10632	----	The Healthy Life Cook Book by Florence Daniel Second Edition 1915 A DELICIOUS PORRIDGE CAN BE MADE BY MIXING ROBINSON'S "PATENT" GROATS "IN POWDER FORM" ::AND:: ROBINSON'S "PATENT" BARLEY "IN POWDER FORM" IN EQUAL PROPORTIONS AND PREPARING IN THE USUAL WAY. Preface This little book has been compiled by special and repeated request. Otherwise, I should have hesitated to add to the already existing number of vegetarian cookery books. It is not addressed to the professional cook, but to those who find themselves, as I did, confronted with the necessity of manufacturing economical vegetarian dishes without any previous experience of cooking. An experienced cook will doubtless find many of the detailed instructions superfluous. The original idea was to compile a cookery book for those vegetarians who are non-users of milk and eggs. But as this would have curtailed the book's usefulness, especially to vegetarian beginners, the project was abandoned. At the same time, non-users of milk and eggs will find that their interests have been especially considered in very many of the recipes. All the recipes have been well tested. Many of them I evolved myself after repeated experiments. Others I obtained from friends. But all of them are used in my own little household. So that if any reader experiences difficulty in obtaining the expected results, if she will write to me, at 3, Tudor Street, London, E.C., and enclose a stamped envelope for reply, I shall be glad to give any assistance in my power. I desire to record my gratitude here to the friends who have sent me recipes; to the graduate of the Victoria School of Cookery, who assisted me with much good advice; to Cassell's large Dictionary of Cookery, from which I gathered many useful hints; to the _Herald of Health_, which first published recipes for the Agar-agar Jellies and Wallace Cheese; and to E. and B. May's Cookery Book, from whence emanates the idea of jam without sugar. Lastly, I would thank Mrs. Hume, of "Loughtonhurst," Bournemouth, with whom I have spent several pleasant holidays, and who kindly placed her menus at my disposal. FLORENCE DANIEL. Preface to Second Edition This little cookery book was originally published for that "straiter" sect of food-reformers who abstain from the use of salt, yeast, etc. But, owing to repeated requests from ordinary vegetarians, who find the book useful, I am now including recipes for yeast bread, cheese dishes, nutmeat dishes, etc. I have put all these in the chapter entitled "Extra Recipes." To go to the opposite extreme there is a short chapter for "unfired feeders." Other new recipes have also been added. The note _re_ Salads has been borrowed from E.J. Saxon, and the Vegetable Stew in Casserole Cookery from R. & M. Goring, in _The Healthy Life_. FLORENCE DANIEL. _Everyday Fitness_ You want food you can eat every day, knowing that it is bringing you nearer and nearer to real Fitness, the Fitness which lasts all day, and survives even Sunday or a Summer Holiday. 'P.R.' Foods are Everyday Foods. They take the place of white bread, and white flour biscuits, of expensive dairy butter, of sloppy indigestible porridge, and so on. They are the Foods which keep you fit all the time--you, and your husband, and the children. They are made along absolutely scientific lines in a factory which is probably unique throughout the world. They are the standard of pure food production. Their daily use is the Direct Route to Fitness All the Time. You ought to know about them, and try them. Send us *6d.* (P.O. or stamps), and we will post you a splendid lot of samples and a budget of practical information. Do it now. Or we can send you our Special Trial Parcel, comprising all the principal 'P.R.' Products, carriage paid (in U.K.) for *5/-*. The Wallace 'P.R.' Foods Co., Ltd., 81, Tottenham Lane. Hornsey. London, N. * * * * * *The Finest Coffee the World Produces-- 'P.R.' COFFEE* Choicest hill-grown berries, the pick of the world's finest plantations, roasted by Electric Heat. Result: superb favour and freedom from ill effects. Ideal for dyspeptics. Strongly recommended by the Author of this Book. 1-lb. post paid 2/2, or *Free Sample Canister* (to make 2 cups), from The Wallace P.R. Foods Co., Ltd., 81, Tottenham Lane, Hornsey, LONDON, N. [Illustration] * * * * * Contents I. UNFERMENTED BREAD II. SOUPS III. SAVOURY DISHES (AND NUT COOKERY) IV. CASSEROLE COOKERY V. CURRIES VI. VEGETABLES VII. GRAVIES AND SAUCES VIII. EGG COOKERY IX. PASTRY, SWEET PUDDINGS, JELLIES, &c. X. CAKES AND BISCUITS XI. JAM, MARMALADE, ETC. XII. SALADS, BEVERAGES, ETC. XIII. EXTRA RECIPES XIV. UNFIRED FOOD XV. WEIGHTS AND MEASURES, AND UTENSILS XVI. MENUS, ETC. INDEX * * * * * _HEALTHY LIFE BOOKLETS Bound in Art Vellum. 1 s. net each._ 1. THE LEAGUE AGAINST HEALTH. By Arnold Eiloart, B.Sc., Ph.D. 2. FOOD REMEDIES. By Florence Daniel. 3. INSTEAD OF DRUGS. By Arnold Eiloart, B.Sc., Ph.D. 4. THE HEALTHY LIFE COOK BOOK. By Florence Daniel. 5. NATURE VERSUS MEDICINE. By Arnold Eiloart, B.Sc., Ph.D. 6. DISTILLED WATER. By Florence Daniel. 7. CONSUMPTION DOOMED. By Dr. Paul Carton. 8. NO PLANT DISEASE. By Arnold Eiloart, B.Sc., Ph.D. 9. RHEUMATISM AND ALLIED AILMENTS. By Dr. H. Valentine Knaggs. 10. RIGHT DIET FOR CHILDREN. By Edgar J. Saxon. 11. SOME POPULAR FOOD STUFFS EXPOSED. By Dr. Paul Carton. 12. UNFIRED FOOD IN PRACTICE. By Stanley Gibbon. 13. THE TRUTH ABOUT SUGAR. By Dr. H. Valentine Knaggs. 14. HOW THE MIND HEALS AND WHY. By Florence Daniel. 15. OSTEOPATHY. By Florence Daniel. 16. A NEW SUGGESTION TREATMENT. By Dr. Stenson Hooker 17. HEALTH THROUGH BREATHING. By Olgar Lazarus. 18. WHAT TO EAT AND HOW MUCH. By Florence Daniel. _Nos. 14, 15 and 18 are in preparation_. LONDON: C. W. DANIEL, LTD., Graham House, Tudor Street, E.C. * * * * * I.--UNFERMENTED BREAD. 1. COLD WATER BREAD. 1-1/4 lb. fine wholemeal flour to 3/4 pint water. Put the meal into a basin, add the water gradually, and mix with a clean, cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal, will not be so light as that mixed with a light cool hand.) Knead lightly for 20 minutes. (A little more flour may be required while kneading, as some brands of meal do not absorb so much water as others, but do not add more than is absolutely necessary to prevent the fingers sticking.) Put the dough on to a floured board and divide into four round loaves. Prick with a fork on top. The colder the water used, the lighter the bread, and if the mixing be done by an open window so much the better, for unfermented bread is air-raised. Distilled or clean boiled rain-water makes the lightest bread. But it should be poured backwards and forwards from one jug to another several times, in order to aerate it. _Another method_ of mixing is the following:--Put the water into the basin first and stir the meal quickly into it with a spatula or wooden spoon. When it gets too stiff to be stirred, add the rest of the meal. Knead for two minutes, and shape into loaves as above. BAKING.--Bake on the bare oven shelf, floored. If possible have a few holes bored in the shelf. This is not absolutely necessary, but any tinker or ironmonger will perforate your shelf for a few pence. Better still are wire shelves, like sieves. (This does not apply to gas ovens.) Start with a hot oven, but not too hot. To test, sprinkle a teaspoonful of flour in a patty pan, and put in the oven for five minutes. At the end of that time, if the flour is a light golden-brown colour, the oven is right. Now put in the bread and keep the heat of the oven well up for half an hour. At the end of this time turn the loaves. Now bake for another hour, but do not make up the fire again. Let the oven get slightly cooler. The same result may perhaps be obtained by moving to a cooler shelf. It all depends on the oven. But always start with a hot oven, and after the first half hour let the oven get cooler. Always remember, that the larger the loaves the slower must be the baking, otherwise they will be overdone on the outside and underdone in the middle. Do not open the oven door oftener than absolutely necessary. If a gas oven is used the bread must be baked on a baking sheet placed on a sand tin. A sand tin is the ordinary square or oblong baking tin, generally supplied with gas stoves, filled with silver sand. A baking sheet is simply a piece of sheet-iron, a size smaller than the oven shelves, so that the heat may pass up and round it. Any ironmonger will cut one to size for a few pence. Do not forget to place a vessel of water (hot) in the bottom of the oven. This is always necessary in a gas oven when baking bread, cakes or pastry. It must not be forgotten that ovens are like children they need understanding. The temperature of the kitchen and the oven's nearness to a window or door will often make a difference of five or ten minutes in the time needed for baking. One gas oven that I knew never baked well in winter unless a screen was put before it to keep away draughts! ROLLS.--If you desire to get your bread more quickly it is only a question of making smaller loaves. Little rolls may be cut out with a large egg-cup or small pastry cutter, and these take any time from twenty minutes to half an hour. 2. EGG BREAD. 9 ozs. fine wholemeal, 1 egg, a bare 1/2 pint milk and water, butter size of walnut. Put butter in a qr. qtn. tin (a small square-cornered tin price 6-1/2d. at most ironmongers) and let it remain in hot oven until it boils. Well whisk egg, and add to it the milk and water. Sift into this liquid the wholemeal, stirring all the time. Pour this batter into the hot buttered tin. Bake in a very hot oven for 50 minutes, then move to a cooler part for another 50 minutes. When done, turn out and stand on end to cool. 3. GEM BREAD. Put into a basin a pint of cold water, and beat it for a few minutes in order to aerate it as much as possible. Stir gently, but quickly, into this as much fine wholemeal as will make a batter the consistency of thick cream. It should just drop off the spoon. Drop this batter into very hot greased gem pans. Bake for half an hour in a hot oven. When done, stand on end to cool. They may appear to be a little hard on first taking out of the oven, but when cool they should be soft, light and spongy. When properly made, the uninitiated generally refuse to believe that they do not contain eggs or baking-powder. There are proper gem pans, made of cast iron (from 1s.) for baking this bread, and the best results are obtained by using them. But with a favourable oven I have got pretty good results from the ordinary baking-tins with depressions, the kind used for baking small cakes. But these are a thinner make and apt to produce a tough crust. 4. HOT WATER ROLLS. This bread has a very sweet taste. It is made by stirring boiling water into any quantity of meal required, sufficient to form a stiff paste. Then take out of the basin on to a board and knead quickly with as much more flour as is needed to make it workable. Cut it into small rolls with a large egg-cup or small vegetable cutter. The quicker this is done the better, in order to retain the heat of the water. Bake from 20 to 30 minutes. 5. OATCAKE. Mix medium oatmeal to a stiff paste with cold water. Add enough fine oatmeal to make a dough. Roll out very thinly. Bake in sheets, or cut into biscuits with a tumbler or biscuit cutter. Bake on the bare oven shelf, sprinkled with fine oatmeal, until a very pale brown. Flour may be used in place of the fine oatmeal, as the latter often has a bitter taste that many people object to. The cause of this bitterness is staleness, but it is not so noticeable in the coarse or medium oatmeal. Freshly ground oatmeal is quite sweet. 6. RAISIN LOAF. 1 lb. fine wholemeal, 6 oz. raisins, 2 oz. Mapleton's nutter, water. Well wash the raisins, but do not stone them or the loaf will be heavy. If the stones are disliked, seedless raisins, or even sultanas, may be used, but the large raisins give rather better results. Rub the nutter into the flour, add the raisins, which should be well dried after washing, and mix with enough water to form a dough which almost, but not quite drops from the spoon. Put into a greased tin, which should be very hot, and bake in a hot oven at first. At the end of twenty minutes to half an hour the loaf should be slightly browned. Then move to a cooler shelf, and bake until done. Test with a knife as for ordinary cakes. For this loaf a small, deep, square-cornered tin is required (price 6-1/2d.), the same as for the egg loaf. 3 ozs. fresh dairy butter may be used in place of the 2 ozs. nutter. 7. SHORTENED BREAD. Into 1 lb. wholemeal flour rub 4 ozs. nutter or 5 ozs. butter. Mix to a stiff dough with cold water. Knead lightly but well. Shape into small buns about 1 inch thick. Bake for an hour in a moderate oven. II.--SOUPS. Soups are of three kinds--clear soups, thick soups, and purées. A clear soup is made by boiling fruit or vegetables (celery, for example) until all the nourishment is extracted, and then straining off the clear liquid. A little sago or macaroni is generally added and cooked in this. When carrots and turnips are used, a few small pieces are cut into dice or fancy shapes, cooked separately, and added to the strained soup. Thick soups always include some farinaceous ingredients for thickening (flour, pea-flour, potato, etc.). Purées are thick soups composed of any vegetable or vegetables boiled and rubbed through a sieve. This is done, a little at a time, with a wooden spoon. A little of the hot liquor is added to the vegetable from time to time to assist it through. 1. BARLEY BROTH. 1 carrot, 1 turnip, 4 leeks or 3 small onions, 4 sprigs parsley, 4 sticks celery, 1 tea-cup pearl barley, 3 qts. water. (The celery may be omitted if desired, or, when in season, 1 tea-cup green peas may be substituted.) Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, and barley. Shred all the vegetables finely; put in saucepan with the water. Bring to the boil and slowly simmer for 5 hours. Add the chopped parsley and serve. 2. CREAM OF BARLEY SOUP. Make barley broth as in No. 1. Then strain it through a wire strainer. Squeeze it well, so as to get the soup as thick as possible, but do not rub the barley through. Skin 1/2 lb. tomatoes, break in halves, and cook to a pulp very gently in a closed saucepan (don't add water). Add to the barley soup, boil up once, and serve. In cases of illness, especially where the patient is suffering from intestinal trouble, after preparing as above, strain through a fine muslin. It should also be prepared with distilled, or clean boiled rain-water. 3. CLEAR CELERY SOUP. 1 head celery, 2 tablespoons sago, 2 qts. water. Wash the celery, chop into small pieces, and stew in the water for 2 hours. Strain. Wash the sago, add it to the clear liquid, and cook for 1 hour. For those who prefer a thick soup, pea-flour may be added. Allow 1 level tablespoon to each pint of soup. Mix with a little cold water, and add to the boiling soup. One or two onions may also be cooked with the celery, if liked. 4. CHESTNUT SOUP. 1 lb. chestnuts, 1-1/2 oz. nutter or butter, 2 tablespoons chopped parsley, 1 tablespoon wholemeal flour, 1-1/2 pints water. First put on the chestnuts (without shelling or pricking) in cold water, and boil for an hour. Then remove shells and put the nuts in an enamelled saucepan with the fat. Fry for 10 minutes. Add the flour gradually, stirring all the time, then add the water. Cook gently for half an hour. Lastly, add the parsley, boil up, and serve. It is rather nicer if the flour is omitted, the necessary thickness being obtained by rubbing the soup through a sieve before adding the parsley. Those who do not object to milk may use 1 pint milk and 1 pint water in place of the 1-1/2 pints water. 5. FRUIT SOUP. Fruit soups are used extensively abroad, although not much heard of in England. But they might be taken at breakfast with advantage by those vegetarians who have given up the use of tea, coffee and cocoa, and object to, or dislike, milk. The recipe given here is for apple soup, but pears, plums, etc., may be cooked in exactly the same way. 1 lb. apples, 1 qt. water, sugar and flavouring, 1 tablespoon sago. Wash the apples and cut into quarters, but do not peel or core. Put into a saucepan with the water and sugar and flavouring to taste. When sweet, ripe apples can be obtained, people with natural tastes will prefer no addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow part of lemon rind may be added. Stew until the apples are soft. Strain through a sieve, rubbing the apple pulp through, but leaving cores, etc., behind. Wash the sago, add to the strained soup, and boil gently for 1 hour. Stir now and then, as the sago is apt to stick to the pan. 6. HARICOT BEAN SOUP. 2 heaped breakfast-cups beans, 2 qts. water, 3 tablespoons chopped parsley or 1/2 lb. tomatoes, nut or dairy butter size of walnut, 1 tablespoon lemon juice. For this soup use the small white or brown haricots. Soak overnight in 1 qt. of the water. In the morning add the rest of the water, and boil until soft. It may then be rubbed through a sieve, but this is not imperative. Add the chopped parsley, the lemon juice, and the butter. Boil up and serve. If tomato pulp is preferred for flavouring instead of parsley, skin the tomatoes and cook slowly to pulp (without water) before adding. 7. LENTIL SOUP. 4 breakfast-cups lentils, 1 carrot, 1 turnip, 2 onions, 4 qts. water, 4 sticks celery, 2 teaspoons herb powder, 1 tablespoon lemon juice, 1 oz. butter. Either the red, Egyptian lentils, or the green German lentils may be used for this soup. If the latter, soak overnight. Stew the lentils very gently in the water for 2 hours, taking off any scum that rises. Well wash the vegetables, slice them, and add to the soup. Stew for 2 hours more. Then rub through a sieve, or not, as preferred. Add the lemon juice, herb powder, and butter (nut or dairy), and serve. 8. MACARONI SOUP. 1/2 lb. small macaroni, 2 qts. water or vegetable stock, 3/4 lb. onions or 1 lb. tomatoes. Break the macaroni into small pieces and add to the stock when nearly boiling. Cook with the lid off the saucepan until the macaroni is swollen and very tender. (This will take about an hour.) If onions are used for flavouring, steam separately until tender, and add to soup just before serving. If tomatoes are used, skin and cook slowly to pulp (without water) before adding. If the vegetable stock is already strong and well-flavoured, no addition of any kind will be needed. 9. PEA SOUP. Use split peas, soak overnight, and prepare according to recipe given for lentil soup. 10. POTATO SOUP. Peel thinly 2 lbs. potatoes. (A floury kind should be used for this soup.) Cut into small pieces, and put into a saucepan with enough water to cover them. Add three large onions (sliced), unless tomatoes are preferred for flavouring. Bring to the boil, then simmer until the potatoes are cooked to a mash. Rub through a sieve or beat with a fork. Now add 3/4 pint water or 1 pint milk, and a little nutmeg if liked. Boil up and serve. If the milk is omitted, the juice and pulp of two or three tomatoes may be added, and the onions may be left out also. 11. P.R. SOUP. 1 head celery, 4 large tomatoes, 4 qts. water, 4 large English onions, 3 tablespoons coarsely chopped parsley. This soup figures often in the diet sheet of the Physical Regenerationists for gouty and rheumatic patients, but in addition to being a valuable medicine on account of its salts, it is the most delicious clear soup that I know of. To make: chop the ingredients to dice, cover closely, and simmer until the quantity of liquid is reduced to one half. 12. P.R. BEEF TEA SUBSTITUTE. 1/4 pint pearl barley, 1/4 pint red lentils, 2 qts. cold bran water, flavouring. To make the bran water, boil 1 measure of bran with 4 measures of water for not less than 30 minutes. Simmer together the barley, lentils, and bran water for 3 hours. To flavour, put 4 ozs. butter or 3 ozs. nutter into a pan with 1 lb. sliced onions. Shake over fire until brown, but do not let them burn or the flavour of the soup will be spoilt. Add these to the stock at the end of the first hour. Any other vegetable liked may be chopped to dice and added. Tomato may be substituted for the onion if preferred and no fat used. Strain through a hair sieve, and serve the clear liquid after boiling up. 13. SAGO SOUP. 6 ozs. sago, 2 qts. stock, juice of 1 lemon. Wash the sago and soak it for 1 hour. Put it in a saucepan with the lemon juice and stock, and stew for 1 hour. 14. TOMATO SOUP. 1 qt. water or white stock, 1 lb. tomatoes. Slice the tomatoes, and simmer very gently in the water until tender. Rub through a sieve. Boil up and serve. 15. VEGETABLE STOCK. To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots. In addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery. Clean apple peelings and cores, and any fresh vegetable cuttings may also be added with advantage. For white stock, use the white haricot beans, rice, or macaroni in place of lentils or brown haricots. Soak the pulse overnight, and simmer with the vegetables for 4 hours. Any stock not used should be emptied out of the stock pot, and boiled up afresh each day. III.--SAVOURY DISHES. The recipes following are intended to be used as substitutes for meat, fish, etc. The body needs for its sustenance water, mineral salts, [Footnote: I allude to mineral salts as found in the vegetable kingdom, not to the manufactured salts, like the ordinary table salt, etc., which are simply poisons when taken as food.] fats and oils, carbo-hydrates (starch and sugar), and proteids (the flesh and muscle-forming elements). All vegetable foods (in their natural state) contain all these elements, and, at a pinch, human life might be supported on any one of them. I say "at a pinch" because if the nuts, cereals and pulses were ruled out of the dietary, it would, for most people, be deficient in fat and proteid. Wholewheat, according to a physiologist whose work is one of the standard books on the subject, is a perfectly-proportioned, complete food. Hence it is possible to live entirely on good bread and water. Nuts are the best substitute for flesh meat. Next in order come the pulses. After these come wholewheat and unpolished rice. Both nuts and pulses contain, like flesh meat, a large quantity of proteid in a concentrated form. No one needs more than 1/4 lb. per day, at most, of either. (Eggs, of course, are a good meat substitute, so far as the percentage of proteid is concerned.) 1. ALMONDS, ROASTED. Take any quantity of shelled almonds and blanch by pouring boiling water on them. The skins can then be easily removed. Lay the blanched almonds on a tin, and bake to a pale yellow colour. On no account let them brown, as this develops irritating properties. To be eaten with vegetable stews and pies. (That is, with any stew or pie which contains neither nuts nor pulse.) 2. CHESTNUTS, BOILED. An excellent dish for children and persons with weak digestive powers. The chestnuts need not be peeled or pricked, but merely well covered with cold water and brought to the boil, after which they should boil for a good half hour. Drain off the water and serve hot. They may also be boiled, peeled, mashed and eaten with hot milk. 3. CHESTNUT SAVOURY. Boil for 15 minutes. Shell. Fry in a very little nut fat for 10 minutes. Barely cover with water, and stew gently until tender. When done, add some chopped parsley and thicken with chestnut flour or fine wholemeal. For those who prefer it, milk and dairy butter may be substituted for the water and nut fat. 4. CHESTNUT PIE. 1 lb. chestnuts, 1/2 lb. tomatoes, short crust. Boil the chestnuts for half an hour. Shell. Skin the tomatoes and cut in slices. Well grease a small pie-dish, put in the chestnuts and tomatoes in alternate layers. Cover with short crust (pastry recipe No. 3) and bake until a pale brown. Serve with parsley, tomato, or white sauce. 5. CHESTNUT RISSOLES. 1 lb. chestnuts, 1 tablespoon chopped parsley, cornflour and water or 1 egg. Boil the chestnuts for half an hour. Shell, and well mash with a fork. Add the parsley. Dissolve 1 tablespoon cornflour in 1 tablespoon water. Use as much of this as required to moisten the chestnut, and mix it to a stiff paste. Shape into firm, round, rather flat rissoles, roll in white flour, and fry in deep oil or fat to a golden brown colour. Serve with parsley or tomato sauce. For those who take eggs, the rissoles may be moistened and bound with a beaten egg instead of the cornflour and water. They may also be rolled in egg and bread-crumbs after flouring. 6. HARICOT BEANS, BOILED. 1/2 pint beans, 1 oz. butter, water, 1 teaspoon lemon juice. The small white or brown haricots should be used for this dish. Wash well, and soak overnight in the water. In the morning put in a saucepan in the same water and bring to the boil. Simmer slowly for 3 hours. When done they mash readily and look floury. Drain off any water not absorbed. Add the butter and lemon juice, and shake over the fire until hot. Serve with parsley or white sauce. 7. HARICOT RISSOLES. 1/2 pint haricots, 1 oz. butter, 1 medium onion, water, 1 teaspoon lemon juice, 1 teaspoon mixed herbs, or 1 tablespoon chopped parsley. Cook the haricots as in preceding recipe. Mash well with a fork, add the onion finely grated, and the parsley or herbs. (This may be omitted if preferred.) Form into firm, round, rather flat rissoles. Roll in white flour. Fry in deep oil or fat to a golden brown colour. Serve with tomato sauce, brown gravy, or parsley sauce. 8. LENTILS, STEWED. 1 cup lentils, 1-1/2 cups water, butter (size of walnut), 1 teaspoon lemon juice. Use either the red Egyptian, or the green German lentils. Wash well in several waters, drain, and put to soak overnight in the water. Use this same water for cooking. Cook very slowly until the lentils are soft and dry. They should just absorb the quantity of water given. (If cooked too quickly it may be necessary to add a little more.) A little thyme or herb powder may be cooked with the lentils, if liked. When done, drain off any superfluous water, add the butter and the lemon juice, shake over the fire until hot. Serve with baked potatoes and tomato sauce. 9. LENTIL PASTE. 1/2 pint red lentils, 1/2 pint bread-crumbs, 2 ozs. butter or 1-1/2 oz. nutter, 2 teaspoons lemon juice, 1/2 a nutmeg. Well wash the lentils and place on the fire with just enough water to cover them. Simmer gently until quite soft. Add the butter, lemon juice, nutmeg, and bread-crumbs. Stir well, heat to boiling point, and cook for 10 minutes. Put in jars, and when cold pour some melted butter or nutter on the top. Tomato juice may be used in place of the lemon juice if preferred. 10. LENTIL AND LEEK PIE. 2 cups lentils, 12 small leeks, 4 cups water, short crust. Put the lentils, water, and leeks, finely shredded, into a covered jar or basin. Bake in a slow oven until done. Put into a greased pie-dish and cover with short crust. (If lentils are very dry, add a little more water.) Bake. Serve with boiled potatoes, brown gravy, and any vegetable in season, except spinach or artichokes. 11. LENTIL RISSOLES. 1 teacup red lentils, 2 teacups bread-crumbs, or 1 teacup kornules, cornflour or egg, 1-1/2 teacups water, 4 medium-sized onions, 1 grated lemon rind, 2 teaspoons mixed herbs. Cook the lentils slowly in a saucepan with the water until they are soft and dry. Steam the onions. If Kornules are used, add as much boiling water to them as they will only just absorb. If bread-crumbs are used, do not moisten them. Add the grated yellow part of the lemon rind and the herbs. Mix all the ingredients well together and slightly moisten with rather less than a tablespoonful of water in which is dissolved a teaspoonful of raw cornflour. This is important, as it takes the place of egg for binding purposes. Shape into round, flat rissoles, roll in white flour, and fry in boiling oil or fat until a golden-brown colour. A beaten egg may be used for binding in place of the cornflour, and the rissoles may be dipped in egg and rolled in breadcrumbs before frying. Serve hot with brown gravy or tomato sauce. Or cold with salad. 12. MACARONI AND TOMATO. 1/4 lb. macaroni, 1 oz. butter, 1/2 lb. tomatoes, parsley. Use the best quality of macaroni. The smaller kinds are the most convenient as they cook more quickly. Spargetti is a favourite kind with most cooks. Break the macaroni into small pieces and drop it into fast boiling water. Cook with the lid off until quite tender. Be particular about this, as underdone macaroni is not a pleasant dish. (With a little practise the cook will be able to calculate how much water is needed for it all to be absorbed by the time the macaroni is done.) When done, drain well, add the butter, and shake over the fire until hot. While the macaroni is cooking, skin the tomatoes, break in halves, and put into a tightly-covered saucepan. (Do not add water.) Set at the side of the stove to cook very slowly. They should never boil. When reduced to pulp they are done. Pile the macaroni in the middle of a rather deep dish, and sprinkle with chopped parsley. Pour the tomato round and serve. 13. MUSHROOM AND TOMATO. Many food reformers consider mushrooms to be unwholesome, and indeed, in the ordinary way, they are best left alone. But if they can be obtained quite fresh, and are not the forced, highly-manured kinds, I do not think they are injurious. But the very large variety, commonly called horse mushrooms, should not be eaten. Peel and stalk the mushrooms. Examine them carefully for maggots. Fry in just enough nutter to prevent them sticking to the pan. Cook until quite tender. Pile on a warm, deep dish. Slice the tomatoes and fry in the same pan, taking care not to add more nutter than is absolutely necessary. When tender, arrange the tomato slices round and on the mushrooms. Pour a tablespoonful or more, according to the amount cooked, of hot water into the pan. Stir well and boil up. Pour the gravy formed over the mushrooms, and serve. 14. NUT COOKERY. For nut-cookery, a nut mill or food chopper of some kind is necessary. A tiny food chopper, which can be regulated to chop finely or coarsely as required, may be bought for 3s. at most food-reform stores. It also has an attachment which macerates the nuts so as to produce "nut butter." The larger size at 5s. is the more convenient for ordinary use. If only one machine can be afforded, the food chopper should be the one chosen, as it can also be used for vegetables, breadcrumbs, etc. The nut-mill proper flakes the nuts, it will not macerate them, and is useful for nuts only. But flaked nuts are a welcome and pretty addition to fruit salads, stewed fruits, etc. If the nuts to be milled or ground clog the machine, put them in a warm oven until they just begin to change colour. Then let them cool, and they will be found crisp and easy to work. But avoid doing this if possible, as it dries up the valuable nut oil. 15. NUT ROAST. 2 breakfast cups bread-crumbs, 2 medium Spanish onions, or 2 tomatoes, 2 breakfast cups ground nuts, nutter. Any shelled nuts may be used for this roast. Some prefer one kind only; others like them mixed. Almonds, pine-kernels, new Brazil nuts, and new walnuts are nice alone. Old hazel nuts and walnuts are nicer mixed with pine-kernels. A good mixture is one consisting of equal quantities of blanched almonds, walnuts, hazel nuts, and pine-kernels; where strict economy is a consideration, peanuts may be used. Put a few of each kind alternately into the food chopper and grind until you have enough to fill two cups. Mix with the same quantity breadcrumbs. Grate the onions, discard all tough pieces, using the soft pulp and juice only with which to mix the nuts and crumbs to a very stiff paste. If onions are disliked, skin and mash two tomatoes for the same purpose. Or one onion and one tomato may be used. Well grease a pie-dish, fill it with the mixture, spread a few pieces of nutter (or butter) on the top, and bake until brown. _Another method_.--For those who use eggs, the mixing may be done with a well-beaten egg. The mixture may also be formed into an oblong roast, greased, and baked on a tin. Serve with brown gravy or tomato sauce. 16. NUT RISSOLES. Make a stiff mixture as for nut roast, add a tablespoonful savoury herbs if liked. Form into small, flat rissoles, roll them in white flour, and fry in deep fat or oil. Serve hot with gravy, or cold with salad. 17. NUT PASTE. A nourishing paste for sandwiches is made by macerating pine-kernels with the "nut butter" attachment of the food chopper, and flavouring with a little fresh tomato juice. This must be used the same day as made as it will not keep. _Another method_.--Put equal quantities of pea-nuts and pine-kernels into a warm oven until the latter just begin to colour. The skins of the pea-nuts will now be found to rub easily off. Put the mixed nuts through the macerator and mix to a stiff paste with some tomato juice. Put in a saucepan and heat to boiling point. Pour melted butter over top. This may be kept until the next day, but no longer. 18. NUT AND LENTIL ROAST AND RISSOLES. Proceed as for nut roast or rissoles, but use cold stewed lentils (see recipe) in the place of bread-crumbs. 19. PINE KERNELS, ROASTED. Put on a tin in a warm oven, bake until a very pale golden colour. On no account brown. Serve with vegetable stew. 20. RICE, BOILED. 1 cup unpolished rice, 3 cups water. Put the rice on in cold water, and bring it gradually to the boil. Boil hard for 5 minutes, stirring once or twice. Draw it to the side of the stove, where it is comparatively cool, or, if a gas stove is used, put the saucepan on an asbestos mat and turn the gas as low as possible. The water should now gradually steam away, leaving the rice dry and well cooked. Serve plain or with curry. 21. RICE, SAVOURY. Cook rice as in foregoing recipe. Fry a small, finely-chopped onion in very little fat. Add this to the cooked rice with butter the size of a walnut, and a pinch of savoury herbs. Shake over the fire until hot. Serve with peeled baked potatoes and baked tomatoes. 22. RICE AND EGG FRITTERS. Mix any quantity of cold boiled rice with some chopped parsley and well-beaten egg. Beat the mixture well, form into small fritters, roll in egg and bread-crumbs or white flour, and fry to a golden brown. Serve with egg sauce. 23. TOAD-IN-THE-HOLE. Grease a pie-dish. Put in it 2 or 3 small firm tomatoes, or some small peeled mushrooms. Make a batter as for Yorkshire pudding and pour over. Bake until golden brown. 24. VEGETABLE MARROW, STUFFED. 1 medium marrow, 2 ozs. butter or 1-1/2 oz. nutter, 1 dessertspoon sage, 2 medium onions, 4 tablespoons bread-crumbs, 1 tablespoon milk or water. Chop the onion small and mix with the bread-crumbs, sage, and milk or water. Peel the marrow and scoop out the pith and pips. (Cut it in halves to do this, or, better still, if possible cut off one end and scoop out inside with a long knife.) Tie the two halves together with clean string. Stuff the marrow and bake for 40 minutes on a well-greased tin. Lay some of the nutter on top and baste frequently until done. It should brown well. Serve with brown gravy or white sauce. 25. VEGETABLE MARROW AND NUT ROAST. Make a paste as for nut roast (see recipe). Peel marrow, scoop out the inside, and stuff. Bake from 40 minutes to an hour in a hot oven. Baste frequently. 26. VEGETARIAN IRISH STEW. 1 lb. tomatoes, 7 small Spanish onions, 8 medium potatoes, 1 oz. nutter or butter, 2 small carrots or parsnips, or 1 cup fresh green peas. A saucepan with a close-fitting lid, and, if a gas stove is used, an asbestos mat (price 3-1/2d. at any ironmongers) is needed for this stew. Skin the tomatoes, peel and quarter the onions, and put them into the saucepan with the nutter and shut down the lid tightly. If a gas or oil flame is used, turn it as low as possible. Put the asbestos mat over this and stand the saucepan upon it. At the end of 1 hour the onions should be gently stewing in a sea of juice. Add the potatoes now (peeled and cut in halves). Also the peas, if in season. Cook for another hour. If carrot or parsnip is the extra vegetable used, cut into quarters and put in with the onions. When done, the onions are quite soft, and the potatoes, etc., just as if they had been cooked in a steamer. Note that the onions and tomatoes must be actually stewing when the potatoes are put in, as the latter cook in the steam arising from the former. Consequently, they should be laid on top of the onions, etc., not mixed with them. If cooked on the kitchen range, a little longer time may be needed, according to the state of the fire. Never try to cook quickly, or the juice will dry up and burn. The slow heat is the most important point. 27. VEGETABLE PIE. Cook the vegetables according to recipe for vegetable stew. When cold put in a pie-dish (gravy and all) and cover with short crust. Bake for half an hour. If preferred, the vegetables may be covered with cold mashed potatoes in place of pie-crust. Top with a few small pieces of nutter, and bake until brown. 28. VEGETABLE STEW. 1 carrot, 1 turnip, 1 potato, 1 parsnip, 2 Jerusalem artichokes, 2 onions, 2 tomatoes, 1 teaspoon lemon juice, nutter size of small walnut. Scrub and scrape the carrot, turnip, parsnip and artichokes. Peel the potato and onions. Shred the onions and put them into a stew-pan with the nutter. Shake over the fire, and fry until brown, but do not burn or the flavour of the stew will be completely spoilt. Cut the carrot and parsnip and potato into quarters, the artichokes into halves, and put into the stew-pan with the onions. Barely cover with water. Bring to the boil and stew very gently until tender. Skin the tomatoes, break in halves, and cook slowly to a pulp in a separate pan. Add these, with the lemon juice, to the stew, and slightly thicken with a little wholemeal flour just before serving. IV.--CASSEROLE COOKERY. Casserole is the French word for stew-pan. But "Casserole Cookery" is a phrase used to denote cookery in earthenware pots. It commends itself especially to food-reformers, as the slow cookery renders the food more digestible, and the earthenware pots are easier to keep clean than the ordinary saucepan. The food is served up in the pot in which it is cooked, this being simply placed on a dish. A large pudding-basin covered with a plate may be used in default of anything better. A clean white serviette is generally pinned round this before it comes to table. Various attractive-looking brown crocks are sold for the purpose. But anyone who possesses the old-fashioned "beef-tea" jar needs nothing else. It is important to ensure that a new casserole does not crack the first time of using. To do this put the casserole into a large, clean saucepan, or pail, full of clean cold water. Put over a fire or gas ring, and bring slowly to the boil. Boil for 10 minutes and then stand aside to cool. Do not take the casserole out until the water is cold. 1. FRENCH SOUP. 2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2 cloves, 6 peppercorns, 3 qts. water. Scrape and cut up carrots and turnip. Slice the leek, and cut celery into dice. Shred the cabbage. Put into the jar with the water, and place in a moderate oven, or on the top of a closed range. If it is necessary to use a gas ring, turn very low and stand jar on an asbestos mat. Bring to the boil slowly and then simmer for 2-1/2 hours. 2. HOT POT. 1 lb. potatoes, 2 carrots, 1 large onion, 1 turnip, 1/4 lb. mushrooms or 1/2 lb. tomatoes, 1 pint stock or water. Wash, peel, and slice thickly the potatoes. Wash and scrape and slice the carrots and turnip. Skin the tomatoes or mushrooms. Put in the jar in alternate layers. Moisten with the stock or water. Cook as directed in recipe 1 for 1-1/2 hours after it first begins to simmer. 3. STEWED APPLES. Take hard, red apples. Wash, but do not peel or core. Put in jar with cold water to reach half way up the apples. Cover closely and put in moderate oven for 2 hours after it begins to simmer. At end of 1 hour, add sugar to taste. 4. VEGETABLE STEW. 1-1/2 lbs. (when prepared and cut up) of mixed seasonable vegetables, including, whenever possible, tomatoes, celery and spinach; one tablespoonful of water. Cut up the moist, juicy vegetables such as celery, spinach, onions and tomatoes, place them with the water in a casserole, put lid on and slowly cook for about one hour until enough juice is extracted to safely add the rest of the cut-up vegetables. The whole should now be placed in a slightly greater heat and simmered until the last added vegetables are quite tender. The mixture should be stirred occasionally with a wooden spoon. V.--CURRIES. I do not recommend the use of curries. Many food-reformers eschew them altogether. But they are sometimes useful for the entertainment of meat-eating friends, or to tide over the attack of meat-craving which sometimes besets the vegetarian beginner. Of course there are curries and curries. Cheap curry powders are very much hotter than those of a better quality. When buying curry powder it is best to go to a high-class grocer and get the smallest possible tin of the best he keeps. It will last for years. Those who prefer to make their own curry powder may try Dr. Kitchener's recipe as follows:-- 1. CURRY POWDER. 3 ozs. coriander seed, 2-1/2 ozs. tumeric, 1 oz. black pepper, 1/2 oz. lesser cardamoms, 1/4 oz. cinnamon, 1/4 oz. cumin seed. Put the ingredients into a cool oven and let them remain there all night. Next day pound them thoroughly in a marble mortar, and rub through a sieve. Put the powder into a well-corked bottle. A spice machine may be used instead of the mortar, but in that case the tumeric should be obtained ready powdered, as it is so hard that it is apt to break the machine. The various ingredients are generally only to be obtained from a large wholesale druggist. 2. EGG CURRY. 1 large onion, 1 dessertspoon curry powder, 1 oz. butter or nutter, 3 hard-boiled eggs, 1 dessertspoon tomato pulp, 1 teacup water. Shred the onion, put it in the stew-pan with the butter, sprinkle the curry powder over, and fry gently until quite brown. Shell the eggs and cut them in halves. Add the eggs, the tomato pulp, and the water. Stir well, and simmer until the liquid is reduced to one-half. This will take about 15 minutes. Serve with plain boiled unpolished rice. 3. GERMAN LENTIL CURRY. Use the ingredients given, and proceed exactly the same as for egg curry. But in place of eggs, take 1 breakfastcup of cold cooked German lentils (see recipe for cooking lentils). Use also 2 teacups water in place of the 1, and only 3/4 oz. butter or nutter. 4. VEGETABLE CURRY. Use the ingredients given and proceed the same as for German lentil curry, using any cold steamed vegetables in season. The best curry, according to an Indian authority, is one made of potatoes, artichokes, carrots, pumpkin and tomatoes. _Note_.--A writer in Cassell's Dictionary of Cookery says:--"A spoonful of cocoanut kernel dried and powdered gives a delicious flavour to a curry, as does also acid apple." VI.--VEGETABLES. Never eat boiled vegetables. No one ever hears of a flesh-eater boiling his staple article of diet and throwing away the liquor. On the contrary, when he does indulge in boiled meat, the liquor is regarded as a valuable asset, and is used as a basis for soup. But his meat is generally conservatively cooked--that is, it is baked, roasted, or grilled, so that the juices are retained. If he has to choose between throwing away the meat or the water in which it has been boiled, he keeps the liquor--witness "beef-tea." For some unknown reason he does not often treat his vegetables in the same way, and suffers thereby the loss of much valuable food material. The vegetarian--being avowedly a thinker and a pioneer--would, it might be imagined, treat what is now one of his staple articles of diet at least as carefully as the out-of-date flesh-eater. But no! For the most part, his vegetables are boiled, and when the best part of the food constituents and all the flavour have been extracted, he dines off a mass of indigestible fibre--mere waste matter--and allows the "broth" to be thrown down the sink, with the consequence that many vegetarians are pale, flabby individuals who succumb to the slightest strain, and suffer from chronic dyspepsia. The remedy is simple. Treat vegetables as you used to treat meat. Bake or stew them in their own juice. (See recipe for Vegetarian Irish Stew.) At the least, steam them. A little of the valuable vegetable salts are lost in the steaming, but not much. Better still, use a double boilerette. A very little water is put into the inner pan and soon becomes steam, so that by the time the vegetable is cooked it has all disappeared. No exact time can be given for cooking vegetables, as this varies with age and freshness. The younger--always supposing it has just come to maturity--and fresher the vegetable, the quicker it cooks. It should not be forgotten that orthodox cooks put all green and root vegetables, except potatoes, to cook in _boiling_ water. This rule should not be neglected when steaming vegetables--the water should be fast boiling. I will conclude with a few remarks about preparing greens, cauliflowers, etc. The general practice is to soak them in cold salted water with the idea of drawing out and killing any insects. But this often results in killing the insects, especially if much salt is used, before "drawing them out." A better plan is to put the trimmed cabbage or cauliflower head downwards into _warm_ water for about half an hour. As I trim Brussels sprouts I throw them into a pan of warm water, and the insects crawl out and sink to the bottom of the pan. It is astonishing how many one finds at the bottom of a pan of warm water in which sprouts are soaked. 1. ARTICHOKE, JERUSALEM. Steam until tender, or bake with a small piece of nutter on each artichoke until brown. Serve with tomato or white sauce. 2. ASPARAGUS. Tie in a bundle and stand in a deep saucepan with the stalks in water, so that the shoots are steamed. Serve with melted butter or white sauce. 3. BEETROOT. Bake or steam. It will take from 2 to 4 hours, according to size. 4. BROAD BEANS. Steam until tender, but do not spoil by overcooking. Serve with parsley sauce. 5. BROCCOLI. This is a rather coarser variety of cauliflower. Cook in the same way as the latter. 6. BRUSSELS SPROUTS. These should be steamed for not more than 20 minutes. They are generally spoiled by overcooking. Serve plain or with onion sauce. 7. CABBAGE. Steam. Put in vegetable dish, chop well, and add a small piece of butter. 8. CARROT. Steam until tender. Serve whole or mashed with butter. 9. CAULIFLOWER. Steam. This may be done in a large saucepan if a steamer is not available. Support the cauliflower on a pudding basin or meat stand--anything which will raise it just above the level of the water. Serve with white sauce or tomato sauce. 10. CELERY. Stew. Choose a small head of celery, not a large, coarse head which will be tough. Well wash and cut into about 8 pieces. (Keep any large coarse sticks, if such are unavoidably present, for soup.) Put in stew-pan and barely cover with water. Simmer until tender. Lift out on to hot dish. Thicken the liquor with a little wholemeal flour, add a small piece of butter pour this sauce over celery, and serve. 11. CELERIAC. This is a large, hard white root, somewhat resembling a turnip in appearance, with a slight celery flavour. It is generally only stocked by "high-class" greengrocers. It costs from 1-1/2d. to 3d., according to size. It is nicest cut in slices and fried in fat or oil until a golden brown. 12. CUCUMBER. Although not generally cooked, this is very good steamed, and served with white sauce. 13. GREEN PEAS. Do not spoil these by overcooking. Steam in a double boilerette, if possible. About 20 minutes is long enough. 14. LEEKS. Cut off green leaves rather close to the white part. Wash well. Steam about 30 minutes. Serve with white sauce. 15. NETTLES. The young tops of nettles in early spring are delicious. Later they are not so palatable. Pick the nettles in gloves. Grasp them firmly, and wash well. Put a small piece of butter or nutter with a little pounded thyme into the saucepan with the nettles. Press well down and cook very slowly. A very little water may be added if desired, but if the cooking is done slowly, this will not be needed. When quite tender, dish up on a layer of bread-crumbs, taking care to lose none of the juice. This dish somewhat resembles spinach, which should be cooked in the same fashion, but without the butter and thyme. 16. ONIONS. If onions are peeled in the open air they will not affect the eyes. Only the Spanish onions are pleasant as a vegetable. The English onion is too strong for most people. Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce, flavoured with a very little mace or nutmeg, if liked. For baked onions, first steam for 30 minutes and then bake for 30 minutes. Put nutter or butter on each onion. Cook until brown. Onions for frying should be sliced and floured. Fry for 5 or 6 minutes in very little fat. This is best done in a covered stew-pan. Drain on kitchen paper. 17. PARSNIPS. Steam. Cold steamed parsnips are nice fried. Sprinkle with chopped parsley, and serve. 18. POTATOES. Scrub well and steam, either with or without peeling. If peeled, this should be done very thinly, as the greater part of the valuable potash salts lie just under the skin. BAKED.--Moderate-sized potatoes take from 45 to 60 minutes. If peeled before baking, cut in halves and put on a greased tin with a little nut-fat or butter on each. CHIPS.--Cut into long chips and try in deep oil or fat. A frying-basket and stew-pan are the most convenient utensils, but they take a great deal of fat. A frying-pan and egg-slice will answer the same purpose for small quantities. Success depends upon getting the fat the right temperature. It must be remembered that fat and oil do not bubble when they boil. They bubble just before boiling. As soon as they become quite still they boil. A very faint blue smoke now arises. When the fat actually smokes, it is burning and spoilt. If the chips are put in wet, or before the fat boils, they will be sodden and spoilt. A tiny piece of bread may be first put in to test. If this "fizzles" well, the fat is ready. When the chips are golden brown, lift them out with a slice and lay them on paper to drain. Then put in vegetable dish and serve quickly. They are spoilt if allowed to cool. MASHED.--Old potatoes are best mashed after steaming. They should be well beaten with a fork, and a little butter and milk, or nut-butter added. SAUTÉ.--Take cold steamed potatoes and cut into slices. Melt a small piece of fat or butter in a pan, and, when hot, put in potatoes. Sprinkle with chopped parsley. Shake over fire until brown. TO USE COLD POTATOES.--Chop in small pieces. Melt a very little fat in a pan. Put in potatoes, and as they get warm mash with a fork, and press down hard on the pan. Do not stir. At the end of 20 minutes the under side should be brown. Turn out in a roll and serve. 19. BUBBLE AND SQUEAK. Mix cold mashed potatoes with any kind of cold green vegetable. Heat in a frying-pan with a little butter or fat. 20. RADISHES. These are generally eaten raw, but are nice steamed. 21. SEA KALE. Steam, and serve with white sauce. 22. SCARLET RUNNERS AND FRENCH BEANS. String, slice thinly, and steam. 23. SPINACH. See Nettles. 24. SWEDES. These are delicious steamed and mashed with butter. 25. TOMATOES. These are generally grilled, fried or baked. To fry, cut in slices and flour. Use only just enough fat. Bake with or without fat. Medium-sized tomatoes take about 30 mins. STUFFED.--Cut a slice off the top like a lid. Scoop out the pulp and mix to a stiff paste with bread-crumbs, a little finely-chopped onion, and a pinch of savoury herbs. Fill tomatoes with the mixture, put on the lids, and bake in a tin with a little water at the bottom. 26. TURNIP. Steam and serve plain, or mash with butter. 27. VEGETABLE MARROW. Steam without peeling if they are very young. Otherwise, peel. VII.--GRAVIES AND SAUCES. 1. BROWN GRAVY. Fry a chopped onion in a very little nutter until a dark brown. (Do not burn, or the flavour of the gravy will be spoilt.) Drain off the fat and add 1/2 pint water. Boil until the water is brown. Strain. Return to saucepan and add flavouring to taste. A teaspoon of lemon juice and a tomato, skinned and cooked to pulp, are good additions. Or any vegetable stock may be used instead of the water. THICK.--If thick gravy be desired, mix a dessertspoonful wholemeal flour with a little cold water. Add the boiling stock to this. Return to saucepan and boil for 3 minutes. Add a small piece of butter just before serving. _Another method_.--Add a little "browning" (see recipe) to any vegetable stock. Thicken. 2. EGG SAUCE. Make a white sauce (see recipe). Boil an egg for 20 minutes, shell, chop finely, and add to the sauce. 3. PARSLEY SAUCE. Make a white sauce (see recipe). But if the use of milk be objected to, make the sauce of water and wholemeal flour. Allow 1 tablespoon finely-chopped parsley to each 1/2 pint of sauce. Add to the sauce, and boil up. Add a small piece of butter or nut-butter just before serving. 4. SWEET LEMON SAUCE. 2 ozs. lump sugar, 1 large lemon. Rub the lemon rind well with the sugar. Put the sugar into a saucepan with as much water as it will just absorb. Boil to a clear syrup. Add the lemon juice. Make hot, but do not boil. 5. TOMATO SAUCE. Pour boiling water on the tomatoes, allow to stand for 1 minute, after which the skins may be easily removed. Break the tomatoes (do not cut) and put into a closely-covered saucepan. Put on one side of the range, or an asbestos mat over a very low gas ring, and allow to cook slowly to pulp. Serve. This simple recipe makes the most delicious sauce for those who appreciate the undiluted flavour of the tomato. But a good sauce may be made by allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up and thickening with wholemeal flour. A little butter may be added just before serving. 6. WHITE SAUCE. Allow 1 level dessertspoon cornflour to 1/2 pint milk. Mix the cornflour with a very little cold water in a basin. Pour the boiling milk into this, stirring all the time. Return to saucepan and boil 5 minutes. Add a small piece of butter just before serving. 7. BROWNING, FOR GRAVIES AND SAUCES. Put 2 ozs. lump sugar in saucepan with as much water as it will just absorb. Boil to a clear syrup, and then simmer very gently, stirring all the time, until it is a very dark brown, almost black. It must not burn or the flavour will be spoilt. Then add a pint of water, boil for a few minutes. Put into a tightly-corked bottle and use as required. VIII.--EGG COOKERY. Many vegetarians discard the use of eggs and milk for principle's sake, but the majority still find them necessary as a half-way house. But no eggs at all are infinitely to be preferred to any but real new-laid eggs. The commercial "cooking-egg" is an unwholesome abomination. 1. BOILED EGGS FOR INVALIDS. Put the egg on in cold water. As soon as it boils take the saucepan off the fire and stand on one side for 5 minutes. At the end of this time the egg will be found to be very lightly, but thoroughly, cooked. 2. BUTTERED EGGS. 3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter. Beat up the eggs and add the milk. Melt the butter in a small stew-pan. When hot, pour in the eggs and stir until they begin to set. Have ready some buttered toast. Pile on eggs and serve. 3. EGG ON TOMATO. 1 egg, 2 medium tomatoes, butter. Skin the tomatoes. Break into halves and put them, with a very small piece of butter, into a small stew-pan. Close tightly, and cook slowly until reduced to a pulp. Break the egg into a cup and slide gently on to the tomato. Put on the stew-pan lid. The egg will poach in the steam arising from the tomato. 4. DEVILLED EGGS. Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the yolks. Well mash yolks with a very little fresh butter, melted, and curry powder to taste. Stuff the whites with the mixture, join halves together, and arrange in a dish of watercress. 5. SCRAMBLED EGG AND TOMATO. Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the egg and stir it in to the hot tomato. Cook until just beginning to set. 6. OMELET, PLAIN. Whisk the egg or eggs lightly to a froth. Put enough butter in the frying-pan to just cover when melted. When this is hot, pour the eggs into it, and stir gently with a wooden spoon until it begins to set. Fold over and serve. 7. SAVOURY OMELET. 2 eggs, 2 tablespoons milk, 1/2 teaspoon finely-chopped parsley or mixed herbs, 1/2 a very small onion (finely minced), 1 teaspoon fresh butter. Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the milk and parsley, and pour into the hot pan. Stir quickly to prevent sticking. As soon as it sets, fold over and serve. 8. SWEET OMELET. Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon castor sugar for the onion and parsley. When set, put warm jam in the middle. Fold over and serve. 9. SOUFFLÉ OMELET. 2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2 lemon, butter. Separate the yolks from the whites of the eggs. Beat the yolks and add sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with the yolks. Pour into hot buttered pan. Fold over and serve when set. Put jam in middle or not, as preferred. IX.--PASTRY, SWEET PUDDINGS, &c. 1. PASTRY. Pastry should usually be made with a very fine wholemeal flour, such as the "Nu-Era." There are times, however, when concessions to guests, etc., demand the use of white flour. In such an event, use a good brand of household flour. The more refined the kind, the less nutriment it contains. Never add baking-powders of any kind. The secret of making good pastry lies in lightly mixing with a cool hand. If a spoon must be used, let it be a wooden one. Roll in one direction only, away from the person. If you must give a backward roll, let it be only once. Above all, roll lightly and little. The quicker the pastry is made the better. 2. PUFF PASTE. 1/2 lb. fresh-butter or 6 ozs. Mapleton's nutter, 1 yolk of egg or 1 teaspoon lemon juice, 1/2 lb. flour. If butter is used, wrap it in a clean cloth and squeeze well to get rid of water. Beat the yolk of egg slightly. Put the flour on the paste board in a heap. Make a hole in the centre and put in the yolk of egg or lemon juice, and about 1 tablespoon of water. The amount of water will vary slightly according to the kind of flour, and less will be required if egg is used instead of lemon juice, but add enough to make a rather stiff paste. Mix lightly with the fingers and knead until the paste is nice and workable. But do it quickly! Next, roll out the paste to about 1/4 inch thickness. Put all the butter or nutter in the centre of this paste and wrap it up neatly therein. Stand in a cool place for 15 minutes. Next, roll it out once, and fold it over, roll it out again and fold it over. Do this lightly. Put it away again for 15 minutes. Repeat this seven times! (I do not think many food-reformers will have the time or inclination to repeat the above performance often. Speaking for myself, I have only done it once. But as no instructions about pastry are supposed to be complete without a recipe for puff-paste, I include it.) It is now ready for use. Do not forget to keep the board and pin well floured, or the pastry will stick. If wholemeal flour is used, it is well to have white flour for the board and pin. See also that the nutter is the same consistency as ordinary butter when kept in a medium temperature. If too hard, it must be cut up and slightly warmed. If oily, it must be cooled by standing tin in very cold water. 3. SHORT CRUST. 1/2 lb. flour, 3 ozs. nutter or butter. Rub the nutter or butter lightly into the flour. Add enough cold water to make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now ready for use. 4. APPLE CHARLOTTE. Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or Granose flakes. Bread-crumbs make the more substantial, granose flakes the more dainty, charlotte. Use juicy apples. "Mealy" apples make a bad charlotte. If they must be used, a tablespoon or more, according to size, of water must be poured over the charlotte. Peel, core, and slice apples. Grease a pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces nutter. Over this put a generous layer of chopped apple. Sprinkle with sugar and grated lemon rind. Repeat the process until the dish is full. Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out on to dish, being careful not to break. Sprinkle a little castor sugar over. Serve hot or cold. Boiled custard may be served with it. 5. APPLE DUMPLINGS. Peel and core some good cooking apples, but keep them whole. If you have no apple-corer, take out as much of the core as possible with a pointed knife-blade. Fill the hole with sugar and a clove. Make short paste and cut into squares. Fold neatly round and over apple. Bake from 30 to 45 minutes. If preferred boiled, tie each dumpling loosely in a cloth, put into boiling water and cook from 45 minutes to 1 hour. 6. APPLE AND TAPIOCA. 1/4 pint tapioca, 1 lb. apples, 1 pint water, sugar, lemon peel. Soak the tapioca in the water overnight. Peel and core the apples, cut into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste, and the grated yellow part of a fresh lemon rind. Mix in the soaked tapioca and water. Bake about 1 hour. Serve cold, with or without boiled custard. 7. BATTER PUDDING. 2 eggs, 1 teacup flour, milk. Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir gently. When the batter becomes too thick to stir, thin it with a little milk. Then add more flour until it is again too thick, and again thin with the milk. Proceed in this way until all the flour is added, and then add sufficient milk to bring the batter to the consistency of rather thick cream. Have ready a very hot greased tin, pour in and bake in a hot oven until golden brown. By mixing in the way indicated above, a batter perfectly free from lumps is easily obtained. 8. BOMBAY PUDDING. Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste. Spread it on a plate to cool. (Smooth it neatly with a knife). When quite cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with lemon sauce. This may also be served as a savoury dish with parsley sauce. The quantity given above is sufficient for two people. 9. BREAD AND FRUIT PUDDING. Line a pudding-basin with slices of bread from which the crust has been removed. Take care to fit the slices together as closely and neatly as possible. Stew any juicy fruit in season with sugar to taste. Do not add water. (Blackcurrants or raspberries and redcurrants are best for this dish.) When done, fill up the basin with the boiling fruit. Top with slices of bread fitted well in. Leave until cold. Turn out and serve. 10. BLANC MANGE, AGAR-AGAR. 1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring. Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the cold milk until flavoured to taste. Add sugar to taste. Put in a saucepan with the agar-agar, and simmer until dissolved (about 30 minutes). Pour through a hot strainer into wet mould. Turn out when cold. 11. CHOCOLATE JELLY. 1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1 tablespoon sugar, vanilla flavouring. Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in cold water for half an hour. Squeeze water out and pull to pieces. Put it into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of stove and let simmer very gently until quite dissolved. Meanwhile, dissolve chocolate in rest of milk, adding the sugar. Pour the agar-agar into the boiling chocolate through a hot strainer. This is necessary as there is generally a little tough scum on the liquid. (If put through a cold strainer, the agar-agar will set as it goes through.) When jelly is quite cold, turn out and serve. 12. CORNFLOUR SHAPE. Stew some juicy plums or apples slowly to a pulp with sugar to taste. If apples are used, add cloves or a little grated lemon rind for flavouring. To every pint of fruit pulp allow a level tablespoon of cornflour. Dissolve the cornflour in a little cold water and stir into the boiling apple. Boil for 5 minutes, stirring all the time. Pour into a wet mould. Turn out and serve when cold. 13. CUSTARD, BOILED. 1 pint milk, 2 eggs, 1 tablespoon castor sugar, flavouring. Put some thin strips of the yellow part of a lemon rind, or a vanilla pod, in the cold milk. Allow to stand 1 hour or more. Then take out the peel, add the sugar, and put over the fire in a double saucepan, if possible. Bring to the boil. Beat the eggs. Take the milk off the fire, let it stop boiling, and pour it slowly into the eggs, beating all the time. Put back into the saucepan over a slow fire and stir until the mixture thickens (about 20 minutes). 14. CUSTARD, HOGAN. 1 qt. milk, 8 eggs, 12 lumps sugar, 1 large tablespoon cornflour. Flavour milk as in Boiled Custard. Put nearly all the milk and all the sugar into a 3-pint jug and stand in a saucepan of boiling water. While this is heating beat the eggs in one basin, and mix the cornflour with the remainder of the milk in another. Add the eggs to hot milk, stirring all the time, and finally add the cornflour. Stir until the mixture thickens (about 20 minutes). 15. DATE PUDDING. This recipe is inserted especially for those who object to the use of manufactured sugar. 1/2 lb. "Ixion" plain wholemeal biscuits, 1/2 lb. dates, 2 ozs. nutter, 1 heaped tablespoon wholemeal flour, grated rind of 2 lemons, water. Grind the biscuits to flour in the food-chopper. Wash, stone, and chop the dates. Grate off the yellow part of the lemon rinds. Rub the nutter into the biscuit-powder. Add dates, lemon peel, and flour. Mix with enough water to make a paste stiff enough for the spoon to just stand up in alone. Be very particular about this, as the tendency is to add rather too little than too much water, owing to the biscuit-powder absorbing it more slowly. Put into a greased pudding-basin or mould. Steam or boil for 5 hours. "Ixion Kornules" may be used instead of the biscuits, if preferred. They save the labour of grinding, but they need soaking for an hour in cold water before using. Well squeeze, add the other ingredients, and moisten with the water squeezed from the kornules. _Another method_.--Use the recipe for Plum Pudding, leaving out all the dried fruit, almonds and sugar, substituting in their place 1 lb. dates or figs. 16. FIG PUDDING. Use the recipe for Date Pudding, substituting for the dates washed chopped figs. 17. JAM ROLL, BOILED. Make a short crust, roll out, spread with home-made jam, roll up, carefully fastening ends, and tie loosely in a floured pudding-cloth. Put into fast-boiling water and boil for 1 hour. 18. JAM ROLL, BAKED. Mix the paste for the crust just a little stiffer than for the boiled pudding. Spread with jam and roll up. Bake on a greased tin for half-an-hour. 19. MILK PUDDINGS. Nearly every housewife makes milk puddings, but only one in a hundred can make them properly. When cooked, the grains should be quite soft and encased with a rich thick cream. Failure to produce this result simply indicates that the pudding has been cooked too quickly, or that the proportion of grain to milk is too large. Allow 2 level tablespoons, not a grain more, of cereal (rice, sago, semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put in a pie-dish with a vanilla pod or some strips of lemon rind, and stand for an hour in a warm place, on the hob for example. Then take out the pod or peel and put into a fairly hot oven. As soon as the pudding boils, stir it well, and move to a cooler part of the oven. It should now cook very slowly for 2 hours. 20. JELLY, ORANGE. 7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared agar-agar. Rub the skins of the oranges and lemons well with some of the lumps of sugar, and squeeze the juice from the oranges and lemon. Soak the agar-agar in cold water for half an hour and then thoroughly squeeze. Warm in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring to the boil. Pour through a hot strainer into a wet mould. Turn out when cold. If difficult to turn out, stand the mould in a basin of warm water for 2 or 3 seconds. 21. JELLY, RASPBERRY & CURRANT. 1 lb. raspberries, 1/2 lb. currants, 6 ozs. sugar, 1/4 oz. prepared agar-agar, 3/4 pint water. Soak agar-agar as for Orange Jelly. Cook fruit with 1/2 pint water until well done. Strain through muslin. Warm the agar-agar until dissolved in 1 gill of water. Put the fruit juice, sugar, and agar-agar into a saucepan. If liquid measures less than 1-1/2 pints, add enough water to make up quantity. Bring to the boil, pour through a hot strainer into wet mould. Turn out when cold and serve. 22. MINCEMEAT. 1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. castor sugar, 1/4 lb. nutter, 1/2 a nutmeg, grated rind of 2 lemons, 1-1/2 lb. apples. Well wash all the dried fruit in warm water, and allow to dry thoroughly before using. Stone the raisins, pick the sultanas, and rub the currants in a cloth to remove stalks. Wash and core the apples, but do not peel them. Put all the fruit and apple through a fine food-chopper. Add the sugar, grated lemon rind, and nutmeg. Lastly, melt the nutter and add. Stir the mixture well, put it into clean jars, and tie down with parchment covers until needed for mince pies. 23. NUT PASTRY. Flake brazil nuts or pine-kernels in a nut mill, or chop very finely by hand. Do not put them through the food-chopper, as this pulps them together, and the pudding will be heavy. Allow 1 heaped cup of flaked nuts to 2 level cups of flour. Mix to a paste with cold water. Roll out very lightly. Cover with chopped apple and sugar, or apples and sultanas, or jam. Roll up. Tie loosely in a floured pudding-cloth. Put into fast-boiling water and boil for 1 hour. 24. PLAIN PUDDING. 1 lb. flour, 3 ozs. nutter, a full 1/2 pint water. Rub the nutter very lightly into the flour, or chop like suet and mix in. Add the water gradually, and mix well. Put into a pudding-basin, and boil or steam for 3 hours. Turn out and serve with golden syrup, lemon sauce or jam. 25. PLUM PUDDING, CHRISTMAS. 1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. cane sugar, 1/2 lb. flour, 1/4 lb. sweet almonds, 1/4 lb. grated carrot, 1/4 lb. grated apple, 1/4 lb. nutter, grated rind of 2 lemons, 1/2 a nutmeg. Well wash the raisins, sultanas and currants in hot water. Don't imagine that this will deprive them of their goodness. The latter is all inside the skin. What comes off from the outside is dirt, and a mixture of syrup and water through which they have been passed to improve their appearance. Rub the currants in a cloth to get off the stalks, pick the stalks from the sultanas, and stone the raisins. Put the currants and sultanas in a basin, just barely cover them with water, cover them with a plate, and put into a warm oven--until they have fully swollen, when the water should be all absorbed. (Currants treated in this way will not disagree with the most delicate child. They are abominations if not so treated.) Rub the nutter into the flour, or chop it as you would suet. Blanch the almonds by steeping them in boiling water for a few minutes: the skins may then be easily removed; chop very finely, or put through a mincer. Wash, core, and mince (but do not peel) the apples. Grate off the yellow part of the lemon rind. Mince or grate the carrots. Mix together the flour, nutter, sugar, lemon rind, almonds and nutmeg. Then add the raisins, sultanas and currants. Lastly, add the grated carrot and apple, taking care not to lose any of the juice. Don't add any other moisture. If the directions have been exactly followed, it will be moist enough. Put it into pudding-basins or tin moulds greased with nutter, and boil or steam for 8 hours. 26. RAILWAY PUDDING. 2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar, 2 tablespoons milk. Beat the butter and sugar to a cream. Separate the whites and yolks of the eggs. Beat the yolks, and add to sugar and butter. Add the flour, and lastly, stir in the whites, whisked to a froth, very gently. Have ready a hot, greased tin, pour in the mixture quickly, and bake in a very hot oven from 6 to 8 minutes. Warm some jam in a small saucepan. Slip the pudding out of the tin on to a paper sprinkled with castor sugar. Spread with jam quickly and roll up. Serve hot or cold. 27. SAGO SHAPE. 5 ozs. small sago, sugar to taste, 1-1/2 pints water, or water and fruit juice. Wash the sago. Soak it for 4 hours. Strain off the water. Add to the strainings enough water or the juice from stewed fruit to make 1-1/2 pints liquid. Sweeten if necessary, but if the juice from stewed fruit is used it will probably be sweet enough. This dish is spoiled if made too sweet. Put the sago and 1-1/2 pints liquid into a saucepan and stew for 20 minutes. Now add the stewed fruit which you deprived of its juice, stir well, pour into a wet mould, and serve cold. Made with water only, and flavoured with a very little sugar and lemon peel, it may be served with stewed fruit. 28. SUMMER PUDDING. Put a layer of sponge cake at the bottom of a glass dish. Cut up a tinned pine-apple (get the pine-apple chunks if possible) and fill dish, first pouring a little of the juice over the cake. Melt a very little agar-agar in the rest of the juice. (Allow half the 1/4 oz. to a pint of juice.) Pour over the mixture. Serve when cold. 29. TREACLE PUDDING. Line a pudding-basin with short crust. Mix together in another basin some good cane golden syrup, enough bread-crumbs to thicken it, and some grated lemon rind. Put a layer of this mixture at the bottom of the pudding-basin, cover with a layer of pastry, follow with a layer of the mixture, and so on, until the basin is full. Top with a layer of pastry, tie on a floured pudding-cloth, and boil or steam for 3 hours. 30. TRIFLE, SIMPLE. Put a layer of sponge cake at the bottom of a glass dish. Better still, use sections of good home-made jam sandwich. Pour hot boiled custard on to this until the cake is barely covered. Blanch some sweet almonds, and cut into strips. Stick these into the top of the cake until it somewhat resembles the back of a hedgehog! Serve when cold. X.--CAKES AND BISCUITS. Cakes need a hot oven for the first half-hour. If possible, they should not be moved from one shelf to another, but the oven should be cooled gradually by opening the ventilators or lowering the gas. A moderate oven is needed to finish the cooking. All fruit cakes (unless weighing less than 1 lb.) need to be baked from 1-1/2 to 2 hours. The larger the cake the slower should be the baking. The cake tins should be lined with greased paper. If a gas oven is used, stand the cake tin on a sand tin (see Cold Water Bread). If the cake becomes sufficiently brown on top before it is cooked through, cover with a greased paper to prevent burning. To test if done, dip a clean knife into hot water. Thrust it gently down the centre of cake. If done, the knife will come out clean and bright. 1. CAKE MIXTURE. 1/4 lb. butter, 1/4 lb. castor sugar, 6 ozs. flour, 2 eggs. Half butter and half nutter gives just as good results and is more economical. Beat together the butter and sugar to a cream. Whisk the eggs to a stiff froth and add. Stir in the flour gently. Mix well. Add a little milk if mixture is too stiff. This makes a Madeira Cake. For other varieties, mix with the flour 1 dessertspoon caraway seeds for Seed Cake; 2 tablespoons desiccated cocoanut for Cocoanut Cake; 6 ozs. candied cherries chopped in halves for Cherry Cake; 6 ozs. sultanas and the grated rind of 1 lemon for Sultana Cake; the grated yellow part of 2 lemon rinds for Lemon Cake. 2. SMALL CAKES. Take 2 small eggs and half quantities of the ingredients given for the cake mixture. Add the grated rind of half a lemon for flavouring. Grease a tin for small cakes with 9 depressions. Put a spoonful of the mixture in each depression. Bake for 20 minutes in a hot oven. 3. COCOANUT BISCUITS. 1/2 lb. desiccated cocoanut, 1/4 lb. sugar, 2 small eggs. Proceed as for Macaroons, but make the cakes smaller. Bake in a moderate oven for half an hour. 4. "CORN WINE AND OIL" CAKES. 1 lb. wholemeal flour, 3/4 lb. raisins, 4 tablespoons walnut oil, 1/4 pint water. This recipe was especially concocted for non-users of milk and eggs. Stir the oil well into the flour. Add the washed and stoned raisins (or seedless raisins, or sultanas). Mix to a dough with the water. Divide dough into two portions. Roll out, form into rounds, and cut each round into 6 small scones. Bake in a hot oven for half an hour. 5. CURRANT SANDWICH. 8 ozs. butter, 1 lb. flour, 1/4 lb. cane sugar, currants. Mix flour and sugar, and rub in the butter. Mix with water to plastic dough. Divide dough into two cakes, 1 inch in thickness. Cover one evenly with currants, lay the other on top, and roll out to the thickness of one-third of an inch. Cut into sections, and bake in a hot oven for about 30 minutes. 6. APPLE SANDWICH. Make a short crust (see recipe). Well grease some shallow jam sandwich tins. Roll out the paste very thin and line with it the tins. Peel, core, and finely chop some good, juicy apples. Spread well all over the paste. Sprinkle with castor sugar and grated lemon rind. Cover with another layer of thin paste. Bake for about 20 minutes in a hot oven. When done, take carefully out of the tin to cool. Cut into wedges, sprinkle with castor sugar, and pile on a plate. 7. FANCY BISCUITS. 8 ozs. flour, 4 ozs. butter, or 3 ozs. butter and 1 egg, 4 ozs. cane sugar, flavouring. Flavouring may consist of lemon rind, desiccated cocoanut, cooked currants, carraway seed, mace, ginger, etc. Beat the butter and sugar to a cream, add flavouring and flour. Mix with the beaten egg, if used; it not, treat like the Lemon Short Cake. Roll out, cut into shapes, and bake about 10 minutes. 8. GINGER NUTS. 1/2 lb. nutter, 1/2 lb. sugar, 1 pint molasses or golden syrup, 1/2 oz. ground cloves and all-spice mixed, 2 tablespoons cinnamon, flour to form dough. Beat the nutter and sugar together; add the molasses, spice, etc., and just enough flour to form a plastic dough. Knead well, roll out, cut into small biscuits, and bake on oiled or floured tins in a very moderate oven. 9. JAM SANDWICH. Mix ingredients and prepare 2 jam sandwich tins as for Sponge Cake (see recipe). Pour mixture in tins and bake for about 10 minutes in a hot oven. Take out, spread one round with warmed jam, place the other on top, and cut when cold. 10. LEMON SHORT CAKE. 1 lb. flour, 7 ozs. nutter, 1/4 lb. sugar, rind of 1 lemon. Mix together nutter and sugar, add grated lemon rind, work in flour, and knead well. Press into sheets about 1/2 in. thick. Prick all over. Bake in a moderate oven for about 20 minutes. An easy way of baking for the inexpert cook who may find it difficult to avoid breaking the sheets, is to well grease a shallow jam-sandwich tin, sprinkle it well with castor sugar, as for sponge cakes, and press the short cake into it, well smoothing the top with a knife, and, lastly, pricking it. II. MACAROONS. 5 ozs. sweet almonds, 5 ozs. castor sugar, 2 eggs. Blanch the almonds and flake them in a nut mill. Whisk the eggs to a stiff froth adding the sugar a teaspoonful at a time. Add the almonds, and stir lightly. Drop the mixture, a dessertspoon at a time, on to well-oiled paper, or, better still, rice-paper. Shape with a knife into small cakes and put the half of a blanched almond into the centre of each. Bake in a moderate oven. 12. SPONGE CAKE. Take the weight of two eggs in castor sugar and flour. For a richer cake take the weight of two eggs in sugar and the weight of one only in flour. Well grease the cake-tin, and sprinkle with castor sugar until thoroughly covered, and shake out any that remains loose. Well whisk the eggs with a coiled wire beater. They must be quite stiff when done. Add the sugar, a teaspoon at a time, while whisking. Or separate the yolks and whites, beating the yolks and sugar together and whisking the whites on a plate with a knife before adding to the yolks. Lastly, dredge in the flour. Stir lightly, but do not beat, or the eggs will go down. Pour mixture into tin, and bake about one hour in a moderate oven. 13. SULTANA SCONES. 1 oz. cane sugar, 3 ozs. nutter, 1 lb. flour, 1/4 lb. sultanas, a short 1/2 pint water. Mix the flour and sugar; rub in the nutter; add sultanas; make it into a dough with the water; roll out about 1/2 in. thick; form into scones; bake in a moderate oven. 14. SUSSEX CAKE. 1 lb. flour, 6 ozs. nutter, 1/4 lb. sultanas, 1/4 lb. castor sugar, grated lemon rind. This cake is included especially for the non-users of milk and eggs. Of course it does not turn out quite like the orthodox cake; some people might even call it "puddeny," but it is not by any means unlike the substantial household cake if the directions are minutely followed and the baking well done. But if any attempt is made to make it rich, disaster follows, and it becomes as heavy as the proverbial lead. Made as follows, however, I am told it is quite common in some country places:--Beat the nutter and sugar to a cream. Upon the amount of air incorporated during this beating depends the lightness of the cake. Beat the flour into the creamed nutter. Now add enough water to make cake of a consistency to not quite drop off the spoon. Put the mixture into a greased hot qr. qtn. tin. Put in a very hot oven until nicely brown. This will take from 20 minutes to half an hour. Cover top with greased paper, and allow oven to get slightly cooler. The baking will take from 1-1/2 to 2 hours. XI.--JAM, MARMALADE, &c. Jam simply consists of fresh fruit boiled with a half to two-thirds its weight of white cane sugar until the mixture jellies. Nearly every housekeeper has her own recipe for jam. One that I know of uses a whole pound of sugar to a pound of fruit and boils it for nearly two hours. The result is a very stiff, sweet jam, much more like shop jam than home-made jam. Its only recommendation is that it will keep for an unlimited time. Some recipes include water. But unless distilled water can be procured, it is better not to dilute the fruit. The only advantage gained is an increase of bulk. The jam may be made just as liquid by using rather less sugar in proportion to the fruit. A delicious jam is made by allowing 1/2 lb. sugar to every pound of fruit and cooking for half an hour from the time it first begins to boil. But unless this is poured immediately into clean, hot, dry jars, and tied down very tightly with parchment covers, it will not keep. Nevertheless, too much sugar spoils the flavour of the fruit, and too long boiling spoils the quality of the sugar. A copper or thick enamelled iron pan is needed. The best recipe for ordinary use allows 3/4 lb. sugar to each pound fruit. Put the fruit in the pan with a little of the sugar, and when this boils, add the rest. Boil rather quickly for an hour. Keep well skimmed. Pour into hot, dry jars, and cover. 1. FRUIT NUT FILLING. For small, open tarts, the following mixture is a good substitute for the lemon curd that goes to make cheese cakes. Peel, core and quarter some juicy apples. Put in a double saucepan (or covered jar) with some strips of lemon peel (yellow part only) and cane sugar to taste. Cook slowly to a pulp and, when cold, remove the lemon rind. Grate finely, or mill some Brazil nuts. Mix apple pulp and ground nut together in such proportions as to make a mixture of the consistency of stiff jam. Fill tarts with mixture and sprinkle top with ground nut. It must be used the same day as made. 2. JAM WITHOUT SUGAR. To every pound of fresh fruit allow 1/2 lb. dates. Wash the fruit, put it in the preserving pan, and heat slowly, stirring well to draw out the juice. Wash and stone the dates. Add to the fruit, and simmer very gently for 45 minutes. Put immediately into clean, hot, dry jars, and tie on parchment covers at once. 3. LEMON CURD. 1 lb. lump sugar, 3 lemons (the rinds of 2 grated), yolks of 6 eggs, 1/4 lb. butter. Put the butter into a clean saucepan; melt, but do not let it boil. Add the sugar, and stir until it is dissolved. Then add the beaten yolks, and, lastly, the grated lemon rind and juice. Stir over a slow fire until the mixture looks like honey and becomes thick. Put into jars, cover, and tie down as for jam. 4. MARMALADE. To 1 large Seville orange (if small, count 3 as 2) allow 3/4 lb. cane sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel into fine shreds (better still, put through a mincer). Put all to soak in the water for 24 hours. Boil until rinds are soft. Stand another 24 hours. Add the sugar, and boil until marmalade jellies. If preferred, half sweet and half Seville oranges may be used. 5. VEGETABLE MARROW JAM. Peel the marrow, remove seeds, and cut into dice. To each pound of marrow allow 1 lb. cane sugar; to every 3 lbs. of marrow allow the juice and grated yellow part of rind of 1 lemon and 1/2 a level teaspoon ground ginger. Put the marrow into the preserving pan, sprinkle well with some of the sugar, and stand for 12 hours. Add the rest of the sugar, and boil slowly for 2 hours. Add the lemon juice, rind, and ginger at the end of 1-1/2 hours. XII.--SALADS, BEVERAGES, &c. 1. SALAD. Lettuce, tomatoes, mustard and cress, cucumber, olive or walnut oil, lemon juice. Wash the green stuff and finely shred it. Peel the cucumber, skin the tomatoes (if ripe, the skins will come away easily) and cut into thin slices. Place in the bowl in alternate layers. Let the top layer be lettuce with a few slices of tomato for garnishing. Slices of hard-boiled egg may be added if desired. For the salad dressing, to every tablespoonful of oil allow 1 of lemon juice. Drip the oil slowly into the lemon juice, beating with a fork all the time. Pour over the salad. 2. SALAD. Beetroot, mustard and cress, olive or walnut oil, lemon juice, cold vegetables. Chop the cold vegetables. French beans and potatoes make the nicest salad. To every 2 cups of vegetables allow 1 cup of chopped beetroot. Mix well together, and pour over salad dressing as for No. 1. A level teaspoonful of pepper is added to a gill of the dressing by those who do not object to its use. 3. FRUIT SALAD. Take sweet, ripe oranges, apples, bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips. Peel and core the apples and cut into thin slices. Wash and dry the grapes, and remove from stalks. Skin and slice the bananas. Put the prepared fruit into a glass dish in alternate layers. Squeeze the juice from 2 sweet oranges and pour over the salad. Any other fresh fruit in season may be used for this salad. Castor sugar may be sprinkled over if desired, and cream used in place of the juice. Grated nuts are also a welcome addition. 4. LEMON CORDIAL. 12 lemons, 1 lb. lump sugar. Put the sugar into a clean saucepan. Grate off the yellow part of the rinds of 6 lemons and sprinkle over the sugar. Now moisten the sugar with as much water as it will absorb. Boil gently to a clear syrup. Add the juice from the lemons, stir well, and pour into clean, hot, dry bottles. Cork tightly and cover with sealing-wax or a little plaster-of-Paris mixed with water and laid on quickly. Add any quantity preferred to cold or hot water to prepare beverage, or use neat as sauce for puddings. 5. LIME CORDIAL. The same as for Lemon, but use 13 limes. 6. ORANGE CORDIAL. The same as for Lemon, but use 3/4 lb. sugar. A detailed list of Fruit and Herb Teas will be found in the companion volume to this, "Food Remedies." 7. WALLACE CHEESE. 1 qt. milk, 6 tablespoons lemon juice. Strain the lemon juice and pour it into the boiling milk. Lay a piece of fine, well-scalded muslin over a colander. Pour the curdled milk into this. When it has drained draw the edges of the muslin together and squeeze and press the cheese. Leave it in the muslin in the colander, with a weight on it for 12 hours. It will then be ready to serve. This cheese is almost tasteless, and many people prefer it so. But if the flavour of lemon is liked, use more lemon juice. The whey squeezed from the cheese is a wholesome drink when quite fresh. XIII.--EXTRA RECIPES. 1. BARLEY WATER. 1 dessert spoon Robinson's "Patent" Barley, 1/2 a lemon, 3 lumps cane sugar. Rub the lumps of sugar on the lemon until they are bright yellow in colour and quite wet. (It is the fragrant juice contained in the yellow surface of the lemon rind that gives the delicious lemon flavour without acidity.) Mix the barley to a thin paste with a little cold water. This is poured into a pint of boiling water, well stirred until it comes to the boil again and then left to boil for five minutes, after which it is done. Add the sugar and lemon juice. 2. BOILED HOMINY. Take one part of Hominy and 2-1/2 parts of water. Have the water boiling; add the hominy and boil for fifteen minutes; keep stirring to keep from burning. 3. BROWN GRAVY. 1 dessert-spoon butter, 1 dessert-spoon white flour, hot water. Melt the butter in a small iron saucepan or frying pan and sprinkle into it the flour. Keep stirring gently with a wooden spoon until the flour is a rich dark brown, but not burnt, or the flavour will be spoilt. Then add very gently, stirring well all the time, rather less than half-a-pint of hot water. Stir until the mixture boils, when it should be a smooth brown gravy to which any flavouring may be added. Strained tomato pulp is a nice addition, but a teaspoonful of lemon juice will suffice. 4. BUTTERED RICE AND PEAS. 1 cup unpolished rice, 3 cups water, 2 cups fresh-shelled peas, 1 tablespoon finely chopped parsley, 1 teaspoon lemon juice, butter size of walnut. Put the rice on in the water and bring gradually to the boil. Boil hard for five minutes, stirring once or twice. Draw it to side of stove, where it is comparatively cool, or, if a gas stove is used, put the saucepan on an asbestos mat and turn the gas as low as possible. The water should now gradually steam away, leaving the rice dry and well cooked. Steam the peas in a separate pan. If young, about 20 minutes should be sufficient; they are spoiled by over-cooking. Add the cooked peas to the cooked rice, with the butter, parsley, and lemon juice. Stir over the fire until the mixture is thoroughly hot. Serve with or without tomato sauce and new potatoes. 5. CONVALESCENTS' SOUP. 1 small head celery, 1 large onion, 1 carrot, 1 turnip, 3 tablespoons coarsely chopped parsley, P.R. Barley malt meal, Mapleton's or P.R. almond or pine-kernel cream, 3 pints boiling water. Well wash the vegetables and slice them, and add them with the parsley to the boiling water. (The water should be distilled, if possible, and the cooking done in a large earthenware jar or casserole. See notes _re_ casseroles in Chap. IV.) Simmer gently for 2 hours, or until quite soft. Then strain through a hair sieve. Do not rub the vegetables through the sieve to make a purée, simply strain and press all the juices out. The vegetable juices are all wanted, but not the fibre. To each pint of this vegetable broth allow 1 heaped tablespoon barley malt meal, 1 tablespoon nut cream, and 1/2 lb. tomatoes. Mix the meal to a thin paste with some of the cooled broth (from the pint). Put the rest of the pint in a saucepan or casserole and bring to the boil. Add the meal and boil for 10 minutes. Break up the tomatoes and cook slowly to a pulp (without water). Rub through a sieve. (The skin and pips are not to be forced through.) Add this pulp to the soup. Lastly mix the nut-cream to a thin cream by dripping slowly a little water or cool broth into it, stirring hard with a teaspoon all the time. Add this to the soup, re-heat, but do _not_ boil, serve. This soup is rather irksome to make, but is intensely nourishing and easy of digestion. The pine-kernel cream is the more digestible of the two creams. Care should be taken not to _cook_ these nut creams. If the soup is for an invalid care should also be taken that, while getting all the valuable vegetable juices, no skin or pips, etc., are included. The vegetable broth may be prepared a day in advance, but it will not keep for three days except in very cold weather. (When it is desired to keep soup it should be brought to the boil with the lid of the stockpot or casserole on, and put away without the lid being removed or the contents stirred.) 6. FINE OATMEAL BISCUITS. 2 ozs. flour, 3-1/2 ozs. Robinson's "Patent" Groats, 2 ozs. castor sugar, 2 ozs. butter, 2 eggs. Cream the butter and sugar, add the eggs, then the flour and groats, which should be mixed together. Roll out thin and cut out with a cutter. Bake in a moderate oven until a light colour. 7. FINE OATMEAL GRUEL. 1 heaped tablespoon Robinson's "Patent" Groats, 1 pint milk or water. Mix the groats with a wineglassful of cold water, gradually added, into a smooth paste, pour this into a stew-pan containing nearly a pint of boiling water or milk, stir the gruel on the fire (while it boils) for ten minutes. 8. MACARONI CHEESE. 1/4 lb. macaroni, 1-1/2 ozs. cheese, 1/2 pint milk, 1 teaspoon flour, butter, pepper. The curled macaroni is the best among the ordinary kinds. Better still, however, is the macaroni made with fine wholemeal flour which is stocked by some food-reform stores. Parmesan cheese is nicest for this dish. Stale cheese spoils it. Wash the macaroni. Put it into fast-boiling water and keep boiling until _very_ tender. Drain off the water and replace it with the 1/2 pint of milk. Bring to the boil and stir in the flour mixed to a thin paste with cold milk or water. Simmer for 5 minutes. Grate the cheese finely. Butter a shallow pie-dish. Put the thickened milk and macaroni in alternate layers with the grated cheese. Dust each layer with pepper, if liked. Top with grated cheese. Put some small pieces of butter on top of the grated cheese. Put in a very hot oven until nicely browned. 9. MANHU HEALTH CAKE. 1/4 lb. butter, 1/2 lb. castor sugar, 1/2 lb. Manhu flour, 1 oz. rice flour, 6 ozs. crystallised ginger, 4 eggs. Cream butter and sugar, adding eggs, two at once, not beaten. Beat each time after adding eggs, add rice flour, ginger, and lastly flour. Bake in moderate oven. 10. MANHU HOMINY PUDDING. 1-1/2 teacupfuls of boiled Hominy (see below), 1 pint or less of sweet milk, 1/2 teacupful of sugar, 2 eggs (well beaten), 1 teacupful of raisins, spice to taste. Mix together and bake twenty minutes in a moderately hot oven. Serve hot with cream and sugar or sauce. 11. PARKIN. 2 ozs. butter, 2 ozs. moist sugar, 6 ozs. best treacle, 1/2 lb. medium oatmeal, 1/4 lb. flour, 1/2 oz. powdered ginger, grated rind of 1 lemon. Some people prefer the addition of carraway seeds to lemon rind. If these are used a level teaspoonful will be sufficient for the quantities given above. The old-fashioned black treacle is almost obsolete now, and is replaced commercially by golden syrup, many brands of which are very pale and of little flavour. To make successful Parkin a good brand of pure cane syrup is needed. I always use "Glebe." This is generally only stocked by a few "high-class " grocers or large stores, but it is worth the trouble of getting. Some Food Reform Stores stock molasses, and this was probably used for the original Parkin. It is strongly flavoured and blacker than black treacle, but its taste is not unpleasant. For the sugar, a good brown moist cane sugar, like Barbados, is best. Put the treacle and butter (or nutter) into a jar and put into a warm oven until the butter is dissolved. Then stir in the sugar. Mix together the oatmeal, flour, ginger and seeds or lemon rind. Pour the treacle, etc., into this, and mix to a paste. Roll out lightly on a well-floured board to a 1/4 inch thickness. Bake in a well-greased flat tin for about 50 minutes, in a rather slow oven. To test if done, dip a skewer into boiling water, wipe, and thrust into the Parkin; if it comes out clean the latter is done. Cut into squares, take out of tin, and allow to cool. 12. PROTOSE CUTLETS. 1 lb. minced Protose, 1 lb. plain boiled rice, 1 small grated onion, 1/2 teaspoon sage. Mix the ingredients with a little milk; shape into cutlets, using uncooked macaroni for the bone, and bake in a moderate oven about 45 minutes. 13. PROTOSE SALAD. 1 breakfast-cupful Protose cubes, 1/3 breakfast cup minced celery, 1 hard-boiled egg, 3 small radishes, juice of 2 lemons. Cut Protose into cubes, chop the hard-boiled egg, slice the radishes. Add to the minced celery. Pour over these ingredients the lemon juice and allow the mixture to stand for one hour. Serve upon fresh crisp lettuce. 14. RISOTTO. 3/4 lb. rice, 1/2 lb. cheese, 4 large onions. Slice and fry the onions in a stew-pan in a little fat; when brown, add 1-1/2 pints water and the rice. Let it cook about an hour, and then add the grated cheese. This dish may be varied with tomatoes when in season. 15. ROYAL NUT ROAST. 1/2 lb. pine kernels, 2 medium-sized tomatoes, 1 medium onion, 2 new-laid eggs. Wash, dry and pick over the pine kernels and put them through the macerating machine. Skin and well mash the tomatoes. Grate finely the onion. Mix all together and beat to a smooth batter. Whisk the eggs to a stiff froth and add to the mixture. Pour into a greased pie-dish. Bake in a moderate oven until a golden-brown colour. It should "rise" like a cake. It may be eaten warm with brown gravy or tomato sauce, or cold with salad. 16. STEWED NUTTOLENE. Slice one half-pound nuttolene into a baking dish, adding water enough to cover nicely. Place it in the oven, and let it bake for an hour. A piece of celery may be added to give flavour, or a little mint. When done, thicken the water with a little flour, and serve. 17. WELSH RAREBIT. Cheese, butter, bread, pepper. Cut thin slices of cheese and put them with a little butter into a saucepan. When well melted pour over hot well-buttered toast. Dust with pepper. Put into a very hot oven for a few minutes and serve. 18. YEAST BREAD. 7 lbs. flour, salt to taste (about 3/4 ounce), 1 ounce yeast, 1-1/2 quarts of warm water. Put the flour into a pan or large basin, add salt to taste, and mix it well in. Put the yeast with a lump of sugar into a small basin, and pour a little of the _warm_ water on to if. Cold or hot water kills the yeast. Leave this a little while until the yeast bubbles, then smooth out all lumps and pour into a hole made in the middle of the flour. Pour in the rest of the warm water, and begin to stir in the flour. Now begin kneading the dough, and knead until the whole is smooth and damp, and leaves the hand without sticking, which will take about 15 to 20 minutes. Time spent in kneading is not wasted. Set the pan in a warm place, covered with a clean cloth. Be careful not to put the pan where it can get too hot. The fender is a good place, but to the side of the fire rather than in front. Let it rise at least an hour, but should it not have risen very much--say double the size--let it stand longer, as the bread cannot be light if the dough has not risen sufficiently. Now have a baking-board well floured, and turn all the dough on to it. Have tins or earthenware pans, or even pie-dishes well greased. Divide the dough, putting enough to half fill the pans or tins. Put these on the fender to rise again for 20 to 30 minutes, then bake in a hot oven, about 350 degrees (a little hotter than for pastry). Bake (for a loaf about 2 lbs. in a moderate oven) from 30 to 40 minutes. Of course the time depends greatly on the size of the loaves and the heat of the oven. The above recipe produces the ordinary white loaf. Better bread would, in my opinion, result from the use of a very fine wholemeal flour such as the "Nu-Era," and the omission of salt. XIV.--UNFIRED FOOD. The true unfired feeder is an ideal, _i.e.,_ he exists only in idea, at least so far as my experience goes! To be truly consistent the unfired feeder should live entirely on raw foods--fruit, nuts and salads. But most unfired feeders utilise heat to a slight extent, although they do not actually cook the food. In addition, most of them use various breadstuffs and biscuits which, of course, are cooked food. "Unfired" bread is sold by some health food stores, and is a preparation of wheat which has been treated and softened by a gentle heat. Cereals should never be eaten with fruit, but may be eaten with salads and cheese. The mid-day meal of the unfired feeder should consist of nuts or cheese and a large plate of well-chopped salad with some kind of dressing over it; olive oil and lemon-juice or one of the nut-oils and lemon-juice. Orange-juice or raw carrot-juice may be used if preferred. When extra nourishment is desired a well-beaten raw egg may be mixed with the dressing. Fresh cream may also be used as dressing. Fruit is best taken at the evening meal, from 1-1/2 to 2 lbs. Nothing should be taken with it except a little nut-cream or fresh cream and white of egg. Distilled water is a great asset to the unfired feeder, because it softens dried fruits so much better than hard water. It can be manufactured at home, or the "Still Salutaris" bought through a chemist or grocer. The "Still Salutaris" water is about 1/3 per gallon jar. If the water is distilled at home, a "Gem" Still will be needed. (The Gem Supplies Co., Ltd., 67, Southwark Street, London S.E.). It is best to use this over a gas ring or "Primus" oil stove. The cost of the water comes out at about one penny per gallon, according to the cost of the fuel used. Distilled Water should never be put into metal saucepans or kettles, as it is a very powerful solvent. A small enamelled kettle or saucepan should be used for heating it, and it should be stored in glass or earthenware vessels only. It should not be kept for more than a month, and should always be kept carefully covered. For salads it is not necessary to depend entirely upon the usual salad vegetables, such as lettuce, endive, watercress, mustard and cress. The very finely shredded hearts of raw Brussel sprouts are excellent, and even the heart of a Savoy cabbage. Then the finely chopped inside sticks of a tender head of celery are very good. Also young spinach leaves, dandelion leaves, sorrel and young nasturtium leaves. The root vegetables should also be added in their season, raw carrot, turnip, beet, onion and leek, all finely grated. A taste for all the above-mentioned vegetables, eaten raw, is not acquired all at once. It is best to begin by making the salad of the ingredients usually preferred and mixing in a small quantity of one or two of the new ingredients. For those who find salads very difficult to digest, it is best to begin with French or cabbage lettuce and skinned tomatoes only, or, as an alternative, a saucerful of watercress chopped very finely, as one chops parsley. 1. COTTAGE CHEESE. Allow the juice of two medium-sized lemons to 1 quart of milk. Put the milk and strained lemon-juice into an enamelled pan or fireproof casserole and place over a gas ring or oil stove with the flame turned very low. Warm the milk, but do not allow it to boil. When the milk has curdled properly the curds are collected together, forming an "island" surrounded by the whey, which should be a clear liquid. Lay a piece of cheese-cloth over a colander and pour into it the curds and whey. Gather together the edges of the cloth and hang up the curds to drain for at least thirty minutes. Then return to the colander (still in cloth) and put a small plate or saucer (with a weight on top) on the cheese. It should be left under pressure for at least one hour. This cheese will keep two days in cold weather, but must be made fresh every day in warm weather. The milk used should be some hours old, as quite new milk will not curdle. The juice from one lemon at a time should be put into the milk, as the staler the milk the less juice will be needed. _Too much_ juice will prevent curdling as effectually as too little. This cheese is greatly improved by the addition of fresh cream. Allow two tablespoonsful of cream to the cheese from one quart of milk. Mash the cheese with a fork and lightly beat the cream into it. _Note_. Cheese-cloth, sometimes known as cream-cloth, may be bought at most large drapers' shops at from 6d. to 8d. per yard. One yard cuts into four cloths large enough for straining the cheese from one quart of milk. Ordinary muslin is not so useful as it is liable to tear. Wash in warm water (no soap or soda), then scald well. 2. DRIED FRUITS. These should be well washed in lukewarm water and examined for worms' eggs, etc. Then cover with distilled water and let stand for 12 hours or until quite soft and swollen. Prunes, figs, and raisins are all nice treated in this way. 3. EGG CREAM. 2 tablespoons fresh cream, the white of 1 egg. Put the white of egg on to a plate and beat to a stiff froth with the flat of a knife. (A palette knife is the best.) Then beat the cream into it. This makes a nourishing dressing for either vegetable salad or fruit salad. Especially suitable for invalids and persons of weak digestion. 4. PINE-KERNEL CHEESE. Wash the kernels and dry well in a clean cloth. Spread out on the cloth and carefully pick over for bad kernels or bits of hard shell. Put through the macerator of the nut-butter mill. Well mix with the beaten pulp of a raw tomato (first plunge it into boiling water for a few minutes, after which the skin is easily removed). Raw carrot juice, or any other vegetable or fruit juice pulp may also be used. 5. RAW CARROT JUICE. Well scrub a medium sized carrot and grate it to a pulp on an ordinary tinned bread grater. Put the pulp into a cheese cloth and squeeze out the juice into a cup. 6. TWICE BAKED BREAD. Cut moderately thin slices of white bread. Put into a moderate oven and bake until a golden colour. Granose biscuits warmed in the oven until crisp serve the same purpose as twice-baked bread, _i.e.,_ a cereal food in which the starch has been dextrinised by cooking. But the biscuits being soft and flaky can be enjoyed by those for whom the twice-baked bread would be too hard. XV.--WEIGHTS AND MEASURES AND UTENSILS. If possible sieve all flour before measuring, as maggots are _sometimes_ to be found therein; also because tightly-compressed flour naturally measures less than flour which has been well shaken up. 1 lb. = 16 ozs. = 3 teacupsful or 2 breakfastcupsful, closely filled, but not heaped. 1/2 lb. = 8 ozs. = 1 breakfastcupful, closely filled, but not heaped. 1/4 lb. = 4 ozs. = 1 teacupful, loosely filled. 1 oz. = 2 tablespoonsful, filled level. 1/2 oz. = 1 tablespoonful, filled level. 1/4 oz. = 1 dessertspoonful, filled level. 4 gills = 1 pint = 3-1/2 teacupsful, or nearly 2 breakfastcupsful. 1 gill = 1 small teacupful. 10 unbroken eggs weigh about 1 lb. 1 oz. butter = 1 tablespoon heaped as much above the spoon as the spoon rounds underneath. USEFUL UTENSILS. BAKING DISHES.--Earthenware are the best. BREAD GRATER.--The simple tin grater, price 1d., grates bread, vegetables, lemon rind, etc. BASINS.--Large for mixing, small for puddings, etc. EGG SLICE.--For dishing up rissoles, etc. EGG WHISK.--The coiled wire whisk, price 1d. or 2d., is the best. FOOD CHOPPER.--See that it has the nut-butter attachment. FRYING BASKET and stew-pan to fit. FRYING AND OMELET PANS.--Cast aluminium are the best. GEM PANS. JARS.--Earthenware jars for stewing. JUGS.--Wide-mouthed jugs are easiest to clean. JELLY AND BLANC MANGE MOULDS. LEMON SQUEEZER.--The glass squeezer is the best. MARMALADE CUTTER. NUT MILL. NUTMEG GRATER. PALETTE KNIFE.--For beating white of egg, scraping basins, etc. PASTE BOARD and ROLLING PIN. PESTLE and MORTAR. PRESERVING PAN.--Copper or enamelled. RAISIN SEEDER. SAUCEPANS.--Cast aluminium are the best. SCALES AND WEIGHTS. SIEVES.--Hair and wire. STILL.--For distilling water. STRAINERS. TINS.--Cake tin, qr. qtn. tin, vegetable and pastry cutters. XVI.--MENUS. The menus given below do not follow the conventional lines which ordain that a menu shall include, at least, soup, savoury and sweet dishes. The hardworking housewife can afford neither the time nor the material to serve up so many dishes at one meal; and the wise woman does not desire to spend any more time and material on the needs of the body than will suffice to keep it strong and healthy. Lack of space will not allow me to include many menus. I have only attempted to give the barest suggestions for two weeks. But a study of the rest of the book will enable anyone to extend and elaborate them. Three meals a day are the most that are necessary, and no woman desires to cook more than once a day. If possible the cooked meal should be the mid-day one. Late dinners may be fashionable, but they are not wholesome. If the exigencies of work make the evening meal the principal one, let it be taken as early as possible. WARMING UP. It often happens that while the father of a family needs his dinner when he comes home in the evening, it is necessary to provide a mid-day dinner for the others, especially if children are included. Many housewives thus go to the labour of preparing a hot dinner twice a day, but this may be avoided if the following directions are carefully carried out:--Prepare the mid-day meal as if the father were at home, and serve him first. Put his portion--savoury, vegetables and gravy--in one soup plate, and cover it immediately with another. Do the same with the pudding, and put both dishes away in the pantry. A good hour before they are wanted put into a warm oven. (If a gas oven is used, see that there is plenty of hot water in the floor pan.) When quite hot the food should not be in the least dried up. This is ensured by having the oven warm, but not hot, warming up the food slowly, and, in the first place, covering closely with the soup plate while still hot, so that the steam does not escape. I have eaten many dinners saved for me in this way, and should never have known they were not just cooked if I had not been told. Of course, a boiled plain pudding or plum pudding can be returned to its basin and steamed and extra gravy saved and reheated in the tureen. SUNDAY AND MONDAY. The cook needs a day of rest once a week as well as other people. And this should be on a Sunday if possible, so that she may participate in the recreations of the other members of her family. This is more easily attainable in summer than in winter, for in hot weather many persons prefer a cold dinner. But even in winter, soups, vegetable stews, nut roasts, baked fruit pies, and boiled puddings can all be made the day before. They will all reheat without spoiling in the least. Monday is the washing-day in many households, and no housewife wants to cook on that day. In flesh-eating households cold meat forms the staple article of diet. The vegetarian housewife cannot do better than prepare a large plain pudding on the Saturday, boil it for two hours, put it away in its basin, and boil it two hours again on Monday; with what is left over from Sunday, this will probably be sufficient for Monday's dinner. BREAKFASTS. A sufficient breakfast may consist simply of bread and nut butter, with the addition of an apple or other fresh fruit. A good substitute for tea and coffee is a fruit soup. Where porridge and milk are taken, this would probably not be needed. Eggs, cooked tomatoes, marmalade, and grated nuts are all welcome additions. HIGH TEAS. If tea is taken, let it be as weak as possible. Do not let it stand for more than three minutes after making, but pour it immediately off from the leaves into another pot. See that the latter is hot. Some of the simpler savoury dishes (omelets, etc.) may be taken at this meal if desired. Also lentil and nut pastes, salads, Wallace cheese, raisin bread, oatcake, sweet cakes and biscuits, jams, etc. DINNERS. SUNDAY.--Hot nut roast and brown gravy; steamed potatoes and cabbage; fruit tart and custard. MONDAY.--Cold nut roast and salad; bubble and squeak; plain pudding and golden syrup. TUESDAY.--Haricot rissoles and tomato sauce; baked potatoes; milk pudding and stewed fruit, or apple and tapioca pudding. WEDNESDAY.--Lentil soup; jam roll. THURSDAY.--Lentil soup; fig pudding. FRIDAY.--Hot pot; roasted pine kernels; steamed potatoes and cauliflowers; railway pudding. SATURDAY. Irish stew; boiled rice and stewed prunes. SUNDAY. Vegetable stew; batter pudding; steamed potatoes and cauliflower; summer pudding. MONDAY. Stewed lentils; baked tomatoes or onions, and sauté potatoes; milk pudding and stewed fruit. TUESDAY.--Stewed celery or other vegetable in season; roasted pine kernels; mashed potatoes; apple dumplings. WEDNESDAY.--Barley broth; treacle pudding. THURSDAY.--Barley broth; Bombay pudding. FRIDAY.--Macaroni and tomatoes; chip potatoes; nut pastry. SATURDAY.--Toad-in-the-hole; baked potatoes; jam tart. NOTE. The same soup is indicated on two consecutive days in order to save labour. Few persons object to the same dish twice if it is not to be repeated again for some time. And unless the family be very large, it is as easy to make enough soup for two days as for one. INDEX. Almonds, Roasted Apple, Charlotte Dumpling Sandwich and Tapioca Apples, Stewed Artichoke Asparagus Barley Broth Cream of Barley Water Batter Pudding Beef Tea Substitute Beet Beverages Blancmange Bombay Pudding Bread, Cold Water Egg Gem Hot Water Raisin Shortened Twice Bated Bread and Fruit Pudding Broad Beans Broccoli Biscuits Browning for Gravies and Sauces Brussels Sprouts Bubble and Squeak Buttered Eggs Rice and Peas Cabbage Cake Mixture Cherry Cocoanut Corn, Wine and Oil Cakes Lemon Cake, Madeira Manhu Seed Short Sponge Sultana Sussex (without eggs) Cakes, Small Carrot Juice (Raw) Casserole Cookery Cauliflower Celeriac Celery Soup Cheese Chestnut, Boiled Pie Rissoles Savoury Soup Chocolate Jelly Cocoanut Biscuits Cornflour Shape "Corn, Wine and Oil" Cake Cucumber Currant Sandwich Curries Curry Powder Curried Eggs German Lentils Vegetables Custard, Boiled Hogan Date Pudding Devilled Eggs Distilled Water Dried Fruits Egg Boiled for Invalids Egg Bread Egg, Cream Buttered Curry Devilled Poached on Tomato Sauce Scrambled with Tomato Fancy Biscuits Fig Pudding French Beans French Soup Fruit Nut Filling Fruit Salad Fruit Soup Gem Bread German Lentil Curry Ginger Nuts Gravy, Brown and Thick Green Peas Haricot Beans, Boiled Rissoles Soup Hogan Custard Hominy, Boiled (Manhu) Pudding Hot Pot Irish Stew, Vegetarian Jam Vegetable Marrow Without Sugar Roll Sandwich Jelly, Chocolate Orange Raspberry and Currant Leek Lemon Cordial Curd Sauce Short Cake Lentil and Leek Pie Paste Rissoles Soup Lentils, Stewed Lime Juice Cordial Macaroni Cheese Soup and Tomato Macaroons Manhu Health Cake Marmalade Meat Substitutes Menus Milk Pudding Mincemeat Mushroom and Tomato Nettle Nut Cookery and Lentil Roast Roast, Royal Paste Pastry Rissoles Roast Nuttolene, Stewed Oatcake Oatmeal Biscuits Gruel Omelet, Plain Savoury Sweet soufflé Onions, Baked--Fried--Steamed Orange Cordial Jelly Parkin Parsley Sauce Parsnips Pastry, to make Pastry, Nut Puff Short Pea Soup Pine Kernels, Roasted Pine Kernel Cheese Plain Pudding Plum Pudding (Christmas) Poached Eggs on Tomato Potatoes Baked, Chips, Fried, Mashed, Sauté, Steamed Potato Soup P.R. Soup Protose Cutlets Salad Radish Railway Pudding Raisin Loaf Raspberry and Currant Jelly Rice, Boiled and Egg Fritters Savoury Buttered and Peas Risotto Sago Soup Sago Shape Salad Sauce, Brown Egg Lemon Parsley Tomato White Savoury Dishes Scarlet Runner Scones, Sultana Sea Kale Soup, Barley Celery Chestnut Convalescent's Soup, French Fruit Haricot Lentil Macaroni Pea Potato P. R. Sago Tomato Vegetable Stock Spinach Stock Summer Pudding Sunday and Monday Swede Tomato Sauce Soup Stuffed Toad-in-the-hole Turnip Treacle Pudding Trifle Unfired Food Useful Utensils Vegetable Curry Marrow Stuffed and Nut Roast Pie Stew Stock Vegetables, to Cook Wallace Cheese Warming Up Weights and Measures Welsh Rarebit Xmas Pudding Yeast Bread Yorkshire Pudding (see Batter) Concerning Advertisements. The Publisher of the "Healthy Life Cook Book" desires to make the advertisement pages as valuable and helpful as the subject-matter of the book. To this end, instead of following the usual plan of first "catching" the advertisement, and then requesting the author of the book to "puff" it, he only solicits advertisements from those firms that the author already deals with and here conscientiously recommends. T. J. Bilson & Co. I have dealt with this firm for some years with perfect satisfaction. They stock all the goods mentioned in this book, and I should like to draw special attention to their unpolished rice and seedless raisins, both of which are exceptionally good. To those about to invest in a Food-Chopper I would recommend the 5/- size. The other is inconveniently small. Emprote. Emprote and the other proteid foods produced by the Eustace Miles Proteid Foods Ltd., is a valuable asset to the vegetarian beginner, who too often tries to subsist upon a dietary deficient in assimilable proteid. Energen. The Energen Foods are another very useful asset to the vegetarian suffering from deficiency of proteid in his dietary and those who are unable to digest starchy foods. Food Reform Restaurant. I have often enjoyed meals at the above restaurant. They cater, and cater well, for the ordinary Vegetarian, but with a little care in the selection of the menu, abstainers from salt, fermented bread, etc., can also obtain a satisfactory meal. "The Healthy Life." I cannot "conscientiously" recommend _The Healthy Life_, as I happen to be one of its Editors and therefore might be biassed. I may, however, mention the valuable work contributed to it by Dr. Knaggs and Mr. Saxon. "Herald of Health." This Magazine may be said to be the pioneer among "food-reform" papers and I owe to it my own introduction to most of the more advanced ideas about food-reform. It never fails to be interesting and instructive. The Home Restaurant. The Home Restaurant is run throughout by women and may therefore be said to represent the Women's Movement in Food-Reform! I would especially recommend its homemade cakes and biscuits. Mrs. Hume--Loughtonhurst. I have spent several holidays with Mrs. Hume and enjoyed them thoroughly. She provides an excellent vegetarian menu and will make unfermented bread and procure distilled water for those food-reformers who desire them. I. H. Co. I continually recommend the saltless "Granose" as a dextrinised cereal. The International Health Association is a most useful institution to both extremes of the food reform movement. The unfired feeder enjoys Granose Biscuit with his salad, while the beginner who thinks longingly of his flesh food is consoled by Protose and Nuttolene. Keen, Robinson & Co. Robinson's Barley is excellent for making barley water quickly, and the groats are very much to be preferred to the ordinary loose fine oatmeal which inevitably contains a quantity of dust, and through exposure acquires a bitter taste. Robinson's Groats is specially prepared oatmeal put up in tins. Manhu Food Co., Ltd. The cereal foods of this Company are particularly valuable to those whose digestive powers are weak. Being rolled or flaked they are very easily cooked. In some of the foods the starch has been changed so that sufferers from diabetes may use them. Mapleton's Nut Foods. Their Nutter is quite the best vegetable cooking fat on the market. An objection to vegetable cooking fats, often cited by cooks, is their hardness, which makes them difficult to use for pastry. But Nutter is as soft as ordinary butter. The nut table butters are also very good, especially the uncoloured varieties labelled "Wallaceite." National Anti-Vaccination League. At first sight it may not seem that anti-vaccination has anything in common with Food Reform. But anti-vaccination is concerned with healthy living of which pure feeding is a part. The above League is doing a great educational work. Pitman Health Food Co. This firm is extremely enterprising and is managed by a most enthusiastic Food Reformer. The several varieties of their "Vegsal" soups are very good and particularly useful to the cook who is pressed for time. Salutaris Water Co., Ltd. Salutaris Water is pure distilled water the use of which is, in my opinion, of very great importance. This subject is discussed at length in my little book "Distilled Water." G. Savage & Sons. This firm has done and is doing a special and excellent work for Food Reform. Besides being an up-to-date stores, they are the proprietors of many very good preparations such as then "Nu-Era" wholemeal flour and unpolished rice, Minerva olive oil, powder-o-nuts (rissole mixture), etc. They pay carriage on 5/- orders and upwards. Shearns. The founder of the fruit stores was known as the "Fruit King," and the present proprietor maintains the same standard of excellence. In addition he has established a health stores and restaurant. And I am pleased to note that he has made arrangements to supply the special kitchen utensils needed by the Food Reform cook. Wallace P.R. Foods. These, although the last on the list, are not the least in point of value. The Wallace Bakery is the only one in existence which supplies bread, cakes, etc., made with very fine wholemeal flour, and entirely free from yeast and baking powder. The firm also supplies jams, marmalade, etc., made with fruit and cane sugar, and entirely free from preservatives. * * * * * T. J. BILSON & CO. 88, Gray's Inn Road, London, W.C. _Importers of, and Dealers in Dried Fruits, Nuts and Colonial Produce._ CALIFORNIAN DRIED APRICOTS, PEACHES, PEARS. ALL KINDS OF DATES, FIGS, ETC. NUTS OF EVERY DESCRIPTION, SHELLED AND NUT MEALS, SEEDLESS RAISINS, GREEN GERMAN LENTILS, ETC. *THE FINEST FOOD ONLY KEPT IN STOCK.* AGAR AGAR (Vegetable Gelatine). FOOD CHOPPERS. BILSON'S COKER-NUT BUTTER, Unequalled for Cooking Purposes. Agents for the IDA NUT MILL, which is the best mill ever offered for grinding all kinds of nuts, cheese, etc. *Agents for MAPLETON'S and all Health Food Preparations*. * * * * * *DON'T* make the mistake, which haphazard vegetarians so often do, of simply missing out the meat and taking "the rest." Not one in a hundred can thrive on a diet of vegetables, stewed fruit, puddings and bread and butter. Begin right and you will make a splendid success. *By far the easiest, safest and best way* is to use "Emprote" as the basis, or principal nourishing ingredient, of any dish that replaces meat. "EMPROTE" is a beautifully prepared proteid powder-food, more nourishing than meat and entirely free from all impurities. Its uses are almost innumerable, but the chief points are (1) that it can be used without any preparation at all, if necessary, and (2) that it has been proved, in thousands of instances, to be a perfectly adequate and very easily digested substitute for flesh-foods of all kinds. It has enabled all sorts of men and women, under all sorts of conditions, to make a splendid success of sensible food reform. Supplied by up-to-date Health Food Stores, in tins, 1s. 10d. _(N.B.--E.M. Popular Proteid is similar to Emprote, but less concentrated and a little cheaper.)_ Write to-day to EUSTACE MILES PROTEID FOODS Ltd. 40-42, CHANDOS ST., LONDON, W.C., for FREE BOOKLET "How to Begin," a FREE SAMPLE of "EMPROTE," and Complete Price List, mentioning _The Healthy Life Cook Book_. * * * * * *ENERGEN Flour WITH ADDED GLUTEN, RICH IN PROTEID BODY-BUILDING ELEMENTS*. May be used in *ANY OF THE RECIPES IN THIS BOOK FOR MAKING PASTRY, PUDDINGS, &c.*, for invalids and those requiring a highly nutritious, strength-giving diet. Specially recommended In oases of DIABETES, GOUT, RHEUMATISM, OBESITY, AND INDIGESTION. At all Stores and Chemists, _Sole Makers_, The Therapeutic Foods Co. 39, Bedford Chambers, Covent Garden, W.C. [Illustration: ENERGEN FOODS CREATE STRENGTH AND ENERGY.] * * * * * THE FOOD REFORM RESTAURANT 1, 2 and 3, FURNIVAL STREET, HOLBORN, E.C. (Opposite Gray's Inn Road, next door to Roneo, Ltd.) THE LARGEST VEGETARIAN RESTAURANT LATEST ADDITION: SPECIAL DINING ROOM LUNCHEONS AND LATE DINNERS. SPECIAL VALUE IN TEAS FROM 3.30. Open from 9 to 8. Saturdays: 7 in Winter, 3 in Summer. Four Rooms Seating 100; One 60; One 12; To Let for Afternoon or Evening Meetings. * * * * * *POST FREE PRICE LIST OF PHYSICAL REGENERATION LITERATURE*. BY C. LEIGH HUNT WALLACE. F.I.H., F.R.B.S. _Editor of "Herald of Health Quarterly."_ (SPECIMEN COPY SENT ON APPLICATION.) Physianthropy. The Home Cure and Eradication of Disease. 168 pgs. 8d. Cloth 1s. 2-1/2d. Salt in its Relation to Health and Disease. 18 pgs, 1-1/2d. Mary Jane's Experiences Among Those Vegetarians. 72 pgs. 7d. Cloth, 1s. 1-1/2d. The Drink Mania, its Cause and Only Cure. 36 pgs. 2d. History of Ideal Toilet Cream for Vegetarians, Fruitarians, Hygienists, and Wallace-ites; also of Curative Ointments. 11 pgs. Price 1-1/2d. By JOSEPH WALLACE. Fermentation: The Primary Cause of Disease in Man and Animals. 8 pgs. 1-1/2d. Cholera: Its Prevention and Cure, and Home Nursing of Cases. By C. L. H. W, 22 pgs. 2-1/2d. The Necessity of Small Pox in Nature as an Eradicator of Disease. Its Rational Scientific Treatment. l-1/2d. By OSKAR KORSCHELT. _Formerly Prof. of Chem. in the University of Tokio, and Director of the Chem. Lab. of Geological Club in Japan_. *The Wallace System of Cure* in Children's Diseases and in Diphtheria. English Translation. _New Edit_. Editorial Introduction and Portrait of Joseph Wallace. 38 pgs. 3d. *London: The "Herald of Health" Offices, 11, SOUTHAMPTON ROW, W.C.* * * * * * An Object Lesson in Sensible Food Reform --That is how one regular customer describes the excellent meals served daily in the quiet, restful, unpretentious, and admirably managed Home Restaurant 31, Friday Street (between Cannon Street & Queen Victoria Street), LONDON, E.C. THREE FLOORS NOW OPEN. * * * * * WHEN IN DOUBT TRY BOURNEMOUTH. BOURNEMOUTH is ideal for change and rest at almost any time of the year. Food Reformers will find a comfortable home in a most delightful situation, near Cliffs, Chine and Winter Gardens at Loughtonhurst. Liberal table. Inclusive terms from 30/- per week. Electric Light. Massage by Qualified Masseur. Electric Light Ray Bath. Station: Bournemouth West. Telephone: 976 Bournemouth. LOUGHTONHURST, _Address_: WEST CLIFF GARDENS, BOURNEMOUTH. Mrs. HUME, _Proprietress_. * * * * * 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 _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 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 palatableness. Everybody who studies his health should become acquainted with our Health Foods, for they are *manufactured in the interests of health and NOT merely for profit.* Ask your dealer for our complete Price List or send direct to the *International Health Association, Ltd. STANBOROUGH PARK, WATFORD, HERTS.* * * * * * *MANHU CEREAL FOODS* British Manufacture FLAKED WHEAT In 2 lb. packets. An Appetising Breakfast Food, Quickly Cooked, EASILY ASSIMILATED, where DIGESTION is weak, a Natural Remedy for Constipation MANHU FLOUR FOR BROWN BREAD More easily digested than ordinary Wholemeal. Can be baked without kneading. FLAKED FOODS IN VARIETY. Pure Wholesome Foods for Porridge, Puddings, etc. Very easily cooked. AND Manhu Diabetic Foods Starch-changed, Palatable, Inexpensive. Supplied at all Health Food Stores. Nearest Agents with Price Lists on application. MANUFACTURED BY THE MANHU FOOD CO., LTD. Vauxhall Mills, Blackstock Street, LIVERPOOL, 23, Mount Pleasant, LONDON, W.C. * * * * * VACCINATION. Some Reasons why YOU should support the National Anti-Vaccination League. BECAUSE it works for the abolition of one of the most absurd, yet disgusting, superstitions that has ever plagued mankind. BECAUSE those who will not take animal flesh into their mouths should not allow animal poisons to be inserted into their blood. BECAUSE by the abolition of vaccination, the way is made clear for attending to sanitation, and adopting a better way of living. BECAUSE by doing so you will help to free our soldiers and sailors from the burden of compulsion, which they detest, which frequently causes serious illness, occasionally even death, and hinders recruiting. BECAUSE as fast as the numbers of those vaccinated in the United Kingdom have decreased, the smallpox death rate has fallen. BECAUSE in the production of vaccine lymph, calves are subjected to severe torture. BECAUSE the League has no large endowments or Government grants. Write Miss L. LOAT, _Secretary,_ THE NATIONAL ANTI-VACCINATION LEAGUE, 27, Southampton Street, Strand, London, W.C. * * * * * FOUR GOOD THINGS "PITMAN" SEA-SIDE PASTE Don't mistake it for a high-class fish paste, it being made from the finest products of the Vegetable Kingdom, of superior flavour and free from preservatives. Will keep indefinitely opened or unopened. Makes delicious sandwiches.* 4-1/2d. per glass. SAVOURY NUTO CREAM FRITTERS An ideal quickly prepared dish in place of Meat. appetising, nutritious, sustaining. Full directions on cartons. 2-1/2d. per 1/4-lb. packet, 9d. per 1-lb. packet. NUT MEAT BRAWN Savoury or Tomato. 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 and nutritious dish. Per tin, 1/2-lb., 6d.; 1-lb., 10-1.2d.: 1-1/2-lb., 1s. 2d. DELICIOUS VEGSAL SOUPS Makes 1 pint of Rich Nourishing Soup for 3d. MADE IN TWELVE VARIETIES: Asparagus, Brown Haricot, Celery. Green Pea, Lentil, Mulligatawny, Mushroom, Nuto, Nuto Cream, Nutmarto, Spinach, Vigar. 2-oz. tin (1 pint), 3d.; 1-doz. assorted tins in box, 3s.; 1-lb. tins, 1s. 8d.; 7-lb, tins, 10s. 6d. _Ask your Stores for them, or_ Assorted Orders of 5s. value carriage paid. _From the Sole Manufacturers_ _PITMAN HEALTH FOOD Co., 313, ASTON BROOK STREET, BIRMINGHAM. Full catalogue of Health Foods. Diet Guide, and copy of "Aids to the Simpler Diet," post free, two stamps_. * * * * * The Health-giving Table Water SALUTARIS DISTILLED Aerated or Still. Also-- "AD" brand of Distilled Water for Cooking Purposes. Made only by the SALUTARIS Water Co., Ltd., 236, Fulham Rd., London. * * * * * The Supremely Digestible Wholemeal Flour "Nu-Era" (regd.) The very best wheat the world produces ground between stones to an exceeding fineness so that the resulting meal is free from all irritating properties--and containing the full food-value of the ripened grain. Can be used in place of white flour for all purposes, with immense benefits to flavour _and_ to health. Supplied only in sealed linen bags containing 3-lbs. and 7-lbs. For prices, particulars, and carriage terms, apply to-- _G. SAVAGE & SONS_, Purveyors of Pure Food, 53, ALDERSGATE ST., LONDON, E.C. _See also our advertisement on opposite page_ [Illustration] * * * * * 
11067	----	WHERE TO MARKET. When difficulty is experienced in procuring any of the articles mentioned in this book, the name of the nearest Agent can be obtained by sending a post card to the Maker. The following stock a selection of these goods:-- EDINBURGH, HEALTH FOODS DEPOT, 40 Hanover St. _Health Foods and Specialties, including all "Wallace" Goods._ RICHARDS & Co., 73 N. Hanover Street. GLASGOW, THE HEALTH FOOD SUPPLY Co., 363 New City Rd., 73 Dundas St., & 430 Argyle St. _Wholesale, Retail, and Export Manufacturers and Dealers in every description of Vegetarian Health Foods._ THE "ARCADIAN" FOOD REFORM RESTAURANT AND HEALTH FOOD STORES, 132 St. Vincent Street. CRANSTON'S TEA ROOMS, Ltd., 28 Buchanan Street and 43 Argyll Arcade. ABERDEEN, JOHN WATT, 209 Union Street. DUNDEE, J.P. CLEMENT & CO., 256-258 Hilltown. J.F. CROAL, Crichton Street. PEEBLES BROTHERS, Whitehall Crescent. THOMAS ROGER & SON, Newport-on-Tay. GREENOCK, CLYDESIDE FOOD STORES, 13-15 Charles St. With Branches at Helensburgh, Dunoon, Rothesay, Largs, and at 35 Causeyside, Paisley. BIRMINGHAM, PITMAN STORES, 121-131 Aston Brook St. R. WINTER, City Arcades and New Street. BRISTOL, HEALTH FOOD STORES, St James', Barton. LEEDS, "HEALTH" STORES, 124 Albion Street. HEALTH FOOD STORES, 48 Woodhouse Lane. MANCHESTER, VEGETARIAN STORES, 257 Deansgate. MAPLETON'S NUT FOOD CO., Ltd., Paget Street, Rochdale Road. WARDLE (LANCS.) MAPLETON'S NUT FOOD CO., Ltd. Pioneers and Inventors of Nut Cream Butters. List of 150 varieties of Nut Goods on application. LIVERPOOL, CHAPMAN'S HEALTH FOODS DEPOT, Eberle Street. LONDON, THE WALLACE BAKERY, 465 Battersea Park Road, S.W. * * * * * * THE HEALTH FOOD SUPPLY CO., GLASGOW. _THE FIRST IN THE FIELD_ We manufactured Health Foods eight Years Ago in London, and to-day are the Largest Dealers in and Manufacturers of Vegetarian Foods in North Britain. Our VEGETABLE MEATS are the Original, and are unequalled in quality or prices. Our "ARTOX" BREAD and BISCUITS are our Leading Lines in Baking. Call or write for our Free Booklet List on Healthful Vegetarianism at our City Depot, 73 DUNDAS STREET, OR WEST END STORES, 363 New City Road, GLASGOW * * * * * * HOVIS A Health Bread. [Illustration] SOME FACTS, HOVIS Strengthens: Contains 11.13% Proteid. HOVIS Promotes Energy: Contains 42.34% Carbohydrates, and 2.11% Fat. HOVIS Builds Bones: Contains 1.62% mineral matter. HOVIS is Pure: Contains no adulterants. HOVIS is Digestive: Contains Cerealin, a valuable digestive ferment. HOVIS is Pleasant: The large proportion of germ renders it sweet and nutty. HOVIS is Uric-Acid-Free: Thus Best Brown Bread for Gouty Subjects. Dr Gordon Stables says, in "Fresh Air Treatment for Consumption"--"The bread I use is Hovis; I am enthusiastic on it." FOR HOME USE. Hovis Flour can be obtained from most bakers. It makes delicious Scones, Pastry, Puddings, and gem Pan Rolls. [Illustration] ALL PARTICULARS FROM The Hovis Bread Flour Co., MACCLESFIELD. See Recipes on pages 105, 108, 109. * * * * * * _Entered at Stationers' Hall._ REFORM COOKERY. * * * * * * WHY HESITATE? Thousands of grateful consumers by their daily use of Vejola, F.R. Nut. Meat, Meatose, Nutmeatose, and Nutvejo, &c., endorse the verdict of the best judges that there are no other Nut Meats equal to them for Roasts, Stews, Pies, Hashes, Sandwiches, Chops, Steaks, and Rissoles. Sample of any one of these sent for 8d., post free. TRY A TIN TODAY. Idealists will also find an ideal food in Nut Cream Rolls and Biscuits. They are made from choice nuts converted into a rich cream, mixed with a finely stone-ground wheatmeal, containing all the nutritious elements of the golden wheatberry. This makes them the most nourishing and concentrated food obtainable. Made in 30 varieties. Assorted sample 1/- post free. Procure a packet now, THEN YOU WILL ACT LIKE OLIVER TWIST Also get samples of the L. N. F. Co.'s Nut and Fruit Cakes, Genoa Cakes, Malted Nut and Fruit Caramels, Chocolate Nut and Fruit Dainties, and our wonderful new Savoury Nut Meat, NUTTORIA, which you will enjoy AND ASK FOR MORE. Samples of above five last-named foods sent for 2/6 post Free. SOLE MANUFACTURERS: The London Nut Food Co., 465, Battersea Park Road, London, S.W. * * * * * * REFORM COOKERY BOOK. UP-TO-DATE HEALTH COOKERY FOR THE TWENTIETH CENTURY. BY Mrs MILL. OVER 300 RECIPES NEW AND ENLARGED EDITION, COMPLETING 20,000. _"We could live without poets, we could live without books, But how in the world could we live without cooks."_ PREFACE TO FOURTH EDITION. Still the Food Reform movement goes on and expresses itself in many ways. New developments and enterprises on the part of those engaged in the manufacture and distribution of pure foods are in evidence in all directions. Not only have a number of new "Reform" restaurants and depots been opened, but vegetarian dishes are now provided at many ordinary restaurants, while the general grocer is usually willing to stock the more important health foods. Then the interest in, and relish for a non-flesh dietary has, during the past year, got a tremendous impetus from the splendid catering at the Exhibitions, both of Edinburgh and London. The restaurant in Edinburgh, under the auspices of the Vegetarian Society, gave a magnificent object lesson in the possibility of a dietary excluding fish, flesh, and fowl. The sixpenny dinners, as also the plain and "high" teas, were truly a marvel of excellence, daintiness, and economy, and the queue of the patient "waiters," sometimes 40 yards long, amply testified to their popularity. One is glad also to see that "Health Foods" manufacturers are, one after another, putting into practice the principle that sound health-giving conditions are a prime essential in the production of what is pure and wholesome, and in removing from the grimy, congested city areas to the clean, fresh, vitalising atmosphere of the country, not only the consumers of these goods, but those who labour to produce them, derive real benefit. The example of Messrs Mapleton in exchanging Manchester for Wardle, has been closely followed up by the International Health Association, who have removed from Birmingham to Watford, Herts. J. O. M. NEWPORT-ON-TAY, _April 1909._ "Economy is not Having, but wisely spending." _Ruskin._ "I for my part can affirm that those whom I have known to submit to this (the vegetarian) regimen have found its results to be restored or improved health, marked addition of strength, and the acquisition by the mind of a clearness, brightness, well-being, such as might follow the release from some secular, loathsome detestable dungeon.... All our justice, morality, and all our thoughts and feelings, derive from three or four primordial necessities, whereof the principal one is food. The least modification of one of these necessities would entail a marked change in our moral existence. Were the belief one day to become general that man could dispense with animal food, there would ensue not only a great economic revolution--for a bullock, to produce one pound of meat, consumes more than a hundred of provender--but a moral improvement as well."--_Maurice Maeterlinck._ "Can anything be so elegant as to have few wants, and to serve them one's self, so to have somewhat left to give, instead of being always prompt to grab."--_Emerson._ Foreword. "Diet cures mair than physic."--_Scotch Proverb._ "The first wealth is health."--_Emerson._ "Of making books there is no end," and as this is no less true of cookery books than of those devoted to each and every other subject of human interest, one rather hesitates to add anything to the sum of domestic literature. But while every department of the culinary art has been elaborated _ad nauseam_, there is still considerable ignorance regarding some of the most elementary principles which underlie the food question, the relative values of food-stuffs, and the best methods of adapting these to the many and varied needs of the human frame. This is peculiarly evident in regard to a non-flesh diet. Of course one must not forget that there are not a few, even in this age, to whom the bare idea of contriving the daily dinner, without the aid of the time-honoured flesh-pots, would seem scarcely less impious than absurd, as if it threatened the very foundations of law and order. Still there is a large and ever increasing number whose watch word is progress and reform, who would be only too glad to be independent of the _abattoir_ (I will not offend gentle ears with the coarse word slaughter-house), if they only knew how. In summertime, at least, when animal food petrifies so rapidly, many worried housekeepers, who have no prejudice against flesh-foods in general, would gladly welcome some acceptable substitute. The problem is how to achieve this, and it is with the view of helping to that solution that this book is written. Now, as I said, while there is no lack of the stereotyped order of domestic literature, there seems to be a wide field over which to spread the knowledge of "Reform" dietary, and how to adapt it to the needs of different people, and varying conditions. And while protesting against all undue elaboration--for all true reform should simplify life rather than complicate it--we should do well to acquire the knowledge of how to prepare a repast to satisfy, if need be, the most exacting and fastidious. Another need which I, as a Scotswoman, feel remains to be met, is a work to suit the tastes and ideals of Scottish people. Cosmopolitan as we now are, there are many to whom English ways are unfamiliar. Even the terms used are not always intelligible, as is found by a Scotswoman on going to live in England, and _vice-versa_. We could hardly expect that every London stoneware merchant would be able to suit the Scotch lass, who came in asking for a "muckle broon pig tae haud butter;" but even when English words are used, they may convey quite different ideas to Scottish and English minds. Indeed, several housewives have complained to me that all the vegetarian cookery books, so far as they can learn, are intended solely for English readers, so that we would hope to overcome this difficulty and yet suit English readers as well. Before starting to the cookery book proper, I would point out some of the commonest errors into which would-be disciples of food reform so often fall, and which not unfrequently leads to their abandoning it altogether as a failure. Nothing is more common than to hear people say most emphatically that vegetarian diet is no good, for they "have tried it." We usually find upon enquiry, however, that the "fair trial" which they claim to have given, consisted of a haphazard and ill-advised course of meals, for a month, a week, or a few days intermittently, when a meat dinner was from some reason or other not available. One young lady whom I know, feels entitled to throw ridicule on the whole thing from the vantage-ground of one day's experience--nay, part of a day. It being very hot, she could not tackle roast beef at the early dinner, and resolved with grim heroism to be "vegetarian" for once. To avoid any very serious risks, however, she fortified herself as strongly as possible with the other unconsidered trifles--soup, sweets, curds and cream, strawberries, &c., but despite all her precautions, by tea-time the aching void became so alarming that the banished joint was recalled from exile, and being "so famished" she ate more than she would have done at dinner. Next day she was not feeling well, and now she and her friends are as unanimous in ascribing her indisposition to vegetarianism, as in declaring war to the knife--or _with_ the knife against it evermore. Now, there are certainly not many who would be so stupid or unreasonable as to denounce any course of action on the score of one spasmodic attempt, but there are not a few who are honestly desirous to follow out what they feel to be a better mode of living, who take it up in such a hasty, ill-advised way as to ensure failure. It is not enough merely to drop meat, and to conclude that as there is plenty food of some or any sort, all will be right, unless it has first been ascertained that it will contain the essential elements for a nourishing, well-balanced meal. It is not the quantity, however, which is so likely to be wrong as the proportions and combination of foods, for we may serve up abundance of good food, well cooked and perfectly appointed in every way, and yet fail to provide a satisfactory meal. I would seek to emphasise this fact, because it is so difficult to realise that we may consume a large amount of food, good in itself, and yet fail to benefit by it. If we suffer, we blame any departure from time-honoured orthodoxy, when, perhaps we ought to blame our wrong conception or working out of certain principles. It is never wise, therefore, to adopt the reform dietary too hastily, unless one is quite sure of having mastered the subject, at least in a broad general way; for if the health of the household suffers simultaneously with the change, we cannot hope but that this will be held responsible. Other people may have "all the ills that flesh is heir to" as often as they please. A vegetarian dare hardly sneeze without having every one down upon him with 'I told you so.' 'That's what comes of no meat.' A frequent mistake, then, is that of making a wrong selection of foods, or combining them unsuitably, or in faulty proportions. For example, rice, barley, pulses, &c., may be, and are, all excellent foods, but they are not always severally suitable under every possible condition. Rice is one of the best foods the earth produces, and probably more than half of the hardest work of the world is done on little else, but those who have been used to strong soups, roast beef, and plum pudding will take badly with a sudden change to rice soups, rice savoury, and rice pudding. For one thing, so convinced are we of the poorness of such food, that we should try to take far too much, and so have excess of starch. Pulse foods, again,--peas, beans, lentils--are exceedingly nutritious--far more so than they get credit for, and in their use it is most usual to heavily overload the system with excess of nitrogenous matter. One lady told me she understood one had to take enormous quantities of haricot beans, and she was quite beat to take _four_ platefuls! 'I can never bear the sight of them since,' she added pathetically. Another--a gentleman--told me vegetarianism was 'no good for him, at any rate, for one week he swallowed "pailfuls of swill," and never felt satisfied!' While yet a third--no, it was his anxious wife on his behalf--complained that 'he could not take enough of "that food" to keep up his strength.' He had three platefuls of the thickest soup that could be contrived, something yclept "savoury"--though I cannot of course vouch for the accuracy of that definition--a substantial pudding, and fruit. He 'tried' to take two tumblers of milk, but despite his best endeavours could manage to compass only _one_! I sympathised heartily with the good lady's anxiety, and urged that they go back to their "morsel of meat" without delay, and dispense with the soup, the "savoury," the milk, and either the fruit or the pudding. In reply to her astonished look, I gravely assured her that it was evident vegetarianism would not do for them, and her look of relief made it clear that she never suspected the mental reservation, that the tiny bit of meat was invaluable if only to keep people from taking so much by way of compensation. Another mistake to be guarded against, is that of reverting too suddenly to rather savourless insipid food. It is certainly true that as one perseveres in a non-flesh diet for a length of time, the relish for spices and condiments diminishes, and one begins to discern new, subtle, delicate flavours which are quite inappreciable when accustomed to highly seasoned foods. As one gives up these artificial accessories, which really serve to blunt the palate, rarer and more delicious flavours in the sweet natural taste come into evidence. But this takes time. There is a story told of some Londoners who went to visit at a country farm, where, among other good things, they were regaled with new-laid eggs. When the hostess pressed to know how they were enjoying the rural delicacies, they, wishing to be polite yet candid, said everything was very nice, but that the eggs had not "the flavour of London ones!" It were thus hopeless to expect those who like even eggs with a "tang" to them, to take enthusiastically to a dish of tasteless hominy, or macaroni, but happily there is no need to serve one's apprenticeship in such heroic fashion. There is at command a practically unlimited variety of vegetarian dishes, savoury enough to tempt the most fastidious, and in which the absence of "carcase" may, if need be, defy detection. Not a very lofty aspiration certainly, but it may serve as a stepping-stone. When the goodman, therefore, comes in expecting the usual spicy sausage, kidney stew, or roast pig, do not set before him a dish of mushy barley or sodden beans as an introduction to your new 'reform bill' of fare, or there may be remarks, no more lacking in flavour than London eggs. Talking of sausage, reminds me that one of the favourite arguments against vegetarian foods is that people like to know what they are eating. What profound faith these must have in that, to us cynical folks, 'bag of mystery,' the sausage! But then, perhaps, they do know that they are eating----! Now, I fear most of the foregoing advice on how to "Reform" sounds rather like Punch's advice to those about to marry, so after so many "don'ts" we must find out how to _do_. And to that end I would seek rather to set forth general broad guiding principles instead of mere bald recipes. Of course a large number of the items--puddings, sweets, &c., and not a few soups, are the same as in ordinary fare, so that I will give most attention to savouries, entrees, and the like, which constitute the real difficulty. As people get into more wholesome ways of living, the tendency is to have fewer courses and varieties at a meal, but just at first it may be as well to start on the basis of a three-course dinner. One or other of the dishes may be dispensed with now and then, and thus by degrees one might attain to that ideal of dainty simplicity from which this age of luxury and fuss and elaboration is so far removed. "Now good digestion wait on appetite, And health on both."--_Shakespeare_. SOUPS. The following directions will be found generally applicable, so that there will be no need to repeat the several details each time. Seasonings are not specified, as these are a matter of individual taste and circumstance. Some from considerations of health or otherwise are forbidden the use of salt. In such cases a little sugar will help to bring out the flavour of the vegetables, but unless all the members of the household are alike, it had best not be added before bringing to table. Where soup is to be strained, whole pepper, mace, &c., is much preferable to ground, both as being free from adulteration, and giving all the flavour without the grit. The water in which cauliflower, green peas, &c., have been boiled, should be added to the stock-pot, but as we are now recognising that all vegetables should be cooked as conservatively as possible--that is, by steaming, or in just as much water as they will absorb, so as not to waste the valuable salts and juices, there will not be much of such liquid in a "Reform" menage. A stock must therefore be made from fresh materials, but as those are comparatively inexpensive, we need not grudge having them of the freshest and best. Readers of Thackeray will remember the little dinner at Timmins, when the hired _chef_ shed such consternation in the bosom of little Mrs Timmins by his outrageous demands for 'a leg of beef, a leg of veal, and a ham', on behalf of the stock-pot. But the 'Reform' housekeeper need be under no apprehension on that score, for she can have the choicest and most wholesome materials fresh from the garden to her _pot-au-feu_, at a trifling cost. Of course it is quite possible to be as extravagant with vegetarian foods as with the other, as when we demand forced unnatural products out of their season, when their unwholesomeness is matched only by their cost. No one who knows what sound, good food really is, will dream of using manure-fed tomatoes, mushrooms at 3s. per lb.; or stringy tough asparagus, at 5s. or 10s. a bunch, when seasonable products are to be had for a few pence. The exact quantities are not always specified either, in the following recipes, as that too has to be determined by individual requirement, but as a general rule they will serve four to six persons. The amount of vegetables, &c., given, will be in proportion to 3 pints, i.e. 12 gills liquid. Serve all soups with croutons of toast or fried bread. White Stock. The best stock for white soups is made from small haricots. Take 1 lb. of these, pick and wash well, throwing away any that are defective, and if there is time soak ten or twelve hours in cold water; put on in clean saucepan--preferably earthenware or enamelled--along with the water in which soaked (if not soaked scald with boiling water, and put on with fresh boiling water), some of the coarser stalks of celery, one or two chopped Spanish onions, blade of mace, and a few white pepper-corns. If celery is out of season, a little celery seed does very well. Bring to boil, skim, and cook gently for at least two hours. Strain, and use as required. Clear Stock. For clear stock take all the ingredients mentioned above, also some carrot and turnip in good-sized pieces, some parsley, and mixed herbs as preferred, and about 1/2 lb. of hard peas, which should be soaked along with the haricots. Simmer very gently two to three hours. Great care must be taken in straining not to pulp through any of the vegetables or the stock will be muddy, or as we Scotch folks would say "drumlie." If not perfectly clear after straining, return to saucepan with some egg-shells or white of egg, bring to boil and strain again through jelly-bag. A cupful of tomatoes or a few German lentils are a great improvement to the flavour of this stock, but will of course colour it more or less. Brown Stock. Take 1/2 lb. brown beans, 1/2 lb. German lentils, 1/2 lb. onions, 1 large carrot, celery, &c. Pick over the beans and lentils, and scald for a minute or two in boiling water. This ensures their being perfectly clean, and free from any possible mustiness. Strain and put on with fresh boiling water some black and Jamaica pepper, blade mace, &c., and boil gently for an hour or longer. Shred the onion, carrot, and celery finely and fry a nice brown in a very little butter taking great care not to burn, and add to the soup. Allow all to boil for one hour longer, and strain. A few tomatoes sliced and fried along with, or instead of the carrot, or a cupful of tinned tomatoes would be a great improvement. This as it stands is a very fine Clear Brown Soup, but if a thicker, more substantial soup is wanted, rub through as much of the pulp as will give the required consistency. Return to saucepan, and add a little soaked tapioca, ground rice, cornflour, &c., as a _liaison_. Boil till that is clear, stirring well. Serve with croutons of toast or fried bread. This soup may be varied in many ways, as by adding some finely minced green onions, leeks, or chives either before or after straining and some parsley a few minutes before serving. White Windsor Soup. Take 4 breakfast cupfuls white stock or water, add 6 tablespoonfuls mashed potato and 1 oz fine sago. Stir till clear and add 1 breakfast cup milk and some minced parsley. Let come just to boiling point but no more. If water is used instead of stock some finely shred onion should be cooked without browning in a little butter and added to the soup when boiling. Rub through a sieve into hot tureen. White Soubise Soup. Melt in lined saucepan 2 oz. butter, and into that shred 1/2 lb. onions. Allow to sweat with lid on very gently so as not to brown for about half an hour. Add 1-1/2 pints white stock and about 6 ozs. scraps of bread any hard pieces will do, but no brown crust. Simmer very gently for about an hour, run through a sieve and return to saucepan with 1 pint milk. Bring slowly to boiling point and serve. To make Brown Soubise Soup toast the bread, brown the onions, and use brown stock. Almond Milk Soup. Wash well 1/4 lb. rice and put on to simmer slowly with 1-1/2 pints milk and water, a Spanish onion and 2 sticks of white celery. Blanch, chop up and pound well, or pass through a nut-mill 1/4 lb. almonds, and add to them by degrees another 1/2 pint milk. Put in saucepan along with some more milk and water to warm through, but do not boil. Remove the onion and celery from the rice (or if liked they may be cut small and left in), and strain the almonds through to that. See that it is quite hot before serving. NOTE.--For this and other soups which are wanted specially light and nourishing, Mapleton's Almond Meal will be found exceedingly useful. It is ready for use, so that there is no trouble blanching, pounding, &c. Brazil Soup. Put 1 lb. Brazil nuts in moderate oven for about 10 minutes, remove shells and brown skin--the latter will rub off easily if heated--and grate through a nut-mill. Simmer gently in white stock or water with celery, onions, &c., for 5 or 6 hours. Add some boiling milk, pass through a sieve and serve. A little chopped parsley may be added if liked. Chestnut Soup. Chop small a good-sized Spanish onion and sweat in 1 oz. butter for twenty minutes. Add 2 to 3 pints stock and 1 lb. chestnuts previously lightly roasted and peeled. Simmer gently for one hour or more, pass through a sieve and return to saucepan. Bring to boil, remove all scum, add a cupful boiling milk or half that quantity of cream, and serve without allowing to boil again. Plain White Soup. Into enamelled saucepan put 2 ozs. butter, and as it melts stir in 2 ozs. flour. Add very gradually a breakfast cup milk, and stir over a slow heat till quite smooth. Add 3 or 4 breakfast cupfuls white stock, bring slowly to boil and serve. Velvet Soup. Prepare exactly as for Plain White Soup, but just before serving beat up the yokes of 2 or 3 eggs. Add to them a very little cold milk or cream, and then a little of the soup. Pass through strainer into hot tureen, strain through the rest of the soup, and mix thoroughly. Parsnip Soup. Take 1/2 lb. cooked parsnips or boil same quantity in salted water till tender, pass through a sieve and add to a quantity of Plain White Soup or Stock. Bring to boil, and if sweet taste is objected to add strained juice of half a lemon. Turnip Soup. is made in exactly the same way as Parsnip Soup, substituting young white turnips or "Golden Balls" for the parsnips, and many people will prefer the flavour. A little finely chopped spring onion or chives and parsley would be an improvement to both soups. These--except the parsley--should be boiled separately and added just before serving. Palestine Soup. A very fine soup is made thus:--Pare and boil 2 lbs. Jerusalem Artichokes in milk and water with a little salt till quite soft, then pass through a sieve or potato masher, and add to quantity required of Velvet Soup. Westmoreland Soup. Put in soup pot some very plain stock, or water will do quite well. Add 1 lb. lentils, 1/2 lb. onions, small carrot, piece of turnip, and a stick or two of celery, all chopped small, also a teacupful tomatoes. Boil slowly for two hours, pass through a sieve and return to soup pot. Melt a dessert-spoonful butter and stir slowly into it twice as much flour, add gradually a gill of milk. When quite smooth add to soup and stir till it boils. This is a very good soup and might be preferred by some without straining the vegetables. The lentils might be boiled separately and put through a sieve before adding. The foregoing are all varieties of White Soup and these could be extended indefinitely; but as such variations will suggest themselves to everyone, it is not necessary to take up space here. I might just mention that a most delicious Cauliflower Soup can be made by adding a nice young cauliflower, all green removed, cut in tiny sprigs, and boiled separately to the quantity required of Plain White Soup. The water in which boiled should be added also. White Haricot Soup is made by substituting haricot or butter beans for the cauliflower. These should be slowly cooked till tender and passed through a sieve or masher. Celery Soup. For this use a large well-blanched head of celery. Either chop small when cooked, or pass through sieve before adding to White Soup. Asparagus Soup. Take a bunch tender asparagus. Set aside the tops. Blanch stalks in salted boiling water for a minute or two, then drain and simmer till tender in a little milk and water. Pulp through sieve and add to White Soup when boiling. Cook the tops separately in salted boiling water. Drain and add to soup in tureen. Tinned asparagus makes very good soup. It requires little or no cooking, only to be made quite hot. Pulp stalks and put in tops whole. Clear Soups. It is unnecessary to give every recipe in detail for these also, if a rich clear stock has been prepared according the directions, page 11. These of course may be varied according to taste or convenience, and all the ingredients specified are by no means indispensable. Some may be left out and others added as they are at hand or in season. When celery is not to be had celery seed or celery salt gives a good flavour. A hasty stock may be contrived at anytime with chopped onions, shred carrot, and some lentils--green or yellow or both. The vegetables should be lightly fried in a little butter, the lentils scalded or washed well, and all boiled together for an hour or even less with the required quantity of water. Strain without any pressure. Then a still more hasty stock can be had with any of the excellent "Extracts" which are on the market. Their flavour will be appreciated by all, and the fact that they are manufactured from pure, wholesome cereals--barley, chiefly, I believe--should go a long way to commend them to those who have no favour for the uric acid products of "Animal" Extracts. Well, then, if a good, clear stock is prepared, all that is necessary to convert it into Clear Soup a la Royale is to prepare a savoury custard with two yolks and either a cup of stock, diluted "Extract," or milk. Steam in shallow, buttered tin, cut in small squares, diamonds, &c., and put in tureen along with the boiling stock. Julienne Soup. Cut different vegetables--carrot, turnip, celery, &c., in thin strips about 1 inch long, boil in salted water, and add to boiling clear stock. Spring Vegetable Soup. Have an assortment of different young vegetables comprising as many distinct and bright colours as possible--green peas, French beans trimmed and cut diamond-wise, cauliflower in tiny sprigs, carrots, turnips, cooked beetroot stamped in fancy shapes or cut in small dice, and leeks, chives, or spring onions shred finely. Cook the vegetables separately, drain, and add while hot to boiling clear stock in tureen. Thick Soups. Most of the thick soups are so well-known that they need not be repeated here. Suffice it to say that they will gain both in purity and flavour by substituting vegetarian stock for that usually made by boiling meat, ham bones, and the like. Great care should be taken with such soups as lentil, split-pea, potato soup, &c., to avoid a coarse "mushy" consistency. This can be done by rubbing the peas, &c., through a sieve when cooked, and adding such vegetables as carrot, turnip, onions, &c., finely chopped, to the strained soup. Perhaps, however, I ought to give at least one typical recipe for "Reform" Pea Soup, and if nicely made it will be quite possible to allure some unsuspecting victims who have always declared they never could or would touch pea soup, into asking for another helping of "that delicious--ahem--what-do-you- call-it-soup." Have ready a good-sized-soup pot with amount of water required boiling fast, and into this throw 1/2 lb. split-peas for every 2 pints water. The "Giant" variety is best as they are BO easily examined and cleaned. Rub in a coarse cloth to remove any possible dust or impurity. This is much better than washing or scalding, as the peas "go down" so much more quickly when put dry into the fast boiling water. Such a method will seem rather revolutionary to those who have been accustomed to soak peas over night, but a single trial is all that is needed to convince the most sceptical. Add 1/2 lb. onions, cut up-these may first be sweated for 10 minutes with a little butter in covered pan. Simmer gently but steadily 1 1/2 to 2 hours. Rub through a sieve and return to saucepan. When boiling add some turnip in tiny dice and some carrot in slices as thin as sixpence, also finely chopped spring onion, leeks or chives, according to season, and a little finely minced parsley five minutes before serving. Stock may of course be used for this soup, but is not at all necessary. With stock or even a little extract, a very good lentil or pea soup may be made at a few minutes' notice by thickening with "Digestive" Pea Flour or lentil flour, as the case may be. Such soups can be taken by those of weak digestion. No vegetables should be added in that case, or if so they should be strained out. Mulligatawny Soup. Chop up 2 apples and 1 Spanish onion and stir over the fire with 2 ozs. butter till quite brown, but not burnt. Add 1 oz. flour (and if wanted somewhat thickened, one or two spoonfuls "Digestive" lentil or pea flour), 1 teaspoonful curry powder, and a cupful of milk, previously mixed together. Stir till smooth and boil up, then add some good stock--brown would be best--and simmer for half an hour longer, removing the scum as it rises. Serve with boiled rice, handed round on a separate dish. Hotch-Potch. This soup is to be had in perfection in the summer months when young, tender vegetables are to be had in great variety and abundance. The more different kinds there are the better, but care must be taken to give each just the proper amount of cooking and no more, or the result will be that by the time certain things are done, others will be mushy and insipid. Bring to boil the necessary quantity of clear stock--water will do. Have ready a cupful each of carrots and turnips in tiny dice--the smaller ends of the carrots being in thin slices--a cauliflower in very small sprigs, one or two crisp, tender lettuces finely shred, cupful green peas, some French beans trimmed and cut small, a dozen or so of spring onions, 2 tablespoonfuls each of lentils and rice, and any other seasonable vegetable that is to be had. Add each in their turn to the boiling stock, the time required being determined by age and condition. If very young and fresh, the carrots will require only 30 to 40 minutes, the turnips and spring onions rather less, and the cauliflower less still. French beans require about 20 minutes, peas and lettuce 15 minutes, while the rice and lentils should have about half an hour. Much must be left to the discretion of the cook, but one point I would emphasise is, don't over-boil the vegetables. There seems to be an idea that a safe rule for vegetables is the more you cook them the better, but the fact is they lose in flavour and wholesomeness every five minutes after they are done. This is why "second day's" soup so often disagrees when the first has been all right. A few slices of tomato may be added. They should be fried in a little butter, cut small, and added shortly before serving, also some chopped parsley. Winter Hotch-Potch. This also may be very good. All the vegetables will require much longer cooking. Some will not be available, but in their place will be celery, parsnips, Brussels sprouts, leeks, &c. Dried green peas, soaked for 12 hours, can be used, or a good canned variety, and I may say that many delicious vegetables are now to be had in tins, or, better still, in glass jars. Scotch Broth. For this wash well a cupful good fresh _pot_ barley, bring to boil in plenty of water, pour that off and put on with clean cold water. Simmer for 2 hours and then add a selection of vegetables given for Hotch-Potch. Mock Cock-a-Leekie or Leek Soup (_maigre_) is an excellent winter soup. Take a dozen or more crisp fat leeks--flabby, tough ones are no use--trim away all coarse pieces, chop up the tender green quite small and simmer in covered pan with a little butter. Add to quantity required of either white stock or plain white soup, which should be boiling. Shred down the white of the leeks, fry in a little more butter, and add twenty minutes later. Cook till quite tender. If stock is used, some well-washed rice should be added about 30 minutes before serving. If white soup is prepared, it is best to cook the leeks thoroughly before adding, then merely bring to boil and serve. Green Pea Soup. This is a delicious summer soup. Have a clear stock made with fresh green vegetables, such as lettuce, green onions, spinach, bunch parsley, sprig mint, &c., the shells wiped clean and about half of the peas--about 2 lbs. will be needed--reserving the finest. Rub through a sieve, return to saucepan and bring to boil. Add remainder of peas, boil 15 minutes, and pour into tureen over an ounce or so of butter. Some may prefer cream in place of butter, in which case add just before serving, and do not allow to boil up. Mock Hare Soup. Prepare a rich well-flavoured brown stock, rubbing through the greater part of the German lentils, &c., to make it of a thick creamy consistency. The flavour will be best if such vegetables as carrot and onion are sliced and fried brown before boiling. Toast two tablespoonfuls oatmeal and one of flour to a light brown, mix with it a teaspoonful ground Jamaica pepper and smooth with a little cold water. Add to the boiling soup and stir till it boils up again. Mushroom ketchup, a few fried mushrooms, some piquant sauce, "Extract," &c., &c., may be added or not at discretion. German Lentil Soup. Scald 1/2 lb. German lentils for a minute in boiling water, drain and put on with quantity of boiling water required. Fry some onions, celery, and tomatoes--if to be had--in a little butter till brown, and add. Simmer about 2 hours, and rub through a sieve. Add a little ground rice, cornflour, &c., to keep the pulp from settling to the bottom. A little milk or cream or ketchup may be added if liked. Butter Peas Soup. Cook butter peas as for stew, [Footnote: See page 35. [Butter Peas or "Midget" Butter Bean, below]] pulp through a sieve and add to quantity of liquid required, which may be white stock or milk and water, and should be boiling. Add a small white cauliflower, cut in tiny sprigs (or any tender fresh vegetables cut small and parboiled separately). Simmer till cauliflower is just cooked, add some chopped parsley, and serve. Mock Turtle Soup. Prepare a quantity of strong, clear, highly-flavoured stock of a greenish-brown colour. The colour can be obtained by boiling some winter greens or spinach along with the other things. A few chopped gherkins, capers, or chillies will give the required piquancy. Have 4 ozs. tapioca soaked overnight, add to the boiling stock and cook gently till perfectly clear. Some small quenelles may be poached separately and put in tureen. Tomato Soup. When this soup is well made it is a general favourite, but it must be well made, for it is impossible to appreciate the greasy, yellow, dish-water-looking liquid which is sometimes served in that name. Put in a saucepan 2 ozs. butter, and into that shred finely 1/2 or 1 lb. onions. Add half or more of a tin of tomatoes or about 1 lb. fresh ones sliced, and a cup of water or stock. Simmer very gently for an hour and rub through a wire sieve, pressing with the back of a wooden spoon to get all the pulp through. _Everything_ should go through except the skin and seeds. Return to clean saucepan with stock or water, and two tablespoonfuls of tapioca, previously soaked for at least an hour. Stir till it boils and is quite clear. This soup may be varied in many ways, as by substituting for the tapioca, crushed vermicelli, ground rice, cornflour, &c. Some chopped spring onions, chives or leeks, added after straining are a great improvement, also chopped parsley, while many people like the addition of milk or cream. SAVOURIES. "We live not upon what we eat, but upon what we digest." We come now to consider the middle courses of dinner in which lies the crux of the difficulty to the aspirant who wishes to contrive such without recourse to the flesh-pots. This is where, too, we must find the answer to those half-curious wholly sceptical folks who ask us, "Whatever _do_ you have for dinner?" Most of them will grant that we _may_ get a few decent soups, though no doubt they retain a sneaking conviction that at best these are "unco wersh," and puddings or sweets are almost exclusively vegetarian. But how to compensate for that little bit of chicken, ox, or pig--no one now-a-days owns to taking much meat!--is beyond the utmost efforts of their imagination. Of course we can't have everything. When a "reformed" friend of mine was asserting that we could have no end of delicacies, one lady triumphantly remarked "Anyhow, you can't have a leg of mutton." That is true, but then we must remember that it's not polite to speak of "legs," especially with young ladies learning cooking. Liver or kidneys are not particularly nice things to speak about either, and I am sure if we reflected on what their place is in the economy of the body, we should think them still less nice to eat. But joking apart, there is a growing tendency to get as far away as we can from their origin in the serving of meat dishes. The old-time huge joints, trussed hares, whole sucking pigs, &c., are fast vanishing from our tables, and the smart _chef_ exerts himself to produce as many recherche and mysterious little made dishes as possible. Not a few of these are quite innocent of meat, indeed, that is the complaint urged against them by those who believe that in flesh only can we have proper sustenance. But little research is needed, however, to show that apart from flesh foods there are immense and only partially developed resources in the shape of cereals, pulses, nuts, &c., and, it is to these that we must look for our staple solid foods. In a small work like this it is impossible to do much more than indicate the lines upon which to go, but I shall try to give as many typical dishes as I can, and to suggest, rather than detail, variations and adaptations. We must first study very briefly the various food elements, and learn the most wholesome and suitable combination of these. In an ordinary three-course dinner we must arrange to have a savoury that will fitly follow the soup and precede the sweets. Thus, if we have a light, clear, or white soup, we shall want a fairly substantial savoury, and if the soup has been rather satisfying it must be followed by a lighter course. The lightest savouries are prepared mostly from starch foods, as rice, macaroni, &c., while for the richer and more substantial we have recourse to peas, beans, lentils, and nuts. The first set of savouries given are of the lighter description, and are well suited to take the place of the fish course at dinner. LIGHT SAVOURIES. Fillets of Mock Sole. Bring to boil 1/2 pint milk and stir in 2 ozs. ground rice or 3 ozs. flaked rice. Add 1 oz. butter, teaspoonful grated onion, and a pinch of mace. Add also three large tablespoonfuls of potato which has been put through a masher or sieve, mix, and let all cook for 10 to 20 minutes. As the mixture should be fairly stiff this can best be done in a steamer or double boiler. When removed from the fire add 1 egg and 1 yolk well beaten. Mix thoroughly and turn out on flat dish not quite 1/2 inch thick, and allow to get quite cold. Divide into fillet-shaped pieces, brush over with white of egg beaten up, toss in fine bread crumbs and fry in deep smoking-hot fat. Drain, and serve very hot, garnished with thin half or quarter slices of lemon, and hand round Dutch sauce in tureen. Fillets of Artichoke. Boil some Jerusalem Artichokes till tender, but not too soft, cut in neat slices, and egg, crumb, and fry as above. Chinese Artichokes. Salsify, Scorzonera, &c., may be done in same way. Serve with Dutch or tomato sauce. A variety is made by simply boiling or steaming in milk and water. Drain, and serve with parsley or other sauce poured over. Celery Fritters. Get a good-sized head of well-blanched celery, trim and cut in small pieces, put in salted boiling water for a few minutes, then drain. Into a stewpan, or much better a steamer or double boiler, put 1/2 oz. butter, and into that shred a very small Spanish onion or a few heads of spring onion or shallots. Add the drained celery, one or two spoonfuls milk, salt, white pepper, and pinch mace. Allow to cook till quite tender then pour over a slice of bread free from crust and crumbled down. If the bread is not moist enough add a little hot milk. Allow to stand for a time, then drain away any superfluous moisture. The difficulty is to get this dry enough, and that is why a double saucepan is much better than an open pan, in which it is scarcely possible to cook dry enough without burning. Make a sauce with 1/2 oz. butter, 1/2 oz. flour, and 1/2 gill milk, and when it thickens add the panada, celery, &c. Stir over gentle heat till the mixture is quite smooth and leaves the sides of the pan. Remove from the fire and mix in one or two beaten eggs. Turn out to cool, shape into fritters, and fry as mock sole. Cauliflower Fritters are made same as above, with cauliflower in place of celery. _Note._--The eggs in this and mock sole may be left out, though they are an improvement and help to bind the mixture together. Variety can be obtained by varying the seasonings, adding a little lemon juice or Tarragon vinegar, &c., either to the mixture or to the sauce. Macaroni Omelet. Boil 2 ozs. short cut macaroni in salted boiling water, and drain. Put 3 dessertspoonfuls flour in a basin, smooth with a little cold milk, and pour a breakfast-cupful boiling milk over it, stirring vigorously all the time. Add one or two spoonfuls of cream--or a little fresh dairy butter or nut butter beat to a cream--2 beaten eggs, teaspoonful minced parsley, same of grated onion, the macaroni, a large cup bread crumbs, seasoning of pepper, salt, &c. Mix very well. Put in buttered pie-dish and bake 30 to 40 minutes in brisk oven. Turn out and serve with brown or tomato sauce. Some grated cheese may be added if liked. Macaroni Cutlets. Boil 3 or 4 ozs. macaroni in salted water for 15 minutes. Drain, and stew or steam till very tender along with some shred onion and tomatoes previously fried together, without browning, in 1 oz. butter. If too dry add a very little milk. When quite tender mix in enough bread crumbs to make a rather stiff consistency, also 1 or 2 ozs. grated cheese. Mix well over the fire. Add a beaten egg, pinch mace, and any other seasoning. Mix well again, turn out to cool, form into pear-shaped cutlets, egg, crumb, and fry in usual way. Macaroni Egg Cutlets are made by adding 2 finely chopped hard boiled eggs to the above mixture. Add when macaroni is cooked, along with crumbs, raw egg, seasoning, &c. Celery Egg Cutlets are made by adding the hard-boiled eggs to the mixture for celery fritters. Both of these are specially delicious, and this forms an excellent way of using up cold cooked stuff--savoury rice, vermicelli, &c.--so that one can have a dainty savoury with very little trouble. This is of no little importance in an age when so many demands are made upon the time and energy of the average housewife, and one would do well to study while preparing any dish requiring a good deal of care and labour, to have sufficient over to make a fricassee of some sort for another time. Rice and Lentil Mould comes in very handy in this way. Put 1 oz. butter in saucepan and shred into it very finely a large Spanish onion or an equal quantity white of small onions or leeks. Cover, and allow to sweat over gentle heat for 10 minutes. Some finely shred white celery along with the onions is a welcome addition, but is not indispensable. Pick and wash well 1/4 lb. yellow lentils and bring to boil in water to cover. Do the same with 3 ozs. rice. The lentils and rice may be boiled together, but are nicer done separately. Add to onion, &c., in saucepan, along with seasoning to taste of curry powder, &c. Some tomato pulp or chutney is very good. Mix lightly so as not to make it pasty. Remove from fire, add a beaten egg, and press into a plain buttered mould. Tie down with buttered paper and steam for one hour. Turn out and serve with tomato sauce. It may also be garnished with slices of hard-boiled egg, beetroot, fried tomatoes, &c. Kedgeree. A very good kedgeree is made with much the same ingredients as above. The lentils may be left out, and chopped tomato or carrot flaked (on one of those threesome graters is best) and fried along with the onion, may be used instead. The rice must be boiled as for curry and made very dry. Boil 2 or 3 eggs hard, chop finely, and mix with the other ingredients in saucepan. Make all very hot, and serve piled up on hot dish with any suitable garnish and curry or tomato sauce. A spoonful finely chopped parsley would be an improvement to both this and rice mould. Fried parley and thin slices of lemon make a suitable garnish for this and similar dishes, while parsley fried in fat at a low temperature, 200 degrees, crushed and sprinkled over a mould, cutlets, &c., both looks and tastes good. Any kedgeree that is left over will make excellent cutlets for breakfast, &c. Macaroni Mould is made by using cooked macaroni instead of rice in recipe for rice mould. Macaroni Timbale. Boil 6 ozs. long pipe macaroni--in as long pieces as convenient--in salted boiling water 20 to 25 minutes, and drain. Have a plain mould--a small enamel pudding basin is best--butter it well, and line closely round it with the macaroni. Fill in with any savoury mixture, such as lentils, tomatoes, mushrooms, celery, carrots, &c. Put more strips of macaroni or a slice of buttered bread on the top. Cover with buttered paper and steam 1-1/2 hours. Turn out and serve with sauce. Garnish suitably, cooked tomatoes, &c. Roman Pie Boil 4 ozs. macaroni and drain. Butter a pie-dish and put in half the macaroni. Scald 4 or 5 tomatoes in boiling water for a few minutes, when the skin will come off easily. Boil 2 eggs hard and slice. Have 2 ozs. cheese grated, and sprinkle half of it over the macaroni, then put half of the eggs and half the tomatoes. Season with salt, pepper, and a little grated onion (I keep an old grater for the purpose). Take 8 or 10 medium-sized flap mushrooms, if to be had, clean and trim, removing the stalks. Add a layer of them, and repeat as before, but put the mushrooms before the tomatoes. Cover the top thickly with bread-crumbs. Make a stock with the trimmings of mushrooms and tomatoes. Put dessertspoonful butter in saucepan, stir in _half_ teaspoon flour, same of made mustard, and perhaps a little ketchup. Add the stock--there should be about a teacupful--stir till it boils, and pour equally over the pie. Dot over with bits of butter, and bake one hour in fairly brisk oven. In case this pie may be voted rather elaborate by some, I may say that it is excellent with several of the items left out. The eggs, mushrooms, cheese--any one of these, or all three may be dispensed with, and what may be lost in richness and flavour will be compensated in delicacy and digestibility. Any of this pie that is left over may be made into cutlets, so that one can have a second dish with little extra trouble. NOTE.--When fresh tomatoes are not to be had tinned ones will do. Tomato and Rice Pie. Wash well a teacupful good rice--Patna is best for this dish as it does not become so pulpy as the Carolina--and put on with cold water to cover and a little salt. Allow to cook slowly till it has absorbed all the water. Add a little more if too dry, but do not stir. Peel 1 lb. tomatoes, cut in 1/2 inch slices and put a layer in buttered pie-dish. Put in the rice--or as much of it as wanted--sprinkle with curry and seasoning to taste. Put rest of tomatoes on top, more seasoning, and layer of bread-crumbs. Put plenty of butter on top and bake 3/4 hour. _Note_.