Reform Cookery Book (4th edition)
by
Mrs. Mill
Part 3 out of 4
in mould or glass dish, and set in cool place till quite firm.
Cobden Pudding.
Four ozs. grain granules, 2 ozs. sugar, 1 oz. cocoanut cream, 3 ozs.
stoned raisins, 2 eggs, 3 gills milk.
Put grain granules, sugar, raisins, and cocoanut cream in large basin.
Bring milk to boil and pour over. Cover and let stand till cool. Beat up
yolks and add, and lastly the whites beaten stiff. Pour into buttered
pudding-dish and bake in moderate oven for an hour.
JAMS AND JELLIES.
We have not space to go into these at any length. The following are one or
two of my "very own," as the children say, which are voted a great success.
Apple Jam.
Take quantity required--say 7 lbs.--tart crisp apples. Wash well and dry.
Pare and core, putting the trimmings in water to cover. Cut up the best of
the apples into small pieces--not too thin--and set aside, also covered with
cold water. Put on the trimmings to boil with some lemon rind and either a
few sticks of cinnamon or some cloves. Simmer for an hour or longer, till
all the goodness is drawn out, mashing freely with a wooden spoon. Turn
into jelly-bag and allow to drain without pressure. Pour the water off the
apples, measure that and the drained juice, and put into preserving pan.
Measure the apple chips also, and add when the liquid boils. Allow 14 ozs.
loaf sugar to each breakfast cupful, and boil till the apples are clear, but
not broken down--about 20 minutes. Skim and pot as usual. If ginger
flavouring is preferred, shave down about 6 ozs. preserved ginger, and add
when the juice is put on to boil.
Marmalade Jelly.
Take 3 lbs. fruit--6 bitter oranges, 3 sweet ones and 3 lemons. Remove the
rinds and grate them small, or put through a mincer. Cut up the oranges,
removing the seeds, which put in a tumbler of water. Cover the oranges,
&c., with 17 tumblers cold water, and let stand for at least 24 hours. Put
all in jelly-pan, including the water drained from the seeds, and let boil
gently, for about 2 hours, mashing frequently with a wooden spoon. Let
drain without pressure. Measure the juice, and to each pint allow 14 ozs.
sugar, which add after the liquid boils. Boil fast for a few minutes, try
if it will set. Skim and pot. But the pulp must not be thrown out, for it
makes an excellent, if rather homely,
Marmalade,
which comes in specially useful for steamed puddings, &c. Weigh the pulp,
and allow equal weight of sugar. Boil gently, taking great care not to
burn, till clear--20 to 30 minutes.
Green Gooseberry and Strawberry Jam.
This will be appreciated by those who find the ordinary strawberry jam
rather sweet and heavy. Take equal quantities of gooseberries and
strawberries--say 3 lbs. of each. Trim the gooseberries, which must be
firm and freshly pulled, and wash well. Put on to boil with a teacupful
water to each lb. of gooseberries, and boil for 10 minutes. Add the
strawberries and the sugar lb. for lb., and boil for 20 minutes longer, or
till it will "jell," as Meg would say.
Green Gooseberry Jam
is made with the gooseberries alone, prepared as above. A little grated
lemon rind, &c., might be used for flavouring. Then if one is making
Green Gooseberry Jelly,
top and tail the fruit very carefully, removing every tough or discoloured
one. Put on to boil, well covered with water. Add flavouring or not as
preferred, and simmer gently for an hour or so. Drain without pressure.
Allow 14 ozs. to pint of juice, and boil rapidly about 10 minutes. Allow 1
lb. sugar to each lb. of the pulp. Boil together for about 20 minutes,
and this will give a very good, if rough and ready, jam.
Jelly without Boiling.
Everyone who can get good red or white currants should try making the jelly
without boiling. I got the recipe from a friend many years ago, and can
recommend it as a way in which the fresh flavour of the fruit is preserved
to perfection. Wring the currants in usual way, and to each pint of juice
allow 14 ozs. loaf sugar, which must be pure cane. I believe crystalised
will do, but I have never tried it. Granulated or beet sugar will not do.
Put juice and sugar in a strong basin and beat with the back of a wooden
spoon till the sugar is quite dissolved, which will take about half-an-hour.
Skim and pot. It should be quite firm by next day, and will keep for a year
or longer--if it escapes consumption.
Bramble Jelly.
This is one of the finest preserves one can make--especially if we have
gathered the fruit. The brambles should not be too ripe, but should have a
good proportion of hard red ones. Wash well in cold water and put on with
water to barely cover. Simmer gently for an hour or longer, bruising well
with wooden spoon. Drain without pressure. Measure, and allow 14 ozs.
sugar to pint, _i.e._, breakfast cupful. Allow the juice to boil up
well. Add the sugar, boil fast for a few minutes, skim and pot.
NOTE.--Only pure cane sugar should be used for preserves. Add the
sugar when the preserve is boiling--nearly ready indeed. It only
requires to be thoroughly dissolved and boiled through. This method
goes far to prevent burning and loss of flavour.
* * * * *
The NEW VEGETABLE FOOD EXTRACT which possesses the same nutrient value as a
well-prepared Meat Extract.
2 oz. pot, 7-1/2 d.; 4 oz. pot, 1/1-1/2; 8 oz. pot, 2/-; 16 oz. pot, 3/4.
_The Ideal basis for high-class Vegetable Soups._
_HORS CONCOURS_
Universal Cookery and Food Exhibition 1907.
MARMITE
THREE GOLD MEDALS AWARDED
Cookery Schools and Teachers are invited to apply for Free Samples, Recipes,
and full particulars to
THE MARMITE FOOD EXTRACT CO., Ltd., 59 Eastcheap, London, E.C.
* * * * *
WILL YOU TRY A CUP OF TEA
that, instead of injuring your nerves and toughening your food, is
Absolutely Safe and Delightful? 2/2, 2/10, and 3/6 per lb.
THE UNIVERSAL DIGESTIVE TEA
is ordinary tea treated with oxygen, which neutralises the injurious tannin.
Every pound of ordinary tea contains about two ounces of tannin. Tannin is
a powerful astringent substance to tan skins into leather. The tannin in
ordinary tea tans, or hardens, the lining of the digestive organs, also the
food eaten. This prevents the healthful nourishment of the body, and
undoubtedly eventuates in nervous disorders. On receipt of a postcard,
The Universal Digestive Tea Co., Ltd., Colonial Warehouse, Kendal,
will send a Sample of this tea, and name of nearest Agent, also a
Descriptive Pamphlet compiled by Albert Broadbent, Author of "Science in the
Daily Meal," &c.
AGENTS WANTED.
* * * * *
THE BEST SOUP THICKENER.
ROBINSON'S PATENT BARLEY
Also Best for Making BARLEY WATER, CUSTARD, BLANC MANGES, &c.
KEEN ROBINSON & CO., LTD., LONDON,
Makers of Robinson's Patent Groats for making Gruel.
* * * * *
BEVERAGES.
We have not space to go into the question of beverages at any length. A few
good "drinks" are given under Invalid Dietary, and I would just say that the
juice of a squeezed lemon, orange, or other fruit juice is much better than
any effervescent or chemicalised beverage. There are, however, some
excellent pure fruit-juices now on the market, among which one may mention
Pattinson's Fruit Syrups
and essences for various temperance drinks as being specially good. Many
are proscribed on the score of health, &c., from the use of
Tea and Coffee,
but as these will remain first favourites for a long time to come, the first
essential is to have them properly prepared, so that there is little if any
ill effect. Where tea is most largely and constantly used, as in China and
Japan, it is said to be quite innocuous. This may be partly owing to the
more wholesome and rational way in which those people live, partly also to
the finer quality of tea available, but very largely to the method of
preparation. Various devices have been patented to save trouble in changing
from one pot to another, but as most of these are rather complicated for
daily use, we are glad to learn of a tea which can be prepared in the old
comfortable handy way without any ill effects, and this boon seems to be
furnished in the
Universal Digestive Tea,
prepared at the Colonial Warehouse, Kendal. By a process--which, by the
way, is not kept secret--the tea is treated with oxygen in such a way that
the hurtful tannin is neutralised, while none of the other properties are
affected in any way. There is certainly no loss of flavour, and no
difference that one can discern from the usual, but specially good tea--a
fact which will appeal to ordinary tea-drinkers, of whom there are still a
majority. For any further information regarding this tea, I would recommend
readers to a little pamphlet compiled by Albert Broadbent, Esq., food
specialist and lecturer, whose writings on the food question, &c., are well
known. It is entitled "The cup that cheers." It explains the process of
treatment, and gives medical and analytical testimony in its favour from
various authorities of very high standing. The best proof is in the
drinking, however, and one may have a sample pound or more carriage paid.
INVALID DIETARY.
The whole of the previous part of this book has been devoted to the
contriving of the several meals usual in a work-a-day household and under
ordinary circumstances. But exceptions will occur in the "best regulated
families," and although much may be done to prevent illness by pure,
nourishing, well-cooked food, one must be prepared for emergencies as they
come.
Of course, most of our friends will be only too ready to pounce upon us when
illness comes into the house, with their "I told you so" comments. In the
first place it will be owing to their low diet and want of proper
nourishment that father has got influenza, or Tommy mumps or
measles--beef-fed persons _never_ have these affections--(which shows
what an enormous proportion of vegetarians there must be)--and in the second
place, now that there is illness, you _must_ fall back on beef-tea,
port-wine, and other "generous diet," to get up and sustain the patient's
strength. However callous or deaf you might be to the supplication for the
flesh-pots from those in health, you cannot, must not shut your heart to the
call of the weak or suffering.
