orange and cover with a thick layer of whipped cream, sprinkle -with ground almonds, and decorate with candied fruit. - - -=187. Bread Pudding.= - -Any piece of stale bread or cake, 3-ozs. sultanas, 3-ozs. currants, a -little peel and spice, 1 egg, and sugar to taste. Soak the bread by -pouring some boiling milk over it, beat it up very well, then add the -fruit, etc., and bake or boil for 2 hours. - - -=188. Semolina Moulds.= - -Cook 3-ozs. of semolina in 1-1/2-pts of milk for three-quarters of an -hour, stirring well, flavour with sugar and vanilla or lemon essence, -and pour into wetted moulds. Serve with preserve garnishing. - - -=189. Castle Puddings.= - -The weight of 2 eggs in butter and sugar, the weight of 3 eggs in -flour and a little grated lemon rind. Cream the butter and sugar -together, add the eggs well beaten and lemon rind. Mix well and stir -in the flour, half fill the pudding moulds with the mixture and bake -for 20 minutes. Serve with a jam sauce. - - -=190. Strawberry Cream.= - -Half-pound strawberries, 3-ozs. castor sugar, 1 gill cream, 1/2-oz. -gelatine, 2 eggs. Mash the strawberries to a pulp with the sugar, then -add the cream, the yolks of eggs, and gelatine (dissolved in a little -water) and cook over a saucepan of boiling water for 15 minutes, -stirring all the time. Whip the whites of egg to a stiff froth and add -to the mixture and cook for a few minutes more, then pour into a -buttered mould, and turn out when stiff. - - -=191. Marmalade Pudding.= - -Three-ozs. nut-margarine, 3-ozs. castor sugar, 2 tablespoons -marmalade, 2 eggs, 6-ozs. flour. Beat the butter and sugar to a cream, -then add the eggs and marmalade and beat well for 10 minutes, then -stir in the flour very lightly, and put in a greased basin, cover with -a greased paper and steam for 2 hours. Serve with sweet sauce. - - -=192. Small Cakes.= - -Three-ozs. nut-margarine, 3-ozs. castor sugar, 2 eggs, 5-ozs. flour. -Cream the butter and sugar together and add the eggs well beaten and -stir the flour in lightly, mix well and put in a shallow tin and bake -for 20 minutes. When cold cut in small shapes and ice. - - -=193. Stewed Prunes à la Francaise.= - -Put the prunes in a basin of water and leave to soak for 12 hours, -then stew gently in a double saucepan in the same water (with a slice -of lemon peel) until it forms into a thick juice. Serve with whipped -cream or boiled rice, etc. - - -=194. Custard Moulds.= - -Boil 1-pt. milk with 1 tablespoonful sugar and 1 bay leaf; add 1/2-oz. -gelatine. Stir till dissolved, and remove from the fire for a minute -or two. Strain this on to 1 egg well beaten, return to pan, and stir -over the fire until it thickens, but do not let it boil. Whisk well -occasionally while cooling, and just before it sets pour into wetted -moulds. - - -=195. Bakewell Pudding.= - -Line a pie dish with puff paste, and spread on it a layer of apricot -jam. Put the yolks of 2 eggs into a basin with the white of 1 and beat -well together. Then add 3-ozs. of sugar, 2-ozs. butter dissolved, and -1/2-oz. of ground almonds. Mix all well together and pour over the jam; -bake half-an-hour. - - -=196. Vanilla Creams.= - -Dissolve 1/2-oz. of gelatine in 3 gills of milk, and flavour with 1-oz. -of sugar and 1 teaspoonful of vanilla essence. Strain it on to 1/4-pt. -of cream, and when just beginning to set, whisk well and stir in -lightly the white of an egg beaten till quite stiff. Turn into wetted -moulds and leave till set. - - -=197. Lemon Creams.= - -Dissolve 1/2-oz. of gelatine in 1/2-pt. of water, with 2-ozs. of sugar and -the grated rind and juice of a lemon. When nearly cold strain this on -to 1 gill of milk and 1 gill of cream, whisk well and stir in lightly -the stiff-beaten white of an egg. Pour into moulds and leave till set. - - -=198. Lemon Semolina Pudding.= - -Put three tablespoonfuls semolina in a saucepan with 1-1/2-pts. milk. -Bring to the boil, then simmer slowly till quite swollen. Set aside to -cool a little, then add 2-ozs. sugar, the grated rind and half the -juice of a lemon, also a well-beaten egg. Stir well and pour into a -buttered pie-dish, and bake slowly till set. Turn out and garnish with -jam. - - -=199. Raspberry Pudding.= - -Stew 1-lb. of raspberries (or more) with some sugar. Line a basin with -some slices of bread (without crust). Pour in half the fruit, cover -with a layer of bread, then add the remainder of the raspberries and -another layer of bread. Press down with a saucer and place a weight on -it. Turn out and serve when cold with cream or Plasmon snow-cream. - - -=200. Rice à la Reine.= - -Cook 3-ozs. rice in 1-qt. milk for 2 or 3 hours, sweeten and flavour -to taste. When cooled a little add 1/2-oz. gelatine dissolved in -1/2-a-teacup of milk and strained, and 1 gill of cream; stir well and -pour into a wetted mould. - - -=201. Apple Custard.= - -Place some biscuit crumbs in a buttered pie dish. Nearly fill it with -stewed apples. Beat an egg with 1/4-pt. of milk and pour over the -apples. Place some small ratafia biscuits on the top and some grated -nutmeg. Bake in a moderate oven. - - -=202. Sultana Custard Pudding.= - -To 2-ozs. of Robinson's Patent Barley, add 1-oz. of sifted sugar, -1/2-oz. of butter, a pinch of salt, and nearly 1-pt. of milk; mix -thoroughly and stir it over the fire till it boils; then add a yolk -of egg, 3-ozs. sultanas, and bake the pudding in a buttered pie-dish. - - -=203. Swiss Roll.= - -Take 3-ozs. castor sugar and 1 teacupful flour, and add to them 1 -teaspoonful of baking powder. Separate the yolks from the whites of 2 -eggs, and beat the latter till stiff. Add 1 tablespoon of milk to the -yolks, and work into the flour and sugar, then add the stiffly beaten -whites. Beat all well with a wooden spoon. Pour on to a greased -Yorkshire pudding tin, and bake in a very sharp oven for seven -minutes. Then turn on to a piece of kitchen paper dredged with castor -sugar. Spread quickly with jam (which has been thoroughly beaten) and -roll with the paper. Place on a sieve till cool. - - -=204. Gateau aux Fruits.= - -Take half a tinned pineapple, 3 bananas, 1/4-lb. grapes, 4 Tangarine -oranges, and the juice of a lemon. Cut up the fruit into dice, -sprinkle with sugar and pour over them half the pineapple syrup, the -lemon juice, and a tablespoonful of maraschino, and leave for an hour -to soak. Split five stale sponge cakes open, cut each half into three -fingers and spread each rather thickly with apricot jam. Place four of -these strips on a glass dish so as to form a square, and put four more -across the corners so as to form a diamond in it, and so on, square -and diamond alternately. Fill the middle of the tower thus formed with -the macedoine of fruits, piling them high above the top, and pour the -rest of the pineapple syrup over the cake. Whip half a pint of cream -stiffly, and put it (or Coconut Cream, 224) on in rough spoonfuls all -over the tower. - - -=205. Poached Apricots.= - -Upon some slices of sponge cake, place half an apricot (round side -uppermost). Whip some white of egg to a snow frost with castor sugar. -Place this round the apricot so as to make it resemble a poached egg. -Whipped cream is preferable to many persons if obtainable. The sponge -should be slightly moistened with the apricot juice. - - -=206. Lemon Sponge.= - -Dissolve 1/2-oz. of leaf gelatine in 1/2-pt. of water and add the rind of -a lemon and 1-oz. castor sugar. Strain the juice of a lemon on to the -white of an egg, then strain the dissolved gelatine on to it. Whisk -all together till it makes quite a stiff froth. Turn into a mould, and -take out when set. - - -=207. Plasmon Snow-Cream.= - -Put 3 heaped teaspoonfuls (1-3/4-ozs.) of Plasmon into a bowl. From -1/2-pt. of tepid water take 4 tablespoons and mix it with the powder, -rubbing it into a paste. Slowly add the remainder of the water; stir -thoroughly, then place in a saucepan and bring to the boil, stirring -all the time. Stand aside to get quite cold. When required for use, -whisk it into a thick snow-cream. This makes a splendid addition to -stewed fruit (peaches, &c.), cocoa, coffee, or puddings. It is most -nutritious also. The proportions must be correct to get the cream -_firm_ as well as _light_. If it is _frothy_ there is too much water; -if sticky and heavy there is not sufficient water. - - -=208. Rice and Sultana Padding.= - -To an ordinary rice pudding add 4-ozs. of sultanas. Bake in a slow -oven for several hours, with plenty of milk. When cooked it should be -brown in colour and quite moist. It is easily digested and makes a -good supper dish. - - -=209. Plain Boiled Pudding.= - -Take 2-ozs. of Nutter, 4-ozs. each of white and brown flour, and -4-ozs. of breadcrumbs. Add water gradually, mixing into a dry dough, -and boil in a cloth for an hour and a half. - - -=210. Apple Fritters.= - -Peel and quarter, or finely mince, some good cooking apples, dip in -batter made as follows:--1 tablespoonful flour, 1 egg well beaten, -enough milk to make it the consistency of cream. Fry crisp, and -serve. - - -=211. Empress Pudding.= - -Take 1-pt. of breadcrumbs, 1-qt. of new milk, the yolks of 4 eggs -(well beaten), the grated rind of a lemon, and 3-ozs. of butter; mix -and bake about half an hour. When cold, spread some raspberry or plum -jam over the pudding, then whip the whites of the eggs with a teacup -of sifted sugar and the juice of a lemon, and lay this over the jam. -Make slightly brown in the oven. - - -=212. Orange Jelly.= - -Wipe and thickly peel 5 oranges and 2 lemons, take 1-pt. of cold -water, 1/2-lb. white sugar, and 1-1/2-ozs. cornflour. Place the peel and -water in a pan and simmer for 20 minutes with the sugar; strain the -resulting juice. Place the cornflour in a basin and squeeze the juice -of the fruit through a strainer on to it, then pour the boiling syrup -on to this mixture; stir well, return to saucepan, and boil for 6 -minutes. Pour out into cold wet mould. Garnish with orange. - - -=213. Ginger Pudding.= - -Take 6-ozs. of brown breadcrumbs (finely grated), 3-ozs. of butter, a -saltspoonful of ground ginger, the juice of a lemon, and 4-ozs. of -castor sugar. Stir these in a stewpan until the butter is melted. Chop -4-ozs. of preserved ginger and add to the mixture with the yolks of 2 -eggs. Beat well together and set aside to cool. Whisk the whites of -the eggs and stir into the pudding quickly. Fill a buttered basin with -it, cover with a saucer (leaving room to swell) and steam for 3 hours. -Serve with cream or fruit sauce (177). - - -=214. Baked Coconut Custard.= - -Beat 3 eggs and mix with 1-1/2-pts. of milk, add 2 tablespoons of -desiccated coconut, and a tablespoonful of sugar. Bake in a slow oven, -and add some grated nutmeg. - - -=215. Semolina Pudding.= - -Boil a teacupful of semolina for 15 minutes in 2-1/2 pts. of milk, -stirring all the time. Flavour with vanilla. Turn out into a buttered -pie dish, garnish with ratafia biscuits and bake in a moderate oven. - - -=216. Strawberry Cream Ice.= - -Take 1-1/2-lbs. of ripe strawberries, 6-ozs. of castor sugar, 1/2-lb. of -cream and a teacupful of milk. Put the strawberries through a sieve or -strainer, mix the whole well together, and freeze. - -Raspberry ice can be made in a simpler form by reducing the cream by -one-half and by adding another teacupful of milk in which a -dessertspoonful of cornflour has been boiled. - - -=217. Vanilla Ice.= - -Take 1 pint of milk, 1 gill of cream, the yolks of 3 eggs, and 3-ozs. -of castor sugar. After heating the milk, mix 1/2-oz. of ground rice with -a little cold milk and put it in the saucepan. Pour in the beaten -yolks and cream, and the sugar; stir and simmer until the custard -thickens, strain and set aside to cool; add vanilla to taste, and stir -well; place in the freezing machine. To make this ice taste richer and -more delicate, reduce the milk and increase the cream. - - -=218. Lemon Cheese-Cakes.= - -Put in a saucepan 1/4-lb. butter, 1-lb. lump sugar, 6 eggs (leaving out -2 whites), 2 grated lemon rinds, and the juice of 3 lemons. Simmer -until all is dissolved (gently stirring), and add a few dry biscuit -crumbs. Serve on crisp pastry. - - -=219. Lemon Jelly.= - -Dissolve 1-oz. of isinglass in 1-1/4-pts. of water. Add the grated peel -of 2 lemons and 1/2-lb. of lump sugar. Boil for 10 minutes, stirring -continually. Take off fire and add the juice of 1-1/2 lemons. Strain and -cool. Whisk well before turning into moulds. - - -=220. Fruitarian Mincemeat.= - -Take 7-ozs. Nutter, 12-ozs. raisins, 6-ozs. sultanas, 6-ozs. currants, -1/4-lb. Demerara sugar, 1-1/2-lbs. apples, 1/4-lb. mixed candied peel, the -rind and juice of 1 lemon, 6 almonds, 6 Brazil nuts, a few drops -ratafia flavouring essence, and 3 teaspoons of mixed spice. Stone the -rasins, finely chop all the fruit, and put the nuts and almonds -through the nut mill. Now melt the Nutter in a saucepan, and gradually -add all the other ingredients, stirring well, leave standing over -night, and put in pots next morning. Cover closely, and this will keep -a long time. - - -=221. Short Pastry.= - -Rub 1/2-lb. Nutter into 1-lb. flour and 2-ozs. Artox wholemeal, mix as -dry as possible with water, and it is ready to make excellent -biscuits, short cakes, or tart crusts. If whiter pastry is required -use white flour. - - -=222. Puff Pastry.= - -Ingredients:--1-lb. flour, 3/4-lb. Nutter, cold water. Method:--Rub -1/4-lb. Nutter into the flour, mix to a rough dough with cold water, -stand in a cool place for ten minutes. Roll out and "spot" over with -1/4-lb. Nutter broken in small pieces; fold over, roll out and stand 10 -minutes. Roll out again and spot over with the remaining 1/4-lb. Nutter; -fold over and roll out, and after standing 10 minutes it is ready for -use. - - -=223. Chestnut Cream.= - -Take from 20 to 30 chestnuts, remove the shells and skins. Put the -chestnuts in a saucepan with 2 teacups full of water, sugar to taste, -the juice of 1 lemon, and simmer slowly until they are quite soft. -Pass through a sieve or potato masher, and when cold pile in a dish, -and cover with whipped cream. - - -=224. Coconut Cream.= - -A nice addition to Trifles, Fruit Salads, etc., can be made by using -Mapleton's Coconut Cream. Mix 2 ozs. of the cream with 1/8-pt. of -boiling water; when softened beat for a minute or so with the -egg-beater, then pour on a dish. In 2 hours it will have set and can -be used to fill sponge sandwiches, or eaten with stewed fruit. To form -a thick cream (less solid) beat up 2-1/2 to 3 ozs. Coconut Cream with -1/4-pt. of hot water. - - - - -=THE BREAD PROBLEM.