--Tinned tomatoes may be used when fresh ones are not at hand. Any of the dishes with tomatoes, rice, &c., may have grated cheese or hard-boiled eggs added at discretion, and in this way the several dishes may be varied and adapted to suit different tastes and requirements. Casserole of Rice. Wash well 6 ozs. whole rice and drain. Melt in saucepan 2 ozs. butter or 1-1/2 ozs. Nut Butter. Put in rice with as much white stock or water as will cover it, a little salt, pinch mace if liked, and allow to simmer very slowly or steam in double boiler till quite soft. Stir well, and if too stiff add a little more water, but it must not be 'sloppy.' Beat well till quite smooth and set aside to cool. Butter plain mould and line with rice nearly an inch thick. Fill in with any savoury materials, such as tomatoes, mushrooms, onions, celery, fried slices of carrot, lentils, &c. An hour before dinner cover with buttered paper and steam. Turn out on hot dish, cut a round off the top, and either serve as it is with garnish and sauce, or brush over with beaten egg, sprinkle with fine crumbs, and brown in brisk oven. Vegetable Goose. Put 2 teacupfuls crumbs in basin and pour boiling water or milk over. Let soak for a little, then press out as much moisture as possible. Add dessertspoonful grated onion, teaspoonful chopped parsley, pinch herbs or mace, salt, white pepper, 1/2 teaspoonful "Extract," and some mushroom ketchup. Mix all well, and add a beaten egg to bind. If too stiff add a little milk, stock, or gravy. Put in flat well-buttered baking-tin, and bake for about an hour, basting occasionally with butter or vegetable fat. Serve with fried tomatoes or any suitable sauce. Celery Souffle. This is exceedingly good if nicely made and served. Clean 1/2 lb. white crisp celery and cut small. Simmer in enamel pan or steam with as little milk as possible till tender, then boil rapidly to reduce the liquid. Rub through a sieve and set aside to cool. Beat 1 oz. fresh butter to a cream and add yolks of 2 eggs, one at a time, beating well in, also barely 1 oz. grated cheese and seasoning to taste. Mix well. Beat whites of 3 eggs quite stiff and mix in very lightly. Butter souffle tin and tie band of buttered paper round, to come 2 inches above the rim. Fill in mixture--not more than three-fourths full, and steam very gently in barely an inch of water for 1 hour. Turn out on _very_ hot dish and serve immediately, or slip off paper band and pin hot napkin round. If allowed to stand any time it will be quite flat before serving. A rather daintier if more troublesome way is to fill small souffle cases three-fourths full with the above mixture. Sprinkle a little grated Parmesan cheese and celery, salt on the top, and bake in hot oven 10 minutes. Arrange tastefully on hot napkin. NOTE.--Very dainty souffle cases are now to be had in white fluted fire-proof china. These can come straight to table without any trouble of swathing with napkins, paper collars, and the like. Celery Cream is another delicacy well suited to a special occasion. Prepare and cook celery as for souffle, drain and rub through sieve. Have enamelled or earthenware saucepan on the table, rub the bottom with a little butter, and break in 2 large eggs or 3 small ones. Season with white pepper, celery salt, lemon juice, mace, &c., and beat slightly. Take 1/2 gill cream and same of milk, drained from the celery, and add to eggs, &c. Place over a slow fire, or better still, a gas stove turned low, and stir till the mixture thickens, but it must not boil, then add the celery and mix. Have one large timbale mould or 8 to 10 small ones well buttered, fill in with the cream, cover with buttered paper, and steam very gently till set--30 minutes if large mould--10 minutes if small ones. If a large one turn out and fill in centre with tomatoes, mushrooms, &c. If small ones arrange round ashet with baked tomatoes, spinach, green peas, &c., in the centre of the dish. * * * * * * A PERFECT NUT FAT! PURE :: WHITE :: TASTELESS PREPARED FROM FINEST NUTS ONLY NUTTENE Unsurpassed for all kinds of Pastry and Confectionery. NUTTENE was exclusively used at the Vegetarian Schools, Melrose and Penmaenmawr, and Vegetarian Restaurants, Dublin and Edinburgh Exhibitions. Send for complete New Price List, with Recipes, to the Manufacturers: Chapman's Health Food Stores, EBERLE STREET, LIVERPOOL. * * * * * A FEW OF "PITMAN" 1001 DELICIOUS HEALTH FOODS In place of Meat, and Free from its Dangers. BRAZOSE MEAT.--Made from Brazils. Quite different to all other Nut Meats. Makes splendid Sandwiches, Sausage Rolls, Savoury Roasts, and Irish Stews. Per tin--1/2-lb., 10d.; 1-lb., 1/6; 1-1/2-lb., 2/1; sample, 4d. VIGAR BRAWN.--The Superb Cold Dish. Tomato or Clear. Per mould, 1/- TOKIO BAKED BEANS, with Tomato and Nut Sauce. Hot or cold, makes a splendid Dinner Dish. Per Jar, 1/-; sample jar, 4d. BAKED BEANS, with Tomato Sauce. Per tin, 9d.; sample tin, 2d. CURRIED BEANS, with Savoury Sauce. Per tin, 9d.; sample tin, 2d. VEGETABLE SOUPS.--In 12 varieties. Per tin, 2-1/2d. Each tin makes a pint. Per doz., 2/6 NUTMARTO POTTED PASTE.--Far superior to Meat and Fish Pastes. Per tin, 3-1/2d.; per glass jar; 5-1/2d. VIGAR GRAVY ESSENCE.--Delicious flavour. Add but a few drops to water. Per bottle, 6d., 1/-, and 1/6; sample, 2d. One Penny Packet Health Wafers With Two Ripe Bananas, INSURE a Perfect Meal. All those interested in Health Foods and Perfect Health should read "PITMAN" Health, from Food Library, No. 1 to 8. One Penny each, post free 1-1/2d.; or the 8 for 10. Full Catalogue of Health Foods, with "Diet Guide," post free one stamp. A wise selection of Health Foods will give you PERFECT HEALTH and Digestion, and so enable the system to perform the Maximum amount of Work--both mental and physical--with the Minimum amount of Fatigue. Ask your Stores for them: or assorted Sample Orders of 5/- value, carriage paid, from the Sole Manufacturers: "PITMAN" HEALTH FOOD STORES, 155 Aston Brook St., Birmingham. _(The Largest Health Food Dealers in the World.)_ * * * * * Asparagus Cream is prepared in the same way, putting tender cooked asparagus in place of the celery. Celery or Asparagus Quenelle is made much in the same way. To every teacupful celery or asparagus pulp allow 2 cupfuls fine white bread crumbs. Beat up two or three eggs, add, and mix well. Steam in large or small moulds, or divide into spoonfuls, shape round, and poach in boiling water, stock, or milk. Serve with cooked tomatoes or sauce, or they may be put in tureen with clear or white soup. Many toothsome variants of the foregoing recipes will suggest themselves as one goes along, so that it is needless to detail each at length. Thus, fritters, moulds, quenelles, &c., may be varied at pleasure by substituting cauliflower, the white of spring onions or leeks, &c., for the celery or other ingredients mentioned. By the way, we do not appreciate the food value of leeks as much as we ought. A dozen or so of the thickest Leeks Stewed or Steamed in milk or stock, and served with the liquor made into a white sauce, is a dish as delicious as it is wholesome and blood-purifying. Needless to say, everything should be the best of its kind and absolutely fresh. To ensure this we should make a point of using as far as possible those which are in season at the time, as however well preserved they may be, vegetables, especially the finer sorts, lose in flavour and wholesomeness every hour between the garden and pot. Substantial Savouries. We come now to the more substantial savouries which form the staple part of the ordinary family dinner. These, along with soup and pudding, will furnish an excellent three-course meal, and where time--or appetite--is limited, as in the rush to and from school or business, two sources will be found ample. German Lentil Stew. Among the various pulse foods, of which there are fifty or sixty different kinds, though only some half-dozen are at all well-known, German lentils are one of the most valuable. In this country they are but little used, but they only need be known to be heartily appreciated. As far as my experience goes, every one who has once sampled them is loud in their praises. Even in those households where meat is used they might come as a change and variety, and help to solve the problem of that typical, much-to-be-pitied housekeeper who so pathetically wished there might be "a new animal" discovered! Well, "to return to our"--ahem--lentils. These German or Prussian lentils are quite different from the ordinary yellow kind. They are green or olive coloured, much larger, and of a flat tabloid shape. They are exceedingly savoury, and--if that is any recommendation--so "meaty" in flavour that it is almost impossible to convince people that they are quite innocent in that respect. They are usually sold at about double the price of yellow lentils, and even then are very cheap; but this is a fancy price, charged because of their being a novelty, and I may say that I get the very finest quality, perfectly clean and free from grit, at the extremely low price of 2d. per lb. To make a stew, which is the basis of a number of other dishes, take 1/2 lb. German lentils and scald for a minute or two in boiling water to make sure that they are thoroughly clean. Drain, and put in good-sized saucepan with plenty of fresh boiling water, and allow to simmer _very gently_ for an hour. In another stewpan melt 1 oz. butter, and into that shred very finely two or three onions. Cover, and cook 10 to 15 minutes to bring out the flavour. They may brown or not as preferred, but there must not be the least suspicion of burning. Turn the lentils into this pan, add some chopped celery if at hand--it is very good without, but to my taste most dishes are improved by celery--and allow to simmer an hour longer. See that there is plenty of water--there should be a rich brown gravy. Add seasoning to taste of salt, pepper, Jamaica pepper, parsley, &c. A few tomatoes may be added, or carrots, turnips, &c. A few ozs. macaroni, par-boiled in salted boiling water and added an hour or less before, will make one of the many pleasing varieties of this dish. Serve like a mince, garnished with sippets of toast or fried bread, or toasted Triscuits. Savoury Pot-Pie. Line a pudding basin with suet paste [Footnote: See pastry.], and fill in with lentils cooked as above, and tomatoes, or any vegetables, such as carrots, turnips, cauliflower, beetroot, &c., to keep the mixture from being too heavy, for whatever may be thought to the contrary, there is a much larger proportion of solid nutriment to the bulk in pulse foods than in the "too, too solid flesh" which we esteem so highly. And, at the risk of wearying readers with reiteration, I must say again that herein lies the danger. Quite a number of people have told me that they would like such foods, but _they_ could not take enough to keep up their strength, and were reproachfully incredulous when, ignoring the gentle insinuation as to _other_ people's capacity, I told them the great difficulty was to take little enough! But we must finish the pot-pie. Put a thin round of paste on the top. Wet the edges and press together, tie down with greased paper, and steam 2 to 3 hours. Turn out and send to table with suitable hot garnish. The same paste may be made into little balls or flat cakes and put to cook with lentil stew, but great care must be taken to see that there is plenty gravy, and that they cook very gently, for if they "catch" ever so slightly they are spoiled. All danger of this can be avoided by steaming in a basin or jar instead of cooking in open pan. Savoury Brick. Take about 2 teacupfuls cooked German lentils--not too moist. Put in a basin and add a cupful fine bread crumbs, and a cupful cold boiled rice or about half as much mashed potatoes. Add any extra seasoning--a little ketchup, Worcester sauce, Marmite or Carnos Extract, &c.--also a spoonful of melted butter. Mix well with a fork and bind with one or two beaten eggs, reserving a little for brushing. Shape into a brick or oval, and press together as firmly as possible. Brush over with beaten egg, put in buttered tin, and bake for half-an-hour. Or it may be put in saucepan with 1 oz. butter or Nut Butter that has been made very hot. Cover and braize for 10 minutes. Turn and cook for another 10 minutes. Add a little flour and seasoning to the butter, and then a cupful boiling water, stock, or diluted "Extract," and allow to simmer a little longer. Serve with garnish of beetroot or tomatoes. This can also be made into a delicious Cold Savoury. Bake or braize as above. Remove to the ashet on which it is to be served. Allow to get quite cold, then glaze. [Footnote: See Glaze.] Sausages are made of the same ingredients as savoury brick. Pound well in a basin, so as to have all the materials nicely blended, or put in a saucepan over gentle heat, and mash well with a wooden spoon. See that the seasoning is right. Some chopped tomatoes and mushrooms are an improvement, also some grated onion, ketchup, and "Extract." These should be put in saucepan with a little butter until lightly cooked, then the lentils, &c., should be added, the whole well mixed and turned out to cool. When quite cold, flour the hands and form into small sausages. Brush over with beaten egg and fry, or put on greased baking tin and bake till a crisp brown. They may need a little basting, or to be turned over to brown equally. The filling for Sausage Rolls is compounded exactly as above, but should be rather moister, and have more butter added to prevent their being too dry. Have quantity required of rough puff pastry. [Footnote: See Pastry.] Roll out and divide into 9 or 10 4-inch squares. Put a little sausage meat in centre, wet the edges and fold over. Press the edges lightly together with pastry cutter, if you have one, brush all over with beaten egg except the edges. Place on oven plate and put at once in hot oven. Bake 20 to 30 minutes. They may be served either hot or cold, but are best hot. They can easily be re-heated in oven at any time. Fifeshire Bridies may have the same filling put in plain short crust, or raised pie-crust, rolled very thin and cut in oval or diamond shapes. Fold over, and turn up the under edge all round. Brush over with egg and bake--if raised pie crust--in rather a slower oven. Rissoles. Roll out rough puff or short crust very thin, stamp out into rounds, put a little of the mince on one, wet edges and put another on top, press very firmly together, brush over with egg and fry in deep, smoking-hot fat. German Pie. Take an ordinary pie-dish, such as used for steak pie. Have one or two large Spanish onions half-cooked, remove the centres, and put in pie-dish. This will serve both to keep up the paste and to hold gravy. Fill up the dish with partially stewed German lentils, and either sliced tomatoes or pieces of carrot and turnip first fried in a little butter. There should also be plenty of chopped onions put in the bottom of the dish, which should be buttered. Fill nearly up with well-seasoned stock, "Extract," gravy, or water, cover with rough puff paste, and bake for an hour or longer, according to size. There should be a hole in top of pastry, covered with an ornament, which could be lifted off, and some more gravy put in with a funnel. Serve very hot. If to be used cold, a little soaked tapioca should be cooked with it, or some vegetable gelatine might be dissolved in the gravy. By way of variety, a few force-meat balls may be put in; also mushrooms when in season. Haricot Pie is made much the same as above, substituting Butter Beans or Giant Haricots for the German lentils. They should be soaked all night and nearly cooked before using. Put in a layer of beans, sprinkle in a little tapioca, then put a layer of sliced tomatoes and repeat. Fried beetroot may be used instead of tomatoes, and crushed vermicelli or bread crumbs instead of tapioca. Haricot Raised Pie, which is very good to eat cold for pic-nic luncheon, &c., is made as follows:--Soak 1/2 lb. large beans all night, when the skins should come off easily, and put to stew or steam with butter, shred onions, and a very little stock or water till soft, but not broken down. Set aside to cool. Prepare a raised pie case [Footnote: See Pastry.], put in half the beans, a layer of sliced tomatoes, and a layer of hard-boiled eggs. Repeat. Put on lid, which should have hole in centre, and bake in a good, steady oven for an hour. Meanwhile, have some strips of vegetable gelatine soaking, pour off the water, and bring to boil in a cupful well-seasoned stock, "Extract," gravy, &c. Stir till gelatine is dissolved, and when the pie is removed from the oven, pour this in. When cold this should be a firm jelly, and the pie will cut in slices. If tomato or aspic jelly is prepared, some of that would save trouble. Melt and pour in. There are many other toothsome ways of serving haricot and butter beans. In every case they should first be well washed, soaked, and three-parts cooked with stock or water, butter, onions, and seasoning. Savoury Haricot Pie. This is made without paste. Put a layer of beans in buttered pie-dish, then pieces of carrot and turnip--previously par-boiled--to fill up the dish. Pour in a little gravy. Cover with a good white sauce, well seasoned with made mustard, chopped parsley, &c., and coat thickly with bread crumbs. Dot over with bits of butter, and bake 30 or 40 minutes. Many variations will suggest themselves--cauliflower, parsnips, vegetable marrow, sliced tomatoes, beetroot, &c., instead of the other vegetables. Or the same ingredients as in the first haricot pie might be used, with the crumbs instead of pastry. Haricot Ragout. Half pound soaked beans boiled till tender in one pint water, with butter and sliced onions. Drain, but keep the liquor. Slice some carrots and turnips thin, fry lightly, and then simmer in the liquor for half-an-hour. Put a little butter in stewpan, slice and cook two onions in that, with the lid on, stir in a tablespoonful flour, and add the haricots, vegetables, and the liquor. Simmer gently till all are quite cooked, and serve. Some tomatoes or a little extract may be added, and it can be varied in many other ways. Golden Marbles. Take nearly a teacupful of haricots pulped through a sieve, and add to this 2 ozs. bread crumbs. Same of mashed potatoes; a shallot finely minced, or a spoonful of grated onion. Beat up an egg and add, reserving a little. Mix thoroughly, and form into marbles. Coat with the egg, toss in fine crumbs, and fry in smoking-hot fat till golden brown in colour. Haricot Kromeskies can be made with the same mixture as for marbles. Some chopped tomatoes, beetroot, or mushrooms may be added. If the mixture is too moist add a few more crumbs; if too dry add a little ketchup, milk, tomato juice, &c. Form into sausage-shaped pieces or small flat cakes. Dip into frying batter, and drop into smoking-hot fat. When a golden brown lift out, and drain on absorbent paper. Serve them, as also the golden marbles, on sippets of toast or fried bread with tomato or parsley sauce. Haricot Croquettes or Cutlets are of course made with any of these mixtures. Shape into cutlets, egg, crumb, and fry in the usual way. There are an immense number more dishes which can be made with pulse foods, for which I have not space here. There are also a number of new varieties of pulses being put upon the market, which can be used with advantage to vary the bill of fare and enlarge its scope. Giant Split Peas are especially good, and might be used in any of the foregoing recipes in place of haricots. One advantage is that they do not require soaking. If scalded with boiling water, drained, and put to cook in fresh boiling water, they will be quite soft in little over an hour. The best quality of butter beans also need no soaking. After scalding for a few minutes the skins come off quite easily. There is also a new variety called Butter Peas, or "Midget" Butter Beans, which I can heartily recommend. In appearance they resemble the small haricots, but are much finer and boil down very quickly. They make a very rich white soup, and may, of course, be used for any of the savouries for which recipes are given. Scald with boiling water (or they may merely be rubbed in a clean coarse cloth), plunge into more boiling water--the quantity proportioned to the purpose for which intended, soups, stews, &c.--and simmer till just tender, but not broken down. Though they can be made up in a host of ways they are perhaps nicest as a simple stew. When just cooked--and great care must be taken not to _over_cook, for much of the substance, as well as the delicacy of flavour, is lost if we do--have a saucepan with some shred onions, sweated till tender, but not in the least coloured, in a little butter. Stir in a spoonful of flour, and when smooth a gill of milk, or the stock from the butter peas. Stir till it thickens and add the peas themselves, and any extra seasoning required. See that all is quite hot, and serve garnished with sippets of toast. Brown Lentils also furnish us with unlimited possibilities for new dishes. They are as yet rather difficult to procure, but need only to be known to become very popular. They somewhat resemble German lentils, but are much browner and smaller. Being so small, extra trouble must be taken to see that they are clean and free from grit. They can be used in place of German lentils for any of the soups or savouries for which recipes are given. They cook very quickly, and care must be taken with them also not to waste any of their goodness up the chimney. Toad-in-a-Hole. Make the sausages the same as in previous recipe, only using brown lentils instead of German lentils. Put in a buttered pie-dish and pour over the following Batter. Beat up one or two eggs. Add 3 tablespoonfuls flour, and by degrees two gills milk, also seasoning of grated onion, chopped parsley, white pepper, "Extract," &c. While Fresh Green Peas or Beans are to be had, one need not be confined to the dried pulses. Cook the peas, broad beans, or French beans, as directed in "Vegetables." Serve with poached or buttered eggs, fried or baked tomatoes, &c. One might go on _ad infinitum_ to suggest further combinations and variations of the different pulse foods, but these must be left to suggest themselves, for I must now pass on to another class of foods. NUT FOODS. We are only beginning very slowly to recognise the valuable properties of nuts and their possibilities in the cuisine. Indeed, there is a rather deep-rooted prejudice against them as food, people having been so long accustomed to regard them as an unconsidered trifle to accompany the wine after a big dinner, and as in this connection they usually call up visions of dyspepsia, many people regard the idea of their bulking at all largely in a meal with undisguised horror. I remember a lady saying to me that she was quite sure a meal composed to any extent of nuts would _kill_ her, for if she took even one walnut after dinner it gave her such pain. That rather reminds one of the story of a half-witted fellow who used to go about the country doing odd jobs, and asking in return a meal and a shake-down of straw or hay. He always expressed astonishment at folks being able to sleep on feather beds, his aversion being founded on the fact that he had one night lain down on the hard ground with a single feather under him. "An' if I had sic a sarkfu' o' sair banes wi _ae_ feather," he argued, "what like maun it be wi' a hale bed?" Well, I can assure readers that whatever may be the troubles of a solitary nut in an oasis of good things, it is very different when nuts are taken alone or in a suitable and simple combination. Most of our digestive troubles are due to an excess of proteid matter, which clogs up the system, and either lodges in the body in the shape of some morbid secretion, or tries to force its way out in an abnormal way, as by the skin. Now, nuts are very rich in proteid, or flesh-forming matter, and it stands to reason, that if we superimpose them on an already full, or overfull, meal, the result is surfeit, and however wholesome or digestible this excess matter may be in itself, it may, and usually does, work harm in more or less obvious ways. But curiously enough, this does not always work out with mathematical directness. Most things in the physical, as in the metaphysical, world work out as Ruskin says "not mathematically, but chemically." Though this may seem a far-fetched simile in connection with our dinner, it is a true one. To get back to our nuts. If after a meal of several courses, rich in quality and variety, highly-spiced and flavoured, and perhaps interspersed with little piquant relishes, serving to whet the appetite for the next course, one takes only a very few nuts, or an apple, or a banana, the probability is that "these last" will give the most direct trouble. The gastric juices may be already exhausted, and the nuts, therefore, lie a hard undigested mass on the stomach; or the apple digesting very quickly, and being ready to leave the stomach some hours before its other contents, but having to bide their time, ferments and gives off objectionable gases. Thus, the innocent fruit gets the blame, and the fish, game, or meat go free. Another way in which fruits may prove indigestible, through no fault of their own, is because of the unsuitable combination in which they are eaten. Most nuts, with the exception of chestnuts, which are largely composed of starch, consist almost entirely of fat, which, unless it meets with an alkali to dissolve it, is digested with great difficulty. The uric acid in flesh tends to harden this fat, and so retards digestion. The medical faculty now recognise the nutritive properties of nuts, as also their wholesomeness and freedom from all toxic elements, and at all sanatoria for the treatment of rheumatic and gouty affections a nut and fruit diet is the established regime. We need not, however, go to an expensive sanatorium to enjoy this food, but may cure, or better, prevent these diseases in our own homes. They are, I believe, best in their natural state, along with fresh fruits, salads, and the like, but there are also many dainty dishes, in the composition of which they may be used with advantage. Mock Chicken Cutlets only require to be known to be appreciated. Grate 1/4 lb. shelled walnuts--this is best and easiest done by running through a nut-mill, but these are not expensive, as they may be had from 1s. 6d.--or Brazil nuts, and add to them two teacupfuls bread crumbs, mix in 1/2 oz. butter, spoonful onion juice, and a little mace, white pepper, salt or celery salt. Melt 1/2 oz. butter in saucepan. Mix in a teaspoonful flour, and add by degrees a gill of milk. When it thickens add the other ingredients. Mix well over the fire. Remove and stir in a beaten egg and teaspoonful lemon juice. Mix all thoroughly and turn out to cool. Form into cutlets, egg, crumb, and fry. Serve with bread sauce or tomato sauce. Brazil Omelet. Take 2 ozs. shelled Brazil nuts and rub off the brown skin. If they are put in slow oven for 10 minutes, both shell and skin will come off easily. Flake in a nut-mill or pound quite smooth. Add the yolk of hard boiled egg, a teaspoonful ground almonds, or almond meal, and make into a paste. Then add some grated onion, a tablespoonful baked or mashed potato, the same of bread crumbs, and seasoning to taste. Mix well, and add the yolks of two eggs beaten up, and after mixing thoroughly, stir in lightly the two whites beaten quite stiff, butter a shallow tin or soup-plate, and pour in the mixture. Cover and bake gently, till set--about an hour. When cool, cut into neat shapes, egg, crumb, and fry. The same mixture will also make a delicious Brazil Souffle. Add another white of egg stiffly beaten, and steam gently for 30 minutes. Brazilian Quenelles. Add another two tablespoonfuls bread crumbs, and leave out the potato; use three eggs, but beat yolks and whites together. Butter one large or a number of small moulds, fill with the mixture, and steam gently for 20 to 40 minutes, according to size; turn out, and serve, if large, with slices of tomatoes baked or fried, arranged round. If small ones, have tomatoes piled up in centre and quenelles placed round. A number of other savouries, in which nuts form a part, can be made by substituting grated walnuts, Brazil nuts, almonds, almond meal, Barcelonas, &c., for peas, beans, lentils, &c., in the previous recipes. As they are highly nutritive and concentrated, they must be used sparingly, however, along with plenty of bread crumbs, rice, and the like. There is no need to detail these, but I will give one to show what I mean. Walnut Pie. Run 4 ozs. shelled walnuts through the nut-mill--this will give about a teacupful. Have some whole rice boiled as for curry, and put a layer of that in buttered pudding dish. Put half of the grated nuts evenly on the top, then a layer of tomatoes seasoned with grated onion, parsley, salt, pepper, pinch mace, ketchup, &c. Repeat. Cover thickly with bread crumbs, pour some melted butter over and bake till a nice brown. If rather dry, pour some tomato sauce, diluted extract, gravy, &c., over. Serve with tomato or other sauce. The same ingredients may be put in a buttered mould and steamed, or the whole may be mixed together, a beaten egg added, then made into one large or a number of small rolls, place in baking tin, put some butter on the top and bake, basting and turning now and then. Prepared Nut Meats. Of late years since the food value of nuts has been recognised, the attention of specialists has been turned in their direction with very practical results. Quite a number of excellent "Nut Meats" are now upon the market, and each year adds to their variety, so that one's storeroom can be supplied in a way that was impossible only a few years ago. For a cold luncheon dish Mapleton's Fibrose, Almond Nut Meat, and Savoury Nut Meat Are very good. The latter is put up in air-tight glass dishes. Tomatoes or any vegetable may be served with it. Then Meatose, Nut-Meatose, Vejola, Nutvego, &c., are all excellent. The "F.R." Meatose Is specially fine. These "Meats" are all ready for use, and may be made up in any of the ordinary recipes for Stews, Pies, Sausage Rolls, &c. One dish which most people would like is Curried Nut Meat. Melt 1 oz. butter in stewpan, and into that put a tablespoonful finely shred or grated onion, a few slices of tart apple or a little rhubarb, and, if possible, some tomatoes--fresh ones peeled and sliced are best, but the tinned ones will do very well. Stir in a dessert-spoonful flour and curry powder to taste, and pour on boiling water, stock, or gravy as required. Slice the nut meat and lay it in. Cover, and cook gently for about half an hour. Serve with plain boiled rice. I have not space to give further recipes, but would just add a word of caution--use very sparingly. They are highly concentrated and nutritious foods, and a large quantity is not only unnecessary, but harmful. In addition to above, there are the products of the International Health Association, "the pioneer manufacturers of health foods," who have within the past year removed their works into the country (Stanborough Park, Watford, Herts). Then Messrs Winter, Birmingham, "Pitman," Birmingham, and Messrs Chapman, Liverpool, have a number of excellent nut meats, fuller reference and recipes for which will be found in the chapter on "Health Food Specialties" at end of book. CHEESE SAVOURIES. Many excellent cheese dishes, such as macaroni cheese, &c., are to be found in the category of every household, so it will be needless to detail those which are most generally known. Cheese is highly nutritious, and not indigestible for those in ordinary health, if taken in moderation and combined with other lighter and bulkier foods. Cheese with rice, bread crumbs, macaroni, tomatoes, &c., is exceedingly good. It should be used very sparingly, or not at all, in dishes which contain pulse, nuts, or eggs. It should always be grated so that it can be mixed thoroughly with the other ingredients. Rice and Cheese. Half teacupful rice, 2 ozs. grated cheese, one egg. Wash rice and put on with cold water to barely cover, and pinch salt. When that is absorbed, add milk enough to swell and cook the rice thoroughly without making it sloppy. Remove from the fire and stir in the cheese, seasoning of salt, pepper, or made mustard, pinch cayenne, and the egg beaten up. Turn into buttered baking dish and bake gently till set and of a pale brown--cheese dishes must never be done in too hasty an oven, as they acquire an unpleasant flavour if in the least burnt. Turn out on hot ashet, and serve garnished with slices of hard-boiled egg or fried tomatoes. Cheese and Semolina. Four ozs. cheese, breakfast cup milk, 1 oz. semolina, 2 eggs. Bring milk to boil and stir in semolina. Cook till it thickens; remove from fire and stir in the cheese, pinch cayenne, and yolks of eggs beaten up, beat up whites stiffly, and mix in lightly. Turn into buttered pudding-dish and bake gently till ready--about half-an-hour. This mixture, and the previous one, may also be steamed for about 40 minutes. Serve with fried tomatoes or tomato sauce. I may say here that tomatoes go very well with cheese in almost any form. A nice variety of rice and cheese can be contrived as follows:--Put half of the cooked rice in pudding dish, put breakfastcupful tomatoes in saucepan with a little butter, the cheese and seasoning, and just stir over the fire till quite mixed. Put half over the rice, then the rest of the rice, and the other half of the tomato mixture. Coat thickly with crumbs, put some butter on top, and bake. Cheese Souffle. Two tablespoonfuls grated cheese, 2 eggs, 1-1/2 gills milk. Beat yolks of eggs and mix in cheese, milk, pepper, salt, pinch cayenne, and, lastly, the whites beaten quite stiff. Make souffle tin very hot, pour in mixture, and bake in quick oven till set--15 to 20 minutes. Serve very hot. Scotch Woodcock. This is a favourite savoury in many non-vegetarian households. There are numerous different recipes, which will doubtless be well known, but the following is quite new and original. Prepare some slices of buttered toast or fried bread, take about 1 lb. fresh tomatoes or a large cupful tinned ones drained from the liquor, put in saucepan with a little butter and grated onion, and stew gently till the tomatoes are pulped. If at all stringy, put through a sieve. Add 2 ozs. grated cheese, seasoning to taste, and stir over gentle heat till quite thick. Spread a layer of this mixture on each slice of toast and pile on the top of each other. Reserve a little of the mixture and to it add some tomato juice or milk, mushroom ketchup, or diluted extract. Make very hot and pour right over, sprinkle with chopped parsley, and garnish with slices of hard-boiled eggs--or these might have the whites chopped up and the yolks grated over the top. Serve very hot. A very tasteful effect is made by having the slices of toast, which may be round, oblong, &c., graduating pyramid-wise from a large one at the bottom to a small one at the top. Cheese Straws (1). Rub 2 ozs. butter into 4 ozs. flour. Add 2 ozs. grated cheese, a little mustard and cayenne, and make into a stiff paste, with the yolks of 2 eggs or one whole egg beaten up. Roll out thin, cut into straws, lift on to baking sheet carefully with a knife, placing them a little apart, and bake a pale brown--about 10 minutes in moderate oven. Another way is to break off small bits of the paste and roll into thin pipes on a floured board. Savoury Cheese Biscuits are made by cutting above paste, rolled very thin, into oblong or diamond shapes, with pastry cutter. Bake in same way. Serve either hot or cold. Spread with a little Marmite and savoury tomato mixture, or sandwich this between two biscuits. Cheese Straws (2). Two ozs. cheese, same of batter, flour and fine white crumbs. Add seasoning, and make into paste with one egg, roll out, stamp out a few rings, make the rest into straws, bake and put a bundle of straws into each ring. Parmesan Puff Pie. Prepare some cheese pastry, as for "Straws No. 1," and with it line a round shallow tin or tart ring. Common short or puff pastry will do, but the cheese pastry is nicer. Fill in with rice or crusts to keep in place. Bake rather briskly, and remove from the tin. Fill in with the following mixture:--In a saucepan melt 1 oz. butter, and into that stir 1 oz. flour and 1 oz. flaked or ground rice. Add gradually a teacupful milk, and when it thickens, 2 ozs. grated cheese and seasoning, cayenne, and made mustard. Pour into pastry case. Sprinkle a few browned crumbs or shredded wheat biscuit crumbs on the top. Dot over with bits of butter, and bake in moderate oven for about 20 minutes. Put a little more grated cheese on the top and serve very hot. Small Cheese Tartlets can be made by dividing same ingredients into a number of small cases or patty tins. Ten minutes should be long enough to bake. Another very good filling for these or the previous puff pie is the mixture given in recipe for Scotch woodcock, while a novel and delicious Welsh Rarebit could be made with either of these mixtures, with perhaps a rather more liberal supply of cheese and made mustard spread between slices of hot buttered toast. Mock Crab is made with somewhat similar filling, but is best with fresh tomatoes. Remove skin and seeds from 1/2 lb. firm, ripe tomatoes, and cut small; grate 4 ozs. rich, well-flavoured Cheddar cheese. Add to tomatoes in basin with teaspoonful made mustard, yolks of 3 hard-boiled eggs, large spoonful mushroom ketchup, a little extract, and a very little curry powder or paste. Pound all together with back of a wooden spoon till quite smooth. Serve in scallop shells, garnished with the white of egg. These cheese tartlets, mock crab, patties, &c., can be most acceptably varied by using Shredded Wheat Biscuits in place of pastry cases or scallop shells. Use any of the cheese mixtures given for Scotch woodcock, mock crab, &c. With a sharp-pointed knife split the biscuit open and place in buttered tin, with a bit of butter on the top of each, in hot oven till crisp and brown. Remove to hot dish, fill in each biscuit with the mixture made very hot, and pile up more on the top. Dresden Patties. Stamp out 6 or 8 rounds of bread, dip quickly in milk, gravy, or diluted extract, and drain--on no account allow to soak. Brush over with egg, toss in fine crumbs and fry. Drain and keep very hot. Prepare a cheese and tomato mixture same as for "Scotch Woodcock," and while in saucepan add 1 or 2 hard-boiled eggs--the white chopped in small dice or tiny strips. Mix lightly over the fire and pile up on centre of each round. Serve on hot napkin, garnished with fried parsley. These patties may also be made with shredded wheat biscuits. * * * * * 'HYGIENIC TREATMENT' READERS say it "Beats Beecham's Pills!" and is "Worth its weight in gold!!" LONDON PUBLISHER says "It ought to be half-a-crown!!!" For all who are Tired of Drugs and want NO MORE VACCINATION, this is the Best Book in print. 6d only from your Bookseller, and 9d. post free from A. S. HUNTER, Zetland House, BRIDGE OF ALLAN * * * * * MISCELLANEOUS SAVOURIES. Scotch Haggis. "Fair fa' yer honest, sonsy face, Great chieftain o' the puddin' race." It is to be hoped the shade of Burns will forbear to haunt those who have the temerity to appropriate the sacred name of Haggis for anything innocent of the time-honoured liver and lights which were the _sine qua non_ of the great chieftain. But in Burns' time people were not haunted by the horrors of trichinae, measly affections, &c., &c. (one must not be too brutally plain spoken, even in what they are avoiding), as we are now, so perhaps this practical age may risk the shade rather than the substance. For a medium-sized haggis, then, toast a breakfastcupful oatmeal in front of the fire, or in the oven till brown and crisp, but not burnt. Have the same quantity of cooked brown or German lentils, and a half-teacupful onions, chopped up and browned in a little butter. Mix all together and add 4 ozs. chopped vegetable suet, and seasoning necessary of ketchup, black and Jamaica popper. It should be fairly moist; if too dry add a little stock, gravy, or extract. Turn into greased basin and steam at least 3 hours. An almost too realistic imitation of "liver" is contrived by substituting chopped mushrooms for the lentils. It may also be varied by using crushed shredded wheat biscuit crumbs in place of the oatmeal. Any "remains" will be found very toothsome, if sliced when cold, and toasted or fried. Rolled Oats Savoury. Put a teacupful Scotch rolled oats in a basin, and pour over 2 cupfuls milk in which some onion has been boiled. Allow to soak for an hour, remove onion, add pinch salt, &c., and a beaten egg. Steam in small greased basin for an hour. May be served with a puree of tomatoes. Irish Stew. Pare and slice 2 lbs. potatoes, and about 1/2 lb. each carrots, turnips, and onions. Fry all, except the potatoes, a nice brown in a little butter or fat. Put in layers in saucepan with 2 ozs. fat, salt, pepper, and good stock to barely cover. Simmer very gently for about 2 hours. It may also be baked in pie-dish. This may be varied in many ways, as by adding layers of forcemeat, pressed lentils, &c. Then there are the various nut meats--Meatose, Vejola, Savoury Nut Meat, &c.--which can be used to great advantage in such a stew. Scotch Stew. This is a most substantial and excellent dish. Wash well 1/4 lb. _pot_ barley--the unpearled if it can be procured--simmer gently in 1 pint white stock for an hour, then add some carrots, scraped--and if large, sliced lengthwise--2 or 3 small turnips cut in halves or quarters, or part of a large one in slices, a Spanish onion sliced, or a few shallots, some green peas, French beans, or other vegetables that may be in season; some cauliflower in sprigs is a welcome addition. It or green peas should not be added till 1/2 hour before serving. Simmer till all the vegetables are just cooked, adding more stock if necessary. Serve with a border of boiled pasties, potato balls, or chips. Poor Man's Pie. Pare and slice 2 to 3 lbs. potatoes. Slice 1 lb. onions; put half the potatoes in pie-dish, then the onions, and sprinkle over 2 tablespoonfuls tapioca and a little powdered herbs or parsley. Add the rest of the potatoes, dust with pepper and salt, pour in water or stock to within 1/2 inch from top. Put 2 oz. butter or nut butter on the top, and bake in moderate oven about 2 hours. Vegetable Roast Duck. Take a good-sized vegetable marrow, pare thinly and remove a small wedge-shaped piece from the side. Scoop out the seeds and water, fill in with good forcemeat, replace the wedge, brush all over with beaten egg. Coat with crumbs, put some butter over, and bake till a nice brown, basting frequently. Serve with fried tomatoes. An ordinary forcemeat of crumbs, onion, parsley, egg, &c., will do, or any of the sausage mixtures given previously. Esau's Pottage. The following I have had given me as the original recipe for "Esau's pottage," but I think it must be more elaborate than that set before the hungry hunter. One pint lentils and 2 quarts water boiled 2-1/2 hours, then add 1/2 lb. onions, 2 lbs. tomatoes, a little thyme and parsley. Cook all together 3/4 hour longer and add 3 oz. butter and 1 oz. grated cheese just before serving. Dahl. Wash well 1/2 lb. rice and allow to swell and soften in just as much water or stock as it will absorb. Cook 1/2 lb. red lentils with stock or water, some grated onion, pinch herbs, little curry powder, and any other seasoning to taste. Make a border of the rice, pile the lentils high in the centre, and garnish with slices of hard-boiled eggs. The lentils are best steamed, as they can thus be thoroughly cooked without becoming mushy or burnt. Mushroom and Tomato Pie. For a fair-sized pie get 3/4 lb. medium-sized flap mushrooms, the meadow ones are best, and 1 lb. good firm tomatoes, remove the stalks from the mushrooms and wipe with a piece of clean flannel dipped in oatmeal or salt. Unless very dirty, it is best not to wash them, as that somewhat spoils the flavour. Pare and put a layer in pie-dish, along with slices of tomato, pared and free from seeds. Put a little bit of butter on each, dust with salt and pepper, and repeat till the dish is heaped up. Cover with a good, rough puff paste, and bake till the paste is ready, about an hour. No water should be put in, but the trimmings of the mushrooms and tomatoes should be stewed in a little water, and this gravy may be added with a funnel after the pie is ready. Mushroom and Tomato Patties. For these we require some richer puff paste. Prepare and trim a small quantity of tomatoes and mushrooms. Cut rather small and cook gently, with a little butter and seasoning, for 10 or 15 minutes. Allow most of the moisture to evaporate in cooking, as this is much better than mixing in flour to absorb it. When the pastry cases are baked, fill in with the mixture. Good either hot or cold. If baked in patty pans, the mixture should be cold before using. Line in the tins with puff paste, half fill, brush edges with egg or water, lay on another round of paste, press edges together and bake. Vol-au-Vent. A delicious vol-au-vent is made with exactly the same filling as above. Mushroom Pie. Put on stewpan with a piece of "Nutter" or other good vegetable fat. Cut up one large Spanish onion very small, add to fat and brown nicely. Cover with water and stew along with the contents of a tin or bottle of white French mushrooms (including the liquid), also pepper and salt to taste. Stew till the mushrooms are tender, then take out and chop. Dish along with other contents of saucepan, and when cool add a cup of brown bread crumbs, and one beaten egg. Cover with puff paste or short crust and bake. Serve with brown sauce. Shepherd's Pie. Mushrooms same as for mushroom pie, but covered with nicely mashed potatoes, adding pepper and salt to the latter. Beat well and cover, stroke with a fork, and brown in the oven. BREAKFAST DISHES--Porridge. "The halesome parritch, chief o' Scotia's food." In these days of tea and white bread it is to be feared that the "halesome parritch" is now very far removed from the honoured place of chief, and it must be more than a coincidence which connects the physical degeneracy of the Scottish working people with the supplanting of the porridge-pot by the tea-pot. Even in rural districts there is a great change in the daily fare, and there too anaemia, dyspepsia, and a host of other ills, quite unknown to older generations, are only too common. Certainly many people have given up porridge because they found it did not suit them--too heavy, heating, &c.--but we must remember that all compounds of oatmeal and water are not porridge, and the fault may lie in its preparation. It is a pity that any one, especially children and growing youths, should be deprived of such valuable nutriment as that supplied by oatmeal, and before giving it up, it should be tried steamed and super-cooked. It is only by steaming that one can have the oatmeal thoroughly cooked and dextrinised, while of a good firm "chewable" consistency, and not only are sloppy foods indigestible, but they give a feeling of satiety in eating, followed later by that of emptiness and craving for food. The custom, too, of taking tea and other foods after porridge is generally harmful. Now for the method by which many, who have long foresworn porridge, have become able again to relish it, and benefit by it. Make porridge in usual way, that is, have fast boiling water, and into that sprinkle the oatmeal smoothly, putting about _twice_ as much oatmeal in proportion to the water as is usual. Boil up for a few minutes, add salt to taste, and turn into a pudding bowl or steamer. Cover closely and put in large pot with about one inch water or in a steam cooker and steam for five to twelve hours. Eat with stewed prunes, figs, &c., or with butter or nut butter--almond cream butter is both delicious and wholesome. A mixture of wheatmeal and oatmeal, or wheatmeal itself, may be found to suit some better than oatmeal alone. I heard recently of a hopeless dyspeptic who recovered health on a diet composed almost entirely of porridge made of three-parts whole wheatmeal to one of oatmeal. I may add that one must be careful to take a much smaller quantity of this firm, super-cooked porridge, as it contains so much more nutriment in proportion to its bulk. Porridge made with Scotch Rolled Oats also will be found easier of digestion by some than ordinary oatmeal porridge. This also is best steamed and super-cooked. * * * * * Health Foods. Granose. The Ideal "Staff of Life." A kernel of wheat is acknowledged to constitute a perfect food, and Granose consists of the entire kernels of choice wheat, prepared by unique processes, so as to afford the most digestible food ever prepared. Granose is equally beneficial from infancy to old age, in good or ill health. It is a royal dainty, and should take a prominent place on every table. Granose Flakes, 7-1/2d. per packet. Granose Biscuits, 7-1/2d. " Protose. The Standard Nut Meat. Palatable to the taste, resembling chicken in fibre and flavour, but perfectly free from the tissue poisons that abound in animal flesh. "Chemically it presents the composition of animal tissue, beef or mutton."--_Lancet_. Protose is prepared from the best grains and nuts, and is perfectly cooked. It tastes good, promotes health and vigour, and imparts great staying power. Price:--1/2 lb. tin, 8d.; 1 lb., 1/-; 1-1/2 lb., 1/4 Bromose. The Rapid Flesh-Former. A combination of predigested nuts and cereals. No better food for consumptives, the "the too-thin," and all who desire the best physical condition. 30 Tablets in box, 1/6 _Full List of our Health Foods sent post free on application._ For One Shilling we will send you Samples of 12 of our Health Foods, and Cookery Book. The International Health Association, Ltd., Stanborough Park, Watford, Herts. * * * * * The name Plasmon distinguishes our preparations of milk-albumen from all other foods. One Pound of PLASMON contains the entire nourishment of 30 pints of fresh milk. Most foods are deficient in proteid, which is required to support life. PLASMON should be added to all foods because it supplies this element. Foods mixed with PLASMON are therefore more nourishing than any others. OF ALL GROCERS, CHEMISTS, AND STORES. * * * * * FOR HEALTH, STRENGTH, AND ENERGY [Illustration] Doctors counsel the regular use of Shredded Wheat "Biscuit" and Triscuit [Illustration] Because they are ALL-NOURISHING, NATURAL FOODS. Made in the wonderful Laboratory of the Natural Food Co., Niagara Falls, N.Y., U.S.A. SHREDDED WHEAT products give greater surface for the action of the digestive fluids than that given by any other food. This ensures Perfect Digestion and Freedom from Constipation. SHREDDED WHEAT BISCUIT (with milk) for Breakfast and Supper, or basis for Sweets. "Triscuit" (with butter, preserves, cheese, &c.) for any meal. The best basis for Savouries and Sandwiches. _Send 1d. stamp for Sample and Illustrated Cook-Book._ SHREDDED WHEAT CO. (C. E. Ingersoll), 70, St George's House, EASTCHEAP, E.C. * * * * * BREAKFAST SAVOURIES. Most of the rissoles, toasts, &c., given in the earlier part of the book are suited for breakfast dishes, but we may add a few more. Savoury Omelets. Separate the whites from the yolks of 3 eggs, or one for each person; beat up the yolks, and add some grated onion, pepper and salt. Beat the whites till very stiff and mix or rather fold in very lightly. Make a small piece of butter very hot in small frying pan, pour in one-third of the mixture, shake over gentle heat till set, easing it round the edges with a knife, fold over and put on very hot napkin. Repeat till all are done and serve very hot. A little hot lemon juice may be squeezed over, or a spoonful of mushroom ketchup will give a nice relish. Cheese Omelet is made by mixing in grated cheese--a dessert spoonful for each egg. The onion may be omitted if preferred without. A pinch cayenne and a little made mustard go well with cheese. Savoury Pancakes. Take much the same ingredients as above, but beat yolks and whites together, and add one tablespoonful milk, and a level dessert spoonful flour for each egg. Mix all together some time before using. Make a bit of butter hot in very small frying pan, pour in enough batter to just cover, and cook very gently till set, and brown on the under side. Turn and brown on the other side, or hold in front of hot fire or under the gas grill. Roll up and serve very hot. Ketchup and water, or diluted extract, may be used instead of the milk, and some finely minced parsley or pinch herbs is an improvement. These omelets and pancakes may be varied by adding tomatoes, mushrooms, &c. Cook very lightly and either stir into the mixture before frying, or spread on the top after it is cooked, and fold or roll up. A mixture of tomatoes and mushrooms is especially good. Mushroom Cutlets. Remove stalks and skins from 1/2 lb. flap mushrooms. Clean, chop up, and stew gently in a little butter. Melt 1 oz. butter in another saucepan, stir in 1 oz. flour, and add by degrees a teacupful milk, tomato juice, or extract. When smooth add the mushrooms and seasonings. Stir till smooth and thick, and turn out on flat dish to cool. Shape into cutlets, egg, crumb, and fry. Asparagus, celery, artichokes, and many other vegetables may be used in the composition of omelets, fritters, cutlets, &c. If for an omelet, only a very small quantity must be used. One tablespoonful of any of the finer cooked vegetables is enough in proportion to two eggs. When a more substantial dish is wanted, it should take the shape of cutlets or fritters. Bread Fritters. Put 6 ozs. fine bread crumbs in a basin and pour over 3 teacupfuls boiling milk. Allow to stand for some time, then add seasoning to taste--grated onion, parsley, ketchup, extract, &c.--and 2 beaten eggs, reserving a little of the white for brushing. Mix and pour into buttered baking tin. Cover and bake in good oven till set--about 1 hour. When cold, cut into nice shapes, brush over with egg, toss in fine crumbs and fry. This may also be served simply baked. In that case, put some bits of butter on top, and bake a nice brown without cover. Eggs are, of course, invaluable in many ways besides the more familiar boiled, poached, and scrambled. Buttered Eggs. Break number of eggs required in a bowl, melt a nut of butter to each egg in saucepan, pour in the eggs, seasoning, &c., and stir one way over gentle heat till set. About 2 minutes should do. Serve on toast or bread cutlets. Tomato Eggs. Have a quantity of tomato pulp made hot in frying pan, and slip in as many eggs as required, gently, so as not to scatter. Allow to poach for about 3 minutes or till the whites are just set. Serve on toast or shredded wheat biscuits. Another way is to cook the tomatoes, and put, with the eggs, on a flat dish, in the oven till set. Serve on same dish, garnished with sippets of toast or toasted triscuits. Egg Cutlets (Mrs G. D.) There are many different recipes for these, but the following is an especially good one, for which I am indebted to an Edinburgh friend. Chop very small two firmly boiled eggs, and 2 tablespoonfuls bread crumbs and the same of grated cheese with a pinch of curry powder, pepper, and grated nutmeg. Mix with the yolk of a raw egg. Shape into cutlets, brush over with the white of the egg beaten up a little, toss in fine crumbs, and fry a nice brown. Garnish with fried parsley. Inverness Eggs. Boil hard the number of eggs required, remove the shells, and rub each with a little flour. Take a quantity of any of the varieties of sausage meat, for which recipes are given, or a forcemeat, or quenelle mixture will do, add some finely minced parsley, any other seasoning required, and a beaten egg to bind. Mix thoroughly, flour the hands and coat each egg with the mixture, rather less than 1/4 inch thick, and evenly, so that the shape is retained, flour lightly and fry a nice brown. Cut in halves, and serve, round ends up, with tomato sauce. Toasts of various kinds come in nicely for breakfast. They can be of ordinary toast, fried bread, or shredded wheat biscuits. The latter are particularly dainty, and may be prepared thus:--Put in buttered baking tin, with plenty of butter on top of each, and place in brisk oven till crisp and brown--about 10 minutes. Pile high with following mixture:--In an enamel frying pan put a teaspoonful butter, and two tablespoonfuls diluted extract or ketchup and water for each egg. When nearly boiling, break in the eggs and stir gently round over a very moderate heat till just set. Season to taste. A little of the sauce made hot might be first poured over the toast or biscuits. Bread Cutlets. Have a number of neat pieces of bread about 1/2 inch thick. Dip in milk, gravy, tomato juice, &c., and drain. Do not soak. Brush over with egg or dip in batter, and fry. Serve as they are or with some savoury mince, tomatoes, &c. Stuffed Tomatoes. Have number of tomatoes required, equal in size but not too large. With a sharp knife take off a small slice from the stalk end. Scoop out a little of the centre part, mix this with some forcemeat, or sausage mixture, beaten egg, &c., and fill in the cavity. Put some butter on the top and bake. A few chopped mushrooms with crumbs, egg, &c., make a delicious filling. Cheese Fritters. Mix 2 tablespoonfuls flour with 1/2 teacupful milk, 2 ozs. grated cheese, teaspoonful made mustard, and the whites of 2 eggs stiffly beaten. Mix well, and drop by small spoonfuls into hot fat. Fry a nice brown and serve very hot. One might go on indefinitely to detail breakfast dishes, but that is quite unnecessary. It is a good thing, however, to have some simple, easily-prepared food as a regular stand-by from day to day, just as porridge is in some households, and bacon and eggs in others. Variety is very good so far, but we are in danger of making a fetish of changes and variations. Most of you know the story of the Scotch rustic who was quizzed by an English tourist, who surprised him at his mid-day meal of brose. The tourist asked him what he had for breakfast and supper respectively, and on getting each time the laconic answer "brose," he burst out in amaze: "And do you never tire of brose!" Whereupon the still more astonished rustic rejoined "Wha wad tire o' their meat!" "Meat" to this happy youth was summed up in brose, and to go without was to go unfed. Well, I am afraid the most Spartan _hausfrau_ among us will scarcely attain to such an ideal of simplicity, but we might do well to have one staple dish, either in plane of, or along with porridge. For this purpose I know of nothing better than Shredded Wheat Biscuits. These have been referred to several times already in various savoury recipes, and, indeed, the ways in which they may be used are practically unlimited. For a Standard Breakfast Dish, especially in these days of "domestic" difficulty, they are exceedingly useful. For some years now we have bought them through our grocer by the case of 50 boxes--which, of course, brings them in much cheaper than buying these boxes singly--and use them week in, week out, for the family breakfast. Most people are familiar with the appearance of these, but any who have not yet sampled them should lose no time in doing so. Fortunately, they can now be had of all good grocers. When some of us began to use them first we had no end of bother sending away for them to special depots. To prepare:--Have a flat tin or ashet large enough to hold the biscuits side by side. Spread the tin liberally with butter, lay in the biscuits, put more butter on the top of each, and toast till nicely crisp and brown in good oven, or under the gas grill. If the latter, turn to toast the under side. Be very careful not to burn. If toasted on an ashet serve on same dish. One can now have fire-proof ware which is not unsightly. There is a very artistic white fire-proof ware which is specially suitable for using in this way, so that besides the saving of trouble, one can have the food hot and crisp from the oven--a rather difficult, or at least uncertain consummation if there is much shifting from one dish to another. These "Shredders," as we familiarly dub them, are most toothsome served quite simply as above, but they may be acceptably varied with sundry relishes. A very good way is to have a little gravy prepared by diluting half a teaspoonful "Marmite" or a teaspoonful "Carnos" in a half teacup _boiling_ water. Pour a very little over each biscuit, and serve on very hot plates. Prepared thus they may serve as toast for scrambled eggs or any savoury mixture. For Tomato "Shredders" fry the necessary quantity of tomatoes, free from skin and seeds, in a little butter, with seasoning of grated onion, pepper, and salt. A little "Marmite" or "Carnos" is a great improvement. <b<Mushrooms may be used in the same way, and a mixture of mushrooms and tomatoes fried or baked and mixed together is especially good. Green Onions are also very good. Take 1/2 lb. green onions, trim away any tough or withered parts, and cut up the green in 1/2 inch lengths. Put these in a saucepan with boiling water to barely cover, a little salt, pinch sugar, and a little mint, sage, or parsley. Cook gently for half an hour, then add the white cut in rings, and stew till quite tender. Stir in 1/2 oz. butter, a little ketchup or extract, and serve on prepared S.W. Biscuits. Craigie Toast will commend itself to those who wish for a quickly made dish. Allow one egg and a small tomato to each person. Beat up the eggs and add the tomatoes minced, also seasoning--a few capers or a little gherkin finely chopped is very good--and a little milk, ketchup and water, or diluted extract--half a teacupful to 4 eggs. Melt a good piece of butter in saucepan, pour in the other ingredients, and mix over the fire till thoroughly hot. Cover, and allow to cook by the side of the fire for a few minutes, then serve piled up on crisp toasted S.W. Biscuits. All the recipes I have given for using these biscuits are designed to have them dry and crisp. I think they are much nicer in that way, but those who like them soft or as a mush can have them so with even less trouble. Put a little milk, tomato juice, extract, sauce, &c., &c., in a soup plate. Dip in each biscuit lightly and drain, place on buttered tin or dish to warm through. For a Bachelor's Mush which might suitably take the place of porridge where the preparation of that is inconvenient, toast one or two Shredded Wheat Biscuits on a deep plate. Pour boiling milk over and serve with sugar or stewed fruit. With stewed fruit, also, one might use Triscuits toasted or plain. These are flat filamented biscuits which can be used to advantage in many ways. They can be used in place of toast, and are very suitable to eat with porridge or any food which may be rather mushy alone. One might go on for pages with suggestions for using these handy biscuits, but one has only to begin using them to find out innumerable ways of one's own. These are not always what _I_ would suggest. One "unreformed" friend of mine who had begun to use them on my recommendation, told me she put them to fry every morning, after dipping in egg or batter, among the fat of the breakfast bacon! Grain Granules. This also is a very handy and sustaining breakfast dish, and needs little or no cooking. To make a hot mush put a few spoonfuls in a plate or saucer, and pour hot milk over. It may be eaten at once or allowed to remain in the oven for a few minutes. If to be eaten with cream or stewed fruit, crisp for a few minutes in the oven. Nutgraino is another excellent breakfast dish, composed of the whole wheat berry blended with nuts, and is most nourishing and digestible. It may be used as Grain Granules. Wheatose is a food which is recommended by eminent authorities on the food question. It is not so quickly prepared as the foregoing foods, but with a little forethought costs very little trouble. One teacupful should be soaked with rather less than twice that quantity of water for 10 hours, then it should be steamed in Queen pudding bowl, "Gourmet" boiler, &c., for 4 or 5 hours. It might thus be put on to soak in the morning, then put on to steam in the evening, or it might be put in covered jar in the oven all night. It can easily be warmed up in the morning, and when cold it will be quite firm, and may be cut in slices and fried. As a mush it should be eaten with dry toast or triscuits and stewed fruit. COLD SAVOURIES. "Reform" Mould. (Mrs W., Dundee.) Take 1 lb. yellow lentils, wash well, and boil with as little water as possible and any suitable seasoning, such as chopped onion, pinch herbs, salt, pepper, and a little butter; also about 2 tablespoonfuls of tapioca which has been soaked all night or longer. Cook very gently till the tapioca is quite clear, and turn into wetted or oiled mould. Turn out when quite firm and serve with any suitable garnish-cooked beetroot, &c. NOTE.--This can be best cooked in double boiler, as it is very ready to catch the pan. Vegetable Mould. Cut finely about 6 ozs. each of turnip and carrot, and 3 ozs. shallots, and stew till just tender in stock or gravy to barely cover. Steaming is better, as the vegetables should not be broken down. Add some cooked cauliflower cut small, a cupful of cooked green peas or French beans, and 3 or 4 tomatoes sliced and cooked. Mix in 2 ozs. bread crumbs, and the same of cooked savoury rice, semolina, or tapioca, and cook a little longer. Press into a dish--an oval cake tin does very well. When cool turn out, see that it is neat, and brush all over with glaze. Garnish with slices of hard-boiled egg and Tomato Aspic. This jelly comes in useful in many ways. Take 1 tin tomatoes and rub through a sieve. Make up with clear stock or water to 1 pint--2 breakfastcupfuls. Have 1/6-oz. Agar-agar (Vegetable Gelatine) soaked for an hour in cold water, pour off the water, add to the tomato pulp, and put all in enamelled saucepan along with any additional flavouring required. Salt and white pepper will do nicely, but a blade of mace, some mixed herbs, and a few Jamaica peppercorns may be used. Add also the whites and shells of two eggs, unless you have a number of egg shells, in which case the whites may be dispensed with. Whisk steadily over the fire till it boils, then draw to the side and allow to simmer gently for 10 minutes. Pour twice through jelly-bag. The second time run half on to a flat ashet or some plates. Colour the rest with a little carmine and put to set also. When used as a garnish, stamp out in pretty shapes, and arrange with the red and amber alternating. For Glaze dissolve 2 tablespoonfuls of the clear tomato aspic in saucepan. Add 1/2 teaspoonful "Marmite," or 1 teaspoonful "Carnos" extract, mix thoroughly, and boil up. Allow to get nearly cool, but not beginning to set, and then brush over the mould with it. Mock Calf's Foot Jelly. Prepare according to directions given for tomato jelly, and just before straining add amount required of a good extract. One oz. "Marmite"--or 2 teaspoonfuls--or 1-1/2 ozs. "Carnos" to a pint of tomato jelly, would be a good proportion. Stir till dissolved. Strain and mould in the usual way. It may of course be prepared without extract, by making a good strong stock. Vegetables may be used or not at discretion. The liquor strained from haricots, brown beans, or German lentils, with vegetable gelatine, in the proportion of 1/8-oz. to the pint, makes a delicious jelly. Care must be taken to see that none of the pulp gets through. Clarify and strain very carefully. Legumes en Aspic. Get an equal quantity of red, white, and green vegetables--say young carrots, tomatoes, turnips, cauliflower, green peas, French beans, &c. Have each cooked "to a turn" separately, and the carrots and turnips cut into neat shapes, cauliflower in tiny sprigs, &c. Arrange the vegetables as neatly as possible in a mould, and fill up with tomato jelly. When set, turn out and garnish with slices of fresh tomato and lemon. It is not necessary to have a number of different vegetables for this dish. Any one or two of them will do quite well. The mould might be decorated with slices of beetroot or hard-boiled eggs. Tomato and Egg Savoury. Boil hard 4 eggs, cut in half, and remove yolks. Divide 4 good-sized, firm, ripe tomatoes in halves, and scoop out some of the pulp, leaving a nice case. Put the half whites inside the tomato shells and fill with the following mixture:--In a saucepan melt 2 ozs. butter, add tomato pulp, 1 oz. fine crumbs, the yolks rubbed through a sieve, a teaspoonful extract, salt, pepper, and a little lemon juice. Mix well and make quite hot. Fill in the little cups, piling it up cone-wise, and serve on a bed of aspic. Raised Haricot Pie. Prepare a raised pie case (see Pastry), put in a layer of cooked haricot or butter beans, a layer of sliced tomatoes, and one of hard-boiled eggs. Put on the lid, which should have a hole in the centre. Bake, and with a funnel fill in with dissolved savoury jelly. This is delicious to eat cold, and is very useful for pic-nics. The same ingredients may also be made into small pies or bridies. POTTED SAVOURIES. There is an unlimited variety of these to be had. Any of the savoury mixtures given in previous recipes for stews, sausages, &c., will do, but if to be kept for any length of time, it must be well seasoned, the different ingredients thoroughly blended or pounded together, and the mixture pressed into small jars or glasses with clarified butter or pure vegetable fat poured over. A little lemon juice and grated lemon rind will give a piquant relish to most of these potted "meats." Haricot Paste. This is very good, and is a handy way of using up cold haricots, butter beans, &c. Drain away any sauce, or add as much finely mashed potato or cold boiled rice as will absorb it. Add seasoning to taste--mace, made mustard, ketchup, "Extract," &c. Mix thoroughly and pass through a sieve to remove skins, stringy portions, &c. Some tomato is always an improvement, and if none has been cooked with the beans, put some in saucepan with a little butter and cook for 10 minutes. Add the haricots, &c., blend together over the fire, and pass through sieve while hot. Lentil Paste is made by using cooked lentils in place of the beans. Tomato Paste. Peel and cut small 1/2 lb. tomatoes. Put in saucepan with 1 oz. butter, a teaspoonful grated onion, and seasoning to taste--made mustard, celery salt, lemon juice, ketchup, "Extract," &c. Each or all of these are good. Stir over the fire till the tomato is nearly cooked, then add one egg, and stir round till all is smooth and thick. Add 2 tablespoonfuls bread crumbs or 1 of cold cooked rice, macaroni, &c., previously put through a sieve or masher. Remove to side of fire and stir in 2 ozs. grated cheese. Mix very thoroughly and pot. Tomato Paste (2). For immediate use the following is specially good. It may be used as a savoury, and makes a delicious filling for sandwiches. Take some firm, ripe tomatoes, free from skin and seeds, and cut up small. Allow 1 oz. grated cheese to every 4 ozs. tomato--some may prefer more cheese in proportion, but that is a fair average. Put in a strong basin with seasoning--made mustard or pepper, ketchup, a little "Marmite" or "Carnos," &c., and pound to a smooth paste with a wooden spoon. Pass through a sieve, and it is ready for use. Brawn for Pic-Nic. Take a small teacupful lentils, haricots, or butter peas, and rub through a sieve. Cook 2 ozs. flaked rice or semolina in a teacupful boiling stock for about 10 minutes, stirring all the while, and then 1/2 lb. or more of tomatoes sliced and cut small, dessertspoonful grated onion, some finely shred cooked carrot or beetroot, and seasoning. Add the lentils to this and mix thoroughly. Cook for a minute or so, remove from the fire, and mix in 2 finely chopped hard-boiled eggs. Press into a glass dish. It may be covered with glaze when turned out, or decorated with aspic jelly. Tomatoes and Mushrooms, gently baked or steamed together, with butter and seasoning, are also very good as a cold savoury for sandwiches; &c. If rather moist add a little cooked rice, mashed potato, or fine crumbs. Pound together, pass through a sieve if wished very smooth, and pot as above. Sandwiches. A good filling for sandwiches is to be found in any of the "potted meats" given in the foregoing section. Amongst others are Egg Sandwiches. These are usually made with finely chopped hard-boiled eggs. The latter alone may be used, or a little relish of some sort may be added--ketchup, tomato pulp, or chutney. Mix all to a smooth paste before using, and spread very evenly. Egg Sandwiches (2). Another very good way is to beat up the eggs a little, add seasoning, &c., put a bit of butter in saucepan, pour in the eggs, and cook gently till set. Stir all the time. Use when cold. Water-Cress, Mustard-and-Cress, and all salad vegetables are suitable for sandwiches. Most people will prefer them simply with bread and butter, so that the individual flavour may be appreciated. If any, such as lettuce or endive, are considered rather insipid, a little relish may be added as above. A tasty and novel flavour is obtained by spreading a very little Marmite Extract on the bread and butter before adding the filling proper. Tomato Cheese Sandwiches are among the best. The filling may be either the Tomato Paste given under Potted Savouries, or the mixture given for Scotch Woodcock or Mock Crab. VEGETABLES. It may seem rather supererogatory to speak of "Vegetables" distinctively, for the "unregenorate" will be inclined to declare that we have been discussing nothing else all the while. But for the benefit of such as are like the advertised domestic "willing to learn," I would say that vegetarians as a rule use fresh vegetables practically in the same way as meat eaters do, to supplement more substantial viands. No one--to my knowledge at least--ever dines off the proverbial cabbage or turnip--perhaps it would be better if they did now and then--but, that by the way. But there are vegetables _and_ vegetables. No one who has gone in for the most elementary food reform will tolerate the sodden, soap-like potatoes, or the flabby, insipid, brown papery-looking stuff, called by courtesy cabbage, which so often does duty as companion to beef, mutton, or pork. Perhaps, though, the savoury cow or pig throws a halo over all the defects of its surroundings. Be that as it may, there is need for improvement in many ways, and by this I do not mean more elaboration in dressing or serving, for this is not seldom used to disguise shortcomings which otherwise could not escape notice. But disguising defects does not remove them, and we should do well to safeguard ourselves by having our food cooked as simply and naturally as possible. The homeliest vegetables, too, if sound, ripe, and wholesome, are infinitely to be preferred to the rare expensive sorts forced out of season or gathered barely ripe and conveyed long distances to whet jaded palates. Well, to begin with that vegetable we are supposed to live on, Cabbage. This may either be a choice delicacy or an unmitigated abomination. It should be fresh, green, crisp and tender, and as newly pulled as possible. Those who have gardens should leave it growing till half-an-hour before cooking. When it must be kept for some time, see that it is in a shady, cool place, and an hour or two before using; remove any tough or withered leaves, split up the stalk well into the heart, if to be used whole, and lay in a large basin of cold water. Add a handful of salt and two tablespoonfuls vinegar to each gallon of water. Although freshly pulled all leafy vegetables should be soaked in this way to remove any caterpillars, slugs, &c., for even eaters of pig and ox have a curious objection to animal food on a small scale. To cook, have ready a good-sized saucepan with fast-boiling water containing a little salt, and if the cabbage is at all old or tough, a bit of washing soda the size of a hazel nut, to each quart of water. Drain very thoroughly from the water in which soaking, and plunge into the fast-boiling water. It is most important that the water should not go off the boil as then the juices would be drawn out and wasted. Boil steadily with the lid off for 10 to 20 minutes according to age, then lift into drainer on top of the boiling water and cook till tender in the steam. Serve on hot vegetable dish with some bits of butter on the top. It should be perfectly tender, yet crisp and of a vivid green. If at all brown, or dull, or flabby-looking, there is something wrong, either with the vegetable itself or the cooking. And I am not to give directions for "doctoring" anything that is either unwholesome or spoiled. A paragraph has been going the round of certain papers lately, giving directions for disguising the flavour of tainted meat, which "few cooks know how to treat so as to render perfectly nice"! It is to be wrapped in vinegar cloths, &c.--"boil up, and use it." I should say doctor it as you please, but then--throw it away! If anything, no matter what, goes bad--milk, soup, vegetables--throw it out without hesitation. It is a pity to waste things--and this ought to be prevented by good management--but surely it is much greater waste to use tainted food. Better miss a meal, if need be, than make a refuse bin of our bodies. All this may seem a digression, but I am so thoroughly convinced that a large proportion of the "ills that flesh is heir to"--and we accept the inheritance with a resignation "worthy of a better cause"--is due to unsound or improperly prepared food, that I make no apology. Many people have told me that they daren't touch certain vegetables, and when I have seen these as served by them have cordially agreed with them. The most common error, especially with green vegetables, like Cabbage, Savoys, Brussels Sprouts, Greens, &c., which all require much the same treatment, is over-cooking. There seems to be a popular notion, somehow, regarding vegetables, that the more you cook them the better they are, and after all the substance and flavour has been boiled out of them, people wonder how anyone can relish such stuff! Each vegetable should get just the bare amount of cooking necessary, and no more. If they have to wait for some time before serving, stand over boiling water as directed above. Most vegetables may be cooked entirely by Steaming. This conserves all their own juices which contain the various valuable natural salts, alkalies, &c., so necessary to health, and which we so vainly try to make up by the addition of crude minerals. Carrots, Turnips, Potatoes, and all root vegetables and tubers, are best cooked by steaming. Steamers with perforated bottoms to fit the various sizes of saucepan are now to be had from any ironmonger. A very good way to cook carrots, turnips, and parsnips, is to make up a good white sauce, put in Queen pudding-bowl or some other such dish, lay in the carrots, parsnips, &c. Cover and steam till cooked. If rather old, they may first be par-boiled. This should be done before the skin is removed. Beetroot should always be steamed by preference, but quite as much care must be taken not to break any of the fibres, or it will "bleed" as in boiling. When tender, which will take from two to four hours, pare and cut in slices. It may either be dressed with vinegar, lemon juice, &c., to serve cold, or fried and served with white or tomato sauce as a hot vegetable. Green Peas may also be steamed in a jar or basin like stewed fruit. A very little water and a little lemon juice should be added. If to be boiled, have a small saucepan with fast boiling water to barely cover, a little sugar, salt, lemon juice, and sprig of mint. Boil fast till tender. Drain and serve with butter only. French Beans may be cooked in same way. Remove stalks and "strings" and cut across diamondwise. Broad Beans, Kidney Beans, &c., usually require to have the tough white sloughs removed. To facilitate this, pour boiling water over, when they may be slipped off quite easily. Cook same as green peas. To Re-heat Peas, &c., Put a little butter in saucepan, a finely minced shallot or spoonful grated onion, and some tomato free from skin and seeds. Simmer till cooked, lay in the vegetables to be warmed up. Make thoroughly hot and serve. Cauliflower. Trim and lay in cold salt water for some time, then boil or steam till just done. Trim off all the green leaves--it is best not to do this before cooking, as it is not so ready to break--lay in vegetable dish, and pour white sauce over. Cauliflower au Gratin. Prepare exactly as above. Coat with the sauce, sprinkle all over with bread crumbs or grated cheese, or a mixture of both, put some butter in little bits over it, and bake a light-brown in moderate oven. Artichokes. These may be cooked same as cauliflower, but require longer time. Cut the stalk off quite bare, and trim the leaves with scissors where necessary. By way of variety the centre part may be removed and the cavity filled with forcemeat or sausage filling. Serve with white sauce. Jerusalem Artichokes. Wash well, pare neatly, and lay in cold water and vinegar to cover. Have ready some boiling water with a little salt and some milk. Boil gently till tender--15 to 20 minutes. Drain, and serve with white sauce. Fried Artichokes. Parboil lightly, dry, dip in beaten egg, then toss in bread crumbs or a mixture of crumbs and grated cheese. Fry in smoking hot fat, and serve very hot on a napkin. Fried Celery. Prepare exactly as above. The pieces should be about 5 or 6 inches long. Pile up crosswise in serving. Stewed Celery. Wash and trim the celery into short lengths and allow to soak in vinegar and water for an hour or so before cooking. Drain, and parboil in water containing a little salt and lemon juice or vinegar for 10 minutes. Drain again, and stew for another 10 or 15 minutes in some good white stock. Do not throw away the water in which celery, cauliflower, peas, &c., are boiled. It can be added to the stock-pot. Meantime toast a slice of bread, dip it in this celery water, and lay on ashet cut in triangles. Lay the celery on this when cooked, make the stock in saucepan into a good sauce with flour and butter, and pour over. Seakale is rather scarce and expensive as a rule, but it is well to know how to cook it when occasion offers. It is a choice delicacy for an invalid or convalescent. Soak in salted cold water for a time, trim neatly and cook till tender--about half-an-hour in fast boiling water containing a little salt and lemon juice. Drain, and serve on toast with white sauce over. Asparagus. Wash well in cold water and scrape the stalks white. Tie in small bundles and stand in fast boiling salted water till the stalks are tender--about twenty minutes. Drain, and serve like celery. Salsify, or vegetable oyster, is another vegetable which would find great favour were it not so scarce and dear. Scrape the roots and throw into cold water. Cut in 2-inch pieces and simmer gently for an hour or till tender in stock with a slice of lemon, or in milk and water. Lift out the salsify and place on toast. Thicken the liquor with butter and flour and pour over. All vegetables which are served with white sauce or melted butter can be acceptably served Au Gratin, and a dish of carrots, turnips, and the like served in this way is quite a delicacy. Young tender vegetables are of course always to be preferred, but even when rather old are better this way than any other. Cook till quite tender, but not in the least broken. Lay in a pie dish, cover with sauce, coat thickly with crumbs or cheese and crumbs. Dot over with butter, and bake a light brown. Spinach. Soak in cold water and rinse very well to remove all grit, &c. Trim away stalks and tough fibre at the back of the leaf. Shake the water well off, and put in dry saucepan with lid on, to cook for about 10 minutes. Drain, chop finely, and return to saucepan with some butter, salt and pepper, to get quite hot. Dish neatly in a flat, round, or oval shape, with poached eggs on top, and croutons of toast or fried bread round. Cauliflower--Dutch Way. (Mr VAN TROMP.) Boil cauliflower in usual way, drain, and put in vegetable dish. Coat with this sauce:--Make a cream with 2 spoonfuls potato flour, add a little sugar, and stir over fire till it thickens. SALADS. "Cucumbers,--Peel the cucumber, slice it, pepper it, put vinegar to it, then throw it out of the window."_--Dr Abernethy._ One does not need to be a vegetarian to appreciate salads, and many who find cooked vegetables difficult of digestion, will find that they can take them, with impunity, raw, but it is inadvisable to take raw and cooked fruit or vegetables at the same meal. Raw Cabbage, for example, digests in little over an hour, while cooked it takes 3 to 4-1/2 hours. Needless to say, only young, tender, freshly pulled cabbage can be used in this way. Shred finely, removing all stalks and stringy pieces, and cover with the usual salad dressing. This may now be had ready for use in the shape of Florence Cream, but if wanted to be made at home, take equal quantities of finest salad oil and either lemon juice or vinegar and mix together gradually by a few drops at a time. A little cream or yolk of egg beat up is an improvement, and ketchup, made mustard, &c., may be added to taste. The dressing may be prepared beforehand, but should be put on just before sending to table. Cold Slaw is a favourite American salad. Shred the cabbage as above and sprinkle liberally with salt. Allow to remain for at least 24 hours, turning occasionally. Drain and use with lemon juice or salad dressing. Tomato Salad. Shred down a crisp, tender lettuce. Put in salad bowl. Scald and pare some firm, ripe tomatoes. Slice and cut up--not too small. Mix with lettuce. Pour over a simple dressing. Some slices of hard-boiled egg may be used as a garnish, or the white may be chopped up and the yolk grated over at the last. Tomato aspic is also a tasteful addition. Chop up and put lightly over. This salad or plain lettuce may be varied by adding almost any tender young vegetable, shred fine. Scraped radish, young carrots, turnips, cauliflower, green peas, very finely shred shallot or white of spring onion, chives, cress, &c., are all good, and may be used according to taste and convenience. A good Winter Salad can be made with celery, endive, &c., and of course with cold cooked vegetables. These latter should be cooked separately, and mixed tastefully together with an eye to colour and appearance. Raw and cooked vegetables should never be mixed in the same salad, or indeed eaten at the same meal. SAUCES. "Hunger is the best Sauce." "England" has been slightingly defined by a French gourmand as a country of fifty religions and only one sauce! If this be true of those who have all the resources of the animal kingdom at their disposal, what can be the plight of those from whom these are shut out. This "one sauce" was, I believe, melted butter, or as it is more generally now called White Sauce, and it is not every one who can make even that plain sauce as it should be. The thin, watery mixture, or grey "stodgy" mass which is sometimes served with cauliflower or parsnips, even where the other viands are fairly well cooked and served, is certainly enough to condemn "vegetables." Yet, how simple it is if done the right way. In a small saucepan--preferably earthenware or enamel, for it must be spotlessly clean and smooth--melt 1 oz. butter, and into that stir 1 oz. flour. When quite smooth add by degrees a teacupful milk. Stir till it thickens, and allow to cook for a minute or two longer. It must be done over a very gentle heat--the side of the range, or gas stove turned low. If wanted more creamy, use more butter in proportion to the flour. Salt and pepper to taste. To make Parsley Sauce, add a spoonful of finely chopped and scalded parsley to this just as it comes a boil; and for Caper Sauce, add some finely chopped capers or fresh nasturtium pods in same way. Tarragon Sauce. Add 20 to 30 drops Tarragon vinegar to prepared white sauce. Stir well. Dutch Sauce. To a creamy white sauce made with 2 ozs. butter to 1 oz. flour, add one, two, or three yolks of eggs according to richness desired. Beat up a little, add a very little cold milk to prevent curdling. Stir into sauce when off the fire. Allow to come just to boiling point again--this should be done in double saucepan or boiler--and add a little lemon juice. Dutch Sauce (2). Take the yolks of 2 eggs, beat lightly, and add to them a teaspoonful cold water. Whisk in a saucepan, add a tablespoonful lemon juice, same of cream, and a little pepper and salt. Stir over slow heat till it thickens. Egg Sauce. Prepare white sauce as above, and when ready add one or two hard-boiled eggs, very finely minced. The sauce may be made with white stock instead of milk. A pinch cayenne and other seasoning may be added. Celery Sauce. Make a sauce with the water or stock in which a head of celery has been boiled. Pulp part of the finest of celery through a sieve and add. Horse Radish Sauce. To quantity required of white sauce, add one or two tablespoonfuls finely scraped horse radish, and the juice of a lemon or a little vinegar. Mustard Sauce. Add teaspoonful or more made mustard to each 1/4 pint white sauce. Onion Sauce. Boil 1/2 lb. or 3/4 lb. Spanish onions in milk and water till tender. Drain and make sauce with the liquor. Rub the onion through sieve and add. Brown Sauce. With brown stock or gravy, make a sauce in same way as white sauce. If browned flour is used the colour will be better. Add also a little Carnos or Marmite. Hasty Brown Sauce can also be made by using water, in which a teaspoonful Carnos or 1/2 teaspoonful Marmite to the teacupful has been dissolved, instead of the brown stock. Some mushroom ketchup is a good addition. Sauce Piquante. Stew some shallots in butter till quite cooked. Stir in a dessert spoonful flour and allow to brown. Add juice of a lemon and seasoning of cayenne, clove, &c., or a spoonful Worcester or other sauce, also 2 teacupfuls diluted extract or ketchup and water. Boil gently for 10 to 15 minutes, then strain. Walnut Gravy. This excellent sauce will be new to many, and some who, like the immortal "Mrs Todgers," are at their wit's end to provide the amount of gravy demanded, "which a whole animal, not to speak of a j'int, wouldn't do," may be glad to give it a trial. Take 2 ozs. grated walnuts. These should be run through a nut mill. Make 1 oz. butter hot in saucepan, add the walnuts and stir till very brown, but be careful not to burn. Add a tomato peeled and chopped, or a little of the juice from tinned tomatoes, a teaspoonful grated onion, and a very little flour. Mix well over the fire, and add slowly a breakfastcup brown stock or prepared Extract. Simmer gently for about 20 minutes. It may be strained or not, as preferred. Tomato Sauce. Peel and chop up 1/2 lb. tomatoes, or take a cupful tomato pulp. In a saucepan melt 1 oz. butter and add a little grated onion and the tomatoes. Simmer till cooked. Stir in a little flour or cornflour, and when that is cooked rub through a sieve. A little ketchup or lemon juice may be added to taste. Mayonnaise Sauce. Put the yolk of an egg in a basin and mix in a teaspoonful mustard and 3 or 4 tablespoonfuls salad oil, by a few drops at a time, beating all the while with a fork. Add the juice of a lemon, a little Tarragon vinegar and castor sugar, pinch cayenne, and if liked, the white of egg beat stiff, or a little cream at the last. Mint Sauce. Melt 1 tablespoonful castor sugar in a gill boiling water. When cold add same quantity vinegar, then 3 or 4 tablespoons freshly pulled mint, chopped small. Curry Sauce. Add 2 teaspoonfuls curry powder or paste and a little chutney to 1/2 pint Brown Sauce or Piquant Sauce. Bread Sauce. Put a teacupful fine crumbs in a basin, add a tablespoonful grated onion, and pour over 2 cupfuls white stock or milk and water. Let stand for a little with plate over, then cook gently till quite smooth. Add seasoning of white pepper, ketchup, mace, &c., and if wished very smooth add a yolk of egg or a little cream, and rub through a coarse sieve. Sweet White Sauce. To 1/2 pint melted butter add 2 ozs. sugar and a little of any flavouring preferred. A yolk of egg beat up is an improvement. Cocoanut Sauce. To above sweet white sauce add when cooking, 2 ozs. cocoanut cream. Stir till dissolved. A little dessicated cocoanut will do, but the cream is much handier and nicer, as one has the rich cocoanut flavour without the tough fibre. Almond Sauce. 1/4 lb. fresh butter or 3 ozs. almond butter, 2 ozs. sifted sugar, 1 oz. almond meal, or same of almonds blanched and chopped, 2 tablespoons water, 2 teaspoonfuls lemon juice. Beat butter and sugar to a cream. (It should be quite light and frothy.) Add water and lemon juice by a drop or two at a time while beating. It should look like clotted cream. Sprinkle the almonds over. Excellent with pudding or stewed fruit. Lemon Sauce. Make a teaspoonful cornflour smooth in saucepan with a little cold water. Add a gill of boiling water, juice of a lemon, and 2 ozs. sugar. Let boil a minute or two. If flavour of rind is liked, grate that in. Add a little Carmine to colour. Apple Sauce. Pare, core and mince 4 to 6 apples. Stew in jar with moist sugar and a few cloves or bit of lemon rind. Remove the latter before sending to table. * * * * * CARNOS THE VEGETARIAN FOOD AND MEAT SUBSTITUTE, Is the Best Article of its kind upon the market, being an appetising wholesome extract entirely soluble and free from fat. Send 4d. in stamps for 1-oz. Sample and full particulars to CARNOS CO., Great Grimsby, Lincs. _N.B.--No chemicals used in the manufacture._ * * * * * DAINTY COOKING! Royal Pudding Mould Pure Earthenware. Prices--1-, 1/6, 2/-, 2/6 Saucepan Brush Cleans a saucepan in a few seconds. Price 6d. Pie Cup Price 4d. each. NO CLOTH. NO STRING. Opened and Closed instantly. Water kept out; Goodness kept in. Gourmet Boiler Cooks Porridge, Meat, Beef Tea, Jellies, Fruit, &c. No Stirring; No Burning; No Waste. Prices--9d., 1-, 1/3, 1/6, 1/8, 2/-, 2/3, 2/6, and upwards. Egg Beater For frothing Eggs and Foaming Cream Prices-- 9d., 1/-, 1/6, 2/- Queen's Pudding Boiler Prices--9d., 1/-, 1/6, 2/- 2/6, 3/- Pudding Spoon Handy to use; does its work well. Price 6d. Stands inside any Saucepan Egg Separator Instantly separates the white from the yolk. Price 3d. each. Complete List Free on application to GOURMET & CO., Mount Pleasant, London, W.C. * * * * * THE "ARTOX" FLAVOUR HAVE YOU HEARD OF IT? It is that delicious, sweet, nutty flavour which you long for but seldom find. It is only to be found in "ARTOX" Wholemeal, which is made from the very finest wheat obtainable, carefully selected and blended, and ground by millstones in the good old fashioned way. "ARTOX" contains the whole of the wheat, so treated that the sharp, irritating particles of the bran, so prevalent in the ordinary meal, are rendered harmless and capable of digestion by the weakest stomach. "ARTOX" by a patent process is ground to such a marvellous degree of fineness that it can be used for all the purposes for which white flour is used. Therefore make all your Bread, Puddings, Cakes, Pies, and Pastry with "ARTOX." They will be much nicer, besides being more nourishing and satisfying, because "ARTOX" is a perfect natural food. We have a dainty booklet--"Grains of Common Sense"--we should like to send you, crammed with novel and delicious recipes. It will be sent free on application. "ARTOX" is sold by all the leading Grocers and Health Food Stores in 3 lb., 7 lb., and 14 lb. sealed linen bags, or 28 lbs. will be sent direct on receipt of P.O. for 4/6. Send Post Card for Name and Address of Nearest Agent to APPLEYARDS, Ld., ROTHERHAM. * * * * * BREAD. One of the chief difficulties experienced by those trying to compass a complete scheme of hygienic dietary, is to get a pure, wholesome, easily digested, and, at the same time, palatable bread. We have long since exploded the idea that _whiteness_ is a test of superiority, for we know that this is attained by excluding the most wholesome and nutritious part of the wheat and by the use of chemicals. Even when we use brown bread, we are by no means sure of having a wholemeal loaf, for it is as often as not merely the ordinary flour with some bran mixed in. And bran is only one part--by no means the most important--of that in which the meal is lacking. We want to get as much as possible of the real "_germ_," the essential part of the grain, but I am informed by experts, that the process of drying and preparing this germ meal is so much more troublesome, and, in consequence, expensive, that the easier and cheaper method is that generally adopted. But, if we want a really good thing we must be willing to pay for it, and by creating a demand for the superior article make it worth while to manufacture it, and it were poor economy to save on the bread bill at the expense of health. It is well to know exactly what constitutes a really wholesome bread, for bakers and purveyors everywhere are ready to meet their customers' wishes. But if people are ignorant or unreasonable enough to demand a light-coloured, puffy loaf, when a pure whole-wheat loaf is rather dark and solid looking, they must be prepared to find that they are served with what pleases their taste, and to take the risks. Some may like to try baking their bread at home, and it may interest them to know that it is possible to make very good wheaten bread without any raising ingredients whatever, simply with wheatmeal and water, aerating it by beating air into it. This is best managed by the home baker in the form of Wheatmeal Gems. There are sets of thick iron gem pans to be had, which are very good for this purpose, but one can manage quite well with oven-plates made of sheet-iron or black steel. Into a large basin put 2 cupfuls of the coldest water procurable. Aerate by pouring from one vessel to another several times, or by whipping up with a spoon or spatula. Take 4 cupfuls whole meal, and pass several times through a sieve. Sprinkle the meal into the water a little at a time, whipping vigorously all the while till about three-fourths are worked in, and continue whisking from 20 to 30 minutes till the mixture is full of air bubbles. Sprinkle in the rest of the wheatmeal and mix thoroughly. Meanwhile, see that the oven is very hot, as a strong steady heat is necessary. Make the gem pans or oven-plates also very hot and grease lightly. Half fill the pans and put at once in oven, so that the moist air may be as quickly as possible converted into steam, and thus puff up the bread. If oven-plates are used, put dessertspoonfuls some distance apart on these and put in oven. If the oven is hot enough, a crust will at once form, and the steam trying to force its way out will send them up like puff balls. Moderate the heat, if possible after 10 or 15 minutes, and allow to bake for about 30 minutes longer. It is very easy to regulate the heat if a gas stove is used; if a range, put on some small coal. When baked turn out on a sieve, and when quite cold split open and toast on the inside. Another excellent kind of bread, which can be managed quite easily with a little trouble and practice, is raised with eggs. It is generally known as Wallace Egg Bread, and as I have the recipe direct from Mrs C. Leigh Hunt Wallace, the inventor of this kind of bread, I am able to pass it on at first hand. Ten ounces wheatmeal, 1 large egg (weighing 2 ozs.), 1 gill milk and 1 gill water, the whole to be made into a batter, the white of egg being beaten separately to a stiff froth and incorporated with the batter very thoroughly but very quickly; the whole to be baked in 1 lb. cake or loaf tin, the tin being very hot and thoroughly oiled or buttered before the batter is turned into it. Put for 50 minutes in a very hot part of the oven (350 degrees to 380 degrees fahr.) and keep in another 50 minutes to soak. I can vouch for the excellence of this bread, and may say that I have managed it with very little difficulty. I use a gas oven and loaf pans made of black steel, as these take and retain the heat much better than tins. If any amateur, however, is doubtful as to how this loaf should be, she cannot do better than send for a sample loaf or two to the Wallace Bakery, 465 Battersea Park Road, London, S.W. There is also a depot in Edinburgh--Messrs Richards & Co., 7 Dundas Street, where these can be got. By comparing one's own achievements with these, one will be the better able to attain the desired result. In case any may think this egg bread sounds expensive, I may say that it is exceedingly economical to use; a small loaf going much farther than a large one of the ordinary puffed-up kind. PASTRY. "'Meat for Repentance'--Pork pies for supper--or otherwise!" Short Crust. Take 1/2 lb. flour, mix with it 1/2 teaspoonful baking powder and put two or three times through a sieve. Rub in 4 ozs. butter. If vegetable butter is used, 3 ozs. will do, as it contains much less water. Beat up an egg. Add a teaspoonful lemon juice to the flour, &c., nearly the whole of the egg, and mix into a very dry paste with cold water. The mixing is best done with a knife. Turn out on floured board and form into an oblong piece, still using a broad knife as much as possible. Roll out evenly a good deal larger than the dish to be covered, and cut off a piece all round, leaving it the exact size and shape. Wet the edges of the dish, put a band of paste on. Wet that again, and lay on the cover. Make the edges neat with a knife or pastry cutter. Brush over with egg and bake in very hot oven for thirty to forty minutes. If used for covering a fruit tart, dust over with sifted sugar before serving. Rough Puff Paste. Take same quantities as for short crust. Divide butter into pieces on floured board and flatten with the rolling-pin--a stoneware bottle, by the way, is much better than a wooden rolling-pin. Put the butter with the flour and mix as before with egg, lemon juice and water. Turn out on floured board, make into a neat, oblong shape, beat down with rolling-pin and roll out very evenly to about 1/8-inch thickness. Dust with flour and fold in three, turn half round so as to have open end in front of one, and roll out as before. Repeat this until it has got 4 turns, taking care to keep the edges as even as possible, and for the last time roll out a good deal larger than the dish. Put a band of paste on the dish, wet this and lay on the cover. Flute the edges neatly. Brush over with egg. Cut the trimmings of paste into leaves, &c., and decorate the pie, putting a rose in the centre. Brush these also with egg. Make one or two slits to let out the steam, and bake in hot oven. The oven should be made very hot _before_ the pastry is put in, and then the heat should be moderated. This can of course be managed best with a gas oven. This rough puff paste is very suitable for small sausage rolls. Roll out for last time quite square. Divide into nine equal squares, put a small quantity of sausage meat on centre, wet edges and press together. Brush over with egg and bake. Remember never to brush the edges with egg, as that would stick them together and prevent rising. Rich Puff Paste suitable for patties, vol-au-vent, &c., is made as above, but with 6 ozs. butter to 8 ozs. flour. For patties leave the paste at last rolling out 1/2 inch thick. Stamp out into rounds with lid or biscuit-cutter, about 2-1/2" or 3" diameter, and with a smaller cutter mark about half-way through the paste. Brush with egg and put on oven-plate. See that the oven is specially hot, and yet regulated so that the pastry will not scorch before thoroughly risen, as the oven door must not be opened for fifteen to twenty minutes after putting in. They should rise to three or four times the thickness of the paste. Allow to bake some time longer, remove from oven, and with a sharp-pointed knife remove the centre lid. Fill in with the mushrooms, tomatoes, &c., replace top, and make very hot again before using. Vol-au-Vent is done exactly in same way, only all in one. Cut out the whole of the paste round, oval or square, and with a sharp-pointed knife mark half-way through all round about an inch from the edge. Bake as for patties, but the larger piece of pastry will require longer to bake through and through. Remove lid carefully, put in filling and replace lid. Raised Pie Crust. This paste is most wholesome and economical. For a good-sized pie take 3/4lb. flour and 3 ozs. butter or Nut Butter. Put the flour in a basin. Bring the butter to boiling point with a teacupful water. Pour in among the flour, stirring all the time till thoroughly mixed, then knead well. When nearly cold take off about a third and make the rest into a ball, flatten and work up by hand till the case is about 2-1/2 inches high, and slightly narrower at the top--Melton-Mowbray shape. Slip on to greased oven-plate, and when quite firm, fill rather more than half-full with haricots, tomatoes, &c. Roll out the bit of paste remaining, cut out lid, wet the edges of it and the pie-case and pinch together. Brush all over with egg. Ornament with the trimmings, brush again and bake in good steady oven for at least three-quarters of an hour. When ready, pour in some more gravy, or if to be used cold, some dissolved savoury jelly. Should there be difficulty at first in raising this entirely by hand, it might be moulded round a jar or round tin. Another way is to use a tart ring, but a very simple and handy way, which finds favour especially with children, is to make bridies. Divide the paste into ten or twelve pieces. Roll out a nice oval, put some savoury mixture on one half, wet edges with egg or water, press together and pinch into neat flutes, brush over with egg and bake. Suet Paste. Allow 3 ozs. vegetable suet to 8 ozs. flour. Chop the suet or run through nut-mill. Add to flour along with salt and pepper, and if liked, a little grated onion and chopped parsley. Make into a firm paste with water, which may have a little ketchup or "Extract" diluted in it. This is, of course, for savoury pies, &c. If for sweet dishes--roly-poly, apple dumpling, &c.--omit all seasonings and add sugar and any flavouring preferred, such as clove, ginger, or cinnamon. CAKES, SCONES, &c. Only a few cakes, &c., are given here, as there are a number of excellent ones among the contributed recipes in last section, under heading of Bazaar contributions, and, besides, there is nothing about them peculiar to food reformers. Those who are studying wholesomeness and digestibility, however, will avoid as far as possible the use of chemicals for raising, and fats of doubtful purity such as hog's lard. The injurious character of carbonate of soda, tartaric acid, &c., if used at all to excess, is now fully recognised, and those whose health is not quite normal should avoid them entirely. When such cannot be dispensed with, use very sparingly and in the exact quantities and proportions of acid and alkali, which will neutralise each other by converting into a gas which passes off in baking, if the oven, &c., is all right. But the latter point is rather a big and very essential "if," and many cooks try to make up for deficiencies in mixing and firing, by putting in an extra allowance of baking powder. There is considerable diversity of opinion still as to the exact nature and place of these chemicals in the economy of the body, and where "doctors differ" the amateur cook or hygienist dare hardly dogmatise, but all are agreed that the slightest excess is hurtful. Cakes, scones, pastry and the like, should depend rather for lightness upon cool, deft handling, and skilful management of the various details which contribute to successful baking. A fine essential is to have good, reliable flour. See that it is perfectly dry, and pass several times through a fine sieve to aerate and loosen it. Try to bake in a cool, airy place, and be provided with all the necessary tools for accomplishing the work in expert and expeditious fashion, for the success of many things depends upon the celerity with which the process is performed. Have the oven at just the right heat, at the right time. A cake which would otherwise be excellent may be heavy or tough by having to wait till the oven cools down or heats up to the proper temperature. With a gas oven, one can regulate at will, and a safe general rule is to have the oven thoroughly hot _before_ the cakes are put in, and then to moderate the heat very considerably. With a coal fire, if the oven is too hot, put on a quantity of small coal. Artox Gingerbread. One and a half pounds Artox wholemeal, 10 oz. golden syrup, 9 oz. butter, 4 oz. sugar, 1/2 oz. carbonate of soda, 1/2 oz. ginger, 2 eggs, little milk. Cream together the butter and sugar, add the eggs, well beaten, and the syrup, stir until dissolved. Add the Artox wholemeal with the soda and ginger previously sifted in, and a little milk if necessary, to make a stiff batter. Put into greased tins, and bake in a moderate oven. Artox Seed Cake. Beat 10 ozs. of fresh butter to a cream, add 6 ozs. sugar and beat into the butter. Separate yokes and whites of 4 eggs and beat each mass separately. Then mix well with the butter and sugar, adding the yokes first and the whites last. Add 1 teaspoonful carraway seeds and 10 ozs. Artox wholemeal. Mix thoroughly, put into butter papered tins and bake in a quick oven. Artox Shortbread. One and a quarter pounds Artox wholemeal, 10 ozs. butter, 4 ozs. sugar, 1 egg, 1/4 oz. baking powder. Rub the Artox wholemeal, sugar, and butter together, add the baking powder, and make into a stiff paste with the egg. Mould it into cakes, crimp the edges, and bake in a moderate oven. French Layer Cake. 1/4 lb. butter or fine nut butter. Four eggs, 1/2 lb. flour, 6 ozs. fine sugar, 1/2 teaspoonful baking powder, 1/2 teaspoonful essence vanilla, 4 ozs. grated chocolate, 2 ozs. icing sugar. Butter 3 sandwich tins. Dissolve 1 oz. chocolate in pan, with 1 tablespoonful milk, over the fire. Beat butter and sugar to a cream. Beat up eggs very light, laying aside one white for icing, and add. Sift flour and baking powder, and mix in, then flavouring. Put a third in one tin, another in pan with chocolate, and put a few drops carmine in that left in bowl. Put these into the different tins and place at once in hot oven. They should be ready in 10 minutes. Put remaining chocolate with the icing sugar in pan with a tablespoonful water. Boil a minute with constant stirring. Turn out cakes on a towel. Put half of chocolate mixture on one, put another on the top, then the rest of chocolate, and, last, the third cake. Coat with the following Icing. Beat up white of 1 egg till quite stiff. Mix in 6 ozs. icing sugar. Put on very smoothly with a broad knife dipped in water. Sprinkle over with grated cocoanut, or decorate with pink icing put through a forcing-bag. Cocoanut Icing might be used instead. Dissolve about one fourth of a square of cocoanut cream with a little boiling water. When cool mix thoroughly with half of the above icing. Gingerbread. 1/2-lb. flour, 1 oz. good cocoanut butter, 1 oz. sugar, and same of syrup or treacle--if the latter use more sugar. Two ozs. stoned raisins or sultanas, 1 teaspoonful ground ginger, and same of mixed spice. Half teaspoonful baking powder. One egg. Mix all the dry things. Rub in butter, then add syrup, fruit, and egg, and make into a thick batter with milk. Bake in moderate oven half-an-hour or longer. Very good, if made with half wheatmeal, or a proportion of oatmeal or rolled oats. Jumbles. 1/2-lb. flour, 1/4 lb. butter, 2 ozs. sifted sugar, 1 egg. Pinch baking powder. Beat butter and sugar to a cream, add egg, well beaten, then flour, &c. Knead into a stiff paste, divide into 12 or more pieces, and roll out pipe-wise with the hands, about a foot long. Curl round, or form into letters, &c. Lay on floured oven plate. Brush with egg. Sprinkle with sugar, and bake 15 minutes in hot oven. Orange Rock Cakes. 1/2-lb. flour, 2 ozs. sugar, 1 teaspoonful baking powder, 1 oz. butter or cocoanut cream butter,[Footnote: [see next footnote]] 1 egg, 1 orange. Mix flour and sugar, rub in butter. Add yellow part of orange rind, grated, and juice, also the egg well beaten, to make stiff dough. Place a little apart on oven plate, with two forks, in rough pieces about the size of a walnut. Bake about 10 minutes in quick oven. Dinner Rolls. 1/2 lb. flour, 1 oz. butter or nut butter, 1 egg, 1 teaspoonful baking powder, 1 gill milk, pinch salt. Rub the butter into flour, &c. Beat up egg, lay aside some for brushing, and mix in lightly with barely a gill of milk. Turn on to floured board, and roll out. Divide into a dozen or more pieces. Roll round with the hands. Shape into twists, knots, "figure eights," &c. Put on floured oven plate. Brush over with egg, and bake about seven minutes in very hot oven. Afternoon Tea Scones. 1/2 lb. flour, 1 teaspoonful baking powder, 2 do. sugar, 1 do. butter or "Nutter." One egg. Mix dry things. Rub in butter, beat egg, and add with as much milk as make nice dough--about 1 gill. Roll out 1/4 in. thick. Stamp out with small cutter or lid. Brush over with egg. Bake 10 minutes. Cocoanut Cream Scones are made by adding 1 oz. cocoanut cream [Footnote: NOTE.--Cocoanut or almond cream butter may be used instead of ordinary butter in most recipes for cakes or sweets, and will give variety of flavour.], dissolved in a little of the milk, to the above. Let the "cream" be cool. Artox Scones. Two pounds Artox wholemeal, 1/2 lb. butter, 5 oz. sugar, 1/2 oz. cream of tartar, pinch carbonate of soda, 2 eggs, milk. Put the salt, soda, and cream of tartar, into the wholemeal, rub in the butter, stir in the eggs (well beaten), and enough milk to make a stiff paste. Divide the mixture into five, roll each piece out about the size of a cheese plate, divide twice across, place on a greased tin for 10 minutes, bake in a _hot_ oven. Artox Tea Biscuits. One and a quarter pounds Artox wholemeal, 3 oz. butter, half teaspoonful baking powder, milk, pinch of salt. Put the wholemeal into a bowl, rub in the butter, add salt and baking powder, and enough milk to make a stiff paste. Roll out, cut into rounds, and bake in a hot oven. German Biscuits. 1/2 lb. flour, 1/4 lb. butter, 1/4 lb. sugar, 1 egg, 1/2 teaspoonful ground cinnamon. Rub in butter among flour and sugar. Add cinnamon. Make into a paste with the egg beaten up. Knead till smooth. Roll out thin and stamp into biscuits. Bake about 10 minutes on greased oven plate in moderate oven. Stick two together with a little jam, and ice with 4 ozs. icing sugar mixed with a little water. Dust with pink sugar. PUDDINGS AND SWEETS. As a number of favourite puddings and sweets also are given in the last section, it will not be necessary to give here more than a few supplementary ones, mostly introducing specialties which are not so well known as they deserve to be. Besides, all sweet dishes are vegetarian already for the most part, so that there is but little to "reform" about them. Of course, those who wish to have them absolutely pure will substitute vegetable suet or butter, and vegetable gelatine for beef suet and clarified (?) glue. Almond Custard. Two eggs, 1/2 pint milk, 2 ozs. Mapleton's almond meal, 1-1/2 ozs. sugar. Beat eggs with sugar, add almond meal. Almonds blanched and pounded will do, but the meal is ready for use and costs less. Add the milk and a few drops of flavouring. Bake in slow oven till set, or stir till it thickens in jug or double boiler. This is specially good with stewed fruit. It may be made into Custard Whip Sauce by putting in saucepan and whisking over the fire till light and frothy. It must not boil. Banana Custard. Five or six bananas. Jam. Custard. Peel the bananas, which must be sound and ripe; split lengthways. Spread each half with jam--apricot is very good; put halves together. Lay in glass dish and pour almond custard, or cocoanut cream custard, over. Cocoanut Cream Custard. This is made same as almond custard, but using cocoanut cream instead of the almond meal. This cocoanut cream, which is put up in tablets, is exceedingly useful for almost every variety of pudding, icing for cakes, &c. It has only to be chopped down or melted, and serves the double purpose of giving flavour and substance. Canary Pudding. Four ozs. flour, 4 ozs. butter or 3 ozs. Table Nut Butter, 2 eggs, 3 ozs. sugar, 1 teaspoonful baking powder. Melt butter in saucepan. Add the sugar and eggs beaten up, the flour and baking powder; lastly, 2 tablespoonfuls milk. Mix thoroughly. Butter well a plain mould, and put into it some jam or marmalade. Pour in pudding, cover with buttered paper, and steam for 2 hours. Artox Queen Pudding. 2 oz. Artox bread crumbs, 2 oz. sugar, 1/2 pint milk, rind of half a lemon, 2 eggs, and a little raspberry jam. Boil the milk, pour over crumbs, and add yolks of the eggs, sugar and lemon rind. Bake in a greased pie-dish 20 minutes in a moderate oven, then spread over about 2 tablespoonfuls of hot raspberry jam. Beat up the whites of the eggs to a stiff froth and place over the jam, then put in oven for about three minutes to set. Appel-Moes (Dutch Recipe). Peel, core, and slice quantity of apples required. Stew or steam in covered jar with sugar and flavouring of cinnamon. Pulp through a sieve with whipped cream or as a sauce for steamed pudding. Lemon Sponge. Soak 1/8 oz. vegetable gelatine in a tumbler of water for an hour. Strain and put in saucepan with a tumbler fresh water and 5 ozs. loaf sugar. Stir till gelatine is dissolved. Add juice of 2 lemons, and strain through sieve. When cool add the whites of two eggs, and switch till quite light and spongy throughout--about three quarters of an hour. Put in mould, or when set pile up in rocky spoonfuls. Lemon Cream Mould. 1 large lemon, 3 eggs, 6 ozs. sugar, 3/4 pint (3 teacupfuls) milk, 1/6 oz. vegetable gelatine. Soak gelatine in cold water for at least an hour. Drain and put to come slowly to boil in the milk. Separate whites from yolks of eggs, and put the latter in large basin with the sugar and yellow part of lemon rind grated. Beat thoroughly and strain boiling milk over, stirring all the time. Return to saucepan, bring just to boil, and set aside to cool. Beat up whites of eggs very stiff and mix in lightly, adding the strained juice of lemon. Put in mould or glass dish, and set in cool place till quite firm. Cobden Pudding. Four ozs. grain granules, 2 ozs. sugar, 1 oz. cocoanut cream, 3 ozs. stoned raisins, 2 eggs, 3 gills milk. Put grain granules, sugar, raisins, and cocoanut cream in large basin. Bring milk to boil and pour over. Cover and let stand till cool. Beat up yolks and add, and lastly the whites beaten stiff. Pour into buttered pudding-dish and bake in moderate oven for an hour. JAMS AND JELLIES. We have not space to go into these at any length. The following are one or two of my "very own," as the children say, which are voted a great success. Apple Jam. Take quantity required--say 7 lbs.--tart crisp apples. Wash well and dry. Pare and core, putting the trimmings in water to cover. Cut up the best of the apples into small pieces--not too thin--and set aside, also covered with cold water. Put on the trimmings to boil with some lemon rind and either a few sticks of cinnamon or some cloves. Simmer for an hour or longer, till all the goodness is drawn out, mashing freely with a wooden spoon. Turn into jelly-bag and allow to drain without pressure. Pour the water off the apples, measure that and the drained juice, and put into preserving pan. Measure the apple chips also, and add when the liquid boils. Allow 14 ozs. loaf sugar to each breakfast cupful, and boil till the apples are clear, but not broken down--about 20 minutes. Skim and pot as usual. If ginger flavouring is preferred, shave down about 6 ozs. preserved ginger, and add when the juice is put on to boil. Marmalade Jelly. Take 3 lbs. fruit--6 bitter oranges, 3 sweet ones and 3 lemons. Remove the rinds and grate them small, or put through a mincer. Cut up the oranges, removing the seeds, which put in a tumbler of water. Cover the oranges, &c., with 17 tumblers cold water, and let stand for at least 24 hours. Put all in jelly-pan, including the water drained from the seeds, and let boil gently, for about 2 hours, mashing frequently with a wooden spoon. Let drain without pressure. Measure the juice, and to each pint allow 14 ozs. sugar, which add after the liquid boils. Boil fast for a few minutes, try if it will set. Skim and pot. But the pulp must not be thrown out, for it makes an excellent, if rather homely, Marmalade, which comes in specially useful for steamed puddings, &c. Weigh the pulp, and allow equal weight of sugar. Boil gently, taking great care not to burn, till clear--20 to 30 minutes. Green Gooseberry and Strawberry Jam. This will be appreciated by those who find the ordinary strawberry jam rather sweet and heavy. Take equal quantities of gooseberries and strawberries--say 3 lbs. of each. Trim the gooseberries, which must be firm and freshly pulled, and wash well. Put on to boil with a teacupful water to each lb. of gooseberries, and boil for 10 minutes. Add the strawberries and the sugar lb. for lb., and boil for 20 minutes longer, or till it will "jell," as Meg would say. Green Gooseberry Jam is made with the gooseberries alone, prepared as above. A little grated lemon rind, &c., might be used for flavouring. Then if one is making Green Gooseberry Jelly, top and tail the fruit very carefully, removing every tough or discoloured one. Put on to boil, well covered with water. Add flavouring or not as preferred, and simmer gently for an hour or so. Drain without pressure. Allow 14 ozs. to pint of juice, and boil rapidly about 10 minutes. Allow 1 lb. sugar to each lb. of the pulp. Boil together for about 20 minutes, and this will give a very good, if rough and ready, jam. Jelly without Boiling. Everyone who can get good red or white currants should try making the jelly without boiling. I got the recipe from a friend many years ago, and can recommend it as a way in which the fresh flavour of the fruit is preserved to perfection. Wring the currants in usual way, and to each pint of juice allow 14 ozs. loaf sugar, which must be pure cane. I believe crystalised will do, but I have never tried it. Granulated or beet sugar will not do. Put juice and sugar in a strong basin and beat with the back of a wooden spoon till the sugar is quite dissolved, which will take about half-an-hour. Skim and pot. It should be quite firm by next day, and will keep for a year or longer--if it escapes consumption. Bramble Jelly. This is one of the finest preserves one can make--especially if we have gathered the fruit. The brambles should not be too ripe, but should have a good proportion of hard red ones. Wash well in cold water and put on with water to barely cover. Simmer gently for an hour or longer, bruising well with wooden spoon. Drain without pressure. Measure, and allow 14 ozs. sugar to pint, _i.e._, breakfast cupful. Allow the juice to boil up well. Add the sugar, boil fast for a few minutes, skim and pot. NOTE.--Only pure cane sugar should be used for preserves. Add the sugar when the preserve is boiling--nearly ready indeed. It only requires to be thoroughly dissolved and boiled through. This method goes far to prevent burning and loss of flavour. * * * * * The NEW VEGETABLE FOOD EXTRACT which possesses the same nutrient value as a well-prepared Meat Extract. 2 oz. pot, 7-1/2 d.; 4 oz. pot, 1/1-1/2; 8 oz. pot, 2/-; 16 oz. pot, 3/4. _The Ideal basis for high-class Vegetable Soups._ _HORS CONCOURS_ Universal Cookery and Food Exhibition 1907. MARMITE THREE GOLD MEDALS AWARDED Cookery Schools and Teachers are invited to apply for Free Samples, Recipes, and full particulars to THE MARMITE FOOD EXTRACT CO., Ltd., 59 Eastcheap, London, E.C. * * * * * WILL YOU TRY A CUP OF TEA that, instead of injuring your nerves and toughening your food, is Absolutely Safe and Delightful? 2/2, 2/10, and 3/6 per lb. THE UNIVERSAL DIGESTIVE TEA is ordinary tea treated with oxygen, which neutralises the injurious tannin. Every pound of ordinary tea contains about two ounces of tannin. Tannin is a powerful astringent substance to tan skins into leather. The tannin in ordinary tea tans, or hardens, the lining of the digestive organs, also the food eaten. This prevents the healthful nourishment of the body, and undoubtedly eventuates in nervous disorders. On receipt of a postcard, The Universal Digestive Tea Co., Ltd., Colonial Warehouse, Kendal, will send a Sample of this tea, and name of nearest Agent, also a Descriptive Pamphlet compiled by Albert Broadbent, Author of "Science in the Daily Meal," &c. AGENTS WANTED. * * * * * THE BEST SOUP THICKENER. ROBINSON'S PATENT BARLEY Also Best for Making BARLEY WATER, CUSTARD, BLANC MANGES, &c. KEEN ROBINSON & CO., LTD., LONDON, Makers of Robinson's Patent Groats for making Gruel. * * * * * BEVERAGES. We have not space to go into the question of beverages at any length. A few good "drinks" are given under Invalid Dietary, and I would just say that the juice of a squeezed lemon, orange, or other fruit juice is much better than any effervescent or chemicalised beverage. There are, however, some excellent pure fruit-juices now on the market, among which one may mention Pattinson's Fruit Syrups and essences for various temperance drinks as being specially good. Many are proscribed on the score of health, &c., from the use of Tea and Coffee, but as these will remain first favourites for a long time to come, the first essential is to have them properly prepared, so that there is little if any ill effect. Where tea is most largely and constantly used, as in China and Japan, it is said to be quite innocuous. This may be partly owing to the more wholesome and rational way in which those people live, partly also to the finer quality of tea available, but very largely to the method of preparation. Various devices have been patented to save trouble in changing from one pot to another, but as most of these are rather complicated for daily use, we are glad to learn of a tea which can be prepared in the old comfortable handy way without any ill effects, and this boon seems to be furnished in the Universal Digestive Tea, prepared at the Colonial Warehouse, Kendal. By a process--which, by the way, is not kept secret--the tea is treated with oxygen in such a way that the hurtful tannin is neutralised, while none of the other properties are affected in any way. There is certainly no loss of flavour, and no difference that one can discern from the usual, but specially good tea--a fact which will appeal to ordinary tea-drinkers, of whom there are still a majority. For any further information regarding this tea, I would recommend readers to a little pamphlet compiled by Albert Broadbent, Esq., food specialist and lecturer, whose writings on the food question, &c., are well known. It is entitled "The cup that cheers." It explains the process of treatment, and gives medical and analytical testimony in its favour from various authorities of very high standing. The best proof is in the drinking, however, and one may have a sample pound or more carriage paid. INVALID DIETARY. The whole of the previous part of this book has been devoted to the contriving of the several meals usual in a work-a-day household and under ordinary circumstances. But exceptions will occur in the "best regulated families," and although much may be done to prevent illness by pure, nourishing, well-cooked food, one must be prepared for emergencies as they come. Of course, most of our friends will be only too ready to pounce upon us when illness comes into the house, with their "I told you so" comments. In the first place it will be owing to their low diet and want of proper nourishment that father has got influenza, or Tommy mumps or measles--beef-fed persons _never_ have these affections--(which shows what an enormous proportion of vegetarians there must be)--and in the second place, now that there is illness, you _must_ fall back on beef-tea, port-wine, and other "generous diet," to get up and sustain the patient's strength. However callous or deaf you might be to the supplication for the flesh-pots from those in health, you cannot, must not shut your heart to the call of the weak or suffering. And woe betide us if we are heretic, and the patient does not recover so quickly as we could wish (if he does, we shall be suspected of having surreptitiously called the orthodox nostrums to our aid, but that by the way), so that it behoves us to give the critical and censorious as little room for their strictures as possible. Now, what are we to get for that erewhile _sine qua non_ of the sick room, Beef Tea? Well, before we come to the non-flesh substitutes, which are more similar in some ways to the ordinary beef-tea, we will consider what is given in the earlier stages when the stomach rejects nearly all nourishment. Pure Fruit Juices can usually be retained and assimilated by the most debilitated. The refreshing and restorative properties of orange, grape, and similar fruit juices are generally appreciated, though many people hold the extraordinary belief that these are best when almost all the nourishment has been fermented out of them as in ordinary wine; but not so many even of the more advanced among us, as yet, realise the wonderful healing and anti-toxic possibilities of fresh fruits, more especially grapes. Pure grape juice has been found to act with such destructive force upon disease germs of various kinds as would appear little short of miraculous. To prepare, press out with squeezer and strain, dilute or not with hot or cold water according to the condition of the patient. The juice of an orange to a tumbler of water makes an excellent tonic drink where there is feverishness and debility of the digestive organs, and a teaspoonful or more of lemon juice may be used in the same way. Rhubarb Juice is very good when made from fresh, naturally-grown rhubarb. Wipe and cut small, put in covered jar in oven or steamer till the juice flows freely. This will not be ordered where there is rheumatism or the like. For such, an alkaline beverage is wanted instead of an acid. Celery Milk is exceedingly good, and I claim to have discovered it for myself. Wash and trim some sticks of celery. Cut small and simmer for an hour or longer in milk and water. Bruise well to get all the goodness out, and strain through jelly-bag. When fresh celery is not to be had, celery seeds may be used. Simmer in water, strain, and add milk. Cocoanut Milk is also very good, and will sometimes be retained when ordinary milk is rejected. Select a juicy cocoanut, pierce a hole and drain out the milk. Break and remove from shell, and pare off the brown skin very finely, so as not to lose any of the oil. Grate or run through mincer, add two cupfuls boiling water, and beat with a wooden spoon from ten to fifteen minutes; then squeeze through a cloth or potato masher. Put the cocoanut into a saucepan with more boiling water, mash over the fire for a few minutes, and squeeze again very thoroughly. If it has been squeezed in a masher the liquor may need to be strained again through a cloth or hair sieve. For a bland soothing drink, invaluable in practically every form of internal irritation and debility, Barley Water reigns supreme, and in its preparation Robinson's Patent Barley will be found invaluable. Smooth one or two spoonfuls to a cream with cold water. Pour on boiling water, stirring all the while, and boil gently for five to ten minutes. When cool it will be a firm jelly, and can be diluted as required with hot or cold water, milk, fruit-juice, "Extract," &c., &c. To come now to what more closely resembles beef-tea, we can have a liquid practically undistinguishable made from Brown or German Lentils. Take a teacupful of these, look over and pick very carefully so that no stones or dirt may escape notice. Scald with boiling water, and put to simmer with plenty of boiling water in a saucepan or stewing jar. Add a shallot, a bit of celery, teaspoonful ground rice, tapioca, &c., and, unless prohibited, seasoning to taste. A blade of mace, a slice or two of carrot, beetroot, &c., might be added at discretion. Simmer gently, or better still, steam for an hour. Strain, without any pressure, and serve with fingers of crisp, dry toast. Equal quantities of German lentils and brown beans may be prepared exactly as above to make Savoury Tea, as also a mixture of brown and white beans. A delicious Invalid Broth is made thus:--Wash well a cupful of butter peas or haricot beans and one or two tablespoonfuls pot barley. Put in saucepan or double boiler with water, and cook for two to three hours. Season and strain. Celery, onion, parsnip, &c., may be added if desired. Some milk may also be added, and, if wished specially rich and strengthening, one or two eggs beaten up. Warm up only as much as is needed at one time, and serve with toast or triscuits. Variety of flavour, &c., may be contrived by mixing lentils, dried green peas, &c., with the haricots, or instead of these, tomatoes may be sliced and added ten minutes before straining. I need not here give recipes for ordinary oatmeal gruel, but Lentil Gruel may be new to some. Take a dessert-spoonful lentil flour--the "Digestive" lentil flour is always to be depended on--smooth with a little cold milk or water in a saucepan. Add three teacupfuls boiling milk or barley-water and simmer for fifteen minutes. A little extract such as "Carnos" or "Marmite" may be added to this or any of the foregoing broths. These extracts, "Carnos" and "Marmite," are exceedingly useful in the sick-room, as they can be so easily and quickly prepared. "Carnos" being a fluid extract, is especially handy. A teaspoonful of that, or a half teaspoonful "Marmite" to a cupful boiling water makes a delightful cup of savoury tea. Be careful not to make too strong. Such extracts may also enter with advantage into Savoury Custard. Beat up an egg, and add to it half a teacupful milk, and either a teaspoonful "Carnos" or rather less of "Marmite," the latter dissolved in a little boiling water. Add pinch salt. Turn into a buttered cup or tiny basin, cover with buttered paper, and steam gently for seven or eight minutes till just set. The following is a very dainty and novel Egg Flip. Separate the white from the yolk of an egg and beat up the white quite stiff. Beat up the yolk and add to it the strained juice of an orange or some "Nektar." Mix all lightly together and serve in a pretty glass or china dish. White of Egg may be made more attractive for little folk if poached by spoonfuls for a minute or two in boiling milk, and served with a little pink sugar dusted over. Orange Egg Jelly. Rub 2 ozs. loaf sugar on the rinds of 2 oranges till it gets as much flavour as possible, then put in a basin with the strained juice and a teaspoonful lemon juice. Bring a very small quantity of vegetable gelatine--previously soaked for an hour in cold water--to boil in a breakfastcupful of water. One-eighth of an oz. of this gelatine is enough as it is so strong. Stir till quite dissolved and strain over the sugar, &c. When cool add the yolks of two eggs beaten up, and whisk till white and frothy. Beat the whites very stiff and add them. Beat all thoroughly, and when just about to set pour into a wet mould. Or allow to set and then pile up by rocky spoonfuls in a glass dish. When an invalid is getting past the "sloppy" stage and is able for solid nutriment Steamed Barley is perhaps the most valuable food of any, and dyspeptics who experience difficulty in getting any kind of food to agree would do well to go on a course of this--not for one day or two, but for weeks and months together. Wash well in cold water a teacupful of _pot_ barley. Put on in clean lined saucepan with plenty of cold water, bring to boil slowly, and if there is the least suspicion of mustiness, drain and cover with clean water. When it comes a boil again, turn into a pudding basin or double boiler, cover and steam for at least six hours. Twelve hours is much better, and it is safest to put on one day, what is wanted for the next. Onions, celery, tomatoes, &c., may be added at discretion. When to be used, this barley should turn out firm enough to chew, and may be eaten with thin dry toast or "Triscuits." Besides these home-made preparations, there are many valuable foods to be had ready for use, or requiring but little preparation, thus affording change and variety, not only to the patient, but to the nurse or cook, who must often be heartily tired of making up the same gruels and mushes for weeks or months together. The Barley Mint, Patriarch Biscuits, and Barley Malt Biscuits to be had from the Wallace Bakery, 465 Battersea Park Road, London, S.W., come in very handy. The Barley Malt Meal can be made into a gruel or porridge, while Barley Malt itself may be added to any ordinary preparation to aid digestion. Barley Malt Meal Gruel has been found a sovereign remedy for constipation, obstinate cases yielding to it when all other treatment had failed. Make in usual way and add one or two large spoonfuls treacle or honey. The biscuits may be grated and made into a mush with hot milk, &c., or they may be soaked over night in as much hot water, milk, or diluted Extract as they will absorb, and then be put in the oven to warm through. Gluten Meal is another among many valuable Invalid Foods which there is space only to mention here; while the value of Robinson's Patent Groats for gruel is widely appreciated. For diabetic and anaemic patients there are one or two other valuable foods now on the market specially prepared to nourish and enrich the blood, while at the same time starving the disease. Barley Malt Meal is specially good, also a recent "Wallaceite" product, "Stamina Food." The "Manhu" Diabetic Foods are well known and highly recommended. The following "Manhu" Diabetic Savoury will be welcome to those whose dietary is of necessity so restricted. 1/2 pint Savoury Tea (p. 90) or diluted "Extract," 1 egg, 1 tablespoonful "Manhu" Diabetic Food, 1/2 oz. butter, salt and pepper. Melt butter in saucepan, add the food, and mix over slow fire till butter is absorbed. Add the savoury liquid, cook for a few minutes, add seasoning, beat in yolk of egg, then the white stiffly beaten. Mix lightly. Pour into pie-dish, and bake in quick oven for 15 minutes. * * * * * A Realised Ideal In Food Production. Ideal Food Reform means much more than "going without meat." It means the use of only such foods as will thoroughly nourish the body without injuring it. For instance, most popular biscuits are made from an impoverished white flour, and raised with chemicals, which injure the system. Again, white bread is an artificial one-sided food, and is raised with yeast. Yeast is a ferment, the product of brewery vats, and is not expelled from the loaf by baking. Thorough-going Food Reform demands bread, biscuits, &c., made with entire whole wheat flour, and free from chemicals, yeast, and other impurities. This is a high ideal: can it be realised? It has been realised. The Wallace P.R. Foods Co. was founded expressly for-the purpose of making bread, biscuits, cakes, and other foods on scientific principles, which a great London "daily" has described as 100 Years in Advance of the Age. In this model bakery the only flour used throughout is an entire wheatmeal ground to a marvellous fineness; and all other ingredients are the very best and purest. Chemicals, cheap fats, and yeast are banished. Thousands have proved that the regular daily use of the P.R. Biscuits, Bread, &c., not only delights the palate, but eradicates many stubborn diseases, and brings about a steady improvement of health in cases where drugs, patent medicines, and all other unnatural methods have failed. 30 Samples of delicious Bread, Cake, Biscuits, and Coffee, 1/6 carr. paid. Box Biscuits and Coffee only, 1/3 carr. paid. _P.R. Specialities are stocked by all Health Food Stores. Sole Makers:_ The Wallace P.R. Foods Co. 465 Battersea Park Rd., London, S.W. * * * * * _INFANTILE MORTALITY_ "COW & GATE" Dried Pure English Half-Cream Milk The Superiority of Dried Milk over Fresh Cow's Milk was strikingly demonstrated by the experiments of the Sheffield Corporation Scheme for Reducing Infantile Mortality, given in a paper by ALBERT E. NAISH, M.A., M.B., B.C., Cantab., Assistant Physician, Sheffield Royal Hospital, in the September 3rd issue of the _Medical Officer_. For the purpose of these experiments our milk was used with that of two other makers. OUR MILK BEING MADE DAILY AT OUR OWN FACTORIES can be supplied in a much fresher condition than Foreign or Colonial makes. Besides the fact of our supplying several Infant Milk Depots and Creches, we have Thousands of Letters from grateful mothers, from all parts, who testify to the splendid results from feeding their babies on our Dried English Milk. West Surrey Central Dairy Co. GUILDFORD. It can be obtained of most Chemists and Health Food Stores, in Tins and Packets, 1/1. each. We make Dried, Full-Cream, and also Separated Milk, as well as the above. Prices on application. * * * * * Savoury Gruel. Dissolve about 1-1/2 teaspoonfuls vegetable extract--"Marmite," "Carnos," Mapleton's Nut Extract are all good--in 3 gills boiling water. Have a tablespoonful of either Gluten Meal, Barley Malt Meal, Banana Oats, &c., made smooth with a little cold water--add seasoning, a little grated onion, celery, &c.--and mix it with the "Extract" tea. Boil all together, stirring constantly for 5 or 10 minutes, then strain. This savoury gruel may be acceptably varied from time to time by substituting Robinson's Patent Barley or Groats for the above. Almond Cream Whey. One pint milk, 1 dessertspoonful lemon juice, 1 tablespoonful Almond cream or Cashew nut cream. Bring milk nearly to boiling point, and add lemon juice. Let stand till it curdles. Strain and stir in the nut cream, also sweetening to taste. "Nutter" Milk (For Wasting Diseases, in place of Cod Liver Oil). Put 1 oz. "Nutter," or other good vegetable fat, in small enamelled saucepan, and pour on 1/2 pint of milk. Heat very slowly nearly to boiling point. Stir or beat with wooden spoon till cool enough to drink. Pour into warm glass and sip slowly. If not all used at once, heat slowly, and mix well each time to be used. Almond Milk Jelly. Make up 1/2 pint almond milk by shaking up 1 tablespoonful Mapleton's concentrated almond cream with 2 gills water. Soak 1/8 oz. vegetable gelatine in cold water for an hour. Strain off the water and put in saucepan with the almond milk, rind of 1/2 lemon and juice of whole one, also 2 ozs. sugar. Stir over gentle heat till gelatine is dissolved. Strain and mould in usual way. Onion Gruel (for a Cold). One lb. onions, 1 apple, a little sugar, salt, ground cloves or mace, and white pepper, 1/2 gill boiling water, 2 tablespoonfuls "Cow and Gate" dried milk, 1 oz. butter or vegetable fat. Peel and chop the onions and scald with boiling water. Put on to simmer, with the apple chopped small, the water, butter, &c.--all except the dried milk. Cover and cook gently till tender. Sprinkle in the dried milk, and cook for a few minutes longer. Serve very hot. The dried milk--full cream, half cream, or separated according to need of patient--may be added to any of the foregoing recipes where concentrated nourishment is required. MISCELLANEOUS. Mushroom Ketchup. Fresh mushrooms--those just past the cooking stage for preference--spread not too thickly on flat dish. Sprinkle liberally with salt and let stand from 24 to 30 hours. Strain off liquor, pressing mushrooms thoroughly. Boil and bottle. If preferred, spices may be added, but we prefer it "unadulterated." "Reform" Cheese. (Mrs C. LEIGH HUNT WALLACE, London.) The following is an original recipe for cheese without rennet given me by Mrs Wallace, a well-known pioneer in Food Reform. Put the strained juice of 3 lemons into a quart of boiling milk, then remove immediately and set aside to cool. Place a wet cheese-cloth in a hair sieve and place in the contents of the saucepan. Let drain, shape by gathering the cloth together, compress and leave for a little. Garnish with parsley. Eaten with raw tomatoes and oatcakes it is delicious. The whey, if sweetened to taste, forms to those who like it a pleasant, cooling, and health-giving beverage. Manhu Wheat Yorkshire Pudding. Three tablespoonfuls Manhu Wheat, 2 eggs, a little over half a pint of milk; salt to taste; 1 oz. butter. Put the wheat in a basin, mix with milk until it forms a nice batter; add a little salt. Beat up the eggs very lightly, and add to the batter. Put the butter in a small baking tin in the oven, and, when hot, pour in the batter. Bake about 20 minutes in a sharp oven. Breakfast Savoury. Allow 1 egg, 1 small tomato, 1/4 oz. butter or vegetable butter, to each person. Scald, peel, and slice tomatoes, and fry till quite cooked in the butter. Add seasoning to taste--salt, pepper, little grated onion, pinch herbs, a little Vegetable Extract or Ketchup--any or all of these--and the eggs, which may either be dropped in or slightly beaten up. Scramble till set, and serve heaped up on hot buttered toast. A pleasing variety of flavour is produced by substituting walnut butter for the other. The toast might also be spread with a very little "Marmite." MODEL DINNERS FOR A WEEK. SUNDAY. Brown Soup. Nut Omelette. Almond Custard with Stewed Fruit. MONDAY. Hotch-Potch. Sausage Rolls. Canary Pudding with Appel-Moes. TUESDAY. Clear Soup. Savoury Lentil Pie. Lemon Cream. WEDNESDAY. Tomato Soup. Scotch Haggis. Cobden Pudding. THURSDAY. Mock Hare Soup. Kedgeree. Provost Nuts Pudding. FRIDAY. White Soubise Soup. Sea Pie. Banana Custard. SATURDAY. Split Green Pea Soup. Macaroni Egg Cutlets. German Tart. NOTE.--The above is only an outline. Vegetables, &c., will be added as they are in season. * * * * * FOOD REFORMERS KNOW the difficulty experienced in starting the better way in diet. These can be overcome by dining at ... 'THE ARCADIAN' Food Reform Lunch and Tea Rooms And HEALTH FOOD STORES, 152 St Vincent St., Glasgow (Within 2 minutes of Central Station). The most up-to-date and artistic Food Reform Restaurant in the Kingdom. * * * * * ADDITIONAL RECIPES. SOUPS. Nut Soup. One pint boiling water, 3 tablespoons grated walnut or walnut meat preparation, some onions sliced, spoonful gravy essence, 1/2 lb. sliced tomatoes, a little "Nutter." Make the fat hot and fry onions lightly, add sliced tomatoes and grated nuts, and stir for a few minutes. Pour boiling water over, and allow all to simmer for 20 to 30 minutes; season to taste, and serve. Split Green Pea Soup. One lb. split green peas, 1/2 lb. onions, 1/2 lb. carrots, 2 quarts boiling water; scald peas with hot water, and put on with the 2 quarts (8 breakfast cupfuls) boiling water, and the onions chopped small. Simmer for an hour, and add the carrot flaked or chopped small. Cook for another hour, add seasoning, herbs, parsley, &c., and it is ready for use. This is a most delicious and nourishing soup, and very quickly and easily prepared. Can be varied by using tomatoes instead of the carrots, or by the addition of any other vegetables as cauliflower, leeks, spring onions, &c., also by substituting 4 to 6 ozs. rice or barley for same quantity peas. Simple White Soup. One large onion, 1 large potato, 1 tablespoonful oatmeal, 1 tablespoonful butter. Boil gently 1 hour in 2 breakfast cupfuls milk and 1 of water. Pass through a fine sieve, and serve very hot. May be varied by substituting Provost Nuts or Marshall's "Cerola" for the oatmeal. Plasmon Vegetable Soup. Two carrots, 2 turnips, 1 leek, 1 onion, 1-1/2 oz. butter, 1 teaspoonful celery seed, 2 lumps sugar, 1 bay leaf, 1 pint Plasmon white stock, 1 oz. flour, 1 gill milk, salt and pepper. Shred vegetables into thin strips. Melt butter, and add Plasmon stock while boiling. Cook till vegetables tender. Blend flour and milk smoothly, and add gradually, also seasoning. Boil a few minutes longer. For Plasmon Stock, put 1 oz. Plasmon in saucepan, and add gradually half a pint lukewarm water, stirring continuously. Place over the fire, and boil for two minutes. When cold, this should be a thin, semi-transparent jelly. Cream of Barley Soup. Prepare a white or clear stock (p. 11), or make a hasty stock by boiling some lentils, split-peas, or haricots with a good quantity of chopped onion till of the strength required. Failing any of these, a spoonful or two of vegetable extract will do very well. Bring to boil, and season to taste. In a basin smooth some of Robinson's Patent Barley to a cream with cold water or milk, allowing one tablespoonful to the pint. Pour on to this the boiling stock, stirring all the time. Return to saucepan, boil up, and allow to simmer for at least ten minutes. More milk may be added if desired, and this soup can be varied and enriched by the addition of the yolks of one or two eggs. These should be well beaten up and put in tureen before dishing. I may say here that the Patent Barley is must useful for thickening any kind of soup, stock, or gravy. SAVOURIES. Nut Soufflee. A teacup each of grated walnuts, brown bread crumbs, and milk, a beaten egg, pepper and salt. Mix well, grease a tin mould, pour in mixture, and steam for an hour. Serve with Tomato Sauce. When cold, it can be cut in slices, rolled in egg and bread crumbs, and fried a nice brown. NOTE.--The above can be varied by using a different kind of nuts or Mapleton's Nut-meat Preparation, and by the addition of a little grated onion, minced parsley, and one or two teaspoonfuls Vegetable Extract. Savoury Nut Omelette. A large cup of grated walnuts or Brazil nuts, a cup of brown bread crumbs, pepper and salt to taste, a little grated onion, 2 teaspoonfuls finely chopped parsley; also 2 eggs well beaten, and a cup of milk. Mix all the ingredients together. Have ready an omelette pan with a good layer of hot fat or butter. Pour in the mixture, slowly brown on one side, cut in 4 or 6 pieces when they will be easily turned, then brown on the other side. Serve hot, with brown sauce, vegetables and potatoes in the usual way. A still simpler way is to bake in shallow baking tin in brisk oven 30 to 40 minutes. Use plenty of fat. NOTE.--The above can be very easily prepared by using Mapleton's Nut-meat Preparation instead of the grated nuts. Walnut or brown Almond meal would be especially suitable. Sea Pie. Cook together a variety of tender spring vegetables--carrots, turnips, cabbage, pens, French beans, &c. First brown some onions with "Nuttene," add water with some vegetable extract--"Marmite" or "Carnos"--also some ketchup and seasoning. When boiling, add the carrots and turnips--not too small--then a fair-sized cabbage cut in four pieces, the peas shelled, or French beans cut lengthwise. The carrots and turnips should be cooking for some time before the cabbage, &c., is put in. See that there is plenty of liquid to cover, and put on the following paste:--Take four heaped tablespoonfuls self-raising flour, a piece of "Nuttene" or butter the size of a small egg. Rub in very lightly with the tips of the fingers, add pinch pepper and salt, and mix to a soft dough with a little water. Flour well and roll out lightly to not quite the size of round stewpan to leave room for swelling. Make a hole in centre, add quickly to contents of pan while fast stewing, keep lid very close, and cook for 3/4 of an hour. Serve very hot. Sea Pie may also be made with mushrooms stewed till tender, with teaspoonful "Extract" and tablespoonsful ketchup. Have plenty of liquid. NOTE.--The above is exceedingly good, very simple to prepare, and may be varied in innumerable ways. For those who prefer to dispense with chemical raising materials, I may say that the paste is very good made with ordinary flour, or with a mixture of wholemeal and flour. An egg _may_ be beaten and mixed in, but it rises very well without. The same paste can be put over any stew--German Lentil, Haricot Bean, &c.--great care being taken that there is plenty of liquid. Scotch Oatmeal Pudding. One lb. oatmeal, 1/4 lb. onions, 1/2 lb. vegetable suet or 1/4 lb. each of suet and pine kernels; pepper and salt. Run the pine kernels through nut-mill, and put with suet in frying-pan. When hot, add the onions finely chopped, and after these have cooked for a few minutes add the oatmeal, which should be crisp and not too fine. Cook all for some time, stirring constantly to prevent burning. Wring a pudding cloth out of boiling water, flour well, and put the oatmeal, &c., in, and tie up at each end in the form of a roll, leaving a little room to swell. Plunge in fast-boiling water, and boil for 3 to 4 hours. Turn out of cloth carefully so as not to break. It may be served as it is, but is much nicer if put in a baking tin, basted with hot fat, and baked till brown and crisp. Serve with brown sauce or nut gravy. This may be divided into a number of small puddings. These are particularly good if allowed to cool, and then brushed over with a little white of egg before being toasted. Hasty Oatmeal Pudding. Make some vegetable fat very hot. Add a little onion, grated or very finely chopped, and stir till nearly cooked. Allow a teacupful oatmeal to each tablespoonful of fat, and stir in along with a little salt and pepper. Cook over very moderate heat till crisp and brown all over, turning about almost constantly as it is very ready to burn. Shredded Wheat Biscuit crumbs, Granose Flakes, or Kornules may be used in place of the oatmeal. Less fat will be required. Walnut Mince. Six ozs. grated nuts, 4 ozs. breadcrumbs, 1 oz. Nut butter. Make fat hot in saucepan, add nuts, and stir till lightly browned, taking great care not to burn. Add breadcrumbs and seasoning to taste--large spoonful grated onion, pinch herbs, &c.--also ketchup or vegetable extract--"Carnos" or "Marmite"--with boiling water to make up 2 gills--rather less if a dry consistency is preferred. Simmer slowly for 15 minutes. Serve with sippets of toast or fried bread. Brazil, peccan, or hazel nuts may be used instead of walnuts. Savoury Lentil Pie. With the help of the above mince quite a number of delicious savouries can be contrived with but little extra trouble. The following pie will be found delicious:--Wash well 8 ozs. red lentils, and put on to cook with 2 ozs. each of chopped or flaked carrot, turnip, and onion, 1 oz. butter, pinch herbs, ditto curry powder, teaspoonful sugar, and usual seasonings. Cover with just as little water as will cook the lentils without burning, and simmer or steam closely covered for about half-an-hour till lentils a thick puree. Some ketchup, "Extract," or tomato is an improvement; add nut mince prepared as above, mix well and simmer a few minutes longer. It should be of the consistency of a thick mush. Put in pie-dish, and set aside to cool. Cover with Batter Paste made with 6 ozs. self-raising flour, 2 eggs, 1-1/2 gills milk, 3 ozs. butter or vegetable fat. Rub the butter into the flour, and make into stiff batter, with the eggs well beaten, and the milk. Pour over contents of pie-dish and bake till well risen and a nice brown in fairly brisk oven. Nutton Pie. One-and-half lbs. "Nutton," [Footnote: A very fine Nut Meat, put up by R. Winter, City Arcades, Birmingham.] cut in dice, 1/2 lb. tomatoes, 1/4 lb. cooked macaroni, 1-1/2 lbs. cooked potatoes, sliced. Dust with pepper and salt, pour in stock to within 1/2 inch of top; cover with good whole-meal crust, made with Winter's cooking "Nutbut"; bake. Nutton Chops. One lb. No. 1 "Nutton," minced through a food chopper, 3/4 lb. zweiback bread crumbs, 2 ozs. macaroni, cooked and finely chopped, pepper and salt to taste. Mix with egg and form into chops; use a piece of uncooked macaroni for the bone; brush with egg and bread crumbs and bake, or fry, with nutbut--this quantity should make 8 chops. Nutton Meat for Mock Sausage Rolls. One lb. No. 8 "Nutton," put through a food chopper, 1/2 Spanish onion boiled and finely chopped, 2 teacupsful zweiback bread crumbs, a little sage, salt to taste. Have quantity required of puff pastry, roll out and divide into squares, putting a little sausage meat in the centre, wet the edges and fold over. Place in a hot oven and bake 10 minutes to 1/4 hour. Stewed Onions. Select about a dozen good hard onions, as nearly of a size as possible, and weighing 6 or 8 to the lb. Make 2 ozs. or so vegetable fat--"Nutter" is very good--smoking hot in large stewpan, add the onions, and stir about till nicely browned all over; be careful not to burn; if fat not all absorbed pour it away. Cover with boiling water, add seasoning, pinch herbs, &c., cover and stew gently till cooked--about an hour. There should be a rich brown gravy, so that this makes a most appetising dish to serve with a dry savoury. Cheese Moulds. One pint milk, 1/2 lb. grated cheese, 3/4 lb. wheaten bread crumbs, 2 eggs, 1 teaspoonful salt, 1/4 teaspoonful mustard, 1/4 teaspoonful pepper. Put milk, cheese, and crumbs into a pan and bring them almost to the boil, add seasoning and eggs, and stir till thick, but do not let it boil. Butter some small dariole moulds and sprinkle them with some chopped parsley. Press in the mixture, dip in hot water, and turn out. * * * * * MAPLETON'S NUT FOODS WARDLE, LANCASHIRE. PER LB. S. D. Walnut Butter 1 0 Cocoa Nut Butter 1 0 Cashew Butter 1 0 Almond Margarine 1 2 Nut Margarine 0 10 Blended Nut Margarine 0 10 Honey & Nut Margarine 1 0 Pea Nut Butter 0 9 Almond Cream 1 10 Hazel Cream 1 4 Cocoa Nut Cream 0 10 Nut Milk 1 4 Cooking Nutter, 1-1/2 lb. carton 0 11 Nutter Suet 0 8 Cooking Nut Oil 1 0 H.M.R. Nut Oil 1 6 Walnut Oil 2 6 Olive Oil 1 5 Salted Almonds (packet) 0 11 Blanched Almonds 1 3 Cooking Almonds 1 0 Jordan Almonds 1 8 Twin Jordan Almonds 1 2 Walnut Halves 2 0 Broken Walnuts 0 8 Pine Kernels 0 11 Roasted Pine Kernels 1 0 Pea Nuts 0 4 Roasted Pea Nuts 0 5 Blanched Pea Nuts 0 6 Cashew Nuts 0 9 Hazel Nuts 0 10 Monkey Nuts 0 4 Almond Meal 1 6 " (Unblanched) 1 3 Hazel Meal 1 0 Walnut Meal 0 11 Chestnut Meal 0 4 Desiccated Cocoa Nut 0 5 Pea Nut Meal 0 7 Roasted Pea Nut Meal 0 7 Banana Meal 0 6 Dried Bananas 0 6 Figs 0 4 Dried Pears 0 9 Orange Peel 0 5-1/2 Lemon Peel 0 5-1/2 Citron Peel 0 9 Malted Almonds and Hazels 1 9 Cereal Cream 0 6 Nut Graino 0 3-1/2 Wholemeal (3-1/2-lb. bag) 0 6 Malt Extract 6-1/2d. and 1 0 Nut Extract 0 7-1/2 Malt Extract & Nut Oil 0 7 Powdered Dried Herbs 0 1 Gravy Essence 6d. and 1 0 Nut Gravy 1 0 Finest Honey 1 0 Finest Cocoa 2 0 Pure Coffee 1 10 Banana Coffee 1 2 Nut Coffee 1 0 Lapee Cereal Coffee 0 9 Rich Wholemeal Sultana Cake 0 10 Nut Cakes (each) 0 6 Nut Milk Chocolate 1 0 Nut Milk and Fruit Chocolate 1 0 Nut Milk Chocolate with Marzipan 1 0 Milk Chocolate 2 0 Nucolate (packet) 0 1 Honey & Nut Caramels 1 2 Toasted Corn Flakes 0 5 Dates and Nuts 0 1 Egg Beaters (each) 1 0 Nut Mill " 16 6 Nut Graters " 1 6 Unpolished Rice 2d. and 0 3 SAVOURY NUT MEATS. S. D. White Almond Meat 1 0 Walnut Meat 0 10 Pine Kernel Meat 0 10 Brown Almond Meat 0 10 Savoury Meat 0 10 Red Savoury Meat 0 10 White Fibrose Nut Meat 1 0 Brown Fibrose Nut Meat 1 0 Potted Tomato and Nut (tin) 1 0 Nut Meat Preparation (4 kinds) WHOLEMEAL BISCUITS. S. D. Water Wheat (3 lb.) 0 11 Shortened Wheat " 1 0 Malt Wheat " 1 0 Nut Wheat 1 0 Short Wheat 0 5 Nut Wheat Crackers 0 6 Hazel 0 6 Milk 0 6 Oat Flake--Sweet 0 8 Oat Flake--Plain 0 8 Ginger Cake 0 8 Weinmost (13 kinds) Mostelle (3 kinds) Preserved Ginger 0 9 Hallowi Dates 0 3 Sair Dates 0 2 FRUITARIAN CAKES. S. D. Apricot and Nut 0 6 Pear and Walnut 0 6 Plum and Nut 0 6 Cherry and Nut 0 6 Muscatel and Almond 0 6 Almond and Raisin 0 6 Extra Rich 0 6 Cocoa Nut Sandwich 0 6 Chocolate Sandwich 0 5 Popular Variety 0 6 Raisin and Cocoa Nut 0 5 Muscatel and Cocoa Nut 0 5 Date and Orange 0 4 Date and Lemon 0 4 Date and Ginger 0 4 Date and Hazel 0 4 Date and Pine Kernels 0 4 Fig and Raisin 0 4 Fig and Citron 0 4 Fig and Ginger 0 4 Carraway 0 4 Date and Cocoa Nut 0 3 Date and Nut 0 3 Date and Walnut 0 3 Fig and Cocoa Nut 0 3 Fig and Nut 0 3 Date and Almond 0 3 Date Caramels 0 4 Fig Caramels 0 6 NUT CAKES _(In place of Cheese)._ PER PKT. S. D. Almond 0 9 Pine Kernel 0 7 Honey and Nut 0 6 Pea Nut and Cocoa Nut 0 5 FULL PRICE LIST ON APPLICATION. * * * * * RODBOURN'S Health Foods Depot 40 Hanover St., Edinburgh VEGETARIANS, or intending Vegetarians, should write or call for our List of over 400 varieties. We have the most varied stock of Health Foods in Scotland, and can give early delivery. Families catered for at a distance. Small orders from manufacturers are often costly. Avoid worry and save time and money by buying your goods in one lot. NOTE.--We pay carriage up to 50 miles by goods train on 10/- orders; £2 parcels sent carriage paid anywhere. Remember, what a wrong diet causes a right diet will cure. RODBOURN'S, 40 Hanover Street, EDINBURGH National Telephone. 5055 * * * * * BREAD. Considerable difficulty seems to be experienced in many quarters in getting really good bread free from chemicals and other deleterious matters. In some households the problem is solved by subsisting solely on certain approved kinds of biscuits, one I heard of keeping exclusively to Shredded Wheat Biscuits and Triscuits, while another stood by the "Artox" Biscuits. Besides these there are several other specially good whole-wheat biscuits, among which may be mentioned Chapman's Nut Wheat Biscuits; Winter's "Mainstay" series of Diet Biscuits, including some dozen varieties, all excellent, ranging in price from 4d. to 8d. per lb.; and the "P.R.," a Wallaceite specialty. Among the latter the "Barley Malt," "Crispits," "P.R. Wheatmeal," "New P.R. Crackers," &c., are to be specially recommended. Most people, however, prefer to have something more in the way of a loaf, and those who can make Home-Made Bread should have no difficulty in providing a toothsome and, at the same time, perfectly wholesome article. Directions for Wallace Egg Bread are given on page 74, and for Wheatmeal Gems, made with meal and water only, page 73. The following is a still simpler method:--Get a reliable whole-wheat flour; Hovis, Manhu, and Artox are each excellent, and will commend themselves severally to different tastes and requirements. The latter, it is useful to know, is used exclusively in the Wallace P.R. Bakery--a guarantee for its purity and wholesomeness. To prepare, take amount of flour required, and allow 1 or 2 ozs. vegetable butter or nut oil to the lb. Salt or not to taste. Rub in the butter and make into a stiff dough with cold water. Run two or three times through an ordinary mincer to aerate, and form into a long roll, but without pressure of any kind. Divide into suitable pieces or put in loaf pans, and bake in well-heated oven for 30 minutes to 1-1/2 hours, according to size. Most people will prefer small crusty loaves or rolls which get baked right through. For ordinary Home-Made "Hovis" Bread take 3-1/2 lbs. Hovis flour, 4-1/2 gills warm water, 1 oz. German yeast, 1 oz. salt, teaspoonful sugar. Mix salt with dry flour, dissolve yeast with sugar; make a hollow in centre of flour, put in yeast and pour on the warm water; mix well, folding in the flour from the outside to the centre, and let stand about 30 minutes in a warm place. Knead a very little, divide into small loaf pans, and allow to rise for another 15 minutes. Bake in very hot oven about 30 minutes, reduce heat, and bake 15 minutes longer. The above quantity will make five 1-lb. loaves. CAKES AND SCONES. The following are a few additional recipes for cakes and scones, most of which include one or other of the numerous Health Food specialties and dainties now upon the market, but which are not nearly so well known as they deserve to be. Bruce Cake. (Miss MACDONALD, Diplomee, Teacher of Cookery.) 1 lb. wheaten flour, 5 ozs. soft sugar, 2 ozs. butter or "Nutter," 4 ozs. sultanas, 4 ozs. currants or candied peel, 2 teaspoonfuls baking powder, 1/2 teaspoonful mixed spice. Cream sugar and butter. Add flour, fruit, spice, and baking powder. Mix with just enough water to moisten. Bake in good steady oven for about an hour. Tweedmont Sultana Cake. 1/2 lb. butter or "Nutter," 3/4 lb. flour, 1/2 lb. soft sugar, 6 eggs, 1 lb. sultanas. Beat butter or "Nutter" to a cream, add the sugar, and beat for twenty minutes longer. Add two eggs, and beat again till thoroughly mixed, adding a little flour to prevent curdling, and repeat till all the eggs are in. Then sift in the flour, and add the sultanas cleaned and rubbed with flour. Mix lightly and pour into well greased cake tin. Bake in slow oven 1-1/2 hours. Murlaggan Cake (Steamed). 1 cup whole-wheat meal, 1 cup flour, 1 teaspoonful ground ginger, 1 teaspoonful mixed spice, 1 cup Sultanas or stoned raisins, 2 tablespoons "Nutter," 1/2 teaspoonful baking soda, 2 tablespoonfuls syrup or treacle, or 1 of each; 1 egg, a very little sour milk. Rub "Nutter" or butter into flour, mix all dry things. Beat up egg, and add, with just enough sour or butter-milk to mix. Turn into greased pudding-bowl, and steam for about 2 hours. This should be a very light, wholesome cake, and is especially useful when one has not an oven. It may be varied to advantage, as by using Banana flour in place of the other, chopped dates or fruitarian cake in place of raisins, &c. A handy holiday cake. Swiss Roll. 4 ozs. sifted sugar, 2 eggs, 4 ozs. Pattinson's banana cake flour, some jam, 1/2 teaspoonful Pattinson's baking powder or small teaspoonful home-made baking powder, 2 tablespoonfuls milk or orange juice. Put sugar and eggs in a basin, and switch up with "Gourmet" pudding spoon or a couple of forks for fifteen minutes. Add the milk and beat again, then the flour, previously mixed with the baking powder and sifted in. Beat all very thoroughly. Grease well a flat baking-tin, cover with greased paper, and pour in the mixture. Bake for not more than 5 minutes in very hot oven. Turn out on a paper sprinkled with sifted sugar, remove the greased paper, spread with jam or marmalade, and roll up very quickly. Sponge Sandwich. Prepare mixture exactly as above. Put half in well-greased sandwich tin, colour the other half pink with a few drops of carmine, and put into a second tin. Bake as before, turn out on a cloth or sieve. Spread the under side of one with either jam, marmalade, chocolate mixture, &c., and put the other one on top. Dust over with sugar, or coat with a thin icing. For this Mapleton's Cocoanut Cream is very good. Banana Buns. 1/2 lb. Pattinson's banana flour, 1-1/2 ozs. "Nutter," 1/2 teaspoonful baking powder, 2 ozs. sugar, 1 egg, a little milk. Mix dry ingredients, rub in the "Nutter." Beat up egg, and add with a very little milk to make a rather firm dough. Divide into small pieces, flour the hands, and roll into balls. Have a teaspoonful sugar dissolved in a few drops of hot milk on a saucer. Dip in each bun, and place with sugared side uppermost on greased tin or oven plate. Bake for about 10 minutes in rather hot oven. Banana Flour Scones. 1 lb. banana flour, 2 ozs. butter or "Nutter," 2 ozs. sugar, 1 teaspoonful baking powder, milk. Mix flour--the banana flour sold by the lb. is best--sugar, and baking powder. Rub in butter, make into a light dough with milk. Cut into small scones, and bake in good oven about 15 minutes. These scones are exceedingly good, and quite different from those made with ordinary flour. They may be varied by adding a few Sultanas or a beaten egg. Manhu Crisps. 1 lb. Manhu whole-wheat flour, 1 oz. cocoanut butter, pinch salt. Rub butter into flour, and make into a dough with as little water as possible; then run twice or three times through an ordinary mincer. Form into twelve or more rolls or twists with as little handling as possible, and bake in hot oven for ten to fifteen minutes. Manhu Scones. 1 lb. Manhu Flour, 1/2 teaspoonful carb. soda (not heaped), sour milk or butter milk to make a soft dough. Bake on a girdle if possible. Hovis Scones. 1 lb. Hovis Flour, 1 oz. nut butter, pinch salt, 1 tablespoonful treacle, 1/2 teaspoonful carb. soda, butter milk or sour milk. Mix dry things, rub in butter, add treacle and enough sour milk to make a fairly soft dough. Mix thoroughly and quickly. Roll out not too thin, and bake in good oven about 15 minutes. The treacle may be omitted. Hovis Gingerbread. 8 ozs. Hovis Whole-Wheat Flour, 8 ozs. ordinary flour, 4 ozs. Nuttene, 8 ozs. stoned raisins, 8 ozs. treacle, 6 ozs. sugar, 1 egg, 1 teaspoonful ground ginger, 1-1/2 do. mixed spice. Melt together the sugar, butter, and treacle. Mix dry things together. Beat egg and pour hot treacle among it, then add to dry things. Mix and beat well. Pour into greased tin lined with buttered paper, and bake in very moderate oven 1-1/2 hours, or, if divided in two smaller tins, 3/4 of an hour will do. Golden syrup may be used instead of treacle, in which case use little or no sugar. Strawberry Shortcake. Make a good short crust (p. 75) with 1/2 lb. flour--plain, wheaten, or Banana flour, as preferred--1 oz. almond meal, and 4 ozs. "Nuttene." Roll out 1/2 inch thick, cut sharply round, flute edges, and bake in hot oven till a nice brown and crisp right through. Split open, inserting a sharp-pointed knife right round and pulling apart. When cool, cover under-half thickly with strawberries, well crushed and mixed with plenty of sifted sugar. Put on top half, dust with sugar, serve cold with cream or nut cream. Another very good shortcake is made as for "Jumbles," page 79. Add a little milk or fruit juice to mixture to make less crumbly. Bake in two sections and put strawberries between. Scotch Oatcakes. Scotch oatmeal, 2 ozs. nut butter to lb., pinch salt, hot water. Pat oatmeal in basin, melt fat in fairly hot water, and mix in quickly to make a stiff dough. Knead to thickness required. Bake on hot girdle, and toast in front of fire. * * * * * "REFORM" RESTAURANT AND TEA ROOMS, 73 North Hanover Street, EDINBURGH. * * * * * PUDDINGS AND SWEETS. "Provost Nuts" Pudding. This is one of the very best puddings I know, and will, I feel sure, be welcomed by all who wish for something at once novel, simple, and wholesome. It will be found a change both from the usual "steamed" and the familiar "milk" pudding. 4 ozs. "Provost Nuts," 4 ozs. stoned raisins, 3 ozs. sugar, 3 gills milk, 1 or 2 eggs, a little spice or flavouring. Put "Provost Nuts," raisins, and sugar in basin. Bring milk to boil, pour over, cover, and allow to stand till cool. Beat up yolks and add, also flavouring, then the whites whipped stiffly. Mix well, and bake about 45 minutes in moderate oven. This pudding is also very good steamed. Use rather less milk. The yolk and white of egg need not be separated. May be varied by substituting currants, sultanas, or chopped "Fruitarian" cake for the stoned raisins. "Provost Nuts" Walnut Pudding. 3 ozs. "Provost" Nuts, 3 ozs. grated walnuts, 3 ozs. sugar, 2-1/2 gills (i.e., teacupfuls) milk, vanilla essence. Bring milk to boil, pour over the "Provost" Nuts, and soak till cool. Put in saucepan along with the grated walnuts, bring to boil, and simmer gently for five minutes. Remove from fire, and when cold add the beaten yolks, sugar, and vanilla; lastly the whites beaten very stiff. Mix well, pour into buttered dish, and bake for 30 to 40 minutes in moderate oven. This is by no means an expensive pudding--at least when eggs are reasonable--and is dainty enough to grace even a festive occasion. "Hovis" Walnut Pudding is made by substituting 4 ozs. "Hovis" Bread crumbs for the "Provost Nuts." This will not require soaking, but can be put at once in saucepan with milk and grated walnuts. "Hovis" Fruit Pudding. 3 ozs. "Hovis" flour, 3 ozs. semolina, 2 ozs. sugar, 4 ozs. currants or stoned valencias or sultanas, or equal quantities of all three, 3 ozs. chopped nut suet or pine kernels, 2 ozs. treacle, 2 ozs. coarse marmalade (see p. 83), 1 egg, 1/2 teaspoonful carb. soda, and a little spice. Sour milk to mix. Mix all the dry things; beat egg and add, also treacle, marmalade, and enough sour milk to make fairly moist. Steam for 2-1/2 to 3 hours in basin, well greased and dusted with sugar. Farola Pudding. 3 ozs. Farola, 4 gills milk or nut cream milk, 2 eggs, sugar, flavouring. Smooth Farola to a cream with a little of the milk. Put remainder on to boil and pour over Farola in basin, stirring the while. Return all to saucepan, and cook gently for a few minutes. Beat up eggs with sugar, remove Farola from fire, and add, also flavouring. Pour into buttered pudding-dish, and bake gently for half-an-hour, or steam in buttered mould for 1 hour. To make Farola Blanc-Mange use only 3 gills milk, and omit the eggs. Semolina Syrup Pudding. 3 ozs. Marshall's Semolina, 3 ozs. golden syrup, 1 pint milk. For a simple, inexpensive pudding, the following is excellent, and it will, I think, be new to many. Make the Semolina in usual way--that is, bring milk to boil and sprinkle in the Semolina as if making porridge, cook gently for a few minutes with lid on, then pour into steamer-bowl. Allow to stand till cold, then put the syrup on top, and put on to steam for about 1-1/2 hours. The syrup will find its way through, and the pudding should turn out a lovely golden brown with the syrup for a sauce. No eggs, other sweetening, or flavouring required. Farola or corn flour may be done same way. Syrup or Treacle Tart. Cover a flat ashet with either rough puff paste or short crust, and fill in with a mixture composed of 1/4 lb. golden syrup, 2 ozs. bread crumbs, the juice and grated rind of 1 lemon. Ornament with criss-cross strips of paste, and bake in hot oven. For a homely tart make a plain paste with wheat meal, and fill in with treacle and bread crumbs. Plasmon Custard or Blanc-Mange. This can be made with addition of Plasmon to any of the custard recipes given, or with the Plasmon and Blanc-Mange Powders. If the latter, to each powder add 1 pint of milk. Stir till custard thickens, but do not allow to boil. Plasmon Sweet Sauce (for Puddings). 1/2 pint Plasmon stock, 1 oz. butter, 1/2 oz. flour, 1-1/2 ozs. sugar, flavouring of lemon rind, nutmeg, cinnamon, or bitter almonds. Melt butter; remove from fire, and mix in flour till smooth. Add Plasmon stock gradually, cook for a few minutes very gently, then add flavouring. Very good with stewed fruit or any steamed pudding. HEALTH FOOD SPECIALTIES. This is an age of seeking after health, and many and various are the means proffered to that end. Drugs, serums, medical and surgical appliances, baths, waters, fearfully and wonderfully conceived methods of exercise, rigid and drastic schemes of dieting, &c., &c., crowd upon each other's heels until the prevailing idea in the mind of any one seeking to solve the health problem is one of hopeless mystification. Life would be too short to give them all a fair trial, even if any one could be found either foolish or courageous enough to attempt the task (I believe some _do_ try everything by turns but nothing long), so one is driven perforce to make a selection; and while dismissing nine-tenths of the nostrums urged upon us as unworthy of any sane and rational consideration, we know the truth lies somewhere, and will be found by those who seek it on simple, common-sense lines. Doctors differ like the rest of us, but there is a broad general ground of agreement upon which we can all go, namely, that cleanliness, in its widest sense, including pure air, food, and water; plain, easily-digested, nourishing food; with rest and exercise in proper proportion, are the main essentials for right living, and so furnish the key to the problem. No one of these is of itself sufficient. All are necessary and inter-dependent, and it is the want of recognising this principle which so often leads to failure and consequent abandonment, or even wholesale denunciation, of the regimen followed. Thus a person may be advised to adopt certain foods, the rules and regulations regarding which he follows to the letter, but acts unhygienically in other ways, as by shutting out the fresh air, inattention to cleanliness, over-exertion or want of sufficient exercise, eating when exhausted, and so on. The food, at least if it has gone in any way against the inclination or prejudice, will of course be blamed, while really it may be quite innocent. One might multiply instances to show how so many not only fail to find health by their unreasonable methods, but bring ridicule and disrepute on certain of the measures followed. There is no need to waste further time, however, in demonstrating the obvious. One would hope that all readers are genuinely interested in health principles, and sufficiently in earnest to promote these intelligently. Our business in these pages lies with the food question, and in this chapter I purpose to deal specially with Health Foods, of which there are a large and ever-increasing number now upon the market. How people can complain of want of variety with such a seemingly endless category to choose from passes my comprehension, for the difficulty I find is to do justice to even a small proportion of them. If one were to sample a different dish every day it would take months to get over them, and great as is the outcry in these days for variety, I do not think this constant chopping and changing by any means desirable. As I have been at some pains to find out a number of really reliable Health Foods, and can speak of these from personal experience, the information given in this chapter may serve as a guide to their selection, and save considerable time and trouble. I may say that I am indebted to a number of friends and others with whom I am in correspondence for the benefit of their experience, as well as my own. It is always good to have as wide a consensus of opinion as possible, for one finds that tastes and ideas regarding the merit of the several articles vary with the individual, and with the conditions under which used. It is difficult to know where to begin when so much claims attention. Perhaps the class of foods which have come most largely into the public eye of late years are the so-called Breakfast Foods, consisting generally of cereals, pro-digested or so treated as to be easy of digestion. Several of these, such as Shredded Wheat Biscuits, have been frequently referred to in different parts of the book, so that no further words are needed to commend them. If any are sceptical, or even curious, regarding "what they are," a demonstration recently described by a Manchester friend might serve to reassure them. It was quite on the American "pig and sausage" lines, for one saw the whole wheat grain going in at one part of a machine and coming out at another in the form of a "Triscuit" ready for use. Among other specially good foods are Granose Flakes. These consist of the entire wheat-kernel in the form of delicious, crisp flakes, ready for use, with cream, stewed fruit, &c., or in any way in which bread crumbs may be used. They are very handy to have in the general storeroom to sprinkle over cauliflower or any dish served _au gratin_. That they are at once nutritious and easily digested is attested by the fact that physicians of high standing put their patients on a diet of "Granose." I have known personally of cases of extreme gastric debility where the patients were put on this food almost exclusively for months together. They may also be had in the form of Granose Biscuits, and these are excellent for general use. Toasted for a few minutes and then buttered--or the butter may be put on while toasting--they furnish a delicacy which few will fail to appreciate. Avenola, Toasted Wheat Flakes, Nut Rolls, and Gluten Meal, containing 30 per cent. to 60 per cent. Gluten, are among the other products of the same firm--the International Health Association, Stanborough Park, Watford, Herts--which I have space here only to name. In the chapter on Breakfast Foods and elsewhere the various products of the London Nut Food Co., 465 Battersea Park Road, London, S.W.--Grain Granules, Gluten Meal, &c., are mentioned, besides which they have a great variety of Nut Cream Rolls and Nut Cream Biscuits, made from pure wheat meal and shortened with nut butter. They are aerated and free from yeast and chemicals. In the way of PORRIDGES, I should like to specially commend Banana Oats as being something quite new and appetising. It is very easily prepared, requiring only about 10 minutes' cooking. It is put up in threepenny packets, with which full directions for cooking are given. I may say that I generally make of a stiffer consistency than quantities given, and cook longer in double boiler. Another good porridge for those who cannot take the regular oatmeal can be made with Robinson's Patent Groats. This is best, to my thinking, when made as under:--Smooth two or three tablespoonfuls groats in a basin with a little milk or water. Pour on boiling milk or water--a cupful to each spoonful of groats--stirring the while. Return to saucepan and cook gently for 10 to 15 minutes, or in double boiler for about half an hour. Manhu Wheat or Barley Porridge. Take 1 part of the flaked wheat or barley to 2 parts water. Have the water boiling and salted to taste. Add the cereal all at once, and boil for 5 minutes; only stir sufficiently to keep it from burning. It may now be served, but is better if steamed half an hour or so longer in double boiler. Serve with milk or cream and sugar, or salt as preferred. When served with stewed fruit this makes a very wholesome dish. A mixture of the wheat and barley makes a very good porridge. The value of Provost Oats for porridge is too well known to need comment here. I would only remind everyone that Provost Oats are prepared from the finest Scotch grain, and Scotch oats are the finest in the world. But Provost Oats is not the only product upon which Messrs Robinson & Sons rest their fame. More recently they have put upon the market a very fine cereal food known as Provost Nuts. This is a highly concentrated and nutritious and sustaining food, but can be digested very easily, and so is suitable in one form or other for every one. It is a grain food scientifically prepared from a combination of wheat, barley, and malt. Being cooked and ready for use it may be served simply with a little cream, milk, or stewed fruit; or cyclists or other travellers may munch them dry, and so compass the simple life right away. Besides _au naturel_, however, they may enter with advantage into quite a variety of dishes--to thicken and enrich soups, to take the place of bread crumbs in savouries, and to contrive quite a number of new and excellent puddings. Recipes for the latter are given, p. 108, and I am sure they need only be tried to become first favourites. Kornules are a somewhat similar preparation, and can be used in the same way. * * * * * HEALTH FOODS DEPOT and REFORM FOOD RESTAURANT. RICHARDS & CO., 73 N. Hanover St., EDINBURGH. * * * * * NUT BUTTERS. It will soon be impossible to even enumerate the many excellent varieties of Nut Butters and vegetarian fats upon the market. One of the first really good fats available, and one which has stood the test of time and competition, is Cocoa Nut Butter, put up by the London Nut Food Co., one of the earliest and most enterprising firms to whom we are indebted for doing so much to make easy the path of food reform. This is a hard white fat, very pure and sweet, suitable for use in place of cooking butter, lard, or dripping. It is especially good for frying all kinds of cutlets, fritters, &c., and being of a firm consistency, can be flaked in a nut mill or grater to be used in place of suet. In baking also it will be found very convenient to flake in this way, as it only requires to be stirred through the flour, instead of the more tedious process of "rubbing in." To Mapleton, Manchester, belongs, I think, the credit of producing the first really dainty and palatable Table Nut Butters, and his enterprise, we are glad to see, is justified by his success, he having recently acquired land, works, plant, &c., in the country, where the manufacture of the various nut foods can be carried on under ideal conditions. This must appeal to all food reformers, who realise that clean, dainty food cannot be produced amid dirty, insanitary surroundings. Mapleton's Table Nut Margarine (as these goods which resemble butter, and yet are not dairy butter, must now be called) is of remarkable purity and excellence, a north country dairy farmer declaring that he would not have known it from good fresh butter! Readers will sympathise with the manufacturers of pure foods who are, in obedience to an arbitrary Act of Parliament, obliged to label their goods "Margarine." It is a comfort, however, to know that the name is all these goods have in common with the often objectionable fats which come under this comprehensive title. The Nut Cream Butters are for table use also. They have the distinct flavour of the nuts from which prepared--walnut, almond, hazel, cocoanut, &c. The latter is, I believe, an exclusive specialty, and is useful in practically every variety of cakes, scones, puddings, and sweets. It supplies the place both of butter and flavourings. Recipes for Cocoanut Sauce, Cocoanut Icing, Cocoanut Custard, &c., will be found in the book, but it can be used in any other recipes at discretion. Cooking Nutter, a soft, white fat, and Nutter Suet, a hard make suitable for baking, are among the other notable products of this firm. Nuttene, manufactured by Messrs Chapman, Liverpool, is another fat of undoubted excellence. It can be used in all departments of cookery in place of lard, dripping, suet, or butter. This firm also produces Cashew, Walnut, Almond, and Nut Table Butter of great delicacy and fine flavour. Especially worthy of mention are the various Nut Butters manufactured by R. Winter, Birmingham. They are put up in several varieties--Nutarian Almond Margarine, Nutarian Walnut Margarine, Nutarian Cashew Margarine, Nutarian Table Margarine, Nutarian Cocoanut Margarine, and Nutarian Lard for cooking. There are no finer butters on the market, and as this firm sends a 5s. parcel of their goods carriage paid one can easily sample them. These Nutarian Butters are put up in 1/2 lb. and 1 lb. carton tins--an exceedingly handy form. Cashew Nut Butter, 6-1/2d. per 1/2 lb., 1s. per 1 lb., is a first favourite. Quite a different class of Butters, but equally valuable in extending the resources of food reformers, are those put up by the International Health Association. Almond Butter is very suitable for invalids and those of weak digestion. It is light, delicate, and nourishing, and can be diluted to use as a butter, cream or milk. The Nut Butter is made from cooked nuts only, and may be added to soups and savouries of every description with advantage both to nutrition and flavour. It contains all the valuable properties of the nut--proteid as well as fat. Mapleton's Brown Almond Butter is also very useful in enriching soups, gravies, &c. * * * * * For Goods of Guaranteed Purity send to Richard & Co.'s Health Food Stores, 73 North Hanover St., EDINBURGH. * * * * * NUT MEATS. Perhaps the greatest development of all in the way of extending the vegetarian bill of fare has been in the manufacture of nut meats. Every year sees a number of new and improved preparations put upon the market, so that there is now a very large variety to choose from. All these meats can be made use of in many ways-sliced and fried, in stews, curries, &c. The London. Nut Food Company's are well known and of undoubted excellence. There are several kinds--Meatose, Vejola, Nut-vego, &c.