And woe betide us if we are heretic, and the patient does not recover so
quickly as we could wish (if he does, we shall be suspected of having
surreptitiously called the orthodox nostrums to our aid, but that by the
way), so that it behoves us to give the critical and censorious as little
room for their strictures as possible.
Now, what are we to get for that erewhile _sine qua non_ of the sick
room,
Beef Tea?
Well, before we come to the non-flesh substitutes, which are more similar in
some ways to the ordinary beef-tea, we will consider what is given in the
earlier stages when the stomach rejects nearly all nourishment.
Pure Fruit Juices
can usually be retained and assimilated by the most debilitated. The
refreshing and restorative properties of orange, grape, and similar fruit
juices are generally appreciated, though many people hold the extraordinary
belief that these are best when almost all the nourishment has been
fermented out of them as in ordinary wine; but not so many even of the more
advanced among us, as yet, realise the wonderful healing and anti-toxic
possibilities of fresh fruits, more especially grapes. Pure grape juice has
been found to act with such destructive force upon disease germs of various
kinds as would appear little short of miraculous.
To prepare, press out with squeezer and strain, dilute or not with hot or
cold water according to the condition of the patient. The juice of an
orange to a tumbler of water makes an excellent tonic drink where there is
feverishness and debility of the digestive organs, and a teaspoonful or more
of lemon juice may be used in the same way.
Rhubarb Juice
is very good when made from fresh, naturally-grown rhubarb. Wipe and cut
small, put in covered jar in oven or steamer till the juice flows freely.
This will not be ordered where there is rheumatism or the like. For such,
an alkaline beverage is wanted instead of an acid.
Celery Milk
is exceedingly good, and I claim to have discovered it for myself. Wash and
trim some sticks of celery. Cut small and simmer for an hour or longer in
milk and water. Bruise well to get all the goodness out, and strain through
jelly-bag. When fresh celery is not to be had, celery seeds may be used.
Simmer in water, strain, and add milk.
Cocoanut Milk
is also very good, and will sometimes be retained when ordinary milk is
rejected. Select a juicy cocoanut, pierce a hole and drain out the milk.
Break and remove from shell, and pare off the brown skin very finely, so as
not to lose any of the oil. Grate or run through mincer, add two cupfuls
boiling water, and beat with a wooden spoon from ten to fifteen minutes;
then squeeze through a cloth or potato masher. Put the cocoanut into a
saucepan with more boiling water, mash over the fire for a few minutes, and
squeeze again very thoroughly. If it has been squeezed in a masher the
liquor may need to be strained again through a cloth or hair sieve.
For a bland soothing drink, invaluable in practically every form of internal
irritation and debility, Barley Water reigns supreme, and in its
preparation Robinson's Patent Barley will be found invaluable.
Smooth one or two spoonfuls to a cream with cold water. Pour on boiling
water, stirring all the while, and boil gently for five to ten minutes.
When cool it will be a firm jelly, and can be diluted as required with hot
or cold water, milk, fruit-juice, "Extract," &c., &c.
To come now to what more closely resembles beef-tea, we can have a liquid
practically undistinguishable made from
Brown or German Lentils.
Take a teacupful of these, look over and pick very carefully so that no
stones or dirt may escape notice. Scald with boiling water, and put to
simmer with plenty of boiling water in a saucepan or stewing jar. Add a
shallot, a bit of celery, teaspoonful ground rice, tapioca, &c., and, unless
prohibited, seasoning to taste. A blade of mace, a slice or two of carrot,
beetroot, &c., might be added at discretion. Simmer gently, or better
still, steam for an hour. Strain, without any pressure, and serve with
fingers of crisp, dry toast. Equal quantities of German lentils and brown
beans may be prepared exactly as above to make Savoury Tea, as also a
mixture of brown and white beans. A delicious
Invalid Broth
is made thus:--Wash well a cupful of butter peas or haricot beans and one or
two tablespoonfuls pot barley. Put in saucepan or double boiler with water,
and cook for two to three hours. Season and strain. Celery, onion,
parsnip, &c., may be added if desired. Some milk may also be added, and, if
wished specially rich and strengthening, one or two eggs beaten up. Warm up
only as much as is needed at one time, and serve with toast or triscuits.
Variety of flavour, &c., may be contrived by mixing lentils, dried green
peas, &c., with the haricots, or instead of these, tomatoes may be sliced
and added ten minutes before straining.
I need not here give recipes for ordinary oatmeal gruel, but
Lentil Gruel
may be new to some. Take a dessert-spoonful lentil flour--the "Digestive"
lentil flour is always to be depended on--smooth with a little cold milk or
water in a saucepan. Add three teacupfuls boiling milk or barley-water and
simmer for fifteen minutes. A little extract such as "Carnos" or "Marmite"
may be added to this or any of the foregoing broths.
These extracts, "Carnos" and "Marmite," are exceedingly useful in the
sick-room, as they can be so easily and quickly prepared. "Carnos" being a
fluid extract, is especially handy. A teaspoonful of that, or a half
teaspoonful "Marmite" to a cupful boiling water makes a delightful cup of
savoury tea. Be careful not to make too strong. Such extracts may also
enter with advantage into
Savoury Custard.
Beat up an egg, and add to it half a teacupful milk, and either a
teaspoonful "Carnos" or rather less of "Marmite," the latter dissolved in a
little boiling water. Add pinch salt. Turn into a buttered cup or tiny
basin, cover with buttered paper, and steam gently for seven or eight
minutes till just set.
The following is a very dainty and novel
Egg Flip.
Separate the white from the yolk of an egg and beat up the white quite
stiff. Beat up the yolk and add to it the strained juice of an orange or
some "Nektar." Mix all lightly together and serve in a pretty glass or
china dish.
White of Egg
may be made more attractive for little folk if poached by spoonfuls for a
minute or two in boiling milk, and served with a little pink sugar dusted
over.
Orange Egg Jelly.
Rub 2 ozs. loaf sugar on the rinds of 2 oranges till it gets as much
flavour as possible, then put in a basin with the strained juice and a
teaspoonful lemon juice. Bring a very small quantity of vegetable
gelatine--previously soaked for an hour in cold water--to boil in a
breakfastcupful of water. One-eighth of an oz. of this gelatine is enough
as it is so strong. Stir till quite dissolved and strain over the sugar,
&c. When cool add the yolks of two eggs beaten up, and whisk till white and
frothy. Beat the whites very stiff and add them. Beat all thoroughly, and
when just about to set pour into a wet mould. Or allow to set and then pile
up by rocky spoonfuls in a glass dish.
When an invalid is getting past the "sloppy" stage and is able for solid
nutriment
Steamed Barley
is perhaps the most valuable food of any, and dyspeptics who experience
difficulty in getting any kind of food to agree would do well to go on a
course of this--not for one day or two, but for weeks and months together.
Wash well in cold water a teacupful of _pot_ barley. Put on in clean
lined saucepan with plenty of cold water, bring to boil slowly, and if there
is the least suspicion of mustiness, drain and cover with clean water. When
it comes a boil again, turn into a pudding basin or double boiler, cover and
steam for at least six hours. Twelve hours is much better, and it is safest
to put on one day, what is wanted for the next. Onions, celery, tomatoes,
&c., may be added at discretion. When to be used, this barley should turn
out firm enough to chew, and may be eaten with thin dry toast or
"Triscuits."
Besides these home-made preparations, there are many valuable foods to be
had ready for use, or requiring but little preparation, thus affording
change and variety, not only to the patient, but to the nurse or cook, who
must often be heartily tired of making up the same gruels and mushes for
weeks or months together. The Barley Mint, Patriarch Biscuits, and Barley
Malt Biscuits to be had from the Wallace Bakery, 465 Battersea Park Road,
London, S.W., come in very handy. The Barley Malt Meal can be made into a
gruel or porridge, while Barley Malt itself may be added to any ordinary
preparation to aid digestion. Barley Malt Meal Gruel has been found a
sovereign remedy for constipation, obstinate cases yielding to it when all
other treatment had failed. Make in usual way and add one or two large
spoonfuls treacle or honey. The biscuits may be grated and made into a mush
with hot milk, &c., or they may be soaked over night in as much hot water,
milk, or diluted Extract as they will absorb, and then be put in the oven to
warm through. Gluten Meal is another among many valuable Invalid
Foods which there is space only to mention here; while the value of
Robinson's Patent Groats for gruel is widely appreciated.
For diabetic and anaemic patients there are one or two other valuable foods
now on the market specially prepared to nourish and enrich the blood, while
at the same time starving the disease. Barley Malt Meal is specially
good, also a recent "Wallaceite" product, "Stamina Food."
The "Manhu" Diabetic Foods
are well known and highly recommended. The following
"Manhu" Diabetic Savoury
will be welcome to those whose dietary is of necessity so restricted. 1/2
pint Savoury Tea (p. 90) or diluted "Extract," 1 egg, 1 tablespoonful
"Manhu" Diabetic Food, 1/2 oz. butter, salt and pepper.
Melt butter in saucepan, add the food, and mix over slow
fire till butter is absorbed. Add the savoury liquid, cook for a
few minutes, add seasoning, beat in yolk of egg, then the white
stiffly beaten. Mix lightly. Pour into pie-dish, and bake in
quick oven for 15 minutes.
* * * * *
A Realised Ideal In Food Production.
Ideal Food Reform means much more than "going without meat." It means the
use of only such foods as will thoroughly nourish the body without injuring
it.
For instance, most popular biscuits are made from an impoverished white
flour, and raised with chemicals, which injure the system. Again, white
bread is an artificial one-sided food, and is raised with yeast. Yeast is a
ferment, the product of brewery vats, and is not expelled from the loaf by
baking.
Thorough-going Food Reform demands bread, biscuits, &c., made with entire
whole wheat flour, and free from chemicals, yeast, and other impurities.