= - - -Pure wholemeal bread, so made as to be light and well baked, is a -virtual necessity for every abstainer from flesh-food. Food-Reform -presents many difficulties, and every dietetic reformer has to grapple -with them. Insufficient knowledge, defective sources of provision, -digestive troubles, inherited organic weakness, and unfavourable -environment, are only a few of these. I want, therefore to emphasize -the importance of a perfect bread supply, which I am convinced is the -key to the problem so far as many are concerned. - -It is not sufficient merely to pray for "our daily bread," and then to -leave its provision entirely to Providence. We need also to _think_ -and to take some personal trouble about it--remembering that Heaven -helps those who help themselves. Yet this is what very few people do. -One may safely affirm that four persons out of every five are content -to use defective and innutritious bread every day of their lives. Yet -this should be made a real staff of life. - -The whole grain of wheat, if of good quality, contains nearly all that -is needful for the perfect nutrition of the body. With the addition of -a small amount of fat (easily found in nut or dairy butter, cheese or -oil), and of grape sugar and purifying acids (obtainable in fruits), -pure wheatmeal, if properly ground in stone mills, and well made into -delicious home-baked bread, enables one to be almost independent of -other foods, and therefore almost ensures one against a breakdown in -health if there is difficulty in obtaining a varied and well -proportioned dietary from other sources. - -Instead of securing and using bread such as this, the majority of the -community complacently eat white bread--emasculated, robbed of its -gluten (which is equivalent to albumen) and of the phosphates and -mineral salts that are stored in the inner part of the husk of the -grain. It is composed almost entirely of starch, with the addition of -such adulterants as the baker or miller feels inclined to introduce -for commercial reasons, and is not conducive to the proper operation -of the digestive and eliminative organs. - -It is difficult for bakers or the public to buy really good wholemeal. -The meal that is on the markets often consists of cheap roller-milled -flour with some sweepings of bran or seconds thrown in. And even if -the entire grain is supplied, the outer cuticle of the wheat, when -_rolled_ (in the modern steel-roller mills that for reasons of economy -have superseded the good old-fashioned stone _grinding_ mills), -instead of being so reduced as to be capable of complete digestion, is -left with rough edges called _spiculae_, which irritate the digestive -tract, cause relaxation, and arouse prejudice against the 'brown' -loaf. Such wholemeal cannot be perfectly assimilated because the bran -is not properly broken up, and, in addition to this fact, the -cerealine, which acts like diastase in the conversion of starch into -sugar, is not liberated and rendered available as an aid to -digestion. - -That the distasteful and often indigestible brown or wholemeal bread -(so-called) usually sold by bakers is either defective or adulterated, -can easily be proven by anyone. Let any reader procure some -stone-milled entire wheatmeal that is guaranteed pure (I use the -'Artox' and 'Ixion' brands myself, because I believe them to be of -genuine quality and properly stone-ground); then make some thin loaves -as described in the following recipe. The result, if the bread is -skilfully made, will be a delicious and nutritive loaf of the -farmhouse type with a sweet nutty flavour. Instead of quickly getting -'stale,' such a loaf is enjoyable when four days old, and it only -needs to be compared with ordinary bakers' bread to reveal the fact -that it is an entirely different article of food. Its sustaining power -is wonderful, and it proves an effectual preventive of starved nerves -as well as other ailments. - - -=225. How to make Wholemeal Bread.= - -The yeast must be quite fresh, and the bread should be raised in -separate tins _in a warm place or cupboard_; the oven must be hot at -first, but the heat should be much reduced after 10 minutes. Mix -6-lbs. of wholemeal with 1-lb. of household flour. Then mix 3-ozs. of -_fresh_ yeast with a tablespoon of treacle, adding 2 tablespoons of -olive oil when it is quite dissolved. Put this into the flour with -about 2-pts. of lukewarm water. Mix it with a wooden spoon till it -does not stick. Knead for 10 minutes, adding more water if necessary -but keeping the dough firm and spongy. Put it into flat baking tins -(well greased) about 2-1/2 inches deep, covering the tins to the depth -of about 1 inch only. Let it rise for 1 hour, or till it reaches the -tops of the tins. Then bake first in a quick oven, and afterwards in a -slower. A gas oven is most reliable for baking bread, as the heat is -more easily regulated. The bread should be a rich dark golden brown -when well baked. - - -=226. White Bread.= - -Make as Recipe 225, but substitute household flour for wholemeal. The -shape and size of the loaves should be changed occasionally. Loaves -baked in _small_ tins are often lighter than bread made into large -loaves. - - -=227. Plain Currant Bread and Buns.= - -To 2-lbs. of good wholemeal or white flour add a pinch of salt, 1 -tablespoonful of sugar, and 1/2-lb. of currants or sultanas; also rub in -2-ozs. of olive oil or nut-margarine. Mix 1-oz. of yeast with a little -golden syrup and add lukewarm water. Stir this into the flour, and add -sufficient warm water to make a nice dough. Shape into loaves or -little buns, set to rise for 1 hour or longer, then bake in a quick -oven and brush with egg and milk. - - -=228. Dinner Rolls.= - -Delicious dinner rolls can be made as follows:--Take 1-lb. of white -flour, 1-lb. of wholemeal, 3-ozs. butter, and 1-oz. of yeast. Mix the -yeast with a dessertspoonful of treacle, 3/4-pt. of milk and water. Rub -the butter into the flour, and put in the yeast to rise. Knead, form -into small rolls, raise for half-an-hour, bake in a quick oven. - - -=229. Sultana Cake.= - -Sift into 1/2-lb. of flour 1 teaspoonful of baking powder. Grate the -rind of a lemon on to an egg and beat it well. Cream together 3-ozs. -nut-margarine and 3-ozs. sugar; add the egg, beating still, then stir -in lightly the flour and 3-ozs. sultanas; add milk to make a soft -dough. Pour into a well-buttered cake tin, put in a hot oven, and bake -for about half-an-hour, reducing the temperature considerably. - - -=230. Sultana Rice Cake.= - -Put 3-ozs. of Nut-margarine in a warm oven. Grate the rind of a lemon -on to an egg and 3-ozs. of castor sugar, beat well, then add the -warmed Nutter and beat again till it is creamy. Now sift together -5-ozs. of ground rice, 3-ozs. of flour and 1 teaspoonful of baking -powder. Beat this gently into the mixture, add 4-ozs. sultanas and -enough milk to make a proper consistency. Put in a hot oven, gradually -reducing the temperature, and bake for about 3/4 of an hour. - - -=231. Cheese Straws.= - -Mix 6-ozs. flour and 6-ozs. grated cheese well together, then rub in -2-ozs. butter, add a little cayenne pepper and salt, bind with the -yolk of an egg, roll out about a quarter of a inch thick, cut into -long narrow fingers, and bake in a sharp oven for 10 minutes. - - -=232. Sultana Bun Cakes.= - -Sift together 8-ozs. of flour, 3-ozs. Paisley flour and 2-ozs. of -sugar; rub in 4-ozs. olive oil, and add 4-ozs. of sultanas. Mix all -with a well beaten egg and a little milk, roll out, shape with a -cutter and bake at once in a quick oven. - - - - -=SUMMER AND WINTER DRINKS.= - - -The following recipes and suggestions concerning a few beverages which -can be used as substitutes for more stimulating drinks may prove -useful to many readers:-- - - -=233. Barley Water.= - -Mix a tablespoonful of Pearl Barley with a pint of water and boil for -half-an-hour. Flavour with lemon, cinnamon or sugar, according to -taste, and allow the mixture to cool. For invalids requiring nutriment -a larger quantity of barley should be used. - -Barley Water is equally suitable for winter use and can be taken hot. - - -=234. Wheatenade.= - -Simmer 1-lb. of crushed wheat in 1-qt. of water for about an hour, -stirring it occasionally. Strain, add lemon juice and sugar to taste, -for use in summer, or milk and sugar if the drink is taken hot in -winter. Good and clean bran can be substituted for crushed wheat. This -is a capital drink for children with a tendency to rickets, or for -persons suffering from nervous prostration caused by malnutrition. - - -=235. Oatenade.= - -Simmer 1/4-lb. of coarse oatmeal in the same manner as described in the -previous recipe, then flavour to taste. This drink will be slightly -richer in fat than the previous one, and it makes a good winter -drink. - - -=236. Gingerade.= - -Take 1-dr. essence cayenne, 4-drs. essence of ginger, 2-drs. essence -of lemon, 1-dr. burnt sugar, 3/4-oz. of tartaric acid. Add 3-lbs. lump -sugar and 5-qts. boiling water. Bottle ready for use. Dilute to taste. - - -=237. Fruit Drink.= - -Lime juice, if pure, makes a cooling and wholesome drink. The -"Montserrat" is one of the purest brands upon the market; some of the -liquid sold as lime juice is only a chemical concoction. The weaker -the solution the better it tastes. A dessertspoonful to the tumbler is -generally enough. Dole's Pineapple juice is also an excellent fruit -drink. - - -=238. Rice Water.= - -Boil some once-milled rice in water, and add lemon juice and sugar to -taste. The beverage should not be made too thick. As rice is often -used in most households a supply of this nutritious drink is easily -provided. It is very good for children. - - -=Tea and Coffee Substitutes.= - -Those who find tea and coffee undesirable should try "Wallace P. R. -Coffee," "Lifebelt Coffee," "Salfon," or "Horlick's Malted Milk." -Another good substitute is "Hygiama," which, unlike tea and coffee, is -not a stimulant, but a nutrient. On the other hand its effect on the -system is distinctly stimulating in a right and healthy sense. That is -to say, the valuable nourishment which it contains is very easily and -quickly digested and an immediate sense of invigoration is the result. -Unlike cocoa, it is not clogging or constipating or heavy. - - - - -=HOW TO FEED INVALIDS.= - - -In all cases of sickness the patient will have a better chance of -recovery if the diet is light and wisely selected. - -[Illustration] - -When inflammation and fever exist, fruit and cooling drinks should be -given, and but little nitrogenous food. - -An eminent physician writes thus: "The fever patient, like the over -worked man, digests badly. He has no appetite; his salivary glands do -not secrete, or secrete very imperfectly. The gastric juice formed -under bad conditions is almost inert, poor in pepsine and hydrocloric -acid. The liver no longer acts if the fever is high and serious; the -intestinal secretions are partially exhausted.... The fever patient -must then be fed very little." - -When the hydrocloric acid is deficient, proteid food should be given -very sparingly--one of the best forms being Casumen in solution (see -224) or white of egg. Milk is not advisable in such a condition, -unless malted, or in the dried form. Fats are objectionable, and if -the salivary secretions are defective, starches should be given in -dextrinized (super-cooked) form, or well toasted. Fruit sugars, which -are Carbohydrates in a digested form, are better still, and may be -given freely to patients of nearly all kinds. They are abundantly -provided in figs, dates, stoneless raisins and sultanas, and in other -sweet fruits, such as bananas, strawberries and apples. - -Ample nourishment can be provided by these, supplemented by egg dishes -(chiefly white); flaked and super-cooked cereals, such as Granose -Biscuits, Kellogg Wheat Flakes, Wallace P. R. and Flakit Biscuits, -Archeva Rusks, Melarvi Crisps, and toasted or wholemeal bread; flaked -or malted nuts; legumes soufflé; well-cooked farinaceous puddings; -Horlick's Malted Milk and many other proprietary health-foods; and -vegetable broths--for which see Recipes 1-23, as well as those which -conclude this section on pages 123 and 124. - -One of the most important of these latter is 'Haricot Broth,' which is -a perfect substitute for "beef tea," being far more nutritious and -also free from the toxic elements which are contained in that -dangerous and superstitiously venerated compound. - -[Sidenote: =The Beef Tea Delusion.=] - -Dr. Milner Fothergill stated that probably more invalids have sunk -into their graves through a misplaced confidence in the value of beef -tea than Napoleon killed in all his wars. It is, in reality, a strong -solution of waste products and of uric acid, consisting largely of -excrementitious matter which was in process of elimination from the -system of some animal, through the minute drain pipes which form an -important cleansing medium or "sewage system" in all animal flesh. To -make "beef tea," these poisonous substances are stewed out to form -the decoction, while the animal fibrin, the portion of the meat that -has some nutritive value, is thrown away. - -Beef tea consequently acts as a strong stimulant, tends to increase -inflammation and fever, and in all such cases lessens the chance of -the patient's recovery, as the system is already battling against -toxic elements in the blood. To add to the amount of the latter is -obviously unwise and dangerous. These remarks apply also to 'meat -essences' and to 'beef extracts,' which are frequently made from -diseased flesh which has been condemned in the slaughterhouses. - -Meals provided for invalids should be very simple, but served in a -very dainty manner. A spotless serviette and tray cloth, bright -silver, a bunch of flowers and a ribbon to match them in colour for -tying the serviette (the colour of which can be changed from day to -day) should not be forgotten. The food should be supplied in small -quantities; half a cupful of broth will often be taken when a cupful -would be sent away untouched, and the wishes of the patient should be -respected so far as it is safe and wise to do so. It is also a good -plan to serve two or three small separate courses, rather than to put -everything that is provided on a tray together. - -Stewed French plums and figs are valuable in the sickroom because of -their laxative effects, and dainty sandwiches will be found acceptable -by most invalids--made with flaked nuts and honey, dried milk -(Lacvitum), potted meat, etc. - -[Sidenote: =Don't Overfeed Invalids.