--all quite distinctive in flavour and suited to different tastes. Certain of these contain pea nuts, the flavour of which is objectionable to some, while others give such the preference. The F.R. Nut Meat, however, is free from pea nuts, and is a general favourite. It is now made up with pine-kernels, and when I served it up lately, one of those partaking of it with great relish would scarcely credit its being other than a galantine of veal. [Recipes--page 40.] Protose, Nuttose, Nuttolene, &c., put up by the International Health Association, Birmingham, are of a high standard of excellence. Protose will appeal to those who like the ordinary "meaty" flavours, for it is practically undistinguishable from meat. It is very good in pies, fritters, &c. The following is a favourite recipe. Protose and Macaroni Pie. Blanch 3 ozs. macaroni in salted boiling water for 20 minutes. Put half in bottom of buttered pie-dish and add a little seasoning--pepper, salt, grated onion, &c. Put on a layer of Protose cut in small pieces, and repeat with macaroni, seasoning, and Protose. Fill nearly up with gravy or diluted "Extract," and cover with rough puff paste (page 75). Quite a different type of "meats" are those put up by Chapman, Health Food Stores, Liverpool. They are exceedingly tasty and appetising, and being free from any peculiar flavour, will appeal to the popular taste for "Savoury Meats." There are some 5 or 6 varieties, among which I would specially recommend "Lentose"--a vegetable brawn. Walnut meat is also very fine. They are fully seasoned, and may be used hot or cold, and are excellent when sliced and lightly fried and served with fried tomatoes, tomato sauce (page 68), or brown gravy (page 68). Another point in favour of Chapman's "Meats" is that they are put up in air tight glass moulds. Messrs Mapleton, Manchester, also prepare several Nut and other meats, quite different, again, from any of the foregoing. They also are mostly put up in glass moulds. But the production of this firm to which I would call special attention is the Nut Meat Preparations, whereby one can with very little trouble contrive Nut meats for one's self. There are four different kinds--walnut, white, and brown almond (free from pea nuts), and another containing pea nuts. This preparation is in the form of a meal, and consists of grated nuts blended with certain cereals, &c. These preparations can be used in place of grated nuts in all the dishes where these form an item. (See pages 38, 39, 99, &c.) "Pitman" Savoury Nut Meat bears a name which guarantees its excellence. It is free from pea nuts, and is put up in 1/2-lb., 1-lb., and 1-1/2-lb. tins. Quite the biggest development of the last year or two in this direction are the nut meats manufactured by R. Winter, Birmingham of "Pure Fruit Food" fame. They are put up in no fewer than nine varieties--all excellent--but of distinctive flavours. Nos. 1, 2, 3, 8 and 9 are known as Nutton. These are very savoury, do not contain pea nuts, are very rich in proteid, and therefore exceedingly nourishing. They comprise Blended Nuts, Almond, Cashew, Pine Kernel, and Walnut. Nos. 4, 5, and 6 are classed as Legumon. These are very fine pea nut meats, and are of three different kinds--"savoury," "plain," and "fibrine." All of the above are put up in sample tins (3 1/2d.), 1/2-lb., 1-lb., 1-1/2-lb., and 4-lb. tins. A range of sample or 1/2-lb. tins (the latter cost from 5-1/2d. to 7d.) could be had for but little outlay, and would make a very welcome addition to the store cupboard. Several very good "Nutton" recipes are given (p. 102), and other ways of utilising these "meats" will suggest themselves to the practical housekeeper. They are also very good cold with salad or vegetables, and so form a handy stand-by in hot weather. FRUITARIAN CAKES. These are another luxury which has been added to the Reform bill of fare within the last year or two, but they are one which will appeal equally to the "unregenerate." Of these, also, there is a practically unlimited variety, and it would seem as if every month or so added some novelty to the number. It is not possible even to name the different kinds, but they are mostly alike in being composed of uncooked fruits and nuts, thoroughly cleaned and free from stones, skins, &c., but otherwise in their natural state. They are compressed into small cakes or slabs, and put up in a handy size for the pocket--about 1/2-lb.--and also in small penny cakes. The "Pitman" Co. Birmingham--the largest health food dealers in the world, by the way--have no fewer than 20 varieties of these cakes, some put up in wafer form. They also supply 12 samples post free for 8d., and those who are as yet unacquainted with these dainties should lose no time in sampling them. For a cyclist's luncheon there could, be nothing more suitable than the "Bananut" outfit put up by this firm, consisting of these fruitarian cakes, chocolate, banana biscuits, &c., and all for the modest price of 6d. The London Nut Food Co. have several varieties of very dainty small fruit and nut cakes covered with chocolate, especially suitable for a dessert sweet. Very nice also for a "pocket" luncheon. Mapleton, Manchester, has no fewer than 25 varieties of fruitarian cakes, put up in 1/2-lb. packets ranged from 3d. to 7d. each, also in penny packets. The "Pear and Walnut," "Apricot," &c., are very fine. Those put up by Chapman, Liverpool, are somewhat different from the others, but especially good. They are of different varieties of fruits and nuts, and iced over with chocolate, &c., and some as Italian Pine stuck over with pine kernels. The "Swiss Milk" Cake, a new one, is as toothsome as it is nutritious and sustaining. * * * * * VISITORS TO EDINBURGH SHOULD PATRONISE The New "REFORM" LUNCHEON and TEA ROOMS, 73 NORTH HANOVER STREET. * * * * * BEVERAGES. Those who find ordinary coffee too stimulating, or otherwise unsuitable, may be glad to know of some of the good cereal coffees now to be had. They strongly resemble coffee in appearance and flavour, are very refreshing and appetising, but are free from caffeine, and quite innocuous. They are prepared by a certain roasting and grinding process from various grains, so that their source is both simple and wholesome. Caramel Cereal, prepared by the International Health Association, is one of the best, as I believe it is one of the oldest, on the market. Sip It (London Nut Food Co.) is also excellent; while yet another is Lapee, prepared by Mapleton, Manchester. These, while similar in nature and composition, differ somewhat in flavour, so that various tastes can be suited. They can be prepared as ordinary coffee, but are, I think, better to have a few minutes' boiling. Full directions are, however, given with each. Mapleton has recently added Banana Coffee and Nut Coffee--both very good. Fruit Syrups, Wine Essences, &c., belong to a different order of beverages. Those of Messrs Pattinson are of undoubted excellence. Their Botanic Beer, Ginger Beer Essence, Fruit Syrups--Raspberry, Black Currant, &c.--are all specially good. They are, besides, most useful in the store cupboard. Diluted at discretion, they may be used in the composition of trifles, mince-meat, puddings, &c., in place of the Sherry or other wines which are now nearly as out of date as they deserve to be, and will certainly find no place in the menage of the "Reform" housekeeper. Another valuable accession to "Reform" Beverages has come in the shape of Vegetarian Extracts. These closely resemble meat extracts in appearance and taste, but are much finer and more delicate in flavour. Their source--from nuts or grains--also ensures such purity and wholesomeness, both for the article itself and for everything and everybody concerned in its manufacture, as is impossible with animal products. "Marmite" and Carnos have been so often quoted in recipes as to need no further mention. "Vigar" Extract (Pitman Co.) and Nut Extract (Mapleton) are others among the noteworthy substitutes for Meat Extracts. MISCELLANEOUS There are several excellent Health Foods yet to be mentioned, but which do not come easily within any table of classification. Among the many elixirs for health-made-easy, which medical and scientific research have lent their aid to obtain, is that of a pure albumen in easily assimilable form. Plasmon has a world-wide reputation, and is extensively used both in medical treatment and in the domestic menage wherever it is desirable to administer nourishment without taxing the digestive organs. It is especially valuable in cases of gastric catarrh or ulceration. Recipes for Plasmon Jelly, &c., will be found pp. 98, 110, &c. Though in the near future dairy products may be largely superseded by those of the nut family, there are still many who will prefer ordinary cow's milk, if only that can be obtained pure, free from germs, and unadulterated. Such is to be found, we are glad to learn, in the Sterile Dry Milk supplied by the West Surrey Dairy Co., who have succeeded, after much careful experiment and testing, in producing milk which in the process of preparation has been deprived of no element save germs and water. The simple addition of warm water, therefore, is all that is needed to restore it to the condition of new milk. Having lost nothing of its nutritive value, grape sugar, or organic salts, it forms a safe and valuable food for infants, and should do much to lessen the dangers of feeding by hand. It may be had Full cream, Half-cream, or "Separated," so that the most delicate digestion can be suited. Besides its use for infants and invalids, it can enter into the composition of any food where milk is ordinarily used, or where additional nutriment is desired. It may be added either dry or diluted--as most convenient. One strong point in its favour is that there is no danger of its turning sour or going bad in any way--the constant danger with fresh milk; but, of course, only the quantity required for immediate use should be diluted at one time. This Milk Powder, also compressed Tablets, can be got from all Health Food Stores, as also from most grocers and warehousemen. If any difficulty, it can be had from Headquarters, in small packets at a trifling extra cost, and in larger quantities carriage paid. "Wallacite Reg. 'P.R.' Specialties." In various parts of book, readers will have noticed commendatory reference to several "Wallacite" goods, and I would here urge that all seeking a pure, wholesome dietary in health or sickness, should give them a trial. The range of foods is practically unlimited, every requirement of health or palate being suited, but all alike composed of pure, wholesome ingredients, guaranteed free from such deleterious substances or adulterants as yeast, chemicals, artificial colouring matter, mineral salt, &c. The variety of biscuits and cakes ranges from the plainest sorts, to suit the dyspeptic or ascetic, to the most delectable dainties for afternoon tea, not forgetting Oaten Shortcakes to specially delight the "Canny Scot." Nor need any one be at a loss to obtain supplies, for, besides the various Health Food Depots mentioned (see inside front cover), customers can obtain 5s. worth of cakes and biscuits carriage paid to any part of the United Kingdom, direct from headquarters, 466 Battersea Park Road, London. Besides the "Bakery" products there are many additions to one's resources generally. There is "Stamina" Food for infants invalids, and, curiously enough, athletes. It is exceedingly palatable for general use in puddings, pancakes, &e., while gruel can be prepared in a few minutes. Use one part "Stamina" Meal to four parts of fast-boiling liquid, stock, milk and water, &c.; simmer five minutes, and it is ready. In the Pale Roasted Coffee one has coffee at its best, without the harmful properties of the ordinary article. Thus, with a selection from the other "P.R." dainties, including some pure fruit preserves, cocoanut or raisin nut cheese, &c., &c., one can have not only a "Physical Regeneration Breakfast Table," but a "P.R." store-room complete in itself. There are many other Health Foods, &c., to which one would like to call attention, but space admits of only one--Nut Oil with Extract of Malt ought entirely to supersede the cod liver oil horror. Since a much larger percentage of nut oil can be incorporated--30 per cent. or over, as against 10 per cent. to 15 per cent., which is the most that can be tolerated of the nauseous cod liver oil--its tonic and up-building properties are much greater. Any chemist will compound it, but it can now be had ready for use from Messrs Mapleton at the very low price of 7d. per lb. See price list, p. 103. With regard to obtaining regular supplies of Health Food Specialties, no one need be at any loss. A post card to any of the leading depots will bring a price list from which to order direct. Some firms--Chapman, Liverpool; Winter, Birmingham: "Pitman" Stores, &c.--send quite small parcels--5/-upwards, carriage paid. The "Pitman" Reform Food Stores, Birmingham, stand unrivalled for extent and completeness. Besides their "Vigar" specialties and every possible variety of Health Foods, they have an unlimited range of cooking utensils, nut mills and appliances of every kind to facilitate the wholesome preparation of food. The "Pitman" Steam Cooker is a marvel of cheapness and excellence, consisting of deep boiler and three upper compartments, whereby four different dishes can be cooked to perfection, each retaining its full flavour and nutritiveness. One is here reminded that there are other factors essential to right, sound, healthy living besides good well-cooked food. It is desirable to have cleanliness and purity all round; and we are glad to be independent, even in the matter of soap, of the filthy refuse fats so often used in its manufacture. In this connection the following tribute to a vegetarian soap appeals to readers. * * * * * From "PAPERS ON HEALTH" by Prof. KIRK, of Edinburgh. _This book should be in every home; an invaluable book of reference. From all Booksellers, 3/-._ Chapped Hands.--Our idea is that this is caused by the soda in the soap used. At anyrate, we have never known anyone to suffer from chapped hands who used M'Clinton's[*] soap only. It is made from the ash of plants, which gives it a mildness not approached by even the most expensive soaps obtainable. If the hands have become chapped, fill a pair of old loose kid gloves with well-wrought Lather (_see_), putting these on just when getting into bed, and wearing till morning. Doing this for two or three nights will cure chapped, or even the more painful "hacked" hands, where the outer skin has got hard and cracked down to the tender inner layer. Bathing.--Cold Baths, while greatly to be recommended to those who are strong, should not be taken by anyone who does not feel invigorated by them. As everyone should, if possible, bathe daily, the following method is worth knowing, as it combines all the advantages of hot and cold bathing. The principle is the same as explained in "Cooling" in heating. Sponge all over with hot water and wash with M'Clinton's[*] soap; then sponge all over with cold water. No chilliness will then be felt. Very weak persons may use tepid instead of cold water. These baths taken every morning will greatly prevent the person catching cold. Cold bathing in water which is hard is a mistake, especially in bathing of infante. The skin under its influence becomes hard and dry. Warm bathing and M'Clinton's[*] soap will remedy this. Eczema.--Skin eruptions known under this name have very various causes. Treatment must vary accordingly. Where the cause is a failure of the skin to act properly, the whole skin of the body, especially the chest and back, will be dry and bard. In this case apply soap blankets. If the soap blankets be too severe on the patient, then apply general lathering with M'Clinton's[*] soap. Use a badger's-hair shaving brush, and have the lather like whipped cream, with no free water along with it. We have known a few of these applications cure a case of long standing. Where general debility is present along with the disease, use all means to increase the patient's vitality. Simple diet is best, and abundance of fresh air within and without the house by night and by day. [Footnote *: _If not stocked by the local grocer, samples of toilet, shaving, and tooth soap can be had from the Makers, M'Clinton's, Donaghmore, Tyrone, Ireland, on receipt of 3d. to cover postage, or a large assorted box will be sent post free for 2/6._] * * * * * Winter's Health Foods and Specialities NUTTON.--The Best Nut Meat, made in six varieties, and can be used in every way in which butcher's meat is used. Recipes with each tin. 7d., 1/-, 1/5 and 3/8 per tin. NUTTON A LA IDEAL HOME.--These delicious dainties were served recently at our stand at the Ideal Home Exhibition, Olympia, London. (See as under, page 124.) NUXO.--A delicious savoury preparation of Nuts for Gravies and Sauces, and also makes rich and nourishing Soups. 3d. and 1/- tins. NUTARIAN LARD.--A pure Vegetable Fat for cooking purposes; formerly known as Cooking Butnut. 1-1/2-lb. cartons, 11d.; 3-lb. cartons, 1/9; 28-lb. boxes, 10/- WINTOX.--A pure Vegetable Product, intended to take the place of all Meat Extracts and Beef Tea preparations. In bottles, 1/6 each. PRUNUS.--The rapid flesh-former--self-digestive, delicious, 86% nutriment. In tins, 3d. and 1/3 each. PRUNUS PERFECT FOOD.--The same as above in dry powder form, 96% nutriment. In tins, 3d. and 1/- each. NUTROGEN.--A valuable Nut and Milk Food--self-digestive. In tins, 3d. and 1/- each. NUTARIAN CAKES. NUTARIAN MARGARINE (formerly known as Nut Butters), made in five varieties. Mainstay Biscuits, Malt Oat Cakes, Malted Barley Cakes, Fruit Caramels, Nutchoo, Nutarian Chocolates and many other lines. _Send for Price List and name of nearest Agent to Sole Manufacturers:_ R. WINTER, Limited, Pure Food Factory, BIRMINGHAM Nutton a la Ideal Home. INGREDIENTS--1 lb. Nutton (No. 1 or No. 8), 1 tablespoonful flour, 1 small onion, Nutarian lard, seasoning, 1 teaspoonful Wintox. MODE--Chop onion and fry in small saucepan; make into thick gravy with flour and Wintox; add to the Nutton, previously chopped; form into small cutlets. Brush with beaten egg, dip in bread-crumb, and cook in a pan of boiling Nutarian lard. * * * * * CONTENTS. SOUPS-- Almond Milk Asparagus Brown Brown Sonbise Brazil Butter Peas Chestnut Cauliflower Celery Clear Soup a la Royale "Digestive" Pea Green Pea German Lentil Haricot Hotch-Potch Julienne Mulligatawny Mock Cock-a-Leekie Mock Hare Parsnip Palestine Pea ("Reform") Stock Spring Vegetable Scotch Broth Turnip Tomato Velvet White Soup White Windsor White Sonbise Westmoreland SAVOURIES-- Artichoke Fritters Asparagus Cream Asparagus Quenelle Cauliflower Fritters Celery Fritters Celery Egg Cutlets Celery Souffle Celery Cream Dahl Dresden Patties Esau's Pottage Fifeshire Bridies German Lentil Soup German Pie Golden Marbles Haricot Pie Haricot Ragout Haricot Kromeskies Haricot Croquettes Irish Stew Kedgeree Leeks (Stewed) Mock Sole Macaroni Omelet Macaroni Cutlets Macaroni Mould Macaroni Timbale Mushroom and Tomato Pie Mushroom Patties Poor Man's Pie Rice and Lentil Mould Roman Pie Rice (Casserole) Rissoles Rolled Oats Savoury Brick Sausages, Sausage Rolls Scotch Haggis Scotch Stew Tomato and Rice Pie Toad-in-a-Hole Vegetable Goose Vegetable Roast Duck Vol-au-Vent NUT SAVOURIES-- Brazil Omelet Brazil Souffle Brazil Quenelles Curried Nut-Meat Mock Chicken Cutlets Walnut Pie CHEESE SAVOURIES BREAKFAST DISHES-- Bread Fritters Bread Cutlets Cheese Fritters Craigie Toast Grain Granules Mushroom Cutlets Nutgraino Omelets Pancakes (Savoury) Porridge Shredded Wheat Biscuits Triscuits Tomatoes (Stuffed) Wheatose EGG DISHES COLD SAVOURIES-- Brawn Legumes en Aspic Mock Calf's Foot Jelly "Reform" Mould Raised Haricot Pie Tomato and Egg Vegetable Mould POTTED SAVOURIES SANDWICHES VEGETABLES SALADS SAUCES-- Apple, Almond Bread Brown Caper Celery Cocoanut Curry Custard Whip Dutch Egg, Horse Radish Lemon Mayonnaise, Mint Mustard Onion Parsley Piquante Sweet-White Tomato Tarragon White Walnut BREAD-- Aerated, Home-made, "Hovis" Wheatmeal Gems Wallace Egg Bread PASTRY CAKES AND SCONES-- Afternoon Tea Scones "Artox" Seed Cake, Shortbread "Artox" Gingerbread "Artox" Scones, "Artox" Tea Biscuits Cocoanut Cream Scones Dinner Rolls French Layer Cake German Biscuits Gingerbread, Jumbles Orange Rock Cakes PUDDINGS AND SWEETS-- Almond Custard Sponge Cake "Artox" Queen Pudding, Appel-Moes Banana Custard Canary Pudding Cobden Pudding Cocoanut Cream Custard Lemon Cream, Lemon Sponge JAMS AND JELLIES BEVERAGES INVALID DIETARY MISCELLANEOUS-- Batter Savoury Breakfast Savoury Glaze Icing "Manhu" Porridge "Manhu" Yorkshire Pudding Mushroom Ketchup "Reform" Cheese Tomato Aspic ADDITIONAL RECIPES. SOUPS-- Cream of Barley Nut Soup Plasmon Stock and Vegetable Soup Simple White, Split Green Pea SAVOURIES-- Cheese Moulds Hasty Oatmeal Pudding Lentil Pie with Batter Paste Mushroom Pie Nut Souffle, Nut Omelette "Nutton" Pie, "Nutton" Chops "Nutton" Sausage Rolls "Nutton" a la Ideal House Oatmeal Pudding Protose and Macaroni Pie Sea Pie Shepherd's Pie Stewed Onions Walnut Mince CAKES AND SCONES-- Banana Buns, Scones Bruce Cake "Hovis" Scones, Gingerbread "Manhu" Crisps, Scones Murlaggan Steamed Cake Oatcakes Sponge Sandwich Strawberry Shortcake Sultana Cake Swiss Roll PUDDINGS AND SWEETS-- Farola "Hovis" Fruit, "Hovis" Walnut "Provost Nuts" Pudding "Provost Nuts" Walnut Pudding Plasmon Custard and Sauce Semolina Syrup Pudding Syrup or Treacle Tart HEALTH FOOD SPECIALTIES * * * * * Be SURE your HEALTH Foods are quite Pure and Absolutely Fresh. RICHARDS & CO'S HEALTH FOOD STORE 73 N. HANOVER ST., EDINBURGH. We Sell all reliable REFORM FOODS, which are under the control of a Medical Specialist, and we can guarantee Purity,/b> and Freshness of all foods sold by us. Our Nature's ENERGY FOODS are the foods of the future. They give Living Vitality. NOW ADDED A FOOD REFORM RESTAURANT AND TEA ROOMS. In our Hygienic Department we sell REFORM UNDERCLOTHING, SANDALS, COOKERY BOOKS and HEALTH GUIDES, KITCHEN UTENSILS. Electric Appliances for Electric Treatment &c., &c. Have you tried our, New and Pure DRESSING FLOUR for Cutlets, Fritters &c.? It is the very best. 2-1/2d. per 1/2 lb., or 3-1/2d. post free. * * * * * THE MANHU FOOD CO. LTD. MANHU FLOUR FOR BROWN BREAD. Can be baked without kneading. It makes delicious Scones. [Illustration] _See Recipes on pages_ 92, 96, 107, 108, 114. MANHU FOODS. Pure, wholesome Foods for Porridge, Puddings, &c. Very easily cooked. Special preparations for Diabetic Patients and other Invalids. _Send for particulars and Recipes._ 23 Blackstock Street, LIVERPOOL. * * * * * Recent Reform Enterprises. Since the first edition of REFORM COOKERY was issued some four years ago, there has been an immense development in the production of dainty varied non-flesh foods, depots for the sale of these, and restaurants where both the food and preparation thereof leave nothing to be desired. Indeed, so multifarious are the contributions towards the "simple life" that it threatens to become more complex than the other. However, we need not take everything offered to us--at least, not all at once--but can select at will and make our choice. In the way of recently opened Restaurants, I would draw the special attention of visitors to Glasgow to the "Arcadian," 132 St Vincent Street. It is exquisitely appointed in every way, while the menu and service are all that could be wished for. Most of the Health Foods can also be had here. Glasgow, indeed, leads the way, for there during the past few months Messrs Cranston have equipped two of their magnificently-appointed luncheon rooms, at 28 Buchanan Street and 43 Argyll Arcade, to the service of Reform dietary. The name is a guarantee for everything being most attractive and up-to-date. Then in Edinburgh, Messrs Richards & Co., 73 N. Hanover Street, who have long been noted for the supply of pure foods, have added tea and luncheon rooms--a decided boon to vegetarians in Auld Reekie. In Birmingham, Winter's Luncheon, Tea Rooms, and Balcony Cafe are among the most up-to-date to be found anywhere. Music daily, 12-2 and 4-6 o'clock, is one of the many attractions. Besides this, Mr Winter ranks with the first in the manufacture, supply, import, and distribution of Health Foods, his premises having extended from a single shop to the splendid premises at City Arcades within a very few years. Messrs Mapleton's recent enterprise has been referred to already. The beautifully-situated estate at Wardle, near Rochdale, should afford ideal conditions for both work and worker. Still more recently, The International Health Association, pioneers also in this respect, have removed from Birmingham to Stanborough Park, Watford, Herts. W.H. Chapman, Liverpool, has also extended very largely of late. His productions now comprise well nigh the whole range of Health Foods--all of first quality. * * * * * Books & Pamphlets on Hygiene and Food Reform. Depot for Vegetarian Society's Publications; London Vegetarian Society's Publications; Order of the Golden Age Publications ... A COMPREHENSIVE LIST POST FREE. LONDON: RICHARD J. JAMES, Health and Temperance Publication Depot, 3 and 4 London House Yard, E.C. * * * * * WHERE TO DINE. EDINBURGH, - Reform Food Restaurant--RICHARDS & Co., 73 N. Hanover Street. The Edinburgh Cafe Co., Ltd., 70 Princes St. GLASGOW, - The "Arcadian" Food Reform Restaurant and Health Food Stores, 132 St Vincent St. Cranston's Fruitarian Snack and Luncheon Rooms, 28 Buchanan St. and 43 Argyll Arcade. BIRMINGHAM, - Winter's Cafe and Luncheon Rooms, City Arcades. LIVERPOOL, - Chapman's Vegetarian Restaurant and Food Reform Store, Eberle Street, off Dale Street--3 minutes from Town Hall and Exchange Station. _Open from 8 a.m. to 8 p.m.; Saturdays, 7 p.m._ LONDON, - The Food Reform Restaurant, 4 Furnival Street (opposite the Prudential Buildings), Holborn, E.C. Recently enlarged, now accommodating 270 Diners. Central, roomy, and quiet; the most advanced Restaurant in the Vegetarian Movement. Shilling Ordinary 3 Courses, Cheese and Coffee. The best variety of Sixpenny Teas in London. MANCHESTER, - The Vegetarian Restaurant, 5 Fountain Street, Market Street and 12 Old Millgate. * * * * * THE PEOPLE'S FRIEND, The Favourite Home Magazine. CONTAINS: High-Class Popular Serial Stories Delightful Short Stories Humorous Sketches Brightly-written Informative Articles Wives and Daughters Page Household Page Column for Violin Players Civil Service and Students Column &c. &c. &c. 1d. Sold by Newsagents throughout the United Kingdom. 1d. * * * * * FRUITARIAN SNACK and LUNCH ROOM 28 Buchanan St. and 45 Argyll Arcade, Glasgow. The Choicest Viands, delicately cooked by Super-Heated Steam in jacketed Boilers of Pure Nickel, and daintily served Fruitarian Breakfasts} From 9 o'clock Porridge (varied),} Snacks, 9 to 12 Luncheons, 12 to 3 High Teas, 3 to 6.45 Cranston's Tea Rooms, Ltd. STUART CRANSTON. _Founder and Managing Director._ 
54039	----	produced from scanned images of public domain material from the Google Books project.) Transcriber's Notes: The spelling and punctuation of the original have been preserved. Obvious punctuation errors and misprints have been corrected. Blank pages have been deleted. Text in Italics is indicated between _underscores_ whereas text in Bold is indicated between =double hyphens=. Text in small capitals has been replaced by regular uppercase text. * * * * * FAST-DAY COOKERY OR MEALS WITHOUT MEAT HOUSEHOLD BOOKS. =HINTS on COOKERY=, and Management of the Table. Translated from the French by MARY HOOPER. Crown 8vo. Price 1s. 6d. =THE ECONOMICAL COOK.= A Book of Recipes for every Season of the Year. By P. O. P. Fcap. 8vo. Price 1s. =WASHING, CLEANING, and REMOVING STAINS.= By an Experienced Housewife. Fcap. 8vo. Price 1s. =CHILDREN.= By I. L. RICHMOND, with a Preface by SARAH TYTLER. Fcap. 8vo, paper. Price 1s. A book for all mothers, being a series of short practical papers on the care and home training of young people; with full directions for nursing them through their ordinary diseases, and teaching them how to preserve their health; also plain instructions how to cater for a family and to prepare their meals, including inexpensive menus for dinner, breakfast, and supper. GRIFFITH FARRAN & CO., LIMITED, LONDON. _And all Booksellers._ FAST-DAY COOKERY OR MEALS WITHOUT MEAT BY GRACE JOHNSON AUTHORESS OF "ANGLO-INDIAN AND ORIENTAL COOKERY" LONDON GRIFFITH FARRAN & CO. NEWBERY HOUSE, 39 CHARING CROSS ROAD 1893 [_The Rights of Translation and of Reproduction are reserved._] PREFACE Encouraged by the kindly manner in which the Press has dealt with my "Anglo-Indian and Oriental Cookery," and at the repeated request of friends, I am writing this little book. In its compilation, I have had in view both the Anglican and Roman communions. There are many who keep the Fasts and Abstinences prescribed by their Church, and there are many more who would do so if their food was served up and cooked in a healthy way. As a rule, fish and vegetables are very little understood in this country, and even in the houses of the better class one sees little else than the eternal boiled and fried fish. As to vegetables, they are out of it altogether. If this be the case where money is no object, how much harder is it for those who are obliged to make the most of everything? I do not pretend to teach in this little book, only to give a few novel and useful recipes that most housewives will find really good and economical, and also to show that a non-flesh diet can be and is both healthy and appetising. The book will be found useful by others than those for whom it is specially written, and most of the recipes will be practicable at all times of the year. A word in conclusion to the careful housewife in getting tinned fish. Always get the _best_ brand; it is not wise to go in for cheap goods in this line. I cannot speak too highly of Edwards' Desiccated Soups. They make delicious soups of themselves, and in conjunction with other things they have no equal. Their tomato is simply invaluable; I would not be without it for anything. To those who find pastry indigestible I would recommend them to try "Coombs' Eureka Flour"; it makes delicious pastry, and requires no baking powder, and it has the advantage of being thoroughly digestible. I have mentioned how to use all these in most of the recipes. I have not made any pretence to make this what is called a high-class cookery book; my aim and object is to bring it within the range of most people, while many of the dishes are good enough for any high-class table, and would be found a welcome and novel addition. GRACE JOHNSON. FAST-DAY COOKERY. _SOUPS._ 1. Oyster Soup. Open one dozen oysters, preserve the liquor. Put into a pan two ounces of butter, with an onion and one bead of garlic chopped very fine; let these cook till they are a golden colour, then add one and a half pints of milk, and one and a half pints of water, and the liquor of the oysters, twelve cloves, twelve peppercorns, three bay-leaves, salt and pepper to taste. Stir in a bowl three ounces of fine florador to the consistence of cream, and when the soup comes to a boil, stir it in, and then let it boil for about ten minutes. Let it simmer after this very gently for half an hour, strain through a wire sieve, then add the oysters, a grate of nutmeg, the peel of a lemon grated; let it simmer for twenty minutes. Serve hot. 2. Lobster Soup. Cut up an onion into thin rings, chop two beads of garlic, and fry these a golden brown in two ounces of butter, with twenty-four cloves, twelve peppercorns, and three bay-leaves. Add one and a half pints of water, let it simmer gently for half an hour, then add two packets of Edwards' Desiccated White Soup; let it simmer half an hour longer, and strain. Then add either one pint of milk, or sixpence worth of cream, the rind of a lemon grated, quarter of a nutmeg grated, salt and pepper to taste; put it on the fire to warm through. Well pound the flesh of a fresh lobster, or the _very best_ brand of tinned lobster, and pass it through a wire sieve into the soup, stir well, and thoroughly heat it. Serve with fried bread cut into small dice shape. 3. Scallop Soup. Cut up an onion into rings, two beads of garlic, and fry in two ounces of butter a golden colour. Add one and a half pints of water, the same of milk, twenty-four cloves, twelve peppercorns, a sprig of tarragon, three bay-leaves, a stick of celery, two-penny packet of Edwards' White Soup; let them simmer for one hour. Chop up about half a dozen scallops, strain the soup through a wire sieve, add the scallops, pepper and salt to taste, and a grate of lemon peel. Serve very hot with fried bread cut into little dice. 4. Cockle Soup. Cut up an onion into thin rings, and chop two beads of garlic, fry in two ounces of butter with twenty-four cloves a delicate brown, then add two tablespoons of tarragon vinegar, two tablespoons mushroom ketchup, two teaspoons of Chili vinegar, and three pints of water; thicken with two ounces of flour that has been rubbed smooth in a bowl to the consistence of cream; then add a stick of celery, a pinch of thyme, parsley, basil and sage. Let these simmer for one hour; add pepper and salt to taste, and strain through a sieve. Lastly, add one pint of _picked_ cockles, with their liquor. Serve hot. 5. Eel Soup. Boil two pounds of eels, that have been skinned and cleaned, in two quarts of water. Add a bunch of sweet herbs, two-penny packet of Edwards' White Soup, one onion stuck with cloves, two beads of garlic, two ounces of butter, pepper and salt to taste, one small tea-cup of tomato conserve. Let it simmer gently for one hour, strain through a sieve, take the flesh of the fish off the bones, pass it through a sieve into the soup. Serve hot, with nicely toasted bread cut into neat pieces. 6. Haddock Soup. Boil a smoked haddock in about three pints of water, add to it an onion cut into quarters, two beads of garlic, twenty-four cloves, a stick of cinnamon, a blade of maize, a bunch of sweet herbs, twelve peppercorns; boil gently for one hour; strain through a wire sieve, bone the fish, and remove the skin, pass the flesh through the sieve into the soup, thicken with half a penny packet of pea flour, rubbed smooth in a little water, add a little tomato pulp if liked, and two ounces of butter. Serve hot with fried bread cut into dice. 7. Skate Soup. Well skin and wash two pounds of skate--the cheaper parts are the best for soup--boil in three pints of water for about two hours very gently. Cut up an onion into thin rings, chop two beads of garlic, and fry in two ounces of butter a delicate golden colour; now add the soup to this with one pint of milk, three bay-leaves, twelve cloves, a blade of mace, and a stick of cinnamon, pepper and salt to taste. Let it simmer for half an hour, strain through a wire sieve, take the meat of the fish, and put neat pieces of it in the soup. Serve hot with toasted bread cut into neat pieces. 8. Cod Soup. Take a cod's head and shoulders, boil it gently in two quarts of water for one and a half hours. Cut up an onion into rings, chop two beads of garlic, and fry in two ounces of butter and twenty-four cloves a nice brown, then add the fish liquor, three bay-leaves, a bunch of sweet herbs, pepper and salt to taste; thicken the soup with one packet of pea flour rubbed smooth in a bowl with a little water, stir well, then add one teaspoon of Chili vinegar, one tablespoon of tarragon vinegar, and one tablespoon of mushroom ketchup; strain, and serve with fried bread cut into dice. 9. Salt Herring Mullagatawny. Cut up an onion into rings, chop three beads of garlic, fry in two ounces of butter with twenty-four cloves a nice brown, then add one tablespoon of the best currie powder, stir, then put in two quarts of water. Cut up three red herrings, salted ones, into pieces, add it to the rest; let it simmer gently one hour; strain, put it back into the pan, and add two packets of Edwards' Tomato Soup, and three bay-leaves. Take the nicest bits of the fish, free from skin and bone, and put them in the soup; let it simmer an hour longer, take out the bay-leaves, and serve with a separate dish of boiled rice. 10. Welk Soup. Cut up an onion into thin rings, chop two beads of garlic, fry in two ounces of butter with twenty-four cloves a nice brown, add two quarts of water and one quart of welks, picked, three bay-leaves, a bunch of sweet herbs, a carrot cut into thin slices, a turnip cut into thin slices, and a few sticks of celery chopped small. Boil gently for two hours; strain, pulp the vegetables through a sieve, and return the soup and vegetables into the pan. Add one packet of Edwards' Tomato Soup, pepper and salt to taste; simmer for half an hour. Serve hot with toasted bread cut into dice. The welks can be eaten with vinegar, pepper, and salt, separately, if liked. 11. Bread Soup. Boil two large onions in one pint of water, with twenty-four cloves, and a blade of mace, and twenty-four peppercorns. Let it boil till the onions are quite soft, then pass it through a sieve. Add two pints of milk, half a pound of bread crumbs passed through a sieve, pepper and salt to taste, and two ounces of butter; stir, let it come to the boil, and serve. 12. Onion Soup. Boil one pound of onions till quite soft. Pass them through a sieve, mix with them two ounces of butter, three pints of milk, and pepper and salt to taste. 13. Pea Soup. Boil one pint of the best peas in two quarts of water and a mite of soda till they are quite soft. If the peas get too thick add a little more water; when quite soft, pass them through a sieve into a nice _purée_. Cut up an onion in thin rings, then chop it _very_ small, also two beads of garlic, fry in two ounces of butter a golden brown. Then add twenty-four cloves, a carrot cut into thin slices, and a turnip cut into thin slices, and the _purée_; let it simmer gently till the carrot and turnip are soft, and then again strain it. Add pepper and salt to taste. Serve with dried powdered mint, and fried bread cut into dice. 14. Green Pea Soup. Boil one pint of dried green peas in two quarts of water with a mite of soda till the peas are quite soft. If the water evaporates add a little more; pass the peas through a wire sieve. Now chop up an onion _very_ small, also two beads of garlic, fry in two ounces of butter a golden colour. Add your peas, then a whole carrot, a whole turnip, and two sticks of celery; simmer gently till the vegetables are soft, remove the vegetables, add pepper and salt to taste, and serve the _purée_ with dry powdered mint and fried bread cut into dice. 15. Turnip Soup. Boil four large turnips till quite tender. Pass them through a sieve, add three pints of milk and put them on one side, cut up an onion into rings, chop two beads of garlic, and fry in two ounces of butter a gold colour. Add twelve cloves, twelve peppercorns, a piece of green ginger, and three bay-leaves. Then put in your turnip _purée_, pepper and salt to taste. Simmer gently for half an hour; strain and serve. 16. Vegetable Marrow Soup. Boil a vegetable marrow till quite tender. Pass it through a sieve, add pepper and salt to taste, and three pints of milk. Warm it up thoroughly and melt into it two ounces of butter. Serve with toast cut into nice shapes. 17. Potato Soup. Cut up an onion into rings, chop two beads of garlic, fry and add two ounces of butter a nice golden colour, add twelve cloves, twelve peppercorns, three bay-leaves, one carrot cut into slices, one turnip cut into slices, a stick or two of celery chopped, one pound of potatoes peeled and cut into slices, and one quart of water and one quart of milk. Boil gently till all the vegetables are tender enough; pass them through a sieve; if the _purée_ is too thick add a little more milk; warm up thoroughly. Add pepper and salt to taste, and serve with fried bread cut into dice. 18. Haricot Bean Soup. Boil a half pint of haricots in two quarts of water, with a mite of soda, one onion, one carrot, one turnip, two sticks of celery chopped. When quite tender pass all through a sieve. Add two ounces of butter, pepper and salt to taste, and two tablespoons of tomato conserve. Serve with fried bread cut in dice. 19. Lentil Soup. Boil one pint of lentils in two quarts of water to a pulp. Cut up an onion, chop two beads of garlic, and fry in two ounces of butter with twenty-four cloves a nice gold colour. Add the lentils to this, put in salt to taste, and just before serving a squeeze of lemon juice. 20. German Lentil Soup. Boil one pint of German lentils in two quarts of water, with a mite of soda. When quite soft pass through a wire sieve; stir into the _purée_ two ounces of butter, pepper and salt to taste. Serve with fried bread cut into dice. 21. Tomato Puree. Cut up an onion into rings, chop two beads of garlic, and fry a pale brown in two ounces of butter. Add twenty-four cloves, and two pounds of tomatoes cut up in quarters. Let it simmer gently till the tomatoes are quite soft; strain through a sieve. Add one pint of water, pepper and salt to taste; let it boil up, and put in a tablespoon of butter rolled in as much flour as it will take up; stir well. A few drops of tarragon vinegar are a great improvement. 22. Mixed Vegetable Soup. Boil in two quarts of water a turnip cut up, a carrot cut up, three sticks of celery cut up, two leeks, and a small cauliflower cut into sprigs. Boil till quite soft. Pass it all through a sieve. Cut up an onion, chop two beads of garlic, and fry in two ounces of butter a pale golden colour. Add your vegetable _purée_, and pepper and salt to taste. Serve with fried bread cut into dice. 23. Florador Soup. Cut up an onion into rings, chop up two beads of garlic, fry in two ounces of butter with twenty-four cloves a nice gold colour. Add three pints of milk; let it boil up very slowly. Have ready a quarter of a pound of fine florador, mixed with almost one pint of cold milk, nice and smooth like cream. Add this to the boiling milk; stir all the time, so that it does not stick or get lumpy. Let it get thick, and strain. Just before serving add a few drops of tarragon vinegar. 24. Barley Soup. Cut up an onion into rings and chop fine, chop two beads of garlic, and fry in two ounces of butter a golden brown. Add two quarts of water, three ounces of pearl barley, one carrot cut into slices, a turnip cut into slices, three sticks of celery chopped; boil till the barley is quite tender. Add pepper and salt to taste, a few drops of tarragon vinegar, a few drops of clove vinegar, and a tablespoon of mushroom ketchup. Serve with toast cut into neat pieces. 25. Mullagatawny Soup. Cut up an onion into thin rings, chop two beads of garlic, and fry in two ounces of butter a golden brown, with twenty-four cloves; then add one tablespoon of the best of currie powder; fry a minute; add three pints of water. Rub smooth with a little water one packet of pea flour; add this to the boiling soup. Now add one penny packet of Edwards' Tomato Soup; let it simmer gently for half an hour; just before serving add the juice of half a lemon, and salt to taste. Serve with a separate dish of boiled rice. 26. Spinach Puree. Clean, wash, and pick two pounds of spinach. Put it in a pan with one pint of water, boil till it is quite soft, pass it all through a sieve, add three ounces of butter, and pepper and salt to taste. If the _purée_ is too thick, add a little more warm water. Serve with fried bread cut into dice. This is a very simple but delicious _purée_. 27. Sorrel Puree. Clean, pick, and wash two pounds of sorrel. Cut up an onion into rings, chop two beads of garlic, and fry in three ounces of butter a golden colour. Now add the sorrel. Let it get quite soft, and pass it through a wire sieve, liquor and all; add as much hot water as will make the _purée_ a nice consistence for soup. Pepper and salt to taste. Serve with fried bread cut into dice. 28. Artichoke Puree. Peel two pounds of Jerusalem artichokes, and boil them till quite soft. Pass them through a wire sieve; add three pints of milk; let it come to the boil, then add three ounces of butter. Pepper and salt to taste. Serve with fried bread. This is a delicious soup, and very nutritious. 29. Carrot Puree. Scrape and wash four large carrots; cut them into quarters, and boil till quite soft; pass them through a sieve; cut up an onion into rings; chop up two beads of garlic, and fry these with twenty-four cloves a nice brown in two ounces of butter; then add the carrot _purée_, two and a half pints of water, three bay-leaves, a stick of cinnamon, a blade of mace, one packet of Edwards' White Soup. Pepper and salt to taste. Let it simmer gently for an hour. Strain again, and serve with fried bread cut into dice. A few drops of tarragon is an improvement. 30. Pearl Sago Soup. Boil a quarter pound of pearl sago in two quarts of water till quite clear, and as thick as possible; then add two packets of Edwards' Tomato Soup, one onion stuck with cloves, a roll of lemon peel, two white beads of garlic, three bay-leaves, and three ounces of butter. Simmer gently for one hour. Before serving remove the onion, garlic, peel, and bay-leaves. Add a few drops of tarragon vinegar, one tablespoon of Worcester sauce, and two of mushroom ketchup, salt and pepper to taste. N.B.--I have made some of these soups very thick on purpose, so that there may be more substance in them. They can, moreover, be made thinner or thicker as desired by either omitting or adding hot water. _SAUCES._ I give but few, but these are novel to a certain extent. The white butter sauce alone can be varied in many ways, either savoury or sweet. If for sweets, the salt and savouries left out, and sugar and flavouring as desired put to it. Any cook with very little trouble can do this, and it does not require extraordinary skill to vary these sauces according to what is required. 1. White Butter Sauce. Put into a pan half a pint of milk, with two ounces of butter; let it gradually come to the boil. Have ready a tablespoon of flour rubbed down in a little cold milk. Add this to the boiling milk, stir, and let it thicken, add salt to taste. This is more delicate than the ordinary melted butter. 2. Onion Sauce. Boil two large onions, stick two or three cloves into them. When quite soft, pass them through a wire sieve, and add the pulp to a sauce, as No. 1. 3. Parsley and Butter Sauce. Pick some parsley in neat bunches, wash and clear of grit, dry thoroughly in a cloth, chop _very_ fine, and add about two tablespoons to the sauce No. 1. Let it simmer very gently for a few minutes till the parsley is cooked; stir occasionally, that it does not burn or get lumpy. 4. Egg Sauce. Boil two eggs for ten minutes, then throw them in cold water; shell and chop fine; add to sauce No. 1. A little Nepaul pepper is an improvement. 5. Sauce Piquant. Cut up a small onion, chop two beads of garlic, and fry in two ounces of butter with twelve cloves, twelve peppercorns, and three bay-leaves. Add half a pint of milk. Let it slowly come to the boil. Have ready one tablespoon of flour mixed smooth with a little cold milk, stir into the boiling milk, strain, let it cool a little; now add the yolk of an egg well beaten, a little Nepaul pepper and salt to taste. And lastly, chop up some tarragon and a little chervil that has been soaked in vinegar for a week previously. Add this _very_ carefully, a little at a time, so that the sauce does not curdle. This sauce is a great favourite. 6. Bread Sauce. Boil a small onion till very tender, pass it through a sieve; add to it half a pint of milk, two tablespoons of bread crumbs passed through a sieve, two ounces of butter, a few peppercorns, and salt to taste. 7. Celery Sauce. Cut up the white part of a bead of celery very small. Boil in just enough water to get it quite soft. Then add to this two tablespoons of cream, two ounces of butter, and a little flour mixed smooth in some cold milk, just to thicken it, salt to taste. Some like a little grated lemon peel and nutmeg. 8. Oyster Sauce. Chop up half a dozen oysters and mix them with their liquor with sauce No. 1--a little grated nutmeg and lemon peel added. 9. Shrimp Sauce. Pick and clean one pint of pink shrimps. Mix them with sauce No. 1. 10. Lemon Sauce. Sauce No. 1. When a little cool, add the yolk of an egg well beaten, the rind of half a lemon grated, a pinch of Nepaul pepper and nutmeg. 11. Anchovy and Butter Sauce. Sauce No. 1, with the addition of enough Anchovy sauce to flavour nicely, and a pinch of Nepaul pepper. 12. Jerusalem Artichoke Sauce. Sauce No. 1, with half a pound of artichokes boiled till tender and passed through a sieve, added to it a good pinch of Nepaul pepper. 13. Brown Onion Sauce. Chop up an onion very small, also one bead of garlic. Fry these in three ounces of butter, with one tablespoon of flour, till it is quite brown. Add half a pint of water, stir, and boil it up for about ten or fifteen minutes. Strain, and add pepper and salt to taste, and a little mushroom ketchup. 14. Piquant Brown Sauce. Cut up an onion into rings; chop up two beads of garlic. Fry these in three ounces of butter and a tablespoon of flour till quite brown. Add rather less than half a pint of water, two tablespoons of vinegar, one tablespoon of tarragon vinegar, one tablespoon of chervil, one tablespoon of clove, salt to taste, and a pinch of Nepaul pepper. Strain and serve. 15. Tomato Sauce. Cut up a small onion into thin rings, chop a bead of garlic, and fry in two ounces of butter a pale yellow. Cut up three good-sized tomatoes, and let it all simmer together till quite soft. Pass it all through a fine wire sieve. Add enough water to make half a pint of sauce. Thicken with a little butter rolled in flour. Salt to taste and a few drops of tarragon vinegar. 16. Mushroom Sauce. Cut up a very small onion, chop one bead of garlic, and fry in three ounces of butter, to which add a tablespoon of flour. Fry till brown. Add half a pint of water, stir, and let it thicken. Strain. Add salt and Nepaul pepper to taste, and about six good-sized mushrooms that have been peeled and picked and chopped. Let it simmer for about ten minutes very gently, and just before serving add a tablespoon of mushroom ketchup and a squeeze of lemon. 17. Brown Lemon. Cut up an onion into rings; chop up two beads of garlic. Fry in three ounces of butter, with one tablespoon of flour, a nice brown. Add half a pint of water, let it thicken, and then strain it. Add the grated peel of half a lemon, the juice of a whole one, and salt and Nepaul pepper to taste. 18. Brown Parsley. Cut up an onion into thin rings, chop two beads of garlic, and fry in three ounces of butter, with a tablespoon of flour, till quite brown. Add half a pint of water, let it thicken, and strain. Then add two tablespoons of finely chopped green parsley, salt and Nepaul pepper to taste. 19. Cocoa-nut Sauce. Cut up an onion into thin rings, chop two beads of garlic, also two bay-leaves; fry these in three ounces of butter with twelve cloves and a tablespoon of flour; let it get quite brown. Add the milk of a cocoa-nut and enough water to make it half a pint; let it thicken, and strain, then add two tablespoons of scraped cocoa-nuts, salt and Nepaul pepper to taste. This is very good with boiled fish. 20. Beet-root Sauce. Cut up an onion into rings, chop one bead of garlic, fry in three ounces of butter with one tablespoon of flour. Add somewhat less than half a pint of water, two tablespoons of vinegar, one of tarragon vinegar, one of chervil vinegar, one teaspoon of Chili vinegar, and salt to taste. Strain, and then add to it a small beet-root passed through a wire sieve. _FISH IN VARIOUS WAYS._ I have not given recipes for plain boiling and frying; most cooks know how to do this perfectly well, and it would only be repeating what is in other books. I will only add that most of the sauces poured over plain boiled fish seem to change its character entirely; for instance, boiled fillets of skate smothered in onion sauce taste very much like white meat. Some of the brown sauces, too, poured over good firm fleshed fish, seem very much like chicken or rabbit. I have put all the fish recipes together, both those suited to _entrées_ and the more substantial. I have done this because it is rather a difficult matter to arrange how the different dishes are to be served. Some are quite content with an _entrée_ after the soup; others want something more substantial to take the place of the usual joint; they can, however, have fish pies, baked fish, boiled fish, fried fish, etc., which answer the purpose very well, and the lighter dishes can be used as _entrées_, and some even as savouries. A dinner of four or five courses can easily be had from these recipes. 1. Eel Pie. Clean and skin two pounds of eels; cut them into pieces two inches in length, put them in a pie dish thus: a layer of fish, then sliced onions, a few cloves, and sliced tomatoes, some sliced hard-boiled eggs, and so on till the dish is full. Mix some salt and Nepaul pepper to taste, in a little warm water, say a _small_ tea-cup; pour it over the fish. Cover with a nice crust either light or short, and bake a nice brown. Serve with a nice frill round the dish. This is a very substantial and delicious dish. The short crust is more digestible and satisfying than the light, but this is a matter of individual taste. 2. Eel Stew. Clean and skin two pounds of eels; cut them into two-inch pieces. Chop one onion and two beads of garlic very small, fry in three ounces of butter with one tablespoon of flour till it is a nice brown; add half a pint of water and let it thicken; strain, then add the eels to the sauce. One tablespoon of tarragon vinegar, one tablespoon of cloves, one tablespoon of chervil, Nepaul pepper and salt to taste, the grated rind of half a lemon, and a little grated nutmeg. A few turned olives and button mushrooms considerably improve it, but where expense is an object these may be left out. 3. Salt Fish and Egg Pie. Get a good dry salt fish about three pounds. Soak it all night in water, then put it in the oven till soft enough to handle, remove all skin and bone, and make into nice large flakes; put a layer of this in a pie dish, then a layer of sliced onions, a few cloves, a sprinkling of lemon thyme, some sliced hard-boiled eggs, and so on till the dish is full. Now mix half a cup of water with half a cup of good thick tomato conserve, add Nepaul pepper to it to taste; pour it over the pie, and cover with either a light or a short crust, and bake a nice brown. 4. Salt Fish and Potato Pie. Treat the fish as in previous recipe. Peel and boil two pounds of potatoes, mash them thoroughly, and mix them with the fish. Three hard-boiled eggs chopped fine, one tablespoon of chopped onion, three ounces of butter, and a teaspoon of herbs as for veal stuffing. Mix all thoroughly together, then put it in a well-greased pie dish, smooth it down, and score it with a fork, put a few dabs of butter over it here and there, and bake a nice brown. 5. Haddock and Potato. Get a good sized smoked haddock; put it in the oven for a few minutes till it is cooked enough to handle, remove the skin and bone, flake it, and mix it with mashed potatoes, three ounces of butter, the grated peel of half a lemon, a little lemon thyme, some grated nutmeg, and salt and Nepaul pepper to taste. Put it in a greased pie dish; smooth the top, and score it with a fork, and bake a nice brown. 6. Skate Fricassee. Cut up an onion into rings, chop one bead of garlic, fry in two ounces of butter with twelve cloves and two bay-leaves, a pale yellow. Add half a pint of milk, draw it aside, and let the milk cook very gently ten minutes; strain. Now mix smooth a tablespoon of flour with a little cold milk; pour it into the other just as it is boiling up; stir till it thickens. Add one pound of filleted skate, the grated rind of half a lemon, a grated nutmeg; let it cook gently till the fish is done. When a little cool, _i.e._, when it is off the boil, add the yolk of an egg well beaten, and salt and Nepaul pepper to taste. Stir well, and thoroughly warm it, taking care the egg does not curdle; it is best to put the pan into a larger one containing hot water; this prevents the curdling of the egg. Serve this with a dish of mashed potatoes, or potato snow. It is a delicate and delicious dish and, skate being very nutritious, it is well suited for an invalid. 7. Skate Stew (Brown). Cut up an onion into thin rings, chop two beads of garlic, and fry, in three ounces of butter with one tablespoon of flour and twelve cloves, a nice brown, quite a rich colour, then add half a pint of water, a blade of mace, a stick of cinnamon, the grated rind of half a lemon, three bay-leaves; stir, and let it thicken well, then add two tablespoons of mushroom ketchup, Nepaul pepper and salt to taste; let it simmer very gently for half an hour; strain, put it back in the pan, and add one pound of nicely crimped skate to the sauce; let the fish cook very gently until done, which will take from twenty minutes to half an hour. Serve with sippets of fried bread and parsley round the dish. 8. Brown Oyster Stew. Make the sauce just the same as in preceding recipe, only add the juice of the oysters to it; strain, and add the oysters themselves. A few drops of tarragon and Chili vinegar are an improvement, and the juice of half a lemon. This is a delicate dish, and much liked. 9. Lobster Cutlets. Well pound the flesh of a good fresh lobster in a mortar (the best brand of tin lobster will answer as well), mix with it about two ounces of butter, one small cup of bread crumbs, salt and Nepaul pepper to taste, the grated rind of a lemon and half a nutmeg grated, mix all together with two well beaten eggs; form into cutlet shapes, and egg and bread crumb them, fry a golden brown in boiling fat or butter. Lay them on a sieve to drain off any fat there may be. Serve neatly on a dish, and decorate with fried bread and parsley. 10. Oyster Cutlets. Stew one dozen oysters in their own liquor gently, till tender enough to chop very small; mix with them one cup of bread crumbs, some grated nutmeg and lemon peel, salt and pepper to taste; bind all together with a well-beaten egg or two, form into cutlets, and fry in butter a pale yellow; drain on a sieve. Serve with fried sippets of bread and parsley round them. These are very delicious and simple. 11. Oysters Fried on Toast. Take as many oysters as you need, dip each into well beaten egg, and then into bread crumbs, fry in butter a golden colour, sprinkle with pepper and salt. Have ready as many pieces of fried bread, cut out with a round cutter, as you have oysters, lay an oyster on each; garnish the top with a sprinkling of chopped green parsley and a piece or two of lemon cut in dice shape. 12. Irish Cutlets. Remove the skin and bone from any cold fish you may have remaining; well pound the flesh in a mortar; add one cup of bread crumbs, salt and Nepaul pepper to taste, a teaspoon of chopped onion, a teaspoon of chopped parsley, mix all well together with one or two well beaten eggs, shape into cutlets, sausages, or rounds, and fry a pale golden colour. Serve neatly garnished with parsley, and slices of lemon on a stand of potato. 13. Smoked Haddock Croquets. Get a good sized smoked haddock, put it in the oven a few minutes, pick out all bones and skin, pound the flesh in a mortar, add one teaspoon chopped onion, one teaspoon of herbs as for veal stuffing, the grated rind of half a lemon, pepper and salt to taste, one tea-cup of fine bread crumbs; mix well, bind all with one or two well beaten eggs, form into croquets, egg and bread crumb them, fry in butter a delicate gold colour. Serve round a wall of mashed potatoes; garnish with parsley and fried bread. 14. Baked Fish. Get a good sized gurnet, stuff it with the following mixture; tie it carefully round with tape (string cuts the fish), put it in a baking tin, cover over with little dotes of butter here and there and a sprinkling of salt and pepper. Put it into the oven, and bake till well done; remove the tape carefully, so as not to spoil the look of the fish. Ornament with tufts of parsley, and serve with a dish of mashed potatoes, or fried potato chips. Fish Stuffing. One cup of fine bread crumbs, three ounces of butter well worked in, one teaspoon of herbs, as for veal stuffing, pepper and salt to taste, the yolks of two eggs. Mix all well together, and stuff the fish neatly. 15. Baked Smoked Haddock. Get a good sized haddock, stuff it with the following mixture, and proceed as in above recipe. Fish Stuffing. One tea-cup of fine bread crumbs, two well boiled onions chopped and mashed to pulp, three ounces of butter, a small quantity of sage to taste chopped _very_ fine, pepper and salt to taste. Mix all well together, and stuff the fish. 16. Curried Haddock. Put a smoked haddock in the oven for a few minutes; free it of bone and skin and set it aside. Cut up an onion very small, also two beads of garlic chopped, two bay-leaves chopped; fry in three ounces of butter with twenty-four cloves a nice brown, then add one tablespoon of best currie powder; stir; and, lastly, add the fish. Stir well, and keep frying till the fish is almost dry. Serve with a separate dish of plain boiled rice. 17. Curried Lobster. Cut up an onion, two beads of garlic, two bay-leaves, and fry, in two ounces of butter with twenty-four cloves, a nice colour, then add one tablespoon of best currie powder. Let it all fry for two or three minutes, then add two tablespoons of tomato pulp, a blade of mace, and a cup of water; let it simmer gently for one hour, then just before serving add salt to taste, and a squeeze of lemon, and the contents of a best brand tin of lobster. Serve with a separate dish of boiled rice. 18. Curried Eel. Cut up an onion, two beads of garlic, two bay-leaves, and fry in two ounces of butter and twenty-four cloves a nice brown; then add one tablespoon or a little less of best currie powder; stir; then add one cup of water, and a two-penny packet of Edwards' Tomato Soup. Let it simmer gently for one hour. Then add one pound of eels that have been nicely skinned and cleaned. Let the fish thoroughly cook in the sauce, and about five minutes before it is ready add the milk of a cocoa-nut. Serve with a dish of plain boiled rice. 19. Devilled Eels. Well clean and skin one pound of eels, cut into two-inch lengths, roll in flour, sprinkle well with salt and Nepaul pepper. Fry in butter a nice colour. Serve, neatly heaped one on the other, with bits of parsley in between. Fried or mashed potatoes is the right accompaniment for this dish, or plain boiled rice. 20. Fish and Potato Cutlets. Mash some potatoes, take any cold fish, free it of skin and bone. Mix them together with one teaspoon of chopped onion, one teaspoon of herbs as for veal stuffing, salt and pepper to taste, the grated rind of half a lemon. Form into cutlet shape, egg and bread crumb them, and fry a nice golden brown. Decorate with fried parsley. 21. Filleted Hake. Get one pound of filleted hake. Chop up an onion very small, mix with a teaspoon of herbs, chopped parsley, lemon thyme and basil, and pepper and salt to taste. Sprinkle each fillet with this rather thickly, then roll it up and tie with a tape. Now put it aside. Cut up an onion, two beads of garlic, two bay-leaves, fry in two ounces of butter a nice yellow, then add one tea-cup of water and one packet Edwards' Tomato Soup. Let it simmer gently twenty minutes. Add your fillets, and let them cook in the sauce. Before serving untie the tape with great care. 22. Filleted Herrings. Bake as many hard solid herrings as you require in vinegar, with a pinch of Nepaul pepper and salt, and two or three bay-leaves. When done, split each fish down the back, remove the bone, and then sprinkle with some chopped onion and green parsley, and put it together so that it looks as before. Serve cold, with a nice sauce made of equal parts of olive oil and vinegar. This is very nice served with salads of any kind. 23. Filleted Skate. Get one pound of fillets of skate or crimped skate. Sprinkle them with a little chopped onion, parsley and a hard boiled egg chopped; pepper and salt to taste. Roll the fish up, and tie with tape. Cut up an onion into rings, chop two beads of garlic and fry in two ounces of butter a nice brown. Add two tablespoons of tomato pulp, one tea-cup of water, twelve cloves, twelve peppercorns, and two bay-leaves. Let it simmer gently half an hour, then add the skate, and cook it in the sauce. Before serving, remove the tape and the bay leaves. 24. Baked Mackerel. Get some fine mackerel, sprinkle it over with Nepaul pepper and salt, chopped onion, two bay-leaves, two beads of garlic chopped fine, then pour over all one cup of tomato pulp. Bake in the oven till the fish is done. Dish the fish very neatly, and strain the liquor over them. 25. Cod Steak. Take some good sized pieces of cod, but not too large, roll them in flour and fry a nice colour. Then fry some onions as for beef steak, and smother the fish with them. This is liked very much by children. 26. Curried Cutlets. Free some cold haddock of bone and skin. Pound the flesh in a mortar. Mix with it one dessertspoon of chopped onion, two beads of chopped garlic, one teaspoon of best currie powder. Mix well. If not quite sufficiently firm to handle, stir in a well beaten egg. Form into cutlets, and fry in butter a nice colour. Serve with a separate dish of plain boiled rice or as a kedgree, as per recipe given. 27. White Cutlets. Well pound any cold white fish you may have in a mortar. Add the grated peel of half a lemon, half a nutmeg grated, pepper and salt to taste. Mix well. Then add a well-beaten egg to bind the mixture, form into cutlets or flat cakes, and poach in milk till set. Serve with shrimp sauce over. 28. Fish and Tomatoes. Get some red or grey mullet. Plain boil, and serve them in the middle of the dish. While hot melt some butter over them, and sprinkle with pepper and salt. Then surround them with small baked tomatoes all round the dish. Sprinkle over all some finely chopped parsley. Serve with potato snow. 29. Fish Mould. Well pound the flesh of some nice white fish. Mix with it one cup of bread crumbs, one teaspoon of herbs as for veal stuffing, three ounces of butter, the grated rind of half a lemon, some grated nutmeg, Nepaul pepper and salt to taste. Well beat four eggs. Mix all together, put in a plain buttered mould, and bake till set. Turn out on to a paper. Garnish with parsley and slices of lemon and tomato. 30. Lobster Mould. Well pound the contents of a tin of lobsters. Mix with one cup of bread crumbs, one teaspoon of herbs, the grated peel of half a lemon, some grated nutmeg, pepper and salt to taste, three ounces of butter. Well beat three eggs. Mix together, and put into a plain well-buttered mould. Steam till quite set. Turn out on to a round dish. Pour over a shrimp sauce. N.B.--I have always said butter for all my fish dishes, as the butter imparts a better flavour, and in these days it can be had so cheaply; but if lard and dripping is substituted by those who do not object to their use, it answers quite as well. _EGGS IN VARIOUS WAYS._ 1. Tumbled Eggs. Put on half a pint of milk, with a piece of butter the size of a walnut. Well beat up four eggs, add one teaspoon of finely chopped onion, a little Nepaul pepper and salt to taste. Stir into the milk; keep stirring all the time till it gets thick. Then lay it on nicely buttered toast, and serve neatly dished and decorated with parsley. 2. Baked Eggs. Well grease a pie dish. Break into it as many eggs as you require, taking care not to break the yolks. Sprinkle over the top a light layer of bread crumbs, and pepper and salt to taste. Put some dabs of butter here and there over it, and bake a nice golden colour. This dish, though simple, is tasty and satisfying. 3. Fricasseed Eggs. Have ready some hard-boiled eggs. Shell them, and cut them in quarters. Place them in a dish neatly. Now throw over them a white butter sauce, as per sauce recipe No. 1. Sprinkle over some Nepaul pepper and salt to taste. These should be eaten with toast sent to table separately. 4. Dry Egg Currie. Chop four hard-boiled eggs very fine. Put them aside. Chop up one onion, two beads of garlic, very fine. Fry in three ounces of butter, with twelve cloves, a nice brown. Then add a tablespoon of best currie powder. Fry all together a few minutes, and then add the minced eggs. Stir well, and let all the moisture absorb. Add salt to taste, and a squeeze of lemon juice. Serve with a separate dish of boiled rice or kedgree, as per recipe given. 5. White Egg Currie. Have ready some hard-boiled eggs; shell them and cut them in half. Put them aside. Chop one onion and two cloves of garlic small, and fry in three ounces of butter with twenty-four cloves a pale yellow, then add one dessertspoon of the best currie powder, the milk of a cocoa-nut, and one small tea-cup of rich thick cream. Let it simmer gently for about half an hour. Strain it, and then add salt to taste, a squeeze of lemon, taking great care not to curdle the cream, and lastly, add the eggs. Warm thoroughly through. Serve with a separate dish of rice. 6. Egg Zeste. Chop up six hard-boiled eggs small. Mix with them one teaspoon of chopped onions, one teaspoon of chopped parsley, one bead of garlic, _very_ fine, Nepaul pepper and salt to taste, the grated rind of a small lemon, and lastly, the strained juice of the lemon. This is very nice eaten with salads of any kind, or between bread and butter as a sandwich. 7. Baked Eggs with Cheese. Butter a pie dish, sprinkle it well over with grated Parmesan cheese, a dust of Nepaul pepper and salt. Now break in six eggs, cover over with grated cheese, a dust of Nepaul pepper and salt, and bake a nice golden brown. 8. Plain Omelette. Beat up the yolks of three eggs with two ounces of butter quite smooth. Add to it pepper and salt to taste, and a tablespoon of milk. Now beat the whites to a stiff froth, and stir them thoroughly into the mixture. Put in just a small pat of butter into a thoroughly clean frying-pan. Pour in your mixture, and let it set and get a bright golden yellow. Turn over neatly, lay it in a napkin, and garnish with parsley. The chief secret is a clean pan and a perfectly clear fire, which must not be too fierce. 9. Omelette with Herbs. Just as previous one. Only add to the mixture one teaspoon of chopped onion, and one teaspoon of parsley. Fry the same as above, and serve on a napkin. 10. Eggs with Tomatoes. Well butter as many Darrol moulds (plain ones) as you require, break an egg into each, carefully, add a dust of pepper and salt, put a wee dab of butter on top, and bake in the oven till nicely set. Have ready as many nice round red tomatoes as you have eggs, put them in a greased baking-tin, put a small dab of butter on each, dust them with pepper and salt, and bake them till soft. Now dish with an egg and a tomato alternately, and sprinkle over all some chopped parsley. This is a simple but pretty and tasty dish. 11. Egg and Mushroom Souffle. Boil one ounce of semolina in one cup of milk till quite thick, take it off the fire, stir into it while hot a piece of butter the size of a walnut; let it get cool. When nearly cold, stir in three well beaten eggs, yolks and whites separately, the whites beaten to a stiff froth. Add Nepaul pepper and salt to taste. Well butter a plain border mould, fill the mixture in, let it bake till well set and of a nice colour. Have ready some mushrooms, prepared thus--pick and skin them, and fry them in plenty of butter, and pepper and salt, till quite soft and done. Turn out your _soufflé_ on to a paper, and fill in the centre with the fried mushrooms; sprinkle over the whole a little chopped parsley. Serve very hot. 12. Egg Balls. Boil some eggs hard, take out the yolks, pound them in a mortar, mix with equal proportion of fine bread crumbs passed through a wire sieve, add a teaspoon of fine chopped onion, one bead of garlic, one teaspoon of parsley, one ounce of butter; mix well; bind the mixture with well beaten raw egg, form into balls, fry a nice brown, and serve strung on skewers. 13. Egg Cutlets. Chop some hard-boiled eggs fine. Mix them with an equal quantity of fine bread crumbs. Add pepper and salt to taste. Bind the mixture with well beaten raw eggs. Form into nice shaped cutlets, and fry in butter a bright golden yellow. Serve neatly, and garnish with fried parsley and sippets of bread. 14. Surprise Eggs. Boil as many eggs as you need hard. Cut a very small piece off the pointed end, so that the egg can stand, and then cut off as little as possible of the end--just enough to be able to take out the yolk nicely. If the white is very thick, thin it with a sharp knife, but be _very_ careful not to spoil the shape. Pound the yolks in a mortar. Mix with them one or two anchovies also pounded, a bit of butter, some Nepaul pepper, a few fine bread crumbs. Mix well together, form the mixture into little balls, and proceed to fill the whites of the eggs, so that it looks somewhat like the yolk inside. Now have ready a nice salad made of lettuce, endive, tarragon, and chervil, chopped very fine, and looking like a bed of moss. On this set the eggs, and ornament with chopped beet-root. This is a very pretty dish, and exceedingly tasty, and suitable for breakfast, lunch, or dinner. 15. Stewed Eggs. Have a nice, tasty brown sauce, as No. 17. Put to it as many hard-boiled eggs as you want, cut in half some turned olives, and a few button mushrooms. Let it warm thoroughly through, and serve, ornamented with fried sippets of bread. _LENTILS, RICE, AND MACARONI IN VARIOUS WAYS._ 1. Lentil Moulds. Boil half a pint of lentils in one pint of water till quite soft and mashed up; if more water is required, add a little drop; chop up an onion very small, two beads of garlic chopped, a pinch of lemon thyme, the grated rind of half a lemon, two eggs well beaten, pepper and salt to taste. Mix well together, butter some plain Darrol moulds, put the mixture in and bake till set, turn them out on to a paper, garnish with parsley, sippets of fried bread and hard-boiled eggs in quarters. 2. Lentil Cutlets. Boil some lentils as in previous recipe, flavour in the same way, mix with them one tea-cup of bread crumbs, form into cutlets, fry in butter a nice colour. Dish neatly, and pour over them a tomato sauce, as per recipe No. 15. 3. Plain Dhàl. Boil some lentils plain, put them aside, now cut up an onion, two beads of garlic, and fry in three ounces of butter with twenty-four cloves a pale yellow, then put in your lentils, and two bay-leaves. Let it simmer gently for about one hour; the lentils must not be thick; salt to taste. Serve with a separate dish of plain boiled rice, and slices of lemon, to squeeze over it. 4. Lentil Currie. Boil some lentils plain, put them aside. Now cut up an onion, two beads of garlic, and two bay-leaves; fry in three ounces of butter with twenty-four cloves a nice brown, then add one tablespoon of the best currie powder, stir, and then put in your lentils; let them simmer gently for one hour; add salt to taste, and a small cup of tomato pulp. Serve with a separate dish of plain boiled rice. 5. Haricot Bean Pie. Boil one pint of haricot beans till quite soft, put a mite of soda in the water to soften it, when quite done drain and set aside. Cut up an onion into rings, chop up two beads of garlic; fry these in three ounces of butter with twenty-four cloves a nice golden colour. Now add one teaspoon of the best currie powder, and one cup of tomato pulp. Mix well, then add Nepaul pepper and salt to taste, a few drops of tarragon vinegar; put in your beans, and mix well. Turn out in a pie dish, and let them cool. Cover with a nice homely short crust, and bake a nice golden brown. This pie is nutritious, and really nice. 6. Haricot Bean Stew. Boil one pint of beans till quite soft, drain, and set them aside. Make a thorough tasty brown sauce, as Nos. 16 or 18 in recipes given; pour it over the beans, warm all thoroughly through, and serve decorated with sippets of fried bread and slices of lemon. 7. Haricot Bean Currie. Boil the beans as in previous recipe; cut up an onion and two beads of garlic; fry in three ounces of butter with twenty-four cloves a nice brown. Add one tablespoon of best currie powder, one cup of tomato pulp, a stick of cinnamon, a blade of mace, the peel of half a lemon grated, salt to taste; put in your beans, and let them simmer very gently for half an hour, taking great care they do not burn. Serve with a separate dish of rice. 8. Haricot Bean Pudding. Get one pint of dried green haricots, boil till quite soft; mash them up thoroughly with a fork. Add three ounces of butter, pepper and salt to taste, one teaspoon of chopped parsley, one teaspoon of chopped onion; mix well. Add a well-beaten egg; well butter a plain mould; put the mixture in and steam for one hour. Turn out on to a dish, paper and decorate with parsley and small sliced tomatoes. 9. Plain Boiled Rice. In boiling rice as it should be done, observe the following directions, and success is bound to follow:--(1) Use the best rice only. (2) Do not be afraid of plenty of water, four quarts to one pound. (3) Put in the rice as the water comes to the boil, having put in a good teaspoon of salt before you add the rice. (4) Watch carefully the _moment_ the rice is soft, drain _at once_ and set before the fire to steam for about half an hour or more; by this means your rice will be grain from grain separate, and look most appetising. These remarks apply to the cooking of rice in every form, when it is required dry, and to eat with savouries. 10. Yellow Rice. Never throw away the water in which kedgrees or yellow rice have been boiled. They make delicious soups on meat days, with the addition of a little Armour's Beef Extract, as the stock is already flavoured and thickened; or it will make a delicious mullagatawny soup with the addition of currie powder, and made according to recipe No. 9 (Soups), without the herrings, and using the liquor instead. This applies equally to the water in which haricot beans and peas have been boiled. It always makes good stock for soup. Boil in the water you put on for your rice one large onion whole, three beads of garlic whole, twenty-four cloves, the seeds of twelve cardamoms, three bay-leaves, two sticks of cinnamon, two blades of mace, and a pennyworth of saffron, one heaped up teaspoon of salt. Let these come to the boil, and then add one pound of the best rice. Watch carefully. Taste it from time to time. The moment the rice is soft drain at once, and set before the fire to steam. Before serving remove the onion, garlic, bay-leaves, cinnamon, and mace, but _not_ the cloves and cardamoms. Decorate with onions fried crisp and brown, sultanas fried, and almonds blanched and fried. This is very nice. 11. Kedgree. Put on some water with all the flavourings of the previous recipe, omit the saffron. When it comes to the boil add half a pound of pink lentils that have been well washed. When these change colour and get yellow, which will take about five minutes, add half a pound of best rice; stir well, and watch carefully. The moment the rice is done enough drain at once, and set before the fire to steam. Remove the spices, etc., as before, and decorate in the same way. 12. Another Kedgree. Do some rice as yellow rice recipe. Add to it some flaked smoked haddock, and one teaspoon of herbs as for veal stuffing, and two ounces of butter. Mix well loosely with a fork. Serve hot, and decorate with hard-boiled eggs cut in quarters, and onions fried crisp and brown. 13. Another Kedgree. The same as No. 11. Add to it four hard-boiled eggs chopped fine, two ounces of butter. Mix well lightly with a fork, and serve, decorated in the usual way with fried onions brown and crisp and fried almonds. 14. Tomato Rice. Cut up an onion into thin rings, chop two beads of garlic, also two bay-leaves; fry this in three ounces of butter with twenty-four cloves a nice pale yellow. Now add one cup of tomato pulp, salt and Nepaul pepper to taste, a few drops of tarragon vinegar. Stir well; let it simmer for about twenty minutes; strain, and pour the sauce over some cold rice you may have by you; cover up, and warm thoroughly through. Serve decorated with bright West Indian pickles. 15. Cheese Pillau. Boil some rice, with all the flavouring as for "yellow rice." Remove the spices, etc. Add two ounces of butter and three ounces of grated Parmesan cheese, Nepaul pepper and salt to taste. Mix all lightly with a fork. Dish garnished with watercress. 16. Rice Savoury. Any cold rice you may have by you may do for this dish. Well beat up two eggs with a little milk; mix with one small onion chopped, one small bead of garlic, one teaspoon of chopped parsley, one teaspoon mixed of lemon thyme, tarragon and chervil, Nepaul pepper and salt to taste. Mix all well together. Put it into a plain mould well buttered; put it in the oven till well set. Turn out on to a paper. Garnish with tufts of parsley and small red tomatoes. N.B.--Rice can be cooked any colour, by simply adding a harmless vegetable colouring to the water in which it is boiled, and thus it looks very pretty served with stewed fruits, etc., as it makes the simplest thing look appetising and nice. Any cook with very little ingenuity could turn out any number of pretty and tasty dishes of rice alone; it has the advantage of being nutritious and digestible, and is about the most economical thing there is in the market. 17. Macaroni Savoury. Boil as much macaroni as you require, in salt and water. When tender, drain, and put it aside. Cut up an onion into very thin rings, chop two beads of garlic small, fry in three ounces of butter with twenty-four cloves a pale yellow, then add one cup of tomato pulp; stir well; the grated rind of half a lemon, Nepaul pepper and salt to taste, a few drops of tarragon vinegar; pour over the macaroni, and warm thoroughly through. This is a delicious and most digestible dish. Garnish with watercress in bunches round the dish, and serve. 18. Macaroni Cheese. Boil some macaroni plain. Put it in a well-buttered pie dish thus--a layer of macaroni, a layer of grated Parmesan cheese, a sprinkling of mustard and salt, till the dish is full on the top, sprinkle the cheese. Beat up three eggs well in one pint of milk, pour it over the macaroni, and well cover it. Put a few dabs of butter over it here and there, and put it in the oven, and bake a bright golden brown. Serve, decorated with a nice frill round the dish. 19. Curried Macaroni. Boil some macaroni. Put it aside. Cut up an onion into thin rings, chop up two beads of garlic, fry in three ounces of butter with twenty-four cloves a delicate brown. Now add one tablespoon of best currie powder, one cup of tomato pulp, the grated rind of half a lemon, and the strained juice of half a lemon, salt to taste. Pour the sauce over the macaroni, and serve thoroughly hot. 20. Macaroni Savoury. Boil some macaroni, cut it into short lengths of about two inches long, well beat up three eggs. Mix with them one teaspoon of chopped onion, one teaspoon of herbs as for veal stuffing, one teaspoon of chopped parsley, Nepaul pepper and salt to taste. Mix it thoroughly with one cup of milk, and stir it well into the macaroni. Pour it into a pie dish, put a few dabs of butter over the top here and there, and bake a nice brown. N.B.--Vermicelli answers all the same purpose as macaroni. Some like it better and think it more delicate; both are cheap and nutritious, and both are capable of manipulation in a great many ways. _VEGETABLES IN VARIOUS WAYS._ 1. Potato Baskets. Get some nice long kidney potatoes, peel them very thin, cut them in half, then cut off a small piece at each end, so that the potato will stand like a cup, scoop out the inside neatly, leaving a thin wall of potato. Make it nice and smooth outside and in. Fry these in a bath of boiling fat a nice golden brown. Now take them out and stand them up like cups, fill each one with a farce of fish, or lentils, or mushrooms as desired, and sprinkle over the top some chopped parsley. This is a novel and pretty dish. 2. Potato Balls. Boil some potatoes, pass them through a sieve. Mix with them some butter, pepper and salt, form into good sized balls with the hand, put them on a buttered tin, brush over them a well beaten egg, and put them in the oven till they are a nice brown colour. 3. Mashed Potatoes. Mash some potatoes with butter, pepper and salt. Now well grease a plain pudding mould, fill your potatoes into it to get moulded, warm one minute, and turn out on to a dish, brush it over with well beaten egg, and then well sprinkle with fine bread crumbs, put on little dabs of butter all over it, and bake in the oven a bright golden colour. Garnish with parsley. 4. Potato Snow. Boil some potatoes, mash them with butter, pepper and salt, pass them through a wire sieve in the dish in which they are to be served. They must not be disturbed afterwards, as the light look would be gone, and so the dish get spoiled. 5. Potato Rings. Well wash and thinly peel some nice large potatoes, cut them in slices, then take a nice cutter and stamp them out quite round, and then a smaller cutter to stamp out the centre so as to form a ring. Fry these rings a golden brown in a bath of fat, drain them in a sieve. Serve neatly dished and garnished with parsley. The centres need not be wasted, but fried for another dish. 6. Potato Pie. Parboil some potatoes, slice them, put them in a pie dish thus--a layer of potatoes, then sliced onions and tomatoes, a few cloves, pepper and salt, and a spoonful of water, and so on till the dish is full. Cover with a light crust, and bake a golden brown, ornament with a frill round the dish, and serve. 7. Mixed Vegetable Pie. Parboil some potatoes, carrots, turnips, some green cabbage, cauliflower. Cut the former into nice slices, the cauliflower into nice bunches, so, too, the cabbage. Now put them in a pie dish thus--a layer of the vegetable mixture, then some sliced onions and tomatoes and a few cloves and a spoonful of water, pepper and salt to taste; fill up the dish thus. Cover with a nice light crust and bake a golden brown; ornament as before. 8. Stewed Onions White. Parboil some onions (Spanish), put them aside. Have ready some white butter sauce, as recipe No. 1, and put your onions into it, and finish cooking them in the sauce. Serve with a sprinkling of pepper and salt over them. 9. Stewed Onions Brown. Parboil some onions as before. Have ready a good brown sauce, as recipe No. 14, put your onions in, and let them finish cooking in the sauce. If liked, a sprinkling of chopped parsley may be put over the onions before serving. 10. Farced Cucumbers Stewed. Parboil some small cucumbers, scoop out the inside with care, taking care the outsides are not injured. Stuff these with a lentil farce, as recipe No. 1 for lentil moulds. Have ready some good brown sauce as recipe No. 14, and finish cooking your cucumbers in it. Dish neatly, and pour the sauce round. 11. Cucumbers on Toast. Boil some cucumbers (small ones) till tender. Lay them neatly on pieces of toast, pour over them a white butter sauce, as recipe No. 1. Sprinkle over with pepper and salt, and serve hot. 12. Stewed Vegetable Marrow. Get some small marrows, peel them, scoop out the inside carefully, stuff them with a farce thus--boil some onions, mash them with a fork. Add one cup of fine bread crumbs, some chopped sage to taste, two ounces of butter, pepper and salt. Mix well, and stuff the marrows. Now steam the marrows till nearly done. Have ready some good brown sauce, as recipe No. 14, finish cooking your marrows in that. Dish neatly, and pour the sauce round them. A separate boat of apple sauce to eat with them is liked by some. 13. Marrows on Toast. Peel and cut into quarters some nice young marrows. Put the pieces into a jar with some butter, pepper and salt. Cover the jar close, and put it into the oven. Let the marrows cook in their own steam. When done place them on nicely cut pieces of buttered toast; sprinkle over them pepper and salt. These are really delicious. 14. Stewed Cabbage Stalks. Get good thick stalks; cut away all the outside, till you come to the tender part inside; cut these into two-inch lengths. Parboil them in a little salt and water, and then finish cooking them, in either a white sauce as No. 1 recipe, or brown as No. 14 recipe. Either way they are truly delicious, and by far the best part of the cabbage in flavour and goodness. 15. Spinach with Eggs. Well pick and wash some spinach; put it in a pan with only the water that is in the leaves; let it boil till quite tender. Mash it with a fork with a little butter, pepper and salt. Put some on pieces of neatly cut buttered toast, then on each piece lay a well poached egg. Sprinkle over with pepper and salt, and serve. 16. Spinach Indian Way. Wash and cook some spinach as before. Put it aside. Cut up an onion into rings, and fry in two ounces of butter a pale yellow. Put in your spinach; stir well: add Nepaul pepper and salt to taste. This may be eaten on toast, or with plain boiled rice. 17. Farced Parsnips. Parboil some nice young parsnips. Scoop out the inside, and stuff with a farce of fish made thus--boil a salt haddock, remove all skin and bone, pound the flesh in a mortar. Add one teaspoon of herbs as for veal stuffing, Nepaul pepper to taste, a small cup of bread crumbs, some butter and a teaspoon of chopped onions; bind the whole with well beaten eggs, and stuff your parsnips. Now finish cooking by steaming them. Serve neatly on a dish, and pour over them either a brown sauce as No. 14, or white as No. 1, whichever is liked best. 18. Farced Carrots. Parboil some nice sized carrots. Scoop out the inside, and stuff with a farce as for lentil moulds, recipe No. 1. Finish cooking by steaming them, and then pour over a tomato sauce, as recipe No. 15, and serve. 19. Vegetable Stew. Cut up an onion into rings, chop two beads of garlic, and fry in three ounces of butter with twenty-four cloves; let it get a nice golden colour. Now add sliced potatoes, carrots, turnips, parsnips, and pour over all one pint of water, two tablespoons of mushroom ketchup, salt and Nepaul pepper to taste. Cook till the vegetables are quite tender, and serve. This is quite as nice as Irish stew with meat in it. 20. Farced Tomatoes. Scoop out the middle of the tomato with great care. Put into it a farce made thus--one small cup of bread crumbs, one teaspoon of herbs as for veal stuffing, two ounces of butter, pepper and salt to taste; bind with the yolk of one or two well beaten eggs. Stuff your tomatoes, put a little dab of butter on the top of each, sprinkle with pepper and salt, and bake in the oven till soft. Dish neatly; sprinkle over them some chopped green parsley. These may be served on pieces of fried bread. They are very nice served thus. 21. Mushroom and Olive Stew. Make a nice brown sauce as recipe No. 14. Add to it some turned olives, and some nice button mushrooms. Garnish the dish with fried sippets of bread and chopped green parsley. 22. Mushrooms on Toast. Well pick and clean some mushrooms, fry in about four ounces of butter, with pepper and salt to taste. Cook till the mushrooms get quite black. Serve on neatly cut pieces of toast; heap them one on the other, and garnish with tufts of parsley. 23. Celery Stew. Cut up some nice tender stalks of celery into three-inch pieces, parboil in milk, then put it into a sauce as recipe No. 1, and finish cooking thus--add the grated rind of half a lemon, the grate of a nutmeg, Nepaul pepper and salt to taste. Lay this on nicely trimmed slices of toast, and serve. The celery may be stewed in a brown sauce, as per recipe No. 14, instead of the white; it is nice either way. 24. Sea-Kale Stew. Serve the same as celery, or plain boil, and pour over a good white butter sauce, in which a little cream has been mixed, to make it extra rich. 25. Stewed Green Peas. Shell your peas, and put them into a jar. Add two ounces of butter, a little pepper and salt, and one saltspoon of sugar; cover close, and put into the oven to cook in their own steam. When quite done, turn out into a dish, pour over them a good brown sauce, as No. 14, add a teaspoon of chopped green mint, and serve. 26. Stewed French Beans. Get some tender French beans, cut them in two or three pieces each across, _not_ lengthways, cook the same as peas in a jar, omitting the sugar. Turn out on a dish, and pour over them a brown parsley sauce, as recipe No. 18. 27. French Beans on Toast. Get some very young French beans, put them in whole in a jar, with butter, pepper and salt, and a mite of soda to preserve the colour. Cook them as in previous recipe. Turn them out when done, and lay on neatly cut slices of well buttered toast. Sprinkle over with pepper and salt, and serve very hot. 28. Stewed Broad Beans. Well boil some broad beans in salt and water; take off the skins, and pour over the beans a parsley and butter sauce, as recipe No. 3. These may be served on toast, and thus make a substantial dish, and very nice. 29. Jerusalem Artichokes on Toast. Peel very carefully and trim nicely; throw them into cold water as you peel them, or they will get discoloured. Boil in salt and water till quite soft; drain; mash them with a fork till quite smooth, with butter, pepper and salt. Put the artichokes thickly on nicely cut pieces of buttered toast, and sprinkle with pepper and salt, and serve. This is simply delicious, though simple. 30. Egg Plant Savoury. Cut up some egg plants into quarters; put them into a jar, with butter, pepper and salt; cover close, and put in the oven. When done, take them out, mash them smooth with a fork. Add two hard-boiled eggs chopped fine, and a few bread crumbs, fill the mixture with little scallop shells, brush over the top of each with well beaten egg, sprinkle on some fine bread crumbs, put a little dab of butter on each, and just put in the oven to brown. Serve them in the shells, neatly dished. _SALADS IN VARIOUS WAYS._ These are very little understood in this country. Almost any vegetable cold can be made into a most appetising salad. By this means you have really delicious dishes, and there is no waste of cold vegetables or fish. I will give a few which, though known, are very seldom used, and I want to impress the fact in the minds of my readers that salads are healthy and economical, and generally liked by young and old, and the very little trouble they take in preparation is well repaid by the result. 1. Potato Salad. Mash up any cold potatoes you may have, mix them with any cold fish. Add a tablespoon of best olive oil, some caper vinegar, and a few chopped capers, one teaspoon of chopped onions, one bead of garlic chopped very small, the grated rind of a small lemon, the juice of half a lemon strained, salt and Nepaul pepper to taste; mix thoroughly. Serve it in a glass dish neatly piled up, smooth with a fork. Sprinkle over the whole some chopped hard-boiled egg, and arrange pretty West Indian pickles over it for decoration. 2. Plain Potato Salad. Cut up any cold potatoes in slices, mix with them a teaspoon of chopped onion, a teaspoon of chopped parsley, and pour over it equal quantities of best olive oil and vinegar that has been well mixed with a little pepper and salt. 3. Mixed Vegetable Salad. Cold carrots, turnips, potatoes, green peas, French beans, beet-root, celery, cauliflower, etc. Cut the carrots, turnips, potatoes, etc., with a nice fancy vegetable cutter; mix in the green peas, the French beans cut up in two or three pieces each, the cauliflower in neat little branches. Mix with them a teaspoon of chopped onion, a teaspoon of chopped parsley; mix equal quantities of vinegar and best olive oil, with pepper and salt to taste; toss all lightly up together. Ornament with lettuce and watercress in bunches. N.B.--German lentils, green peas, French beans, broad beans, all make a good salad by themselves with equal quantities of oil and vinegar, and pepper and salt. No cold vegetable is out of place. Every one more or less knows how to make salads from lettuce, endive, watercress, radishes, mustard and cress, etc., etc.; so it would be useless to enter into that in this little book. I will, however, give directions for a few simple salad sauces that I find generally approved of. 4. Salad Sauce No. 1. Boil some eggs hard, two or three will be enough, take out the yolks, bruise them with the back of a spoon quite smooth, add a teaspoon of made mustard. Mix well, then add two tablespoons of olive oil, a little at a time, till well mixed, then two tablespoons of vinegar, stirring all the while. Lastly, a few drops of tarragon vinegar, a few drops of garlic vinegar, a salt spoon of castor sugar, and salt to taste. Some like a spoonful of anchovy sauce added; this is, of course, a matter of taste. 5. Sauce No. 2. Break in the yolks of three eggs into a basin, stir with a wooden spoon, with two tablespoons of olive oil, but a drop at a time only till the egg gets thick; then mix in two tablespoons of vinegar gradually, a few drops of tarragon, a few drops of garlic, a spoonful of made mustard, and, lastly, two tablespoons of cream, but this must be mixed with great care so that it does not curdle. Salt to taste. 6. Sauce No. 3. One potato passed through a sieve, the hard-boiled yolk of one egg rubbed smooth, two tablespoons of olive oil, two tablespoons of vinegar, a few drops of tarragon vinegar, a few drops of garlic vinegar, and a few drops of Chili vinegar; mix all well and smoothly. Add salt to taste. N.B.--All salads should have a dash of onion and garlic, but very judiciously mixed. The difference in the flavour of the salads is very great. Green salads may be mixed with lobsters, anchovies, sardines, and any kind of cold fish. _PUDDINGS AND SWEETS._ I find the generality of ordinary puddings are dreadfully insipid. It is not at all necessary that this should be the case. And flavouring is cheap enough. Appearance, too, is a great thing. The sense of sight, smell, and taste can easily enough be gratified with very little trouble. And when one takes into consideration that our health depends on the way in which our food is prepared, it becomes an actual matter of duty to take the necessary trouble to prepare it properly, and bringing both intelligence and taste to bear on the subject. 1. Currant and Apple Tart. Make a nice short crust of Coombs' Eureka Flour, thus--half a pound of flour, three ounces of butter, one egg well beaten, a pinch of salt, and one teaspoon of castor sugar. Make it into a nice dough with milk. Put in a pie dish one layer of dry currants well washed and picked, a little grated lemon peel, and a few drops of lemon juice, then a spoonful of treacle and a few very fine bread crumbs, then a layer of sliced fresh apples, and again the currants, and so on till the dish is full. Cover with the paste rolled thin, and ornament prettily on the top with the paste nicely cut out, etc., etc. Bake a nice golden brown, and when a little cool sprinkle castor sugar over the top. Serve with a nice custard or cream. 2. Cabul Cassalettes. Put half a pound of dried apricots to soak for about four hours, pour the water in which they have been soaked into an enamel saucepan, about a cupful. Add half a pound of sugar, a little grated lemon peel, and the juice of half a lemon. Let it get into a syrup, then add the fruit, and let it simmer gently for one hour. Make a nice puff paste of Coombs' Eureka Flour, roll out thin, and line some nice shaped patty pans, well greased, with the paste; prick it with a fork to prevent it blistering. Put it in a quick oven and bake a pretty golden brown, turn out of the pans, and fill the cases with the apricot stew; then _well_ whip some cream very stiff, put it smoothly over the top of each, so that it looks like white foam, and then sprinkle over all either crushed crystallised violets or chopped pistachio nuts. Both are pretty, or do half with the violets and half with the nuts. Arrange them neatly in a glass dish, with a dish paper under. These are very pretty, and very delicious, and simple to make. 3. Fried Almond Rings. Make a paste thus--half a pound of Coombs' Eureka Flour, two ounces of butter, two ounces of sugar, a quarter pound of almonds ground to a paste. Mix well together. Add one well-beaten egg, with just enough milk to make the mixture into a good dough, roll out about a quarter of an inch thick, stamp out some rounds about the size of the top of a tumbler, then take some smaller rounds and stamp out the inside so as to form rings. Fry these rings in a bath of boiling lard a pale golden colour, drain them on a sieve, and sprinkle well over with castor sugar. Serve on a dish paper neatly. The inner rounds may be put on a well floured baking tin, and baked in the oven as biscuits. So there need be no waste. They are nice both ways. 4. Digestible Plum Pudding. Put one tablespoon of crushed loaf sugar into a pan. Let it get quite brown, but do not let it burn. Add to it one pint of hot milk; stir well till the sugar dissolves in the milk. Have ready three ounces of fine florador dissolved in enough milk to make it like thick cream; stir this into the milk as it is on the point of boiling. Let it get very thick; stir in two ounces of fresh butter, quarter a pound of sultanas washed and picked, quarter a pound of currants washed and picked, two ounces of citron peel chopped small, half a grated nutmeg, the grated rind of half a lemon, two well beaten eggs; stir all well (but do not put in the eggs till the pudding is a little cool, as they will curdle), put it in a well greased plain mould, and steam till well set and firm. Turn out on a dish, and ornament with _glacé_ cherries, angelica, etc., etc. This is a very digestible plum pudding, and may be safely eaten by invalids, who dare not touch ordinary plum pudding. It is in the opinion of some very much nicer than the usual Christmas puddings. 5. Plain Florador Pudding. Put one tablespoon of crushed loaf sugar into a pan. Let it get brown, but do not let it burn, then add one pint of hot milk. Have ready three ounces of fine florador (semolina will do) mixed with enough milk to make it like thick cream, stir it into the milk just as it comes to the boil, let it thicken, then add two ounces of butter, a little more sugar to taste, and any flavouring approved of. Turn it into a pie dish, and bake in the oven a nice brown on the top. Let it cool a little, and sprinkle over the top some hundreds of thousands, and serve. 6. Boiled Banana Pudding. Make a crust thus--a half pound of Coombs' Eureka Flour, a pinch of salt, and a quarter pound of chopped suet. Mix well with enough water to form it into a dough, roll out thin, line a plain well-greased pudding mould with the paste, and fill in thus--some nice ripe bananas cut in slices, a few cloves, the grated rind of half a lemon, the juice of one lemon strained, one tablespoon of castor sugar, a small cup of water. Cover over the top with paste, tie with a cloth wrung out of boiling water. Steam for about two hours. Turn out carefully, and serve with a nicely flavoured custard. 7. Banana Custard. Well mash two bananas into a complete pulp. Put with one pint of milk and the well beaten yolks of three eggs sugar and vanilla flavouring to taste. Stir well. Put it into a pan, and put the pan into a larger one with boiling water in it. Stir all the time for twenty minutes, and pour it into custard cups. This is very delicious and novel. 8. Cocoa-nut Rice. Boil a quarter pound of small rice in one pint of milk till quite soft. Then add two ounces of butter, sugar to taste, and three ounces of desiccated cocoa-nut. Stir well, and pour into a plain mould that has been rinsed with cold water. Let it get cold. Turn out of the mould into a glass dish, decorate with pretty sweets, such as those sold by Messrs. Clark Nicholls and Coombs, or Mr. E. Roberts of Camberwell. 9. Cocoa-nut Macaroni. Boil half a pound of macaroni in water till tender, drain, put it in a pie dish. Mix with it a quarter pound of desiccated cocoa-nut. Well beat up two eggs with rather more than a half pint of milk, with sugar to taste. Pour it over the macaroni, and see that it is well covered. Put a little dab of butter here and there over it. Bake it in the oven a nice colour. Let it cool a little, and sprinkle castor sugar over it, or any pretty fruits. Vermicelli will answer the purpose quite as well. 10. Cream Rolls. Get as many nice plain, round, smooth, little rolls as you may require. Cut a little piece off the top of each with care; now scoop out the crumbs out of each with very great care, and also take off any crumbs there may be on the pieces cut off the tops. Well beat two eggs with about one cup of milk. Add a little sugar to taste. Put the custard in a bowl, dip each roll and the piece cut off in the custard, but not enough to moisten it so that it gets too soft. Now fry all of them in a bath of boiling lard a nice golden brown. Drain on a sieve. When cold, fill each one up thus--a little guava jelly at the bottom, and then cream whipped stiff and flavoured with a little sugar, the grated peel of half a lemon, and a little lemon juice. Then put on the top that was cut off, sprinkle over with castor sugar. Serve on a dish paper. These are delicious. 11. Semolina Cup Puddings. Put on one pint of milk in the pan, with two ounces of fresh butter and sugar to taste, and some grated rind of lemon to taste. Have ready about three ounces of semolina mixed with enough milk to make it like thick cream. Pour it into the milk just as it comes to the boil; stir well, and let it get very thick. Pour into very small cups that have been rinsed in cold water. When cold, turn out in a glass dish, neatly, and pour over it a nicely flavoured custard, and grate over the top a little nutmeg. Each cup can be decorated with dried fruit if desired, but it is very simple and nice as it is. 12. Cream Cake Pudding. Make a cake thus--one pound of Coombs' Eureka Flour, a quarter pound of sugar, a quarter pound of butter. Mix well together; add three well beaten eggs with enough milk to make the mixture like very thick whipped cream. Pour it into a well-buttered quite plain pudding mould (tin), bake a nice colour, let it stand about ten minutes, and then turn out. Next day scoop out all the inside, leaving a wall of cake about one and a half inches thick; fill this up as follows--a layer of strawberry jam, then a layer of thick cream, till it is filled up; cover the top with cream, and smooth with a wet palette knife; decorate the top with two nice strawberry sweets in the middle, and some half moon almond paste sweets laid round the edges, either plain or interlaced, by putting a second round over the first, then stick three long pieces of angelica, and make a tripod handle. This is pretty and nice. 13. Boiled Vermicelli Pudding. Boil a quarter pound of Vermicelli in about half a pint of milk till soft, sweeten a little, then make a custard thus--two eggs well beaten, half a pint of milk, vanilla to taste, also a little castor sugar. Pour the custard over the vermicelli; stir well together; pour it into a mould that has been well greased. Steam for about one hour or more till quite set. Take great care in turning it out, as it is apt to break. Ornament with dried cherries cut in half, and chopped pistachio nuts, or with pretty sweets. 14. Florador Custard Pudding. Boil one pint of milk. Have ready two ounces of fine florador, mixed with enough milk to make it like cream; stir this into the milk as it comes to the boil; let it thicken. Now take it off the fire; stir in two ounces of fresh butter, sugar and flavouring to taste. Well beat up three eggs, and when the florador is cooled a little, mix in the eggs with it. Pour into a pie dish, and bake in the oven till set and of a nice golden brown. When a little cool, sprinkle over the top a little castor sugar that has been made a pretty pink by adding a drop of cochineal to it in a dry state, and rubbing it with the fingers. 15. Orange Fritters. Get two or three nice large oranges, peel them carefully so as not to break the inner part. Divide into skeins, and carefully take off all the white pithy part, but on no account break the skin. Make a batter thus--quarter pound of flour, the yolks of two raw eggs, one tablespoon of olive oil. Mix it with enough cold water to make it a stiff batter. Whip the whites of the eggs to a stiff froth, with a pinch of salt, and add this to the batter; stir and use; dip each skein of orange in it, and fry in a bath of boiling lard a nice golden brown; drain on a sieve. Serve on a dish paper, and sprinkle all over with castor sugar; better still, roll each skein in castor sugar. This is uncommon, and nice. 16. Pine Apple Sweet. Put into a pan a quarter pound of butter, with a quarter pound of sugar, and two ounces of fine florador; stir well till it gets quite smooth, then add four slices of pine-apple that have been mashed to a complete pulp and passed through a sieve; add a spoonful or two of water, and let it cook till the florador is quite done and looks clear. Pour into a mould that has been rinsed in cold water. When quite cold, turn out with care in a glass dish, surround the dish with cream, nicely flavoured with pine-apple flavouring. Decorate with either dried fruits or pretty sweets. 17. Apple Sweet. Exactly the same as the pine-apple, only using apples boiled and pulped instead. About four good sized apples will be needed, and the cream flavoured with lemon. Decorate in the same way, or with pink and white cocoa-nut chips. 18. Pumpkin Tart. Make a puff paste of Coombs' Eureka Flour, and line a nice sized shallow tin pan with it. Grease the pan well; prick the paste to prevent it blistering; bake a nice colour and turn out of the pan. Fill up with a mixture made thus--boil one pound of nice ripe yellow pumpkin till soft; pass it through a sieve. Add to it half a pound of sugar, the grated rind of a small lemon, the strained juice of a lemon, the strained juice of an orange, a few cloves. Boil till it looks nice and clear; take out the cloves, and fill the mixture into the paste case. Cover over neatly with well whipped cream, and sprinkle over the top some chopped pistachio nuts. 19. Jerusalem Artichoke Jelly. Nicely peel one and a half pounds of Jerusalem artichokes, and throw them into cold water as you do them, else they discolour. Boil them till soft; drain and mash them to a complete pulp. Add one pound of castor sugar, and boil till the artichokes get quite clear. Mix with them a good deal of vanilla flavouring to overcome the artichoke flavour; taste it so as to have it right; then put the mixture into a greased plain mould. Let it get cold before turning out; dip it for one instant in very hot water so as to melt the grease, and turn out in a glass dish. Decorate with nice dried crystallised fruits. This is nice, and is nutritious. 20. Banana Pancakes. Well mash two bananas to a pulp, mix up a quarter of a pound of flour, two eggs well beaten, yolks and whites separately, the whites to a froth; mix with enough milk to make a stiff batter. Add the bananas to it, and fry in lard or butter a golden brown; turn over neatly; drain on a sieve. Serve on a napkin or dish paper; sprinkle well over each some castor sugar. Serve with sliced lemon. 21. Coffee Cream Puddings. Boil one pint of milk, have ready three ounces of fine florador mixed with just enough milk to make it like thick cream; stir it into the milk just as it comes to the boil, stir well till it gets very thick, stir into it two ounces of fresh butter, sugar to taste, and enough coffee essence to give it a good flavour, and a few drops of almond flavouring. Pour into small plain Darrol moulds that have been rinsed in water, let them get quite cold and set. Turn them out on a glass dish; put on the top of each a spoonful of thick whipped cream, and a _glacé_ cherry in the middle. 22. Chocolate Cream Puddings. The same as the last, but instead of coffee put in two ounces of _good_ cocoa, flavour with vanilla, and decorate each little mould with pistachio nuts, blanched and cut in strips, and stick all over the little moulds like porcupine quills. Cream may be served with these separately. 23. Sponge Cake and Banana Pudding. Crumble up half a dozen sponge cakes, cover them with a custard made thus--two bananas mashed to a pulp, two eggs well beaten, one pint of milk, sugar to taste, and vanilla flavouring. Pour over the sponge cakes, stir well together, put over the top little dabs of butter here and there; bake a nice brown. Decorate with pink castor sugar sprinkled over the top. 24. Strawberry Cream Pudding. Mix some cochineal with ordinary clear plain jelly; line a plain mould with this. Let it set about a quarter of an inch thick, then fill up the mould with the following--half a pound of strawberries passed through a sieve; mix with one cup of good thick cream, sugar to taste, and a little liquid jelly. Mix well together, and pour it in the lined mould. Let it get quite cold and set; dip the mould into hot water for a second; whip the water off, and turn out on a glass dish. Decorate with leaves and flowers of the strawberry.[1] [1] Raspberries can be done the same way. 25. Hen's Nest Pudding. Get some egg shape moulds, fill them with a mixture made as recipe No. 11, only using fine florador instead of semolina. When cold, turn in thus--cut into thin chips some pale lemon and orange peel, so as to resemble straw as much as possible. Take off all the sugar, put the chips in a glass dish (a round one is best), form them as much as possible like a nest, and lay the eggs in them. Serve with a nice custard in custard glasses separately. This is a pretty dish when well made. Some use jelly cut in strips instead of the peel, but it must be very carefully done to look nice. 26. Fancy Sweets. One pound of Coombs' Eureka Flour, half a pound of sugar, half a pound of butter; mix these well together, then add four eggs, yolks and whites separately, the whites beaten to a stiff froth; mix with enough milk to make the consistence of stiff whipped cream. Take out a third of the mixture, and colour a nice pink with cochineal, and flavour with a few drops of almond essence, also put in a few blanched almonds cut in half; the rest of the mixture flavour with lemon, and put in some _glacé_ cherries cut in half. Well butter a square and shallow cake tin, pour in half the plain mixture with cherries, let it spread and flatten, then pour the pink mixture on the top of that, let that also spread and flatten, and then pour the rest of the cherry mixture on the top; smooth with a wet knife and bake till set and a nice colour. Leave it for about ten minutes, and turn out. Let it get quite cold, then cut it into small squares; smooth the top of each by cutting it quite even. Then pour over each an icing made thus--half a pound of confectioners' sugar, with about two tablespoons of water, stir well; just let it boil up, and cover the tops of the cakes smoothly; then sprinkle over the top with pink chip cocoa-nut, hundreds of thousands, pistachio nuts, or crushed crystallised violets, each cake with a different decoration. This is a pretty dish, and very nice. 27. Sago Jelly. Boil a quarter pound of small sago in one quart of water till quite clear and thick--if too thick add a little more water--but it must be very thick and stiff. Now add a half pound of sugar, the juice of three oranges strained, a drop or two of oil of oranges, a pennyworth of saffron that has been dissolved in a wine glass of boiling water and strained, some almonds blanched and cut into thin strips. Mix all well together, and pour into a plain mould that has been rinsed with cold water. Let it get quite cold and set, and turn out on a glass dish. Decorate with chow-chow according to fancy. 28. Sweet made of Bread. Cut some slices of stale bread of a close texture, stamp it out in neat rounds, soak it in one egg well beaten in a small cup of milk, fry in lard a golden brown. Now cover over each any kind of jam that is liked best. Cover with whipped cream and ornament with a sprinkling of pink chip cocoa-nut, or to make it of two different colours the cream can be coloured with a few drops of cochineal, and ornament with white chip cocoa-nut. This is a very simple and pretty sweet. 29. Chestnut Souffle. Boil about thirty chestnuts in water till soft. Remove the shell and outer skin; pound the nuts in a mortar with a few drops of orange flower water. Well beat the yolks of three eggs. Add them to the chestnuts with enough sugar and almond flavouring to taste. Stir into the paste about one pint of milk. Now beat the whites of the eggs to a stiff froth, and stir in gradually. Pour the mixture into a _soufflé_ dish and bake a nice colour. Serve direct from the oven, as a _soufflé_ falls in getting cold, and is spoilt. 30. Treacle Balls. A half pound of Coombs' Eureka Flour, a pinch of salt, half a teaspoon of ginger powder, the grated rind of a small lemon, a quarter pound of treacle. Mix well together, add two well beaten eggs, form into small balls, and fry in a bath of boiling lard a golden brown. The balls will swell a little in cooking. Sprinkle well over with castor sugar, and serve. THE END. _Printed by Cowan & Co., Limited, Perth._ 
26209	----	[ Transcriber's Note: Inconsistent spellings (especially in the table of contents) have been retained as in the original. Corrections of spelling and punctuation are listed at the end of this file. ] THE GOLDEN AGE COOK BOOK. HENRIETTA LATHAM DWIGHT. NEW YORK: THE ALLIANCE PUBLISHING COMPANY, "LIFE" BUILDING, 1898. Copyrighted, 1898, by HENRIETTA LATHAM DWIGHT. PRESS OF THE PLIMPTON MFG. CO., HARTFORD, CONN. Dedication. TO ALL WHO ARE STRIVING TO FOLLOW THE GOLDEN RULE, "TO DO UNTO OTHERS AS THEY WOULD HAVE OTHERS DO UNTO THEM," AND THUS EXPRESS IN THEIR EVERY-DAY LIFE THE CHRIST IDEAL WRITTEN WITHIN, IN THEIR OWN SOULS, THIS BOOK IS Affectionately Inscribed. And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat. And to every beast of the earth, and to every fowl of the air, and to every thing that creepeth upon the earth, wherein there is life, I have given every green herb for meat: and it was so.--Genesis i., 29, 30. Thou shalt not kill.--Exodus xx., 13. For that which befalleth the sons of men befalleth beasts; even one thing befalleth them: as the one dieth, so dieth the other; yea, they have all one breath; so that a man hath no preeminence above a beast: for all is vanity. All go unto one place; all are of the dust, and all turn to dust again. Who knoweth the spirit of man that goeth upward, and the spirit of the beast that goeth downward to the earth?--Ecclesiastes iii., 19, 20, 21. He that killeth an ox is as if he slew a man.--Isaiah lxvi., 3. Then said Daniel to Melzar [the steward], whom the prince of the eunuchs had set over Daniel, Hananiah, Mishael, and Azariah: Prove thy servants, I beseech thee, ten days; and let them give us pulse to eat, and water to drink. Then let our countenances be looked upon before thee, and the countenance of the children that eat of the portion of the king's meat: and as thou seest, deal with thy servants. So he consented to them in this matter, and proved them ten days. And at the end of ten days their countenances appeared fairer and fatter in flesh than all the children which did eat the portion of the king's meat.--Daniel i., 11 to 17. PREFACE. I send this little book out into the world, first, to aid those who, having decided to adopt a bloodless diet, are still asking how they can be nourished without flesh; second, in the hope of gaining something further to protect "the speechless ones" who, having come down through the centuries under "the dominion of man," have in their eyes the mute, appealing look of the helpless and oppressed. Their eloquent silence should not ask our sympathy and aid in vain; they have a right, as our humble brothers, to our loving care and protection, and to demand justice and pity at our hands; and, as a part of the One Life, to-- "life, which all can take but none can give; Life, which all creatures love and strive to keep; Wonderful, dear, and pleasant unto each, Even to the meanest; yea, a boon to all Where pity is, for pity makes the world Soft to the weak and noble for the strong. Unto the dumb lips of the flock he lent Sad, pleading words, showing how man, who prays For mercy to the gods, is merciless, Being as god to those; albeit all life Is linked and kin, and what we slay have given Meek tribute of their milk and wool, and set Fast trust upon the hands which murder them." If the cruelty and injustice to animals are nothing to us, we have still another argument to offer--the brutalization of the men who slaughter that we may eat flesh. Mrs. Besant, in "Why I Am a Food Reformer," says: "Lately I have been in the city of Chicago--one of the greatest slaughter-houses of the world--where the slaughter-men, who are employed from early morn till late at night in the killing of thousands of these hapless creatures, are made a class _practically apart from their fellow-men_; they are marked out by the police _as the most dangerous part of the community_; amongst them are committed most crimes of violence, and the most ready use of the knife is found. One day I was speaking to an authority on this subject, and I asked him how it was that he knew so decidedly that most of the murders and the crimes with the knife were perpetrated by that particular class of men, and his answer was suggestive, although horrible. He said: 'There is a peculiar turn of the knife which men learn to use in the slaughter-house, for, as the living creatures are brought to them by machinery, these men slit their throats as they pass by. That twist of the wrist is the characteristic of most crimes with the knife committed amongst our Chicago population.' That struck me at once as both a horrible and significant fact. _What right have people to condemn other men to a trade that makes them so readily take to the knife in anger; which marks them out as specially brutalized--brutes amongst their fellow-men?_ Being constantly in the sight and the smell of blood, their whole nature is coarsened; accustomed to kill thousands of creatures, they lose all sense of reverence for sentient life, they grow indifferent to the suffering they continually see around them; accustomed to inflict pain, they grow callous to the sight of pain; accustomed to kill swiftly, and sometimes not even waiting until the creature is dead before the skin is stripped from it, their nerves become coarsened, hardened, and brutalized, and they are less men as men because they are slaughterers of animals. _And everyone who eats flesh meat has part in that brutalization; everyone who uses what they provide is guilty of this degradation of his fellow-men._ "If I may not appeal to you in the name of the animals--if under mistaken views you regard animals as not sharing _your kind of life_--then I appeal to you in the name of _human brotherhood_, and remind you of your duty to your fellow-men, your duty to your nation, which must be built up partly of the children of those who slaughter--who physically inherit the very signs of this brutalizing occupation. I ask you to recognize your duty as men and women who should _raise_ the Race, not _degrade_ it; who should try to make it _divine_, not _brutal_; who should try to make it _pure_, not _foul_; and therefore, in the name of Human Brotherhood, I appeal to you to leave your own tables free from the stain of blood and your consciences free from the degradation of your fellow-men." That flesh-eating is not necessary to the perfect health of man is attested by many scientists. The following testimonies from some very prominent physiologists and anatomists may prove interesting: Sir Charles Bell, F. R. S.: "It is, I think, not going too far to say that every fact connected with the human organization goes to prove that man was originally formed a frugivorous animal. This opinion is principally derived from the formation of his teeth and digestive organs, as well as from the character of his skin and the general structure of his limbs." Sylvester Graham, M. D.: "Comparative anatomy proves that man is naturally a frugivorous animal, formed to subsist upon fruits, seeds, and farinaceous vegetables." Professor Wm. Lawrence, F. R. S.: "The teeth of man have not the slightest resemblance to those of carnivorous animals; and, whether we consider the teeth, jaws, or digestive organs, the human structure closely resembles that of the frugivorous animals." Dr. Jozef Drzewiecki: "There is no doubt that fruit and vegetable food purifies the blood, while meat inflames and is the source of many diseases, which are the punishment for breaking the natural law and command." Professor Vogt: "The vegetarian diet is the most beneficial and agreeable to our organs, as it contains the greatest amount of carbon hydrates and the best proportion of albumen." Sir Henry Thompson, M. D., F. R. C. S.: "It is a vulgar error to regard meat in any form as necessary to life. All that is necessary to the human body can be supplied by the vegetable kingdom.... The vegetarian can extract from his food all the principles necessary for the growth and support of the body, as well as for the production of heat and force. It must be admitted as a fact beyond all question that some persons are stronger and more healthy who live on that food. I know how much of the prevailing meat diet is not merely a wasteful extravagance, but a source of serious evil to the consumer." The following special cablegram from London to the New York "Sun," July 3d, 1898, contains a practical illustration of the superiority of a vegetable diet: "The vegetarians are making a great ado over the triumph of their theory in the long-distance test of walking endurance, seventy miles, in Germany, this week. The twenty-two starters included eight vegetarians. The distance had to be covered within eighteen hours. The first six to arrive were vegetarians, the first finishing in 14 ¼ hours, the second in 14 ½, the third in 15 ½, the fourth in 16, the fifth in 16 ½, and the sixth in 17 ½. The last two vegetarians missed their way and walked five miles more. All reached the goal in splendid condition. Not till one hour after the last vegetarian did the first meat-eater appear, completely exhausted. He was the only one. Others dropped off after thirty-five miles." There is no question of the great economy of vegetarianism. Dr. Alcott, in "Arguments for Vegetarianism," says: "Twenty-two acres of land are needed to sustain one man on fresh meat. Under wheat that land will feed forty-two people; under oats, eighty-eight; under potatoes, maize, or rice, one hundred and seventy-six; under the banana, over six thousand. The crowded nations of the future must abandon flesh-eating for a diet that will feed more than tenfold people by the same soil, expense and labor. How rich men will be when they cease to toll for flesh-meat, alcohol, drugs, sickness, and war!" "Suffer the ox to plough, and impute his death to age and Nature's hand. Let the sheep continue to yield us sheltering wool, and the goats the produce of their loaded udders. Banish from among you nets and snares and painful artifices, Conspire no longer against the birds, nor scare the meek deer, nor hide with fraud the crooked hook; .... But let your mouths be empty of blood, and satisfied with pure and natural repasts."[1] [1] Imputed to Pythagoras. COMPARATIVE TABLES OF Vegetable and Animal FOODS. IN 100 PARTS. =====================+=============+=================+=========+======== | Nitrogenous | Hydro-carbonate | Saline | Water. | Matter. | Matter. | Matter. | ---------------------+-------------+-----------------+---------+-------- Lean beef | 19.3 | 3.6 | 5.1 | 72.0 ---------------------+-------------+-----------------+---------+-------- Fat beef | 14.8 | 29.8 | 4.4 | 51.0 ---------------------+-------------+-----------------+---------+-------- Lean mutton | 18.3 | 4.9 | 4.8 | 72.0 ---------------------+-------------+-----------------+---------+-------- Fat mutton | 12.4 | 31.1 | 3.5 | 53.0 ---------------------+-------------+-----------------+---------+-------- Veal | 16.5 | 15.8 | 4.7 | 63.0 ---------------------+-------------+-----------------+---------+-------- Fat pork | 9.8 | 48.9 | 2.3 | 39.0 ---------------------+-------------+-----------------+---------+-------- Dried ham | 8.8 | 73.3 | 2.9 | 15.0 ---------------------+-------------+-----------------+---------+-------- Tripe | 13.2 | 16.4 | 2.4 | 68.0 ---------------------+-------------+-----------------+---------+-------- White fish | 18.1 | 2.9 | 1.0 | 78.0 ---------------------+-------------+-----------------+---------+-------- Red fish (salmon) | 16.1 | 5.5 | 1.4 | 77.0 ---------------------+-------------+-----------------+---------+-------- Oysters | 14.010 | 1.515 | 2.695 | 80.385 ---------------------+-------------+-----------------+---------+-------- Mussels | 11.72 | 2.42 | 2.73 | 75.74 ---------------------+-------------+-----------------+---------+-------- White of egg | 20.4 | ..... | 1.6 | 78.0 ---------------------+-------------+-----------------+---------+-------- Yolk of egg | 16.0 | 30.7 | 1.3 | 52.0 ---------------------+-------------+-----------------+---------+-------- Cow's milk (lactin) | 4.1 | 3.9 | 0.8 | 86.0 ---------------------+-------------+-----------------+---------+-------- Cream | 2.7 | 26.7 | 1.8 | 66.0 ---------------------+-------------+-----------------+---------+-------- Butter | ..... | 83.0 | 2.0 | 15.0 ---------------------+-------------+-----------------+---------+-------- Gruyere cheese | 31.5 | 24.0 | 3.0 | 40.0 ---------------------+-------------+-----------------+---------+-------- Roquefort | 26.52 | 30.14 | 5.07 | 34.55 ---------------------+-------------+-----------------+---------+-------- Dutch | 29.43 | 27.54 | ..... | 36.10 ---------------------+-------------+-----------------+---------+-------- Chester | 25.99 | 26.34 | 4.16 | 35.92 ---------------------+-------------+-----------------+---------+-------- Parmesan | 44.08 | 15.95 | 5.72 | 27.56 ---------------------+-------------+-----------------+---------+-------- Cheddar | 28.4 | 31.1 | 4.5 | 36.0 ---------------------+-------------+-----------------+---------+-------- IN 100 PARTS. ========================+==============+===========+===============+=========+======= |Carbohydrates.|Nitrogenous|Hydro-carbonate| Saline |Water. | | Matter. | Matter. | Matter. | ------------------------+--------------+-----------+---------------+---------+------- Beans | 55.86 | 30.8 | 2.0 | 3.65 | 8.40 ------------------------+--------------+-----------+---------------+---------+------- White haricots | 55.7 | 25.5 | 2.8 | 3.2 | 9.9 ------------------------+--------------+-----------+---------------+---------+------- Dried peas | 58.7 | 23.8 | 2.1 | 2.1 | 8.3 ------------------------+--------------+-----------+---------------+---------+------- Lentils | 56.0 | 25.2 | 2.6 | 2.3 | 11.5 ------------------------+--------------+-----------+---------------+---------+------- Potatoes | 21.9 | 2.50 | 0.11 | 1.26 | 74.0 ------------------------+--------------+-----------+---------------+---------+------- Black truffles | 16.0 | 8.775 | 0.560 | 2.070| 72.0 ------------------------+--------------+-----------+---------------+---------+------- Mushrooms | 3.0 | 4.680 | 0.396 | 0.458| 91.010 ------------------------+--------------+-----------+---------------+---------+------- Carrots | 14.5 | 1.3 | 0.2 | 1.0 | 83.0 ------------------------+--------------+-----------+---------------+---------+------- Sea-kale | 2.8 | 2.4 | ..... |(?) 3.0 | 93.3 ------------------------+--------------+-----------+---------------+---------+------- Turnips | 7.2 | 1.1 | ..... | 0.6 | 91.0 ------------------------+--------------+-----------+---------------+---------+------- Cabbage | 5.8 | 2.0 | 0.5 | 0.7 | 91.0 ------------------------+--------------+-----------+---------------+---------+------- Garden beet | 13.5 | .4 | ..... |(?) 1.0 | 82.2 ------------------------+--------------+-----------+---------------+---------+------- Tomato | 6.0 | 1.4 | ..... |(?) .8 | 89.8 ------------------------+--------------+-----------+---------------+---------+------- Sweet potato | 26.25 | 1.50 | 0.30 | 2.60 | 67.50 ------------------------+--------------+-----------+---------------+---------+------- Water-cress | 3.2 | 1.7 | ..... |(?) .7 | 93.1 ------------------------+--------------+-----------+---------------+---------+------- Arrowroot | 82.0 | ..... | ..... | ..... | 18.0 ------------------------+--------------+-----------+---------------+---------+------- Dry southern wheat | 67.112 | 22.75 | 2.61 | 3.02 | ..... ------------------------+--------------+-----------+---------------+---------+------- Dry common wheat | 77.05 | 15.25 | 1.95 | 2.75 | ..... ------------------------+--------------+-----------+---------------+---------+------- Oat-meal | 63.8 | 12.6 | 5.6 | 3.0 | 15.0 ------------------------+--------------+-----------+---------------+---------+------- Barley-meal | 74.3 | 6.3 | 2.4 | 2.0 | 15.0 ------------------------+--------------+-----------+---------------+---------+------- Rye-meal | 73.2 | 8.0 | 2.0 | 1.8 | 15.0 ------------------------+--------------+-----------+---------------+---------+------- Dry maize | 71.55 | 12.50 | 8.80 | 1.25 | ..... ------------------------+--------------+-----------+---------------+---------+------- Dry rice | 89.65 | 7.55 | 0.80 | 0.90 | ..... ------------------------+--------------+-----------+---------------+---------+------- Buckwheat | 64.90 | 13.10 | 3.0 | 2.50 | 13.0 ------------------------+--------------+-----------+---------------+---------+------- Quinoa-meal | 56.80 | 20.0 | 5.0 |(?) 1.0 | 15.0 ------------------------+--------------+-----------+---------------+---------+------- Dhoorra-meal | 74.0 | 9.0 | 2.6 | 2.3 | ..... ------------------------+--------------+-----------+---------------+---------+------- Dried figs | 65.9 | 6.1 | 0.9 | 2.3 | 17.5 ------------------------+--------------+-----------+---------------+---------+------- Dates | 65.3 | 6.6 | 0.2 | 1.6 | 20.8 ------------------------+--------------+-----------+---------------+---------+------- Bananas | (?)19.0 | 4.820 | 0.632 | 0.791| 73.900 ------------------------+--------------+-----------+---------------+---------+------- Walnuts (peeled) | 8.9 | 12.5 | 31.6 |(?) 1.7 | 44.5 ------------------------+--------------+-----------+---------------+---------+------- Filberts | 11.1 | 8.4 | 28.5 |(?) 1.5 | 48.0 ------------------------+--------------+-----------+---------------+---------+------- Ground-nuts (peeled) | 11.7 | 24.5 | 50.0 |(?) 1.8 | 7.5 ------------------------+--------------+-----------+---------------+---------+------- Cocoa-nut | 8.1 | 5.5 | 35.9 |(?) 1.0 | 46.6 ------------------------+--------------+-----------+---------------+---------+------- Fresh chestnuts (peeled)| 42.7 | 3.0 | 2.5 |(?) 1.8 | 49.2 ------------------------+--------------+-----------+---------------+---------+------- Locust bean | 67.9 | 7.1 | 1.1 |(?) 2.9 | 14.6 ------------------------+--------------+-----------+---------------+---------+------- Cocoa-nibs } | 11.10 | 21.20 | 50.0 | 3.0 | 12.0 Chocolate } | | | | | ------------------------+--------------+-----------+---------------+---------+------- The analyses are those of Fresenius, Letheby, Pavy, Church, and others. From "The Perfect Way in Diet." "O Golden Age, whose light is of the dawn, And not of sunset, forward, not behind, Flood the new heavens and earth, and with thee bring All the old virtues, whatsoever things Are pure and honest and of good repute, But add thereto whatever bard has sung Or seer has told of when in trance or dream They saw the Happy Isles of prophecy! Let Justice hold her scale, and Truth divide Between the right and wrong; but give the heart The freedom of its fair inheritance." --WHITTIER. Bread, Biscuit, and Rolls. BEATEN BISCUIT.--No. 1. One quart of flour, two teaspoonfuls of baking powder sifted with the flour, a quarter of a teaspoonful of salt, a large heaping tablespoonful of butter, milk enough to make a stiff dough. Beat with a rolling pin or in a biscuit-beater for ten or fifteen minutes until the dough blisters. Roll out about half an inch thick or less, prick well with a fork and bake in a quick oven. BEATEN BISCUIT.--No. 2. Two quarts of flour, three ounces of butter, a little salt and enough water to make a stiff dough. Beat with a rolling pin or in a biscuit-beater twenty minutes until the dough blisters or snaps. Roll out about half an inch thick, prick well with a fork and bake in a quick oven. This dough rolled very thin, cut with a large cutter, pricked well and baked in a quick oven makes delicious wafers to serve with tea or chocolate. BAKING-POWDER BISCUIT. One quart of sifted flour, three-quarters of a cup of butter, two heaping teaspoonfuls of baking powder, one teaspoonful of salt, enough milk to make a soft dough. Do not handle any more than is necessary. Roll thin, cut in small biscuits, prick with a fork and bake in a quick oven. CREAM BISCUIT. One quart of flour sifted, two rounded teaspoonfuls of Cleveland's baking powder, two cupfuls of cream and a little salt. Mix, roll out about a quarter of an inch thick, cut with a small biscuit-cutter, prick with a fork and bake fifteen or twenty minutes in a quick oven. FRENCH ROLLS. Two quarts of sifted flour, a pint of warm milk, half a cup of butter melted in the milk, a quarter of a cup of sugar, three or four eggs beaten light, a little salt, a half cake of compressed yeast, dissolved in a little warm milk. Make a batter of the milk and flour, add the eggs and sugar, beat hard for fifteen minutes. Cover the pan and set to rise, over night if for luncheon, in the morning if for tea. Knead well, but do not add any more flour. Make them into shape and let them rise again until light. Bake about fifteen minutes in a quick oven. For buns add cinnamon. Sift the flour before measuring, and measure lightly. RAISED FINGER-ROLLS. Half a pint of milk, half a pint of water, one-third of a compressed yeast cake, one teaspoonful of sugar, two teaspoonfuls of butter, one teaspoonful of salt. Dissolve the yeast cake in a little tepid water, mix as usual, make into a soft dough at night, bake for breakfast or luncheon. WINDSOR ROLLS. Melt half a cup of butter in three-quarters of a pint of warm milk, dissolve one cake of compressed yeast in a little tepid milk, stir together and add a teaspoonful of salt and enough flour to make like bread dough, set to rise in a warm place. It will rise in about two hours. Roll out the dough, using as little flour as possible to keep it from sticking, and cut with a biscuit-cutter, or mould with the hands into rolls, put them in pans, and set on the shelf over the range to rise about ten or fifteen minutes. Bake fifteen or twenty minutes. ELIZABETTI ROLLS. One cup of sweet milk, half a yeast cake, an even tablespoonful of butter, two teaspoonfuls of sugar, and one of salt, and flour enough to make as stiff as bread dough. Scald the milk and melt the butter in it, when lukewarm dissolve the yeast cake, sugar and salt and stir the flour in until as thick as bread dough. Set to rise over night. In the morning roll thin, cut with a biscuit-cutter, put a tiny lump of butter on each biscuit, fold in half, set to rise again, and when light bake about twenty minutes in a moderate oven. This quantity will make twenty-four rolls. RYE ROLLS. Take in the morning from rye bread dough one cupful, add to it a tablespoonful of Porto Rico molasses, one tablespoonful of sour cream, one even tablespoonful of butter. Bake in cups, half fill them, set in a warm place to rise for three-quarters of an hour, and bake fifteen minutes. This quantity will make eight. GLUTEN ROLLS. Three cups of kernel flour, two even tablespoonfuls of baking powder, half a teaspoonful of salt, two cups of milk. Mix the flour, salt and baking powder together, then stir in the milk, beat well. If baked in iron roll pans heat them well, brush with butter; if granite ware, only grease them. This quantity will make sixteen rolls. Bake from twenty to twenty-five minutes. PARKER HOUSE ROLLS. Sift two cups of flour with half a teaspoonful of salt and one teaspoonful of sugar, then add a cup of tepid water in which a cake of compressed yeast has been dissolved, two tablespoonfuls of melted butter; when mixed break in one egg and add flour enough to make a soft dough. Knead well, beating the dough upon the board. Set to rise in a warm place, when light knead again, adding only enough flour to keep from sticking to the board, roll out about half an inch thick, cut with a biscuit-cutter, brush with melted butter, fold in half and set to rise again. These rolls can be set at noon if for tea, or in the morning if for luncheon, or they can be made up at night for breakfast, when use only half a yeast cake. This dough can be moulded into small, oblong rolls for afternoon teas. BOSTON BROWN BREAD. One cup of yellow corn meal, one cup and a half of Graham flour, an even teaspoonful of salt, an even teaspoonful of soda, two cups of sour milk, half a cup of Porto Rico molasses, and butter the size of a large walnut. Sift the corn meal and soda together, add the Graham flour and salt, then the milk and molasses, melt the butter and stir in at the last. Butter a brown bread mould, pour in the mixture, steam for three hours, keep the water steadily boiling, remove the cover of the mould, and bake twenty minutes in the oven to form a crust. BOSTON BROWN BREAD WITH RAISINS. Follow the preceding recipe, adding a cup of raisins stoned and slightly chopped. Very nice for nut sandwiches and stewed bread. BOSTON BROWN BREAD STEWED. Cut the bread into dice, and when the milk boils add the bread and stew gently fifteen minutes. The proportion is about a cup of milk to one of bread. GRAHAM BREAD. Half a pint of milk, half a pint of water, a pint and a half of white flour, an even teaspoonful of salt, half a yeast cake dissolved in tepid water. Scald the milk and add the half pint of boiling water, set away to cool. Put the flour into the bread pan, add milk and water when lukewarm and the dissolved yeast; beat well. In the morning add half a cup of Porto Rico molasses and Graham flour enough to knead well, let it rise for three hours, knead again, make into loaves and set in a warm place to rise. When light bake in a moderate oven nearly an hour. RYE BREAD. Dissolve half a yeast cake, two heaping teaspoonfuls of sugar and one of salt in a cup and a third of tepid water, then stir into it a pint of white flour, and when smooth add enough rye flour to make a dough rather stiffer than that of white bread. Knead thoroughly about fifteen minutes and set to rise. In the morning make into a loaf and put in a crusty bread pan. QUICK WHITE BREAD. Three pints of flour, an even teaspoonful of salt, two cakes of compressed yeast dissolved in tepid water and enough milk to make a soft dough. Set in the morning,--it will require about an hour and a half to rise, and, after making into loaves, about ten minutes. DATE BREAD. Break the dates apart, wash and drain them in a colander, shake them well, set in a warm place to dry. Stone and chop enough to make a cupful, and knead into a loaf of white bread just before setting to rise for the last time. COFFEE BREAD.--No. 1. One pound of flour, two eggs, six tablespoonfuls of melted butter, six ounces of sugar, a teaspoonful of soda, a teaspoonful of cream of tartar mixed dry in the flour, and one cup and a half of milk. Beat the butter and sugar together, add the eggs well beaten, a few grains of cardamom, half a cupful of raisins seeded, and a tablespoonful of citron cut fine, if liked, then add the milk and flour. Bake in crusty bread pans or shallow pans, as convenient. COFFEE BREAD.--No. 2. Half a pound of flour, one egg, two teaspoonfuls of sugar, a small pinch of salt, three tablespoonfuls of melted butter, three-quarters of a cup of milk, one even teaspoonful of soda, two scant teaspoonfuls of cream of tartar. Mix and bake in a crusty bread pan in a good oven, not too quick, from twenty to twenty-five minutes. NORWEGIAN ROLLS. Two pounds and a half of flour, a pint and a half of milk, half a pound of butter, six ounces of sugar, one even teaspoonful of cardamom seeds pounded fine, and one cake of compressed yeast. Melt the butter in the milk, mix the sugar, flour and cardamom together and stir the butter and milk into it with the yeast cake dissolved in a little milk, mix thoroughly and set to rise. When it is nicely raised, roll out the dough and cut with a biscuit-cutter, put in pans to rise again,--if they can be raised over steam it is better. When light bake in a quick oven. If zwieback are wanted, cut the biscuit in half when cold and set them in the oven to brown. If wanted very nice, brush each half over with white of egg and sprinkle with sugar and chopped almonds. The cardamom seed may be omitted if not liked. RICE MUFFINS. Boil a scant half cup of rice in salted water half an hour, drain well, and measure out four heaping tablespoonfuls of it into a mixing bowl. Stir into it while hot a heaping tablespoonful of butter. Beat one egg light, add to the rice and butter with a little salt, sift half a pint of flour with half a teaspoonful of baking powder, and stir in alternately with half a pint of milk. Pour the mixture into muffin rings or gem pans, which must be heated thoroughly and well buttered. Bake about twenty minutes. LAPLANDS. Half a pint of flour, half a pint of rich milk, a quarter of a teaspoonful of salt, three eggs beaten separately and very light. Mix the flour, salt and milk together, then the yolks of eggs, and lastly the whites of eggs beaten to a stiff froth. Have a gem pan very hot, butter well and fill with the batter and bake in a quick oven twelve to fifteen minutes. This quantity will make fourteen gems. ENGLISH MUFFINS. Half a pint of hot milk, half a pint of hot water, half a yeast cake, an even teaspoonful of salt and one of sugar, and about a pound and a half of white flour. Dissolve the yeast cake in a little tepid water and add to the batter when lukewarm. The milk and water mixed must be stirred into the flour while hot. Beat the batter very hard, ten or fifteen minutes; it should be a soft dough. Set to rise over night. Flour the board well, drop the dough in large spoonfuls in the flour, flatten with the hands and form into shape. Let them rise on the board in a warm place, and when light bake on a griddle, heated only half as hot as for griddle cakes. Flour the muffins and bake slowly on one side six minutes; then turn and bake the same on the other side. They are very nice split and toasted and buttered immediately and put together again. GRAHAM POPOVERS. Beat three eggs very light, and add to them one tablespoonful of sugar, one pint of milk, a saltspoonful of salt. Put in a mixing bowl half a pint each of Graham and white flour, stir the eggs and milk gradually into this and beat until perfectly smooth. Then add one tablespoonful of melted butter and beat again for some minutes. Brush the cups over with melted butter; if they are of iron heat them, half fill with the batter and bake in a quick oven fifty minutes at least. GRAHAM GEMS. To one quart of sweet milk, four cups of Graham flour, a teaspoonful of salt. Stir together and beat well, the longer the better. Have the gem pans very hot, brush well with butter, half fill them with the batter and bake thirty-five minutes. GEMS OF KERNEL (Middlings) AND WHITE FLOUR. Two cups of kernel flour, two cups of white flour, four cups of milk or two of milk and two of water, one egg; a little salt, a heaping teaspoonful of sugar, two teaspoonfuls of baking powder, two large tablespoonfuls of melted butter. Beat the egg very light in a bowl, add the sugar and salt, the milk and butter, sift the flour together and beat the batter hard for a few minutes. Have the iron gem pans very hot, butter and fill, and bake them in a good, quick oven not less than thirty-five minutes. GEMS OF RYE MEAL. Mix together three-quarters of a cup of rye meal and a quarter of a cup of white flour and a saltspoonful of salt. Beat two egg yolks and stir into it a cup of sweet milk and one tablespoonful of granulated sugar, add this to the rye meal and flour, beat hard, then add the whites of two eggs beaten to a stiff froth. Heat the iron gem pans, brush with butter and bake thirty-five to forty minutes. CORN BATTER BREAD. Pour a pint of boiling milk over four heaping tablespoonfuls of yellow corn meal, add a heaping teaspoonful of butter, a heaping teaspoonful of sugar, and a little salt. Beat the yolks of three eggs to a cream and add to the batter, then the whites of three eggs beaten to a stiff froth. Butter a pudding dish, turn the mixture into it and bake from twenty-five to thirty minutes. Serve immediately in the dish in which it is baked. CORN BREAD. Put half a pint of yellow corn meal in a mixing bowl, pour over it one pint of rich, sweet milk. When cold add two tablespoonfuls of melted butter, half a teaspoonful of salt, one teaspoonful of sugar and four eggs beaten separately, the whites beaten to a stiff froth and added at the last. Pour into a well-buttered shallow pan and bake about half an hour in a good oven. CORN GRIDDLE CAKES. One cup of yellow corn meal in a mixing bowl, pour over it three cups of boiling milk. When cold add two tablespoonfuls of melted butter, two teaspoonfuls of sugar, one teaspoonful of salt. Sift one teaspoonful of cream of tartar and half a teaspoonful of soda with half a cup of white flour, add to the batter and at the last mix in two well-beaten eggs. WHITE BREAD GRIDDLE CAKES. Chop as much stale bread as will measure two cupfuls, put it into a bowl and pour over it a cupful of sweet, rich milk, let it soak for an hour. When ready to bake the cakes, mash the bread in the milk with a wooden spoon, add a heaping teaspoonful of sugar, a teaspoonful of salt, two tablespoonfuls of melted butter, two well-beaten eggs, sift into the mixture a cupful of white flour and an even teaspoonful of soda, stir well together, then add a cupful of sour milk and bake on a griddle. BOSTON BROWN BREAD GRIDDLE CAKES. Crumble enough Boston brown bread to make two cupfuls, pour over it a cup of sweet milk, soak an hour. Then mash fine in the milk, add two tablespoonfuls of melted butter, an even teaspoonful of salt, two well-beaten eggs, and sift into the mixture a cupful of white flour and a heaping teaspoonful of baking powder, beat well; then add a scant half cup of milk and bake as other griddle cakes. WAFFLES. Put a quart of milk to warm, melt a quarter of a pound of butter in it and stir in a teaspoonful of salt. When cold add a pint of sifted flour, four eggs, the whites and yolks beaten separately, and just before baking stir in two teaspoonfuls of baking powder. EPICUREAN ROLLS. Boil several potatoes and put them through a vegetable press or else grate them, measure one cupful, one tablespoonful of sugar, half a yeast cake dissolved in half a cup of tepid water, half a pint of milk, half a cup of butter, one egg beaten separately, half a teaspoonful of salt, and flour enough to make a soft dough. Set to rise at night. Pour a third of a cup of boiling water over the potato, salt and sugar. Beat smooth, and when tepid add the yeast, cover and set away to rise. In the morning bring the milk to a boil, and melt the butter in it; when cool enough add the beaten yolk and stir all into the potato sponge, beat the white of egg to a stiff froth and add to the other ingredients, with flour enough to make a soft dough; knead well and let it rise again; when very light roll out about half an inch thick, cut with a round biscuit-cutter, prick them with a fork, put in pans for a short time to rise and bake from fifteen to twenty minutes. The most delicate and delicious of rolls. BREAD FROM RUMMER FLOUR. Two quarts of improved Graham flour, half a pint of boiling water, half a pint of lukewarm water, one-fourth of a yeast cake dissolved in half a pint of lukewarm water, one tablespoonful of granulated sugar added when kneading the dough, one teaspoonful of salt. Put the salt in the flour, make a hole, pour in the boiling water, then the lukewarm water, and last the yeast. Knead well at night at least fifteen minutes, set to rise. In the morning mould into loaves, let it rise until very light and bake until well done. BISCUITS OF KERNEL OR GRAHAM FLOUR. Follow the recipe for baking powder biscuits, using kernel or Graham flour instead of white flour. If Graham is used sift twice before adding the baking powder. Roll thin, cut with a biscuit-cutter, prick with a fork and bake in a quick oven. Eggs. TO SOFT BOIL EGGS. Cover the eggs with cold water in a saucepan, place over the fire, and when the water comes to the boiling point the eggs are perfectly cooked; remove at once and serve. TO HARD BOIL EGGS. Put the eggs in boiling water and boil hard for ten minutes, set them where they will boil gently for ten minutes more, then remove from the fire. Eggs boiled in this way will be tender and digestible. EGGS À LA CRÊME. Boil twelve eggs fifteen minutes. Line a dish with very thin slices of bread and fill with layer of eggs cut in slices, strewing them with a little grated bread, pepper and salt; rub a quarter of a pound of butter with two tablespoonfuls of flour, put it in a saucepan with a tablespoonful of chopped parsley, a little onion grated, salt, pepper and half a pint of milk or cream; when hot pour over the eggs; cover the top with grated bread crumbs and put it in the oven, let it heat thoroughly and brown. EGGS AU GRATIN. Boil twelve eggs hard, shell and cut them in slices and lay them in a deep dish in close circular rows; make a sauce of a tablespoonful of butter, the yolks of four eggs, a little grated cheese, and half a pint of milk; stir this over the fire until it thickens, pour it over the eggs, strew some bread crumbs on top and bake for ten minutes. NUN'S TOAST. Cut four or five hard boiled eggs into thin slices; put a piece of butter half the size of an egg in a saucepan, and when it begins to bubble add a teaspoonful of grated onion; let it cook a little without taking color, then stir in a teaspoonful of flour and a cupful of milk and stir until smooth; add pepper and salt to taste, then put in the slices of egg and let them get hot. Have ready some neatly trimmed slices of buttered toast, pour the mixture over them and serve at once. EGGS À LA MAÎTRE D'HÔTEL. One-quarter of a pound of fresh butter, half a pint of milk, one tablespoonful of flour, one tablespoonful of minced parsley, half a teaspoonful of onion juice, one-fourth of a teaspoonful of white pepper, salt to taste, the juice of half a lemon, and eight hard boiled eggs. Stir the flour and half of the butter in a saucepan over the fire until the mixture thickens, stir in the milk; when hot add the pepper and let it simmer a minute; cream the rest of the butter and beat in the lemon, onion juice and parsley; cut the eggs in quarters lengthwise, add the creamed butter to that in the saucepan, allow it to heat thoroughly, pour over the eggs and serve. EGG TIMBALES. For six persons use half a dozen eggs, three gills of milk, one teaspoonful of salt, one-eighth of a teaspoonful of pepper, one teaspoonful of chopped parsley, and one-fourth of a teaspoonful of onion juice, if liked. Break the eggs into a bowl and beat well with a fork, then add the seasoning and beat for a minute longer; now add the milk and stir well; butter well medium sized timbale moulds, one for each person, pour the mixture into them; put the moulds in a deep pan and pour in enough hot water to come almost to the top of the moulds. Place in a moderate oven and cook until firm in the center--for about twenty minutes--then turn out on a warm dish and pour cream or tomato sauce around them. EGGS STUFFED WITH MUSHROOMS. Boil half a dozen eggs hard; when done pour cold water over them, shell and cut in half lengthwise; take out the yolks, mash them and add three ounces of fresh mushrooms that have been chopped very fine and cooked tender in a teaspoonful of butter; season with salt and pepper to taste and stir in a dessertspoonful of cream, mix thoroughly. Fill the whites with this mixture, rounding the top to the shape and size of a whole yolk; sift some fine bread crumbs over the top and tiny bits of butter, brown a moment in the oven. Arrange on a dish and pour a white sauce around them in which an ounce of chopped and cooked mushrooms has been stirred, garnish with parsley and serve. EGGS WITH CREAM. Melt a small lump of butter in a shallow baking dish and break into it carefully six eggs, pour over them a third of a cup of boiling cream, place in a very quick oven long enough to set the whites of eggs and serve at once in the dish in which they are baked. Two or three minutes will cook them. CURRIED EGGS. Boil six eggs hard, cut in half lengthwise, make a white sauce and stir into it a heaping teaspoonful of curry powder; put the eggs carefully into this sauce, heat thoroughly, lift them out and place in the center of a dish. Arrange boiled rice around them, pour the sauce over the eggs, garnish with parsley and serve. STUFFED EGGS. Boil six eggs hard, cut in half lengthwise, take out the yolks and mash them very fine; put aside a heaping teaspoonful of it, add to the rest two teaspoonfuls of butter, three teaspoonfuls of rich cream, a few drops of onion juice, and salt and pepper to taste; mix well, fill the whites of eggs, rounding the top of each to the size of a whole egg. Make a white sauce as follows: Rub a heaping tablespoonful of butter into half a tablespoonful of flour, and stir into it a cup of boiling milk; when it is smooth and thick put the eggs into it carefully, when hot take them out, arrange daintily on a platter, pour the sauce around them, sprinkle the teaspoonful of the yolk reserved over them, garnish with parsley and serve. FRIED STUFFED EGGS. Prepare the eggs as in the recipe for stuffed eggs, filling the cavity of the whites evenly, and pressing the two halves together so as to make it appear as a whole egg. Take what is left of the mixture, add to it one raw egg beaten light, roll each egg in this, covering thoroughly every part of it, and fry in boiling fat. Serve around a dish of green peas, or with a cream sauce into which has been stirred, just before removing from the fire, two slightly heaping tablespoonfuls of grated Parmesan cheese. FRICASSEED EGGS. Put two tablespoonfuls of butter in a spider, when hot add a tablespoonful of flour, stir until smooth, then add a teaspoonful of finely minced parsley and a heaping tablespoonful of fresh mushrooms chopped very fine, and a cup of rich milk or cream. Cook until the mushrooms are tender, then add four or five hard-boiled eggs cut in quarters lengthwise; let it come to a boil and serve. EGG CHOPS. Take five or six hard-boiled eggs, rub the yolks through a sieve and chop the whites rather fine; put a cupful of milk in a saucepan over the fire, when hot stir into it a tablespoonful of butter rubbed smooth in two tablespoonfuls of flour with one raw egg, first adding a little of the warm milk, then pepper and salt to taste, and if liked a few drops of onion juice. Stir constantly until thick and smooth, remove from the fire, add the prepared eggs, mix well, and when cold form into the shape of chops, dip in beaten egg and fine bread crumbs and fry in boiling fat until a delicate brown; stick a sprig of parsley in the small end of each chop, arrange in the middle of a platter and serve with a white sauce around them, or green peas. PLAIN OMELET. Beat six eggs, the yolks to a cream, the whites to a stiff froth, add three tablespoonfuls of warm milk to the yolks and then beat into the whites of eggs. Put a small tablespoonful of butter in a spider, when it is hot turn the eggs into it, stirring gently all the time until the eggs are well set; let it brown, fold and turn out on a hot platter. OMELET WITH CHEESE. Follow the recipe for plain omelet; while it is cooking stir in three tablespoonfuls of grated Parmesan cheese and finish as above. OMELET WITH MUSHROOMS. Make an omelet as in preceding recipe. Have a quarter of a pound of fresh mushrooms chopped fine and cooked until tender in a little butter and their own juice, seasoned with salt and pepper, and add hot to the omelet just before folding it. OMELET WITH TOMATOES. A cup of tomatoes, the water drained from them, cooked and seasoned with pepper and salt, a teaspoonful of onion juice, and one of green pepper chopped very fine; have it hot and add to the omelet just before folding it. POACHED EGGS WITH TOMATO CATSUP. Poach some eggs in boiling water, trim nicely and place each egg on a round of toast buttered and moistened with a little hot milk. Have ready a white sauce, pour it over them and put on the top of each egg a teaspoonful of tomato catsup; garnish with parsley and serve. EGGS POACHED IN CREAM. Half a pint of cream, six eggs, salt and white pepper, and a small teaspoonful of finely minced parsley. Bring the cream to a boil in a chafing dish, break the eggs carefully, to keep the yolks whole, into the cream and cook until the whites are set--about three minutes. Have a delicate slice of toast for each egg on hot plates, lay an egg on each, pour the cream over them, sprinkle with pepper and salt and the chopped parsley and serve. EGGS POACHED IN TOMATOES. Put a quart can of tomatoes in a saucepan over the fire with half an onion, three cloves, a bay leaf, a sprig of parsley, a saltspoonful of sugar, and salt and pepper to taste. Cook until the onion is tender--about ten minutes--remove from the fire, press through a sieve fine enough to retain the seeds. Put this in a spider; rub an even teaspoonful of potato flour with a tablespoonful of butter, add to the sauce, and when it boils break in as many eggs as required, keep them from sticking to the pan by running a tablespoon carefully around the edges; when the eggs are set remove from the sauce, place each one on a round of nice toast and pour the sauce around them; garnish with parsley and serve. EGGS IN A BROWN SAUCE. Boil hard as many eggs as needed and cut either lengthwise in quarters or in round slices. Brown a tablespoonful of butter and one of flour together, add a small onion, cut fine; when thick and smooth add enough vegetable stock to make the sauce the proper consistency, season with salt and pepper and strain. Put the egg slices in the sauce, let it come to the boiling point and serve on a small platter; garnish with parsley. Half a dozen olives boiled in a little water and cut from the stones are a nice addition to the sauce. Soups. Bran tea, made in the proportion of a pint of bran to three quarts of water, is used by many vegetarians as a foundation for soup. Butter should be used generously with it. A broth made from white beans is also good where a white stock is required. Pick over the beans carefully, soak over night, drain and add fresh water in the morning--three pints of water to a pint of beans--cook gently until tender. If it is to be used as a stock, strain without mashing the beans. If the water they are boiled in is hard, a small pinch of soda will soften it. CREAM OF JERUSALEM ARTICHOKES. Wash and peel enough artichokes to make a pint when cut in slices. Put them in a saucepan with a tablespoonful of butter, let them simmer in this for a few minutes without taking color, then cover with water and boil until tender. Rub through a sieve, put back on the stove with a quart of milk, and a tablespoonful of butter rubbed into a tablespoonful--slightly heaping--of flour, season to taste with salt and pepper, let it come to a boil. Remove from the fire and add two egg yolks, beaten with half a cup of cream, stir rapidly, and serve at once. CREAM OF ASPARAGUS. Prepare a bunch of asparagus in the usual way for cooking, cut off the points about an inch in length and put aside. Cover the stalks and half an onion cut in slices, with boiling water, cook until tender and press through a purée sieve with the water they were boiled in. Melt a good tablespoonful of butter in a saucepan, and stir into it half a tablespoonful of flour, add the purée of asparagus and let it come to a boil, season with salt and pepper to taste. Have the asparagus points cooked tender in a little water. Have ready a pint of boiling milk, remove both from the fire and stir the milk into the soup, put the asparagus points into the tureen. Beat two egg yolks with four tablespoonfuls of cream, stir quickly into the soup and pour into the tureen. CREAM OF LIMA BEANS. Put over the fire a quart of lima beans in boiling water to cover them; when nearly tender add a bay leaf, half a white onion, and salt and white pepper to taste. Let them cook until very tender, remove from the fire, and mash through a colander with the water in which they were boiled. Put back in the saucepan on the range, let it come to a boil, then add a heaping tablespoonful of butter and a pint of boiling milk, stir well, remove and press through a purée sieve that it may be smooth. Beat four tablespoonfuls of cream, add when the soup is in the tureen and serve immediately. This soup is very nice when made from the best canned lima beans, using two cans and following the recipe as above. CREAM OF CAULIFLOWER. Cut one small cauliflower into flowerettes, reserve a tablespoonful, put the rest into a saucepan with three cups of boiling water, one small white onion, half a small celeriac cut in slices, and a bay leaf. Cook together ten minutes, drain and put the vegetables into a double boiler with two heaping tablespoonfuls of butter, a heaping tablespoonful of flour, salt and pepper to taste; steam for ten minutes. Put the flowerettes into the water the vegetables were boiled in and cook until tender, remove and put aside to keep warm, measure the water and add sufficient from the kettle to make two cupfuls, pour this over the vegetables, cook until tender and press through a fine sieve. Bring two cups of milk to the boiling point, turn the purée into this, let it boil up once, remove from the fire. Beat two egg yolks and four tablespoonfuls of rich cream together, add some of the soup to this, then mix all together, turn into the tureen, add the flowerettes and serve at once. CREAM OF CELERY. Take of the coarser parts of celery as much as will make two heads, wash and cut in pieces, put in a saucepan with half an onion cut in slices and cover with boiling water. Cook until tender and press through a sieve with the water in which it was boiled. Make a roux of butter and flour as in other cream soups, add the purée to it and as much boiling milk as will make it the proper consistency. Season with salt and pepper, and finish with a beaten egg yolk and two tablespoonfuls of cream, adding this after the soup has been removed from the fire. CREAM OF CHESTNUTS. Shell and blanch a pint of large French chestnuts. Put them in a saucepan and almost cover them with boiling water, cook until tender. Before they are quite done add a little salt. When done remove from the fire, rub through a purée sieve with the water they were boiled in. Melt a generous heaping tablespoonful of butter with an even tablespoonful of flour and add to it by degrees a pint of boiling milk, let it cook until thick, then stir in the chestnut purée and salt and pepper to taste. Let it come to a boil and serve. CREAM OF CUCUMBERS. Peel and cut into slices four cucumbers and one small white onion, put in a saucepan with enough boiling water to cover them, cook until tender, press through a fine sieve and pour into a saucepan, stand where it will keep hot without cooking. Have a cream sauce ready, made by melting two heaping tablespoonfuls of butter in a saucepan with two tablespoonfuls of flour, let them cook together until the mixture no longer adheres to the pan, then add gradually a quart of milk, an even teaspoonful of white pepper, a heaping teaspoonful of salt, let it boil for a few minutes until thick and pour into the cucumber purée, add two tablespoonfuls of rich cream, let it come to the boiling point, and serve at once. This is a very delicate soup, and cooking or standing on the stove after it is done will spoil it. Groult's potato flour is nicer for thickening cream soups than the common flour, but, if used, only half the quantity called for in the recipes is needed. CREAM OF SUMMER SQUASH. Peel the squash, slice thin, put in a saucepan and add boiling water to come nearly to the top of the squash. When nearly tender add an onion, a bay leaf and several sprigs of parsley. When tender mash through a fine sieve, return to the fire, let it come to a boil, stir in a heaping tablespoonful of butter, a heaping teaspoonful of flour, season with salt and pepper and a tiny pinch of mace. Have almost as much boiling milk as purée, remove from the fire and stir together, add two tablespoonfuls of cream, and serve at once. CREAM OF LETTUCE. Take two heads of nice, fresh lettuce, wash and drain and chop fine with half a small white onion, put in a saucepan with two heaping tablespoonfuls of butter, cook for about ten minutes, stirring all the time, then add two heaping tablespoonfuls of rice and a quart of milk. Let it boil for twenty minutes until the rice is perfectly tender, remove from the fire and press through a purée sieve, using a small potato masher, then strain and press again through a fine hair sieve; this will make it smooth. Season with salt to taste and a dash of cayenne pepper, and a small half teaspoonful of sugar. Put in a fresh saucepan, rub together two heaping teaspoonfuls of butter and an even teaspoonful of cornstarch and stir into the soup. Let it come to the boiling point and remove from the fire, adding at the last moment a quarter of a cupful of whipped cream. Serve with or without fried croutons. CREAM OF MUSHROOMS. Wash one pound of mushrooms, skin and stem them. Put the skins and stems in a saucepan with a cup of boiling water and boil ten minutes, strain and add to this water the mushroom flaps chopped very fine, and cook until tender, then press through a fine sieve. Melt two large heaping tablespoonfuls of butter in a saucepan, and stir into it two heaping tablespoonfuls of flour, and when smooth add a quart of rich milk, a whole clove of garlic, salt and pepper to taste. When it boils and thickens add the mushroom stock, let it boil up once, remove the clove of garlic, turn the soup into the tureen and serve. CREAM OF GREEN PEAS. Put a quart of green peas into a saucepan with a slice of white onion, cover with boiling water and cook until tender. Remove from the fire and press through a purée sieve with the water in which they were boiled. Return to the saucepan, set it back on the stove, let it come to a boil, add a pint of rich milk, salt and white pepper to taste, a dash of cayenne, and a large, generous tablespoonful of butter rubbed into an even tablespoonful of flour, adding a little of the liquid before stirring into the soup. Let it come to a boil, and add two tablespoonfuls of whipped cream just as it is poured into the tureen. CREAM OF RICE. Wash carefully a third of a cup of rice and put it on the fire in a pint of boiling water with a white onion and a stick of celery, let it cook slowly for an hour, then stir in a quart of milk and let it come to a boil, add a heaping tablespoonful of butter, and press through a purée sieve. Put the soup back on the fire while beating an egg yolk with two tablespoonfuls of cream and a teaspoonful of parsley minced very fine. Remove the soup from the fire, stir in the egg and cream, pour into the tureen and serve. CREAM OF SPINACH. Take two large handfuls of spinach, after it is washed and picked over, a small head of lettuce, a few sprigs of parsley, and a small white onion peeled and sliced. Put in a saucepan over the fire with a tablespoonful of butter, a dozen peppercorns and two cloves, and a very little boiling water, cover and stand it where the vegetables will only simmer. When they are tender rub together a generous heaping tablespoonful of butter and a heaping tablespoonful of flour, and stir it into the vegetables. Add a little boiling water, mash the vegetables smooth and press them through a fine sieve. Have the purée as thick as possible, return to the saucepan. Have ready a pint of boiling milk, beat two egg yolks with four tablespoonfuls of cream, pour a little of the boiling milk into them, and the rest into the purée, remove from the fire at once, then add the eggs and cream, pour into the tureen and serve immediately. CARROT SOUP. Take half a dozen small French carrots, wash and scrape them, put in a saucepan with boiling water and cook until tender, remove from the fire, mix with milk and press through a sieve. Melt two ounces of butter in a saucepan and rub into it a slightly heaping tablespoonful of flour, add a few grains of cayenne pepper, and stir in a little at a time the carrot purée until smooth like cream, add a few slices of cooked celery root (celeriac), and salt to taste, and pour into the purée. A tablespoonful of sherry, if liked, may be added. Serve with fried croutons. CELERIAC SOUP. Wash, peel and slice three celery roots, put them in a saucepan, cover with boiling water, cook until tender, and mash them through a purée sieve with the water in which they were boiled. Melt a good heaping tablespoonful of butter, stir into it a small tablespoonful of flour, and add to it the celery purée, season with a little cayenne pepper and salt to taste. Add three-quarters of a cup of macaroni previously boiled in water. As soon as it comes to a boil remove from the fire and add as much boiling milk as will make it the proper consistency. Beat two egg yolks with half a cup of cream and stir in quickly just before pouring the soup into the tureen. Care must be taken to do this off the fire, as celery soup is liable to curdle. MOCK CLAM SOUP. Soak a pint of marrowfat beans over night in water enough to cover them. In the morning drain, and put them on the fire with a small onion and a gallon of cold water, boil until tender and strain. Add to the stock a little summer savory, two ounces of butter and a cup of cream or rich milk, season with salt and pepper. When the soup comes to a boil, cut two slices of toast into dice, and four hard-boiled eggs in slices, put in the tureen and pour the soup over them and serve. CORN AND TOMATO SOUP. Grate the corn from six ears of sweet corn. Put the cobs into a quart and a pint of water and cook until all the sweetness is extracted--about half an hour. Remove the cobs and add a pint of tomatoes after they are skinned and sliced, a small onion cut in slices, a French carrot cut in dice, a quarter of a green pepper chopped fine, and the grated corn. Let it cook slowly until all are tender. Stir in two good tablespoonfuls of butter, salt and pepper to taste, pour into the tureen and serve. SOUP CRÉCY. Take three large carrots, wash and scrape and cut them into slices, put them in a saucepan with half an onion, a stick of celery, and a bay leaf, more than cover with boiling water and cook until tender. Remove from the fire, take out the bay leaf and rub the vegetables through a sieve with the water they were boiled in. Put back in the saucepan. Rub a generous tablespoonful of butter with half a tablespoonful of flour, and stir into the purée, add to it a cup and a half of boiling milk, stir until thick, add pepper and salt to taste. Take from the fire, and stir into it one egg yolk beaten with two tablespoonfuls of cream. Serve at once. CURRY SOUP. Prepare for cooking two small white onions, two French carrots and half a turnip cut in slices, and cook slowly in a pint of boiling water until they fall to pieces, cook with them until tender a celeriac root, remove from the other vegetables and put one side. Melt two ounces of butter in a saucepan, and stir in a slightly heaping tablespoonful of flour, an even dessertspoonful of curry powder, mix well together and then add a pint of milk. Strain the vegetables through a fine sieve, but do not press them, and add the stock therefrom to the milk, etc., in the saucepan, and salt to taste. Beat half a cup of cream with two egg yolks until light, remove the soup from the fire, mix a little of it with the eggs and cream, turn it back into the saucepan, stir well together and pour at once into the tureen in which you have already placed the celeriac cut in slices. If liked, two tablespoonfuls of Madeira may be added just before the soup is turned into the tureen. Serve with croutons. MOCK FISH SOUP. It is better to prepare the balls for this soup first, as follows: Put in a saucepan a tablespoonful of white flour and two tablespoonfuls of Groult's potato flour, stir together and add a tablespoonful of butter and a cup of milk, mix all together and place on the stove where it is not very hot. Stir constantly until it is smooth and no longer sticks to the pan, remove from the fire, let it cool, and beat in two eggs, one at a time, season with a dash of cayenne, a few grains of powdered mace, a few drops of onion juice, a little salt and half a teaspoonful of sugar. These balls must be seasoned very delicately. Cook and drain as the spinach balls are done, using a teaspoon instead of a tablespoon. Put to one side while the soup is being made. For the soup take three French carrots, half a parsnip, half a white onion and a little green pepper chopped fine, cover with boiling water and cook until tender. Melt a generous tablespoonful of butter in a saucepan, and when it bubbles stir into it a small tablespoonful of flour, then add three cups of milk and let it come to a boil. When the vegetables are tender stir them into the thickened milk with the water they were boiled in, together with half a teaspoonful of sugar and salt and pepper to taste. Then put the balls in and let the soup come to a boil, add a teaspoonful of finely minced parsley and remove from the fire. Have one egg yolk beaten with two tablespoonfuls of cream and stir in carefully so as not to break the balls just before turning the soup into the tureen. A NORWEGIAN SWEET SOUP. Put a quarter of a cup of rice into three cups of boiling water with a small stick of cinnamon, and let it boil nearly an hour. About fifteen minutes before it is done add half a cup of raisins stoned. Beat two egg yolks with a heaping tablespoonful of sugar until white and creamy, then stir into them about half a cup of sweet cider, remove the soup from the fire, add a little of it to the eggs and cider, stir well, and mix all together rapidly and serve at once. Two tablespoonfuls of good sherry improves it. ONION SOUP. Melt two tablespoonfuls of butter in a spider, when it bubbles add four large onions, washed, skinned and cut in slices, let them simmer without browning about half an hour, then stir in a slightly heaping tablespoonful of flour. When it thickens pour in gradually a pint and a half of boiling milk, season with salt and pepper to taste, press through a purée sieve, and return to the fire. While it is getting hot, beat together two egg yolks and half a cup of cream, remove from the stove and stir the eggs and cream into it rapidly, pour at once into the tureen and serve. SOUP OF GREEN PEAS.--No. 1. Take from a pint of green peas two heaping tablespoonfuls and set aside. Put the rest in a saucepan with half a white onion, in boiling water. Cover tightly, letting them cook until quite tender, then mash through a purée sieve with the water in which they were boiled and using a little more to take out all that is good of the peas through the sieve. Put back on the stove, rub a good heaping tablespoonful of butter with a small tablespoonful of flour and add to the purée of peas. Have a heaping tablespoonful of turnips and two of carrots cut into dice and cooked in as little water as possible, and the two tablespoonfuls of peas cooked until tender, add to the soup with half a teaspoonful of sugar and pepper and salt to taste. Let all this cook together while enough milk to make the soup the proper consistency is coming to a boil. Mix together, add a teaspoonful of finely minced parsley, pour into the tureen and serve. SOUP OF GREEN PEAS.