This is a high ideal: can it be realised?
It has been realised. The Wallace P.R. Foods Co. was founded
expressly for-the purpose of making bread, biscuits, cakes, and other foods
on scientific principles, which a great London "daily" has described as
100 Years in Advance of the Age.
In this model bakery the only flour used throughout is an entire wheatmeal
ground to a marvellous fineness; and all other ingredients are the very best
and purest. Chemicals, cheap fats, and yeast are banished.
Thousands have proved that the regular daily use of the P.R.
Biscuits, Bread, &c., not only delights the palate, but eradicates many
stubborn diseases, and brings about a steady improvement of health in cases
where drugs, patent medicines, and all other unnatural methods have failed.
30 Samples of delicious Bread, Cake, Biscuits, and Coffee, 1/6 carr.
paid.
Box Biscuits and Coffee only, 1/3 carr. paid.
_P.R. Specialities are stocked by all Health Food Stores.
Sole Makers:_
The Wallace P.R. Foods Co.
465 Battersea Park Rd., London, S.W.
* * * * *
_INFANTILE MORTALITY_
"COW & GATE" Dried Pure English Half-Cream Milk
The Superiority of Dried Milk over Fresh Cow's Milk was
strikingly demonstrated by the experiments of the Sheffield Corporation
Scheme for Reducing Infantile Mortality, given in a paper by ALBERT
E. NAISH, M.A., M.B., B.C., Cantab., Assistant Physician, Sheffield Royal
Hospital, in the September 3rd issue of the _Medical Officer_. For the
purpose of these experiments our milk was used with that of two other
makers.
OUR MILK BEING MADE DAILY AT OUR OWN FACTORIES
can be supplied in a much fresher condition than Foreign or Colonial makes.
Besides the fact of our supplying several Infant Milk Depots and
Creches, we have Thousands of Letters from grateful mothers, from
all parts, who testify to the splendid results from feeding their babies on
our Dried English Milk.
West Surrey Central Dairy Co. GUILDFORD.
It can be obtained of most Chemists and Health Food Stores, in Tins and
Packets, 1/1. each.
We make Dried, Full-Cream, and also Separated Milk, as well as the above.
Prices on application.
* * * * *
Savoury Gruel.
Dissolve about 1-1/2 teaspoonfuls vegetable extract--"Marmite," "Carnos,"
Mapleton's Nut Extract are all good--in 3 gills boiling water. Have a
tablespoonful of either Gluten Meal, Barley Malt Meal, Banana Oats,
&c., made smooth with a little cold water--add seasoning, a little grated
onion, celery, &c.--and mix it with the "Extract" tea. Boil all together,
stirring constantly for 5 or 10 minutes, then strain.
This savoury gruel may be acceptably varied from time to time by
substituting Robinson's Patent Barley or Groats for the above.
Almond Cream Whey.
One pint milk, 1 dessertspoonful lemon juice, 1 tablespoonful Almond cream
or Cashew nut cream. Bring milk nearly to boiling point, and add lemon
juice. Let stand till it curdles. Strain and stir in the nut cream, also
sweetening to taste.
"Nutter" Milk
(For Wasting Diseases, in place of Cod Liver Oil).
Put 1 oz. "Nutter," or other good vegetable fat, in small enamelled
saucepan, and pour on 1/2 pint of milk. Heat very slowly nearly to boiling
point. Stir or beat with wooden spoon till cool enough to drink. Pour into
warm glass and sip slowly. If not all used at once, heat slowly, and mix
well each time to be used.
Almond Milk Jelly.
Make up 1/2 pint almond milk by shaking up 1 tablespoonful Mapleton's
concentrated almond cream with 2 gills water. Soak 1/8 oz. vegetable
gelatine in cold water for an hour. Strain off the water and put in
saucepan with the almond milk, rind of 1/2 lemon and juice of whole one,
also 2 ozs. sugar. Stir over gentle heat till gelatine is dissolved.
Strain and mould in usual way.
Onion Gruel (for a Cold).
One lb. onions, 1 apple, a little sugar, salt, ground cloves or mace, and
white pepper, 1/2 gill boiling water, 2 tablespoonfuls "Cow and Gate" dried
milk, 1 oz. butter or vegetable fat. Peel and chop the onions and scald
with boiling water. Put on to simmer, with the apple chopped small, the
water, butter, &c.--all except the dried milk. Cover and cook gently till
tender. Sprinkle in the dried milk, and cook for a few minutes longer.
Serve very hot.
The dried milk--full cream, half cream, or separated according to need of
patient--may be added to any of the foregoing recipes where concentrated
nourishment is required.
MISCELLANEOUS.
Mushroom Ketchup.
Fresh mushrooms--those just past the cooking stage for preference--spread
not too thickly on flat dish. Sprinkle liberally with salt and let stand
from 24 to 30 hours. Strain off liquor, pressing mushrooms thoroughly.
Boil and bottle. If preferred, spices may be added, but we prefer it
"unadulterated."
"Reform" Cheese.
(Mrs C. LEIGH HUNT WALLACE, London.)
The following is an original recipe for cheese without rennet given me by
Mrs Wallace, a well-known pioneer in Food Reform.
Put the strained juice of 3 lemons into a quart of boiling milk, then remove
immediately and set aside to cool. Place a wet cheese-cloth in a hair sieve
and place in the contents of the saucepan. Let drain, shape by gathering
the cloth together, compress and leave for a little. Garnish with parsley.
Eaten with raw tomatoes and oatcakes it is delicious. The whey, if
sweetened to taste, forms to those who like it a pleasant, cooling, and
health-giving beverage.
Manhu Wheat Yorkshire Pudding.
Three tablespoonfuls Manhu Wheat, 2 eggs, a little over half a pint of milk;
salt to taste; 1 oz. butter.
Put the wheat in a basin, mix with milk until it forms a nice batter; add a
little salt. Beat up the eggs very lightly, and add to the batter. Put the
butter in a small baking tin in the oven, and, when hot, pour in the batter.
Bake about 20 minutes in a sharp oven.
Breakfast Savoury.
Allow 1 egg, 1 small tomato, 1/4 oz. butter or vegetable butter, to each
person. Scald, peel, and slice tomatoes, and fry till quite cooked in the
butter. Add seasoning to taste--salt, pepper, little grated onion, pinch
herbs, a little Vegetable Extract or Ketchup--any or all of these--and the
eggs, which may either be dropped in or slightly beaten up. Scramble till
set, and serve heaped up on hot buttered toast. A pleasing variety of
flavour is produced by substituting walnut butter for the other. The toast
might also be spread with a very little "Marmite."
MODEL DINNERS FOR A WEEK.
SUNDAY.
Brown Soup. Nut Omelette. Almond Custard with Stewed Fruit.
MONDAY.
Hotch-Potch. Sausage Rolls. Canary Pudding with Appel-Moes.
TUESDAY.
Clear Soup. Savoury Lentil Pie. Lemon Cream.
WEDNESDAY.
Tomato Soup. Scotch Haggis. Cobden Pudding.
THURSDAY.
Mock Hare Soup. Kedgeree. Provost Nuts Pudding.
FRIDAY.
White Soubise Soup. Sea Pie. Banana Custard.
SATURDAY.
Split Green Pea Soup. Macaroni Egg Cutlets. German Tart.
NOTE.--The above is only an outline. Vegetables, &c., will be added as they
are in season.
* * * * *
FOOD REFORMERS KNOW
the difficulty experienced in starting the better way in diet. These can be
overcome by dining at ...
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And HEALTH FOOD STORES,
152 St Vincent St., Glasgow
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* * * * *
ADDITIONAL RECIPES.
SOUPS.
Nut Soup.
One pint boiling water, 3 tablespoons grated walnut or walnut meat
preparation, some onions sliced, spoonful gravy essence, 1/2 lb. sliced
tomatoes, a little "Nutter." Make the fat hot and fry onions lightly, add
sliced tomatoes and grated nuts, and stir for a few minutes. Pour boiling
water over, and allow all to simmer for 20 to 30 minutes; season to taste,
and serve.
Split Green Pea Soup.
One lb. split green peas, 1/2 lb. onions, 1/2 lb. carrots, 2 quarts
boiling water; scald peas with hot water, and put on with the 2 quarts (8
breakfast cupfuls) boiling water, and the onions chopped small. Simmer for
an hour, and add the carrot flaked or chopped small. Cook for another hour,
add seasoning, herbs, parsley, &c., and it is ready for use. This is a most
delicious and nourishing soup, and very quickly and easily prepared. Can be
varied by using tomatoes instead of the carrots, or by the addition of any
other vegetables as cauliflower, leeks, spring onions, &c., also by
substituting 4 to 6 ozs. rice or barley for same quantity peas.
Simple White Soup.
One large onion, 1 large potato, 1 tablespoonful oatmeal, 1 tablespoonful
butter. Boil gently 1 hour in 2 breakfast cupfuls milk and 1 of water.
Pass through a fine sieve, and serve very hot. May be varied by
substituting Provost Nuts or Marshall's "Cerola" for the oatmeal.
Plasmon Vegetable Soup.
Two carrots, 2 turnips, 1 leek, 1 onion, 1-1/2 oz. butter, 1 teaspoonful
celery seed, 2 lumps sugar, 1 bay leaf, 1 pint Plasmon white stock, 1 oz.
flour, 1 gill milk, salt and pepper. Shred vegetables into thin strips.
Melt butter, and add Plasmon stock while boiling. Cook till vegetables
tender. Blend flour and milk smoothly, and add gradually, also seasoning.
Boil a few minutes longer. For
Plasmon Stock,
put 1 oz. Plasmon in saucepan, and add gradually half a pint lukewarm
water, stirring continuously. Place over the fire, and boil for two
minutes. When cold, this should be a thin, semi-transparent jelly.