=] - -One of the greatest evils to be avoided by those who are nursing the -sick is that of over-feeding. When nature is doing her best to meet a -crisis, or to rid the body of microbes or impurities, it is a mistake -to cause waste of vital energy by necessitating the expulsion of -superfluous alimentary matter. Invalids should not be unduly persuaded -to take food. The stomach generally requires _rest_, and is often in -such a condition that digestion is impossible. - -Much of the suffering and inconvenience endured by sick persons is -simply the result of erroneous diet. Judicious feeding will do far -more than drugs to alleviate and cure most maladies, in fact drugs and -stimulants are seldom required. The great healing agent is the -Life-force within--the "_Vis medicatrix Naturæ_"--and the wise -physician will see that this power has a fair chance. He will -encourage hopeful mental influence, and advocate pure air, pure food, -and pure water, combined with a cessation of any physical -transgression which has been the _cause_ of the malady in question. - -Care should be exercised lest invalids partake too freely of starch -foods, especially if such are insufficiently cooked. Wholemeal bread -should be _light_ and _well baked_, and in most cases it will be more -easily assimilated if toasted. Granose and other similar biscuits -(which consist of entire wheatmeal in a super-cooked form, so that the -starch is already transformed into 'dextrin') will be easily -digestible and are slightly laxative in their effect. They are just -the right thing to be taken with broth or soup or porridge. The -following recipes will be found helpful. - - -=239. Brown Haricot Broth.= - -(A perfect substitute for 'Beef Tea.') - -Take 1/2-lb. of brown haricot beans. Wash and stew them with 1-qt. of -hot water and some small onions for 3 hours, stewing down to 1-pt. -Strain, and add pepper, celery-salt and butter when serving. This bean -tea or broth, so prepared, will be found to be very savoury and of the -same taste and appearance as beef tea, while being much richer in -nutriment. - - -=240. Mock Chicken Broth.= - -A valuable substitute for chicken broth, which is in every way -superior to the decoction obtained by stewing the flesh and bones of -the bird, can be made by stewing and serving white haricots in the -same manner as in the previous recipe. - - -=241. Hygiama Apple Purée.= - -Select two or three sound ripe apples, wash and rub in hot water, -remove core and all bruised or dark parts, but not the peel, cut in -small pieces, place in a covered jar or casserole with a cupful of -water, or sufficient to prevent burning. Cook gently until apples are -soft; then rub all through a fine sieve. Mix a tablespoonful or more -of Hygiama with just enough water to form a paste, mix this paste into -the apple, with just a touch of cinnamon or nutmeg if liked, and serve -with pieces of dry toast, twice-baked bread or rusks. - - -=242. Oat Cream.= - -A most excellent recipe for invalids and anæmic patients is prescribed -by Dr. Oldfield, as follows: Boil 1 pint milk, sift into it a large -handful of crushed oats. Simmer until it is thick as raw cream. Strain -and serve; the patient to take 1/2-pint, sucking it through a straw -slowly. - - -=243. Linseed Tea.= - -Few persons realize the good qualities of linseed tea. It is useful -for weak, anæmic and delicate persons; it produces flesh, is soothing -in bronchial cases, and laxative. If made thin, and flavoured with -lemon, it is quite palatable, and many persons get fond of it. The -seed should be whole and of best quality, and it only requires stewing -until the liquor is of the consistency of thin gruel. - - -=244. proteid Gruel.= - -A good liquid food can be quickly made by warming a dessertspoonful of -"Emprote" or "Malted Nuts" in a glass of milk, and flavouring to -taste. A large teaspoonful of "Casumen" (pure milk proteid) dissolved -in a breakfastcup of barley water, coffee, or vegetable soup, also -readily provides much nutriment in a simple form. - - -=245. Lentil Gruel.= - -This is a useful and nutritious food for invalids. To make the gruel, -take a dessertspoonful of lentil flour, mixed smooth in some cold -milk, add nearly 1-pt. of milk which has been brought to the boil. -Boil for 15 minutes and flavour with a little cinnamon or vanilla. -Serve with toast. This is the same as the much prescribed "Revalenta -Arabica" food, but the lentil flour, without a long scientific name, -only costs 3d. a pound, instead of half-a-crown. - - -=246. Malted Milk Prune Whip.= - -One cup of prunes, 2 tablespoonfuls Horlick's Malted Milk, 1 -tablespoonful sugar, lemon sufficient to flavour, white of egg. Wash -well, and soak the prunes until tender. Boil with small piece of lemon -until soft. Add sugar, remove stones, rub through colander; add the -Horlick's Malted Milk, beat well; add the white of egg, well beaten. -Cool, and serve with whipped cream. Flavour with vanilla if desired. - - -=247. Malted Milk Jelly.= - -Phosphated gelatine 1 teaspoonful, Horlick's Malted Milk 2 to 4 -teaspoonfuls, sugar and flavouring to suit. Soak the gelatine in cold -water for 1 hour, then dissolve in just sufficient hot water. Add the -Horlick's Malted Milk dissolved in 2 cups of hot water, and sweeten -and flavour to taste. - - -=248. Malted Milk with Iced Fruit.= - -Take of Horlick's Malted Milk 1 heaped teaspoonful, crushed fruit 1 -tablespoonful, crushed ice 1 tablespoonful, 1 egg, acid phosphate -twenty drops, grated nutmeg to flavour, water to make a cup. Mix the -Malted Milk, crushed fruit and egg, beating the same for five minutes. -Add the phosphate and crushed ice, stirring all for several minutes. -Strain, and add ice-cold water or cold carbonated water, and grated -nutmeg to flavour. - - -=249. Effervescent Malted Milk.= - -Put some finely cracked ice into a glass. Fill it half full of soda, -Vichy or Syphon water, and immediately add the desired amount of -Horlick's Malted Milk in solution. Drink while effervescing. Brandy -may be added if necessary. - - - - -=WHAT TO DO AT CHRISTMAS.= - - -[Illustration] - -The Christmas festival--which has degenerated into such a deplorable -orgy of massacre and over-feeding in many countries which are called -'Christian'--can be observed and enjoyed without such barbarities and -butchery as now take place. - -How can we consistently sing and talk of 'Peace on Earth' when we are -participating in ruthless warfare against the animal creation? - -Is not this wholesale and cruel slaughter altogether discordant with -the spirit and doctrine of the gentle and harmless Teacher of -Nazareth, whose terrestrial birth is thus celebrated by pagan -barbarity? Should not those of us who dare to call ourselves His -followers protest against a custom which brings discredit upon His -religion and causes humanely disposed Oriental nations to regard it -almost with contempt? - -The following suggestive Menu will at once show my readers that -Christmas can be celebrated with a feast of good things without such -butchery. And many are they who have found that its joys can even be -enhanced by a sense of freedom from blood-guiltiness and personal -responsibility concerning the deeds that are done in the shambles at -this time of 'Peace and Goodwill.' - -The Menu can be varied as taste and circumstances may dictate. - - -=A Bloodless Menu for Christmas.= - -_From which a selection can be made._ - - Mock Turtle Soup (4). - _Fried Bread Dice._ - Julienne Soup (9). - _Granose Biscuits._ - Mock Scallop Oysters (24). - Mock White Fish (32). - _Parsley Sauce._ - Savoury Nut Steaks (50). - Macaroni Rissoles (68). - _Sauce Piquante._ - Yorkshire Pudding. - Potato Purée (109). - Cauliflowers. - Baked Stuffed Tomatoes (104). - Chestnut or Vegetable Soufflé (94 or 97). - Plum Pudding (178). - Stewed Pears. - _Clotted Cream._ - Mince Pies (220). - Fresh Fruits. - Almonds and Muscatels. - Figs. - Dates. - Preserved Ginger. - - -The cost of such a dinner as this will be much less than that of a -corresponding one which includes poultry, game, and joints of flesh. -The amount saved could be appropriately expended in providing a few -comforts for the poor and needy--thus the Christmas festival provides -an opportunity for lessening the suffering in this world, and also for -increasing the sum of human happiness. - - - - -=MENUS FOR THE WEEK.= - -By MRS. WALTER CAREY. - - -The following Menus may be a guide to beginners, and show how easy it -is to get variety:-- - - -=Breakfast Menu, No. 1.= - - - Manhu Oats. Porridge. Tea or Coffee. Scrambled Eggs on Toast. - Grilled Tomatoes, No. 122. Neapolitan Sausages, No. 123. Brown - Bread. Honey. Marmalade. Butter. Fruit. - - -=Breakfast Menu, No. 2.= - - Manhu Rye Porridge. Tea or Coffee. Granose Biscuits. Eggs à la - Crême, No. 84. Savoury Rissoles, No. 98. Brown Bread. Honey. Jam. - Butter. Fruit. - - -=Breakfast Menu, No. 3.= - - Manhu Wheat Porridge. Tea or Coffee. Omelette aux Tomates, No. 82. - Potted White Haricots, No. 144. Stewed French Plums, No. 193. - Brown Bread. Honey. Jam. Butter. Fruit. - - -=Breakfast Menu, No. 4.= - - Ixion Kornules. Tea or Coffee. Toast. Omelette aux Fines Herbes, - No. 87. Grilled Mushrooms. Brown Bread. Baked Apples. Butter. - Marmalade. Honey. Fruit. - - -=Breakfast Menu, No. 5.= - - Manhu Barley Porridge. Tea or Coffee. Baked Stuffed Tomatoes, No. - 104. Marmite Toast, No. 128. Stewed French Plums. Brown Bread. - Butter. Marmalade. Honey. Fruit. - - -=Breakfast Menu, No. 6.= - - Granose Flakes with Hot Milk. Tea or Coffee. Savoury Rissoles, No. - 98. Scrambled Eggs and Tomatoes, No. 88. Brown Bread. Stewed - Apples. Butter. Marmalade. Honey. Fruit. - - -=Breakfast Menu, No. 7.= - - Manhu Wheat Porridge. Tea or Coffee. Granose Biscuits. Stewed - Figs. Fried Eggs and Mushrooms. Milanese Croquettes, No. 113. - Brown Bread. Butter. Marmalade. Fruit. - - -=Cold Luncheon Menu, No. 1.= - - Oeufs Farcie en Aspic, No. 131. Salad & Mayonnaise Dressing, No. - 156. Potted Meat Sandwiches, No. 152. Poached Apricots, No. 205. - Jellied Figs, No. 184. Milk Cheese, No. 155. Scotch Oat Cakes. - Coffee. Fruit. - - -=Cold Luncheon Menu, No. 2.= - - Nut Galantine, No. 132. Salad and Mayonnaise Dressing, No. 156. - Egg and Cress Sandwiches, No. 148. Lemon Sponge, No. 206. Stewed - and Fresh Fruit. Camembert Cheese. Biscuits. Coffee. - - -=Luncheon Menu, No. 3.= - - Mock Lobster Shapes in Aspic, No. 135. Tomato Salad. Egg - Sandwiches, No 147. Mock Chicken Rolls, No. 60. Orange Jelly, No. - 212. Creamed Rice Moulds, No. 185. Gruyère Cheese. Biscuits. P. R. - Crackers. Coffee. Fruit. - - -=Luncheon Menu, No. 4.= - - White Haricot Soup, No. 13. Mock Scallop Oysters, No. 24. Eggs - Florentine, No. 83. Cheese Soufflé. Fruit Tart. Custard. Cheese. - Fruit. Coffee. - - -=Luncheon Menu, No. 5.= - - Tomato Soup, No. 6. Mock White Fish, No. 32. Walnut Cutlets, No. - 34. Green Peas. Mashed Potatoes. Castle Puddings, No. 189. - Meringues. Cheese. Fruit. Coffee. - - -=Luncheon Menu, No. 6.= - - Brazil Nut Soup, No. 8. Mock Oyster Patties, No. 25. Chestnut - Stew, No. 130. Creamed Macaroni, No. 70. Rice and Sultana Pudding, - No. 208. Apple Fritters, No. 210. Cheese. Fruit. Coffee. - - -=Luncheon Menu, No. 7.= - - Julienne Soup, No. 9. Mock White Fish, No. 32. Savoury Golden - Marbles, No. 116. Brown Sauce, No. 174. French Beans. Stuffed - Vegetable Marrow, No. 112. Empress Pudding, No. 211. Cheese - Straws. Fruit. Coffee. - - * * * * * - - -=Dinner Menu, No. 1.= - - _Soups_--Mock Turtle Soup, No. 4. Dinner Rolls, No. 228. - _Fish_--Fillets of Mock Sole, No. 29. Sauce Hollandaise, No. 166. - _Rôti_--Nut Timbale, No. 65. Spinach Soufflé, No. 92. Potato - Croquettes, No. 117. - _Entrée_--Macaroni à la Turque, No. 67. - _Sweets_--Plum Pudding, No. 179. White Sauce, No. 167. Semolina - Moulds, No. 188. - _Dessert_--Muscatel Raisins. French Plums. Dry Ginger. Fruit and - Biscuits. Coffee. - - - -=Dinner Menu, No. 2.= - - _Soup_--Chestnut Soup, No. 2. Granose Biscuits. Dinner Rolls, No. - 228. - _Fish_--Mock White Fish, No. 32. - _Rôti_--Mock Steak Pudding, No. 59. Parsley Sauce, No 164. Green - Peas. Potato Purée, No. 109. - _Entrée_--Spinach Soufflé, No. 92. - _Sweets_--Sultana and Ginger Pudding, No. 182. Cream, or Fruit - Sauce, No. 177. Jellied Figs, No. 184. - _Dessert_--Fruit. Salted Almonds, No. 129. Dry Ginger. Coffee. - - -=Dinner Menu, No. 3.= - - _Soup_--Celery Soup, No. 16. - _Fish_--Omelet aux fine Herbes, No. 87. - _Rôti_--Chestnut and Mushroom Pudding, No. 59. Flaked Potatoes. - Brussels Sprouts Sauté, No. 102. - _Entrée_--Green Pea Soufflé, No. 93. - _Sweets_--Jam Roll. Stewed French Plums, No. 193. - _Dessert_--Fruit. Sultanas. Figs. Almonds. Coffee. - - -=Dinner Menu, No. 4.= - - _Soup_--White Haricot Soup, No. 13. Croûtons. - _Fish_--Mock Oyster Patties, No. 25. - _Rôti_--Mock Sweetbread Quenelles, No. 43. Mashed Potatoes. - Cauliflower. - _Entrée_--Asparagus Soufflé, No. 96. - _Sweets_--Marmalade Pudding, No. 191. Vanilla Creams. - _Dessert_--Fruit. Dry Ginger. Biscuits. Coffee. - - -=Dinner Menu, No. 5.= - - _Soup_--Green Lentil Soup, No. 10. Granose Biscuits. - _Fish_--Fried Chinese Artichokes, No. 27. - _Rôti_--Walnut Rissoles, No. 37. French Beans. Mashed Potatoes, No. - 109. - _Entrée_--Omelet, No. 81. Spinach à la Crême, No. 91. - _Sweets_--Apple Custard, No. 201. Lemon Cheese Cakes, No. 218. - _Dessert_--Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee. - - -=Dinner Menu, No 6.= - - _Soups_--Tomato Soup, No. 6. Fried Bread Dice. - _Fish_--Mock Scallop Oysters, No. 24. - _Rôti_--Purée of Walnuts, No. 40. Spinach à la Crême, No. 91. Mashed - Potatoes, No. 109. - _Entrée_--Macaroni Cutlets, No. 68. - _Sweets_--Empress Pudding, No. 211. Orange Jelly, No. 212. - _Dessert_--Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates. - Coffee. - - -=Dinner Menu, No. 7.= - - _Soup_--Artichoke Soup, No. 1. Granose Biscuits. - _Fish_--Green Artichokes, No. 26. - _Rôti_--Nut Croquettes, No. 41. Yorkshire Pudding, No. 119. Brown - Gravy, No. 162. Mashed Potatoes, No. 109. - _Entrée_--Baked Stuffed Tomatoes, No. 104. - _Sweets_--Fruit Salad, No. 180. Custard Moulds, No. 194. - _Dessert_--Fruit. Salted Almonds. Roast Pine Kernels. Dry Ginger. - Biscuits. Coffee. - - - - -=Hints to Housekeepers.