--No. 2. Put one quart of green peas over the fire in three quarts of boiling water with three French carrots, a small turnip cut into dice and a small white onion chopped. Cover tightly and let the vegetables cook until tender. Rub two ounces of butter with a small tablespoonful of flour, add a little of the soup to this to thin it and then stir all together, add an even tablespoonful of finely minced parsley, an even teaspoonful of sugar, and salt and pepper to taste; let it come to a boil and then serve. POTATO SOUP. Take four large potatoes, peel and boil them tender in water, mash very fine with a small tablespoonful of butter, add as much boiling milk as will make it the right consistency. Boil in as little water as possible one tablespoonful of turnips and two of carrots cut into dice; when tender turn all into the soup, add a little cayenne and salt to taste. Just before serving beat a quarter of a cup of cream with one egg yolk, remove the soup from the fire and stir the two together as in other cream soups, and serve at once with fried croutons. PURÉE OF VEGETABLES. Cut fine three onions, one turnip, two French carrots and four potatoes, put in a saucepan with four tablespoonfuls of butter and a little parsley; let them cook about ten minutes, then add a tablespoonful of flour. Stir well and add two quarts of boiling milk, season with salt and pepper and a tiny bit of sugar, and when it boils take out the parsley, press the soup through a sieve and serve with croutons of fried bread. PURÉE OF TURNIPS. Peel and slice some young turnips, add an onion and carrot sliced, cover with boiling water and cook until tender. Mash them in the water and press through a fine sieve. To a pint of the purée have a pint of boiling milk. Return the purée to the fire, and stir into it a large heaping tablespoonful of butter and a small pinch of mace. Take the milk from the stove and stir briskly into it two egg yolks beaten with two tablespoonfuls of cream, then remove the purée from the stove and stir the eggs and milk into it, season to taste with salt and pepper and serve. VEGETABLE SOUP. One cup and a half of green peas, three small French carrots, and a small cauliflower cut into flowerettes, one pint of milk, half a cup of cream, a good half tablespoonful of flour, one tablespoonful of butter, and the yolks of two eggs. Wash and scrape the carrots, cut in thin slices and boil each vegetable by itself in as little water as possible. When the carrots and peas are done put them together in a saucepan with the water in which they were cooked, add the milk, put the saucepan on the fire and let it come to a boil, rub the butter and flour together, mix with a little milk and stir into the vegetables. Drain the water well from the flowerettes, and just before serving put them in the tureen. Beat the yolks of eggs and the cream together in a bowl, remove the soup from the fire, add a little of it to the eggs and cream, then turn them into the soup, stir well and pour it into the tureen. TOMATO SOUP. Put a generous tablespoonful of butter in a saucepan, when it is hot add half an onion chopped fine, let it stew gently for a few minutes, then add a pint of canned tomatoes, cook half an hour. Rub a heaping tablespoonful of flour and one of butter smoothly together and stir into the tomatoes. Have ready a pint of boiling milk, pour the tomatoes into a purée sieve with the boiling milk and rub through the sieve. Season with salt and pepper and a very little sugar. Return to the fire, make it hot, but be careful not to let it boil, as it will curdle. Serve at once with croutons. BARLEY SOUP. Put a quarter of a cup of well washed barley with a bay leaf and a small blade of mace into a pint and a half of cold water, boil slowly for three hours. Take out the bay leaf and mace and add a small onion cut fine, two French carrots cut in dice, and cook until tender, then add a pint of milk, a good heaping tablespoonful of butter, salt and pepper to taste, let it come to a boil, remove from the fire and stir into it one egg yolk beaten with two tablespoonfuls of cream. BLACK BEAN SOUP WITH MOCK MEAT BALLS. Soak over night a pint of black beans in a quart of water. In the morning drain, and cover with fresh water, set the saucepan on the stove; when the water comes to a boil drain it off and add a quart of fresh water. Cut fine an onion, and with a few slices of carrot and turnip and green pepper fry in a heaping tablespoonful of butter, add to the beans with a bay leaf half a dozen peppercorns, two cloves, cook until tender, press through a sieve, return to the fire, and if it is too thick add more water. Have a hard boiled egg and half a lemon cut into dice, and meat balls made from recipe given for mock meat the size of hickory nuts and boiled in water as other balls are cooked. Drop the balls into the soup, and when hot pour the soup over the lemon and egg in the tureen and serve. Entrées. EGG BORDER WITH RICE AND CURRY SAUCE. Stir four eggs together, add three-quarters of a cup of rich milk, a few drops of onion juice, and salt and pepper to taste; beat a little. Have a border mould well buttered and sprinkled with finely minced parsley, pour the mixture into it, set in a pan of boiling water in the oven, cover and let it cook until firm--from five to ten minutes. Have ready some rice boiled twenty minutes in plenty of salted water and well drained, and a cream sauce into which a slightly heaping teaspoonful of curry powder has been stirred. Turn the egg border out on a hot platter, fill the center with rice, pour some of the sauce over it, and the rest around the border. Garnish with parsley and serve at once. RICE BORDER WITH VEGETABLES OR HARD BOILED EGGS IN CREAM SAUCE. Three-quarters of a cup of Carolina rice, picked over carefully and washed. Boil fifteen minutes in salted water. Drain off the water and have one pint and a half of boiling milk in a double boiler, stir the rice into this and cook until all the milk is absorbed, then add a tablespoonful of butter. Butter a border mould well, turn the rice into it, pressing it down so that the form will be perfect, put in the plate heater for five minutes, turn out on a platter and serve with vegetables or hard boiled eggs in a cream sauce. A BORDER TIMBALE OF MOCK CHICKEN. Take three-quarters of a cup of rich milk, put half of it into a saucepan with an ounce and a half of butter, let it come to a boil, and then stir into it an ounce and a half of dried and sifted bread crumbs and a good half tablespoonful of flour. Stir constantly until it no longer sticks to the pan, remove from the fire and let it cool. When cold add two heaping tablespoonfuls of finely chopped walnuts, one tablespoonful of lemon juice, one teaspoonful of onion juice, one even teaspoonful of sugar, a saltspoonful of mace, two eggs unbeaten--one at a time--and the rest of the milk, salt and pepper to taste. Beat hard. Butter well a border mould, and sprinkle with fine bread crumbs, turn the timbale mixture into it, set the mould in a pan of boiling water, cover to keep from browning, and bake from ten to fifteen minutes. SAUCE.--Put in a spider a good heaping tablespoonful of butter, let it brown, add a thick slice of onion cut in small pieces and a heaping tablespoonful of flour, stir constantly until it is a very dark rich brown, being careful not to let it burn, then add a quarter of a pound of fresh mushrooms, skinned and stemmed and cut into dice, let them cook a few minutes, then add a stock made from their stems and skins. Have a celery root that has been pared and cut into dice and cooked until tender in very little water with a bay leaf and two cloves, remove the cloves and bay leaf and turn the rest into the sauce, season with pepper and salt. Turn the timbale out on a platter, fill the center with the sauce, garnish and serve. A few truffles are a great addition. The timbale may also be served with an olive sauce. A MOULD OF SPAGHETTINA. Put three-quarters of a cup of spaghettina, broken in small pieces, into a quart of boiling water with an even tablespoonful of salt. Boil half an hour. Drain the water off and add a cup of milk to the spaghettina, and cook nearly half an hour, until the milk is almost all absorbed. Then make a cream sauce as follows: One cup of milk in a saucepan, rub butter the size of an egg into a slightly heaping tablespoonful of flour, adding a little of the warm milk, then stir into the milk on the fire, season with salt and pepper, add two even tablespoonfuls of grated cheese--the American Edam cheese is nice for this--and when the sauce is thick turn the spaghettina into it, let it come to a boil, turn out on a dish, and when cool add one egg beaten light. Butter a border mould which holds a little more than a pint, sprinkle it with bread crumbs, turn the mixture into it and set the mould into a pan of hot water and bake in a moderate oven twenty-five minutes. Have a pint of nicely stewed tomatoes seasoned to taste and thickened with bread crumbs and a good tablespoonful of butter. Turn the spaghettina mould out on a platter, fill the center with the stewed tomatoes, garnish with parsley and serve. It makes a very pretty dish and is an excellent pièce de resistance for dinner or luncheon. SPINACH BORDER MOULD. Prepare the spinach as in recipe for spinach pudding, butter a border mould, dust it with bread crumbs, and press the spinach mixture into it, put the mould into a pan of hot water in the oven, cover it to prevent browning, and bake about twenty minutes. A FILLING FOR THE CENTER OF MOULD OF SPINACH. Break two eggs in a bowl, add a little salt and four tablespoonfuls of cream and beat them slightly. Turn into a buttered tin cup and stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff--about three or four minutes--remove from the fire, turn out of the mould and cut in half-inch slices and then into stars or any fancy-shape preferred, or into dice. Make a cream sauce, turn the spinach mould out on a platter, put a little of the sauce in the center, then some of the egg stars, then the rest of the sauce, and finish with the egg stars. MOCK COD FISH BALLS. Six medium sized potatoes, washed, peeled and boiled for ten minutes in salted water. Drain and grate them while hot and stir in two heaping tablespoonfuls of butter; mix thoroughly. Season with salt, cayenne pepper to taste, and add a teaspoonful of grated onion and a saltspoonful of mace. Beat two egg yolks light and stir well into it with two heaping tablespoonfuls of cracker crumbs. Fry brown in small balls in boiling fat without crowding them in the basket, drain on kitchen paper and serve very hot on a platter, garnish with parsley. MOCK FISH BALLS IN CURRY OR CREAM SAUCE. Five ounces of plain boiled potatoes put through a patent vegetable strainer or mashed very fine. Add three ounces of butter and a slightly heaping tablespoonful of Groult's potato flour, two eggs slightly beaten and stirred in--a little at a time--a few drops of onion juice and salt and pepper to taste. Have a saucepan of boiling salted water over the fire, dip a tablespoon in cold water and then into the mixture and take out in oblong balls as nicely and uniformly shaped as possible, and drop them carefully into the boiling water, which must not boil too violently as the mixture is tender and would cook to pieces. Put them in without crowding and let them cook three minutes, taking them out one after another as they are done. Put in a colander to drain while preparing the curry sauce. Melt in a saucepan a heaping tablespoonful of butter and add to it a heaping teaspoonful of flour, an even teaspoonful of curry powder, stir well and add milk until of the consistency of cream sauce. Put the balls into the sauce and let it come to a boil, remove from the fire, and add a tablespoonful of good Madeira. Serve on a platter, garnish with parsley and serve. The curry powder and wine may be omitted if not liked, and the balls served in plain cream sauce. MOCK FISH (a Norwegian dish). Take three or four large white potatoes. Wash and peel them and boil until only half done. Grate them, and take only the part that has passed through the grater--that it may be light. Then weigh out half a pound. Beat the yolks of three eggs very light with a quarter of a cup of cream, mix with the potatoes and add three ounces of butter melted, half a teaspoonful of grated white onion, a dash of cayenne pepper, and salt to taste. Butter a mould well, sprinkle it with dried and sifted bread crumbs, put the mixture in it, and set the mould in a pan of boiling water in the oven, cover the mould and bake half an hour. Turn out carefully on a platter, pour a cream or Hollandaise sauce around it, and garnish with parsley. Serve very hot with a cucumber salad with French dressing, as a fish course. MOCK MEAT. Put three-quarters of a cup of milk and three ounces of butter in a saucepan on the fire. When it boils stir in three ounces of dried and rolled bread crumbs and a slightly heaping tablespoonful of flour, and half a teaspoonful of sugar. Let it cook until it no longer adheres to the pan, then remove from the fire. When it is cool, add three eggs, one at a time, beating until smooth, then add one heaping tablespoonful of chopped walnut meats, salt and pepper to taste, and a few drops of onion juice. Make into flat cakes, a little less than half an inch thick, like sausage cakes, dip them in flour, put them into a saucepan of boiling salted water and cook for three or four minutes. Take them up, drain them from the water, dip in flour again, and brown them in hot butter in a spider. Set them one side to keep hot. In another spider make a sauce. Put in a heaping tablespoonful of flour, a generous heaping tablespoonful of butter, and a heaping tablespoonful of chopped walnut meats, let them all brown nicely together, then stir in a vegetable stock that has been strained until the gravy is as thick as cream. SPAGHETTINA CHOPS. Spaghettina is finer than spaghetti, and for sale at Italian groceries. Half a cup of milk, half a cup of spaghettina, broken into bits, three tablespoonfuls of grated cheese, one tablespoonful of butter, half a tablespoonful of flour, and one egg. Put the spaghettina on in boiling salted water, boil for three-quarters of an hour, drain well in a colander. Make the sauce by melting the butter and stirring the flour into it until smooth, then add the cheese and milk and the spaghettina. Let it come to a boil and stir in quickly the beaten egg, let it thicken, remove at once from the fire, turn it out in a deep plate, and when cold form it into chops, dip them in beaten egg, then in bread crumbs and fry in boiling fat. They are very nice served with a tomato sauce, but good without it. TOMATO CHOPS. Measure three-quarters of a cup of tomatoes after the water has been drained off, put in a saucepan over the fire and stir into it a cupful of mashed potatoes, a heaping tablespoonful of butter, salt and pepper to taste, half a cup of grated bread crumbs. Mix thoroughly and add one egg beaten light. Remove from the fire, turn into a deep plate, let it get cold, then form in the shape of chops, dip in egg and roll in dried bread or cracker crumbs and fry a nice brown in boiling fat. Arrange on a platter and serve with tomato sauce, or place around a dish of stewed tomatoes. SAVORY FRIED BREAD. Cut slices of stale home-made bread about half an inch thick, shape them like chops, soak the slices in a rich, well seasoned vegetable stock until nearly saturated with it--don't allow them to become too soft--then dip in beaten egg mixed with a little milk and fry in butter in a spider until a nice brown. Serve with tomato sauce, or around a dish of stewed tomatoes. MOCK FISH CHOPS. Pare three good sized potatoes, cut fine and throw them into cold water to prevent them from turning dark. When all are cut drain them from the water and chop very fine--there must be two cupfuls. Have a cup of boiling milk in a saucepan and put the potatoes into it, cook until tender, but not soft, and be careful not to let them burn; when done add two generous heaping tablespoonfuls of butter, two heaping tablespoonfuls of French carrots, previously cooked in as little water as possible, and chopped very fine, one heaping teaspoonful of green pepper, one of parsley, one heaping teaspoonful of grated onion, a heaping saltspoonful of powdered mace, a dash of cayenne pepper and salt to taste. Measure two tablespoonfuls of tomatoes--after all the water has been pressed from them--chop fine and add to it one whole egg and one egg yolk beaten light, stir this into the potato mixture while on the stove, remove at once from the fire, add two heaping tablespoonfuls of cracker crumbs rolled fine, and two tablespoonfuls of fine Madeira or sherry. Turnout to cool and then form into chops, roll in egg and cracker crumbs and fry in boiling fat. Serve with cucumber salad. FRICASSEE OF SPAGHETTINA. Take a cupful of spaghettina, broken into small pieces, put in boiling salted water and cook for three-quarters of an hour. Drain well, have a cupful of cream sauce and stir the cooked spaghettina into it, let it come to a boil, season with salt and pepper, and add the well beaten yolk of an egg, stir well, remove at once, and turn into a hot vegetable dish and serve. MUSHROOMS EN COQUILLE. Wash half a pound of nice, fresh mushrooms, peel them and cut off the stems, cut the flaps into dice, and put the skins and stems in a saucepan with a cup of water, and cook for ten minutes. While these are cooking put a heaping tablespoonful of butter in a spider, when hot add the mushroom dice and let them cook until tender, then add a dessertspoonful of flour, and when it is cooked add the water the stems were boiled in, and salt and pepper to taste. If the sauce is too thick add a little more water. Stir in at the last a teaspoonful of finely minced parsley, a few drops of lemon juice and the well-beaten yolk of one egg, stir well, remove from the fire, fill the shells, sprinkle bread crumbs over the tops and a little melted butter, put in the oven for an instant to brown. RAGOUT OF EGG PLANT. Boil a small egg plant until tender. Peel it thinly and set aside to get cold. Cut in slices an inch thick and cover the bottom of a baking dish with them. Melt a generous tablespoonful of butter in a saucepan and stir into it two heaping tablespoonfuls of fresh mushrooms, a heaping teaspoonful of parsley, a heaping teaspoonful of onion, all chopped very fine, season with salt and pepper and pour over the egg plant. When it is time to put it in the oven sprinkle with Parmesan cheese and fine breadcrumbs and dot with small lumps of butter, and bake until brown in a quick oven. Serve in the dish in which it is baked with the following sauce in a sauce boat. SAUCE.--Boil the skins and stems of the mushrooms in a cup of water; while they are cooking, brown together in a spider a slightly heaping tablespoonful of butter, a slightly heaping tablespoonful of flour, and a small slice of onion cut very fine. Strain the mushroom skins and stems and add the water they were cooked in to the browned butter and flour, and when the sauce is thick and smooth turn it into a saucepan and add to it a heaping tablespoonful of mushrooms, one small cucumber pickle and two large olives, all chopped very fine. Let all simmer together for a few minutes, season to taste with salt and pepper. If the sauce is too thick add a little water. It should be like thick cream. PATTIES OF PUFF PASTE. Roll out some puff paste an inch thick, cut with a patty-cutter as many rounds as are needed, then with a smaller cutter stamp each round about half an inch deep. Bake in a quick oven; when done lift the centers out carefully with a knife, remove a little of the inside. When wanted heat the patty shells and fill with spaghettina in tomato sauce, mushrooms or vegetables in a cream or savory sauce, or the filling as given for spinach border mould. A few truffles cut fine are a nice addition to tomato sauce. Lay the little tops on and serve. SAVORY RICE (a Mexican Dish). Wash half a cup of rice, drain from the water. Put a heaping tablespoonful of butter in a spider, when hot add a small leek or white onion and the rice, fry until the rice is a golden brown--do not let it get too dark. Have ready a vegetable stock, nearly fill the spider and cook twenty minutes until the rice is perfectly dry. Every grain should stand alone. Turn out on a platter and serve with tomato sauce. RAGOUT OF ASPARAGUS WITH MOCK MEAT BALLS. Scrape and wash a bunch of asparagus, cut in pieces about an inch long as far as the stalks are very tender, put the remainder of the stalks with an onion into a saucepan, cover with boiling water and let it cook until tender--about half an hour. Then mash them in the water in which they were boiled through a colander. Put over the fire again, and when it comes to a boil throw in the points and cook until tender. While that is cooking make some mock meat, as given in a previous recipe, form into balls as large as a walnut. Cook them in salted boiling water for five minutes, drain them from the water, also the asparagus points from the stock, put them together in a saucepan to keep hot while making a gravy. Melt a generous heaping tablespoonful of butter in a spider, add to it when it bubbles a large heaping tablespoonful of flour, stir well until it becomes a dark, rich brown, taking care that it does not burn, add the asparagus stock, season with salt and pepper--this gravy should be like thick cream--turn it over the asparagus and meat balls, stir in a good half tablespoonful of butter, let it come to a boil and serve on a platter. Garnish with parsley. CURRIED RICE CROQUETTES. Put three-quarters of a cup of milk in a saucepan with butter the size of an egg, let it come to a boil, and stir into it one large cup and a half of rice that has been boiled in salted water twenty minutes. Add a slightly heaping teaspoonful of curry powder, a few drops of onion juice and salt to taste. When it comes to a boil add a beaten egg to it, stir a minute and remove from the fire. Turn it out, let it cool, and then form into cylinders and fry as usual. MOCK FISH CROQUETTES. Slice three medium sized potatoes, boil until tender, but not soft, chop very fine an even teaspoonful of onion with three zepherettes or small square crackers, then add the hot potatoes and chop all together, season with a dash of cayenne pepper, a saltspoonful of mace, a little salt and pepper. Make a sauce with a large heaping tablespoonful of butter, a heaping teaspoonful of flour rubbed well together in a saucepan over the fire; when smooth add three-quarters of a cup of rich hot milk, when it boils add the potato mixture, let it get thoroughly hot and stir into it a well-beaten egg, remove from the fire, turn it out to get cool. Form into cylinders, dip in egg, roll in bread crumbs, fry in boiling fat, and serve with either Hollandaise or tartar sauce. WALNUT CROQUETTES. Put half a pint of bread crumbs and a gill of milk in a double boiler, place over the fire and stir until thick and smooth, add a pinch of salt, three-quarters of a cup of chopped nuts and a tablespoonful of sherry. When the mixture is hot stir into it the well-beaten yolks of two eggs and remove from the fire at once. Set the mixture away to get cold, then form in any shape preferred for croquettes; dip them in egg and then in dried bread or cracker crumbs, fry in boiling fat and serve with a sauce piquante. RAGOUT OF MUSHROOMS. Wash half a pound of fine, fresh mushrooms, skin, stem and cut them into dice. Put the stems and skins in water to cover and stew them for twenty minutes; strain and put the mushrooms into this broth with a generous tablespoonful of butter, a teaspoonful of finely chopped onion, season with salt and pepper, cook until tender; when done add two well-beaten yolks of eggs, stir briskly and remove at once from the fire, turn out on a platter, sprinkle with a little very finely minced parsley and serve very hot. MOCK CHICKEN CROQUETTES. Two cups of rye bread--home-made is the best--chopped fine, one cup of chopped English walnuts. Mix together and chop again with a tablespoonful of butter, an even tablespoonful of grated onion, a scant teaspoonful of ground mace. Melt a heaping tablespoonful of butter in a saucepan with half a tablespoonful of flour and add gradually to it a cupful of rich milk; when this comes to a boil add the other ingredients, salt and pepper to taste, then stir in two well-beaten eggs, remove from the fire and add a tablespoonful of lemon juice; turn out on a platter to cool, form into cylinders, dip in egg and bread crumbs, as usual, and fry in boiling fat. Vegetables. Vegetables should be cooked in as little water as possible; the better way is to steam them. So much of the valuable salts are washed out by boiling in too much water. All vegetables left over can be warmed again, either in a cream sauce, or put in a double boiler and steamed, adding a little more butter. When pepper is used, it should always be white pepper, especially in white sauces and soups. Never salt vegetables until they are nearly cooked; it hardens them. The water vegetables are boiled in may be utilized in making sauces and soups; the best of the vegetables goes into it. The water Jerusalem artichokes are boiled in becomes quite a thick jelly when cold, and makes an excellent foundation for sauces. TO BOIL POTATOES. Select potatoes of uniform size, wash and pare thinly, cover with boiling water and cook half an hour; when nearly done add salt. As soon as done drain from the water and set the saucepan where the potatoes can steam for a few minutes. They should be served immediately, and never allowed to remain in the water a moment after they are cooked. Potatoes are much better steamed with their skins on than boiled, as they then retain all the potashes. When they are old they should be washed, pared and covered with cold water, and allowed to stand for several hours before either boiling or frying. POTATOES BAKED. Select them of uniform size, wash and scrub well, cut a thin slice from each end to prevent their being soggy. They require nearly an hour to bake in a moderate oven. TO MASH POTATOES. Boil the potatoes carefully, drain from the water, mash fine, and to four good-sized potatoes add a heaping tablespoonful of butter, a tablespoonful or two of cream or rich milk and salt and pepper to taste. Serve at once. They must be freshly mashed and very hot to be eatable. The mashed potatoes maybe squeezed through a vegetable ricer, when they are called Potatoes à la Neige. NEW POTATOES WITH CREAM SAUCE. Select rather small potatoes of uniform size and boil. When done drain off the water, set them back on the stove to keep hot while making a cream sauce, then put them carefully in a vegetable dish, pour the sauce over them and sprinkle with a little finely minced parsley. BROILED POTATOES. Take some cold boiled potatoes and cut them in rather thick slices lengthwise, dust with white pepper and salt, dip each slice in melted butter, broil over a clear fire until a nice brown. Serve with melted butter and finely minced parsley poured over them. POTATOES À LA CRÊME AU GRATIN. Chop cold boiled potatoes, put them in a baking dish, pour over them a cupful of white sauce nicely seasoned, sprinkle with a tablespoonful of grated Parmesan cheese or Edam cheese grated, one tablespoonful of bread crumbs, and dot all over with tiny bits of butter. Put in a quick oven for a few minutes to brown. Do not leave it in too long, or it will become dry. STUFFED POTATOES. Bake some medium-sized potatoes; when done cut in half lengthwise, scoop out the inside, taking care not to break the skin. Mash the potato smooth and fine with butter and a little milk, season with salt and pepper to taste, heat thoroughly, fill the skins, brush the tops over with melted butter, brown in the oven and serve. POTATO FRICASSEE. Put in a spider a generous tablespoonful of butter and a cup of milk, when hot add some cold potatoes cut in dice, season with pepper, salt, a few drops of onion juice. Let them get thoroughly hot, then add the beaten yolks of two eggs, stir constantly until thick. Great care must be taken not to let it cook too long, or the sauce will curdle. Pour into a vegetable dish, sprinkle a little finely minced parsley over the top and serve. POTATOES À LA DUCHESSE. Take cold mashed potatoes that are nicely seasoned with salt and pepper, form into little round cakes, put them on a tin, glaze over with beaten egg and brown in the oven. Arrange on a platter, garnish with parsley and serve. SARATOGA CHIPS. Peel some medium-sized white potatoes, and slice them very thin. It is better to have a potato slicer for these, if possible, as it cuts them so quickly and perfectly. Wash the potatoes in one or two waters, then cover with fresh water and lay a lump of ice on the top of them. Let them stand an hour, if convenient, drain in a colander, wipe dry with a towel, and fry in boiling fat--not too many at a time in the basket or they will stick together, and will not brown. Have a quick fire, and fry until brown and crisp, drain on paper, sprinkle with salt and serve. FRENCH FRIED POTATOES. Peel some potatoes and cut in finger lengths, not too thick, cover with ice water, and if they are old it is better to let them stand two hours. Drain, wipe dry, and fry in boiling fat as Saratoga chips--not too many at a time. When they are a nice brown lift the basket from the fat, sprinkle with salt, shake the grease from them and remove with a skimming spoon, drain on paper and serve at once. POTATOES À LA MAÎTRE D'HÔTEL. Cut cold boiled potatoes in round slices, not too thick, put in a saucepan with some melted butter, pepper and salt. When they are hot add some lemon juice and a little minced parsley and serve. POTATOES LYONNAISE. Fry a little onion cut in thin slices in plenty of butter; when a delicate brown add some cold boiled potatoes cut in slices of medium thickness, mixing them with the onion by tossing them together rather than stirring, as this breaks them. Cook until a nice color, drain them, put in a dish and sprinkle a little minced parsley over them. POTATOES À LA PARISIENNE. Peel and wash some potatoes, scoop out into little balls with a potato scoop, which is made for the purpose. Boil for five minutes, put in melted butter in a saucepan until each potato is well covered with the butter, turn them into a pan, and brown in the oven. Turn out on a dish and sprinkle with minced parsley and a little salt. POTATOES CREAMED AND BROWNED. Take a pint of cold boiled potatoes, cut into dice of uniform size. Have ready a pint of cream sauce, toss the potatoes in this, season with salt and white pepper to taste, put in a baking dish, sprinkle with dried bread crumbs and a tablespoonful of American Edam cheese. A few drops of onion juice, if liked, may be added before putting the potatoes into the dish. Set it in the oven a few minutes, until it becomes a golden brown and serve. Do not let it stand in the oven long or it will dry. POTATO PUFF. Two cupfuls of smoothly mashed boiled or baked potatoes, two tablespoonfuls of melted butter, two well-beaten whites of eggs, a cupful of sweet cream or rich milk. Stir the melted butter into the potato, then add the eggs and cream, season with salt and pepper, turn into a buttered baking dish, bake in a quick oven and serve in the dish in which it is baked. WHITE POTATO CROQUETTES. Boil and mash very fine four medium sized potatoes. Put half a cup of rich milk and a generous heaping tablespoonful of butter in a saucepan over the fire. When the milk comes to a boil, stir in the mashed potatoes, season with pepper and salt to taste, mix thoroughly and add the white of an egg beaten to a stiff froth, remove from the fire, turn out on a plate to cool, then make up in small cylinders, dip in beaten egg, roll in cracker crumbs and fry a delicate brown in boiling fat. POTATO PAPA (a Mexican Dish). Wash, pare and boil one dozen small white potatoes, mash while hot and add to them half a cup of raisins stoned and chopped very fine, twenty large Queen olives stoned and chopped fine, one tablespoonful of parsley finely minced, an even teaspoonful of sugar, and salt and pepper to taste. Mix all well together, form into an oblong shape, leaving the top rough. Brown a little butter in a spider, put the papa into it, and after a few moments' frying scatter little lumps of butter over the top and set in the oven to brown. Garnish with parsley and hard-boiled eggs cut in quarters lengthwise. SWEET POTATOES FRIED RAW. Peel two or three medium-sized potatoes and cut in slices about a quarter of an inch thick, fry in boiling fat--when they are a nice brown they are done--drain on paper for a moment before serving. COOKED SWEET POTATOES FRIED. Take several sweet potatoes cut in slices lengthwise, not too thin. Dip each slice in melted butter and then in brown sugar, and fry in a little butter. SWEET POTATOES MASHED AND BROWNED. Boil three sweet potatoes of medium size until done. Peel and squeeze through the patent vegetable strainer, add a heaping tablespoonful of butter, salt and pepper to taste, and enough milk to make very soft. Put in a baking dish, dot it over with tiny bits of butter and bake until brown. Serve in the dish in which it is baked. If any is left over remove the thin brown skin, make the potato into small, flat cakes and brown on both sides in a little butter in a spider. SWEET POTATO CROQUETTES. Three medium-sized potatoes baked and mashed very fine and beaten to a cream with one generous tablespoonful of butter, three tablespoonfuls of cream, one teaspoonful of sugar, a little salt, one teaspoonful of lemon juice, a saltspoonful of cinnamon and one egg yolk beaten very light, and add at the last the white of egg whipped to a stiff froth. Form into cones or cylinders, dip in beaten egg and bread crumbs and fry in boiling fat. Drain on kitchen paper, sift a little sugar over them and serve at once. BRUSSELS SPROUTS. Pick off any leaves that may be discolored and wash well a quart of Brussels sprouts, put into a saucepan with two quarts of boiling water and a saltspoonful of soda. Boil rapidly until tender--about half an hour--just before they are done add a tablespoonful of salt. Drain them in a colander, and if it is not time to serve them stand the colander over steam to keep them hot. Do not let them remain in the water. When ready to serve put the sprouts in a vegetable dish and pour over them a pint of rich cream sauce. OKRA AND TOMATOES. A quart of fresh or canned tomatoes--if fresh, skin in the usual way--cut them in quarters and put over the fire, let them boil until a great deal of the water has evaporated, then add a pint of fresh okra, cut in slices, cook until tender, season with a generous heaping tablespoonful of butter, and pepper and salt to taste. BEETS. Wash the beets carefully to avoid breaking the skin, and do not cut off the fine roots, as this will bleed and spoil them. Put on in boiling water and cook from an hour and a half to three hours. Test with a wooden skewer. Cut in slices or dice and serve with melted butter, pepper and salt. Winter beets should be soaked over night. PURÉE OF PEAS. When peas are old this is a very nice way to use them. Put a quart of shelled peas over the fire in sufficient boiling water to cook them. Boil until tender, drain from the water, press through a purée sieve, season with salt and pepper to taste, and a good heaping tablespoonful of butter, and if too dry a little milk or cream may be used. PURÉE OF LIMA BEANS may be prepared in the same way. PURÉE OF CUCUMBERS. Peel and slice the cucumbers and put them over the fire in as little boiling water as will cook them; when tender drain from the water, press through a purée sieve, season with salt and pepper and add a tablespoonful of butter. STUFFED CUCUMBERS. Peel two large, fine cucumbers, cut in half lengthwise, take out the seeds. Scrape out carefully the soft part--with a small spoon--into a saucepan. Peel and core a tart apple, chop fine with a small pickled gherkin, take from this a good tablespoonful for the sauce and put one side, then add the rest to the soft part of the cucumbers in the saucepan. Let it simmer until tender, then add butter the size of an egg, pepper and salt to taste, a few drops of onion juice, or the spoon used for stirring the mixture may be rubbed with garlic, three tablespoonfuls of grated bread crumbs, one egg beaten, stir all together, and remove at once from the fire. Put the cucumbers in a saucepan, cover with boiling water and cook gently until tender--about ten or fifteen minutes; when nearly done add a tablespoonful of salt, drain from the water, when cool enough stuff them with the dressing already prepared and press into shape, brush with egg, sprinkle bread crumbs over the top and a few tiny lumps of butter, place carefully in a pan and bake a delicate brown. FOR THE SAUCE, take the tablespoonful of apple and pickle reserved from the stuffing, and add a teaspoonful of capers, chop all together as fine as possible, make a cream sauce and add this mixture to it on the fire and heat thoroughly. Place the cucumbers carefully on a platter and pour the sauce around them. CUCUMBERS STUFFED WITH MUSHROOMS. Peel two large, firm cucumbers, and cut in half lengthwise; take out the seeds. Take a quarter of a pound of fresh mushrooms, skin and stem them. Chop the mushroom flaps very fine, put them in a spider with four tablespoonfuls of melted butter and a very little water, cover and cook until tender. Remove from the fire, stir in four heaping tablespoonfuls of grated bread crumbs, salt and pepper to taste, a few drops of onion juice, and the yolk of one egg. Stuff the cucumbers with this dressing, put the halves together, fasten with wooden toothpicks or tie with string. Place in a small dish that will fit in the steamer, cover closely, and steam until tender--about three-quarters of an hour--and serve with a brown sauce made as follows: THE SAUCE.--Put on the skins and stems of the mushrooms in boiling water. Fry a few slices each of carrot, celery top, green pepper, onion and turnip in butter, strain the water from the mushroom stems into this and stew until all are tender, strain, add a generous tablespoonful of butter and enough flour to thicken the sauce, and salt and pepper to taste. Place the cucumbers in a shallow vegetable dish, remove the strings and pour the sauce around them. ESCALLOPED EGG PLANT. Boil a small egg plant, cut it in half, take out the pulp, throwing away the seeds and skin, chop the pulp fine and mix with it half a teaspoonful of bread crumbs, one cup of cream or rich milk, butter the size of an egg, an even teaspoonful of finely minced parsley, pepper and salt to taste, and a few drops of onion juice. Beat all together, turn into a baking dish, cover the top with dried bread crumbs and tiny bits of butter and bake until brown. Serve in the dish in which it is baked. If any is left over, cut in slices half an inch thick and fry in butter for luncheon. STUFFED EGG PLANT. Take half a large egg plant, boil gently until tender, remove from the fire, take out the pulp carefully so as not to break the shell, leaving it about a quarter of an inch thick. Peel and stem a quarter of a pound of fresh mushrooms, chop very fine, reserve a heaping tablespoonful of this for the sauce, then add the pulp of the egg plant to the mushrooms in the chopping bowl, and one heaping tablespoonful of currants, washed and picked over, one even teaspoonful of grated onion, one even teaspoonful of chopped green pepper, five heaping tablespoonfuls of grated bread crumbs, four tablespoonfuls of melted butter, two tablespoonfuls of rich cream. Mix all well together, fill the shell with this mixture, press it into shape and bind carefully with string. Bake twenty minutes, remove the string and serve on a platter with the sauce poured around it. THE SAUCE.--Put on the skins and stems of the mushrooms in a saucepan, cover with boiling water, cook until tender, drain, and into this water put the tablespoonful of reserved mushrooms, add salt and pepper to taste, boil a few minutes, then add a heaping teaspoonful of flour stirred into a heaping tablespoonful of butter, let all cook together until thick, and pour around the egg plant. GREEN CORN CAKES. One quart of grated corn, one teacup of butter melted, four tablespoonfuls of flour, two eggs, and salt and pepper to taste. Bake as griddle cakes and serve at once. These cakes are very good made of canned corn. Pound the corn in a mortar and press through a sieve. CORN PUDDING. Four large ears of corn grated, or a can of corn prepared as for corn cakes, one heaping tablespoonful of butter, one teaspoonful of flour, one teaspoonful of sugar, one whole egg and one yolk. Melt the butter and stir into the corn, beat the eggs and add with one pint of milk, the sugar and flour, and salt and pepper to taste. Bake in a shallow dish in a moderate oven from twenty minutes to half an hour. If it bakes too long, it becomes watery. MOCK OYSTERS OF GREEN CORN. A pint of grated corn, a cup of flour, one egg, two ounces of butter, three tablespoonfuls of milk, and salt and pepper to taste. Mix well and drop from a spoon in oblong cakes--to look as much like oysters as possible--into hot butter, fry brown on both sides. Serve on a platter and garnish with parsley. These may also be made of canned corn by pressing it through a colander with a potato masher to separate the hulls from it. CORN BOILED ON THE COB. Husk the corn and remove the silk, put in a kettle, and cover with boiling water. If the corn is young, it will cook in from five to ten minutes, as it is only necessary to set the milk. It should be served at once in a folded napkin. CURRY OF CORN. A can of corn, one good tart cooking apple, one tomato, a teaspoonful of finely chopped green pepper, a teaspoonful of grated onion, a teaspoonful of curry powder, a tablespoonful of chopped Brazil or English walnuts, two tablespoonfuls of butter, and salt and pepper to taste. Put the butter in a spider, when it bubbles add the apple cut in dice and onion, fry brown, then stir in the curry powder, the chopped pepper and tomato and nuts, let all simmer together for a few minutes, then add the corn, and cook gently for twenty minutes. If it is too thick a little water must be added. Serve in a shallow vegetable dish or on a platter. Fresh corn may be used. Boil and then cut from the cob, cook the cobs in the water the corn was boiled in long enough to extract all the good from them, and use this broth for the curry. CROQUETTES OF SALSIFY AND CELERIAC. Two roots of salsify and one large celeriac. Wash and scrape them well. Cut in pieces and cover with vinegar and water and let them stand one hour--this will prevent them from turning dark. Pour off the vinegar and water and nearly cover them with boiling water, cook until very tender, mash fine and smooth, season with pepper and salt, and a few drops of onion juice, put in a saucepan over the fire, and add a tablespoonful of butter, two tablespoonfuls of milk, and just before removing from the fire add a tablespoonful of cream and one egg, stir well, turn out into a bowl and set aside to cool. When cold make into croquettes, dip in egg and cracker crumbs and fry in a basket in boiling oil. INDIAN CURRY OF VEGETABLES. Equal quantities of cauliflower and potatoes, raw. The cauliflower cut into flowerettes and the potatoes into dice. Put them into a spider with a heaping tablespoonful of butter, a rounded teaspoonful of curry powder, and let them simmer for a few minutes without taking color. Then add two tablespoonfuls of tomatoes, an even teaspoonful of grated onion and one of chopped green pepper, fill up the spider with boiling water, and set it back on the stove where it will stew gently until the vegetables are tender and the water has been reduced to one-third the quantity. It should be as thick as ordinary gravy; if not, add a scant teaspoonful of flour. Just before it is done stir in a heaping tablespoonful of butter. Turn it into a shallow vegetable dish and serve very hot. The spider should be kept covered while the curry is cooking. It is very good without the green pepper. This may be warmed over, and is better the second day than the first. KOHLRABI. Peel them, cut in slices and pour on just enough boiling water to cook them. Cook until tender. When nearly done add salt. Make a cream sauce, season with white pepper, salt and a little grated nutmeg, if liked, toss them in this sauce, let it boil up once and serve very hot. MARROWFAT BEANS BAKED. Pick over carefully and wash one quart of beans, soak in water over night. In the morning drain, add fresh cold water and bring to a boil, drain again, and turn them into a four-quart stone jar, put in a generous cup of butter, two large tablespoonfuls of Porto Rico molasses, two tablespoonfuls of salt, less than a teaspoonful of pepper, and fill the jar with boiling water. Put in the oven, covering the jar with a tin cover. It must be cooked in a slow oven eight or nine hours--the water ought to last until the beans are perfectly cooked, and when done a good gravy left, about a third of the depth of the beans in the jar. Beans cooked in this way are very nutritious and easily digested. Keep them covered for two or three hours while cooking. Serve with Chili sauce. BAYO OR MEXICAN BEANS.--No. 1. Put one cup of Bayo or Mexican red beans to soak over night, in the morning drain off the water and put them in a saucepan with plenty of fresh water, let them cook for two hours, drain again, and add to them three fresh tomatoes, skinned and cut small, or a cup of canned tomatoes, and half an onion cut as small as the beans, then cover with boiling water and cook for one hour. Then stir in a very generous tablespoonful of butter, and salt and pepper to taste. MEXICAN BEANS.--No. 2. Soak over night a pint of beans and boil as in recipe No. 1 until soft. Then melt a tablespoonful of butter in a spider; when it bubbles put in a small onion chopped very fine, and fry a delicate brown. Drain the beans and turn them into the spider, add a cup of boiling water and stir until the water becomes thick like cream. EMPARADAS (a Mexican Recipe). Take some beans cooked as in Mexican Beans No. 1 and mash them to a paste. Then roll out some puff paste very thin--about the sixth of an inch--cut this into rounds with a large patty cutter, put a spoonful of the bean purée on the half of each round, wet the edges of the pastry, cover, press the edges together, making a half moon, brush them over with beaten egg and bake in a hot oven, or they may be fried in boiling oil or fat until a delicate brown. FRIJOLES FRITOS. A pint of beans cooked as in recipe for Bayo or Mexican Beans No. 1. Rub them smooth in a mortar, put them into a spider with a quarter of a cup of butter and fry for a few minutes, then add half a cup of grated Parmesan cheese, mix thoroughly and serve hot. BROILED MUSHROOMS. Select large flap mushrooms for broiling. Wash, skin and stem them, lay them on a dish, sprinkle with salt and pepper and pour a little olive oil over each mushroom, let them stand one hour. Broil on a gridiron over a nice clear fire. Place on a dish and serve with the following sauce: Prepare the stock as before by boiling the stems and skins in water and then straining. Mince two or three mushrooms fine, add to the stock, with a teaspoonful of minced parsley, a few drops of onion juice, a small lump of butter, cook for fifteen minutes, then add a cupful of cream, an even teaspoonful of flour wet with some of the cream and rubbed smooth. Let it all cook together for three minutes, then add the beaten yolk of an egg, stir well, remove from the fire at once and serve. MUSHROOMS ON TOAST. Half a pound of mushrooms, wash, stem and skin as before. Cut into dice, put in a saucepan with the juice of half a lemon, a tablespoonful of butter and a slice of onion, a sprig of parsley and one clove, tied together in a thin muslin bag. Set the saucepan on the fire and stew gently until nearly dry, then add water almost to cover them, salt and pepper to taste, and let them cook fifteen minutes. Take out the bag of onion, etc., and thicken with one egg yolk well beaten, and a small cupful of cream. Have some slices of toast on a platter, buttered and moistened with a little hot milk, pour the mushrooms over them, garnish with parsley and serve hot. MUSHROOMS STEWED IN A CREAM SAUCE. Make a pint of cream sauce, prepare half a pound of mushrooms as in the preceding recipe, cut into dice, and stew in the sauce until very tender. Have the toast prepared as above and pour the mushrooms over it. Garnish with parsley and serve at once. They may be served in pastry shells as an entrée, if preferred. TOMATOES STUFFED WITH MUSHROOMS.--No. 1. Wash, skin and stem half a pound of mushrooms, chop very fine, add two even teaspoonfuls of finely minced parsley, a few drops of lemon juice, the same of onion juice, and salt and pepper to taste. Melt two tablespoonfuls of butter in a saucepan and cook all together in this until the mushrooms are tender, then add a cupful of stale bread crumbs and one egg yolk, stir well and remove from the fire. Have half a dozen perfectly ripe tomatoes, washed and wiped, cut a slice from the top of each, take out the core and seeds, and fill with the mushroom stuffing. Bake in a moderate oven until done. The skins should be removed in the usual way before stuffing. TOMATOES STUFFED WITH MUSHROOMS.--No. 2. Wash and wipe the tomatoes, but do not remove the skins. Cut in half, take out the core and a few of the seeds. Fill with the same forcemeat as in the preceding recipe and cover the top with it, place in a pan with a little water to keep from burning, bake in a moderate oven until soft, remove carefully from the pan, place on a platter, garnish with parsley and serve. ESCALLOPED TOMATOES. Strain from a quart can of tomatoes one cupful of water. Put a layer of the tomatoes in a baking dish, season with salt, pepper and a little sugar, cover with a layer of bread crumbs, dot freely with bits of butter, then put another layer of tomatoes, and lastly a layer of bread crumbs, with bits of butter, and sprinkle with a dessertspoonful of sugar. Bake forty-five minutes, and serve in the dish in which it is baked. TOMATOES WITH EGG. Drain the water from a can of tomatoes, press them through a colander, put into a saucepan over the fire, season with salt and pepper, a little sugar, if acid, and a few drops of onion juice. Let them cook a little, and just before serving add the well-beaten yolks of two eggs, stir well until it thickens, and remove immediately from the fire or it will curdle. FRENCH CARROTS IN BROWN SAUCE. Select the smallest French carrots, wash and scrape them and boil until tender in as little water as possible. When done drain from the water, using it to make the sauce. Put a tablespoonful of butter into a spider, when hot stir in a tablespoonful of flour, stir until a dark brown, add gradually the water the carrots were boiled in, season with salt and pepper, simmer until thick and smooth, add the carrots, and when hot serve. FRENCH CARROTS AND PEAS. Take a pint of young peas and two bunches of French carrots, cut in slices or fancy shapes (stars or clover leaves), cook each vegetable by itself in as little water as will cook them. When they are both tender put them together into a saucepan, add a heaping tablespoonful of butter and half a tablespoonful of flour rubbed together, and if there is not enough water left, add enough to make a gravy. Canned instead of fresh peas may be used; drain the water from the peas and stew the carrots in it, and follow the recipe as above. SPINACH PUDDING. Make a sauce of one ounce and a half of butter, one ounce of flour, a scant half cup of rich milk, half a teaspoonful of sugar, a grating of nutmeg, if liked, and salt and pepper to taste. When this comes to a boil, add an even cupful of spinach that has been cooked and finely chopped, and from which the water has been well pressed out. Remove from the stove, and stir into it two beaten eggs. Grease a mould, sprinkle it with dried and sifted bread crumbs, turn the pudding into this, set the mould in a pan of hot water, put in the oven, cover it to prevent browning and bake nearly three-quarters of an hour. Turn out on a platter, have ready a cream sauce to pour around the pudding, garnish with hard-boiled eggs, cut in quarters lengthwise, and parsley. If any is left over, cut in slices, and warm over in a cream sauce and serve for luncheon. It will keep for days. SPINACH BALLS. Put a slightly heaping tablespoonful of butter, a tablespoonful of cream, and half a teaspoonful of sugar into a saucepan on the stove, mix well, and when it boils add a heaping tablespoonful of flour--as much as will stay on the spoon--let it come to a boil, and then add three-quarters of a cup of cooked and finely chopped spinach, beat well and remove from the fire. When cold add two eggs, one at a time, season with salt and pepper to taste and half a saltspoonful of powdered mace. Have a saucepan of boiling water, slightly salted, on the stove; dip a tablespoon in cold water, and then take up enough of the spinach mixture to make an oblong cake, in shape like an egg cut in half lengthwise, then dip the spoon in the boiling water and let the cake float off. Use all the mixture in this way. The balls will cook in four or five minutes, and they must not boil too fast or they will break. Let them drain in a colander while making a cream sauce, and when the sauce is made put the balls into it and let them come to a boil, turn out on a platter and garnish with parsley. TOMATOES AND MUSHROOMS. Put on a pint of tomatoes in a saucepan and cook for fifteen or twenty minutes until nearly all the water has evaporated, season with salt and pepper, add a generous tablespoonful of butter, a tablespoonful of bread crumbs and half a pint of fresh mushrooms chopped fine. Cook until the mushrooms are tender. Have some bread cut in nice slices toasted and slightly moistened with warm milk. Pour the tomatoes and mushrooms over it and serve very hot. TO BOIL RICE PLAIN. Wash half a cupful of rice, drain from the water, have on the fire a very large saucepan nearly full of salted boiling water. Turn the rice into this and boil hard for twenty minutes, pour all into a colander, drain well, and put the rice in a smaller saucepan on the back of the stove, where it will be kept warm, without cooking, until all the moisture has evaporated. Then serve. CAULIFLOWER WITH DRAWN BUTTER. Select a nice white cauliflower, take off all the leaves, and cut enough of the stem off to allow it to stand well in the dish it is to be served in. Put it into a saucepan, cover with boiling water, and when it is nearly done add salt, as cooking it long with salt turns it brown. The usual time to cook a cauliflower is about twenty minutes. Try it with a fork, and if it is tender remove carefully from the water, let it drain in a colander while preparing a drawn butter. Then put into a hot vegetable dish, pour the sauce over and serve. FOR THE DRAWN BUTTER.--Melt a large heaping tablespoonful of butter, and stir into it a heaping teaspoonful of flour, let them cook together without browning and add by degrees a cup of hot milk. ESCALLOPED CAULIFLOWER. Cut a cauliflower into flowerettes, cover with boiling water into a saucepan and cook until tender, let them drain in a colander while the sauce is being prepared. Make the usual cream sauce, enough to cover the cauliflower. When the sauce is done add two heaping tablespoonfuls of American Edam or grated Parmesan cheese, put the flowerettes into a baking dish, pour the sauce over them, sprinkle the top with a little of the cheese, and stand the dish in the oven for a few minutes to brown. ESCALLOPED SPAGHETTINA. Put a good half cupful of spaghettina, broken in bits, into a saucepan of boiling water with an even tablespoonful of salt, boil three-quarters of an hour, turn into a colander and let it drain while the sauce is being made. Prepare it exactly as for escalloped cauliflower and finish in the same way. CHESTNUT PURÉE. Shell some large imported chestnuts and put over the fire in boiling water, let them cook for a few minutes, rub the skins off, and cover again with fresh boiling water, boil until tender. Press through a sieve, and season with butter, pepper and salt. PURÉE OF DRIED WHITE BEANS. Pick over and wash a pint of beans and soak over night. In the morning drain off the water, put the beans into a saucepan with cold water to cover them, and cook until tender--a little more than an hour. Press through a sieve, add a generous tablespoonful of butter, salt and pepper to taste, put into a saucepan, make very hot and serve. SQUASH PUDDING. A large heaping cup of Hubbard squash, measured after it is baked and mashed smooth, a generous heaping tablespoonful of butter, melted and stirred into the squash, a heaping teaspoonful of flour mixed with four tablespoonfuls of milk and one egg beaten light, salt and pepper to taste. Mix well and turn into a buttered pudding dish and bake about twenty minutes. Serve in the dish in which it is baked. If any is left over, make it up into little round cakes and brown in butter for luncheon. SQUASH FRITTERS. A heaping cupful of Hubbard squash baked and mashed, stir into it a heaping tablespoonful of butter, a heaping tablespoonful of flour, a cup of milk, salt and pepper to taste, and one egg beaten light. Mix well and bake or fry as griddle cakes. SUMMER SQUASH. Wash and peel two large summer squash, cut in small pieces and remove the seeds, cover with boiling water and cook until tender. Drain in a colander and press gently as much of the water out as possible with a potato masher, then mash through the colander into a saucepan, put it on the stove and let it cook until the squash is quite dry, taking care that it does not burn. Then add four heaping tablespoonfuls of butter, a teaspoonful of sugar, and salt and pepper to taste. RICE CROQUETTES. Put three-quarters of a cup of milk in a saucepan over the fire, with a generous tablespoonful of butter, a heaping teaspoonful of sugar, and when it comes to a boil add a cup and a half of boiled rice, a saltspoonful of powdered cinnamon or nutmeg, if preferred, and salt to taste. Mix well, let it come to a boil and add a beaten egg, remove from the fire, turn into a plate to get cold, form into cylinders and cook in boiling fat. FRICASSEE OF CELERIAC. Wash and peel the celery roots, cut them into dice and cook until tender in as little water as possible, and when nearly done add a little salt. Make a sauce of two tablespoonfuls of butter and one tablespoonful of flour cooked together until smooth without browning. Then add a cup of rich milk, and when this boils turn the celery dice with the water in which they were boiled into the sauce, season to taste with salt and pepper. When ready to serve beat one egg yolk with a tablespoonful of cream and stir carefully into it, remove at once from the fire, pour into a vegetable dish, sprinkle with a little parsley minced fine, and serve. YELLOW TURNIP RAGOUT. Take one large yellow turnip, peel, wash and wipe dry, cut in oblong pieces. Brown a good lump of butter in a spider, simmer the turnip slices in this until nicely browned, taking care not to burn them. Put all into a saucepan with only water enough to cook them tender, cover tightly, when done, brown a little butter and flour together to make the gravy the proper consistency, season with pepper and salt and serve. TOMATOES STUFFED WITH CHEESE. Cut six tomatoes in half, scoop out part of the inside and put this in a saucepan and cook until nearly all the water has been absorbed, then add half a teaspoonful of sugar, one heaping tablespoonful of butter, two heaping tablespoonfuls of grated cheese, two heaping tablespoonfuls of dried bread crumbs, pepper and salt to taste, and a few drops of onion juice. Sprinkle the tomatoes with salt, pepper, a little sugar and grated cheese, then fill them with the dressing, dot them with tiny bits of butter and sift over them a few bread crumbs. Melt half a teaspoonful of butter in a baking pan, put the tomatoes in and bake twenty or twenty-five minutes. Take them out carefully when done, arrange on a dish, make a little gravy in the pan in which they were baked by adding a little more butter, half a cupful of milk, a heaping teaspoonful of flour, and salt and pepper to taste. Serve in a sauceboat. JERUSALEM ARTICHOKES. Wash and peel a dozen artichokes, selecting them as nearly the same size as possible. Cover with boiling water and cook until tender, drain at once and pour over them a cream sauce, sprinkle a little finely chopped parsley over them and serve. ASPARAGUS. Scrape and wash as much asparagus as is needed, cut the stalks the same length, tie in bunches and put over the fire in boiling water, and when nearly done add a little salt. Boil until perfectly tender, drain, put in a dish, remove the strings and serve very hot with sauce Hollandaise or a simple cream sauce. POINTES D'ASPERGES. Cut off the tender green tips of asparagus about an inch and a half long, cover with boiling water and cook until tender. Add salt just before they are done. Drain and put the points into a saucepan with butter, salt and pepper and a few spoonfuls of cream or Hollandaise sauce, mix well and do not let it cook after the sauce is added. A little nutmeg may be used if liked. Serve very hot. PURPLE CABBAGE WITH CHESTNUTS. Shred fine as for cold slaw half a purple cabbage, put half of this into a saucepan, dot with a tablespoonful of butter, sprinkle over it a heaping tablespoonful of sugar, a slightly heaping tablespoonful of flour, a little salt and pepper, then the rest of the cabbage with the same quantity of butter, sugar, etc., as before, and pour over all a quarter of a cup of vinegar and a cupful of cold water. Cover tightly, let it cook slowly until done, put it where it will only simmer for two hours. If not sour enough add more vinegar. Be careful that it does not burn. Serve in a vegetable dish and garnish with large Italian chestnuts that have been boiled and blanched. PARSNIP CROQUETTES WITH WALNUTS. Take two good-sized parsnips, peel and cook them until tender in as little water as possible. When done press the water carefully from them and mash them smooth and fine through a colander, put them back into the saucepan over the fire again, and add to them two heaping tablespoonfuls of chopped walnut meats, a good heaping tablespoonful of butter and a tablespoonful of rich cream, stir well together and add at the last one egg well beaten. Remove from the fire and turn out on a plate to cool, then form into cylinders, dip in egg and bread crumbs and fry in boiling fat. PARSNIPS FRIED. Boil them until tender, cut them in slices lengthwise and fry brown in a little butter. PARSNIP FRITTERS. Wash and scrape them and cut in slices, cover them with boiling water, cook until tender, mash them through a colander, return them to the fire, add to two large parsnips, a tablespoonful of butter, salt and pepper to taste, and one egg beaten well. Mix thoroughly, remove from the fire, and when cool make into small flat cakes and fry in a little butter. Serve hot. TO COOK STRING BEANS. String thoroughly, cut in half, then in half lengthwise, throw into boiling water and let them come to a boil. Remove from the fire, drain, cover with cold water and let them stand in this until it is time to cook them, then drain again, cover with boiling water and cook for fifteen minutes, and when almost done add salt. When tender, drain, add a lump of butter, and salt and pepper to taste. SPANISH ONIONS STUFFED. Take two large Spanish onions, wash and skin and tie them to prevent breaking. Put them into a saucepan over the fire, cover with boiling water, cook until they can be pierced with a broom straw--from two to three hours, according to size. When done, drain and carefully take out the centers, leaving about a quarter of an inch for the shell. Have ready a stuffing made from a quarter of a pound of mushrooms prepared as before. Put these and the centers of the onions into a chopping bowl and chop very fine. Cook them together until the moisture from the onions has almost evaporated, then add a generous heaping tablespoonful of butter, a tablespoonful of rich cream, and three heaping tablespoonfuls of grated bread crumbs, salt and pepper to taste. Fill the onion shells with this mixture, smooth the tops nicely, sprinkle with bread crumbs, brush with egg and a little butter. Put in the oven and brown about ten minutes, and serve with the following sauce: Rub a generous heaping tablespoonful of butter and a heaping tablespoonful of flour together. Put a small teacup of milk into a saucepan on the fire, when hot stir in the butter and flour and a quarter of a pound of mushrooms prepared as before and chopped very fine, season with salt and pepper to taste. Place the onions on a platter and pour the sauce around them, garnish with parsley and serve. STUFFED CELERIAC WITH SPANISH SAUCE. Put over the fire in a saucepan three-quarters of a cup of rich milk and three ounces of butter, let them come to a boil, then add three ounces of dried and sifted bread crumbs and an even tablespoonful of flour. Let it cook, stirring all the time until it is a smooth paste and detaches itself from the sides of the pan, remove from the fire and set it aside to cool. When cold beat three eggs light, stir in a little at a time, beating well until the mixture is smooth and all the beaten egg used, then add a heaping teaspoonful of sugar, three heaping tablespoonfuls of walnut meats chopped fine, two tablespoonfuls of rich cream, and salt and pepper to taste. Take four large, fine celeriac roots, clean, scrub and scrape them. Cut off a slice from the top of each to make a cover, then with an apple corer remove the inside, taking care not to pierce the root, leave a shell a quarter of an inch thick. Fill each with the dressing, leaving fully half an inch at the top for it to swell. Place the cover on each, tie well the roots to prevent breaking in the cooking, stand them in a saucepan with water to reach not quite to the top of the roots, and put in all the celeriac removed from the roots, boil gently until tender--about an hour--adding boiling water from time to time as it evaporates. When they are tender take them out of the water and put them aside, keeping them hot. Strain the water they were boiled in, form what is left from the stuffing into small cylinders, boil five minutes in the strained stock, take them out and put with the roots to keep warm. Then take a generous tablespoonful of butter, an even tablespoonful of flour, brown them together in a spider, add two heaping tablespoonfuls of chopped walnuts and let them brown a little, then stir in gradually the stock the roots were boiled in and cook until it thickens. Arrange the roots in the center of the platter, the cylinders around them and pour the sauce over all. Garnish with parsley, putting a tiny sprig of celery leaves in the top of each root. SPRING CABBAGE STEWED. Cut the cabbage very small, throw into a saucepan, cover with boiling water, when nearly done add salt. Cook until tender, drain well in a colander. Make a rich cream sauce--it must be quite thick, as the cabbage will thin it--add a saltspoonful of mace, then the cabbage, let it come to a boil and serve. SPRING CABBAGE WITH CREAM SAUCE. Boil a young cabbage or part of one until perfectly tender, when done drain all the water from it in a colander, place in a vegetable dish and pour over it a rich cream sauce. SPRING TURNIPS IN CREAM SAUCE. Pare and cut into dice some young turnips, cook them tender in as little water as possible, salt when nearly done. Have ready a cream sauce, nicely seasoned, and after draining the turnips put them into the sauce, let them come to the boiling point and remove immediately from the fire, turn them into the serving dish, sprinkle a little finely chopped parsley over the top and serve. A tiny grain of mace added to the sauce is an improvement, but it must be used with great care. WHITE BREAD BALLS. Take four ounces of bread from which the crust has been removed, cut it into dice. Put half a cup of milk in a saucepan with two ounces of butter and a teaspoonful of sugar, let it come to a boil, then stir in the bread and continue stirring until it no longer cleaves to the pan, remove from the fire. When cool stir into it two eggs, one at a time, and a little salt. Cook in boiling water, as described for other balls, and serve in a cream sauce as a vegetable. (See spinach balls, page 74.) NOODLES. Beat the yolks of two eggs with a little salt and one tablespoonful of cold water and stir in enough flour to make a very stiff dough. Roll out as thin as paper and then roll it up; let it stand for an hour, and then cut fine with a sharp knife. These will keep any length of time, and can be used in soups, as a vegetable or in a pudding. NOODLES À LA FERRARI. Prepare the noodles as above, and cook in boiling salted-water from twenty to twenty-five minutes. Drain well. Have ready a tomato sauce, stir the noodles into it, turn into a baking dish, sprinkle well with grated Parmesan cheese and brown in a quick oven. GNOCCHI À LA ROMAINE. Put two ounces of butter in a saucepan over the fire with two tablespoonfuls of milk. When this comes to a boil stir in four ounces of flour; then add a cup of milk, let it cook, stirring all the time until it no longer adheres to the pan, remove from the fire, let it cool and then beat in three eggs, one at a time, two heaping tablespoonfuls of grated Parmesan cheese, a saltspoonful of mace and a dash of salt. Set it away to get cold, make it into small balls. Have a large saucepan of boiling, salted water on the stove, drop the balls into it and let them boil five minutes, take them out with a skimmer and drain well. Have ready a cream sauce, put the balls in this, and when they are hot turn into a baking dish, sprinkle with Parmesan cheese and bake until brown in a quick oven. Salads. MAYONNAISE DRESSING. One-half teaspoonful of mustard, one-half teaspoonful of sugar, one teaspoonful of salt and a dash of cayenne pepper; then add two raw egg yolks, beat well and stir in a teaspoonful of strong vinegar; add very carefully, drop by drop, a scant three-quarters of a cup of best olive oil, and as it thickens half a teaspoonful of vinegar. This recipe never fails, if the directions are carefully followed. The eggs and oil should be kept in the refrigerator and be ice cold. Lemon juice may be used, instead of vinegar, if preferred. CREAM SALAD DRESSING. One-quarter of a cup of strong cider vinegar, one cup and a quarter of water, one-half cup of butter, one teaspoonful of mustard, one teaspoonful of salt, one tablespoonful, slightly heaping, of corn starch, one teaspoonful of sugar, a dash of cayenne pepper and the yolks of four eggs. Put the vinegar and water in a saucepan and when it boils add the butter. Beat the yolks of eggs and the other ingredients together with an egg-beater, making it quite foamy and light; pour the boiling vinegar and water upon this mixture, which will partially thicken. The bowl in which it is mixed should be placed in a pan of hot water on the stove, beating it all the time with the egg-beater. Just before it reaches the boiling point remove and turn it out into a cold bowl, beating hard for a few minutes. When perfectly cold pour it into a glass jar, fasten down the top and keep in refrigerator. FRENCH DRESSING. One tablespoonful of vinegar, three tablespoonfuls of olive oil, a saltspoonful of salt and one of white pepper, and a few drops of any good sauce. Lettuce should be well washed in very cold water, leaf by leaf, and drained in a basket, which comes for the purpose, then placed on the ice, and at serving time put into the salad bowl. Lettuce should never be cut with a knife, but torn with a fork and spoon, and it should not be allowed to stand after the dressing is poured over it. TOMATO ICE SALAD. Put a quart can of tomatoes in a saucepan over the fire with half an onion, a slice of green pepper, if convenient, three cloves, two bay leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt to taste. Cook until the onion is tender--about ten minutes--remove from the fire, press through a sieve fine enough to retain the seeds. When cold freeze as water-ice and mould--a melon mould is very pretty for it--pack in salt and ice in the usual way; turn it out in a nest of crisp young lettuce and serve with a mayonnaise dressing in a sauceboat. [2]TOMATO JELLY. One can of tomatoes put on to heat in a granite or porcelain-lined saucepan with a large slice of onion, one clove, two bay leaves, a teaspoonful of chopped green pepper, salt to taste and a little sugar. Soak half a box of gelatine in a little water for half an hour, and after the tomatoes have simmered fifteen minutes let them come to a boil and pour over the gelatine to dissolve it; strain through a very fine sieve into a bowl, let it get perfectly cold, and when it begins to thicken stir well and turn into an earthenware mould. It looks prettier in a round one. Set on ice. Serve the jelly on a round dish in a bed of fresh, crisp young lettuce leaves, and place a spoonful of tender, finely-cut celery in each leaf, and pour mayonnaise around it. The jelly is better made the day before it is needed. [2] We have as yet in this country no substitute for animal gelatine. I have experimented with carrageen or Irish moss and the Sea-moss Farine preparation, and find them unsatisfactory. It is impossible to make a clear jelly with them, and by soaking in water to destroy the sea flavor, the solidifying property is lost. In England they have a vegetable gelatine (Agar Agar) which makes, I am told, a clear, sparkling jelly, and is said not to be expensive. I trust that before many months it may be obtainable here. I have ventured, therefore, to give a few recipes where gelatine is used, knowing that there will be something to replace it. Groult's tapioca and potato flour are said to be unadulterated, and with fresh fruit juices make nice and wholesome desserts, especially for children. These preparations are made in France, and put up in half-pound packages, and sold by all of our leading grocers. SPAGHETTINA AND CELERY SALAD. Take some cold boiled spaghettina, chop--not too fine--and cover with a French dressing, and let it stand on the ice until serving time. Have an equal quantity of fresh, crisp celery cut fine, mix with the spaghettina, cover with a mayonnaise dressing and garnish with tender lettuce leaves. SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS. Have both very fresh; cook the fairy rings until tender, set aside to get cold, then put on the ice. Take an equal quantity of puff ball raw, chop fine, mix with the rings, turn into a nest of tender young lettuce, cover with a mayonnaise dressing and serve. SALAD OF FRESH FRUIT. Peel and cut into dice enough fruit, peaches, tart plums, orange and banana to fill a cup and a cupful of crisp celery cut fine; have both ice cold; at serving time mix and cover with a cream dressing and garnish with celery tops. [3]CUCUMBER JELLY. Half a box of gelatine soaked for an hour in half a cup of cold water. Remove the seeds from a small green pepper, peel and cut into slices two large, fine, fresh cucumbers, or three small ones and a small white onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover with boiling water and cook until tender; remove the parsley and bay leaf, add a saltspoonful of sugar, salt to taste--more than a teaspoonful will be required--and press through a fine sieve. There should be, when strained, two cups and a half. Pour it over the soaked gelatine--if it is not hot enough to dissolve the gelatine place the saucepan over the fire for a moment--then run it through the same sieve again; set aside in a bowl to cool. When perfectly cold and beginning to congeal, stir it well and pour into a pretty, round mould; set it on ice until ready to serve. Turn it out on a plate and arrange fresh, crisp, young lettuce leaves around it, into each of which put a spoonful of mayonnaise or cream dressing. [3] This jelly may be colored a delicate green by using extract of spinach (see recipe, page 164). Its appearance is much improved thereby. WALNUT AND CELERY SALAD. Three cupfuls of fresh, crisp celery cut fine and two cupfuls of walnuts, carefully shelled that they may be as little broken as possible. Put the walnuts in a saucepan with a small onion sliced, a bay leaf, a clove and twelve pepper corns, cover with boiling water, let them cook for ten or fifteen minutes, remove from the fire, drain and throw the nuts into cold water, remove the skins and let them get cold; then set on the ice until it is time to serve. Mix them with the celery, add mayonnaise or cream dressing, put on a dish or in a salad bowl, garnish with the tender green celery leaves and serve. PINEAPPLE AND CELERY SALAD. Equal parts of celery and shredded pineapple. Have the celery of the very tenderest, using only the best of the heads. Select a perfectly ripe, fresh pineapple, pare it, removing the eyes carefully, and shred the fruit with a silver fork and cut into small pieces with a silver fruit knife; put the celery, cut fine, and the shredded pineapple, each by itself on the ice, that they may be very cold. When it is time to serve the salad, mix them together, put on the salad dish, cover with mayonnaise dressing, garnish with the green celery leaves and serve at once. FRUIT SALAD. Equal quantities of grape fruit or oranges, bananas, apples and celery. Peel the grape fruit or oranges, carefully removing all the bitter white skin, cut the pulp, the bananas and apples into small dice and the celery fine as for other salads; put the orange and apple together; the latter will absorb the juice of the orange. Set all on ice;--these fruit salads must be ice cold. When it is time to serve, mix the fruit and celery together, put into a salad bowl, cover with the cream dressing into which has been stirred a third as much whipped cream as there is dressing, and add a little more salt to it in mixing. Serve in a bed of tender lettuce leaves. POTATO SALAD. Prepare equal parts of cold boiled potatoes and fresh, crisp celery, cut in small pieces which will look attractive when mixed with the dressing; cut in dice four cold, hard boiled eggs, and mix them in lightly with the potato and celery when adding the dressing. Use mayonnaise or cream dressing with this salad, garnish with dainty celery tops and serve. SALAD OF TOMATOES STUFFED WITH CELERY. Select nice, smooth, firm tomatoes, one for each person; blanch them in the usual way, cut a slice from the stem end and remove the core and some of the seeds; set on the ice to get cold. Prepare some celery, shredding it fine and using only the very tender part; mix it with mayonnaise dressing, stuff the tomatoes, allowing the celery to come above the top, serve each in a leaf or two of crisp lettuce and pour some mayonnaise around them. Salads should be ice cold. CELERIAC AND LETTUCE SALAD. Boil two or three celery roots in water with a little salt until tender; drain and let them get cold. Cut them in thin slices, make a nest of crisp lettuce and put the celery slices in the center. Serve with a French dressing. RAW JERUSALEM ARTICHOKES AND LETTUCE SALAD. Wash and peel the artichokes, cut in very thin slices and put into an earthen bowl with vinegar and water with a lump of ice in it. The vinegar will prevent them from turning dark. When ready to serve, place in the center of nice, fresh lettuce and serve with a French dressing. SALAD À LA MACÉDOINE. Take several kinds of cold boiled vegetables in equal quantities, such as green peas, string beans, flowerettes of cauliflower, asparagus points, a small potato and a French carrot cut in small dice, and a little green pepper if liked; mix together and serve in a nest of fresh, crisp lettuce with a French dressing, or mayonnaise, if preferred. ASPARAGUS SALAD. Select very tender asparagus, cut off all the woody part and boil until tender, set aside to get cold, and then put on ice until serving time; arrange nicely on a platter or individual plates and serve with either mayonnaise or French dressing. CUCUMBER SALAD. Peel and cut in very thin slices, lay in a bowl, cover with water, sprinkle a little salt over them and put a lump of ice on top, let them remain until serving time, drain off the water and serve in a glass dish with a French dressing. They should be very cold and crisp. A little green pepper, chopped very fine, is an addition; also to rub the spoon used in mixing with a clove of garlic gives a piquancy to the salad. COLD SLAW. Select a firm cabbage and shave very fine on a cutter that comes for this purpose. Use the cream dressing or French dressing with a little dry mustard added. TOMATO SALAD. The tomatoes should be blanched in the usual way, and either sliced or cut in dice or served whole; or they may be cut in quarters, not quite separating them, and arranged in a bed of lettuce with a spoonful of mayonnaise on top of each tomato and the lettuce garnished with the same. ENDIVE is excellent with French dressing. EGG SALAD. Boil three eggs hard, cut in half lengthwise, remove the yolks and mash fine. Mix together in a saucepan the third of a teaspoonful each of dry mustard, salt and white pepper, a saltspoonful of curry powder, a few drops of onion juice, a teaspoonful of vinegar, two tablespoonfuls of egg well beaten, two teaspoonfuls of olive oil and a tablespoonful of rich cream. Put the ingredients together in the order in which they are named, beat well, set the bowl over the steam of the kettle and stir constantly until thick and creamy; remove and stir in the mashed egg yolks, a little at a time, and set on the ice to get very cold. To serve, fill the whites of egg, dividing the mixture among them, put each half egg on two or three leaves of tender lettuce, with mayonnaise dressing around them. Desserts. APPLE BETTY. Two cups of tart cooking apples, chopped, a cup and a half of stale bread crumbs--bakers' bread is the best; four heaping tablespoonfuls of sugar, one generous tablespoonful of butter, and the grated rind of one lemon. Butter a pudding dish, divide the ingredients into four layers, beginning with apples and finishing with bread crumbs. Sprinkle the sugar and lemon over the apples and cut the butter into tiny lumps and scatter over the crumbs. Bake three-quarters of an hour in a moderate oven. Serve with cream or hard sauce. APPLE CHARLOTTE. Pare, core and quarter eight or nine good cooking apples, put them into a double boiler with two tablespoonfuls of butter, half a cup of sugar, the juice and grated rind of a lemon; cook until tender. Take a plain mould that holds three pints, butter it well, line the bottom and sides with very thin slices of home-made bread. Remove the crust, dip each slice in melted butter, fit them evenly together in the mould, fill with the apples, cover with the bread, dredge it with sugar and bake three-quarters of an hour in a quick oven. Have a hot platter, lay it over the top of the charlotte, turn it over, and lift off the mould. Serve hot with or without sauce or cream. APPLE CROQUETTES. Peel, core and quarter four good-sized cooking apples, cut in thin slices and put them in a granite ware saucepan over the fire with a small tablespoonful of butter, a heaping tablespoonful of sugar, the grated rind of half a lemon and a saltspoonful of cinnamon; cover tightly and cook until tender, taking care that it does not burn. When done add an even tablespoonful of Groult's potato flour, mixed with a very little water, then stir in one beaten egg, and remove from the fire. Turn into a deep plate to get cold, form in cylinders, dip in egg and dried bread crumbs and fry in boiling fat. Sift powdered sugar over them and serve hot, with or without cream. APPLES STEWED WHOLE. Take some nice, tart cooking apples, pare and put them into a saucepan with the juice of two lemons and the rind of one; cover with water, cook slowly until they can be pierced with a straw, take them from the water with a draining spoon. Make a syrup, allowing half a pound of sugar to a pound of fruit, use as much of the water the apples were cooked in as will dissolve the sugar; when it comes to a boil add the apples and cook until clear. Take the apples out, core them and fill with a fruit jelly, if liked, boil down the syrup and pour over the fruit. Serve very cold with whipped or plain cream. Bartlett pears may be cooked in the same manner, serving them whole. APPLE SOUFFLÉ. Seven tart, juicy apples, pared and cored, and cut fine. Put them over the fire in a double boiler without any water, steam until tender, then stir into them two tablespoonfuls of butter and one cup of sugar, remove from the fire, and turn it into a bowl to cool. When it is cold beat in the yolks of four eggs, whipped very light, a little grated lemon peel, and then add alternately the whites of the eggs, beaten to a stiff froth, and a cup of stale bread crumbs. Beat hard for a few moments and turn into a buttered pudding dish and bake in a moderate oven about one hour. Cover it while baking until ten or fifteen minutes before it is done, so that it will not form a hard crust and become dry. Serve warm in the dish in which it is baked. APPLE CUSTARD.--No. 1. Grate some good, tart cooking apples--enough to measure one quart. Beat a generous tablespoonful of butter and seven tablespoonfuls of sugar to a cream, add to this four egg yolks beaten light, then the apples and the grated rind of a lemon, and lastly the whites of four eggs beaten to a stiff froth. It can be baked in puff paste or without. Serve cold. APPLE CUSTARD.--No. 2. Pare, core and quarter half a dozen fine, large cooking apples, put them in a double boiler with the grated rind of half a large lemon, cook until tender, and press through a sieve; there must be three-quarters of a pint of the purée. Add an ounce and a half of granulated sugar and set it away to get cold. Then beat three eggs very light and stir gradually into a pint of rich milk alternately with the apple purée, add a little cinnamon, pour it into a pudding dish and bake about twenty minutes. Serve cold with a little cinnamon and sugar sifted over it. BAKED APPLE DUMPLINGS. Sift a pint of flour with a teaspoonful of baking powder and half a teaspoonful of salt. Put a quarter of a pint of butter into it and chop it fine with a knife; mix it well--do not use the hands; then add milk enough to moisten it, about a quarter of a pint. Dust a pastry board with flour, take the dough from the bowl, roll lightly into a sheet about an eighth of an inch thick, cut into squares large enough to hold an apple. Pare and core medium sized cooking apples, fill with sugar and a little cinnamon, put in the middle of the square and draw the corners up over the apples, moistening them with a little white of egg or water to make them stick. Brush over the dumplings with beaten egg and bake in a good oven. The time will depend upon the apples--about half an hour. Serve with cream. APPLE FLOAT. Have a pint of apple purée, made from nice tart apples, sweetened to taste and flavored with the grated rind of lemon and cinnamon, or nutmeg if preferred. Set it on the ice that it may be very cold, beat the whites of two eggs to a stiff froth and add to the purée of apples, and serve with cream. APPLES FRIED. Wash and wipe some tart cooking apples, cut in slices a quarter of an inch thick, core and fry them in butter until tender and brown, dredge them with sugar and serve hot. APPLE MARMALADE. Two pounds of tart cooking apples, one pound of sugar, one pint of water, one lemon and some blanched almonds. Stir the sugar and water together and boil it until it strings from the spoon, then add the apples pared and cored and cut in small pieces, cook until very thick, flavor with the juice and grated peel of a small lemon. Turn into a wet mould, when cold set on the ice. Turn out on a glass dish, stick it thickly over with the blanched almonds, garnish with whipped cream and serve with cream. APPLE MERINGUE. Put a pint of apple sauce, made of tart cooking apples, slightly sweetened, into a pudding dish. Beat the whites of four eggs to a stiff froth and stir into it a cup and a quarter of sugar, flavor with a very little extract of lemon--a few drops only--and spread over the apple sauce, and bake twenty or twenty-five minutes. Make a custard of the four egg yolks and a pint of milk, sweeten to taste and flavor with vanilla. Serve the meringue very cold in the dish in which it is baked, with the custard as a sauce in a sauceboat or glass pitcher. APPLE PUDDING.--No. 1. Take some tart cooking apples, pare, core and slice them and lay in cold water for a few minutes to prevent them from turning dark. Put the apples in a porcelain lined or granite saucepan and add water as deep as the apples, but not to cover them. Cover the saucepan tightly and let the apples cook until tender, then mash well, add sugar, grated lemon peel and cinnamon to taste. Put it back on the stove, and when it comes to a boil add a tablespoonful of potato flour mixed with a little cold water, stir well and let it cook for a few minutes. Turn it into a mould and serve the next day with cream. APPLE PUDDING.--No. 2. Prepare the apples as for Apple Pudding, No. 1. When tender mash through a colander, and put the purée back on the stove. When it boils stir in a very heaping tablespoonful of potato flour mixed with a little cold water, and let it cook for a few minutes. Remove from the fire, stir in a wine glass of sherry. Turn into a mould, set it on the ice until the next day and serve with cream. APPLES STEWED IN BUTTER. Take half a dozen good, tart cooking apples--greenings or Newtown pippins; peel, cut in slices about a quarter of an inch thick and core them. Melt an ounce of butter in a spider, and lay in the slices of apples with a quarter of a pound of granulated sugar and the juice of a lemon, stew gently over a moderate fire. When done arrange them nicely on a dish, melt a generous tablespoonful of currant jelly in the spider, and when ready to serve mix with it half a glass of Madeira or sherry; pour over the apples and serve. TO STEAM APPLES. Pare and core some good cooking apples, place them in an earthen or granite ware dish that fits in a steamer. Have water boiling in the steamer, set the dish over it, stretch a towel over the top, put on the cover and fold the ends of the towel over it. Steam the apples until tender--about twenty minutes. Take the apples out, measure the juice in the pan and add to it an equal quantity of sugar, flavor with a little lemon juice, cook until thick, put the apples in a glass dish and pour the syrup over them. It will be a jelly when cold. Serve with cream. SCALLOPED APPLES. Pare, core and cut in slices some good, tart cooking apples, put a layer in a baking dish with sugar, cinnamon and a grating of lemon rind, dot with tiny lumps of butter, then another layer of apples, sugar, etc., and so on until the dish is full. Add a very little water and the juice of a lemon, and use a little more sugar and butter on top than on the other layers. Bake until the apples are thoroughly cooked. Cover until nearly done, when the cover should be removed to allow them to brown. Serve hot with cream or hard sauce. BANANA FRITTERS. Half a pint of sweet milk, a scant half pint of flour, two rounded teaspoonfuls of baking powder and a small pinch of salt, stir all together; this should make a batter as thick as that of cake. Roll the pieces of fruit in it with a fork, and drop quickly into boiling fat. The batter should be prepared just as it is wanted and not allowed to stand. Cut three medium-sized bananas into three pieces each and divide each slice lengthwise so that the fruit will be thin enough to cook thoroughly while the batter is browning. This recipe will make eighteen small fritters. Put them on a hot platter--do not pile up--and serve immediately with a fruit sauce. BAVARIAN CHERRY CAKE. Half a pound of fine, juicy black cherries, five tablespoonfuls of fine bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one ounce of sweet chocolate grated. Put the grated chocolate in a mixing bowl, break an egg into it and add one tablespoonful of bread crumbs and one of sugar, beat light and break another egg into it, adding another tablespoonful of bread crumbs and one of sugar. Then separate the three remaining eggs, the yolks from the whites, adding one yolk at a time alternately with bread crumbs and sugar until all are used. Add the cherries. Beat the three whites of eggs to a stiff froth and fold it in lightly. Butter thick a cake mould, sift dried bread crumbs over it, turn the cake into it and bake about three-quarters of an hour in a moderate oven. Test it as other cake. In Bavaria it is served cold, but I think it would also be nice hot with fruit sauce. CRANBERRY BAVARIAN CREAM. Stew one quart of cranberries; while hot rub through a sieve; measure out half a pint, and add to it a half cup of granulated sugar. Have a quarter of a box of gelatine soaked in a quarter of a cup of water one hour, set the bowl over steam entirely to dissolve the gelatine, then add the cranberries. Turn it into an earthenware bowl, set in a pan of ice water and beat until it is perfectly cold and begins to thicken, then add half a cup of rich milk and beat again, and at the last add half a cup of whipped cream. Beat it thoroughly and turn it into a mould and set on the ice to congeal. Serve with cream. Do not use a tin mould for cranberries. A MOULD OF FRESH FRUIT. Take enough fresh, ripe currants and raspberries to make half a cupful of juice of each, and press through a sieve fine enough to retain the seeds; or the fruit may be strained and squeezed through cheese cloth. Take also enough ripe cherries to make a cupful of juice and mix all together. Put a quart of boiling water in a saucepan over the fire with four ounces of sugar and two ounces of almonds blanched and cut fine. Mix five ounces of arrowroot or the same quantity of potato flour with the cold fruit juices, stir it into the boiling water and let it boil about five minutes, turn it into a wet mould, and when cold set on the ice. This should be made the day before it is to be served. Serve with cream. A DESSERT OF MIXED FRUIT. Peel some sweet, juicy oranges, removing all the white, bitter skin, cut in thin slices and put a layer at the bottom of a glass dish, sprinkle with sugar, then put a layer of freshly grated cocoanut and a layer of bananas, cut in thin slices, and repeat, beginning again with oranges, until the bowl is full, finishing with a layer of cocoanut. Pour over it any juice that may have run from the oranges, and if liked a glass or two of sherry may be added. Serve very cold. GOOSEBERRY PUDDING. Use either ripe or unripe English gooseberries for this pudding, stem and pick off the flower, wash and cover with water and cook until tender, strain through a sieve. Return to the fire, let it come to a boil, sweeten to taste, flavor with cinnamon and some almonds blanched and cut fine. Stiffen with potato flour as in other fruit puddings--a tablespoonful to a quart of the purée--and mould and serve in the same way. PINEAPPLE MERINGUE. Half a large or one small pineapple grated, two ounces of butter, three of granulated sugar, an ounce and a half of grated bread crumbs, the yolks of three eggs and the whites of four. Cream the butter and sugar, add the yolks and one white of egg beaten well together, then the fruit and bread crumbs; turn into a pudding dish and bake twenty minutes. Beat three whites of eggs to a stiff froth and add three-quarters of a cup of granulated sugar to it, flavor with a few drops of almond extract, spread over the pudding, set the dish in a pan of warm water in the oven and bake about ten or fifteen minutes. Test with a straw; when it comes out clean it is done. Serve cold. PRUNE SOUFFLÉ. Soak three-quarters of a pound of prunes in water to cover them over night, cook until soft in the water they were soaked in, drain, take out the stones and press through a purée sieve. Add half a cup of granulated sugar and the whites of three eggs beaten to a stiff froth. Bake in a pudding dish twenty minutes. Serve in the dish in which it is baked, cold, with cream. PRUNE MOULD. Prepare a prune purée as above and to the same quantity have a third of a box of gelatine soaked in a little of the water the prunes were cooked in, and dissolved over the teakettle. Stir quickly into the purée, then add three whites of eggs beaten to a stiff froth. Wet a mould and pour the mixture into it; set on the ice to congeal. Turn out on a glass dish and serve with cream. STEWED DRIED FIGS. Wash and cut in half two dozen dried figs, slice very thin one small lemon, add to the figs, put in a saucepan and pour over them cold water almost to cover. Let them cook until the lemon is clear. Sweeten to taste. RHUBARB MERINGUE. Take three cups of stewed rhubarb, put in a saucepan over the fire, sweeten to taste, and when hot add two ounces of butter and three ounces of bread crumbs dried and rolled fine, the juice and rind of half a lemon. Remove from the fire and stir in three egg yolks, turn it into a pudding dish, set aside while preparing the meringue. Beat the whites of three eggs to a stiff froth, add three-quarters of a cup of granulated sugar and pour over the rhubarb. Set the pudding dish in a pan of hot water in the oven and bake ten or fifteen minutes. Test with a broom straw; when it comes out of the meringue clean it is done. Serve cold with cream. SCALLOPED RHUBARB. A dozen large stalks of young rhubarb, washed and scraped and cut in thin slices, half a loaf of bakers' stale bread grated, four heaping tablespoonfuls of granulated sugar, one generous tablespoonful of butter, and the grated rind of a large lemon. Butter a pudding dish, divide the ingredients into four parts, begin with the rhubarb and finish with bread crumbs. Sprinkle the sugar and grated lemon peel over the rhubarb and cut the butter in tiny bits over the bread crumbs, dredge the top with sugar. Bake three-quarters of an hour in a moderate oven and serve hot with cream or hard sauce. RICE AND DATE PUDDING. Half a cup of rice washed and boiled in water, one pound of dates, washed first in cold then in hot water, stoned and chopped a little, one pint of milk, two eggs, two tablespoonfuls of granulated sugar, and a little salt. Butter well a pudding dish, lay in half the dates, then over them half the rice, then dates again with a layer of rice on top. Beat the eggs light, add to them the milk, sugar and salt, and pour over the rice and fruit and bake from twenty-five to thirty minutes. Serve cold, with cream. RICE AND FIG PUDDING may be made according to the preceding recipe, steaming or stewing the figs a little and chopping slightly. RICE AND RAISIN PUDDING. Soak the raisins, seed them and stew a little, and follow the same recipe. RICE AND PRUNE PUDDING. Soak the prunes over night, stew and stone and slightly chop them and proceed as in the other puddings. Any kind of dried or fresh fruit may be used for this very wholesome and nutritious pudding. RICE FLOUR PUDDING. Take a quart of milk, leaving out enough to mix with three ounces of rice flour, put the rest in a saucepan over the fire. When it boils add one ounce and a half of sugar, one-half ounce of sweet and a few bitter almonds, blanched and pounded, or chopped very fine, one ounce of butter, and a small piece of vanilla bean if convenient, if not flavor at the last with vanilla extract. Mix the three ounces of rice flour with milk, reserved from the quart, and stir into the pudding. Beat one egg yolk with half a cup of cream and stir in just before removing from the fire. Turn into a mould that has been dipped in cold water and serve very cold with fruit sauce. RICE SOUFFLÉ COLD. Put into a double boiler a quarter of a pound of well washed rice, a pint and a third of milk, a small tablespoonful of butter, and cook until the rice is so stiff that it no longer adheres to the sides of the pan. Soak a heaping tablespoonful of gelatine in two tablespoonfuls of water fifteen minutes. Put a pint of thin cream or rich milk in a saucepan over the fire with two ounces of blanched and pounded almonds; while it is coming to a boil beat two egg yolks and two tablespoonfuls of granulated sugar together until light, then add the gelatine to the milk on the stove. When it has dissolved pour a little of the cream into the eggs and sugar, mix well, then turn it back into the saucepan, and stir all rapidly together until it begins to thicken, remove at once from the fire, add to the rice and beat until smooth. Rinse a mould with cold water, turn the soufflé into it and set on ice until it is wanted. Turn it out on a glass dish and serve with or without a fruit sauce. RICE PUDDING.--No. 1. Take a quarter of a pound of rice, wash well in cold and then scald in boiling water, drain and put on in a quart of sweet milk in a double boiler, cook one hour and a half. A little before it is done stir in an ounce and a half of butter, one ounce of sugar, a little grated lemon peel, a few sweet and bitter almonds blanched and chopped very fine or pounded in a mortar. Don't stir too much, but keep the rice grains whole. When done dip a mould in cold water and turn the rice into it. Set it on the ice and serve very cold with a fruit sauce. RICE PUDDING.--No. 2. Put a scant half cup of rice to soak in water for an hour, then boil in salted boiling water for twenty minutes. While it is cooking put three cups of rich milk and half a cup of sugar in a saucepan on the stove, mix a tablespoonful of corn starch with a little cold milk, stir with the milk and sugar and let it come to a boil, then add a cupful of the hot boiled rice and stir until it thickens like custard. Turn it into a pudding dish, flavor with vanilla or anything liked and bake slowly until a delicate brown. Serve cold in the dish in which it is baked, with brandy peaches or any fruit liked. RICE OMELETTE SOUFFLÉ. Boil a quarter of a pound of well-washed Carolina rice in a pint and a half of milk until stiff. Stir in two ounces of butter, half a pint of cream and four egg yolks beaten light with two ounces of granulated sugar and vanilla to taste, add a quarter of a pound of citron cut fine and two ounces of almonds blanched and pounded fine in a mortar. Stir all well together, adding at the last four whites of eggs beaten very stiff. Put in a pudding dish and bake until firm--about half an hour. Serve immediately in the dish in which it was baked. STRAWBERRY SHORTCAKE.--No. 1. Puff paste makes a delicious strawberry shortcake. Roll thin, as for pie crust, and line three layer cake tins and bake. Put a quart of fresh, ripe strawberries stemmed in a bowl, sweeten them, cover and stand the bowl on the shelf over the range, stir occasionally and mash slightly with the back of a spoon. When serving time comes lay one of the shells on the dish in which it is to be served, and pour a third of the berries over it, then put on a second and a third, decorate the top layer with whipped cream and serve with cream. It should be served immediately after the berries are added to the crust that it may be crisp. Both berries and shells should be cold. STRAWBERRY SHORTCAKE.--No. 2. Make a biscuit dough in the proportion of a pint of flour, a heaping teaspoonful of baking powder and half a teaspoonful of salt, a tablespoonful of butter and enough milk to mix it. Roll about an inch thick, cut it round or oblong and bake in a quick oven about fifteen minutes. Cut around the edge and pull gently apart, butter slightly, have the berries prepared as for Shortcake No. 1. Put the crust on the serving dish, pour half the berries over it, put on the top and pour the remainder of the berries over it. Serve with cream. LADIES' LOCKS FILLED WITH STRAWBERRIES. Roll the puff paste thin, cut in strips an inch wide and about twelve inches long; wind these around the forms overlapping the paste as it is wound. Brush over with beaten egg and bake on the forms. When baked slip the forms out, fill with strawberries prepared as for strawberry shortcake. STRAWBERRIES SCALLOPED. Equal quantities of fresh strawberries and bakers' stale bread grated. Begin with a layer of the berries, sprinkle well with sugar, then a layer of bread crumbs, dot with bits of butter, then another layer of fruit and sugar; finish with bread crumbs and butter, sprinkle a little sugar over the top and bake half an hour in a good oven. Serve hot with cream. Currants and raspberries, either separately or mixed, and blackberries also make excellent puddings. CURRANT PUDDING. Stem and wash some currants, mash through a sieve, add as much water as there is currant juice and sweeten to taste. To one quart of liquid take two ounces of Groult's potato flour. Mix the potato flour with a little of the cold fruit juice, put the rest over the fire, and when it comes to a boil stir in the flour and let it cook for a few minutes. It will become clear. Turn it into a mould that has been dipped in cold water, and set it when cool on the ice until the next day. Turn out carefully and serve with cream. STEWED DATES. Break the dates apart, wash in cold, then in hot water, drain them and cover with cold water; cook until tender--a very few minutes--take out the fruit, add a little sugar to the water and boil five minutes, pour over the dates and set away to get cold. STUFFED DATES. Wash the dates as in the other recipes, drain in a colander and shake from time to time until they are dry. Stone them and fill with blanched almonds, or chopped nuts or cocoanut grated. TAPIOCA AND APPLE PUDDING. Six good, tart cooking apples, three-quarters of a cup of pearl tapioca, sugar to taste and one quart of water. Soak the tapioca in the water two hours, then put in a double boiler and cook until clear, sweeten to taste. It may be flavored with the rind of lemon cut very thin and removed when the tapioca is done. Peel and core the apples and fill the holes with sugar, arrange them in a pudding dish and pour the tapioca over them, bake until the apples are tender. A few tiny bits of butter on the top will make it brown a little. Serve hot or cold with cream and sugar. TAPIOCA AND STRAWBERRY JELLY. Five ounces of Groult's tapioca, two cups of boiling water, two cups of strawberry juice, four heaping tablespoonfuls of sugar and a dash of salt. Hull and wash the berries, mash with a spoon and strain through a fine cheese-cloth. Put the boiling water in a double boiler, and sprinkle in the tapioca, stirring to prevent lumping. Let it cook until clear, add the sugar and salt, and then the strawberry juice, and boil until thick--a few minutes only; turn into an earthenware mould; when cold set on the ice. It is better to make it the day before it is wanted. It should be served with cream. TAPIOCA AND RASPBERRY JELLY. Follow the above recipe, using raspberries in the same proportion. TAPIOCA AND CURRANT JELLY. Follow the recipe for tapioca and strawberry jelly. PEARL SAGO AND FRUIT JELLIES. Soak half a cup of pearl sago two hours in a cup of cold water, then add half a cup of water and a cup and a half of fruit juice--strawberry, raspberry, or currant; boil for twenty minutes and sweeten to taste. Fruit syrups may be used in winter; it will require less of the syrup than fruit juice. BREAD AND BUTTER PUDDING.--No. 1. Cut six small tea buns in half, butter well, using two generous ounces of butter for the six, and put them together again. Beat three eggs with a cup and a half of rich milk, add half a cup of almonds blanched and chopped fine, one ounce of sugar, two tablespoonfuls of sherry, let the buns soak in this for awhile. Butter a mould, sprinkle with fine bread crumbs, take the buns out of the custard, lay them in the mould and pour the custard over them. Set the mould in a pan of boiling water in the oven and bake three-quarters of an hour, and serve hot with a sauce. BREAD AND BUTTER PUDDING.--No. 2. Cut some slices of home-made bread about half an inch thick, butter and lay in a pudding dish, sprinkle with currants, put another layer of buttered bread and currants. Beat three eggs light and stir into a pint of milk, sweeten to taste, flavor with a little grated lemon peel or cinnamon, pour over the bread and butter and bake in a moderate oven until the custard is set. Test with a knife; if it comes out clean it is done. If baked too long the pudding will be watery. Serve cold and in the dish in which it is baked. BREAD CUSTARD. Put a pint of rich milk in a saucepan on the fire. When it comes to a boil, add half a cup of grated stale bread crumbs, then stir in a heaping tablespoonful of butter, a little grating of lemon peel, a quarter of a cup of granulated sugar and a tablespoonful of almonds blanched and chopped fine. Have two eggs beaten light, remove the saucepan from the fire, stir a little of the mixture into the eggs and then turn that into the saucepan, stir well for a moment and pour it into a pudding dish. Set the dish in a pan of hot water in the oven and bake about twenty minutes, until firm in the center; test with a knife. If it comes out clean the pudding is done; if it bakes too long it will be watery. It may be eaten cold or hot. If served hot add a quarter of a cup more bread crumbs. FRIED BREAD. Sweeten a pint of milk, flavor with cinnamon or nutmeg to taste. Have some slices of home-made bread half an inch thick, cut off the crust and soak the bread in the custard until all is absorbed, turning the bread in it. Put some butter in a spider; when hot fry the bread a nice brown on both sides. Arrange the slices nicely on a platter and serve with or without a sauce. CHOCOLATE CREAM. Soak a third of a box of gelatine in a very little cold water. Put a cup and a half of milk in a saucepan with four ounces of sweet, fine chocolate grated, let it boil until dissolved and add a slightly heaping tablespoonful of sugar. Take two-thirds of the soaked gelatine and put into the chocolate when melted, cool the mixture and turn into a mould, roll the mould from side to side in the hands until it is thoroughly coated with the mixture about a finger thick. When cold, even off the surface with a knife. Whip about half a pint of nice, rich cream, sweeten with powdered sugar and flavor with vanilla. Melt the other third of the soaked gelatine in a little boiling water and stir quickly into the cream and fill the chocolate with it. Set on the ice. Serve very cold. CHOCOLATE CUSTARD. Put a pint and a half of rich milk into a double boiler over the fire with the third of a vanilla bean split and cut in small pieces, let it come to a boil, and stir in two ounces of fine, sweet chocolate grated and a lump of butter the size of a walnut. Let it boil for a few moments, remove from the fire and beat very light four eggs, strain the chocolate gradually over them, stirring all the time, add a little salt, and sugar if necessary. Rinse a plain mould in cold water, pour the custard into it, set the mould in a pan of hot water and bake twenty-five minutes. Test with a knife. Too long cooking makes the custard watery. It must be served ice cold and may be prepared the day before. Serve with cream or soft boiled custard. CHOCOLATE PUDDING. Beat one-quarter of a pound of butter to a cream and stir in six egg yolks, one at a time, then add a quarter of a pound of fine, sweet chocolate grated, a cup of almonds blanched and chopped fine, six tablespoonfuls of granulated sugar and one tablespoonful of citron cut very fine, beat the six whites of eggs to a stiff froth and stir in at the last. Pour into a mould and boil three-quarters of an hour and send to the table hot with whipped cream poured around it, or any fine sauce served in a sauceboat. COTTAGE PUDDING. One cup of granulated sugar, a cup and a half of flour sifted, half a cup of milk, a heaping tablespoonful of butter, two eggs, whites and yolks beaten separately, a teaspoonful of Cleveland's baking powder mixed with the flour. Beat butter and sugar to a cream, add the well-beaten yolks of the eggs, then add milk and flour alternately by degrees, and the whites of eggs beaten to a stiff froth, stirred in at the last. Bake half an hour. Serve hot with plenty of sauce. CARAMEL CUSTARD BAKED. A pint and a half of rich milk, a cup and a half of granulated sugar, the fourth of a vanilla bean. Put the milk and vanilla bean cut small into a double boiler over the fire. Melt the sugar without water in a spider, stirring constantly until it is all dissolved and the syrup is a rich golden brown. Do not let it get too dark or it will be bitter. When the milk is at the boiling point stir in half the boiling syrup--if put in too fast the milk will boil over. Let it cook until the sugar (if it hardened as it touched the milk) dissolves. Have four eggs beaten very light in a bowl, pour the milk over them, add a little salt, and if vanilla bean is not used for flavoring, stir in extract of vanilla to taste. Rinse a mould with cold water, pour the custard into it and set it in a pan of hot water in the oven, bake from twenty to twenty-five minutes and test with a knife. If it comes out clean it is done. Add boiling water to the remainder of the syrup and let it cook gently until it is the consistency of thick cream. Flavor with vanilla. Serve very cold. SOFT-BOILED CUSTARD. Put a quart of rich milk in a double boiler over the fire with a third of a vanilla bean, split in half, and sugar to taste. Beat the whites of six eggs to a stiff froth, add three heaping teaspoonfuls of granulated sugar, and when the milk comes to the boiling point drop the whites of eggs into it by tablespoonfuls in egg-shape, turn them over in the hot milk for a few seconds, repeat until all are done, drain them and return the milk to the saucepan. Beat the six egg yolks to a light cream, turn the hot milk over it gradually and pour the custard back into the boiler; return to the fire and stir vigorously until it thickens and is smooth to the taste. Remove from the fire, pour at once into a bowl, add a little salt, and set aside to cool. Then put on the ice and at serving time turn into a glass bowl, arrange the whites of eggs on top and serve with sponge cake. A SIMPLE DESSERT. A loaf of stale sponge cake--one that has been baked in a border mould looks pretty. Saturate the cake with orange juice to which has been added a little lemon. Stick the cake over with blanched almonds and fill the center with whipped cream. If the cake is a plain loaf, pile the cream around it. GINGER CREAM. Soak a quarter of a box of gelatine in half a cup of milk for half an hour, then place the bowl over steam until the gelatine is perfectly dissolved. Add to it four ounces of granulated sugar and a pint of whipped cream, two tablespoonfuls of preserved ginger chopped fine, two tablespoonfuls of the ginger syrup and a tablespoonful of almonds blanched and chopped very fine. Stir until it begins to thicken, pour into a mould and set on the ice. Serve in a glass dish and powder the top with chopped almonds. GRAHAM PUDDING. Two cups of Graham flour, one cup of milk, one cup of Porto Rico molasses, one cup of raisins stoned and slightly chopped, one egg, one even teaspoonful of soda, one teaspoonful of ground cinnamon, one-half teaspoonful of cloves, a little nutmeg, if liked, and a small pinch of salt. Flour the raisins with a little white flour, mix all the ingredients thoroughly together, butter a mould and steam three hours. Serve with a sauce. If there should be any of the pudding left over, it can be used by cutting in slices half an inch thick, each piece dipped in milk, in which an egg has been stirred, fried brown in a little butter, and served hot with a sauce. NALESNEKY (a Russian Recipe). Beat three yolks of eggs light, add to it half a cup of milk, half a cup of water, one cup of flour, and a little salt, mix until smooth, then stir in the whites of three eggs beaten to a stiff froth. Have some melted butter, brush over the bottom of a frying pan and pour a little of the batter into it, let it cover the bottom of the pan without being thicker than paper, let it brown, turning it to brown the other side, spread with any jelly preferred, fold in half and fold again, making a wedge-shaped cake. Use all the batter in this way, and serve hot. It would be well to have two spiders in use. NOODLE PUDDING. Put two ounces and a half of noodles in a pint of boiling milk and cook until stiff like mush. Remove from the fire, and stir in one ounce and a half of butter, one ounce of sugar, two tablespoonfuls of finely chopped almonds, a few drops of extract of almond, when cool add three eggs and a quarter of a cup of cream beaten together, and turn the mixture into a well buttered mould sprinkled thoroughly with fine sifted bread crumbs. Set the mould in a pan of boiling water in the oven, cover to prevent browning, and if the mould has a pipe through the center bake half an hour, if a plain mould it will require three-quarters of an hour. Turn out of the mould and serve hot with a sauce. PARADISE PUDDING. Melt two and a half ounces of butter in a saucepan, stir into it a quarter of a pound of sifted flour and a cup and a half of cream or rich milk, let it cook until it no longer sticks to the side of the pan, remove from the fire and let it cool. Then stir in an ounce and a half of sugar, three heaping tablespoonfuls of almonds blanched and chopped and a little vanilla to flavor--vanilla sugar is better than the extract--then mix in five well beaten eggs, a little at a time. Turn it into a well buttered mould sprinkled with dried and sifted bread crumbs, set in a pan of hot water in the oven, cover to prevent browning and bake about three-quarters of an hour. Serve hot with a wine or fruit sauce. PRINCESS PUDDING. Melt two and a half ounces of butter in a quarter of a cup of rich milk over the fire, stir an ounce and a half of flour into half a cup of milk and add to the boiling milk, stirring constantly until it becomes a smooth paste and no longer adheres to the pan. Remove from the fire; when cold stir in one good ounce of sugar, an ounce of almonds blanched and pounded very fine with a dozen cardamom seeds, three well beaten eggs, a little at a time, half a teaspoonful of almond extract. Beat well, turn into a buttered pudding mould sprinkled with fine bread crumbs, set the mould covered in a pan of boiling water in the oven, and if the mould has a pipe in the center bake from thirty to thirty-five minutes. Turn it out and serve immediately with a fruit or wine sauce. ENGLISH PLUM PUDDING. Two pounds of raisins, one pound of currants, one pound of citron, half a pound of almonds, one pound of butter, one pound of flour, one pound of brown sugar, one teaspoonful each of ground cinnamon, cloves, allspice, ginger and nutmeg, half a pint of brandy and wine mixed and one dozen eggs. Boil six hours. Keep water boiling by the side of pudding boiler all the time and continually refill as the water evaporates. In preparing the pudding have all the fruit stoned and cut, but not too fine, the almonds blanched and chopped. Incorporate all the ingredients well together before adding the eggs and spirits and beat the mixture well together for at least an hour--the longer the better. SAGO SOUFFLÉ. A pint of rich milk, two and a half ounces of butter, one ounce and a half of sugar, two ounces of pearl sago, one ounce and a half of blanched almonds chopped very fine. Mix all together, put over the fire and let it cook for fifteen minutes, stirring constantly, remove from the stove and let it cool. Beat three eggs and add a little at a time until all is used, flavor with half a teaspoonful of almond extract, put in a pudding dish and bake half an hour. Sift a little powdered sugar over it and serve immediately in the dish in which it is baked. SEMOULINA PUDDING. Put a pint and a half of milk on the fire to boil with two ounces of butter, three ounces of sugar, an ounce and a half of sweet and two or three bitter almonds blanched and chopped very fine, sprinkle into it three ounces of semoulina or farina, and boil until quite stiff, stirring constantly. Remove from the fire and turn into a mould that has been wet in cold water. Serve very cold with fruit sauce or cream. SERNIKY (a Russian Recipe). Put one ball of pot cheese, such as is sold at a creamery for five cents, in a mixing bowl, break it up with a spoon, and add to it a heaping tablespoonful of butter, the well beaten yolks of four eggs, a little salt, a heaping dessertspoonful of currants and two slightly heaping tablespoonfuls of flour. Mix all well together and let it stand an hour or more. Sprinkle a pastry board thickly with flour, turn the mixture out from the bowl, cut off pieces of it and roll with the hands until about an inch and a half thick, cut in pieces about two inches long, the ends bias. Have a saucepan ready with boiling water, drop the pieces into this without crowding and cook until they float--about five minutes--take them out with a skimmer. Roll in dried bread crumbs, fry brown on both sides in butter, and serve hot with cream and sugar. STEAMED PUDDING. One cup of raisins stoned and chopped, one cup of butter chopped, two cups and a half of flour, one cup of Porto Rico molasses, one cup of sweet milk, a scant teaspoonful of soda, a teaspoonful of cinnamon, and a little nutmeg. Steam in a mould two hours. Serve hot with a sauce. SPONGE CAKE MERINGUE. Butter well a pudding dish, cover the bottom with slices of stale sponge cake about an inch thick, fit closely together. Beat the yolks of three eggs with three teaspoonfuls of granulated sugar, add the grated rind of half and the juice of one orange, the juice of half a small lemon, two tablespoonfuls of melted butter and stir in soda as large as a pea into a cup and a half of milk, add this to the orange and egg and stir well together. Pour three-quarters of this mixture over the cake, set the dish in a pan of boiling water in the oven, and when the cake has absorbed the custard and no longer floats, add the remainder of the custard. While the pudding is baking make a meringue of three whites of eggs beaten to a stiff froth and three-quarters of a cup of granulated sugar, flavor with the grated rind of half an orange and a few drops of orange extract. Spread quickly over the pudding and bake fifteen minutes. PUDDING OF STALE CAKE. Almost any kind of stale cake will do for this pudding. To three cups of the cake crumbs allow a cup and a half of milk, three tablespoonfuls of melted butter and two eggs beaten light. Pour the milk over the crumbs and let them soak until soft, then stir in the melted butter and the eggs, beat well and pour into a mould that has been well buttered and sprinkled with fine bread crumbs. Set the mould in a pan of hot water in the oven, cover to prevent browning and bake three-quarters of an hour. Serve hot with fruit or wine sauce. BAKED TAPIOCA PUDDING. Soak a cup and a half of pearl tapioca two hours in a quart of rich milk, put it in a double boiler and cook until the tapioca looks clear, remove from the fire, stir into it two slightly heaping tablespoonfuls of butter and a scant half cup of sugar. When cold add four eggs beaten light and flavor with vanilla, or the rind of a lemon grated and added when the tapioca is cooking. Butter a mould, sprinkle with dried bread crumbs, turn the mixture into it and bake. Turn out on a platter and serve hot with a foaming sauce. TAPIOCA CREAM. A quarter of a cup of pearl tapioca, a cup of water, a pint of rich milk, three even tablespoonfuls of sugar, a teaspoonful of vanilla extract, two eggs and a little salt. Soak the tapioca in the water two hours, then turn it into a double boiler with the milk; when it boils, beat the yolks of eggs to a cream and the whites to a stiff froth, mix a little of the milk with the egg, then pour it into the boiler and stir a moment until thick, remove from the fire, add the vanilla extract and stir in lightly the beaten whites of eggs. The froth should show through the custard. Serve very cold in a glass bowl. STEAMED RICE. Half a cup of rice, half a teaspoonful of salt and one and one-third cups of boiling water. Put in small cups in a steamer, cover closely and steam three-quarters of an hour. Serve with stewed fruit and cream or sugar and cream. RICE CAKE. Four ounces of rice, a pint and a half of milk, six eggs, two ounces and a half of sugar, half a cup of almonds blanched and chopped, two ounces of stoned raisins, a little citron, three heaping tablespoonfuls of dried bread crumbs, and four ounces of butter. Wash the rice and scald with boiling water, drain and put it into the milk, which must be boiling on the stove, cook until it is stiff like mush; remove from the fire and stir into it the butter. When it is cool, add the eggs, one at a time, the sugar, the almonds chopped fine, the raisins, a little citron finely cut, and the bread crumbs dried and rolled fine. Butter a mould, turn the cake into it and bake one hour in a moderate oven. Serve cold. BROWN BREAD PUDDING. Put in a bowl the yolks of four eggs and three whole eggs and six and a half ounces of sugar; beat together for fifteen minutes, then add six and a half ounces of almonds blanched and chopped fine, a dash of cinnamon, a tablespoonful of chocolate and four even tablespoonfuls of citron cut very fine; then add eight ounces and a half of brown bread grated and soaked in a few spoonfuls of claret or milk. Butter a mould, sprinkle with bread crumbs, pour the pudding into it and set it in a pan of hot water in a moderate oven. Bake three-quarters of an hour and serve with a sauce. Ices. VANILLA ICE CREAM. A quart of rich milk, three-quarters of a pound of sugar, eight egg yolks and a small vanilla bean. Put the milk in a double boiler with the vanilla bean split into halves; beat the sugar and eggs to a cream, stir into the hot milk and beat briskly until thick, remove from the fire, strain; when cold, freeze. COFFEE ICE CREAM. A quart of rich milk, three-quarters of a pound of sugar, five ounces of coffee, eight egg yolks. Grind the coffee and stir it into half a pint of boiling milk, set it one side; put the rest of the milk in a double boiler, beat the eggs and sugar together until light, stir into the hot milk, stir briskly until it thickens, add the milk and coffee, turn it into a bowl and let it stand until the last moment; strain and freeze. STRAWBERRY ICE CREAM. A pint of cream, a pint of strawberry purée and three-quarters of a pound of sugar. Mix the sugar and strawberry purée together and let it stand until the sugar is dissolved, then add the cream; pass it through a sieve and freeze. RASPBERRY ICE CREAM. Follow the recipe for strawberry ice cream, using a little less sugar. All kinds of fresh fruit purées may be used for ice creams. WALNUT ICE CREAM. Follow the recipe for vanilla ice cream, adding a cup of English walnuts chopped and pounded fine in a mortar, and a little salt. When cold, freeze. ORANGE ICE. Boil a quart of water and a pound of sugar together for ten minutes, skim and strain and set aside to get cold. Then add the juice of twelve oranges and two lemons, put in the freezer; when it commences to freeze stir in the whites of two eggs beaten to a stiff froth. STRAWBERRY ICE. One quart of berries, one pound of sugar and three-quarters of a pint of water. Sprinkle the sugar over the berries, stir well and mash with a wooden spoon, strain and press through a sieve, pouring the water over it gradually until all is used. Put into the freezer; when it begins to freeze the whites of two eggs beaten to a stiff froth may be added. WHITE CURRANT ICE may be made the same as orange ice, using a quart and a pint of currants, mashed and put through a sieve, and a quarter of a pound more sugar. PINEAPPLE ICE. One quart of water, a pound and a quarter of sugar boiled and skimmed as before, and the juice of one lemon and a large, perfectly ripe pineapple, carefully peeled and shredded fine with a silver fork; freeze. LEMON ICE. One quart of water, a pound and a quarter of sugar, the juice of six large, fine lemons. Prepare as before, adding the beaten whites of two eggs when it begins to freeze. RASPBERRY ICE. Follow the directions for strawberry ice, adding the juice of two lemons. Any ripe fruit may be used, such as peaches, apricots, plums and red currants, sweetening as they require. FROZEN PUDDING. Prepare a custard with a quart of rich milk, a pint of cream, a pound of sugar, and the yolks of eight eggs. Set it on the fire and stir constantly until it begins to thicken; remove from the fire, and when it is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla, one teaspoonful of almond extract. Put in the freezer, and when partially frozen add a quarter of a pound of stoned raisins that have been cooked a little in water to soften them, a quarter of a pound of currants, a quarter of a pound of citron cut fine. Freeze smooth and put in a mould and pack in ice and salt. WINDSOR ROCK PUNCH. For twenty-four persons. Boil two quarts of cream; mix with it half a pound of granulated sugar and twelve eggs. Freeze the same as ice cream. Take one-half of the frozen mixture and add to it two wineglasses of Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa Cruz rum; mix. When serving add a small lump of the frozen mixture to a punch glass of the other, or liquid. Cakes. CAKE MAKING. Have all the ingredients measured or weighed, the pans lined with paper or oiled, the nuts or fruit prepared, and the flour sifted before beginning to make a cake. Sift the baking powder and cream of tartar and soda with the flour or a part of it. Use pastry flour for all cake. Never put all the milk into a cake batter by itself, as it curdles and makes a coarse grained cake, but stir it in alternately with the flour. Put all loaves of cake into a moderate oven, that they may rise before beginning to bake. After the cake rises the heat may be increased. ANGEL CAKE. The whites of nine large, fresh eggs. When they are partly beaten add one-half teaspoonful of cream of tartar and then finish beating--the cream of tartar makes them lighter--then add one and a quarter cups of granulated sugar, stir the sugar very lightly into the whites of the eggs, and add a teaspoonful of vanilla. Have flour sifted five times, measure a cupful and fold it in very carefully, not with a circular motion, and do not stir long. Turn it into a Turk's head mould and bake forty-five minutes. Do not grease the mould, and when taken out of the oven invert it until the cake is cold before removing from the pan. Never use a patent egg-beater for this cake, but a whip, taking long, rapid strokes, and make it in a large platter, not a bowl. BERLINERKRANDS (a Norwegian Cake). Half a pound of butter washed in two waters and beaten to a cream, two hard-boiled egg yolks mashed fine and stirred into two raw egg yolks, four ounces of powdered sugar stirred into the eggs, then mix all with the butter, add a pound of flour and a wineglass of brandy, mix well. Roll under the hand and make into small jumble cakes or krunchens. Beat the white of an egg, dip each cake into it and then roll in granulated sugar, bake a delicate brown in a very slow oven fifteen or twenty minutes. Grease the tins. BLUEBERRY CAKE. Half a cup of butter beaten to a cream with half a cup of sugar, one cup of Porto Rico molasses, one cup of thin sour cream or milk, three eggs, the whites and yolks beaten separately, two cups of berries, two and a half cups of flour, one teaspoonful of soda sifted with the flour. Bake as soft gingerbread and serve hot. CINNAMON CAKE. One cup of granulated sugar, butter the size of an egg, one egg, one cup of milk, two cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda. Mix in the usual way, but sifting the soda and cream of tartar with the flour. Put in a shallow pan, sprinkle with sugar and cinnamon, and bake about fifteen minutes in a moderate oven. CREAM PUFFS. One pint of water, half a pound of butter, three-quarters of a pound of flour, and ten eggs. Boil the water and butter together, and while boiling stir in the flour. Let it boil five minutes, then stir in the eggs one at a time without beating. Drop into a pan by spoonfuls--not close together--and bake in a quick oven fifteen minutes. When cold cut them open and fill with the cream. FILLING.--One quart of milk, two cups of sugar, one cup of flour and four eggs. Boil the milk, beat eggs, sugar and flour together and stir into the milk, stir constantly until thick--about five minutes--and flavor to taste. LADY CAKE. Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two teaspoonfuls of baking powder, the whites of four eggs, and a teaspoonful of almond extract. Beat the butter and sugar to a cream, stir the milk into one cup of the flour and add to the butter and sugar, then the whites of eggs beaten to a stiff froth. Sift the baking powder and remaining cup of flour together, add to the other ingredients with the teaspoonful of almond extract. If baked in a loaf it will require three-quarters of an hour or more. HONEY CAKE (a Norwegian Recipe). Two pounds of strained honey, three-quarters of a pound of light brown sugar, three-quarters of an ounce of bicarbonate of potash, pounded very fine and dissolved in a little water, one cup of cream, half a cup of melted butter, ginger, cloves and pepper to taste, stir this all well together, add to it as much flour as will make it like a thick mush, set it away until the next day, then turn it into a well-greased cake mould and bake about three-quarters of an hour. SIMPLE FRUIT CAKE. Three-quarters of a pound of butter, three-quarters of a pound of sugar, one pound of sifted flour, one-half pound of currants washed, one-half pound of raisins stoned and chopped, one-half pound of citron cut fine, one teaspoonful each of cloves, mace, allspice, cinnamon and nutmeg, one-half cup of milk, one-half cup of brandy, four eggs and one teaspoonful of soda. Beat butter and sugar to a cream; add the yolks of eggs beaten light with the spices and brandy; then the fruit rolled in part of the flour; add the soda to the rest of the flour and stir alternately with the milk into the other ingredients; add at the last the whites of eggs beaten to a stiff froth. Bake two hours in a moderate oven. BAVARIAN CAKE. One-fifth of a pound of blanched and chopped almonds, one-fifth of a pound of flour, one-fifth of a pound of sugar, one-fifth of a pound of butter, two eggs, a saltspoonful of cinnamon, a saltspoonful of nutmeg. Put the flour in a mixing bowl, then the sugar and spices, the butter and almonds, break the two eggs over it all and beat with a spoon, form into a dough with the hands and roll out about an inch thick. Cut in any shape liked, either round, square or oblong, reserving a little for strips to decorate the top. Spread with jam, either currant or strawberry or raspberry, and lay the thin narrow strips of dough across the top. They should be cut with a jagging iron. Bake about three-quarters of an hour in a moderate oven. POUND CAKE. One cup of butter, a cup and a half of flour, a cup and a half of granulated sugar, six eggs, and half a teaspoonful of baking powder, flavor with almond extract or any flavoring to suit the taste. Beat the eggs together very light, then, add sugar and beat again. Sift the flour and baking powder together, beat the butter to a cream, and stir the flour into it, and then add the eggs and sugar and flavoring. SPONGE CAKE.--No. 1. Twelve eggs, the weight of ten in powdered sugar, the weight of six in sifted flour, the grated rind and juice of one lemon. Beat the yolks of the eggs to a cream, add the sugar and stir well, and then the lemon juice and rind. Add the whites of eggs beaten to a stiff froth, and fold in the flour as quickly and lightly as possible. SPONGE CAKE.--No. 2. Four cups of flour, three cups of sugar, one cup of cold water, eight eggs, two even tablespoonfuls of baking powder, the grated peel of an orange. Pour the water on the sugar in a bowl, stir until almost dissolved, beat the whites to a stiff froth, the yolks to a cream, put one cup of flour with the yolks into the sugar and water, beat hard, add the whites of the eggs, mix the baking powder with the flour, and stir into the other ingredients by degrees quickly and lightly. Bake in a shallow pan in a quick oven. When it no longer sizzles it is done. Ice with a boiled icing while hot, flavored with almond extract. CORN SPONGE CAKE (a Spanish Recipe). Half a pound of corn meal, half a pound of butter, seven ounces of granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy). Beat separately the whites and yolks of the eggs; when the yolks are beaten to a cream add the sugar, then the whites of eggs, stir the corn meal in lightly, then the butter melted, and the brandy. Mix well, pour into shallow pans well buttered, and bake in a moderate oven from twelve to fifteen minutes, test with a straw. Best when quite fresh. SPICED GINGERBREAD. One cup of Porto Rico molasses, one cup of boiling water, butter the size of an egg, half a teaspoonful of ground cloves, one teaspoonful of cinnamon, one egg, one teaspoonful of ginger, half a teaspoonful of soda, a light half pound of flour, a quarter of a cup of brown sugar. Melt the butter and stir into the molasses, add the spices, then the water. Sift the soda with the flour and add at the last. Currants and raisins stoned and chopped may be added and are an improvement. The cake may be baked in a loaf or in small moulds. CREAM GINGERBREAD. One cup of Porto Rico molasses, one cup of sour cream, two cups of sifted flour, one teaspoonful of salt, one teaspoonful of ginger, one even teaspoonful of soda, one egg, a little cinnamon, cloves and nutmeg, two tablespoonfuls of brown sugar. Beat the egg, sugar and spice together, add the molasses and one cup of flour, then the cream, after that the other cup of flour with the soda sifted together. It should be a thick batter, and if not thick enough add a little more flour--not more than half a cup. Bake in a shallow pan. When done the cake should be about two inches thick. Ice with boiled icing. GINGER SPONGE CAKE. Half a cup of milk, half a cup of molasses, one cup of sugar, a third of a cup of butter, a cup and a half of flour, half a teaspoonful of cream of tartar, a quarter of a teaspoonful of soda sifted together with the flour, two eggs, one teaspoonful of ginger, one teaspoonful of cinnamon, and half a teaspoonful of cloves. Bake in a shallow pan. SOFT GINGERBREAD. One cup of molasses, one cup of butter, one cup of brown sugar, one cup of sour milk, three and a half cups of flour, half a teaspoonful of soda, five eggs, ginger, allspice, cloves and cinnamon to taste. Beat butter and sugar to a cream, stir in the molasses and spice, add a cup of the flour, then part of the milk, mix the soda with the rest of the flour and stir in alternately with the milk. Bake in shallow pans in a moderate oven. GINGER CAKES. Three-quarters of a pound of butter, three-quarters of a pound of granulated sugar, one pound of flour, one teaspoonful of ginger, two even teaspoonfuls of soda sifted with the flour. Mix well together. Roll out, cut in small round cakes, brush over with white of egg, and sprinkle with sugar and finely chopped almonds. Bake in a slow oven. GINGER SNAPS.--No. 1. Rub three-quarters of a pound of butter into a pound of sifted flour and mix in half a pound of brown sugar, add six tablespoonfuls of ginger, one teaspoonful of powdered cloves, and two teaspoonfuls of cinnamon, stir in a pint of Porto Rico molasses and the grated peel of a large lemon, add at the last a teaspoonful of soda dissolved in tepid water. Beat the mixture hard with a wooden spoon, make it into a lump of dough just stiff enough to roll. Cut in small cakes and bake in a moderate oven. GINGER SNAPS.--No. 2. One pint of Porto Rico molasses, one pound of brown sugar, one pound of butter, two pounds of flour, two tablespoonfuls of ginger, two of cinnamon, half a tablespoonful of allspice, a teaspoonful of nutmeg and half an ounce of soda. Beat butter and sugar to a cream, add the spice and molasses, mix the soda with half of the flour and stir all together. Roll thin, cut in small cakes and bake in a moderate oven. HARD GINGERBREAD. Two cups of Porto Rico molasses, one cup of brown sugar, one cup of butter, two tablespoonfuls of ginger, flour to make the dough stiff enough to roll. It requires to be kneaded thoroughly. It is better that the dough be made the day before the cakes are to be baked that it may dry a little, as they are spoiled if too much flour is added. Roll thin, cut in oblong cakes with a jagging iron, or in any way to suit the fancy. BRANDY SNAPS. One pound of flour, a quarter of a pound of butter, a quarter of a pound of brown sugar, three-quarters of a pound of maple syrup. Mix the ingredients well together and drop on greased paper; if it runs too much add flour, if not enough add more maple syrup. PEPPER NUTS.--No. 1. Two pounds of flour, one and a half pounds of sugar, half a pound of butter, three eggs, two even teaspoonfuls of soda sifted with the flour, pepper to taste. Beat the butter to a cream, add the sugar and beat very light, then the eggs and flour. Roll out and cut in small, round cakes, bake a light brown. They will keep a long time. PEPPER NUTS--No. 2. Half a pound of butter beaten to a cream, then add three-quarters of a pound of sugar, three egg yolks beaten light, half a cup of cream, two ounces of almonds chopped very fine, half a teaspoonful of almond extract, a little fine cut citron, and one pound of flour sifted with an even teaspoonful of soda. Mix well together, roll out and cut in small, round cakes and bake a light brown. TEA CAKES. One pint of cream, four heaping tablespoonfuls of granulated sugar, two eggs, a little cinnamon; beat well together and stir into it enough flour to roll. Roll out about a quarter of an inch thick, brush over with white of egg and sift sugar and cinnamon over it, cut into cakes about a finger long and one inch wide. Bake a delicate brown. FIG CAKE. Half a cup of butter, one cup of granulated sugar, half a cup of milk, two cups of flour, two rounded teaspoonfuls of baking powder, the whites of four eggs. Beat the butter and sugar to a cream, stir the milk and one cup of the flour together and add to the butter and sugar. Sift the remaining cup of flour and the baking powder together, beat the whites of egg to a stiff froth and stir alternately with the flour into the other ingredients. Grease three layer cake tins well, divide the batter evenly and bake from seven to ten minutes. FILLING.--Boil without stirring until it is clear one cup of sugar wet with a little water; remove from the fire and stir into it three-quarters of a cup of figs chopped fine and a quarter of a cup of currants, washed and dried. Spread two of the layers with this, put them together and ice top and sides with a plain icing made as follows: The whites of two eggs beaten to a froth and one and a half cups of powdered sugar stirred into it and flavored with almond extract. GINGER LAYER CAKE. Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the third of a cup of butter, one egg, one slightly heaping teaspoonful of soda sifted with the flour, one heaping teaspoonful of ginger, one cup of currants. Beat the egg a little, add the molasses with the butter melted and stirred into it, then the currants, about half the milk, all of the flour, beat well and add the rest of the milk. Bake in two cakes in a quick oven from twelve to fifteen minutes. Use the chocolate filling, given for chocolate layer cake, and ice the top and the sides with the same. ORANGE CAKE. Beat to a cream the yolks of four eggs with one cup of granulated sugar, to which add the whites of two eggs beaten to a stiff froth, one-half cup of milk alternately with one and a half cups of sifted flour into which a teaspoonful and a half of baking powder has been well mixed. Beat well and bake in three layers if the pans are large, or four if small, in a quick oven from seven to ten minutes, try with a broom straw, and when it comes out clean remove from the oven. Don't let them bake a moment too long, or they will not absorb the icing. FILLING.--The whites of two eggs beaten to a stiff froth, to which add a cup of powdered sugar, pouring it in all at once and beating hard, then the grated rind of an orange--select one dark in color--and the juice. The mixture should be like a thick cream. Spread thickly on the cake while hot, and to what is left add enough sugar--about half a cupful--for frosting to harden. Ice the top and sides. This is a delicious cake, easily and quickly made. PINEAPPLE CAKE. Make the cake by the same recipe as for orange cake. Bake in three layers. FILLING.--The whites of two eggs beaten to a stiff froth and a cup of powdered sugar. Grate enough fresh pineapple to have three-quarters of a cup of fruit. Strain, add the juice to the whites of eggs and sugar. Divide it, and into one part add the fruit strained from the juice. Use this for the filling. To the rest beat in half a cup of sugar and half a teaspoonful of almond extract, and ice the top and sides of the cake. It should be done while the cake is hot. This, as well as the orange cake, will keep in tin fresh for a week. CHOCOLATE LAYER CAKE. Half a cup of butter, two cups of sugar, three whole eggs, or the whites of six, one cup of milk, three cups of flour, two even teaspoonfuls of cream of tartar and one teaspoonful of soda. Beat butter and sugar to a cream, add the eggs beaten together, sift the cream of tartar and soda in the flour, add the flour alternately with the milk. Bake in four or five layers. CHOCOLATE FILLING.--Take two unbeaten whites of eggs and a cup and a half of powdered sugar and beat them together. Stir over the fire until smooth and glossy two ounces of Baker's unsweetened chocolate grated, with half a cup of powdered sugar and four tablespoonfuls of boiling water, remove from the fire and stir while hot into the eggs and sugar, and when it is cool spread the top and sides, and set the cake in the oven for a moment to dry the icing. POOR MAN'S CAKE (a Norwegian Recipe). Twenty yolks of eggs, five whites of eggs, a pound and a quarter of sugar, one pint of sweet cream or rich milk, a sherry glass of cognac, one cup of melted butter, a little pounded cardamom seed, and enough flour to roll thin. Beat the eggs together until light, add the sugar and beat again, then the cream, cognac and butter. Melt the butter and pour off from the salt. Cinnamon may be used instead of cardamom seed. Roll the dough as thin as paper, cut with a jagging iron in oblong pieces, slit one end with the iron and pass the other end through it. Fry in boiling fat, drain on paper, and when perfectly cold put in a stone jar. These cakes will keep for months. VENISON CAKES (a Norwegian Recipe). Six eggs beaten light with three-quarters of a pound of sugar, one cup of sweet cream or rich milk, a pound and a half of flour. When these ingredients are well mixed add four ounces of well washed butter, stir well together. Mix with the flour a little less than an even teaspoonful of ammonia, powdered fine--the cakes will rise better--and flavor with cardamom or cinnamon. Roll the dough with the hands until about the thickness of the little finger, cut in pieces about three inches long--the ends bias--lap them and snip with scissors or a knife around the outside to make points, then fry in boiling fat as crullers. These also keep a long time. SEED CAKES. A cup and a half of granulated sugar, a cup and a half of butter, four eggs, one tablespoonful of caraway seed and flour to roll. Beat the butter and sugar to a cream, add the yolks beaten light, then the caraway seed. Beat the whites of eggs to a stiff froth and add alternately with the flour--do not make the dough stiff. Roll thin, cut in small cakes and bake in a quick oven. DROP CAKES. A cup of butter, a cup and a half of sugar, four eggs, a pint of flour, a cup of currants, half a cup of sweet milk, a teaspoonful of baking powder. Drop with a teaspoon on greased pans and bake in a quick oven ten minutes. LEBKUCHEN. Half a pound of granulated sugar, half a pound of strained honey, half a pound of candied orange peel, half a pound of citron, half a pound of almonds blanched and cut fine, an even teaspoonful of bicarbonate of potash pounded very fine and a sherry glass of rum poured over it twenty-four hours before it is used, an even teaspoonful of cloves, an even teaspoonful of cinnamon, an even teaspoonful of powdered cardamom seed, the rind of half a lemon grated, and two eggs. Put the honey in a saucepan and let it come to a boil, pour it over the sugar in a mixing bowl and stir well, then add the flour, mix thoroughly, and set in a cool place for twenty-four hours. Then cut all the fruit fine and mix with the other ingredients thoroughly, beat the eggs and add to the mixture, put in the rum and potash last, stir well, and let it stand for an hour or two. Roll the dough out about a quarter of an inch thick, cut into cakes about three inches wide and five long, bake in a quick oven ten or fifteen minutes. Do not use more than two ounces of flour in rolling out the cakes. Ice them while hot. ICING.--Half a pound of sugar and the juice of half a lemon and the same quantity of water as of lemon juice; stir together and spread on very thin. MACAROONS (a Bavarian Recipe). Blanch and chop fine half a pound of almonds. Beat the whites of three eggs to a stiff froth, add half a pound of sugar and then the nuts. Drop from a small spoon on paraffine paper on a baking sheet and bake a delicate brown in a cool oven. CHOCOLATE MACAROONS (a Bavarian Recipe). Two ounces of almonds chopped fine, the whites of three eggs beaten to a stiff froth, stir in six ounces of sugar and an ounce and a half of grated chocolate, then add the almonds. Bake in a cool oven. SODA CAKES. Three egg yolks, a pint and a half of cream, three-quarters of a pound of butter, an even teaspoonful of soda, one pound and a half of sugar, and flour enough to roll. Roll very thin and cut in small cakes; put half a blanched almond in the middle of each. Bake in a slow oven. WALNUT WAFERS. Beat two eggs very light and add to them half a pound of brown sugar; beat again and stir in half a cup of flour with a quarter of a teaspoonful of baking powder, a third of a teaspoonful of salt and half a cup of walnut meats slightly chopped. Drop in small spoonfuls on buttered tins, not too close together, and bake brown. The dough should not be too thin; try one or two and if too thin add a very little more flour. JODE CAKES (a Norwegian Recipe). Three egg yolks, a pint and a half of cream, three-quarters of a pound of butter, an even teaspoonful of soda, one pound and a half of sugar and flour enough to roll. Roll very thin and cut in small cakes; put half a blanched almond in the middle of each. Bake in a slow oven. FROSTING. Three-quarters of a cup of powdered sugar to the white of one egg, flavoring to taste. Beat the white of egg to a stiff froth and turn all the sugar into it; see that the sugar is free from lumps, beat hard and flavor according to the cake. BOILED ICING. One cup of granulated sugar, five tablespoonfuls of boiling water, the white of one egg beaten to a stiff froth. Put the sugar and water over the fire and boil until it threads from the spoon; then turn it into the beaten egg, beat briskly for a few minutes, flavor with vanilla, lemon or almond, according to the cake. While the cake is still warm, sprinkle with flour and spread the icing on with a broad knife. Pies. PLAIN PASTRY. Four cups of sifted flour, one cup of butter, a pinch of salt, three heaping teaspoonfuls of granulated sugar, two tablespoonfuls of lemon juice, four tablespoonfuls of ice water and the yolks of two eggs. This quantity will make two pies. Rub the butter, flour, salt and sugar together thoroughly, then add the yolks of eggs, lemon juice and water and work all together into a paste. Put the dough on a pastry board, divide in four equal parts, roll each part the size required for the pie plates. PUFF PASTE. One pound of flour, one pound of butter and one cup of ice water. Sift the flour, weigh it and turn into a mixing bowl; pour the water gradually into it, stirring constantly with a spoon; turn the dough out on the pastry board and beat or knead it until it blisters and is so elastic that it can be stretched without tearing. Then set it away on ice. Wash the butter, squeeze out the salt and water and lay it on a plate on ice. Roll the dough as nearly square as possible, lay the butter in the center of it, fold over one side of the paste, then the other, flatten slightly with the rolling pin, fold over the ends of the dough until they meet; turn the dough over and roll twice, fold again and put the paste on the ice; let it remain for twenty minutes. Repeat this twice, allowing the pastry to rest twenty minutes each time. This makes in all six rolls and three times of rolling. Press very lightly with the rolling pin, cut off each time what is needed for a pie or number of patties, that the dough will not be worked over more than is necessary. The trimmings may be used for cheese straws by cutting and sprinkling them with grated Parmesan cheese and a dash of cayenne pepper; or may be baked in crescents for garnishing. In baking, rinse the pans with cold water and brush the pastry over with beaten egg. Make the pastry in a cool room. TO MAKE ONE SQUASH OR PUMPKIN PIE. One cup of squash, one egg mixed unbeaten with the squash, a cup and a half of sugar, one milk cracker rolled fine, half a teaspoonful each of ginger, cinnamon and nutmeg, a pinch of salt and a dash of cayenne pepper. After these are well mixed, add half a cup of milk. Bake in either puff or plain paste. SWEET RISSOLES. Roll out some puff paste into a thin sheet, cut as many rounds with a large patty cutter as are needed; put a spoonful of any kind of jam, strawberry, raspberry, currant, etc., or mince meat or purée of apples on each, moisten the edges of the pastry with water, fold one-half over the other, making them into half moons, brush with beaten egg and bake in a quick oven. They may be varied by sifting coarse sugar and nuts over them before baking. RICHMOND MAIDS OF HONOR. Half a pound of dry curd, commonly called cottage or pot cheese, six ounces of butter, four eggs, a glass of brandy, six ounces of sugar, one white potato, one ounce of sweet almonds chopped fine and a few drops of almond extract, the juice of one and the grated rind of two lemons, and a little nutmeg. Mix the curds and butter together, beat sugar and eggs to a cream, add the potato mashed smooth and fine, the almonds, the grated rind and juice of lemon and the nutmeg; beat well and add to the curds and butter, mix thoroughly and bake in tartlet pans or pie plates lined with puff paste. CHEESE CAKES. Put a pint of milk on to boil, beat four eggs light and stir into the milk; when it is a thick curd remove from the fire and when cool mash it very fine, add to it four ounces of breadcrumbs. Beat to a cream half a pound of butter and half a pound of sugar, add the curds and bread; beat four eggs until very thick and light and pour them into this mixture; then add gradually one tablespoonful of sherry and one of brandy and one of rose-water, and a teaspoonful of cinnamon, and lastly a quarter of a pound of currants well washed. Line either pie plates or shallow cake pans with puff paste, pour in the mixture and bake in a quick oven. They should be served cold and eaten the day they are baked. COCOANUT PIE (a Southern Recipe). One cup of freshly-grated cocoanut, one cup of sugar, three eggs, half a lemon, juice and grated rind, one-half cup of cream, one-half cup of butter and one-half cup of cocoanut milk. Beat butter and sugar to a cream, add other ingredients, the yolks of eggs beaten very light with the cream, the lemon juice and rind and lastly the whites of eggs beaten to a stiff froth. Line a dish with puff paste, pour the mixture in and bake in a moderate oven three-quarters of an hour. LEMON PIE (a Southern Recipe). The yolks of four eggs beaten to a cream with one cup of granulated sugar and the grated rind of one lemon. Peel the lemon, removing every particle of white skin, cut into thin slices; have a pie plate lined with puff paste, arrange the slices of lemon on the paste, add enough milk to the eggs and sugar to fill the plate, pour it in, and bake until set. Beat the whites of eggs to a stiff froth, and stir in two large heaping tablespoonfuls of sugar, put on top of the pie and bake a light brown. MINCE MEAT. One pound of granulated sugar, one pound of raisins, one pound of currants, half a pound of citron, half a dozen lemons, grated rind and juice, the pulp of eight oranges, the grated rind of three, half a pound of almonds blanched and chopped, three pounds of greenings, after they are pared, cored and chopped fine, three heaping teaspoonfuls of powdered cinnamon, an even teaspoonful of allspice, a quarter of a teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a pound of butter melted, a cup and a half of sherry and a cup of brandy. Seed the raisins and soak them with the currants in just water enough to cover, stew until tender, and add when cold with the water to the other ingredients. Mix thoroughly, stirring in the melted butter at the last. Let it stand for several days. The brandy and wine may be omitted and more lemons and oranges used to flavor it. At each baking it is well to add a little sugar and chopped apple. This will keep all winter or longer in a cool place, if the brandy and wine are not omitted. Candies. CHOCOLATE CARAMELS--No. 1. Six pounds of light brown sugar, one pound of butter, one pound of chocolate, one pint of cream, one pint of milk, paraffine as large as a walnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all the ingredients together and boil until it is brittle in water; flavor and pour into buttered tins and mark in squares before it is quite cold. CHOCOLATE CARAMELS.--No. 2. One pint of fresh milk, three ounces of chocolate, grated, two pounds of granulated sugar, half a teaspoonful of cream of tartar. Stir until melted, then add half a pint of cream, cook until the mixture is brittle in ice water, then turn into a pan well greased and mark in squares when almost cold. CHOCOLATE CARAMELS.--No. 3. A quarter of a pound of chocolate, grated, one large cup of granulated sugar, one cup of milk and a heaping tablespoonful of butter, a quarter of a teaspoonful of cream of tartar. Boil all together, stirring all the time, until the syrup hardens in cold water, and just before taking from the fire add a teaspoonful of vanilla. Beat the syrup as soon as removed from the fire, and keep it up until it is too stiff to beat any longer--if it is beaten a minute and a half it will do well. Turn out of the saucepan into a greased pan and before it is quite cold cut in squares. CHOCOLATE CREAM PEPPERMINTS. Mix together two cups of granulated sugar and half a cup of cream, boil until it holds well together in cold water, or can be rolled between the fingers, flavor with oil of peppermint, remove from the fire and stir until the cream is stiff enough to mould into balls. Use powdered sugar on the hands while moulding. Melt an ounce of chocolate and dip the balls, which should be as large as hazel nuts, in this, using a long pin for the purpose, and lay them on paraffine paper. Any flavoring may be used instead of peppermint. CANDY (to Pull). Two cupfuls of granulated sugar, half a cup of water, one tablespoonful of vinegar, butter the size of a walnut. Boil the sugar and water without stirring until it is brittle when tried in cold water, add the butter and vinegar just before it is done. Flavor with any extract preferred, pour into buttered soup plates, and when cool enough to handle pull until white. CHESTNUTS GLACÉ. Skin the chestnuts and cover with cold water, let them cook gently until tender, when a large needle can be run through them easily. Drain and drop them in cold water. After two hours drain again and put them in a bowl, cover them with a rich syrup that has been skimmed and boiled until clear. It must be boiling when poured over the chestnuts. Cover the bowl with a heavy paper and let it stand for twelve hours, drain off the syrup, bring it to the boiling point and turn it over the chestnuts again and put away for another twelve hours. Repeat this process three times, then drain the syrup off and the chestnuts are ready for use. Use the large imported chestnuts, remove the shells and boil the nuts. The brown skin can then be easily removed with a penknife. They are very nice but very troublesome to prepare. COCOANUT CAKES. One pound of granulated sugar, half a pound of grated cocoanut, half a cup of water and a saltspoonful of cream of tartar. Boil the sugar and water together until, when dropped in cold water, it can be rolled between the fingers into a ball. Remove from the fire, stir with a wooden spoon until it becomes white and thick like cream, add the cocoanut, Stir well and drop with the spoon on paraffine paper or a tin baking sheet, and form into thin round cakes. Set away to dry. HOARHOUND CANDY. Put a tablespoonful of dried hoarhound leaves in a cup and pour over them half a cupful of boiling water, cover and let it steep until cold, strain and pour it over a pound of granulated sugar and a tablespoonful of vinegar. Boil without stirring, and if any scum rises to the top remove it. Test the candy in cold water, when brittle remove from the fire and pour into a buttered pan. Mark into squares before it is cold, or break into irregular pieces. MARSHMALLOWS. Powder very fine eight ounces of gum arabic, dissolve it in three gills of water over a slow fire and strain. Simmer an ounce and a half of marshmallow roots in two gills of water, for ten minutes, closely covered. Strain and reduce to one gill. Add this with half a pound of sugar to the dissolved gum. Boil until it becomes a thick paste, stirring constantly. Add the whites of four eggs beaten to a stiff froth and a teaspoonful of vanilla extract. Remove from the fire, pour into a pan dusted thickly with cornstarch and when cool cut into squares with a sharp knife, roll in pulverized sugar and pack in a tin box. NOUGAT. A pound of granulated sugar, one teaspoonful of salt, one cup of blanched and finely chopped almonds or peanuts, or it may be made of mixed nuts. Dissolve the sugar in a spider over the fire without water, stirring constantly, and when entirely melted mix in the nuts quickly and pour at once into a well greased pan, and before it is cold mark in squares. This is very nice pounded fine in a mortar or ground in a mill to sprinkle over custards just before serving. PANOCHE (a Spanish Recipe). Two cups of dark brown sugar, one cup of chopped walnuts, half a cup of milk, butter the size of a walnut. Cook the sugar and milk together, boiling gently from seven to ten minutes, until, when tried in water, it holds well together, and can be rolled into a soft ball. Remove from the fire. Have the chopped nuts in a large bowl, pour over them a teaspoonful of vanilla extract, pour the candy over them and beat with long, rapid strokes until it begins to thicken--it should be like a cream wafer--turn out on paraffine paper, and break it or cut in pieces. PEPPERMINT DROPS. Two cups of granulated sugar, half a cup of cold water, a tiny pinch of cream of tartar. Boil ten minutes without stirring, let the sugar melt slowly that it may not burn. Add eight drops of oil of peppermint while still on the fire. When removed from the stove beat with an egg-beater until it falls in long drops, when drop quickly on paraffine paper. PRALINES. Two cups of granulated sugar, one-half cup of water, two cups of pecans, hickory nuts or English walnuts. Put the water and sugar on to boil, let it cook without stirring until it threads, remove from the fire and stir in the nuts until they are sugared. Spread on paraffine paper to cool. VASSAR FUDGE. Two cups of sugar, two squares or one ounce of Baker's unsweetened chocolate, a scant cup of milk, one tablespoonful of butter. Boil for ten minutes until it holds well together when dropped in cold water. Take from the fire, flavor with a teaspoonful of vanilla extract, beat from three to five minutes until thick and creamy, turn into a buttered pan and cut in squares. Preserves. PRESERVE OF MIXED FRUITS. Five pounds of ripe currants or cherries, five pounds of granulated sugar, two pounds of seeded raisins, the pulp of six oranges cut in small pieces, and the rind of two oranges cut fine. Boil three-quarters of an hour. Grapes can be used instead of currants or cherries. RED CURRANT JAM. Pick the currants from the stems, weigh them, and allow three-quarters of a pound of white sugar to a pound of the fruit. Put the currants in a preserving kettle, mash them a little to prevent them from sticking to the kettle, and boil for fifteen minutes, then add the sugar and boil rapidly for ten minutes. Bottle and seal tight. RED CURRANT JELLY. Berries for jelly must be picked when the weather is dry. Pick them over, taking out all leaves, etc., put them in the kettle and mash them a little to get enough juice to keep them from burning; stir constantly, and as soon as hot wring them dry through a cheese cloth. Measure the liquid and to every pint of juice allow one pound of sugar. Put the juice on the fire and boil fifteen minutes, then add the sugar and boil fifteen minutes more, skimming thoroughly. Pour into glasses while hot; let them stand until the next day and cover. Very often jelly is soft, and always from one of two reasons: either the berries have been picked immediately after a rain or the sugar is adulterated. RED CURRANT SYRUP. The currants must be fresh and perfectly ripe and picked in dry weather. Wash and put them in either a porcelain-lined or a granite-ware kettle, stir until they are tender, as for currant jelly, then remove from the fire and wring them as dry as possible in a cheese cloth. Measure the juice and return it to the fire, let it cook fifteen minutes, then add a pound of granulated sugar to each quart of juice, boil gently fifteen minutes, skimming as long as the scum rises. Bottle and cork well and keep in a dark place. Raspberry and strawberry syrup are made in the same way, only mashing and straining the fruit and measuring the juice before cooking. BLACK CURRANT SYRUP. Pick from the stems and mash them, a few at a time, in a bowl or granite saucepan with a potato masher, then put them in a stone jar and let them stand for two days, stirring well each day. Wring them through a cheese cloth, and if wanted sweet cook with sugar as red currant syrup. The juice can be bottled without sugar or cooking, and will keep for years. It is used for sauces or fruit soups, etc. CRANBERRY JAM. Put five quarts of cranberries in a preserving kettle with two quarts of water and boil gently until the fruit is tender, then add three pounds and three-quarters of granulated sugar, boil until the fruit is clear, skimming carefully. Put in glasses and when cold seal. It keeps well. GOOSEBERRY JELLY. Use the large English gooseberries and follow directions for currant jelly. GOOSEBERRY JAM. Three-quarters of a pound of sugar to every pound of fruit. Put the fruit on by itself in a porcelain-lined or granite-ware saucepan, mash and stir well to keep from burning, and boil one hour. Then add the sugar and boil one hour more. GRAPE JAM. Press with the fingers the pulp from grapes--Muscat or Concord grapes make the best jam--seed and measure them, allowing a cup of sugar to each cup of fruit. Put the skins on and cook until tender, when almost done add the pulp, and when all is tender add the sugar and boil until thick. PINEAPPLE JAM. Pare the fruit and carefully take out the eyes, then grate it on a coarse grater, rejecting the cores, weigh it, and to each pound of fruit take a pound of sugar. Sprinkle it over the grated pines, let it stand over night. In the morning, boil for ten or fifteen minutes over a quick fire. Put in tumblers and when cold cover. RASPBERRY OR STRAWBERRY JAM. Allow three-quarters of a pound of sugar to a pound of fruit. Put the fruit in a preserving kettle over the fire and boil fifteen minutes, mashing a little to prevent sticking to the kettle. Then add the sugar and boil ten minutes, skimming carefully; turn into glasses and seal when cold. ORANGE MARMALADE. Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five lemons. Cut the rind very thin from a third of the fruit, and boil it in two quarts of water until it can be pierced easily with a broom straw. Drain from the water and cut in fine strips with scissors, add this to the pulp of the oranges and lemons after removing all the white bitter skin and pips from the fruit. Weigh and allow a pound of sugar to a pound of fruit, put in a porcelain-lined or granite-ware kettle and cook until clear. Put in glasses and when cold cover with brandied paper and seal. PUMPKIN CHIPS. Slice very thin and chip about four pounds of pumpkin, put in an earthenware bowl, and cover it over night with four and a half pounds of granulated sugar and the juice of one dozen lemons. Boil the lemon peel until tender and cut in small thin chips and add to the juice, etc. In the morning, boil together until perfectly clear and crisp. Pickles, Sauces, etc. RIPE CUCUMBER PICKLE. Pare and seed the cucumbers. Slice each cucumber lengthwise in four pieces or cut it in fancy shapes, cover with cold vinegar and let them stand for twenty-four hours. Drain and put them in fresh vinegar with two pounds of sugar, and one ounce of cassia buds to one quart of vinegar. Boil for twenty minutes and put in jars. SWEET PICKLED PEACHES. Select fine, fresh, ripe, but not soft peaches, peel and weigh them. To every seven pounds of fruit take five pounds of granulated sugar, a pint of vinegar, two tablespoonfuls of cinnamon and one tablespoonful of cloves, tie the spices up in a muslin bag, add a few pieces of stick cinnamon and a few allspice. Put the fruit in a stone jar, bring the sugar, vinegar and spice to a boil, pour over the peaches, cover and let them stand until the next day, scald the syrup again and pour over the fruit, and so on, until it has been done in all seven times. Take out the bag of spice and put the fruit with the syrup into jars and seal. These are much more delicious than peaches that are cooked. SWEET PICKLED PLUMS. Follow the recipe for sweet pickled peaches. SPICED CURRANTS. Take seven pounds of fresh and perfectly ripe currants, pick them over, wash and stem them and put in a granite-ware or porcelain-lined kettle, with five pounds of granulated sugar, one even tablespoonful of cloves, one tablespoonful of cinnamon, one dessertspoonful of allspice, one pint of best cider vinegar. Boil an hour and a half, put in jars and when cold seal. CHILI SAUCE. Four dozen ripe tomatoes, eight green peppers, three cups of chopped onion, eight cups of cider or wine vinegar, two cups of brown sugar, two teaspoonfuls of ginger, three teaspoonfuls of cinnamon, two teaspoonfuls of allspice, two teaspoonfuls of cloves, eight tablespoonfuls of salt. Skin the tomatoes and put them in the kettle over the fire; as soon as the water runs from them, take out half of it, then put in the onions and peppers chopped, boil together four hours, stir constantly the last hour to prevent burning, then add the other ingredients and simmer long enough thoroughly to mix them. Put the sauce in small bottles, cork tight and seal and keep in a dark place. CHILI PEPPER SAUCE. Twenty ripe tomatoes, six green peppers and four white onions chopped fine, two cups of best wine or cider vinegar, one cup of sugar, two tablespoonfuls of salt, two even teaspoonfuls of ground mace, two teaspoonfuls of nutmeg, two teaspoonfuls of cloves, one teaspoonful of celery seed. Boil an hour and bottle while hot. Very nice to serve with baked beans. MUSTARD PICKLES. One quart each of tiny whole cucumbers, large cucumbers sliced, green tomatoes sliced and small button onions, one large cauliflower divided into flowerettes, and four green peppers cut fine. Make a brine of four quarts of water and one pint of salt, pour it over the mixed vegetables and let it stand covered twenty-four hours. Then scald it and turn into a colander to drain. Mix one cup of flour, six tablespoonfuls of mustard, and one tablespoonful of turmeric with enough vinegar to make a smooth paste, add one cup of granulated sugar and sufficient vinegar to make two quarts in all. Boil this mixture until it is thick and smooth, stirring constantly, then add the vegetables and heat them through. RIPE TOMATO PICKLE. A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half a pound of ground mustard, one ounce of cloves, two green peppers, two or three onions and one pound of brown sugar. Pierce the tomatoes with a silver fork or broom straw, put them in a stone jar with salt in alternate layers. Throw away all the liquor made by standing one week. Return to jar and cover with cold water, cover and let it stand twenty-four hours. Drain again thoroughly, throw away the water, return the tomatoes to the jar and cover with cold vinegar, having added to the fruit, the onions and peppers sliced, with the mustard, cloves and sugar. After they have stood three weeks they are ready for use. GREEN TOMATO PICKLES. One peck of sliced tomatoes, eight onions, one pound of bell peppers, one pound of horse radish, one pound of white mustard seed, half a pound of black mustard seed, half an ounce of whole cloves, half an ounce of stick cinnamon, half an ounce of pepper corns, one or two nutmegs and four pounds of sugar. Select the tomatoes when they are beginning to turn white, slice and lay them in salt for twenty-four hours. Drain and put in the kettle, which should be of granite ware or porcelain lined, with the peppers, onions and horse radish chopped, and sprinkle the mustard seeds over all. Tie the spices in a thin muslin bag and cover the whole with best wine vinegar, boil until tender and clear in appearance. The peppers should have all the seeds removed. Half a cup of dry mustard is considered by some an improvement. GOOSEBERRY CATSUP. Boil ten pounds of large English gooseberries, seven pounds of coffee sugar, and three pints of vinegar together for an hour and a half. Then add two tablespoonfuls of cinnamon, one of allspice and one of cloves and boil half an hour longer. Put in jars and seal. RASPBERRY VINEGAR. Put a pound of fine fruit into a bowl and pour over it a quart of the best wine or cider vinegar. Next day strain the liquor on a pound of fresh raspberries. The following day do the same. Do not squeeze the fruit, but drain as dry as possible by lightly pressing it. The last time strain it through muslin previously wet with vinegar to prevent waste. Put into a preserving kettle with a pound of sugar to every pint of juice. Stir until the sugar is melted and let it cook gently for five minutes, skim it. When cold, bottle and cork well. Sweet Sauces. FRUIT SAUCE. Put a cupful of granulated sugar in a saucepan, pour over it two and a half cupfuls of boiling water, let it boil a few minutes, then add two heaping tablespoonfuls of butter, two even teaspoonfuls of cornstarch rubbed to a paste with a little cold water, then add a cupful of canned fruit or a glass of any kind of fruit or jelly liked and the juice of a lemon. Press through a fine sieve and serve with fritters or puddings. FRESH FRUIT SAUCE. Follow the above recipe, using a cupful of pure juice of the fruit desired and the juice of either a half or whole lemon. ORANGE SAUCE. Beat four egg yolks, three ounces of sugar, a teaspoonful of flour and the grated rind of one orange together until light, add a pint of boiling milk and stir over the fire until thick, taking care that it does not curdle, remove from the fire and add a liqueur glass of curaçao, and beat until light and foaming. BANANA SAUCE. Rub two bananas through a fine sieve. Put half a cup of granulated sugar in a saucepan with one cup of boiling water, add the banana pulp to it, let it come to a boil, and skim if necessary. Rub a heaping tablespoonful of butter with half a tablespoonful of flour, stir into it a little of the liquid, and then add to that in the saucepan; add the juice and grated rind of half a lemon, and it is ready to serve. FOAMING SAUCE. Beat to a cream a cup of sugar and a quarter of a cup of butter, and add to it two tablespoonfuls of wine or fruit juice, or in winter fruit syrup. If the latter, use only three-quarters of a cup of sugar. At serving time add a quarter of a cup of boiling water, stir well, then add the white of an egg beaten to a stiff froth. Beat until the sauce foams. HARD SAUCE. Cream one tablespoonful of butter, stir in four tablespoonfuls of powdered sugar and beat until very light, then add a teaspoonful of boiling water and beat again. Flavor to suit taste. SOUTHERN SAUCE. Beat four tablespoonfuls of brown sugar with two tablespoonfuls of butter to a cream, and add the well-beaten yolks of two eggs, set the bowl in a pan of hot water on the stove and stir until thick, add a glass of sherry, stir well and it is ready to serve. VANILLA SAUCE. Put a pint of rich milk in a double boiler, sweeten with two tablespoonfuls of granulated sugar. While the milk is coming to the boiling point beat the yolks of four eggs until light and creamy, add the hot milk to the eggs, stirring briskly, then turn it into the boiler, stirring rapidly until it thickens, remove from the fire, turn into a bowl, flavor with vanilla extract and serve very cold. SAUCE FOR NOODLE PUDDING. Four egg yolks, four ounces of sugar, a quarter of a cup of sherry, one teaspoonful of potato flour, half a cup of water, the rind of half and the juice of one lemon. Beat quickly over hot water until the sauce thickens, then serve at once. MAPLE SYRUP SAUCE. Half a pound of maple sugar dissolved in half a cup of cream, or rich milk. If the latter is used add a teaspoonful of butter. Savory Sauces. In making sauces great care should be taken to have the saucepans scrupulously clean and only granite-ware or porcelain-lined saucepans should be used, especially where there is any acid as in tomatoes or pickles. Never use an iron spider except for browning butter and flour together as they will not brown in a saucepan. VEGETABLE STOCK FOR SAUCES. Take any kinds of vegetables convenient, such as parsnips, celery, carrots, turnips, green pepper, onion, leek, parsley, celery tops, celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice, and cook in water until tender; strain, pressing all from the vegetables. The water Jerusalem artichokes are boiled in is valuable for sauces. The liquid from canned peas is also excellent. Care must be taken in putting the vegetables together not to let any one predominate, turnip especially, as it makes a sauce very bitter. COLORING FOR SAUCES, SOUPS, Etc. Melt a quarter of a pound of granulated sugar in a spider, cook until it is a very dark, rich brown, almost black, stir constantly. Great care must be taken that it does not burn. When done pour over it a quart of boiling water and let it cook until the caramel is entirely dissolved, pour it out and when cold strain and bottle. It will keep indefinitely and a tablespoonful will give color to a pint of liquid. OLIVE SAUCE. Melt a heaping tablespoonful of butter in a spider and when it begins to brown stir into it a heaping tablespoonful of flour, let it cook until a very dark brown, but be careful not to let it burn, then add enough rich vegetable stock to make a thick cream-like sauce. Have ready some olives--six or seven, that have been boiled a few minutes in water and cut from the stones, add these to the sauce, season with pepper and salt to taste, bring to the boiling point and serve. SAUCE HOLLANDAISE. One-quarter of a pound of butter, one-quarter of a cup of water, one-quarter of a teaspoonful of salt, the juice of a quarter of a lemon, a dash of cayenne, and the yolks of three eggs. Beat the butter to a cream and stir in the yolks of eggs, one at a time, then the lemon juice, salt and pepper. Set the bowl it is mixed in in a pan of boiling water on the fire, beating constantly with an egg beater, and when it begins to thicken stir in gradually the boiling water. When it is as thick as soft custard it is done. Great care must be taken not to let it remain too long on the fire or it will curdle. DRAWN BUTTER OR CREAM SAUCE. Melt a large heaping tablespoonful of butter and stir into it a heaping teaspoonful of flour, let them cook together without browning and add by degrees a cup of hot milk. CURRY SAUCE. Curry sauce is made by adding curry powder to taste to a white sauce. It may likewise be added to a brown sauce. CHEESE SAUCE. A white or cream sauce with grated Parmesan cheese added to taste. TOMATO SAUCE. Melt a large tablespoonful of butter in a saucepan over the fire, when it bubbles put into it a small onion and half a green pepper, if convenient, chopped very fine. Simmer gently for a few minutes, then stir in a heaping teaspoonful of flour, and add four nice, fresh tomatoes peeled and cut small--canned tomatoes may be used--a gill of vegetable stock, a clove and part of a bay leaf, and pepper and salt to taste. Let it cook gently for half an hour and press through a fine sieve. SAUCE TARTARE may be made by beating a small tablespoonful of butter to a cream, adding salt, pepper, dry mustard and sugar to taste and the raw yolk of an egg. Add a tablespoonful of olives, small cucumbers and capers chopped very fine and a few drops of onion juice. Serve with mock fish cutlets and croquettes. SAUCE PIQUANTE. Melt a heaping tablespoonful of butter in a spider and when it bubbles stir into it a heaping tablespoonful of flour, cook until it turns a dark brown, taking care not to let it burn, add to it enough well-seasoned vegetable stock to make the sauce the proper consistency, then pour it into a granite-ware saucepan and add one small cucumber pickle, two olives and a few capers, all chopped very fine; season with salt and pepper to taste. Sandwiches. CHEESE SANDWICHES. Half a pound of grated cheese, one tablespoonful of butter, the yolks of two hard-boiled eggs mashed very fine and a teaspoonful of mayonnaise dressing. Mix the ingredients thoroughly; butter before cutting from the loaf some slices of brown or white home-made bread; spread with the mixture and fold together. CELERY SANDWICHES. Use dainty little baking powder biscuits freshly baked but cold, or white home-made bread for these sandwiches. Only the very tender part of celery should be used and chopped fine and put in iced water until needed. Add a few chopped walnuts to the celery and enough mayonnaise dressing to hold them together; butter the bread before cutting from the loaf, spread one slice with the mixture and press another over it. If biscuits are used, split and butter them. They should be small and very thin for this purpose and browned delicately. NUT AND CREAM CHEESE SANDWICHES. Boston brown bread buttered on the loaf and cut in very thin slices; spread with a filling of cream cheese and chopped walnut meats; press a buttered slice over it. They may be cut in fingers, rounds or half-moons. The proportion is three-quarters of a cup of nuts to a ten-cent package of Philadelphia cream cheese. This quantity will make a large number of sandwiches. NUT SANDWICHES. Graham, rye, and Boston brown bread make very nice sandwiches. Butter the loaf and cut in very thin slices, sprinkle with chopped nuts and fold together. WHOLE WHEAT BREAD AND PEANUT SANDWICHES. Chop the nuts very fine, butter the bread before cutting from the loaf, sprinkle the nuts thickly over the butter, press two slices together. Boston brown bread with raisins is also nice for these sandwiches. OLIVE SANDWICHES. Prepare the bread and butter as for other sandwiches. It may be cut in squares, rounds or triangles to suit the fancy. Stone and chop as many Queen olives as needed and mix with them enough mayonnaise dressing to hold together, spread half the number of bread slices with the mixture and cover with the other half. Brown, rye, whole wheat or white bread may be used. Home-made is preferable, but it must be twelve hours old. Sandwiches may be sweet or savory, may be cut round, square, or in triangles. Sundries. CRACKERS AND CHEESE TOASTED. Butter some zepherettes and sprinkle thickly with grated Parmesan cheese, bake in a quick oven, or toast on a gridiron; serve hot. CRACKERS WITH CREAM CHEESE AND GUAVA JELLY. Spread zepherettes with cream cheese and dot with Guava jelly. WELSH RAREBIT. Half a pound of American cheese, two butter balls, two eggs, half a teaspoonful of mustard, a saltspoonful of salt, a dash of cayenne pepper, half a cup of milk and an even saltspoonful of soda. Cut the cheese fine, melt the butter in a chafing dish or spider, stir the mustard, salt and pepper with it, then add the cheese and milk; when the cheese is dissolved add the eggs slightly beaten and stir until it thickens. Serve on toast. CHEESE SOUFFLÉ. Melt one tablespoonful of butter in a spider, add to it a slightly heaping tablespoonful of flour and one cup of hot milk, half a teaspoonful of salt, a dash of cayenne pepper and one cup of grated Parmesan cheese; then add the yolks of three eggs beaten light, remove from the fire and let it cool; then add the whites of eggs beaten stiff, turn into a pudding dish, bake twenty-five minutes and serve immediately. CHEESE STRAWS. Take two ounces of flour and three ounces of Parmesan cheese grated (it is better to buy the cheese by the pound and have it grated at home), and two ounces of butter. Rub the butter into the flour, add the cheese and a little salt and cayenne pepper, and make into a paste with the yolk of an egg; roll the paste out in a sheet about an eighth of an inch thick and five inches wide and cut in narrow strips; bake in a hot oven about ten minutes. PÂTE À CHOU FOR SOUPS. Put a gill of milk and an ounce of butter into a saucepan over the fire; when it comes to the boiling point add two ounces of sifted flour; stir with a wooden spoon until thick and smooth, then add two eggs, one at a time, beating briskly; remove from the fire and spread out thin, cut in pieces, the size of a small bean, put them in a sieve, dredge with flour, shake it well and fry in boiling fat until a nice brown. Add to the soup after it is in the tureen. A FILLING FOR PATTIES. Break two eggs in a bowl, add a little salt and white pepper, a few drops of onion juice and four tablespoonfuls of cream, beat slightly; turn into a buttered tin cup, stand in a saucepan with a little boiling water in it on the stove, cover and cook until stiff--about three or four minutes--remove from the fire, turn out of the cup. When ready to use cut in half-inch slices and then into stars or any fancy shape preferred, or into dice. Make a cream sauce thicker than for other uses, that it may not run through the pastry; put them in the sauce, bring to the boiling point and fill the patties just as they are to be served. GRUEL OF KERNEL FLOUR OR MIDDLINGS. Put a pint of boiling water in a saucepan over the fire; mix two heaping teaspoonfuls of the flour with a little cold water and stir into the boiling water. Let it boil twenty minutes, add a little cream to it and salt. Very nutritious. KOUMYSS. Dissolve a third of a cake of compressed yeast in a little tepid water; take a quart of milk, fresh from the cow, or warmed to blood heat, and add to it a tablespoonful of sugar and the dissolved yeast. Put the mixture immediately in beer bottles with patent stoppers, filling to the neck, and let them stand for twelve hours where bread would be set to rise--that is, in a temperature of 68 or 70 degrees--then stand the bottles upside down on ice until wanted. HOME-MADE BAKING POWDER. Procure from a reliable druggist one-half pound of the best bicarbonate of soda, one pound of cream of tartar and one-half pound of Kingsford's cornstarch. Mix thoroughly and sift three times, put up in small tins. The best baking powder. VANILLA EXTRACT. One ounce of Mexican vanilla bean, two ounces of loaf sugar, eight ounces of French rose water, twenty-four ounces of alcohol 95 per cent. Cut up the bean and pound with the sugar in a mortar, sift and pound again until all is a fine powder. Mix the alcohol and rose water; put the vanilla in a paper filter, pour over it a little of the liquid at a time until all is used; filter again if not all is dissolved. Paper filters may be obtained at any of the large drug stores. The extract may be darkened by using a little caramel. VANILLA SUGAR. Half a pound of loaf sugar, half an ounce of Mexican vanilla beans. Cut the beans very fine, pound in a mortar with the sugar; sift and pound again until all is fine. Bottle and cork tight and keep in a dark place. SPINACH FOR COLORING. Pound some spinach in a mortar, adding a little water; squeeze through a cheese cloth, put in a saucepan over the fire, bring to a boil; when it curdles remove from the stove. Strain through a very fine sieve; what remains on the under part of the sieve is the coloring. It is used for coloring pistache ice cream, jellies, etc. TOMATO PASTE FOR SANDWICHES. Skin and cut small three large tomatoes, cook until tender and press through a sieve fine enough to retain the seeds; return to the fire, add two ounces of butter, two ounces of grated bread crumbs and two ounces of grated Parmesan cheese. When it boils stir a beaten egg quickly into it, remove at once from the fire. It must not boil after the egg is added, as it will curdle. Turn the mixture into a bowl and when cold, if it is not for immediate use, cover with melted butter. CHEESE PASTE FOR SANDWICHES. Boil two eggs hard, separate the yolks from the whites, mash the yolks smooth and chop the whites very fine; mix and put through a vegetable press, then add butter the size of a small egg and three heaping tablespoonfuls of grated American cheese. Beat together until it is a fine, smooth paste. If not salt enough add a little, and also dry mustard, if liked. Miscellaneous Recipes. TOOTH POWDER. Precipitated chalk, seven ounces; Florentine orris, four ounces; bicarbonate of soda, three ounces; powdered white Castile soap, two ounces; thirty drops each of oil of wintergreen and sassafras. Sift all together and keep in a glass jar or tin box. A very valuable recipe for hardening the teeth. JAPANESE CREAM. Four ounces of ammonia, four ounces of white Castile soap cut fine, two ounces of alcohol, two ounces of Price's glycerine and two ounces of ether. Put the soap in one quart of water over the fire; when dissolved add four quarts of water; when cold add the other ingredients, bottle and cork tight. It will keep indefinitely. It should be made of soft water or rain water. To wash woolens, flannels, etc., take a teacup of the liquid to a pail of lukewarm water, and rinse in another pail of water with half a cup of the cream. Iron while damp on the wrong side. For removing grass stains, paint, etc, use half water and half cream. ORANGE FLOWER LOTION FOR THE COMPLEXION. Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of imported orange flower water (Chiris de Grasse), and add to it one tablespoonful of witch hazel. Apply with a soft linen cloth. Very refreshing in warm weather and an excellent remedy for oiliness of the skin. BAY RUM. Three-quarters of an ounce of oil of bay, one ounce of loaf sugar, one pint of alcohol, 95 per cent., two quarts of new New England rum and three pints of rectified spirits, 60 per cent. Roll the sugar until fine and beat into the oil of bay, add the alcohol, then the New England rum and spirits. Let it stand for several days in a demijohn, shaking occasionally; then filter through blotting paper. The filters may be purchased at a druggist's. Care should be taken to buy the oil at a reliable place. FINE LAVENDER WATER. Two ounces finest oil of lavender, one ounce essence of musk, one-half ounce essence of ambergris, one-half ounce oil of bergamot and one-half gallon of rectified spirits. Mix the ingredients, keep in a demijohn for several days, shaking occasionally. Then filter and bottle. GOOD HARD SOAP. Five pounds of grease, one quart and one cup of cold water, one can of potash, one heaping tablespoonful of borax, two tablespoonfuls of ammonia. Dissolve the potash in the water, then add the borax and ammonia and stir in the lukewarm grease slowly and continue to stir until it becomes as thick as thick honey; then pour into a pan to harden. When firm cut into cakes. Grease that is no longer fit to fry in is used for this soap. Strain it carefully that no particles of food are left in it. It makes no difference how brown the grease is, the soap will become white and float in water. It should be kept a month before using. POLISH FOR HARD OR STAINED WOOD FLOORS. Eight ounces of yellow beeswax, two quarts of spirits of turpentine, one quart of Venetian turpentine. Cut the wax in small pieces and pour the spirits over it--it will soon dissolve; then bottle. Apply with a flannel or soft cloth. It keeps the floors in excellent order. CONTENTS. BREADS, ROLLS, Etc. PAGE Biscuits, Beaten, No. 1 13 " " " 2 13 " Baking Powder 13 " Cream 13 Rolls, French 14 " Windsor 14 " Elizabetti's 15 " Rye Flour 15 " Gluten 15 " Parker House 15 Boston Brown Bread 16 " " " with Raisins 16 " " " Stewed 16 Graham Bread 17 Rye Bread 17 Quick White Bread 17 Date Bread 17 Coffee Bread, No. 1 18 " " " 2 18 Norwegian Rolls and Zwieback 18 Rice Muffins 19 Laplands 19 English Muffins 19 Graham Popovers 20 " Gems 20 Gems of Kernel (Middlings) and White Flour 20 " " Rye Meal 20 Corn Batter Bread 21 " Bread 21 " Griddle Cakes 21 White Bread Griddle Cakes 22 Boston Brown Bread Griddle Cakes 22 Waffles 22 Rolls, Epicurean 22 Bread from Rummer Flour 23 Biscuits of Kernel or Graham Flour 23 EGGS. Eggs, to soft boil 24 " " hard boil 24 " à la Crême 24 " au Gratin 24 " Nun's Toast 25 " à la Maître d'Hôtel 25 " Timbales of 25 " Stuffed with Mushrooms 26 " with Cream 26 " Curried 26 " Stuffed 27 " " and Fried 27 " Fricasseed 27 " Chops 28 Omelet, Plain 28 " with Cheese 28 " " Mushrooms 28 " " Tomatoes 29 Eggs, Poached with Tomato Catsup 29 " " in Cream 29 " " in Tomatoes 29 " in a Brown Sauce 30 SOUPS. Cream of Jerusalem Artichokes 31 " " Asparagus 31 " " Lima Beans 32 " " Cauliflower 32 " " Celery 33 " " Chestnuts 33 " " Cucumbers 33 " " Summer Squash 34 " " Lettuce 34 " " Mushrooms 35 " " Green Peas 35 " " Rice 36 " " Spinach 36 Carrot 37 Celeriac 37 Mock Clam 37 Corn and Tomato 38 Crécy 38 Curry 38 Mock Fish 39 Norwegian Sweet 40 Onion 40 Green Pea, No. 1 41 " " " 2 41 Potato 41 Purée of Vegetables 42 " " Turnips 42 Vegetable 42 Tomato 43 Barley 43 Black Bean, with Mock Meat Balls 44 ENTRÉES. Egg Border, with Rice and Curry Sauce 45 Rice Border, with Vegetables or hard-boiled Eggs in Cream Sauce 45 Mock Chicken, a Timbale of, with Sauce 45 Spaghettina, a Mould of 46 Spinach, a Border Mould of, with Filling 47 Mock Codfish Balls 48 " Fish Balls, in Curry or Cream Sauce 48 " Fish, (a Norwegian Dish) 49 " Meat 49 Spaghettina Chops 50 Tomato Chops 50 Fried Bread, a Savory 51 Mock Fish Chops 51 Spaghettina, Fricassee of 52 Mushrooms, en Coquille 52 Egg Plant, a Ragout of 52 Patties of Puff Paste 53 Rice, a Savory of (Mexican Dish) 54 Asparagus, a Ragout of, with Mock Meat Balls 54 Rice, Curried, Croquettes of 55 Mock Fish Croquettes 55 Walnut Croquettes 55 Mushrooms, a Ragout of 56 Mock Chicken Croquettes 56 VEGETABLES. Potatoes, to Boil 57 " Baked 57 " Mashed 58 " New, with Cream Sauce 58 " Broiled 58 " à la Crême au Gratin 58 " Stuffed 58 " Fricasseed 59 " à la Duchesse 59 " Saratoga Chips 59 " French Fried 60 " à la Maître d'Hôtel 60 " Lyonnaise 60 " à la Parisienne 60 " Creamed and Browned 60 " Puff 61 " White, Croquettes 61 " Papa 61 " Sweet, Fried Raw 62 " " " Cooked 62 " " Mashed and Browned 62 " " Croquettes 62 Brussels Sprouts 63 Okra and Tomatoes 63 Beets 63 Peas, Purée of 63 Beans, Lima, Purée of 64 Cucumbers, Purée of 64 " Stuffed 64 " Stuffed with Mushrooms 65 Egg Plant, Escalloped 65 " " Stuffed 66 Corn, Green, Cakes of 67 " Pudding 67 " Green, Mock Oysters of 67 " Boiled on the Cob 67 " Curry of 68 Celeriac and Salsify, Croquettes of 68 Indian Curry of Vegetables 68 Kohlrabi 69 Beans, Marrowfat, Baked 69 " Bayo, No. 1 70 " " " 2 70 Emparadas 70 Frijoles Fritos 71 Mushrooms, Broiled 71 " on Toast 71 " Stewed in Cream Sauce 72 Tomatoes Stuffed with Mushrooms, No. 1 72 " " " " " 2 72 Escalloped Tomatoes 73 Tomatoes with Egg 73 French Carrots in Brown Sauce 73 " " and Peas 73 Spinach Pudding 74 " Balls 74 Tomatoes and Mushrooms 75 Rice, to Boil Plain 75 Cauliflower with Drawn Butter 75 Escalloped Cauliflower 76 " Spaghettina 76 Chestnuts, Purée of 76 Beans, Dried White, Purée of 77 Squash Pudding 77 " Fritters 77 Summer Squash 77 Rice Croquettes 78 Celeriac, Fricassee of 78 Turnip, Yellow, Ragout of 78 Tomatoes Stuffed with Cheese 79 Artichokes, Jerusalem 79 Asparagus 79 Pointes d'Asperges 79 Cabbage, Purple, with Chestnuts 80 Parsnips, Croquettes, with Walnuts 80 " Fried 81 Parsnip Fritters 81 Beans, String, to cook 81 Onions, Spanish, Stuffed 81 Celeriac Stuffed with Spanish Sauce 82 Cabbage, Spring, Stewed 83 " " in Cream Sauce 83 Turnips, " " " 83 White Bread Balls 84 Noodles 84 " à la Ferrari 84 Gnocchi à la Romaine 85 SALADS. Mayonnaise Dressing, for Salads 86 Cream " " " 86 French " " " 87 Tomato Ice Salad 87 Tomato Jelly Salad 87 Spaghettina and Celery Salad 88 Salad of Fairy Rings and Puff Ball Mushrooms 88 Salad of Fresh Fruit 88 Cucumber Jelly 88 Walnut and Celery Salad 89 Pineapple and Celery Salad 89 Fruit Salad 90 Potato Salad 90 Tomatoes Stuffed with Celery 90 Celeriac and Lettuce Salad 91 Raw Jerusalem Artichokes and Lettuce Salad 91 Salad à la Macédoine 91 Asparagus Salad 91 Cucumber Salad 91 Cold Slaw 92 Tomato Salad 92 Endive 92 Egg Salad 92 FRUIT DESSERTS. Apple Betty 93 " Charlotte 93 " Croquettes 93 " Stewed Whole 94 " Soufflé 94 " Custard, No. 1 95 " " " 2 95 " Baked Dumplings of 95 " Float 96 " Fried 96 " Marmalade 96 " Meringue 96 " Pudding, No. 1 97 " " " 2 97 " Stewed in Butter 97 Apples, To Steam 98 " Scalloped 98 Banana Fritters 98 Cherry Cake (a Bavarian recipe) 99 Cranberry Bavarian Cream 99 Fresh Fruit, A Mould of 100 Mixed Fruit, A Dessert of 100 Gooseberry Pudding 100 Pineapple Meringue 101 Prune Soufflé 101 Prunes, A Mould of 101 Dried Figs, Stewed 102 Rhubarb Meringue 102 " Scalloped 102 Rice and Date Pudding 103 " " Fig " 103 " " Raisin " 103 " " Prune " 103 " Flour Pudding 103 " Soufflé 104 " Pudding, No. 1 104 " " " 2 105 " Omelet Soufflé 105 Strawberry Shortcake, No. 1 105 " " " 2 106 Strawberries in Ladies' Locks 106 " Scalloped 106 Currant Pudding 107 Stewed Dates 107 Stuffed Dates 107 Tapioca and Apple Pudding 107 " " Strawberry Jelly 108 " " Raspberry " 108 " " Currant " 108 Pearl Sago and Fruit Jellies 108 DESSERTS. PUDDINGS. Bread and Butter Pudding, No. 1 108 " " " " " 2 109 " Custard 109 Fried Bread 109 Chocolate Cream 110 " Custard 110 " Pudding 111 Cottage Pudding 111 Caramel Custard, Baked 111 Soft-boiled Custard 112 A Simple Dessert 112 Ginger Cream 113 Graham Pudding 113 Nalesneky (a Russian recipe) 113 Noodle Pudding 114 Paradise Pudding 114 Princess Pudding 114 English Plum Pudding 115 Sago Soufflé 115 Semoulina Pudding 116 Serniky (a Russian recipe) 116 Steamed Pudding 116 Sponge Cake Meringue 117 Stale Cake Pudding 117 Baked Tapioca Pudding 118 Tapioca Cream 118 Steamed Rice 118 Rice Cake 118 Brown Bread Pudding 119 ICE CREAMS AND WATER ICES. Vanilla Ice Cream 120 Coffee Ice Cream 120 Strawberry Ice Cream 120 Raspberry " " 120 Walnut " " 120 Orange " " 121 Strawberry Water Ice 121 White Currant " " 121 Pineapple " " 121 Lemon " " 121 Raspberry " " 121 Frozen Pudding 122 Windsor Rock Punch 122 CAKES. Cake Making 123 Angel Cake 123 Berlinerkrands 124 Blueberry Cake 124 Cinnamon Cake 124 Cream Puffs 124 Lady Cake 125 Honey Cake (a Norwegian recipe) 125 Simple Fruit Cake 125 Bavarian Cake 126 Pound Cake 126 Sponge Cake, No. 1 126 " " " 2 127 Corn Sponge Cake (a Spanish recipe) 127 Spiced Gingerbread 127 Cream " 128 Ginger Sponge Cake 128 Soft Gingerbread 128 Ginger Cakes 129 " Snaps, No. 1 129 " " " 2 129 Hard Gingerbread 129 Brandy Snaps 130 Pepper Nuts, No. 1 130 " " " 2 130 Tea Cakes 130 Fig Cake 131 Ginger Layer Cake 131 Orange Cake 132 Pineapple Cake 132 Chocolate Layer Cake 133 Poor Man's Cake (a Norwegian recipe) 133 Venison Cakes (a Norwegian recipe) 133 Seed Cakes 134 Drop " 134 Lebkuchen 134 Macaroons (a Bavarian recipe) 135 Chocolate Macaroons (a Bavarian recipe) 135 Soda Cakes 135 Walnut Wafers 136 Jode Cakes 136 Frosting 136 Boiled Icing 136 PIES. Plain Pastry 137 Puff Paste 137 One Squash or Pumpkin Pie, To Make 138 Sweet Rissoles 138 Richmond Maids of Honor 138 Cheese Cakes 139 Cocoanut Pie 139 Lemon Pie 139 Mince Meat 140 CANDIES. Chocolate Caramels, No. 1 141 " " " 2 141 " " " 3 141 " Cream Peppermints 141 Candy, To Pull 142 Chestnuts, Glacé 142 Cocoanut Cakes 143 Hoarhound Candy 143 Marshmallows 143 Nougat 144 Panoche (a Spanish recipe) 144 Peppermint Drops 144 Pralines 144 Vassar Fudge 145 PRESERVES. Mixed Fruits 146 Red Currant Jam 146 " " Jelly 146 " " Syrup 147 Black " " 147 Cranberry Jam 147 Gooseberry Jelly 147 " Jam 148 Grape Jam 148 Pineapple Jam 148 Raspberry or Strawberry Jam 148 Orange Marmalade 148 Pumpkin Chips 149 PICKLES, SAUCES, Etc. Ripe Cucumber Pickle 150 Sweet Pickled Peaches 150 " " Plums 150 Spiced Currants 150 Chili Sauce 151 " Pepper Sauce 151 Mustard Pickles 151 Ripe Tomato Pickle 152 Green " " 152 Gooseberry Catsup 153 Raspberry Vinegar 153 SWEET SAUCES. Fruit Sauce 154 Fresh Fruit Sauce 154 Orange Sauce 154 Banana " 154 Foaming " 154 Hard " 155 Southern " 155 Vanilla " 155 Sauce for Noodle Pudding 155 Maple Syrup Sauce 155 SAVORY SAUCES. Vegetable Stock for Sauces 156 Coloring for Sauces, Soups, etc. 156 Olive Sauce 156 Sauce Hollandaise 157 Drawn Butter or Cream Sauce 157 Curry Sauce 157 Cheese " 157 Tomato " 158 Sauce Tartare 158 Sauce Piquante 158 SANDWICHES. Cheese Sandwiches 159 Celery " 159 Nut and Cream Cheese Sandwiches 159 " Sandwiches 160 Whole Wheat Bread and Peanut Sandwiches 160 Olive Sandwiches 160 SUNDRIES. Crackers and Cheese, Toasted 161 " with Cream Cheese and Guava Jelly 161 Welsh Rarebit 161 Cheese Soufflé 161 " Straws 161 Pâte à Chou, for Soups 162 A Filling for Patties 162 Gruel of Kernel Flour or Middlings 162 Koumyss 163 Home-made Baking Powder 163 Vanilla Extract 163 " Sugar 163 Spinach, for Coloring 164 Tomato Paste, for Sandwiches 164 Cheese " " " 164 MISCELLANEOUS RECIPES. Tooth Powder 165 Japanese Cream 165 Orange Flower Lotion, for the Complexion 165 Bay Rum 165 Fine Lavender Water 166 Good Hard Soap 166 Polish for Hard or Stained Wood Floors 166 [ Transcriber's Note: The following is a list of corrections made to the original. The first line is the original line, the second the corrected one. curaçoa, and beat until light and foaming. curaçao, and beat until light and foaming. Salad à la Macedoine 91 Salad à la Macédoine 91 Nalesneky (a Russian recipe.) 113 Nalesneky (a Russian recipe) 113 ] 