Cream of Barley Soup.
Prepare a white or clear stock (p. 11), or make a hasty stock by boiling
some lentils, split-peas, or haricots with a good quantity of chopped onion
till of the strength required. Failing any of these, a spoonful or two of
vegetable extract will do very well. Bring to boil, and season to taste.
In a basin smooth some of Robinson's Patent Barley to a cream with
cold water or milk, allowing one tablespoonful to the pint. Pour on to this
the boiling stock, stirring all the time. Return to saucepan, boil up, and
allow to simmer for at least ten minutes. More milk may be added if
desired, and this soup can be varied and enriched by the addition of the
yolks of one or two eggs. These should be well beaten up and put in tureen
before dishing. I may say here that the Patent Barley is must useful for
thickening any kind of soup, stock, or gravy.
SAVOURIES.
Nut Soufflee.
A teacup each of grated walnuts, brown bread crumbs, and milk, a beaten egg,
pepper and salt. Mix well, grease a tin mould, pour in mixture, and steam
for an hour. Serve with Tomato Sauce. When cold, it can be cut in slices,
rolled in egg and bread crumbs, and fried a nice brown.
NOTE.--The above can be varied by using a different kind of nuts or
Mapleton's Nut-meat Preparation, and by the addition of a little grated
onion, minced parsley, and one or two teaspoonfuls Vegetable Extract.
Savoury Nut Omelette.
A large cup of grated walnuts or Brazil nuts, a cup of brown bread crumbs,
pepper and salt to taste, a little grated onion, 2 teaspoonfuls finely
chopped parsley; also 2 eggs well beaten, and a cup of milk. Mix all the
ingredients together. Have ready an omelette pan with a good layer of hot
fat or butter. Pour in the mixture, slowly brown on one side, cut in 4 or 6
pieces when they will be easily turned, then brown on the other side. Serve
hot, with brown sauce, vegetables and potatoes in the usual way. A still
simpler way is to bake in shallow baking tin in brisk oven 30 to 40 minutes.
Use plenty of fat.
NOTE.--The above can be very easily prepared by using Mapleton's Nut-meat
Preparation instead of the grated nuts. Walnut or brown Almond meal would
be especially suitable.
Sea Pie.
Cook together a variety of tender spring vegetables--carrots, turnips,
cabbage, pens, French beans, &c. First brown some onions with "Nuttene,"
add water with some vegetable extract--"Marmite" or "Carnos"--also some
ketchup and seasoning. When boiling, add the carrots and turnips--not too
small--then a fair-sized cabbage cut in four pieces, the peas shelled, or
French beans cut lengthwise. The carrots and turnips should be cooking for
some time before the cabbage, &c., is put in. See that there is plenty of
liquid to cover, and put on the following paste:--Take four heaped
tablespoonfuls self-raising flour, a piece of "Nuttene" or butter the size
of a small egg. Rub in very lightly with the tips of the fingers, add pinch
pepper and salt, and mix to a soft dough with a little water. Flour well
and roll out lightly to not quite the size of round stewpan to leave room
for swelling. Make a hole in centre, add quickly to contents of pan while
fast stewing, keep lid very close, and cook for 3/4 of an hour. Serve very
hot. Sea Pie may also be made with mushrooms stewed till tender, with
teaspoonful "Extract" and tablespoonsful ketchup. Have plenty of liquid.
NOTE.--The above is exceedingly good, very simple to prepare, and may be
varied in innumerable ways. For those who prefer to dispense with chemical
raising materials, I may say that the paste is very good made with ordinary
flour, or with a mixture of wholemeal and flour. An egg _may_ be
beaten and mixed in, but it rises very well without. The same paste can be
put over any stew--German Lentil, Haricot Bean, &c.--great care being taken
that there is plenty of liquid.
Scotch Oatmeal Pudding.
One lb. oatmeal, 1/4 lb. onions, 1/2 lb. vegetable suet or 1/4 lb. each
of suet and pine kernels; pepper and salt. Run the pine kernels through
nut-mill, and put with suet in frying-pan. When hot, add the onions finely
chopped, and after these have cooked for a few minutes add the oatmeal,
which should be crisp and not too fine. Cook all for some time, stirring
constantly to prevent burning. Wring a pudding cloth out of boiling water,
flour well, and put the oatmeal, &c., in, and tie up at each end in the form
of a roll, leaving a little room to swell. Plunge in fast-boiling water,
and boil for 3 to 4 hours. Turn out of cloth carefully so as not to break.
It may be served as it is, but is much nicer if put in a baking tin, basted
with hot fat, and baked till brown and crisp. Serve with brown sauce or nut
gravy.
This may be divided into a number of small puddings. These are particularly
good if allowed to cool, and then brushed over with a little white of egg
before being toasted.
Hasty Oatmeal Pudding.
Make some vegetable fat very hot. Add a little onion, grated or very finely
chopped, and stir till nearly cooked. Allow a teacupful oatmeal to each
tablespoonful of fat, and stir in along with a little salt and pepper. Cook
over very moderate heat till crisp and brown all over, turning about almost
constantly as it is very ready to burn. Shredded Wheat Biscuit crumbs,
Granose Flakes, or Kornules may be used in place of the oatmeal. Less fat
will be required.
Walnut Mince.
Six ozs. grated nuts, 4 ozs. breadcrumbs, 1 oz. Nut butter. Make fat hot
in saucepan, add nuts, and stir till lightly browned, taking great care not
to burn. Add breadcrumbs and seasoning to taste--large spoonful grated
onion, pinch herbs, &c.--also ketchup or vegetable extract--"Carnos" or
"Marmite"--with boiling water to make up 2 gills--rather less if a dry
consistency is preferred. Simmer slowly for 15 minutes. Serve with sippets
of toast or fried bread. Brazil, peccan, or hazel nuts may be used instead
of walnuts.
Savoury Lentil Pie.
With the help of the above mince quite a number of delicious savouries can
be contrived with but little extra trouble. The following pie will be found
delicious:--Wash well 8 ozs. red lentils, and put on to cook with 2 ozs.
each of chopped or flaked carrot, turnip, and onion, 1 oz. butter, pinch
herbs, ditto curry powder, teaspoonful sugar, and usual seasonings. Cover
with just as little water as will cook the lentils without burning, and
simmer or steam closely covered for about half-an-hour till lentils a thick
puree. Some ketchup, "Extract," or tomato is an improvement; add nut mince
prepared as above, mix well and simmer a few minutes longer. It should be
of the consistency of a thick mush. Put in pie-dish, and set aside to cool.
Cover with
Batter Paste
made with 6 ozs. self-raising flour, 2 eggs, 1-1/2 gills milk, 3 ozs.
butter or vegetable fat. Rub the butter into the flour, and make into stiff
batter, with the eggs well beaten, and the milk. Pour over contents of
pie-dish and bake till well risen and a nice brown in fairly brisk oven.
Nutton Pie.
One-and-half lbs. "Nutton," [Footnote: A very fine Nut Meat, put up by R.
Winter, City Arcades, Birmingham.] cut in dice, 1/2 lb. tomatoes, 1/4 lb.
cooked macaroni, 1-1/2 lbs. cooked potatoes, sliced. Dust with pepper and
salt, pour in stock to within 1/2 inch of top; cover with good whole-meal
crust, made with Winter's cooking "Nutbut"; bake.
Nutton Chops.
One lb. No. 1 "Nutton," minced through a food chopper, 3/4 lb. zweiback
bread crumbs, 2 ozs. macaroni, cooked and finely chopped, pepper and salt
to taste. Mix with egg and form into chops; use a piece of uncooked
macaroni for the bone; brush with egg and bread crumbs and bake, or fry,
with nutbut--this quantity should make 8 chops.
Nutton Meat for Mock Sausage Rolls.
One lb. No. 8 "Nutton," put through a food chopper, 1/2 Spanish onion
boiled and finely chopped, 2 teacupsful zweiback bread crumbs, a little
sage, salt to taste. Have quantity required of puff pastry, roll out and
divide into squares, putting a little sausage meat in the centre, wet the
edges and fold over. Place in a hot oven and bake 10 minutes to 1/4 hour.
Stewed Onions.
Select about a dozen good hard onions, as nearly of a size as possible, and
weighing 6 or 8 to the lb. Make 2 ozs. or so vegetable fat--"Nutter" is
very good--smoking hot in large stewpan, add the onions, and stir about till
nicely browned all over; be careful not to burn; if fat not all absorbed
pour it away. Cover with boiling water, add seasoning, pinch herbs, &c.,
cover and stew gently till cooked--about an hour. There should be a rich
brown gravy, so that this makes a most appetising dish to serve with a dry
savoury.
Cheese Moulds.
One pint milk, 1/2 lb. grated cheese, 3/4 lb. wheaten bread crumbs, 2
eggs, 1 teaspoonful salt, 1/4 teaspoonful mustard, 1/4 teaspoonful pepper.
Put milk, cheese, and crumbs into a pan and bring them almost to the boil,
add seasoning and eggs, and stir till thick, but do not let it boil. Butter
some small dariole moulds and sprinkle them with some chopped parsley.
Press in the mixture, dip in hot water, and turn out.
* * * * *
MAPLETON'S NUT FOODS WARDLE, LANCASHIRE.
PER LB.