= - - -A few simple hints to those who are trying the vegetarian recipes in -this book may be useful. - -Cooking utensils should be kept quite separate from those used for -meat, fish or fowl. - -Nut-oil or nut-butter should always be used for frying, and the right -heat is known when a slight blue haze rises above the pan, or by -dipping a finger of bread in the oil, when if hot enough it will at -once fry brown and crisp. After frying it is always best to place the -articles fried on some folded tissue paper to drain out the frying -oil. - -Marmite, Nutril and Carnos make good additions to stock for flavouring -soups and gravies. - -In this kind of cookery there is no waste, all the food is edible and -anything that remains over from dishes can be put together and made -into curries, stews, cottage pie, etc., etc. - -Excellent Salads can be made by the addition of uncooked scraped and -sliced carrots and beetroot; and also by chopping up very finely -celery, Brussels sprouts, French beans, green peas, cabbage, parsley, -onions, etc. The bright colours of these raw vegetables are most -useful in decorating galantines and other cold dishes, and when -arranged with regard to colour, make a most artistic garnishing and -are most wholesome. - -Pea nuts, pine kernels, and hazel nuts are much improved in flavour by -being put in a baking pan in the oven until slightly browned. - -Lemon juice is a good substitute for vinegar in all sauces. - -For making a smooth soup it is a good plan to rub the vegetables after -they are cooked through a very fine hair sieve. - -In making cutlets a stick of macaroni should be inserted in the thin -end of the cutlet to represent a bone, it may be fried or not with the -cutlet. - -From several years' experience I have found the non-flesh cookery is -most economical, the expense being less than half that of the -corresponding meat dishes. - - =Margaret Carey= - - - - -=UNFIRED AND VITAL FOODS.= - - -The following practical information and suggestions will be found -helpful by those who wish to test the advantages of living solely upon -uncooked foods--as now recommended by so many progressive physicians, -dietetic specialists, and teachers of hygiene. Although such a -strictly simple and natural dietary may at first involve some -gustatory self-denial, the benefits resulting from its use are -declared by many who speak from personal experience to be well worthy -of any inconvenience or sacrifice involved. - -=List of Foods and Fruits. etc., that can be eaten uncooked.= - - _Cheeses_--Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola, - Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton, - St. Ivel, Wenslet, Wensleydale, Wiltshire, etc. - - _Fruits_--(Dried) Apples, apricots, currants, dates, figs, - muscatels, peaches, prunes or French plums, pears, raisins, - sultanas, etc. - - (Fresh) Apples, bananas, blackberries, currants, cantaloupes, - cherries, damsons, gooseberries, greengages, green figs, lemons, - melons, mulberries, nectarines, orange, pineapple, pears, - peaches, plums, pomegranates, quince, raspberries, strawberries, - tangerines, etc. - - _Nuts_--(Fresh) Almonds, Barcelona, Brazil, cobs, coconuts, - filberts, Spanish, walnuts, etc. - - (Shelled) Almonds, Barcelona, cashew, hazel, pea-nut, pine kernels, - walnuts, etc. - - _Roots_--Artichokes, carrots, parsnips, turnips and potatoes (which - must be very finely grated). - - _Vegetables_--Cabbage (red and white), cauliflower, corn salad, - cucumber, celery, chicory, endive, lettuce, leeks, mustard and - cress, onion, parsley, radishes, sprouts, spinach, salsify, - seakale, tomatoes, watercress, etc. - - -=RECIPES.= - - _Nut-meat_--2-ozs. shelled nuts, 1-oz. bread, 1 tablespoonful of - milk. Put nuts and bread through a nut-mill. Mix together with - milk. Roll out thin and cut into shapes with glass. This is - sufficient for two. Look well over nuts before using, do not - blanch almonds but rub them well with a cloth. - - _Unfired Pudding or Cakes_--1-oz. each of dates, sultanas, currants, - candied peel and French plums, and 2-ozs. nuts. Put all through - a nut-mill and mix well together. Roll out and make into cakes. - For a pudding, put mixture in a well greased basin, press down, - leave for an hour or so and turn out. If too moist add - breadcrumbs. Serve with cream. - - _Unfired Dried Fruit Salad_--Ingredients as for pudding, but do not - put through a mill; chop all the fruit and nuts and serve dry - with cream. - - _Dried Fruits_, such as French plums, peaches or apricots should be - put in soak for 12 hours. Do not cook. - - -SALADS. - - _Brussels Sprouts_--Use hearts only, which cut into small pieces. - - _Cabbage_--Use hearts only, which cut into small pieces. - - _Cauliflower_--Use flower part only, which cut into small pieces. - - _Chicory or Seakale_--Cut into small pieces. - - _Lettuce_--In the usual way. - - _Spinach and Mint_--Use leaves only, which cut up very small. - - _Root Salad_--Carrots or beetroot and turnips. Peel and put through - a nut-mill and mix well together. - - Most green salads are improved with the addition of radishes. - - Salads can be mixed ad lib., but a greater variety of food is - secured by using one or two vegetables only at a time. - - _Salad Dressing_--(1) Half a cup of oil, 1 tablespoonful of lemon - juice and the yolk of an egg. Mix egg with oil and add lemon - afterwards. (2) Half a cup of oil and one well mashed tomato - mixed well together. - - _Flavourings_--For Nut-meat--Use grated lemon peel, mint, thyme or - grated onion. For Dried Fruit Pudding or Cake--Use ground - cinnamon, grated lemon peel, nutmeg, ground or preserved ginger. - - -=QUANTITIES.= - - First meal at 11 o'clock--Per Person--approximately-- - - 2-ozs. cheese. - 2-ozs. dried Fruit. - 3-ozs. salad or root salad. - 2-ozs. brown bread, biscuits or unfired bread with butter. - - Second meal at 7 o'clock-- - - 2-ozs. nut-meat. - 6-ozs. raw fruit. - 3-ozs. salad. - 2-ozs. brown bread, biscuits or unfired bread and butter. - - It is well to drink only between meals, i.e., first thing in the - morning after dressing; between first and second meal; and before - going to bed. No alcohol or strong tea and coffee should be taken. - - - - -=SOME SUGGESTIVE MENUS.= - - -=_Spring--(March-April-May.)_= - - -=FIRST MEAL.= - - SUNDAY--Tomato and Onion Salad. Cheese (St. Ivel). Unfired Pudding - and Cream. - - MONDAY--Carrot and Beetroot Salad. Cheese (Pommel). Dried Figs. - - TUESDAY--Onions. Cheese (Cheddar). Dates. - - WEDNESDAY--Seakale Salad. Cheese (Gruyère). Raisins. - - THURSDAY--Salsify Salad. Cheese (Camembert). Sultanas. - - FRIDAY--Celery Salad. Cheese (Wiltshire). French Plums. - - SATURDAY--Batavia. Cheese (Cheshire). Dried Apricots. - - -=SECOND MEAL.= - - SUNDAY--Cucumber Salad. Nut-meat (Jordan Almonds). Fresh Fruit - Salad. - - MONDAY--Endive Salad. Nut-meat (Hazel). Apples. - - TUESDAY--Spring Cabbage Salad. Nut-meat (Pine Kernels). Oranges. - - WEDNESDAY--Corn Salad and Radishes. Nut-meat (Cashew). Red Bananas. - - THURSDAY--Watercress and Radishes. Nut-meat (Shelled Walnuts). - Tangerines. - - FRIDAY--Spinach and Mint Salad. Nut-meat (Barcelona). Bananas - (Canary or Jamaica). - - SATURDAY--Cauliflower Salad. Nut-meat (Peanuts). Fresh Cape Fruit. - - -=_Summer--(June-July-August.)_= - - -=FIRST MEAL.= - - SUNDAY--Tomato and Parsley Salad. Cheese (Dutch). Peaches. - - MONDAY--Carrot and Turnip Salad. Cheese (Cream). Apples. - - TUESDAY--Spring Onion Salad. Cheese (Cheddar). Plums. - - WEDNESDAY--Endive (summer) Salad. Cheese (Half-cheese). White - Currants. - - THURSDAY--Cabbage Lettuce Salad. Cheese (Stilton). Pears. - - FRIDAY--Seakale Salad. Cheese (Gorgonzola). Banana. - - SATURDAY--Corn Salad & Radishes. Cheese (Gloucester). Raspberries. - - -=SECOND MEAL.= - - SUNDAY--Cucumber Salad. Nut-meat (Pine Kernels). Fresh Fruit Salad. - - MONDAY--Lettuce Salad. Nut-meat (Cashew). Strawberries. - - TUESDAY--Watercress and Radishes. Nut-meat (Almonds). Red Currants. - - WEDNESDAY--Summer Cabbage Salad. Nut-meat (Shelled Walnuts). - Greengages. - - THURSDAY--Cauliflower and Mustard and Cress. Nut-meat (Hazels). - Gooseberries. - - FRIDAY--Mixed Salad. Nut-meat (Barcelona). Black Currants. - - SATURDAY--Lettuce and Radishes. Nut-meat (Peanuts). Cherries. - - -=_Autumn--(September-October-November.)_= - - -=FIRST MEAL.= - - SUNDAY--Tomato Salad. Cheese or Fresh Almonds. Pineapple. - - MONDAY--Carrots and Celery. Cheese or Fresh Cob Nuts. Damsons. - - TUESDAY--Corn Salad and Radishes. Cheese or Filberts. Apples (Golden - Nobs). - - WEDNESDAY--Brussels Sprouts Salad. Cheese or Barcelona Nuts. Melon. - - THURSDAY--Onion Salad. Cheese or Brazil Nuts. Grapes (White). - - FRIDAY--Endive Salad. Cheese or Fresh Walnuts. Bananas. - - SATURDAY--Red Cabbage. Cheese or Hazel Nuts. Pears. - - -=SECOND MEAL.= - - SUNDAY--Cucumber Salad. Nut-meat (Almonds). Fresh Fruit Salad. - - MONDAY--Chicory Salad. Nut-meat (Hazel). Grapes (Black). - - TUESDAY--Cabbage Lettuce Salad. Nut-meat (Pine Kernels). Pears. - - WEDNESDAY--Celery. Nut-meat (Walnuts). Green Figs. - - THURSDAY--Cauliflower Salad. Nut-meat (Cashew). Blackberries. - - FRIDAY--Watercress and Radishes. Nut-meat (Barcelona). Quince. - - SATURDAY--White Cabbage Salad. Nut-meat (Peanuts). Apples. - - -=_Winter--(December-January-February.)_= - - -=FIRST MEAL.= - - SUNDAY--Tomato and Celery Salad. Cheese or Fresh Almonds. Dried - Fruit Salad. - - MONDAY--Carrots and Artichokes. Cheese or Cob Nuts. Dried Figs. - - TUESDAY--Onions. Cheese or Fresh Walnuts. Dates. - - WEDNESDAY--Batavia. Cheese or Brazil Nuts. Raisins. - - THURSDAY--Cauliflower Salad. Cheese or Filberts. Sultanas and - Currants. - - FRIDAY--Red Cabbage Salad. Cheese or Barcelona Nuts. French Plums. - - SATURDAY--Mixed Root Salad. Cheese or Spanish Nuts. Dried Peaches. - - -=SECOND MEAL.= - - SUNDAY--Cucumber Salad. Nut-meat (Pine Kernels). Fresh Fruit Salad. - - MONDAY--Celery Salad. Nut-meat (Hazel). Oranges. - - TUESDAY--Winter Cabbage. Nut-meat (Almonds). Bananas. - - WEDNESDAY--Corn Salad & Radishes. Nut-meat (Walnuts). Grapes. - - THURSDAY--Cabbage Lettuce Salad. Nut-meat (Cashew). Red Bananas. - - FRIDAY--Chicory Salad. Nut-meat (Peanuts). Tangerines. - - SATURDAY--Endive Salad. Nut-meat (Barcelona). Apples. - -The above Menus are compiled by the Misses Julie and Rose Moore. - - - - -=USEFUL DOMESTIC INFORMATION.= - - -[Illustration] - -A clove of garlic will give a very delicate and tasty flavour to many -soups and other dishes. For soups it is only necessary to rub the -tureen with the cut clove before the soup is poured in. For savoury -dishes and stews one small clove may be boiled (after being peeled) in -the stewpan for five minutes. - - -To remove the skins from tomatoes place them in boiling water for -about two minutes. - - -Turnips taste much better if a little cream is added to them after -being mashed. - - -Any cold green vegetable can be used to make a soufflé. It should be -rubbed through a sieve, and then 1 or 2 well-beaten eggs should be -added. A few drops of Tarragon vinegar may be used to change the -flavour. (See Recipe 97). - - -Cheese should be crumbly, as it is then more easily digestible. It is -a good plan to test it in the following manner:--First buy a small -piece and melt a portion with milk in a double saucepan; if it has a -granulated appearance it is safe to buy some more of the same cheese; -if, on the contrary, it is tough and stringy, it should be avoided, as -it will be found lacking in nutriment and will be very liable to cause -digestive troubles. - - -Butter should be made to look dainty and appetising by being prepared -for the table with butter pats. Small pieces can be twisted round to -form the shape of a hollow shell. It may also be rolled into marbles -and be garnished with parsley. - - -Parsley can be made a brilliant green by placing it in a cloth (after -chopping), dipping it in cold water, and wringing it tightly in the -hands, squeezing it with the fingers. For garnishing savoury puddings -or fried potatoes, etc., this is worth knowing. - -Parsley which has been used for garnishing, or which is in danger of -going to seed, can be preserved green for seasoning purposes by -placing it in the oven on a sheet of paper, and drying it slowly in -such a manner that it does not burn; it should then be rubbed through -a sieve and put into a bottle. - - -All boiled puddings should be allowed room to swell, or they may prove -heavy when served. - - -Instead of chopping onions, a coarse nutmeg grater should be kept for -the purpose, and the onion should be grated like lemon rind. This -saves much time and labour and answers better for flavouring soups, -gravies, or savouries of any kind. - -The addition of some bicarbonate of soda to the water in which onions -are boiled will neutralize the strong flavour of the oil contained in -them, and prevent it from becoming troublesome to those with whom it -disagrees. - - -Freshly cut vegetables are more digestible and wholesome than those -which have been lying about in crates or shop windows. They also cook -more quickly. The water in which vegetables have been boiled should be -saved for stock for soups and gravies (except in the case of -potatoes). - - -To prevent hard-boiled eggs from becoming discoloured, they should be -plunged into cold water as soon as they are removed from the saucepan. - - -Those of my readers who wish to use unfermented and saltless breads -and cakes can obtain the same from the Wallace P. R. Bakery. The -purity of goods supplied from this factory can be depended upon. - - -When it is difficult to obtain pineapples for making fruit salads, the -same enhanced flavour can be secured by adding some of Dole's Hawaiian -Pineapple Juice. - - -To prevent the odour of boiled cabbage pervading the house, place a -piece of bread in the saucepan. - - -Flaked nuts, if sprinkled over puddings, custards, trifles or jellies, -greatly improve the flavour and appearance. - - -In the preparation of soups, stews, &c., the preliminary frying of the -vegetables improves the flavour and dispenses with any insipidity. The -oil should be fried until it is brown. - - - - -=HOW TO COOK VEGETABLES.