13887	----	DR. ALLINSON'S COOKERY BOOK Comprising many valuable Vegetarian Recipes T. R. ALLINSON 1915 [Illustration: T.R. Allinson Ex. L.R.C.P. Edin.] INDEX A Dish of Snow Allinson's Custard Almond Cheesecakes Almond, Chocolate, Pudding Almond Custard Almond Pudding (1) Almond Pudding (2) Almond Rice Pudding A Month's Menu for One Person Analysis Apple Cookery-- Apple Cake Apple Charlotte Apple Dumplings Apple Fool Apple Fritters Apple Jelly Apple Pancakes Apple Pudding Apple Pudding (Nottingham) Apple Sago Apple Sauce Apple Tart (open) Apples, Buttered Apples, Drying Apples (Rice) Eve Pudding Apple & Barley (Pearl) Pudding Apple Charlotte Apple Custard, Baked Apple Sauce Apple Soufflé Apple & Orange Compôte Apricot Cream Apricot Sauce Apricot Pudding Artichoke Salad Artichoke Soup Artichokes à la Parmesan Artichokes à la Sauce Blanche Artichokes aux Tomato Asparagus, Boiled A Week's Menu Baked Apple Custard Baked Custard Baked Custard Pudding Banana, Wholemeal Pudding Barley (Pearl) and Apple Pudding Barley Soup Batter, Celery Batter, Jam Pudding Batter, Potato Batter, Pudding Batter, Sweet Batter, Vegetable Bean, French, Omelet Bean Pie Beans, Butter, with Parsley Sauce Belgian Pudding Bird's Nest Pudding Biscuits-- Butter Chocolate Cocoanut Blackberry Cream Blancmange Blancmanges Blancmange, Chocolate Blancmange, Eggs Blancmange, Lemon Blancmange-- Orange Mould (1) Orange Mould (2) Blancmange, Semolina Blancmange, Tartlets Boiled Onion Sauce Bread and Cakes-- Barley Bannocks Buns Bun Loaf Buns, Plain Chocolate (1) Chocolate (2) Chocolate Macaroons Cocoanut Biscuits Cocoanut Drops Crackers Cinnamon Madeira Cake Doughnuts Dyspeptics' Oatmeal Bannocks Sally Luns Unfermented Victoria Sandwiches Wholemeal Gems Wholemeal Rock Cakes Bread and Cheese Savoury Bread and Jam Pudding Bread Pudding (steamed) Bread Puddings, substantial Bread Soufflé Bread Soup Bread, Wheat & Rice Bread, Wholemeal Fermented Brown Curry Sauce Brown Gravy Brown Gravy Sauce Brown Sauce (1) Brown Sauce (2) Brown Sauce & Stuffed Spanish Onions Brunak Butter Beans with Parsley Sauce Butter Biscuits Buttered Apples Buttermilk Cake Buckingham Pudding Bun Pudding Cabbage Cabbage and Eggs Cabbage Soup Cabbage Soup (French) Cabinet Pudding (1) Cabinet Pudding (2) Cabinet Pudding (3) Cake, Lunch Cakes-- Apple (German) Cocoanut Rock Cornflower Crisp Oatmeal Ginger Sponge Lemon Light Madeira Orange Plain Potato Potato Flour Queen's Sponge Rice (1) Rice (2) Rock Seed Seed (1) Seed (2) Seed (3) Seed (4) Seed (5) Seed (6) Sly Sponge (1) Sponge (2) Sponge, Roly-poly Tipsy Wholemeal Wholemeal Rock Canadian Pudding Caper Sauce Caper Soup Caramel Custard Caramel Cup Custard Carrot Pudding Carrot Soup (1) Carrot Soup (2) Carrots and Potatoes Carrots and Rice Carrots with Parsley Sauce Cauliflower au Gratin Cauliflower and Potato Pie Cauliflower Pie Cauliflower Salad Cauliflower Soup Cauliflower with White Sauce Celery à la Parmesan Celery Batter Celery Clear Soup Celery Croquettes Celery, Italian Celery, Steamed, with White Cheese Sauce Celery, Stewed, with White Sauce Charlotte, Apple Cheese & Bread Savoury Cheese and Eggs Cheese & Egg Fondu Cheese and Spanish Onions Cheesecakes, Almond Cheesecakes, Potato Cheese, Cream, Sandwiches Cheese, Macaroni Cheese Omelet Cheese, Potato Cheese Salad Cheese Sandwiches Cheese Soufflé Chestnut Pie Chestnuts, Vanilla Chocolate Almond Pudding Chocolate Blancmange Chocolate Biscuits Chocolate Cake (1) Chocolate Cake (2) Chocolate Cream Chocolate Cream (French) Chocolate Cream, Whipped Chocolate Macaroons Cinnamon Madeira Cakes Chocolate Mould Chocolate Pudding Chocolate Pudding, Steamed Chocolate Sandwiches Chocolate Sauce Chocolate Soufflé Chocolate Trifle Chocolate Tarts Christmas Pudding (1) Christmas Pudding (2) Christmas Pudding (3) Christmas Pudding (4) Clear Celery Soup Clear Soup Clear Soup, with Dumplings Cocoa Pudding Cocoanut Biscuits Cocoanut Drops Cocoanut Pudding (1) Cocoanut Pudding (2) Cocoanut Rock Cakes Cocoanut Soup Colcanon College Pudding Compôte of Oranges and Apples Corn Pudding Corn Soup Corn, Sweet, Fritters Cornflower Cake Crackers Cream-- Apricot Blackberry Cheese Sandwiches Chocolate Chocolate (French) Chocolate, Whipped Egg Lemon Lemon Tarts Macaroon Macaroni Orange Raspberry Russian Strawberry Swiss Vanilla, and Stewed Pears Whipped Crisp Oatmeal Cakes Croquettes, Potato Croquettes, Celery Crusts for Mince Pies Cucumber Salad Cup Custard Currant (Black), Tea Currant Sauce, Red and White Curry Balls Curry Sandwiches Curry Sauce (1) Curry Sauce (2) Curry Sauce, Brown Curry Savoury Curried Eggs Curried Lentils & Rice Curried Potatoes Curried Rice Curried Rice & Lentils Curried Rice and Tomatoes Custards-- And Fruit Puddings Allinson's Almond Baked Baked Apple Caramel Caramel Cup Cup Frumenty Gooseberry Gooseberry Fool In Pastry Macaroni Macaroon Orange Pastry Pudding Pudding, Baked Pudding without Eggs Raspberry Strawberry Savoury (1) Savoury (2) Cutlets, Mushroom Devonshire Sandwiches Doughnuts Dried Apples Dumplings, Apple Dumplings, Spinach Dumplings, Sponge Dyspeptics' Bread Egg Cookery-- Apple Soufflé Cheese Soufflé Chocolate Soufflé Curried Eggs Egg and Cheese Egg & Cheese Fondu Egg and Tomato Sandwiches Egg and Tomato Sauce Egg Salad and Mayonnaise Egg Salmagundi with Jam Egg Savoury Eggs à la Bonne Femme Eggs à la Duchesse Eggs au Gratin Eggs and Cabbage Eggs and Mushrooms Eggs, Poached Eggs, Scalloped Eggs, Scotch Eggs, Stuffed Eggs, Sweet Creamed Eggs, Swiss Eggs, Tarragon Eggs, Tomato Eggs, Water Forcemeat Eggs French Eggs Mushroom Soufflé Potato Soufflé Ratafia Soufflé Rice Soufflé Savory Creamed Eggs Savory Soufflé Spinach Tortilla Stirred Eggs on Toast Sweet Creamed Eggs Tomato Soufflé Egg and Tomato Sandwiches Egg Blancmange Egg Caper Sauce Egg Cream Egg Mayonnaise Egg Sauce Egg Sauce with Saffron Empress Puddings Eve Pudding Favourite Pie Feather Pudding Flour Lentil Pudding Flour Potato Cakes Forcemeat Balls Forcemeat Eggs French Bean Omelet French Eggs French Omelet with Cheese French Sauce Fried Onion Sauce Fritters, Apple Fritters, Rice Fritters, Savoury (1) Fritters, Savoury (2) Fritters, Sweet Corn Fruit and Custard Pudding Fruit, Stewed, Pudding Frumenty Gardener Omelet Giant Sago Pudding Ginger Sponge Cake Golden Syrup Puddings Gooseberry Custard Gooseberry Fool Gooseberry Soufflé Greengage Soufflé Green Pea and Rice Soup Green Vegetables Ground Rice Pancakes Ground Rice Pudding Gruel Gruel Barley Haggis Haricot Soup Hasty Meal Pudding (1) Hasty Meal Pudding (2) Herb Omelet Herb Pie Herb Sauce Horseradish Sauce Hot-Pot Index to Advertisements-- Brunak Dr. Allinson's-- Biscuits Blancmange Powder Books on Health Breakfast Oats Crushed Wheat Custard Powder Fine Ground Wheatmeal Finest Nut Oil Food for Babies Food "Power" Hair Restorer Hair Tonic Natural Food Cocoa Natural Food Chocolate Prepared Barley Salad Oil Simple Ointment Specialities Tar Soap Vege-Butter Wholemeal Wholemeal Lunch Biscuits Wholemeal Rusks Ice, Tapioca Icing for Cakes Improved Milk Puddings Invalid Cookery-- Barley for Babies Barley for Invalids and Adults Barley Gruel Barley Jelly Barley Porridge Barley Puddings Barley Water Black Currant Tea Bran Tea Cocoa Lemon Water Oatmeal Porridge Oatmeal Water Rice Pudding Italian Macaroni Jam & Bread Pudding Jam Batter Pudding Jellies, Apple Jellies, Barley Jumbles Kentish Pudding Pie Leek Pie Leek Soup (1) Leek Soup (2) Leeks Lemon Blancmange Lemon Cakes Lemon Cream Lemon Cream Tarts Lemon Pudding Lemon Tart Lemon Trifle Lentil Flour Pudding Lentil Omelet Lentil Pie Lentil Rissoles Lentil Soup Lentil Turnovers Lentils and Rice Lentils, Curried, & Rice Lentils, Potted, for Sandwiches Light Cakes London Pudding Lunch Cake Macaroni Cheese Macaroni Cream Macaroni Custard Macaroni, Italian Macaroni Omelet Macaroni Pancakes Macaroni Pudding (1) Macaroni Pudding (2) Macaroni Savoury Macaroni Stew Macaroon Macaroon Cream Macaroon Custard Macaroon, Chocolate Madeira Cake Malvern Pudding Marlborough Pie Marlborough Pudding Marmalade (Orange) Pudding Mayonnaise Egg Mayonnaise Sauce Melon Pudding Milk Froth Sauce Milk Pudding Milk Puddings, Improved Milk Soup Milk Soup for Children Mincemeat (1) Mincemeat (2) Mincemeat Pancakes Minestra Mint Sauce Mushroom Cutlets Mushroom and Eggs Mushroom and Potato Stew Mushroom Pie Mushroom Savoury Mushroom Soufflé Mushroom Tart and Gravy Mushroom Tartlets Mushroom Turnover Mushrooms, Stewed Mustard Sauce Natural Food for Babies Natural Food for Invalids and Adults Newcastle Pudding Nursery Pudding Oatmeal Bannocks Oatmeal Cakes (Crisp) Oatmeal Finger Rolls Oatmeal Pancakes Oatmeal Pie Crust Oatmeal Pudding Oatmeal Soup Olive Sauce Omelet, French Bean Omelet (French) with Cheese Omelet, Gardener's Omelet, Herbs Omelet, Lentil Omelet, Macaroni Omelet, Onion Omelet, Savoury Omelet Soufflé (1) Omelet Soufflé (2) Omelet Soufflé (Sweet) Omelet, Sweet (1) Omelet, Sweet (2) Omelet, Sweet (3) Omelet, Tomato (1) Omelet, Tomato (2) Omelet, Trappist Omelets, Cheese Onion and Rice Soup Onion Omelet Onion Pie & Tomato Onion Salad Onion Sauce Onion Soup (French) Onion Tart Onion Tortilla Onion Turnover Onion (Boiled) Sauce Onion (Fried) Sauce Onions (Braised) Onions and Queen's Apple Pie Onions and Rice Onions (Spanish) Baked Onions (Spanish) and Cheese Onions (Spanish) Stewed Orange Cakes Orange & Apple Compôte Orange Cream Orange Custard Orange Flower Puff Orange Flower Sauce Orange Froth Sauce Orange Marmalade Pudding Orange Mould Orange Mould Blancmange (1) Orange Mould Blancmange (2) Orange Pudding Orange Sauce Orange Syrup Oxford Pudding Pancake Pudding Pancakes Pancakes, Apple Pancakes, Ground Rice Pancakes, Macaroni Pancakes, Mincemeat Pancakes, Oatmeal Pancakes with Currants Paradise Pudding Parsley Sauce Parsnip Soup Pea Soup Pears (Stewed) and Vanilla Cream Pease Brose Pickled Walnut Savoury Pie, Chestnut Piecrusts Pie, Tomato Pie-- Bean Cauliflower Cauliflower and Potato Favourite Herb Kentish Pudding Leek Lentil Marlborough Mushroom Onions and Queen's Apple Potato Potato and Cauliflower Potato and Tomato Queen's Apple and Onion Queen's Onion Queen's Tomato Savoury Tomato and Potato Vegetable (1) Vegetable (2) Pies Plain Cake Plum Pudding Poached Eggs Poor Epicure's Pudding Poppy-Seed Pudding Porridge Porridge, Barley Porridge, Oatmeal Portuguese Rice Portuguese Soup Potato Cookery-- Potato à la Duchesse Potato, Bird's Nest Potato Cakes Potato Cheese Potato Cheesecakes Potato Croquettes Potato Pudding Potato Puff Potato Rolls, Baked Potato Rolls, Spanish Potato Salad (1) Potato Salad (2) Potato Salad, Mashed Potato Sausages Potato Savoury Potato Snow Potato Surprise Potato with Cheese Potatoes and Carrots Potatoes, Browned Potatoes, Curried Potatoes, Mashed Potatoes, Mashed (Another way) Potatoes (Milk) Potatoes (Milk) with Capers Potatoes, Scalloped Potatoes, Stuffed (1) Potatoes, Stuffed (2) Potatoes, Stuffed (3) Potatoes, Stuffed (4) Potatoes, Toasted Potato, Batter Potato and Cauliflower Pie Potato and Tomato Pie Potato Flour Cakes Potato Pie Potato Salad (1) Potato Salad (2) Potato Soufflé Potato Soup Potatoes and Mushroom Stew Prune Pudding Prune Pudding Pudding-- Almond (1) Almond (2) Belgian Bird's Nest Bread and Jam Canadian Carrot Chocolate Almond Cocoanut College Corn Fruit and Custard Giant Sago Golden Syrup Hasty Meal (1) Hasty Meal (2) Lentil Flour London Macaroni Malvern Marlborough Melon Milk Newcastle Nursery Oatmeal Orange Orange Marmalade Oxford Pancake Potato Prune Semolina Simple Simple Fruit Spanish Stewed Fruit Tapioca Winifred Puddings-- Almond Rice Apple Apple Charlotte Apple (Nottingham) Apricot Baked Custard Baked Jam Barley Barley (Pearl) and Apple Batter Bread (Steamed) Bread (Substantial) Buckingham Bun Cabinet (1) Cabinet (2) Cabinet (3) Chocolate Chocolate Mould Chocolate (Steamed) Christmas Cocoa Custard Empress Eve Feather For Babies Golden Syrup Ground Rice Kentish Pie Lemon Milk, Improved Orange Mould Paradise Plum Poor Epicure's Poppy-Seed Prune Rice Rice (French) Rolled Wheat Rusk Simple Soufflé Sponge Dumplings Stuffed Sweet Rolls Vanilla Chestnuts Wholemeal Banana Yorkshire Puffs, Potato Queen's Apple and Onion Pie Queen's Onion Pie Queen's Sponge Cakes Queen's Tomato Pie Raspberry Cream Raspberry Custard Raspberry Froth Raspberry Froth Sauce Ratafia Sauce Ratafia Soufflé Rice and Carrots Rice and Green Pea Soup Rice and Lentils Rice & Lentils, Curried Rice and Onions Rice and Onion Soup Rice and Wheat Bread Rice Cakes (1) Rice Cakes (2) Rice, Curried Rice Fritters Rice, How to Cook Rice (Ground) Pancakes Rice (Ground) Pudding Rice (Italian) Savoury Rice (Portuguese) Rice Pudding (French) Rice Savoury Croquettes Rice Soufflé Rice Soup Rice (Spanish) Rissoles, Lentil Rock Seed Cakes Rolled Wheat Pudding Rolls, Oatmeal Finger Rolls, Stuffed Sweet Rolls, Unfermented Finger Rose Sauce Rusk Pudding Russian Cream Saffron with Egg Sauce Sago (Giant) Pudding Salads-- Artichoke Cauliflower Cheese Cucumber Egg and Mayonnaise Egg Mayonnaise Onion Potato (1) Potato (2) Potato (1) Potato (2) Potato, Mashed Spanish Winter Sally Luns Sandwiches-- Cheese Chocolate Cream Cheese Curry Devonshire Egg and Tomato Potted Lentil Tomato and Egg Tomatoes on Toast Victoria Sauces-- Apple Apricot Boiled Onion Brown (1) Brown (2) Brown Curry Brown Gravy Brown and Stuffed Spanish Onion Caper Chocolate Currant (Red and White) Curry (1) Curry (2) Egg Egg Caper Egg with Saffron French Herb Horseradish Mayonnaise Milk Froth Mint Mustard Olive Onion Onions, Fried Orange Orange Flower Orange Froth Parsley Raspberry Froth Ratafia Rose Savoury Sorrel Spice Tartare Tomato (1) Tomato (2) Wheatmeal White (1) White (2) White Savoury White, and Spanish Onions Sausages, Potato Savouries-- Artichokes and Tomatoes Bean Pie Bread and Cheese Butter Beans and Parsley Sauce Carrots and Rice Cauliflower Pie Cauliflower and Potato Pie Celery à la Parmesan Celery Croquettes Cheese and Bread Chestnut Pie Colcanon Corn Pudding Curry Curry Balls Favourite Pie Forcemeat Balls Fritters, Savoury (1) Fritters, Savoury (2) Haggis Hot-Pot Lentil (Curried) and Rice Lentil Rissoles Lentil Turnover Lentils, Potted, for Sandwiches Minestra Mushroom Mushroom Cutlets Mushroom Tart and Gravy Mushroom Tartlet Mushroom Turnover Nutroast Oatmeal Piecrust Onion Tart Onion Turnover Potato Pie Potato and Mushroom Stew Potato and Tomato Pie Queen's Apple and Onion Pie Queen's Onion Pie Queen's Tomato Pie Savoury, Custard (1) Savoury, Custard (2) Savoury Pie Savoury, Pickled Walnut Savoury Tartlets Spaghetti aux Tomato Spanish Onion, and Cheese Spanish Onions (Stewed) Spanish Onions and White Sauce Spanish Stew Spinach Dumplings Stewed Mushrooms Stuffed Spanish Onions and Brown Sauce Sweet Corn Fritters Tomato and Onion Pie Tomato Pie Tomato à la Parmesan Tomato Tortilla Tomatoes au Gratin Vegetable Balls Vegetable Mould Vegetable Pie (1) Vegetable Pie (2) Vegetable Stew Yorkshire Pudding Savoury Creamed Eggs Savoury Dishes made with Batter Savoury Egg Savoury Macaroni Savoury Omelet Savoury Potatoes Savoury Rice (Italian) Savoury Rice Croquettes Savoury Sauce Savoury Soufflé Savoury White Sauce Scalloped Eggs Scotch, or Curly Kale Scotch Eggs Seed Cake (1) Seed Cake (2) Seed Cake (3) Seed Cake (4) Seed Cake (5) Seed Cake (6) Seed Cakes, Rock Semolina Blancmange Simple Fruit Pudding Simple Pudding Simple Soufflé Sly Cakes Snowballs Sorrel Sauce Sorrel Soup (1) Sorrel Soup (2) Sorrel Soup (French) (3) Soufflé, Apple Soufflé, Bread Soufflé, Cheese Soufflé, Chocolate Soufflé, Gooseberry Soufflé, Greengage Soufflé, Mushroom Soufflé, Omelet Soufflé, Omelet (1) Soufflé, Omelet (2) Soufflé, Potatoes Soufflé, Ratafia Soufflé, Rice Soufflé, Savoury Soufflé, Simple Soufflé, Sweet Omelet Soufflé, Tomato Soups-- Artichoke Barley Bread Cabbage Cabbage (French) Caper Carrot (1) Carrot (2) Cauliflower Clear Clear Celery Clear, with Dumplings Cocoanut Corn Haricot Leek (1) Leek (2) Lentil Milk Milk, for Children Oatmeal Onion and Rice Onion (French) Parsnip Pea Portuguese Potato Rice Rice and Green Pea Sorrel (1) Sorrel (2) Sorrel (French) (3) Spanish Spinach Spring St. Andrew's Summer Tapioca and Tomato Tomato (1) Tomato (2) Tomato and Tapioca Vegetable Vegetable Marrow White Wholemeal Spaghetti aux Tomato Spanish Onion and Cheese Spanish Onions and White Sauce Spanish Onions, Stuffed, and Brown Sauce Spanish Onions, Stewed Spanish Pudding Spanish Rice Spanish Salad Spanish Stew Spice Sauce Spinach Spinach Dumplings Spinach Soup Spinach Tortilla Sponge Cake, Queen's Sponge Cake (1) Sponge Cake (2) Sponge Cakes, Ginger Sponge Cake, Roly-poly Sponge Dumplings Sponge Mould Spring Soup Stewed Fruit Pudding Stewed Mushrooms Stewed Pears and Vanilla Cream Stewed Spanish Onions Stews-- Macaroni Mushroom & Potato Potato & Mushroom Spanish Vegetable Stirred Eggs on Toast Strawberry Cream Strawberry Custard Stuffed Eggs Stuffed Potatoes (1) Stuffed Potatoes (2) Stuffed Potatoes (3) Stuffed Potatoes (4) Stuffed Spanish Onions and Brown Sauce Stuffed Sweet Rolls Substantial Bread Puddings Summer Salads Summer Soup Sweet Batter Sweet Corn Fritters Sweet Creamed Eggs Sweet Omelet (1) Sweet Omelet (2) Sweet Omelet (3) Swiss Cream Swiss Eggs Syrup, Orange Tarts-- Apple (Open) Blancmange Tartlets Cheesecakes, Almond Chocolate Lemon Lemon Cream Onion Treacle Tartlets, Mushroom Tartlets, Savoury Tapioca & Tomato Soup Tapioca Ice Tapioca Pudding Tarragon Egg Tartare Sauce Tea, Black Currant Tea, Bran Tipsy Cake Toasted Potatoes Tomato aux Artichokes Tomato and Egg Sandwiches Tomato and Egg Sandwiches Tomato & Onion Pie Tomato & Potato Pie Tomato and Tapioca Soup Tomato Eggs Tomato Omelet (1) Tomato Omelet (2) Tomato Pie Tomato Sauce (1) Tomato Sauce (2) Tomato Sauce and Egg Tomato Soufflé Tomato Soup (1) Tomato Soup (2) Tomato Tortilla Tomatoes á la Parmesan Tomatoes and Curried Rice Tomatoes au Gratin Tomatoes, Spaghetti, aux Tomatoes on Toast Treacle Tart Trifle, Chocolate Trifle, Lemon Turnips, Mashed Turnover, Onion Turnovers, Lentil Turnovers, Mushroom Unfermented Bread Unfermented Finger Rolls Vegetable Balls Vegetable Batter Vegetable Marrow Soup Vegetable Mould Vegetable Pie (1) Vegetable Pie (2) Vegetable Soup Vegetable Stew Vegetables-- Artichokes à la Parmesan Artichokes à la Sauce Blanche Asparagus, Boiled Cabbage Carrots with Parsley Sauce Cauliflower with White Sauce Celery (Italian) Celery, Steamed, with White Cheese Sauce Celery, Stewed, with White Sauce Green Leeks Mushrooms, Stewed Onions, Braised Onion Tortilla Onions (Spanish) baked Scotch, or Curly Kale Spinach Turnips, Mashed Vanilla Chestnuts Vanilla Cream and Stewed Pears Victoria Sandwiches Walnuts (Pickled), Savoury Water, Barley Water Eggs Water, Oatmeal Wheatmeal Sauce Whipped Cream White Sauce & Spanish Onions White Sauce, Savoury White Sauce (1) White Sauce (2) White Soup Wholemeal Banana Pudding Wholemeal Bread (Fermented) Wholemeal Cake Wholemeal Cookery Wholemeal Gems Wholemeal Rock Cakes Wholemeal Soup Wholesome Cookery-- Breakfasts Dinners Drinks Evening Meals Midday Meals Suppers Winifred Pudding Winter Salads Yorkshire Pudding INTRODUCTION This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published. Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. Thoroughly soaked sago should be used in all dishes, savouries or sweets, in which a substitute for suet is required to lighten the mixture; that is, in boiled savouries or sweets which are largely made of wholemeal, as, for instance, in vegetable haggis, roly-poly pudding, and all fruit or vegetable puddings which are boiled in a paste. When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained which would mislead any meat eater into the belief that suet or, at any rate, baking powder had been used. Baking powder, tartaric acid, soda and bicarbonate of soda, are all most injurious to the system, and these chemicals have been left out of this book entirely. In breads and cakes I have used a small quantity of yeast for the rising of the dough; those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals, namely, soda, bicarbonate of soda, baking powder, tartaric acid, and citric acid. Not only do they delay the digestion of the foods in which they are used, and give rise to various stomach troubles, but also cause rheumatism and gout, and often are the primary cause of stone in the kidney and bladder. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public, which always demands cheap goods, and the result is that many of the chemicals in the market are mixed with other still worse poisons, like arsenic, for instance. Self-raising flour, which is liked by so many on account of its convenience, is nothing but ordinary flour mixed with some sort of baking powder; in the same way egg powders are simply starch powders, coloured and flavoured, mixed with baking powder. Tartaric acid and citric acid also belong to the class of injurious chemicals. They are often used in the making of acid drinks, when lemons are not handy. They irritate the stomach violently, and often cause acute dyspepsia. These few remarks will, I hope, convince the readers that all these chemicals are best avoided in culinary preparations. Even salt and spices are best used in great moderation; if our dishes could be prepared without them it would be far the best; but it takes a long time to wean people entirely from the use of condiments; the first step towards it is to use them as sparingly as possible. I have tried to make this a hygienic cookery book; but there are a number of dishes introduced which can hardly claim to be hygienic; it has to be left to the good judgment of the readers to use them on rare occasions only, and it will be better for the health of each individual if the plainer dishes only are prepared for the daily table. I wish here to impress on vegetarians, and those who wish to give the diet a trial, not to eat much pulse; this is the rock on which many "would-be vegetarians" come to grief. They take these very concentrated, nitrogenous foods in rather large quantities, because they have an idea that only they will support them when the use of meat is abandoned. They are foods which, to be beneficial to the system of the consumer, require a great deal of muscular exertion on his part. The results to persons of sedentary habits of eating pulse foods often are indigestion, heavy and dull feelings, and general discomfort. In my own household butter beans, the most concentrated of all foods, come on the table perhaps once a month, lentils or peas perhaps once a week. None but those persons who have strong digestive organs should eat pulse foods at all; and then only when they have plenty of physical work to do. I have known several people who tried vegetarianism who have given up the trial in despair, and, when I inquired closely into the causes, the abuse of pulse food was generally the chief one. I will now give a list of the composition of the various foods, which may be instructive and useful to those to whom the study of dietetics is new, as well as to vegetarians who may wish to use it for reference. The list is copied from a little pamphlet by A.W. Duncan, published by the Vegetarian Society in Manchester. BUTCHERS' MEAT AND FISH. Flesh F. 100 Parts Albuminoids. Gristle, Fat. Extractives, Mineral Water. Contain Ossein, etc. &c. Matter. Mutton Chop 7.6 1.2 42.0 4.1 1.0 44.1 Mutt'n C.Bone -- 18.7 9.0 -- 40.1 32.2 Beef 8.0 7.0 30.0 -- 5.0 50.0 Pork 4.5 5.5 50.0 -- 1.5 38.5 Fowl 14.0 7.0 -- -- 2.5 76.5 Mackerel 13.5 12.5 2.2 3.1 68.7 Herring 10.0 7.0 -- 2.0 81.0 Bacon 8.1 65.2 3.8 0.6 22.3 Heat-producers 100 Parts Flesh- Starch, Fat. Mineral Indigestible Water. Contain formers. Sugar, &c. Matter. Fibre. GRAINS. Wheat, White English 11.0 69.0 1.2 1.7 2.6 14.5 Fine Flour, from white soft Wheat 10.5 74.3 0.8 0.7 0.7 13.0 Coarse Bran 15.0 44.0 4.0 6.0 17.0 14.0 Household Flour, J.B. 16.2 69.0 1.1 0.7 0.5 11.8 Oatm'l, fresh Scotch 16.1 63.0 10.1 2.1 3.7 5.0 Buckwheat, husk free 15.2 63.6 3.4 2.3 2.1 13.4 Pearl Barley 6.2 76.0 1.3 1.1 0.8 14.6 Barley Meal 11.7 71.0 1.7 0.5 0.1 15.0 Rye flour 10.5 71.0 1.6 1.6 2.3 13.0 Maize 9.0 64.5 5.0 2.0 5.0 14.5 Rice, cleaned 7.5 76.0 0.5 0.5 0.9 14.6 PULSE. Peas 22.4 51.3 2.5 3.0 6.5 14.3 Lentils 24.0 49.0 2.6 3.0 6.9 14.5 Haricots 23.0 52.3 2.3 2.9 5.5 14.0 NUTS. Walnuts[F] 12.5 8.9 31.6 1.7 0.8 44.5 Filberts[F] 8.4 11.1 28.5 1.5 2.5 48.0 Cocoa Nut, solid kernel 5.5 8.1 35.9 1.0 2.9 46.6 ROOTS AND TUBERS. Potatoes, K. 1.8 20.6 0.2 1.0 0.7 75.7 Turnips, white 0.5 4.0 0.1 0.8 1.8 92.8 Carrots 0.5 5.0 0.2 1.0 4.3 89.0 Parsnips 1.2 8.7 1.5 1.0 5.6 81.0 Beetroot 0.4 13.4 0.1 3.0 0.9 82.2 Jerusalem Artichokes 2.0 14.4 0.5 1.1 2.0 80.0 Onions 1.5 4.8 0.2 0.5 2.0 91.0 Radishes, C. 0.5 1.0 -- 1.1 2.2 95.0 LEAVES, STEMS, STALKS, AND WHOLE PLANTS. Cabbage 1.5 5.8 0.5 1.2 2.0 89.0 Sea Kale 2.4 2.8 -- 0.6 0.9 93.3 Celery 1.2 3.8 -- 0.8 0.9 93.3 Mushrooms 5.0 3.8 0.7 0.5 -- 90.0 Lettuce 0.7 1.0 0.2 1.0 0.5 96.0 Watercress 1.7 2.7 0.5 1.3 0.7 93.1 Irish Moss 9.4 55.4 -- 14.2 2.2 18.8 Rhubarb[A] 0.9 2.1 -- 0.5 1.1 95.1 FRUITS. Apples 0.4 12.0 1.0[B] 0.4 3.2 83.0 Pears 0.3 11.6 0.1[B] 0.3 3.7 84.0 Gooseberries 0.4 8.9 1.5[C] 0.5 2.7 86.0 Grapes 0.7 16.1 0.8[D] 0.4 2.0 80.0 Strawberr's K. 1.0 6.8 1.0[B] 0.8 2.3 87.7 Currants, K. 0.5 7.3 2.1[B] 0.7 4.6 84.8 Cherries[E] K. 0.6 11.4 0.9[B] 0.7 6.1 80.3 Plums[E] K. 0.8 11.0 0.9[B] 0.7 5.4 81.2 Peaches[E] 0.5 9.8 0.7[B] 0.6 3.4 85.0 Bananas 4.8 19.7 0.6 0.8 0.2 73.9 Figs, Turkey 6.1 65.9 0.9 2.3 7.3 17.5 Dates[E] 6.6 66.3 0.2 1.6 5.5 20.8 Tomatoes 1.4 8.0 -- 0.8 -- 89.8 Vegetable Marrow 0.6 2.6 0.2 0.5 1.3 94.8 Cucumbers 0.2 2.7 -- 0.4 0.5 96.2 MILK AND DAIRY PRODUCE. Cows' Milk 4.0 5.0 3.7 0.75 -- 86.5 Cream 6.0 2.5 36.3 0.2 -- 55.0 Skim Milk 4.3 5.5 0.4 0.8 -- 89.0 Asses' Mk. WB 1.9 5.5 1.0 0.4 -- 91.2 Goats' Mk. WB 3.7 4.0 4.2 0.56 -- 87.5 Hum'n Mk. WB 3.0 5.9 2.9 0.16 -- 88.0 Butter 2.5 0.3 86.2 1.0 -- 10.0 Condensed Milk,[H] H 10.1 54.8 9.4 2.0 -- 23.7 Cheese, dble. Glo'ster, J. 38.0 -- 22.0 4.25 -- 35.8 Cheese, American, WB 37.2 -- 35.4 4.8 -- 22.6 Hens' Eggs[A,G]14.0 -- 11.0 1.3 -- 71.7 The letters refer to the authorities for the analyses:--J.B., James Bell; W.B., A.W. Blyth; K., König, mean of 70 analyses; C., Cameron; H., Otto Hehner; J., Johnstone. The other analyses are nearly all taken from Professor Church's useful work on "Food" (published for three shillings by Chapman & Hall), to which the inquirer is referred. [Footnote A: Contains 0.3% oxalic acid.] [Footnote B: Malic acid.] [Footnote C: Citric acid.] [Footnote D: Tartaric acid.] [Footnote E: Without stones.] [Footnote F: Fresh kernels.] [Footnote G: Extractives, &c., 2.0%.] [Footnote H: Mean of 13 analyses, 7 brands. Milk sugar, 13.1%; cane sugar, 41.7%.] I now leave this book in the hands of the public. I hope that it will be found useful by many and a help to those who wish to live in a way which is conducive to health and at the same time innocent of slaughter and cruelty. The health of the nation to a great extent is in the hands of our cooks and housewives. If they learn to prepare wholesome and pure food, those who are dependent on them will benefit by it. Healthful cookery must result in health to the household and, therefore, to the nation. Avoid disease-communicating foods, use those only which are conducive to health, and you will be rewarded by an increase of health and consequently of happiness. SOUPS AND STEWS ARTICHOKE SOUP. 1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in butter or vege-butter. HARICOT SOUP. 1 lb. of haricot beans, 1/2 lb. of onions, 1 lb. of turnips, 2 carrots, 2 sticks of celery, 1 teaspoonful of mixed herbs, 1/2 oz. of parsley, 1 oz. of butter, 2 quarts of water, pepper and salt to taste. Cut up the vegetables and set them to boil in the water with the haricot beans (which should have been steeped over night in cold water), adding the butter, herbs, and seasoning. Cook all very gently for 3-1/2 to 4 hours, stirring occasionally. When the beans are quite tender, rub the soup through a sieve, adding more water if needed; return it to the saucepan, add the parsley chopped up finely, boil it up and serve. BARLEY SOUP. 8 oz. of pearl barley, 2 onions, 4 potatoes, 1/2 a teaspoonful of thyme, 1 dessertspoonful of finely chopped parsley, 3-1/2 pints of water, 1/2 pint of milk, 1 oz. of butter. Pick and wash the barley, chop up the onions, slice the potatoes. Boil the whole gently for 4 hours with the water, adding the butter, thyme, pepper and salt to taste. When the barley is quite soft, add the milk and parsley, boil the soup up, and serve. BREAD SOUP. 1/2 lb. of stale crusts of Allinson wholemeal bread, 4 onions, 2 turnips, 1 stick of celery, 1 oz. of butter, 1/2 oz. of finely chopped parsley, 8 pints of water, 1/2 pint of milk. Soak the crusts in the water for 2 hours before they are put over the fire. Cut up into small dice the vegetables; add them to the bread with the butter and pepper and salt to taste. Allow all to simmer gently for 1 hour, then rub the soup through a sieve, return it to the saucepan, add the milk and parsley, and, if the flavour is liked, a little grated nutmeg; boil the soup up and serve at once. CABBAGE SOUP. 1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter, pepper and salt to taste, 1/2 saltspoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of Allinson fine wheatmeal. After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning, and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks. CABBAGE SOUP (French). 1 medium-sized cabbage, 1 lb. of potatoes, 1 oz. of butter, 3 pints of milk and water equal parts, pepper and salt to taste, 1 dessertspoonful of finely chopped parsley, and 2 blades of mace, and 1 dessertspoonful of Allinson fine wheatmeal. Wash the cabbage and shred it finely, peel the potatoes and cut them into small dice; boil the vegetables in the milk and water until quite tender, adding the mace, butter, and seasoning. When quite soft, rub the wheatmeal smooth with a little water, let it simmer with the soup for 5 minutes, add the parsley, and serve. CAPER SOUP. 2 pints of water, 1 pint of milk, 1 large tablespoonful of capers, 1/2 lemon, 2 eggs, 1-1/2 oz. of Allinson fine wheatmeal, 1/2 oz. of butter, pepper and salt to taste. Boil the milk and water and butter, with seasoning to taste; thicken it with the wheatmeal rubbed smooth with a little milk. Chop up the capers, add them and let the soup cook gently for 10 minutes; take it off the fire, beat up the eggs and add them carefully, that they may not curdle; at the last add the juice of the half lemon, re-heat the soup without allowing it to boil, and serve. CARROT SOUP (1). 4 good-sized carrots, 1 head of celery, 1 onion, 3 oz. of Allinson wholemeal bread without crust, 1 oz. of butter, pepper and salt, and 1 blade of mace. Wash, scrape, and cut the carrots into dice. Prepare and cut up the onions and celery. Set the vegetables over the fire with 3 pints of water, adding the mace and seasoning. Let all cook until quite soft, which will probably be in 1-1/2 hours. If the carrots are old, they will take longer cooking. When the vegetables are tender, rub all through a sieve, return the soup to the saucepan, add the butter, allow it to boil up, and serve with sippets of toast. CARROT SOUP (2). 4 good-sized carrots, 1 small head of celery, 1 fair-sized onion, 1 turnip, 3 oz. of breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace, pepper and salt to taste. Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace. Let all boil together, until the vegetables are quite tender, and then rub them through a sieve. Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup, which should be as thick as cream, boil the soup up, and serve. CAULIFLOWER SOUP. 1 medium-sized cauliflower, 1-1/2 pints of milk, 1 oz. of butter, 2 oz. of Allinson fine wheatmeal, pepper and salt to taste, a little nutmeg, and the juice of a lemon. Prepare the cauliflower by washing and breaking it into pieces, keeping the flowers whole, and boil in 1-1/2 pints of water, adding the butter, nutmeg, and seasoning. When the cauliflower is quite tender add the milk, boil it up, and thicken the soup with the wheatmeal, which should first be smoothed with a little cold water. Lastly, add the lemon juice, and serve the soup with sippets of toast. CLEAR SOUP. 1 large Spanish onion, 1 teaspoonful of mixed herbs, 1/2 head of celery, 1-1/2 oz. butter, 1 carrot, 1 turnip, and pepper and salt to taste. Chop the onion up fine, and fry it brown in the butter, in the saucepan in which the soup is to be made, and add 5 pints of water. Prepare and cut into small pieces the carrot, turnip, and celery; add these, the nutmeg, herbs, and pepper and salt to the water, with the fried onions. When the vegetables are tender drain the liquid; return it to the saucepan, and boil the soup up. CLEAR SOUP (with Dumplings). 2 large English onions, 1 teaspoonful of herbs, 1/2 teaspoonful of nutmeg, 1 carrot, 1 turnip, pepper and salt to taste, 1 oz. of butter, 3 pints of water. Chop up finely the onions and fry them brown in the butter in the saucepan in which the soup is to be made; add the water. Cut up in thin slices the carrot and turnip, add these, with the herbs, nutmeg, and seasoning to the soup. Let it boil for I hour, drain the liquid, return it to the saucepan, and when boiling add the dumplings prepared as follows: 1/2 pint of clear soup, 4 eggs, a little nutmeg, pepper and salt to taste. Beat the eggs well, mix them with the soup, and season the mixture with nutmeg, pepper, and salt. Pour it into a buttered jug; set it in a pan with boiling water, and let the mixture thicken. Then cut off little lumps with a spoon, and throw these into the soup and boil up before serving. CLEAR CELERY SOUP. 1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter or Allinson vege-butter in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of crisp toast, or Allinson plain rusks. COCOANUT SOUP. 2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and seasoning. Let it cook gently for an hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer for 5 minutes, and serve with a little plain boiled rice. CORN SOUP. 1 breakfastcupful of fresh wheat, 1 quart of water, 1/2 pint of milk, 1/2 oz. of butter, 1/2 oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another 1/2 hour, add the milk and parsley, boil the soup up once more, and serve. LEEK SOUP (1). 2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast. LEEK SOUP (2). 1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of butter, pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup be too thick add a little hot water. Serve with Allinson plain rusks. LENTIL SOUP. 1 lb. each of lentils and potatoes, 1 large Spanish onion, 1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or 1/2 lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion up roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too thick. Serve with sippets of toast. MACARONI STEW. 6 oz. of cold boiled macaroni, 1 large Spanish onion, 1 carrot, 1/2 lb. of tomatoes, 1/4 lb. of mushrooms, 2 oz. of grated cheese, 1 oz. of butter, pepper and salt to taste. Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and stew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese. MILK SOUP. 2 onions, 2 turnips, 1 head of celery, 3 pints of milk, 1 pint of water, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve. MILK SOUP (suitable for Children). 1-1/2 pints of milk, 1 egg, 1 tablespoonful of Allinson fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes. OATMEAL SOUP. 6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks. ONION SOUP (French). 1/2 lb. onions, 3 oz. grated cheese, 2 oz. butter, some squares of Allinson wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste. Place the bread in the tureen, pour the boiling soup over it, and serve. PARSNIP SOUP. 3 parsnips, 1 onion, 1 head of celery, 1/2 oz. of butter, 1/2 pint of milk, 1 quart of water, 1 tablespoonful of Allinson fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred. PEA SOUP. 1 lb. of split peas, 1 lb. of potatoes, peeled, washed, and cut into pieces, 1 Spanish onion, 1 carrot, 1 turnip, 1/2 head of celery or a whole small one, 1 oz. of butter, pepper and salt to taste, Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup. PEASE BROSE. This is made by the Scottish peasant in this way. He puts some pea flour into a basin, and pours boiling water over it, at the same time stirring and thoroughly mixing the meal and water together. When mixed he adds a little salt, pepper, and butter, and eats it with or without oatcake. PORTUGUESE SOUP. 4 onions, 4 tomatoes, 1 oz. of grated cheese, 1/4 lb. of stale Allinson wholemeal bread, 1 quart of water, 1 oz. of butter, 1 even teaspoonful of herbs, pepper and salt to taste. Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving. POTATO SOUP. 2 lbs. of potatoes, 1/2 stick of celery or the outer stalks of a head of celery, saving the heart for table use; 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped up tablespoonful of finely chopped parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in three pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick add more water. Mix the parsley in the soup just before serving. RICE SOUP. 3 oz. of rice, 4 oz. of grated cheese, a breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more. RICE AND GREEN-PEA SOUP. 2 oz. of rice, 1 breakfastcupful of shelled green peas, 1 pint of milk, 1 quart of water, 1 oz. of butter. Boil the rice in the water for 10 minutes, add the peas, the butter and pepper and salt to taste. Let it cook until the rice and peas are tender, add the milk and boil the soup up before serving. RICE AND ONION SOUP. 4 onions, 3 oz. of rice, 1-1/2 oz. of butter, 3 pints of water, pepper and salt. Chop the onions up very finely, and fry them with the butter until slightly browned; add the rice, seasoning, and water, and let the whole cook gently until quite soft. A tablespoonful of finely chopped parsley may be added. ST. ANDREW'S SOUP. 4 large potatoes, 1 pint of clear tomato juice (from tinned tomatoes), 1 pint of milk, 1 pint of water, 2 eggs, 1 oz. of butter, seasoning to taste. Boil the potatoes in their skins; when tender peel and pass them through a potato masher. Put the potatoes into a saucepan with the butter, tomato juice, and water, adding pepper and salt to taste. Allow the soup to simmer for 10 minutes, then add the milk; boil up again, remove the saucepan to the cool side of the stove and stir in the eggs well beaten. Serve at once with sippets of toast, or Allinson plain rusks. SCARLET RUNNER SOUP. 1-1/2 lbs. of French beans or scarlet runners, 1 onion, 1 carrot, 1 stick of celery, 1/2 oz. of butter, 1 teaspoonful of thyme, 2 quarts of water, pepper and salt to taste, and 2 oz. of Allinson fine wheatmeal. String the beans and break them up in small pieces, cut up the other vegetables and add them to the water, which should be boiling; add also the butter and pepper and salt. Allow all to cook until thoroughly tender, then rub through a sieve. Return the soup to the saucepan (adding more water if it has boiled away much), and thicken it with the wheatmeal; let it simmer for 5 minutes, and serve with fried sippets of bread. SORREL SOUP (1). 1/2 lb. of sorrel, 1-1/2 lbs. of potatoes, 1 oz. of butter, pepper and salt, 3 pints of water. Pick, wash, and chop fine the sorrel, peel and cut up in slices the potatoes, and set both over the fire with the water, butter, and seasoning to taste; when the potatoes are quite tender, pass the soup through a sieve. Serve with sippets of toast. SORREL SOUP (2). 1 lb. of sorrel, 1 large Spanish onion, 3 pints of water, 1 oz. of butter, pepper and salt to taste, 1/2 lb. of Allinson wholemeal bread cut into small dice. Pick, wash, and chop up the sorrel, chop up the onion, and boil both with the water, butter, pepper, and salt until the onion is quite tender. Place the bread in the soup-tureen and pour the soup over it. Cover it up, and let the bread soak for a few minutes before serving. SORREL SOUP (French) (3). 1 lb. of sorrel, 1 oz. of butter, 2 tablespoonfuls of Allinson fine wheatmeal, 2 quarts of water, pepper and salt, 2 eggs. Pick and wash the sorrel and drain the water. Set it over the fire with the butter and stew for 5 minutes, add the wheatmeal, and stir it with the sorrel for 5 minutes; add the water, pepper and salt to taste, and let the soup simmer for 1/2 an hour; before serving add the eggs well beaten, but do not allow them to boil, as this would make them curdle; serve with sippets of toast. SPANISH SOUP. 3 pints of chestnuts peeled and skinned, 2 Spanish onions, 6 potatoes, 2 turnips cut up in dice, 1 teaspoonful of thyme, 1 dessertspoonful of vinegar, 2 oz. of grated cheese, 1 oz. of butter, 2 quarts of water, pepper and salt to taste. Boil the chestnuts and vegetables gently until quite tender, which will take 1-1/2 hours. Rub them through a sieve and return the soup to the saucepan; add the butter; vinegar, and pepper and salt to taste. Let it boil 10 minutes, and sift in the cheese before serving. SPINACH SOUP. 2 lbs. of spinach, 1 chopped up onion, 1 oz. of butter, 1 pint of milk, the juice of 1 lemon, 1-1/2 oz. of Allinson fine wheatmeal, and pepper and salt to taste. This will make about 3 pints of soup. Wash the spinach well, and cook it in 1 pint of water with the onion and seasoning. When the spinach is quite soft, rub all through a sieve. Mix the wheatmeal with the melted butter as in the previous recipe, stir into it the spinach, add the milk; boil all up, and add the lemon juice last of all. If the soup is too thick, add a little water. SPRING SOUP. 2 carrots, 1 turnip, 1/2 head celery, 10 small spring onions, 1 tea-cup of cauliflower cut into little branches, heart of small white cabbage lettuce, small handful of sorrel, 1 leaf each of chervil and of tarragon, 1/4 pint of peas, 1/4 pint asparagus points, 1/4 pint croutons, 1 quart of water. Cut the carrots and turnip into small rounds, or to shape; add them with the chopped-up celery, whole onions, and cauliflower, to a quart of water, and bring to the boil; simmer for 1/2 an hour. Stamp the sorrel and lettuce into small round pieces, and add them with the leaf of chervil and tarragon to the soup, together with 1 teaspoonful of sugar. When all is quite tender add the peas and asparagus points, freshly cooked; serve with croutons. SUMMER SOUP. 1 cucumber, 2 cabbage lettuces, 1 onion, small handful of spinach, a piece of mint, 1 pint shelled peas, 2 oz. butter. Wash and cut up the lettuces, also cut up the cucumber and onion, put them into a stewpan, together with 1/2 pint of peas, the mint, and butter. Cover with about 1 quart of cold water, bring to the boil, and simmer gently for 3 hours. Then strain off the liquid and pass the vegetables through a sieve. Add them to the liquid again, and set on the fire. Season and add 1/2 pint green peas previously boiled. TAPIOCA AND TOMATO SOUP. 2 oz. of tapioca, 1 lb. of tomatoes, 1 carrot, 1 turnip, 1 teaspoonful of herbs, 1 blade of mace, 1 oz. of butter, pepper and salt to taste, and 3 pints of water. Peel, wash, and cut up finely the vegetables and stew them in the butter for 10 minutes. Add the water, the tomatoes skinned and cut in slices, the herbs and seasoning to taste; when the soup is boiling, sprinkle in the tapioca, let all cook until quite tender, pass the soup through a sieve, return it to the saucepan, and boil it up before serving. TOMATO SOUP (1). 1-1/2 lbs. of tomatoes (or 1 tin of tomatoes), 1 oz. of butter, 3 pints of water (only 2 if tinned tomatoes are used), 2 oz. of rice, 1 large onion, 1 teaspoonful of herbs, pepper and salt to taste. Cut the tomatoes into slices, chop fine the onion, and let them cook with the water for about 20 minutes. Strain the mixture, return the liquid to the saucepan, and add the other ingredients and seasoning. Let the soup cook gently until the rice is tender. TOMATO SOUP (2). 1 tin of tomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2 small ones, 2 oz. of butter, pepper and salt to taste, 1 oz. vermicelli, and 2 bay leaves (these may be left out it desired). Peel the onion and chop it up roughly. Fry it brown with the butter in the saucepan in which the soup should be made. When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour. Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes. VEGETABLE SOUP. 2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to taste. Cover the vegetables with cold water and allow them to boil from 2 to 3 hours, then rub through a sieve and add butter and milk. It too thick, add more milk. Boil up and serve. VEGETABLE MARROW SOUP. 1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2 tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips from the marrow, cut it into pieces, chop up fine the onions, and cook the vegetables for 20 minutes, adding the butter, pepper, and salt. Rub through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5 minutes, and add the parsley before serving. WHITE SOUP. 4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of vermicelli, 2 blades of mace, pepper and salt. Let the almonds and mace simmer in the water and milk for 1/2 of an hour, remove the mace, add pepper and salt to taste, and the vermicelli. Let the soup cook gently until the vermicelli is soft, and serve. BATTERS These dishes take the place of omelets and frequently of pies, to both of which they are in many particulars similar. The batter is used to keep the ingredients together, and adds to their wholesomeness. BATTER CELERY. 1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste. Prepare the celery, cut it into small pieces, chop up the onion pretty fine, and stew both gently in half the milk and the butter and seasoning. Make a batter meanwhile with the rest of the milk, the eggs and the wheatmeal. When the celery and onion are quite tender mix the batter with them; grease a pie-dish, pour the mixture into it, and bake the savoury for 1-1/2 hours. Eat with potatoes and tomato sauce. BATTER POTATO. 1-1/2 lbs. of potatoes, two good-sized English onions, 1 pint of milk, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 2-1/2 oz. of butter, pepper and salt to taste. Peel and wash the potatoes, and slice them 1/4 inch thick, then dry them on a cloth. Chop fine the onions. Put the butter into the frying-pan, and let it get boiling hot, turn into it the potatoes and onions, and fry them together, stirring frequently until the vegetables begin to brown and get soft. Make a batter of the milk, meal, and eggs, stir the fried potatoes and onions into it, and season with pepper and salt. Grease a pie-dish, turn the mixture into it, and bake the savoury for 1-1/2 hours. Serve with vegetables and tomato sauce. This is a very tasty dish. BATTER VEGETABLE. 1/2 lb. of turnips, 1/2 lb. of carrots, 1/2 lb. of potatoes, 1/2 lb. of shelled green peas (if in season), 1/2 lb. of onions, 8 oz. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 2 oz. of butter, pepper and salt. Cut the vegetables into small dice; fry them in the butter until fairly well cooked. Make the batter with the milk, wheatmeal, and the eggs well beaten; add the vegetables and seasoning. Bake the mixture in a pie-dish for 1-1/2 hours in a moderate oven. SAVOURIES ARTICHOKES AUX TOMATOES. 2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with potatoes. BEAN PIE. This is made from boiled beans, which are put in a pie-dish, soaked tapioca, flavouring herbs, pepper, salt, and butter are added, a cup of water is poured in to make the gravy, a crust is put on the top, and then baked for 1 hour or so. This is a tasty dish. Cold beans are very nice if warmed in a frying-pan with oil or butter, and may be eaten with potatoes, vegetables, and sauce. Mashed beans, flavoured with pepper, salt, and mace, and put into pots make an excellent substitute for potted meat. BREAD AND CHEESE SAVOURY. 1/2 lb. of Allinson wholemeal bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them: arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If this is done 2 or 3 times the top slices of bread and butter get soaked and then bake better. This should also be done when a bread and butter pudding is made. Bake the savoury until brown, which it will be in about 3/4 of an hour. BUTTER BEANS WITH PARSLEY SAUCE. Pick the beans, wash them, and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. In the morning, let them cook gently in the water they are steeped in with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning, therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus: 1 pint of milk, 1 tablespoonful of Allinson fine wheatmeal, a handful of finely chopped parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the milk and thicken it with the flour, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables. CARROTS AND RICE. 1 breakfastcupful of rice, 6 medium-sized carrots, 2 oz. of butter, 1 tablespoonful of finely chopped Parsley, 1 tablespoonful of Allinson fine wheatmeal, pepper and salt to taste. Boil the rice in 1 quart of water until quite tender and dry; meanwhile slice the carrots and stew them in 1 pint of water and 1 oz. of butter until quite tender, thicken them with the meal, add seasoning and the parsley. Set the rice in the form of a ring on a dish, pile the carrots in the centre, sprinkle a few breadcrumbs over the whole, also the butter cut into little bits, and bake the dish in a moderate oven for 20 minutes. CAULIFLOWER AND POTATO PIE. 1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes, 1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of butter, 4 oz. of grated cheese, pepper and salt to taste. Cut up the cauliflower and potatoes, sprinkle half the cheese between the vegetables, make a batter of the milk and eggs and meal, add seasoning to it, place the vegetables in a pie-dish, pour the batter over them, cut the butter into little bits and put them on the top of the pie, sprinkle the rest of the cheese over all, and bake for 1 hour. CAULIFLOWER PIE. 1 small cauliflower, 3/4 lb. of potatoes, 1/2 lb. of Allinson fine wheatmeal, 3 eggs, 3/4 pint of milk, 1 oz. of butter, 1 saltspoonful of nutmeg, pepper and salt. Parboil the cauliflower and potatoes, cut the former into pieces and slice the potatoes; place both in a pie-dish with the butter and seasoning; make a batter of the meal, milk, and the eggs, well beaten; pour it over the vegetables, mix well, and bake 1-1/2 hours. CELERY À LA PARMESAN. 2 heads of celery, 1 pint of milk, 2 oz. of Parmesan, or any other cooking cheese, 2 tablespoonfuls of breadcrumbs, 1 oz. of butter. Cut the celery into pieces 3 inches long, stew it in the milk until tender; drain the milk and make a sauce of it, thickening with Allinson fine wheatmeal, and adding the cheese and seasoning to taste. Put the celery into a pie-dish, pour the sauce over it, sprinkle the breadcrumbs over the whole, place the butter in little pieces on the top, and bake for 15 minutes in a moderate oven. CELERY CROQUETTES. 1 or 2 heads of celery, a teacupful of dried and sifted Allinson breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery, remove the coarse outer stalks, and steam the parts used until they are a little tender. Then cut them into pieces about 2 inches long, dip them first into the egg whipped up, then into the breadcrumbs, and fry them in boiling butter, vege-butter, or olive oil until a nice brown; dust with pepper and salt, and serve up very hot; eat with white or tomato sauce. CHESTNUT PIE. 2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. Boil the chestnuts until partly tender, and remove the skins; cut the celery into pieces, removing the outer very hard pieces only, slice the onion and stew until tender in 1 pint of water; mix all the ingredients together, adding 1 oz. of the butter and seasoning to taste; make some pastry of the meal, 3 oz. of butter, and a little cold water; turn the vegetables into a pie-dish, cover the dish with the pastry, and bake the pie for 1 hour; serve with brown gravy. COLCANON. 1 large cabbage, 1 pint of mashed potatoes, 2 oz. of grated cheese, 2 eggs, 1 oz. of butter, 1/2 saltspoonful of nutmeg, pepper and salt to taste. Boil the cabbage in 1 pint of water until quite tender, drain the water off to keep for stock, chop the cabbage up fine; mix it with the mashed potatoes, the butter and seasoning and the grated cheese; beat up the eggs, and mix these well with the rest; press the mixture into a greased mould, heat all well through in the oven or in a steamer, turn out and serve with a white sauce. This can be made from cold potatoes and cold cabbage. CORN PUDDING. 1 tin of sweet corn, 1 pint of milk, 4 eggs, 1 oz. of butter, 8 oz. of Allinson fine wheatmeal, 1/2 saltspoonful of nutmeg, pepper and salt to taste. Make a batter of the meal, eggs and milk, add the other ingredients, pour the mixture into a pie-dish, and let it bake 1 hour. CURRY BALLS. 8 oz. of rice, 1/2 oz. of butter, 1 good teaspoonful of curry, 2 eggs, pepper and salt to taste, some oil or butter for frying, and 1 teacupful of raspings. Boil the rice in 1 pint of water, adding the butter and seasoning. When the rice is dry and tender mix in the curry, beat up 1 egg, and bind the rice with that. Form into balls, dip them in the other egg, well beaten, then into the raspings and fry them a nice brown in oil or vege-butter. CURRY SAVOURY. 1 breakfastcupful of rice, 1 ditto of Egyptian lentils, 1 lb. of tomatoes, 1 dessertspoonful of curry, 2 eggs well beaten, 1 oz. of butter, salt to taste. Boil the rice and lentils together until quite tender, and let them cool a little. Slice the tomatoes into a pie-dish, mix the curry, eggs, and salt with the rice and lentils, add a little milk if necessary; spread the mixture over the tomatoes, with the butter in bits over the top, and bake the savoury from 1/2 to 1 hour. FAVOURITE PIE. 3 oz. of macaroni, 2 breakfastcupfuls of Allinson breadcrumbs, 2 onions, chopped very fine, 2 breakfastcupfuls of tinned tomatoes, 3 eggs, well beaten, 3 oz. of butter, 1 dessertspoonful of curry, salt to taste. Boil the macaroni until tender, and cut it up into pieces 1 inch long; fry the onion brown in the butter, mix the breadcrumbs with the tomatoes, add the eggs, curry, onion and salt, and mix all this with the macaroni; turn the mixture into a pie-dish, and bake the pie for 1 hour. FORCEMEAT BALLS. 2 oz. of breadcrumbs, 6 oz. of boiled and grated potatoes, 1 gill of milk, 2 eggs, some Allinson fine wheatmeal 1/4 teaspoonful of nutmeg, 3 finely chopped onions, 2 handfuls of spinach, 1 handful of parsley, 1 ditto of lettuce, all chopped fine. Soak the breadcrumbs in the milk, add the potatoes, eggs well beaten, all the vegetables and seasoning; mix sufficient of the wheatmeal with the rest to make the mixture into a fairly firm paste, form this into balls, drop these in boiling clear soup or water (according to requirements), and boil them for 5 to 10 minutes. HAGGIS. 2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/2 oz. of oiled butter, 1/2 lb. small sago, 3 eggs, 1 large Spanish onion, 1 dessertspoonful of mixed powdered herbs, 1 oz. of butter, pepper and salt to taste, and a little milk if needed. Swell the sago over the fire with as much water as it will absorb; when quite soft put into it the butter to melt, and, when melted, mix in the oatmeal and wheatmeal. Grate the onion, and whip up the eggs; mix all the ingredients together, not forgetting the herbs and seasoning. The whole should be a thick porridgy mass; if too dry add a little milk. Butter a pudding basin, pour into it the mixture, place a piece of buttered paper over it, tie a pudding cloth over the basin, and steam the haggis for 3 hours. HERB PIE. 1 handful of parsley, 1 handful of spinach, and 1 of mustard and cress, 2 lettuce hearts sliced fine, 2 small onions, and a little butter, 3 eggs, 1 pint of milk, and 1/2 lb. of Allinson fine wheatmeal. Chop all the vegetables up finely, and mix them with a batter made of the milk, meal, and eggs; season it with pepper and salt; mix well; pour the mixture into a buttered pie-dish, place bits of butter over the top, and bake it for 1-1/2 hours. HOT-POT. 2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned tomatoes, or 1/2 lb. of sliced fresh ones, 1 teaspoonful of thyme, 1-1/2 oz. butter, pepper and salt to taste. Those who do not like tomatoes can leave them out, and the dish will still be very savoury. The potatoes should be peeled, washed, and cut into thin slices, and the onions peeled and cut into thin slices. Arrange the vegetables and tomatoes in layers; dust a little pepper and salt between the layers, and finish with a layer of potatoes. Cut the butter into little bits, place them on the top of the potatoes, fill the dish with hot water, and bake the hot-pot for 2 hours or more in a hot oven. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. LEEK PIE. 1 bunch of leeks, 1 lb. of potatoes, 1/2 teaspoonful of herbs, a little nutmeg, 1 pint of milk, pepper and salt to taste, 8 oz. of Allinson fine wheatmeal, 3 eggs, 1 oz. of butter. Cut up into dice the potatoes and leeks, parboil them in 1 pint of water, adding the herbs, butter, and seasoning; place the vegetables in a pie-dish, make a batter with the milk, eggs, and meal, pour it over the vegetables, mix all well, and bake the pie 1-1/2 to 2 hours in a moderate oven. LENTIL PIE. 1/2 lb. of lentils, 1 lb. of potatoes, 1 lb. of tomatoes, 1 Spanish onion, 1 heaped-up teaspoonful of herbs, 3 hard-boiled eggs, 1-1/2 oz. of butter, pepper and salt to taste. Have the lentils cooked beforehand. Peel, wash, and cut into dice the potatoes and onion, and fry them in the butter until nearly soft. Scald and slice the tomatoes, and mix the fried vegetables, lentils, tomatoes, herbs, and seasoning well together. Turn the mixture into a pie-dish, and pour over as much water or vegetable stock as may be required for gravy. Quarter the eggs and place them on the top. Cover with a short crust, and bake the pie for 1 to 1-1/2 hours. LENTIL RISSOLES. 1/2 lb. of lentils, 1 finely chopped onion, 1 breakfastcupful of breadcrumbs, 1 breakfastcupful of tinned tomatoes, 1-1/2 oz. of butter, 2 eggs, pepper and salt to taste, some raspings, butter, vege-butter or oil for frying. Pick and wash the lentils, and boil them in enough water to cover them; when this is absorbed add the tomatoes, and if necessary gradually a little more water to prevent the lentils from burning. Fry the onion in 1-1/2 oz. of butter, mix it with the lentils as they are stewing, and add pepper and salt to taste. When the lentils are quite soft, and like a pureé (which will take from 1 to 1-1/2 hours), set them aside to cool. Mix the lentils and the breadcrumbs, beat up one of the eggs and add it to the mixture, beating all well together. If it is too dry, add a very little milk, but only just enough to make the mixture keep together. Form into rissoles, beat up the second egg, roll them into the egg and raspings, and fry the rissoles a nice brown in boiling butter or oil. Drain and serve. LENTIL TURNOVERS. 6 oz. of lentils, 6 oz. of mushrooms, 1 English onion chopped very fine, 1 ounce of butter, 1 dessertspoonful of lemon juice, pepper and salt to taste. Pick and wash the lentils, and cook them in only as much water as they will absorb. Peel, wash, and cut up the mushrooms, chop fine the onion, and fry both in the butter. Add them to the lentils now cooking; also the lemon juice and seasoning. When the lentils are quite soft, the whole should be a fairly firm pureé. Let it cool, and meanwhile make a paste of 6 oz. of Allinson fine wheatmeal and 2 oz. of butter or vege-butter and a little water. Roll the paste out thin, cut into squares of about 4 inches. Place some of the lentil mixture in each, moisten the edges, turn half over, and press the edges together. Bake for 15 minutes in a floured tin, and serve with brown sauce, vegetables, and potatoes. LENTILS (CURRIED), AND RICE. 1 breakfastcupful each of lentils and rice, 1 lb. of fresh tomatoes or 1/2 a tinful of tinned ones, 1 dessertspoonful of curry, 3 eggs, well beaten, 2 oz. of butter, some breadcrumbs, and salt to taste. Roast the rice in a frying-pan in half of the butter until browned; then set it over the fire with 1-1/2 pints of water and the lentils, picked and washed. When tender set them aside to cool a little. Scald and skin the tomatoes, cut them into slices and place them in a buttered pie-dish. Smooth the curry with 1 spoonful of water; add the curry, the eggs, and salt to the cooked rice and lentils, and mix all well. Spread all over the tomatoes, scatter breadcrumbs over the top, cut up the rest of the butter in pieces and place them here and there over the breadcrumbs. Bake the savoury for 3/4 of an hour to 1 hour. LENTILS (POTTED), FOR SANDWICHES. 1/2 lb. of lentils, 1 English onion, 1/2 a cupful of tinned tomatoes, 1 blade of mace, 1 oz. of butter, pepper and salt to taste. Pick and wash the lentils, and set them over the fire to cook, only just covered with water, adding the mace, pepper, and salt. Chop fine the onion and fry it a nice brown in the butter; add the fried onions and tomatoes to the lentils, stir them sometimes to prevent burning, and let the lentils cook gently until they have become soft and make a fairly firm purée. If too dry, add a little more water as may be required. When they are done remove the mace and turn the lentils out to get cold. Then use for making sandwiches with very thin bread and butter. MINESTRA. 1 breakfastcupful of potatoes cut into small dice, 2 breakfastcupfuls of flagolet beans, onions, carrots, and celery mixed (the latter cut up small), 1/4 lb. of rice, 2 oz. of butter, 2 oz. of grated Parmesan cheese, pepper and salt to taste. Boil the vegetables in 1 quart of water until quite tender, add the rice, also pepper and salt, and cook all together gently until the rice is soft, adding more water if necessary. Before serving add the butter and cheese, stir a few minutes, and serve. MUSHROOM CUTLETS. 1/4 lb. of mushrooms, 1/2 teacupful of mashed potatoes, 1 teacupful of breadcrumbs, 1 small onion, 2 eggs, 2 oz. of butter, a little milk, 1 teaspoonful of finely chopped parsley, 1/2 teaspoonful of herbs. Peel and cut up the mushrooms, chop up the onion, and fry them in 1 oz. of butter. Mix the mushrooms and onion with the breadcrumbs, 1 egg well beaten, add also pepper and salt to taste; if necessary add a little milk to make it into a paste; shape the mixture into cutlets, dip them in the other egg well beaten, and fry them in the rest of the butter. Serve with tomato sauce. MUSHROOM PIE. 1-1/2 lbs. of mushrooms, 1-1/2 lbs. of potatoes, 1 Spanish onion, 1 oz. of butter, pepper and salt to taste, 1 teaspoonful of mixed herbs, and 3 hard-boiled eggs. Peel and wash the mushrooms, and cut them into 2 or 4 pieces, according to their size. Peel and wash the potatoes, and cut them into pieces the size of walnuts; parboil them with 1 pint of water, and turn them into a pie-dish with the water. Chop up the onion, and cook the mushrooms and onion for 10 minutes with the butter in 1/2 pint of water, adding the herbs and seasoning. Mix all well in the pie-dish, quarter the eggs, and place them on the top, cover with a short crust, and bake the pie for 3/4 of an hour to 1 hour. MUSHROOM SAVOURY. 4 ounces of Allinson plain rusks 3 eggs, 1 pint of milk, 2 oz. of butter, 1 lb. of mushrooms, 1 small onion chopped fine, and pepper and salt to taste. Crush the rusks and soak in the milk; add the eggs well whipped. Peel, wash, and cut up the mushrooms, and fry them and the onion in the butter. When they have cooked in the butter for 10 minutes add them to the other ingredients, and season with pepper and salt. Pour the mixture into a greased pie-dish, and bake the savoury for 1 hour. Serve with green vegetables, potatoes, and tomato sauce. MUSHROOM TARTLETS. 1/2 lb. of mushrooms, 1 oz. of butter, 1 small English onion, 1 tablespoonful of vermicelli broken up small, pepper and salt to taste. Peel and wash the mushrooms and cut them up; chop up the onions very fine, melt the butter in the frying-pan and fry the mushrooms and onion in it, adding pepper and salt to taste; a good deal of liquid will run from the mushrooms, stir into it the vermicelli, which let cook in the juice until tender; let the mixture cool, line some tartlet tins with Allinson wholemeal crust, fill with the mixture, cover with crust, and press the edges well together; bake in a moderate oven. MUSHROOM TART AND GRAVY. 1 lb. of mushrooms, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of butter or Allinson frying oil, pepper and salt to taste. Pick and wash the mushrooms, remove the stalks, dry them and cut them into pieces; make pastry with the meal, 3 oz. of the butter, and a little cold water; roll it out, line a large plate and heap the mushrooms upon it, dredge well with pepper and salt, and cut the rest of the butter into bits to be scattered over the mushrooms; when you line the plate, keep a little of the paste, cut this into thin strips and lay them in diamond shape across the pie; bake the pie 3/4 hour in a moderate oven. The Gravy.--The stalks of the mushrooms, 4 eschalots chopped very fine, 1 teaspoonful of Allinson cornflour, 3 bay leaves, 1/2 oz. of butter, pepper and salt to taste. Fry the stalks and eschalots in the butter, then gently cook them in 3/4 pint of water for 1/2 hour, adding seasoning and the bay leaves; strain, return the sauce to the saucepan, and thicken it with the cornflour. MUSHROOM TURNOVERS. 1/2 lb. of medium-sized mushrooms, 1 oz. of butter, pepper and salt to taste. For the pastry, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of butter (or 3 tablespoonfuls of Allinson frying oil). Make the pastry of the meal, butter, and a little water; pick and wash the mushrooms, cut them up in small pieces dredge them with pepper and salt, and fry them in the butter for 5 to 10 minutes. Roll the paste out, cut it in squares of about 4 inches, and place as much mushroom on each as it will conveniently hold. Press the edges of each square together, folding them in triangular shape, and bake them in a moderate oven for an hour. Serve with brown gravy. OATMEAL PIE-CRUST. 4 oz. each of medium oatmeal and Allinson fine wheatmeal, and 2-1/2 oz. of vege-butter or butter. Make the crust in the usual way with cold water. It will be found beautifully short, very tasty, and more digestible than white flour pastry. ONION TART. 1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3 eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. of butter without browning them. When tender let the onions cool, mix with them the eggs, well beaten, and the cream, also the seasoning. Make a paste with the meal and the rest of the butter, line with it a baking-tin, keeping back a small quantity of the paste; pour the mixture of onions, eggs, and cream into the paste-lined tin, cut the rest of the paste into thin strips, and lay these crossways over the tart, forming diamond-shaped squares; bake the tart in a moderate oven until golden brown. ONION TURNOVER. 2 medium-sized Spanish onions, 1 oz. of butter (or Allinson frying oil), 3 eggs, pepper and salt. For the pastry, 6 oz. of Allinson fine wheatmeal, 2-1/2 oz. of butter or oil. Chop the onions fine, boil them a few minutes in a little water, and drain them; stew them in the butter for 10 minutes, adding the seasoning beat up the eggs and mix them well with the onions over the fire, remove the mixture as it begins to set. Have ready the pastry made with the meal, butter, and a little cold water, roll it out, place the onions and eggs on it, fold the pastry over, pinching the edges over, and bake the turnover brown. Serve with gravy. This is a Turkish dish. POTATO PIE. Slice potatoes and onions, stew with a little water until nearly done, put into a pie-dish, flavour with herbs, pepper, and salt, add a little soaked tapioca and very little butter, cover with short wheatmeal crust, and bake 1 hour. To make a very plain pie-crust use about 2 oz. of butter or a proportionate quantity of Allinson frying oil to 1 lb. of wheatmeal. Roll or touch with the fingers as little as possible, and mix with milk instead of water. Eat this pie with green vegetables. POTATO AND TOMATO PIE. 2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz. of butter, pepper and salt to taste. For the crust, 1/2 lb. of Allinson fine wheatmeal, 3 oz. of butter, and as much cold water as needed. Boil the potatoes in their skins, and when nearly soft drain, peel, and cut them into pieces, scald and skin the tomatoes and cut them into pieces also. Mix them with the potatoes in a pie-dish. Chop up roughly the onion, and boil in about 1 pint of water, adding the butter and the vermicelli or sago. Cook until soft. Add pepper and salt, and mix all with the potatoes and tomatoes. Sprinkle in the thyme, and mix all the ingredients well. Quarter the eggs and place the pieces on the top of the vegetables. Make the crust, cover the dish with it, and bake the pie from 3/4 of an hour to 1 hour. The crust looks better if brushed over with white of egg before baking. POTATOES AND MUSHROOM STEW. 1-1/2 lbs. of potatoes, 1 Spanish onion, 1/2 lb. of mushrooms, 1 oz. of butter, pepper and salt, and 1 teaspoonful of Allinson cornflour for thickening. Peel, wash, and cut into pieces the potatoes; chop up the onion, and set both over the fire with 1 pint of water, the butter and seasoning; let cook until the potatoes are about half done. Meanwhile skin, wash, and cut into pieces the mushrooms, add them to the other ingredients, and let all stew together until tender. Thicken the liquid with the cornflour, boil up, and serve. QUEEN'S APPLE AND ONION PIE. 3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 1-1/2 lbs. of apples, 2 lbs. of Spanish onions, 2 oz. of butter, 1/2 teaspoonful of spice, pepper and salt to taste, and a little hot milk; cut into slices the onions and apples, stew them gently (without adding-water) with 1 oz. of the butter, the spice and seasoning until quite tender. Mix the breadcrumbs with the eggs, well beaten, and enough hot milk to smooth the breadcrumbs; butter a pie-dish with 1/2 oz. of butter, place a layer of breadcrumbs in your dish, a layer of apple and onion, repeat this until your dish is full, finishing with breadcrumbs. Place the rest of the butter on the top in little bits, and bake the pie for 1 hour. Serve with brown gravy. QUEEN'S ONION PIE. 3 lbs of Spanish onions, 3 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 3 oz. of butter, 1 teaspoonful of mixed herbs, 1 tablespoonful of finely chopped parsley, pepper and salt to taste, and a little hot milk. Stew the onions in 2 oz. of butter, adding the herbs and seasoning. Prepare the breadcrumbs in the same way as for "Queen's Onion and Apple Pie," place the onions and breadcrumbs in layers as in the previous recipe, and bake 1 hour. QUEEN'S TOMATO PIE. 8 breakfastcupfuls of Allinson breadcrumbs, 3 eggs, 2 lbs. of tomatoes, 2 finely chopped onions, 1/2 oz. of butter, pepper and salt to taste, a little boiling milk; 1 dessertspoonful of finely chopped parsley. Cut the tomatoes into slices, and stew them gently with 1 oz. of the butter, the onions and seasoning for 10 minutes, then add the parsley. Soak the breadcrumbs with enough hot milk to just moisten them through, add the eggs beaten up. Grease a pie-dish, place in it first a layer of breadcrumbs, then one of tomatoes and so on until full, finishing with breadcrumbs. Put the rest of the butter in little bits on the top of the pie, and bake it until lightly brown. SAVOURY CUSTARD. 1 quart of milk; 6 eggs, 6 oz. of grated cheese, Parmesan is the best, but any kind of cooking cheese can be used; 1/2 a saltspoonful of nutmeg, pepper and salt to taste. Heat the milk; meanwhile whip the eggs well, and mix the cheese and seasoning with them. Mix well with the hot milk, pour the mixture into a buttered pie-dish, and bake in a moderately hot oven until set. Serve with green vegetables and potatoes. SAVOURY CUSTARD (Another way). 1 quart of milk, 6 eggs, pepper and salt to taste, 1 tablespoonful each of finely chopped parsley and spring onion. Proceed as above; mix the herbs and onion with the custard, and bake until set. SAVOURY FRITTERS (1). 1 teacupful of mashed potatoes, 1/2 lb. of breadcrumbs, 1 large English onion, 2 eggs, 1 oz. of butter, 1 teaspoonful of powdered sage, 1/2 saltspoonful of nutmeg, pepper and salt to taste. Chop the onion up fine and fry it brown in the butter. Whip up the eggs and mix both ingredients with the breadcrumbs; add the mashed potatoes, herbs, and seasoning, and mix all well together. Form into fritters, dredge with flour, and fry them a nice brown. Serve with vegetables, potatoes, and sauce. SAVOURY FRITTERS (2). 12 oz. of onions, 6 oz. of breadcrumbs, 1 teaspoonful of dried sage, 2 eggs, 1-1/2 oz. of butter, pepper and salt to taste. Chop the onions up small and fry them in the butter, or oil a nice brown, then add the sage to them. Mix a third of the onions with the breadcrumbs, add the eggs well beaten, pepper and salt; mix all well, form into fritters, and fry in butter or oil. The remainder of the onions place round the fritters on the dish. Serve with apple sauce. SAVOURY PICKLED WALNUT. 1/2 lb. of Allinson bread, 1 pint of milk, 3 eggs, 4 pickled walnuts and the vinegar to taste, 1 tablespoonful of finely chopped parsley, 1 teaspoonful of powdered mixed herbs, 1 grated English onion, 2 oz. of butter, pepper and salt to taste. Soak the bread in the milk, add the parsley, herbs, onion, eggs and seasoning. Mash up the pickled walnuts, dissolve part of the butter on the stove and add both to the other ingredients; mix all well. Butter a pie-dish with the rest of the butter, pour in the mixture, and bake. SAVOURY PIE. 6 oz. of haricot beans, 1/2 lb. of onions, 1 lb. of tomatoes, 1/2 lb. of parboiled potatoes, 2 hard-boiled eggs, 1 teaspoonful of herbs, 4 oz. of butter, 1/2 lb. of fine wheatmeal, pepper and salt to taste. Have the beans boiled the previous day, place them in a pie-dish, chop up the onions and boil them in a little water until soft, cut the potatoes in small dice, slice the tomatoes, cut up the eggs, and mix all the ingredients thoroughly in the pie dish, adding the herbs, 1 oz. of butter, and seasoning. Pour over the mixture 1 pint of water, and let it cook for 1 hour in the oven. Make a paste of the wheatmeal, the rest of the butter and a little cold water, cover the vegetables with it, and bake the pie 1 hour in a moderate oven. SAVOURY TARTLETS. 4 eggs, 4 oz. grated cheese, 1 oz. of butter, 1 teaspoonful of mustard, 1 gill of cream, pepper and salt to taste. For the crust 6 oz. of Allinson fine wheatmeal, and 2 oz. of butter. Whip up the eggs and add to each egg 1 dessertspoonful of water. Dissolve the mustard in a little water; mix this, the cheese and seasoning with the eggs. Heat the butter in a frying-pan, and when boiling stir in the eggs and cheese mixture, stirring it with a knife over the fire until set. Turn the mixture into a bowl to cool. Meanwhile have ready the paste for the pastry. Rub the butter into the flour, add enough water to make it hold together, mixing the paste with a knife. Roll it out thin, line small patty pans, fill with the egg and cheese mixture. Moisten the edges of the paste in the patty pans, cover with paste, and press the edges together. Bake the little tartlets in a moderately hot oven until done; they will take from 15 to 20 minutes. SPAGHETTI AUX TOMATOES. 1 lb. of spaghetti, the strained juice of one tin of tomatoes, 1 oz. of butter, pepper and salt. Mix the tomato juice with 1 pint of water and let the liquid come to the boil, throw in the spaghetti, taking care to keep the contents of the saucepan boiling fast; add the butter and seasoning, and cook until tender; time from 15 to 20 minutes. Serve very hot with grated cheese. SPANISH ONIONS (Stewed). Cut up lengthways as many onions as may be required, according to number in family. Set them over a fire in a saucepan with a piece of butter the size of a walnut, and 1 teacupful of water; let them stew gently for 1-1/2 hours, when there will be a lot of juice boiled out of the onions. Chop fine a handful of parsley, thicken the liquid on the onions with some Allinson fine wheatmeal, add pepper and salt; let the onions simmer a few minutes longer, then mix the parsley with them, and serve at once with squares of toast. This is a very nice dish for the evening meal. SPANISH ONIONS AND CHEESE. This is a very savoury dish and suitable for an evening meal. 1 lb. of Spanish onions, 4 oz. of cheese, a few breadcrumbs, pepper and salt to taste, and 1 oz. of butter. Peel and slice the onions thinly and grate the cheese. Arrange the onions in a pie-dish in layers, sprinkling cheese and a little pepper and salt between each layer. Finish with the cheese, scatter breadcrumbs on the top, cut up the butter into bits and scatter it over the breadcrumbs. Pour a small teacupful of water into the pie-dish, and bake about 2 hours. This is nice eaten cold as well as hot. SPANISH ONIONS AND WHITE SAUCE. Choose as many onions of equal size as are required and boil them whole in plenty of water until tender; the time necessary being about 2 to 2-1/2 hours. Then drain them, keeping the water they were boiled in as stock for soup or stew. Make the sauce as follows: 1/2 pint of milk, 1 oz. of butter, 1 heaped teaspoonful of cornflour, pepper and salt to taste. Boil the milk with the butter and seasoning, and thicken it with the cornflour. Boil the sauce up again and pour it over the onions, which should be ready on a hot dish on slices of toast. SPANISH STEW. 2 lbs. of potatoes, 1 lb. of Spanish onions, 1 lb. of tomatoes, 2 oz. of vermicelli, 1/2 pint of milk, 1 oz. of butter, pepper and salt. Cut up into dice the potatoes and onions, and stew them with the butter and very little water; when they are tender, add the tomatoes cut in slices, and cook the vegetables 10 minutes longer. Add seasoning, the milk and vermicelli, and a little more water if necessary; let the whole simmer for another 10 minutes, and serve. SPINACH DUMPLINGS. 2 lbs. of spinach, 3 eggs, 1 oz. of butter, 2 finely chopped onions, juice of 1/2 a lemon, pepper and salt, and some Allinson fine wheatmeal. Pick and wash the spinach, boil it with the onions without water until quite tender; drain it dry, chop the spinach fine, and mix it with the eggs well beaten, the lemon juice, butter, and seasoning. Add as much of the meal as necessary to make the mixture into a soft paste. Form into balls, flour them, drop them into boiling water, and boil them 5 to 10 minutes; serve with potatoes and gravy. STEWED MUSHROOMS. 1 lb. of mushrooms, 1 small English onion, 1 oz. of butter, 1 dessertspoonful of Allinson cornflour, 1/2 pint of milk, 1/2 pint of water, pepper and salt to taste. Peel, wash, and dry the mushrooms--if big, quarter them--chop fine the onion, and fry both in the butter for 10 minutes. Add the water, milk, and seasoning, and let it all simmer for 20 minutes; thicken with the cornflour, boil up and serve with curried or plain boiled rice. STUFFED SPANISH ONIONS WITH BROWN SAUCE. 4 good-sized Spanish onions, 1 breakfastcupful of Allinson breadcrumbs, an egg, 1 teaspoonful of powdered dry sage, or a dessertspoonful of minced fresh sage, pepper and salt to taste, and 2 oz. of butter. Boil the onions for 20 minutes and drain them. Cut a piece off the top of each onion and scoop out enough inside to leave at least 1 inch thick of the outer part. Chop up finely the part removed, mix it with the breadcrumbs, the sage, pepper, and salt. Beat up the egg, melt 1 oz. of the butter, and mix with the breadcrumbs, and stuff the onions with the mixture. Replace the slices cut off the tops of the onions, and tie them on with white cotton. Place the onions in a pie-dish or deep tin, put the rest of the butter on the top of the onions, cover them up, and bake them until quite tender. Have ready the brown sauce, remove the threads of cotton, and pour the sauce over the cooked onions. SWEET CORN FRITTERS. 1/2 tin of sweet corn, 2 eggs, 1/2 pint of milk, 1/2 oz. of Allinson fine wheatmeal, pepper, and salt, 1/2 saltspoonful of nutmeg, and some oil or butter. Make a batter of the meal, milk, and the eggs well beaten, adding the seasoning and the sweet corn. Have some oil (vege-butter) boiling in the frying-pan, drop spoonfuls of the batter into the boiling fat, and fry the fritters a golden brown. Serve with slices of lemon or tomato sauce. TOMATO PIE. 1-1/2 lbs. of tomatoes, 1/2 lb. of onions, 1 oz. of butter, 2 oz. of vermicelli, 2 hard-boiled eggs. For the crust, 8 oz. of Allinson fine wheatmeal, 3 oz. of butter. Cut up the potatoes and onions into dice, and parboil them in 1 pint of water, adding the butter and seasoning. Turn them into a pie-dish, add the tomatoes and eggs cut in slices, mix all the ingredients, and add the vermicelli broken up small. Make a paste with the meal, butter, and a little cold water, cover the pie with the crust, and bake for 1 hour. TOMATO TORTILLA. 1 lb. of tomatoes, 1 oz. of butter, 4 eggs, pepper and salt to taste. Scald, skin, and slice the tomatoes. Melt the butter in a frying-pan. Add it to the tomatoes with seasoning, and stew in the butter until quite tender and until a good deal of the liquid has steamed away. Whip the eggs and stir them into the cooked tomatoes; keep stirring until the mixture has thickened. Serve on hot buttered toast. This mixture can also be used cold for sandwiches. TOMATOES À LA PARMESAN. 4 large tomatoes, 1 oz. of butter, 3 oz. of Parmesan cheese, 3/4 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste. Bake the tomatoes in a tin with the butter and a dredging of pepper and salt. Make a sauce with the milk, meal, and cheese, seasoning it with a little cayenne pepper if handy. When the tomatoes are baked, place them on hot buttered toast, pour the sauce over, and serve hot. TOMATOES AND ONION PIE. Cut tomatoes and Spanish onions in slices, put into a pie-dish in alternate layers, add a little soaked tapioca, pepper and salt, and a little butter to taste. Put in sufficient water to make gravy, cover with wholemeal crust, bake 1-1/2 hours; eat with baked potatoes and bread. TOMATOES AU GRATIN. 8 medium-sized tomatoes, 1 breakfastcupful of breadcrumbs, 1 teaspoonful each of finely chopped parsley, mint, and eschalot, 1 egg, pepper and salt, 1 oz. of butter. Make a stuffing of the breadcrumbs, parsley, mint, and eschalots, adding the egg well beaten, and seasoning. Make a small opening in the tomato and take out the seeds with a teaspoon; fill the tomatoes with the stuffing, put them into a tin, place a bit of butter on each, pour 1/2 a teacupful of water in the tin, and bake the tomatoes 15 minutes. VEGETABLE BALLS. These are an excellent addition to stews. Boil till soft, and mash up together equal quantities of potatoes, turnips, carrots, lentils, vegetable marrow, and haricot beans, and season nicely with pepper, salt, nutmeg, and mixed herbs. Bind with beaten eggs, dip in frying batter, and fry the balls in vege-butter or oil till golden brown. VEGETABLE MOULD. 2 breakfastcupfuls of mashed potatoes, 2 ditto of parboiled finely cut turnips, carrots, celery, onion, and green peas all mixed, 2 eggs, 1 teaspoonful of mixed herbs, pepper and salt to taste. Beat the eggs up and mix all the ingredients well together; butter a mould. Fill in the mixture, cover with the lid or tie a cloth over it, and steam for 2 hours. Turn out, and serve with brown sauce. VEGETABLE PIE (1). 1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of butter, and pepper and salt to taste. Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender, add the pepper and salt and the mixed herbs. When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust, and bake until it is brown. VEGETABLE PIE (2). 1/2 lb. each of carrots, turnips, onions, potatoes, 1 small cauliflower, 2 good sized tomatoes or a cupful of tinned ones, 2 hard-boiled eggs, 1 teaspoonful of mixed herbs, 1 oz. of butter, 1 dessertspoonful of sago, pepper and salt to taste. Wash and prepare the vegetables, cut them into pieces the size of nuts; if fresh tomatoes are used, scald and skin them. Let all the vegetables stew gently with the butter and 1 pint of water until they are nearly tender; add the herbs, and seasoning; pour the whole into a pie-dish, sprinkling the sago between the vegetables; add water if more is required for the pie to have sufficient gravy; cut up the eggs in quarters, place the pieces on the top of the vegetables, and cover all with a crust. These vegetable pies can be varied according to the vegetables in season; cooked haricot or kidney beans, lentils, green peas, French beans may be used, and vermicelli or tapioca substituted for the sago. VEGETABLE STEW. Fry 2 Spanish onions in 2 oz. of butter, then add 3 turnips, 2 carrots, a little white celery, and 1 pint of water. Allow all to stew for 2 hours, then mix a tablespoonful of Allinson fine wheatmeal with 1/2 pint of milk. Add to the stew, and serve. YORKSHIRE PUDDING. 4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a batter of them with the flour and milk, and season it. Well butter a shallow tin, pour in the batter, and cut the rest of the butter in bits. Scatter them over the batter, and bake it 3/4 hour. Serve with vegetables, potatoes, and sauce. To use half each of Allinson breakfast oats and wheatmeal will be found very tasty. NUTROAST. 1 lb. breadcrumbs, 6 oz. ground cob nuts, 2 oz. butter (oiled), 4 eggs; 1 small onion chopped very fine, 1 good pinch of mixed herbs, pepper and salt to taste, and enough milk just to smoothly moisten the mixture. Mix all the ingredients thoroughly, turn into a buttered bread tin and steam 2-1/2-3 hours; turn out and serve with brown sauce. MACARONI Macaroni is one of the most nutritious farinaceous foods. It is made from Italian wheat, which contains more flesh-forming matter than butcher's meat. In the manufacture of macaroni some of the bran is removed from the flour, but the meal left is still very rich in flesh-forming matter. As the coarser particles of the bran have been taken away, macaroni is slightly constipating, and must therefore always be eaten with green vegetables, onions, or fruit. Macaroni should always be boiled before being made into various dishes. It may be cooked in plain water, or in milk and water; a little salt may be added by those who use it, and care should be taken to use just enough water to cook it in, so that when the macaroni is done, little or no fluid may be left, but if any does remain it should be saved for sauce, stock for soup, &c., as it contains valuable nutritive material. Macaroni takes from 20 minutes to 1 hour to cook, according to the kind used. That which is slightly yellow is to be preferred to the white, as the latter is usually poorer than the former in mineral salts and flesh-forming substances. From 2 to 4 oz. may be regarded as the amount to be allowed at a meal for grown-up persons. A very simple nourishing and satisfying meal can be made from macaroni plainly boiled; it may be eaten with any kind of vegetables, or baked potatoes, or fried onions, and if desired, with grated cheese, onion, caper, or parsley sauce. MACARONI (Italian). 1/2 lb. of spaghetti or vermicelli, 2 oz. of butter, 2 eggs, 3 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, pepper and salt to taste. Boil the macaroni till tender in 2 pints of water, to which the butter has been added. When soft add seasoning, the cheese, and the parsley. Beat the eggs well in the dish in which the macaroni is to be served, pour over the mixture of macaroni and other ingredients, mix all well with the eggs, and serve. If neither spaghetti nor vermicelli are handy, use Naples macaroni. MACARONI CHEESE. 1/2 lb. of macaroni, 8 oz. of grated cheese, some breadcrumbs, pepper and salt to taste, and 1 oz. of butter. Boil the macaroni in slightly salted water until soft. Then place a layer of it in a pie-dish, sprinkle some of the grated cheese over it, dust with pepper, and repeat the layers of macaroni and cheese, finishing with a sprinkling of cheese, and the breadcrumbs. Cut the butter in pieces, and place them here and there on the top. Bake it in a moderately hot oven until brown. Eat with vegetables and tomato sauce. For those who have a weak digestion plain boiled macaroni with grated cheese added at table is better and lighter. Macaroni requires from 25 minutes to 1/2 an hour cooking. The Genoa macaroni takes longer, the thin spaghetti kind is done in from 15 to 20 minutes, and vermicelli and Italian paste are done in a few minutes. Macaroni should be thrown into boiling water and be kept boiling, as the pipes or pieces otherwise stick together. The Italian paste is mostly used as an addition in clear soup. MACARONI CREAM. 6 oz. of macaroni, 3 oz. of cheese, 1/2 oz. of butter, 3/4 pint of milk, 1 teaspoonful of Allinson cornflour, pepper and salt to taste. Boil the macaroni until tender in only as much water as it will absorb. Make a sauce of the milk, cornflour, and cheese (you can use Parmesan, Gruyère, or Canadian cheese). Place the macaroni in a pie-dish, pour the sauce over it, grate some more cheese over the top, and let the macaroni brown in the oven. MACARONI SAVOURY. 4 oz. of boiled macaroni, 4 oz. of Allinson fine wheatmeal, 3 eggs, 3/4 pint of milk, 1 finely chopped onion, the grated rind of 1 lemon, 2 oz. of grated cheese, 1 tablespoonful of finely chopped parsley, 1 oz. of butter, 1/2 a saltspoonful of grated nutmeg, pepper and salt to taste. Cut the macaroni in small pieces. Make a batter of the milk, eggs, and meal, mix into it all the other ingredients, pour it into a buttered pie-dish, cut up the butter in pieces and spread them on the top. Bake the savoury for 1 to 1-1/2 hours. RICE In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory. RICE, HOW TO COOK. 1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the rice and set it over the fire with 1 quart of cold water, the butter and salt. Let it come to the boil gently, stirring it a little to prevent the rice from sticking to the saucepan. When the rice boils, set it on the side and let it just simmer. It will be sufficiently cooked in 15 to 20 minutes and each grain will be separate. Rice should not be cooked too soft, only just cooked through. CURRIED RICE. 1 lb. of Patna rice, 1 quart of cold water, 1 dessertspoonful of curry, 1 oz. of butter, and salt to taste. Wash the rice, mix the curry with the proper quantity of water, and set the rice over the fire with it, adding the butter and seasoning. Let the rice come to the boil slowly, and stir it a few times to prevent it sticking to the saucepan. When the rice boils, cover it with a piece of buttered paper, and let it cook very gently, not stirring it again. When all the water is absorbed, serve the rice. Do not allow it to get very soft; the rice will take from 15 to 20 minutes' cooking only. CURRIED RICE AND TOMATOES. 1/2 lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice; mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve. PORTUGUESE RICE. 1 teacupful of rice, 3 medium-sized onions, 3 tomatoes, 2 oz. of grated cheese, 1/2 teaspoonful of herbs, 1 oz. of butter, pepper and salt to taste. Peel and slice the onions and tomatoes and fry them in the butter for 15 minutes; place the rice over the fire with 1 pint of water; add the onions, tomatoes, herbs, and seasoning, and let all cook until the rice is quite soft; serve in a vegetable dish with the grated cheese sprinkled over. RICE AND LENTILS. Boil the rice as above; stew Egyptian lentils with chopped onions, pepper, salt, and a little butter, until well done. Put the rice on a dish, pour over the stewed onions and lentils, serve, and eat with green vegetables. RICE AND ONIONS. Boil whole onions in water until done quite through, remove them from the water, and put in it washed rice with a little pepper, salt, and butter. When done, serve with the onions and eat with a green vegetable. SAVOURY RICE (Italian). 1 breakfastcupful of rice, 4 tablespoonfuls of grated cheese (Parmesan or other cheese), 1 oz. of butter, a pinch of saffron, pepper and salt to taste. Boil the rice with water as above, then add the cheese, butter, saffron, and seasoning; mix all well, and serve. SAVOURY RICE CROQUETTES. 1/2 lb. of Patna rice, 1-1/2 pints of milk, 1 lb. of Spanish onions, 1 oz. of butter, 2 eggs, 1 teacupful of raspings, Allinson's oil for frying. Boil the rice in the milk until soft, and turn it out to get quite cold. Meanwhile chop the onions up fine and fry them brown in the butter. Form the cold rice into balls, and with the thumb of the right hand hollow them sufficiently to admit of their receiving a stuffing of fried onions, close them again carefully, dip them in the eggs beaten up and then in the raspings, and fry them in boiling oil a light brown. Serve with gravy. There are various stuffings which can be used instead of the onions--fried mushrooms chopped up, some olives chopped fine and mixed with hard-boiled yolks of eggs, &c. SPANISH RICE. 6 onions, 6 tomatoes, 1-1/2 pints of vegetable stock, herbs and seasoning, 1-1/2 cupfuls of rice, butter. Fry the onions and tomatoes in butter until well browned, then place them with the seasoning into the cold stock, and add the rice. When all have boiled slowly for 20 minutes, the rice should have absorbed the stock. Serve with cheese grated over. OMELETS CHEESE OMELET. 4 slices of Allinson bread toasted, or Allinson rusks, 3 eggs, 1/4 lb. of grated cheese, 1 saltspoonful of nutmeg, 1 pint of milk, 2 oz. of butter, pepper and salt to taste. Beat up the eggs, and mix them with the milk; crush the toast or rusks with your hands, and soak them in the egg and milk. Add the cheese, nutmeg, and seasoning. Dissolve half of the butter and mix it with the other ingredients. Butter a pie-dish, pour in the mixture, cut the rest of the butter in little pieces, and scatter them over the top. Bake the savoury for 1 hour or a little longer until well set. Serve hot or cold. FRENCH BEAN OMELET. 3 tablespoonfuls of cut boiled French beans, 4 eggs, 1 dessertspoonful of Allinson fine wheatmeal, 1/2 a teacupful of milk, 2 tablespoonfuls of grated cheese (Gruyère or Parmesan), pepper and salt to taste, some vege-butter or oil for frying. Smooth the meal with the milk, beat up the eggs and add them, the cheese and seasoning to the meal and milk; mix thoroughly with the beans, and fry the omelet in boiling butter or Allinson frying oil. FRENCH OMELET WITH CHEESE. 3 eggs, 1 oz. of grated cheese, 3 dessertspoonfuls of water, pepper and salt to taste, and 1 oz. of butter. Beat the yolks of the eggs, add to them the water and seasoning; whip the whites of the eggs to a stiff froth, and mix it lightly with the yolks. Meanwhile have the butter boiling hot in an omelet pan, pour the mixture into it, and let it fry over a gentle fire. Pass a heated salamander or coal-shovel over the top of the omelet. When it has risen, scatter the cheese over it; let the omelet cook a little longer, fold over when the top is still creamy, and serve immediately. GARDENER'S OMELET. 1 breakfastcupful of cold boiled vegetables, minced fine (green peas, carrots, turnips, potatoes, &c.), 4 eggs, 1 tablespoonful of Allinson fine wheatmeal, 1/2 a gill of milk, pepper and salt, and a little nutmeg to taste, 1 oz. of butter. Beat the eggs and milk well together, rub the meal smooth with it, add the vegetables and seasoning, and fry as an omelet. Serve with sauce. OMELET HERB. 4 slices of Allinson bread, 1 pint of milk, 1 finely chopped English onion, 1 good tablespoonful of finely chopped parsley, 1 teaspoonful of dried mixed herbs, 3 eggs, 2 oz. of butter, pepper and salt to taste. Soak the bread, fry the onion in 1-1/2 oz. of butter, and mix it with the soaked bread. Add the herbs, parsley, and seasoning, and mix all well. Butter a pie-dish with the rest of the butter, pour the mixture into it, and bake. OMELET LENTIL. It you have any cold boiled lentils, for instance, some sandwich mixture you wish to use up, proceed as follows: To 1 teacupful of boiled lentils take 3 well-beaten eggs, and pepper and salt to taste. Add 1 dessertspoonful of water to each egg, and mix the lentils and eggs smooth. Fry the mixture as an omelet in boiling butter. OMELET MACARONI. 3 oz. of boiled cold macaroni, 3 eggs, 1 dessertspoonful of finely chopped parsley, 1-1/2 oz. of grated cheese, 1/2 a saltspoonful of nutmeg, pepper and salt to taste, 1-1/2 oz. of butter. Cut the macaroni into little pieces; beat the eggs well, and mix them with the macaroni. Add the seasoning, parsley, cheese, and nutmeg; mix all well, and fry the omelet with the butter in a large frying-pan. OMELET ONION. 4 medium-sized English onions, 1-1/2 oz. of butter, 2 oz. of Allinson breadcrumbs, 4 eggs, 4 tablespoonfuls of milk, pepper and salt to taste. Peel and slice the onions, bake them in a pie-dish with the butter and seasoning, until quite soft. Whip the eggs up, mix them with the milk, breadcrumbs, and the baked onions. Put the mixture into a greased pie-dish, and bake in a moderately hot oven. Serve with tomato sauce. OMELET SAVOURY. Soak Allinson wholemeal bread in cold milk and water until soft, then rub smooth, grate 1 onion, beat up 1 egg, and add a few flavouring herbs, and pepper and salt to taste. Mix the whole together, put in a pie-dish, place a few small pieces of butter on the top, and bake about 1/2 hour, or until done. Eat with vegetables and potatoes. OMELET SOUFFLÉ. 4 eggs, 3 oz. of sifted castor sugar, the grated rind of 1/2 a lemon, 1 oz. of butter. Beat the yolks of the eggs for 10 minutes with the sugar and lemon rind. Whip the whites of the eggs to a very stiff froth, mix it with the other ingredients, pour the mixture into a well-buttered pie-dish or cake tin, and bake the soufflé in a moderately hot oven from 10 to 15 minutes. Serve immediately. OMELET SOUFFLÉ (SWEET). 6 eggs, 3 oz. of powdered sugar, 1 oz. of butter, 1 dessertspoonful of potato flour, and 1 dessertspoonful of orangeflower water. Put the yolks of the eggs into a large basin, add the sugar, potato flour, and orange water, and beat all well with a wooden spoon for 10 minutes; beat the whites of the eggs to a stiff froth, and mix them lightly with the other ingredients. Meanwhile beat the butter in the omelet pan; when boiling pour the mixture into it, and fry the omelet over a gentle fire. When it begins to set round the sides shake it very gently from side to side, and turn the omelet neatly out on a buttered dish. Set it in the oven for about 10 minutes, and serve immediately with a little castor sugar sifted over it. OMELET TOMATO (1). This is made in almost the same way as the savoury omelet, but without the addition of flavouring herbs. 2 average-sized tomatoes are cut up fine, and mixed with the ingredients given above. When tinned tomatoes are used the juice may be made hot and the bread soaked in it instead of in milk and water. OMELET TOMATO (2). 1 lb. of tomatoes, 1/2 lb. of breadcrumbs, 1 large Spanish onion, 3 eggs, 2 oz. of butter, pepper and salt to taste. Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan, add pepper and salt, cut the tomatoes up, add these to the other ingredients. Let all simmer for 20 minutes; pour the mixture over the breadcrumbs, add the eggs well beaten, mix all up thoroughly, and turn the mixture into one or more well-buttered shallow tins. Bake the omelet in a quick oven for 10 to 15 minutes. OMELET TRAPPIST. 4 oz. of fine breadcrumbs, 2 eggs, 1-1/2 oz. of butter, 1/2 teaspoonful of powdered herbs, pepper and salt to taste, 1/2 gill of boiling milk. Moisten the breadcrumbs with the milk, add the eggs well beaten, the herbs and seasoning. Mix all well and smoothly. Melt the butter in the frying-pan, spread the mixture in it, and fry the omelet a golden brown both sides. SWEET OMELET (1). 3 eggs, 2 oz. of butter, sugar to taste, 1 lemon, and 1/2 a teacupful of new milk. Whip the yolks of the eggs well, adding the grated rind of the lemon, half the butter melted, the milk, and sugar. Just before frying the omelet, add the lemon juice and the whites of the eggs whipped to a stiff froth. Make the rest of the butter boiling hot in an oval omelet pan, the size of the dish on which it is to be served, and fry till lightly browned. Sift sugar over it, and serve immediately. SWEET OMELET (2). 1/2 pint of new milk, 4 eggs, cinnamon and sugar to taste, 1 oz. of butter, and 1 teaspoonful of Allinson fine wheatmeal. Smooth the wheatmeal with the milk, and mix with the other ingredients. Make the butter boiling hot in a frying-pan, and fry the omelet till lightly browned. Serve immediately with sugar sifted over it. SWEET OMELET (3). 5 eggs, 1 tablespoonful of castor sugar, 2 tablespoonfuls of water, 2 oz. of butter, some raspberry and currant jam. Melt the butter in an omelet pan, beat the eggs well, stir in the sugar, and pour the mixture into the hot butter. Fry a pale golden colour, and turn it on to a hot dish. Spread some jam on the omelet, double it, and serve at once. The inside of the omelet should remain creamy. VEGETABLES GREEN VEGETABLES (General Remarks). I have not given recipes for the cooking of plain greens, as they are prepared very much alike everywhere in England. There are a number of recipes in this book giving savoury ways of preparing them, and I will now make a few remarks on the cooking of plain vegetables. The English way of boiling them is not at all a good one, as most of the soluble vegetable salts, which are so important to our system, are lost through it. Green vegetables are generally boiled in a great deal of salt water; this is drained off when they are tender, and the vegetables then served. A much better way for all vegetables is to cook them in a very small quantity of water, and adding a small piece of butter (1 oz. to 2 lb. of greens) and a little salt. When the greens are tender, any water which is not absorbed should be thickened with a little Allinson fine wheatmeal and eaten with the vegetables. A great number of them, such as _Cabbages, Savoys, Brussel sprouts, Scotch kail, turnip-tops, &c., &c._, can be prepared this way. In the case of vegetables like _asparagus, cauliflower, sea kale, parsnips, artichokes, carrots_ or _celery_, which cannot always be stewed in a little water, this should be saved as stock for soups or sauces. Most of these vegetables are very nice with a white sauce; carrots are particularly pleasant with parsley sauce. _Spinach_ is a vegetable which English cooks rarely prepare nicely; the Continental way of preparing it is as follows: The spinach is cooked without water, with a little salt; when quite tender it is strained, turned on to a board, and chopped very finely; then it is returned to the saucepan with a piece of butter, a little nutmeg, or a few very finely chopped eschalots and some of the juice previously strained. When the spinach is cooking a little Allinson fine wheatmeal, smoothed in 1 or 2 tablespoonfuls of milk, is added to bind the spinach with the juice; cook it a few minutes longer, and serve it with slices of hard-boiled egg on the top. _Potatoes_ also require a good deal of care. When peeled, potatoes are plainly boiled, they should be placed over the fire after the water has been strained; the potatoes should be lightly shaken to allow the moisture to steam out. This makes them mealy and more palatable. Potatoes which have been baked in their skins should be pricked when tender, or the skins be cracked in some way, otherwise they very soon become sodden. A very palatable way of serving potatoes, is to peel them and bake them in a tin with a little oil or butter, or vege-butter; they should be turned occasionally, in order that they should brown evenly. This is not a very hygienic way of preparing potatoes. From a health point of view they are best baked in their skins, or steamed with or without the skins. A good many vegetables may be steamed with advantage; for instance, _cabbage, sprouts, turnips, parsnips, swedes, Scotch kail, &c._ Any way of preparing greens is better than boiling them in a large saucepanful of water and throwing this away. I may just mention that Scotch kail, after being boiled in a little water, should be treated exactly as spinach, and is most delicious in that way; an onion cooked with it greatly improves the flavour. ARTICHOKES À LA SAUCE BLANCHE. 2 lbs. of artichokes, 1 oz. of Allinson fine wheatmeal, 3/4 pint of milk, 1 egg, juice of 1/2 a lemon, pepper and salt to taste. Peel the artichokes, and boil them in water until tender; cut them into slices 1/2 an inch thick and place them on a dish. Make a sauce of the milk and meal with seasoning; when the sauce has thickened, remove it from the fire, beat up the egg with the lemon juice and add both to the sauce, pour it over the artichokes, and serve. ARTICHOKES À LA PARMESAN. 2 lbs. of artichokes, 3/4 pint of milk, 1 tablespoonful of Allinson fine wheatmeal, 1 egg, juice of 1/2 a lemon, 2 oz. of grated Parmesan or any other cooking cheese. Proceed as in the recipe for "Celery à la Parmesan," add the cheese to the sauce, and serve the same with sauce as above. ASPARAGUS (BOILED). Scrape the white parts of the stalks quite clean, and put them into cold water as they are done. Tie them up into bundles, and cut them all the same length. Now put them into a saucepan, cover with boiling water, add a little salt, and boil gently and steadily for 20 to 30 minutes. Take them out of the water as soon as they are tender, and dish on to rounds of toast with the points to the middle. Serve with them rich melted butter in a tureen. CABBAGE. Remove the outer coarse leaves, cut the cabbage in four pieces lengthways, and well wash the pieces in salt water. The salt is added because it kills any insects which may be present. Wash the cabbage as often as is necessary in pure water after this to clean it and remove the salt, and then shred it up fine. Set it over the fire with 1/2 pint of water, 1 oz. of butter, a dash of pepper, and a very little salt. Let it cook very gently for 2 hours; when it is quite tender, the liquid can be thickened with a little fine wheatmeal; smooth this with a little milk, or water if milk is not handy; boil it up, and serve. CARROTS WITH PARSLEY SAUCE. Scrub and wash as many carrots as are required. Cook them in a little water or steam them until quite tender, then slice them and place them in a saucepan. Make a white sauce as directed in the recipe for "Onions and white sauce," and stir into it a handful of finely-chopped parsley. Pour the sauce over the carrots, and let them simmer for ten minutes. Serve very hot with baked potatoes. CAULIFLOWER WITH WHITE SAUCE. Trim the cauliflower, cutting away only the bad and bruised leaves and the coarse part of the stalk. Put it into salt water to force out any insects in the cauliflower. After soaking, wash it well in fresh water and boil quickly until tender, and serve with white sauce. CELERY (ITALIAN). 2 heads of celery, 1/2 pint of milk, 1 oz. of butter, 1 egg, 1 cupful of breadcrumbs, pepper and salt to taste. Cut up the celery into pieces, boil it in water for 10 minutes; drain it and put it into the stewpan with the milk, 1/2 oz. butter, pepper and salt. Simmer the celery gently until tender, put it aside to cool a little, and add the egg well beaten. Butter a shallow dish, strew it well with some of the breadcrumbs, and pour in the celery, sprinkle the rest of the breadcrumbs over the top, put the butter over it in little bits, and bake the celery until brown. CELERY (STEAMED) WITH WHITE CHEESE SAUCE. Prepare the celery as in previous recipe, leaving it in long pieces, and place it in a vegetable steamer, which consists of a large saucepan over which is fitted a perforated top. Add a little pepper and salt, and let the celery steam for 1-1/2 hours. For the sauce you need: 1 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson cornflour, 1-1/2 oz. of grated cheese, pepper and salt to taste. Boil the milk with the butter, thicken it with the cornflour smoothed first with a spoonful of water, and last add the grated cheese and seasoning; let the sauce simmer, stirring it until the cheese is dissolved. Have ready some Allinson plain rusks on a flat dish, place the celery on it, pour the sauce over, and serve very hot. CELERY (STEWED) WITH WHITE SAUCE. 2 or 3 heads of celery (according to quantity required), 2 oz. of butter, 1 dessertspoonful of flour, 1/2 pint of milk, pepper and salt to taste. Remove the outer hard pieces from the celery, saving them for flavouring soups or sauces; wash well and cut up in pieces about 3 inches long. Set over the fire with 1/2 pint of water, the butter and seasoning. Let cook gently until the celery is quite tender, which will take about 1 hour; add the thickening and the milk. Let all gently simmer for a few minutes, and serve. LEEKS. Remove the coarse part of the green stalks of the leeks. If the leeks are gritty cut them right through and wash them well, and if necessary use a brush to get out the sand. Tie the leeks in bunches and steam them until tender, which will take about 1-1/2 hours. Make a white sauce as for the cauliflower. Put the leeks on pieces of dry toast on a flat dish, pour the sauce over them, and serve. MUSHROOMS (STEWED). 1 lb. of mushrooms, 1 oz. of butter, 1/2 pint of water, 1/2 teaspoonful of herbs, 1/2 saltspoonful of nutmeg, pepper and salt to taste, juice of 1/2 a lemon, the yolk of 1 egg, 1 dessertspoonful of Allinson cornflour. Peel and clean the mushrooms, and wash them in water with a dash of vinegar in it. Wipe them dry with a cloth; have the water and butter ready in a saucepan with the herbs, and seasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken with the cornflour, then stir in the yolk of egg with the lemon juice, and serve. ONION TORTILLA. 1 lb. of Spanish onions, 1-1/2 oz. of butter or oil, 3 eggs. Melt the butter in a frying-pan, slice the onions, and fry them for 10 or 15 minutes, beat the eggs, add them to the onions, season with pepper and salt, and fry the whole a light brown on both sides. ONIONS (BRAISED). 2 lbs. of onions, 2 oz. of butter, vege-butter, or oil, pepper and salt to taste. Peel and slice the onions, and fry them a nice brown in the butter. Then add enough water to make gravy, add pepper and salt, and stew the onions for 20 minutes. Eat with wholemeal toast. This is very savoury, and is much liked. ONIONS (SPANISH) (BAKED). Peel as many onions as are required, making an incision crossways on the top, and put in a baking-dish with 1/2 oz. of butter on each large onion, or half that quantity on small ones; dust them over with pepper and salt, and bake them for 3 hours. Keep them covered for 2 hours, and let them brown after that. Baste the onions from time to time with the butter. SCOTCH OR CURLY KAIL. Scotch kail is best after there has been frost on it. Wash the kail, and cut away the coarse stalks, boil it for 1-1/2 to 2 hours in a small quantity of water, adding a chopped up onion. Drain it when soft and chop it fine like spinach. Into the saucepan in which the kail was cooked put a piece of butter; melt it, and stir into it 1 tablespoonful of Allinson fine wheatmeal, and brown it very slightly. Then add some of the drained-off kail wafer and stir it smooth with the browned flour. Return the chopped Scotch kail to the saucepan, add pepper and salt to taste; let it cook for a minute, and serve. SPINACH. Wash the spinach thoroughly, and set it over the fire in a saucepan without any water, as enough water will boil out of the spinach to cook it. Heat it gently at first, stirring it a few times to prevent it burning, until enough water has boiled out of the spinach to prevent it from catching. Let the spinach cook 20 minutes, then strain it through a colander, pressing the water out with a wooden spoon or plate. Put a piece of butter in the saucepan in which the spinach was cooked; when melted, stir into it a spoonful of Allinson fine wheatmeal, and keep stirring the meal and butter for 1 minute over the fire. Return the spinach to the saucepan, mix it well with the butter and meal, and add as much of the strained-off water as is necessary to moisten it; add pepper and salt to taste, and a little lemon juice. Let the spinach heat well through before serving. Have ready 1 or 2 hard-boiled eggs cut in slices, and decorate the spinach with them. Use 1 oz. of butter, an even tablespoonful of the meal, and the juice of 1/2 a lemon to 4 lbs. of spinach. TURNIPS (MASHED). Peel and wash the turnips, and steam them until tender. Mash them up in a saucepan over the fire, mixing with them 1 oz. of butter. Pile the mashed turnips on a flat dish, and pour a white sauce over them. EGG COOKERY. Eggs are a boon to cooks, especially when dishes are wanted quickly. They enter into a great many savoury and sweet dishes, and few cakes are made without them. They can be prepared in a great variety of ways. Eggs are a good food when taken in moderation. As they are a highly nutritious article of food, they should not be indulged in too freely. Eggs contain both muscle and bone-forming material, in fact everything required for building up the organism of the young bird. The chemical composition of hen's and duck's eggs are as follows:-- Hen's egg. Duck's egg. Water ........ 74.22 71.11 Nitrogen ..... 12.55 12.24 Fat .......... 12.11 15.49 Mineral matter 1.12 1.16 ------ ------ 100.00 100.00 Eggs take a long time to digest if hard boiled. All the fat of the egg is contained in the yolk, but the white of the egg is pure albumen (or nitrogen) and water. Eggs are most easily digested raw or very lightly boiled, and best cooked thus for invalids. The best way of lightly boiling an egg is to put it in boiling water, set the basin or saucepan on the side of the stove, and let it stand just off the boil for five or six minutes. Eggs often crack when they are put into enough boiling water to well cover them, owing to the sudden expansion of the contents. If they are not covered with water there is less danger of them cracking. One can easily tell stale eggs from fresh ones by holding them up to a strong light. A fresh egg looks clear and transparent, whilst stale ones look cloudy and opaque. There are various ways of preserving eggs for the winter; one of the best is by using the Allinson egg preservative. Another very good way is to have stands made with holes which will hold the eggs. Keep these stands in an airy place in a good current of fresh air, and every week turn the eggs, so that one week they stand the pointed end down, next week the rounded end down. APPLE SOUFFLÉ. 4 eggs, 4 apples, 2 oz. of castor sugar (or more if the apples are very sour), 1 gill of new milk or half milk and half cream, 1 oz. of Allinson cornflour, and the juice of 1 lemon. Pare, cut up, and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Beat them quite smooth, and return them to the stewpan. Smooth the cornflour with the milk, and mix it with the apples, and stir until it boils; then turn the mixture into a basin to cool. Separate the yolks from the whites of the eggs; beat the yolks well, and mix them with the apple mixture. Whisk the whites to a stiff froth, mix them lightly with the rest, and pour the whole into a buttered soufflé tin. Bake for 20 minutes in a moderately hot oven, and serve at once. CHEESE SOUFFLÉ. 8 oz. of Parmesan or other good dry, cooking cheese, 4 eggs, 1 oz. of Allinson fine wheatmeal, 1 gill of milk, 1 oz. of butter, mustard, pepper, and salt to taste. Melt the butter in a saucepan, stir in the wheatmeal, season with mustard, pepper, and salt. Pour in the milk, and stir until the mixture is set and comes away from the sides of the saucepan. Turn into a basin, and let the mixture cool. Grate the cheese and stir it in; separate the yolks of the eggs from the whites, and drop the yolks of the eggs, one by one, into the mixture, beating all well. Whip the whites of the eggs to a stiff froth, mix it lightly with the other ingredients; turn the mixture into a buttered soufflé tin, and bake the soufflé for 15 minutes. CHOCOLATE SOUFFLÉ. 5 eggs, 2 oz. of butter, 3 oz. of castor sugar, 2 large bars of chocolate, 6 oz. of the crumb of the bread, and vanilla essence to taste. Cream the butter, and stir into it gradually the yolks of the eggs, the sugar, and chocolate. Previously soak the bread in milk or water. Squeeze it dry, and add to it the other ingredients. Add vanilla and the whites of the eggs whipped to a stiff froth, and pour the mixture into a buttered pie-dish or cake tin. Bake 3/4 of an hour, and serve immediately. If the soufflé is baked in a cake tin, a serviette should be pinned round it before serving. CURRIED EGGS. 6 hard-boiled eggs, 1 medium-sized English onion, 1 cooking apple, 1 teaspoonful of curry powder, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of butter, and salt to taste. Prepare the onion and apple, chop them very fine, and fry them in the butter in a stewpan until brown. Add 1/2 pint of water and a little salt. Smooth the curry and wheatmeal with a little cold water, and thicken the sauce with it. Let it simmer for 10 minutes, then rub through a sieve. Return the sauce to the stewpan, shell the eggs, and heat them up in the sauce; serve very hot on a flat dish. EGG AND CHEESE. 6 eggs, 1 teacupful of milk, thickened with 1 dessertspoonful of Allinson fine wheatmeal, 2 oz. of grated cheese, pepper and salt to taste. Butter a pie-dish, pour into it the thickened milk, break the eggs over it, sprinkle the cheese over them, and season to taste. Bake in a moderate oven until the eggs are just set. EGG AND CHEESE FONDU. To each egg 1/2 its weight in grated cheese and a 1/2 oz. of butter (if only 1 egg is prepared 1/2 oz. of butter must be used); mustard, pepper, and salt to taste. Whip up the eggs, add 1 dessertspoonful of water for each egg, as in the previous recipe; mix in the cheese, a little made mustard, and pepper and salt. Heat the butter in a frying-pan or small stewpan. When hot stir in the mixture of egg and cheese. Keep stirring it with a knife, until it becomes a smooth and thickish mass. Put on hot buttered toast, and serve. This is an extremely tasty French dish. The mixture, when cold, is excellent for sandwiches. EGG AND TOMATO SAUCE. 4 eggs, 1 teacupful of tomato sauce, and 1/2 oz. of butter. Melt the butter in a flat dish; break the eggs carefully into it without breaking the yolks, and place the dish on the stove until the eggs are set. Heat the tomato sauce, which should be well seasoned, and pour it over the eggs. Serve very hot, with sippets of Allinson wholemeal toast. EGG AND TOMATO SANDWICHES. 4 eggs, 1 teacupful of tinned tomatoes or 1/2 lb. fresh ones, pepper and salt, 1 oz. of butter. Melt the butter in a frying-pan, and cook the tomatoes in it until most of the liquid is steamed away; set aside to cool. If fresh tomatoes are used, they should be scalded and skinned before cooking. Beat up the eggs and stir them into the cooled tomatoes, adding seasoning to taste. Stir the eggs and tomatoes with a knife until set, then turn the mixture into a bowl to get cold, and use for sandwiches. EGG SALAD WITH MAYONNAISE. 1 lb. of cold boiled potatoes, 6 hard-boiled eggs, the juice of 1/2 a lemon, pepper and salt to taste. Cut the potatoes and eggs into slices, dust them with pepper and salt, add the lemon juice, and mix all well together. Make the mayonnaise as follows; 1-1/2 gills of good salad oil, the yolks of 2 eggs, 1 saltspoonful of mustard, lemon juice, pepper, and salt to taste. Take a clean cold basin, and place in it the yolks of the eggs beaten up. Drop the oil into them, drop by drop, stirring with a wooden spoon quickly all the time. Great care should be taken, especially in the beginning, as the eggs easily curdle when the oil is stirred in too fast. When the mayonnaise gets very thick add carefully a little lemon juice to thin it down, then add again oil and lemon juice alternately until all the oil is used up. Smooth the mustard with a little lemon juice, and stir it in last of all with sufficient pepper and salt. Taste the mayonnaise, and add lemon juice or seasoning as required. Vinegar may be used instead of lemon juice if the latter is not conveniently had. The mayonnaise should be made in a cold room, as it may curdle if made in a hot room. Should an accident happen, beat up another yolk of egg and start afresh with a little fresh oil, and when going on well stir in, drop by drop, the curdled mayonnaise. Mix part of it with the eggs and potatoes, and pour the rest over the salad; garnish with watercress. EGG SALMAGUNDI WITH JAM. 4 eggs, 1 oz. of butter, the juice of 1/2 a lemon, 1/2 a teacupful of cream or milk, some apricot or other jam. Melt the butter in a frying-pan. Beat the eggs, and mix with them the cream or milk and the lemon juice. Pour the mixture into the butter, and stir it over the fire until it thickens. Stir in some jam, and serve with lady fingers, Allinson rusks, or bread fried in butter. EGG SAVOURY. 6 hard-boiled eggs, shelled and sliced; in summer use 1 large breakfastcupful of boiled and chopped spinach; in winter Scotch kale prepared the same way; some very thin slices of bread and butter, nutmeg, pepper, and salt to taste, 1/2 pint of milk, and some butter. Butter a pie-dish and line it with slices of bread and butter. Spread a layer of spinach and a layer of slices of eggs; dust with nutmeg, pepper, and salt. Repeat the layers, and finish with a layer of bread well buttered. Pour over the whole the milk, and bake the savoury from 20 to 30 minutes, or until brown. EGGS À LA BONNE FEMME. 4 eggs, 1 Spanish onion, 1 oz. of butter, 1 teaspoonful of vinegar, and 2 tablespoonfuls of breadcrumbs; pepper and salt to taste. Peel and slice the onion, and fry it brown in the butter; add the vinegar and seasoning when done. Spread the onion on a buttered dish, break the eggs over them, dust these with pepper and salt, and sprinkle with breadcrumbs. Place a few bits of butter on the top, and bake until the eggs are set, which will only take a few minutes. EGGS À LA DUCHESSE. 1 quart of milk, 6 eggs, 1 tablespoonful of Allinson cornflour, sugar to taste, a piece of vanilla 2 inches long. Splice the vanilla and let it boil with the milk and sugar; smooth the cornflour with a spoonful of water, thicken the milk with it, and let it cook gently for 2 or 3 minutes; remove the vanilla. Have ready the whites of eggs whipped to a stiff froth, drop it in spoonfuls in the boiling milk; let it simmer for a few minutes until the egg snow has got set, remove the snowballs with a slice, and place them in a glass dish. Let the milk cool a little; beat up the yolks of the eggs, mix them carefully with the milk, taking care not to curdle them; stir the whole over the fire to let the eggs thicken, but do not allow it to boil. Let the mixture cool, pour the custard into the glass dish, but not pouring it over the snow; serve when quite cold. Half the quantity will make a fair dishful. EGGS AND CABBAGE. 1 large breakfastcupful of cold boiled cabbage, 3 eggs, 1 teacupful of milk, pepper and salt to taste, 1/2 oz. of butter. Warm the cabbage with the butter and the milk; meanwhile beat up the eggs. Mix all together and season with pepper and salt. Turn the mixture into a shallow buttered pie-dish, and bake for 20 minutes. Any kind of cold vegetables mashed up can be used up this way, and will make a nice side dish for dinner. EGGS AU GRATIN. 3 hard-boiled eggs, 1-1/2 oz. of grated cheese, 1 oz. of butter, 2 tablespoonfuls of breadcrumbs, a little nutmeg, and pepper and salt to taste. Slice the eggs, place them on a well-buttered flat baking dish, sprinkle them thickly with the grated cheese, and dust with nutmeg, pepper, and salt. Spread the breadcrumbs over the top, and scatter the butter in bits over the breadcrumbs. Bake until the breadcrumbs begin to brown. FORCEMEAT EGGS. 6 eggs, 1 small English onion, a few leaves of fresh sage, or 1/2 teaspoonful of dried powdered sage, a few sprigs of Parsley, pepper and salt to taste, and some paste rolled thin, made of 6 oz. of Allinson fine wheatmeal, 2 oz. of butter or vege-butter, and a little cold water. Boil the eggs for 10 minutes, set them in cold water, and take off the shells. Cut them in half lengthways, remove the yolks, and proceed as follows: Chop up the onion very fine with the sage and parsley, and season with pepper and salt. Pound the yolks very fine, and add the onion and herbs; fill the whites of the eggs with the mixture. Put the halves together, enclose them in paste, brush them over with the white of egg, and bake until the pastry is done, which will take about 15 minutes. Serve with vegetables and sauce. FRENCH EGGS. 6 hard-boiled eggs, 1/2 pint of milk, 1 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, 1 dessertspoonful of finely chopped parsley, nutmeg, pepper, and salt to taste. Boil the milk with the butter, thicken it with the flour, smoothed previously with a little cold milk; season to taste. When the milk is thickened shell the eggs, cut them into quarters lengthways, and put them into the sauce. Last of all, put in the parsley, and serve with sippets of toast laid in the bottom of the dish. MUSHROOM AND EGGS. 4 hard-boiled eggs, 1/4 lb. of mushrooms, 1 teaspoonful of parsley chopped very fine, 1 oz. of butter, pepper and salt. Stew the mushrooms in the butter, and season well; chop up the eggs and mix them with the mushrooms, adding the parsley; heat all well through, and serve on sippets of toast. MUSHROOM SOUFFLÉ. 4 eggs, 1 oz. of Allinson fine wheatmeal, 1 oz. of butter, 6 oz. of mushrooms, pepper and salt to taste. Peel, wash, and cut in small pieces the mushrooms, and stew them in 3/4 of a teacupful of water. When the mushrooms have stewed 10 minutes, drain off the liquid, which should be a teacupful. Melt the butter in a little saucepan, stir into it the wheatmeal, and when this is well mixed with the butter, add the mushroom liquor, stirring the mixture well until quite smooth and thick and coming away from the sides of the saucepan. Then stir in the mushrooms, and turn all into a basin and let it cool a little. Separate the yolks from the whites of the eggs, and stir each yolk separately into the mixture in the basin. Season to taste. Whip up the whites of the eggs to a stiff froth, and mix them lightly with the rest. Turn the mixture into a buttered pie-dish or soufflé tin, and bake the soufflé 15 minutes. POACHED EGGS. Unless an egg-poacher is used, eggs are best poached in a large frying-pan nearly filled with water. A little vinegar and salt should be added to the water, as the eggs will then set more quickly. Each egg should first be broken into a separate cup, and then slipped into the rapidly boiling water; cover them up and allow them to boil only just long enough to have the whites set, which will take about 2 minutes. Quite newly laid eggs take a little longer. Have ready hot buttered toast, remove the eggs from the water with an egg-slice, and slip them on the toast. Always have plates and dishes very hot for all kinds of egg dishes. Poached eggs are also a very nice accompaniment to vegetables, like spinach, Scotch kale, &c., when they are served laid on the vegetables. POTATO SOUFFLÉ. 2 oz. of butter, 4 eggs, 1/4 lb. of castor sugar, 1/2 oz. of ground almonds (half bitter and half sweet), 6 oz. of cold boiled and grated potatoes, and 1-1/2 oz. of sifted breadcrumbs. Cream the butter in a basin, which is done by stirring it round the sides of the basin until soft and creamy, when it will make a slight crackling noise. Stir in the yolks of the eggs, the sugar, and almonds; beat for 10 minutes, then stir in the potatoes and breadcrumbs, and last of all the whites of the eggs whipped to a stiff froth. Turn the mixture into a well-buttered dish, and bake in a moderately hot oven from 3/4 of an hour to 1 hour. RATAFIA SOUFFLÉ. 6 eggs, 2 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of castor sugar, the grated rind of 1/2 lemon, 1/2 pint of milk, 3 oz. of ratafias. Melt the butter in a saucepan, stir in the flour, mix well, and then add the milk, stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. Let it cool a little, then stir in the yolks of the eggs well beaten, the lemon rind, the sugar, and lastly, the whites of the eggs whipped to a stiff froth. Turn the mixture into a buttered pie-dish or cake tin, with alternate layers of ratafias. Bake from 1/2 an hour to 3/4 of an hour in a moderately hot oven, and serve immediately with stewed fruit. RICE SOUFFLÉ. 6 eggs, 2 oz. of rice, 1 pint of milk, sugar to taste, vanilla essence or the peel of 1/2 a lemon, and 1 oz. of butter. Stew the rice in the milk with the butter, sugar, and the lemon peel, if the latter is used for flavouring. When the rice is tender remove the peel; or flavour with vanilla essence, and let all cool. Separate the yolks of the eggs from the whites, and beat each separately into the rice for 2 or 3 minutes. Whip the whites of the eggs to a stiff froth, and stir them lightly into the mixture. Have ready a buttered soufflé tin, pour the mixture into it, and bake the soufflé for 20 minutes in a hot oven. Sprinkle with castor sugar, and serve at once. SAVOURY CREAMED EGGS. To each egg take 2 tablespoonfuls of cream or milk, a little chopped parsley, nutmeg, pepper, and salt to taste, and a slice of hot buttered toast. Butter the cups as in the last recipe, sprinkle well with parsley, beat up the eggs, season with nutmeg, pepper, and salt, and proceed as in "Sweet Creamed Eggs." Serve hot. SAVOURY SOUFFLÉ. 4 eggs, 1 oz. Allinson fine wheatmeal, 1 gill of milk, 1 tablespoonful of finely chopped parsley, 1 dessertspoonful of finely minced spring onions, 1 oz. of butter, pepper and salt to taste. Proceed as in Cheese Soufflé, adding (instead of cheese) the parsley and onion. SCALLOPED EGGS. 1/2 dozen hard-boiled eggs, 1/2 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of cheese, 3 tablespoonfuls of brown breadcrumbs, and 1 oz. of butter. Shell and quarter the eggs; grease a shallow dish with part of the butter, and put the eggs in it. Make a thick sauce of the milk, wheatmeal, and cheese, adding seasoning to taste. Pour it over the eggs, cover with breadcrumbs; cut the rest of the butter in little pieces, and scatter them over the breadcrumbs. Bake till nicely browned. SCOTCH EGGS. 5 hard-boiled eggs, 1 breakfastcupful of Allinson breadcrumbs, 1 Spanish onion, 1 teaspoonful of powdered sage, 1 dessertspoonful of finely chopped parsley, 1 egg, 1 oz. of butter, pepper and salt to taste, some oil, vege-butter, or butter for frying. Grate the onion, melt the butter, beat up the eggs, and mix them together with the breadcrumbs, herbs, and seasoning. Beat the forcemeat smooth, shell the eggs, cover them completely with a thick layer of forcemeat, and fry them a nice brown. Serve with brown gravy. SPINACH TORTILLA. 4 eggs, 1 oz. of butter, a teacupful of boiled chopped spinach, lemon juice and pepper and salt to taste. Sprinkle the lemon juice over the spinach, and season well with pepper and salt, and fry it lightly in the butter. Beat the eggs and pour them into the mixture, let the tortilla set, then turn it with a plate, and set the other side. Serve hot. STIRRED EGGS ON TOAST. 4 eggs, 1 oz. of butter, pepper and salt, 3 slices of hot buttered toast. Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste. Heat the butter in a frying-pan, stir in the eggs over a mild fire. Keep stirring the mixture with a knife, removing the egg which sets round the sides and on the bottom of the frying-pan, and take the mixture from the fire directly it gets uniformly thick. It should not be allowed to cook until hard. Place the stirred eggs on the toast, and serve on a very hot dish. This quantity will suffice for 3 persons. STUFFED EGGS. 4 hard-boiled eggs, 8 Spanish olives, 1/2 oz. of butter, pepper and salt to taste. Halve the eggs lengthway, and carefully remove the yolks. Pound these well, and mix them with the olives, which should be previously stoned and minced fine; add the butter and pepper and salt, and mix all well. Fill the whites of the eggs with the mixture. Pour some thick white sauce, flavoured with grated cheese, on a hot dish, and place the eggs on it. Serve hot. SWEET CREAMED EGGS. To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste. Butter as many cups as eggs, reckoning 1 egg for each person. Place the jam in the centre of the cup; beat up the eggs with the cream or milk, sugar and vanilla, and divide the mixture into the cups. Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the eggs until they are set--time from 8 to 10 minutes. Turn the eggs out on the buttered toast, and serve hot or cold. SWISS EGGS. 4 eggs, 3 oz. of Gruyère cheese, 1 oz. of butter, 1 teaspoonful of finely chopped parsley, pepper and salt to taste. Spread the butter on a flat baking dish; lay on it some very thin slices of the cheese. On these break the eggs, keeping the yolks whole; grate the rest of the cheese, mix it with the parsley; strew this over the eggs, and bake them in a quick oven for 5 to 7 minutes. TARRAGON EGGS. 4 hard-boiled eggs, 1/2 pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful tarragon vinegar, 2 yolks of eggs. Boil the eggs for 7 minutes, and cut them into slices. Lay them in a buttered pie-dish, have ready the sauce hot, and mix it into yolks, tarragon, and tarragon vinegar. Pour over the eggs, and bake for 10 minutes; serve with fried croûtons round. TOMATO EGGS. To each egg take 2 tablespoonfuls of tomato juice, which has been strained through a sieve; pepper and salt to taste. Batter a cup for each egg. Beat up the eggs, mix them with the tomato juice, season to taste, and divide into the buttered cups. Cover each cup with buttered paper, place them in a saucepan with boiling water, and steam the eggs for 10 minutes. Serve the eggs on buttered Allinson wholemeal toast. TOMATO SOUFFLÉ. 4 eggs, 1 oz. of Allinson fine wheatmeal, 1/4 lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter. When the butter is hot, stir in the wheatmeal, then the tomato pulp, and stir until the mixture is thickened and comes away from the sides of the pan, then proceed as before, stirring in one yolk after the other; season with pepper and salt, whip up the whites of the eggs, stir them with the other ingredients, pour into a buttered soufflé pan, and bake 15 minutes. WATER EGGS. 4 eggs, 1-1/2 oz. of sugar, the rind and juice of 1/2 a lemon. Boil the sugar and lemon rind and juice in 1/2 pint of water for 15 minutes. Beat the eggs well, and add to them the sweetened water. Strain the mixture through a sieve into the dish in which it is to be served, place it in a larger dish with boiling water in a moderately hot oven, and bake until set. Serve hot or cold. SALADS These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or white cabbage; pepper, salt, oil, and vinegar are added as above. As a second course, milk or bread pudding. Salads are invaluable in cases of gout, rheumatism, gallstones, stone in the kidney or bladder, and in a gravelly condition of the water and impure condition of the system. ARTICHOKE SALAD. Boil potatoes and artichokes separately, cut into slices; mix, add pepper, salt, oil, and vinegar; eat with Allinson wholemeal bread. CAULIFLOWER SALAD. A medium-sized boiled cauliflower, 3 boiled potatoes, juice of 1/2 a lemon, 2 or 3 tablespoonfuls of oil. Cut up finely the cauliflower and potatoes when cold, mix well with the dressing, and pepper and salt to taste. A little mayonnaise is an improvement, but makes it rich. CHEESE SALAD. Put some finely shredded lettuce in a glass dish, and over this put some young sliced onions, some mustard and cress, a layer of sliced tomatoes, and two hard-boiled eggs, also sliced. Add salt and pepper, and then over all put a nice layer of grated cheese. Serve with a dressing composed of equal parts of cream, salad oil, and vinegar, into which had been smoothly mixed a little mustard. CUCUMBER SALAD. Peel and slice a cucumber, mix together 1/2 a teaspoonful of salt, 1/4 of a teaspoonful of white pepper, and 2 tablespoonfuls of olive oil, stir it well together, then add very gradually 1 tablespoonful of vinegar, stirring it all the time. Put the sliced cucumber into a salad dish, and garnish it with nasturtium leaves and flowers. ONION SALAD. 1 large boiled Spanish onion, 3 large boiled potatoes, 1 teaspoonful of parsley, pepper and salt to taste, juice of 1 lemon, 2 or 3 tablespoonfuls of olive oil. Slice the onion and potatoes when quite cold, mix well together with the parsley and pepper and salt; add the lemon juice and oil, and mix well once more. EGG MAYONNAISE. 4 medium-sized cold boiled potatoes, 6 hard-boiled eggs, 1 bunch of watercress, some mayonnaise. Slice the potatoes, and quarter the eggs. Arrange them in a dish, sprinkling pepper and salt in between; mix pieces of watercress with the eggs and tomatoes, pour over the mayonnaise, and garnish with more watercress. POTATO SALAD (1). Boil potatoes that are firm and waxy when cooked, and cut them in slices; let them soak in 1/2 gill of water, grate a small onion and mix it with these; add pepper, salt, vinegar, and oil to taste. The quantity of oil should be about three times the amount of the vinegar used. Eat with Allinson wholemeal bread. POTATO SALAD (2). 1 lb. of cold boiled potatoes, 1 small beetroot, some spring onions, olives, 4 tablespoonfuls of vinegar, 2 of salad oil, a little tarragon vinegar, salt, pepper, minced parsley. Cut the potatoes in small pieces, put these into a salad bowl, cut up the onions and olives, and add them to the potatoes. Mix the vinegar, oil, tarragon vinegar, salt, and pepper well together, pour it into the salad bowl, and stir it well. Garnish with beetroot and parsley. SPANISH SALAD. Put into the centre of the bowl some cold dressed French beans or scarlet runners, and before serving pour over some good mayonnaise. Garnish the beans with three tomatoes cut in slices and arranged in a circle one overlapping the other. SUMMER SALAD. 1 large lettuce, 1 head endive, mustard and cress, watercress, 2 spring onions, 2 tomatoes, two hard-boiled eggs. Shred the lettuce, endive, onions, tomatoes, and cress, place in a salad bowl with mayonnaise dressing, decorate with slices of egg and tomato and tufts of cress. SUMMER SALADS. These are made from mixtures of lettuce, spring onions, cucumber, tomatoes, or any other raw or cooked green foods, pepper, salt, oil, and vinegar. Cold green peas, French beans, carrots, turnips, and lettuce make a good cold salad for the summer. WINTER SALAD. Cut up 1 lb. of cold boiled potatoes, grate fine 1 onion and mix with these, add watercress, or mustard and cress, and boiled and sliced beetroot; flavour with pepper, salt, oil, and vinegar as above. Hard-boiled eggs may be cut into slices and added, and sliced apples or pieces of orange may be advantageously mixed with the other ingredients. When oranges are added to a salad the onion must be left out. POTATO COOKERY POTATO BIRD'S NEST. A plateful of mashed potatoes, 2 lbs. of spinach well cooked and chopped, 3 hard-boiled eggs, 1 oz. of butter. Fry the mashed potatoes a nice brown in the butter, then place it on a dish in the shape of a ring. Inside this spread the spinach, and place the eggs, shelled, on the top of this. Serve as hot as possible. POTATO CAKES 3 fair-sized potatoes, 1 egg, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste, and a pinch of nutmeg. Peel, wash, and grate the raw potatoes; beat up the egg and mix it with the potatoes, flour, and seasoning. Beat all well together, and fry the mixture like pancakes in oil or butter. POTATO CHEESE. 6 oz. of mashed potatoes, 2 lemons, 6 oz. of sugar, 2 oz. of butter. Grate the rind of the lemons and pound it well with the sugar in a mortar, add the potatoes very finely mashed; oil the butter and mix this and the lemon juice with the rest of the ingredients; when all is very thoroughly mixed, fill the mixture in a jar and keep closely covered. POTATO CHEESECAKES. 1 lb. of mashed potatoes, 4 oz. of grated cheese, 1 oz. of butter, 2 eggs, some bread raspings, 2 tablespoonfuls of Allinson fine wheatmeal, 1/2 a teaspoonful of mustard, pepper and salt to taste. Melt the butter and mix it with the mashed potatoes, add the cheese, flour, seasoning, mustard, and 1 of the eggs well beaten. Mix all well, and form the mixture into cakes. Beat up the second egg, turn the cakes into the beaten egg and raspings, and fry them in oil or butter until brown. Serve with tomato sauce and green vegetables. POTATO CROQUETTES. 1/2 lb. of hot mashed potatoes, the yolks of 2 eggs, 1/2 a saltspoonful of nutmeg, pepper and salt, 1 whole egg, raspings, some Allinson nut-oil or butter for frying. Beat the potatoes well with the yolks of the eggs and the seasoning; form the mixture into balls; beat the egg well, roll the balls in the egg and breadcrumbs, and fry a nice brown. POTATO PUDDING. 1 lb. of potatoes well mashed, 1 oz. of butter, 3 eggs, 1-1/2 oz. of sugar, the rind and juice of 1/2 a lemon, 1 gill of milk. Beat the butter, mix it with the mashed potatoes, add the eggs well beaten, also the other ingredients, turn the mixture into a buttered pie-dish, and bake it 1/2 hour. POTATO PUFF. 1 pint of mashed potatoes, 2 oz. of butter, 3 eggs, 1/2 pint of milk, 1/2 a saltspoonful of nutmeg, pepper and salt to taste, and a dessertspoonful of finely chopped parsley. Beat the butter with a fork until it creams, mix the potatoes with the butter, whip the yolks of the eggs well with the milk, and stir in the other ingredients. Add the nutmeg, parsley, and seasoning, and last of all the whites of the eggs, beaten to a stiff froth. The potatoes, butter, eggs, and milk should be well beaten separately before being used, as the success of the dish depends on this. Turn the mixture into a buttered pie-dish, and bake it for 1 hour in a hot oven. POTATO ROLLS (BAKED). 2 lbs. of cold mashed potatoes, 1 boiled Spanish onion, 1 oz. of butter, the yolk of 1 egg, a little nutmeg, pepper and salt to taste, and a teaspoonful of powdered thyme. Chop up the onion fine, and mix it with the mashed potatoes. Warm the butter until melted, and add this, the yolk of egg, and the thyme. Mix all well, make the mixture into little rolls 3 inches long, brush them over with a pastry brush dipped in Allinson nut-oil or hot butter and bake them on a floured tin until brown, which will take from 10 to 20 minutes. Serve with brown sauce and vegetables. POTATO ROLLS (Spanish). 3 teacupfuls of mashed potatoes, 3 tablespoonfuls of Allinson fine wheatmeal, 18 olives, 1 egg well beaten; seasoning to taste. Stone the olives and chop them up fine, mix the meal, mashed potato, olive, and egg well together, season with pepper and salt; add a little milk if necessary, make the mixture into rolls, and proceed as in "Potato Rolls." POTATO SALAD (1). 4 medium-sized cold boiled potatoes, 1 small onion minced very fine, 1 dessertspoonful of finely chopped parsley, oil and lemon juice, pepper and salt to taste. Slice the potatoes, let them soak with 3 tablespoonfuls of water, mix them with the onion and parsley, and dress like any other salad. Any good salad dressing may be used. POTATO SALAD (2). 1-1/2 pints of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of Allinson salad oil, 1/2 a teacupful of milk, 1 teaspoonful of mustard, pepper, salt, and lemon juice to taste. Make a dressing of the oil, milk, mustard, and seasoning. Mash the yolks of the eggs and mix them with the lemon juice, and add this to the dressing. Chop the whites of the eggs up fine. Mix the mashed potatoes, dressing, and chopped whites of eggs well together. Turn the mixture into a salad bowl or glass dish, and garnish with parsley or watercress and beetroot. POTATO SALAD (MASHED). 1/2 pint of mashed potatoes, 2 hard-boiled eggs, 2 tablespoonfuls of Allinson salad oil, 1 dessertspoonful of sugar, 1 teaspoonful of mustard, pepper and salt to taste, 2 tablespoonfuls of lemon juice and seasoning; mash the yolks of the eggs quite fine and mix them smooth with the lemon juice, and add this to the dressing. Chop the whites of the eggs up very fine, mix all together; turn the mixture smoothly into a salad bowl or glass dish, and garnish with watercress and beetroot. POTATO SAUSAGES. 1 pint of mashed potato, 2 eggs well beaten, 1 breakfastcupful of breadcrumbs, 2 oz. of butter (or Allinson nut-oil), 1/2 a saltspoonful of nutmeg, pepper and salt. Mash the potatoes well with one of the eggs, add seasoning, form the mixture into sausages, roll them in egg and breadcrumbs, and fry them brown. POTATO SNOW (a Pretty Dish). 1-1/2 lbs. of potatoes, 3 hard-boiled eggs, 1 small beetroot. Boil the potatoes till tender, pass them through a potato masher into a hot dish, letting the mashed potato fall lightly, and piling it up high. Slice the eggs and beetroot, and arrange alternate slices of egg and beetroot round the base of the potato snow. Brown the top with a salamander, or, if such is not handy, with a coal-shovel made red hot. POTATO SURPRISE. 1 pint of mashed potatoes, 1 oz. of butter, 4 tomatoes, pepper and salt, 1 tablespoonful of finely chopped parsley. Mix the butter well with the mashed potatoes, season with a little pepper and salt. Butter 8 patty pans and line them with a thick layer of potato; place 1/2 a tomato in each, with a little of the parsley and a dusting of pepper and salt. Cover with mashed potatoes, and brown the patties in the oven. POTATO WITH CHEESE. 1 pint of finely mashed potatoes, 1/2 oz. of butter, 3 oz. of grated cheese, a little nutmeg, pepper and salt to taste. Mix all well with the seasoning, grease some patty pans, fill them with the mixture, and bake them in a moderate oven until golden brown. Serve with vegetables and any savoury sauce. POTATOES À LA DUCHESSE. Prepare potatoes as in "Milk Potatoes," leaving out the parsley; beat up, 1 egg with the juice of 1 lemon, let the potatoes go off the boil, add the egg and lemon juice carefully; re-heat the whole again but do not allow it to boil, to avoid the egg curdling. POTATOES (BROWNED). 1 pint of mashed potato, 1 large English onion, 1 oz. of butter, pepper and salt. Mince the onion very fine and fry it a golden brown in the butter, mix it well with the mashed potato, and add seasoning to taste; form the mixture into cakes, flour them well, place them in a greased baking tin, with little bits of butter on the top of the cakes, and bake them a nice brown. POTATOES AND CARROTS. 1-1/2 lbs. of boiled potatoes, 3/4 lb. of boiled carrots, 2 eggs, 1 oz. of butter pepper and salt to taste, some Parsley. Mash the potatoes and carrots together, beat the eggs well and mix them with the vegetables, add seasoning; butter a mould, fill it with the mixture, spread the butter on the top, bake the whole for 1/2 hour, turn out, and garnish with parsley. POTATOES (CURRIED). 6 good-sized potatoes parboiled, 1 oz. of butter, 1 teaspoonful of curry powder, 3/4 pint of milk, 1 dessertspoonful of fine wheatmeal, salt and lemon juice to taste. Slice the potatoes into a saucepan and pour the milk over them; smooth the curry powder with a little water, pour this over the potatoes, and add the butter and seasoning. Let the potatoes cook gently until soft; then thicken with the meal, which should be previously smoothed with a little milk or water. Let all simmer for 2 or 3 minutes; add lemon juice, and serve. POTATOES (MASHED). To mash potatoes well they should be drained when soft and steamed dry over the fire; then turn them into a basin and pass them through a potato masher back into the saucepan; add a piece of butter the size of a walnut (or more according to quantity of potatoes), and a little hot milk, and mash all well through over the fire with a wooden spoon, adding hot milk as required until it is a thick, creamy mass. POTATOES (MASHED) (another way). 1 finely chopped English onion to 1 pound of potatoes, piece of butter the size of a walnut, pepper and salt to taste. Fry the onion a nice brown in the butter, taking care not to burn it. When the potatoes have been passed through the masher back into the saucepan, add the fried onion and seasoning and a little hot milk. Mash all well through, and serve very hot. POTATOES (MILK). Boil or steam potatoes in their skins; when soft, peel and slice them. Make a sauce of milk, thickened with Allinson fine wheatmeal, and season with pepper and salt. Let the potatoes simmer in the sauce for 10 minutes. Before serving mix into the sauce a spoonful of finely chopped parsley. POTATOES (MILK) WITH CAPERS. 1 lb. of potatoes, 3/4 pint of milk, 1 tablespoonful of finely chopped capers, 1 teaspoonful of vinegar, pepper and salt to taste, 1 tablespoonful of Allinson wholemeal, boil the potatoes till nearly tender; drain them and cut them in slices. Return them to the saucepan, add the milk and seasoning, and when the milk boils add the wheatmeal. Let all simmer until the potatoes are tender, add the capers and vinegar. Then simmer a few minutes with the capers, and serve. POTATOES (SAVOURY). 1-1/2 lbs. of small boiled potatoes, 1 oz. of butter, 1 dessertspoonful of finely chopped onion, 3 eggs, 1 dessertspoonful of vinegar, pepper and salt to taste, 1 clove of garlic. Slice the potatoes into the saucepan and let them stew gently for 15 minutes with the butter, onion, and seasoning, shaking them occasionally to prevent burning. Rub the inside of a basin with the garlic, break the eggs into it, beat them well with the vinegar, and pour them over the potatoes, shake the whole well over the fire until thoroughly mixed, and serve. POTATOES (SCALLOPED). 6 medium-sized boiled potatoes, 2 onions chopped fine, and fried brown, 1 breakfastcupful of milk, 1 oz. of butter, pepper and salt, a little Allinson wholemeal. Slice the potatoes; butter a pie-dish, put into it a layer of potatoes, over this sprinkle pepper and salt, some of the onion, part of the butter, and a little meal. Repeat this until the dish is full, pour the milk over the whole, and bake for 1 hour. POTATOES (STUFFED) (1). 6 large potatoes, 1-1/2 breakfastcupfuls of breadcrumbs, 1/2 lb. of grated English onions, 1 teaspoonful of powdered sage, 1 ditto of finely chopped parsley, 1 egg well beaten, piece of butter the size of a walnut, pepper and salt to taste. Halve the potatoes, scoop them out, leaving nearly 1 inch of the inside all round. Make a stuffing of the other ingredients, adding a very little milk it the stuffing should be too dry; fill the potatoes with it, tie the halves together, and bake them until done. Serve with brown sauce. POTATOES (STUFFED) (2). 6 large potatoes, 1 Spanish onion, 1 large apple, 1 oz. of butter, 1/2 teaspoonful of allspice, 1 dessertspoonful of sugar, pepper and salt to taste, a cupful of breadcrumbs. Chop the onion and apple fine and stew them (without water) with the butter, allspice, sugar, and seasoning. When quite tender sift in enough breadcrumbs to make a fairly stiff paste. Scoop the potatoes out as in previous recipe, fill them with the mixture, tie, bake the potatoes till tender, and serve them with brown sauce and vegetables. POTATOES (STUFFED) (3). 6 large boiled potatoes, 1-1/2 ozs. of grated Gruyère or Canadian cheese, 1 egg well beaten, pepper and salt to taste, a piece of butter the size of a walnut. Halve the potatoes as before, scoop them out, leaving 1/2 inch of potato wall all round. Mash the scooped out potato well up with the cheese, add the egg, butter, and seasoning, also a little milk if necessary; fill the potatoes, tie them together, brush over with a little oiled butter, and bake them 10 to 15 minutes. Serve with vegetables and white sauce. POTATOES (STUFFED) (4). 6 large boiled potatoes, 1 large English onion, 1/2 oz. of butter, 1 egg well beaten, pepper and salt to taste. Halve the potatoes as before, scoop out most of the soft part and mash it up. Mince the onion very finely and fry it a nice brown with the best part of the butter, mix all up together, adding the egg and seasoning, fill the potato skins, tie the halves together, brush them over with the rest of the butter (oiled), and put them in the oven until well heated through. Serve with vegetables and brown sauce. POTATOES (TOASTED). Cut cold boiled potatoes into slices, brush them over with oiled butter, place them on a gridiron (if not handy, in a wire salad basket), and put it over a clear fire. Brown the slices on both sides. SAUCES Flesh-eaters have the gravy of meat to eat with their vegetables, and when they give up the use of flesh they are often at a loss for a good substitute. Sauces may be useful in more ways than one. When not too highly spiced or seasoned they help to prevent thirst, as they supply the system with fluid, and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. When foods are eaten in a natural condition no sauces are required, but when food is changed by cooking many persons require it to be made more appetising, as it is called. The use of sauces is thus seen to be an aid to help down plain and wholesome food, and being fluid they cause the food to be more thoroughly broken up and made into a porridgy mass before it is swallowed. From a health point of view artificial sauces are not good, but if made as I direct very little harm will result. Brown Gravy, Fried Onion Sauce, or Herb Gravy must be used with great caution, or not at all by those who are troubled with heartburn, acidity, biliousness, or skin eruptions of any kind. The water in which vegetables (except cabbage or potatoes) have been boiled is better for making sauces than ordinary water. APPLE SAUCE. 1 lb. of apples, 1 gill of water, 1-1/2 oz. of sugar (or more, according to taste), 1/2 a teaspoonful of mixed spice. Pare and core the apples, cut them up, and cook them with the water until quite mashed up, add sugar and spice. Rub the apples through a sieve, re-heat, and serve. Can also be served cold. APRICOT SAUCE. 1/2 lb. of apricot jam, 1/2 a teaspoonful of Allinson cornflour. Dilute the jam with 1/2 pint of water, boil it up and pass it through a sieve; boil the sauce up, and thicken it with the cornflour. Serve hot or cold. BOILED ONION SAUCE. This is made as "Wheatmeal Sauce," but plenty of boiled and chopped onions are mixed in it. This goes well with any plain vegetables. BROWN GRAVY. Put a tablespoonful of butter or olive oil into a frying-pan or saucepan, make it hot, dredge in a tablespoonful of Allinson fine wheatmeal, brown this, then add boiling water, with pepper and salt to taste. A little mushroom or walnut ketchup may be added it desired. Eat with vegetables or savouries. BROWN SAUCE (1). 1 oz. of Allinson fine wheatmeal, 1 oz. of butter, the juice of 1/2 a lemon, a blade of mace, pepper and salt to taste. Melt the butter in a frying-pan over the fire, stir into it the meal, and keep on stirring until it is a brown colour. Stir in gradually enough boiling water to make the sauce of the thickness of cream. Add the lemon juice, the mace, and seasoning, and let the sauce simmer for 20 minutes. Remove the mace, and pour the sauce over the onions. If the sauce should be lumpy, strain it through a gravy-strainer. BROWN SAUCE (2). 2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter, 6 eschalots chopped fine, 3 bay leaves, 1/2 a lemon (peeled) cut in slices, pepper and salt to taste. Brown the meal with the butter; add water enough to make the sauce the thickness of cream; add the eschalots, lemon, bay leaves, and seasoning. Let all simmer 15 to 20 minutes; strain, return the sauce to the saucepan, and boil it up before serving. CAPER SAUCE. Leave out the onions, otherwise make as "Wheatmeal Sauce." Add capers, and cook 10 minutes after adding them. This goes very well with plain boiled macaroni, or macaroni batter, or macaroni with turnips, &c. CHOCOLATE SAUCE. 1 bar of Allinson chocolate, 1/2 pint of milk, 1/2 teaspoonful of cornflour, 1/2 teaspoonful of vanilla essence. Melt the chocolate over the fire with 1 tablespoonful of water, add the milk, and stir well; when it boils add the cornflour and vanilla. Boil the sauce up, and serve. CURRANT SAUCE (RED & WHITE). 1/2 pint of both white and red currants, 2 ozs. of sugar, 1 gill of water, 1/2 a teaspoonful of cornflour. Cook the ingredients for 10 minutes, rub the fruit through a sieve, re-heat it, and thicken the sauce with the cornflour. Serve hot or cold. CURRY SAUCE (1). 3 English onions, 1 carrot, 1 good cooking apple, 1 teaspoonful of curry powder, 1/2 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, salt to taste. Chop up the onions, carrot, and apple, and stew them in 3/4 pint of water until quite tender, adding the curry and salt. When quite soft rub the vegetables well through a sieve; brown the meal in the saucepan in the butter, add the sauce to this, and let it simmer for a few minutes; add a little more water if necessary. CURRY SAUCE (2). 1 onion, 1 even teaspoonful of curry, 1/2 pint of water, 1/2 oz. of butter, 1 teaspoonful of Allinson fine wheatmeal, a little burnt sugar. Grate the onion into the water, add curry, butter, and salt, and let these ingredients cook a few minutes. Thicken the sauce with the meal, and colour with burnt sugar. CURRY SAUCE (BROWN). 2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter (or oil), 1 teaspoonful of curry powder, 1 English onion chopped fine, 1 good tablespoonful of vinegar, a pinch of mint and sage, and salt to taste. Fry the onions in the butter until nearly brown, add the meal, and brown; add as much water as required to make the sauce the consistency of cream; add the curry, vinegar, and seasoning. Let the whole simmer for 5 to 10 minutes, strain the sauce, return to the saucepan, beat it up, and serve. EGG CAPER SAUCE. The same as "Egg Sauce," adding 1 tablespoonful of finely chopped capers before the egg is stirred in, and which should simmer a few minutes. EGG SAUCE. 3/4 pint of half milk and water, 1 egg, 1 teaspoonful of Allinson cornflour, juice of 1/2 lemon, 1/2 oz. of butter, pepper and salt. Boil the milk and water, add the butter and seasoning. Thicken the sauce with the cornflour; beat the egg up with the lemon juice. Let the sauce go off the boil; add gradually and gently the egg, taking care not to curdle it. Warm up the sauce again, but do not allow it to boil. EGG SAUCE WITH SAFFRON. 1/2 pint of milk and water, 1 egg, 1 teaspoonful of cornflour, a pinch of saffron, pepper and salt to taste. Boil the milk and water with the saffron, and see that the latter dissolves thoroughly. Add seasoning, and thicken with the cornflour; beat up the egg, and after having allowed the sauce to cool a little, add it gradually, taking care not to curdle the sauce. Heat it up, but do not let it boil. To easily dissolve the saffron, it should be dried in the oven and then powdered. FRENCH SAUCE. 1 oz. of butter, 2 oz. each of carrot, turnip, onion, or eschalots, 1 tablespoonful of vinegar, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste, a little thyme. Chop the vegetables up fine, and fry them in the butter, adding the thyme. When slightly browned add 3/4 pint of water, into which the meal has been rubbed smooth. Stir the sauce until it boils, then add the vinegar and seasoning. Let all simmer for 1/2 an hour, rub the sauce through a sieve, return it to the saucepan, boil up, and serve. FRIED ONION SAUCE. Chop fine an onion, fry, add Allinson fine wheatmeal, and make into a sauce like brown gravy. HERB SAUCE. Make like "Brown Gravy," and add mixed herbs a little before serving. HORSERADISH SAUCE. 1/2 pint of water, 2 tablespoonfuls of grated horseradish, 1 dessertspoonful of Allinson fine wheatmeal, 1/2 oz. butter, salt to taste. Boil the water, butter, and horseradish for a few minutes, add salt, and thicken the sauce with the meal rubbed smooth in a little cold water; cook for two minutes, and serve. MAYONNAISE SAUCE. 1/2 pint of oil, the yolk of 1 egg, the juice of a lemon, 1/2 teaspoonful each of mustard, pepper, and salt. Place the yolks in a basin, which should be quite cold; work them smooth with a wooden spoon, add the salt, pepper, and mustard, and mix all well. Stir in the oil very gradually, drop by drop; when the sauce begins to thicken stir in a little of the lemon juice, continue with the oil, and so on alternately until the sauce is finished. Be sure to make it in a cool place, also to stir one way only. It you follow directions the sauce may curdle; should this ever happen, do not waste the curdled sauce, but start afresh with a fresh yolk of egg, stirring in a little fresh oil first, and then adding the curdled mixture. MILK FROTH SAUCE. 1/2 pint of milk, 2 eggs, sugar to taste, some essence of vanilla or any other flavouring, 1 teaspoonful of Allinson fine wheatmeal. Mix the milk, eggs, flour, and flavouring, and proceed as in "Orange Froth Sauce." MINT SAUCE. 1 teacupful of vinegar, 1 teacupful of water, 1 tablespoonful of sugar, 1 heaped-up tablespoonful of finely chopped mint. Mix all the ingredients well, and let the sauce soak at least 1 hour before serving. MUSTARD SAUCE. 1 good teaspoonful of mustard, 1 dessertspoonful of Allinson fine wheatmeal, 1 oz. of butter, vinegar and salt to taste, 1 teaspoonful of sugar, 1/2 pint of water. Brown the wheatmeal with the butter in the saucepan, add the mustard, vinegar, sugar, and salt, let all simmer for a few minutes, and then serve. OLIVE SAUCE. Make a white sauce, stone and chop 8 Spanish olives, add them to the sauce, and let it cook a few minutes before serving. ONION SAUCE. 1 large Spanish onion, 1/2 pint of milk, 1 gill of water, 4 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste. Chop the onions up fine, and cook them in the water until tender, add the milk, butter and seasoning. Smooth the meal with a little water, thicken the sauce, let it simmer for five minutes, and serve. ORANGE FLOWER SAUCE Make a sweet white sauce, and flavour it with 2 tablespoonfuls of orangeflower water. ORANGE FROTH SAUCE. The juice of 2 oranges, 2 eggs, sugar to taste, 1 teaspoonful of white flour (not cornflour), add to the orange juice enough water to make 1/2 pint of liquid; mix this well with the sugar, the eggs previously beaten, and the flour smoothed with a very little water; put the mixture over the fire in an enamelled saucepan, and whisk it well until quite frothy; do not allow the sauce to boil, as it would then be spoiled. Serve immediately. ORANGE SAUCE 2 oranges, 4 large lumps of sugar, 1/2 a teaspoonful of cornflour, some water. Rub the sugar on the rind of one of the oranges until all the yellow part is taken off; take the juice of both the oranges and add it to the sugar. Mix smooth the cornflour in 8 tablespoonfuls of water, add this to the juice when hot, and stir the sauce over the fire until thickened; serve at once. PARSLEY SAUCE. This is made as "Wheatmeal Sauce," but some finely chopped parsley is added five minutes before serving. RASPBERRY FROTH SAUCE. 1/2 pint of raspberries, 1 gill of water, 2 eggs, sugar to taste, 1 teaspoonful of white flour. Boil the raspberries in the water for 10 minutes, then strain through a cloth or fine hair sieve; add a little more water if the juice is not 1/2 pint; allow it to get cold, then add the eggs, flour, and sugar, and proceed as for "Orange Froth Sauce." This sauce can be made with any kind of fruit juice. RATAFIA SAUCE. 3 oz. of ratafias, 1/2 pint of milk; the yolk of 1 egg. Bruise the ratafias and put them in a stewpan with the milk; let it boil, remove from the fire, beat up the yolk of egg, and when the milk has cooled a little stir it in carefully; stir again over the fire until the sauce has thickened a little, but do not let it boil. ROSE SAUCE. Make a sweet white sauce, and flavour with 2 tablespoonfuls of rosewater. SAVOURY SAUCE. 1 onion, 3 carrots, 1 oz. butter, a teaspoonful of Allinson fine wheatmeal, a little nutmeg, pepper and salt to taste. Chop up the onion and fry it a nice brown; cut up the carrots into small dice, cook them gently in 1 pint of water with the onion and seasoning until quite soft; then rub the sauce through a sieve, return it to the saucepan, heat it up and thicken it with the meal, if necessary. SORREL SAUCE. Make a white sauce, and add to it a handful of finely chopped sorrel; let it simmer a few minutes, and serve. SPICE SAUCE. Make a sweet white sauce, and add 1/2 teaspoonful of mixed spice before serving. TARTARE SAUCE. 1 lb. of mushrooms, 1 small onion, 1/2 oz. of butter, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste, juice of 1/2 a lemon. Cook the mushrooms and onion, chopped fine, in 1/2 pint of water for 15 minutes; adding the butter and seasoning. Strain the sauce and return it to the saucepan, thicken it with the meal, add the lemon juice, let it simmer 2 or 3 minutes, and serve. TOMATO SAUCE (1). 1/2 a canful of tinned tomatoes or 1 lb. of fresh ones, a tablespoonful of Allinson fine wheatmeal, 1/2 oz. of butter, pepper and salt to taste. If fresh tomatoes are used, slice them and set them to cook with a breakfastcupful of water. For tinned tomatoes a teacupful of water is sufficient. Let the tomatoes cook gently for 10 minutes, then rub them well through a strainer. Return the liquid to the saucepan, add the butter, pepper, and salt, and when it boils thicken the sauce with the meal, which should he smoothed well with a little cold water. Let the sauce simmer for a minute, and pour it into a warm sauce-boat. TOMATO SAUCE (2). Cut up fresh or tinned tomatoes, cook with water and finely chopped onions; when done rub through a sieve, boil up again, thicken with Allinson fine wheatmeal made into a paste with water. Add a little butter, pepper, and salt. Eat with vegetables or savoury dishes. WHEATMEAL SAUCE. Mix milk and water together in equal proportions, add a grated onion, and boil; rub a little Allinson fine wheatmeal into a paste with cold water. Mix this with the boiling milk and water, and let it thicken; add a little pepper and salt to taste. Eat this with vegetables. WHITE SAUCE (1). 