S. D.
Walnut Butter 1 0
Cocoa Nut Butter 1 0
Cashew Butter 1 0
Almond Margarine 1 2
Nut Margarine 0 10
Blended Nut Margarine 0 10
Honey & Nut Margarine 1 0
Pea Nut Butter 0 9
Almond Cream 1 10
Hazel Cream 1 4
Cocoa Nut Cream 0 10
Nut Milk 1 4
Cooking Nutter, 1-1/2 lb. carton 0 11
Nutter Suet 0 8
Cooking Nut Oil 1 0
H.M.R. Nut Oil 1 6
Walnut Oil 2 6
Olive Oil 1 5
Salted Almonds (packet) 0 11
Blanched Almonds 1 3
Cooking Almonds 1 0
Jordan Almonds 1 8
Twin Jordan Almonds 1 2
Walnut Halves 2 0
Broken Walnuts 0 8
Pine Kernels 0 11
Roasted Pine Kernels 1 0
Pea Nuts 0 4
Roasted Pea Nuts 0 5
Blanched Pea Nuts 0 6
Cashew Nuts 0 9
Hazel Nuts 0 10
Monkey Nuts 0 4
Almond Meal 1 6
" (Unblanched) 1 3
Hazel Meal 1 0
Walnut Meal 0 11
Chestnut Meal 0 4
Desiccated Cocoa Nut 0 5
Pea Nut Meal 0 7
Roasted Pea Nut Meal 0 7
Banana Meal 0 6
Dried Bananas 0 6
Figs 0 4
Dried Pears 0 9
Orange Peel 0 5-1/2
Lemon Peel 0 5-1/2
Citron Peel 0 9
Malted Almonds and Hazels 1 9
Cereal Cream 0 6
Nut Graino 0 3-1/2
Wholemeal (3-1/2-lb. bag) 0 6
Malt Extract 6-1/2d. and 1 0
Nut Extract 0 7-1/2
Malt Extract & Nut Oil 0 7
Powdered Dried Herbs 0 1
Gravy Essence 6d. and 1 0
Nut Gravy 1 0
Finest Honey 1 0
Finest Cocoa 2 0
Pure Coffee 1 10
Banana Coffee 1 2
Nut Coffee 1 0
Lapee Cereal Coffee 0 9
Rich Wholemeal Sultana Cake 0 10
Nut Cakes (each) 0 6
Nut Milk Chocolate 1 0
Nut Milk and Fruit Chocolate 1 0
Nut Milk Chocolate with Marzipan 1 0
Milk Chocolate 2 0
Nucolate (packet) 0 1
Honey & Nut Caramels 1 2
Toasted Corn Flakes 0 5
Dates and Nuts 0 1
Egg Beaters (each) 1 0
Nut Mill " 16 6
Nut Graters " 1 6
Unpolished Rice 2d. and 0 3
SAVOURY NUT MEATS.
S. D.
White Almond Meat 1 0
Walnut Meat 0 10
Pine Kernel Meat 0 10
Brown Almond Meat 0 10
Savoury Meat 0 10
Red Savoury Meat 0 10
White Fibrose Nut Meat 1 0
Brown Fibrose Nut Meat 1 0
Potted Tomato and Nut (tin) 1 0
Nut Meat Preparation (4 kinds)
WHOLEMEAL BISCUITS.
S. D.
Water Wheat (3 lb.) 0 11
Shortened Wheat " 1 0
Malt Wheat " 1 0
Nut Wheat 1 0
Short Wheat 0 5
Nut Wheat Crackers 0 6
Hazel 0 6
Milk 0 6
Oat Flake--Sweet 0 8
Oat Flake--Plain 0 8
Ginger Cake 0 8
Weinmost (13 kinds)
Mostelle (3 kinds)
Preserved Ginger 0 9
Hallowi Dates 0 3
Sair Dates 0 2
FRUITARIAN CAKES.
S. D.
Apricot and Nut 0 6
Pear and Walnut 0 6
Plum and Nut 0 6
Cherry and Nut 0 6
Muscatel and Almond 0 6
Almond and Raisin 0 6
Extra Rich 0 6
Cocoa Nut Sandwich 0 6
Chocolate Sandwich 0 5
Popular Variety 0 6
Raisin and Cocoa Nut 0 5
Muscatel and Cocoa Nut 0 5
Date and Orange 0 4
Date and Lemon 0 4
Date and Ginger 0 4
Date and Hazel 0 4
Date and Pine Kernels 0 4
Fig and Raisin 0 4
Fig and Citron 0 4
Fig and Ginger 0 4
Carraway 0 4
Date and Cocoa Nut 0 3
Date and Nut 0 3
Date and Walnut 0 3
Fig and Cocoa Nut 0 3
Fig and Nut 0 3
Date and Almond 0 3
Date Caramels 0 4
Fig Caramels 0 6
NUT CAKES
_(In place of Cheese)._
PER PKT.
S. D.
Almond 0 9
Pine Kernel 0 7
Honey and Nut 0 6
Pea Nut and Cocoa Nut 0 5
FULL PRICE LIST ON APPLICATION.
* * * * *
RODBOURN'S Health Foods Depot
40 Hanover St., Edinburgh
VEGETARIANS, or intending Vegetarians, should write or call for our List of
over 400 varieties.
We have the most varied stock of Health Foods in Scotland, and can
give early delivery.
Families catered for at a distance. Small orders from manufacturers are
often costly. Avoid worry and save time and money by buying your goods in
one lot.
NOTE.--We pay carriage up to 50 miles by goods train on 10/- orders; £2
parcels sent carriage paid anywhere.
Remember, what a wrong diet causes a right diet will cure.
RODBOURN'S, 40 Hanover Street, EDINBURGH
National Telephone. 5055
* * * * *
BREAD.
Considerable difficulty seems to be experienced in many quarters in getting
really good bread free from chemicals and other deleterious matters. In
some households the problem is solved by subsisting solely on certain
approved kinds of biscuits, one I heard of keeping exclusively to Shredded
Wheat Biscuits and Triscuits, while another stood by the "Artox" Biscuits.
Besides these there are several other specially good whole-wheat biscuits,
among which may be mentioned Chapman's Nut Wheat Biscuits; Winter's
"Mainstay" series of Diet Biscuits, including some dozen varieties, all
excellent, ranging in price from 4d. to 8d. per lb.; and the "P.R.," a
Wallaceite specialty. Among the latter the "Barley Malt," "Crispits," "P.R.
Wheatmeal," "New P.R. Crackers," &c., are to be specially recommended. Most
people, however, prefer to have something more in the way of a loaf, and
those who can make
Home-Made Bread
should have no difficulty in providing a toothsome and, at the same time,
perfectly wholesome article. Directions for Wallace Egg Bread are given on
page 74, and for Wheatmeal Gems, made with meal and water only, page 73.
The following is a still simpler method:--Get a reliable whole-wheat flour;
Hovis, Manhu, and Artox are each excellent, and will commend themselves
severally to different tastes and requirements. The latter, it is useful to
know, is used exclusively in the Wallace P.R. Bakery--a guarantee for its
purity and wholesomeness. To prepare, take amount of flour required, and
allow 1 or 2 ozs. vegetable butter or nut oil to the lb. Salt or not to
taste. Rub in the butter and make into a stiff dough with cold water. Run
two or three times through an ordinary mincer to aerate, and form into a
long roll, but without pressure of any kind. Divide into suitable pieces or
put in loaf pans, and bake in well-heated oven for 30 minutes to 1-1/2
hours, according to size. Most people will prefer small crusty loaves or
rolls which get baked right through. For ordinary
Home-Made "Hovis" Bread
take 3-1/2 lbs. Hovis flour, 4-1/2 gills warm water, 1 oz. German yeast, 1
oz. salt, teaspoonful sugar. Mix salt with dry flour, dissolve yeast with
sugar; make a hollow in centre of flour, put in yeast and pour on the warm
water; mix well, folding in the flour from the outside to the centre, and
let stand about 30 minutes in a warm place. Knead a very little, divide
into small loaf pans, and allow to rise for another 15 minutes. Bake in
very hot oven about 30 minutes, reduce heat, and bake 15 minutes longer.
The above quantity will make five 1-lb. loaves.
CAKES AND SCONES.
The following are a few additional recipes for cakes and scones, most of
which include one or other of the numerous Health Food specialties and
dainties now upon the market, but which are not nearly so well known as they
deserve to be.
Bruce Cake.
(Miss MACDONALD, Diplomee, Teacher of Cookery.)
1 lb. wheaten flour, 5 ozs. soft sugar, 2 ozs. butter or "Nutter," 4 ozs.
sultanas, 4 ozs. currants or candied peel, 2 teaspoonfuls baking powder,
1/2 teaspoonful mixed spice. Cream sugar and butter. Add flour, fruit,
spice, and baking powder. Mix with just enough water to moisten. Bake in
good steady oven for about an hour.
Tweedmont Sultana Cake.
1/2 lb. butter or "Nutter," 3/4 lb. flour, 1/2 lb. soft sugar, 6 eggs, 1
lb. sultanas. Beat butter or "Nutter" to a cream, add the sugar, and beat
for twenty minutes longer. Add two eggs, and beat again till thoroughly
mixed, adding a little flour to prevent curdling, and repeat till all the
eggs are in. Then sift in the flour, and add the sultanas cleaned and
rubbed with flour. Mix lightly and pour into well greased cake tin. Bake
in slow oven 1-1/2 hours.
Murlaggan Cake (Steamed).
1 cup whole-wheat meal, 1 cup flour, 1 teaspoonful ground ginger, 1
teaspoonful mixed spice, 1 cup Sultanas or stoned raisins, 2 tablespoons
"Nutter," 1/2 teaspoonful baking soda, 2 tablespoonfuls syrup or treacle, or
1 of each; 1 egg, a very little sour milk. Rub "Nutter" or butter into
flour, mix all dry things. Beat up egg, and add, with just enough sour or
butter-milk to mix. Turn into greased pudding-bowl, and steam for about 2
hours. This should be a very light, wholesome cake, and is especially
useful when one has not an oven. It may be varied to advantage, as by using
Banana flour in place of the other, chopped dates or fruitarian cake in
place of raisins, &c. A handy holiday cake.