= - - -=Artichokes= should be boiled until tender only. If over-boiled they -become dark coloured and flavourless. - -=Asparagus= should be cut into equal lengths and tied into bundles. -These should be stood on end in a deep stewpan, leaving the tops about -an inch above the water. When the stalks are tender the tops will be -cooked also. This plan prevents the tops falling off through being -over-cooked. - -=Cabbage= should only be boiled until tender; if over-cooked it is -pulpy and flavourless. Boiling too fast causes the unpleasant odour to -be given off which is sometimes noticeable in a house when this -vegetable is being cooked. The lid of the saucepan should not be used. - -=Cauliflower= must not be boiled until its crispness is lost. It must -be only just tender enough to eat. It can be served 'au gratin' (120), -or as in recipe No. 121. - -=Carrots= should be steamed, not boiled. The skins should then be -wiped off and they should be served with a white or brown gravy. They -are also nice if scraped, sliced and stewed in haricot broth (recipe -239). The smaller the carrots the more delicate will the flavour be. - -=Kidney or Haricot Beans= need to be carefully trimmed so that all -stringy parts are cut away. They should be boiled until tender, and no -longer, and served with thin white sauce. The smaller and greener -they are the better. - -Old pods should remain unpicked until nearly ripe, when the solid -beans can be used for haricot soup or entrées. The 'Czar' bean is the -best to grow; it is the giant white haricot, and the seeds are -delicious when picked fresh and cooked at once. There is the same -difference between fresh and dried haricots, as between green and -dried peas. Dried Haricots must be soaked in cold water for twelve -hours before being cooked. They can then be stewed until tender--the -water being saved for soup or stock. - -=Vegetable Marrow= should be steamed or boiled in its jacket. The -flavour is lost if this is removed before cooking. - -=Mushrooms= should be fried very slowly in a small quantity of butter. -They should be stirred during the process, and the heat employed must -be very moderate indeed or they will be made tough. They can also be -stewed, and served in the gravy when thickened with arrowroot. - -=Potatoes= should be cooked in their jackets. To boil them in the best -way, the water in the saucepan should be thrown away when they have -been boiled for 5 minutes and cold water should be substituted. This -plan equalises the cooking of the interior and exterior of the -potatoes. When cooked they should be drained, a clean cloth should be -placed over the pan and they should stand on the hot plate to dry. -They should be lifted out separately, and should be unbroken and -floury. Sodden potatoes ought to be regarded as evidence of -incompetency on the part of the cook. - -Potatoes baked in their jackets are considered by many to be -preferable, and, as it is almost impossible to spoil them if this plan -is adopted, it should be employed when the cook is inexperienced. - -Fried potatoes, cooked in the Devonshire fashion, are nice for -breakfast. It is best to remove some from the stewpan when half cooked -on the previous day. These should be cut up in a frying pan in which a -fair amount of butter has been melted, and the knife should be used -while they cook. In a few minutes the potatoes should be well packed -together, so that the under-side will brown; an inverted plate should -then be pressed on them and the pan should be turned upside down while -the plate is held in position with one hand. A neat and -savoury-looking dish will thus be made, but over-cooking must be -avoided previous to the browning process, or they will look sloppy. - -Potatoes can be mashed with a little milk and butter. They should then -be packed into a pretty shape and garnished with chopped parsley -(109). - -Another way of cooking them is to use the frying basket and dip them -in very hot Nutter. They should either be cut into thin fingers -previously, or else be half boiled and broken into pieces. This -latter plan is perhaps best of all, and they are then termed "potatoes -sauté," and are sprinkled with chopped parsley before being served. - -A very savoury dish can be made by boiling some potatoes until nearly -tender, and then putting them in a pie dish with small pieces of -butter sprinkled over them; they should then be baked until nicely -browned. - -To make potatoes _white_ when cooked they should be steeped in cold -water for two hours after peeling. - -=Peas= should be placed in a covered jar with a little butter, and -should be steamed until tender. No water is required in the jar. The -pods, if clean and fresh, should be washed, slowly steamed, rubbed -through a colander, and added to any soup or other suitable dish in -preparation. Another method is to boil the peas with mint, salt, sugar -and a pinch of bicarbonate of soda added to the water. Small young -peas should always be chosen in preference to those which are old and -large. - -=Spinach= should be cooked according to the directions given in -recipes 90 to 92, or 103. - -=Beetroot= should be baked in the oven instead of being boiled. By -this method the flavour is improved and the juices retained. - - - - -=LABOUR-SAVING APPLIANCES.= - - -Domestic work in the kitchen may be very much simplified and lightened -if proper utensils are employed, and those who are able to do so -should obtain the following appliances, in addition to those which are -generally used:-- - -=The 'Dana' Nut-Mill.= This is used for making bread crumbs from -crusts or stale bread; for flaking nuts and almonds, etc., so as to -make them more easy of digestion, and nut-butter so as to make it mix -more conveniently with dough when employed for making pastry and -cheese--rendering it more readily digestible. This nut-mill may be -obtained from G. Savage & Sons, 33, Aldersgate Street, London, E. C., -and from Health Food Depôts (price 7/6). It serves the same purpose as -a sausage machine as well. - -=A Frying-Basket= is necessary for letting down rissoles, croquettes, -cutlets, fritters, potato chips, etc., into the stewpan which is kept -for frying purposes. The stewpan should be four or five inches deep, -so as to avoid the possibility of the Nutter or vegetable fat bubbling -over and catching fire upon the stove. Aluminium or nickel are the -best metals. - -=A Raisin Stoner.= It enables one to stone a large quantity of fruit -in a very short time. Most ironmongers stock these machines. - -=A Potato Masher.= Necessary for flaking potatoes and preparing -haricot beans, peas, etc., for admixture in rissoles or croquettes. By -this means the skins can be easily removed after they are cooked. - -=A Wire Sieve= (about 1/8th-inch mesh). Useful for preparing spinach, -and in many other ways which will suggest themselves to every cook. - -=A Duplex Boiler.= For scalding milk by means of a steam jacket. It -prevents burning, and boiling over. The =Gourmet Boiler= is a valuable -cooking appliance of the same sort. Failing these a double saucepan is -necessary. - -=A Chopping Basin=--a wooden bowl with a circular chopper which fits -it. This prevents the pieces from jumping off and lessens the time -occupied. It is also less noisy and can be used while the operator is -seated. - -=A Vegetable Slicer.= The best appliance for this purpose is a -combination tool--made so that one can slice carrots, etc., to any -size and thickness, and also core apples, peel potatoes and perform -other functions with it. - -=A Metal Frying Pan.= A nickel, aluminium, or steel frying pan is -almost a necessity. Enamel chips off very soon and is dangerous, as it -may cause appendicitis. - - - - -=MEDICINAL AND DIETETIC QUALITIES.= - - -As it is important that those who adopt a reformed diet should know -something about the dietetic and medicinal value of the articles they -consume, the following information may prove helpful:-- - -[Illustration] - -=Apples= purify the blood, feed the brain with phosphorus, and help to -eliminate urates and earthy salts from the system. As they contain a -small amount of starch, and a good proportion of grape sugar combined -with certain valuable acids, they constitute a most desirable and -hygienic food for all seasons. They should be ripe and sweet when -eaten. People who cannot digest apples in the ordinary way should -scrape them, and thus eat them in _pulp_ rather than in _pieces_. - -=Bananas= also contain phosphorus, and are consequently suitable for -mental workers. They are easily digestible, and nutritious, being -almost a food in themselves. - -=French Plums= are judicious food for persons of nervous temperament -and for those whose habits are sedentary; they prevent constipation, -and are nutritious. They should be well stewed, and eaten with cream, -Plasmon snow-cream, or Coconut cream (see recipe 224). - -=Strawberries= contain phosphorus and iron, and are therefore -especially desirable for mental workers and anæmic invalids. - -=Tomatoes= are good for those who suffer from sluggish liver. The -popular fallacy that they are liable to cause cancer, which was -circulated by thoughtless persons some few years since, has been -pronounced, by the highest medical authorities, to be unsupported by -any evidence whatever, and to be most improbable and absurd. In the -Island of Mauritius this fruit is eaten at almost every meal, and -Bishop Royston stated that during his episcopate of eighteen years he -only heard of one case of the disease. - -=Lettuce= is soothing to the system and purifying to the blood. It -should be well dressed with pure olive oil and wine vinegar (2 -spoonfuls of oil to 1 of vinegar, well mixed together, with a pinch of -sugar). A lettuce salad eaten with bread and cheese makes a nutritious -and ample meal. The thin and tender-leaved variety (grown under glass -if possible) should always be chosen. - -=Figs= contain much fruit sugar which can be rapidly assimilated, and -are very nourishing and easily digestible; when they can be obtained -in their green state they are specially desirable. They may be -considered one of the most valuable of all fruits, and are most -helpful in many cases of sickness on account of their laxative -medicinal properties. - -=Dates= are very similar to figs, and are both sustaining and warming; -they are easily digested if the skins are thin. - -=Gooseberries=, =Raspberries=, =Currants= and =Grapes= are cooling and -purifying food for hot weather; but, if unripe, they will often upset -the liver. This type of fruit should not be eaten unless _ripe_ and -_sweet_. - -=Walnuts, Hazel and Brazil Nuts= contain a considerable amount of oil, -and are consequently useful for warming the body and feeding and -strengthening the nerves. Vegetable fat in this form is emulsified and -more easily assimilated than free animal fats, as in butter, etc. Nuts -are also rich in proteid matter. Where people find that they cannot -masticate nuts, owing to impairment of teeth, the difficulty may be -removed by passing the nuts through a 'Dana' nut-mill. When thus -flaked and spread between thin slices of bread and butter, with honey, -they make delicious sandwiches for lunch. A pinch of curry powder -(instead of the honey) makes them taste savoury. - -=Chestnuts= contain a larger proportion of starch, but are digested -without difficulty when boiled in their jackets until fairly soft. If -eaten with a pinch of salt they make a nice dish. - -=Pineapples= are valuable for cases of diphtheria and sore-throat, as -the juice makes an excellent gargle. This fruit is considered to aid -digestion in certain cases. - -=Cheese= is very rich in protein--far more so than lean beef. If well -chosen, and new, it is a most valuable article of diet, and feeds -brain, nerves, and muscles; but as it is a concentrated food it should -not be taken in excessive quantity. Half a pound of cheese is almost -equal to a pound of average flesh meat. The best varieties are -Wenslet, Gruyère (very rich in phosphorus), Port Salut, Milk (155), -Wensleydale, Cheshire and Cheddar. - -=Protose, Nuttose=, and similar malted nut-meats, are more than -equivalent to lean beef--minus water, waste products, and disease -germs. The International Health Association first invented these -valuable substitutes for animal food, and has an able advisory medical -staff, therefore they may be regarded as results of modern dietetic -research. Protose contains 25% protein and 14% fat. - -=White Haricots= are rich in protein (far more so than lean meat), and -should be eaten in moderation. Brown haricots contain iron in addition -to their large percentage of protein. - -=Lentils= are almost identical in composition, but are more suitable -for those who do not have much physical toil. - -=Peas= are slightly less nitrogenous than lentils and haricots, but -otherwise very similar; they are best when eaten in a green form, and -when young and tender. When they are old the peas should always be -passed through a potato masher, as the skins are very indigestible. - -=Macaroni= contains starch and a certain amount of the gluten of -wheat. Some of the best varieties are made with eggs as well as flour. -Tomato sauce is the best accompaniment to it, with Parmesan or grated -and melted cheese (see recipes 66 to 71). - -=Rice= as usually sold consists chiefly of starch, but if unglazed and -_once milled_, it is much more nourishing, as the cuticle of the -cereal (which is rich in gluten and protein) is then left on it. The -addition of cheese or eggs, makes it a more complete food (see recipes -72 to 80). - -=Potatoes= consist principally of starch and water, with a certain -amount of potash. Their dietetic value is not high. - -=Wholewheat Bread= contains, in addition to its starch, much vegetable -albumen, and a large supply of mineral salts, such as phosphates, etc. -It is, therefore, when light and well cooked, of high dietetic value -both for flesh-forming and nerve feeding. Physical workers should use -it as a staple article of food, and mental workers will also find it -most helpful. The coarser the brown flour, the more laxative is the -influence of the bread. This is point worth noting. - -=Eggs= are nutritive chiefly on account of the albumen which they -contain in the white portion, but they are liable to cause digestive -trouble, and they must not be taken too freely by those who are -subject to biliousness and constipation. Such persons often find it -advantageous to have them boiled quite hard. - -=Emprote= (Eustace Miles proteid Food) contains the proteids of wheat -and milk (35%), with digestible Carbohydrates (45.2%), fat (6.6%), and -assimilable salts (7.9%). It makes a good addition to soups, -beverages, and dishes lacking in protein. - -=Nuto-Cream Meat= is a modern substitute for white meat and poultry, -containing 19.7% protein, 48% fat, and 23% Carbohydrates. It is made -from nuts and corn, and is useful for invalids and young children. - -=Milk= contains nearly all the elements necessary for repairing bodily -waste. It should be scalded for half-an-hour in a double saucepan--to -destroy tubercular and other germs. If then allowed to stand for 12 -hours, clotted cream can be skimmed off (as in Devonshire) and the -milk can be used next day. It keeps much longer after being thus -scalded. Dried milk is now procurable in such forms as 'Lacvitum' and -'Plasmon.' - -=Celery= is a useful blood purifier, and is valuable in all cases of -rheumatism, gout, &c. Celery salt is a valuable addition to soups and -savoury dishes, and is preferable to common salt. - -=Spinach= contains a considerable quantity of iron in a readily -assimilable form, and is, therefore, good for anæmic persons. - -=Onions= have a wonderfully improving effect upon the skin and -complexion if eaten raw, and they act powerfully as diuretics. - - - - -=HYGIENIC INFORMATION.= - - -[Sidenote: =How to Keep Young.