3/4 pint of milk, 1 dessertspoonful of Allinson fine wheatmeal, sugar to taste. Boil 1/2 pint of the milk with sugar, mix the meal smooth in the rest of the milk, add this to the boiling milk and keep stirring until the sauce has thickened, cook for 3 to 4 minutes, strain it through a gravy strainer, re-heat, and flavour with vanilla or almond essence. WHITE SAUCE (2). 1/2 pint of milk, a dessertspoonful of Allinson cornflour or potato flour, a little vanilla essence, 1 teaspoonful of sugar. Boil the milk, thicken it with the cornflour previously smoothed with a little water, add sugar and vanilla, boil up, and serve with the pudding. WHITE SAUCE (SAVOURY). 3/4 pint of milk, 1 good dessertspoonful of Allinson fine wheatmeal, a small piece of butter, size of a nut, pepper and salt to taste. Bring part of the milk to the boil, mix the meal smooth with the rest, add the butter and seasoning, and thicken the sauce. Let it cook gently a few minutes after adding the meal, and serve. PUDDINGS ALMOND PUDDING (1). 4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz. of ground bitter almonds. Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Turn the pudding out and serve cold. ALMOND PUDDING (2). 1/2 lb. of almond paste, 1/4 lb. of butter, 2 eggs, 2 tablespoonfuls of sifted sugar, cream, and ratafia flavouring. With a spoonful of water make the ground almonds into a paste, warm the butter, mix the almonds with this, and add the sugar and 2 tablespoonfuls of cream or milk, and the eggs well beaten. Mix well, and butter some cups, half fill them, and bake the puddings for about 20 minutes. Turn them out on a dish, and serve with sweet sauce. ALMOND RICE. 1/2 lb. of rice, 2-1/2 pints of milk, 1 oz. of butter, 3 oz. of ground sweet almonds and a dozen bitter ground almonds, sugar to taste, 1 teaspoonful of cinnamon, some raspberry jam. Cook the rice, butter, milk, sugar, and almonds until the rice is quite tender, which will take from 40 to 50 minutes; butter a mould, sift the cinnamon over it evenly, pour in the rice, let it get cold, turn out and serve with sauce made of raspberry jam and water. Dip the mould into hot water for 1/2 a minute, if the rice will not turn out easily. APPLE CHARLOTTE. 2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped up teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to taste, Allinson wholemeal bread, and butter. Pare, core, and cut up the apples and set them to cook with 1 teacupful of water. Some apples require much more water than others. When they are soft, add the fruit picked and washed, the cinnamon, and the almonds and sugar. Cut very thin slices of bread and butter, line a buttered pie-dish with them. Place a layer of apples over the buttered bread, and repeat the layers of bread and apples until the dish is full, finishing with a layer of bread and butter. Bake from 3/4 hour to 1 hour. APRICOT PUDDING. 1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan, and let them simmer with a little sugar for 1/2 an hour; take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold. BAKED CUSTARD PUDDING. 1 pint of milk, 3 eggs, sugar, vanilla flavouring, nutmeg. Warm the milk, beat up the eggs with the sugar, pour the milk over, and flavour. Have a pie-dish lined at the edge with baked paste, strain the custard into the dish, grate a little nutmeg over the top, and bake in a slow oven for 1/2 an hour. Serve in the pie-dish with stewed rhubarb. BARLEY (PEARL) AND APPLE PUDDING. 1/2 lb. of pearl barley, 1 lb. of apples, 2 oz. of sugar, 1/4 oz. of butter, the grated rind of a lemon. Soak the barley overnight, and boil it in 3 pints of water for 3 hours. When quite tender, add the sugar, lemon rind, and the apples pared, cored, and chopped fine. Pour the mixture into a buttered dish, put the butter in bits over the top, and bake for 1 hour. BATTER JAM PUDDING. 1 pint of milk, 3 oz. of cornflour, 3 oz. of Allinson fine wheatmeal, 2 oz. of butter, 3 eggs, some raspberry or apricot jam. Rub the cornflour and meal smooth with a little of the milk; bring the rest to boil with the butter, and stir into it the smooth paste. Stir the mixture over the fire for about 8 minutes, then turn it into a basin to cool. Beat up the yolks of the eggs and add them to the cooked batter; whip the whites of the eggs to a stiff froth and add them to the rest; butter a pie-dish, pour in a layer of the batter, then spread a layer of jam, and so on, until the dish is full, finishing with the batter, and bake the pudding for 1/2 an hour. BATTER PUDDING. 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, 3 eggs, 1 dessertspoonful of sugar, 1 teaspoonful of ground cinnamon (or any other flavouring preferred). Beat the eggs well, mix all thoroughly, and bake about 3/4 hour. BELGIAN PUDDING. Soak a 1d. French roll in 1/2 pint of boiling milk; for 1 hour, then add 1/4 lb. of sultanas, 1/4 lb. of currants, 3 oz. of sugar, 4 chopped apples, a little chopped peel, the yolks of 3 eggs, a little grated nutmeg and zest of lemon. Mix in lastly the whites of the 3 eggs whisked to a stiff froth, pour into a mould, and boil for 2 hours. Serve with a sweet sauce. BIRD-NEST PUDDING. 6 medium-sized apples, 5 eggs, 1 quart of milk, sugar, the rind of 1/2 a lemon and some almond or vanilla essence. Pare and core the apples, and boil them in 1 pint of water, sweetened with 2 oz. of sugar, and the lemon rind added, until they are beginning to get soft. Remove the apples from the saucepan and place them in a pie-dish without the syrup. Heat the milk and make a custard with the eggs, well beaten, and the hot milk; sweeten and flavour it to taste, pour the custard over the apples, and bake the pudding until the custard is set. BREAD AND JAM PUDDING. Fill a greased pudding basin with slices of Allinson bread, each slice spread thickly with raspberry jam; make a custard by dissolving 1 tablespoonful of cornflour in 1 pint of milk well beaten; boil up and pour this over the jam and bread; let it stand 1 hour; then boil for 1 hour covered with a pudding cloth. Serve either hot or cold, turned out of the basin. BREAD PUDDING (STEAMED). 3/4 lb. of breadcrumbs, 1 wineglassful of rosewater, 1 pint of milk, 3 oz. of ground almonds, sugar to taste, 4 eggs well beaten, 1 oz. of butter (oiled). Mix all the ingredients, and let them soak for 1/2 an hour. Turn into a buttered mould and steam the pudding for 1-1/2 to 2 hours. BREAD SOUFFLÉ. 5 oz. of Allinson wholemeal bread, 1 pint of milk, 2 tablespoonfuls of orange or rosewater, sugar to taste, 4 eggs. Soak the bread in the milk until perfectly soft; add sugar and the rose or orange water; beat the mixture up with the yolks of the eggs; beat the whites of the eggs to a stiff froth, and mix them lightly with the rest; pour the whole into a well-buttered pie-dish and bake the soufflé for 1/2 an hour in a brisk oven; serve immediately. BUCKINGHAM PUDDING. 1/4 lb. of ratafias, 4 or 5 sponge cakes, 3 eggs, 3/4 pint of milk, sugar to taste, vanilla flavouring. Butter a mould, press the ratafias all over it, and lay in the sponge cakes cut in slices; then put in more ratafias and sponge cakes until the mould is almost full. Beat the yolks of the eggs well together and the whites of 2 eggs. Boil the milk and pour it on the eggs, let it cool a little, add sugar and flavouring. Pour into the mould. Cover it with buttered paper and steam for about 1 hour. Turn it out carefully, and serve with jam or sauce round it. BUN PUDDING. 3 stale 1d. buns, 1-1/2 pints milk, 3 eggs, 2 oz. sugar. Cut the buns in thin slices, put them in a dish, beat the eggs well, add to the milk and sugar, and pour over the buns; cover with a plate, then stand for 2 hours; bake for 1 hour in a moderate oven, or steam for 1-1/2 hours, as preferred; serve with lemon sauce. CABINET PUDDING (1). 1/2 lb. of Allinson bread cut in thin slices, eggs and milk as in Bun Pudding, 1 breakfastcupful of currants and sultanas mixed, 1 heaped-up teaspoonful of cinnamon, 2 oz. of butter, 2 oz. of chopped almonds, and sugar to taste. Soak the bread as directed in above recipe, add the fruit, which should be previously well washed, picked, and dried, and the cinnamon, almonds, and sugar. Dissolve part of the butter, add it to the rest of the ingredients, and mix them all well together. Butter a pie-dish with the rest of the butter, and bake the pudding in a moderate oven for 1 hour. CABINET PUDDING (2). 2 oz. dried cherries, 2 oz. citron peel, 2 oz. ratafias, 8 stale sponge cakes, 1 pint of milk, 4 eggs, well beaten, a few drops of almond essence, and some raspberry jam. Butter a mould and decorate it with the cherries and citron cut into fine strips, break up the sponge cakes and fill the mould with layers of sponge cake, ratafias, and jam. When the mould is nearly full, pour over the mixture the custard of milk and eggs with the flavouring added. Steam the pudding for 1 hour, and serve with sauce. CABINET PUDDING (3). Butter a pint pudding mould and decorate it with preserved cherries, then fill the basin with layers of sliced sponge cakes and macaroons, scattering a few cherries between the layers. Make a pint of custard with Allinson custard powder, add to it 2 tablespoonfuls of raisin wine and pour over the cakes, &c., steam the pudding carefully for three-quarters of an hour, taking care not to let the water boil into it; serve with wine sauce. CANADIAN PUDDING. To use up cold stiff porridge. Mix the porridge with enough hot milk to make it into a fairly thick batter. Beat up 1 or 2 eggs, 1 egg to a breakfastcupful of the batter, add some jam, stirring it well into the batter, bake 1 hour in a buttered pie-dish. CARROT PUDDING. 3 large carrots, 3 eggs, 1/2 pint of milk, 4 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of syrup, 1 teaspoonful of cinnamon. Scrape and grate the carrots, make a batter of the other ingredients, add the grated carrots, pour the mixture into a buttered mould, and steam the pudding for 2-1/2 to 3 hours. CHOCOLATE ALMOND PUDDING. 1/2 lb. of ground sweet almonds, 7 oz. of castor sugar, 1 oz. of Allinson cocoa, 8 eggs, the whites beaten up stiffly, 1 dessertspoonful of vanilla essence. Place the yolks of the eggs in the pan, whip them well, add the vanilla essence, the sugar, the almond meal, and the cocoa, beating the mixture all the time; add the whites of the eggs last. Pour the mixture into pie-dishes, taking care not to fill them to the top, and bake the puddings the same way as almond puddings. CHOCOLATE MOULD. 1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of vanilla essence, and sugar to taste. Smooth the potato flour, wheatmeal flour, and cocoa with some of the milk. Add sugar to the rest of the milk, boil it up and thicken it with the smoothed ingredients. Let all simmer for 10 minutes, stir frequently, add the vanilla and mix it well through. Pour the mixture into a wetted mould; turn out when cold, and serve plain, or with cold white sauce. CHOCOLATE PUDDING. 1/4 lb. of grated Allinson chocolate, 1/4 lb. of flour, 1/4 lb. of sugar, 1/4 lb. of butter, 1 pint of milk, 3 eggs. Mix the chocolate, flour, sugar, and butter together. Boil up the milk and stir over the fire until it comes clean from the sides of the pan, then take it out and let it cool. Break the eggs, whisk the whites and yolks separately, first add the yolks to the pudding, and when they are well stirred in, mix in the whites. Put into a buttered basin, and steam for 1 hour. Turn out and serve hot. CHOCOLATE PUDDING (STEAMED). Three large sticks of chocolate, 1 pint of milk, 3 eggs, 7 oz. of Allinson fine wheatmeal, piece of vanilla 3 inches long Dissolve the chocolate in 3/4 of the pint of milk, with the rest of the milk mix the wholemeal smooth, add it to the boiled chocolate, and stir the mixture over the fire until it detaches from the sides of the saucepan; then remove it from the fire and let it cool a little. Beat up the yolks of the eggs and stir those in, whip the whites to a stiff froth and mix these well through, turn the whole into a buttered mould, and steam the pudding 1-1/2 hours. Serve with white sauce poured round. CHOCOLATE TRIFLE. 8 sponge cakes, 3 large bars of chocolate, 1/4 pint of cream, white of 1 egg, 3 inches of stick vanilla, 3 oz. of almonds blanched and chopped, 2 oz. of ratafia, 1/2 pint of milk. Break the sponge cakes into pieces, boil the milk and pour it over them; mash them well up with a spoon. Dissolve half the chocolate in a saucepan with 2 tablespoonfuls of water, and flavour it with 1 inch of the vanilla, split; when the chocolate is quite dissolved remove the vanilla. Have ready a wetted mould, put into it a layer of sponge cake, next spread some of the dissolved chocolate, sprinkle with almonds and ratafias, repeat until you finish with a layer of sponge cake. Grate the rest of the chocolate, whip the cream with the whites of eggs, vanilla, and 1 teaspoonful of sifted sugar; sift the chocolate into the whipped cream. Turn the sponge cake mould into a glass dish, spread the chocolate cream over it evenly, and decorate it with almonds. CHRISTMAS PUDDING (1). 1 lb. raisins (stoned), 1 lb. chopped apples, 1 lb. currants, 1 lb. breadcrumbs, 1/2 lb. mixed peel, chopped fine, 1 lb. shelled and ground Brazil nuts, 1/2 lb. chopped sweet almonds, 1 oz. bitter almonds (ground), 1 lb. sugar, 1/2 lb. butter, 1/2 oz. mixed spice, 6 eggs. Wash, pick, and dry the fruit, rub the butter into the breadcrumbs, beat up the eggs, and mix all the ingredients together; if the mixture is too dry, add a little milk. Fill some greased basins with the mixture, and boil the puddings from 8 to 12 hours. CHRISTMAS PUDDING (2). 12 oz. breadcrumbs, 1/2 lb. currants, 1/2 lb. raisins, 1/2 lb. sweet almonds, 1 doz. bitter almonds, 3/4 lb. moist sugar, 3 oz. of butter, 2 oz. candied peel, 8 eggs, 1 teaspoonful of spice, and 1 teacupful of apple sauce. Rub the butter into the breadcrumbs, wash, pick, and dry the fruit, stone the raisins, chop or grind the almonds, beat up the eggs, mixing all well together, at the last stir in the apple sauce. Boil the pudding in a buttered mould for 8 hours, and serve with white sauce. CHRISTMAS PUDDING (3). 1 lb. each of raisins, currants, sultanas, chopped apples, and Brazil nut kernels; 1/2 lb. each of moist sugar, wholemeal breadcrumbs, Allinson fine wheatmeal, and sweet almonds and butter; 1/4 lb. of mixed peel, 1/2 oz. of mixed spice, 6 eggs, and some milk. Wash and pick the currants and sultanas; wash and stone the raisins; chop fine the nut kernels, blanch and chop fine the almonds, and cut up fine the mixed peel. Rub the butter into the meal and breadcrumbs. First mix all the dry ingredients, then beat well the eggs and add them. Pour as much milk as is necessary to moisten the mixture sufficiently to work it with a wooden spoon. Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 12 hours. CHRISTMAS PUDDING (4). This is a plainer pudding, which will agree with those who cannot take rich things. 1/2 lb. each of raisins, sultanas, currants, sugar, butter, and Brazil nuts. 1 lb. each of wholemeal breadcrumbs, Allinson fine wheatmeal, and grated carrots; 4 beaten-up eggs, 1/2 oz. of spice, and some milk. Wash and pick the currants and sultanas, wash and stone the raisins, and chop fine the Brazil nuts. Rub the butter into the wholemeal flour, mix all the ingredients together, and add as much milk as is required to moisten the mixture. Fill buttered pudding basins with it, cover with buttered paper, and tie over pudding cloths. Boil the puddings for 8 hours. COCOA PUDDING. 1/2 lb. of stale Allinson bread, 1 pint of milk, 1 oz. of butter, 3 oz. of sifted sugar, 1 tablespoonful of Allinson cocoa, 3 eggs, vanilla to taste. Boil the bread in the milk until it is quite soft and mashed up; then add the cocoa, smoothed with a little hot water, the sugar, and vanilla. Let the mixture cool a little, add the yolks of the eggs, well beaten, then beat the whites of the eggs to a stiff froth, add these, mixing all well. Bake the pudding in a buttered dish of an hour. COCOANUT PUDDING (1). 1/2 lb. of Allinson bread, 3 eggs, 1 pint of milk, 1 grated fresh cocoanut, its milk, and sugar to taste. Soak the bread as for the savouries, add the cocoanut, the milk of it, and sugar, and mix all well. Butter a pie-dish, pour in the mixture, place a few little pieces of butter on the top, and bake as above. COCOANUT PUDDING (2). 10 oz. of fresh grated cocoanut, 8 oz. of Allinson breadcrumbs, 4 oz. of stoned muscatels, chopped small, 3 oz. of sugar, 3 eggs, 1 pint of milk. Mix the breadcrumbs, cocoanut; muscatels, sugar, and the butter (oiled); add the yolks of the eggs, well beaten, whip the whites of the eggs to a stiff froth, add these to the mixture just before turning the pudding into a buttered pie-dish; bake until golden brown. COLLEGE PUDDING. Twelve sponge fingers, 4 oz. of ratafia biscuits, 2 oz. blanched almonds, 2 oz. of candied fruit, and 1 pint of custard made with Allinson custard powder. Butter thickly a pint and a half pudding basin, decorate the bottom with a few slices of the bright coloured fruits, split the sponge fingers and arrange them round the sides of the basin, letting each one overlap the other and cut the tops level with the basin; break up the remainder of the cakes and mix with the chopped almonds, the ratafias crushed, and the remainder of the candied fruits chopped finely; carefully fill the basin with this mixture, not disturbing the fingers round the edge; prepare 1 pint of custard according to recipe on page 75, and while still hot pour into the basin over the cakes, &c., cover with a plate and put a weight on the top, let stand all night in a cold place; turn out on to a glass dish to serve. CUSTARD PUDDING. 1 quart of milk, 2 oz. of cornflour, 2 oz. of Allinson fine wheatmeal, sugar to taste, and vanilla or other flavouring. Proceed as for a blancmange; when the ingredients are cooked, let them cool a little, beat up the eggs, and mix them well with the rest, and bake all for 20 or 30 minutes in a moderate oven. CUSTARD PUDDING WITHOUT EGGS. One dessertspoonful of flour, one packet of Allinson custard powder, 1 oz. of butter, 1 pint of milk, and sugar to taste. Mix the flour and custard powder to a smooth, thin paste, with a few tablespoonfuls of the milk, boil the rest of the milk with the sugar and butter; when quite boiling pour it into the powder, &c., in the basin, stir briskly, then pour into a greased pie-dish and brown slightly in the oven; before serving decorate the top with some apricot or other jam. EMPRESS PUDDING. 1/2 lb. of rice, 2-1/2 pints of milk, the rind of 1/2 a lemon, 3 eggs, some raspberry and currant jam. Gently cook the rice with the lemon peel in the milk, until quite soft; let it cool a little and mix with it the eggs, well beaten. Butter a cake tin, place a layer of rice into it, spread a layer of jam, and repeat until the tin is full, finishing with the rice. Bake the pudding for 3/4 of an hour, turn out, and eat with boiled custard, hot or cold. FEATHER PUDDING. A teacupful of Allinson fine wheatmeal, a pinch of salt, 1/2 a teacupful of sifted sugar, and 2 oz. of butter; whisk well together, and add a teacupful of fresh milk, and 2 well-beaten eggs. Beat steadily for 15 minutes; fill a well-greased tin about three-parts full, and bake in a moderate oven for 35 minutes; serve with apricot sauce poured over and around. To make the sauce, take 1 teacupful of apricot jam, add to it 1 gill of water, make very hot, and rub through a heated gravy strainer over and around the pudding; then serve at once. FRUIT AND CUSTARD PUDDING. 2 cupfuls of stewed and stoned plums (or the same quantity of any other fruit), 1 pint of milk, 3 eggs, 1 large cupful of fine breadcrumbs, sugar to taste, 1 teaspoonful of ground cinnamon, and 1 oz. of butter. Mix the crumbs and fruit in a bowl, oil the butter and mix it with the other ingredients, adding the sugar and cinnamon; beat up the eggs with the milk, and mix it with the rest of the pudding; have ready a greased pie-dish, pour in the mixture, and bake the pudding until nicely brown. GIANT SAGO PUDDING. 2 oz. of giant sago, 2 oz. of Allinson fine wheatmeal, 2 oz. of currants, 2 oz. of sultanas, 1 tablespoonful of sugar, 1 quart of milk. Soak the sago in cold water, drain, and cook in a double saucepan, if possible, with 1-1/2 pints of the milk for 2 hours; mix the meal smooth with the rest of the milk, add this, the fruit and sugar, and cook it gently for another 15 minutes: then pour the pudding into a pie-dish, and bake it in the oven until set or slightly brown on the top. GOLDEN SYRUP PUDDING (1). 1/2 lb. of golden syrup, 1 teacupful of sago, 1 lb. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of citron peel. Soak the sago with the boiling milk until quite soft, adding a little water, if necessary; mix it with the meal and golden syrup into a fairly thick batter; beat up the eggs and mix them well with the other ingredients. Butter a mould, cut and arrange the citron in the bottom of it into a star, pour in the batter, tie a cloth over it, and steam the pudding for 3 hours. GOLDEN SYRUP PUDDING (2). This pudding is very much liked and easily made. 10 oz. of Allinson fine wheatmeal, 3 eggs, 1 pint of milk, 1/2 lb. of golden syrup. Make a batter with the meal, eggs, and milk; grease a pudding basin, pour into it first the golden syrup, then the batter without mixing them; put over the batter a piece of buttered paper, tie up with a cloth, and steam the pudding in boiling water for 2-1/2 hours, taking care that no water boils into it. If liked, the juice of 1/2 lemon may be added to the syrup and grated rind put in the batter. Before turning the pudding out, dip the pudding basin in cold water for 1 minute. GOOSEBERRY SOUFFLÉ. 3 pints of gooseberries, castor sugar to taste, 1/2 pint of milk, 4 eggs. Stew the gooseberries with 1/2 a teacupful of water until quite soft, adding sugar to taste; rub the fruit through a coarse sieve and place it into a pie-dish; beat the yolks of the eggs well, mix them with the milk previously heated, and pour them over the gooseberries, mixing all well. Bake the mixture in a moderate oven until set; meanwhile beat the whites of the eggs to a stiff froth, adding a little castor sugar, lay this over the soufflé� a few minutes before it is quite done, let it set in the oven, and serve quickly. GREENGAGE SOUFFLÉ. 20 greengages, 4 eggs, 3 tablespoonfuls of ground rice, 1/2 oz. of butter, 1/2 pint of milk, 1/2 a teacupful of water, sugar to taste. Skin and stone the fruit; blanch and drop (or grind) the kernels; gently cook the greengages in the water with the kernels and sugar. When the fruit has been reduced to a pulp mix in gradually the ground rice, which should have been smoothed previously with the milk; add the butter and let the whole mixture boil up; draw the saucepan from the fire and stir in the yolks of the eggs and then the whites beaten to a stiff froth. Pour the mixture into a well-greased dish, and bake the soufflé� for 1/2 an hour in a brisk oven. Serve immediately. GROUND RICE PUDDING. 1 quart of milk, 5 oz. of ground rice, 1 egg, and any kind of jam. Boil the milk, stir it into the ground rice, previously smoothed with some of the cold milk. Let the mixture cook gently for 5 minutes, stir frequently, draw the saucepan to the side, and when it has ceased to boil add the egg well whipped, and mix well. Pour half of the mixture into a pie-dish, spread a layer of jam over it, then pour the rest of the pudding mixture over the jam, and let it brown lightly in the oven. HASTY MEAL PUDDING (1). 1 pint of milk, 2 oz. of Allinson fine wheatmeal, sugar to taste, a few drops of almond flavouring, 3 eggs, well beaten, some marmalade or other preserve. Boil the milk and meal as for a blancmange, flavour with the sugar and almond essence; let the mixture cool, add the eggs, spread a layer of marmalade or preserve in the bottom of the pie-dish, pour the mixture over, and bake it from 20 to 30 minutes. HASTY MEAL PUDDING (2). 1-1/2 pints of milk, 4 oz. of Allinson fine wheatmeal, 1 oz. of butter; some jam or golden syrup. Boil the milk and sift the meal in gradually, stirring all the time; let it cook for 5 or 6 minutes, stirring quickly until it is well cooked and a stiff batter; turn it into a dish, add the butter, and eat the pudding with syrup or jam. LEMON PUDDING. 1 lb. breadcrumbs, 3 eggs, 3 lemons, 2 oz. of sago, 1 pint of milk, 2 oz. of butter, 8 oz. of sugar. Soak the sago well in the milk over the fire, add the butter, letting it dissolve, and mix with it the breadcrumbs, the sugar, the juice of the 3 lemons, and the grated rind of 2. Beat the eggs well, mix all the ingredients thoroughly, and pour the mixture into 2 well-greased pudding basins; steam the puddings 2 hours, and serve them with stewed fruit or white sauce. LEMON TRIFLE. Prepare over night 1 pint of custard made by using 1 dessertspoonful of Allinson cornflour and 2 oz. of sugar to 1 pint of milk; let it boil 1 or 2 minutes and put on one side. Next morning add the strained juice of 2 lemons and beat together for 5 minutes; when it is perfectly smooth pour it over slices of Swiss roll which have been laid close together in a glass dish; let the slices be quite covered with the cream. Stand in a cold place for 2 or 3 hours. Garnish with glacé cherries. LENTIL FLOUR PUDDING. 3 oz. of lentil flour, 1 pint of milk, 3 oz. of sugar, the rind and juice of 1/2 lemon, 3 eggs, 1 oz. of butter. Boil the milk, smooth the lentil flour with a little water, and pour the boiling milk gradually over it, mixing the lentils well with the milk. Add the butter, sugar, lemon rind, and juice; when the mixture has cooled a little, add the eggs, well beaten; bake the pudding in a well-greased dish in a moderate oven until quite set. LONDON PUDDING. 2 oz. of Allinson steam cooked oats (to be obtained from any grocer in 2 lb. boxes), 1 large tablespoonful of sugar, 1/2 pint of milk, 1 oz. of butter and 1 pint of custard made with Allinson custard powder. Boil the milk with the oats, butter, sugar, cook gently for 15 minutes, then pour into a pie-dish and add to the mixture 1 pint of custard made according to recipe given, stir carefully and bake for 1-1/2 or 2 hours; let it cool for a short time before serving. N.B.--This is a most delicious pudding. MACARONI PUDDING (1). 4 oz. of macaroni, 2 pints of milk, butter, sugar, 2 eggs. Break the macaroni in small pieces and boil it for 20 minutes. Drain off all the water, pour in the milk, sugar, and a piece of butter. Boil until the macaroni is quite tender. Let it cool, then add the eggs well beaten up, and a little grated nutmeg. Put the pudding into a pie-dish and bake for 1/2 hour. MACARONI PUDDING (2). 3 oz. macaroni, which should be boiled in milk until quite tender, place in a buttered pie-dish, and pour over a pint of custard made with Allinson custard powder, bake for 1/2 hour and serve either hot or cold. MALVERN PUDDING. 3/4 lb. Allinson breadcrumbs, 2 oz. of butter, 1 pint of red currants, 1 pint of raspberries, 6 oz. of sugar, 1/2 pint of cream. Butter a pie-dish well, spread a layer of breadcrumbs, then a layer of the fruit, washed, picked, and mixed, some sugar and bits of butter; repeat these layers until the dish is full, finishing with breadcrumbs and butter; bake the pudding for 3/4 an hour, turn it into a glass dish, whip the cream, spread it over the pudding, and sift sugar over all. MARLBOROUGH PUDDING. 1/2 lb. of Allinson fine wheatmeal, 6 oz. of butter, 4 oz. of sugar, 1/2 lb. of sultanas, 4 oz. of mixed peel, 2 eggs, a little milk. Beat the butter and sugar to a cream, beat in the eggs one by one until well mixed, sift the flour and lightly stir it into the butter, add a little milk if necessary. Then put in the peel cut in very fine strips and the sultanas. Put into a well-buttered mould, which should be only three-parts full, and steam for 2 hours. Turn out and serve with melted butter sauce. MELON PUDDING. 1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12 cloves, 1/2 pint of milk, 1 oz. of butter, 3 eggs, sugar to taste. Peel and cut up the apples and melon, and stew the fruit 15 minutes, adding sugar and the cloves tied in muslin. Place a layer of breadcrumbs in a buttered dish, remove the cloves from the fruit, place a layer of fruit over the breadcrumbs, and so on until the dish is full, finishing with a layer of breadcrumbs; beat up the eggs, mix them with the milk, and pour the mixture over the pudding; spread the butter in bits over the top, and bake the pudding 1 hour. MILK PUDDING. The general rule for milk puddings is to take 4 oz. of farinaceous food of any kind to 1 quart of milk. The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer, according to the heat of the oven. Should eggs be added, they should be beaten well, then mixed with the pudding before it goes into the oven. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. For instance, use 2 oz. of giant sago and 2 oz. of wheatmeal to 1 quart of milk; or for semolina pudding, the same quantities of wheatmeal and semolina; and for vermicelli pudding the same, with sugar and flavouring to taste. MINCEMEAT PANCAKES. 4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, some butter, and some mincemeat. Make the batter, fry the pancakes, and place a spoonful of mincemeat on each pancake, fold them up, and serve with sifted sugar. NEWCASTLE PUDDING. 1/2 lb. of candied cherries, 3 eggs, Allinson wholemeal bread and butter in thin slices, sugar to taste, 1 pint of milk, a few drops of almond flavouring. Butter a pudding mould and line it with the cherries, fill it with slices of bread and butter; sweeten the milk to taste, and add the flavouring; beat up the eggs, mix them well with the milk, pour the custard over the bread and butter, let it soak for 1 hour; steam the pudding for 1-1/2 hours, turn out, and serve with any kind of sweet sauce. NURSERY PUDDING. 1/2 lb. of Allinson fine wheatmeal, a pinch of salt, 4 oz. of vege-butter, and 1/2 lb. of sultana raisins. Mix all lightly together, then add 4 cupful of golden syrup, the well-beaten yolks of 2 eggs, and teacupful of milk. Mix again, and finally add the whites of 3 eggs whisked to a firm froth; use to fill a fancy mould, and steam for 3 hours; turn out carefully, and serve with sauce. OATMEAL PANCAKES. 1/2 lb. of fine oatmeal, 4 eggs, 1 pint of milk. Make a batter of the ingredients, and fry the pancakes in butter, oil, or vege-butter in the usual way. These are very good, and eat very short. Serve with lemon and castor sugar. OATMEAL PUDDING. 6 oz. of Allinson breakfast oats, 3 eggs, 2 oz. of soaked sago, 1 gill of milk, 2 oz. of sultanas, 2 oz. of currants, 1 even teaspoonful of cinnamon, sugar to taste, 1 oz. of butter. Mix the Allinson breakfast oats with the soaked sago, add the eggs, well beaten, the fruit, sugar, butter, cinnamon, and milk; stir all well, butter a mould, pour the mixture into it, cover with a cloth, and steam the pudding for 3 hours. OMELET SOUFFLÉ (1). 4 eggs, 6 macaroons, 1 teaspoonful finely minced citron peel, 1 dessertspoonful of cornflour, and sugar to taste. Separate the whites and yolks of the eggs, crush up finely the macaroons and mix well the yolks of the eggs, the macaroons, citron, cornflour, and sugar, adding 1 tablespoonful of water. Whip the whites to a stiff froth, mix this lightly with the rest of the ingredients, butter a mould, large enough to be only half full when the mixture is turned into it, and bake the soufflé� in a moderate oven until set and lightly browned. Turn out, sift sugar over it, and serve immediately. OMELET SOUFFLÉ (2). 6 eggs, 1 teacupful of milk, 1 dessertspoonful of Allinson cornflour, 2 oz. of castor sugar, I tablespoonful of orange water. Mix the yolks of the eggs with the orange water, the sugar and the cornflour (previously smoothed with the milk), stirring the whole for 10 minutes; whip up the whites of the eggs to a very stiff froth, and mix this lightly with the other ingredients; have ready a buttered soufflé dish, pour the mixture into it, and bake the soufflé about 20 minutes until it is a golden brown and well risen; sift sugar over it and serve immediately. ORANGE MARMALADE PUDDING. 3/4 lb. of Allinson wholemeal bread, some orange marmalade, 1 pint of milk, 3 eggs, some butter. Butter a mould thoroughly, cut the bread into slices and butter them, then arrange the bread and butter in the mould in layers, spreading each layer with marmalade. When the mould is 3/4 full, beat up the eggs with the milk and pour it over the layers; let the whole soak for 1 hour; cover the mould tightly, and steam the pudding for 1-1/2 hours. Dip the mould in cold water for 1 minute before turning it out; serve with white sauce. ORANGE MOULD. The juice of 7 oranges, and of 1 lemon, 6 oz. of sugar, 4 eggs and 4 oz. of Allinson cornflour. Add enough water to the fruit juices to make 1 quart of liquid; put 1-1/2 pints of this over the fire with the sugar. With the rest smooth the cornflour and mix with it the eggs, well beaten. When the liquid in the saucepan is near the boil, stir into it the mixture of egg and cornflour; keep stirring the mixture over a gentle fire until it has cooked 5 minutes; turn it into a wetted mould and allow to get cold, then turn out and serve. ORANGE PUDDING. 4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of Allinson cornflour, sugar to taste. Peel and slice the oranges and remove the pips, place the fruit in a pie-dish, and sprinkle with sugar; boil the milk, and thicken it with the cornflour; let the milk cool, beat up the eggs, and add them carefully to the thickened milk, taking care not to do so while it is too hot; pour the custard over the fruit, and bake the pudding in a moderate oven until the custard is set. Serve hot or cold. OXFORD PUDDING. 1/2 lb. of Patna rice, 1/4 lb. of sultanas, 2 apples, pared, cored, and chopped up, 1 teaspoonful of cinnamon, and sugar to taste. Wash the rice, mix it with the other ingredients, and tie all in a cloth, allowing plenty of room for swelling. Let the pudding boil sharply in plenty of boiling water until the rice is soft; time 1-1/2 hours. PANCAKE PUDDING. 5 or 6 thin cold pancakes, 3 or 3 stale sponge cakes, some jam, 1 pint of milk, 2 eggs, 2 oz. of Allinson fine wheatmeal, vanilla flavouring. Spread the pancakes with jam, roll them up and cut them across into slices. Butter a mould, form a circle of slices round the bottom of the mould against the sides, overlapping each other, and work these circles right up the mould, fill the centre with the sponge cakes broken into pieces. Make a batter of the meal, milk and eggs, adding vanilla to taste; pour this over the rest and steam the pudding for 1-1/2 hours, turn out, and serve. PANCAKES. A 1/4 lb. each of white flour and fine Allinson wheatmeal, 4 eggs, 1 pint of milk, a pinch of salt, some butter, oil, or vege-butter for frying. Make a batter of the above ingredients. Put a piece of butter the size of a walnut in the frying-pan, and when boiling pour in enough batter to make a thin pancake. Fry a golden brown, turn it over, and when browned on the other side fold the pancake over from each side and slip it upon a hot dish, and keep hot in the oven while the other pancakes are being fried. The above quantity will make 6 or 7 pancakes. PANCAKES WITH CURRANTS. 4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of currants, sugar and cinnamon to taste, butter for frying. Make the batter the usual way, pick and wash the currants and add them to the batter. Fry into thin pancakes with vege-butter. PARADISE PUDDING. 1 teacupful of sago, 1 breakfastcupful of Allinson breadcrumbs, 2 tablespoonfuls of sugar, the grated rind and juice of a lemon, 4 oz. of sultanas, 6 apples chopped small, 1 teaspoonful of cinnamon, and 8 well-beaten eggs. Soak the sago over the fire with as much hot water as it will require to soften it, then mix all the ingredients together. Turn the mixture into a well-buttered mould, and steam the pudding for 2 hours. Serve with sauce. PLUM PUDDING. This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic 1/2 lb. of wholemeal breadcrumbs, 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of raisins, 2 oz. of small sago, 2 oz. of butter, 3 oz. of sugar, 2 eggs, 1 teaspoonful of cinnamon, and some milk. Wash and stone the raisins. Rub the butter into the wheatmeal. Mix together the raisins, butter, wheatmeal, cinnamon, sugar, and breadcrumbs. Boil the sago in 1/2 pint of milk until soft, adding as much water as the sago will absorb. Mix it with the other ingredients, beat up the eggs, add them, and mix all well. If the mixture is too dry add as much milk as is necessary to moisten all well. Fill a buttered pudding basin with the mixture, tie over with a pudding cloth, and steam 3 hours. Eat with a sweet white sauce. POOR EPICURE'S PUDDING. 1 pint of milk, a stick of cinnamon (4 inches long), 12 blanched and sliced almonds, the thin rind of 1 lemon, sugar to taste, 3 eggs, some Allinson wholemeal bread, and 2 oz. of butter. Boil the milk with the sugar, cinnamon, and almonds; remove the cinnamon, let the milk cool a little, and then add carefully the eggs well beaten. Pour the mixture into a wide, rather shallow pie-dish. Butter slices of bread on both sides, and cover the pie-dish with these; the bread should be free from crust, and entirely cover the milk. Bake in a moderate oven about 45 minutes. POPPY-SEED PUDDING. 4 oz. of white poppy-seed, 3 eggs, 3 oz. of sugar, 1-1/2 oz. of butter, 6 oz. of Allinson fine wheatmeal, 2 tablespoonfuls of orange-water, and 1/2 pint of milk. Scald the poppy-seed with boiling water, drain this on and crush the seed in a pestle and mortar, adding a little of the milk. When the poppy-seed has been crushed fairly fine, add the yolks of the eggs, well beaten, the sugar, meal, butter, orange-water, and the rest of the milk; mix all well, beat the whites of the eggs to a stiff froth, add this to the rest of the mixture, turn all into a buttered pie-dish, and bake the pudding 1-1/2 hours. PRUNE PUDDING. 1 lb. of prunes or French plums, 4 eggs, 1 pint of milk, 1 teaspoonful of Allinson cornflour, sugar and flavouring to taste. Wash the prunes, remove the stones, and soak the prunes in 1/2 pint of water over night. Stew them very gently in an enamelled saucepan in the water in which they soaked, and add a little more if needed; when the prunes are quite tender, mash them well with a fork or wooden spoon, and let them cool. Beat the whites of the eggs to a stiff froth, and mix this with the mashed prunes when quite cold. Meanwhile make a custard with the milk, cornflour, and the yolks of eggs, adding sugar and a few drops of almond essence; let it cool. Heap the prunes on a glass dish and pour the custard round, and serve. PRUNE PUDDING. 1 lb. of stoned and stewed prunes, 3/4 lb. of thin slices of Allinson bread and butter, 3 eggs, 1 pint of milk, sugar to taste. Grease a pie-dish and line it with a layer of bread and butter, then arrange a layer of prunes, and so alternately until the dish is full, finishing with bread and butter; pour a little prune juice over, beat up the egg in the milk, adding a little sugar if liked. Pour the custard over the mixture, let soak 1 hour, and bake 1 hour. The pudding will be much improved if all the liquid is poured off once or twice, and poured over again. RICE PUDDING (French). 8 oz. of rice, 1 quart of milk, 2 tablespoonfuls of sugar, 4 eggs, 1 teacupful of fine breadcrumbs, the rind of 1/2 a lemon; boil the rice in the milk with the sugar and lemon rind; let it gently simmer until quite soft, and until all the milk is absorbed; let the rice cool a little, beat up the yolks of the eggs, and mix them with the rice. Thoroughly butter a pudding mould, and sprinkle it all over with the breadcrumbs. Beat the whites of the eggs to a stiff froth, mix this well with the rice, and turn the whole gently into the mould, taking care not to displace the breadcrumbs; bake the pudding 1 hour in a moderate oven. It should turn out brown and firm, looking like a cake. Serve with fruit sauce or stewed fruit. ROLLED WHEAT PUDDING. 4 oz. of Allinson rolled wheat, 1 quart of milk, 1 teacupful of currants and sultanas, a very little sugar. Soak the rolled wheat in water for 1 hour. Set the milk over the fire, when boiling add the wheat from which the water has been strained. Let it cook gently for 1 hour, then add the fruit, turn the mixture into a buttered pie-dish, and bake the pudding from 1/2 to 1 hour in a moderate oven. RUSK PUDDING. 6 oz. of Allinson rusks, raspberry jam, 1 pint of milk, 4 eggs, a few drops of almond flavouring. Spread a little jam between every two rusks, and press them together. Arrange them neatly in a buttered mould; beat up the eggs, mix them with the milk, which has been flavoured with almond essence, and pour the custard over the rusks; let them soak for 1 hour, then steam the pudding for 1/2 an hour, turn out, and serve with white sauce. SEMOLINA BLANCMANGE. 1-1/2 oz. of semolina, 1 pint of milk, 1 oz. of loaf sugar, yolk of 1 egg, a few drops of essence of lemon. Soak semolina in 1/4 pint of the milk for 10 minutes, then stir it into the remainder of the milk, which must be boiling; add sugar, and stir over a clear fire for 20 minutes. Take off and mix in quickly the yolk of an egg beaten up with flavouring. Pour into mould previously dipped in water. Serve cold with stewed fruit or custard. SEMOLINA PUDDING. 4 oz. of semolina, 1 quart of milk, the rind of 1/4 a lemon, 1 tablespoonful of sugar, 2 eggs. Mix the semolina smooth with part of the milk; bring the rest of the milk to the boil with the sugar and Lemon rind; add the semolina, let all cook for 10 minutes, then remove the lemon rind, and set the mixture aside to cool; beat up the eggs, mix them with the boiled semolina when it is fairly cool, pour the mixture into a buttered pie-dish, and bake until a golden colour. SIMPLE PUDDING. 4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 4 eggs, 1 even teaspoonful of powdered cinnamon, sugar to taste. Mix the milk and meal perfectly smooth, add the eggs, well beaten, the sugar and cinnamon. Butter some cups, fill them three-parts full, and bake the mixture until done, that is, when a knitting-needle passed through will come out clean. Serve with custard or milk sauce. SIMPLE FRUIT PUDDING. Line a plain mould with some slices (about 1/4 inch thick) of Allinson wholemeal bread, from which the crust has been removed. Then fill the dish with any kind of hot stewed fruit, and at once cover it with a layer of bread, gently pressed on to the fruit. When cold, turn out, and serve with either custard or white sauce. SIMPLE SOUFFLÉ. 1/2 pint of milk, 4 eggs, 1 tablespoonful of Allinson fine wheatmeal, sugar to taste, lemon rind or vanilla, any kind of jam. Smooth the meal in part of the milk, set the rest over the fire with sugar and a piece of lemon rind or 1-1/2 inch of stick vanilla; when boiling, stir the smoothed meal into it, and let it gently cook for 5 to 8 minutes, stirring all the time; remove from the fire to cool; beat up the yolks of the eggs, and mix them well with the mixture (remove the vanilla or lemon rind), beat up to a stiff froth the whites of the eggs, and mix them with the rest. Spread a layer of jam in a pie-dish, turn the mixture over the jam, and bake the soufflé� until risen and brown. Serve immediately. SPANISH PUDDING. 8 sponge cakes, 1 pot of apricot jam, 1 pint of milk, 3 eggs, 1/2 oz. of butter. Slice the sponge cakes lengthways, grease a mould with the butter; line it neatly with some of the slices of the sponge cakes; press them to the mould to keep them in position. Next spread a layer of apricot jam, and fill the mould with alternate layers of sponge cake and jam. Beat up the yolks of the eggs and mix them with the milk; pour the mixture over the pudding, and bake it in a slow oven until set. Let the pudding get cold, and turn it out carefully. Have ready the whites of the eggs beaten to a stiff froth, with a little sugar; pile the froth over the pudding, and serve with custard. SPONGE DUMPLINGS. 2 eggs, 1-1/2 gills of milk, 2 oz. of Allinson fine wheatmeal, 1/2 oz. of butter, mace, pepper, and salt to taste. Separate the yolks from the whites of the eggs; mix the wheatmeal with the milk, adding the whites of the eggs, a little mace, pepper and salt. Stir the mixture over the fire with the butter until it is quite thick and comes away from the saucepan; take the mixture from the fire, and when a little cooled add the yolks. Cut off lumps with a spoon and drop them into the boiling soup. STUFFED SWEET ROLLS. 4 Allinson wholemeal rolls, 3 cooking apples, 2 oz. of ground sweet almonds, 4 oz. of macaroons crushed, 2 oz. of currants, picked and washed, 2 eggs, a little milk, cinnamon, 1 oz. of butter, sugar to taste. Halve the rolls lengthways and remove the crumb; soak the crusts for a few minutes in a little cold milk when the stuffing is ready. Pare and core the apples, cook them with 1/3 teacupful of water, 1/2 oz. of the butter, and 1 tablespoonful of sugar, and mash them up to a pulp with a wooden spoon; then add the currants, almonds, macaroons, 1 egg well beaten, and the yolk of the other. Mix all well, and add some of the breadcrumbs to make the whole into a fairly firm mass. Fill the crusts of the rolls with the mixture, press the two halves of each roll together, place the rolls into a baking tin, sprinkle them with sugar and powdered cinnamon, scatter bits of butter over the crusts, and bake the rolls for 1/2 hour. Serve with white sauce. TAPIOCA PUDDING. 1 oz. of tapioca, 1 egg, 1/2 pint of cold milk, 1 gill of cold water, 1/4 oz. of butter, 1/2 oz. of moist sugar, cinnamon to taste. Put the tapioca into a basin, and cover it with water. Let it soak for 1 hour, until it has absorbed all the water. Add the milk and sugar. Bring to a boil, and simmer till quite soft and clear. Draw to the side of the fire, to cool it a little. Break the egg and beat it slightly; mix well with the tapioca; pour into a greased dish, and bake in a moderate oven until it is a golden colour. Serve either hot or cold. VANILLA CHESTNUTS (for Dessert). 1 lb. of chestnuts, 1/2 lb. of sugar, 1 teacupful of water, vanilla to taste. Boil the chestnuts in plenty of water until tender, but not too soft, that they may not break in peeling. Peel them; simmer the sugar and the teacupful of water for 10 minutes, then add the chestnuts. Allow all to cook gently until the syrup browns, add vanilla and remove the chestnuts from the fire; when sufficiently cool, turn the whole into a glass dish. WHOLEMEAL BANANA PUDDING. 2 teacupfuls of Allinson fine wheatmeal, 3 oz. of sago, 6 bananas, 1 tablespoonful of sugar, 3 eggs, 1/2 pint of milk. Peel the bananas and mash them with a fork. Soak the sago with 1/2 pint of water, either in the oven or in a saucepan. Make a batter with the eggs, meal, and milk; add the bananas, sugar, and sago, and mix all smoothly. Turn the mixture into a greased mould and steam the pudding for 2 hours. WINIFRED PUDDING. 3 oz. of butter, 3 oz. of sugar, 2 eggs, 1 oz. of Allinson breadcrumbs, the juice of 1 lemon, flavouring, puff paste. Beat the butter and sugar to a cream, beat in the eggs one at a time. Pour sufficient boiling milk over the breadcrumbs to soak, and add them to the mixture, add the strained lemon juice and flavouring, and mix well together. Border a pie-dish and line with paste; put in the mixture, and bake for about 30 minutes in a moderate oven. Sift a little white sugar over, and serve hot or cold. YORKSHIRE PUDDING. The old-fashioned way of making it is with white flour. Try this way. 4 oz. each of Allinson breakfast oats and Allinson fine wheatmeal, 4 eggs, 1 pint of milk, pepper and salt to taste. Whip the eggs well, and make a batter of the eggs, milk, meal and oats, adding pepper and salt. Pour the mixture into a shallow Yorkshire pudding tin, which has been previously well buttered. Scatter a few bits of butter on the top, and bake the pudding for 1 hour. Serve with baked potatoes, green vegetables, and sauce. PIES PIE-CRUSTS. (1) 1 lb. of Allinson fine wheatmeal, 6 oz. of butter, a little cold water. Rub the butter into the meal, add enough water to the paste to keep it together, mixing it with a knife, roll out and use. (2) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of mashed potatoes, 3 oz. of butter, 1 tablespoonful of oil, a little cold milk (about 1 cupful). Mix the meal and mashed potatoes, rub in the butter and the oil, add enough milk to moisten the paste, mixing with a knife only, and roll out as required. (3) 1/2 lb. of Allinson fine wheatmeal, 4 eggs, 2 oz. of butter, some milk. Rub the butter into the meal, beat the eggs well, mix them with the meal, adding enough cold milk to make a firm paste, roll out and use. (4) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of fine breadcrumbs, 2 eggs, 2 oz. of butter, and a little cold milk. Mix the ingredients as in (3), moisten the paste with milk, and roll it out. (5) (Puff crust). 1 lb. of Allinson fine wheatmeal, 1 lb. of butter, a little cold water. Rub 1/2 lb. of butter into the meal, add enough cold water to make a stiff paste, roll it out, spread the paste with some of the other butter, and roll the paste up; roll it out again, spread with more butter, roll up again and repeat about 3 times, until all the butter is used up. Use for pie-crust, &c., and bake in a quick oven. (6) 1/2 lb. of Allinson fine wheatmeal, 3 oz. of sago, 1 oz. of butter. Let the sago swell out over the fire with milk and water, mix it with the meal and butter, and roll the paste out and use. (7) 1 lb. of Allinson fine wheatmeal, 1 gill of cold milk, 5 oz. vege-butter. Rub the butter well into the meal, moisten with the milk (taking a little more than 1 gill if necessary), in the usual way. Roll out and use according to requirements. TARTS Special recipes for every kind of fruit tart are not given, as the same rules apply to all. For the crust either of the recipes given for pie-crusts may be used, and the fruit tarts can be made either open, with a bottom crust only, with top and bottom crust, or with a top crust only. When any dried fruit is used, like prunes, dried apricots, apple-rings, &c., these should first be stewed till tender, and sweetened if necessary, and allowed to cool; then place as much of the fruit as is required into your tart, cover it with a crust, and bake until the crust is done. If an open tart is made, only very little juice should be used, as it would make the crust heavy. Summer fruit, like strawberries, raspberries, currants, cherries, and gooseberries need not be previously cooked. Mix the fruit with the necessary sugar, and it the tart is made with a top crust only, a little water can be added and an egg-cup or a little tea-cup should be placed in the pie-dish upside down to keep up the crust. BLANCMANGE TARTLETS. 1 pint of milk, 3 oz. of ground rice, 1 teaspoonful of sugar, a few drops of almond essence, any kind of jam preferred. Make a blancmange, of the milk, ground rice, and flavouring; grease some patty pans, fill them with the blancmange mixture, place a spoonful of jam on every tartlet, and bake them 10 minutes. CHEESECAKES (ALMOND). 3 oz. of sweet ground almonds, 1/2 oz. bitter ground almonds, 3 oz. castor sugar, 1 egg, 1 dessertspoonful of orange-water. Pound the almonds well together with the orange-water, and the sugar, beat the egg and mix it well with the almonds. Line 8 or 10 little cheesecake tins with a short crust, bake them, fill with the almond mixture, and serve cold. CHOCOLATE TARTS. 6 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of Allinson chocolate (grated), 1 dessertspoonful of sugar, 1/2 oz. of ground rice, 4 eggs, well beaten, and 1 pint of milk. Mix the milk with the ground rice, add to it the chocolate smoothly and gradually; stir the mixture over the fire until it thickens, let cool a little and stir in the eggs; make the meal and butter into a paste with a little cold water; line a greased plate with it, and pour the cooled custard into it; bake the tart 1/2 hour in a moderate oven. MARLBOROUGH PIE. 6 good-sized apples, 1 oz. of butter, 3 eggs, the juice and rind of 1 lemon, 1 teacupful of milk, sugar to taste, and some paste for crust. Steam or bake the apples till tender and press them through a sieve while hot, add the butter, and let the mixture cool; beat the yolks of the eggs, add to them the milk, sugar, lemon juice and rind, and add all these to the apples and butter; line a dish with paste, fill it with the above mixture, and bake the pie for 1/2 hour in a quick oven; whip the whites of the eggs stiff, adding a little castor sugar, heap the froth over the pie, and let it set in the oven. LEMON CREAM (for Cheesecakes). 1 lb. powdered sugar, 6 yolks of eggs, 4 whites of eggs, juice of 8 lemons, grated rind of 2 lemons, 1/4 lb. fresh butter. Put the ingredients into a double boiler and stir over a slow fire until the cream is the consistency of honey. LEMON TART. 1 lemon, 1 breakfastcupful of water, 1 dessertspoonful of cornflour, 2 eggs, 1 oz. of butter, sugar to taste, some short crust made of 4 oz. of Allinson's fine wheatmeal and 1-1/2 oz. of butter. Moisten the cornflour with a little of the water; bring the rest of the water to the boil with the juice and the grated rind of the lemon and sugar. Thicken the mixture with the cornflour; let it simmer for a few minutes, then set aside to cool; beat up the eggs, mix them well through with the rest of the ingredients, line a flat dish or soup-plate with pastry; pour the mixture into this, cover the tart with thin strips of pastry in diamond shape, and bake the tart 3/4 of an hour. TREACLE TART. To 1 lb. of golden syrup add 1 breakfastcupful of Allinson breadcrumbs, the grated rind and juice of 1 lemon. Mix well together. Line the tins with short paste. Put about 1 tablespoonful of the mixture in each tin; bake in a quick oven. BLANCMANGES BLANCMANGE. 1 quart of milk, 2 oz. of Allinson fine wheatmeal, 2 oz. of Allinson cornflour, 1 oz. of sugar, piece of vanilla 3 inches long, or some vanilla essence. Bring 1-1/2 pints of milk to the boil, adding the vanilla spliced and the sugar; mix the wheatmeal and cornflour smooth with the rest of the milk, add the mixture to the boiling milk, stir all well for 8 to 10 minutes, and then pour it into one or two wetted moulds; when cold, turn out and serve with stewed fruit or jam. BLANCMANGE (CHOCOLATE). 1 quart of milk, 1 oz. of N.F. cocoa, 2 oz. of Allinson cornflour, 2 oz. of sifted Allinson fine wheatmeal, sugar to taste, 1 good dessertspoonful of vanilla essence. Set the greatest part of the milk over the fire, leaving enough to smooth the cornflour, flour, and cocoa. Mix the cornflour, wheatmeal flour, and cocoa, and smooth it with the cold milk. Stir the mixture into the boiling milk, and let it all simmer for 8 to 10 minutes, stirring very frequently. Add the vanilla essence, stir it well through, pour the mixture into a wetted mould, and let it get cold. Turn it out, and serve. BLANCMANGE (LEMON) (a very good Summer Pudding). 1 pint of water, 2 tablespoonfuls of Allinson cornflour, 1 lemon, 2 eggs, sugar to taste. Put the water in an enamel saucepan, and let it boil with the rind of the lemon in it. When boiling, add the cornflour mixed with a little cold water. Allow it all to boil for a few minutes; then add sugar and the juice of a lemon. Have the whites of the eggs beaten to a stiff froth, and beat up well with the mixture; then pour into a mould. Make a little custard to pour over the blancmange--1/2 pint of milk, a little sugar, and essence of lemon; whisk in the yolks of the eggs. This makes an excellent custard. BLANCMANGE EGGS. Make a blancmange with 1 pint of milk, 1 oz. of Allinson cornflour, and 1 oz. of Allinson fine wheatmeal. Pierce the ends of 4 or 6 eggs, and let the contents drain away. Rinse the shells with cold water, then fill them with the hot blancmange mixture. When cold gently peel off the shells. Serve on a glass dish nicely arranged with stewed fruit or jam. ORANGE MOULD (1). 7 oranges, 1 lemon, 4 oz. of cornflour, 4 oz. of sugar, 4 eggs, some water. Take the juice of the oranges and lemon and the grated rind of the latter. Add enough water to the juice to make 1 quart of liquid. Set that over the fire to boil (keeping back a 1/4 of a pint for mixing the cornflour smooth), and add the sugar. Separate the yolks of the eggs from the white; beat up the yolks and add them to the cornflour and juice when those are smooth. When the liquid over the fire boils, stir in the mixture of eggs, cornflour, and juice, and keep all stirring over the fire for 2 minutes. Have ready the whites of the eggs beaten to a stiff froth, mix it lightly with the rest, and pour the mixture into wetted moulds. Turn out when cold and serve when required. ORANGE MOULD (2). The juice of 7 oranges and 1 lemon, 6 oz. of sugar, 4 oz. of Allinson cornflour, and 4 eggs. Add enough water to the fruit juice to make 1 quart of liquid. Put 1-1/2 pints of this over the fire with the sugar. When boiling thicken it with the cornflour, which should be smoothed with the rest of the liquid. Stir well over the fire for 5 to 8 minutes; whip up the eggs and stir them carefully into the mixture so as not to curdle them. Pour all into a wetted mould, let it get cold, turn it out, and serve. CREAMS APRICOT CREAMS. 1 pint of cream, the whites of 4 eggs, some apricot jam, 2 inches of vanilla pod, 1 dessertspoonful of castor sugar. Split the vanilla, put this and the sugar into the cream; whip this with the whites of eggs until stiff, then remove the vanilla. Place a good teaspoonful of apricot jam in each custard glass, and fill up with whipped cream. BLACKBERRY CREAM. 1 quart of blackberries, sugar to taste, 1/2 pint of cream, white of 2 eggs. Mash the fruit gently, put it into a hair-sieve and allow it to drain. Sprinkle the fruit with sugar to make the juice drain more freely; whip the cream and mix with the juice. CHOCOLATE CREAM. 1 quart of milk, 6 oz. of Allinson chocolate, 4 eggs, 1 tablespoonful of Allinson corn flour, essence of vanilla, sugar to taste. Dissolve the chocolate in a few tablespoonfuls of water, stirring it over the fire until a thick, smooth paste; add the milk, vanilla, and sugar. When boiling thicken the milk with the cornflour; remove the mixture from the fire to cool slightly, beat the eggs well, stir them into the thickened chocolate very gradually, and stir the whole over the fire, taking care not to allow it to boil When well thickened let the cream cool; serve in custard glasses or poured over sponge cakes or macaroons. CHOCOLATE CREAM (French) (1). Use the whites of 3 eggs to 2 large bars of chocolate; vanilla to taste. Break the chocolate in pieces, and melt it in a little enamelled saucepan with very little water; stir it quite smooth, and flavour with Allinson vanilla essence. Set the chocolate aside until quite cold, when it should be a smooth paste, and not too firm. Beat the whites of the eggs to a very stiff froth, and mix the chocolate with it, stirring both well together until the chocolate is well mixed with the froth. It the cream is not found sweet enough, add a little castor sugar. Serve in a glass dish. This is easily made, and very dainty. CHOCOLATE CREAM (WHIPPED). 2 oz. of Allinson chocolate to 1/4 pint of cream, white of 1 egg. Dissolve the chocolate over the fire with 2 tablespoonfuls of water; let it get quite cold, and then mix it with the cream previously whipped stiff; this will not require any additional sugar. EGG CREAM. The yolks of 6 eggs, 1/2 pint of water, juice of 1 lemon, 2 oz. of sifted sugar, a little cinnamon. Beat up all the ingredients, put the mixture into a saucepan over a sharp fire, and whisk it till quite frothy, taking care not to let it boil; fill into glasses and serve at once. LEMON CREAM. The juice of 3 lemons and the rind of 1, 7 eggs, 6 oz. of sugar, 1 dessertspoonful of cornflour. Proceed exactly as in "Orange Cream." MACAROON CREAM. Pound 1-1/2 doz. macaroons, place in a bowl, add 1 or 2 spoonfuls of milk, and mix all to a smooth paste. Take a 6d. jar of cream, whip to a stiff froth. Lay a little of the macaroon paste roughly in the bottom of a glass dish, then 1 or 2 spoonfuls of the cream, more paste and cream, then cover with 1 spoonful of cream put on roughly. ORANGE CREAM. 6 oranges, 1 lemon, 7 eggs, 4 to 6 oz. of sugar (according to taste), 1 dessertspoonful of cornflour, some water. Take the juice of the oranges and the juice and grated rind of the lemon. Add enough water to the fruit juice to make 1-1/2 pints of liquid; let this get hot, adding the sugar to it; mix the cornflour smooth with a spoonful of cold water, and thicken the fruit juice with it, letting it boil up for a minute, set aside and let it cool a little; beat the eggs well, and when the liquid has cooled mix them carefully in with it; return the whole over a gentle fire, keep stirring continually until the cream thickens, but take care not to let it boil, as this would curdle it. When cold, serve in custard glasses, or in a glass dish poured over macaroons. RASPBERRY CREAM. 1 quart of raspberries, sugar to taste, 1/2 pint of cream. Proceed as in "Blackberry Cream." RUSSIAN CREAM. Lay 6 sponge cakes on a glass dish, and soak them with any fruit syrup; then add 1 pint of blancmange. When nearly cold cover the top with ratafia biscuits and decorate with angelica and cherries. STRAWBERRY CREAM. 1 quart of strawberries, sugar to taste, 1/2 pint of cream. Proceed as in "Blackberry Cream." SWISS CREAM. 1/2 pint of cream, 1/2 pint of milk, 1 tablespoonful of Allinson cornflour, 1/4 lb. of macaroons, 2 oz. of ratafias, vanilla, and sugar to taste. Put the cream and milk over the fire, adding a piece of vanilla 2 inches long, and sugar to taste; smooth the cornflour with a tablespoonful of cold milk, mix it with the milk and cream when nearly boiling, stir the mixture over the fire until it has thickened and let it simmer 2 minutes longer, always stirring; remove the vanilla, arrange the macaroons and ratafias on a shallow glass dish, let the cream cool a little, then pour it over the biscuits and serve cold. This makes a delicious dish. WHIPPED CREAMS. Quantity of good thick cream according to requirement. The white of 1 egg to 1/4 pint. Whip it well with a whisk or fork until it gets quite thick; in hot weather it should be kept on ice or standing in another basin with cold water, as the cream might curdle. Add sugar to taste and whatever flavouring might be desired, this latter giving the cream its name. When whipped cream is used to pour over sweets, &c., flavour it with stick vanilla; a piece 1 inch long is sufficient for 1/2 pint of cream; it must be split and as much as possible of the little grains in it rubbed into the cream. CUSTARDS ALMOND CUSTARD. 1 quart of milk, 6 eggs, 1 dessertspoonful of Allinson cornflour, 1 wineglassful of rosewater, sugar to taste, 1/2 lb. ground almonds. Boil the milk with the sugar and almonds; smooth the cornflour with the rosewater and stir it into the boiling milk, let it boil up for a minute. Beat up the eggs, leaving out 3 of the whites of the eggs, which are to be beaten to a stiff froth. Let the milk cool a little, then stir in the eggs very gradually, taking care not to curdle them; stir over the fire until the custard is nearly boiling, then let it cool, stirring occasionally; pour it into a glass dish, and pile the whipped whites of the eggs on the top of the custard just before serving. BAKED APPLE CUSTARD. 8 large apples, moist sugar to taste, half a teacupful of water and the juice of half a lemon, 1 pint of custard made with Allinson custard powder. Peel, cut and core the apples and put into a lined saucepan with the water, sugar, and lemon juice, stew till tender and rub through a sieve; when cold put the fruit at the bottom of a pie-dish and pour the custard over, grate a little nutmeg over the top, bake lightly, and serve cold. BAKED CUSTARD. 1 quart of milk, 6 eggs, sugar, and flavouring to taste. Heat the milk until nearly boiling, sweeten it with sugar, and add any kind of flavouring. Whip up the eggs, and mix them carefully with the hot milk. Pour the custard into a buttered pie-dish, and bake it in a moderately hot oven until set. If the milk and eggs are mixed cold and then baked the custard goes watery; it is therefore important to bear in mind that the milk should first be heated. Serve with stewed fruit. CARAMEL CUSTARD. 1-1/2 pints of milk, 4 eggs, 1 dessertspoonful of sugar, 1/2 lemon and 4 oz. of castor sugar for caramel. Put the dry castor sugar into an enamelled saucepan and let it melt and turn a rich brown over the fire, stirring all the time. When the sugar is melted and browned stir into it about 2 tablespoonfuls of hot water, and the juice of 1/2 lemon. Then pour the caramel into a mould or cake-tin, and let it run all round the sides of the tin. Meanwhile heat the milk near boiling-point, and add the vanilla and sugar. Whip up the eggs, stir carefully into them the hot milk, so as not to curdle the eggs. Then pour the custard into the tin on the caramel and stand the tin in a larger tin with hot water, place it in the oven, and bake in a moderately hot oven for about 20 minutes or until the custard is set. Allow it to get cold, turn out, and serve. CARAMEL CUP CUSTARD (French). Make the custard as in the recipe for "Cup Custard." Take 4 oz. of castor sugar; put it over a brisk fire in a small enamelled saucepan, keep stirring it until quite melted and a rich brown. Then cautiously add 2 tablespoonfuls of boiling water, taking care not to be scalded by the spluttering sugar. Gradually stir the caramel into the hot custard. Let it cool, and serve in custard glasses. CUP CUSTARD. 6 whole eggs or 10 yolks of eggs, 1 quart of milk, sugar and vanilla to taste. Beat the eggs well while the milk is being heated. Use vanilla pods to flavour--they are better than the essence, which is alcoholic; split a piece of the pod 3 or 4 inches long, and let it soak in the milk for 1 hour before it is set over the fire, so as to extract the flavour from the vanilla. Sweeten the milk and let it come nearly to boiling-point. Carefully stir the milk into the beaten eggs, adding only a little at a time, so as not to curdle the eggs. When all is mixed, pour the custard into a jug, which should be placed in a saucepanful of boiling water. Keep stirring the custard with a wooden spoon, and as soon as the custard begins to coat the spoon remove the saucepan from the fire, and continue stirring the custard until it is well thickened. In doing as here directed there is no risk of the custard curdling, for directly the water ceases to boil it cannot curdle the custard, although it is hot enough to finish thickening it. If the milk is nearly boiling when mixed with the eggs, the custard will only take from 5 to 10 minutes to finish. When the custard is done place the jug in which it was made in a bowl of cold water, stir it often while cooling to prevent a skin forming on the top. Remove the vanilla pod and pour the custard into glasses. Should the custard be required very thick, 8 eggs should be used, or the milk can first be thickened with a dessertspoonful of Allinson cornflour before mixing it with the 6 eggs. This is an excellent plan; it saves eggs, and the custard tastes just as rich as if more eggs were used. Serve in custard glasses, or in a glass dish. CUSTARD (ALLINSON). 1 pint of milk or cream, 2 oz. of lump sugar and 1 packet of Allinson custard powder. Put the contents of the packet into a basin and mix to a smooth, thin paste with about 2 tablespoonfuls of the milk; boil the remainder of milk with the sugar, and when quite boiling pour quickly into the basin, stirring thoroughly; stir occasionally until quite cold, then pour into custard glasses and grate a little nutmeg on the top, or put in a glass dish and serve with stewed or tinned fruits, or the custard can be used with Christmas or plum pudding instead of sauce. When the custard has been standing over night, it should be well stirred before using. CUSTARD IN PASTRY OR KENTISH PUDDING PIE. Line a pie-dish with puff paste, prick well with a fork and bake carefully, then fill the case with a custard made as follows. Mix 1 dessertspoonful of flour with the contents of a packet of Allinson custard powder, out of a pint of milk take 8 tablespoonfuls and mix well with the flour, custard powder, &c., boil the remainder of milk with sugar to taste and 1 oz. of butter and when quite boiling pour on to the custard powder, stir quickly for a minute, then pour into the pastry case, grate a little nutmeg on the top and bake till of a golden brown; serve either hot or cold. FRUMENTY. 1 quart of milk, 1/2 pint of ready boiled wheat (boiled in water), 1/4 lb. of sultanas and currants mixed, sugar to taste, 4 eggs, a stick of cinnamon. Mix the milk with the wheat (which should be fresh), the sugar and fruit, adding the cinnamon, and let all cook gently over a low fire, stirring frequently; when the mixture is nicely thickened remove it from the fire and let it cool; beat up the eggs and gradually mix them with the rest, taking great care not to curdle them. Stir the frumenty over the fire, but do not allow to boil. Serve hot or cold. The wheat should be fresh and soaked for 24 hours, and then cooked from 3 to 5 hours. GOOSEBERRY CUSTARD. Make some good puff paste and line a pie-dish with it, putting a double row round the edge. With 1/2 lb. of castor sugar stew 1 lb. of green gooseberries until the skins are tender, then rub them through a sieve. Scald 1 pint of milk, mix 1 tablespoonful of Allinson cornflour to a smooth paste with cold milk, add it to the milk when boiling, let it boil for 5 minutes, gently stirring it all the time, then turn it into a bowl and let it become cool. Add 1/4 lb. of castor sugar, 2 oz. of butter melted and dropped in gradually whilst the mixture is beaten, then put in the well-beaten yolks of 6 eggs, add the mashed gooseberries in small quantities, and lastly the whites of the eggs whipped to a stiff froth; beat all together for a minute to mix well. Pour this into the lined pie-dish and bake 25 or 30 minutes; serve in the pie-dish. This can be made from any kind of acid fruit, and is as good cold as hot. GOOSEBERRY FOOL. Top and tail 1 pint of gooseberries, put into a lined saucepan with sugar to taste and half a small teacupful of water, stew gently until perfectly tender, rub through a sieve, and when quite cold add 1 pint of custard made with Allinson custard powder, which should have been allowed to become cold before being mixed with the fruit. Serve in a glass dish with sponge fingers. N.B.--Apple fool is made in exactly the same way as above, substituting sharp apples for the gooseberries. MACARONI CUSTARD. 4 oz. of Allinson macaroni, 3 eggs, 1 tablespoonful of sugar, 1 even dessertspoonful of Allinson cornflour, vanilla to taste. Boil the macaroni in 1 pint of milk, and add a little water it needed; when quite tender place it on a glass dish to cool; make a custard of the rest of the milk and the other ingredients; flavour it well with vanilla; when the custard is cool pour it over the macaroni, and serve with or without stewed fruit. MACAROON CUSTARD. 1/2 lb. of macaroons, 1 quart of milk, 6 eggs, 1 dessertspoonful of Allinson cornflour, sugar and vanilla essence to taste. Boil the milk and stir into it the cornflour smoothed with a little of the milk; whip up the eggs, and carefully stir in the milk (which should have been allowed to go off the boil) without curdling it; add sugar and vanilla to taste, and stir the custard over the fire until it thickens, placing it in a jug into a saucepan of boiling water. Arrange the macaroons in a glass dish, and when the custard is cool enough not to crack the dish, pour it over them and sprinkle some ground almonds on the top. Serve cold. ORANGE CUSTARD. The juice of 6 oranges and of 1/2 a lemon, 6 eggs, 6 oz. of sugar, and 1 dessertspoonful of Allinson cornflour. Add enough water to the fruit juices to make 1-1/2 pints of liquid. Set this over the fire with the sugar; meanwhile smooth the cornflour with a little cold water, and thicken the liquid with it when boiling. Set aside the saucepan, (which should be an enamelled one) so as to cool the contents a little. Beat up the eggs, gradually stir into them the thickened liquid, and then proceed with the custard as in the previous recipe. This is a German sweet, and very delicious. RASPBERRY CUSTARD. 1-1/2 pints of raspberries, 1/2 pint of red currants, 6 oz. of sugar, 7 eggs, 1 dessertspoonful of Allinson cornflour. Mix the fruit, and let it cook from 5 to 10 minutes with 1 pint of water; strain the juice well through a piece of muslin or a fine hair-sieve. There should be 1 quart of juice; if necessary add a little more water; return the juice to the saucepan, add the sugar and reheat the liquid; when it boils thicken it with the cornflour, then set it aside to cool. Beat up the eggs, add them carefully after the fruit juice has somewhat cooled; stir the custard over the fire until it thickens, but do not allow it to boil, as the eggs would curdle. Serve cold in custard glasses, or in a glass dish poured over macaroons or sponge cakes. You can make a fruit custard in this way, with strawberries, cherries, red currants, or any juicy summer fruit. STRAWBERRY CUSTARD. Remove the stalks from 1 lb. of fresh strawberries, place them in a glass dish and scatter over 2 tablespoonfuls of pounded sugar; prepare 1 pint of custard with Allinson custard powder according to recipe given above, and while still hot pour carefully over the fruit, set aside to cool, and just before serving (which must not be until the custard has become quite cold) garnish the top with a few fine strawberries. APPLE COOKERY APPLES (BUTTERED). 1 lb. of apples, 2 oz. of butter, ground cinnamon and sugar to taste. Pare, core, and slice the apples; heat the butter in a frying-pan, when it boils turn in the apples and fry them until cooked; sprinkle with sugar and cinnamon, and serve on buttered toast. APPLE CAKE 6 oz. each of Allinson fine wheatmeal and white flour, 4-1/2 oz. of butter, 1 egg, a little cold water, 1-1/2 lbs. of apples, 1 heaped-up teaspoonful of cinnamon, and 3 oz. of castor sugar. Rub the butter into the meal and flour, beat up the egg and add it, and as much cold water as is required to make a smooth paste; roll out the greater part of it 1/4 inch thick, and line a flat buttered tin with it. Pare, core, and cut the apples into thin divisions, arrange them in close rows on the paste point down, leaving 1 inch of edge uncovered; sift the sugar and cinnamon over the apples; roll out thinly the rest of the paste, cover the apples with it, turn up the edges of the bottom crust over the edges of the top crust, make 2 incisions in the crust, and bake the cake until brown in a moderately hot oven; when cold sift castor sugar over it, slip the cake off the tin, cut into pieces, and serve. APPLE CHARLOTTE. 2 lbs. of good cooking apples, 2 oz. of chopped almonds, 4 oz. of currants and sultanas mixed, 1 stick of cinnamon about 3 inches long, sugar to taste, the juice of 1/2 a lemon, and Allinson bread and butter cut very thinly. Pare, core, and cut up the apples, and stew them with a teacupful of water and the cinnamon, until the apples have become a pulp; remove the cinnamon, and add sugar, lemon juice, the almonds, and the currants and sultanas, previously picked, washed, and dried; mix all well and allow the mixture to cool; butter a pie-dish and line it with thin slices of bread and butter, then place on it a layer of apple mixture, repeat the layers, finishing with slices of bread and butter; bake for 3/4 hour in a moderate oven. APPLES (DRYING). Those who have apple-trees are often at a loss to know what to do with the windfalls. The apples come down on some days by the bushel, and it is impossible to use them all up for apple pie, puddings, or jelly. An excellent way to keep them for winter use is to dry them. It gives a little trouble, but one is well repaid for it, for the home-dried apples are superior in flavour to any bought apple-rings or pippins. Peel your apples, cut away the cores and all the worm-eaten parts--for nearly the whole of the windfalls are more or less worm-eaten. The good parts cut into thin pieces, spread them on large sheets of paper in the sun. In the evening (before the dew falls), they should be taken indoors and spread on tins (but with paper underneath), on the cool kitchen stove, and if the oven is only just warm, placed in the oven well spread out; of course they require frequent turning about, both in the sun and on the stove. Next day they may again be spread in the sun, and will probably be quite dry in the course of the day. Should the weather be rainy, the apples must be dried indoors only, and extra care must then be taken that they are neither scorched nor cooked on the stove. Whilst cooking is going on they will dry nicely on sheets of paper on the plate-rack. When the apples are quite dry, which is when the outside is not moist at all, fill them into brown paper bags and hang them up in an airy, dry place. The apples will be found delicious in flavour when stewed, and most acceptable when fresh fruit is scarce. I have dried several bushels of apples in this way every year. APPLE DUMPLINGS. Core as many apples as may be required. Fill the holes with a mixture of sugar and cinnamon; make a paste for a short crust, roll it out, and wrap each apple in it. Bake the dumplings about 30 or 40 minutes in the oven, or boil them the same time in plenty of water, placing the dumplings in the water when it boils fast. Serve with cream or sweet white sauce. APPLE FOOL. 2 lbs. of apples, 1/2 lb. of dates, 3/4 pint of milk, 1/4 pint of cream, 6 cloves tied in muslin, and a little sugar. Pare, core, and cut up the apples, stone the dates, and gently stew the fruit with a teacupful of water and the cloves until quite tender; when sufficiently cooked, remove the cloves, and rub the fruit through a sieve; gradually mix in the milk, which should be boiling, then the cream; serve cold with sponge-cake fingers. APPLE FRITTERS. 3 good juicy cooking apples, 3 eggs, 6 oz. of Allinson fine wheatmeal, 1/2 pint of milk, and sugar to taste. Pare and core the apples, and cut them into rounds 1/4 inch thick; make a batter with the milk, meal, and the eggs well beaten, adding sugar to taste. Have a frying-pan ready on the fire with boiling oil, vege-butter, or butter, dip the apple slices into the batter and fry the fritters until golden brown; drain them on blotting paper, and keep them hot in the oven until all are done. APPLE JELLY. 1 pint of water to each 1 lb. of apples. Wash and cut up the apples, and boil them in the water until tender; then pour them into a jelly bag and let drain well; take 1 lb. of loaf sugar to each pint of juice, and the juice of 1 lemon to each quart of liquid. Boil the liquid, skimming carefully, until the jelly sets when cold if a drop is tried on a plate. It may take from 2 hours to 3 hours in boiling. APPLE PANCAKES. Make the batter as directed in the recipe for "Apple Fritters," peel 2 apples, and cut them in thin slices, mix them with the batter, add sugar and cinnamon to taste, a little lemon juice if liked, and fry the pancakes in the usual way. APPLE PUDDING. 1-1/2 lbs. of apples, 1 teaspoonful of ground cinnamon, sugar to taste, 1/2 lb. of Allinson fine wheatmeal, and 2-1/2 oz. of butter or vege-butter. Pare, core, and cut up the apples; make a paste of the meal, butter and a little cold water; roll the paste out, line a pudding basin with the greater part of it, put in the apples, and sprinkle over them the cinnamon and 4 oz. of sugar--a little more should the apples be very sour; cover the apples with the rest of the paste, and press the edges together round the sides; tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water. APPLE PUDDING (Nottingham). 6 baking apples, 2 oz. of sugar, 1 heaped up teaspoonful of ground cinnamon, 3/4 pint of milk, 3 eggs, 6 oz. of Allinson wholemeal, and 1 oz. of butter. Core the apples, mix the sugar and cinnamon, and fill the hole where the core was with it; put the apples into a buttered pie-dish; make a batter of the milk, eggs, and meal, melt the butter and mix it into the batter; pour it over the apples, and bake the pudding for 2 hours in a moderate oven. APPLE SAGO. 5 oz. of sago, 1-1/2 lbs. of apples, the juice of a lemon, a teaspoonful of ground cinnamon, and sugar to taste. Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added; meanwhile have the apples ready, pared, cored, and cut up; cook them in very little water, just enough to keep the apples from burning; when they are quite soft rub them through a sieve and mix them with the cooking sago, adding sugar and lemon juice; let all cook gently for a few minutes or until the sago is quite soft; put the mixture into a wetted mould, and turn out when cold. APPLE SAUCE. 1 lb. of good cooking apples, sugar to taste. Pare, core, and cut in pieces the apples, cook them in a few spoonfuls of water to prevent them burning; when quite soft rub the apple through a sieve, and sweeten the sauce to taste. Rubbing the sauce through a sieve ensures the sauce being free from pieces should the apple not pulp evenly. APPLE TART (OPEN). 2 lbs. of apples, 1 cupful of currants and sultanas, 2 oz. of chopped almonds, sugar to taste, 1 teaspoonful of ground cinnamon or the rind of 1/2 lemon (which latter should be removed after cooking with the apples), 12 oz. or Allinson fine wheatmeal, and 4-1/2 oz. of butter. Pare, core, and cut up the apples; stew them in very little water, only just enough to keep from burning; when nearly done add the currants, sultanas, almonds, cinnamon, and sugar; let all simmer together until the apples have become a pulp; let the fruit cool; make a paste of the meal, butter, and a little water; roll it out and line a round, flat dish with it, and brush the paste over with white of eggs; turn the apple mixture on the paste; cut the rest of the paste into strips 3/8 of an inch wide, and lay them over the apples in diamond shape, each 1 inch from the other, so as to make a kind of trellis arrangement of the pastry. If enough paste is left, lay a thin strip right round the dish to finish off the edge, mark it nicely with a fork or spoon, and bake the tart for 3/4 hour. Serve with white sauce or custard. APPLES (RICE) 2 lbs. of apples, 1/2 lb. of rice, the rind of 1/2 lemon (or a piece of stick cinnamon if preferred), 4 oz. of sultanas, sugar to taste, 1 oz. of butter, and, if the apples are not sour, the juice of a lemon. Boil the rice in 3 pints of water with the lemon rind, then add the apples, pared, cored, and sliced, the sultanas, butter, lemon juice, and sugar; let all simmer gently for 1/2 hour, or until quite tender; if too dry add a little more water; remove the lemon rind before serving. EVE PUDDING. 1/2 lb. each of apples and breadcrumbs, and 1/2 lb. of currants and sultanas mixed, 5 eggs well beaten, sugar to taste, the grated rind and juice of 1 lemon, and 2 oz. of butter. Peel, core, and chop small the apples, mix them with the breadcrumbs, sugar, currants, and sultanas (washed and picked), the lemon juice and rind, and the butter, previously melted; whip up the eggs and mix them well with the other ingredients; turn the mixture into a buttered mould, tie with a cloth, and steam the pudding for 3 hours. BREAD AND CAKES THE ADVANTAGES OF WHOLEMEAL BREAD. People are now concerning themselves about the foods they eat, and inquiring into their properties, composition, and suitability. One food that is now receiving a good deal of attention is bread, and we ought to be sure that this is of the best kind, for as a nation we eat daily a pound of it per head. We consume more of this article of food than of any other, and this is as it ought to be, for bread is the staff of life, and many of the other things we eat are garnishings. It is said we cannot live on bread alone, but this is untrue if the loaf is a proper one; at one time our prisoners were fed on it alone, and the peasantry of many countries live on very little else. Not many years ago books treating of food and nutrition always gave milk as the standard food, and so it is for calves and babies. Nowadays we use a grain food as the standard, and of all grains wheat is the one which is nearest perfection, or which supplies to the body those elements that it requires, and in best proportions. A perfect food must contain carbonaceous, nitrogenous, and mineral matter in definite quantities; there must be from four to six parts of carbonaceous or heat and force-forming matter to one of nitrogen, and from two to four per cent. of mineral matter; also a certain bulk of innutritious matter for exciting secretion, for separating the particles of food so that the various gastric and intestinal juices may penetrate and dissolve out all the nutriment, and for carrying off the excess of the biliary and other intestinal secretions with the fæces. A grain of wheat consists of an outer hard covering or skin, a layer of nitrogenous matter directly under this, and an inner kernel of almost pure starch. The average composition of wheat is this:-- Nitrogen 12 Carbon 72 Mineral Matter 4 Water 12 --- 100 From this analysis we observe that the nitrogenous matter is to the carbonaceous in the proportion of one-sixth, which is the composition of a perfect food. Besides taking part in this composition, the bran, being in a great measure insoluble, passes in bulk through the bowels, assisting daily laxation--a most important consideration. If wheat is such a perfect food, it must follow that wholemeal bread must be best for our daily use. That such is the case, evidence on every side shows; those who eat it are healthier, stronger, and more cheerful than those who do not, all other things being equal. Wholemeal bread comes nearer the standard of a perfect food than does the wheaten grain, as in fermentation some of the starch is destroyed, and thus the proportion of nitrogen is slightly increased. The next question is, how shall we prepare the grain so as to make the best bread from it? This is done by grinding the grain as finely as possible with stones, and then using the resulting flour for bread-making. The grain should be first cleaned and brushed, and passed over a magnet to cleanse it from any bits of steel or iron it may have acquired from the various processes it goes through, and then finely ground. To ensure fine grinding, it is always advisable to kiln-dry it first. When ground, nothing must be taken from it, nor must anything be added to the flour, and from this bread should be made. Baking powder, soda, and tartaric acid, or soda and hydrochloric acid, or ammonia and hydrochloric acid, or other chemical agents, must never be used for raising bread, as these substances are injurious, and affect the human system for harm. The only ferment that should be used is yeast; of this the French variety is best. If brewer's yeast is used it must be first well washed, otherwise it gives a bitter flavour to the loaf. A small quantity of salt may be used, but not much, otherwise it adds an injurious agent to the bread. BARLEY BANNOCKS. Put 1/2 pint of milk into a saucepan allow it to boil; then sprinkle in barley meal, stirring it constantly to prevent lumps till the mixture is quite thick and almost unstirrable. Turn the mass out on a meal-besprinkled board and leave to cool. When cool enough to knead, work it quite stiff with dry meal, take a portion off, roll it as thin as a wafer, and bake it on a hot girdle; when done on one side, turn and cook on the other. The girdle is to be swept clean after each bannock. Eat hot or cold with butter. BUN LOAF. 1 lb. Allinson wholemeal flour, 1/2 lb. butter, 1/2 lb. brown sugar, 1/4 lb. currants, 1/4 lb. raisins, 1/4 lb. candied peel, 4 eggs, 1/2 teacupful of milk. Mix the flour, sugar, currants, raisins, candied peel (cut in thin strips), the butter and eggs well together; mix with the milk; pour into a buttered tin, and bake in a moderate oven for 2 hours. BUNS (1). 1 lb. flour, 1/4 lb. sugar, 4 oz. currants, 2 oz. butter, or vege-butter, 1 teacupful of milk, 1 oz. French yeast, 2 eggs, a little salt. Mix the flour, sugar, salt, and currants in a basin, warm the butter and milk slightly, mix it smoothly with the yeast, then add the eggs well beaten; pour this on the flour, stirring well together till it is all moistened; when thoroughly mixed, set it to rise by the fire for 1/2 hour; make into buns, set to rise by the fire for 10 minutes, brush the tops over with egg, and bake from 10 to 15 minutes. BUNS (2). 1/2 pint water, 1/2 pint milk, 1 oz. yeast, 1 oz. sugar, 6 oz. Allinson's wholemeal, 1 egg (not necessary). Warm water and milk to 105 degrees, dissolve sugar and yeast in it and stir in the meal, leave well covered up in a warm place for 45 minutes. Then have ready 1 3/4 lbs. Allinson's wholemeal, 1/4 lb. vege-butter, 5 oz. sugar, 1/2 lb. currants, pinch of salt. Melt down vege-butter to oil, make bay of meal, sprinkle currants round, stir the sugar and salt with the ferment till dissolved, then mix in the melted butter and make up into a dough with the meal and currants. Keep in warm place for 45 minutes, then knock gas out of dough and leave 1/2 hour more; shape buns, place on warm greased tin, prove 15 minutes and bake in moderately warm oven for 20 minutes. BUNS (PLAIN). 1 lb. flour, 6 oz. butter, or vege-butter, 1/4 lb. sugar, 1 egg, 1/4 pint milk, 15 drops essence of lemon. Warm the butter without oiling it, beat it with a wooden spoon, stir the flour in gradually with the sugar, and mix the ingredients well together; make the milk lukewarm, beat up with it the egg and lemon and stir to the flour; beat the dough well for 10 minutes, divide into 24 pieces, put into patty pans, and bake in a brisk oven for from 20 to 30 minutes. BUTTER BISCUITS. 1/2 lb. butter, 2 lbs. fine wholemeal flour, 1/2 pint milk. Dissolve the butter in the milk, which should be warmed, then stir in the meal and make into a stiff, smooth paste, roll it out very thin, stamp it into biscuits, prick them out with a fork, and bake on tins in a quick oven for 10 minutes. BUTTERMILK CAKE. 2 lbs. Allinson wholemeal flour, 2 lbs. currants, 1/2 lb. sugar, 12 oz. butter, 2 oz. candied lemon peel, 1 pint buttermilk. Beat the butter to a cream, add the sugar, then the meal, fruit, and milk, mix thoroughly; butter a cake tin, pour in the mixture, and bake in a slow oven for 3 1/2 hours. BUTTERMILK CAKES. 2 lbs. wholemeal flour, 1 pint buttermilk, 1 teaspoonful salt. Mix the meal well with the salt, add the buttermilk and pour on the flour; beat well together, roll it out, cut into cakes, and bake for from 15 to 20 minutes in a quick oven. CHOCOLATE BISCUITS. 2 oz. of powdered chocolate, 2 oz. of white sugar, 2 whites of eggs beaten to a stiff froth. Mix all together, and drop in biscuits on white or wafer paper. Bake 16 minutes in a moderate oven. CHOCOLATE CAKE (1). 1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 5 eggs, 1/2 lb. of castor sugar, 1-1/2 oz. of Allinson cocoa, 1 dessertspoonful of vanilla essence. Proceed as in recipe of "Madeira Cake," adding the cocoa and flavouring with vanilla. CHOCOLATE CAKE (2). Work 4 oz. of butter to a cream, add a 1/4 lb. of castor sugar, 3 eggs, and a little milk. Mix together 1/2 lb. of Allinson fine wheatmeal, a heaped tablespoonful of cocoa. Add to the butter mixture, and bake on a shallow tin or plate in a quick oven. The cake can be iced when done, and cut, when cold, into diamond-shaped pieces or triangles. CHOCOLATE MACAROONS. 1/2 lb. of ground sweet almonds, 1 oz. of cocoa, 1 dessertspoonful of vanilla essence, 1/2 lb. of castor sugar, the white of 4 eggs. Whip the white of the eggs to a stiff froth, add the sugar, cocoa, vanilla, and almond meal, and proceed as in the previous recipe. CINNAMON MADEIRA CAKE. 1/2 lb. of fine wheatmeal, 1/4 lb. of butter, 1/2 lb. of sugar, 1/4 lb. of currants and sultanas mixed (washed and picked) 5 eggs, 1 dessertspoonful of ground cinnamon. Proceed as in recipe for "Madeira Cake," adding the fruit, and cinnamon as flavouring. COCOANUT BISCUITS. 2 breakfastcupfuls of wheatmeal, 2 teacupfuls of grated cocoanut, 3 dessertspoonfuls of sugar, 3 tablespoonfuls of orange water, 2 oz. of butter, a little milk. Mix the ingredients, adding a little milk to moisten the paste, mix it well, roll the paste out 1/4 in. thick, cut out with a biscuit cutter. Prick the biscuits, and bake them in a moderate oven a pale brown. COCOANUT DROPS. 1/2 lb. of desiccated cocoanut, 1/2 lb. of castor sugar, the whites of 3 eggs. Beat the whites of the eggs to a stiff froth, add the sugar, then the cocoanut. Place little lumps of the mixture on the rice wafer paper, as in recipe for "Macaroons," and bake in a fairly hot oven. COCOANUT ROCK CAKES. 1 lb. of fine wholemeal flour, 6 oz. of desiccated cocoanut, 3 oz. of butter, 3 eggs, a little cold milk, 6 oz. castor sugar. Rub the butter into the meal, add the sugar, cocoanut, and the well-beaten eggs. Mix, and add only just enough milk to make the mixture keep together. Put small lumps on a floured baking tin, and bake in a quick oven. CORNFLOUR CAKE. 1/2 lb. of cornflour, 4 eggs, 6 oz. butter, same of castor sugar; separate the yolks of eggs from the whites and beat separately for a 1/4 of an hour, cream the butter and sugar, mix with the yolks, then the whites, and lastly the flour, and whisk all together for 25 minutes, and bake for 1 hour in a moderately hot oven. CRACKERS. 1 cupful butter, 1 teaspoonful salt, 2 quarts Allinson wholemeal flour. Rub thoroughly together with the hand, and wet up with cold water; beat well, and beat in meal to make brittle and hard; then pinch off pieces and roll out each cracker by itself, if you wish them to resemble baker's crackers. CRISP OATMEAL CAKES. 1 lb. of oatmeal, 2 oz. of butter or oil (1 tablespoonful of oil is 1 oz.), 1 gill of cold milk. Make a dough of the butter, meal, and milk; shake meal plentifully on the board, turn the dough on to it, and having sprinkled this too with meal, work it a little with the backs of your fingers. Roll the dough out to the thickness of a crown piece, cut it in shapes, put the cakes on a hot stove, and when they are a little brown on the underside, take them off and place them on a hanger in front of the fire in order to brown the upper side; when this is done they are ready for use. DYSPEPTICS' BREAD. 9 oz. of Allinson wholemeal, 1 egg, a scant 1/2 pint of milk and water. Separate the yolk from the white of the egg. Beat up the yolk with the milk and water, and mix this with the meal into a thick batter; whip up the white of the egg stiff, and mix it well into the batter. Grease and heat a bread tin, turn the mixture into it, and bake the loaf for 1-1/2 hours in a hot oven. This is very delicious bread, very light and digestible. DOUGHNUTS. 1-1/2 lbs. of wheatmeal, 1/4 oz. yeast, 1 egg, 1 teaspoonful of cinnamon, 3 tablespoonfuls of sugar, enough lukewarm milk to moisten the dough, some jam and marmalade. Dissolve the yeast in a little warm milk, mix all the ingredients, adding the dissolved yeast and enough milk to make the dough sufficiently moist to handle. Let it rise 1-1/2 hours in front of the stove. When risen roll it out 1/2 in. thick, cut out round pieces, place a little jam or marmalade in the middle, close up the dough, forming the dough nuts, and cook them in boiling oil or vege-butter until brown and thoroughly done. Eat warm. GINGER SPONGE CAKE (a nice Cake for Children who do not like Gingerbread). 3 breakfast cups of Allinson wholemeal flour, 1 breakfast cup of sugar, 3 eggs, 6 oz. of butter or vege-butter, 2 heaped teaspoonfuls of ground ginger, 1 saltspoonful of salt, 1/2 gill milk. Beat the butter, sugar, and eggs to a cream, mix all the dry ingredients together; add gradually to the butter, &c., lastly the milk. Put into a well-greased tin, bake about 20 minutes in a quick oven. When cold cut into finger lengths or squares. ICING FOR CAKES. To 8 oz. of sugar take 2 whites of eggs, well beaten, and 1 tablespoonful of orange-or rosewater. Whisk the ingredients thoroughly, and when the cake is cold cover it with the mixture. Set the cake in the oven to harden, but do not let it remain long enough to discolour. JUMBLES. 1 lb. of wheatmeal, 1 lb. of castor sugar, 1/2 pint of milk, 1/4 lb. of butter, 1 lb. ground almonds. Cream the butter, add the other ingredients, and moisten with a little rosewater. Roll out and cut the jumbles into any shape desired. Bake in a gentle oven. LEMON CAKES. 1/2 lb. of castor sugar, 1/2 lb. of wheatmeal, sifted fine, the grated rind of a lemon, 2 oz. of butter, and 2 well-beaten eggs. Rub the butter into the meal, and mix all the ingredients well together; roll the mixture out thin, lay it on a tin, and when baked cut into diamond squares. LIGHT CAKE. 2 lbs. of brown breadcrumbs, 1/2 lb. of sultanas, 3 eggs, yolks and whites beaten separately; 2 oz. of butter, as much milk as required to moisten 1/4 lb. of sugar. Rub the butter into the breadcrumbs, add the fruit, sugar, yolks, and lukewarm milk. At the last add the whites beaten to a stiff froth. Put the mixture in a well-greased tin, and bake 1 hour in a moderate oven. LUNCH CAKE. A good lunch cake may be made by rubbing 6 oz. of butter into 1-1/4 lbs. of Allinson wholemeal flour, 6 oz. of sugar. Beat up the yolks of 4 eggs with a teacupful of milk, and work into the flour so as to make a stiff batter. Add 2 oz. of mixed peel cut small, and 1/2 lb. of mixed sultanas. Lastly, add the beaten white of the eggs, whisk well, and pour the mixture into a greased cake tin. Bake for 1-1/2 to 2 hours. MACAROON. 1/2 lb. of ground sweet almonds, 1 oz. of ground bitter almonds, a few sliced almonds, the whites of 4 eggs, and 1/2 lb. of castor sugar. Whip the whites of the eggs to a stiff froth, add the sugar, then the almond meal, and mix all well; if the mixture seems very stiff add one or two teaspoonfuls of water. Lay sheets of kitchen paper on tins, over this sheets of rice wafers (or, as it is also called, "wafer paper"), which can be obtained from confectioners and large stores; drop little lumps of the mixture on the wafers, allowing room for the spreading of the macaroons, place a couple of pieces of sliced almond on each, and bake them in a quick oven until they are set and don't feel wet to the touch. If the macaroons brown too much, place a sheet of paper lightly over them. MADEIRA CAKE. 1/2 lb. of fine wheatmeal, 1/2 lb. of castor sugar, 1/2 lb. of butter, 5 eggs, flavouring to taste. Beat the butter to a cream, add the sugar, then the eggs well beaten, the meal and the flavouring. Line a cake tin with buttered paper, and bake the cake in a moderate oven from 1 to 1-1/2 hours. OATMEAL BANNOCKS. Cold porridge, Allinson fine wheatmeal. Stir sufficient of the meal into any cold porridge that may be left over to form a dough just firm enough to roll out. Well grease and sprinkle with flour some baking sheets, roll the dough to the thickness of 1/2 an inch, cut into triangular shapes, and bake until brown on both sides. Butter and serve hot. OATMEAL FINGER-ROLLS. Use equal parts of medium oatmeal and Allinson fine wheatmeal, and add a good 1/2 pint of milk and water to 1 pound of the mixed meal. Knead into a dough, make it into finger-rolls about 3 inches long, and bake them in a quick oven from 30 to 40 minutes. ORANGE CAKES. 6 oz. of Allinson wholemeal flour, 3 oz. butter, 4 oz. sugar, grate in the rind of 1 small orange, and mix all well together. Beat 1 egg, and stir in with the juice of the orange and sufficient buttermilk to make a smooth, thick batter. Half fill small greased tins with this mixture, and bake 15 minutes in a moderate oven. PLAIN CAKE. 2-1/2 lbs. meal, 1 breakfastcupful sultanas, 1 oz. ground bitter almonds, 3 oz. chopped sweet almonds, 2 eggs, 3 oz. butter or 1/2 teacupful of oil, 6 oz. sugar and 1 teaspoonful cinnamon, 1/4 oz. yeast, milk to moisten the cake. Dissolve the yeast in a cup of warm water, 100 degrees Fahrenheit in winter, 85 degrees in summer; make a batter of the yeast and water, with two spoonfuls of the meal, and stand it on a cool place of the stove to rise; do not let it get hot, as this will spoil the yeast. Meanwhile prepare the fruit and almonds, mix the meal, fruit, butter (or oil), sugar, cinnamon and eggs; then add the yeast and as much lukewarm milk as is required to moisten the cake. The dough should be fairly firm and wet. Let the dough rise in front of the fire. Fill into greased cake tins and bake for 1-1/2 hours. POTATO FLOUR CAKES. A 1/4 lb. of potato flour, the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine), 4 oz. of castor sugar, 4 oz. of butter, the juice of 1/2 a lemon, 1 dessertspoonful of ground bitter almonds, and 1 egg. Cream the butter, which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy, add the egg well beaten, the lemon juice, then the sugar, meal, potato flour, and bitter almonds. Beat the mixture from 20 minutes to 1/2 an hour, then drop small lumps of it on floured tins, and bake the little cakes from 10 to 15 minutes. QUEEN'S SPONGE CAKE. 1/4 lb. cornflour, 1/4 lb. wheatmeal, 1/2 lb. sifted sugar, 10 eggs, rind and juice of a lemon, some vanilla. Separate the yolks of the eggs from the whites; stir the yolks well, then sift in gradually, stirring all the time, the sugar and cornflour; add the lemon juice and rind; beat the whites of the eggs to a firm froth, mix it well with the rest; place the mixture in one or more greased cake tins and bake at once in a quick oven. RICE CAKES (1). 1 lb. of ground rice, 1/4 lb. of castor sugar, 6 eggs, 2 oz. of sweet and bitter ground almonds mixed. Mix the almonds with the ground rice, adding the sugar, and the eggs, well beaten; beat all together and bake the cake in a buttered mould, in a moderately hot oven. RICE CAKES (2). 4 eggs, 1/2 lb. sugar, 6 oz. ground rice, lemon or almond flavouring. Beat the eggs a little, add the sugar and flour, and beat well; pour into a tin mould, greased and warmed, only half filling it, and bake in a moderate oven 1 hour. RICE AND WHEAT BREAD. Simmer 1 lb. of rice in 2 quarts of water until quite soft. Let it cool sufficiently to handle, and mix it thoroughly with 4 lbs. of wheatmeal; work in also 1/2 oz. of yeast dissolved in a very little lukewarm water or milk. Add a teaspoonful of salt. Knead well and set to rise before the fire 1-1/2 hours. Bake in a good hot oven. ROCK SEED CAKES. 1 lb. of wholemeal, 4 oz. of sugar, 4 oz. of butter, 1 oz. of ground carraway seeds, about 3/4 of a cupful of milk, and 3 eggs. Rub the butter into the meal, add sugar, seeds, the eggs well beaten, and the milk. Place the mixture in lumps on floured tins, and bake the cakes for half an hour in a hot oven. SALLY LUNN. 3/4 of lb. of Allinson wholemeal flour, 2 oz. salt butter, 1 egg, 1-1/2 gills of milk, 1/4 an ounce of German yeast. Warm the milk and butter in a pan together, rub the yeast smooth with 1/2 a teaspoonful of sugar, add the milk and butter. Stir this mixture gradually into the flour, add the egg slightly beaten, mix till quite smooth. Divide into two, put into well-greased tins, set these in a warm place for 1 hour to rise. Put into a quick oven, and bake about 15 minutes. SEED CAKE (1). 1/2 lb. fine wholemeal flour, 6 oz. butter, 6 oz. castor sugar, 2 eggs, 1/4 oz. carraway seeds. Beat the butter and sugar to a cream, add the eggs well beaten, and dredge in the flour, add a little cold water it too dry. Bake for 1/2 an hour. SEED CAKE (2). 1-1/2 lbs. of wholemeal, 1/2 lb. of butter, 3/4 lb. of castor sugar, 1 oz. of ground carraway seeds, the yolks of 10 eggs, and the whites of 5 beaten to a stiff froth. Cream the butter, mix all the ingredients well together, adding the whites of the eggs last; line one or more tins with buttered paper, turn the mixture into them, and bake the cake or cakes from 1 to 1-1/2 hours, according to the size of the cakes and the heat of the oven. If a bright knitting needle passed through the cake comes out clean, the cake is done. SEED CAKE (3). The same as "Madeira Cake," adding 1/2 oz. of carraway seeds, ground fine, as flavouring. SEED CAKE (4). 2 lbs. of meal, 6 oz. of sugar, 1 oz. of seed (crushed), 1/4 oz. of yeast, 4 eggs, 3 oz. of butter, and a little milk. Rub the butter into the meal, add the sugar, seed, and eggs; dissolve the yeast in warm milk and add to it the other ingredients. Moisten the dough with sufficient warm milk not to make it stick to your pan. Let the dough rise 1-1/2 hours in a warm place, fill into greased cake tins and bake the cakes 1-1/2 to 2 hours. SEED CAKE (5). 4 eggs, their weight in sugar, meal and butter, 1/2 oz. of seed. Rub the butter to cream, then stir in gradually the other ingredients, first the eggs well beaten, then the sugar, the seed, and last the flour. Put in a greased tin and bake 1 to 1-1/2 hours. SEED CAKE (6). 4 eggs, their weight in sugar, 1/2 their weight in butter, twice their weight in meal, 1/2 oz. of seed, a little lukewarm milk. Cream the butter first, then add the yolks of eggs, the sugar, seed, and meal, and enough milk to moisten the mixture; lastly, add the whites of the eggs beaten to a froth, and bake at once in a fairly quick oven. SLY CAKES. 1 lb. Allinson wholemeal flour, 8 oz. butter, 8 oz. currants, 2 oz. sugar, and 6 drops essence of lemon; mix the flour and sugar, and make it into a smooth paste with water, but do not make it very wet. Roll out 3 times, and spread in the butter as for pastry; roll it very thin, and cut into rounds or square cakes. Spread half of them very thickly with currants, press the others very gently on the top, so as to form a sandwich, and bake in a quick oven till a light brown. SPONGE CAKE (1). 6 oz. fine wheatmeal, 1/2 lb. castor sugar, 4 eggs, any flavouring to taste. Beat up the eggs, sift in the sugar, then the flour, and bake the mixture in a well-greased cake tin in a moderate oven from 1 to 1-1/2 hours. SPONGE CAKE (2). 4 eggs, the weight of 3 in fine wheatmeal, and the weight of 4 in castor sugar, any flavouring to taste. Beat the eggs, sift in the sugar and meal, stirring all the time, add the flavouring, and pour the mixture into one or two greased cake tins, only filling them half full. Bake in a moderate oven for about an hour, until a knitting needle comes out clean. SPONGE CAKE ROLY-POLY. 3 eggs, the weight of 2 in fine wheatmeal, of 8 in castor sugar, some raspberry and currant jam. Mix the ingredients as directed in "Sponge Cake," line a large, square, flat baking tin with buttered paper, pour the mixture into it, and bake it in a fairly hot oven from 7 to 12 minutes, or until baked through. Have a sheet of white kitchen paper on the kitchen table, on which sprinkle some white sugar. Turn the cake out of the tin on to the paper, spread the cake with jam, and roll up. This should be done quickly, for if the cake is allowed to cool it will not roll. UNFERMENTED BREAD. This is as sweet and pure a bread as the finger-rolls, and keeps fresh for several days, as it has to be mixed fairly moist. 2 lbs. of Allinson wholemeal, 1-1/2 pints of milk and water; mix these to a thick paste, and put the mixture into some small greased bread tins. Loaves the size of the twopenny loaves will want 1-1/2 hours in a hot oven. UNFERMENTED FINGER-ROLLS. These are bread in the simplest and purest form, and liked by most. 1 lb. of Allinson wholemeal, a good 1/2 pint of milk and water mixed; mix the meal and the milk and water into a dough, knead it a few minutes, then make the dough into finger-rolls on a floured pastry-board, rolling the finger-rolls about 3 inches long with the flat hand. Place them on a floured baking-tin, and bake them in a sharp oven from 1/2 an hour to 1 hour. The time will depend on the heat of the oven. In a very hot oven the rolls will be well baked in 1/2 an hour. VICTORIA SANDWICH. Proceed the same as in "Sponge Cake Roly-Poly," but bake the mixture in 2 round, flat tins; spread jam on one, and cover with the other cake. WHOLEMEAL BREAD (FERMENTED). This will be found useful where a large family has to be provided for, or where it is desirable to bake bread for several days. 7 lbs. of Allinson wholemeal, 2-1/2 pints of warm water (about 85° Faht.), 1 teaspoonful salt, 1/2 oz. of yeast; dissolve the yeast in the water, add the salt, put the meal into a pan, make a hole in the centre of the meal, pour in the water with the yeast and salt, and mix the whole into a dough. Allow it to stand, covered with a cloth, 1-1/2 hours in front of the fire, turning the pan sometimes, so that the dough may get warm evenly. Then knead the dough well through, and if necessary add a little more warm water. Make the dough into round loaves, or fill it into greased tins, and bake it for 1-1/2 hours. The oven should be fairly hot. To know whether the bread is done, a clean skewer or knife should be passed through a loaf. It it comes out clean the bread is done; if it sticks it not sufficiently baked. When it is desired to have a soft crust, the loaves may be baked under tins in the oven. WHOLEMEAL CAKE. 1 lb. of wholemeal, 4 oz. of sugar, 1 teaspoonful of cinnamon, 1 breakfastcupful of currants and sultanas mixed, well-washed and picked over, 3 oz. of chopped sweet almonds, 1 dozen ground bitter almonds, 3 eggs, 1/4 oz. of German yeast, 1/4 lb. Vegebutter, and some warm milk. Rub the butter into the meal, add the fruit, cinnamon, almonds and sugar, and the eggs well beaten. Dissolve the yeast in a cupful of warm milk (not hot milk) add it to the other ingredients, and make all into a moist dough, adding as much more milk as is required to make the dough sufficiently moist for the spoon to beat all together. Cover the pan in which you mix the cake with a cloth, place it in front of the fire, and allow the dough to rise 1-1/2 hours, turning the pan round occasionally that the dough may be equally warm. Then fill the dough into one or several well-greased tins, and bake the cake or cakes from 1 to 1-1/2 hours (according to the size) in a hot oven. If the cake browns too soon, cover it over with a sheet of paper. WHOLEMEAL GEMS. Mix Allinson wholemeal flour with cold water into a batter, pouring this into greased and hot gem pans, and baking for 3/4 of an hour. All bread should be left for a day or two to set before it is eaten, otherwise it is apt to lie heavy on the stomach and cause a feeling of weight and uncomfortableness. WHOLEMEAL ROCK CAKES. 1 lb. of meal, 3 oz. of butter or vege-butter, 1/4 lb. of sugar, a cupful of currants and sultanas mixed, 3 oz. of blanched almonds, chopped fine, 1 teaspoonful of cinnamon, or the grated rind of half a lemon, 3 eggs, and very little milk (about 3/4 of a teacup). Rub the butter into the meal, add the fruit, almonds, sugar, and cinnamon, beat up the eggs with the milk, and mix the whole to a stiff paste. Flour 1 or 2 flat tins, place little lumps of the paste on them, and bake the cakes in a quick oven 25 to 35 minutes. Particular care must be taken that the paste should not be too moist, as in that case the cakes would run. Vege-butter is a vegetable butter, made from the oil which is extracted from cocoanuts and clarified. It can be obtained from some of the larger stores, also from several depôts of food specialities. It is much cheaper than butter, and being very rich, goes further. MISCELLANEOUS A DISH OF SNOW. 1 pint of thick apple sauce, sweetened and flavoured to taste (orange or rosewater is preferable), the whites of 3 eggs, beaten to a stiff froth. Mix both together, and serve. CAULIFLOWER AU GRATIN. A fair-sized cauliflower, 1 pint of milk, 1-1/2 oz. of dried Allinson breadcrumbs, 3 oz. of cheese, 1-1/2 oz. of butter, 1 heaped-up tablespoonful of Allinson wholemeal flour, a little nutmeg, and pepper and salt to taste. Boil the cauliflower until half cooked, cut it into pieces, and place them in a pie-dish. Boil the milk, adding the seasoning, 1/2 oz. of the butter, and 1/2 a saltspoonful of the nutmeg. Thicken with the wholemeal smoothed in a little cold milk or water. Stir in the cheese and pour the sauce over the cauliflower. Shake the breadcrumbs over the top, cut the rest of the butter in bits, and place them over the breadcrumbs. Bake for 20 minutes to 1/2 an hour, or until the cauliflower is soft. COMPÔTE OF ORANGES AND APPLES. 6 oranges, 8 fine sweet apples, 1 oz. of ground sweet almonds, syrup as in "Orange Syrup." Peel the oranges and the apples, cut them across in thin slices, coring the apples and removing the pips from the oranges. Arrange the fruit into alternate circles in a glass dish, sprinkling the ground almonds between the layers. Pour over the whole the syrup. Serve when cold. CRUST FOR MINCE PIES. 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of medium oatmeal, 6 oz. of butter or vege-butter, 1 cupful of cold water. Rub the butter into the flour, add the water, and mix all into a paste with a knife. Roll the paste out thin on a floured board, cut pieces out with a tumbler or biscuit cutter. Line with them small patty pans, and fill them with mincemeat; cover with paste, moisten the edges and press them together, and bake the mince pies in a quick oven; they will be done in 15 to 20 minutes. GROUND RICE PANCAKES. 4 oz. of ground rice, 4 eggs, 1 pint of milk, jam, some sifted sugar, and powdered cinnamon; butter or oil for frying. Make a batter of the milk, eggs, and ground rice. Fry thin pancakes of the mixture, sprinkle them with sugar and cinnamon, place a dessertspoonful of jam on each, fold up, sprinkle with a little more sugar; keep hot until all the pancakes are fried, and serve them very hot. When the pancakes are golden brown on one side, they should be slipped on a plate, turned back into the frying-pan, and fried brown on the other side. MACARONI PANCAKES. 2 oz. of macaroni, 1/2 pint of milk, 3 eggs, 3 oz. of Allinson fine wheatmeal, sugar to taste, the grated rind of a lemon, butter, and 1 whole lemon. Throw the macaroni into boiling water and boil until quite soft; drain it and cut it into pieces 1 inch long. Make a batter of the eggs, meal, and milk, add the lemon rind, sugar, and the macaroni; fry pancakes of the mixture, using a small piece of butter not bigger than a walnut for each pancake. Sift sugar over the pancakes and serve them very hot with slices of lemon. MINCEMEAT. 1 lb. of apples, 1 lb. of stoned raisins, 1 lb. of currants, 6 oz. of citron peel, 3 oz. of blanched almonds, 1/2 lb. butter. Chop the fruit up very finely, add the almonds cut up fine, oil the butter and mix well with the fruit. Turn the mincemeat into little jars, cover tightly, and keep in a dry and cool place. MINCEMEAT (another). 1 lb. each of raisins, apples, and currants, 1/2 lb. of butter, 1/2 lb. of blanched and chopped almonds, 1/2 lb. of moist sugar, the juice of 4 lemons, and 1/2 lb. of mixed peel. Wash and pick the currants, wash and stone the raisins, peel, core, and quarter the apples, and cut up the mixed peel; then mince all up together, and add the chopped almonds. Melt the butter, mix it thoroughly with the fruit, fill it into one or more jars, cover with paper, and tie down tightly. ORANGE FLOWER PUFF. 1/2 pint of milk, 3 eggs, 4 ozs. of Allinson fine wheatmeal, and 2 tablespoonfuls of orange water, some butter or oil for frying. Make a batter of the milk, eggs (well beaten), and meal, add the orange water, and fry the batter in thin pancakes, powder with castor sugar, and serve. ORANGE SYRUP. The rind of 3 oranges, 1/2 pint of water, 4 oz. of sugar. Boil the ingredients until the syrup is clear, then strain it and pour over the fruit. ORANGES IN SYRUP. Peel 6 oranges, carefully removing all the white pith. Put the rinds of these into 1/2 pint of cold water; boil it gently for 10 minutes. Strain, and add to the water 6 oz, of loaf sugar. Boil it until it is a thick syrup, then drop into it the oranges, divided in sections, without breaking the skins. Only a few minutes cooking will be needed. The oranges are nicest served cold. RASPBERRY FROTH. The whites of 5 eggs, 3 tablespoonfuls of raspberry jam. Beat the whites of the eggs to a very stiff froth, then beat the jam up with it and serve at once in custard glasses. This recipe can be varied by using various kinds of jam. RICE FRITTERS. 6 oz. of rice, 1 pint of milk, 8 oz. of sugar, 1 oz. of fresh butter, 6 oz. of apricot marmalade, 3 eggs. Let the rice swell in the milk with the butter and the sugar over a slow fire until it is tender--this will take about 1/2 of an hour; when the rice is done, strain off any milk there may be left. Mix in the apricot marmalade and the beaten eggs, stir it well over the fire until the eggs are set; then spread the mixture on a dish, about 1/2 an inch thick. When it is quite cold, cut it in long strips, dip them in a batter, and fry them a nice brown. Strew sifted sugar over them, and serve. SNOWBALLS. 1-1/2 pints of milk, 4 eggs, sugar and vanilla to taste, and 1 tablespoonful of cornflour. Boil the milk with sugar and a piece of vanilla or with 1 dessertspoonful of vanilla essence. Smooth the cornflour with a little cold milk, and thicken the milk with it. Whip the whites of the eggs to a very stiff froth with 1 spoonful of castor sugar, and drop spoonfuls of the froth into the boiling milk. Allow to boil until the balls are well set, turning them over that both sides may get done. Lift the balls out with a slice, and place them in a glass dish. Beat up the yolks of the eggs, stir them carefully in the hot milk; let the custard cool, and pour it into the glass dish, but not over the snowballs, which should remain white. SPONGE MOULD. 9 stale sponge cakes, some raspberry jam, 2 pints of milk, 8 oz. of Allinson cornflour, sugar to taste, a few drops of almond essence. Halve the sponge cakes, spread them with jam, arrange them in a buttered mould, and soak them with 1/2 pint of the milk boiling hot. Boil the rest of the milk and thicken it with the cornflour as for blancmange; flavour with the essence and sugar; pour the mixture over the sponge cakes, and turn all out when cold. STEWED PEARS AND VANILLA CREAM. Get 1 tin of pears, open it, and turn the contents into an enamelled stewpan, add some sugar and liquid cochineal to colour the fruit, and let them stew a few minutes. Take out the pears carefully without breaking them, and let the syrup cook until it is thick. When the pears are cold lay them on a dish with the cores upwards, and with a spoon scoop out the core, and fill the space left with whipped cream flavoured with vanilla and sweetened; sprinkle them with finely shredded blanched almonds or pistachios, and pour the syrup round them. SWISS CREAMS. 4 oz. of macaroons, a little raisin wine and 1 pint of custard, made with Allinson custard powder; lay the macaroons in a glass dish and pour over enough raisin wine to soak them, make the custard in the usual way, let it cool and then pour over the cakes; when quite cold garnish with pieces of bright coloured jelly. TAPIOCA ICE. 1 teacupful of tapioca, 1/2 teacupful of sifted sugar, 1 tinned pineapple. Soak the tapioca over night in cold water; in the morning boil it in 1 quart of water until perfectly clear, and add the sugar and pineapple syrup. Chop up the pineapple and mix it with the boiling hot tapioca; turn the mixture into a wet mould. When cold turn it out and serve with cream and sugar. TIPSY CAKE. 12 small sponge cakes, 1/2 lb. jam, 1 pint of custard made with Allinson custard powder. Soak the sponge cakes in a little raisin wine, arrange them on a deep glass dish in four layers, spread a little jam on each layer and pour the custard round, decorate the top with candid cherries and almonds blanched and split. A WEEK'S MENU I have written the following menus to help those who are beginning vegetarianism. When first starting, most housewives do not know what to provide, and this is a source of anxiety. I occasionally meet some who have been vegetarians a long time, but confess that they do not know how to provide a nice meal. They usually eat the plainest foods, because they know of no tasty dishes. When visitors come, we like to provide tempting dishes for them, and show them that appetising meals can be prepared without the carcases of animals. I only give seven menus, that is, one for each day of the week; but our dishes can be so varied that we can have a different menu daily for weeks without any repetition. The recipes here written give a fair idea to start with. Instead of always using butter beans, or haricot beans, as directed in one of these menus, lentils or split peas can be substituted. I have not included macaroni cheese in these menus, because this dish is so generally known; it can be introduced into any vegetarian dinner. I have allowed three courses at the dinner, but they are really not necessary. I give them to make the menus more complete. A substantial soup and a pudding, or a savoury with vegetables and sauce and a pudding, are sufficient for a good meal. In our own household we rarely have more than two courses, and often only one course. This article will be of assistance to all those who are wishing to try a healthful and humane diet, and to those meat eaters who wish to provide tasty meals for vegetarian friends. Anna P. Allinson. 4, Spanish Place, Manchester Square, London, W. _MENU I._ TOMATO SOUP. 1 tin of tomatoes or 2 lbs. of fresh ones, 1 large Spanish onion or 1/2 lb. of smaller ones, 2 oz. of butter, pepper and salt to taste, 1 oz. of vermicelli and 2 bay leaves. Peel the onions and chop up roughly; brown them with the butter in the saucepan in which the soup is made. When the onion is browned, add the tomatoes (the fresh ones must be sliced) and 3 pints of water. Let all cook together for 1/2 an hour. Then drain the liquid through a sieve without rubbing anything through. Return the liquid to the saucepan, add the seasoning and the vermicelli; then allow the soup to cook until the vermicelli is soft, which will be in about 10 minutes. Sago, tapioca, or a little dried julienne may be used instead of the vermicelli. VEGETABLE PIE. 1/2 lb. each of tomatoes, turnips, carrots, potatoes, 1 tablespoonful of sago, 1 teaspoonful of mixed herbs, 3 hard-boiled eggs, 2 oz. of butter, and pepper and salt to taste. Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender, add the pepper and salt and the mixed herbs. When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust made from Allinson wholemeal, and bake until it is brown. SHORT CRUST. 10 oz. of Allinson wholemeal, 8 oz. of butter or vege-butter, 1 teacupful of cold water. Rub the butter into the meal, add the water, mixing the paste with a knife. Roll it out, cut strips to line the rim of the pie-dish, cover the vegetable with the crust, decorate it, and bake the pie as directed. GOLDEN SYRUP PUDDING. 10 oz. of Allinson wholemeal, 3 eggs, 1 pint of milk, and 1/2 lb. of golden syrup. Grease a pudding basin, and pour the golden syrup into it; make a batter with the milk, meal, and eggs, and pour this into the pudding basin on the syrup, but do not stir the batter up with the syrup. Place a piece of buttered paper on the top of the batter, tie a cloth over the basin unless you have a basin with a fitting metal lid, and steam the pudding for 2 1/2 hours in boiling water. Do not allow any water to boil into the pudding. Dip the basin with the pudding in it for 1 minute in cold water before turning it out, for then it comes out more easily. _MENU II._ CLEAR CELERY SOUP. 1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup cook until this is quite soft, and serve with sippets of Allinson wholemeal toast. BUTTER BEANS WITH PARSLEY SAUCE. Pick the beans, wash them and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. In the morning let them cook gently in the water they are steeped in, with the addition of a little butter, until quite soft, which will be in about 2 hours. The beans should be cooked in only enough water to keep them from burning; therefore, when it boils away, add only just sufficient for absorption. The sauce is made thus: 1 pint of milk, 1 tablespoonful of Allinson wholemeal, a handful of finely chopped parsley, the juice of 1/2 a lemon, pepper and salt to taste. Boil the milk and thicken it with the meal, which should first be smoothed with a little cold milk, then last of all add the lemon juice, the seasoning, and the parsley. This dish should be eaten with potatoes and green vegetables. GROUND RICE PUDDING. 1 quart of milk, 6 oz. of ground rice, 1 egg, and any kind of jam. Boil the milk, stir into it the ground rice previously smoothed with some of the cold milk. Let the mixture gook gently for 5 minutes, stir frequently, draw the saucepan to the side, and when it has ceased to boil add the egg well whipped, and mix well. Pour half of the mixture into a pie-dish, spread a layer of jam over it, then pour the rest of the pudding mixture over the jam, and let it brown lightly in the oven. _MENU III._ CARROT SOUP. 4 good-sized carrots, 1 small head of celery, 1 fair sized onion, a turnip, 3 oz. of Allinson breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace, pepper and salt to taste. Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace. Let all boil together until the vegetables are quite tender, and then rub them through a sieve. Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup, which should be as thick as cream. Boil the soup up, and serve. CURRIED RICE AND TOMATOES. 1/2 lb. of Patna rice, 1 dessertspoonful of curry powder, salt to taste, and 1 oz. of butter. Wash the rice, put it over the fire in cold water, let it just boil up, then drain the water off. Mix 1 pint of cold water with the curry powder, put this over the fire with the rice, butter, and salt. Cover the rice with a piece of buttered paper and let it simmer gently until the water is absorbed. This will take about 20 minutes. Rice cooked this way will have all the grains separate. For the tomatoes proceed as follows: 1 lb. of tomatoes and a little butter, pepper, and salt. Wash the tomatoes and place them in a flat tin with a few spoonfuls of water; dust them with pepper and salt, and place little bits of butter on each tomato. Bake them from 15 to 20 minutes, according to the size of the tomatoes and the heat of the oven. Place the rice in the centre of a hot flat dish, put the tomatoes round it, pour the liquid over the rice, and serve. APPLE CHARLOTTE. 2 lbs. of cooking apples, 1 teacupful of mixed currants and sultanas, 1 heaped-up teaspoonful of ground cinnamon, 2 oz. of blanched and chopped almonds, sugar to taste, Allinson wholemeal bread, and butter. Pare, core, and cut up the apples and set them to cook with a teacupful of water. Some apples require much more water than others. When they are soft add the fruit picked and washed, the cinnamon, and the almonds and sugar. Cut very thin slices of bread and butter, line a buttered pie-dish with them. Place a layer of apples over the buttered bread, and repeat the layers of bread and apples until the dish is full, finishing with a layer of bread and butter. Bake from 3/4 of an hour to 1 hour. _MENU IV._ RICE SOUP. 3 oz. of rice, 4 oz. of grated cheese, 1 breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more. HOT-POT. 2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned tomatoes or 1/2 lb. of sliced fresh ones, 1 teaspoonful of mixed herbs, 1-1/2 oz. butter, pepper and salt to taste. Those who do not like tomatoes can leave them out, and the dish will still be very savoury. The potatoes should be peeled, washed, and cut into thin slices, and the onions peeled and cut into thin slices. Arrange the vegetables and tomatoes in layers; dust a little pepper and salt between the layer, and finish with a layer of potatoes. Cut the butter into little bits, place them on the top of the potatoes, fill the dish with hot water, and bake the hot-pot for 2 hours or more in a hot oven. Add a little more hot water if necessary while baking to make up for what is lost in the cooking. CABINET PUDDING. 4 slices of Allinson bread toasted, 1-1/4 pints of milk, 8 eggs, 1 oz. of butter, sugar to taste, 2 oz. of chopped almonds, 1 teacupful of mixed currants and sultanas and any kind of flavouring--cinammon, lemon, vanilla, or almond essence. Crush the toast in your hands, and soak it in the milk. Whip the eggs up, melt the butter, and add both to the soaked toast. Thoroughly mix all the various ingredients together. Butter a pie-dish and pour the pudding mixture into it; put a few bits of butter on the top, and bake the pudding for 1 hour in a moderately hot oven. _MENU V._ LEEK SOUP. 2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of 1 lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then out them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving, add the Lemon juice; serve with sippets of toast or Allinson rusks. MUSHROOM SAVOURY. 4 slices Allinson bread toast, 8 eggs, 1 pint of milk, 3 oz. of butter, 1 lb. of mushrooms, 1 small onion chopped fine, and pepper and salt to taste. Crush the toast with your hand and soak it in the milk; add the eggs well whipped. Peel, wash, and out up the mushrooms, and fry them and the onion in the butter. When they have cooked in the butter for 10 minutes add them to the other ingredients, and season with pepper and salt. Pour the mixture into a greased pie-dish and bake the savoury for 1 hour. Serve with green vegetables, potatoes, and tomato sauce. CHOCOLATE MOULD. 1 quart of milk, 2 oz. of potato flour, 2 oz. of Allinson fine wheatmeal, 1 heaped-up tablespoonful of cocoa, 1 dessertspoonful of vanilla essence, and sugar to taste. Smooth the potato flour, wheatmeal, and cocoa with some of the milk. Add sugar to the rest of the milk, boil it up and thicken it with the smoothed ingredients. Let all simmer for 10 minutes, stir frequently, add the vanilla, and mix it well through. Pour the mixture into a wetted mould; turn out when cold, and serve plain or with cold white sauce. _MENU VI._ ARTICHOKE SOUP. 1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk and boil the soup up again. Add water it the soup is too thick. Serve with small dice of bread fried crisp in butter or vege-butter. YORKSHIRE PUDDING. 4 eggs, 1/2 lb. of Allinson fine wheatmeal, 1 pint of milk, pepper and salt to taste, 1 oz. of butter. Thoroughly beat the eggs, make a batter of them with the flour and milk, and season it. Well butter a shallow tin, pour in the batter, and cut the rest of the butter in bits. Scatter them over the batter and bake it 3/4 of an hour. Serve with vegetables, potatoes, and sauce. To use half each of Allinson breakfast oats and wheatmeal flour will be found very tasty. BAKED CARAMEL CUSTARD. 1-1/2 pints of milk, 5 eggs, vanilla essence, 4 oz. of castor sugar for the caramel, and a little more sugar to sweeten the custard. Heat the milk, whip up the eggs, and carefully stir the hot milk into the beaten eggs; flavour with vanilla and sugar to taste. Meanwhile put the castor sugar into a small enamelled saucepan and stir it over a quick fire until it is quite melted and brown. Add about 2 tablespoonfuls of hot water to the caramel, stir thoroughly, and pour it into a tin mould or a cake tin. Let the caramel run all round the sides of the tin; pour in the custard, and bake it in a moderate oven, standing in a larger tin of boiling water, until the custard is set. Let it get cold, turn out, and serve. This is a very dainty sweet dish. _MENU VII._ POTATO SOUP. 2 lbs. of potatoes, 1/2 a stick of celery or the outer stalks of a head of celery, saving the heart for table use, 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped-up tablespoonful of finely chopped Parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in 8 pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the saucepan; add the milk, butter, and seasoning, and boil the soup up again; if too thick, add more water. Mix the parsley in the soup just before serving. BREAD AND CHEESE SAVOURY. 1/2 lb. of Allinson bread, 3 oz. of grated cheese, 1 pint of milk, 3 eggs, pepper and salt to taste, a little nutmeg, and some butter. Cut the bread into slices and butter them; arrange in layers in a pie-dish, spreading some cheese between the layers, and dusting with pepper, salt, and a little nutmeg. Finish with a good sprinkling of cheese. Whip up the eggs, mix them with the milk, and pour the mixture over the bread and cheese in the pie-dish. Pour the custard back into the basin, and repeat the pouring over the contents of the pie-dish. If this is done two or three times, the top slices of bread and butter get soaked, and then bake better. This should also be done when a bread and butter pudding is made. Bake the savoury until brown, which it will be in about 3/4 of an hour. ORANGE MOULD. The juice of 7 oranges and of 1 lemon, 6 oz. of sugar, 4 eggs, and 4 oz. of Allinson cornflour. Add enough water to the fruit juices to make 1 quart of liquid; put 1-1/2 pints of this over the fire with the sugar. With the rest smooth the cornflour and mix with it the eggs well beaten. When the liquid in the saucepan is near the boil, stir into it the mixture of egg and cornflour. Keep stirring the mixture over a gentle fire until it has cooked 5 minutes. Turn it into a wetted mould and allow to get cold, then turn out and serve. A WEEK'S MENU Nutritive Value and Chemical Composition of Various Fruits, Nuts, Grains, and Vegetables. (Analysis of the _edible portion_.) PROFESSOR ATWATER'S ANALYSIS. Proteid Calories per cent. in one lb. FRUIT--FRESH. Apples .4 290 Apricots 1.1 270 Bananas 1.3 460 Blackberries 1.3 270 Cherries 1.0 365 Cranberries .4 215 Currants 1.5 265 Figs 1.5 380 Grapes 1.3 450 Huckleberries .6 345 Lemons 1.0 205 Musk-melons .8 90 Nectarines .6 305 Oranges .8 240 Pears .6 295 Persimmons .8 630 Pineapple .4 299 Plums 1.0 395 Pomegranates 1.5 460 Raspberries 1.0 255 Strawberries 1.0 180 Water-melons .4 140 Whortleberries or Wimberries .7 390 FRUIT--DRIED. Apples 1.6 1350 Apricots 4.7 1290 Citron .5 1525 Currants 2.4 1495 Dates 2.1 1615 Figs 4.3 1475 Grapes 2.8 1205 Pears 2.8 1635 Prunes 2.1 1400 Raisins 2.6 1605 Apricots (canned) .9 340 Marmalade .6 1585 Pears (canned) .3 355 Pineapple " .4 715 GREEN VEGETABLES Artichoke 2.6 365 Asparagus 2.1 220 Beetroot 1.6 215 Cabbage 1.6 145 " (Curly) 4.1 215 " (Sprouts) 4.7 215 Carrots 1.1 210 Cauliflower 1.8 140 Celery 1.1 85 Corn (green) 3.1 470 Cucumber .8 80 Dandelion 2.4 285 Egg Plant 1.2 130 Horseradish 1.4 230 Kohl Rabi 2.0 145 Leeks 1.2 150 Lettuce 1.2 90 Mushrooms 3.5 210 Olives (green) 1.1 1400 " (ripe) 1.7 1205 Onions 1.6 225 Parsnips 1.6 300 Potatoes (boiled) 2.5 440 " (chipped) 6.8 2675 " (raw) 2.2 385 " (sweet) 1.8 570 Pumpkins 1.3 135 Radishes 1.0 120 Rhubarb .6 105 Spinach 2.1 110 Tomatoes .9 105 Turnips 1.3 185 NUTS--SHELLED. Acorns 8.1 2620 Almonds 21.0 3030 Beechnuts 21.9 3075 Brazil Nuts 17.0 3265 Butternuts 27.0 3165 Chestnuts (dried) 10.7 1875 " (fresh) 6.2 1125 Cocoanuts 5.7 2760 " desiccated 6.3 3125 Filberts (Hazels) 15.6 3290 Hickory 15.4 3345 Peanuts 25.8 2560 Peanut Butter 29.3 2825 Pecans 9.6 3435 Pine Kernels 34.0 2845 Pistachios 22.3 2995 Walnuts 18.0 3300 " Black } " Californian} 27.6 3105 GRAIN FOODS, ETC. Barley Meal 10.5 1640 " Pearled 8.5 1650 Buckwheat Flour 6.4 1620 Corn Flour 7.1 1645 Corn Meal (granular) 9.2 1655 " Popped 10.7 1875 Hominy 8.3 1650 Oatmeal 16.1 1860 Oats (rolled) 16.7 1850 Rice 8.0 1630 Rye Flour 6.8 1630 " Meal 13.6 1665 Wheat Flaked 13.4 1690 " Flour, or Wholemeal 13.8 1675 " Germs 10.5 1695 " Gluten 14.2 1665 " Self-raising 10.2 1600 Macaroni 13.4 1665 " Spaghetti 12.1 1660 " Vermicelli 10.9 1625 Beans, small White 21.9 1675 " Lima or Butter 18.1 1625 Lentils 25.7 1620 Peas (dried) 24.6 1655 " (green) 7.0 465 Arrowroot --- 1815 Corn-starch --- 1675 Sago 9.0 1635 Tapioca --- 1650 CAKES. Cake, Fruit 5.9 1760 " Gingerbread 5.8 1670 " Sponge 6.3 1795 BISCUITS. All kinds, average 10.0 1800 Water 11.7 1835 BREAD. Buns, Currant 6.7 1515 " Hot Cross 7.9 1275 Corn, Indian 7.9 1205 Cheap Bread 10.9 1255 Gluten 9.3 1160 Home-made Bread 9.1 1225 White Bread 9.2 1215 Whole-wheat Bread 9.7 1140 Rolls, Plain 9.7 1470 " Vienna 8.5 1300 " Water 9.0 1300 Rye 9.0 1180 VARIOUS. Chocolate 12.9 2860 Cocoa 21.6 2320 Candy --- 1785 Honey --- 1520 Molasses (cane) 2.4 1290 INVALID COOKERY BARLEY. The plants _Hordeum Distichon_ and _Hordeum Vulgare_ supply most of the barley used in this country. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible, and in old Latin and Greek books. According to Pliny, an ancient Roman writer, the gladiators were called Hordearii, or "barley eaters," because they were fed on this grain whilst training. These Hordearii were like our pugilists, except that they often fought to the death. Barley has been used from very ancient days for making an intoxicating drink. In Nubia, the liquor made from barley was called Bouzah, from which we get our English word "booze," meaning an intoxicating drink. The first intoxicant drink made in this country was ale, and it was made from barley. Hops were not used for beer or ale in those days. Barley is a good food, and was the chief food of our peasantry until the beginning of the nineteenth century. Barley contains about 7 per cent. of sugar, and its flesh-forming matter is in the form of casin the same as is found in cheese. This casin is not elastic like the gluten of wheat, so that one cannot make a light bread from barley. Here is the chemical composition of barley meal:-- Flesh formers 7.5 Heat and force formers (carbon)[A] 76.0 Mineral matters 2.0 Water 14.5 ----- 100.0 [Footnote A: There is 2.5 per cent. of fat in barley, and 7 per cent. of sugar.] From this analysis we can judge that barley contains all the constituents of a good food. In it we find casin and albumen for our muscles; starch, sugar, and fat to keep us warm and give force; and there is a fair percentage of mineral matter for our bones and teeth. Allinson's prepared barley may be eaten as porridge or pudding (see directions), and is much more nourishing than rice pudding; it is also good for adding to broth or soup, and to vegetable stews, and is most useful for making gruel and barley water. Barley water contains a great deal of nourishment, more than beef tea, and it can be drunk as a change from tea, coffee, and cocoa. During illness I advise and use barley water and milk, mixed in equal parts, and find this mixture invaluable. BARLEY FOR BABIES. Put 1 teaspoonful of Allinson's barley into a breakfast cup; mix this perfectly smooth with cold milk and cold water in equal parts, until the cup is full. Pour into a saucepan and bring to the boil, stirring all the time to prevent it getting lumpy. BARLEY GRUEL. Mix 1 large tablespoonful of Allinson's barley with a little cold water, add to this 1 pint of boiling milk and water, boil together a few minutes, take from the fire, let cool, then eat. A little nutmeg gives a pleasant flavour. BARLEY FOR INVALIDS AND ADULTS. Use 3 teaspoonfuls of Allinson's barley to 1/2 pint of milk and water, and prepare as "Barley for Babies." BARLEY JELLY. Wash, then steep, 6 oz. of pearl barley for 6 hours, pour 31/2 pints of boiling water upon it, stew it quickly in a covered jar in a hot oven till perfectly soft and the water absorbed. When half done, add 6 oz. of sugar and a few drops of essence of lemon. 21/2 hours is the correct time for stewing the barley, and it is then a better colour than if longer in preparation. Pour it into a mould to set. BARLEY PORRIDGE. Take 3 tablespoonfuls of Allinson's barley, mix smoothly with 1/2 pint of cold water, add 1/2 pint of boiling milk, and boil 5 to 10 minutes. Pour on shallow plates to cool, then eat with Allinson wholemeal bread, biscuits, rusks, or toast, or stewed fruits. BARLEY PUDDINGS. Take 2 tablespoonfuls of Allinson's barley, mix smoothly with a little milk, pour upon it the remainder of 1 pint of milk, flavour and sweeten to taste, boil 2 or 3 minutes, then add 2 eggs lightly beaten, pour into a pie-dish, and bake to a golden brown. Eat with stewed, fresh, or dried fruits. BARLEY WATER. Mix smoothly 2 tablespoonfuls of Allinson's barley with a little cold water, then add it to 1 quart of water in a saucepan, and bring to the boil. Pour into a jug, and when cool add the juice of 1 or 2 oranges or lemons. A little sugar may be added when permissible. BLACK CURRANT TEA. 1 large tablespoonful of black currant jam, 1 pint boiling water. Stir well together, strain when cold, and serve with a little crushed ice if allowed. BRAN TEA. Mix 1 oz. of bran with 1 pint of water, boil for 1/2 hour, strain, and drink cool. A little orange or lemon juice is a pleasant addition. When this is used as a drink at breakfast or tea, a little sugar may be added to it. BRUNAK. Take 1-1/2 or 2 teaspoonfuls of Brunak for each large cupful required, mix it with sufficient water, and boil for 2 or 3 minutes to get the full flavour, then strain and add hot milk and sugar to taste. Can be made in a coffee-pot, teapot, or jug if preferred. May be stood on the hob to draw; or if you have any left over from a previous meal it can be boiled up again and served as freshly made. COCOA. Put 1 teaspoonful of N.F. cocoa into a breakfast cup; make into a paste with a little cold milk. Fill the cup with milk and water in equal parts, pour into lined saucepan, and boil for 1 minute, stirring carefully. This is best without sugar, and should be given cool. LEMON WATER. Squeeze the juice of 1/2 a Lemon into a tumbler of warm or cold water; add just sufficient sugar to take off the tartness. Or the lemon may be peeled first, then cut in slices, and boiling water poured over them; a little of the peel grated in, and sugar added to taste. OATMEAL PORRIDGE. Most people, I think, may know how to make porridge; but it is useful to know that if you take 1 pint of water to each heaped-up breakfastcupful of Allinson breakfast oats, you have just the amount of water for a fairly firm porridge. When the water has boiled, and you have stirred in the oats, place the saucepan on the side of the stove on an asbestos mat. Only an occasional stirring will be required, and there is no fear of burning the porridge. If the porridge is preferred thinner, 1 even cupful to 1 pint of water will be found the proportion. OATMEAL WATER. This is very useful in cases of illness, and is a most pleasant drink in hot weather, when it can be flavoured with lemon juice and sweetened a little. To 1 quart of water take 3 oz. of coarse oatmeal or Allinson breakfast oats. Let it simmer gently on the stove for about 2 hours. Then rub it through a fine sieve or gravy strainer; rub it well through, adding a little more hot water when rubbed dry, so as to get all the goodness out of the oatmeal. If it is thick when it has been rubbed through sufficiently, thin it down with water or hot milk--half oatmeal water and half milk is a good mixture. Nothing better can be given to adults or children in cases of colds or feverish attacks. It is nourishing and soothing, and in cases of diarrhoea remedial. RICE PUDDING. Wash the rice, put it into a pie-dish, cover with cold water, and bake until the rice is nearly soft throughout. Beat up 1 egg with milk, mix with this a little cinnamon or other flavouring, and pour it over the rice; add sugar to taste, and bake until set. Sago, tapioca, semolina, and hominy puddings are made after the manner of rice pudding. DR. ALLINSON'S NATURAL FOOD FOR BABIES. (_To Prepare the Food_.) Put 1 teaspoonful of the food into a breakfast cup; mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. Pour into a saucepan and bring to the boil, stirring all the time to prevent it getting lumpy. It is best without sugar, and should be given cool. FOR INVALIDS AND ADULTS. Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water, and prepare as above. BLANCMANGE. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk, then add 1 quart of milk, flavour with vanilla, lemon or almonds, sweeten to taste; boil 2 or 3 minutes, and pour into wetted mould. Eat with stewed, fresh, or dried fruits, and you have a most nutritious and satisfying dish. GRUEL. Mix 1 large tablespoonful of the food with a little cold water, add to this 1 pint of boiling milk and water, boil together a few minutes, take from the fire, let cool, and then eat. A little nutmeg gives a pleasant flavour. IMPROVED MILK PUDDINGS. Mix 1 tablespoonful of the food with 1 of rice, sago, tapioca, or hominy, and make as above. N.B.--The food nicely thickens soups, gravies, &c. PORRIDGE. Take 3 tablespoonfuls of the food, mix smoothly, with 1/2 pint of cold water, add 1/2 pint boiling milk, and boil 5 or 10 minutes. Pour on shallow plates to cool, then eat with Allinson wholemeal bread, biscuits, rusks, toast, or stewed fruits. PUDDINGS. Take 2 tablespoonfuls of the food, mix smoothly with a little milk, pour upon it the remainder of 1 pint of milk, flavour and sweeten to taste; boil 2 or 3 minutes, then add 2 eggs lightly beaten, pour into a pie-dish, and bake to a golden brown. Eat with stewed, fresh, or dried fruits. WHOLESOME COOKERY I. BREAKFASTS. As breakfast is the first meal of the day, it must vary in quantity and quality according to the work afterwards to be done. The literary man will best be suited with a light meal, whilst those engaged in hard work will require a heavier one. The clerk, student, business man, or professional man, will find one of the three following breakfasts to suit him well:-- No. I.--Allinson wholemeal bread, 6 to 8 oz., cut thick, with a scrape of butter; with this take from 6 to 8 oz. of ripe, raw fruit, or seasonable green stuff; at the end of the meal have a cup of cool, thin, and not too sweet cocoa, or Brunak, or a cup of cool milk and water, bran tea, or even a cup of water that has been boiled and allowed to go nearly cold. An egg may be taken at this meal by those luxuriously inclined, and if not of a costive habit. The fruits allowed are all the seasonable ones, or dried prunes if there is a tendency to constipation. The green stuffs include watercress, tomatoes, celery, cucumber, and salads. Lettuce must be eaten sparingly at this meal, as it causes a sleepy feeling. Sugar must be used in strict moderation; jam, or fruits stewed with much sugar must be avoided, as they cause mental confusion and disinclination for brain work. No. II.--3 to 4 oz. of Allinson wholemeal or crushed wheat, coarse oatmeal or groats, hominy, maize or barley meal may be boiled for 1/2 an hour with milk and water, a very little salt being taken by those who use it. When ready, the porridge should be poured upon platters or soup-plates, allowed to cool, and then eaten with bread. Stewed fruits may be eaten with the porridge, or fresh fruit may be taken afterwards. When porridge is made with water, and then eaten with milk, too much fluid enters the stomach, digestion is delayed, and waterbrash frequently occurs. Meals absorb at least thrice their weight of water in cooking, so that 4 oz. of meal will make at least 16 oz. of porridge. Sugar, syrup, treacle, or molasses should not be eaten with porridge, as they are apt to cause acid risings in the mouth, heartburn, and flatulence. In summer, wholemeal and barleymeal make the best porridges, and they may be taken cold; in autumn, winter, and early spring, oatmeal or hominy are the best, and may be eaten lukewarm. When porridges are eaten, no other course should be taken afterwards, but the entire meal should be made of porridge, bread, and fruit. Neither cocoa nor any other fluids should be taken after a porridge meal, or the stomach becomes filled with too much liquid, and indigestion results. To make the best flavoured porridge, the coarse meal or crushed grain should be stewed in the oven for an hour or two; it may be made the day before it is required, and just warmed through before being brought to the table. This may be eaten with Allinson wholemeal bread and a small quantity of milk, or fresh or stewed fruit. No. III.--Cut 4 to 6 oz. of Allinson wholemeal bread into dice, put into a basin, and pour over about 1/2 a pint of boiling milk, or milk and water; cover the basin with a plate, let it stand ten minutes, and then eat slowly. Sugar or salt should not be added to the bread and milk. An apple, pear, orange, grapes, banana, or other seasonable fruit may be eaten afterwards. No other foods should be eaten at this meal, but only the bread, milk, and fruit. Labourers, artisans, and those engaged in hard physical work may take any of the above breakfasts. If they take No. I., they may allow themselves from 8 to 10 oz. of bread, and should drink a large cup of Brunak afterwards, as their work requires a fair amount of liquid to carry off some of the heat caused by the burning up of food whilst they are at work. If No. II. breakfast is taken, 6 to 8 oz. of meal may be allowed. If No. III. breakfast is eaten, then 6 or 8 oz. of bread and 2 pint of milk may be taken. N.B.--Women require about a quarter less food than men do, and must arrange the quantity accordingly. II. MIDDAY MEALS. The meal in the middle of the day must vary according to the work to be done after it. If much mental strain has to be borne or business done, the meal must be a light one, and should be lunch rather than dinner. Those engaged in hard physical work should make their chief meal about midday, and have a light repast in the evening. LUNCH.--One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. From 6 to 8 oz. of bread may be eaten, and about 1/2 lb. of any raw fruit that is in season; afterwards a glass of lemon water or bran tea, Brunak, or a cup of thin, cool, and not too sweet cocoa may be taken, or a tumbler of milk and water slowly sipped. The fruit may be advantageously replaced by a salad, which is a pleasant change from fruit, and sits as lightly on the stomach. Wholemeal biscuits and fruit, with a cup of fluid, form another good lunch. A basin of any kind of porridge with milk, but without sugar, also makes a light and good midday repast; or a basin of thin vegetable soup and bread, or macaroni, or even plain vegetables. The best lunch of all will be found in Allinson wholemeal bread, and salad or fruit, as it is not wise to burden the system with too much cooked food, and one never feels so light after made dishes as after bread and fruit. Labouring men who wish to take something with them to work will find 12 oz. of Allinson wholemeal bread, 1/2 lb. fresh fruit, and a large mug of Brunak or cocoa satisfy them well; or instead of cocoa they may have milk and water, lemon water, lemonade, oatmeal water, or some harmless non-alcoholic drink. Another good meal is made from 1/2 lb. of the wholemeal bread and butter, and a 1/4 lb. of peas pudding spread between the slices. The peas can be flavoured with a little pepper, salt, and mustard by those who still cling to condiments. 12 oz. of the wholemeal bread, 2 or 3 oz. of cheese, some raw fruit, or an onion, celery, watercress, or other greenstuff, with a large cup of fluid, form another good meal. 1/2 lb. of coarse oatmeal or crushed wheat made into porridge the day before, and warmed up at midday, will last a man well until he gets home at night. Or a boiled bread pudding may be taken to work, warmed and eaten. This is made from the wholemeal bread, which is soaked in hot water until soft, then crushed or crumbled, some currants or raisins are then mixed with this, a little soaked sago stirred in; lastly, a very little sugar and spice are added as a flavouring. This mixture is then tied up in a pudding cloth and boiled, or it may be put in a pudding basin covered with a cloth, and boiled in a saucepan. A pleasing addition to this pudding is some finely chopped almonds, or Brazil nuts. III. DINNERS. As dinner is the chief meal of the day it should consist of substantial food. It may be taken in the middle of the day by those who work hard; but if taken at night, at least five hours must elapse before going to bed, so that the stomach may have done its work before sleep comes on. A dinner may consist of many courses or different dishes, but the simpler the dishes and the less numerous the courses the better. A person who makes his meal from one dish only is the wisest of all. He who limits himself to two courses does well, but he who takes more than three courses lays up for himself stomach troubles or disorder of the system. When only one course is had, then good solid food must be eaten; when two courses are the rule, a moderate amount of each should be taken; and it three different dishes are provided, a proportionately lighter quantity of each. Various dishes may be served for the dinner meal, such as soups, omelettes, savouries, pies, batters, and sweet courses. The plainest dinner any one can eat is that composed of Allinson wholemeal bread and raw fruit. A man in full work may eat from 12 to 16 oz. of the wholemeal bread, and about the same quantity of ripe raw fruit. The bread is best dry, the next best is when a thin scrape of butter is spread on it. If hard physical work has to be done, a cup of Brunak, cocoa, milk and water, or lemon water, should be drunk at the end of the meal. In winter these fluids might be taken warmed, but in summer they are best cool or cold. This wholesome fare can be varied in a variety of ways; some might like a salad instead of the fruit, and others may prefer cold vegetables. A few Brazil nuts, almonds, walnuts, some Spanish nuts, or a piece of cocoanut may be eaten with the bread in winter. Others not subject to piles, constipation, or eczema, &c., may take 2 oz. of cheese and an onion with their bread, or a hard-boiled egg. This simple meal can be easily carried to work, or on a journey. Wholemeal biscuits or Allinson rusks may be used instead of bread if one is on a walking tour, cycling trip, or boating excursion, or even on ordinary occasions for a change. Of cooked dinners, the simplest is that composed of potatoes baked, steamed, or boiled in their skins, eaten with another vegetable, sauce, and the wholemeal bread. Baked potatoes are the most wholesome, and their skins should always be eaten; steamed potatoes are next; whilst boiled ones, especially if peeled, are not nearly so good. Any seasonable vegetable may be steamed and eaten with the potatoes, such as cauliflower, cabbage, sprouts, broccoli, carrot, turnip, beetroot, parsnips, or boiled celery, or onions. Recipes for the sauces used with this course will be found in another part of the book; they may be parsley, onion, caper, tomato, or brown gravy sauce. This dinner may be varied by adding to it a poached, fried, or boiled egg. As a second course, baked apples, or stewed fresh fruit and bread may be eaten; or Allinson bread pudding, or rice, sago, tapioca, or macaroni pudding with stewed fruit. Persons troubled with piles, varicose veins, varicocele, or constipation must avoid this dinner as much as possible. If they do eat it they must be sure to eat the skins of the potatoes, and take the Allinson bread pudding or bread and fruit afterwards, avoiding puddings of rice, sago, tapioca, or macaroni. IV. EVENING MEAL. Evening meal or tea meal should be the last meal at which solid food is eaten. It should always be a light one, and the later it is eaten the less substantial it should be. Heavy or hard work after tea is no excuse for a supper. This meal must be taken at least three hours before retiring. From 4 to 6 oz. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg, a salad, or fruit, or some kind of green food. The fluid drunk may be Brunak, cocoa, milk and water, bran tea, or even plain water, boiled and taken cool. Those who are restless at night, nervous, or sleepless must not drink tea at this meal. Fruit in the evening is not considered good, and when taken it should be cooked rather than raw. Boiled celery will be found to be lighter on the stomach at this meal than the raw vegetable. When it is boiled, as little water as possible should be used; the water that the celery is boiled in may be thickened with Allinson fine wheatmeal, made into sauce, and poured over the cooked celery; by this means we do not loose the valuable salts dissolved out of the food by boiling. Mustard and cress, watercress, radishes, and spring onions may be eaten if the evening meal is taken 4 or 5 hours before going to bed. Those who are away from home all day, and who take their food to their work may have some kind of milk pudding at this meal. Wheatmeal blancmange, or cold milk pudding may occasionally be eaten those who are costive will find a boiled onion or some braized onions very useful. Boil the onion in as little water as possible and serve up with the liquor it is boiled in. To prepare braized onions, fry them first until nicely brown, using butter or olive oil, then add a cupful of boiling water to the contents of the frying pan, cover with a plate, and let cook for an hour. This is not really a rich food, but one easy of digestion and of great use to the sleepless. Those who want to rise early must make their last meal a light one. Those troubled with dreams or restlessness must do the same. Very little fluid should be taken last thing at night, as it causes persons to rise frequently to empty the bladder. V. SUPPERS. Hygienic livers will never take such meals, even if tea has been early, or hard work done since the tea meal was taken. No solid food must be eaten. The most that should be consumed is a cup of Brunak, cocoa, lemon water, bran tea, or even boiled water, but never milk. In winter warm drinks may be taken, and in summer cool ones. VI. DRINKS. LEMON WATER is made by squeezing the juice of 1/2 a lemon into a tumbler of warm or cold water; to this is added just enough sugar to take off the tartness. Some peel the lemon first, then cut in slices, pour boiling water over the slices, grate in a little of the peel, and add sugar to taste. BRUNAK.--Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required, mix it with sufficient water, and boil for 2 or 3 minutes to get the full flavour, then strain and add hot milk and sugar to taste. Can be made in a coffee-pot, teapot, or jug if preferred. May be stood on the hob to draw; or it you have any left over from a previous meal it can be boiled up again and served as freshly made. COCOA.--This is best made by putting a teaspoonful of any good cocoa, such as Allinson's, into a breakfast cup; boiling water is then poured upon this and stirred; 1 tablespoonful of milk must be added to each cup, and 1 teaspoonful of sugar where sugar is used, or 1 or 2 teaspoonfuls of condensed milk and no extra sugar. BRAN TEA.--Mix 1 oz. of bran with 1 pint of water; boil for 1/2 an hour, strain, and drink cool. A little orange or lemon juice is a pleasant addition. When this is used as a drink at breakfast or tea, a little milk and sugar may be added to it. CHOCOLATE.--Allow 1 bar of Allinson's chocolate for each cup of fluid. Break the chocolate in bits, put into a saucepan, add a little boiling water, put on the fire, and stir until the chocolate is dissolved, then add rest of fluid and boil 2 or 3 minutes. Pour the chocolate into cups, and add about 1 tablespoonful of fresh milk to each cup, but no extra sugar. The milk may be added to the chocolate whilst boiling, if desired. WHOLEMEAL COOKERY Most of my readers have received great benefit from eating wholemeal bread instead of white, and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. Those who are at all constipated, or who suffer from piles, varicose veins, varicocele, back pain, &c., should never use white flour in cooking. Those who are inclined to stoutness should use wholemeal flour rather than white. Hygienists and health-reformers should not permit white flour to enter their houses, unless it is to make bill-stickers' paste or some like stuff. Toothless children must not be given any food but milk and water until they cut at least two teeth. Every kind of cookery can be done with wholemeal flour. In making ordinary white sauce or vegetable sauce, this is how we make it; Chop fine some onion or parsley; boil in a small quantity of water, stir in wholemeal flour and milk, add a little pepper and salt, thin with hot water, and thus produce a sauce that helps down vegetables and potatoes. In making a brown sauce we put a little butter or olive oil in the frying-pan; let it bubble and sputter, dredge in Allinson wholemeal flour, stir it round with a knife until browned, add boiling water, pepper, salt, a little ketchup, and you then have a nice brown sauce for many dishes. If we wish to make it very tasty we fry a finely chopped onion first and add that to it. White sweet sauce is made from wholemeal flour, milk, sugar, and a little cinnamon, cloves, lemon juice, vanilla, or other flavouring. Yorkshire puddings, Norfolk dumplings, batter puddings, and such puddings can all be made with wholemeal flour, and are more nourishing and healthy, and do not lie so heavy as those made from white flour. Pancakes can be made from wholemeal flour just as well as from white. All kinds of pastry, pie-crusts, under crusts, &c., are best made from Allinson wholemeal, and if much butter, lard, or dripping is used they will lie just as heavy, and cause heartburn just as much as those made with white flour. There is a substitute for pie-crusts that is very tasty, and not at all harmful. We call it "batter," and it can be used for savoury dishes as well as sweet ones. SAVOURY DISHES MADE WITH BATTER. Fry some potatoes, then some onions, put them in layers in a pie-dish; next make a batter of Allinson wholemeal flour, 1 or 2 eggs, milk, and a little pepper with salt; pour over the fried vegetables as they lie in the dish, bake in the oven from 1/2 an hour to 1 hour, until, in fact, the batter has formed a crust; eat with the usual vegetables. Or chop fine cold vegetables of any kind, fry onions and add to them, put in a pie-dish, pour some of the batter as above over them, and bake. All kinds of cold vegetables, cold soup, porridge, &c., can go into this, and tinned or fresh tomatoes will make it more savoury. Tomatoes may be wiped, put in a pie-dish, batter poured over, and then baked, and are very tasty this way. Butter adds to the flavour of these dishes, but does not make them more wholesome or more nourishing. STEWED FRUIT PUDDING. Cut Allinson wholemeal bread into slices a little over a 1/4 of an inch thick, line a pie-dish with these, having first cut off the hard crusts. Then fill the dish with hot stewed fruit of any kind, and at once cover it with a layer of bread, gently pressed on the hot fruit. Turn out when cold on to a flat dish, pour over it a white sauce, and serve. SUBSTANTIAL BREAD PUDDINGS. Soak crusts or slices of Allinson bread in hot water, then break fine in a pie-dish, add to this soaked currants, raisins, chopped nuts or almonds, a beaten-up egg, and milk, with sugar and spice, and bake in the oven. Or tie the whole up in a pudding-cloth and boil. Serve with white sauce or eat with stewed fresh fruit. These puddings can be eaten hot or cold; labourers can take them to their work for dinner, and their children cannot have a better meal to take to school. SWEET BATTER. Mix Allinson wholemeal flour, milk, 1 or 2 eggs together, and a little sugar and cinnamon, and it is ready for use. Stew ripe cherries, gooseberries, currants, raspberries, plums, damsons, or other ripe fruit in a jar, pour into a pie-dish; pour into the batter named above, bake, and this is a good substitute for a fruit pie. Prunes can be treated the same way, or the batter can be cooked in the saucepan, poured into a mould, allowed to go cold and set; then it forms wholemeal blancmange, and may be eaten with stewed fresh fruit. Rusks, cheesecakes, buns, biscuits, and other like articles as Madeira cake, pound cake, wedding cake, &c., can all be made of wholemeal flour. WHOLEMEAL SOUP. Chop fine any kinds of greens or vegetables, stew in a little water until thoroughly done, then add plenty of hot water, with pepper and salt to taste, and a 1/4 of an hour before serving, pour in a cupful of the "Sweet Batter," and you get a thick, nourishing soup. To make it more savoury, fry your vegetables before making into soup. _A MONTH'S MENUS FOR ONE PERSON_. No. 1. CAULIFLOWER SOUP. 1/2 small cauliflower, 1/2 pint milk and water, small piece of butter, 1 teaspoonful of fine wholemeal, pepper and salt to taste. Wash and cut up the cauliflower, cook till tender with the milk and water, add butter and seasoning; smooth the meal with a little water, thicken the soup with it, boil up for a minute and serve. WHOLEMEAL BATTER. 2 oz. wholemeal, 1 gill of milk, 1 egg, seasoning to taste. Make a batter of the ingredients, butter a flat tin or a small pie-dish, turn the batter into it, and bake it from 20 to 30 minutes. Eat with vegetables. BLANCMANGE. 1 even dessertspoonful of wheatmeal, 1 ditto cornflour, 1/4 pint milk, sugar and vanilla to taste. Smooth the meal and cornflour with a little of the milk, bring the rest to the boil, stir in the mixture, add flavouring, let it all simmer for 5 to 8 minutes, stirring all the time. Pour into a wetted mould, and turn out when cold. No. 2. ARTICHOKE SOUP. 1/4 lb. artichokes, 1/4 lb. potatoes, 3/4 pint milk and water (equal parts), 1/4 oz. butter, pepper and salt to taste. Peel, wash, and cut up small the vegetables, and cook them in the milk and water, until tender. Rub them through a sieve, return to saucepan, add butter and seasoning, boil up and serve. FLAGOLETS. 3 oz. of flagolets, 1/4 pint parsley sauce. Cook the flagolets till tender, season with pepper and salt, and serve with the sauce. Make it as follows; 1 gill of milk, 1 teaspoonful of cornflour, 1 teaspoonful of finely chopped parsley, pepper and salt, and a small bit of butter. Boil up the milk, thicken with the cornflour, previously smoothed with a spoonful of water; boil up, season, and mix with the parsley before serving. WHEATMEAL PUDDING. 2 oz. of fine wheatmeal, 1 egg, 1/2 gill of milk, 1 tablespoonful sultanas washed and picked, 1/2 oz. of oiled butter, a little grated lemon peel, sugar to taste. Beat up the egg and mix well all ingredients; butter a small pie-dish, and bake the pudding about 1/2 hour. No. 3. CARROT SOUP. 1 carrot, 1 potato, and 1 small onion cut up small, 1 pint of water, a little butter, and pepper and salt to taste. Cook the vegetables in the water till quite tender, rub them through a sieve, adding a little water if necessary; return to saucepan, add seasoning and butter, boil up and serve. LENTIL CAKES. 2 oz. of picked and washed Egyptian lentils, 1 small finely chopped and fried onion, 1 dessertspoonful of cold boiled vermicelli, 1 egg, some breadcrumbs, seasoning to taste. Stew the lentils with the onion in just enough water to cover them; when cooked, they should be a thick purée. Season to taste, add the vermicelli, and form into 1 or 2 cakes, dip in egg and breadcrumb, and fry in vege-butter, or butter. Serve with potatoes and green vegetables. TAPIOCA PUDDING. 1 oz. small tapioca, 1/2 pint of milk, sugar to taste. Put the tapioca into a small pie-dish, let it soak in a very little water for half an hour, pour off any which has not been absorbed. Pour the milk over the soaked tapioca, and bake it in the oven until thoroughly cooked. Eat with or without stewed fruit. No. 4. CLEAR SOUP (Julienne). 3/4 pint vegetable stock, 1 tablespoonful dried Julienne (vegetables), a little butter, pepper and salt to taste. Cook the Julienne in the stock until tender, add butter and seasoning and serve. HAGGIS. 2 oz. of wheatmeal, 1 oz. of rolled oatmeal, 1 egg, 1/4 oz. of oiled butter, 1/2 gill milk, a teaspoonful of grated onion, a pinch of herbs, pepper and salt to taste. Beat up the egg, mix it with the milk, and add the other ingredients. Turn the mixture into a small greased basin, and steam the haggis 1-1/2 hours. Serve with vegetables. GROUND RICE PUDDING. 1 oz. of ground rice, a scanty 1/2 pint of milk, sugar and flavouring to taste, 1/2 egg. Boil the milk, stir the ground rice into it; let it simmer for 10 minutes, then add sugar and flavouring and the 1/2 egg well beaten; turn the mixture into a small pie-dish, and bake in the oven until a golden colour. No. 5. CLEAR TOMATO SOUP. 2 tablespoonfuls of tinned tomatoes, or 1 fair-sized fresh one, 1 small finely chopped and fried onion, a teaspoonful of vermicelli, pepper and salt to taste, 1/2 pint of water. Boil the tomatoes with the onion and water for 5 to 10 minutes, then drain all the liquid; return to the saucepan, season and sprinkle in the vermicelli, let the soup cook until the vermicelli is soft, and serve. MACARONI WITH CHEESE. 2 oz. of macaroni or Spaghetti, a little grated cheese, pepper and salt to taste. Boil the macaroni in as much water as it will absorb (about 1/2 pint). Season to taste. When tender serve with grated cheese and vegetables. WHEATMEAL BATTER. 2 oz. of meal, 1 oz. of desiccated cocoanut, 1 gill of milk, 1 egg, sugar to taste, 1/4 oz. of oiled butter. Make a batter of the egg, milk, and meal, add the other ingredients, and bake the batter in a small buttered pie-dish. No. 6. LENTIL SOUP. 2 oz. of Egyptian lentils, 2 oz. each of carrots and turnips cut up small, 1/2 oz. of onion chopped fine, 1/2 oz. of butter, seasoning to taste, 1 pint of water. Cook the vegetables and lentils in the water until quite tender, then rub them through a sieve. Return to the saucepan, add butter and seasoning, boil up, and serve with sippets of toast. RICE AND TOMATOES. 1/4 lb. rice, 1/2 pint water, 1/4 oz. of butter, pepper and salt to taste, 1 large tomato or two small ones. Set the rice over the fire with the water (cold) and the butter and seasoning; let it simmer until the water is absorbed and the rice fairly tender. It will take 20 minutes. Meanwhile place the tomatoes in a small dish, sprinkle with pepper and salt, place a little bit of butter on each, a few spoonfuls of water in the dish, and bake them from 15 to 25 minutes. Spread the rice on a flat dish, place the tomatoes in the middle, pour the juice over, and serve. WHEATMEAL AND SAGO PUDDING. 1 dessertspoonful of sago, 1 ditto of wheatmeal, 1/2 pint milk, sugar and flavouring to taste. Boil the sago and wheatmeal in the milk until the sago is well swelled out. Flavour to taste, pour the mixture into a little pie-dish, and bake the pudding until a golden colour. No. 7. POTATO SOUP. 1/2 lb. of potatoes, 1 pint of water, 1 small onion, a piece of celery, a little piece of butter, a teaspoonful of chopped parsley, pepper and salt to taste. Peel, wash, and cut up small the vegetables, and cook them in the water till quite tender. Rub the mixture through a sieve, add the butter and seasoning, boil up, mix in the parsley, and serve. CAULIFLOWER AU GRATIN. 1 small cauliflower, 1 oz. of grated cheese, 1 tablespoonful of breadcrumbs, 1/2 oz. of butter, pepper and salt. Boil the cauliflower until tender, cut it up and arrange it in a small pie-dish; sprinkle over the cheese and breadcrumbs, dust with pepper and salt, place the butter in little bits over the top, and bake the cauliflower until golden brown. Serve with white sauce. (See "Sauces.") APPLE PIE. 2 medium-sized cooking apples, sugar and cinnamon or lemon peel to taste. Some paste for short crust. Pare, core, and cut up the apples, and fill a small pie-dish with them; add sugar and cinnamon to taste, and a little water. Cover with paste, and bake in a fairly quick oven until brown, then let cook gently for another 1/4 hour in a cooler part of the oven. No. 8. POTATO SOUP (2). 2 medium-sized potatoes, 1 small onion chopped fine, and fried a nice brown in butter or vege-butter, 1/4 pint milk, 3/4 pint water, 1 piece of celery, pepper and salt to taste. Peel, wash, and cut up the potatoes, and cut up the celery. Boil with the water until tender. Rub the vegetables through a sieve, return the soup to the saucepan, add seasoning, milk, and onion; boil up and serve. SWEET CORN TART. 2 tablespoonfuls of tinned sweet corn, 1/4 oz. of butter, pepper and salt to taste, 1 egg, some paste for crust. Beat up the egg and mix with the sweet corn, season to taste. Roll out the paste and line a plate with it, turn the sweet corn mixture on to the paste, and bake the tart until a light brown. Serve with brown sauce or tomato sauce. RICE PUDDING. 1 oz. of rice, 1/2 pint of milk, sugar and flavouring to taste. Wash the rice and put it into a pie-dish. Bring the milk to the boil, pour it over the rice, add the sugar and any kind of flavouring, and bake the pudding till the rice is tender. No. 9. RICE CHEESE SOUP. 1 dessertspoonful of rice, 3/4 pint water, 1/4 pint milk, 1 oz. grated cheese, 1/4 oz. butter, seasoning to taste. Cook the rice in the milk and water until tender, then add the cheese, butter, and seasoning, and let the soup boil up until the cheese is dissolved. VEGETABLE PIE. 2 oz. each of potato, carrot, turnip, celery, tomato (or any other vegetable in season), a small onion, 1/2 oz. of butter, pepper and salt to taste, 1 teaspoonful of sago. Chop fine the onion and fry it. Boil all the vegetables, previously washed and cut up, in 1/2 pint of water. When they are quite tender, put all in a pie-dish, adding seasoning to taste. Add enough water for gravy, and sprinkle in the sago. Cover with short crust, and bake in a moderately hot oven. STEWED PRUNES AND GRATED COCOANUT. Stew some Californian plums in enough water to cover them well. If possible, they should be soaked over night. Grate some fresh cocoanut, after removing the brown outer skin, and serve separately. No. 10. ASPARAGUS SOUP. 1/2 dozen sticks of asparagus, 1/2 pint water, 1/4 pint milk, 1 level dessertspoonful of cornflour, 1/4 oz. of butter, pepper and salt to taste. Boil the asparagus in the water till tender, add the seasoning, and the cornflour smoothed in the milk, boil up and serve. MACARONI WITH CAPER SAUCE. 2 oz. macaroni, 1/4 pint white sauce (see "Sauces"); 1 teaspoonful capers chopped small, enough of the caper vinegar to taste. Boil the macaroni in 1/2 pint of water until tender. Make the white sauce, then add the capers and vinegar. Serve with vegetables. PRUNE BATTER. 8 or 10 well-cooked Californian plums, with a little of the juice, 2 oz. of fine wheatmeal, 1/2 oz. of butter, 1 gill of milk, and 1 egg. Make a batter of the milk, meal, and egg, oil the butter, and stir it in. Place the prunes in a little pie-dish, pour the batter over, and bake until a nice brown. No. 11. TOMATO SOUP. 1 teacupful of tinned tomatoes, or 6 oz. of fresh ones, 1 teaspoonful of cornflour, 1 small onion, pepper and salt to taste, and a little butter. Chop the onion up fine, and cook the tomatoes and onion in enough water to make 1/2 pint of soup. When cooked 15 minutes rub the vegetables through a sieve; return to the saucepan, boil up, thicken with the cornflour smoothed with a spoonful of water, and add a little piece of butter; serve with sippets of toast. BREAD STEAK. One slice of Wholemeal bread, a small finely chopped onion, a little milk, half an egg beaten up, pepper and salt, a little piece of butter. Dip the bread in milk, then in egg; melt the butter in a frying pan, fry the bread and onion a nice brown, sprinkle with seasoning and serve with potato and greens. SEMOLINA PUDDING. 1 oz. of semolina, 1/2 pint of milk, sugar and vanilla to taste. Boil the semolina in the milk until well thickened, add sugar and flavouring, pour the mixture into a little pie-dish, and bake until a golden colour. No. 12. BREAD SOUP. 1 slice of Allinson bread, 1 small finely chopped onion fried brown, a pinch of nutmeg, pepper and salt to taste. Boil the bread in 3/4 pint of water and milk in equal parts, adding the onion and seasoning. When the bread is quite tender, rub all through a sieve, return soup to the saucepan, boil up, and serve. RICE AND MUSHROOMS. 1/4 lb. of rice, 1/4 lb. of mushrooms, a little butter and seasoning. Cook the rice in 1/2 pint of water, as directed in recipe for "Rice." Peel and wash the mushrooms, place them in a flat tin with a few spoonfuls of water, a dusting of pepper and salt and a bit of butter on each. Bake them from 15 to 20 minutes, spread the rice on a flat dish, place the mushrooms in the middle, pour over the gravy, and serve. BREAD PUDDING. 3 oz. of bread, 1 oz. sultanas, 1/2 doz. sweet almonds chopped fine, 1 well-beaten egg, cinnamon and sugar to taste, 1/2 oz. of butter, a little milk. Soak the bread in milk, and squeeze the surplus out with a spoon. Mix all the ingredients together, add the butter oiled, pour the mixture into a buttered pie-dish, and bake the pudding from 30 to 45 minutes. No. 13. ONION SOUP. 1 small Spanish onion, 1 medium-sized potato, 1/4 oz. of butter, pepper and salt and a pinch of mixed herbs, a little milk. Cut up the vegetables and cook them in 1/2 pint of water, adding a little herbs. When tender, rub the vegetables through a sieve, return the soup to the saucepan, add the butter and seasoning, and serve. MACARONI AND TOMATOES. 2 oz, of macaroni, 1/2 teacupful tinned tomatoes, 1-1/2 gills of water, a little grated cheese. Cook the rice in the water and tomatoes until tender, add seasoning, and serve with grated cheese and vegetables. STEAMED PUDDING. 2 oz. wheatmeal, 1 oz. of sago, 1 egg, 1/2 oz. of oiled butter, 1 oz. sultanas, 1/2 saltspoonful of cinnamon, sugar to taste. Soak the sago over the fire in a little water; when almost tender drain off any water that is not absorbed, mix it with the other ingredients, pour the mixture into a soup-or small basin, tie with a cloth, and steam the pudding for an hour. Serve with white sauce. No. 14. GREEN PEA SOUP. 1/2 teacupful green peas, 1/4 oz. of butter, 1 spray of mint, a teaspoonful of fine meal, a little milk, pepper and salt to taste. Boil the green peas in 1/2 pint of water, adding seasoning and the mint. When the peas are tender, take out the mint, add the butter, smooth the meal with a little milk, and thicken the soup. Let it cook for 2 to 3 minutes, and serve. VERMICELLI RISSOLES. 2 ozs. of vermicelli, 1 oz. of grated cheese, 1 egg well beaten, a few breadcrumbs, seasoning to taste, 1 gill of water, a little butter, or vege-butter. Boil the vermicelli in the water until tender and all the water absorbed. Then add seasoning, the egg, the cheese, and a few breadcrumbs, if the mixture is too moist. Form into 2 or 3 little cakes, place little bits of butter on each, and bake them a golden brown. TRIFLE. 2 sponge cakes, 1 gill of custard, a little jam, a few ratafias, 1/2 oz. of chopped almond. Cut the sponge cakes in half, spread them with jam, arranging them in a little pie-dish, sprinkling crumbled ratafias and the almonds between the pieces of cake. Pour the custard over, let it all soak for half an hour, and serve. No. 15. SPLIT PEA SOUP. 2 oz. of split peas cooked overnight, 3 oz. of potatoes cut into pieces, a piece of celery, a slice of Spanish onion chopped up, seasoning to taste. Soak the peas in water overnight, after picking them over and washing them. Set them over the fire in the morning, and cook them with the vegetables till quite tender. Then rub all through a sieve. Return to the saucepan, add pepper and salt, and a little water if necessary; boil up, and serve with sippets of toast. HOT-POT. 1/2 lb. potatoes, 3 oz. Spanish onion peeled and sliced, 1/2 teacupful tomatoes, 1/2 oz. of butter, pepper and salt to taste. Arrange the potatoes, onions, and tomatoes in layers in a small pie-dish, and sprinkle pepper and salt between the vegetables. Cut the butter in little bits, and scatter them over the top. Fill the dish with boiling water, and boil the hot-pot for 1 to 1-1/2 hours, adding a little hot water if needed. BAKED APPLES AND WHITE SAUCE. Wash and core a good-sized apple, fill the core with 1 or 2 stoned dates, and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. Serve with sauce. No. 16. LEEK SOUP. 1 leek, 1/4 lb. potatoes, 1/2 pint water, 1 gill of milk, 1/4 oz. of butter, pepper and salt to taste. Peel, wash, and cut up the leek and potatoes, and cook them till tender in the water. Then rub the vegetables through a sieve. Return to the saucepan, add the milk, butter, and seasoning, boil up, and serve. SAVOURY CUSTARD. 1-1/2 gills of milk, 1 egg, 1 oz. of grated cheese, a pinch of nutmeg, pepper and salt to taste. Proceed as in savoury custard, and serve with potatoes and greens. CHOCOLATE BLANCMANGE. 1/2 pint of milk, 1 teaspoonful N.F. cocoa, 1 oz. of half cornflour and fine wheatmeal, sugar and vanilla essence to taste. Bring the milk to the boil, mix cocoa, flour, and wheatmeal, and smooth them with a little water. Stir the mixture into the boiling milk, sweeten and flavour, keep stirring, and allow to cook 5 minutes. Pour into a wetted mould, and allow to get cold. Turn out, and serve. No. 17. TURNIP SOUP. 1/4 lb. turnip, a small onion, and 2 oz. of potato, a little butter and seasoning, 1/2 pint water. Wash, peel, and cut up the vegetables, and cook them in the water until tender. Rub them through a sieve, return the mixture to the saucepan, add butter and seasoning, boil up, and serve. POTATO BATTER. 1 gill of milk, 1 egg, 2 oz. wheatmeal, 1 oz. of vege-butter, 6 oz. cold boiled potatoes. Fry the potatoes in the butter, make a batter of the milk, meal, and egg, mix it with the potatoes, add seasoning, pour the mixture in a little pie-dish, and bake the savoury for half an hour. LEMON MOULD. 1 oz. of tapioca, 1/2 pint of water, juice and rind of 1/4 lemon, 1 large tablespoonful of golden syrup. Boil the tapioca until quite tender, with the Lemon rind, in the water. Take out the rind, add the syrup and lemon juice, mix well, pour the mixture into a wetted mould, turn out when cold, and serve. No. 18. APPLE SOUP. 1 large cooking apple, 1 small finely chopped onion, seasoning and sugar to taste, a little butter, 1 teaspoonful of cornflour, 1/2 pint of water. Peel and cut up the apple, and cook with the onion in the water till quite tender. Rub the mixture through a sieve, return to the saucepan, add the butter, seasoning and sugar, thicken the soup with the cornflour, and serve. RICE CHEESECAKES. 2 oz. rice, 1 gill water, 1 oz. of grated cheese, seasoning, a pinch of nutmeg, 1 egg, a little wheatmeal, and some vege-butter, or butter. Cook the rice in the water until quite dry and soft, mix the egg--well beaten--seasoning, and cheese with the rice, and form the mixture into small cakes. Roll in wheatmeal, and fry them a golden brown. Serve with vegetables and brown sauce. PLUM PIE. 1/2 lb. ripe plums, sugar to taste, some paste. Wash the plums and put them in a small pie-dish, pour 1/2 teacupful of water over them, add sugar, cover the plums with a short crust, and bake the pie a golden brown. No. 19. CELERY SOUP. 1/2 stick celery, 1/2 small onion, 1/4 oz. butter, 1 potato, pepper and salt. Wash, peel, and cut up the vegetables, and cook them in 1/2 pint of water till tender. Rub through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up, and serve. APPLE AND ONION PIE. 6 oz. apples, 1/4 lb. Spanish onions, 1 hard-boiled egg, a little butter, pepper and salt to taste, some paste for a short crust. Peel and cut up the apples and onion, stew gently with a little water. When nearly tender, season and add the butter, turn the mixture into a small pie-dish, quarter the egg, and place the pieces on the mixture, cover with a crust, and bake the pie 1/2 hour. MACARONI PUDDING. 2 oz. macaroni, 1/2 pint milk, 6 eggs, sugar and flavouring to taste. Boil the macaroni in water until tender. Cut into little pieces and place in a little pie-dish; beat the milk, add the egg, well beaten, carefully with it, add sugar and flavouring, pour the custard over the macaroni, and bake until set. Serve with stewed fruit. No. 20. BUTTER BEAN SOUP. 2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter. Cook all the vegetables until tender, adding water as it boils away. When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up the soup, and serve. SAUSAGES. 1 teacupful of breadcrumbs, 1 egg well beaten, 1/2 small onion chopped fine, 1/2 saltspoonful of herbs, 1/2 oz. butter, seasoning to taste. Oil the butter and mix it with the breadcrumbs, egg, onion, herbs, and seasoning. Make the mixture into sausages, roll them into a little breadcrumb, and fry them brown in a little vege-butter. ROLLED WHEAT PUDDING. 1 oz. rolled wheat, 1/2 pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown. No. 21. FRENCH SOUP. 1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, 3/4 pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add 1/2 gill of milk, and serve. VEGETABLE PIE. 1/2 lb. potatoes, peeled and cut in pieces, 1/2 Spanish onion chopped up, 1 tomato, 1/2 oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake 1/2 hour or until golden brown. CHOCOLATE PUDDING. 1/2 oz. ground rice, 1/2 pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes. No. 22. SORREL SOUP. 1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, 1/2 pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve. SAVOURY BATTER. 2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, 1/2 small grated onion, 1/4 oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter 1/2 hour. STEWED FRUIT AND CUSTARD. Any kind of stewed fruit. _Custard_: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit. No. 23. GREEN PEA SOUP. 1/2 teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in 1/2 pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the milk), and boil the soup for a minute or two before serving. MUSHROOM TARTLETS. 1/4 lb. mushrooms, 1/2 oz. butter, pepper and salt, 1/2 oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables. EVE PUDDING. 1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, 1/2 oz. citron peel chopped fine, 1 oz. sultanas, 1/2 oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce. No. 24. MUSHROOM SOUP. 2 oz. mushrooms cut up small, 1/2 small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, 1/2 oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add 1/2 pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast. BUTTER BEANS RISSOLES. 2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, 1/2 small onion chopped fine, a pinch of herbs, 1/2 oz. of butter, seasoning to taste. Soak the beans in butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables. RATAFIA CUSTARD. 1/2 pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set. No. 25. CLEAR SOUP WITH DROPPED DUMPLINGS. Make 3/4 pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve. SAVOURY SAUSAGES. 1/2 teacupful of breadcrumbs, 1 well-beaten egg, 1/2 teacupful cold lentil purée 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce. BAKED CUSTARD. 1/2 pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set. No. 26. PARSNIP SOUP. 1/2 lb. parsnip, 1/4 lb. potato, 1/2 small onion, 1/4 oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve. GROUND RICE CUTLETS. 2 oz. ground rice, 1 egg, 1/2 pint milk, a little nutmeg, a pinch of herbs, 1/2 oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce. FRUIT TART. Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold. No. 27. CHESTNUT SOUP. 1/2 lb. chestnuts, 1/2 small grated onion, pepper and salt to taste, 1/4 oz. butter, 1/4 pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, 1/2 pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve. MACARONI SAVOURY. 2 oz. of cold boiled macaroni cut small, 1/2 oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, 1/2 oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown. APPLE PUDDING. 1/2 lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours. No. 28. SEMOLINA SOUP. 1/2 gill of milk, 1 gill water, 1/2 oz. semolina, a very small piece of mace, 1/4 oz. butter, 1/2 oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve. MACARONI CUTLETS. 2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix it with the macaroni cut in small pieces. Add the herbs, onion, seasoning, and as much breadcrumb as needed to keep the mixture together. Shape into cutlets, dip in egg and breadcrumb, and fry a nice brown. Serve with vegetables. GOOSEBERRY POOL. 6 oz. gooseberries, 1 tablespoonful of cream, sugar to taste. Cook the goose-berries in 1/2 gill of water; when soft enough to pulp, add sugar to taste; rub the fruit through a sieve, let get cold, and mix the gooseberries with the cream. Serve with rusks. No. 29. CURRY RICE SOUP. 1 oz. rice, 1 pint milk and water (equal parts), 1 saltspoonful of curry, 1/4 oz. butter, 1 oz. finely chopped onion, salt to taste. Cook the rice with the onion, curry, and seasoning in the milk and water, until the rice is quite tender; add the butter, and serve. SWEET CORN AND TOMATOES. 1 teacupful of sweet corn, 1/2 teacupful tinned tomatoes, 1/2 oz. butter, seasoning to taste. Stew together, and serve with baked potatoes. PUMPKIN TART. 3/4 lb. pumpkin, juice of 1/2 a lemon, sugar to taste, some paste for short crust. Line a plate with paste. Meanwhile, stew the pumpkin, cut into dice, with a little water until tender. Add sugar and Lemon juice, and cover the paste, which should have been previously brushed over with white of egg, and bake the tart until the crust is done. No. 30. CELERY SOUP. 1/2 stick celery, 1/2 gill milk, 1 dessertspoonful of meal, pepper and salt, a little piece of butter. Cut the celery into pieces, set it over the fire with 4 pint of water, let it cook until quite tender, rub it through a sieve; return to the saucepan, add pepper and salt to taste; smooth the meal with part of the milk, add the rest and thicken the soup; boil it up for a few minutes before serving. BEETROOT FRITTERS. 1 small beet, 1 egg, 2 tablespoonfuls of meal, 1 gill of milk, pepper and salt, a little Lemon juice. Cut the beetroot into small dice, make a batter with the milk, meal, and egg, mix the beet with it, adding seasoning to taste. Let some butter or oil boil in the frying-pan, drop the batter by spoonfuls into the boiling fat; fry a golden brown, and serve the fritters with vegetables and brown sauce. BANANA PUDDING. 3 bananas, 1 gill of milk, 1 egg, a teaspoonful of lemon juice. Peel and slice the bananas, and cook in the milk until they will mash up well. Rub them through a sieve, add the egg, well beaten, and the lemon juice; pour the mixture into a small pie-dish, and bake in a moderate oven until the custard is set. SANDWICHES CHEESE SANDWICHES. Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter, like sandwiches. Put them on a plate in the oven, and when the bread is toasted serve on a napkin. CREAM CHEESE SANDWICHES. Spread some thin brown bread thickly with cream cheese, then put any kind of jam between the slices; sift with powdered sugar and serve. CHOCOLATE SANDWICHES. 1/4 pint cream, 2 bars of good chocolate. Grate the chocolate, whip the cream, adding a piece of vanilla 1/2 in. long; slit the latter and remove it when the cream is whipped firmly. Mix the chocolate with the cream and spread the mixture on thin slices of bread; make into sandwiches. If desired sweeter add a little sugar to the cream. CURRY SANDWICHES. Pound together the yolks of 8 hard-boiled eggs, a piece of butter the size of an egg, a little salt, a teaspoonful of curry powder, and a tablespoonful of fine breadcrumbs. Pound to a smooth paste and moisten with a little tarragon vinegar. DEVONSHIRE SANDWICHES. Cut some slices of new bread into squares, spread each piece with golden syrup and over this with clotted cream. EGG AND TOMATO SANDWICHES. 2 eggs, 1/4 lb. tomatoes, 1/2 oz. butter, pepper and salt. Skin and slice the tomatoes, melt the butter in a saucepan, add the tomatoes and pepper and salt to taste, and let them simmer for 10 minutes, mashing them well with a wooden spoon; set the saucepan aside and allow the tomatoes to cool. Beat up the eggs, mix them with the tomatoes and stir the mixture well over the fire until it is well set, then turn it out and let it get cold; make into sandwiches in the usual way. TOMATOES ON TOAST. Cut in slices 1 or 2 ripe red tomatoes, after having removed the seeds. Arrange in a single layer in a baking tin, sprinkle with fine breadcrumbs seasoned with pepper and salt. Put a little bit of butter on each slice, bake 15 minutes, and serve on hot buttered toast; pour the gravy from it round the dish. A few drops of lemon juice are an improvement. [Illustration] [Illustration] APPENDIX Some ALLINSON Specialities INDEX The Perfect Bread Wholemeal Flour "NF" Biscuits Allinson Wholemeal Rusks The Allinson Natural Food for Babies and Invalids "Power" the Ideal Breakfast Food Brunak, the Health Beverage The Allinson Vegebutter The Allinson Breakfast Oats The Allinson Crushed Wheat Allinson Blanc-Mange Powder Allinson Custard Powder Delicious Cocoa and Chocolate Prepared Barley The Allinson Vegetable Soup Finest Nut Oil PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE THE NATURAL FOOD CO., LIMITED. 210, Cambridge Road, E. [Illustration] The PERFECT BREAD The Perfect Bread and the Perfect _Food_ is the best description of Allinson Wholemeal Bread, which combines the maximum of nutriment at a minimum cost. Other essentials of perfection are amply proved by the following facts:-- Palatability. Allinson Bread retains to the full the delicious flavour of fresh-gleaned wheat. Nourishment. Containing the whole of the grain, it consistently affords that 100% of Brain, Bone and Muscle building qualities provided by unadulterated wheat. --Which wheat is so scientifically cleaned and ground by a patented stone mill process that Allinson Bread is perfectly digestible under all conditions. Economy. In view of recent advice tendered by the Government on food economy, the _Fact_ that a 2 lb. (approx.) Allinson loaf contains as much real nutriment as a pound of beef (costing nearly three times as much) is a point of economy that none can afford to overlook. [Illustration: ALLINSON Bread] Apart from the questions of economy and nourishment, Allinson Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh fruit or salads. In Addition, Allinson Bread is unique as the health-maintaining diet because it retains those essentials of the wheat expressly designed by Nature as a Natural and all sufficient corrective. Free Sample 2 lb. Loaf. Send 4d. stamps (to pay carriage) for free 2 lb. sample loaf and N.F. Biscuits, together with free illustrated booklet on "Bread and Health," name and address of nearest Allinson Baker, and particulars of monthly prize distribution of 23 cash prizes and 100 Bread Trenchers and Knives. For 1/2 a 3-1/2 lb. trial bag of Allinson Wholemeal will be sent in addition to above. Allinson Wholemeal Flour is packed in 3-1/2 lb., 7 lb., and 14 lb. bags, containing useful recipes for making all kinds of fancy cakes, pastries, and bread. THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. [Illustration: Allinson Bread UNADULTERATED WHOLEMEAL] [Illustration] Wholemeal ..FLOUR.. Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated, and of the purity and nutritive quality of _Allinson_ there is no question. It contains the full 100% nourishment of unadulterated wheat in a form so perfectly digestible that it is the ideal flour for all possible Baking purposes. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with equal success when making puddings, cakes, and pastry, giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat. MONTHLY COMPETITION. £20 Monthly Prize Scheme. The Proprietors of Allinson Gold Medal Wholemeal Flour, realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet, have arranged a series of monthly competitions for "Allinson" Housewives in order to stimulate a wider and more general use of Wholemeal Flour in the making of Pastry, Cakes, Puddings, and home-made Bread. Each month ladies will be invited to compete in making one or other of the delicious recipes found in the Handy recipe book enclosed with each bag of Allinson Flour. There will be no entrance fee, and cash prizes to the value of £20 will be awarded in each competition for the best "dainties" sent in according to the decision of our cookery expert whose award must be accepted as final. 1st Prize will be £5 in Cash. 2nd " " £2 " 3 of 20/- will be £3 in Cash. 10 " 10/- " £5 " 20 of 5/- will be £5 in War Loan Vouchers. [Illustration] Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients. Allinson Wholemeal Flour alone must be used. Pack the cake carefully and forward it, together with your name and address, in time to reach us by the time indicated on the particulars enclosed with each bag flour. This competition will run until further notice. Sold only in sealed bags 3-1/2 lbs., 7 lbs., 14 lbs. of all Health Food Stores, Grocers, Bakers, etc. _Sole Proprietors_: THE NATURAL CO., LTD. 210 Cambridge Road, LONDON, E. [Illustration: Allinson WHOLEMEAL Flour] "NF" Biscuits. Allinson _Wholemeal_ Biscuits are at one and the same time the most delicious and nourishing biscuits sold at a popular price. They are guaranteed free from all chemicals and are made from the celebrated Allinson Gold Medal Wholemeal Flour. As with Allinson Bread, these biscuits are most easily digestible and wholesome. [Illustration: DR. ALLINSON'S GINGER BISCUITS] There are four distinct kinds each sold at the same price. LUNCH BISCUITS (Plain) LUNCH BISCUITS (Sweet) GINGER BISCUITS COCOANUT BISCUITS OATEN BISCUITS (Plain) OATEN BISCUITS (Sweet) Be sure that Dr. Allinson's Autograph is stamped on each biscuit, and refuse all substitutes. Sold by all Allinson Bakers, Health Food Stores, Grocers, etc., or 3 lbs. post paid for 2/6, or a family tin containing 6 lbs. carriage paid for 5/-to any address in the United Kingdom direct from-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. Allinson Wholemeal RUSKS These delicious rusks contain no chemicals and are consequently far superior to the ordinary kind which contain so much harmful chemical rising material. [Illustration: THE ALLINSON Wholemeal RUSKS] They can be eaten by the most delicate and are excellent for Babies. They contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers. None genuine without the signature, T.R. Allinson, Ex-L.R.C.P., Edin. Of all Allinson Bakers, Grocers, Health Food Stores, etc. 8d. per lb., or 2 lbs. 1/6 post paid direct from-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. [Illustration: TRADE MARK Dr. ALLINSON'S NATURAL FOOD] The Allinson NATURAL FOOD for Babies & Invalids A Note by Dr. ALLINSON, Ex-L.R.C.P, Edin. No artificial food, nor the milk of any other animal, is equal to a mother's milk. Usually the milk of the cow is given as a substitute for mother's milk. It takes the place of mother's milk fairly well, but it has its drawbacks, the chief one is that it curdles in heavy cheese-like masses, which lie heavy on the stomach, are long in digesting, and cause discomfort. The aim of the scientific and practical physician is to prevent this heavy curdling while allowing cow's milk to be taken. Some Doctors Advise lime water to be added to the milk; this causes the milk to curdle in flakes, but it hinders digestion, gives rise to constipation, and may lead to stone in the bladder. Some advise barley, wheat, oatmeal or rice Water, etc., to be added to the cow's milk. These often answer the purpose, but they have their drawbacks. They all are a trouble to make; barley and rice water are constipating, and oatmeal water is heating. Knowing these Drawbacks I invented Natural Food. This, when added to cow's milk, will prevent it curdling in heavy masses, is easily prepared, and besides this, it contains all that the growing baby needs, and thus is a valuable addition to the milk; it nourishes all the organs but clogs none. Nine-tenths of the foods made for babies are made on wrong lines. They either contain too much sugar, or they are too starchy, or they are deficient in bone-forming materials, or in laxative principles, or else they contain injurious chemicals. When Inventing Natural Food I tried to overcome every obstacle and make it the best Food for infants in the market; the success that has followed its use justifies me in saying that it is second to none. I am a practical physician, and it is my boast that I rarely lose a child in illness, and when babies are reared as I advise they are usually the admiration of all, and live to be a source of delight to their parents. This is the Way to prepare the food for babies. One part of water is added to two parts of fresh milk, and to each half-pint of this mixture is added a fairly heaped-up teaspoonful of Natural Food; mix well, put on the fire, bring to the boil, and when cool the food is ready. All food should be given cool, or not warmer than the temperature of the human blood. In place of a thermometer, the tip of the little finger is a good tester; if the food does not feel hot to this test it will be of the right temperature. Sugar should not be added to the food, nor should tinned or condensed milk be ordinarily used. Only under exceptional circumstances should tinned milk be used, as on board ship, or when fresh milk cannot be had. Also quite as invaluable for nursing mothers and invalids. [Illustration: DR. ALLINSON'S Food FOR BABIES] Mothers should send a post-card for free booklet, "Healthy Babies and how to Rear Them," by T.R. Allinson, Ex-L.R.C.P. Prices Natural Food in tins, 3d., 6d., 1/-; 2/6, and 5/-of all Health Food Stores, Grocers, Chemists, etc.; or 1/-or 2/6 tin (containing 4 lbs. of Food) carriage paid from-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. "POWER" THE IDEAL BREAKFAST FOOD Mankind is eternally searching for the best form of food. The rational man wants something that will satisfy the cravings of hunger, be tasty, nourish every organ and tissue of the body, and not be too bulky. We have many foods that will fulfil one or two of these conditions, but it is rare to find all combined in one, as in "Power." Power is pleasant to the taste--nutritious and most _sustaining_. It contains everything necessary for supporting the human frame. It combines proteid elements for building up the muscles; hydro-carbons and carbo-hydrates for heating the body and suppyling the requisite energy for work; mineral matters for bone and teeth; and lastly, a certain amount of "filling" material to occupy the stomach and bowels, cause daily laxation, and so carry away the bile and various other digestive juices, the retention of which means disease. [Illustration: Dr. ALLINSON says: "POWER" is The Food] It is made in the form of crisp pellets, gives exercise to the teeth, keeps them in good order, and stimulates the salivary glands. Further, Power is a Natural Corrective of inestimable worth. It may form the correct diet for young children and the aged. It is perfectly digestible and will prove a tower of strength and a standby under all conditions of life and work. Sold in Packets only at 7d by all Health Food Stores, Grocers, Bakers, etc., or 3 lbs. for 2/-direct from-- THE NATURAL FOOD CO., LTD., 210 Cambridge Road, LONDON, E. BRUNAK _The HEALTH BEVERAGE_ "It is as refreshing as TEA, as tasty as COFFEE, as comforting as COCOA, and as harmless as WATER. Is as easily made as either of them, and can be taken at any meal or at supper-time. There is not a headache in a barrel of it, and no nervousness in a ton of it. May be drunk by young and old, weak and strong, the brainy man and the athlete; also by invalids, even in diabetes." [Illustration] "All who suffer from Nervousness and Palpitation and Headache, Wakefulness, Loss of Memory, Low Spirits, Flushing, Trembling, and all who cannot or should not take tea, coffee, or cocoa, may take BRUNAK with perfect safety." Sold by all Stores and Chemists at 1/2 per lb. packet, or direct from-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. _The Allinson_ VEGEBUTTER Not only Vegetarians but many others agree that the Allinson Vegebutter is the ideal fat for cooking purposes. It does not contain animal fat whatever, being a pure vegetable product both healthful and economical. It is never rancid and is far more digestible than Cow Butter or any other animal Fat. For cooking and frying it is used in the same manner as Butter or Lard. For Pastry it should be softened slightly before rubbing into the flour, and a little more water used in making the paste than if Lard or Butter were being used. [Illustration] Of Health Stores 1/6 and 7/-per Tin, or a sample 2 lb. tin for 1/6, or 10 lbs. for 7/-post free from-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. _The Allinson_ Breakfast Oats The Allinson Breakfast oats are made solely from finest Oats grown in our own country--and no country can grow Oats equal to ours. Being steam-cooked by a patented process, perfectly digestible, and thoroughly relished by men, women, and children alike, always retain the same delicious flavour. Equally suited to rich or poor, produce healthy skins, good complexions, and form bone and muscle. One pound weight will go as far as three pounds of butcher's meat, and not cost one-sixth of the price. [Illustration] MAKE SPLENDID PORRIDGE FOR THE WINTER MONTHS THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. The Allinson CRUSHED WHEAT THE ALLINSON CRUSHED WHEAT is also just splendid for porridge, containing all the 100% nourishment of the celebrated Allinson Wholemeal, with all its delicious flavour. It is perfectly digestible and especially suitable for growing children, as without impairing their delicate digestive systems. It builds up Brain, Bone, and Muscle. [Illustration: THE ALLINSON CRUSHED WHEAT] Nothing is nicer than Allinson Crushed Wheat in Savouries and Puddings. Sold everywhere in 7 lb. bags or direct from-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. Dainty Dishes Allinson BLANC-MANGE ---POWDER--- ALLINSON BLANC-MANGE POWDER makes the most dainty puddings in six distinct flavours: ALMOND--RASPBERRY--LEMON--STRAWBERRY--VANILLA and PINEAPPLE. As with all other Allinson specialities, these Blanc-Mange Powders are composed of the purest and most healthful ingredients. They supply nourishment and delicacy of flavour at the same time, and make excellent sweets for both children and "grown-ups." [Illustration: BLANC-MANGE & PUDDING POWDER ASSORTED FLAVORS] Sold in 6d. Boxes containing 6 packets each, sufficient to make 1 pint of delicious Blanc-Mange. Of all Health Stores, Grocers, etc., or two 6d. Boxes post free for 1/-direct from-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. _Allinson_ Custard Powder Is as delicious as it is economical to use. One penny packet is sufficient to make a pint of thick creamy Custard, in every respect as pure and equal in flavour to home-made custard prepared with new eggs. Nothing is nicer in summer-time than Allinson Custard and Fresh Fruit, or in Winter with Stewed Prunes or Tinned Fruit, Tarts and Puddings. [Illustration] Sold by all Grocers and Stores in 6d. Boxes containing 6 Packets. Two Boxes for 1/-post free from-- [Note: Stamped, PRICE ADVANCED] THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. Delicious COCOA & CHOCOLATE NF Cocoa forms a most healthful and nutritious food-beverage combining with pure Cocoa a portion of Cocoa Butter and Allinson Natural Food with all its additional nourishment. Nothing is more delicious or so capable of building up the body when run down or recovering from an illness, for it is perfectly digestible. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes. [Illustration: DR. ALLINSON'S PREPARED NF-COCOA NF Cocoa in 1/-and 2/6 Tins.] [Illustration: Dr. ALLISON'S NF-CHOCOLATE NF Chocolate in 1/4 lb. packets 6d.] The 2/6 Tins of NF Cocoa or 1 lb. of Chocolate 2/-sent post free from-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. [Illustration] PREPARED BARLEY an ideal DRINK Allinson Prepared Barley may be eaten as porridge or pudding, and is much more nourishing than rice pudding for children, and more palatable. [Illustration: ALLINSON'S PREPARED BARLEY] It greatly improves both the flavour and nourishing qualities of Soup, Broth and Vegetable Stews, at little extra cost. Especially suitable is it for making Barley Water, one of the most healthful and refreshing drinks for both summer and winter. Properly prepared Barley Water contains far more nourishment than Beef Tea, and during illness is the ideal drink, either plain or mixed with equal parts of milk. Ask for _Allinson_ Prepared Barley, and be sure the signature is on every tin. Of all Chemists, Grocers, and Stores, in 6d., 1/-, and 2/6 Tins; the 1/-and 2/6 Tins are sent post free by THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. _The Allinson_ Vegetable SOUP Here is one of the most useful and economical additions to the Housewife's Larder. Sold in convenient packets, this delicious Soup can be instantly made and served either as a separate course or as a sauce with a wholesome vegetable dinner, adding, at the small cost of 2d. per pint, much actual nourishment and a delicious flavour. [Illustration] Sold in 2d., 6d., and 1/-Packets, by all Food Stores; or 1/-Packet direct, post free, from-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. _Finest_ NUT OIL NUT OIL is far preferable to any other kind for use in salads, pastry, and for frying and cooking of every description. [Illustration: DR. ALLINSON'S FINEST NUT OIL (Absolutely Pure)] "Salads are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. Salads should be eaten with wholemeal bread, and the QUANTITY OF OIL SHOULD BE ABOUT THREE TIMES THE AMOUNT OF THE VINEGAR USED." Sold with Dr. Allinson's signature on every bottle at 1/-per bottle by all Health Food Stores, Grocers, etc.-- THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E. 