Swiss Roll.
4 ozs. sifted sugar, 2 eggs, 4 ozs. Pattinson's banana cake flour, some
jam, 1/2 teaspoonful Pattinson's baking powder or small teaspoonful
home-made baking powder, 2 tablespoonfuls milk or orange juice. Put sugar
and eggs in a basin, and switch up with "Gourmet" pudding spoon or a couple
of forks for fifteen minutes. Add the milk and beat again, then the flour,
previously mixed with the baking powder and sifted in. Beat all very
thoroughly. Grease well a flat baking-tin, cover with greased paper, and
pour in the mixture. Bake for not more than 5 minutes in very hot oven.
Turn out on a paper sprinkled with sifted sugar, remove the greased paper,
spread with jam or marmalade, and roll up very quickly.
Sponge Sandwich.
Prepare mixture exactly as above. Put half in well-greased sandwich tin,
colour the other half pink with a few drops of carmine, and put into a
second tin. Bake as before, turn out on a cloth or sieve. Spread the under
side of one with either jam, marmalade, chocolate mixture, &c., and put the
other one on top. Dust over with sugar, or coat with a thin icing. For
this Mapleton's Cocoanut Cream is very good.
Banana Buns.
1/2 lb. Pattinson's banana flour, 1-1/2 ozs. "Nutter," 1/2 teaspoonful
baking powder, 2 ozs. sugar, 1 egg, a little milk. Mix dry ingredients,
rub in the "Nutter." Beat up egg, and add with a very little milk to make a
rather firm dough. Divide into small pieces, flour the hands, and roll into
balls. Have a teaspoonful sugar dissolved in a few drops of hot milk on a
saucer. Dip in each bun, and place with sugared side uppermost on greased
tin or oven plate. Bake for about 10 minutes in rather hot oven.
Banana Flour Scones.
1 lb. banana flour, 2 ozs. butter or "Nutter," 2 ozs. sugar, 1
teaspoonful baking powder, milk. Mix flour--the banana flour sold by the
lb. is best--sugar, and baking powder. Rub in butter, make into a light
dough with milk. Cut into small scones, and bake in good oven about 15
minutes.
These scones are exceedingly good, and quite different from those made with
ordinary flour. They may be varied by adding a few Sultanas or a beaten
egg.
Manhu Crisps.
1 lb. Manhu whole-wheat flour, 1 oz. cocoanut butter, pinch salt. Rub
butter into flour, and make into a dough with as little water as possible;
then run twice or three times through an ordinary mincer. Form into twelve
or more rolls or twists with as little handling as possible, and bake in hot
oven for ten to fifteen minutes.
Manhu Scones.
1 lb. Manhu Flour, 1/2 teaspoonful carb. soda (not heaped), sour milk or
butter milk to make a soft dough. Bake on a girdle if possible.
Hovis Scones.
1 lb. Hovis Flour, 1 oz. nut butter, pinch salt, 1 tablespoonful treacle,
1/2 teaspoonful carb. soda, butter milk or sour milk. Mix dry things, rub
in butter, add treacle and enough sour milk to make a fairly soft dough.
Mix thoroughly and quickly. Roll out not too thin, and bake in good oven
about 15 minutes. The treacle may be omitted.
Hovis Gingerbread.
8 ozs. Hovis Whole-Wheat Flour, 8 ozs. ordinary flour, 4 ozs. Nuttene, 8
ozs. stoned raisins, 8 ozs. treacle, 6 ozs. sugar, 1 egg, 1 teaspoonful
ground ginger, 1-1/2 do. mixed spice. Melt together the sugar, butter, and
treacle. Mix dry things together. Beat egg and pour hot treacle among it,
then add to dry things. Mix and beat well. Pour into greased tin lined
with buttered paper, and bake in very moderate oven 1-1/2 hours, or, if
divided in two smaller tins, 3/4 of an hour will do. Golden syrup may be
used instead of treacle, in which case use little or no sugar.
Strawberry Shortcake.
Make a good short crust (p. 75) with 1/2 lb. flour--plain, wheaten, or
Banana flour, as preferred--1 oz. almond meal, and 4 ozs. "Nuttene." Roll
out 1/2 inch thick, cut sharply round, flute edges, and bake in hot oven
till a nice brown and crisp right through. Split open, inserting a
sharp-pointed knife right round and pulling apart. When cool, cover
under-half thickly with strawberries, well crushed and mixed with plenty of
sifted sugar. Put on top half, dust with sugar, serve cold with cream or
nut cream. Another very good shortcake is made as for "Jumbles," page 79.
Add a little milk or fruit juice to mixture to make less crumbly. Bake in
two sections and put strawberries between.
Scotch Oatcakes.
Scotch oatmeal, 2 ozs. nut butter to lb., pinch salt, hot water. Pat
oatmeal in basin, melt fat in fairly hot water, and mix in quickly to make a
stiff dough. Knead to thickness required. Bake on hot girdle, and toast in
front of fire.
* * * * *
"REFORM" RESTAURANT AND TEA ROOMS,
73 North Hanover Street, EDINBURGH.
* * * * *
PUDDINGS AND SWEETS.
"Provost Nuts" Pudding.
This is one of the very best puddings I know, and will, I feel sure, be
welcomed by all who wish for something at once novel, simple, and wholesome.
It will be found a change both from the usual "steamed" and the familiar
"milk" pudding. 4 ozs. "Provost Nuts," 4 ozs. stoned raisins, 3 ozs.
sugar, 3 gills milk, 1 or 2 eggs, a little spice or flavouring. Put
"Provost Nuts," raisins, and sugar in basin. Bring milk to boil, pour over,
cover, and allow to stand till cool. Beat up yolks and add, also
flavouring, then the whites whipped stiffly. Mix well, and bake about 45
minutes in moderate oven. This pudding is also very good steamed. Use
rather less milk. The yolk and white of egg need not be separated. May be
varied by substituting currants, sultanas, or chopped "Fruitarian" cake for
the stoned raisins.
"Provost Nuts" Walnut Pudding.
3 ozs. "Provost" Nuts, 3 ozs. grated walnuts, 3 ozs. sugar, 2-1/2 gills
(i.e., teacupfuls) milk, vanilla essence. Bring milk to boil, pour over the
"Provost" Nuts, and soak till cool. Put in saucepan along with the grated
walnuts, bring to boil, and simmer gently for five minutes. Remove from
fire, and when cold add the beaten yolks, sugar, and vanilla; lastly the
whites beaten very stiff. Mix well, pour into buttered dish, and bake for
30 to 40 minutes in moderate oven. This is by no means an expensive
pudding--at least when eggs are reasonable--and is dainty enough to grace
even a festive occasion.
"Hovis" Walnut Pudding
is made by substituting 4 ozs. "Hovis" Bread crumbs for the "Provost Nuts."
This will not require soaking, but can be put at once in saucepan with milk
and grated walnuts.
"Hovis" Fruit Pudding.
3 ozs. "Hovis" flour, 3 ozs. semolina, 2 ozs. sugar, 4 ozs. currants or
stoned valencias or sultanas, or equal quantities of all three, 3 ozs.
chopped nut suet or pine kernels, 2 ozs. treacle, 2 ozs. coarse marmalade
(see p. 83), 1 egg, 1/2 teaspoonful carb. soda, and a little spice. Sour
milk to mix. Mix all the dry things; beat egg and add, also treacle,
marmalade, and enough sour milk to make fairly moist. Steam for 2-1/2 to 3
hours in basin, well greased and dusted with sugar.
Farola Pudding.
3 ozs. Farola, 4 gills milk or nut cream milk, 2 eggs, sugar, flavouring.
Smooth Farola to a cream with a little of the milk. Put remainder on to
boil and pour over Farola in basin, stirring the while. Return all to
saucepan, and cook gently for a few minutes. Beat up eggs with sugar,
remove Farola from fire, and add, also flavouring. Pour into buttered
pudding-dish, and bake gently for half-an-hour, or steam in buttered mould
for 1 hour.
To make Farola Blanc-Mange use only 3 gills milk, and omit the eggs.
Semolina Syrup Pudding.
3 ozs. Marshall's Semolina, 3 ozs. golden syrup, 1 pint milk. For a
simple, inexpensive pudding, the following is excellent, and it will, I
think, be new to many. Make the Semolina in usual way--that is, bring milk
to boil and sprinkle in the Semolina as if making porridge, cook gently for
a few minutes with lid on, then pour into steamer-bowl. Allow to stand till
cold, then put the syrup on top, and put on to steam for about 1-1/2 hours.
The syrup will find its way through, and the pudding should turn out a
lovely golden brown with the syrup for a sauce. No eggs, other sweetening,
or flavouring required. Farola or corn flour may be done same way.
Syrup or Treacle Tart.
Cover a flat ashet with either rough puff paste or short crust, and fill in
with a mixture composed of 1/4 lb. golden syrup, 2 ozs. bread crumbs, the
juice and grated rind of 1 lemon. Ornament with criss-cross strips of
paste, and bake in hot oven. For a homely tart make a plain paste with
wheat meal, and fill in with treacle and bread crumbs.
Plasmon Custard or Blanc-Mange.
This can be made with addition of Plasmon to any of the custard recipes
given, or with the Plasmon and Blanc-Mange Powders. If the latter, to each
powder add 1 pint of milk. Stir till custard thickens, but do not allow to
boil.
Plasmon Sweet Sauce (for Puddings).