=] - -Old age is accompanied by the accumulation in the body of certain -earthy salts which tend to produce ossification. The deposit of these -in the walls of the arteries impedes the circulation, and produces -senility and decrepitude. Flesh-food accelerates this process, but the -juices of fruits, and distilled or soft water, dissolve out these -deposits. The older one becomes the more freely should one partake of -fruit and soft water. - -The more juicy fruit we consume, the less drink of any kind we -require, and the water contained in fruit is of Nature's purest and -best production. - -Frequent bathing and the occasional use of the vapour bath also help -to eliminate these deposits, and those whose skins are never made to -perspire by wholesome exercise in the open air must cause this -healthful operation to take place by other means--or pay the penalty -which Nature exacts. - -[Sidenote: =Food and Climate.=] - -Vegetable oils and fats produce heat and build up the nerves. We -require a much larger amount of food containing fat in cold weather -and in cold climates than in warm weather and in warm climates. By -producing fruits in profusion in the summer-time Nature provides for -the satisfaction of our instinctive desire for such simple and cooling -diet when the temperature is high. But in winter-time more cheese, -butter, olive oil, or nuts, should be eaten every day. - -[Sidenote: =Cancer and Flesh-eating.=] - -The latest declarations of some of the principal British medical -authorities on 'Cancer' are to the effect that people become afflicted -with this disease through the excessive consumption of animal flesh. -The alimentary canal becomes obstructed with decomposing matter, toxic -elements are generated and absorbed in the system, and cancerous -cellular proliferation ensues. It is noteworthy that fruitarians are -scarcely ever afflicted with this disease, and that a strict -fruitarian dietary (uncooked) has often proved curative. See pages 133 -and 166. - -[Sidenote: =How to avoid Dyspepsia.=] - -If the digestive process is unduly delayed by overloading the stomach, -or by drinking much at meal-times so as to dilute the gastric juice, -fermentation, flatulence and impaired health are likely to result. Raw -sugar if taken very freely with starch foods is also apt to produce -fermentation. - -It is a mistake to mix acid fruits and vegetables by eating them -together at the same meal. Fermentation is often thus caused, as -vegetables take a long time to digest. A very safe rule to observe, -and one which would save many from physical discomfort and suffering, -is this--only eat fruits which are palatable in the natural uncooked -state. Before Man invented the art of cooking, he must have followed -this rule. - -Those who suffer from dyspepsia will, in most instances, derive -benefit by taking two meals a day instead of three--or at any rate by -substituting a cup of coffee or of hot skimmed milk and a few brown -biscuits for the third meal. Hard workers are the only persons who can -really get hungry three times a day, and we ought not to take our -meals without "hunger sauce." Fruit alone, for the third meal is -better still. - -The last meal of the day should not be taken after seven o'clock at -night. Disturbed rest and the habit of dreaming are an almost certain -indication of errors in diet having been committed, or of this rule -having been infringed. - -Probably the most valuable prescription ever given to a patient was -that given by Dr. Abernethy to a wealthy dyspeptic, "Live on sixpence -a day and earn it." - -Constipation can nearly always be cured by adding stewed figs, French -plums, salads, etc., to one's menu, by eating brown instead of white -bread, and by taking less proteid food. - -Tea is detrimental to many persons. The tannin contained in it -toughens albuminous food, and is liable to injure the sensitive lining -of the stomach. China tea is the least harmful. - -[Sidenote: =Rest after Meals.=] - -Those who work their brains or bodies actively, immediately after a -solid meal, simply invite dyspepsia. The vital force required for -digestion is diverted and malnutrition follows. The deluded -business-man who "cannot spare the time" for a short rest or stroll -after lunch, often damages his constitution and finds that he has -been "penny wise and pound foolish." - -If the brain or body has been severely taxed, an interval of rest -should be secured before food is taken. It is not _what we eat_ that -nourishes us, but _what we are able to assimilate_. Recreation, -occasional amusement, and an interest in life are necessary. Thousands -of women die from monotony and continuous domestic care; multitudes of -men succumb to mental strain and incessant business anxiety. Chronic -dyspeptics should reflect on these facts. - -Abstainers from animal-food who get into any difficulty about their -diet should seek advice from those who have experience, or should -consult a fruitarian physician. The local names and addresses of -doctors who both practice and advise this simple and natural system of -living, will be supplied upon application to the Hon. Secretary of The -Order of the Golden Age. Such are increasing in number every month. - -[Sidenote: =Physical Vitality.=] - -The human body is a storage battery consisting of millions of cells in -which the vital electricity that produces health, and makes life -enjoyable, is accumulated. - -Every manifestation of physical and mental power depends upon the -force stored up in this battery. The more fully charged the cells the -higher the voltage, and, consequently, the greater the physical -vitality and power. This voltage is always fluctuating. Expenditure -of force lessens it; recuperation, through rest, sleep, the -in-breathing of oxygen, and the assimilation of vital uncooked food -increases it. - -Fruits, nuts, and root vegetables contain electrical potency--they -will deflect the needle of a highly sensitive Kelvin galvanometer. But -when cooked, their vital electricity is destroyed--they become -_lifeless_, like flesh-food. - -The accumulation of vital force is a possibility if natural and vital -food is selected. - -[Sidenote: =The Great Healer.=] - -All the medicines in the world are as the small dust of the balance, -potentially, when weighed against this Life-force--which "healeth all -our diseases and redeemeth our life from destruction." Its therapeutic -phenomena are truly wonderful. - -When our bodies are invaded by malevolent microbes, the defensive -corpuscles within us, if in fit condition, destroy them. But if not -fed with those elements which are needful for their sustenance, they -soon "run down"--just as we ourselves get "below par." We are then -liable to become the prey of those ceaseless microscopic enemies that -are ever ready to pounce upon the unfit. - -If our corpuscles are weaker than the invading foes, no drugs can save -us--we are doomed. Hence the importance of keeping ourselves and our -nerve centres well charged and in vigorous condition. - -[Sidenote: =How to Accumulate Vitality.=] - -To accumulate vitality our food must contain all the chemical elements -which we need. None must be permanently omitted. If, for instance, we -entirely exclude organic phosphorus from the food of a man of great -intellect, he will, in due time, be reduced to imbecility. This is -obtained in such foods as cheese, milk, wholemeal bread, peas, apples, -strawberries, and bananas. - -We must live by _method_, and take some trouble. Nature's greatest -gift is not to be obtained without thought or effort. We must eat, -breathe, and live wisely; and the closer to Nature we get, the better -it will be for us. - -The habit of deep breathing, like that of living much in the open air, -yields important results. The atmosphere consists of oxygen and -nitrogen--the very elements of which our bodies are chiefly -constructed. Life and vigour _can be inhaled_, but few persons have -learnt the art. - -Cheerfulness tends to promote the assimilation of food. Exercise--of -an intelligent and healthful sort--is needful to make the life-current -pulsate through our tissues. Without it our organs do not get properly -nourished and rebuilt: stiffness and atrophy set in. Worry and care -must be banished, and unwise or excessive expenditure of nerve force -avoided; for these things deplete the human storage battery of its -vitality. - -Mankind is slowly gaining greater knowledge of vital, mental, and -spiritual truth. Ultimately, "Life more abundant" will become the -heritage of the many instead of the few. - -Self-emancipation from weakness and disability is an achievement that -will repay much effort on the part of each one of us; and we can all -render beneficent social service by exemplifying the art of living -wisely. - -By promoting hygienic and humane education, we can prevent much -suffering, and greatly increase the sum of happiness in this world! - -[Illustration: =Finis=] - - - All readers who feel that they have derived helpful and useful - knowledge by reading this book, are respectfully invited to make - it known to their friends and neighbours, or to present copies to - them. All financial profit arising from its sale is devoted to the - philanthropic work of The Order of the Golden Age and the - exaltation of its hygienic and humane Ideals. - - Booksellers, Secretaries of Food-Reform, Physical Culture, and - other Societies (and readers requiring quantities for - distribution) can be supplied at a discount of 25 per cent. for - cash, carriage forward, if they apply directly to the above - Society. - - - - -INDEX. - - - Page - Almonds, Salted 85 - Almond Soup 52 - Ambrosia 101 - Apple Custard 105 - Apple Fritters 107 - Apricots, Poached 106 - Artichoke Soup 48 - Artichokes, Fried Chinese 55 - Artichokes, Green 55 - Asparagus Soufflé 77 - Aspic jelly 87 - - Baked Nuttoria 62 - Bakewell Pudding 103 - Barley Water 117 - Boiled Pudding, Plain 107 - Brawn, Picnic 88 - Brazil Nut Soup 50 - Bread, How to Make 112 - Bread, White 115 - Bread, Plain Currant 115 - Bread, Wholemeal 114 - Bread Pudding 101 - Breakfast Dish, A 79 - Broth, Brown Haricot 49 - Broth, Mock Chicken 123 - Brown Bean Cutlets 58 - Brown Haricot Soup 49 - Brussels Sprouts Sauté 78 - Brussels Sprouts, à la Simone 80 - Buns, Plain Currant 115 - Bun Cake, Sultana 116 - - Cabbage Salad 91 - Cabbage Soufflé 77 - Cakes, Sultana 116 - Cakes, Small 103 - Carnos Sauce 98 - Carnos Soup 54 - Carrot Soup 54 - Cauliflower au Gratin 83 - Celery Soup 53 - Castle Puddings 102 - Cheese and Tomato Paste 92 - Cheese Sauce 98 - Cheese Rissoles, Savoury 78 - Cheesecakes, Lemon 110 - Cheese Straws 116 - Chestnut Soup 48 - Chestnut and Mushroom Pudding 82 - Chestnut Soufflé 77 - Chestnut Stew 85 - Chestnut Cream 111 - Christmas pudding 99 - Coconut Sauce 97 - Coconut Custard, Baked 109 - Coconut Cream 111 - Corsican Dish, A 78 - Creamed Macaroni 70 - Croquettes, Milanese 81 - Croûtes à la Valencia 84 - Curry Gravy 95 - Custard Moulds 103 - Curried Cauliflower 83 - Curried Rice and Peas 72 - Curried Lentils 82 - - Dinner Rolls 115 - - Eggs à la Crême 74 - Egg and Cress Sandwiches 91 - Eggs à l'Italienne 75 - Eggs, Mayonnaise 74 - Eggs, Scrambled 75 - Eggs Florentine 74 - Empress Pudding 108 - - Figs, Jellied 101 - Fillets of Mock Sole 56 - Frittamix Rissoles 85 - Fruit Drink 118 - Fruit Sauce 98 - Fruit Salad 99 - Fruitarian Mincemeat 110 - - Galantine alla Bolognese 86 - Gateau aux Fruits 106 - Gingerade 118 - Ginger Pudding 108 - Glaze, Marmite 97 - Gravy Soup 49 - Gravies 94 - Gravy Piquante 95 - Gravy, Rich Brown 96 - Gravy, Plain Brown 95 - Green Pea Cutlets 58 - Green Pea Soufflé 76 - Green Pea Soup 51 - Green Pea Galantine 88 - Gravy, Quick Lunch 98 - Gruel, Lentil 124 - - Haricot Soup, Brown 49 - Haricot Soup, White 52 - Haricot Cutlets 59 - Haricot Cutlets, White 61 - Haricot Meat, Potted 92 - Haricot, Potted White 90 - Haricot, Potted Savoury 91 - Haricot Brown Broth 123 - How to Cook Rice 70 - Hygiama Apple Purée 123 - - Jelly, Orange 108 - Jugged Nuttose 64 - Julienne Soup 50 - - Kedgeree 78 - - Lentil and Potato Sausages 65 - Lentil Soufflé 77 - Lentil Soup, Green 51 - Lentil Soup, Egyptian 50 - Lentil Cutlets 61 - Lentil Cutlets, Green 81 - Lentils, Curried 82 - Lentil Croquettes 62 - Lentil Pudding 84 - Lentils, Potted Savoury 90 - Lentil Gruel 124 - Lemon Creams 104 - Lemon Cheesecakes 110 - Lemon Jelly 110 - Lemon Sponge 106 - Linseed Tea 124 - - Macaroni à la Turque 69 - Macaroni Cutlets 69 - Macaroni, Creamed 70 - Macaroni Napolitaine 69 - Macaroni, Savoury 70 - Macaroni and Tomato Pudding 70 - Malted Milk Prune Whip 125 - Malted Milk Jelly 125 - Malted Milk with Iced Fruit 125 - Malted Milk, Effervescent 125 - Marbles, Savoury Golden 82 - Marmalade Pudding 102 - Marmite Glaze 97 - Marmite Savoury Gravy 97 - Marmite Toast 85 - Marmite Vegetarian Soup 52 - Mayonnaise Eggs 74 - Mayonnaise Sauce 97 - Milk Cheese 93 - Minced Nut-Meat 65 - Mock Chicken Broth 123 - Mock Chicken Rolls 66 - Mock Turtle Soup 49 - Mock Fish Cutlets 56 - Mock Fish Roe 56 - Mock Hake Steaks 57 - Mock Hare Soup 53 - Mock White Fish 57 - Mock Chicken Cutlets 60 - Mock Lobster Shapes 87 - Mock Oyster Patties 55 - Mock Scallop Oysters 55 - Mock Steak Pudding 66 - Mock Sweetbread Quenelles 61 - Mushroom Pie 62 - Mushroom & Potato Croquettes 66 - - Nut Croquettes 60 - Nut Sandwiches 90 - Nut-Meat à la Mode 63 - Nut-Meat Rissoles 64 - Nut-Meat Galantine 86, 89 - Nut-Meat Rolls 89 - Nuttose Ragout 64 - - Oat-Cream 124 - Oatenade 117 - Omelet, A Simple 73 - Omelette aux Fines Herbes 75 - Omelette aux Tomates 73 - Onions à la Mode Francaise 80 - Onion Soup 54 - Orange Jelly 108 - Oeufs Farcée en Aspic 75 - - Parsley Sauce 96 - Pea Soup 53 - Picnic Brawn 88 - Pine Kernel Timbale 68 - Plasmon Snow Cream 107 - Plum Puddings 99, 100 - Potato Croquettes 82 - Potato Purée 80 - Potato Soup 53 - Potatoes, Escalloped 81 - Prated Gruel 124 - Protose Cutlets 63 - Protose Rolls 89 - Protose Pudding 92 - Puff Pastry 111 - - Raised Pie 87 - Raspberry Pudding 104 - Rice à la Reine 105 - Rice alla Romana 71 - Rice, Milanese 71 - Rice Cutlets, proteid 72 - Rice, Savoury 71 - Rice, Sicilian 72 - Rice Moulds, Creamed 101 - Rice and Peas, Curried 72 - Rice and Sultana Pudding 107 - Rice and Tomato Rissoles 73 - Rice Pudding, Savoury 84 - Rice Water 118 - Risi Piselli 73 - - Salad Dressing 93 - Salsify, Filleted 57 - Sauce Hollandaise 96 - Sauce Piquante 95 - Sauce, Thick Brown 98 - Savoury Lentil Roll 68 - Sausages, Neapolitan 84 - Savoury Rissoles 78 - Savoury Sausages 67 - Savoury Chestnut Mould 67 - Savoury Golden Marbles 82 - Savoury Nut-Meat Steaks 63 - Savoury Macaroni 70 - Semolina Pudding 109 - Semolina Lemon Pudding 104 - Semolina Moulds 102 - Short Pastry 110 - Soubise Soup, White 51 - Spinach and Eggs 76 - Spinach à la Crême 76 - Spinach Fritters 79 - Spinach Soufflé 76 - Stewed Prunes 103 - Strawberry Cream 102 - Strawberry Ice 109 - Stuffed Yorkshire Pudding 65 - Sultana Pudding 100 - Sultana Custard Pudding 105 - Sultana and Ginger Pudding 100 - Sultana Cakes 116 - Swiss Roll 105 - - Tarragon Sauce 96 - Tea and Coffee Substitutes 118 - Tomatoes, Baked Stuffed 79 - Tomatoes au Gratin 80 - Tomato or Egg Sandwiches 90 - Tomato Soup 50 - Tomato Galantine 88 - Tomatoes, Grilled 83 - Tomato Mayonnaise 89 - Tomato Paste, Potted 92 - Tomato Sauce 96 - Tomato Chutney 97 - - Vanilla Creams 104 - Vanilla Ice 109 - Vegetable Marrow, Baked 81 - Vegetable Marrow, Stuffed 59, 79 - Vegetable Stock 48 - - Walnuts, Purée of 60 - Walnut Gravy 94 - Walnut Pie 67 - Wheatenade 117 - White Sauce 97 - White Windsor Soup 54 - Walnut Cutlets 58 - Walnut Rissoles 59 - - Yorkshire Pudding 65, 83 - - - - -All workers for the upliftment and amelioration of Mankind are invited -to obtain from a Newsagent or Bookstall - - =The Herald of the Golden Age - and British Health Review= - - (The Official Journal of The Order of the Golden Age). - -[Illustration] - -A Magazine founded to proclaim a Message of Peace and Happiness, -Health and Purity, Life and Power. - -It advocates Physical, Mental, and Spiritual Culture in a practical -and helpful manner. - -=_Illustrated. Quarterly. Price Threepence._= - -=Edited by SIDNEY H. BEARD.