43943	----	Transcribers Note: -Bold text is noted with = tags A COMPREHENSIVE GUIDE-BOOK to Natural Hygienic and Humane Diet By SIDNEY H. BEARD, _(Editor of "The Herald of the Golden Age.")_ SEVENTH EDITION. (Fortieth Thousand.) PRICE TWO SHILLINGS (50 cents net.) THE ORDER OF THE GOLDEN AGE, 153, 155, Brompton Rd., London, S.W. London Agent--R. J. James, 10, 11, 12 Ivy Lane, E.C. COPYRIGHT BY SIDNEY H. BEARD. _All rights reserved._ DEDICATION. To all God's Sons and Daughters of Compassion, who are striving to lessen the travail and pain of the sentient creation, and to establish upon Earth the "King's Peace." "There hath been slaughter for the sacrifice And slaying for the meat, but henceforth none Shall spill the blood of life, nor taste of flesh; Seeing that knowledge grows, and life is one, And Mercy cometh to the merciful." =CONTENTS.= The True Ideal in Diet 13 A Plea for the Simple Life 22 A Plea for Moderation 26 Artistic Cookery 28 What to do when Travelling 32 Advice for Beginners 36 Commercial Dietetic Inventions 38 How to Regulate our Diet 41 A Simple Food-Chart 45 A Table of Food Values 46 Vegetarian Soups 48 Substitutes for Fish 55 Substitutes for Meat Dishes 58 Simple Savoury Dishes 69 Cold Luncheon Dishes 86 Gravies and Sauces 94 Puddings and Sweets 99 Bread and Cakes 112 Summer and Winter Drinks 117 How to Feed Invalids 119 What to do at Christmas 126 Breakfast, Luncheon and Dinner Menus 128 Hints to Housekeepers 131 Unfired and Vital Foods 133 Some Suggestive Menus 135 Useful Domestic Information 137 Scientific Cooking of Vegetables 140 Labour-Saving Appliances 144 Medicinal and Dietetic Qualities of Foods 146 Hygienic Information 152 How to accumulate Physical Vitality 155 For Synopsis of Recipes, see next page. (Index, 159.) SYNOPSIS OF RECIPES. =Breakfast Dishes=, 81, 82, 84, 86 to 88, 98, 104, 105, 113, 116, 122, 128, 144, 145, 150, 152, 154. =Cold Luncheon Dishes=, 131 to 156. =Hot Luncheon Dishes=, 66 to 130. =Recipes for Cottage Dinners=, 39, 49, 54, 55 to 57, 61, 62, 64, 66, 67, 69 to 79, 81 to 83, 87, 90, 101, 102, 106 to 112, 119 to 122, 124, 125, 130, 144 to 153. =Recipes for Household Dinners=, 1 to 130, 157 to 224. =Recipes for Soups=, 1 to 23. =Picnic Recipes=, 131 to 156. =Recipes for Invalids=, 1 to 23, 66 to 130, 233 to 249. =Recipes for Travellers=, 142 to 148, 150 to 152. =Simple Supper Dishes=, 66 to 77, 79 to 84, 86 to 88, 90 to 98, 100, 101, 104, 105, 107 to 111, 116 to 118, 120 to 125, 128 to 130, 184, 185, 188, 193, 194, 196 to 202, 205. =Summer and Winter Drinks=, 233 to 238. =Recipes for making Bread and Cakes=, 225 to 232. =A Menu for Christmas=, 250 (page 127). =Breakfast, Luncheon and Dinner Menus=, page 128. =Unfired Food Menus=, page 135. =PREFACE TO SEVENTH EDITION.= [Illustration] Dietetic Reform is now being considered seriously by thoughtful people in all parts of the world and interest in this important though long neglected subject is increasing every day. The fact that our physical, mental, and spiritual conditions are greatly influenced by the nature and quality of our daily food, and that, consequently, our welfare depends upon a wise selection of the same, is becoming generally recognized. Popular illusions concerning the value of flesh-food have been much dispelled during recent years by revelations concerning the physical deterioration of the flesh-consuming nations, and the comparative immunity from disease of people who live on purer and more natural food; also by a succession of remarkable victories won by fruitarians who have secured numerous athletic Championships and long distance Records. Demonstration has been provided by the Japanese, that a non-carnivorous and hygienic Race can out-march and out-fight the numerically superior forces of a colossal Empire; and that its national and social life can be characterized by conspicuous efficiency, sobriety, health, and vitality. A vast amount of emphatic personal and medical testimony to the advantages of the more simple and natural _fruitarian_ system of living is being given by thousands of witnesses who speak from experience; and such evidence is preparing the way for a complete change of popular thought and custom concerning dietetics. In addition to such influences, an ever-increasing consciousness that the emancipation of the animal world from systematic massacre and ruthless cruelty awaits the abandonment of the carnivorous habit by the Western races of mankind, is exercising a powerful effect upon the lives of multitudes of men and women. In consequence of having reached a comparatively advanced stage of evolution, they realise the solidarity of sentient life and feel humanely disposed towards all fellow-creatures; and they cannot avoid the conviction that Man was never intended to play the part of a remorseless and bloodthirsty oppressor of the sub-human races. Those who are labouring to bring about the adoption of dietetic customs that neither violate the physical laws of our being, nor outrage the humane sentiments of the higher part of our nature, are consequently now met by serious requests for information concerning some way of escape from bondage to ancestral barbaric custom, and the safest path to a more rational and harmonious existence. "How may we live out our full length of days in health and vigour, instead of dying of disease?" "How may we avoid the painful maladies that are prevalent, and escape the surgeon's knife?" "How may we be delivered from further participation in all this needless shedding of innocent blood?" "How may we in a scientific way feed ourselves with simple and hygienic food--with the kindly fruits of the earth instead of the flesh of murdered creatures who love life just as we do?" Such questions as these are being asked by thousands of earnest souls, and it is to help such enquirers that this Guide-Book is published. My aim has been to give practical, reliable and up-to-date information in a concise form, avoiding superfluous matter and 'faddism,' and only supplying simple recipes which do not require the skill of a 'chef' for their interpretation. By spending a few hours in thoughtful study of the following pages, and by practising this reformed system of diet and cookery in domestic life for a few weeks, any intelligent person can master the chief principles of fruitarian dietetics, and become qualified to prepare appetising dishes suited to the taste of a hermit or a _bon vivant_ (provided that its possessor be not hopelessly enamoured of the "flesh-pots of Egypt" and the flavour of cooked blood). A system of living that is earnestly recommended by thousands of disinterested advocates who have personally tried it, that comes to us full of promise both for ourselves and others, that bids fair to humanize and transform mankind and to solve many of the world's social problems, and that is now endorsed by so many progressive medical authorities, merits such attention, and is worthy of trial. As I am writing a _Guide_ to reformed diet for domestic use--not an elaborate treatise to justify it--I have refrained from introducing medical and experimental testimony concerning the dangerous and injurious nature of flesh-food, and the advantages of living upon the fruits of the earth, supplemented by dairy products. Numerous standard works are now obtainable which demonstrate that the principles and arguments upon which the Food-Reform Movement is based are supported by an array of scientific evidence which is more than sufficient to convince any unprejudiced, logical and well-balanced mind. For such information I must refer my readers to other publications, and I have printed a short list of useful works on the final pages of this book, for the benefit of those who are as yet unacquainted with such literature. For some of the recipes contained in the following pages I am indebted to certain of the Members of The Order of the Golden Age, and to other workers in the Food-Reform Cause--but especially to Mrs. Walter Carey, who has devoted much time to the task of preparing and testing them. Most of them are original, being the result of thoughtful experiment; and they should, _if carefully followed_, result in the production of dishes which will give satisfaction. But if certain recipes do not commend themselves to some of my readers, they are invited to remember that human palates differ considerably, and to try other dishes with the hope that they will like them better. With the earnest desire that all who read this book will make some sincere endeavour to seek emancipation from the barbaric habits that are prevalent in Western lands, and to cease from that physical transgression in the matter of diet into which our forefathers, at some period of the world's history, appear to have fallen with such disastrous consequences to themselves and their posterity, it is sent forth upon its humble but beneficent mission. And I trust that many, when they have proved that such a way of living is both possible and advantageous, will strive to persuade others to live as Children of God, rather than as the beasts of prey. Those who have reached that spiritual plane where the sacredness of all sentient life becomes recognised, and who find it painful to contemplate the wanton and cruel slaughter which at present takes place throughout Christendom--involving the death of at least a million large animals every day--must instinctively experience a longing to apprehend some way by which this butchery can be brought to an end. Such will be able to perceive the real significance of, and necessity for, the twentieth-century crusade against human carnivoracity--the Moloch idol of these modern days. They will also feel individually constrained to co-operate in the great work of bringing about this practical and beneficent Reformation, and of giving to mankind the blessings that will result from it. As in the case of all previous editions of this book, any financial profit derived from its sale will be devoted to the exaltation of these humane and philanthropic ideals--hence its presentation to The Order of the Golden Age. My readers, therefore, who feel that its circulation will tend to lessen the sum total of human and sub-human suffering, are invited to assist in securing for it a large circulation, by lending or presenting copies to their friends, and making it widely known. And to attain this end, the sympathetic aid of journalists and other leaders of public thought will be especially appreciated. =SIDNEY H. BEARD.= _January, 1913._ =THE TRUE IDEAL IN DIET.= [Illustration: Man is by Nature Fruitarian--_not_ Carnivorous!!] The physical structure of Man is declared by our most eminent biologists and anatomists to be that of a _frugivorous_ (fruit-eating) animal. It is, therefore, our Creator's intention that we should subsist upon the various fruits of the earth--not upon the products of the shambles.[1] [1] See "The Testimony of Science in Favour of Natural and Humane Diet." The accepted scientific classification places Man with the anthropoid apes, at the head of the highest order of mammals. These animals bear the closest resemblance to human beings, their teeth and internal organs being practically identical, and in a natural state they subsist upon nuts, seeds, grains, and other fruits. Hence those who have studied this subject thoroughly can hardly entertain any doubt that the more largely our diet consists of these simple products of nature, the more likely we shall be to enjoy health and to secure longevity. The number and variety of such fruits and seeds is very great (including all the nuts and cereals _and their products_, as well as the pulses, legumes, etc.); and the Science of Dietetics has made such rapid progress in recent years that nuts and grains are, for the benefit of those who possess weakened digestive organs, now prepared in various ways which make them easily digestible and very savoury when cooked. To such foods may be added, for the sake of convenience and variety, vegetables of various kinds and dairy produce, such as milk, butter, cheese and eggs. [Sidenote: =Personal Testimony.=] Nineteen years of abstinence from flesh-food (practised without any illness, and resulting in increased strength, stamina and health), and of observation and experiment during that period, combined with the knowledge obtained through helping hundreds of men and women to regain health by reforming their habits of living, have convinced me that a well selected fruitarian dietary, thus supplemented, will prove beneficial to all who desire physical and mental fitness. Temporary difficulties may be experienced by some in adopting such a simple style of living, or in obtaining adequate provision in their present domestic conditions; mistakes may be made--certain necessary elements being omitted from the new diet--and temporary failure may sometimes result in consequence; but if some preliminary study and consideration are given to the matter, and _variety_ in the food is secured to ensure complete nourishment, success is easily obtainable. [Sidenote: =A Step at a Time.=] In most cases where there is a desire to adopt this purer and better way, it will be found that the policy of proceeding slowly but surely, a step at a time, is the wisest in the end. The first step must be total abstinence from the flesh and blood of animals, and the substitution of less objectionable food containing an equal amount of proteid; this will soon lead to a distaste for fowl, but the use of fish should be retained by those commencing to reform their ways until some experience has been gained, and any serious domestic difficulties which may exist have been removed. Then this partial vegetarian diet can be still further purified, until it is more entirely "fruitarian" in its nature. Circumstances, and individual sentiment and taste, must regulate the rate of this progress towards what may be termed Edenic living; I can but show the way and give helpful information. [Sidenote: =Advantages of Fruitarianism.=] A few of the reasons which lead me to advocate a fruitarian dietary as the ideal one, are as follows:-- Persons who live chiefly upon fruits of all kinds do not injure themselves by consuming the poisonous waste-products (uric acid, &c.), contained in flesh; and they are not often tempted, like those who partake of very savoury and toothsome dishes, to eat after the needs of the body are satisfied. They thus escape two of the chief causes of disease and premature death--_auto-intoxication and excessive eating_. They also avoid, to a great extent, the temptation to eat when they are not hungry, and thus they are more likely to obey the dictates of natural instinct concerning _when to eat_. Even if fruit should be taken in excessive quantity, very little harm results from such indiscretion. Fruitarians thus lessen the amount of work put upon the digestive organs, and consequently have more energy to expend upon mental or physical labour. The grape sugar contained in sweet fruits--such as dates, figs, raisins and bananas--is assimilated almost without effort and very quickly. The juices of ripe fruits help to eliminate urates, waste products, and other harmful deposits from the blood and tissues, as they act as solvents. Fruit, therefore, tends to prevent ossification of the arteries, premature old age, gouty and rheumatic disorders, sickness and untimely death. Fruitarian diet--if scientifically chosen and containing all the elements required by the body--prevents the development of the "drink crave," and it will cure nearly all cases if properly and wisely adopted. Dipsomania is induced by malnutrition, by eating stimulating food, such as flesh, or by eating to excess; a fruitarian drunkard has not yet, so far as I am aware, been discovered in this country. Pure blood is secured by living upon such food, and consequently there is little or no tendency to develop _inflammatory_ maladies. The wounds of Turkish and Egyptian soldiers have been found to heal three times as quickly as those of shamble-fed Englishmen; the reason is that they live chiefly upon dates, figs and other fruits, milk and lentils, etc.; and the same tendency has been observed in the case of the Japanese wounded. A wonderful immunity from sickness is enjoyed by those who live in accord with Nature's plan; microbes and disease germs do not find a congenial environment in their bodies. This I have proved by nearly twenty years of uninterrupted good health, and freedom from medical attendance, and my experience is corroborated by that of a multitude of witnesses in the ranks of the food-reformers. Fruitarian diet, if complete, tends to lessen irritability, to promote benevolence and peace of mind, to increase the supremacy of the 'higher self,' to clear and strengthen spiritual perception, and to lessen domestic care. Those who desire to develop the higher spiritual powers which are latent in Man, to cultivate the psychic or intuitive senses, and to win their way to supremacy over their physical limitations, will find fruitarianism helpful in every respect. Such have only to _try it_, intelligently, in order to prove that this is true. Such a system of living may thus become an important factor in the great work of uplifting our race from the _animal_ to the _spiritual_ plane; and herein lies the great hope for mankind. The harbingers of the 'Coming Race'--a more spiritual Race--are already treading this Earth, known and recognized by those whose eyes have been opened to the vision of the higher and transcendent life. And that which tends to accelerate the development of these characteristics is worthy of our serious consideration and earnest advocacy. Such a diet does not necessitate the horrible cruelties of the cattle-boat and the slaughter-house--therefore it must commend itself to every genuine humanitarian. It does not contain the germs of disease that are found in the dead bodies of animals--frequently afflicted with tuberculosis, cancer, foot-and-mouth-disease, incipient anthrax, swine-fever and parasites of various kinds. It is free from that potent cause of physical malady, uric acid--which is contained in all flesh; and from "ptomaines,"--which develop in corpses quickly after death and often prove fatal to consumers of meat. And it will be found, if wisely chosen, to produce a stronger body, a clearer brain, and a purer mind. The testimony of thousands of living advocates, both in cold and warm climates--many of whom are medical men, or athletes who have accomplished record performances which demanded prolonged endurance and unusual stamina--bears evidence to this fact; therefore those who are desirous of commencing this more excellent way of living need not fear they are making any reckless or dangerous experiment. The food which our Creator _intended_ us to eat must be the _safest_ and _best_ for us. Man does not resemble, either internally or externally, any carnivorous animal, and no unprejudiced student of the subject can well escape the conclusion that when we descend to the level of the beasts of prey, by eating flesh, we violate a physical Law of our being, and run the risk of incurring the inevitable penalties which Nature exacts for such transgressions. [Illustration] These penalties are being lavishly dealt out with inexorable impartiality in the civilized lands of the Western world, where, in spite of the rapid increase of our medical men, and the 'wonderful discoveries' of panaceas by the representatives of unscrupulous pathological search, such maladies as appendicitis, consumption, cancer, lunacy, gout, neurasthenia and other evidences of physical deterioration are still prevalent or steadily increasing. And, although the fact is not so apparent to the superficial observer, a still heavier penalty in the form of spiritual loss is being suffered by those who err in this respect, for _carnal food_ produces _carnal-mindedness_, dims the spiritual vision, chains the soul to the material plane of thought and consciousness, and makes the supremacy of the 'spirit' over the 'flesh' well-nigh impossible. It is natural for every man and woman to live at least a century. The fact that thousands have done so, proves that the majority might attain this age if they would cease from transgressing Nature's laws. Seneca truly said, "Man does not die, he kills himself." By "eating to live," instead of "living to eat"--introducing into our bodies pure and vitalizing energy by means of wisely chosen natural food--and by amending our ways generally in accordance with the dictates of reason and common sense, we may live to benefit the world by useful service with our faculties matured and our minds stored by the teachings of experience. Instead of being in our dotage when we reach threescore years and ten, we should still be fit to serve our day and generation. [Sidenote: =The Highest Motive.=] Those who decide to adopt this reformed system of diet will be fortified in their resolve if they are actuated by loyalty to the Divine Will and regard for Humane Principle, in addition to reasons which are based merely upon self-interest. The desire to lessen suffering, and to live in accordance with God's laws, furnishes a stronger incentive than the wish to escape disease and to secure longevity. A philanthropist or humanitarian who embraces the sublime ideal of helping to lift mankind to a higher plane of experience, to deliver our degenerate Race from some of the worst evils which afflict us, and, at the same time, to prevent the infliction of pain and death in most revolting forms upon countless millions of innocent animals, will either conquer the initial difficulties which confront those who thus make practical protest against the flesh traffic, or will cheerfully endure temporary inconvenience and self-denial "for Righteousness' sake." Each new recruit who joins the Food-Reform Movement should therefore give such preliminary study to the subject as will produce the unalterable conviction that flesh-eating is an _unnatural_ habit for Man, that it is totally _unnecessary_, that reliable medical evidence proves it to be generally _injurious_, and that it involves cruelty and bloodshed which are barbarous and indefensible, _because quite needless_. A deaf ear will then be turned to the warnings of any well-disposed friends who, being under the spell of ancient fallacies, or ignorant concerning the nutritive advantages which the fruits of the earth possess over the products of the shambles, would seek to deter him from the path of self-reform by prophesying physical shipwreck and disaster. Popular illusions concerning the necessity for animal food are rapidly being swept away, and public opinion has already changed to such an extent that leaders of thought in every land are now impressed with the full import and beneficence of this Reformation. And so many forces are now converging and combining to influence and impel mankind in this direction, that the 'signs of the times' indicate a rapidly approaching Era in which Man will return to his original food, and, by so doing, enter upon a happier and more peaceful period of existence upon this planet. =A PLEA FOR THE SIMPLE LIFE.= Simple meals and simple dishes are easily prepared, they lessen domestic care, are less likely to cause indigestion, and soon become appreciated and preferred. [Illustration] Few persons realize how little they know the true taste of many vegetables; the majority having never eaten them _separately_ or cooked in a proper manner. A cauliflower skilfully served as a separate course, either "au gratin" or with thin melted butter slightly flavoured with a few drops of Tarragon vinegar, or with tomato sauce, has quite a different taste from that which is experienced when it is mixed up with gravy, meat, potatoes and other articles or food. Young green peas, or new potatoes steamed in their skins and dried off in the oven so as to be "floury," will, if eaten with a little salt and butter, have a delicacy of flavour which is scarcely noticeable if they are served with a plate of beef or mutton and other vegetables. A few chestnuts carefully cooked in a similar manner, make a dish that an overfed alderman might enjoy; and the same remark will apply to many simple and easily prepared fruitarian dishes. It is a mistake to think that this reformed diet necessarily involves a great amount of cooking, for the reverse is the fact if _simplicity_ is aimed at and its advantages are appreciated. It is well to remember also that our most enlightened and progressive physicians are now recommending uncooked foods of all kinds to all who would retain or regain health. An excellent lunch can be made with some well chosen cheese and brown bread and butter, and a delicate lettuce (dressed with pure olive oil, a small quantity of French wine vinegar, and a pinch of sugar), followed by fresh and dried fruits such as bananas, almonds, raisins, figs, etc. Such a repast is inexpensive, nutritious, and easily digestible. A large variety of foreign and fancy cheeses are now obtainable, so that even such a simple meal as this can be varied constantly. The best lettuces are produced by our French neighbours, but our own market gardeners are beginning to learn that it is easy to get them tender by growing them under glass. [Sidenote: =The Simple Breakfast.=] In most fruitarian households the cooking for breakfast soon becomes simplified and lessened. Eggs served in different ways on alternate mornings, fresh and dried fruits, nuts, brown bread, super cooked cereals such as granose biscuit, butter and preserves, are found to be quite sufficient as accompaniments to the morning beverage. French plums, figs and other dried fruits, when carefully stewed in the oven for some hours, and served with cream, are very nutritious. A small plate of 'Manhu' wheat, rye, barley, or oat flakes, served with hot milk or cream, can be added so as to make a more solid meal for growing children or hard workers. And those who are accustomed to a more elaborate breakfast, because of the difficulty of obtaining a mid-day substantial meal, can select one of the items which are mentioned in the list of recipes under the heading of "Breakfast Dishes." [Sidenote: =Avoid Dyspepsia.=] One reason for urging simplicity is that, owing to prevalent ignorance concerning food-values, it is more easy for the _inexperienced_ food-reformer to make dietetic mistakes than the flesh-eater. By partaking freely of stewed acid fruits and vegetables at the same meal, or by blending a great variety of savouries, vegetables, sweets and rich fatty dishes together in a ghastly 'pot pourri,' or by eating to excess of porridge, beans, or fried dishes, many have made serious blunders. They, for want of proper instruction, have hastily come to the conclusion that "vegetarian diet does not suit them," and returning to the flesh-pots, have henceforth denounced the evangel of dietetic reform, instead of profiting by the useful lesson Nature tried to teach them. The wisest plan is to make one's diet generally _as varied as possible_, but not to mix many articles together _at the same meal_. Abstainers from flesh should begin to live to some extent (say two days a week) in picnic style, and the practice will soon become more habitual. A picnic luncheon which is considered enjoyable in the woods or on the moors will be found to be just as nice at home if the articles provided are well chosen and tastefully prepared. Variety can be obtained by introducing daintily cut sandwiches made with mustard and cress, tomato paste, potted haricots, or lentils, scrambled eggs, fancy cheese cut thinly, flaked nuts and honey, etc. Fresh and dried fruit, nuts, almonds, raisins and sultanas, fruit cakes, and custard or rice puddings, provide useful additions; and it will soon be found that the old-fashioned three or four-course meal which involves such laborious preparation is a needless addition to life's many cares. [Sidenote: =Necessary Elements in Food.=] It is important to bear in mind that our daily food must contain a sufficient quantity of certain necessary elements: (1) PROTEIN. To be found in nuts and nut foods (such as Protose, Nuttoria and Fibrose, &c.), eggs, cheese, brown bread, oatmeal, haricots, lentils and peas. (2) FAT. To be obtained in nuts, nut-butters, olive oil, cheese, milk, cream, butter, and oatmeal. (3) PHOSPHATES AND MINERAL SALTS. Contained in the husk of wheat, barley, oats, and rye (therefore included in brown bread, granose biscuits and other whole-wheat or cereal preparations), cheese, bananas and apples. (4) SUGAR. To be obtained from all starch foods, but most easily and in the best and most readily assimilable form from sweet fruits and honey. =A PLEA FOR MODERATION.= [Illustration: Do not dig your grave with your teeth!] One of the most frequent mistakes made by those who commence to live upon a fleshless diet is that of eating too much--an error, also committed by the general public. Often, through ignorance of the fact that lean beef consists of water to the extent of about 75%, and through having been brought up under the spell of the popular delusion that meat is a great source of strength and stamina, they jump to the conclusion that they must consume large plates of cereals and vegetables in order to make up for their abstinence from animal food. They bring upon themselves severe attacks of dyspepsia--either by eating excessive quantities of starch in the form of porridge, bread and potatoes, or of such concentrated foods as haricots, lentils or nuts (being ignorant of the fact that these latter are much more nutritious than lean beef and that only a very small quantity is needed for a sufficient meal).[2] [2] See Table of Food Values on page 45. Nothing does more injury to the Food-Reform Movement than the discredit which is brought upon it by those who upset themselves by over-eating, and who feel led to justify their defection by attacking the system they have forsaken. Among the numerous cases brought to my notice, I remember one of a minister's wife, who by partaking of seven meals a day, and finishing up at ten o'clock in the evening with cocoa, cheese and porridge, brought herself to such a state of nervous prostration that her local doctor ordered her to return to a flesh diet, "as she required _nourishment_." He thus diagnosed her condition, instead of attributing it to preposterous over-feeding. A Golden Rule for every food-reformer is this--_Eat only when you are hungry_, and never to repletion. An exception must be made, however, in certain cases of anæmic and delicate persons. When there is not sufficient vitality to cause appetite, or to digest food normally, it is often necessary to insist on regular meals being taken, notwithstanding the patient's distaste for food. Drowsiness and stupor after a meal are sure signs of excess, and I cannot too strongly urge temperance in diet. During my long experience of philanthropic work as an advocate of natural and hygienic living, I have only heard of a few cases of persons suffering any ill effects from eating too little, whereas cases of the opposite sort have been rather numerous. Ninety-nine per cent. of the centenarians of the world have been characterized by _abstemiousness_; however much their ways and customs may have otherwise differed, in this one respect they are practically alike--declaring that they have always been small eaters, and believers in moderation in all things. =ARTISTIC COOKERY.= In every household where reformed diet is adopted, effort should be made to prepare the meals in an artistic manner. If a dish is skilfully cooked and tastefully served it is not only more enjoyable but more easily digested. [Illustration] The general custom in English homes is to serve vegetables in a rather slovenly style. To see how nicely such things as legumes, vegetables, salads and fruits can be prepared, one requires to go to a good French or Italian restaurant. But it is quite easy for us to learn the ways of our friends abroad, and to make our dishes look tempting and appetising. One of the first lessons to be learned by the vegetarian cook is how to fry rissoles, potatoes, etc., _quite crisp_, and free from any flavour of oil or fat. To do this a wire basket which will fit loosely into a stewpan is necessary, and it can be purchased at any good ironmonger's shop. Nutter (refined coconut butter) is a well prepared form of vegetable fat, and it is retailed at a moderate price; it keeps for a long period and is equally useful for making pastry--three quarters of a pound being equal to one pound of butter. Where nut-butters cannot be obtained, good olive oil should be used. The temperature of the fat or oil must be past boiling point, and should reach about 380 degrees. When it is hot enough it will quickly turn a small piece of white bread quite brown, if a finger of it is dipped in the fat. Unless this temperature is reached the articles to be fried may turn out greasy and unbearable. If the fat is heated very much beyond 400 degrees it may take fire. Haricots, lentils, and many other legumes are more tasty if made into cutlets or rissoles and fried in this manner, after being mixed with breadcrumbs and seasoning, than if merely boiled or stewed in the usual crude style. [Sidenote: =The Art of Flavouring.=] The art of flavouring is also one which should be studied by every housewife. By making tasty gravies and sauces many a dish which would otherwise be insipid can be rendered attractive. The recipes for "Gravies" will prove useful on this point. Many valuable modern scientific food products are not fully appreciated because people do not know how to serve them. Take 'Protose,' 'Nuttoria' and 'Nuttose' for instance--very useful substitutes for flesh which are made from nuts (malted and therefore half digested). If _slightly_ stewed, and eaten without any flavouring, some persons dislike the distinctive taste; if, however, they are well cooked, according to the recipes printed later on in this book, and served with such garnishings as are recommended, they are usually much enjoyed, even by those who are prejudiced against all vegetarian ideas. [Sidenote: =Cooking by Gas saves Labour.=] Cooking by gas appliances is more easily controlled and regulated than when the old-fashioned fire is employed, and much labour for stoking and cleaning is avoided. Those who can do so, should obtain a gas hot-plate, consisting of two or three spiral burners, and a moderate-sized gas oven. If they cannot afford the ordinary gas cooking oven, a smaller substitute can be obtained, which can be placed upon any gas jet; this is very economical for cooking single dishes, and for warming plates, etc. A gas cooking jet can be obtained for eighteenpence, and two or three of these will take the place of a hot-plate if economy is necessary. In summer-time the kitchen range is quite a superfluity unless it is required for heating bath water. [Sidenote: =A New Mission for Women.=] The ordinary public know very little of the variety and delicacy of a well chosen fruitarian dietary when thoughtfully prepared; ignorance and prejudice consequently cause thousands to turn a deaf ear to the evangel of Food-Reform. All women who desire to bring about the abolition of Butchery, and to hasten the Humane Era, should therefore educate themselves in artistic fruitarian cookery, and then help to instruct others. To illustrate the truth of these remarks I may mention that at a banquet given by the Arcadian Lodge of Freemasons, at the Hotel Cecil, in London--the first Masonic Lodge which passed a resolution to banish animal-flesh from all its banquets--one of the Chief Officers of the Grand Lodge of England attended. He came filled with prejudice against the innovation and prepared to criticise the repast most unfavourably. In his after-dinner speech, however, he admitted that it was one of the best Masonic banquets he had ever attended, and said that if what if he had enjoyed was "vegetarian diet," he was prepared to adopt it if he found it possible to get it provided at home. By practising the recipes which are given in the following pages, and by utilizing the hints which accompany them, readers of this book will find no difficulty in acquiring the skill which is requisite to win many from the flesh-pots, even when they cannot be induced to abandon them from any higher motives than self-interest or gustatory enjoyment. Every woman should resolve to learn how to feed her children with pure and harmless food. Every mother should make her daughters study this art and thus educate them to worthily fulfil their domestic responsibilities. Here is a new profession for women--for teachers of high-class fruitarian and hygienic cookery will soon be greatly in demand. =WHAT TO DO WHEN TRAVELLING.= The difficulty of being properly catered for when staying at Hotels was formerly a very real one, but owing to the enlightenment concerning diet which is now taking place, and the rapid increase of foreign restaurants and cafés in English-speaking countries it is becoming lessened every day. The great variety of fleshless dishes now supplied in nearly all light-refreshment restaurants, in response to the public demand, is compelling even the largest Hotels to modify their cuisine accordingly. [Illustration] For breakfast it is sometimes a good plan to order what one wants the previous night, if any specially cooked dishes are required, but it is _not_ advisable to inform the waiter that one is a vegetarian. It is generally possible to obtain porridge, grilled tomatoes on toast, poached or fried eggs, stewed mushrooms, etc., without giving extra trouble or exciting comment. Where these cannot be obtained, a plain breakfast of brown bread or toast and butter, with eggs, preserves and fruit should be taken. At large hotels in our chief cities a Restaurant and a Grill Room are provided. The food-reformer should go to one of these for his dinner, rather than to the dining room, as he will then be able to obtain various simple _à la carte_ dishes. One 'portion' of any particular dish will often suffice for two persons, thus enabling those whose means are limited to obtain greater variety without increasing expenditure. Care has to be exercised, however, concerning certain dishes; for instance, if macaroni is required, it is well to ask the waiter to request the cook not to introduce any chopped ham. He should be told that you wish macaroni served with tomato sauce and cheese only, in the "Neapolitan" style. In most Continental Hotels and Restaurants the simplest, cheapest, and best plan is to take 'table d'hôte'--telling the head waiter well beforehand that the lunch or dinner is required 'maigre' (that is without flesh, just as it is usually served during Lent). A varied, well selected, and ample repast will then be supplied at a moderate cost. The same plan is best in 'Pensions.' The general rule to be adopted in small British hotels is to think beforehand what dishes the cook is in the habit of making which are free from flesh; these should be ordered in preference to those which are strange and not likely to be understood. At the same time it is well to insist upon being supplied with anything which it is reasonable to expect the proprietor to furnish, because such action tends to improve the catering of the hotels of the country, to make it easier for other food-reformers, and to sweep away the difficulty which at present exists in some towns, of obtaining anything fit to eat in the orthodox hotel coffee rooms, except beasts, birds, or fishes. [Sidenote: =Railway Journeys.=] Those who are making railway journeys can easily provide themselves with a simple luncheon basket containing fruits, sandwiches made with flaked nuts, eggs, cheese or preserves, or with such delicacies as haricot or lentil potted meat (directions for making which will be found later on, in the section devoted to Luncheon Recipes.) Travellers may perhaps be reminded that cheese and nuts contain much more nutriment than lean meat. Food-reformers who are about to pay a prolonged visit in a private house should inform the hostess, when accepting her invitation, that they are abstainers from flesh, but that their tastes are very simple and that they enjoy anything except flesh-food. As she might have erroneous ideas about the requirements of vegetarians she might otherwise feel perplexed as to what to provide. If the visitor takes fish the fact should be stated. [Sidenote: =No Faddism.=] Care should be taken not to involve the hostess in any needless trouble, and she should be shown, by the simplicity of one's requirements, that she is easily capable of affording complete satisfaction. When she realizes this, she will probably take pleasure in learning something about hygienic living, and will be ready to read a pamphlet or a guide-book upon the subject, and to produce some of the dishes contained in it. The Humane Diet Cause has been much hindered by the 'fads' of persons who have adopted very extreme views about diet and who worry themselves and other people about trifling matters in connection with their food until they are almost regarded as being pests in a household. Instead of cheerfully partaking of anything that is provided, except flesh, they parade their scruples about almost everything on the table, and, consequently, those who entertain them vow that they will never become such nuisances themselves or entertain such again. I have always found that by letting my friends clearly understand that I abstain from butchered flesh chiefly because of _humane reasons_ and for the sake of _principle_, they respect my sentiment, and evince a desire to discuss the matter without prejudice. If fruitarianism is adopted merely as a 'fad,' discordant vibrations are often aroused because one's acquaintances consider that one is giving needless trouble by being unconventional without sufficient justification. [Sidenote: =Sea Voyages.=] Those who are making a sea voyage will find that many of the large steamship companies are quite prepared to furnish substitutes for flesh-diet if an arrangement is made beforehand. In such cases there should be a clear stipulation that brown bread, dried and fresh fruit, nuts, farinaceous puddings, omelets, or dishes made with cheese, macaroni, lentils, haricots, tomatoes, etc., should be obtainable in some form and in sufficient variety. A list of a few 'specialities' (such as Protose, Nuttoria, &c.) should be furnished when a long voyage is contemplated, so that the steward may stock them. =ADVICE FOR BEGINNERS.= The following suggestions will prove helpful to those who are desirous of adopting the reformed dietary:-- 1. Give up flesh meat _at once_ and _entirely_--replacing it by dishes made with eggs, cheese, macaroni, peas, lentils, nuts, and nut-meats. Later on you will be able to do without fish also, but it is best to proceed slowly and surely. [Illustration] 2. Eat _less_ rather than _more_. Fruitarian foods such as the above are more nourishing than butcher's meat. 3. Try to like _simple_ foods, instead of elaborate dishes that require much preparation. Avoid 'frying-panitis.' 4. Eat dry foods rather than sloppy ones; they are more easily digested. Take toast or Granose biscuits with porridge to assist proper salivation. If porridge causes trouble, use wheat or rye flakes (Manhu or Kellogg brands), with hot milk or cream, instead. 5. Do not mix stewed acid fruits with vegetables and legumes; take the former with cereals, cheese, or eggs. Green vegetables should be taken very sparingly, and with savoury dishes alone. If eaten with sweets they are apt to disagree. 6. Persons of sedentary habits should let at least one meal a day consist of uncooked fruit only--or of fruit with brown bread and butter--the bread being _well baked_. 7. Dried fruits, such as figs, dates, prunes, raisins, sultanas, etc., are very easily digested; and if blended with nuts or almonds they make a perfect meal. Such fruits may be taken freely and with advantage by almost everyone. 8. Nuts should be flaked in a nut-mill to aid digestion; cheese can also be made more easily assimilable in this way (or by cooking). Many nut products are now sold which are malted and partially pre-digested. 9. Give a few hours' thought and study to the important subject of your diet; learn what to do, and what newly-invented scientific foods are obtainable. 10. Do not make the mistake of attempting to live on potatoes, white bread, cabbages, etc., or merely upon the ordinary conventional dietary with the meat left out. Obtain and use well made and well cooked wholemeal bread every day. Take sufficient _proteid_, 1-1/2 to 2-ozs. per day, to avoid anæmia--indigestion often results from _lack of vitality_ caused through chronic semi-starvation. 11. If you feel any symptoms of dyspepsia, and can trace it to _excess_ in eating, or to dietetic errors, reduce your food, fast temporarily, and take more exercise. Consider what mistakes you have made, and avoid them in the future. Eat only when hungry, in such cases. 12. If you are not getting on, obtain advice from a Doctor who is a _fruitarian_ or from an experienced Food-reformer. =Commercial Dietetic Inventions.= A large number of special proprietary substitutes for animal food can now be obtained to supplement the ordinary ones provided in the household. The latest particulars concerning these can always be known by reference to the advertisement pages of _The Herald of the Golden Age_, and full information as to their use is supplied by the various manufacturers. But although they are _useful_ and _convenient_ in many households, they are not _absolutely essential_. 'Home-made' dishes are often the best, being most economical, therefore it is advisable that all food-reformers should learn how to make nut-meats, &c., at home. Some of these substitutes are as follows:-- =For Meat-Extracts=: Marmite, Vegeton, Carnos, Nutril, Mapleton's Gravy Essence, Cayler's Extract, Wintox. =For Joints of Meat=: Protose, Nuttose, Savrose, Fibrose, F.R. Nut-Meat, Vejola, Nuttoria, Shearn's Nut-Meat, Nutton, Brazose, Nuto-Cream Meat, Mapleton's Frittamix. =For Cold Meats=: "Pitman" Nut-Meat Brawn, Ellis's Tomato and Nut Paste, Pasta-sol, Lentose, Nuska Viando, Savoury Paste, Potted Beans and Lentils. =For Meat Fat=: Nutter Suet, Vegsu, Nutter, Nucoline, and Nut Margarine. Pine Kernels, which contain 10 ozs. of oil to the pound, and which when rolled and chopped exactly resemble suet, are also an excellent substitute. Delicious Nut-Butters are also now obtainable for high-class cookery--such as Almond, Walnut, Cashew, and Table Nutter. Although superior, these are as cheap as ordinary cooking butters. =For Lard and Dripping=: Nutter, Darlene, Albene, Nut-oil, "Pitman" Vegetable Lard. =For Meat proteid=: Emprote, Hygiama, Horlick's Malted Milk, Casumen Dried Milk, Gluten Meal. =For Gelatin=: Agar-Agar, or Cayler's Jellies. =For Animal Soups=: Mapleton's Nut and proteid Soups, and "Pitman" Vegsal Soups. =Prepared Breakfast Cereals=: Manhu flaked Wheat, Rye, Barley and Oats, Kellogg Wheat and Corn Flakes, Granose Flakes and Biscuits, Shredded Wheat, Archeva Rusks, Puffed Wheat, Power, Kornules, Toasted Wheat Flakes, Melarvi Crisps and Biscuits. =For Picnic Hampers=: Savage's Nut Foods or Cream o' Nuts, Wallace Cakes and Scones, Mapleton's Nut Meats, Winter's Nut Cream Rolls, "Pitman" Fruit and Nut Cakes and Nut Meat Brawn, Wallace P. R. or Ixion or Artox or "Pitman" Biscuits. =Meat Stock= is substituted by vegetable stock, produced by stewing haricots, peas, lentils, etc. The latter is far more nutritious, and is free from the uric acid and excrementitious matter that are present in meat decoctions. A tasty and meaty flavour can be at once given to soups or gravies by adding some vegetable meat-extract selected from one of the varieties already mentioned. * * * * * In the following pages recipes will be found for preparing dishes which closely resemble, in taste, appearance, and nutritive value, those to which the community have been accustomed, some of them being of such a nature that persons who are fond of flesh-food find it difficult to detect whether they are eating such or not. =RELATIVE VALUES OF FOODS.= =How to Regulate our Diet.= Our food must contain certain elements, and in proper quantity, if the body is to be well sustained, renewed and nourished. These are mainly as follows: 1. Protein to form flesh, build muscle, and produce strength. 2. Fat and Carbohydrates, to provide heat and energy. 3. Salts and minerals (such as phosphates, lime, iron, citrates, etc.) to build bones and teeth, feed the brain and nerves, and purify the body. No hard-and-fast table or rule can be laid down concerning the proper proportions in which these elements should be combined, because the amount needful for each individual varies according to his size, the sort of work he does, the amount of physical or mental energy he puts forth, and the temperature of the atmosphere surrounding him. Until Professor Chittenden made his extensive and conclusive series of experiments in America, in 1903-4, to determine the real amount of Protein and other elements required to keep the body in perfect health, the average estimate for a person of average size, who does a moderate amount of physical labour, was about 4-ozs. of Protein per day. But these official experiments, conducted with scientific precision, extending over a long period, and made with thirty-four typical and carefully graded representatives of physical and mental work, demonstrated that half this amount of Protein is sufficient, and that strength and health are increased when the quantity is thus reduced; also that a smaller amount of Carbohydrate food (bread, etc.), than was previously thought necessary, is enough. One may therefore now safely reckon that men of average size and weight (say 10 to 12 stone) doing a moderate amount of physical and mental work, can thrive under ordinary circumstances on a daily ration containing about 800 grains of Protein (nearly 2 ozs). The following food chart will enable the reader to calculate (approximately) how much food of any particular kind is necessary to provide the above amount. Adult persons below the average size and weight, and living sedentary rather than an active physical life, will naturally require less than this normal standard. The relative cost and economy of the different foods can also thus be ascertained. If care is taken to secure a sufficient quantity of Protein the requisite amount of Carbohydrates is not likely to be omitted, and hunger will prove a reliable guide in most cases. It is advisable, however, to see that enough Fat is taken, especially in winter, and by persons lacking in nerve force. The table of food-values will easily enable the reader to ascertain the proportion of Fat in each kind of food. The following indications of dietetic error may prove useful:-- [Sidenote: =Signs of Dietetic Mistakes.=] Excess of proteid matter causes a general sense of plethora and unbearableness, nervous prostration or drowsiness after meals, a tendency to congestion (often resulting in piles, etc.), headache, irritability, and bad temper. A continuous deficiency of it would tend to produce general weakness and anæmia. Excess of carbohydrate matter (starch), especially if not sufficiently cooked and not well masticated, produces dyspepsia, flatulence, pain in the chest and abdomen, acidity (resulting in pimples and boils), and an inflammatory state of the system. Deficiency of it (or its equivalent, grape sugar) would produce lack of force and physical exhaustion. Excess of fat tends to cause biliousness. Deficiency of it results in nervous weakness, neuralgia, and low temperature of the body. [Sidenote: =Food for Brain Workers.=] It is important to remember that the more _physical_ energy we put forth, the larger is the amount of proteid we require in our diet--and vice versa. Brain workers of sedentary habits require but little proteid, and quickly suffer from indigestion if this is taken too freely. For such, a very simple diet consisting largely of dried and fresh fruits, nuts (flaked or ground), milk, eggs and cheese, and _super-cooked_ cereals (such as wholemeal biscuits, and toast, Granose and Kellogg flakes, and well baked rice dishes) will be found to be the most suitable. In order to supply the brain with phosphates it is very important that mental workers should take whole wheat bread instead of the emasculated white substitute which is provided almost everywhere. It is the outer part of the grain that provides brain-food (combined with an _easily assimilable_ form of protein), and many of our urban bread winners break down because they are deprived of the essential food elements therein contained. To take 'standard' bread does not meet the case, and every food-reformer who wants to keep really fit should demand and obtain well baked and unadulterated wholemeal bread. I feel convinced that if every growing child and every mental toiler could always be supplied with bread of this type, the deterioration of our British race would soon be arrested and we should witness signs of physical regeneration. 'Artox' and 'Ixion' brands of pure whole wheatmeal are the most perfect I know of at the present time, and delicious bread can easily be made from them if the recipe printed on page 114 is followed. =FOOD CHART.= =Showing how to obtain sufficient (1) Protein--for body building. (2) Carbohydrates and Fat--for providing heat and energy.= _A man of average size and weight (10 to 12 stone) doing a moderate amount of physical labour requires about 800 grains of Protein per day (nearly 2 ozs.). Women and sedentary workers require about 1-1/2 ozs. (655 grains), and hard physical labourers about 1000 grains._ ------------------------------+--------+---------+-------------+----------- | | | Grains of | |Amount. |Grains of|Carbohydrates|Approximate | |Protein. | and Fat. | Cost. ------------------------------+--------+---------+--------------+-----+----- | | | | s. | d. Protose (Nut meat) | 8 ozs. | 889 | 593 | | 6 Fibrose (Nut meat) |12 ozs. | 767 | 4015 | | 9 Granose (Wheat) |13 ozs. | 795 | 4424 | | 9 Emprote (Eustace Miles | | | | | Proteid Food) | 6 ozs. | 918 | 1320 | | 7 Nuto-Cream |10 ozs. | 870 | 3145 | | 8 Manhu Flaked Wheat |13 ozs. | 722 | 3935 | | 3 Horlick's Malted Milk | 7 ozs. | 797 | 2548 | 1 | 6 Almonds | 8 ozs. | 805 | 2100 | | 10 Chestnuts |13 ozs. | 830 | 3700 | | 3 Lentils | 8 ozs. | 900 | 1915 | | 1-1/2 Peas | 8 ozs. | 830 | 2100 | | 1-1/2 Haricots | 8 ozs. | 900 | 2030 | | 2 Oatmeal |12 ozs. | 813 | 3670 | | 2 Cheese (Cheddar) | 6 ozs. | 745 | 823 | | 3 " (Gruyère) | 6 ozs. | 835 | 730 | | 4 " (Parmesan) | 4 ozs. | 770 | 262 | | 3 " (Dutch) | 5 ozs. | 840 | 450 | | 3 Bread (Artox Wholemeal) |24 ozs. | 788 | 4524 | | 3 Rice (once milled) |14 ozs. | 810 | 2500 | | 3 Eggs | 7 | 856 | 640 | | 7 Figs or Dates | 2 lbs. | 850 | 9100 | | 10 Milk | 3 pts. | 859 | 1927 | | 6 Milk (Skimmed) | 3 pts. | 800 | 742 | | 3 | | | | | =For Comparison:-= | | | | | Lean Beef |10 ozs. | 846 | 151 | | 9 Mutton |13 ozs. | 822 | 1107 | | 10 Chicken | 9 ozs. | 850 | 185 | 1 | 9 Fish (Sole) |16 ozs. | 824 | | 1 | 3 " (Salmon) |12 ozs. | 840 | 274 | 1 | 6 =TABLE OF FOOD VALUES.= =Compiled from such authorities as Church, Payer, Letheby, Blyth, Hemmeter, Pavy, Holbrook, Oldfield, Miles, and Broadbent, etc.= --------------------------------+---------------------------------------------- | PERCENTAGE OF +------+--------+------+--------+--------+----- | | | |Starch |Mineral |Total |Water.|Protein.| Fat. |Matter |Matter. |Nutri- | | | |or Sugar| | ment. --------------------------------+------+--------+------+--------+--------+----- | | | | | | Lean Beef | 72.0 | 19.3 | 3.6 | | 5.1 | 28.0 Veal | 71.0 | 17.0 | 11.0 | | 1.0 | 29.0 Mutton | | | | | | (Medium Fat) | 65.2 | 14.5 | 19.5 | | 0.8 | 34.8 FLESH-FOODS. Fat Pork | 39.0 | 9.8 | 48.9 | | 2.3 | 61.0 Chicken (flesh) | 72.4 | 21.6 | 4.7 | | 1.3 | 27.6 Fish (Sole) | 86.1 | 11.9 | 0.2 | | 1.2 | 13.3 Salmon | 77.0 | 16.1 | 5.3 | | 1.5 | 23.0 | | | | | | Eggs | 64.0 | 14.0 | 10.5 | | 1.5 | 26.0 EGGS. White of Egg | 78.0 | 12.4 | | | 1.6 | 14.0 Yolk of Egg | 52.0 | 16.0 | 30.7 | | 1.3 | 48.0 | | | | | | Milk (Cow's) | 86.0 | 4.1 | 3.9 | 5.2 | 0.8 | 14.0 MILK Cheese: Cheddar | 36.0 | 28.4 | 31.1 | | 4.5 | 64.0 AND MILK Stilton | 32.0 | 26.2 | 37.8 | | 4.0 | 67.0 PRODUCTS. Gruyère | 40.0 | 31.5 | 24.0 | | 3.0 | 58.5 Dutch | 36.10| 29.43 | 27.54| | | 56.97 Parmesan | 27.56| 44.08 | 15.95| | 5.72 | 65.75 Butter | 12.6 | | 86.4 | | 0.8 | 87.2 | | | | | | Wheatmeal (Artox) | 13.13| 12.84 | 2.30| 68.0 | 1.33 | 84.47 Oatmeal | 10.4 | 15.6 | 6.11| 63.6 | 3.0 | 89.1 CEREALS AND Barley Meal | 14.6 | 6.7 | 1.3 | 75.5 | 1.1 | 84.6 FARINACEOUS Bran | 12.5 | 16.4 | 3.5 | 43.6 | 6.0 | 69.5 FOODS. Rice (once milled)| 10.4 | 11.4 | 0.4 | 79.0 | 0.4 | 91.2 Macaroni (Best) | 10.8 | 11.7 | 1.6 | 72.9 | 3.0 | 89.2 Sago, Tapioca and | | | | | | Arrowroot | 14.0 | 1.6 | 0.6 | 83.0 | 0.4 | 85.6 | | | | | | Wholemeal Bread | | | | | | BREAD (Artox) | 46.0 | 7.5 | 1.4 | 42.0 | 1.3 | 52.2 FOODS. White Bread | 40.0 | 3.5 | 1.0 | 51.2 | 1.0 | 56.5 Granose Biscuits | 3.1 | 14.2 | 1.7 | 77.5 | 1.9 | 95.3 | | | | | | Haricots (White) | 9.9 | 25.5 | 2.8 | 55.7 | 3.2 | 87.2 Lentils, Egyptian | 12.3 | 25.9 | 1.9 | 53.0 | 3.0 | 83.0 LEGUMES. Peas (Dried) | 8.3 | 23.8 | 2.1 | 58.7 | 2.1 | 86.7 Peas (Green) | 81.8 | 3.4 | 0.4 | 13.7 | 0.7 | 18.2 Pea Nuts | 6.5 | 28.3 | 46.2 | 1.8 | 3.3 | 79.6 | | | | | | Chestnuts | 7.3 | 14.6 | 2.4 | 69.0 | 3.3 | 89.3 Walnuts | 7.2 | 15.8 | 57.4 | 13.0 | 2.0 | 88.2 Filberts | 38.0 | 18.4 | 28.5 | 11.1 | 1.5 | 59.5 NUTS. Brazil Nuts | 6.0 | 16.4 | 64.7 | 6.6 | 3.3 | 91.0 Cocoanuts | 46.6 | 5.5 | 36.0 | 8.1 | 1.0 | 50.5 Pine Kernels | 5.0 | 9.2 | 70.5 | 14.0 | 0.3 | 94.0 Almonds | 6.2 | 23.5 | 53.0 | 7.8 | 3.0 | 87.3 | | | | | | Bananas | 74.1 | 1.9 | 0.8 | 22.9 | 1.0 | 26.6 FRESH Apples | 84.8 | 0.4 | 0.5 | 12.0 | 0.5 | 13.4 FRUITS Grapes | 78.2 | 1.3 | 1.7 | 14.7 | 0.5 | 18.2 Strawberries | 87.6 | 1.1 | 0.7 | 6.8 | 0.6 | 9.2 | | | | | | Raisins | 14.0 | 2.5 | 4.7 | 64.7 | 4.1 | 76.0 DRIED Figs | 17.5 | 6.1 | 0.9 | 65.9 | 2.3 | 75.2 FRUITS. French Plums | 26.4 | 2.4 | 0.8 | 65.5 | 1.7 | 70.4 Dates | 20.8 | 6.6 | 0.2 | 65.3 | 1.6 | 73.7 | | | | | | Carrots | 86.5 | 1.2 | 0.3 | 9.2 | 0.9 | 11.6 Turnips | 90.3 | 0.9 | 0.15 | 5.0 | 0.8 | 6.85 Cauliflower (Head)| 90.8 | 2.2 | 0.4 | 4.7 | 0.8 | 8.1 Potatoes | 75.0 | 2.2 | 0.2 | 21.0 | 1.0 | 24.4 Mushrooms | 90.3 | 4.3 | 0.3 | 3.7 | 1.4 | 9.7 VEGETABLES. Tomatoes | 91.9 | 1.3 | 0.2 | 5.0 | 0.7 | 7.2 Asparagus | 93.7 | 1.8 | | 0.7 | 0.5 | 3.0 Beet | 87.5 | 1.3 | | 9.0 | 1.1 | 11.4 Parsnip | 82.0 | 1.2 | | 0.6 | 7.2 | 9.0 Spinach | 88.5 | 3.5 | | 4.4 | 2.0 | 9.9 Cabbage | 90.0 | 1.9 | | 2.5 | 1.2 | 5.6 =VEGETARIAN SOUPS.= =VEGETABLE STOCK.= The best stock for vegetable soups is made from haricot beans. Take a pound of these, pick and wash well, and soak for 10 or 12 hours in cold water. Put them in a saucepan with the water in which they were soaked, add a few of the coarser stalks of celery, 1 or 2 chopped Spanish onions, a blade of mace, and a few white peppercorns. If celery is not in season, use celery salt. Bring to a boil, skim, and cook gently for at least 2 hours. Then strain, and use as required. =1. Artichoke Soup.= Take 2-lbs. of white artichokes, 3-pts. of water, 3 large onions, a piece of celery (or some celery salt), 1/4-pt. of raw cream or 1-pt. of milk. Boil together for 45 minutes, strain through a fine sieve and serve. If cream is used it should not be added until after the soup is cooked. =2. Chestnut Soup.= Take 1-lb. chestnuts, 1 or 2 onions, 1-1/2-pints vegetable stock, 1-oz. nut-butter. Boil the chestnuts for 15 minutes and peel them; put these with the onions (sliced) into a roomy stewpan, with the butter, and fry briskly for 5 minutes; now add the stock, with seasoning to taste, and bring to the boil. Simmer gently until onions and chestnuts are quite soft, and pass all through a hair sieve. Dilute with milk until the consistency of thin cream, and serve with _croûtons_. =3. Rich Gravy Soup.= To 3-pts. of haricot stock add 1 onion and 1 carrot (fried with butter until brown), 1 stick of celery, 2 turnips and 6 peppercorns, and thicken with cornflour. Boil all together for 1 hour, strain, return to saucepan, and add 3 small teaspoons of Marmite. Warm it up, but _not to boiling point_. Serve with fried bread dice. This soup, if well made, is equal to anything that a French chef can produce. =4. Mock Turtle Soup.= Fry 6 good-sized onions in 1-oz. of butter till nicely browned, then add 2 breakfastcups of German lentils, a good handful of spinach leaves, a few capers, about 6 chillies, and 3 pints of water. Let this simmer for 2 or 3 hours, then strain off, add 2 tablespoons of tapioca which has been soaked for an hour or two. Boil till perfectly clear. When ready for serving add salt to taste and 1 teaspoonful of Nutril. Some small custard quenelles should be put in the tureen--made by beating 1 egg in 2-ozs. flour and adding 1/4-pt. milk. Bake until firm and cut into dice. =5. Brown Haricot Soup.= Boil 1/2-lb. beans in 2-qts. of water. When the beans crack, add a few tomatoes, 1 leek sliced, or a Spanish onion, and a bunch of herbs. Boil until the vegetables are tender, adding a little more water if necessary. Rub all through a sieve, and return to pan, adding seasoning, a good lump of butter, and the juice of half a small lemon after the soup has boiled. If a richer soup is required add two teaspoonfuls of Nuto-Cream or Marmite just before serving. =6. Tomato Soup.= Take a pound of tomatoes, a sliced onion, and 2-ozs. of tapioca (previously soaked for some hours). Boil for an hour, then add salt, pepper, and a little butter. Mix 1/2-pt. of milk with a teaspoonful of flour; add this to the soup, stir and boil for 5 minutes. =7. Egyptian Lentil Soup.= Wash and pick 1/2-lb. Egyptian lentils and put on to boil in about 1-qt. of water. Add 1 sliced onion, 1 carrot, 1 turnip, a small bunch of herbs, and celery salt, and boil gently about 1 hour. Rub through a sieve, return to pan, add 1-oz. butter and a cupful of milk. Bring to boil and serve. =8. Brazil Nut Soup.= Pass 1 pint of shelled Brazil nuts through a nut mill, fry these with one or two chopped onions in 1-oz. of nut-butter, keeping them a pale yellow colour; add 1-oz. flour, and gradually 1-1/2-pts. of white stock; bring slowly to the boil and simmer gently until the onions are soft. Pass through a hair sieve, and dilute with milk. =9. Julienne Soup.= Cut some carrots, turnips, onions, celery, and leeks into thin strips, using double quantity of carrots and turnips. Dry them and then fry slowly in 2-ozs. of butter until brown. Add 2-qts. of clear vegetable stock and simmer until tender. Season with salt and a teaspoonful of castor sugar. Chop some chervil or parsley finely, add and serve. The addition of some green peas is an improvement--and also quenelles (see 4). =10. Green Lentil Soup.= Fry 5 onions in a large saucepan until brown. Add 3/4-lb. of green lentils, 1-qt. water, and 2 sticks of celery. Stew for 2 hours, and pass through a strainer. Add 1/4-lb. of cream and 1/2-pt. of milk, bring to the boil, flavour with salt, and serve. =11. White Soubise Soup.= (A French Recipe). Take 2-ozs. butter, 4 good-sized onions, about 1-pt. cauliflower water, and 1-pt. of milk, sufficient bread (no crust) to very nearly absorb the liquor. Cut up the onions, put into the saucepan with the butter, and cook slowly till tender--it must not be brown. Now add the bread, the cauliflower water, and half the milk, and boil slowly for an hour. Take it off the fire, pass it through a sieve, add the rest of the milk, and heat it again, taking care it does not actually boil, as it may curdle. Serve. =12. Green Pea Soup.= One quart shelled peas; 3 pints water; 1 quart milk; 1 onion; 2 tablespoonfuls butter; 1 tablespoonful flour. Salt and pepper to taste. Put the peas in a stewpan with the boiling water and onion and cook until tender (about half an hour). Pour off water, saving for use later. Mash peas fine, add water in which they were boiled, and rub through _purée_ sieve. Return to saucepan, add flour and butter, beaten together, and the salt and pepper. Gradually add milk, which must be boiling hot. Beat well and cook 10 minutes, stirring frequently. This recipe is useful when green peas are getting old and are not tender enough to be enjoyable if served in the usual way. =13. White Haricot Soup.= Stew 1/2-lb. of beans in 2-qts. of water, adding 5 chopped onions, some chopped celery and a carrot which have been fried in some butter until well cooked; stew until the beans are tender, and strain if clear soup is required, or pass through a sieve for thick soup; add some cream and milk, bring to the boil, flavour with salt, and serve. =14. Marmite Vegetarian Soup.= Take a dessertspoonful of Marmite, 1-pt. of water or vegetable stock, a tablespoonful of fine sago or tapioca, a slice or two of any vegetables, with a sprig of parsley and a little salt. Boil the vegetables for a few minutes in the water, skim well, add the sago or tapioca, and boil for an hour or over, then strain; stir the Marmite in and serve hot. A delicious and cheap soup. A gill of milk or cream boiled and added at the end--omit the same measure of water--is an improvement in some cases. =15. Almond Soup.= (A nice Summer Soup). One pint of white stock, 1 pint milk, 1 small breakfastcup of ground almonds, 1-oz. butter, 3-ozs. minced onions, 1-oz. flour. Fry the onion in the butter in a stewpan till a pale yellow colour, stir in the flour, and when well blended, moisten with some of the stock, adding the almonds, broth and milk by degrees till all are exhausted, bring to the boil, skim, and simmer _gently_ for half an hour, pass through a hair sieve. Serve with nicely cooked green peas. =16. Celery Soup.= Six heads of celery, 1 teaspoon of salt, a little nutmeg, 1 lump sugar, 1 gill of stock, 1/2-pint of milk, and two quarts of boiling water. Cut the celery into small pieces and throw it into the boiling water seasoned with nutmeg, salt and sugar, boil until sufficiently tender, pass it through a sieve, add the stock, and simmer for half-an-hour, then add the milk, bring it up to the boil and serve. =17. Potato Soup.= Four middle sized potatoes, a thick slice of bread, 3 leeks peeled and cut into slices, a teacup of rice, salt and pepper to taste, 2 qts. of water. Bring the water up to boil, then put in all the ingredients except the rice, pepper and salt, cover and let them come to a brisk boil, add the rice and boil slowly for one hour. =18. Pea Soup.= Take 1-1/2 pints of split peas and 3 onions. Put the peas to soak overnight, then cook with the onions until quite soft--pass through a sieve, add 1 gill of milk, bring to the boil. Serve with squares of fried bread or toast. Celery, salt, pepper and chopped mint may be added to taste. =19. Mock Hare Soup.= Soak some haricot beans over night in boiling water, then stew them for 2 hours in water with 2 onions, salt and pepper. When quite tender pass them through the sieve, add 1-oz. ground walnuts, boil again for 5 minutes, add forced meat balls, and serve. =20. Carrot Soup.= Two lbs. carrots, 3-ozs. butter, seasoning to taste, 2 quarts of bean stock or water. Scrape the carrots, wash and wipe them quite dry, and cut in thick slices; put the butter in a large stewpan and when melted put the carrots in and stew gently for one hour without browning, then add the stock or water and simmer until tender (about an hour). Pass them through the sieve, add the seasoning and boil for 5 minutes; skim well and serve. =21. Onion Soup.= Put about 2 doz. small onions in a stewpan with 1-oz. butter, cover and let them stew for about 20 minutes, then add sufficient boiling water to cover them, boil till quite tender, pass through a sieve, boil up again, add the savoury seasoning and 1 gill of milk. A little boiled macaroni chopped up fine may be added before serving. =22. Carnos Soup.= Two tablespoons of Carnos in a pint of boiling water makes a very nourishing soup; it may be thickened with rice, vermicelli, spaghetti, etc., if required, and served with fingers of toast. =23. White Windsor Soup.= Take 4 breakfastcups of white stock, then add 6 tablespoons of mashed potatoes, and 1-oz. of sago. Stir over the fire till clear, then add 1 breakfastcupful of milk, and a little minced parsley. Let it come to boiling point, but no more. Serve in a very hot tureen. =SUBSTITUTES FOR FISH.= =24. Mock Scallop Oysters.= Scrape some salsify roots, boil them until tender, drain. Beat with wooden spoon to a _smooth_ paste free of _fibre_. Moisten with cream, add a teaspoonful of butter or a thick white sauce. Serve in fireproof china, or in scallop shells. Put breadcrumbs on top, which have been steeped in butter and browned. =25. Mock Oyster Patties.= Make the above mixture, put it into short puff paste made into patties, and bake until a nice brown tint. =26. Green Artichokes.= (A substitute for Oysters). Boil some green artichoke heads until tender (about 1 hour) and serve hot. Mix some French wine vinegar and pure olive oil (one teaspoonful of vinegar to three of oil) with a pinch of salt and pepper. Strip off the leaves one by one and dip the fleshy ends in the dressing; then scrape off the tender part of the leaf with the teeth. When the leaves are stripped, cut out the centre of the 'crown' and cut off its stalk quite short. Remove the seeds, and the crown itself will then be found a bonne bouche. =27. Fried Chinese Artichokes.= Boil the artichokes until tender. After draining, drop them into batter of fine breadcrumbs and egg. Fry crisp and serve with parsley sauce and slices of lemon. =28. Mock Fish Cutlets.= Two ozs. rice, 4-ozs. white haricot beans, 1/2-gill of thick curry sauce, pepper and salt, egg and breadcrumbs. Make a thick curry sauce, add to it the boiled rice and beans chopped up fine, pepper and salt. Cook together for a few minutes, then turn out on a plate and leave to cool. Form into balls or small flat cakes, dip in egg, then crumbs, and fry in boiling oil. =29. Fillets of Mock Sole.= Bring to a boil half a pint of milk, and stir in 2-ozs. of ground rice. Add 1-oz. of butter, a teaspoonful of grated onion, and a pinch of mace; also 3 large tablespoonfuls of potato which has been put through a fine sieve. Mix and let all simmer slowly in the saucepan for 15 minutes. The mixture should be fairly stiff. When removed from the fire, add 1 egg and 1 yolk well beaten. Mix thoroughly, and turn out on a flat dish not quite half an inch thick, and allow it to get quite cold. Then divide into fillet-shaped pieces, brush over with the beaten white of egg, toss in fine breadcrumbs, and fry in plenty of smoking-hot fat. Drain, and serve very hot, garnished with slices of lemon, and with Hollandaise sauce. =30. Mock Fish Roe.= Peel and slice 3 or 4 tomatoes, and put in a saucepan with nearly half a pint of water, and some grated onion. Cook until the tomato is soft and smooth; then sprinkle in sufficient maize meal to make the mixture fairly stiff, add pepper and salt and one heaped tablespoonful of grated cheese. Form into fillets or cutlets, and fry in the usual way. =31. Filleted Salsify.= Cook some salsify until tender, slice it into quarters lengthways, and cut it into 3-in. lengths; dip in egg and breadcrumbs, and fry crisp; serve with parsley sauce (recipe 164), and garnish with slices of lemon and parsley. =32. Mock White Fish.= Boil 1/2-pt. milk and thicken with rather more than 1-oz. of semolina, to make a little stiffer than for rice mould. Add a lump of butter, salt, a little grated onion and a saltspoonful of mace, and let all cook together for 10 minutes, stirring frequently. Boil 3 potatoes and put through masher, and whilst hot add to the semolina or it will not set well. Pour into dish to stiffen, and when quite cold cut into slices, roll in egg and white breadcrumbs, fry crisp in Nutter and serve with parsley sauce as a fish course. The mixture must be stiff, for the frying softens the semolina again. =33. Mock Hake Steaks.= Put in a pan 3-ozs. breadcrumbs, with 1/2-pint of milk and a pinch of salt. Stir over a slow fire for a few minutes; then add 2-ozs. flour, the yolk of 1 egg, 3-ozs. grated cheese, 1-oz. butter, and a pinch of mace. Cook for fifteen minutes; when quite cold form into fritters, dip in egg and breadcrumbs, and fry in boiling oil till a nice golden brown. Serve with piquante sauce. =SUBSTITUTES FOR MEAT DISHES.= =34. Walnut Cutlets.= Put a small cap of milk and 1/2-oz. of butter in a saucepan on the fire. When it boils add 3-ozs. of _dried_ and _browned_ breadcrumbs and a little dredging of flour. Let it cook until it no longer adheres to the pan, and remove from the fire. When it is cool add 2 eggs, beating until smooth, a large tablespoonful of shelled walnuts (previously run through the nut mill), seasoning, and a little grated onion juice. Mix well and shape into cakes about 1/2-in. thick on a floured board. Roll in flour or egg and breadcrumbs, and fry. Serve with walnut gravy, or round a dish of grilled tomatoes. =35. Brown Bean Cutlets.= Boil one pint of brown haricot beans until soft, strain and keep the stock; pass the beans through a sieve and add a tablespoonful of chopped parsley, a little grated onion, pepper, salt, a small piece of butter, and, if liked, a few drops of A1 Sauce. Add breadcrumbs until the right consistency is obtained for moulding into cutlet form. Egg, crumb, and fry as usual. Serve with tomato sauce or a rich gravy. =36. Green Pea Cutlets.= Green pea cutlets, either fresh or dried, may be made the same way as stated in the previous recipe, substituting a little chopped mint for the parsley and onion, and serving with mint sauce, and a nice brown gravy made from the green pea stock. =37. Haricot Cutlets.= Boil 1-pt. of brown or white haricot beans with one or two onions till quite soft, strain and pass through a sieve, add some chopped parsley, a tablespoonful of grated pine kernels, a little tapioca (previously soaked in cold water), pepper and salt and a few breadcrumbs. Mould into cutlets, egg, crumb, and fry. Serve with sliced lemon and parsley sauce, or with brown gravy. =38. Walnut Rissoles.= Take 1/2-pt. ground walnuts, 1/2-pt. breadcrumbs, 1-oz. butter, 1-oz. flour, a little milk, chopped parsley, and pepper and salt to taste. Make a thick white sauce with butter, flour and milk, add all the other ingredients. Mix well and form into rissoles, dip in egg, then in crumbs, and fry crisp in boiling oil. These may be glazed and eaten cold with a salad and mint sauce. =39. Stuffed Vegetable Marrow.= Peel a medium sized marrow, and remove the seeds, keeping the marrow whole. Prepare the following stuffing:-- Mix 2 or 3 chopped and fried onions, 6-ozs. pine kernels (these should be ground and also fried with the onions), 6-ozs. breadcrumbs, pepper and salt, 1 chopped hard boiled egg, and 1 raw egg to bind. Fill the marrow with this mixture, and steam for half an hour to partly cook the marrow. Now place in a baking tin, cover with breadcrumbs, place some small pieces of butter on top, and bake for another half hour until the marrow is quite soft and a nice rich brown. Serve with brown gravy. =40. Purée of Walnuts.= Make a white sauce with 1-oz. butter, 1-oz. flour, 1/2-teacup of milk, add 1/2-pint of ground walnuts, 1/2-pint breadcrumbs, and 2 dessertspoons of milk, and beat well. About three-quarters of an hour before serving, add the white of 1 egg stirred in lightly and pour into a mould. Steam for half an hour, serve with mashed potatoes. =41. Nut Croquettes.= Take 1/2-pint of mixed and shelled nuts, 4 or 5 mashed potatoes, 1 chopped and fried onion, and a pinch of mace. Chop the nuts, or pass through a nut-mill, and add them to the potato, with the onion and seasoning. Form into croquettes, brush over with egg, and cover with fine breadcrumbs and fry in boiling oil. Serve with bread sauce. =42. Mock Chicken Cutlets.= A tasty dish to be served with bread sauce is prepared as follows:--Run through the nut mill 2 cups of breadcrumbs and 1 good cup of shelled walnuts. Mix these together with a small piece of butter, a tablespoonful of grated onion juice, and a teaspoonful of mace. Melt a large teaspoonful of butter in a saucepan, with half a teaspoonful of flour and add gradually 2 cups of fresh milk; when this boils add the other ingredients, salt and pepper to taste, add a beaten egg, and when removed from the fire, a teaspoonful of lemon juice. Stir well and turn out into a dish to cool, then shape into cutlets, dip in egg, then in breadcrumbs, as usual, and fry crisp. =43. Mock Sweetbread Quenelles.= Put 1 pint of milk in a saucepan to boil with 1 onion chopped fine, when it boils add 3-ozs. of semolina stirring all the time, boil for 15 minutes, then add 1-oz. of breadcrumbs, 1-oz of butter, 1 egg, pepper and salt to taste. Mix well and steam in a buttered basin for half-an-hour, then cut out in pieces the shape of an egg (with a deep spoon), pile them in the centre of the dish, and pour thick white sauce over them, garnish with green peas, and carrots very finely chopped. =44. White Haricot Cutlets.= Skin and stew till quite tender 1/2-pint of white haricot beans in sufficient water to cover them. Add 2 small onions grated, 1 tablespoon of milk or cream, pepper and salt to taste. Simmer a little longer, and beat till quite smooth. Take off the fire, and add enough breadcrumbs to make fairly firm, form into cutlets, dip in egg, then in crumbs, and fry crisp. Serve with brown or tomato sauce. =45. Lentil Cutlets.= Take a teacup of Egyptian lentils; boil them in water sufficient to cover until tender. Add 3 grated onions, some chopped parsley and thyme, and enough breadcrumbs to make a stiff mixture. Turn on to large plates and flatten with a knife. Then cut into eight triangular sections and shape them like small cutlets. When cold, roll in egg, then in breadcrumbs, and fry crisp after inserting small pieces of macaroni into each pointed end. Serve with mint or tomato sauce, and with vegetables. =46. Mushroom Pie, with Gravy.= Take 1/4-lb. butter beans, 1/4-lb. mushrooms, 1-lb. chestnuts, 2 onions, 1 hard boiled egg, 1 teacupful tapioca (soaked overnight), some short crust pastry. Fill a pie dish with alternate layers of above ingredients, with seasoning to taste; the onions and mushrooms should be fried, the chestnuts boiled and peeled, the butter beans cooked the day before until quite soft, and the egg cut into slices. Cover with the pastry made as follows:--1/2-lb. of flour, 1/4-lb. nut-butter, mixed with cold water. Brush over with beaten egg and bake. GRAVY. Melt 1-oz. of butter in a saucepan, stir in a tablespoon of flour, and cook till a rich dark brown, stirring all the time, add half-a-pint of vegetable stock and being to the boil. Before serving add half-a-teaspoonful of Marmite. =47. Baked Nuttoria.= Open a tin of Nuttoria, cut into slices 1/2-inch in thickness, bake for an hour, well dressed with butter. Serve with vegetables and with rich gravy made from brown haricot beans, thickened with arrowroot, and flavoured with fried onion and a good piquant sauce (such as Brand's A1). Yorkshire pudding makes a suitable addition. =48. Lentil Croquettes.= Wash, pick and cook 1/4-lb. lentils, with 1 or 2 onions to flavour. When cooked, add about 5-ozs. wholemeal breadcrumbs, a teaspoonful parsley, nutmeg, mace, salt and pepper, and 1 egg beaten. Mix well, and when cold form into balls. Dip in egg, then crumbs, and fry a golden brown. Serve with onion sauce and gravy. =49. Protose Cutlets.= Pound a tin of Protose with 1-oz. of fresh butter, some grated onion juice, parsley, thyme, salt and pepper, a few breadcrumbs, and a few drops of lemon juice. Roll the mixture on a floured board until about 1/2-inch thick, shape into cutlets, roll in egg, then in crumbs and fry. As Protose does not require previous cooking this is a very quickly prepared dish, and if a few tins are kept in stock it is always handy for emergencies. The cutlets may be fried without egg and breadcrumbs, simply rolled in a little flour, if one is very pressed for time. Serve with tomato or onion sauce, or a rich gravy. =50. Savoury Nut-Meat Steaks.= Cut some slices of Protose about 3/8-inch thick, and bake in a tin, basted with butter, for an hour. Roll in egg, then in crumbs, and fry in butter for a few minutes. Serve with fried forcemeat balls, red currant jelly, and brown haricot gravy flavoured with fried onion, cloves and some piquant sauce, thickened with arrowroot. Masked potatoes (placed round) complete this dish. =51. Nut-Meat à la Mode.= Take a tin of Nuttoria (1/2-lb.) and pass it through the nut-mill. Beat the whites and yolks of 4 eggs separately. Mix these with the nut-meat, adding 2-ozs. stale brown breadcrumbs, some grated onion, chopped parsley and herbs. Press into a basin and steam until well cooked. Serve with white parsley sauce thickened with arrowroot. This dish tastes exactly as if it were made with minced beef. =52. Nut-Meat Rissoles.= Put some Protose, Fibrose (brown), Nuttoria, or other nut-meat through the nut-mill before cooking. Fry slowly with some chopped onion. Cover with brown stock, and cook slowly until nearly all the gravy is absorbed. Then add breadcrumbs, herbs, seasoning, and a little butter, stir thoroughly over the fire, and set aside on a plate to cool. Form the mixture into small rolls, dip in egg, roll in breadcrumbs, and fry. Garnish with parsley, and serve with onion sauce or brown gravy. =53. Jugged Nuttose.= Bake some Nuttose (dressed with butter) for half-an-hour, in slices half-an-inch thick; then dip in egg and breadcrumbs, and fry. Also make some forcemeat balls by rubbing 1/2-oz. of butter in 5-ozs. of breadcrumbs, adding chopped lemon thyme, lemon peel and parsley, some pepper and salt, and 1 egg to bind; fry very brown. Cut up the Nuttose in quarter pieces and stew slowly in remainder of the bean stock with about 10 cloves. Garnish with sprays of parsley and the forcemeat balls. Serve with red currant jelly and mashed potatoes. =54. Nuttose Ragout.= A good way to prepare Nuttose is as follows:--Fry a teaspoonful of butter until quite brown, add flour until it absorbs the butter, add gradually any vegetable stock until a nice rich gravy results. Bring to the boil and add very thin slices of Nuttose. Stew very slowly for 1 hour, adding some Worcester or other sauce to taste. Garnish with mashed potatoes and serve with a green vegetable. =55. Minced Nut-meat.= Prepare a tin of Protose or other nut-meat by running it through a mincing machine, or mashing it with a fork, and stewing it in vegetable gravy. Serve with a border of green peas or beans, and with mashed potatoes placed round the outside of the dish. It is also nice served as follows, viz.:--Prepare as for minced meat. Boil a cupful of rice as for curry. When cooked stir in one teaspoonful of tomato sauce and seasoning. Put the mince in the centre of the dish with a wall of the rice and tomato round it. =56. Lentil and Potato Sausages.= Boil 5-ozs. lentils in very little water, so that when cooked all water is absorbed, then add 1 chopped and fried onion, a tiny pinch of herbs, pepper and salt, 4 boiled and mashed potatoes, and the _yolk_ of 1 egg. Allow to cool a little, then flour the hands, and form into sausage shape. Brush over with white of egg and fry in boiling oil. Decorate with parsley and serve with a border of green peas. =57. Stuffed Yorkshire Pudding.= For the stuffing:--1/4-lb. cooked lentils, 1 onion chopped and fried, a pinch of herbs, 2 tablespoonfuls of breadcrumbs, and seasoning. For the batter:--1/4-lb. of flour, 1/2-pint of milk, 1 egg. Mix the batter and partly bake for 20 minutes; remove from oven, spread with stuffing, roll up carefully, return to oven and bake brown. Serve with apple sauce and brown gravy. =58. Mushroom and Potato Croquettes.= Take some stiff mashed potatoes. Make a stuffing with 1/4-lb. minced and fried mushrooms, 2-ozs. chopped and cooked macaroni, and 1 tablespoonful breadcrumbs, moisten with a little beaten egg. Shape 2 rounds of potato, make a hollow in one, fill with the stuffing and press the other over it. Roll in egg, then in breadcrumbs, and fry crisp. =59. Mock Steak Pudding.= Take 1-lb. chestnuts, 1/4-lb. mushrooms, 1 onion, 1-oz. butter, 1/2-pint stock, a few forcemeat balls, and 4-ozs. of pine kernels. Make a thick brown gravy with the butter, onion and stock, boil the chestnuts, remove the skins and husks and add them to the gravy, with pepper and salt to taste, simmer for 15 minutes. Line a buttered basin with a good crust (allowing 4-ozs. rolled and chopped pine kernels and 1/2-oz. butter to 8-ozs. flour) and put in a layer of the chestnut mixture, then a layer of chopped mushroom and forcemeat balls till the basin is quite full; cover with a thick crust and boil for 2-1/2 hours. =60. Mock Chicken Rolls.= Take 1 cup brazil nuts, 2 cups breadcrumbs, 1 gill milk, 1 oz. butter, a little pepper and salt, mace, a few drops of lemon juice. Melt the butter and add the milk and flour to it, cook for a few minutes, add the breadcrumbs and ground nuts, then the other ingredients, mix well and turn over on a plate to cool. Form into rolls, dip into egg, then in breadcrumbs, and fry in boiling oil. Serve with bread sauce and mashed potatoes. =61. Savoury Sausages.= Make of the same ingredients as in recipe No. 64. Pound well in a basin, season rather highly, add a few chopped mushrooms, and a little butter. Leave to get quite cold. Then form into sausages, with well-floured hands, brush over with beaten egg, and fry or bake till crisp and brown. They may need a little basting if they are baked. =62. Savoury Chestnut Mould.= Peel two dozen chestnuts and stew gently in vegetable stock until nearly soft. Now remove half the chestnuts, and continue to cook the remainder until quite soft, gradually reducing the stock. Mash the contents of the pan with a fork, then stir in 2 tablespoonfuls of breadcrumbs, 2-ozs. of butter, pepper and salt, 1 egg, and lastly the partly cooked chestnuts, cut into neat pieces. Well grease a basin or mould, pour in the mixture and steam three-quarters of an hour, and serve with brown gravy or onion sauce. The main point about this dish is to retain the flavour of the chestnut without the addition of herbs, &c., &c. =63. Walnut Pie.= (A Tasty Dish). Put 4-ozs. of shelled walnuts through a mincer. Put a layer of boiled rice at the bottom of a buttered baking dish. Spread half the minced nuts evenly on top of the rice, then a layer of tomatoes, seasoned with onion, pepper and salt, mace, and ketchup, then another layer of rice, more nuts, etc., till the dish is nearly full. Cover thickly with breadcrumbs, pour melted butter over, and bake a nice brown. Serve with tomato sauce. =64. Savoury Lentil Roll.= Take 2 teacupfuls of boiled German lentils, put in a basin, and add a cupful of fine breadcrumbs, and about half as much mashed potatoes. Add any seasoning--ketchup, Worcester sauce--and a spoonful of melted butter. Mix well with a fork and bind with 1 or 2 beaten eggs, reserving a little for brushing over. Shape into a brick or oval, and press together as firmly as possible. Brush over with the remainder of the egg, put into a buttered tin and bake for half an hour. Serve with a garnish of beetroot or tomatoes. =65. Pine Kernel Timbale.= Well grease a basin and line it with partly cooked macaroni; start at the bottom of the basin, and coil each piece carefully round, all touching, until the basin is completely lined. Now carefully fill with the following farce:--Fry in 2-ozs. of butter two or three chopped onions, then add about 6-ozs. of pine-kernels, having first ground them in a nut-mill, continue frying till a pale brown, then turn into a basin and add about 1/2-lb. breadcrumbs, pepper and salt, and 2 eggs. Cover the basin with greased paper and steam one hour. Remove carefully from the basin and pour round a nice brown gravy. =SIMPLE SAVOURY DISHES.= =66. Macaroni Napolitaine.= Boil 1/2-lb. best quality macaroni (large) in plenty of water, strain and place on a dish; take a dessertspoonful of cornflour, mix thoroughly with a little milk, add milk to make half a pint, boil until it thickens, add half an ounce of grated cheese, a small knob of butter, and a few tablespoonfuls of tomato sauce or tomato conserve. The tomato sauce can be made by slicing 4 tomatoes and cooking them in a saucepan with a little batter and chopped onion. Pass through a strainer. Pour the sauce over the macaroni or serve in a sauce boat. =67. Macaroni à la Turque.= Boil 1/4-lb. of macaroni until _slightly_ tender, and add 1/2-lb. of grated breadcrumbs, 1 large onion (grated), 2 large tablespoons of parsley, some grated nutmeg, 1/2-pint milk, and 1 egg (beaten). Chop the macaroni and mix all well together and steam in a basin or in moulds for 1 or 1-1/2 hours. Serve with thin white sauce or brown gravy (poured over the mould). =68. Macaroni Cutlets.= Boil 1/4-lb. macaroni (Spaghetti) in water, not making it too tender; chop slightly, add 6-ozs. breadcrumbs, some chopped fried onions, a teaspoonful of lemon thyme, and parsley, a couple of tomatoes (fried in saucepan after onions), and 1 egg to bind. Mix, roll in flour, shape into cutlets, fry until crisp and brown. Serve with piquant or tomato sauce. =69. Savoury Macaroni.= Boil some macaroni for half an hour, drain well and add 1-oz. butter, 1 beaten egg, pepper and salt, 1 peeled and sliced tomato. Heat all thoroughly together and serve. =70. Creamed Macaroni.= Break 1/4-lb. macaroni into 1-inch pieces, drop them into 2-qts. of _boiling_ water, (salted), boil till tender. Drain and place in a dish. At serving time put into a pan a tablespoon of butter, when melted, a tablespoon of flour, rub until well mixed, then add 1/2-pint of milk, stir until it bubbles; a little cayenne to be added, then put in the macaroni and heat thoroughly, and just at the last, stir in 1/4-lb. of grated cheese (not quite half ought to be Parmesan and the rest a good fresh cheese). =71. Macaroni and Tomato Pudding.= Boil some macaroni and mix with it 3-ozs. of grated cheese, 4 peeled and sliced tomatoes, a little chopped parsley, and half a teacup of milk. Place in a pie-dish and cover with a thick layer of fine breadcrumbs and a few knobs of butter; season to taste. Bake until nicely browned. The addition of a grated onion is considered an improvement by many persons. =72. How to Cook Rice.= First boil the water, then put the rice in, and keep it on the boil for twelve minutes; if it wants to boil over just lift the lid of saucepan to let the steam escape. After boiling strain in a strainer, and steam it when wanted for use. To steam the boiled rice, put it in a colander and stand the colander in a saucepan containing a little boiling water, so that the colander and rice are clear of the water, put saucepan on the hot plate, and the steam from the water will dry and separate out each grain of rice and make it flakey. Savoury rice dishes can be made more rich in proteid, and more tasty, by adding a few teaspoons of Emprote. =73. Rice (Milanese).= (Specially recommended). Boil 6-ozs. of unpolished rice in a double saucepan until tender. Fry a chopped onion brown, then add 2 peeled tomatoes and cook until soft, add this to the rice with the yolks of 2 eggs, 1/2-teaspoonful of salt, and 1-1/2-ozs. of Parmesan or grated cheese. Mix well together and serve with brown gravy. This makes a most tasty and nutritious dish. =74. Rice alla Romana.= Boil 6-ozs. of unpolished rice with a clove of garlic. Fry 4 peeled tomatoes in 1-oz. butter. Add this to the rice with the yolk of 1 egg, 1/2-teaspoonful of salt, and 1-oz. of Parmesan or grated cheese. Stir and serve with tomato sauce, or garnish with baked tomatoes. This dish is equally suitable for lunch, dinner, or supper; it is a 'complete' type of food, and it is much appreciated. The flavour can easily be varied. =75. Savoury Rice.= Boil 1/4-lb. of rice till quite soft, add a teaspoonful of chopped parsley, a little grated lemon rind, 4-ozs. grated cheese, 1 tablespoonful of milk and a little butter, mix well and put into scollop shells, sprinkle over with breadcrumbs and bake for 20 minutes. =76. proteid Rice Cutlets.= Delicious rice cutlets can be made as follows:--Fry 2 grated onions brown, then add 2 tomatoes in the same pan and cook till tender. Cook a large cupful of rice in a double saucepan, turn it into a basin, add the onions and tomatoes, a teaspoonful of chopped parsley, 2-ozs. of breadcrumbs, 2-ozs. of Emprote, and pepper and salt to taste. Mix well, turn out on plates and smooth with a wet knife, cut into fingers and fry crisp in egg and breadcrumbs. Serve with tomato sauce or brown gravy. =77. Sicilian Rice.= Fry in 1-oz. butter, one good handful of chopped parsley and one finely chopped onion, until the latter is a pale brown colour; now add equal quantities of boiled rice and nicely cooked cabbage or sprouts (chopped), pepper and salt, and a small teaspoonful of sugar. Mix all together and heat thoroughly. Serve. =78. Curried Rice and Peas.= (An Indian Dish). Cook some rice in a jar until nicely swollen, put it in a saucepan, add one or two fried onions (and some young carrots chopped fine if desired), some vegetable stock, a dessertspoonful of Lazenby's Mango chutney, and 1 or 2 teaspoonfuls of Stembridge's curry paste, until the rice has a rich curry flavour, to taste. Warm 1/2-pint of small French green peas (use fresh ones in season) with sugar and mint, pour them in the centre of the dish, place the curried rice round them and garnish with small fingers of pastry. Serve with fried potatoes and cauliflower. This dish is easily made and very easy of digestion. =79. Risi Piselli.= (A Popular Italian Dish). Fry some finely chopped parsley and onion till the latter is a light-brown colour. Have ready equal quantities of cooked rice and young green peas, boiled separately (let the rice be dry, well cooked, and each grain separate), add these to the onions and parsley, and stir well together in the pan. Serve very hot. =80. Rice and Tomato Rissoles.= Fry 2 onions brown, then add 4 peeled tomatoes, cook till tender, turn into a bowl and chop finely with some parsley and thyme. At the same time cook a small cupful of rice in a double pan. Mix this with the onions, etc., with pepper and salt, and 2-ozs. of breadcrumbs. Mix well, then put on plates, smooth over, and when quite cold cut into rissoles, egg, then crumb and fry. Serve with a rich brown gravy. =81. A Simple Omelette.= Take 2 eggs, 1 teaspoon chopped parsley, a little chopped onion, pepper and salt. Beat the yolks and whites separately and then add the other ingredients. Heat some butter in a frying pan until very hot, then pour in the mixture and keep putting a knife round the outside to prevent the omelette adhering, and to make the uncooked centre flow towards the rim. When nicely set fold and serve on a hot plate. =82. Omelette aux Tomates.= Take 3 eggs, 1/4-pt. of milk, a teaspoonful chopped parsley, and a taste of grated onion juice, pepper and salt. Whisk all in a basin so as to mix thoroughly. Heat 1-oz. of butter in a frying-pan, then pour in the mixture and keep putting the knife round the outside to prevent the omelette adhering, and to make the uncooked centre flow towards the rim. When nicely set, fold and serve on a hot dish, either with tomato sauce, or garnished with baked tomatoes. =83. Eggs Florentine.= Boil some spinach in water containing a pinch of salt and soda, for about 10 minutes. Strain well, rub through a sieve, and add a well-beaten egg. Arrange in a fireproof dish, a thin layer in the centre and a good ridge all round, and put into the oven for about 10 minutes. Now poach a few eggs and lay in the centre, and sprinkle some Parmesan cheese over all, add some cheese sauce. =84. Eggs à la Crême.= Place a large tablespoonful of cream in each of several small fireproof china baking or soufflé dishes (about 3-1/2-inches in diameter). Break an egg in each one, and steam them in a frying pan in water 1 inch deep until well cooked. Some persons who cannot digest lightly cooked eggs can safely take them if quite hard. =85. Mayonnaise Eggs.= Boil the eggs hard, which takes about 15 minutes, then put them in cold water; when cold, shell them and cut a piece off the end of each so that they will stand upright on the dish; pour thick mayonnaise sauce over them and sprinkle with chopped capers. =86. Eggs à l'Italienne.= Boil 1/4-lb. of spaghetti in water, adding some tomato purée or conserve, and spread it on a dish. Poach 4 eggs and lay them on the spaghetti, sprinkle finely chopped parsley over the eggs and decorate the dish with fried croûtons. =87. Omelette aux Fines Herbes.= Melt 1-oz. of butter in a perfectly dry frying pan. Beat the yolks of 3 eggs with some finely chopped parsley and a pinch of garlic powder, pepper and salt. When the butter boils pour in the egg and stir until it commences to set. Then pour in the whites of the eggs (previously beaten to a stiff froth). When cooked fold the omelette and turn on to a very hot dish. Cover at once and serve. =88. Scrambled Eggs and Tomatoes.= Peel 4 large tomatoes after dipping them in scalding water, slice and stew them in a little butter for a few minutes; beat 2 eggs, add them to the tomatoes, and scramble them until the egg is cooked. Serve on toast. Green peas may be used for this dish instead of tomatoes. =89. Oeufs Farcie en Aspic.= Boil 4 eggs hard and remove the shells and take out the yolks, beat them in a bowl, and then add 2 teaspoons of salad oil and a little chopped parsley and thyme, a few breadcrumbs, pepper and salt, mix all well and fill in each white half, even over with a knife, and glaze. Serve with Salad and Mayonnaise Sauce. =90. Spinach and Eggs.= Take 3 or 4-lbs. of spinach, boil it in plenty of water with a pinch of soda and salt for 10 minutes, press through a strainer, and then rub through a wire sieve; place it in a saucepan with a small piece of butter and a tablespoonful of milk, stir well whilst being warmed up, and serve on buttered toast or fried bread, garnish with fingers of pastry. Rub 2 hard boiled eggs through a sieve and spread on the top. Decorate with the white of the eggs when sliced. =91. Spinach à la Crême.= Prepare the spinach as described above, but instead of adding butter and milk, add 2 or 3 tablespoons of cream. Stir well and serve with fingers of fried bread or pastry. Omit the garnishing of eggs. =92. Spinach Soufflé.= Cook some spinach (see recipe 90), pass it through sieve and add 2 or 3 well beaten eggs and a small amount of milk, with pepper and salt. Mix it thoroughly, put it in well buttered soufflé dishes and bake for 10 minutes. This makes a simple yet tasty entrée. =93. Green Pea Soufflé.= Pass some cooked green peas through a sieve, add pepper and salt, a teaspoonful of sugar, a very little milk, and the yolks of 2 or 3 eggs, according to quantity of peas. Beat the whites of eggs till a stiff froth, add to the mixture and bake quickly in an oiled soufflé dish or small cases. =94. Chestnut Soufflé.= Boil 1-lb of chestnuts until they are quite soft, remove the skins and pass through a nut-mill, moisten with 1/4-pt. of milk and 1/2-oz. butter (melted), add pepper and salt, the yolks of 3 eggs and lastly the whites, beaten to a stiff froth. Pour into a greased soufflé dish and bake quickly. =95. Lentil Soufflé.= Cook 2-ozs. of lentils in very little water (so that when cooked the moisture is absorbed), add 1-oz. of butter, pepper and salt, 1 tablespoonful of milk, and the yolks of 3 eggs. Beat the whites to a stiff froth and fold lightly into the mixture. Pour into an oiled soufflé dish and bake quickly. =96. Asparagus Soufflé.= Take some asparagus (previously boiled) and rub it through a sieve. Add 2 or 3 well beaten eggs and a small quantity of milk, with pepper and salt. Beat it well and put in buttered soufflé dishes and bake for 10 minutes. This makes a tasty course for a luncheon or dinner, and also a simple supper dish. =97. Cabbage Soufflé.= Take some well-cooked cabbage or Brussels sprouts, pass through a sieve, add pepper and salt, a little milk, and well beat in the yolks of 2 or 3 eggs. Beat the whites to a stiff froth and stir lightly into the mixture. Pour into the soufflé dish in which has been melted a small piece of butter. Bake quickly in a good oven. =98. Savoury Rissoles.= Equal quantities of mashed wholemeal bread and boiled rice, add a little boiled onion minced fine, some pepper, salt and butter. Mix, roll into shape, or pass through a sausage machine, dredge with flour, dip in batter, and fry crisp. A great variety can be made by introducing lentils, macaroni or haricots, with herbs, fried onions, breadcrumbs, etc., and an egg. =99. Kedgeree.= Two cups of boiled rice, 2 hard boiled eggs, 1-oz. butter, 1 onion, 1-oz. sultanas, pepper and salt. Fry the onion in the butter till brown, then add the rice, eggs, and seasoning, mix well and serve very hot. =100. Savoury Cheese Rissoles.= Put 1/2-pint of hot water and 2-ozs. butter in a saucepan and bring to the boil, sift in slowly 5-ozs. of flour and cook this mixture thoroughly until it will leave the pan clean. Take it off the fire and add a little cayenne, finely chopped parsley, 4-ozs. breadcrumbs, 2-ozs. grated cheese, and 1 egg beaten in separately. When the mixture is quite cool, roll it into balls with flour and fry them. Decorate the dish with parsley and serve hot with a garnish of mashed potatoes. A brown sauce is an improvement. =101. A Corsican Dish.= Take 1-lb. Brussels sprouts, and sauté them, 1-lb. chestnuts, boil and peel them, and then fry in butter. Pile in centre of dish and surround with the sprouts. Decorate with croûtons and serve hot. =102. Brussels Sprouts Sauté.= Blanch the sprouts and drain well. Put into a wide saucepan with some butter and seasoning. Place on a hot fire and shake frequently for five minutes. Serve hot. =103. Spinach Fritters.= Chop finely, or pass through a sieve, 1-lb. of cooked spinach, season with salt and pepper and add the yolk of 1 egg and sufficient breadcrumbs to make the mixture stiff. Form into flat, round cakes, dip into frying batter and cook in boiling fat. Serve with a garnish of scrambled eggs. =104. Baked Stuffed Tomatoes.= Remove the centre from half a dozen tomatoes, mince this and add some chopped parsley, 1/4-lb. grated nuts, 2-ozs. breadcrumbs, pepper and salt to taste and one egg. Fill the tomatoes with this mixture and bake for half an hour, first placing a small piece of butter on each tomato. =105. A Breakfast Dish.= Take some large tomatoes, cut them in halves and scoop out the inside. Break some eggs and put each in a cup, and slide one egg into each half tomato. Put a little chopped parsley on each, and bake in the oven until the white of the egg is set. Serve on rounds of toast. =106. Vegetable Marrow Stuffed.= Grate some nuts, add the same quantity of breadcrumbs, season, bind with one egg. Take a small marrow, cut in halves, scoop out the seeds, put in the stuffing, place it in a cloth upright in a saucepan with water, and steam for one hour. =107. Tomatoes au Gratin.= Take some large tomatoes, cut in halves, take out the pulp. Make a stuffing of nut-meat, or of grated nuts, bind with one egg, and fill up the tomatoes. Sprinkle a little grated cheese and breadcrumbs and a dab of butter on each tomato round. Place in a tin, and bake in the oven for twenty minutes, and serve on croûtons. =108. Brussels Sprouts à la Simone.= (An Italian dish) Wash and boil the sprouts in the usual way, drain dry, and put them in a hot dish. Have ready a sauce made with 2-ozs. of butter, 2 tablespoonfuls of flour, add 1/2 a pint of stock and stir till it boils; just before serving add a good sprinkling of pepper and the juice of half a lemon; pour the sauce over the sprouts and serve. =109. Potato Purée.= Boil some large potatoes until soft, strain off the water, and dry them, mash with a silver fork, mix in a little salt and pepper, some butter and a cupful of hot milk, beat well until the mixture is quite smooth and creamy. Serve very hot. =110. Onions à la Mode Francaise.= Take some Spanish onions, peel them, and make a hole in the centre, and put in each onion a small piece of butter and one lump of sugar. Add a little pepper and salt, and simmer in a covered stewpan for 2 hours. The onions should then be cooked, and surrounded with a rich gravy of their own. =111. Escalloped Potatoes.= Mix a pint and a half of cold potatoes cut in cubes and seasoned with salt, and a pint of cream sauce. Put the mixture in shallow baking dish, cover with grated breadcrumbs, and dot with butter. Bake half an hour in moderate oven. =112. Baked Vegetable Marrow.= Mix together 1/2-oz. of butter with 5-ozs. breadcrumbs, rubbing it well in. Add a fried onion, some parsley and thyme, some sage and some lemon rind, and bind with an egg. Scoop out the marrow, and place the stuffing in quite dry; then steam in a cloth. Dress with brown gravy and fried breadcrumbs, and place for a few minutes in a hot oven. =113. Milanese Croquettes.= Pass 2 hard boiled eggs through a sieve, then mix with 3 or 4-ozs. of cold mashed potatoes. Add pepper and salt to taste, and nutmeg. Form into little rolls and dip into egg and breadcrumbs, then fry crisp. =114. Green Lentil Cutlets.= Slice and fry till brown 1 large onion, then add 1/2-pint of green lentils (well washed), and cover with water or stock, bring to the boil, and simmer gently till quite tender. Rub through a sieve to keep back the skins; add 2-ozs. of breadcrumbs, 1-oz. mashed potatoes, a little chopped parsley and some mushroom ketchup, salt and pepper to taste. Make into cutlet shapes, roll in flour, or egg and breadcrumbs, and fry crisp. Serve with brown gravy. =115. Chestnut and Mushroom Pudding.= Line a pudding basin with good short pastry, then fill it with layers of white haricots (skinned and steamed till nearly tender), fried onion, tapioca, (previously soaked for 1 or 2 hours in cold water), finely chopped parsley, fried mushrooms, and some chestnuts (skinned and boiled till nearly tender), also a sprinkling of salt and pepper between the layers. Pour over all some nicely seasoned mushroom gravy; cover with pastry, tie a floured cloth over it, and steam for 3 hours. =116. Savoury Golden Marbles.= Take nearly 1/2-pt. of white haricot beans, cooked and pulped through a sieve, and add 2-ozs. of breadcrumbs, 2-ozs. of mashed potatoes, a small onion finely minced, and pepper and salt to taste. Add 1 beaten egg. Mix thoroughly, and form into marbles. Coat with the remainder of the egg, toss in fine breadcrumbs, and fry crisp and light brown. =117. Potato Croquettes.= Boil 2-lbs. of potatoes, well dry them, mash thoroughly with 1/2-oz. butter and 1 beaten egg. Lay on a dish until cold. Shape into balls, dip in egg and breadcrumbs, and fry crisp. =118. Curried Lentils.= Stew some green lentils in vegetable stock, and when quite soft stir in a teaspoonful of Stembridge's curry paste, a fried onion, a chopped apple, and some chutney. Mix it well. Serve with a border of boiled rice, and fingers of pastry or fried bread, and some chipped potatoes. =119. Yorkshire Savoury Pudding.= Take 3 eggs, 5 tablespoons of flour, 1 pint of milk, 1 large onion, pepper and salt to taste. Beat the whites of the eggs to a stiff froth, mix the yolks with the milk, flour and condiments, lightly mix in the whites and pour into one or two well greased pudding tins which should have been made hot. Bake 20 minutes. The pudding should not be more than three-eighths of an inch in thickness, and should be of a nice brown colour. =120. Cauliflower (au Gratin).= Boil 1 or 2 cauliflowers (after removing leaves) until tender. Strain off the water and place on a dish. Cover with grated cheese, some white sauce and some fried breadcrumbs. Add some knobs of butter and bake until a nice brown. This dish is very savoury, and is useful for supper or as a separate course for dinner. =121. Curried Cauliflower.= Wash a nice fresh cauliflower carefully, then boil it in salted water until it is quite tender, be careful that it does not break, drain it well from the water, place it in a hot dish, arrange it in a neat compact shape, pressing it gently together with a nice clean cloth, pour over some curry sauce and serve with or without a rice border. =122. Grilled Tomatoes.= Halve some ripe tomatoes, place them in a frying pan with a teacupful of water, put a small piece of butter on each piece. Cook them until tender. Serve on toast. Poached eggs or mushrooms are a nice addition to this dish. =123. Neapolitan Sausages.= Soak 2 tablespoons of tapioca for 1 hour or more, then add 1/2-lb. of breadcrumbs, 1 hard boiled egg, 2 tablespoons of olive oil, 1 teaspoonful chopped parsley, and a little thyme, and pepper and salt to taste. Mix well with half a raw egg. Make into sausage shape, roll in egg, then in breadcrumbs, and fry crisp, or bake in a tin with a little butter in a sharp oven. Serve with brown gravy and apple sauce. =124. Lentil Pudding.= Stew some green lentils until soft; stir in some of Stembridge's curry paste and add chutney to taste. Season with salt and butter, cover with mashed potatoes and bake. =125. Savoury Rice Pudding.= Put 1 teacupful of rice in a medium sized pie dish, and fill it with milk; chop finely or grate 4 small onions, beat 1 egg, mix altogether, add a tablespoonful of chopped parsley and a little salt; bake in a slow oven. After 20 minutes, stir the pudding thoroughly, adding a small piece of butter, and a little more milk if necessary. =126. Croûtes a la Valencia.= Two ozs. almonds, 1 hard boiled egg, 1 oz. fresh butter, 1 teaspoonful olive oil, salt and pepper, 8 small rounds of fried bread. Blanch the almonds and fry them slowly in the oil till a golden brown, place on kitchen paper and sprinkle with salt. Allow these to get cold. Drain the rest of the nuts, and pound them in a mortar till quite fine, add the egg and butter, and season well. Pound all together till quite smooth, then pile up on the rounds of bread, and arrange 3 of the salted almonds on each. =127. Frittamix Rissoles.= Take 1/2-lb. of frittamix (Mapleton's), 2-ozs. of fine stale breadcrumbs and 1-oz. of butter. Mix all together with some boiling water and make into rissoles or sausages, egg and breadcrumb them and fry crisp in boiling Nutter. =128. Marmite Toast.= (A good breakfast dish). Spread some Marmite on rounds of white bread, fry till they are crisp, and serve with scrambled eggs piled on each round, or piled in a dish with fried eggs. =129. Salted Almonds.= Heat a dessertspoonful of butter in a frying pan till it smokes, place some blanched almonds in it, sprinkle lightly with salt and pepper, or red pepper if liked, shake the pan till the almonds are _slightly_ brown, place on paper to drain, and serve. =130. Chestnut Stew.= Take 1-lb. chestnuts, 1-1/2-ozs. oil or butter, 1 tablespoonful flour, 1 pt. milk, 1 yolk of egg, 1 tablespoonful of chopped parsley. Add pepper and salt. Boil the chestnuts for 1/4-hour, then place in hot oven for 5 minutes, when the skins will be easy to remove. Put the oil into a saucepan and in it fry the chestnuts for a few minutes, stir in 1 tablespoonful of flour, add the milk gradually with pepper and salt, and let the whole simmer gently for half an hour. Just before serving, add the parsley chopped fine. The yolk of an egg may also be added to give greater richness, but in this case do not let it boil again. This dish is both nutritious and tasty. =COLD LUNCHEON DISHES= (For Hot Luncheon Dishes see previous section of Recipes). =131. Oeufs Farcie en Aspic.= Boil 4 eggs hard and remove the shells, and take out the yolks; beat them in a bowl, and then add 2 teaspoons of salad oil and a little chopped parsley and thyme, a few breadcrumbs, pepper and salt. Mix all well and fill in each white half, even over with a knife, and glaze. Serve with Salad and Mayonnaise sauce. =132. Nut Galantine.= Take 1/2-lb. ground walnuts, 1/4-lb. cooked spaghetti, 2 onions, 1 small tomato, 1-oz. butter, 1 dessertspoonful of Carnos, a little stock, pepper and salt to taste. Fry the onions and tomato in the butter, and then add the other ingredients and simmer for 15 minutes. Put into a greased mould, cover with a greased paper, and bake in a slow oven for 1 hour. Turn out when cold and serve with salad and Mayonnaise sauce. This dish may be served hot as a roast with red currant jelly and browned potatoes. =133. Galantine alla Bolognese.= Steam 1/2-pint of rice, fry 12 mushrooms and 6 small onions, add 1/2-pint breadcrumbs, and put all through the sausage mill; add 2 well beaten eggs, pepper and salt, and a pinch of mixed spice. Put the mixture in buttered paper and shape it like a bolster, fastening the ends with white of egg. Tie it in a cloth and steam for 1-1/2 hours, then take it off the fire and leave it to cool. Before serving take off the paper, then glaze with aspic. Decorate with chopped hard-boiled eggs, or beetroot and carrot cut in shapes; and serve with chutney or salad sauce. =134. Aspic Jelly.= Take 2 pints of cold water, 1/4-oz. agar-agar (vegetable gelatine), 1 lemon, some pepper and salt, a pinch of cayenne, and 2 tablespoons of Tarragon vinegar. Soak the agar 2 hours in 1-pt. of the water, then add the other ingredients, with some Worcester sauce to darken it, add the white of an egg and the shell, put over a slow fire till the agar is dissolved, then boil 2 or 3 minutes, and strain through a coarse flannel. =135. Mock Lobster Shapes.= Put the yolks of 4 hard-boiled eggs through a sieve, add by degrees 4 tablespoonfuls of salad oil. When a perfectly smooth paste is formed; add 1 teaspoonful of Tarragon vinegar, 1 teaspoonful of malt vinegar, 1 gill of cool jelly, 1 gill cream. Have ready about 3-ozs. boiled haricot beans, chop them coarsely and add to the mixture, put into small moulds. When set, turn out and glaze. =136. Raised Pie.= Line a pie-mould with good short crust, then fill with the following mixture:--Omelette made with 2 eggs, 2-ozs. chopped macaroni, a little grated onion, chopped parsley, pepper and salt; 5 or 6 tomatoes peeled and fried in a little butter, seasoned with a pinch of sugar, pepper and salt, and thickened with 2 eggs scrambled in them. Leave these till cold, fit into the pie; cover, brush with egg, and bake in a good hot oven at first, then slowly for about an hour. Garnish with parsley and serve cold or hot. =137. Green Pea Galantine.= Pass 1 pint of green peas (cooked) through a sieve, add 1 small grated onion, some chopped mint, 1/4-lb. pine kernel nut-meat (first passing it through a mill), 2-ozs. tapioca, which has been soaked overnight in cold water, pepper and salt, and 1/4-lb. breadcrumbs. Mix well and add 1 raw egg. Put into a greased mould or pie dish and bake in a slow oven 3/4 of an hour. Turn out when cold and serve with salad. =138. Picnic Brawn.= Fry 1 onion, 1 lump of sugar, in a little butter till quite brown, add 2 tablespoonfuls of Marmite, 3/4-pint of water. Dissolve 1/2-oz. of gelatine in a little water and add to the gravy. Simmer all together for 15 minutes and strain, then add some cooked cold vegetables, a little cooked macaroni, and 1 hard-boiled egg chopped finely. Pepper and salt to taste, wet a mould with cold water and pour the mixture in to set. Turn out when cold and quite firm. Decorate with carrots, etc., cut into shape, and a white paper frill. =139. Tomato Galantine.= Six peeled tomatoes, 3 tablespoons of cooked macaroni, 3 onions chopped and fried, 1/2-cup tapioca (soaked in cold water), nearly a cup of bread which has been soaked in cold water, drained and fried in the pan after the onions; mix all with 1 unbeaten egg, pour into a greased mould which is decorated with hard-boiled egg, cover with greased paper and bake in a slow oven till set. Eat cold with salad. =140. Nut-Meat Galantine.= Take 1/2-lb. Protose, 1/4-lb. spaghetti (cooked), 8 large chestnuts (boiled and peeled), and 2 onions fried; put these through a sausage machine and add 1/2-cupful of tapioca which has been soaked in cold water, 1-oz. of butter broken into small pieces, and pepper and salt to taste. Mix well, then put into a greased mould. Cover with greased paper, and bake in a slow oven 1 hour. Turn out when cold and serve with salad and mayonnaise. =141. Tomato Mayonnaise.= Peel and slice 6 good tomatoes, place them in a dish and cover them with Mayonnaise sauce; let them stand for a few hours. Serve after sprinkling some finely chopped parsley over the top. This dish tastes nice with Protose rolls, or cheese, &c. =142. Nut-Meat Rolls.= Prepare pastry as usual for sausage rolls, either short or puffy. The filling mixture is made just as for the Nut-Meat Rissoles (52), with the addition of a few breadcrumbs. Roll the mixture between the fingers into the shape of a sausage, and proceed just as usual. Brush with egg and bake in a quick oven. =143. Protose Luncheon Rolls.= Break up with a fork 1/2-lb. of Protose, add to this some chopped parsley, 2 peeled tomatoes, crumbs, pepper and salt, and a few drops of A1 sauce. Mix thoroughly. Have ready some short pastry, cut into squares, place a little of the mixture in each, fold in the usual way. Brush over with egg and bake in a quick oven. =144. Potted White Haricots.= (A Substitute for Potted Chicken.) Stew a cupful of white haricots with 6 onions and water to cover them, until perfectly soft. Rub through a wire sieve or potato masher. Add 3-ozs. of mashed potato, 6-ozs. of brown breadcrumbs, 1-oz. of butter, 1-oz. grated cheese, and an eggspoonful of mustard. Mix well with pestle and mortar and fill small pots, cover with melted butter. =145. Potted Lentil Savoury.= Take 1/4-lb. lentils (cooked), 3-ozs. mashed potato, 2-ozs. breadcrumbs, 1 egg (beaten), chopped parsley, a little onion juice, salt and pepper, and 1-oz. butter. Put all in a pan and mix well together, with 2-ozs. of grated cheese, stirring all the time. When cooked, turn into a mortar, pound well and press into potting dishes and melt butter over the top. This makes excellent sandwiches with a little mustard spread on it. =146. Nut Sandwiches.= Flake some Brazil or other nuts and spread a thin layer in some bread and butter sandwiches which have been dressed with honey or jam. Almonds can be used if preferred, and curry powder instead of preserve, if they are preferred savoury instead of sweet. =147. Tomato or Egg Sandwiches.= Make sandwiches by spreading tomato paste between slices of bread and butter. A dish of mustard and cress sandwiches should be served with them. Sieved hard-boiled eggs, with a pinch of herbs, make good sandwiches also. =148. Egg and Cress Sandwiches.= Take some eggs, boiled hard; chop very fine and place between some rounds of white bread, spread a little Mayonnaise sauce on them and a layer of chopped cress. The rounds of bread should be cut out with a cutter. Pile the sandwiches on a dish and decorate with parsley, and a little chopped yolk of the eggs. =149. Cabbage Salad.= Two eggs well beaten, 6 tablespoonfuls of cream, 1/2-teaspoon of salt, 6 teaspoons of vinegar, and a small piece of butter. Put on the fire and cook, stirring continually until quite thick. Prepare a half head of cabbage chopped fine, sprinkled with salt. Add to the dressing when cold 2 tablespoonfuls of cream, and pour over the cabbage. =150. Potted Haricot Savoury.= Put a good breakfastcupful of brown beans, with a few onions, into a brown stew-jar, and cover with a quart, or rather more, of water. Place in a slow oven and cook until the beans crack, and the liquid will then have become a rich brown colour. After the liquid has been poured from the beans (to be used as stock or for haricot tea) rub them through a sieve or masher. To 7-ozs. of the pulp, add 3-ozs. mashed potato, 3-ozs. brown breadcrumbs, and 1-1/2-ozs. butter; salt, pepper, nutmeg and mace to taste, and a little fried onion if liked. Put all in a pan and stir till hot, add 1 beaten egg, and cook until the mixture leaves the sides of the pan, but do not let it get too stiff. Press into potting dishes as usual. =151. Cheese and Tomato Paste.= Take 1/2-lb. Cheddar cheese, flake it, then take 2 good sized tomatoes, peel them by placing them in hot water for a few minutes. Put the tomatoes into a basin, chop and beat them into a pulp, add pepper and a little chopped parsley, mint, and thyme. Mix the tomato pulp with the grated cheese and beat well together until a paste is produced. Press into small soufflé dishes. =152. Potted Haricot Meat.= Stew some brown haricot beans for several hours (saving the liquor for stock). Pass them through a sieve, mix with them some brown breadcrumbs, a finely chopped raw onion, parsley, a little thyme and a 1/4-oz. of butter; pepper and salt to taste. Heat all together in a saucepan for 10 minutes; pour into jars, and cover with melted butter. This is a useful dish for breakfast, supper, or when travelling. =153. Savoury Protose Pudding.= Make a good stuffing of 1-lb. wholemeal breadcrumbs, sweet herbs, 1/4-lb. butter, chopped parsley, peel of 1 lemon, chopped fine, and pepper and salt to taste. Bind with 2 or 3 eggs. Thickly line a well-greased pie dish with the stuffing, then press into the middle a tin of Protose (minced or machined). Thickly cover over with stuffing. Put little pieces of butter or nucoline on top, cover with a tin and bake in slow oven an hour or an hour and a half. This makes a savoury dish, when cold, with a good salad. =154. Potted Tomato Paste.= Three tomatoes, 1 egg, 2-ozs. grated cheese, 4-ozs. breadcrumbs, 1/2-oz. butter, 1 small onion minced fine, pepper and celery salt. Peel the tomatoes and cut them up in a small saucepan with the butter and onion; when tender, mash smoothly and add the egg. Stir quickly until it becomes thick; add the cheese and breadcrumbs last, when off the fire. Turn into a pot and cover with butter. =155. Delicious Milk Cheese.= Make 1 gallon of rich milk just lukewarm, add the juice of 3 lemons, or 2 tablespoons of French Wine Vinegar, and stir well. Set aside till curd and whey are separated; now pour into a cheese cloth with a basin underneath to catch the whey. Let it hang (after tying up) until well drained, then place between two plates, or in a flat colander, with a weight on top, or in a cheese press, until firmly set. =156. A Good Salad Dressing.= Rub an eggspoonful of mustard, salt and sugar in a teaspoonful of olive oil and cream, until the mixture is quite smooth. Then rub the yolk of a hard-boiled egg in the paste, and keep it free from lumps. Pour in a dessertspoonful of vinegar, stirring slowly all the time. Add a teacupful of rich milk or some cream. Serve. =GRAVIES AND SAUCES.= A great variety of savoury and nutritious gravies can be made from vegetable stock, with the usual thickening, (arrowroot is best), a pinch of salt and pepper, seasoning, and a lump of butter. Brown haricot broth is the best stock (Recipe 5). The addition of Nutril, Wintox, Mapleton's Gravy Essence, or Marmite gives flavour and increases the nourishing quality. It is very desirable that the gravy or sauce served with certain vegetarian dishes should be piquante in taste and of a nice flavour. It is worth while to take some trouble to achieve this result, because many dishes that are plain and perhaps somewhat tasteless in themselves are made quite savoury and enjoyable by the addition of a piquante dressing. Brand's A1 sauce is a good example of such piquancy, and is also useful in making sauces in the home, as a few teaspoons of it will often give an unique flavour to a simple gravy that is lacking in this respect. =157. Walnut Gravy.= Take about 4-ozs. of shelled walnuts, put them through the nut mill, and place in a small pan in which you have previously made hot 1-oz. of butter. Fry until the walnut is dark brown, _stirring well_ all the time to prevent burning. Pour on a pint of stock, or water if no stock is at hand, and let it simmer slowly until just before serving. Then add 1-oz. of flour to thicken, some seasoning, and a few drops of onion or some tomato sauce. This makes a most rich and savoury gravy--especially if a little nut-butter is added. =158. Curry Gravy.= In the cold weather, dishes which contain curry are seasonable and are generally appreciated. The following recipe for a curry gravy will prove useful to many readers, as it makes a capital addition to plain boiled rice or many other dishes. Fry 2 onions, minced in some butter until they are quite brown. Then sift in some flour and let it brown also. Add slowly some vegetable stock or water, two minced apples, a teaspoonful of curry paste (Stembridge's is good), a teaspoonful of vinegar, and a dessertspoonful each of tomato sauce and chutney. Stir and serve. =159. Gravy Piquante.= Stew a dozen shallots in some butter until soft. Stir in some flour and let it brown; add the juice of a lemon, 1/4-pint of water, a clove, a teaspoonful of sugar, and a pinch of salt and pepper. Boil gently for a few minutes and stir in a little more flour; add 1/2-pt. of clear stock or water, boil for 15 minutes and strain. =160. Plain Brown Gravy.= Melt some butter until brown, add flour (previously mixed well in a little water), and some vegetable stock, dilute if necessary and strain. A fried onion and tomato, and a teaspoonful of Nutter adds to the flavour and richness. The addition of Vegeton, Nutril or Marmite improves this. =161. Sauce Piquante.= Take equal quantities of vegetable stock and Tomate à la Vatel (Dandicolle and Gaudin), fry a chopped onion brown, add the above, thicken with arrowroot, boil and strain. =162. Rich Brown Gravy.= Melt 1 oz. butter or nutter in a small saucepan, then add nearly a tablespoonful of flour, and keep stirring until you get a rich dark brown, being careful not to burn; now add slowly some stock made by stewing brown haricot beans, and simmer slowly for about 20 minutes. At serving time, add a good teaspoonful of Nutril, Wintox or Marmite. =163. Tarragon Sauce.= Melt 1-oz. of butter, stir in 1/2-oz. of flour until free from lumps, add 1/4-pt. of milk and stir until it boils. Finally add 20 or 30 drops of Tarragon vinegar. This sauce is an excellent addition to cauliflower, and the flavour is unique. =164. Parsley Sauce.= Make in same way as in the above recipe, but substitute a large teaspoonful of finely chopped parsley for the vinegar. =165. Tomato Sauce.= Fry a sliced onion in butter until brown, add 6 sliced tomatoes, a clove of garlic and 1/2-oz. more butter. Heat until quite soft, add 1/2-pt. of clear vegetable stock or water, strain and serve. Thicken with arrowroot if desired. =166. Sauce Hollandaise.= Take 3-ozs. of butter, the juice of a lemon, the yolks of 3 eggs, and a teaspoonful of flour. Heat in a double saucepan while being stirred, until it begins to thicken. This is a good sauce to serve with cauliflower, asparagus, artichokes, etc. =167. White Sauce.= Make in the same manner as Tarragon Sauce, but omit the vinegar and add 1/4-pt. of water. =168. Mayonnaise Sauce.= Mix a teaspoonful of mustard with the yolk of an egg, add 4 tablespoons of pure olive oil, a few drops at a time, beating it with a fork; add 2-ozs. of castor sugar, some pepper and salt, the juice of a large lemon and 2 teaspoons of Tarragon vinegar. Whisk the white of the egg with 1/4-pint of cream, and beat all together. =169. Tomato Chutney.= One and a half pounds of tomatoes, 1-3/4-lb. apples, 1-1/2-lb. sultanas, 1-1/2-lb. brown sugar, 2-ozs. onions, 4-ozs. salt, 3/4-oz. cayenne pepper, 3-pts. vinegar. The whole to be boiled for 3 hours. Pour into stoppered bottles. This makes a most excellent chutney. =170. Coconut Sauce.= Melt 1-oz. of butter in a pan, stir in 1-oz. of flour smoothly, then add 1/2-pt. of cold water and 1/2-pt. of milk, half at a time; stir in 1/2-oz. of desiccated coconut and 1/2-oz. of sugar, and bring to the boil. Mapleton's Coconut Cream is superior to butter. =171. Marmite Savoury Gravy.= Chop an onion, and put it into 1-pt. of boiling water with a teaspoon of butter and a dessertspoon of dried sage; boil until the onion is soft; add two teaspoons of Marmite, season with pepper and salt, and thicken with a small teacupful of arrowroot or cornflour. Strain and serve. =172. Marmite Glaze.= Dissolve two teaspoons of Marmite in 1/2-pt. of boiling water, strain through a fine hair sieve or a piece of muslin into an enamel saucepan, put in 2-ozs. of gelatine, place on the fire and dissolve. =173. Quick Lunch Gravy.= Put a teaspoon of Marmite into a pint of boiling water, season with pepper and salt, thicken with a little browned flour. =174. Thick Brown Sauce.= Fry 1 onion, 1 lump of sugar, and a little butter until quite brown, add 2 teaspoons of brown flour and 1/2-pt. vegetable stock, pepper and salt to taste, boil well, and strain. =175. Carnos Sauce.= A Sauce can be quickly made with a spoonful of Carnos, thickened with flour, and flavoured to taste, with onion, tomato, or celery, etc. =176. Cheese Sauce.= Place 1/2-pt. of milk in a pan, and add a teaspoon of cornflour. Boil up and beat in 3-ozs. of grated cheese after removing from fire. =177. Fruit Sauce.= Take 1-oz. of cornflour, mix with a little water, adding 1/2-pt. of cherry, pineapple, or other fruit syrup, and boil until it thickens. =PUDDINGS AND SWEETS.= =178. Christmas Pudding.= Mix 1-lb. breadcrumbs, 1-lb. flour, 1-lb. sultanas or currants, 2-lbs. raisins, 1/4-lb. mixed peel, 1/2-lb. sugar, 1/2-lb. Nutter ((or Vegsu), flaked in the nut mill), 1/2-lb. chopped pine kernels. Add nutmeg to taste, and five or six eggs. Boil for 12 hours, and serve with sauce as usual. This pudding wins approbation from all who try it. N.B.--All boiled puddings should be allowed ample room to swell during cooking. If too closely confined they are sometimes prevented from being light. [Illustration] =179. A Simple Plum Pudding.= Mix 1/2-lb. flour, 1-lb. raisins or sultanas, 6-ozs. Nutter and 1-oz. mixed peel. Add 1 teaspoonful of mixed spice, 2 eggs, and a little milk if required. Boil for at least 6 hours, serve with sweet sauce. =180. A Fruit Salad.= By the _Chef_ of the Canton Hotel. Peaches, apricots, cherries, grapes, black and red currants, pineapples, bananas. The peaches and apricots are peeled and quartered, the cherries stoned, the bananas and pineapples cut in slices or dice. Mix, cover with powdered sugar, a glass of kirsch, and a glass of maraschino, and lay on ice until required. =181. Rich Plum Pudding.= Take 1/2-lb. stoned raisins, 1/2-lb. sultanas, 2-ozs. mixed peel, 1/4-lb. sugar, 4-ozs. breadcrumbs, 1/2-lb. chopped apples, 2-ozs. Nutter, 2-ozs. pine kernels, 6 sweet almonds, 6 Brazil nuts, 1/2 nutmeg, 2 teaspoons of mixed spice, 1 teaspoon of ginger, a few drops of ratafia flavouring essence, and 3 eggs. Finely chop all the fruit and the pine kernels, and put the nuts and peel through the mill. Rub the Nutter into the breadcrumbs and mix in the other ingredients and finally the eggs, one at a time (stirring well). Put into basins and boil 12 hours, then set aside till wanted. Boil them again for 2 or 3 hours before serving. =182. Sultana and Ginger Pudding.= Thoroughly mix 7-ozs. breadcrumbs, 1 oz. of flour, 8-ozs. sultanas, 3-ozs. sugar, and one good teaspoonful of ground ginger. Rub in 1-oz. butter and then stir in gradually 3 gills of milk and water (mixed), and lastly put in a small teaspoonful of carbonate of soda. Stir well, pour into a buttered mould and steam for three hours. Chopped figs, French plums or dates can be substituted for the sultanas, and thus the pudding can be made in various ways. =183. Plain Sultana Pudding.= Mix in a basin 7-ozs. breadcrumbs, 1-oz. flour, 6-ozs. sultanas, 3-ozs. sugar, and 1-oz. butter. Moisten with 3/4-pint of milk and water, to which has been added 1 small teaspoon of bicarbonate of soda. Steam for 3 hours, and serve with sweet sauce. This pudding is much appreciated by children. =184. Jellied Figs.= Stew 1/2-lb. of figs in 1-pt. of water for 2 or 3 hours till quite tender. Dissolve 1/2-oz. of gelatine in 1/2-pt. of water over a gentle heat and strain it on to the figs after they have been cut into small pieces and the juice of half a lemon added; stir well and turn into a wetted mould. Turn out when cold and sprinkle a little ground almond or coconut over it. Serve plain or with cream. =185. Creamed Rice Moulds.= Put 3-ozs. of rice into a saucepan with 1-1/2-pts. of cold milk, bring to the boil, then stand over a gentle heat till quite tender, stirring occasionally to keep it from burning. Add vanilla, 1-oz. of sugar and 1/4-pt. of cream, mix well and pour into wetted moulds. Serve garnished with raspberry or other jam. =186. Ambrosia.= Pare 5 oranges, removing all the tough white skin, cut through twice and slice them. Take a cup of grated coconut and moisten with cream. Fill a glass bowl with alternate layers of orange and coconut, finish with orange and cover with a thick layer of whipped cream, sprinkle with ground almonds, and decorate with candied fruit. =187. Bread Pudding.= Any piece of stale bread or cake, 3-ozs. sultanas, 3-ozs. currants, a little peel and spice, 1 egg, and sugar to taste. Soak the bread by pouring some boiling milk over it, beat it up very well, then add the fruit, etc., and bake or boil for 2 hours. =188. Semolina Moulds.= Cook 3-ozs. of semolina in 1-1/2-pts of milk for three-quarters of an hour, stirring well, flavour with sugar and vanilla or lemon essence, and pour into wetted moulds. Serve with preserve garnishing. =189. Castle Puddings.= The weight of 2 eggs in butter and sugar, the weight of 3 eggs in flour and a little grated lemon rind. Cream the butter and sugar together, add the eggs well beaten and lemon rind. Mix well and stir in the flour, half fill the pudding moulds with the mixture and bake for 20 minutes. Serve with a jam sauce. =190. Strawberry Cream.= Half-pound strawberries, 3-ozs. castor sugar, 1 gill cream, 1/2-oz. gelatine, 2 eggs. Mash the strawberries to a pulp with the sugar, then add the cream, the yolks of eggs, and gelatine (dissolved in a little water) and cook over a saucepan of boiling water for 15 minutes, stirring all the time. Whip the whites of egg to a stiff froth and add to the mixture and cook for a few minutes more, then pour into a buttered mould, and turn out when stiff. =191. Marmalade Pudding.= Three-ozs. nut-margarine, 3-ozs. castor sugar, 2 tablespoons marmalade, 2 eggs, 6-ozs. flour. Beat the butter and sugar to a cream, then add the eggs and marmalade and beat well for 10 minutes, then stir in the flour very lightly, and put in a greased basin, cover with a greased paper and steam for 2 hours. Serve with sweet sauce. =192. Small Cakes.= Three-ozs. nut-margarine, 3-ozs. castor sugar, 2 eggs, 5-ozs. flour. Cream the butter and sugar together and add the eggs well beaten and stir the flour in lightly, mix well and put in a shallow tin and bake for 20 minutes. When cold cut in small shapes and ice. =193. Stewed Prunes à la Francaise.= Put the prunes in a basin of water and leave to soak for 12 hours, then stew gently in a double saucepan in the same water (with a slice of lemon peel) until it forms into a thick juice. Serve with whipped cream or boiled rice, etc. =194. Custard Moulds.= Boil 1-pt. milk with 1 tablespoonful sugar and 1 bay leaf; add 1/2-oz. gelatine. Stir till dissolved, and remove from the fire for a minute or two. Strain this on to 1 egg well beaten, return to pan, and stir over the fire until it thickens, but do not let it boil. Whisk well occasionally while cooling, and just before it sets pour into wetted moulds. =195. Bakewell Pudding.= Line a pie dish with puff paste, and spread on it a layer of apricot jam. Put the yolks of 2 eggs into a basin with the white of 1 and beat well together. Then add 3-ozs. of sugar, 2-ozs. butter dissolved, and 1/2-oz. of ground almonds. Mix all well together and pour over the jam; bake half-an-hour. =196. Vanilla Creams.= Dissolve 1/2-oz. of gelatine in 3 gills of milk, and flavour with 1-oz. of sugar and 1 teaspoonful of vanilla essence. Strain it on to 1/4-pt. of cream, and when just beginning to set, whisk well and stir in lightly the white of an egg beaten till quite stiff. Turn into wetted moulds and leave till set. =197. Lemon Creams.= Dissolve 1/2-oz. of gelatine in 1/2-pt. of water, with 2-ozs. of sugar and the grated rind and juice of a lemon. When nearly cold strain this on to 1 gill of milk and 1 gill of cream, whisk well and stir in lightly the stiff-beaten white of an egg. Pour into moulds and leave till set. =198. Lemon Semolina Pudding.= Put three tablespoonfuls semolina in a saucepan with 1-1/2-pts. milk. Bring to the boil, then simmer slowly till quite swollen. Set aside to cool a little, then add 2-ozs. sugar, the grated rind and half the juice of a lemon, also a well-beaten egg. Stir well and pour into a buttered pie-dish, and bake slowly till set. Turn out and garnish with jam. =199. Raspberry Pudding.= Stew 1-lb. of raspberries (or more) with some sugar. Line a basin with some slices of bread (without crust). Pour in half the fruit, cover with a layer of bread, then add the remainder of the raspberries and another layer of bread. Press down with a saucer and place a weight on it. Turn out and serve when cold with cream or Plasmon snow-cream. =200. Rice à la Reine.= Cook 3-ozs. rice in 1-qt. milk for 2 or 3 hours, sweeten and flavour to taste. When cooled a little add 1/2-oz. gelatine dissolved in 1/2-a-teacup of milk and strained, and 1 gill of cream; stir well and pour into a wetted mould. =201. Apple Custard.= Place some biscuit crumbs in a buttered pie dish. Nearly fill it with stewed apples. Beat an egg with 1/4-pt. of milk and pour over the apples. Place some small ratafia biscuits on the top and some grated nutmeg. Bake in a moderate oven. =202. Sultana Custard Pudding.= To 2-ozs. of Robinson's Patent Barley, add 1-oz. of sifted sugar, 1/2-oz. of butter, a pinch of salt, and nearly 1-pt. of milk; mix thoroughly and stir it over the fire till it boils; then add a yolk of egg, 3-ozs. sultanas, and bake the pudding in a buttered pie-dish. =203. Swiss Roll.= Take 3-ozs. castor sugar and 1 teacupful flour, and add to them 1 teaspoonful of baking powder. Separate the yolks from the whites of 2 eggs, and beat the latter till stiff. Add 1 tablespoon of milk to the yolks, and work into the flour and sugar, then add the stiffly beaten whites. Beat all well with a wooden spoon. Pour on to a greased Yorkshire pudding tin, and bake in a very sharp oven for seven minutes. Then turn on to a piece of kitchen paper dredged with castor sugar. Spread quickly with jam (which has been thoroughly beaten) and roll with the paper. Place on a sieve till cool. =204. Gateau aux Fruits.= Take half a tinned pineapple, 3 bananas, 1/4-lb. grapes, 4 Tangarine oranges, and the juice of a lemon. Cut up the fruit into dice, sprinkle with sugar and pour over them half the pineapple syrup, the lemon juice, and a tablespoonful of maraschino, and leave for an hour to soak. Split five stale sponge cakes open, cut each half into three fingers and spread each rather thickly with apricot jam. Place four of these strips on a glass dish so as to form a square, and put four more across the corners so as to form a diamond in it, and so on, square and diamond alternately. Fill the middle of the tower thus formed with the macedoine of fruits, piling them high above the top, and pour the rest of the pineapple syrup over the cake. Whip half a pint of cream stiffly, and put it (or Coconut Cream, 224) on in rough spoonfuls all over the tower. =205. Poached Apricots.= Upon some slices of sponge cake, place half an apricot (round side uppermost). Whip some white of egg to a snow frost with castor sugar. Place this round the apricot so as to make it resemble a poached egg. Whipped cream is preferable to many persons if obtainable. The sponge should be slightly moistened with the apricot juice. =206. Lemon Sponge.= Dissolve 1/2-oz. of leaf gelatine in 1/2-pt. of water and add the rind of a lemon and 1-oz. castor sugar. Strain the juice of a lemon on to the white of an egg, then strain the dissolved gelatine on to it. Whisk all together till it makes quite a stiff froth. Turn into a mould, and take out when set. =207. Plasmon Snow-Cream.= Put 3 heaped teaspoonfuls (1-3/4-ozs.) of Plasmon into a bowl. From 1/2-pt. of tepid water take 4 tablespoons and mix it with the powder, rubbing it into a paste. Slowly add the remainder of the water; stir thoroughly, then place in a saucepan and bring to the boil, stirring all the time. Stand aside to get quite cold. When required for use, whisk it into a thick snow-cream. This makes a splendid addition to stewed fruit (peaches, &c.), cocoa, coffee, or puddings. It is most nutritious also. The proportions must be correct to get the cream _firm_ as well as _light_. If it is _frothy_ there is too much water; if sticky and heavy there is not sufficient water. =208. Rice and Sultana Padding.= To an ordinary rice pudding add 4-ozs. of sultanas. Bake in a slow oven for several hours, with plenty of milk. When cooked it should be brown in colour and quite moist. It is easily digested and makes a good supper dish. =209. Plain Boiled Pudding.= Take 2-ozs. of Nutter, 4-ozs. each of white and brown flour, and 4-ozs. of breadcrumbs. Add water gradually, mixing into a dry dough, and boil in a cloth for an hour and a half. =210. Apple Fritters.= Peel and quarter, or finely mince, some good cooking apples, dip in batter made as follows:--1 tablespoonful flour, 1 egg well beaten, enough milk to make it the consistency of cream. Fry crisp, and serve. =211. Empress Pudding.= Take 1-pt. of breadcrumbs, 1-qt. of new milk, the yolks of 4 eggs (well beaten), the grated rind of a lemon, and 3-ozs. of butter; mix and bake about half an hour. When cold, spread some raspberry or plum jam over the pudding, then whip the whites of the eggs with a teacup of sifted sugar and the juice of a lemon, and lay this over the jam. Make slightly brown in the oven. =212. Orange Jelly.= Wipe and thickly peel 5 oranges and 2 lemons, take 1-pt. of cold water, 1/2-lb. white sugar, and 1-1/2-ozs. cornflour. Place the peel and water in a pan and simmer for 20 minutes with the sugar; strain the resulting juice. Place the cornflour in a basin and squeeze the juice of the fruit through a strainer on to it, then pour the boiling syrup on to this mixture; stir well, return to saucepan, and boil for 6 minutes. Pour out into cold wet mould. Garnish with orange. =213. Ginger Pudding.= Take 6-ozs. of brown breadcrumbs (finely grated), 3-ozs. of butter, a saltspoonful of ground ginger, the juice of a lemon, and 4-ozs. of castor sugar. Stir these in a stewpan until the butter is melted. Chop 4-ozs. of preserved ginger and add to the mixture with the yolks of 2 eggs. Beat well together and set aside to cool. Whisk the whites of the eggs and stir into the pudding quickly. Fill a buttered basin with it, cover with a saucer (leaving room to swell) and steam for 3 hours. Serve with cream or fruit sauce (177). =214. Baked Coconut Custard.= Beat 3 eggs and mix with 1-1/2-pts. of milk, add 2 tablespoons of desiccated coconut, and a tablespoonful of sugar. Bake in a slow oven, and add some grated nutmeg. =215. Semolina Pudding.= Boil a teacupful of semolina for 15 minutes in 2-1/2 pts. of milk, stirring all the time. Flavour with vanilla. Turn out into a buttered pie dish, garnish with ratafia biscuits and bake in a moderate oven. =216. Strawberry Cream Ice.= Take 1-1/2-lbs. of ripe strawberries, 6-ozs. of castor sugar, 1/2-lb. of cream and a teacupful of milk. Put the strawberries through a sieve or strainer, mix the whole well together, and freeze. Raspberry ice can be made in a simpler form by reducing the cream by one-half and by adding another teacupful of milk in which a dessertspoonful of cornflour has been boiled. =217. Vanilla Ice.= Take 1 pint of milk, 1 gill of cream, the yolks of 3 eggs, and 3-ozs. of castor sugar. After heating the milk, mix 1/2-oz. of ground rice with a little cold milk and put it in the saucepan. Pour in the beaten yolks and cream, and the sugar; stir and simmer until the custard thickens, strain and set aside to cool; add vanilla to taste, and stir well; place in the freezing machine. To make this ice taste richer and more delicate, reduce the milk and increase the cream. =218. Lemon Cheese-Cakes.= Put in a saucepan 1/4-lb. butter, 1-lb. lump sugar, 6 eggs (leaving out 2 whites), 2 grated lemon rinds, and the juice of 3 lemons. Simmer until all is dissolved (gently stirring), and add a few dry biscuit crumbs. Serve on crisp pastry. =219. Lemon Jelly.= Dissolve 1-oz. of isinglass in 1-1/4-pts. of water. Add the grated peel of 2 lemons and 1/2-lb. of lump sugar. Boil for 10 minutes, stirring continually. Take off fire and add the juice of 1-1/2 lemons. Strain and cool. Whisk well before turning into moulds. =220. Fruitarian Mincemeat.= Take 7-ozs. Nutter, 12-ozs. raisins, 6-ozs. sultanas, 6-ozs. currants, 1/4-lb. Demerara sugar, 1-1/2-lbs. apples, 1/4-lb. mixed candied peel, the rind and juice of 1 lemon, 6 almonds, 6 Brazil nuts, a few drops ratafia flavouring essence, and 3 teaspoons of mixed spice. Stone the rasins, finely chop all the fruit, and put the nuts and almonds through the nut mill. Now melt the Nutter in a saucepan, and gradually add all the other ingredients, stirring well, leave standing over night, and put in pots next morning. Cover closely, and this will keep a long time. =221. Short Pastry.= Rub 1/2-lb. Nutter into 1-lb. flour and 2-ozs. Artox wholemeal, mix as dry as possible with water, and it is ready to make excellent biscuits, short cakes, or tart crusts. If whiter pastry is required use white flour. =222. Puff Pastry.= Ingredients:--1-lb. flour, 3/4-lb. Nutter, cold water. Method:--Rub 1/4-lb. Nutter into the flour, mix to a rough dough with cold water, stand in a cool place for ten minutes. Roll out and "spot" over with 1/4-lb. Nutter broken in small pieces; fold over, roll out and stand 10 minutes. Roll out again and spot over with the remaining 1/4-lb. Nutter; fold over and roll out, and after standing 10 minutes it is ready for use. =223. Chestnut Cream.= Take from 20 to 30 chestnuts, remove the shells and skins. Put the chestnuts in a saucepan with 2 teacups full of water, sugar to taste, the juice of 1 lemon, and simmer slowly until they are quite soft. Pass through a sieve or potato masher, and when cold pile in a dish, and cover with whipped cream. =224. Coconut Cream.= A nice addition to Trifles, Fruit Salads, etc., can be made by using Mapleton's Coconut Cream. Mix 2 ozs. of the cream with 1/8-pt. of boiling water; when softened beat for a minute or so with the egg-beater, then pour on a dish. In 2 hours it will have set and can be used to fill sponge sandwiches, or eaten with stewed fruit. To form a thick cream (less solid) beat up 2-1/2 to 3 ozs. Coconut Cream with 1/4-pt. of hot water. =THE BREAD PROBLEM.= Pure wholemeal bread, so made as to be light and well baked, is a virtual necessity for every abstainer from flesh-food. Food-Reform presents many difficulties, and every dietetic reformer has to grapple with them. Insufficient knowledge, defective sources of provision, digestive troubles, inherited organic weakness, and unfavourable environment, are only a few of these. I want, therefore to emphasize the importance of a perfect bread supply, which I am convinced is the key to the problem so far as many are concerned. It is not sufficient merely to pray for "our daily bread," and then to leave its provision entirely to Providence. We need also to _think_ and to take some personal trouble about it--remembering that Heaven helps those who help themselves. Yet this is what very few people do. One may safely affirm that four persons out of every five are content to use defective and innutritious bread every day of their lives. Yet this should be made a real staff of life. The whole grain of wheat, if of good quality, contains nearly all that is needful for the perfect nutrition of the body. With the addition of a small amount of fat (easily found in nut or dairy butter, cheese or oil), and of grape sugar and purifying acids (obtainable in fruits), pure wheatmeal, if properly ground in stone mills, and well made into delicious home-baked bread, enables one to be almost independent of other foods, and therefore almost ensures one against a breakdown in health if there is difficulty in obtaining a varied and well proportioned dietary from other sources. Instead of securing and using bread such as this, the majority of the community complacently eat white bread--emasculated, robbed of its gluten (which is equivalent to albumen) and of the phosphates and mineral salts that are stored in the inner part of the husk of the grain. It is composed almost entirely of starch, with the addition of such adulterants as the baker or miller feels inclined to introduce for commercial reasons, and is not conducive to the proper operation of the digestive and eliminative organs. It is difficult for bakers or the public to buy really good wholemeal. The meal that is on the markets often consists of cheap roller-milled flour with some sweepings of bran or seconds thrown in. And even if the entire grain is supplied, the outer cuticle of the wheat, when _rolled_ (in the modern steel-roller mills that for reasons of economy have superseded the good old-fashioned stone _grinding_ mills), instead of being so reduced as to be capable of complete digestion, is left with rough edges called _spiculae_, which irritate the digestive tract, cause relaxation, and arouse prejudice against the 'brown' loaf. Such wholemeal cannot be perfectly assimilated because the bran is not properly broken up, and, in addition to this fact, the cerealine, which acts like diastase in the conversion of starch into sugar, is not liberated and rendered available as an aid to digestion. That the distasteful and often indigestible brown or wholemeal bread (so-called) usually sold by bakers is either defective or adulterated, can easily be proven by anyone. Let any reader procure some stone-milled entire wheatmeal that is guaranteed pure (I use the 'Artox' and 'Ixion' brands myself, because I believe them to be of genuine quality and properly stone-ground); then make some thin loaves as described in the following recipe. The result, if the bread is skilfully made, will be a delicious and nutritive loaf of the farmhouse type with a sweet nutty flavour. Instead of quickly getting 'stale,' such a loaf is enjoyable when four days old, and it only needs to be compared with ordinary bakers' bread to reveal the fact that it is an entirely different article of food. Its sustaining power is wonderful, and it proves an effectual preventive of starved nerves as well as other ailments. =225. How to make Wholemeal Bread.= The yeast must be quite fresh, and the bread should be raised in separate tins _in a warm place or cupboard_; the oven must be hot at first, but the heat should be much reduced after 10 minutes. Mix 6-lbs. of wholemeal with 1-lb. of household flour. Then mix 3-ozs. of _fresh_ yeast with a tablespoon of treacle, adding 2 tablespoons of olive oil when it is quite dissolved. Put this into the flour with about 2-pts. of lukewarm water. Mix it with a wooden spoon till it does not stick. Knead for 10 minutes, adding more water if necessary but keeping the dough firm and spongy. Put it into flat baking tins (well greased) about 2-1/2 inches deep, covering the tins to the depth of about 1 inch only. Let it rise for 1 hour, or till it reaches the tops of the tins. Then bake first in a quick oven, and afterwards in a slower. A gas oven is most reliable for baking bread, as the heat is more easily regulated. The bread should be a rich dark golden brown when well baked. =226. White Bread.= Make as Recipe 225, but substitute household flour for wholemeal. The shape and size of the loaves should be changed occasionally. Loaves baked in _small_ tins are often lighter than bread made into large loaves. =227. Plain Currant Bread and Buns.= To 2-lbs. of good wholemeal or white flour add a pinch of salt, 1 tablespoonful of sugar, and 1/2-lb. of currants or sultanas; also rub in 2-ozs. of olive oil or nut-margarine. Mix 1-oz. of yeast with a little golden syrup and add lukewarm water. Stir this into the flour, and add sufficient warm water to make a nice dough. Shape into loaves or little buns, set to rise for 1 hour or longer, then bake in a quick oven and brush with egg and milk. =228. Dinner Rolls.= Delicious dinner rolls can be made as follows:--Take 1-lb. of white flour, 1-lb. of wholemeal, 3-ozs. butter, and 1-oz. of yeast. Mix the yeast with a dessertspoonful of treacle, 3/4-pt. of milk and water. Rub the butter into the flour, and put in the yeast to rise. Knead, form into small rolls, raise for half-an-hour, bake in a quick oven. =229. Sultana Cake.= Sift into 1/2-lb. of flour 1 teaspoonful of baking powder. Grate the rind of a lemon on to an egg and beat it well. Cream together 3-ozs. nut-margarine and 3-ozs. sugar; add the egg, beating still, then stir in lightly the flour and 3-ozs. sultanas; add milk to make a soft dough. Pour into a well-buttered cake tin, put in a hot oven, and bake for about half-an-hour, reducing the temperature considerably. =230. Sultana Rice Cake.= Put 3-ozs. of Nut-margarine in a warm oven. Grate the rind of a lemon on to an egg and 3-ozs. of castor sugar, beat well, then add the warmed Nutter and beat again till it is creamy. Now sift together 5-ozs. of ground rice, 3-ozs. of flour and 1 teaspoonful of baking powder. Beat this gently into the mixture, add 4-ozs. sultanas and enough milk to make a proper consistency. Put in a hot oven, gradually reducing the temperature, and bake for about 3/4 of an hour. =231. Cheese Straws.= Mix 6-ozs. flour and 6-ozs. grated cheese well together, then rub in 2-ozs. butter, add a little cayenne pepper and salt, bind with the yolk of an egg, roll out about a quarter of a inch thick, cut into long narrow fingers, and bake in a sharp oven for 10 minutes. =232. Sultana Bun Cakes.= Sift together 8-ozs. of flour, 3-ozs. Paisley flour and 2-ozs. of sugar; rub in 4-ozs. olive oil, and add 4-ozs. of sultanas. Mix all with a well beaten egg and a little milk, roll out, shape with a cutter and bake at once in a quick oven. =SUMMER AND WINTER DRINKS.= The following recipes and suggestions concerning a few beverages which can be used as substitutes for more stimulating drinks may prove useful to many readers:-- =233. Barley Water.= Mix a tablespoonful of Pearl Barley with a pint of water and boil for half-an-hour. Flavour with lemon, cinnamon or sugar, according to taste, and allow the mixture to cool. For invalids requiring nutriment a larger quantity of barley should be used. Barley Water is equally suitable for winter use and can be taken hot. =234. Wheatenade.= Simmer 1-lb. of crushed wheat in 1-qt. of water for about an hour, stirring it occasionally. Strain, add lemon juice and sugar to taste, for use in summer, or milk and sugar if the drink is taken hot in winter. Good and clean bran can be substituted for crushed wheat. This is a capital drink for children with a tendency to rickets, or for persons suffering from nervous prostration caused by malnutrition. =235. Oatenade.= Simmer 1/4-lb. of coarse oatmeal in the same manner as described in the previous recipe, then flavour to taste. This drink will be slightly richer in fat than the previous one, and it makes a good winter drink. =236. Gingerade.= Take 1-dr. essence cayenne, 4-drs. essence of ginger, 2-drs. essence of lemon, 1-dr. burnt sugar, 3/4-oz. of tartaric acid. Add 3-lbs. lump sugar and 5-qts. boiling water. Bottle ready for use. Dilute to taste. =237. Fruit Drink.= Lime juice, if pure, makes a cooling and wholesome drink. The "Montserrat" is one of the purest brands upon the market; some of the liquid sold as lime juice is only a chemical concoction. The weaker the solution the better it tastes. A dessertspoonful to the tumbler is generally enough. Dole's Pineapple juice is also an excellent fruit drink. =238. Rice Water.= Boil some once-milled rice in water, and add lemon juice and sugar to taste. The beverage should not be made too thick. As rice is often used in most households a supply of this nutritious drink is easily provided. It is very good for children. =Tea and Coffee Substitutes.= Those who find tea and coffee undesirable should try "Wallace P. R. Coffee," "Lifebelt Coffee," "Salfon," or "Horlick's Malted Milk." Another good substitute is "Hygiama," which, unlike tea and coffee, is not a stimulant, but a nutrient. On the other hand its effect on the system is distinctly stimulating in a right and healthy sense. That is to say, the valuable nourishment which it contains is very easily and quickly digested and an immediate sense of invigoration is the result. Unlike cocoa, it is not clogging or constipating or heavy. =HOW TO FEED INVALIDS.= In all cases of sickness the patient will have a better chance of recovery if the diet is light and wisely selected. [Illustration] When inflammation and fever exist, fruit and cooling drinks should be given, and but little nitrogenous food. An eminent physician writes thus: "The fever patient, like the over worked man, digests badly. He has no appetite; his salivary glands do not secrete, or secrete very imperfectly. The gastric juice formed under bad conditions is almost inert, poor in pepsine and hydrocloric acid. The liver no longer acts if the fever is high and serious; the intestinal secretions are partially exhausted.... The fever patient must then be fed very little." When the hydrocloric acid is deficient, proteid food should be given very sparingly--one of the best forms being Casumen in solution (see 224) or white of egg. Milk is not advisable in such a condition, unless malted, or in the dried form. Fats are objectionable, and if the salivary secretions are defective, starches should be given in dextrinized (super-cooked) form, or well toasted. Fruit sugars, which are Carbohydrates in a digested form, are better still, and may be given freely to patients of nearly all kinds. They are abundantly provided in figs, dates, stoneless raisins and sultanas, and in other sweet fruits, such as bananas, strawberries and apples. Ample nourishment can be provided by these, supplemented by egg dishes (chiefly white); flaked and super-cooked cereals, such as Granose Biscuits, Kellogg Wheat Flakes, Wallace P. R. and Flakit Biscuits, Archeva Rusks, Melarvi Crisps, and toasted or wholemeal bread; flaked or malted nuts; legumes soufflé; well-cooked farinaceous puddings; Horlick's Malted Milk and many other proprietary health-foods; and vegetable broths--for which see Recipes 1-23, as well as those which conclude this section on pages 123 and 124. One of the most important of these latter is 'Haricot Broth,' which is a perfect substitute for "beef tea," being far more nutritious and also free from the toxic elements which are contained in that dangerous and superstitiously venerated compound. [Sidenote: =The Beef Tea Delusion.