1/2 pint Plasmon stock, 1 oz. butter, 1/2 oz. flour, 1-1/2 ozs. sugar,
flavouring of lemon rind, nutmeg, cinnamon, or bitter almonds. Melt butter;
remove from fire, and mix in flour till smooth. Add Plasmon stock
gradually, cook for a few minutes very gently, then add flavouring. Very
good with stewed fruit or any steamed pudding.
HEALTH FOOD SPECIALTIES.
This is an age of seeking after health, and many and various are the means
proffered to that end. Drugs, serums, medical and surgical appliances,
baths, waters, fearfully and wonderfully conceived methods of exercise,
rigid and drastic schemes of dieting, &c., &c., crowd upon each other's
heels until the prevailing idea in the mind of any one seeking to solve the
health problem is one of hopeless mystification. Life would be too short to
give them all a fair trial, even if any one could be found either foolish or
courageous enough to attempt the task (I believe some _do_ try
everything by turns but nothing long), so one is driven perforce to make a
selection; and while dismissing nine-tenths of the nostrums urged upon us as
unworthy of any sane and rational consideration, we know the truth lies
somewhere, and will be found by those who seek it on simple, common-sense
lines. Doctors differ like the rest of us, but there is a broad general
ground of agreement upon which we can all go, namely, that cleanliness, in
its widest sense, including pure air, food, and water; plain,
easily-digested, nourishing food; with rest and exercise in proper
proportion, are the main essentials for right living, and so furnish the key
to the problem. No one of these is of itself sufficient. All are necessary
and inter-dependent, and it is the want of recognising this principle which
so often leads to failure and consequent abandonment, or even wholesale
denunciation, of the regimen followed. Thus a person may be advised to
adopt certain foods, the rules and regulations regarding which he follows to
the letter, but acts unhygienically in other ways, as by shutting out the
fresh air, inattention to cleanliness, over-exertion or want of sufficient
exercise, eating when exhausted, and so on. The food, at least if it has
gone in any way against the inclination or prejudice, will of course be
blamed, while really it may be quite innocent.
One might multiply instances to show how so many not only fail to find
health by their unreasonable methods, but bring ridicule and disrepute on
certain of the measures followed. There is no need to waste further time,
however, in demonstrating the obvious. One would hope that all readers are
genuinely interested in health principles, and sufficiently in earnest to
promote these intelligently.
Our business in these pages lies with the food question, and
in this chapter I purpose to deal specially with
Health Foods,
of which there are a large and ever-increasing number now upon the market.
How people can complain of want of variety with such a seemingly endless
category to choose from passes my comprehension, for the difficulty I find
is to do justice to even a small proportion of them. If one were to sample
a different dish every day it would take months to get over them, and great
as is the outcry in these days for variety, I do not think this constant
chopping and changing by any means desirable. As I have been at some pains
to find out a number of really reliable Health Foods, and can speak of these
from personal experience, the information given in this chapter may serve as
a guide to their selection, and save considerable time and trouble. I may
say that I am indebted to a number of friends and others with whom I am in
correspondence for the benefit of their experience, as well as my own. It
is always good to have as wide a consensus of opinion as possible, for one
finds that tastes and ideas regarding the merit of the several articles vary
with the individual, and with the conditions under which used.
It is difficult to know where to begin when so much claims attention.
Perhaps the class of foods which have come most largely into the public eye
of late years are the so-called
Breakfast Foods,
consisting generally of cereals, pro-digested or so treated as to be easy of
digestion. Several of these, such as Shredded Wheat Biscuits, have
been frequently referred to in different parts of the book, so that no
further words are needed to commend them. If any are sceptical, or even
curious, regarding "what they are," a demonstration recently described by a
Manchester friend might serve to reassure them. It was quite on the
American "pig and sausage" lines, for one saw the whole wheat grain going in
at one part of a machine and coming out at another in the form of a
"Triscuit" ready for use.
Among other specially good foods are
Granose Flakes.
These consist of the entire wheat-kernel in the form of delicious, crisp
flakes, ready for use, with cream, stewed fruit, &c., or in any way in which
bread crumbs may be used. They are very handy to have in the general
storeroom to sprinkle over cauliflower or any dish served _au gratin_.
That they are at once nutritious and easily digested is attested by the fact
that physicians of high standing put their patients on a diet of "Granose."
I have known personally of cases of extreme gastric debility where the
patients were put on this food almost exclusively for months together.
They may also be had in the form of
Granose Biscuits,
and these are excellent for general use. Toasted for a few minutes and then
buttered--or the butter may be put on while toasting--they furnish a
delicacy which few will fail to appreciate.
Avenola, Toasted Wheat Flakes, Nut Rolls, and Gluten Meal, containing
30 per cent. to 60 per cent. Gluten, are among the other products of the
same firm--the International Health Association, Stanborough Park, Watford,
Herts--which I have space here only to name.
In the chapter on Breakfast Foods and elsewhere the various products of the
London Nut Food Co., 465 Battersea Park Road, London, S.W.--Grain
Granules, Gluten Meal, &c., are mentioned, besides which they have a
great variety of
Nut Cream Rolls and Nut Cream Biscuits,
made from pure wheat meal and shortened with nut butter. They are aerated
and free from yeast and chemicals. In the way of
PORRIDGES,
I should like to specially commend
Banana Oats
as being something quite new and appetising. It is very easily prepared,
requiring only about 10 minutes' cooking. It is put up in threepenny
packets, with which full directions for cooking are given. I may say that I
generally make of a stiffer consistency than quantities given, and cook
longer in double boiler.
Another good porridge for those who cannot take the regular oatmeal can be
made with
Robinson's Patent Groats.
This is best, to my thinking, when made as under:--Smooth two or three
tablespoonfuls groats in a basin with a little milk or water. Pour on
boiling milk or water--a cupful to each spoonful of groats--stirring the
while. Return to saucepan and cook gently for 10 to 15 minutes, or in
double boiler for about half an hour.
Manhu Wheat or Barley Porridge.
Take 1 part of the flaked wheat or barley to 2 parts water. Have the water
boiling and salted to taste. Add the cereal all at once, and boil for 5
minutes; only stir sufficiently to keep it from burning. It may now be
served, but is better if steamed half an hour or so longer in double boiler.
Serve with milk or cream and sugar, or salt as preferred. When served with
stewed fruit this makes a very wholesome dish. A mixture of the wheat and
barley makes a very good porridge.
The value of
Provost Oats
for porridge is too well known to need comment here. I would only remind
everyone that Provost Oats are prepared from the finest Scotch grain, and
Scotch oats are the finest in the world. But Provost Oats is not the only
product upon which Messrs Robinson & Sons rest their fame. More recently
they have put upon the market a very fine cereal food known as
Provost Nuts.
This is a highly concentrated and nutritious and sustaining food, but can be
digested very easily, and so is suitable in one form or other for every one.
It is a grain food scientifically prepared from a combination of wheat,
barley, and malt. Being cooked and ready for use it may be served simply
with a little cream, milk, or stewed fruit; or cyclists or other travellers
may munch them dry, and so compass the simple life right away. Besides
_au naturel_, however, they may enter with advantage into quite a
variety of dishes--to thicken and enrich soups, to take the place of bread
crumbs in savouries, and to contrive quite a number of new and excellent
puddings. Recipes for the latter are given, p. 108, and I am sure they
need only be tried to become first favourites.
Kornules
are a somewhat similar preparation, and can be used in the same way.
* * * * *
HEALTH FOODS DEPOT and REFORM FOOD RESTAURANT.
RICHARDS & CO., 73 N. Hanover St., EDINBURGH.
* * * * *
NUT BUTTERS.
It will soon be impossible to even enumerate the many excellent varieties of
Nut Butters and vegetarian fats upon the market. One of the first really
good fats available, and one which has stood the test of time and
competition, is
Cocoa Nut Butter,
put up by the London Nut Food Co., one of the earliest and most enterprising
firms to whom we are indebted for doing so much to make easy the path of
food reform. This is a hard white fat, very pure and sweet, suitable for
use in place of cooking butter, lard, or dripping. It is especially good
for frying all kinds of cutlets, fritters, &c., and being of a firm
consistency, can be flaked in a nut mill or grater to be used in place of
suet. In baking also it will be found very convenient to flake in this way,
as it only requires to be stirred through the flour, instead of the more
tedious process of "rubbing in." To
Mapleton, Manchester,
belongs, I think, the credit of producing the first really dainty and
palatable
Table Nut Butters,
and his enterprise, we are glad to see, is justified by his success, he
having recently acquired land, works, plant, &c., in the country, where the
manufacture of the various nut foods can be carried on under ideal
conditions. This must appeal to all food reformers, who realise that clean,
dainty food cannot be produced amid dirty, insanitary surroundings.
Mapleton's Table Nut Margarine
(as these goods which resemble butter, and yet are not dairy butter, must
now be called) is of remarkable purity and excellence, a north country dairy
farmer declaring that he would not have known it from good fresh butter!
Readers will sympathise with the manufacturers of pure foods who are, in
obedience to an arbitrary Act of Parliament, obliged to label their goods
"Margarine." It is a comfort, however, to know that the name is all these
goods have in common with the often objectionable fats which come under this
comprehensive title.
The Nut Cream Butters
are for table use also. They have the distinct flavour of the nuts from
which prepared--walnut, almond, hazel, cocoanut, &c. The latter is, I
believe, an exclusive specialty, and is useful in practically every variety
of cakes, scones, puddings, and sweets. It supplies the place both of
butter and flavourings. Recipes for Cocoanut Sauce, Cocoanut Icing,
Cocoanut Custard, &c., will be found in the book, but it can be used in any
other recipes at discretion.
Cooking Nutter, a soft, white fat, and Nutter Suet, a hard make suitable for
baking, are among the other notable products of this firm.