= - - -It proclaims the advantages of the Fruitarian System of living, and -pleads for recognition of the rights of Animals, and the adoption of a -Natural, Hygienic, and Humane Dietary. It exalts true and progressive -Ideals and teaches sound philosophy. - -It circulates in Fifty-Four Countries and Colonies. - -It will be forwarded direct from the Publishing Offices for One -Shilling and Sixpence per annum, upon application to THE SECRETARY, -THE ORDER OF THE GOLDEN AGE, 153, 155, Brompton Road, London, S.W. - -(=Specimen copies, threepence, post free=). - - - _Trade Agents_: { R. J. JAMES, 10, 11, 12, Ivy Lane, E.C. - { MADGWICK & Co., 4, Ave Maria Lane, E.C. - - - - -=HELPFUL AND INSTRUCTIVE BOOKLETS.= - - -PHILANTHROPISTS AND SOCIAL REFORMERS Are invited to read and circulate -the following publications. - - -="The Testimony of Science in Favour of Natural and Humane Diet."= - - By SIDNEY H. BEARD. _Seventh Edition._ - - _One Hundred and Twenty-Fifth Thousand._ - - _Price_ 2d. (2-1/2d. _post free_); 2s. _per dozen_ (_post free_); - 15s. _per hundred_ (_post free_). - - _French Edition_, 20 Centimes. _German Edition_, 20 Pfennigs. - - A handy up-to-date booklet, full of expert evidence by eminent - authorities in the Medical and Scientific world, athletic evidence - and personal testimony of a convincing character, with references - for the quotations. Every Food-Reformer and Lecturer will need - this booklet. - -CONTENTS: - - Flesh-Eating an Unnatural Habit. - Flesh-Eating an Unnecessary Habit. - Flesh-Eating a Cause of Disease. - Uric Acid Maladies. - Appendicitis. - Cancer. - Tuberculosis. - The Sufficiency and Superiority of - Fruitarian Diet. - Experimental Evidence. - Athletic Evidence. - Personal Testimony. - An Octogenarian's Experience. - A Cloud of Witnesses. - Man's Diet in the Future. - A Physician's Forecast. - Our Responsibilities and Opportunity. - - -="The Diet for Cultured People."= - -By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. - -_Third Edition._ _Twentieth Thousand._ _Price_ 2d. (2-1/2d. _post -free_). - - -="How to Avoid Appendicitis."= - -By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. - -_Tenth Thousand._ _Price_ 2d. (2-1/2d. _post free_). - - -="The Cruelties of the Meat Trade."= - -By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. - -_Third Edition._ _Twenty-Fifth Thousand._ _Price_ 1d. (1-1/2d. _post -free_). - - Some eye-witness revelations of the cruelties of the Flesh - Traffic. - - -="Errors in Eating and Physical Degeneration."= - -By SIR WILLIAM EARNSHAW COOPER, C.I.E. - -_Fifth Thousand._ _In Art Linen._ _Price_ 6d. (_post free_). - - An up-to-date book which reveals in a piquant and interesting - manner the many Dietetic mistakes and transgressions that are - being made by the British public, and the cost in suffering which - they have to pay in consequence. Much useful information is - contained in this book, in addition to Tables of Food Values, etc. - - -="Fruitarian Diet and Physical Rejuvenation."= - -By O. L. M. ABRAMOWSKI, M.D., Ch.D., M.O.H. - -(_Late Senior Physician to the District Hospital, Mildura, -Australia_). - -_Twentieth Thousand._ _Price_ 2d. (2-1/2d. _post free_). - - A booklet giving the personal experiences of the Author concerning - the rejuvenation of the body by means of Reformed Diet, and also - the results obtained at the Mildura Hospital and Dr. Abramowski's - own Sanitarium. - - -="Is Flesh-Eating Morally Defensible?"= - -By SIDNEY H. BEARD. - -_Ninth Edition._ _Forty-fifth Thousand._ _Price_ 3d. (_post free_). - - This Booklet has been the means of persuading a great number of - men and women to abandon the carnivorous habit. Its readers have - posted copies to their friends in all parts of the world. - - -="The Toiler and his Food."= - -By SIR WILLIAM EARNSHAW COOPER, C.I.E. - -_Fourth Edition._ _Fortieth Thousand._ _Price_ 1d. _Net_. - - A straight talk with the Working Classes about Diet. - - -="The Church and Food-Reform."= - -By REV. A. M. MITCHELL, M.A. - -_Tenth Thousand._ _Price_ 1d. (1-1/2d. _post free_). - - -="Is Meat-Eating Sanctioned by Divine Authority."= - -By SIR WILLIAM EARNSHAW COOPER, C.I.E. - -_Price_ 3d. (_post free_). 2s. _per dozen (carriage paid)_. - - An artistic booklet that is especially helpful in removing the - prejudices and misconceptions of those who have been accustomed to - think that the Bible justifies flesh-eating. Much light upon the - subject, and information concerning correct interpretation of the - Scriptures is given, and yet in such a reverent and scholarly way - as not to offend the most orthodox. - - -="The Penny Guide to Fruitarian Diet and Cookery."= - -By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. - -_Tenth Edition._ _Hundredth Thousand._ _Price_ 1d. (1-1/2d. _post -free_). - -1s. 3d. _per dozen (post free)_; 7s. 6d. _per hundred (carriage -paid)_. - - -="Shall We Vivisect?"= - -By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. - -_Price_ 1d. (1-1/2d. _post free_). - - - THE ORDER OF THE GOLDEN AGE, - 153, 155, Brompton Road, London, S. W. - - - - -=THE LIVING TEMPLE,= - -By Dr. J. H. KELLOGG, M.D. - -(_Medical Director of the Battle Creek Sanitarium, Michigan, U.S.A._) - - =FULLY - ILLUSTRATED=, - including a - number of fine - coloured plates. - - [Illustration] - - 568 pp. - Price - =Six - Shillings= - (post free). - -This book must be seen to be appreciated, but the following brief -partial outlines of the most important chapters will afford some idea -of the helpful nature of the contents. - - -=The Miracle of Digestion.= The Organs of Digestion--Five Food -Elements, Five Digestive Organs--What the Saliva does--The Work of the -Gastric Juice--Other Uses of the Digestive Fluids. - -=Dietetic Sins.= Eating for Disease--The Selection of Food--Cereal -Foods and Legumes, etc.--Erroneous Notions about Fruits--Predigested -Food Elements in Fruits--Fruit Juices Destroy Germs--The Medicinal Use -of Fruits--Fruit Soup--Fruit Cure for Constipation--The Fruit -Diet--Fruit a Cleansing Food--Diseases Due to Milk--Milk and Cream -from Nuts--Eggs. - -=The Natural Way in Diet.= Why Fats Render Food -Indigestible--Objectionable Vegetable Fats--Chemical Bread -Raisers--Condiments the Cause of Gin Liver--Dextrinised Cereals--The -Daily Ration--Balanced Bills of Fare--Too Frequent Eating--The Purest -Water, etc. - -=What to do in case of Sudden Illness or Accident.= -Fainting--Hemorrhage of the Lungs--Hemorrhage from the Stomach--A -Bruise--The Dressing of Wounds--Sprains, etc. - -=The Breath of Life.= Proper Breathing--The Rate at which Air is -Needed--Cultivating Lung Capacity--Why we Breathe when asleep, etc. - -=The Brain and the Nerves.= Feeling Cells and Working Cells--How -Habits are Formed--The Proper Function of the Sense of Taste--How to -have a Good Memory--Recent Interesting Discoveries about Nerve -Cells--Insomnia--Nerve Poisons--A Common Cause of Nerve -Exhaustion--How to Have a Clear Head--The Problem of -Heredity--Rational Mind Cure. - - - THE ORDER OF THE GOLDEN AGE - 153, 155, Brompton Road, London, S.W. - - - - -_Fifth Thousand._ - - =THE CANCER SCOURGE= - =and How to Destroy it.= - - By ROBERT BELL, M.D., F.R.F.P.S. - - _Price_ ONE SHILLING _Net (post free 1/2)._ - -The latest pronouncement by this eminent Cancer Specialist on the most -terrible disease of our times. - - * * * * * - -This book is written by a Physician who has witnessed many cures of -advanced cases of Cancer, and who speaks from the standpoint of forty -years' experience. - -It contains 20 Art Plates, illustrating diagnoses from the Blood when -highly magnified, and proves by these object lessons the curability of -Cancer and the efficacy of treatment by Fruitarian Diet and Radium. - - -A FEW PRESS OPINIONS. - - "It is ... interesting and suggestive ... and it deserves a wide - circulation."--_Manchester Courier._ - - "Every year, in England and Wales, 30,000 people die of - Cancer--all of which deaths are preventible. Dr. Bell's methods of - preventing them are clearly and forcibly given, once again, in - this little book."--_Daily Mirror._ - - "The wide prevalence of this terrible disease demands that - attention should be given to all endeavours to destroy it, and Dr. - Bell is an authority whose words should be carefully studied and - acted upon."--_Northern Whig._ - - "This interesting little treatise is an able presentation of the - natural method of dealing with Cancer."--_Two Worlds._ - - "Dr. Bell is strongly of opinion that the Scourge is amenable to - cure, and his remedy is the use of Radium in conjunction with a - special kind of Fruitarian Diet. When one considers that every - known remedy of the past has failed and that this suggested cure - has no revolting methods, such as the knife of the surgeon, it - should certainly receive the attention it merits."--_American - Register._ - - "The book should be worth reading to those interested in the - subject."--_Irish News._ - - "He (Dr. Bell) deems 'dietetic purification essential,' and - explains his system, and it must be acknowledged that he is backed - by very strong evidence, which he gives. His little volume is - worthy of the closest consideration by all - concerned."--_Letchworth Citizen._ - - - THE ORDER OF THE GOLDEN AGE, - 153, 155, Brompton Road, London, S.W. - - - - - HORLICK'S - MALTED MILK - - =MALTED BARLEY, WHEAT, and MILK in Powder Form.= - - - =THE IDEAL FOOD DRINK - FOR ALL AGES.= - - - =Delicious, Nourishing, and Refreshing.= - -[Illustration: =THE PACKAGE.=] - -=HORLICK'S MALTED MILK= - -¶ =IN THE HOME=, when used as a Table Beverage is more beneficial than -Tea, Coffee, Chocolate or Cocoa. - -¶ =IS ESPECIALLY USEFUL IN PHYSICAL CULTURE= as it replaces waste -tissue and gives a feeling of fitness and staying power. - -¶ =FOR BUSINESS MEN= it is the ideal quick lunch when time is -pressing. May be kept in the office and is prepared in a moment. - -¶ =FOR THE AGED AND INVALIDS.= The lightest diet in combination with -the fullest nutriment--therefore gives best means of sustenance. - -¶ =IN INFANT FEEDING= is the only scientific substitute for Human Milk -which perfectly simulates the action of the latter during digestion. - -¶ =FOR GROWING CHILDREN.= Builds up and nourishes the constitution, -gives stamina and ensures healthy growth with development. - - -SERVED IN HOTELS, RESTAURANTS and CAFÉS--HOT OR COLD. - - -=Requires no Cooking.= - - Of all Chemists and Stores in Sterilised Glass Bottles, - at 1/6, 2/6 & 11/- - - _Liberal Sample for trial free by post on request._ - - =HORLICK'S MALTED MILK Co., SLOUGH, BUCKS, - ENGLAND.= - - - - - =The Secret of - Perfect Health= - -lies very largely in right diet. Our foods are made from the purest -and finest materials under the most hygienic conditions. They -include:-- - - =NUT BUTTERS.= Most delicious. Food as well as fat. Much safer and - go farther than dairy butter. Almond, =1/3=; Walnut, Coconut and - Cashew, =1/=; Peanut, =9=d. per lb. The Almond Butter is specially - recommended. - - =NUT CREAMS= are a delicacy for the healthy, and a delightful - food-remedy to the ailing. Absolutely pure. Almond, 1/2-lb., =1/-=; - Hazel, 1/2-lb., =1/-=; Coconut, 1/2-lb., =5=d.; Pine Kernel, 1-lb., - =1/8=. - - =NUT SOUPS=, made from Nut Cream and choice vegetables, are - extremely nutritious and an excellent nerve and blood tonic. Can - be served in a few minutes. In twelve varieties, =3=d. per drum. - - =FRITTAMIX.= Very savoury and digestible--can be prepared for - table in a few minutes, requiring only the addition of water. Full - directions on each package. Per packet, =2-1/2=d.; 1-lb. packets, - =9=d.; 3-lb. tins, =2/2=; 6-lb. tins, =4/-=. Four - varieties--Piquant, Mild, Walnut, Tomato. - - =NUTTER.= Pure, white and tasteless. Free from water and - preservatives. Goes much farther and is much nicer and more - wholesome than ordinary butter. Ideal for frying. Makes most - delicious pastry and puddings. 1-1/2-lb. package, =1/-=; 3-lb. tins, - =2/1=. Special prices for large consumers. - - =RECIPES= for the above and many other of our Specialities will be - found in our _Fruitarian Recipes_, full of delightful suggestions; - post free, =1-1/2=d. - -=MAPLETON'S NUT FOOD CO., LTD., GARSTON, LIVERPOOL.= - -Ask for them at your Stores. - - -WRITE TO-DAY - -for a complete list of wholesome dainty Foods. We welcome -correspondence. - -[Illustration: =MAPLETON'S NUT FOODS=] - - - - -=THE GOLDEN MEAN.= - -White flour is a clogging constipating food that paves the way to -appendicitis, etc. Coarse wholemeal irritates the digestive tract and -wastes the nourishment that should remain in the body. - -[Illustration: ="ARTOX" STONE GROUND=] - - ="ARTOX" Pure Wholemeal - is the Golden Mean.= - -It contains every atom of the wheat, but so finely ground that it will -not irritate the most delicate digestion. Its regular use acts like -magic in keeping the internal organs clear and clean. - -YOU CAN MAKE EVERYTHING with it, even sponge cakes, AND IT MAKES -EVERYTHING NICER. - - -=Our Handsome Booklet= - -"Grains of Common Sense," will tell you more about "ARTOX" and give -you recipes for a veritable banquet of delight. _Send for a post free -copy now._ - -"ARTOX" is sold by Health Food Stores and Grocers, 3-lb., 7-lb., 14-lb. -sealed linen bags; or 28lb, sent direct, carriage paid, for 5s. - - =APPLEYARDS, Ltd.= - - =(Dept. O.) - ROTHERHAM.= - -[Illustration: Grains of Common Sense] - - - - - =I. - H.A.= - HEALTH - FOODS - - Are the very - - =Basis - of - Food - Reform.= - - - They were the - pioneers of the - movement in - this country - and - STILL STAND - UNRIVALLED. - -The following are a few of our Specialities:-- - -=GRANOSE.= - -Acknowledged to be the most valuable family food of its kind. Granose -is wheat in the form of crisp, delicate flakes, thoroughly cooked and -so rendered highly digestible. While it is given to very young infants -with great success it is an all-round family food and is increasing in -popularity everywhere. Free Samples supplied to _bona fide_ inquirers. - -=PROTOSE.= - -A delicious substitute for meat guaranteed to be free from all -chemical impurities. Thoroughly cooked, highly nutritious and -digestible. Made entirely from choice nuts and wheat. - -=AVENOLA.= - -Makes superior porridge in one minute: also good as a basis for -vegetarian "roasts." Children are delighted with it for breakfast. -Very nourishing. - -=NUTTOLENE.= - -Without doubt the most delicate and tempting substitute for meat -pastes. Makes excellent sandwiches and is capable of a variety of -uses. - -=HEALTH COFFEE.= - -A wholesome beverage made entirely from cereals. Should be used in the -place of tea and ordinary coffee. - -=I.H.A. HEALTH BISCUITS.= - -The distinguishing feature of our biscuits is that they are absolutely -pure, nourishing, and digestible. We make a variety combining -wholesomeness with palatability. - - -_For further particulars and price list write_:-- - -=International Health Association, Ltd.,= - -=Stanborough Park, WATFORD, HERTS.= - - - - -JUST HOW TO BEGIN - -=A Healthy Change of Diet= - -=Easily and Comfortably, Economically, Successfully,= - ----Write to EUSTACE MILES, M.A., for--- - -=PERSONAL ADVICE.= - -If, when you write to him, you mention any difficulties or ailments, -mark the envelope "Private and Personal." - - -_JUST TWO HINTS._ - -=1.= Instead of meat, use Eustace Miles proteid Food, ="EMPROTE,"= =The -Best Body-Building Food-Basis=. (Price per 1-lb. tin, =1/10=.) - -=It is Ready for Use and Needs no Cooking.= - -=2.= When you are in London, have all your meals at the - -[Illustration] - -=EUSTACE MILES RESTAURANT,= - -=40, Chandos Street, Charing Cross, W.C.= - -[Illustration] - - - - -=DRINK= DOLE'S Pure Hawaiian _PINEAPPLE JUICE._ - -[Illustration] - -It is simply the expression of the =RIPE PINEAPPLE= without the -addition of sugar, water, preservatives, or any other thing. - -It is preserved in bottles in its =FRESH STATE= by the most delicate -sterilizing process known to advanced science. - -=PURE as the DEW.= - -=QUENCHES THIRST. CURES DIPHTHERIA.= - -_Send Post Card to_:-- - -=C. HOWE PIPER & Co.,= - -=Factors and Sole Distributors for The Hawaiian PINEAPPLE Products -Co., Ltd., of HONOLULU. & St. George's House, Eastcheap.= - - Chief Office:--19, Devonshire Chambers, - 146, Bishopsgate, LONDON, E.C. - - - - -=YOU really should= - -secure at once a copy of our new and revised list, - -="A Guide to Good Things."= - -It more than ever lives up to its title and should be in the hands, -not only of food-reformers, but of all who appreciate 'good things' at -the lowest possible prices, and 'good service' in the best and most -modern sense of that phrase. - -It includes a comprehensive list of 'Health Foods' by all the leading -manufacturers as well as the many popular items of our own -introduction, and contains in addition a budget of useful information, -recipes, &c. - - -=Why not call to-day?= - -and take lunch or tea, amid palms and flowers, in our well-known -Saloons, the handsomest of their kind in London; see the display of -fruit and flowers on the ground floor, and visit our Health Food -Stores (next door but one). Be sure and ask for a copy of our booklet. - -=If you cannot call= - -let us have your name and address and we will gladly send you a copy -post free, or if you enclose a penny stamp we will send in addition a -Sample of "FRUNUT." Write at once to - - =SHEARN'S,= - THE WORLD'S LARGEST FRUITARIAN STORES, - =231 & 234, TOTTENHAM COURT ROAD, W., - AND BRANCHES.= - - =Telephone:--Gen. 4907 and 6555.= - - - - -As Sweet as Nuts--More Nutritious than Beef. - -HAVE =U= TRIED - ----="PITMAN"=--- - -=NUTO CREAM MEAT= - -THE WHITE MEAT - -In the new shape tin. Made from Nuts and Corn, at the suggestion of -DR. GEO. BLACK, of Torquay, to provide a - -_Delicate and White Meat free from Condiments and Preservatives_ - -For Invalids, the Convalescent, and the Robust. - -Per Tin--1/2-lb., =6d.=; 1-lb., =10-1/2d.=; 1-1/2-lb., =1/2=; 3-lb., =2/-= - -=TO TAKE THE PLACE OF POULTRY.= - - -="Pitman" Nut Meat Brawn= - -is a delightful combination of "Pitman" Nut Meats (the outcome of -years of research to produce unique, delicately flavoured, -well-balanced and highly nutritious foods, each a perfect substitute -for flesh meat) and pure carefully seasoned Vegetable Jelly, so -blended to make an ---appetising dish suitable--- - -=FOR THE HOT WEATHER.= - -Nothing could be nicer or more appreciated for picnics, etc. With -salad and Wholemeal bread and butter it provides a portable, -appetising and sufficing meal ready at a ---moment's notice.--- - -Per Tin, 1/2-lb. =6d.= 1-lb., =10-1/2d.= 1-1/2-lb. =1/2= - -Ask your Stores for them, or - -=SEND FOR A SAMPLE 1/2-lb. TIN= - -of Meat or Brawn, post free 9d. The two for 1/4. - -Orders of 5/-value carriage paid. Full Catalogue, post free 2 stamps, -with Diet Guide and copy of "Nuts, and all about them," 48 pages from - - -="PITMAN" HEALTH FOOD Co., 153, Aston Brook Street, BIRMINGHAM.= - - - - -[Illustration: =HONEY= =HONEY.= =HONEY= - -QUEEN. WORKER. DRONE. =ENGLISH= =IRISH.= =SCOTCH.= =WELSH=. - -HONEY HONEY] - -=Specialitè--PURE CAMBRIDGESHIRE.= - -=HONEY= is wholesome, strengthening, cleansing, healing, nourishing. - -=HONEY= is a HEALTH FOOD of great value, and should be used regularly. - -=HONEY= is excellent for child and adult, it is a Serviceable -Medicinal Agent. - -=HONEY= is completely absorbed into the system by the action of the -blood. Difficulty is experienced in obtaining =PURE HONEY=. - -=WE= trade in English, Irish, Scotch and Welsh Honey, and =GUARANTEE= -=ALL HONEY= sold by us to be =ABSOLUTELY PURE AND AS REPRESENTED=. - -_Sold in screw-top Bottles: 7-lb., 14-lb., 28-lb. Tins. Prices on -application._ - - - =C. HOWE PIPER & Co.,= HONEY FACTORS AND PACKERS, - BLINCO GROVE, CAMBRIDGE. - - - - -=The Rise of the Wholemeal Biscuit= - -and especially of "Ixion" Biscuits into popular favour is a good sign -of the times. There is a great demand for wholemeal bread and -so-called standard bread just now, but - -=GOOD BISCUITS ARE BETTER THAN THE BEST BREAD.= - -The wise Food-Reformer prefers wholemeal biscuits to bread because -they not only give much-needed work to the teeth but induce the flow -of saliva and so assist the digestive organs most materially. - -="IXION BISCUITS"= are made from the finest wheat most finely ground -by our own stone mills. =They are altogether free from yeast and all -chemical adulterants= and preservatives (including salt). - -They are ideal food for growing children, as they contain everything -needed for good blood, bone, muscle, and nerve. The following may be -obtained at all Health Food Stores, or will be sent direct at prices -quoted. - -="IXION" WHOLE WHEAT BISCUITS.= Rich in proteids, and the valuable -phosphates of the wheat, 7 lbs., =3/3=; 14 lbs., =5/6=; 28 lbs., -=10/-=, carriage paid. - -="IXION" SHORT BREAD BISCUITS.= Of delicate flavour and superlative -nutrient value, combined with easy mastication. 7 lbs., =4/-=; 14 -lbs., =7/-=; 28lbs., =13/-=, carr. paid. - -="IXION" DIGESTIVE BISCUITS.= Most agreeable, digestive, and -nutritious. 7 lbs., =4/-=; 14 lbs., =7/-=; 28 lbs., =13/-=, carriage -paid. - -_Samples, etc., sent post free for 4d. stamps._ - -Sole manufacturers: =WRIGHT & CO. (Liverpool), Ltd., Vulcan St. Mills, -LIVERPOOL.= - - -="VEDA" BREAD IS A PERFECT FOOD.= - -[Illustration: =VITALITY. DIGESTIBILITY. NUTRIMENT. ENERGY.=] - -=A Few Reasons why "VEDA" should be on every Table.= - -Because it is easily masticated and digested, delicious in flavour, -feeds the brain and nerves, builds good teeth and bones, relieves and -removes indigestion and constipation, nourishes and sustains the body -perfectly. - -="VEDA BREAD"= - -analysed and compared. - -Flesh Builders (proteids), 35 per cent. more than fine white bread. - -Rapid Heat and Force Producer, 87-3/4 per cent. more than fine white -bread. - -Brain and Teeth Builders, 35 per cent. more than fine white bread. - -="VEDA" BREAD Ltd., Spring Street, Hyde Park, W.= Telephone Nos.: 3702 -PADDINGTON, 1446 RICHMOND. - - - - - =Do not Forget to Try= - - =MELARVI BISCUITS.= - - =They melt in the Mouth.= - -=NUTTORIA= - -=SAVOURY NUT MEAT.= - -Unequalled in flavour, richness and purity, considered the greatest -substitute for flesh ----meats known.---- - -For Roasts, Stews, Hashes, Sausage Rolls, Savoury Mince and Pies, &c. -Sustains prolonged muscular exertions and easily ----digested. 1/2-=lb. -Tin 7d.=---- - -At all Health Food Stores, &c. - -Particulars and Price List of Health Foods from - -=The LONDON NUT FOOD Co.,= - -=465, BATTERSEA PARK ROAD, LONDON, S.W.= - - -=MANHU FOODS.= - -[Illustration] - - =Flaked Wheat:= 2-lb. pkt. - =6d.= - -An Appetising Breakfast Food, Quickly Cooked, EASILY ASSIMILATED, -where DIGESTION is weak, a Natural ABSOLUTE - -=Cure for Constipation.= - -=FLAKED FOODS= in variety. =MANHU FLOUR= for =BROWN BREAD;= also -=MANHU DIABETIC FOODS= (Starch Changed), Palatable, Inexpensive. - -_SUPPLIED AT ALL HEALTH FOOD STORES._ - -=MANUFACTURED BY The MANHU FOOD Co., Ltd., VAUXHALL MILLS, LIVERPOOL. -London Depot:--23, Mount Pleasant, Gray's Inn Road, W.C. Australian -Agent:--C. E. HALL, 12, McKillop Street, Melbourne.= _Send for full -particulars._ - - - - -=ABBOTSHOLME SCHOOL, Derbyshire= - -[Sidenote: =An Up-to-date Education for Boys=] - -Where a Scientific Non-flesh Diet is supplied to pupils requiring -same. - -The School, founded in 1889, has attracted attention throughout the -world. - -A broad and liberal foundation enables the boy to discover for himself -where his especial bent lies. Specialisation follows at a later and -more responsible age, to prepare for the Universities or other higher -seats of learning, with a view to an active career in present day -conditions. Outdoor recreations over an estate of 133 acres. Fees £120 -(and upwards) per annum. Instead of prizes, Awards--based on each -year's work--to a maximum of £30 per annum, open to all boys. Among -the Members of the Advisory Council are the Duke of Devonshire, the -Duchess of Sutherland, Sir Henry Craik, and other prominent educators -of England, Germany and America. - -For full particulars see Prospectus. - - Head-Master--CECIL REDDIE, Fettes College, - B.Sc. (Edin.), Ph.D. (magna cum laude), Göttingen. - - -[Sidenote: =Cromer Guild of Handicraft=] - -ALL KINDS OF - -=Metal Work, Enamelling, Jewellery, Design, Drawing, Sculpture.= - -PUPILS RECEIVED. - -=Director-Mr. H. H. STANSFIELD.= - -In connection with the above there is a =Food-Reform Guest House at -East Runton,= (1 mile from Cromer). - -GARDEN. SEA BATHING. TENNIS. - -FOR TERMS APPLY TO - -=Mrs. Stansfield, East Runton, Nr. Cromer, Norfolk.= - - - - -At the close of a Dainty Fruitarian Meal =A CUP OF DELICIOUS= - - =HYGIAMA THE RENEWING - LIQUID FOOD= - -imparts a pleasing finish. It is so delicious, so digestible, and so -complete in nourishing elements. Quickly prepared, it makes an ideal -emergency meal or light supper, is entirely free from the bad effects -of tea, cocoa and coffee, and exerts a remarkable remedial influence -where there is digestive or nervous weakness. - -Full Particulars, Free Sample, and 64-page Booklet on Rational Diet, -post free. - -=Hygiama Foods Co.,= Department 12, =CROYDON, SURREY.= - -Also In Tablet and Biscuit form. - -[Illustration] - - -=McCLINTON'S= - -="COLLEEN" SOAP.= - - =Made from - Vegetable Oils - and Plant Ash.= - -Its use keeps the Skin Soft, Clear and Smooth. - -[Illustration] - -=Dowager Duchess of Abercorn= writes:--"We have used Colleen Soap for -years and delight in it. It is so sweet and refreshing." - -=Testimonials from over 200 Peeresses.= - - =Colleen Soap, 4-1/2d. per tablet. 3 tablets for 1/- Hibernia - Shaving Soap Sticks and Cakes, 1/-each. Shaving Cream Opal Pots, - 6d. and 1/-each.= - -From all Chemists and Health Food Stores. Send 2d. to Dept. W. (to -cover postage), for Samples-- - -=McCLINTON'S, Ltd., Donaghmore, IRELAND.= - - - - - =ARCHEVA (DIGESTIVE) RUSKS.= - =BRAND.= 4 Gold Medals. - - =Splendid for - CHILDREN, INVALIDS - and DYSPEPTICS.= - - [Illustration: ARCHEVA] - - [Illustration: RUSKS] - - =Recommended by the - Medical Faculty.= - - =Free from Deleterious - Matter. No DRUGS - used.= - - =Excellent at ALL - meals for - EVERYONE.= - - =Palatable - and Nourishing.= - - =A true - Health Food.= - -From all the leading Stores, Grocers, or Chemists. In 3 {SIZES OF -TINS: 5, 10 and 24 packets, each 10 Rusks. {VARIETIES: Plain, Medium -and Sweet. - - -Send 3d. stamps for Samples and Booklet to - -=ARCHEVA RUSK Co. (Dept. L.), 93, Upper Thames Street, LONDON, E.C., -England.= - - -=WISE COOKS USE MARMITE (THE PURE VEGETABLE EXTRACT).= - - MARMITE is absolutely pure - Is an invaluable pick-me-up - Strengthens as well as stimulates - Is easily digested and economical - Is recommended by medical profession - Is used by Food-Reformers & Vegetarians everywhere - -_The Lancet_ says: "This entirely vegetable Extract possesses the same -nutrient value as a well-prepared meat extract." - -=OBTAINABLE AT ALL HEALTH FOOD STORES.= - -=FREE SAMPLE= on receipt of penny stamp to pay postage by - -=Marmite Food Extract Co., Ltd.,= =59, EASTCHEAP, LONDON, E.C.= - - - - -=The Order of the Golden Age= - -_(A Philanthropic Society)._ - -=Founded 1895.= - -Advocates the adoption of a natural and hygienic dietary as a -preventive of Disease, a practical remedy for Physical Deterioration, -and an efficacious way of lessening human suffering and sub-human -pain. - -The Fruitarian system of living makes a hygienic and humane life -possible, and tends to promote Health, Strength and Longevity. - -Guide-Books to Fruitarian Diet and Cookery, and other literature 1/4 -containing information upon every aspect of this important question -are published, and can be obtained at the International Offices. - -The Hon. Secretaries will gladly give advice to enquirers concerning -this Reform. - -=153, 155, Brompton Road, London, S.W., England.= - - Office Hours: 10 to 5. - Saturdays: 10 to 2. - -Telegrams: "REDEMPTIVE," LONDON. Telephone: Kensington 1341. - - - - - -End of the Project Gutenberg EBook of A Comprehensive Guide-Book to Natural, -Hygienic and Humane Diet, by Sydney H. 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