Nuttene,
manufactured by Messrs Chapman, Liverpool, is another fat of undoubted
excellence. It can be used in all departments of cookery in place of lard,
dripping, suet, or butter. This firm also produces Cashew, Walnut, Almond,
and Nut Table Butter of great delicacy and fine flavour.
Especially worthy of mention are the various Nut Butters manufactured by
R. Winter, Birmingham.
They are put up in several varieties--Nutarian Almond Margarine, Nutarian
Walnut Margarine, Nutarian Cashew Margarine, Nutarian Table Margarine,
Nutarian Cocoanut Margarine, and Nutarian Lard for cooking. There are no
finer butters on the market, and as this firm sends a 5s. parcel of their
goods carriage paid one can easily sample them. These Nutarian Butters are
put up in 1/2 lb. and 1 lb. carton tins--an exceedingly handy form.
Cashew Nut Butter, 6-1/2d. per 1/2 lb., 1s. per 1 lb., is a first
favourite.
Quite a different class of Butters, but equally valuable in extending the
resources of food reformers, are those put up by the International Health
Association.
Almond Butter
is very suitable for invalids and those of weak digestion. It is light,
delicate, and nourishing, and can be diluted to use as a butter, cream or
milk. The
Nut Butter
is made from cooked nuts only, and may be added to soups and savouries of
every description with advantage both to nutrition and flavour. It contains
all the valuable properties of the nut--proteid as well as fat.
Mapleton's Brown Almond Butter is also very useful in enriching soups,
gravies, &c.
* * * * *
For Goods of Guaranteed Purity send to
Richard & Co.'s Health Food Stores,
73 North Hanover St., EDINBURGH.
* * * * *
NUT MEATS.
Perhaps the greatest development of all in the way of extending the
vegetarian bill of fare has been in the manufacture of nut meats. Every
year sees a number of new and improved preparations put upon the market, so
that there is now a very large variety to choose from. All these meats can
be made use of in many ways-sliced and fried, in stews, curries, &c.
The London. Nut Food Company's are well known and of undoubted excellence.
There are several kinds--Meatose, Vejola, Nut-vego, &c.--all quite
distinctive in flavour and suited to different tastes. Certain of these
contain pea nuts, the flavour of which is objectionable to some, while
others give such the preference. The
F.R. Nut Meat,
however, is free from pea nuts, and is a general favourite. It is now made
up with pine-kernels, and when I served it up lately, one of those partaking
of it with great relish would scarcely credit its being other than a
galantine of veal. [Recipes--page 40.]
Protose, Nuttose, Nuttolene, &c.,
put up by the International Health Association, Birmingham, are of a high
standard of excellence. Protose will appeal to those who like the ordinary
"meaty" flavours, for it is practically undistinguishable from meat. It is
very good in pies, fritters, &c. The following is a favourite recipe.
Protose and Macaroni Pie.
Blanch 3 ozs. macaroni in salted boiling water for 20 minutes. Put half in
bottom of buttered pie-dish and add a little seasoning--pepper, salt, grated
onion, &c. Put on a layer of Protose cut in small pieces, and repeat with
macaroni, seasoning, and Protose. Fill nearly up with gravy or diluted
"Extract," and cover with rough puff paste (page 75).
Quite a different type of "meats" are those put up by Chapman, Health
Food Stores, Liverpool. They are exceedingly tasty and appetising, and
being free from any peculiar flavour, will appeal to the popular taste for
"Savoury Meats." There are some 5 or 6 varieties, among which I would
specially recommend "Lentose"--a vegetable brawn. Walnut meat is also very
fine. They are fully seasoned, and may be used hot or cold, and are
excellent when sliced and lightly fried and served with fried tomatoes,
tomato sauce (page 68), or brown gravy (page 68). Another point in favour
of Chapman's "Meats" is that they are put up in air tight glass moulds.
Messrs Mapleton, Manchester, also prepare several Nut and other meats, quite
different, again, from any of the foregoing. They also are mostly put up in
glass moulds. But the production of this firm to which I would call special
attention is the
Nut Meat Preparations,
whereby one can with very little trouble contrive Nut meats for one's self.
There are four different kinds--walnut, white, and brown almond (free from
pea nuts), and another containing pea nuts. This preparation is in the form
of a meal, and consists of grated nuts blended with certain cereals, &c.
These preparations can be used in place of grated nuts in all the dishes
where these form an item. (See pages 38, 39, 99, &c.)
"Pitman" Savoury Nut Meat
bears a name which guarantees its excellence. It is free from pea nuts, and
is put up in 1/2-lb., 1-lb., and 1-1/2-lb. tins.
Quite the biggest development of the last year or two in this direction are
the nut meats manufactured by
R. Winter, Birmingham
of "Pure Fruit Food" fame. They are put up in no fewer than nine
varieties--all excellent--but of distinctive flavours. Nos. 1, 2, 3, 8 and
9 are known as
Nutton.
These are very savoury, do not contain pea nuts, are very rich in proteid,
and therefore exceedingly nourishing. They comprise Blended Nuts, Almond,
Cashew, Pine Kernel, and Walnut. Nos. 4, 5, and 6 are classed as
Legumon.
These are very fine pea nut meats, and are of three different
kinds--"savoury," "plain," and "fibrine." All of the above are put up in
sample tins (3 1/2d.), 1/2-lb., 1-lb., 1-1/2-lb., and 4-lb. tins. A range
of sample or 1/2-lb. tins (the latter cost from 5-1/2d. to 7d.) could be
had for but little outlay, and would make a very welcome addition to the
store cupboard. Several very good "Nutton" recipes are given (p. 102), and
other ways of utilising these "meats" will suggest themselves to the
practical housekeeper. They are also very good cold with salad or
vegetables, and so form a handy stand-by in hot weather.
FRUITARIAN CAKES.
These are another luxury which has been added to the Reform bill of fare
within the last year or two, but they are one which will appeal equally to
the "unregenerate." Of these, also, there is a practically unlimited
variety, and it would seem as if every month or so added some novelty to the
number.
It is not possible even to name the different kinds, but they are mostly
alike in being composed of uncooked fruits and nuts, thoroughly cleaned and
free from stones, skins, &c., but otherwise in their natural state. They
are compressed into small cakes or slabs, and put up in a handy size for the
pocket--about 1/2-lb.--and also in small penny cakes.
The "Pitman" Co. Birmingham--the largest health food dealers in the world,
by the way--have no fewer than 20 varieties of these cakes, some put up in
wafer form. They also supply 12 samples post free for 8d., and those who
are as yet unacquainted with these dainties should lose no time in sampling
them. For a cyclist's luncheon there could, be nothing more suitable than
the "Bananut" outfit put up by this firm, consisting of these fruitarian
cakes, chocolate, banana biscuits, &c., and all for the modest price of 6d.
The London Nut Food Co.
have several varieties of very dainty small fruit and nut cakes covered with
chocolate, especially suitable for a dessert sweet. Very nice also for a
"pocket" luncheon.
Mapleton, Manchester,
has no fewer than 25 varieties of fruitarian cakes, put up in 1/2-lb.
packets ranged from 3d. to 7d. each, also in penny packets. The "Pear and
Walnut," "Apricot," &c., are very fine. Those put up by
Chapman, Liverpool,
are somewhat different from the others, but especially good. They are of
different varieties of fruits and nuts, and iced over with chocolate, &c.,
and some as Italian Pine stuck over with pine kernels. The "Swiss Milk"
Cake, a new one, is as toothsome as it is nutritious and sustaining.
* * * * *
VISITORS TO EDINBURGH SHOULD PATRONISE The New "REFORM" LUNCHEON and
TEA ROOMS,
73 NORTH HANOVER STREET.
* * * * *
BEVERAGES.
Those who find ordinary coffee too stimulating, or otherwise unsuitable, may
be glad to know of some of the good cereal coffees now to be had. They
strongly resemble coffee in appearance and flavour, are very refreshing and
appetising, but are free from caffeine, and quite innocuous. They are
prepared by a certain roasting and grinding process from various grains, so
that their source is both simple and wholesome. Caramel Cereal,
prepared by the International Health Association, is one of the best, as I
believe it is one of the oldest, on the market. Sip It (London Nut Food
Co.) is also excellent; while yet another is Lapee, prepared by
Mapleton, Manchester. These, while similar in nature and composition,
differ somewhat in flavour, so that various tastes can be suited. They can
be prepared as ordinary coffee, but are, I think, better to have a few
minutes' boiling. Full directions are, however, given with each. Mapleton
has recently added Banana Coffee and Nut Coffee--both very good.
Fruit Syrups, Wine Essences, &c.,
belong to a different order of beverages. Those of Messrs Pattinson
are of undoubted excellence. Their Botanic Beer, Ginger Beer Essence, Fruit
Syrups--Raspberry, Black Currant, &c.--are all specially good. They are,
besides, most useful in the store cupboard. Diluted at discretion, they may
be used in the composition of trifles, mince-meat, puddings, &c., in place
of the Sherry or other wines which are now nearly as out of date as they
deserve to be, and will certainly find no place in the menage of the
"Reform" housekeeper.
Another valuable accession to "Reform" Beverages has come in the shape of
Vegetarian Extracts.
These closely resemble meat extracts in appearance and taste, but are much
finer and more delicate in flavour. Their source--from nuts or grains--also
ensures such purity and wholesomeness, both for the article itself and for
everything and everybody concerned in its manufacture, as is impossible with
animal products.
"Marmite" and Carnos have been so often quoted in recipes as
to need no further mention. "Vigar" Extract (Pitman Co.) and Nut Extract
(Mapleton) are others among the noteworthy substitutes for Meat Extracts.
MISCELLANEOUS
There are several excellent Health Foods yet to be mentioned, but which do
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