=] Dr. Milner Fothergill stated that probably more invalids have sunk into their graves through a misplaced confidence in the value of beef tea than Napoleon killed in all his wars. It is, in reality, a strong solution of waste products and of uric acid, consisting largely of excrementitious matter which was in process of elimination from the system of some animal, through the minute drain pipes which form an important cleansing medium or "sewage system" in all animal flesh. To make "beef tea," these poisonous substances are stewed out to form the decoction, while the animal fibrin, the portion of the meat that has some nutritive value, is thrown away. Beef tea consequently acts as a strong stimulant, tends to increase inflammation and fever, and in all such cases lessens the chance of the patient's recovery, as the system is already battling against toxic elements in the blood. To add to the amount of the latter is obviously unwise and dangerous. These remarks apply also to 'meat essences' and to 'beef extracts,' which are frequently made from diseased flesh which has been condemned in the slaughterhouses. Meals provided for invalids should be very simple, but served in a very dainty manner. A spotless serviette and tray cloth, bright silver, a bunch of flowers and a ribbon to match them in colour for tying the serviette (the colour of which can be changed from day to day) should not be forgotten. The food should be supplied in small quantities; half a cupful of broth will often be taken when a cupful would be sent away untouched, and the wishes of the patient should be respected so far as it is safe and wise to do so. It is also a good plan to serve two or three small separate courses, rather than to put everything that is provided on a tray together. Stewed French plums and figs are valuable in the sickroom because of their laxative effects, and dainty sandwiches will be found acceptable by most invalids--made with flaked nuts and honey, dried milk (Lacvitum), potted meat, etc. [Sidenote: =Don't Overfeed Invalids.=] One of the greatest evils to be avoided by those who are nursing the sick is that of over-feeding. When nature is doing her best to meet a crisis, or to rid the body of microbes or impurities, it is a mistake to cause waste of vital energy by necessitating the expulsion of superfluous alimentary matter. Invalids should not be unduly persuaded to take food. The stomach generally requires _rest_, and is often in such a condition that digestion is impossible. Much of the suffering and inconvenience endured by sick persons is simply the result of erroneous diet. Judicious feeding will do far more than drugs to alleviate and cure most maladies, in fact drugs and stimulants are seldom required. The great healing agent is the Life-force within--the "_Vis medicatrix Naturæ_"--and the wise physician will see that this power has a fair chance. He will encourage hopeful mental influence, and advocate pure air, pure food, and pure water, combined with a cessation of any physical transgression which has been the _cause_ of the malady in question. Care should be exercised lest invalids partake too freely of starch foods, especially if such are insufficiently cooked. Wholemeal bread should be _light_ and _well baked_, and in most cases it will be more easily assimilated if toasted. Granose and other similar biscuits (which consist of entire wheatmeal in a super-cooked form, so that the starch is already transformed into 'dextrin') will be easily digestible and are slightly laxative in their effect. They are just the right thing to be taken with broth or soup or porridge. The following recipes will be found helpful. =239. Brown Haricot Broth.= (A perfect substitute for 'Beef Tea.') Take 1/2-lb. of brown haricot beans. Wash and stew them with 1-qt. of hot water and some small onions for 3 hours, stewing down to 1-pt. Strain, and add pepper, celery-salt and butter when serving. This bean tea or broth, so prepared, will be found to be very savoury and of the same taste and appearance as beef tea, while being much richer in nutriment. =240. Mock Chicken Broth.= A valuable substitute for chicken broth, which is in every way superior to the decoction obtained by stewing the flesh and bones of the bird, can be made by stewing and serving white haricots in the same manner as in the previous recipe. =241. Hygiama Apple Purée.= Select two or three sound ripe apples, wash and rub in hot water, remove core and all bruised or dark parts, but not the peel, cut in small pieces, place in a covered jar or casserole with a cupful of water, or sufficient to prevent burning. Cook gently until apples are soft; then rub all through a fine sieve. Mix a tablespoonful or more of Hygiama with just enough water to form a paste, mix this paste into the apple, with just a touch of cinnamon or nutmeg if liked, and serve with pieces of dry toast, twice-baked bread or rusks. =242. Oat Cream.= A most excellent recipe for invalids and anæmic patients is prescribed by Dr. Oldfield, as follows: Boil 1 pint milk, sift into it a large handful of crushed oats. Simmer until it is thick as raw cream. Strain and serve; the patient to take 1/2-pint, sucking it through a straw slowly. =243. Linseed Tea.= Few persons realize the good qualities of linseed tea. It is useful for weak, anæmic and delicate persons; it produces flesh, is soothing in bronchial cases, and laxative. If made thin, and flavoured with lemon, it is quite palatable, and many persons get fond of it. The seed should be whole and of best quality, and it only requires stewing until the liquor is of the consistency of thin gruel. =244. proteid Gruel.= A good liquid food can be quickly made by warming a dessertspoonful of "Emprote" or "Malted Nuts" in a glass of milk, and flavouring to taste. A large teaspoonful of "Casumen" (pure milk proteid) dissolved in a breakfastcup of barley water, coffee, or vegetable soup, also readily provides much nutriment in a simple form. =245. Lentil Gruel.= This is a useful and nutritious food for invalids. To make the gruel, take a dessertspoonful of lentil flour, mixed smooth in some cold milk, add nearly 1-pt. of milk which has been brought to the boil. Boil for 15 minutes and flavour with a little cinnamon or vanilla. Serve with toast. This is the same as the much prescribed "Revalenta Arabica" food, but the lentil flour, without a long scientific name, only costs 3d. a pound, instead of half-a-crown. =246. Malted Milk Prune Whip.= One cup of prunes, 2 tablespoonfuls Horlick's Malted Milk, 1 tablespoonful sugar, lemon sufficient to flavour, white of egg. Wash well, and soak the prunes until tender. Boil with small piece of lemon until soft. Add sugar, remove stones, rub through colander; add the Horlick's Malted Milk, beat well; add the white of egg, well beaten. Cool, and serve with whipped cream. Flavour with vanilla if desired. =247. Malted Milk Jelly.= Phosphated gelatine 1 teaspoonful, Horlick's Malted Milk 2 to 4 teaspoonfuls, sugar and flavouring to suit. Soak the gelatine in cold water for 1 hour, then dissolve in just sufficient hot water. Add the Horlick's Malted Milk dissolved in 2 cups of hot water, and sweeten and flavour to taste. =248. Malted Milk with Iced Fruit.= Take of Horlick's Malted Milk 1 heaped teaspoonful, crushed fruit 1 tablespoonful, crushed ice 1 tablespoonful, 1 egg, acid phosphate twenty drops, grated nutmeg to flavour, water to make a cup. Mix the Malted Milk, crushed fruit and egg, beating the same for five minutes. Add the phosphate and crushed ice, stirring all for several minutes. Strain, and add ice-cold water or cold carbonated water, and grated nutmeg to flavour. =249. Effervescent Malted Milk.= Put some finely cracked ice into a glass. Fill it half full of soda, Vichy or Syphon water, and immediately add the desired amount of Horlick's Malted Milk in solution. Drink while effervescing. Brandy may be added if necessary. =WHAT TO DO AT CHRISTMAS.= [Illustration] The Christmas festival--which has degenerated into such a deplorable orgy of massacre and over-feeding in many countries which are called 'Christian'--can be observed and enjoyed without such barbarities and butchery as now take place. How can we consistently sing and talk of 'Peace on Earth' when we are participating in ruthless warfare against the animal creation? Is not this wholesale and cruel slaughter altogether discordant with the spirit and doctrine of the gentle and harmless Teacher of Nazareth, whose terrestrial birth is thus celebrated by pagan barbarity? Should not those of us who dare to call ourselves His followers protest against a custom which brings discredit upon His religion and causes humanely disposed Oriental nations to regard it almost with contempt? The following suggestive Menu will at once show my readers that Christmas can be celebrated with a feast of good things without such butchery. And many are they who have found that its joys can even be enhanced by a sense of freedom from blood-guiltiness and personal responsibility concerning the deeds that are done in the shambles at this time of 'Peace and Goodwill.' The Menu can be varied as taste and circumstances may dictate. =A Bloodless Menu for Christmas.= _From which a selection can be made._ Mock Turtle Soup (4). _Fried Bread Dice._ Julienne Soup (9). _Granose Biscuits._ Mock Scallop Oysters (24). Mock White Fish (32). _Parsley Sauce._ Savoury Nut Steaks (50). Macaroni Rissoles (68). _Sauce Piquante._ Yorkshire Pudding. Potato Purée (109). Cauliflowers. Baked Stuffed Tomatoes (104). Chestnut or Vegetable Soufflé (94 or 97). Plum Pudding (178). Stewed Pears. _Clotted Cream._ Mince Pies (220). Fresh Fruits. Almonds and Muscatels. Figs. Dates. Preserved Ginger. The cost of such a dinner as this will be much less than that of a corresponding one which includes poultry, game, and joints of flesh. The amount saved could be appropriately expended in providing a few comforts for the poor and needy--thus the Christmas festival provides an opportunity for lessening the suffering in this world, and also for increasing the sum of human happiness. =MENUS FOR THE WEEK.= By MRS. WALTER CAREY. The following Menus may be a guide to beginners, and show how easy it is to get variety:-- =Breakfast Menu, No. 1.= Manhu Oats. Porridge. Tea or Coffee. Scrambled Eggs on Toast. Grilled Tomatoes, No. 122. Neapolitan Sausages, No. 123. Brown Bread. Honey. Marmalade. Butter. Fruit. =Breakfast Menu, No. 2.= Manhu Rye Porridge. Tea or Coffee. Granose Biscuits. Eggs à la Crême, No. 84. Savoury Rissoles, No. 98. Brown Bread. Honey. Jam. Butter. Fruit. =Breakfast Menu, No. 3.= Manhu Wheat Porridge. Tea or Coffee. Omelette aux Tomates, No. 82. Potted White Haricots, No. 144. Stewed French Plums, No. 193. Brown Bread. Honey. Jam. Butter. Fruit. =Breakfast Menu, No. 4.= Ixion Kornules. Tea or Coffee. Toast. Omelette aux Fines Herbes, No. 87. Grilled Mushrooms. Brown Bread. Baked Apples. Butter. Marmalade. Honey. Fruit. =Breakfast Menu, No. 5.= Manhu Barley Porridge. Tea or Coffee. Baked Stuffed Tomatoes, No. 104. Marmite Toast, No. 128. Stewed French Plums. Brown Bread. Butter. Marmalade. Honey. Fruit. =Breakfast Menu, No. 6.= Granose Flakes with Hot Milk. Tea or Coffee. Savoury Rissoles, No. 98. Scrambled Eggs and Tomatoes, No. 88. Brown Bread. Stewed Apples. Butter. Marmalade. Honey. Fruit. =Breakfast Menu, No. 7.= Manhu Wheat Porridge. Tea or Coffee. Granose Biscuits. Stewed Figs. Fried Eggs and Mushrooms. Milanese Croquettes, No. 113. Brown Bread. Butter. Marmalade. Fruit. =Cold Luncheon Menu, No. 1.= Oeufs Farcie en Aspic, No. 131. Salad & Mayonnaise Dressing, No. 156. Potted Meat Sandwiches, No. 152. Poached Apricots, No. 205. Jellied Figs, No. 184. Milk Cheese, No. 155. Scotch Oat Cakes. Coffee. Fruit. =Cold Luncheon Menu, No. 2.= Nut Galantine, No. 132. Salad and Mayonnaise Dressing, No. 156. Egg and Cress Sandwiches, No. 148. Lemon Sponge, No. 206. Stewed and Fresh Fruit. Camembert Cheese. Biscuits. Coffee. =Luncheon Menu, No. 3.= Mock Lobster Shapes in Aspic, No. 135. Tomato Salad. Egg Sandwiches, No 147. Mock Chicken Rolls, No. 60. Orange Jelly, No. 212. Creamed Rice Moulds, No. 185. Gruyère Cheese. Biscuits. P. R. Crackers. Coffee. Fruit. =Luncheon Menu, No. 4.= White Haricot Soup, No. 13. Mock Scallop Oysters, No. 24. Eggs Florentine, No. 83. Cheese Soufflé. Fruit Tart. Custard. Cheese. Fruit. Coffee. =Luncheon Menu, No. 5.= Tomato Soup, No. 6. Mock White Fish, No. 32. Walnut Cutlets, No. 34. Green Peas. Mashed Potatoes. Castle Puddings, No. 189. Meringues. Cheese. Fruit. Coffee. =Luncheon Menu, No. 6.= Brazil Nut Soup, No. 8. Mock Oyster Patties, No. 25. Chestnut Stew, No. 130. Creamed Macaroni, No. 70. Rice and Sultana Pudding, No. 208. Apple Fritters, No. 210. Cheese. Fruit. Coffee. =Luncheon Menu, No. 7.= Julienne Soup, No. 9. Mock White Fish, No. 32. Savoury Golden Marbles, No. 116. Brown Sauce, No. 174. French Beans. Stuffed Vegetable Marrow, No. 112. Empress Pudding, No. 211. Cheese Straws. Fruit. Coffee. * * * * * =Dinner Menu, No. 1.= _Soups_--Mock Turtle Soup, No. 4. Dinner Rolls, No. 228. _Fish_--Fillets of Mock Sole, No. 29. Sauce Hollandaise, No. 166. _Rôti_--Nut Timbale, No. 65. Spinach Soufflé, No. 92. Potato Croquettes, No. 117. _Entrée_--Macaroni à la Turque, No. 67. _Sweets_--Plum Pudding, No. 179. White Sauce, No. 167. Semolina Moulds, No. 188. _Dessert_--Muscatel Raisins. French Plums. Dry Ginger. Fruit and Biscuits. Coffee. =Dinner Menu, No. 2.= _Soup_--Chestnut Soup, No. 2. Granose Biscuits. Dinner Rolls, No. 228. _Fish_--Mock White Fish, No. 32. _Rôti_--Mock Steak Pudding, No. 59. Parsley Sauce, No 164. Green Peas. Potato Purée, No. 109. _Entrée_--Spinach Soufflé, No. 92. _Sweets_--Sultana and Ginger Pudding, No. 182. Cream, or Fruit Sauce, No. 177. Jellied Figs, No. 184. _Dessert_--Fruit. Salted Almonds, No. 129. Dry Ginger. Coffee. =Dinner Menu, No. 3.= _Soup_--Celery Soup, No. 16. _Fish_--Omelet aux fine Herbes, No. 87. _Rôti_--Chestnut and Mushroom Pudding, No. 59. Flaked Potatoes. Brussels Sprouts Sauté, No. 102. _Entrée_--Green Pea Soufflé, No. 93. _Sweets_--Jam Roll. Stewed French Plums, No. 193. _Dessert_--Fruit. Sultanas. Figs. Almonds. Coffee. =Dinner Menu, No. 4.= _Soup_--White Haricot Soup, No. 13. Croûtons. _Fish_--Mock Oyster Patties, No. 25. _Rôti_--Mock Sweetbread Quenelles, No. 43. Mashed Potatoes. Cauliflower. _Entrée_--Asparagus Soufflé, No. 96. _Sweets_--Marmalade Pudding, No. 191. Vanilla Creams. _Dessert_--Fruit. Dry Ginger. Biscuits. Coffee. =Dinner Menu, No. 5.= _Soup_--Green Lentil Soup, No. 10. Granose Biscuits. _Fish_--Fried Chinese Artichokes, No. 27. _Rôti_--Walnut Rissoles, No. 37. French Beans. Mashed Potatoes, No. 109. _Entrée_--Omelet, No. 81. Spinach à la Crême, No. 91. _Sweets_--Apple Custard, No. 201. Lemon Cheese Cakes, No. 218. _Dessert_--Dry Ginger. Dates. Fruit. Fancy Biscuits. Coffee. =Dinner Menu, No 6.= _Soups_--Tomato Soup, No. 6. Fried Bread Dice. _Fish_--Mock Scallop Oysters, No. 24. _Rôti_--Purée of Walnuts, No. 40. Spinach à la Crême, No. 91. Mashed Potatoes, No. 109. _Entrée_--Macaroni Cutlets, No. 68. _Sweets_--Empress Pudding, No. 211. Orange Jelly, No. 212. _Dessert_--Dry Ginger. Fruit. Fancy Biscuits. Figs and Dates. Coffee. =Dinner Menu, No. 7.= _Soup_--Artichoke Soup, No. 1. Granose Biscuits. _Fish_--Green Artichokes, No. 26. _Rôti_--Nut Croquettes, No. 41. Yorkshire Pudding, No. 119. Brown Gravy, No. 162. Mashed Potatoes, No. 109. _Entrée_--Baked Stuffed Tomatoes, No. 104. _Sweets_--Fruit Salad, No. 180. Custard Moulds, No. 194. _Dessert_--Fruit. Salted Almonds. Roast Pine Kernels. Dry Ginger. Biscuits. Coffee. =Hints to Housekeepers.= A few simple hints to those who are trying the vegetarian recipes in this book may be useful. Cooking utensils should be kept quite separate from those used for meat, fish or fowl. Nut-oil or nut-butter should always be used for frying, and the right heat is known when a slight blue haze rises above the pan, or by dipping a finger of bread in the oil, when if hot enough it will at once fry brown and crisp. After frying it is always best to place the articles fried on some folded tissue paper to drain out the frying oil. Marmite, Nutril and Carnos make good additions to stock for flavouring soups and gravies. In this kind of cookery there is no waste, all the food is edible and anything that remains over from dishes can be put together and made into curries, stews, cottage pie, etc., etc. Excellent Salads can be made by the addition of uncooked scraped and sliced carrots and beetroot; and also by chopping up very finely celery, Brussels sprouts, French beans, green peas, cabbage, parsley, onions, etc. The bright colours of these raw vegetables are most useful in decorating galantines and other cold dishes, and when arranged with regard to colour, make a most artistic garnishing and are most wholesome. Pea nuts, pine kernels, and hazel nuts are much improved in flavour by being put in a baking pan in the oven until slightly browned. Lemon juice is a good substitute for vinegar in all sauces. For making a smooth soup it is a good plan to rub the vegetables after they are cooked through a very fine hair sieve. In making cutlets a stick of macaroni should be inserted in the thin end of the cutlet to represent a bone, it may be fried or not with the cutlet. From several years' experience I have found the non-flesh cookery is most economical, the expense being less than half that of the corresponding meat dishes. =Margaret Carey= =UNFIRED AND VITAL FOODS.= The following practical information and suggestions will be found helpful by those who wish to test the advantages of living solely upon uncooked foods--as now recommended by so many progressive physicians, dietetic specialists, and teachers of hygiene. Although such a strictly simple and natural dietary may at first involve some gustatory self-denial, the benefits resulting from its use are declared by many who speak from personal experience to be well worthy of any inconvenience or sacrifice involved. =List of Foods and Fruits. etc., that can be eaten uncooked.= _Cheeses_--Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola, Gruyère, Gloucester, Half-cheese, Pommel, Port Salut, Stilton, St. Ivel, Wenslet, Wensleydale, Wiltshire, etc. _Fruits_--(Dried) Apples, apricots, currants, dates, figs, muscatels, peaches, prunes or French plums, pears, raisins, sultanas, etc. (Fresh) Apples, bananas, blackberries, currants, cantaloupes, cherries, damsons, gooseberries, greengages, green figs, lemons, melons, mulberries, nectarines, orange, pineapple, pears, peaches, plums, pomegranates, quince, raspberries, strawberries, tangerines, etc. _Nuts_--(Fresh) Almonds, Barcelona, Brazil, cobs, coconuts, filberts, Spanish, walnuts, etc. (Shelled) Almonds, Barcelona, cashew, hazel, pea-nut, pine kernels, walnuts, etc. _Roots_--Artichokes, carrots, parsnips, turnips and potatoes (which must be very finely grated). _Vegetables_--Cabbage (red and white), cauliflower, corn salad, cucumber, celery, chicory, endive, lettuce, leeks, mustard and cress, onion, parsley, radishes, sprouts, spinach, salsify, seakale, tomatoes, watercress, etc. =RECIPES.= _Nut-meat_--2-ozs. shelled nuts, 1-oz. bread, 1 tablespoonful of milk. Put nuts and bread through a nut-mill. Mix together with milk. Roll out thin and cut into shapes with glass. This is sufficient for two. Look well over nuts before using, do not blanch almonds but rub them well with a cloth. _Unfired Pudding or Cakes_--1-oz. each of dates, sultanas, currants, candied peel and French plums, and 2-ozs. nuts. Put all through a nut-mill and mix well together. Roll out and make into cakes. For a pudding, put mixture in a well greased basin, press down, leave for an hour or so and turn out. If too moist add breadcrumbs. Serve with cream. _Unfired Dried Fruit Salad_--Ingredients as for pudding, but do not put through a mill; chop all the fruit and nuts and serve dry with cream. _Dried Fruits_, such as French plums, peaches or apricots should be put in soak for 12 hours. Do not cook. SALADS. _Brussels Sprouts_--Use hearts only, which cut into small pieces. _Cabbage_--Use hearts only, which cut into small pieces. _Cauliflower_--Use flower part only, which cut into small pieces. _Chicory or Seakale_--Cut into small pieces. _Lettuce_--In the usual way. _Spinach and Mint_--Use leaves only, which cut up very small. _Root Salad_--Carrots or beetroot and turnips. Peel and put through a nut-mill and mix well together. Most green salads are improved with the addition of radishes. Salads can be mixed ad lib., but a greater variety of food is secured by using one or two vegetables only at a time. _Salad Dressing_--(1) Half a cup of oil, 1 tablespoonful of lemon juice and the yolk of an egg. Mix egg with oil and add lemon afterwards. (2) Half a cup of oil and one well mashed tomato mixed well together. _Flavourings_--For Nut-meat--Use grated lemon peel, mint, thyme or grated onion. For Dried Fruit Pudding or Cake--Use ground cinnamon, grated lemon peel, nutmeg, ground or preserved ginger. =QUANTITIES.= First meal at 11 o'clock--Per Person--approximately-- 2-ozs. cheese. 2-ozs. dried Fruit. 3-ozs. salad or root salad. 2-ozs. brown bread, biscuits or unfired bread with butter. Second meal at 7 o'clock-- 2-ozs. nut-meat. 6-ozs. raw fruit. 3-ozs. salad. 2-ozs. brown bread, biscuits or unfired bread and butter. It is well to drink only between meals, i.e., first thing in the morning after dressing; between first and second meal; and before going to bed. No alcohol or strong tea and coffee should be taken. =SOME SUGGESTIVE MENUS.= =_Spring--(March-April-May.)_= =FIRST MEAL.= SUNDAY--Tomato and Onion Salad. Cheese (St. Ivel). Unfired Pudding and Cream. MONDAY--Carrot and Beetroot Salad. Cheese (Pommel). Dried Figs. TUESDAY--Onions. Cheese (Cheddar). Dates. WEDNESDAY--Seakale Salad. Cheese (Gruyère). Raisins. THURSDAY--Salsify Salad. Cheese (Camembert). Sultanas. FRIDAY--Celery Salad. Cheese (Wiltshire). French Plums. SATURDAY--Batavia. Cheese (Cheshire). Dried Apricots. =SECOND MEAL.= SUNDAY--Cucumber Salad. Nut-meat (Jordan Almonds). Fresh Fruit Salad. MONDAY--Endive Salad. Nut-meat (Hazel). Apples. TUESDAY--Spring Cabbage Salad. Nut-meat (Pine Kernels). Oranges. WEDNESDAY--Corn Salad and Radishes. Nut-meat (Cashew). Red Bananas. THURSDAY--Watercress and Radishes. Nut-meat (Shelled Walnuts). Tangerines. FRIDAY--Spinach and Mint Salad. Nut-meat (Barcelona). Bananas (Canary or Jamaica). SATURDAY--Cauliflower Salad. Nut-meat (Peanuts). Fresh Cape Fruit. =_Summer--(June-July-August.)_= =FIRST MEAL.= SUNDAY--Tomato and Parsley Salad. Cheese (Dutch). Peaches. MONDAY--Carrot and Turnip Salad. Cheese (Cream). Apples. TUESDAY--Spring Onion Salad. Cheese (Cheddar). Plums. WEDNESDAY--Endive (summer) Salad. Cheese (Half-cheese). White Currants. THURSDAY--Cabbage Lettuce Salad. Cheese (Stilton). Pears. FRIDAY--Seakale Salad. Cheese (Gorgonzola). Banana. SATURDAY--Corn Salad & Radishes. Cheese (Gloucester). Raspberries. =SECOND MEAL.= SUNDAY--Cucumber Salad. Nut-meat (Pine Kernels). Fresh Fruit Salad. MONDAY--Lettuce Salad. Nut-meat (Cashew). Strawberries. TUESDAY--Watercress and Radishes. Nut-meat (Almonds). Red Currants. WEDNESDAY--Summer Cabbage Salad. Nut-meat (Shelled Walnuts). Greengages. THURSDAY--Cauliflower and Mustard and Cress. Nut-meat (Hazels). Gooseberries. FRIDAY--Mixed Salad. Nut-meat (Barcelona). Black Currants. SATURDAY--Lettuce and Radishes. Nut-meat (Peanuts). Cherries. =_Autumn--(September-October-November.)_= =FIRST MEAL.= SUNDAY--Tomato Salad. Cheese or Fresh Almonds. Pineapple. MONDAY--Carrots and Celery. Cheese or Fresh Cob Nuts. Damsons. TUESDAY--Corn Salad and Radishes. Cheese or Filberts. Apples (Golden Nobs). WEDNESDAY--Brussels Sprouts Salad. Cheese or Barcelona Nuts. Melon. THURSDAY--Onion Salad. Cheese or Brazil Nuts. Grapes (White). FRIDAY--Endive Salad. Cheese or Fresh Walnuts. Bananas. SATURDAY--Red Cabbage. Cheese or Hazel Nuts. Pears. =SECOND MEAL.= SUNDAY--Cucumber Salad. Nut-meat (Almonds). Fresh Fruit Salad. MONDAY--Chicory Salad. Nut-meat (Hazel). Grapes (Black). TUESDAY--Cabbage Lettuce Salad. Nut-meat (Pine Kernels). Pears. WEDNESDAY--Celery. Nut-meat (Walnuts). Green Figs. THURSDAY--Cauliflower Salad. Nut-meat (Cashew). Blackberries. FRIDAY--Watercress and Radishes. Nut-meat (Barcelona). Quince. SATURDAY--White Cabbage Salad. Nut-meat (Peanuts). Apples. =_Winter--(December-January-February.)_= =FIRST MEAL.= SUNDAY--Tomato and Celery Salad. Cheese or Fresh Almonds. Dried Fruit Salad. MONDAY--Carrots and Artichokes. Cheese or Cob Nuts. Dried Figs. TUESDAY--Onions. Cheese or Fresh Walnuts. Dates. WEDNESDAY--Batavia. Cheese or Brazil Nuts. Raisins. THURSDAY--Cauliflower Salad. Cheese or Filberts. Sultanas and Currants. FRIDAY--Red Cabbage Salad. Cheese or Barcelona Nuts. French Plums. SATURDAY--Mixed Root Salad. Cheese or Spanish Nuts. Dried Peaches. =SECOND MEAL.= SUNDAY--Cucumber Salad. Nut-meat (Pine Kernels). Fresh Fruit Salad. MONDAY--Celery Salad. Nut-meat (Hazel). Oranges. TUESDAY--Winter Cabbage. Nut-meat (Almonds). Bananas. WEDNESDAY--Corn Salad & Radishes. Nut-meat (Walnuts). Grapes. THURSDAY--Cabbage Lettuce Salad. Nut-meat (Cashew). Red Bananas. FRIDAY--Chicory Salad. Nut-meat (Peanuts). Tangerines. SATURDAY--Endive Salad. Nut-meat (Barcelona). Apples. The above Menus are compiled by the Misses Julie and Rose Moore. =USEFUL DOMESTIC INFORMATION.= [Illustration] A clove of garlic will give a very delicate and tasty flavour to many soups and other dishes. For soups it is only necessary to rub the tureen with the cut clove before the soup is poured in. For savoury dishes and stews one small clove may be boiled (after being peeled) in the stewpan for five minutes. To remove the skins from tomatoes place them in boiling water for about two minutes. Turnips taste much better if a little cream is added to them after being mashed. Any cold green vegetable can be used to make a soufflé. It should be rubbed through a sieve, and then 1 or 2 well-beaten eggs should be added. A few drops of Tarragon vinegar may be used to change the flavour. (See Recipe 97). Cheese should be crumbly, as it is then more easily digestible. It is a good plan to test it in the following manner:--First buy a small piece and melt a portion with milk in a double saucepan; if it has a granulated appearance it is safe to buy some more of the same cheese; if, on the contrary, it is tough and stringy, it should be avoided, as it will be found lacking in nutriment and will be very liable to cause digestive troubles. Butter should be made to look dainty and appetising by being prepared for the table with butter pats. Small pieces can be twisted round to form the shape of a hollow shell. It may also be rolled into marbles and be garnished with parsley. Parsley can be made a brilliant green by placing it in a cloth (after chopping), dipping it in cold water, and wringing it tightly in the hands, squeezing it with the fingers. For garnishing savoury puddings or fried potatoes, etc., this is worth knowing. Parsley which has been used for garnishing, or which is in danger of going to seed, can be preserved green for seasoning purposes by placing it in the oven on a sheet of paper, and drying it slowly in such a manner that it does not burn; it should then be rubbed through a sieve and put into a bottle. All boiled puddings should be allowed room to swell, or they may prove heavy when served. Instead of chopping onions, a coarse nutmeg grater should be kept for the purpose, and the onion should be grated like lemon rind. This saves much time and labour and answers better for flavouring soups, gravies, or savouries of any kind. The addition of some bicarbonate of soda to the water in which onions are boiled will neutralize the strong flavour of the oil contained in them, and prevent it from becoming troublesome to those with whom it disagrees. Freshly cut vegetables are more digestible and wholesome than those which have been lying about in crates or shop windows. They also cook more quickly. The water in which vegetables have been boiled should be saved for stock for soups and gravies (except in the case of potatoes). To prevent hard-boiled eggs from becoming discoloured, they should be plunged into cold water as soon as they are removed from the saucepan. Those of my readers who wish to use unfermented and saltless breads and cakes can obtain the same from the Wallace P. R. Bakery. The purity of goods supplied from this factory can be depended upon. When it is difficult to obtain pineapples for making fruit salads, the same enhanced flavour can be secured by adding some of Dole's Hawaiian Pineapple Juice. To prevent the odour of boiled cabbage pervading the house, place a piece of bread in the saucepan. Flaked nuts, if sprinkled over puddings, custards, trifles or jellies, greatly improve the flavour and appearance. In the preparation of soups, stews, &c., the preliminary frying of the vegetables improves the flavour and dispenses with any insipidity. The oil should be fried until it is brown. =HOW TO COOK VEGETABLES.= =Artichokes= should be boiled until tender only. If over-boiled they become dark coloured and flavourless. =Asparagus= should be cut into equal lengths and tied into bundles. These should be stood on end in a deep stewpan, leaving the tops about an inch above the water. When the stalks are tender the tops will be cooked also. This plan prevents the tops falling off through being over-cooked. =Cabbage= should only be boiled until tender; if over-cooked it is pulpy and flavourless. Boiling too fast causes the unpleasant odour to be given off which is sometimes noticeable in a house when this vegetable is being cooked. The lid of the saucepan should not be used. =Cauliflower= must not be boiled until its crispness is lost. It must be only just tender enough to eat. It can be served 'au gratin' (120), or as in recipe No. 121. =Carrots= should be steamed, not boiled. The skins should then be wiped off and they should be served with a white or brown gravy. They are also nice if scraped, sliced and stewed in haricot broth (recipe 239). The smaller the carrots the more delicate will the flavour be. =Kidney or Haricot Beans= need to be carefully trimmed so that all stringy parts are cut away. They should be boiled until tender, and no longer, and served with thin white sauce. The smaller and greener they are the better. Old pods should remain unpicked until nearly ripe, when the solid beans can be used for haricot soup or entrées. The 'Czar' bean is the best to grow; it is the giant white haricot, and the seeds are delicious when picked fresh and cooked at once. There is the same difference between fresh and dried haricots, as between green and dried peas. Dried Haricots must be soaked in cold water for twelve hours before being cooked. They can then be stewed until tender--the water being saved for soup or stock. =Vegetable Marrow= should be steamed or boiled in its jacket. The flavour is lost if this is removed before cooking. =Mushrooms= should be fried very slowly in a small quantity of butter. They should be stirred during the process, and the heat employed must be very moderate indeed or they will be made tough. They can also be stewed, and served in the gravy when thickened with arrowroot. =Potatoes= should be cooked in their jackets. To boil them in the best way, the water in the saucepan should be thrown away when they have been boiled for 5 minutes and cold water should be substituted. This plan equalises the cooking of the interior and exterior of the potatoes. When cooked they should be drained, a clean cloth should be placed over the pan and they should stand on the hot plate to dry. They should be lifted out separately, and should be unbroken and floury. Sodden potatoes ought to be regarded as evidence of incompetency on the part of the cook. Potatoes baked in their jackets are considered by many to be preferable, and, as it is almost impossible to spoil them if this plan is adopted, it should be employed when the cook is inexperienced. Fried potatoes, cooked in the Devonshire fashion, are nice for breakfast. It is best to remove some from the stewpan when half cooked on the previous day. These should be cut up in a frying pan in which a fair amount of butter has been melted, and the knife should be used while they cook. In a few minutes the potatoes should be well packed together, so that the under-side will brown; an inverted plate should then be pressed on them and the pan should be turned upside down while the plate is held in position with one hand. A neat and savoury-looking dish will thus be made, but over-cooking must be avoided previous to the browning process, or they will look sloppy. Potatoes can be mashed with a little milk and butter. They should then be packed into a pretty shape and garnished with chopped parsley (109). Another way of cooking them is to use the frying basket and dip them in very hot Nutter. They should either be cut into thin fingers previously, or else be half boiled and broken into pieces. This latter plan is perhaps best of all, and they are then termed "potatoes sauté," and are sprinkled with chopped parsley before being served. A very savoury dish can be made by boiling some potatoes until nearly tender, and then putting them in a pie dish with small pieces of butter sprinkled over them; they should then be baked until nicely browned. To make potatoes _white_ when cooked they should be steeped in cold water for two hours after peeling. =Peas= should be placed in a covered jar with a little butter, and should be steamed until tender. No water is required in the jar. The pods, if clean and fresh, should be washed, slowly steamed, rubbed through a colander, and added to any soup or other suitable dish in preparation. Another method is to boil the peas with mint, salt, sugar and a pinch of bicarbonate of soda added to the water. Small young peas should always be chosen in preference to those which are old and large. =Spinach= should be cooked according to the directions given in recipes 90 to 92, or 103. =Beetroot= should be baked in the oven instead of being boiled. By this method the flavour is improved and the juices retained. =LABOUR-SAVING APPLIANCES.= Domestic work in the kitchen may be very much simplified and lightened if proper utensils are employed, and those who are able to do so should obtain the following appliances, in addition to those which are generally used:-- =The 'Dana' Nut-Mill.= This is used for making bread crumbs from crusts or stale bread; for flaking nuts and almonds, etc., so as to make them more easy of digestion, and nut-butter so as to make it mix more conveniently with dough when employed for making pastry and cheese--rendering it more readily digestible. This nut-mill may be obtained from G. Savage & Sons, 33, Aldersgate Street, London, E. C., and from Health Food Depôts (price 7/6). It serves the same purpose as a sausage machine as well. =A Frying-Basket= is necessary for letting down rissoles, croquettes, cutlets, fritters, potato chips, etc., into the stewpan which is kept for frying purposes. The stewpan should be four or five inches deep, so as to avoid the possibility of the Nutter or vegetable fat bubbling over and catching fire upon the stove. Aluminium or nickel are the best metals. =A Raisin Stoner.= It enables one to stone a large quantity of fruit in a very short time. Most ironmongers stock these machines. =A Potato Masher.= Necessary for flaking potatoes and preparing haricot beans, peas, etc., for admixture in rissoles or croquettes. By this means the skins can be easily removed after they are cooked. =A Wire Sieve= (about 1/8th-inch mesh). Useful for preparing spinach, and in many other ways which will suggest themselves to every cook. =A Duplex Boiler.= For scalding milk by means of a steam jacket. It prevents burning, and boiling over. The =Gourmet Boiler= is a valuable cooking appliance of the same sort. Failing these a double saucepan is necessary. =A Chopping Basin=--a wooden bowl with a circular chopper which fits it. This prevents the pieces from jumping off and lessens the time occupied. It is also less noisy and can be used while the operator is seated. =A Vegetable Slicer.= The best appliance for this purpose is a combination tool--made so that one can slice carrots, etc., to any size and thickness, and also core apples, peel potatoes and perform other functions with it. =A Metal Frying Pan.= A nickel, aluminium, or steel frying pan is almost a necessity. Enamel chips off very soon and is dangerous, as it may cause appendicitis. =MEDICINAL AND DIETETIC QUALITIES.= As it is important that those who adopt a reformed diet should know something about the dietetic and medicinal value of the articles they consume, the following information may prove helpful:-- [Illustration] =Apples= purify the blood, feed the brain with phosphorus, and help to eliminate urates and earthy salts from the system. As they contain a small amount of starch, and a good proportion of grape sugar combined with certain valuable acids, they constitute a most desirable and hygienic food for all seasons. They should be ripe and sweet when eaten. People who cannot digest apples in the ordinary way should scrape them, and thus eat them in _pulp_ rather than in _pieces_. =Bananas= also contain phosphorus, and are consequently suitable for mental workers. They are easily digestible, and nutritious, being almost a food in themselves. =French Plums= are judicious food for persons of nervous temperament and for those whose habits are sedentary; they prevent constipation, and are nutritious. They should be well stewed, and eaten with cream, Plasmon snow-cream, or Coconut cream (see recipe 224). =Strawberries= contain phosphorus and iron, and are therefore especially desirable for mental workers and anæmic invalids. =Tomatoes= are good for those who suffer from sluggish liver. The popular fallacy that they are liable to cause cancer, which was circulated by thoughtless persons some few years since, has been pronounced, by the highest medical authorities, to be unsupported by any evidence whatever, and to be most improbable and absurd. In the Island of Mauritius this fruit is eaten at almost every meal, and Bishop Royston stated that during his episcopate of eighteen years he only heard of one case of the disease. =Lettuce= is soothing to the system and purifying to the blood. It should be well dressed with pure olive oil and wine vinegar (2 spoonfuls of oil to 1 of vinegar, well mixed together, with a pinch of sugar). A lettuce salad eaten with bread and cheese makes a nutritious and ample meal. The thin and tender-leaved variety (grown under glass if possible) should always be chosen. =Figs= contain much fruit sugar which can be rapidly assimilated, and are very nourishing and easily digestible; when they can be obtained in their green state they are specially desirable. They may be considered one of the most valuable of all fruits, and are most helpful in many cases of sickness on account of their laxative medicinal properties. =Dates= are very similar to figs, and are both sustaining and warming; they are easily digested if the skins are thin. =Gooseberries=, =Raspberries=, =Currants= and =Grapes= are cooling and purifying food for hot weather; but, if unripe, they will often upset the liver. This type of fruit should not be eaten unless _ripe_ and _sweet_. =Walnuts, Hazel and Brazil Nuts= contain a considerable amount of oil, and are consequently useful for warming the body and feeding and strengthening the nerves. Vegetable fat in this form is emulsified and more easily assimilated than free animal fats, as in butter, etc. Nuts are also rich in proteid matter. Where people find that they cannot masticate nuts, owing to impairment of teeth, the difficulty may be removed by passing the nuts through a 'Dana' nut-mill. When thus flaked and spread between thin slices of bread and butter, with honey, they make delicious sandwiches for lunch. A pinch of curry powder (instead of the honey) makes them taste savoury. =Chestnuts= contain a larger proportion of starch, but are digested without difficulty when boiled in their jackets until fairly soft. If eaten with a pinch of salt they make a nice dish. =Pineapples= are valuable for cases of diphtheria and sore-throat, as the juice makes an excellent gargle. This fruit is considered to aid digestion in certain cases. =Cheese= is very rich in protein--far more so than lean beef. If well chosen, and new, it is a most valuable article of diet, and feeds brain, nerves, and muscles; but as it is a concentrated food it should not be taken in excessive quantity. Half a pound of cheese is almost equal to a pound of average flesh meat. The best varieties are Wenslet, Gruyère (very rich in phosphorus), Port Salut, Milk (155), Wensleydale, Cheshire and Cheddar. =Protose, Nuttose=, and similar malted nut-meats, are more than equivalent to lean beef--minus water, waste products, and disease germs. The International Health Association first invented these valuable substitutes for animal food, and has an able advisory medical staff, therefore they may be regarded as results of modern dietetic research. Protose contains 25% protein and 14% fat. =White Haricots= are rich in protein (far more so than lean meat), and should be eaten in moderation. Brown haricots contain iron in addition to their large percentage of protein. =Lentils= are almost identical in composition, but are more suitable for those who do not have much physical toil. =Peas= are slightly less nitrogenous than lentils and haricots, but otherwise very similar; they are best when eaten in a green form, and when young and tender. When they are old the peas should always be passed through a potato masher, as the skins are very indigestible. =Macaroni= contains starch and a certain amount of the gluten of wheat. Some of the best varieties are made with eggs as well as flour. Tomato sauce is the best accompaniment to it, with Parmesan or grated and melted cheese (see recipes 66 to 71). =Rice= as usually sold consists chiefly of starch, but if unglazed and _once milled_, it is much more nourishing, as the cuticle of the cereal (which is rich in gluten and protein) is then left on it. The addition of cheese or eggs, makes it a more complete food (see recipes 72 to 80). =Potatoes= consist principally of starch and water, with a certain amount of potash. Their dietetic value is not high. =Wholewheat Bread= contains, in addition to its starch, much vegetable albumen, and a large supply of mineral salts, such as phosphates, etc. It is, therefore, when light and well cooked, of high dietetic value both for flesh-forming and nerve feeding. Physical workers should use it as a staple article of food, and mental workers will also find it most helpful. The coarser the brown flour, the more laxative is the influence of the bread. This is point worth noting. =Eggs= are nutritive chiefly on account of the albumen which they contain in the white portion, but they are liable to cause digestive trouble, and they must not be taken too freely by those who are subject to biliousness and constipation. Such persons often find it advantageous to have them boiled quite hard. =Emprote= (Eustace Miles proteid Food) contains the proteids of wheat and milk (35%), with digestible Carbohydrates (45.2%), fat (6.6%), and assimilable salts (7.9%). It makes a good addition to soups, beverages, and dishes lacking in protein. =Nuto-Cream Meat= is a modern substitute for white meat and poultry, containing 19.7% protein, 48% fat, and 23% Carbohydrates. It is made from nuts and corn, and is useful for invalids and young children. =Milk= contains nearly all the elements necessary for repairing bodily waste. It should be scalded for half-an-hour in a double saucepan--to destroy tubercular and other germs. If then allowed to stand for 12 hours, clotted cream can be skimmed off (as in Devonshire) and the milk can be used next day. It keeps much longer after being thus scalded. Dried milk is now procurable in such forms as 'Lacvitum' and 'Plasmon.' =Celery= is a useful blood purifier, and is valuable in all cases of rheumatism, gout, &c. Celery salt is a valuable addition to soups and savoury dishes, and is preferable to common salt. =Spinach= contains a considerable quantity of iron in a readily assimilable form, and is, therefore, good for anæmic persons. =Onions= have a wonderfully improving effect upon the skin and complexion if eaten raw, and they act powerfully as diuretics. =HYGIENIC INFORMATION.= [Sidenote: =How to Keep Young.=] Old age is accompanied by the accumulation in the body of certain earthy salts which tend to produce ossification. The deposit of these in the walls of the arteries impedes the circulation, and produces senility and decrepitude. Flesh-food accelerates this process, but the juices of fruits, and distilled or soft water, dissolve out these deposits. The older one becomes the more freely should one partake of fruit and soft water. The more juicy fruit we consume, the less drink of any kind we require, and the water contained in fruit is of Nature's purest and best production. Frequent bathing and the occasional use of the vapour bath also help to eliminate these deposits, and those whose skins are never made to perspire by wholesome exercise in the open air must cause this healthful operation to take place by other means--or pay the penalty which Nature exacts. [Sidenote: =Food and Climate.=] Vegetable oils and fats produce heat and build up the nerves. We require a much larger amount of food containing fat in cold weather and in cold climates than in warm weather and in warm climates. By producing fruits in profusion in the summer-time Nature provides for the satisfaction of our instinctive desire for such simple and cooling diet when the temperature is high. But in winter-time more cheese, butter, olive oil, or nuts, should be eaten every day. [Sidenote: =Cancer and Flesh-eating.=] The latest declarations of some of the principal British medical authorities on 'Cancer' are to the effect that people become afflicted with this disease through the excessive consumption of animal flesh. The alimentary canal becomes obstructed with decomposing matter, toxic elements are generated and absorbed in the system, and cancerous cellular proliferation ensues. It is noteworthy that fruitarians are scarcely ever afflicted with this disease, and that a strict fruitarian dietary (uncooked) has often proved curative. See pages 133 and 166. [Sidenote: =How to avoid Dyspepsia.=] If the digestive process is unduly delayed by overloading the stomach, or by drinking much at meal-times so as to dilute the gastric juice, fermentation, flatulence and impaired health are likely to result. Raw sugar if taken very freely with starch foods is also apt to produce fermentation. It is a mistake to mix acid fruits and vegetables by eating them together at the same meal. Fermentation is often thus caused, as vegetables take a long time to digest. A very safe rule to observe, and one which would save many from physical discomfort and suffering, is this--only eat fruits which are palatable in the natural uncooked state. Before Man invented the art of cooking, he must have followed this rule. Those who suffer from dyspepsia will, in most instances, derive benefit by taking two meals a day instead of three--or at any rate by substituting a cup of coffee or of hot skimmed milk and a few brown biscuits for the third meal. Hard workers are the only persons who can really get hungry three times a day, and we ought not to take our meals without "hunger sauce." Fruit alone, for the third meal is better still. The last meal of the day should not be taken after seven o'clock at night. Disturbed rest and the habit of dreaming are an almost certain indication of errors in diet having been committed, or of this rule having been infringed. Probably the most valuable prescription ever given to a patient was that given by Dr. Abernethy to a wealthy dyspeptic, "Live on sixpence a day and earn it." Constipation can nearly always be cured by adding stewed figs, French plums, salads, etc., to one's menu, by eating brown instead of white bread, and by taking less proteid food. Tea is detrimental to many persons. The tannin contained in it toughens albuminous food, and is liable to injure the sensitive lining of the stomach. China tea is the least harmful. [Sidenote: =Rest after Meals.=] Those who work their brains or bodies actively, immediately after a solid meal, simply invite dyspepsia. The vital force required for digestion is diverted and malnutrition follows. The deluded business-man who "cannot spare the time" for a short rest or stroll after lunch, often damages his constitution and finds that he has been "penny wise and pound foolish." If the brain or body has been severely taxed, an interval of rest should be secured before food is taken. It is not _what we eat_ that nourishes us, but _what we are able to assimilate_. Recreation, occasional amusement, and an interest in life are necessary. Thousands of women die from monotony and continuous domestic care; multitudes of men succumb to mental strain and incessant business anxiety. Chronic dyspeptics should reflect on these facts. Abstainers from animal-food who get into any difficulty about their diet should seek advice from those who have experience, or should consult a fruitarian physician. The local names and addresses of doctors who both practice and advise this simple and natural system of living, will be supplied upon application to the Hon. Secretary of The Order of the Golden Age. Such are increasing in number every month. [Sidenote: =Physical Vitality.=] The human body is a storage battery consisting of millions of cells in which the vital electricity that produces health, and makes life enjoyable, is accumulated. Every manifestation of physical and mental power depends upon the force stored up in this battery. The more fully charged the cells the higher the voltage, and, consequently, the greater the physical vitality and power. This voltage is always fluctuating. Expenditure of force lessens it; recuperation, through rest, sleep, the in-breathing of oxygen, and the assimilation of vital uncooked food increases it. Fruits, nuts, and root vegetables contain electrical potency--they will deflect the needle of a highly sensitive Kelvin galvanometer. But when cooked, their vital electricity is destroyed--they become _lifeless_, like flesh-food. The accumulation of vital force is a possibility if natural and vital food is selected. [Sidenote: =The Great Healer.=] All the medicines in the world are as the small dust of the balance, potentially, when weighed against this Life-force--which "healeth all our diseases and redeemeth our life from destruction." Its therapeutic phenomena are truly wonderful. When our bodies are invaded by malevolent microbes, the defensive corpuscles within us, if in fit condition, destroy them. But if not fed with those elements which are needful for their sustenance, they soon "run down"--just as we ourselves get "below par." We are then liable to become the prey of those ceaseless microscopic enemies that are ever ready to pounce upon the unfit. If our corpuscles are weaker than the invading foes, no drugs can save us--we are doomed. Hence the importance of keeping ourselves and our nerve centres well charged and in vigorous condition. [Sidenote: =How to Accumulate Vitality.=] To accumulate vitality our food must contain all the chemical elements which we need. None must be permanently omitted. If, for instance, we entirely exclude organic phosphorus from the food of a man of great intellect, he will, in due time, be reduced to imbecility. This is obtained in such foods as cheese, milk, wholemeal bread, peas, apples, strawberries, and bananas. We must live by _method_, and take some trouble. Nature's greatest gift is not to be obtained without thought or effort. We must eat, breathe, and live wisely; and the closer to Nature we get, the better it will be for us. The habit of deep breathing, like that of living much in the open air, yields important results. The atmosphere consists of oxygen and nitrogen--the very elements of which our bodies are chiefly constructed. Life and vigour _can be inhaled_, but few persons have learnt the art. Cheerfulness tends to promote the assimilation of food. Exercise--of an intelligent and healthful sort--is needful to make the life-current pulsate through our tissues. Without it our organs do not get properly nourished and rebuilt: stiffness and atrophy set in. Worry and care must be banished, and unwise or excessive expenditure of nerve force avoided; for these things deplete the human storage battery of its vitality. Mankind is slowly gaining greater knowledge of vital, mental, and spiritual truth. Ultimately, "Life more abundant" will become the heritage of the many instead of the few. Self-emancipation from weakness and disability is an achievement that will repay much effort on the part of each one of us; and we can all render beneficent social service by exemplifying the art of living wisely. By promoting hygienic and humane education, we can prevent much suffering, and greatly increase the sum of happiness in this world! [Illustration: =Finis=] All readers who feel that they have derived helpful and useful knowledge by reading this book, are respectfully invited to make it known to their friends and neighbours, or to present copies to them. All financial profit arising from its sale is devoted to the philanthropic work of The Order of the Golden Age and the exaltation of its hygienic and humane Ideals. Booksellers, Secretaries of Food-Reform, Physical Culture, and other Societies (and readers requiring quantities for distribution) can be supplied at a discount of 25 per cent. for cash, carriage forward, if they apply directly to the above Society. INDEX. Page Almonds, Salted 85 Almond Soup 52 Ambrosia 101 Apple Custard 105 Apple Fritters 107 Apricots, Poached 106 Artichoke Soup 48 Artichokes, Fried Chinese 55 Artichokes, Green 55 Asparagus Soufflé 77 Aspic jelly 87 Baked Nuttoria 62 Bakewell Pudding 103 Barley Water 117 Boiled Pudding, Plain 107 Brawn, Picnic 88 Brazil Nut Soup 50 Bread, How to Make 112 Bread, White 115 Bread, Plain Currant 115 Bread, Wholemeal 114 Bread Pudding 101 Breakfast Dish, A 79 Broth, Brown Haricot 49 Broth, Mock Chicken 123 Brown Bean Cutlets 58 Brown Haricot Soup 49 Brussels Sprouts Sauté 78 Brussels Sprouts, à la Simone 80 Buns, Plain Currant 115 Bun Cake, Sultana 116 Cabbage Salad 91 Cabbage Soufflé 77 Cakes, Sultana 116 Cakes, Small 103 Carnos Sauce 98 Carnos Soup 54 Carrot Soup 54 Cauliflower au Gratin 83 Celery Soup 53 Castle Puddings 102 Cheese and Tomato Paste 92 Cheese Sauce 98 Cheese Rissoles, Savoury 78 Cheesecakes, Lemon 110 Cheese Straws 116 Chestnut Soup 48 Chestnut and Mushroom Pudding 82 Chestnut Soufflé 77 Chestnut Stew 85 Chestnut Cream 111 Christmas pudding 99 Coconut Sauce 97 Coconut Custard, Baked 109 Coconut Cream 111 Corsican Dish, A 78 Creamed Macaroni 70 Croquettes, Milanese 81 Croûtes à la Valencia 84 Curry Gravy 95 Custard Moulds 103 Curried Cauliflower 83 Curried Rice and Peas 72 Curried Lentils 82 Dinner Rolls 115 Eggs à la Crême 74 Egg and Cress Sandwiches 91 Eggs à l'Italienne 75 Eggs, Mayonnaise 74 Eggs, Scrambled 75 Eggs Florentine 74 Empress Pudding 108 Figs, Jellied 101 Fillets of Mock Sole 56 Frittamix Rissoles 85 Fruit Drink 118 Fruit Sauce 98 Fruit Salad 99 Fruitarian Mincemeat 110 Galantine alla Bolognese 86 Gateau aux Fruits 106 Gingerade 118 Ginger Pudding 108 Glaze, Marmite 97 Gravy Soup 49 Gravies 94 Gravy Piquante 95 Gravy, Rich Brown 96 Gravy, Plain Brown 95 Green Pea Cutlets 58 Green Pea Soufflé 76 Green Pea Soup 51 Green Pea Galantine 88 Gravy, Quick Lunch 98 Gruel, Lentil 124 Haricot Soup, Brown 49 Haricot Soup, White 52 Haricot Cutlets 59 Haricot Cutlets, White 61 Haricot Meat, Potted 92 Haricot, Potted White 90 Haricot, Potted Savoury 91 Haricot Brown Broth 123 How to Cook Rice 70 Hygiama Apple Purée 123 Jelly, Orange 108 Jugged Nuttose 64 Julienne Soup 50 Kedgeree 78 Lentil and Potato Sausages 65 Lentil Soufflé 77 Lentil Soup, Green 51 Lentil Soup, Egyptian 50 Lentil Cutlets 61 Lentil Cutlets, Green 81 Lentils, Curried 82 Lentil Croquettes 62 Lentil Pudding 84 Lentils, Potted Savoury 90 Lentil Gruel 124 Lemon Creams 104 Lemon Cheesecakes 110 Lemon Jelly 110 Lemon Sponge 106 Linseed Tea 124 Macaroni à la Turque 69 Macaroni Cutlets 69 Macaroni, Creamed 70 Macaroni Napolitaine 69 Macaroni, Savoury 70 Macaroni and Tomato Pudding 70 Malted Milk Prune Whip 125 Malted Milk Jelly 125 Malted Milk with Iced Fruit 125 Malted Milk, Effervescent 125 Marbles, Savoury Golden 82 Marmalade Pudding 102 Marmite Glaze 97 Marmite Savoury Gravy 97 Marmite Toast 85 Marmite Vegetarian Soup 52 Mayonnaise Eggs 74 Mayonnaise Sauce 97 Milk Cheese 93 Minced Nut-Meat 65 Mock Chicken Broth 123 Mock Chicken Rolls 66 Mock Turtle Soup 49 Mock Fish Cutlets 56 Mock Fish Roe 56 Mock Hake Steaks 57 Mock Hare Soup 53 Mock White Fish 57 Mock Chicken Cutlets 60 Mock Lobster Shapes 87 Mock Oyster Patties 55 Mock Scallop Oysters 55 Mock Steak Pudding 66 Mock Sweetbread Quenelles 61 Mushroom Pie 62 Mushroom & Potato Croquettes 66 Nut Croquettes 60 Nut Sandwiches 90 Nut-Meat à la Mode 63 Nut-Meat Rissoles 64 Nut-Meat Galantine 86, 89 Nut-Meat Rolls 89 Nuttose Ragout 64 Oat-Cream 124 Oatenade 117 Omelet, A Simple 73 Omelette aux Fines Herbes 75 Omelette aux Tomates 73 Onions à la Mode Francaise 80 Onion Soup 54 Orange Jelly 108 Oeufs Farcée en Aspic 75 Parsley Sauce 96 Pea Soup 53 Picnic Brawn 88 Pine Kernel Timbale 68 Plasmon Snow Cream 107 Plum Puddings 99, 100 Potato Croquettes 82 Potato Purée 80 Potato Soup 53 Potatoes, Escalloped 81 Prated Gruel 124 Protose Cutlets 63 Protose Rolls 89 Protose Pudding 92 Puff Pastry 111 Raised Pie 87 Raspberry Pudding 104 Rice à la Reine 105 Rice alla Romana 71 Rice, Milanese 71 Rice Cutlets, proteid 72 Rice, Savoury 71 Rice, Sicilian 72 Rice Moulds, Creamed 101 Rice and Peas, Curried 72 Rice and Sultana Pudding 107 Rice and Tomato Rissoles 73 Rice Pudding, Savoury 84 Rice Water 118 Risi Piselli 73 Salad Dressing 93 Salsify, Filleted 57 Sauce Hollandaise 96 Sauce Piquante 95 Sauce, Thick Brown 98 Savoury Lentil Roll 68 Sausages, Neapolitan 84 Savoury Rissoles 78 Savoury Sausages 67 Savoury Chestnut Mould 67 Savoury Golden Marbles 82 Savoury Nut-Meat Steaks 63 Savoury Macaroni 70 Semolina Pudding 109 Semolina Lemon Pudding 104 Semolina Moulds 102 Short Pastry 110 Soubise Soup, White 51 Spinach and Eggs 76 Spinach à la Crême 76 Spinach Fritters 79 Spinach Soufflé 76 Stewed Prunes 103 Strawberry Cream 102 Strawberry Ice 109 Stuffed Yorkshire Pudding 65 Sultana Pudding 100 Sultana Custard Pudding 105 Sultana and Ginger Pudding 100 Sultana Cakes 116 Swiss Roll 105 Tarragon Sauce 96 Tea and Coffee Substitutes 118 Tomatoes, Baked Stuffed 79 Tomatoes au Gratin 80 Tomato or Egg Sandwiches 90 Tomato Soup 50 Tomato Galantine 88 Tomatoes, Grilled 83 Tomato Mayonnaise 89 Tomato Paste, Potted 92 Tomato Sauce 96 Tomato Chutney 97 Vanilla Creams 104 Vanilla Ice 109 Vegetable Marrow, Baked 81 Vegetable Marrow, Stuffed 59, 79 Vegetable Stock 48 Walnuts, Purée of 60 Walnut Gravy 94 Walnut Pie 67 Wheatenade 117 White Sauce 97 White Windsor Soup 54 Walnut Cutlets 58 Walnut Rissoles 59 Yorkshire Pudding 65, 83 All workers for the upliftment and amelioration of Mankind are invited to obtain from a Newsagent or Bookstall =The Herald of the Golden Age and British Health Review= (The Official Journal of The Order of the Golden Age). [Illustration] A Magazine founded to proclaim a Message of Peace and Happiness, Health and Purity, Life and Power. It advocates Physical, Mental, and Spiritual Culture in a practical and helpful manner. =_Illustrated. Quarterly. Price Threepence._= =Edited by SIDNEY H. BEARD.= It proclaims the advantages of the Fruitarian System of living, and pleads for recognition of the rights of Animals, and the adoption of a Natural, Hygienic, and Humane Dietary. It exalts true and progressive Ideals and teaches sound philosophy. It circulates in Fifty-Four Countries and Colonies. It will be forwarded direct from the Publishing Offices for One Shilling and Sixpence per annum, upon application to THE SECRETARY, THE ORDER OF THE GOLDEN AGE, 153, 155, Brompton Road, London, S.W. (=Specimen copies, threepence, post free=). _Trade Agents_: { R. J. JAMES, 10, 11, 12, Ivy Lane, E.C. { MADGWICK & Co., 4, Ave Maria Lane, E.C. =HELPFUL AND INSTRUCTIVE BOOKLETS.= PHILANTHROPISTS AND SOCIAL REFORMERS Are invited to read and circulate the following publications. ="The Testimony of Science in Favour of Natural and Humane Diet."= By SIDNEY H. BEARD. _Seventh Edition._ _One Hundred and Twenty-Fifth Thousand._ _Price_ 2d. (2-1/2d. _post free_); 2s. _per dozen_ (_post free_); 15s. _per hundred_ (_post free_). _French Edition_, 20 Centimes. _German Edition_, 20 Pfennigs. A handy up-to-date booklet, full of expert evidence by eminent authorities in the Medical and Scientific world, athletic evidence and personal testimony of a convincing character, with references for the quotations. Every Food-Reformer and Lecturer will need this booklet. CONTENTS: Flesh-Eating an Unnatural Habit. Flesh-Eating an Unnecessary Habit. Flesh-Eating a Cause of Disease. Uric Acid Maladies. Appendicitis. Cancer. Tuberculosis. The Sufficiency and Superiority of Fruitarian Diet. Experimental Evidence. Athletic Evidence. Personal Testimony. An Octogenarian's Experience. A Cloud of Witnesses. Man's Diet in the Future. A Physician's Forecast. Our Responsibilities and Opportunity. ="The Diet for Cultured People."= By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. _Third Edition._ _Twentieth Thousand._ _Price_ 2d. (2-1/2d. _post free_). ="How to Avoid Appendicitis."= By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. _Tenth Thousand._ _Price_ 2d. (2-1/2d. _post free_). ="The Cruelties of the Meat Trade."= By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. _Third Edition._ _Twenty-Fifth Thousand._ _Price_ 1d. (1-1/2d. _post free_). Some eye-witness revelations of the cruelties of the Flesh Traffic. ="Errors in Eating and Physical Degeneration."= By SIR WILLIAM EARNSHAW COOPER, C.I.E. _Fifth Thousand._ _In Art Linen._ _Price_ 6d. (_post free_). An up-to-date book which reveals in a piquant and interesting manner the many Dietetic mistakes and transgressions that are being made by the British public, and the cost in suffering which they have to pay in consequence. Much useful information is contained in this book, in addition to Tables of Food Values, etc. ="Fruitarian Diet and Physical Rejuvenation."= By O. L. M. ABRAMOWSKI, M.D., Ch.D., M.O.H. (_Late Senior Physician to the District Hospital, Mildura, Australia_). _Twentieth Thousand._ _Price_ 2d. (2-1/2d. _post free_). A booklet giving the personal experiences of the Author concerning the rejuvenation of the body by means of Reformed Diet, and also the results obtained at the Mildura Hospital and Dr. Abramowski's own Sanitarium. ="Is Flesh-Eating Morally Defensible?"= By SIDNEY H. BEARD. _Ninth Edition._ _Forty-fifth Thousand._ _Price_ 3d. (_post free_). This Booklet has been the means of persuading a great number of men and women to abandon the carnivorous habit. Its readers have posted copies to their friends in all parts of the world. ="The Toiler and his Food."= By SIR WILLIAM EARNSHAW COOPER, C.I.E. _Fourth Edition._ _Fortieth Thousand._ _Price_ 1d. _Net_. A straight talk with the Working Classes about Diet. ="The Church and Food-Reform."= By REV. A. M. MITCHELL, M.A. _Tenth Thousand._ _Price_ 1d. (1-1/2d. _post free_). ="Is Meat-Eating Sanctioned by Divine Authority."= By SIR WILLIAM EARNSHAW COOPER, C.I.E. _Price_ 3d. (_post free_). 2s. _per dozen (carriage paid)_. An artistic booklet that is especially helpful in removing the prejudices and misconceptions of those who have been accustomed to think that the Bible justifies flesh-eating. Much light upon the subject, and information concerning correct interpretation of the Scriptures is given, and yet in such a reverent and scholarly way as not to offend the most orthodox. ="The Penny Guide to Fruitarian Diet and Cookery."= By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. _Tenth Edition._ _Hundredth Thousand._ _Price_ 1d. (1-1/2d. _post free_). 1s. 3d. _per dozen (post free)_; 7s. 6d. _per hundred (carriage paid)_. ="Shall We Vivisect?"= By DR. JOSIAH OLDFIELD, M.A., D.C.L., L.R.C.P., M.R.C.S. _Price_ 1d. (1-1/2d. _post free_). THE ORDER OF THE GOLDEN AGE, 153, 155, Brompton Road, London, S. W. =THE LIVING TEMPLE,= By Dr. J. H. KELLOGG, M.D. (_Medical Director of the Battle Creek Sanitarium, Michigan, U.S.A._) =FULLY ILLUSTRATED=, including a number of fine coloured plates. [Illustration] 568 pp. Price =Six Shillings= (post free). This book must be seen to be appreciated, but the following brief partial outlines of the most important chapters will afford some idea of the helpful nature of the contents. =The Miracle of Digestion.= The Organs of Digestion--Five Food Elements, Five Digestive Organs--What the Saliva does--The Work of the Gastric Juice--Other Uses of the Digestive Fluids. =Dietetic Sins.= Eating for Disease--The Selection of Food--Cereal Foods and Legumes, etc.--Erroneous Notions about Fruits--Predigested Food Elements in Fruits--Fruit Juices Destroy Germs--The Medicinal Use of Fruits--Fruit Soup--Fruit Cure for Constipation--The Fruit Diet--Fruit a Cleansing Food--Diseases Due to Milk--Milk and Cream from Nuts--Eggs. =The Natural Way in Diet.= Why Fats Render Food Indigestible--Objectionable Vegetable Fats--Chemical Bread Raisers--Condiments the Cause of Gin Liver--Dextrinised Cereals--The Daily Ration--Balanced Bills of Fare--Too Frequent Eating--The Purest Water, etc. =What to do in case of Sudden Illness or Accident.= Fainting--Hemorrhage of the Lungs--Hemorrhage from the Stomach--A Bruise--The Dressing of Wounds--Sprains, etc. =The Breath of Life.= Proper Breathing--The Rate at which Air is Needed--Cultivating Lung Capacity--Why we Breathe when asleep, etc. =The Brain and the Nerves.= Feeling Cells and Working Cells--How Habits are Formed--The Proper Function of the Sense of Taste--How to have a Good Memory--Recent Interesting Discoveries about Nerve Cells--Insomnia--Nerve Poisons--A Common Cause of Nerve Exhaustion--How to Have a Clear Head--The Problem of Heredity--Rational Mind Cure. THE ORDER OF THE GOLDEN AGE 153, 155, Brompton Road, London, S.W. _Fifth Thousand._ =THE CANCER SCOURGE= =and How to Destroy it.= By ROBERT BELL, M.D., F.R.F.P.S. _Price_ ONE SHILLING _Net (post free 1/2)._ The latest pronouncement by this eminent Cancer Specialist on the most terrible disease of our times. * * * * * This book is written by a Physician who has witnessed many cures of advanced cases of Cancer, and who speaks from the standpoint of forty years' experience. It contains 20 Art Plates, illustrating diagnoses from the Blood when highly magnified, and proves by these object lessons the curability of Cancer and the efficacy of treatment by Fruitarian Diet and Radium. A FEW PRESS OPINIONS. "It is ... interesting and suggestive ... and it deserves a wide circulation."--_Manchester Courier._ "Every year, in England and Wales, 30,000 people die of Cancer--all of which deaths are preventible. Dr. Bell's methods of preventing them are clearly and forcibly given, once again, in this little book."--_Daily Mirror._ "The wide prevalence of this terrible disease demands that attention should be given to all endeavours to destroy it, and Dr. Bell is an authority whose words should be carefully studied and acted upon."--_Northern Whig._ "This interesting little treatise is an able presentation of the natural method of dealing with Cancer."--_Two Worlds._ "Dr. Bell is strongly of opinion that the Scourge is amenable to cure, and his remedy is the use of Radium in conjunction with a special kind of Fruitarian Diet. When one considers that every known remedy of the past has failed and that this suggested cure has no revolting methods, such as the knife of the surgeon, it should certainly receive the attention it merits."--_American Register._ "The book should be worth reading to those interested in the subject."--_Irish News._ "He (Dr. Bell) deems 'dietetic purification essential,' and explains his system, and it must be acknowledged that he is backed by very strong evidence, which he gives. His little volume is worthy of the closest consideration by all concerned."--_Letchworth Citizen._ THE ORDER OF THE GOLDEN AGE, 153, 155, Brompton Road, London, S.W. HORLICK'S MALTED MILK =MALTED BARLEY, WHEAT, and MILK in Powder Form.= =THE IDEAL FOOD DRINK FOR ALL AGES.= =Delicious, Nourishing, and Refreshing.= [Illustration: =THE PACKAGE.=] =HORLICK'S MALTED MILK= ¶ =IN THE HOME=, when used as a Table Beverage is more beneficial than Tea, Coffee, Chocolate or Cocoa. ¶ =IS ESPECIALLY USEFUL IN PHYSICAL CULTURE= as it replaces waste tissue and gives a feeling of fitness and staying power. ¶ =FOR BUSINESS MEN= it is the ideal quick lunch when time is pressing. May be kept in the office and is prepared in a moment. ¶ =FOR THE AGED AND INVALIDS.= The lightest diet in combination with the fullest nutriment--therefore gives best means of sustenance. ¶ =IN INFANT FEEDING= is the only scientific substitute for Human Milk which perfectly simulates the action of the latter during digestion. ¶ =FOR GROWING CHILDREN.= Builds up and nourishes the constitution, gives stamina and ensures healthy growth with development. SERVED IN HOTELS, RESTAURANTS and CAF�S--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. 
55555	----	THE GOLDEN RULE COOK BOOK SIX HUNDRED RECIPES FOR MEATLESS DISHES. ORIGINATED COLLECTED AND ARRANGED BY M. R. L. SHARPE. NEW EDITION PUBLISHED BY LITTLE, BROWN, AND COMPANY, BOSTON, 1912 It was Margaret More who said, "The world needs not so much to be taught, as reminded." May this book remind many of the Love they owe to every living creature. And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat. And to every beast of the earth, and to every fowl of the air, and to every thing that creepeth upon the earth, wherein there is life, I have given every green herb for meat; and it was so. Genesis i. 29, 30 CONTENTS Page INTRODUCTION 11 THE KITCHEN 29 THE DINING ROOM 35 SUGGESTIVE COMMENTS 39 SOUPS 45 VEGETABLES 79 VEGETABLE COMBINATIONS 167 NUT DISHES 177 RICE, MACARONI, ETC. 185 CROQUETTES 197 TIMBALES AND PATTIES 209 SAUCES 217 EGGS 231 CHEESE 249 SALADS 257 SAVOURIES 273 SANDWICHES 281 PASTRY, PATTY CASES, ETC. 287 A FEW HOT BREADS 293 PLUM PUDDING AND MINCE PIE 299 MENUS 303 INDEX 315 Let none falter who thinks he is right. Abraham Lincoln. INTRODUCTION The arranging of this help for those who are seeking to obey the call to a higher humanitarianism, which is put forth by non-flesh-eating men and women, has been a labour of love: the labour, the result of an earnest endeavour to so write the receipts that "the way-faring woman may not err therein," the love, of a kind whose integrity may not be questioned, since it has inspired to the never easy task of going against the stream of habit and custom, and to individual effort in behalf of the myriads of gentle and amenable creatures, which an animality that defiles the use of the word has accustomed man to killing and eating. The name Vegetarian has come to mean one who abstains from animal flesh as food; and, as some designation is necessary, it is perhaps a sufficiently suitable one. This term did not, however, originally classify those who used a bloodless diet, but is derived from the Latin Homo Vegitus, which words described to the Romans a strong, vigorous man. The definition of the word Vegitus, as given in Thomas Holyoke's Latin Dictionary, is "whole, sound, quick, fresh, lively, lusty, gallant, trim, brave," and of Vegito, "to refresh, to re-create." Professor Mayor of England adds to these definitions: "The word vegetarian belongs to an illustrious family; vegetable, which has been called its mother, is really its niece." The word has unfortunately become intermingled with various dietetic theories, but the Vegetarian who is one because his conscience for one reason or another condemns the eating of flesh, occupies a very different place in the world of ethics from one who is simply refraining from meat eating in an effort to cure bodily ills. Indeed, the dyspeptic frequenting the usual Vegetarian restaurant has little opportunity to know much about vegetables as food, the menu being, as a rule, so crowded with various mixtures which are supposedly "meat substitutes" that vegetables pure and simple find small place. This book contains no meat substitutes, as such, but receipts for the palatable preparation of what is called by many "live foods,"--that is, food which has no blood to shed and does not, therefore, become dead before it can be eaten. There will also be found lacking from the index such dishes as "Vegetarian Hamburg Steak," "Pigeon Pie, Vegetarian style," etc., which should repel rather than attract, by bringing to mind what Bernard Shaw has graphically spoken of as "scorched carcasses." It has been proven by myself and my household that flesh eating may be safely stopped in one day with no injury to health or strength, and that a table supplied from the receipts in this book can make those whom it furnishes with food well and strong as far as food can make them so. There are many reasons why thoughtful, cleanly, humane people should not feed upon animals, but there is a surprising deafness to this fact shown by the majority of those active in humane charities. One marvels to see hundreds of consecrated workers in session, putting forth every effort for the enacting of laws for the amelioration of the sufferings of cattle travelling to slaughter by car and ship, who are still content to patronise the butcher shop to buy food supplied by the dead bodies of these tortured victims of a false appetite. Mere thoughtlessness can make the kindest act cruelly inconsistent, for I once saw a woman presiding at a meeting held to discountenance the wearing of aigrettes with a sheaf of them decorating her bonnet. This looks much like receiving stolen goods while denouncing theft. It is well to write, and legislate, and pray for better and kinder treatment of these frightened, thirst-maddened, tortured creatures on their journey to our tables, but the surest, quickest way to help (and this can be done even while continuing to work for the alleviation of their sufferings) is to stop feeding upon them. In a recent issue of a paper devoted to humane matters there is an indignant protest against the sufferings endured by crated chickens in a certain market, and another article deplores the cruelty shown to turtles in the same place, but when we know the writers of these protests to be still willing to use these creatures on their tables, it is not always easy to fully credit their tender-heartedness. In another such paper there appear from year to year sentimental pictures and poems extolling the kindliness and virtues of "the cattle upon a thousand hills," while those same pages print instructions on the most humane way of slaying them, giving as a reason for the sudden and painless death described that suffering "poisons the meat." The favourite phrase, "our four-footed friends," seems rather an anachronism in the face of our acknowledged relations to them as eater and eaten, for the phrase indicates a mutual pact of friendship, which, however well sustained by them, is dishonoured by man; for even cannibals, we are told, sink no lower than to eat their foes. The demand for butcher's meat may not seem materially lessened because I do not eat it, but it is lessened notwithstanding, and I rejoice to know that in the past seven years my abstinence from flesh must have resulted in a little less slaughter, and I am glad to have reduced by even one drop the depth of that ocean of blood. I have heard the Biblical statement that man was to have dominion over all the earth quoted as a justification for the eating of the lower animals. We will some day be so civilised that we will recognise the great truth that dominion implies care, and guardianship, and protection rather than the right to destroy. The first objection voiced against Vegetarianism is not usually against its principle, but its practice; we are told that the refusal to eat meat causes inconvenience, and that it is best to "eat what is set before you, asking no questions for conscience's sake." I could respect the position of one who literally believed and consistently acted on this mandate, but where in Christendom can he be found? Few of us could or would eat the flesh of a pet lamb, or partake knowingly of horse flesh, or could or would feel called upon to dine on these lines with the peoples who eat dog, or with so-called cannibals. The host might have secured, in a broad spirit of hospitality, just the particular carcass which most pleased his own palate, but courtesy seldom forces us to eat any flesh other than the sorts to which our own habits have accustomed us. There is a well-known story of an American statesman who was reared by Vegetarian parents in the country, and taken while still a small boy to dine at a neighbour's. During the progress of the meal a large platter was borne into the room, on which lay something the like of which he had not seen on any table. He stared in wonder, and finally located the resemblance and shouted, "Why, mother, if that isn't a dead hen!" Habit had not overcome his horror of that particular dead thing as food, as it would have done had he seen dead hens served as food all his life. As to the inconvenience caused my friends when I am at their tables, I consider it of such small consequence compared to the fact that even one child should be standing almost knee-deep in blood in some slaughter-house, working to supply my wants, that it is not worth a second thought. No one need go hungry from any well-planned dinner, even though no extra preparation has been made for the non-meat-eating guest; but if my hostess knows in advance that I do not eat meat, and wishes to have prepared an especial dish, I give her the benefit of the doubt, and believe that she is as pleased to do it as I would be in her place. We like to take a little extra trouble to entertain our friends, and the thought expended to give others pleasure is perhaps the real joy of hospitality. Another class of objector likes to remind us that we take life when we eat vegetables, or drink, or breathe. A friend, who has since ceased to consider the unnecessary and cruel slaughtering of thousands of creatures daily a fit subject for joking, once sent me in raillery a sonnet which rehearsed the sad death suffered by a cabbage to satisfy a Vegetarian's selfish cravings. I find no qualms in my own conscience on this subject, but should I ever come to feel as these over-sensitive claim I should, I hope I will not then eat even the "innocent cabbage." Again, if the germs in the water we drink and the air we breathe do die by reason of our drinking and breathing I endure no self-condemnation. Man cannot be required to do the impossible by any Principle of Good, and to do each day what good he is able to do, to avoid the evil he can avoid, and in every difficulty choose what he thinks to be the lesser of two evils, is perhaps as much as even Divine Love expects of him to-day. It is well to face the unpleasant fact that there are occasions when in our present state of development it seems necessary to kill in self-defence, as it were, moths, rats, etc.; but even in this we can "do our best," and it has been well said, "angels can do no more." We can by care in our households greatly reduce this necessity, and we can always see that no creatures, although destroying our property, pilfering or stealing, are in their death made to suffer. In this connection I would urge every one who reads these lines to never permit a piece of sticky fly-paper to be brought into the house, for of all cruel ways of destruction, this slow method, by which the unfortunate fly almost dismembers itself in its frantic efforts to escape, is one of the most fiendishly contrived. An advocate of Vegetarianism has truly said, "A vegetable diet is as little connected with weakness and cowardice as meat eating is with physical force and courage." That Vegetarians are not physical weaklings is no mere matter of opinion, but is proven by the giant Japanese wrestlers; the ancient Greek wrestlers; those Indian regiments of the British army showing most endurance; by the peasantry of the world, which is seldom able to afford meat, and above all, by those famous Vegetarians who march around the globe doing the work carnivorous man is too weak to do,--the horse, the ox, the camel, and the elephant. One of our best-known cooking teachers and food experts printed this statement not long ago: "While meat seems necessary to the rapid development of the American, I must contend that a well-selected vegetable diet will give greater health, bodily vigour, and mental strength," which would seem contradictory, for even an American would not seem to require other food than that which will give him greatest health, bodily vigour, and mental strength. Nor have we cause to feel ashamed of the mentality of the guests at Ceres' table, which is graced by a goodly company; the list of names encircling the cover of "The Vegetarian Magazine" reads, "Adam, Hesiod, Gautama, Isaiah, Daniel, Plato, Zoroaster, Aristotle, Seneca, Ovid, Plutarch, Pope, Swedenborg, Leonardo da Vinci, Voltaire, Franklin, Westley, Linnæus, Shelley, Tolstoi, and King Oscar II." Others are Bernard Shaw, and Maurice Maeterlinck (who is said to have become a non-meat eater to gain greater endurance for his favourite pastime of mountain climbing), Richard Wagner, and General Booth. But after all, the one great argument for a fleshless diet is the humanitarian one, and it does not seem possible that persons exist to-day who do not know of the horrors of cruelty which take place hourly, in order that meat may be eaten by men and women who could not look without sickening at the process which has made possible the roast upon their tables, but who are nevertheless the employers of every fainting child in the stock-yards, and every brutalised man in the shambles, whose wages they pay with every pound of meat they buy. The real butcher of an animal is the one for whom it receives its death blow, not the one who actually deals that blow. A man who recently visited some stock-yards writes: "We were sorry to see the Thor man make mislicks at a pretty heifer. His first stroke did not fell her, and she staggered and looked at him so wonderingly and pathetically. He could not strike her while her head was in that position, and after giving her two or three more ineffectual blows, she looked at him so reproachfully, as if pleading, 'Why do you treat me so cruelly? What have I ever done to you?' Finally he got her down and out of her misery. I shall never take a bit of steak on my fork without seeing that pretty heifer lifting her stunned head to that awkward pounder." Perhaps nothing more revolting than this same writer's remarks anent pig-killing has been written, but since the words are accurately true, they should be fit to read, for if the words which tell the truth about meat as food are unfit for our ears, the meat itself is not fit for our mouths. He describes the pig-sticking, the skinning, and the process which makes the pig into pork, and then adds: "He goes into the cooling room, and the whole effort from that time is to keep him from crumbling back into dust, attacked by worms. Salt and brine and smoke and cold prevent the corpse from utter dissolution. The refrigerator is a sort of Purgatory where the brute stays until he finally finds a cemetery in the human alimentary canal." Yet this man expects to again have meat "on his fork"! The "Cosmopolitan" calls attention to the remarkable procession daily passing through a certain slaughter-house, as follows: "Imagine a procession of 10,000 cattle marching two by two, in a line fifteen miles long; let 20,000 sheep follow them, bleating along twelve miles of road; after them drive sixteen miles of hogs, 27,000 strong; then let 30,000 fowls bring up the rear, clucking and quacking and gobbling, over a space of six miles; and in this whole caravan, stretching for nearly fifty miles and requiring two days to pass a given point, you will see the animals devoted to death in the packing houses of ---- & Co. in a single day. Surely a Buddhist would think that the head of that establishment had much to answer for. Never before in the world's history was a massacre of the innocents organised on such a stupendous scale or with such scientific system." People are surprisingly callous to the sufferings of those animals destined to become food. Recently some well-dressed, well-mannered men were on a train returning East from a Western visit, and the train coming to a standstill for some reason, their conversation was plainly overheard by their fellow-passengers. They were discussing a visit to the stock-yards, and one of them, quite convulsed with laughter, cried out that he really thought the most comical sight he had seen while away, in fact one of the funniest things he had seen in his whole life, was the antics of a pig "which had escaped out of the scalding pen!" The pig-sticker had evidently been as awkward that time as the man who missed the pretty heifer. It is daily less possible to buy turkeys and chickens minus their heads. The delicate death without the use of the old-time axe (which we degraded men and women have thought a pretty symbol to place on Thanksgiving Day table cards) is brought about by hanging the fowls up by the feet, in what fright can be imagined, an incision is then made in the roof of the mouth, and after bleeding to death, which, as in the case of calves or veal, insures solid white flesh, they are served as food to dainty women who can scarcely bear to kill a fly, and alas! to some members of the societies for the Prevention of Cruelty to Animals! One crate of chickens can encase more suffering than I want endured for me. There is first the terror in capture, then the suffering of being thrust, legs often tied, in the small over-crowded crate, then the journey in the shrieking train, and the thirst-tortured hours in the sun before the final twist of the neck or the blow of the axe, given in many cases just before natural death would render the fowl unfit for sale. And such food, poisoned by fear and suffering, is considered the most delicate, and thought fit to feed to invalids! That all chickens do not endure the same suffering before death is no excuse for eating them, for some will have to submit to it while chicken is an article of food. The modern invention of fattening fowl by the machine-stuffing method, to make what are called in England "Surrey fowls," and in America are given various fancy names, is so revolting that it almost makes one faint to read a true account of it. We are selfishly prone to comfort ourselves when these things are brought to our notice with the thought that the lower creatures do not suffer as we would. The fact is that no two live beings suffer the same in any event, physical or mental, but the lower animal or bird or fish suffers in its fear and death all it is capable of suffering, and we have no right to make any creature do this for our pleasure. Mr. E. Bell has written, "Dreadful are the revelations made by humane men, who, setting aside personal comfort and peace of mind, have endeavoured to sound the depths of animal agony and bloodshed. The process of flaying alive, and even of dismembering animals before the breath has left their bodies, is far from uncommon in private slaughter-houses." When we witness the cruelty to horses on our streets, though they are property which the most unwise would naturally seek to care for, we can only imagine what must chance to the unfortunate creatures, already condemned to death and only regarded as food, at the hands of the hardened men whose miserable lot it is to be employed by Christendom to do its most evil work. In a pamphlet called "An Epitome of Vegetarianism" C. P. Newcombe writes: "Our opponents are quick to point out the supposed resemblance between the canine teeth of man and those of the carnivora, forgetting that they are even more prominent in the ape, the horse, and the camel. We accept the challenge and appeal for an authoritative statement of the facts to the great masters of science, among whom there is complete agreement, viz., that expressed by Baron Cuvier, the Professor of Natural History in the College of France, who wrote in 'The Animal Kingdom,' vol. i, page 88: 'Fruits, roots, and the other succulent parts of vegetables appear to be the natural food of man; his hands afford him a facility for gathering them, and his short and comparatively weak jaws, his short canine teeth, not passing beyond the common line of others, and his tuberculous cheek teeth would not permit him either to feed upon herbage or devour flesh unless these aliments were previously prepared by the culinary process.' Similar opinions are expressed by Sir Charles Bell, F. R. S., Prof. William Lawrence, F. R. S., Sir Richard Owen, K. C. B., F. R. S., and Dr. Charles Darwin, with many others." While interesting in stating a case, this interests me as an argument but little, for if we were carnivorously made, with our minds, our hearts, our capacity for love and charity, and that great hope we have of finally manifesting the perfection of the sons of God, we still should control our tendencies by a higher law, and no more be carnivorous than we are apes, or marauders, or any other mental or physical manifestation from which spiritual evolution has lifted us high. But this humanitarianism does not consider alone the animals slaughtered, but the men, women, and children who do this revolting work. One packing-house in the West advertises over 18,000 employees; multiply this by thousands and one can estimate the numbers of human beings who are thus degraded and brutalised. In my own household I have made it a point of honour to demand no labour which I would not be willing to do myself; I might fail in strength, but morally I would be willing to undertake any work required by me, and from the day I realised what I required from others if I ate meat, I became an abstainer from it, for no surer ethical truth can be stated than that we have no moral right to demand from the hands of another, work we would not be willing to undertake ourselves. Mr. Henry Salt has written, "Of all recognised occupations, the work which is looked upon with the greatest loathing (next to the hangman's) is that of the butcher--the trade of doing to death countless numbers of inoffensive and highly organised creatures, amid scenes of indescribable filth and ferocity--is delegated to a pariah class of slaughter-men, who are thus themselves made the victims of a grievous social wrong." So large a percentage of the murderers of to-day have been butchers, they or their fathers before them, that these statistics alone constitute a sufficient argument for Vegetarianism. Man's inhumanity to himself in this matter of flesh eating is rapidly being uncovered by meat inspectors, food experts, and hundreds of physicians the world over. The statistics comparing meat-eating and non-meat-eating races with regard to tuberculosis, cancer, appendicitis, etc., are of the greatest interest to those who care not only for the health but for the mere cleanness of their bodies. Dr. B. W. Richardson, in a book called "The Field of Disease," says: "In Jewish communities there are a number of men set apart to act as inspectors of animal food. They attend at the slaughter-houses, and after an animal is slain and dressed they submit it to inspection; then, unless they put upon it their sign, that it is free from disease, it is not permitted to enter a Jewish family. It enters into the families outside the Jewish community, so that we who are not Jews actually accept into our bodies food which the Jews have rejected as diseased." The statistics taken from two small abattoirs alone, for one year, as given by a secretary of one Jewish ecclesiastical board are as follows: Total oxen killed 22,308 Diseased 7,885 Total calves killed 3,330 Diseased 705 Total sheep killed 41,556 Diseased 13,019 According to this very nearly one-third of all the meat sold to Christian families is tainted by parasitical disease. If an animal dies of cancer, tuberculosis, etc., our laws protect us from the carcass, but, if slaughtered, the diseased portion is cut away and the remainder is sold as fit for food. Such blood is squeezed from beef and poured by the gallon by loving hands into the willing lips of consumptives and anæmics! The true Vegetarian will not be seen adorned (?) by any of the reapings from a dead body, whether they be feathers or furs, for these have no beauty in the sight of those who see them in thought, dripping with the blood from which they can never be truly cleansed. Those who would "strain at gnats" while swallowing camels, criticise the Vegetarian for his kid gloves and his leather shoes; but perfect conditions do not yet prevail for the absolutely consistent carrying out of his principles; his effort is to help to bring these to pass, and he does not refrain from beginning for the reason that he cannot yet do all. An adequate substitute for leather has been made which experiments have proven of value, but, as yet, there is no demand which justifies its manufacture. Many express the fear that, were wholesale slaughter abolished, the earth would be overrun by the lower animals; but were artificial and unnatural breeding discontinued we can safely trust that the animal creation would find its proper place in the world, as everything does, under the guidance of the controlling Mind which is Creator. Stop and think for a moment what the world would be like to-day if it were Vegetarian. If the world were Vegetarian, the endless caravans of doomed creatures would not be ambling to the shambles; not a man would be brutalised by the daily slaughter of hundreds of gentle creatures; not a woman would be engaged in sorting edible parts from the dissected carcasses, making all red around her; not a child would be standing deep in offal, seeking useful bits of dead bodies; "where sympathy is, cruelty is impossible," therefore, not a dog would be maltreated, not a cat selfishly deserted to starve, not a horse cruelly beaten, and not a vivisectionist could be found on the face of the earth! Those who had learned to be just to the lower animals would not fail in their duties to man, and in this millennium, prophesied in Isaiah xi: 9, slaughter-houses, transport cars, and cattle-ships would be empty, and the fields and meadows would be filled with labourers under the clear sky, tilling the ground to provide the food of man. M. R. L. S. Providence House, Chestnut Hill, Mass. I do not see how it is possible that so many good people remain meat-eaters. Count Leo Tolstoi. THE KITCHEN There is no room in the house which requires such careful furnishing as the kitchen, and much time may be saved there if the right thing is in the right place, for just as truly as "the means to do ill deeds make ill deeds done," do the means to do things well tend toward their being done. To house-builders I would urge that it pays to have a white enamelled sink, and to insist that no sand-soap or scouring soap be used on it, as this removes the finish and makes it less easy to keep it spotless. See that a package of one of the cleaning powders is placed near the sink, convenient for use the first time the maid looks about for materials, and over the sink on small hooks have hung two or three different shaped sink brushes. An enamelled soap-dish should be fastened above the sink, and on the left of it a grooved, slightly slanting draining board for washed dishes; hanging under this on a large hook should be the enamelled dishpan and back of it a wire drainer, both hanging free from the wall. Any kitchen can have a chair-rail put around it, and this four-inch wide board should be arranged with small hooks placed at a distance of ten or twelve inches apart, and on these should hang the enamelled spoons, strainers, egg-beater, small jugs, and the saucepans, the bottoms of these being always in evidence and not out of sight in cupboards. The Europeans have always had their cooking utensils displayed as a part of the kitchen furnishing, and when this is done there is less temptation to neglect their absolute cleanliness. One of the comforts of my kitchen is a holder for saucepan covers; I was about to invent such a holder when I found that the wire ones made to display half a dozen handsome plates were perfectly suitable. One of these hangs beside the stove and the covers are conveniently at hand when required. A cupboard built in the kitchen, sixteen inches deep and six feet across, will hold all the casseroles, baking-pans, tins for spices, etc., which the usual family requires. Mine was built with this conviction, and if it becomes overcrowded, I know it has things in it which do not belong there, and a few moments given to overseeing its rearrangement always leave it with all the space required. The table shown in the illustration is becoming well-known in American kitchens; the deep drawers for flour, etc., are a convenience not easy to estimate, but the fact that two sizes of pastry boards slide snugly into their places under the top is its best feature. A ball of string in a holder hung up with small scissors attached, a neat calendar, a washable tablet for orders, a burnt-match holder, a match-box holder fastened near the stove, a small mirror on a door or in an inconspicuous corner, and a wall clock are things which I advise the young housekeeper to see securely placed in her kitchen before the pictures are hung in the drawing-room. A plate-rack is not only always quaint and decorative, but is most useful and labour-saving. A pestle and mortar should be among the utensils of every kitchen, as well as a vegetable mill, and a small hard-wood board, used exclusively for the cutting of fruit, vegetables, etc., which are to be sliced, saves many a cut finger, as the plate usually used is not the proper shape or texture for such a slippery process. A piece of thick glass measuring about 7×9 inches, and bound about the edges with heavy gummed paper or linen, is useful to lay upon the open pages of the cook-book, and serves the double purpose of holding it open at the required page and of protecting it from floured or buttered fingers. A plentiful supply of the small earthenware dishes, called casseroles, marmites, ramekins, and gratin dishes, is especially useful in the Vegetarian's kitchen. Those building homes should see that the place on which the stove is to stand is covered with suitable tiling, and this should extend for two feet or more around the stove. The floor itself is best covered with linoleum, and if a colour scheme is carried out in this room, as it may well be in these days of many-coloured enamelled ware, it can be accented by the linoleum chosen and the kitchen thus made as beautiful for its purpose as any room in the house. I have not partaken of a fellow creature for fifteen years. Bernard Shaw. THE DINING ROOM If a breakfast room is not used, a small winged table set in a sunny corner, or bay-window recess of the dining room, and used as a breakfast table, is an improvement upon breakfast at the large dining table, and can be arranged in almost any dining room. If pictures are hung in this room nothing less appropriate than those usually chosen as fit subjects for its walls can be imagined. Engravings showing the gentle deer hunted to his death, with the dog's fangs already buried in his flesh, stuffed heads of the same animal, and paintings of dead fish, ducks or grouse, hanging by their feet, should not give pleasure to or improve the appetites of humane people. If pictures are used let us have those which depict life, joy, kindness, and beauty rather than cruelty, bloodshed, and death. Among the noblest in the land, Though he may count himself the least, That man I honor and revere Who without favor, without fear, In the great city dares to stand The friend of every friendless beast. Henry Wadsworth Longfellow. SUGGESTIVE COMMENTS SEASONING The subject of seasoning is indeed holy ground in culinary matters, and after much thought and experiment I have decided that the phrase so deplored by young housekeepers, "season to taste," is after all not the worst one to use. No such inaccurate directions were to appear in this cook-book when planned, but I have finally decided with the army of wiser cooks who have preceded me that accurate measurements in seasoning are dangerous to success. Not only do tastes vary, but much depends on the time the seasoning is added, on the rapidity with which the food is cooking, etc. With this in mind, and very long prejudice against the old phrase above mentioned, I have compromised and frequently been tempted to state quantities of salt and pepper, usually regretting when I have. The truth is, unless one can "season to taste" one cannot cook palatable dishes, and my final word on the subject is that it is well to always use a little more salt and pepper than seems advisable, and then just before serving add a little more! MEASURING Weights as a means of measuring quantities have been avoided in these recipes, as I can see no advantage to the system which uses them, and I have been able to show even English cooks that the scales are not the most necessary part of the kitchen furnishing, and they have become devoted to our simple method of using the kitchen cup as the standard. It holds 1/2 pint, and 2 cups, therefore, hold 1 pint; 4 cups hold 1 quart; and I find no fault with the old couplet,-- "A pint's a pound The world around." It usually is, and one cannot go far wrong in acting as if it always were. THICKENING In thickening sauces and soups, ordinary flour can always be used and cornstarch also, and as a rule I have said "flour" only in these recipes, but have only refrained from always advising potato-flour because it would have confused many who cannot obtain it in America. In Germany it is always used, and when it can be had is far nicer for thickening all vegetable sauces and soups than any other sort of flour. AN HERB GARDEN No one thing pays better for the little trouble expended than a small herb garden. Buy two or three tarragon plants, cover them in the winter, and in the autumn pick the leaves to make vinegar and to dry. Plant chervil, parsley, thyme, chives, and a plant of rosemary. A window-box will keep parsley and chives on hand, and a clump of chives from the market will grow for weeks if set in a bowl and watered occasionally. GELATINE Instead of the usual gelatine use must be made of arrowroot or a gelatine advertised to be purely vegetable. One tablespoon is usually allowed to 1 pint of liquid, but experiments must be made and there will usually be directions found with the package. FAT FOR FRYING The Vegetarian can well afford to do away with that doubtful economy, cooking butter. For ordinary frying use good butter; for deep fat use a good brand of cooking-oil, or cocoanut butter. CANNED GOODS It seems to be a habit with many people to decry the use of canned vegetables, although I believe there are few households which subsist without them. My experience is that the best grades of canned vegetables are often far sweeter and better, fresher in fact, than vegetables that can be bought in city markets. The housekeeper should make it a point to know which brands she prefers and to trade where she can get them; and where no retailer carries them she can usually obtain cases containing two dozen each from the preservers themselves. A little trouble taken in the autumn to stock the store-room, instead of ordering "a can of peas" now and then at random, saves time and trouble in the end. Among the canned vegetables which are put up and sealed the day they are picked by the best firms are beets, peas, corn, spinach, hard-shelled beans, tomatoes, stringless beans, wax beans, mushrooms, pimentos, okra, okra-tomato, asparagus, etc.; and the saving of time and labour in the preparation of beans, spinach, and beets especially, is worth consideration. People make the mistake of merely warming up canned goods and then serving them, whereas when the can is opened the vegetables are only ready to be seasoned and finished as they would be had they been boiled at home. Good canned vegetables are not easy to improve upon, and I serve them constantly to people who will not easily credit my statement that they are not so-called "fresh" vegetables. I will not kill or hurt any living creature needlessly, nor destroy any beautiful thing, but will strive to save and comfort all gentle life and guard and perfect all natural beauty upon the earth. John Ruskin. SOUPS Most clear soups can be greatly improved in colour by using a small quantity of vegetable soup browning, or caramel. Do not overdo it, however, as the flavour is not pleasant when too pronounced. All cream soups should be cooked in a double boiler. VEGETABLE STOCK Few meat stocks have of themselves more flavour than vegetable stock, that is, the water in which vegetables have cooked. The water in which rice, onions, leeks, celery, beans, cabbage, etc., have boiled is valuable in Vegetarian cookery, and the wise cook will use it in many ways to enhance the flavours of soups and sauces. A SIMPLE CONSOMMÉ OR STOCK A simple way of preparing a rich, clear consommé is to wash well 1/2 cup of German lentils, drain them and toss them for ten minutes in a saucepan in which 1 tablespoon of butter has been melted. Then pour on them 5 cups of cold water, set them over a hot fire, and let them boil rapidly about half an hour only. Drain, and strain through a fine cloth, and return to a clean saucepan with 1 bay leaf, 1 slice of onion, 2 cloves, and 1/2 teaspoon of celery seed; simmer slowly for fifteen minutes, season with salt and pepper, and add a little sherry if liked. If the lentils are cooked longer, it will make a cloudy soup, which will be stronger but not clear. CLEAR BOUILLON OR CONSOMMÉ There are various vegetable extracts in the market which, when diluted, make delicious stock, or clear soup. If these are not available, a clear vegetable broth may be made as follows: Wash 3 cups of any dried beans or lentils, and put them to soak in a covered earthenware dish with 10 cups of water for twelve hours or so. Then empty with that same water into a kettle, and let come slowly to the boiling point, skim frequently, and do not let it actually boil. When clear, and there seems no further need of skimming, add 1 cup each of cut onions, carrots, turnips, 1 tablespoon of parsley, 1 tablespoon of salt, 1 clove of garlic, and 1 teaspoon of thyme, etc., 1 tablespoon of celery seed, and 1 bay leaf. Let boil up once, and then place on the back of the stove to barely simmer for two hours; then strain through a fine sieve, and a good broth is made. The beans, etc., can be utilised in a deep pie, or with brown or white sauce in crust cups, in a curry, or many other ways. To make this into a strong, clear soup put 2 tablespoons of butter in a saucepan, and when melted add 1/2 cup each of chopped onions, carrots, turnips, and celery, 2 cloves, and a bit of parsley; fry until somewhat browned, then cover with 6 cups of the broth, and let simmer very quietly for two hours. Skim often, drain, let cool, remove any grease from the top, and to clarify add to it, when cold, the slightly beaten yolk of 1 egg and the whites of 3, then set over a hot fire and stir vigorously, watching for the first sign of boiling. At this, remove to a place where it cannot even simmer, but will be warm for half an hour, and strain through a fine, clean cloth. A wineglass of sherry may be added if to be served in cups. CREAM OF ARTICHOKE Scrape and slice enough Jerusalem artichokes to make 2 cups, and cover them with cold water. Let them stand for fifteen or twenty minutes, and put them in a saucepan with 2 quarts of cold water or milk, or 1 quart of each, and let them cook for an hour or until thoroughly soft. Now rub them through a sieve with 2 cups of the stock in which they cooked, and return to the fire. When boiling add 1 tablespoon of butter and 1 of flour, rubbed together, and 1 teaspoon of salt and 1 saltspoon of pepper, and cook about ten minutes before adding 2 cups of hot milk, or 1 cup of milk and 1 cup of cream. Stir well and let boil up once before serving. A teaspoon of chopped parsley or chives improves the appearance and taste of almost any cream soup. CREAM OF ARTICHOKE WITH NASTURTIUMS Make the plain cream of artichoke soup as in preceding recipe, and add before straining 1 handful of nasturtium leaves and blossoms; or, instead, add 1 tablespoon of these, finely minced, to the soup before serving. ASPARAGUS SOUP Use 1 can of asparagus, cut off the tips, and lay them aside. Cut up the stalks, cover with 4 cups of cold milk (or use half water and half milk), and let cook slowly in a double boiler for half an hour; then strain, pressing the asparagus well to extract the flavour. Return to the saucepan, add 1 teaspoon of sugar, 1 tablespoon of butter, into which 1 teaspoon of flour has been made smooth, season generously with salt and pepper, add the asparagus tips, 1 cup of milk, and, just before serving, 1 tablespoon of whipped cream. A tablespoon of minced onion fried for ten minutes in butter is sometimes added to the stalks while cooking. BARLEY AND TOMATO SOUP Cook 1 can of tomatoes and 1 chopped Spanish onion together for fifteen minutes, then rub through a wire sieve; add 3 tablespoons of pearl barley, 1 tablespoon of butter, some pepper and salt, and cook for one hour, until the barley is soft. Re-season before serving. BLACK BEAN SOUP Soak 2 cups of beans for twelve hours or more, and then drain them and put into 8 cups of cold water; add 3 whole cloves, 3 whole allspice, and 3 whole peppers, salt well and boil gently for two hours, rub through sieve, and reheat. Mix 1 tablespoon of thickening flour, and 1 tablespoon of butter and water, and stir into the soup at boiling point; season afresh and pour into a tureen in which are placed, neatly sliced, 1 hard-boiled egg and half a dozen seeded slices of lemon. This soup is improved by adding 1 wineglass of sherry, or one may substitute for it a few drops of Tomato Chutney or Worcestershire sauce. BELGIAN SOUP Take 4 cups of diced turnips and put them in a saucepan with 2 tablespoons of butter, and stir for ten minutes over a slow fire; then stir in 2 cups of water, 2 teaspoons of brown sugar, and plenty of pepper and salt, and let simmer for another ten minutes; add 2 cups of milk thickened with 1 tablespoon of flour, let boil up, stirring constantly, and serve with croutons. PLAIN BEAN SOUP Wash 2 cups of any sort of dried beans and soak twelve hours or more in cold water. Before using, strain them and cover with 8 cups of cold water. Put over the fire and let cook gently for four hours, then rub them through a sieve into their own stock, season with 1 tablespoon of salt and 1/2 teaspoon of pepper and 1 tablespoon of butter, and let them cook ten minutes longer. Serve with half-inch squares of toast in the tureen. BROWN BEAN SOUP Take 1 cup of brown beans and 1/2 cup of German lentils, wash well and put in a saucepan with plenty of cold water, 2 or 3 chopped onions, 1 stalk of celery, 1 bay leaf, and simmer together for three hours, then strain. If a thin soup is wanted, do not press any of the pulp through the strainer, but if it is liked somewhat thick, do so. Return the strained soup to the saucepan and thicken with 1 teaspoon of thickening flour. This is now delicious soup stock, and can be served plain, or varied by adding peas, diced carrots, spaghetti, a few drops of sauce, a little sherry, tomato catsup, or curry powder. Season well with salt and pepper before serving. RED BEAN SOUP Soak for 8 hours or more 2 cups of red beans, then put them in a large saucepan containing 8 cups of cold water, 1 cup of milk, and 2 onions halved, each having 4 cloves stuck in it. Let cook for two hours, then press through a sieve, reheat, adding just before serving 1 wineglass of claret and fresh seasoning of salt and pepper. 1 hard-boiled egg chopped fine is an improvement to this soup. LIMA BEAN CREAM SOUP Soak 2 cups of dried lima beans for several hours and then put them in a saucepan with 1 cup of cold water and 1 cup of milk and let them cook for two hours, adding salt when they have partly cooked. Put 1 tablespoon of butter in a frying pan, and when melted add 1 onion chopped fine. Let cook slowly until browned, then scrape the contents of the frying pan into the saucepan containing the beans, and add 1 tablespoon of tomato catsup or chutney and press all through a sieve, and re-season before serving. If liked a little thick, use 1 tablespoon of flour, made smooth in 1/2 cup of milk or cream, to thicken. A tablespoon of whipped cream in the tureen is always an improvement to a cream soup. DUTCH CABBAGE SOUP Make exactly like Cockie-Leekie soup, using the water in which a cabbage has boiled for stock and adding 1/2 cup of finely chopped cabbage instead of using any of the barley to return to the strained soup. Those who like caraway seed will enjoy the addition of 1 teaspoon of these to the soup. If used, add them with the chopped cabbage after the other seasoning has been removed. CALCUTTA BISQUE Put 1 cup of tomato pulp in a saucepan and with it 1 bay leaf. When hot add to it 1 saltspoon of soda, and as it foams stir slowly into it 3 or 4 cups of milk, 1 teaspoon of curry powder, 1 teaspoon of butter, and 1 saltspoon of salt. Let boil up once and serve with croutons. The water in which rice has boiled or any vegetable stock may be substituted for milk and the soda then omitted. CANTON STEW Put 2 cups of finely shredded cabbage in enough water to boil and let cook slowly until tender, which should be in about three quarters of an hour. When the cabbage has been cooking half an hour, add a cup of milk, and when it is nearly done put in 2 cups of milk; let boil up once, then season with salt, black pepper, and pour in a hot tureen, in which should be laid 1 teaspoon of butter. Those who like oyster crackers served in or with milk stews can use them with this soup which greatly resembles an oyster stew in flavour. CARROT BROTH Scrape and cut 3 or 4 large carrots (or more of the small French sort) in eighths lengthwise and boil them until tender. Put 2 tablespoons of butter in a saucepan, and when melted add 1 scant half cup of oatmeal to it, putting in 1 tablespoon at a time and stirring carefully with a wooden spoon until all the butter is taken up; then put in 1 ladle of stock in which the carrots have been cooked, and continue stirring; then another ladle of stock, and so on until a cup and a half of stock has been added during ten minutes' slow cooking. Now put in another cup of stock and let cook ten minutes; then, as the soup will be getting too thick, add another cup of stock and so on, thinning the soup with additional stock until the oatmeal is thoroughly cooked. If Quaker Oats is used, the soup will only have to cook about forty minutes, and it is best to strain it before serving; fine Scotch meal will take longer, but does not need to be strained and thickens somewhat better. When the soup is half cooked add 1 teaspoon of salt, 1 saltspoon of pepper, and a dash of nutmeg. (Serve the carrots with a plain sauce or warm them up next day in some of the ways mentioned under Carrots.) CREAM OF CARROT AND ONION Take 2 cups of grated carrot and 1 chopped onion and fry for ten minutes with 1 tablespoon of butter and then cover with 4 cups of cold water and let boil. Add salt and pepper and in twenty minutes 1 cup of milk in which 1 tablespoon of flour has been dissolved. CREAM OF CARROTS Put 2 cups of grated carrot with 1 pint (2 cups) of cold water in a double boiler, and when heated add 2 tablespoons of butter and 1 teaspoon of sugar. Let cook for an hour, then add 1/2 cup of stale bread crumbs and 2 cups of water, and let cook half an hour longer. Rub the contents of the double boiler through a fine sieve, add 1 1/2 cups of hot milk, 1 tablespoon of salt and a saltspoon of pepper, and return to the boiler. Beat 2 egg-yolks in 1/2 cup of milk, and when the soup boils again stir them into it. Stir hard for one minute and serve. CREAM OF CHEESE Put 1 quart (or 4 cups) of milk in a double boiler, and put with it 3/4 of a cup of grated cheese, 1 teaspoon of grated onion, 1 teaspoon of some piquant sauce, 1/4 teaspoon of salt, a dash of cayenne pepper, and 1 tablespoon of flour and 1 of butter rubbed together. Stir until smooth, then beat the yolks of 2 eggs with 2 tablespoons of milk, put in the tureen, and pour the boiling soup over them, stirring during the process. Add a little salt and serve with croutons. CREAM OF CAULIFLOWER Take a good-sized cauliflower, and let it soak in cold water, which is slightly salted, for half an hour; then drain it and put it, head upwards, in a saucepan which is not over large, and let it cook for half an hour uncovered. Put in a double boiler 1 quart of milk (4 cups), 1 onion and 1 bay leaf, and let them cook together while the cauliflower is boiling. Drain the cauliflower when done, and reserve 1/2 cup of the little sprays which form the head, mash the remainder in a wooden bowl, and add to it 2 cups of the stock in which it boiled and put in with the boiling milk; stir well, and let cook five minutes, then put through a sieve and return to the fire with a thickening of 1 tablespoon of flour rubbed together with 1 tablespoon of butter, season lightly with salt and pepper and a dash of nutmeg, add the 1/2 cup of cauliflower as a garnish, and let cook ten minutes more before serving. A tablespoon of whipped cream is an addition if added at the last. CHESTNUT SOUP Peel and blanch 1 quart of Italian chestnuts and chop them fine, then boil for half an hour in 2 quarts of water. Strain the chestnuts and crush them to fine pulp in a mortar, and gradually stir on this 1 quart of the stock in which the chestnuts cooked, and then rub all through a sieve. Return to the fire in a saucepan with 1 cup of bread crumbs, 1 tablespoon of salt, and 1 saltspoon of pepper. Cook for half an hour, then strain again, and add 2 cups of milk and a grating of nutmeg, and 1 tablespoon of browned butter, and reheat to boiling point. CREAM OF CELERY Wash and scrape and cut into half-inch pieces what will make 1 cup of celery; put it into 1 quart of boiling salted water and cook for nearly an hour or until very soft, then mash it in the water in which it was boiled. Put 1 teaspoon of chopped onion, 2 bay leaves, some mace, and 2 cloves into 2 cups of milk, let simmer for ten minutes, and add it to the celery pulp. Now press through a sieve and return to the double boiler in which the milk was cooked. Melt 1 tablespoon of butter and blend it with 1 tablespoon of flour until smooth, and stir it into the boiling soup; then season with salt and pepper. Boil five minutes and strain into a hot tureen in which a pat of butter and 1 tablespoon of whipped cream have been put. The addition of 1 tablespoon of chopped chives is an improvement to the appearance and taste, or parsley may be used if preferred. CREAM OF CHESTNUT Shell and blanch and cut in quarters 2 cups (1 pound) of Italian chestnuts and cover them with 2 cups of boiling water. Add 1 slice of onion (or a drop of onion juice extract), 1/4 cup of chopped celery (or 1 teaspoon celery seed), 1 bay leaf, 1 sprig of parsley, and 1 saltspoon of paprika. Cover and boil until the chestnuts are tender,--about half an hour. Then grind in a mortar, or press through a colander or vegetable mill, and add 1 quart (4 cups) of milk, and 1 tablespoon of butter and 1 of flour rubbed together, and cook for three minutes; then add 1 teaspoon of salt, and press all through a fine sieve and reheat before serving. CREAM OF CORN Put 1 quart of milk and 1 can of corn in a double boiler and let boil; mix 1 teaspoon of butter and 1 of cornstarch or potato-flour together, and add to the corn; season with salt and pepper, and stir for one minute; then press through a sieve and add 1 tablespoon of minced green peppers. COCKIE-LEEKIE Put 2 tablespoons of butter in a saucepan, and when melted stir in, a spoonful at a time, 1 cup of pearl barley, taking ten minutes to add it all; then cover with 8 cups of carrot or onion broth (or use water), and add 2 bay leaves, 1 onion with 4 cloves stuck in it, a bouquet of herbs and parsley, 1 stalk of celery, and let simmer for one hour and a half, then strain, reserving some of the barley. Prepare leeks by washing and cutting into 2-inch lengths (using some of the green), and slicing lengthwise, and add them to the soup; put in the barley, and let cook twenty-five minutes and season with salt and pepper. CREOLE SOUP Put 1 can of tomatoes, 1 quart of water or vegetable stock, 1 sliced onion, and 1 small sliced carrot, and 1 chopped green pepper together in a saucepan, and let cook for half an hour, then rub through a fine strainer. Return the strained mixture to the double boiler and put in 2 scant tablespoons of boiled rice, 1 teaspoon of salt, 1/8 teaspoon paprika, 1 tablespoon of sugar. Cream 2 tablespoons of butter with 1 tablespoon of flour, and stir into the soup; let boil up once and serve. CREAM OF CURRY Put 1 quart (or 4 cups) of milk in a double boiler with 1 onion with 4 cloves stuck in it, and when hot thicken it with 1 tablespoon of thickening flour rubbed smooth with 1 tablespoon of butter; add 2 tablespoons of boiled rice, and 1 hard-boiled egg chopped fine, and 2 teaspoons (more if liked) of curry powder or paste. Remove the onion and serve with croutons. One tablespoon of chopped chives or pimentos is an addition to the soup. FLORENTINE SOUP Melt 2 tablespoons of butter in a saucepan, and put into it 3/4 of a cup of finely chopped onions and stir over a moderate heat about five minutes and then add 2 full cups of very thinly sliced turnips; stir these with the onions for another five minutes and then add 2 tablespoons of flour and gradually add 2 pints of boiled milk mixing all well together; watch it till it boils and then let simmer gently, stirring frequently during twenty minutes or half an hour, until the onions are quite soft. Then add 2 more cups of milk, and when this boils add 1 cup of tomato puree (either canned tomato soup or canned tomatoes), or 1 1/2 cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. Now press the contents of the saucepan through a fine sieve, add a heaping teaspoon of butter, reheat, and serve with croutons and 1 tablespoon of whipped cream. HEILBRONN SOUP Take 3 quarts of water in which vegetables have been boiled (preferably onions or leeks) and let simmer. In another enamelled pan put 1 tablespoon of butter; when melted stir in slowly with a wooden spoon 1/2 cup of barley, adding a little at a time, until butter is well "taken up." Let it cook for five minutes, stirring constantly, then add (a ladle at a time) 6 or 8 ladles of the hot stock, putting in this amount during ten minutes of stirring. Add 1/2 the remaining stock, and salt, pepper, and some nutmeg, and let simmer twenty minutes; then the remaining stock and simmer another one-half hour. Peel 1/4 pound mushrooms and cut in 4 or 6 pieces each; fry them in butter for five minutes, and add to soup ten minutes before serving and season afresh. JULIENNE SOUP Strain any clear vegetable soup, and to each 2 cups of broth add 1/2 cup of dried "Julienne;" season with salt and pepper and 1 tablespoon of browned butter. RED LENTIL SOUP Soak 2 cups of Egyptian lentils in water for eight or ten hours, then drain and shake dry. Put 2 tablespoons of butter in a saucepan and when melted add 1/3 of the lentils and stir well with a flat-ended wooden spoon, letting them cook very slowly; then add another third, and after stirring a few moments, add the remainder. Pour on 6 cups of cooled water in which leeks or onions have boiled, and let simmer for an hour or until the lentils are tender; press through a sieve and return to the fire to reheat. Smooth 1 teaspoon of flour with 1 teaspoon of butter and add to the soup, season with salt and pepper and a dash of nutmeg. Instead of the flour and butter 1 well-beaten egg may be vigorously stirred into the soup after removing it from the fire. If Egyptian lentils cannot be obtained, canned or dried red kidney beans may be substituted. CREAM OF LENTIL Wash 2 cups of Egyptian lentils, then let them soak in 2 quarts of water for twelve hours or more and put them, in this same water, where they will simmer gently over a slow fire. Put 1 tablespoon of butter in a frying pan, and when melted add to it 2 large onions, sliced, 2 carrots and 1 turnip diced, and fry until a delicate brown; add these to the lentils and let cook slowly for about two hours. Press through a sieve, return to the fire, add 2 cups of milk and just before serving, 1 tablespoon of whipped cream, and season with salt and pepper. HUNGARIAN SOUP Put 1 cup of German lentils in a saucepan with 2 cups of cold water or vegetable stock, and let boil for an hour. If the water is absorbed before the lentils are tender, add a little more. At the end of the hour pour over them 6 cups of hot water or stock. Put 1 tablespoon of butter in a frying pan, and when melted add 1 small onion chopped fine and 1 tablespoon of flour and 1 clove of garlic. When browned add this to the soup and at the same time put in 1/2 cup of diced potatoes. Let simmer gently for half an hour, then press through a sieve, return to the fire, season well with salt and pepper, and add 1 tablespoon of lemon juice or reduced vinegar before serving. PURÉE MONGOLE Put 1 can of tomatoes in a saucepan and with it 2 cups of strong vegetable broth, 1 stalk of celery, 1 slice of onion, 1 bay leaf, 3 allspice, 3 cloves, salt and pepper, and let cook slowly for half an hour. Pour the liquid through a sieve, pressing with it as much of the tomato as will go, reserving the celery. Return to the saucepan, add 1 tablespoon of reduced vinegar, 1 tablespoon of boiled peas, 1 tablespoon of canned string beans, split in half, and the cooked stalk of celery shredded into thin strips two inches long; let simmer for five minutes, season with salt and pepper, add 1 tablespoon of butter, remove from the fire, and beat vigorously into the soup 1 well-beaten egg. MUSHROOM BISQUE Cut up with a silvered knife about 1 cup of fresh mushrooms, wash and drain, toss about in 2 tablespoons of melted butter for ten minutes, then stir in 1 tablespoon of flour made smooth in a little milk, and add 1 quart of milk and let simmer half an hour. Season with salt and paprika, and press through a sieve, reserving half the mushrooms. Add these to the soup, and serve with croutons. MUSHROOM SOUP Take 1/4 of a pound of fresh mushrooms, 3/4 of a cup of small white beans, the rind of half a lemon, 1 Spanish onion in which 5 cloves have been stuck, a small piece of mace, some parsley and thyme, and, after preparing for cooking, let boil for an hour or more in 2 quarts of water; then press all but a few of the mushrooms through a wire strainer, return to the saucepan, add 2 tablespoons of butter, pepper, and salt, 1/2 teaspoon of soup browning, and, after cutting them in several pieces, add the reserved mushrooms and serve. MUSHROOM STEW Select mushrooms that are white and firm and small, wash them carefully one at a time with the hands, and put 1 heaping cup of them into 4 cups of milk and let heat, without boiling, for 15 minutes. Then add 1 tablespoon of butter, plenty of salt and pepper, and serve in a hot tureen with crisp crackers. NOODLE OR ALPHABET SOUP Strain any one of the vegetable soups for stock, add 1/2 cup of noodles or "alphabets" fifteen minutes before serving. CREAM OF ONION SOUP Chop enough onions to make 4 cups, and put them in a large saucepan with 2 tablespoons of butter and stir them for five minutes; then add 1 small onion with 4 cloves stuck in it, a sprig of parsley, and a bay leaf, cover with 6 or 7 cups of water, add salt and pepper, and let cook gently for three quarters of an hour. Press all through a sieve, and return the liquid to the saucepan; add 1 tablespoon of flour blended with 1 tablespoon of butter, also 2 cups of milk (or half cream), and let boil up once before serving. One tablespoon of chopped chives may be added, also 1 tablespoon of whipped cream. OKRA SOUP Cut into small pieces 2 cups (1 can) of okra, use 1 can of green peas, 1 of green corn, 1 cup of shell beans, 2 onions, 1 slice of carrot, 1 slice of turnip, 2 tomatoes, and some celery, or use celery salt. Put 2 tablespoons of butter in a frying pan, and when melted add the chopped onion, carrot, and turnip, and cook ten minutes; then put with the okra, celery and beans into 4 cups of water. Cook for one hour, then add salt and pepper and the tomatoes, corn, peas, and celery, and simmer for half an hour. Do not strain to serve, but if too thick, thin with stock or water. ONION SOUP AU FROMAGE Slice 6 ordinary onions or 3 large Spanish ones, and put in frying pan with 2 heaping tablespoons of butter, and let fry very slowly until the onions are a rich dark brown,--about fifteen minutes; then scrape the contents of the pan into a large marmite, add 1 large tablespoon of butter, some pepper and salt, and nearly fill the casserole with tepid water, or with water in which onions have boiled; cover and let cook slowly half an hour, and then stir in 2 teaspoons of soup browning. Take 4 thick slices of dry rye bread, spread them thickly with grated cheese, and lay these in the soup pot; remove the cover and let cook five minutes more, and serve in the marmite. NEW GREEN PEA SOUP Shell half a peck of peas and wash the pods. Put the pods in a large kettle and almost cover with boiling water; let them simmer for half an hour, then strain these out, and put the peas in this water to boil until tender. The length of time this takes depends on the freshness of the peas. Save out 1 cup of the peas and press the remainder, water and all, through a sieve, and add to them 1 pint of milk, then return to the fire. Rub together 1 tablespoon of flour and one of butter and stir into the boiling soup; then add the reserved cup of peas, season with salt and pepper, and serve. If the flavour of mint is liked, put 3 or 4 mint leaves, or 1 teaspoon of chopped mint, into the tureen. If mint is not used add a little chopped parsley. CREAM OF GREEN PEA SOUP Put 1 can of peas, 1 chopped onion, and 1 cup of water in a saucepan, and cook twenty minutes. At the same time put 1 quart of milk on the fire in a double boiler. When the milk is hot stir in 1 tablespoon of butter, and as it boils, 1 tablespoon of flour which has been dissolved in a quarter of a cup of milk. Rub the peas through a fine sieve, stir into the milk, season with salt and pepper, add 1 teaspoon of chopped parsley, and serve. Instead of the parsley, chopped mint can be used if the flavour is liked, or 1 or 2 mint leaves laid in the tureen before the soup is poured in give a delicate flavour. SPLIT GREEN PEA SOUP Soak 2 cups of peas for twelve hours or more, and then drain and toss them for ten minutes in a saucepan with 1 tablespoon of butter and 1 tablespoon of chopped onion; then add 4 cups of hot water and let cook two hours, and press through a sieve with the water in which they cooked. Add 1 cup of milk and 1 teaspoon of chopped mint (fresh or dried), and 1 tablespoon whipped cream. Season well with salt and pepper. PRINCESS SOUP Slice 3 onions and cook in a scant half cup of butter for ten minutes. Add 1 quart of hot milk and cook slowly another ten minutes. Strain into double boiler, thicken with 1 teaspoon of flour dissolved in a little milk, and just before serving add 2 teaspoons of finely chopped canned pimentos, and salt and pepper. Add 1 tablespoon of cream in serving. POTATO SOUP Wash 6 to 9 potatoes and put them in boiling water and boil them from twenty minutes to half an hour, the time depending on their size. Use 1 large onion quartered, with cloves stuck in it, and 2 pieces of celery (or 1/4 teaspoon of celery salt or celery seed), some mace, 1 bay leaf, and 6 peppercorns, and put in a double boiler with 1 quart of milk, from which reserve 1 small half cup. Mix 1 tablespoon of flour with the reserved milk, and stir slowly into the milk when it boils, and let cook ten minutes longer. When the potatoes are done pour off the water, peel them and mash until light, then add to the boiling milk, stir well, season with salt and pepper, and rub all through a sieve. Return to double boiler, add 1 tablespoon of butter, 1 teaspoon of minced parsley, boil up once, and serve. GERMAN POTATO SOUP The German potato soup is made by rubbing 6 or 8 well-boiled potatoes through a sieve together with enough of the water in which they were cooked to make sufficient soup, and adding 1 tablespoon of chopped chives (or shallot or onion), 1 teaspoon of chopped parsley, 1/2 cup of sour cream containing a little lemon juice, or, instead of sour cream, 1 tablespoon of reduced vinegar can be used, with 1/2 cup of fresh cream. Let simmer for fifteen minutes and serve very hot with croutons. POTATO SOUP FLORA Put 1 tablespoon of butter in a saucepan, and when melted add 1 large onion chopped fine, stir until browned, then add 3 cups of thinly sliced potatoes and 6 cups of cold water; when the potatoes are cooked to a mush press them through a sieve, add a small piece of butter, pepper, and salt, and 1 teaspoon finely chopped parsley. CREAM OF RICE SOUP Put 1/2 cup of rice into 1 1/2 pints of boiling water, and add 2 onions into which 4 cloves are pressed, a piece of celery (or 1/4 teaspoon celery seed), one bay leaf, 1 sprig of parsley, 4 peppercorns, and a bit of mace. Let simmer gently for one hour, then turn the soup into a large bowl, pouring it through a fine sieve, and pressing as much through the sieve as possible. Return the contents of the bowl to the saucepan and add 1 pint of milk, 1 teaspoon of salt, 1 tablespoon of butter, and 1 scant tablespoon of flour dissolved in a little milk. Add 1 tablespoon of chopped Spanish pimentos, 1 teaspoon finely chopped chives, let simmer five minutes, add 1 tablespoon of whipped cream, and serve. RICE AND TOMATO SOUP Boil 1 cup of rice in 2 quarts of water. Heat the contents of 1 can of tomatoes with 1 bay leaf, 2 slices of onion, and, after fifteen minutes' cooking, press through a sieve and put in double boiler, and to this add 1 pint of water in which rice has been boiled. When hot put in 1 teaspoon of butter, some pepper, salt, and a dash of celery salt, and 2 tablespoons of the cooked rice, and serve. The boiled rice can be utilised for the same meal, or used later. RICE-OKRA SOUP Put 2 tablespoons of butter in a large saucepan, and when melted add 1 sliced onion and let simmer for five minutes; then stir in 1 tablespoon of flour, and when smooth and browned add 6 cups of water; season well and let cook slowly for three quarters of an hour. In another saucepan put 1/4 cup of rice and 2 cups of sliced okra, and strain the hot stock over the rice and okra, season well with salt and pepper, cover closely, and let simmer gently for an hour. If fresh okra is not available the canned okra is a very good substitute; but if it is used, do not add it to the rice and stock until twenty minutes before removing the soup from the fire. OYSTER PLANT (SALSIFY) SOUP Use enough salsify to make 4 cups when sliced. Soak in cold water for an hour, then scrape and put in fresh water, containing some lemon juice, for fifteen minutes. The salsify must not be left out of the water, or it will turn dark. Cut in thin slices, and put into a saucepan containing 4 cups of water and 1/2 cup of milk, and let cook slowly for about an hour, adding 1 teaspoon of salt when it has cooked half the time. Reserve 1/4 of a cup of the salsify, and press the remainder, with the stock, through a sieve; return to the saucepan, add 1 1/2 cups of milk and 1 cup of cream, and 1 tablespoon of butter rubbed together with 1 tablespoon of flour (or less if a thick soup is not liked), a little salt, a dash of paprika and pepper, and serve very hot with small crackers. SPINACH-TOMATO SOUP Put 1 tablespoon of butter into the frying pan, and when melted add 1 onion chopped fine, and let cook slowly for ten minutes. Put 1 cup of cold prepared spinach into the butter and onion and 1 cup of tomato sauce or tomatoes, and let heat through. Put 2 cups of milk in a double boiler with 1 tablespoon of flour and 1 of butter rubbed together. Add a pinch of soda to the tomato-spinach mixture, press it through a sieve, and stir the purée into the milk when it boils. Season with salt and pepper and add 1 tablespoon of cream. CREAM OF SPINACH Put the contents of 1 can of spinach in a chopping-bowl and chop it to a fine pulp; then put it in a double boiler with 2 tablespoons of onion juice (grated onion), and some salt and pepper, and 5 or 6 cups of milk. Let all cook together for twenty minutes, then pour through a sieve, pressing the spinach to extract the juice. Return the soup to the double boiler, add 1 tablespoon of butter, re-season with salt and pepper and a pinch of nutmeg or mace, and some celery salt. A tablespoon of whipped cream added at the last is an improvement, or 1 tablespoon of finely chopped white and riced yolk of hard-boiled egg can be added. The spinach itself can be prepared next day in any of the ways described for serving spinach. FRENCH SORREL SOUP Wash 1 quart of sorrel and put it to cook in cold water, remove from the fire in ten minutes and drain and chop fine. Put 2 tablespoons of butter in a saucepan and fry in it when melted 1 small onion chopped fine; then add the sorrel to this and stir for three or four minutes and add 2 cups of cold milk and let simmer for five minutes. Dissolve in 1 cup of milk, 1 teaspoon of sugar and 1 tablespoon of potato flour (or other thickening), and add to the boiling soup; then strain, reheat, and serve with the addition of 1 tablespoon of whipped cream. GERMAN SORREL SOUP The Germans enrich the above soup by pouring it upon a 1/2 cup of milk in which the yolks of 2 eggs have been beaten. Do not reverse the process, as it will curdle the soup. ST. GERMAIN SOUP Take 2 cans of peas, reserving 1/2 cup of them, and put them in a double boiler with 1 onion cut in 4 pieces with a clove stuck in each, 1 tablespoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 bay leaf, and a sprig of parsley; cover and let cook for half an hour, then mash the contents of the double boiler with a potato-masher, and add to them 6 cups of water, and when this boils add to the soup 2 tablespoons of butter and 2 of flour rubbed together; stir well and cook fifteen minutes, then press through a sieve. Return to the double boiler, add 2 cups of milk, the 1/2 cup of peas drained dry, and reheat, seasoning afresh before serving with croutons. SPAGHETTI SOUP Melt 1 tablespoon of butter in a large saucepan, and add to it 1 thinly sliced onion, 2 slices of carrot, 2 slices of turnip, 1/2 cup of chopped celery (or 1 teaspoon of celery seed may be used instead), and let cook very slowly. Stir frequently, and at the end of ten minutes add 2 cloves, 10 or 12 peppercorns, a small piece of cinnamon, and 1 large bay leaf, and 8 cups (or 2 quarts) of cold water. Cover the saucepan and let the soup cook slowly three quarters of an hour, then strain carefully and return to the saucepan. Season with 1 teaspoon of salt, and add 1/2 cup of spaghetti broken into inch-long pieces. Cover the saucepan and let the soup simmer for an hour, as this will draw more flavour from the spaghetti than rapid boiling, and is the better way for a soup, since the object is to extract the flavour of the ingredients. Grated or Parmesan cheese served with this soup is an improvement. SCOTCH BROTH Put 2 quarts of water in kettle, and when at boiling point add 1/2 cup of pearl barley, which has been tossed in hot butter in a frying pan for five minutes, and let cook slowly. Cut up 2 carrots, 2 turnips, and 3 large onions, and fry in 2 tablespoons of butter. Chop a sprig of parsley very fine, and put with the other vegetables into the barley and water. Let cook slowly for two hours, season with pepper and salt, and serve. A 1/2 teaspoon of soup-browning improves the appearance of the broth. SPANISH TOMATO SOUP Put 1 tablespoon of butter in a saucepan, and when melted stir into it 3 onions thinly sliced, and let simmer for ten minutes; then add to them the juice from 1 can of tomatoes and 2 of the tomatoes, and let cook slowly for twenty minutes; strain, pressing through a sieve, return to the fire, add 1 tablespoon of butter, some pepper and salt, and stir in 2 well-beaten eggs. Do not let the soup boil after adding the eggs. TOMATO-TAPIOCA SOUP Put 2 quarts of water into a double boiler, and when it boils add 1/2 cup of tapioca. Slice 6 large tomatoes (or use 2 cups of strained canned tomatoes), cut 2 onions fine, and fry together until a light brown in 1 tablespoon of butter. Scrape the contents of the pan into the kettle and let simmer slowly for an hour and a half, then season well and serve. TOMATO CREAM SOUP Take 2 cups of canned tomatoes, juice and all, mash the large pieces to a pulp, and place in a saucepan with 1 1/2 cups of hot water and a piece of butter the size of an egg, a pinch of pepper, 1/2 teaspoon of salt, and 1 bay leaf. Let come to a boil, and then add 1/4 teaspoon of carbonate of soda, stir for one minute, and add 2 cups of milk. Let boil up and pour in tureen in which is a 1/2 cup of cracker crumbs very finely rolled. Use this way for ordinary use, or strain to serve in cups. TOMATO AND CORN BISQUE Put 1 quart of milk and 1 can of corn in a double boiler and let simmer fifteen minutes; then add 1 teaspoon of butter, season well with salt and pepper, and press through a sieve, and put back into the double boiler. Add 1/2 cup of boiled tomatoes which have been pressed through a sieve, stir together, reheat, and serve. TOMATO-MACARONI SOUP Put 1 can of tomatoes, 1 sprig of parsley, 1 onion with 4 cloves stuck in it, 1 tablespoon of salt, 6 peppercorns, and 6 cups of cold water in a saucepan, and let cook slowly for three quarters of an hour; then strain and return to the saucepan, and when boiling again, add 1/2 cup of macaroni which has been broken into small pieces, and cover and cook for half an hour. Season afresh before serving. Spaghetti or noodles may be used instead of macaroni. TOMATO SOUP Let 1 quart can of tomatoes, 2 cups of water (or rice stock), a sprig of parsley, 1 bay leaf, and 1 onion simmer together for fifteen minutes, then press through a sieve and return to the fire to boil. Rub 1 tablespoon of butter and 1 tablespoon of flour together, and stir into the boiling soup until smooth. Add salt, pepper, and a pinch of soda, and serve immediately with croutons. If water in which rice has boiled is used omit the flour and the soda. TOMATO-OKRA SOUP Into 1 1/2 quarts (6 cups) of boiling water put 1/2 cup of rice; cover and let boil fifteen minutes, then add the contents of 1 can of "tomato-okra" and cook ten minutes more. Reserve 2 okra pods, 2 tomatoes, and 1 tablespoon of rice, and press all the rest through a sieve. Return to the fire, season with salt and pepper, and add the rice and tomatoes and the okra cut in thin slices. MULLIGATAWNY SOUP Make as above, but strain, reserving a little rice and a little tomato to add later; stir 1 tablespoon of curry paste (or powder) into the soup, reheat, and serve. VEGETABLE SOUP. NO. 1 Cut in tiny squares 1 potato, 1 onion, 1/2 turnip, 1 carrot, and 1 root of celery. Melt 1 tablespoon of butter in a frying pan, add all the vegetables except the potato, and fry until a delicate brown. Then scrape the contents of the frying pan into a kettle containing 2 quarts of cold water, 1 teaspoon of salt, 3 tablespoons of rice, 1 bay leaf, and a bunch of soup herbs. Let cook slowly for one hour and a half, and then add the potatoes and boil twenty minutes more. Add pepper, a little fresh salt, and 1 teaspoon soup-browning, and, if a thin soup is preferred, strain out most of the vegetables and rice. These may be served with brown sauce and put in individual crust cups made hot in oven after being filled. VEGETABLE SOUP. NO. 2 When seasonable another vegetable soup may be made, proceeding as above, but adding cauliflower and young onions instead of carrots, etc., and thinning with 1 1/2 cups of hot milk and adding at the last 1/2 cup of boiled young peas. Add butter, pepper, and salt, and a spoonful of cream, before serving. VEGETABLE SOUP. NO. 3 Put 1 generous tablespoon of butter in a large saucepan, and fry in the butter when melted 1/2 cup of chopped onion, and when a golden brown stir in carefully 1 tablespoon of flour, and when smoothed pour on slowly 2 cups of hot water or vegetable stock. Now put in 1/2 cup each of chopped carrot, turnip, parsnip, and 1 cup of celery, and dredge well with pepper and salt, and cover with boiling water, and let simmer for one hour. Then put in 2 cups of parboiled potatoes, and when the vegetables are soft press through a sieve with the stock in which they have cooked. VEGETABLE SOUP. NO. 4 A much more simple but very palatable vegetable soup is made by taking 1 cup of diced carrots and 1 cup of parsnips and 1 can of peas (or fewer peas can be used), covering them with cold water, and after one hour's boiling adding 2 cups of milk, to which should be added when it boils 1 teaspoon of potato-flour, or other thickening, and, before serving, pepper, salt, and a small piece of butter. VEGETABLE SOUP. NO. 5 Slice and cut in fancy shapes 1 turnip, 1 carrot, 1 sweet potato, the corn from 1 ear of corn, or use 2 tablespoons of canned corn, and strain 1/2 can of peas, or 1/2 cup of fresh peas may be used. Put 3 quarts of water in a saucepan, and when boiling add 1 tablespoon of rice and the carrot; let boil for half an hour, then put in the other vegetables and cook for half an hour longer, and add 1 tablespoon of chopped parsley before serving; also season highly with salt and pepper. CREAM OF VEGETABLE SOUP Melt 3 tablespoons of butter in a saucepan, and add 3 tablespoons each of chopped celery, turnip, and carrot, and 1 tablespoon of minced onion, 4 bay leaves, and 4 blades of mace. Cook together very slowly for twenty minutes, stirring frequently to prevent browning; then shake in 3 tablespoons of flour, and when blended put the contents of the frying pan into a little less than 3 pints of milk made hot in a double boiler. Cook twenty minutes longer, and then season well with salt and pepper, and pour into a saucepan containing 2 egg-yolks, beaten with 1/2 cup of cream or milk. The soup can then be strained and served without any, or with only a few, of the vegetables, or it is delicious served without straining. It can be made at any time that is convenient and reheated for serving. PURÉE OF VEGETABLE MARROW (SUMMER SQUASH) Slice 3 onions and cover with 2 quarts of cold water, and when it boils add a large vegetable marrow, cut in thin slices. Let simmer slowly for two hours, then rub all through a sieve; mix 1 tablespoon of ground rice, 1 cup of milk, and 1 tablespoon of butter in a saucepan, and when hot add to the soup. Finish with 2 tablespoons of boiled flageolets, or peas, and season well with salt and pepper. Hast thou named all the birds without a gun? Loved the woodrose and left it on its stalk? At rich men's tables eaten bread and pulse? Oh, be my friend, and teach me to be thine! Ralph Waldo Emerson. VEGETABLES JERUSALEM ARTICHOKES IN BUTTER Wash 1 quart of artichokes, scrape them well, and lay them in salted water to keep them from discolouring, then put them in salted, boiling water which has been whitened with a little milk, and boil for twenty or twenty-five minutes. Drain and arrange in a buttered baking dish; pour over them 3 tablespoons of melted butter, and sprinkle the tops with browned bread crumbs finely rolled, and set them in the oven for five minutes. This dish makes a dainty entremets when served in individual gratin dishes, in which case 2 or 3 artichokes should be arranged in each dish. The little dish should be served on a small plate with a paper doiley. JERUSALEM ARTICHOKES AU GRATIN Prepare the artichokes as in above recipe, arrange them in a large baking dish, or in small individual dishes, cover them with white sauce, sprinkle the top with grated cheese and crumbs, and put them in the oven a few minutes to brown. JERUSALEM ARTICHOKES WITH TOMATO SAUCE Prepare the artichokes as in the first recipe, but instead of using melted butter use a little tomato sauce, and sprinkle the artichokes with browned crumbs, and let heat a few moments in the oven before serving. This also is a dainty dish to serve after the soup in individual gratin dishes. JERUSALEM ARTICHOKES WITH FRENCH SAUCE Prepare as directed, and in the water in which the artichokes are boiling put 1 large onion and a piece of celery finely chopped. After removing the artichokes take enough of the stock for a sauce, season it nicely, thicken with the yolk of an egg, and strain and pour over the hot artichokes and serve. JERUSALEM ARTICHOKE FRITTERS Boil the artichokes not more than fifteen minutes, cut them into strips 1/4 of an inch thick, dry them, dip them in flour, and then in batter, and fry a golden brown in good butter. FRIED ARTICHOKES Boil as directed, but do not quite finish cooking; let them cool, slice them and fry in melted butter, adding 1 teaspoon of chopped parsley just before removing from the pan. FRENCH FRIED JERUSALEM ARTICHOKES Scrape and wash 1 quart of Jerusalem artichokes, cut in slices lengthwise, and fry in a frying basket in hot vegetable fat or oil until a golden brown. Serve with a sprinkling of lemon juice, or with Dutch butter and browned crumbs. JERUSALEM ARTICHOKES TARTARE Select small artichokes, or cut them round with a patent cutter, roll them in yolk of egg and then in fine crumbs, place in a frying basket, and fry in hot vegetable fat until a golden brown. Serve very hot, garnished with parsley, and with a tureen of sauce Tartare. Serve alone after soup. FRIED ARTICHOKES WITH TOMATO SAUCE Fry artichokes as in foregoing recipe and serve with hot tomato sauce. JERUSALEM ARTICHOKES LYONNAISE Boil the artichokes as directed, but do net let them quite finish cooking, then slice them. Put 1 tablespoon of butter in a frying pan, and when melted add 1 large onion sliced or chopped, and when onions are transparent, but not brown, add the artichokes and fry slowly. Sprinkle with chopped parsley or chives. JERUSALEM ARTICHOKE PURÉE Boil 1 quart of artichokes as already directed, drain, mash and press through a fine sieve, and stir in 2 tablespoons of melted butter; then stir over a low fire until the moisture is exhausted. Remove from the fire, and when cold add 4 eggs which have been well beaten, beating them briskly, and adding them slowly to the purée; also beat in 1 tablespoon of whipped cream. When thoroughly mixed and light from much beating put into a large mould, or into individual moulds, and steam or poach with water half-way up the mould, and turn out and serve with some good sauce, tomato or Hollandaise preferred, or the sauce described as being made with the water in which the artichokes were boiled can be used; to it should be added 1 teaspoon of finely chopped parsley. JERUSALEM ARTICHOKES NEWBURG Make a sauce with 2 cups of milk, 1 tablespoon of butter mixed with 1 of flour, 2 yolks of eggs, and pepper and salt, and when thickened add 2 tablespoons of sherry, and 3 cups of sliced boiled artichokes, and 1/2 cup of blanched chopped almonds. Serve on toast or in cases. FRENCH OR GLOBE ARTICHOKES The globe artichoke is a most delicious addition to a vegetarian menu, and it is not because it is not known to be edible, but because many people do not know how either to eat it or to serve it, that it is not oftener seen in America. I have had it served to me in almost every European country and often in restaurants in America, and have never encountered but one cook who knew how it should be sent to the table after cooking, and one waiter who knew how to serve it when it got there. It is usually served half cold with the leaves falling all about it because the "thistle," and usually the best of the artichoke besides, has been carelessly removed in the kitchen; instead of which it should be served whole, as in this way only can it be kept hot enough to be palatable. The artichoke should be set stem end downward on a hot, flat dish and wound about at the base with a small table napkin, and the person who serves it, holding it in the napkin, should reverse it and taking a small, sharp, silvered knife should cut through the artichoke on the bottom, using a sawing motion, and with the help of a serving fork ease apart the "thistle" and the closely knitted small leaves in the centre. Unless the artichokes are very large ones, a half of one is not too much to serve each person. The "thistle" should be removed by the server, and this should be done by carefully separating it from the "fond" or base, which is the fleshy part from which the leaves grow out. The leaves should be taken one by one, by the dry tip, in the fingers, and the fleshy end thus pulled from the base should be dipped in the sauce served, and the soft portion removed by drawing it between the front teeth; when the leaves are finished the base should be cut up with a fork and eaten with the sauce. TO STEAM GLOBE ARTICHOKES Prepare for cooking as in the above recipe, place in a covered steamer, and let steam forty minutes or until the leaves, when pulled, part easily from the base. TO BOIL GLOBE ARTICHOKES Globe artichokes should not look dry and wrinkled when bought, but green and fresh. Put them in cold salted water and a little vinegar for fifteen minutes to cleanse and free from insects, then put them in salted boiling water and boil until the leaves part easily from the base when pulled; this should be in about half an hour, but the time varies with the age and size of the artichoke; it should then be drained and the stem cut off so that it will stand erect on the serving dish. GLOBE ARTICHOKES STUFFED WITH MUSHROOMS Cut the stalk from fresh artichokes and trim the leaves to an even length, and boil them for twenty minutes, or until the choke or thistle can be removed neatly. Put 1 tablespoon of butter in a frying pan, and when melted add 2 finely minced shallots (or use chives or onion tops), and 1 teaspoon of chopped parsley, and 1 cup of chopped fresh or canned mushrooms, salt and pepper, and fry all together for five minutes. Fill the artichoke with this, tie the leaves together and set in a pan containing 1 cup of stock (or water), 2 tablespoons of butter or olive oil, and bake them half an hour, basting them thoroughly five or six times. Remove the strings, set upright and serve very hot with Dutch butter, or any sauce preferred. GLOBE ARTICHOKES VINAIGRETTE Serve cold boiled artichokes, which have been cut in half and the "thistles" removed, with sauce vinaigrette, which is French dressing to which a little chopped onion or onion juice and chopped parsley have been added. FONDS D'ARTICHAUT The bottom or solid part of the globe artichoke can be bought preserved in bottles; heat them in their own liquid, drain, and serve hot with Hollandaise sauce, or cold with sauce vinaigrette or mayonnaise. ASPARAGUS Asparagus should be carefully looked over and washed, and then tied into a bunch with a piece of tape, with all the heads level, then with a very sharp knife an inch or two of the stalks should be so evenly cut off that the bunch will stand upright. Stand the asparagus in a deep saucepan so that the tips are well out of the water, add 1 teaspoon of salt, put a cover on the saucepan, and let cook about half an hour or twenty-five minutes. In this way the tips are sufficiently steamed by the time the stalks are cooked, and will not be cooked to pieces as when immersed in water. ASPARAGUS WITH WHITE SAUCE Having boiled the asparagus as directed, lift it out by plunging a sharp fork into it two or three inches from the bottom, lay it on a hot plate on the top of the stove, cut the tape and arrange 4 or 5 pieces each on long strips of toast, and pour over each 2 tablespoons of nicely seasoned white sauce; arrange neatly on a long platter with the asparagus heads all turned one way. ASPARAGUS WITH DUTCH BUTTER Proceed exactly as in above recipe, but instead of the white sauce pour a little melted butter over all, and serve with a small tureen of Dutch butter. HOT ASPARAGUS TIPS Take a can of asparagus tips, drain and put in a saucepan with 2 tablespoons of melted butter into which some paprika has been shaken. When hot garnish with diamonds of toast to serve, and sprinkle with salt. WHITE ASPARAGUS Open canned asparagus at the bottom, and after draining, ease it from the can, so as to prevent the tips from being injured. Lay the stalks evenly in a shallow enamelled pan, cover with hot water or the juice from the can, and let heat through over a slow fire. Remove after ten minutes' cooking to a heated flat dish, using a strainer to lift the stalks from the water. Serve with Dutch butter, into which a few browned crumbs have been stirred, or chopped chives can be used instead of crumbs. The asparagus can also be served with tomato sauce. ASPARAGUS VINAIGRETTE Place the can of asparagus to be used on the ice for half an hour, then open and drain and rinse carefully in cold water. Place on crisp lettuce leaves, using 5 or 6 stalks on each, and serve with sauce vinaigrette. FRIED TIPS WITH ONION BUTTER Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of grated onion and the drained contents of 1 can of asparagus tips. Let all cook together slowly for five minutes, and season with salt and pepper. ASPARAGUS TIPS WITH WHITE SAUCE Heat 1 can of asparagus tips with 1 tablespoon of melted butter, and to serve, cover with 3/4 of a cup of highly seasoned white sauce in which the white of 1 hard-boiled egg has been mixed, after being chopped fine. Sprinkle over the top the yolk of the egg pressed through a sieve, and serve with squares of toast. ASPARAGUS IN BREAD CASES Boil 2 cups of asparagus tips in salted water for fifteen minutes, and then drain them; while they are cooking put 1 cup of milk in a double boiler, and when boiling pour some of it on to 2 lightly beaten eggs, stirring vigorously meanwhile, and then put the eggs into the double boiler with the milk, and stir until it begins to thicken. Add 1 teaspoon of butter, 1/2 teaspoon of salt, and 1/2 saltspoon of pepper, and remove from the fire. Cut the asparagus tops into half-inch pieces and add them to the sauce. Take 5 stale rolls, cut off the tops, remove the inside, and let them dry in the oven; when crisp and hot fill each with the asparagus in sauce, replace the top and serve. ESCALLOPED ASPARAGUS Use either fresh green asparagus, or canned asparagus. Cut it into two-inch lengths, and if fresh is used cook in boiling water for ten minutes. Put 2 tablespoons of butter in a frying pan and brown in it 1/2 cup of bread crumbs and 1/2 cup of finely chopped roasted peanuts. Roll each bit of asparagus in beaten egg and the crumbs and nut mixture, and arrange in a buttered gratin dish with alternate layers of thick white sauce, seasoning each layer with a little pepper and salt. Cover the top with crumbs and a sprinkling of grated cheese, and brown in the oven. GRIDDLED APPLES Peel and core large sour apples. Cut them in thick slices and lay on a well-buttered griddle, and let fry until a light brown; turn, and brown the other side. APPLE FRITTERS Pare and core as many tart apples as required, sprinkle with salt, dip in batter, and fry until golden brown in hot fat. Drain on brown paper before serving. BOILED BANANAS Put bananas unpeeled into boiling water, let boil for ten minutes, then peel and cut in two and serve with melted butter. BANANAS WITH TOMATOES Peel 3 bananas and cut them in slices either lengthwise or across, and slice 3 or 4 large tomatoes. Put 2 tablespoons of butter in a frying pan, and when melted lay in the bananas and tomatoes and sprinkle well with salt, pepper, and 1 tablespoon of sugar. Let cook slowly, and when browned on the bottom turn and add another sprinkling of sugar, brown again, and serve very hot. BANANA FRITTERS Pare the bananas required, cut each in half crosswise, and then split each half. Sprinkle with salt and dip in batter and fry until a golden brown in hot fat. Drain on brown paper and serve very hot. BOSTON BAKED BEANS Cover with cold water 3 or 4 cups of dry California pea beans, or any small white beans, and let them soak over night. The next morning drain and put on the stove in a large kettle well filled with water, and let cook slowly, with 1/4 of a teaspoon of soda added, for half an hour. Put 2 tablespoons of butter in the bean-pot, or a deep baking dish, drain the beans, and put them in the butter. Pour over them slowly 4 tablespoons of dark molasses, 1 tablespoon of salt, and add 1 tablespoon of butter; then fill the bean-pot to the top with hot water and bake in a very slow oven for 6 or 7 hours. As the water cooks away replace it. This will require doing about three times during the baking. Serve in the dish in which they were cooked, and garnish with whole black pickled walnuts. GREEN STRING BEANS If fresh beans are used pick them over, remove the ends and "strings," and boil for half an hour or more; then drain them, and add 1 tablespoon of butter and 2 tablespoons of milk, season with salt and pepper, and serve after ten minutes' slow cooking. If canned beans are used omit the first long boiling. GOLDEN WAX BEANS If fresh beans are used wash, remove the ends and "strings," and boil for three quarters of an hour, or until tender, in salted water; then drain and add to them 1 tablespoon of butter, and 2 tablespoons of milk, let cook slowly for ten minutes, and season well with salt and pepper. In using canned beans omit the first boiling. FRENCH BEANS (FLAGEOLETS) Those in glass are the best; drain and put in a double boiler with 1 tablespoon of butter, pepper and salt, and 1 tablespoon of cream. Serve very hot. DRIED BEANS DEUTSCHLAND Pick over 1 1/2 cups of dried beans of any sort, cover with water, and soak ten hours or more. Drain and put in boiling water (or the stock onions or leeks have boiled in), and let cook slowly for two hours, or until tender but unbroken, then drain. Put 2 tablespoons of butter in a frying pan, and when melted add 1 onion chopped fine, and let it cook slowly for ten minutes; then add the beans and season with salt and pepper and put over them 2 tablespoons of lemon juice or 1 tablespoon of "reduced vinegar," and let cook very slowly for ten or fifteen minutes that all may be well blended before serving. WHITE BEANS FLORENTINE Soak 4 cups of white kidney beans for ten hours, then boil them two hours. Slip the skins off and put them into a saucepan with 1 cup of broth and a bunch of sweet herbs, 1 bay leaf, and 2 tablespoons of Marsala or sherry. Cover and let them cook slowly for thirty minutes. Remove the herbs and stir in 1 tablespoon of butter and 1 tablespoon of flour rubbed well together, stir until smooth, and then pour on 1 cup of cream or milk into which 1 egg has been beaten; continue to stir, add 1 tablespoon of lemon juice, 1 tablespoon of chopped parsley, and serve with grated cheese. BEANS AND CORN ESCALLOPED Use 1 can of green string beans, or Lima beans, and 1 can of sweet corn. Butter a baking dish, and arrange a layer of beans; dot with butter, and season with pepper and salt, then put on this a layer of corn about half an inch deep, season, and so proceed until the dish is filled. Then pour 1/2 cup of milk over all, sprinkle with bread crumbs, and bake for fifteen minutes, or until the crumbs are browned. ITALIAN BEANS Use 3 cups of white haricot beans, soak for several hours, boil two hours in salted water, then drain. Put 1 tablespoon of butter in a saucepan, and when melted add 1 large onion chopped fine and 2 bay leaves. Let cook slowly for eight minutes, then put into the pan the boiled beans, and season with salt and pepper; let heat through, stirring gently, and add 1 cup of tomato sauce two minutes before removing from the fire. Canned brown or red beans may be used, giving the same dish practically with far less trouble. SPANISH BEANS Soak for eight or ten hours any sort of large dried beans, then drain them and put them into boiling water two hours or more, or until cooked. One way of testing them is to remove a few and blow on them; if the skins crack they are done. Drain, and put them in a bean-pot or casserole and sprinkle with 2 tablespoons of chopped onion and 2 cups of strained tomatoes, and dredge well with salt. Cover the dish and bake slowly for an hour. A quarter of an hour before taking out, pour over them 1 tablespoon of melted butter and remove the cover. LIMA BEANS Let Lima beans stand in cold water for an hour or so after they are shelled, and in cooking them allow 8 cups of water to every 4 cups of beans. Put them in boiling salted water, and let them cook for an hour, or more if not fresh picked. Drain them and add 1/2 cup of the water they cooked in, 1/2 cup of milk, 1 tablespoon of butter, and season highly with salt and pepper. Dried beans must soak ten or twelve hours and cook two hours. Canned Lima beans only need reheating, draining, and a little milk and butter and seasoning added to them. LIMA BEANS HOLLANDAISE Boil 1 quart of beans until tender, salting them well when half cooked. Beat a large tablespoon of butter to a cream, beat in the yolk of 1 egg, 1 tablespoon of finely chopped parsley, 1 saltspoon of black pepper, and 2 teaspoons of lemon juice; when this sauce is well mixed stir it into the beans, taking care not to break them. CREAMED LIMA BEANS Cover 2 cups of boiled Lima beans with 1 scant cup of cream, and let simmer in a double boiler for ten minutes; then add 1 teaspoon of butter, and season with salt, pepper, and a dash of nutmeg. LIMA BEAN SAUQUETASH Boil 2 cups of freshly picked Lima beans in 1 quart of water for half an hour, then drain them and add 1 cup of milk, 1 tablespoon of butter, and enough green corn cut from the cob to make 2 cups. Season well, and let simmer for fifteen minutes, and salt again before serving. If canned corn and canned beans are used they need be cooked for only ten minutes. BEETS Great care should be taken in washing beets that the small rootlets are not broken or the skin of the beet bruised, as anything which causes the juice to escape injures both the taste and the colour. In the city, beets are seldom obtainable which require less than two or three hours' cooking; but really young, small beets should not require more than one hour's boiling. When boiled they should be drained, then plunged into cold water, after which the skin can be rubbed off with the hand. Some, however, prefer that beets should be baked or steamed; the time required to cook will then be somewhat longer. Canned beets are a great convenience. CREAMED BEETS Boil 6 or 7 medium-sized beets until tender, then remove them from the saucepan and place them in cold water; rub the skins off carefully with the hands, and cut them in half-inch cubes. Make a sauce of 2 tablespoons of butter creamed with 2 tablespoons of flour and 1/2 cup of the water in which the beets were boiled, 2 tablespoons of cream, 2 tablespoons of vinegar, 2 teaspoons of sugar, 1/2 teaspoon of salt, and 1 saltspoon of pepper. Pour the sauce over the hot beets and serve in a heated deep dish. VIRGINIA BEETS Carefully peel boiled beets, and with a sharp knife cut into very thin, even slices, laying them as sliced into a heated vegetable dish; when a layer has been made over the bottom, dot it well with butter, season lightly with salt, and sprinkle with 1 tablespoon of granulated sugar; then arrange another layer of beets with butter, salt, and sugar, and proceed in this way until the dish is filled. The work should be done near the fire in order that the beets may not cool, as the dish should be served very hot. If, however, the beets have cooled in preparation, set them in a hot oven for a few minutes, and turn them with a spoon in the dish before serving in order that they may be juicy. PICQUANT BEETS Peel hot cooked beets, cut into slices, and toss about for three or four minutes in a saucepan which contains 3 tablespoons of butter to which has been added 1 teaspoon of plain vinegar, or a few drops of tarragon, 2 cloves, and 1 teaspoon of sugar. GERMAN BEETS Make a sauce of 1 tablespoon of butter, when melted add 1 tablespoon of flour, 2 teaspoons of onion juice, 1/2 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of lemon juice, and enough hot water to make the sauce the right consistency; then add freshly sliced cooked beets, and let cook together three or four minutes before serving. PICKLED BEETS Place slices of cold beets in a deep porcelain or glass receptacle, place some peppercorns among them, and a few allspice, cover with mild vinegar, and let stand ten or twelve hours before using. BRUSSELS SPROUTS Brussels sprouts are best if laid for ten minutes, after trimming and looking over, in salted cold water which contains some lemon juice. They should then be drained and put in a large saucepan filled with boiling water containing salt and a pinch of soda. Parboil in this ten minutes, then lift them with a strainer and put in a steamer above the boiling water; cover, and let steam half an hour to finish cooking. If sprouts are cooked by boiling instead of steaming, leave the saucepan uncovered, as this will keep the odour from being pronounced. Boil in salted water from twenty to thirty minutes, drain the instant they are tender, and serve with melted butter. BRUSSELS SPROUTS IN DUTCH BUTTER Put boiled Brussels sprouts in a saucepan with 2 tablespoons of melted butter, to which has been added a tablespoon of lemon juice; stir until hot and add pepper and salt. BRUSSELS SPROUTS WITH CELERY Trim and wash in cold running water 1 quart of Brussels sprouts; then place them in a saucepan, cover with boiling water, and let them boil for five minutes; then drain and cover with fresh boiling water containing 1 teaspoon of salt. Boil for another twenty-five minutes uncovered, and then drain them. Wash enough celery to make 1 1/2 cups when cut in pieces one inch long, put this in a saucepan with 3 tablespoons of butter, stir well together, and add 1 1/2 cups of scalded milk containing 2 tablespoons of flour; when this is thickened add the sprouts, season with salt and pepper, and serve very hot. BRUSSELS SPROUTS WITH CHESTNUTS To every cup of Brussels sprouts allow 1/2 cup of blanched chestnuts which have been cooked for fifteen minutes; put the sprouts and chestnuts together, cook another forty minutes, drain, and serve with white sauce. BRUSSELS SPROUTS LYONNAISE Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion; when this is beginning to brown add 4 cups of boiled sprouts, and stir together for three or four minutes, unless the sprouts were cold, in which case they should be tossed about with the butter and onion until hot. CREAMED BRUSSELS SPROUTS Cover freshly boiled Brussels sprouts with a white sauce made entirely of milk, or of the stock in which they were cooked, with 1 tablespoon of cream added. BRUSSELS SPROUTS IN BREAD CASES Cut stale bread into three-inch squares, and with a sharp knife cut out the centre, leaving a bottom and four sides like a box; brush over with melted butter, and brown in the oven. Serve sprouts prepared in any of the above ways in these cases; the creamed sprouts are perhaps the best served this way. CABBAGE Wash cabbage carefully after cutting it in half, and let it boil for five minutes in well-salted boiling water; pour this water off and re-cover with fresh boiling water; let cook for half an hour, then add 1 teaspoon of salt, and let finish cooking, which will be in about another half an hour for a medium-sized cabbage. Cabbage should never be covered while boiling, as covering increases the odour in cooking. NEW ENGLAND CABBAGE Cut a cabbage in quarters, wash it thoroughly, and parboil it for five minutes in salted water; then drain and cook with 2 carrots and 2 turnips for an hour or until tender, in any strong vegetable stock, to which 1 tablespoon of butter has been added. Drain and dampen with a little of the stock to serve, and season well with salt and pepper. WESTERN CABBAGE Take 4 or 5 cups of shredded white cabbage and put in a frying pan in which 1 tablespoon of butter has been melted. Press the cabbage into the pan, dredge with salt and pepper, and pour over it 1/2 cup of vinegar and 1/2 cup of water; cover and let cook very gently for half an hour or somewhat less. Red cabbage can be prepared in this same way, and a pretty dish is made by using equal quantities of red and white cabbage. CABBAGE SARMAS Put 1 tablespoon of butter in a saucepan, and when melted add 1 onion chopped fine, and after it has cooked gently for ten minutes stir into it 1 cup of boiled rice, 1/2 cup of chopped nuts, 1 teaspoon of salt, 1 saltspoon of pepper, and 1 tablespoon of melted butter. Parboil a small cabbage for fifteen minutes, then separate its leaves, and into each leaf roll 1 tablespoon of the force-meat; pack tightly in a shallow pan, dredge with salt and pepper, and cover with the water in which the cabbage cooked; lay 2 bay leaves on the top, and let simmer for fifteen minutes. Serve with melted butter or tomato sauce. CABBAGE LICHTENSTEIN Cut one large cabbage into small pieces, not using the stalk. Wash well and put in a kettle of boiling water with 1 teaspoon of salt and 1 tablespoon of caraway seed. Cook for half an hour uncovered, then add to the cabbage 4 large potatoes peeled and quartered, season afresh with salt, and let cook another twenty minutes. Put 2 tablespoons of butter in a frying pan, and when melted add 1 onion chopped fine and 1 tablespoon of flour; let all cook together until brown, then scrape the contents of the frying pan into the cabbage, etc., and cook slowly for twenty minutes more, or until the stock is almost cooked away. LADY CABBAGE Boil firm white cabbage fifteen minutes, changing the water then for more from the boiling teakettle; continue boiling for half an hour or until tender, then drain and set aside until perfectly cold. Chop fine, season with pepper and salt, add 1 or 2 well-beaten eggs, 1 tablespoon of butter, and 1/2 cup of rich milk. Stir all well together and bake in a buttered dish until brown. The oven should be moderately hot, and the same care used as in the baking of a custard. Serve in the baking dish. COLD SLAW Put 2 tablespoons of vinegar on to boil in a saucepan, and add to it when boiling 1/2 cup of sour or fresh milk or cream containing 2 lightly beaten eggs; stir and then add 1 tablespoon of butter, salt and pepper, and pour over 4 cups of shredded cabbage arranged in a deep bowl. Serve cold. GERMAN RED CABBAGE Put 3 or 4 cups of shredded red cabbage into a saucepan with 1 tablespoon of butter, 1 finely chopped apple, and the juice of half a lemon; sprinkle lightly with sugar, season with salt and pepper, cover, and let cook from half to three quarters of an hour. HUNGARIAN CABBAGE Quarter a red cabbage, remove the stalk parts and wash well, and put it in a kettle containing enough boiling water to cover it. Let boil for three quarters of an hour or until tender, and then drain, gently pressing out all the water. Put 2 tablespoons of butter in a frying pan, and when melted add 1 onion chopped fine and 1 tablespoon of flour; stir until smooth and let cook until brown. Then add 1/2 cup of brown sugar, 1/3 of a cup of vinegar, and salt well. Add the shredded cabbage to this, and let all simmer together for fifteen or twenty minutes before serving. PICKLED RED CABBAGE Chop or shred enough cabbage to make 2 quarts (8 cups) and add to it 1 large onion chopped fine and 1 tablespoon of salt; mix well together and let stand over night in a covered jar. Next day press through a colander to drain, and then place a layer of cabbage in a jar, sprinkle over it a few mustard seeds and 2 or 3 cloves, and proceed in this way until the cabbage is all used. Do not press down. Cover with cider vinegar, and use any time after twenty-four hours. CREAMED CARROTS Scrape and wash enough carrots to make 4 cups when cut in dice, and put them in a double boiler containing half milk and half water at boiling point. Let them cook slowly for forty minutes or until tender, then drain them and put them in a hot dish at the side of the stove. Use 1 cup of the stock they cooked in to make a sauce, with 1 tablespoon of butter, 1 of flour, and plenty of salt and pepper. Pour the sauce over them to serve. CREAMED CARROTS AND POTATOES To 1 quart of cold boiled potatoes, cut in dice, add 1 cup of boiled diced carrots. Put them in a double boiler and cover with 1 1/2 cups of highly seasoned white sauce, to which has been added 1 tablespoon of onion juice and 1 tablespoon of finely chopped parsley; let boil up once and serve. CARROTS SAUTÉ Use boiled carrots cut in dice or fancy shapes and toss them for five minutes in hot butter. Season with salt and pepper, add a little chopped parsley, and serve very hot. Fancy shaped German carrots in glass bottles can be used instead of fresh ones. GLORIFIED CARROTS Take 2 cups of diced carrots and boil them in slightly sweetened water about half an hour, or until tender, and let them cool. Put 1 tablespoon of butter into a saucepan, add to it 1 teaspoon of grated onion, and toss together until hot; then add the diced carrots and 1 cup of well-made white sauce. Butter small individual gratin dishes, fill them with the carrot mixture, sprinkle the top with a few lightly browned bread crumbs, then with chopped chives, and set in a hot oven for five minutes. Serve alone as an entrée, placing each dish on a small plate with a paper doily. This dish can be varied by using more chives mixed with the carrots and omitting the onion, or, if chives are not at hand, they can be omitted when the onion is used, and finely chopped parsley substituted to garnish the top. The quantities given here can be doubled, and the carrots cooked in a large baking dish as an addition to the main course of a luncheon or dinner. GLAZED CARROTS For this, the carrots must be cut into even cones or ovals, and it is convenient to use the imported carrots in glass bottles. If these are used they are already boiled; if fresh carrots are used scrape and wash them and cut out the little shapes with a patent cutter, then boil slowly until tender, but not quite done, and put 2 or 3 cups of them in a frying pan with 2 tablespoons of butter, which has been melted, sprinkle with fine sugar, and stir over a hot fire until they begin to brown; then add 2 tablespoons of the stock they boiled in, continue to stir them, add more stock if needed, and continue stirring until the carrots are nicely glazed. Serve alone or as a garnish. CARROTS DELMONICO Scrape and cut in dice enough carrots to fill a small baking dish; cover with boiling water in which is 1 tablespoon of sugar, and 1 tablespoon of butter, and let cook for half an hour, or until tender. Drain and let them cool, and then arrange them in the baking dish with the following sauce: Melt 3 tablespoons of butter, add 3 tablespoons of flour, and when this is smooth stir into it, using a little at a time, 1 cup of the stock in which the carrots were cooked, 1/2 cup of cream or milk containing the beaten yolks of 2 eggs; when smooth add 1/2 tablespoon of lemon juice, and salt and pepper well. Sprinkle the top with finely rolled crumbs and let brown in the oven. CARROT SOUFFLÉ Mix 2 cups of boiled, mashed carrots, 2 tablespoons of chopped onion, fried for five minutes in 1 tablespoon of butter, 1 cup of milk or cream in which 3 egg-yolks are beaten, 1/2 teaspoon of nutmeg, salt and pepper, and when well blended add lightly with a fork the stiffly beaten whites of the 3 eggs. Sprinkle with bread crumbs and bake to brown about fifteen or twenty minutes. CAULIFLOWER Leave all the green that looks fresh and palatable on the cauliflower, and wash it and let it stand from fifteen minutes to half an hour in salted water. Then put it in a saucepan, stem downwards, with the top barely covered with boiling water, and, if the saucepan is not too large, it will keep the cauliflower upright, so that the delicate top will not cook to pieces before the green stalk is tender. A small cauliflower will take half an hour to cook, and the lower part can be tried with a fork to see when it is tender. Leave the saucepan uncovered in cooking cauliflower, and the odour from the cooking will be very much lessened and the cauliflower more delicate in taste. CREAMED CAULIFLOWER Boil and drain a cauliflower and serve over it 1 cup of white sauce. CAULIFLOWER AU GRATIN Boil a large cauliflower, drain it, and break the sprays apart. Arrange in layers in a buttered baking dish, sprinkling each layer with cheese, and seasoning it with pepper and salt. When the dish is filled pour on 1 cup of white sauce, sprinkle the top with crumbs and cheese, and let bake fifteen minutes to brown. CAULIFLOWER IN A GERMAN WAY Boil a cauliflower and drain it, dredge with salt and pepper, and cover the white part with melted butter, and then dust this with browned bread crumbs; pour 3/4 of a cup of Dutch butter over it, and let it heat for five minutes in the oven in the shallow gratin dish in which it should be served. ITALIAN CAULIFLOWER Boil and drain a cauliflower and dredge the top with pepper and salt, sprinkle with grated cheese, and pour a little melted butter over it. Set in the oven for five minutes to brown, and serve surrounded with tomato sauce. CAULIFLOWER FRITTERS Boil a cauliflower for twenty-five minutes, or until nearly tender, then drain it and let it cool. When cold separate the sprays and dredge with salt and pepper, then dip in batter, and fry in deep fat until a golden brown. Drain and serve very hot. CREAMED CELERY Scrape and trim 3 or 4 heads of celery, leaving the roots on and cutting the tops off; cut each stalk in half, lengthwise, and into pieces five inches long; wash carefully in running water, and then blanch in boiling water for ten minutes. Drain and tie the stalks together like bunches of asparagus, and put them in a saucepan containing 2 cups of water, 2 cups of milk, 1/2 a carrot, 1/2 an onion with 2 cloves stuck in it, 1 teaspoon of salt, and 1 scant saltspoon of pepper, and let simmer three quarters of an hour or more, or until quite tender when tried with a fork. Remove the celery, strain the stock, and use 1 cup of it in making a sauce, with 1 tablespoon of butter and 1 tablespoon of flour. Untie the bunches of celery, and arrange them evenly on toast with the sauce poured over them. CELERY IN BROWN SAUCE Prepare celery as above, boil for three quarters of an hour or until tender, drain, and cover with the brown sauce described below, omitting the wine, and serve in an ordinary vegetable dish. CELERY IN CASSEROLE Cut celery in four-inch lengths, halving each stalk lengthwise, and leaving the root on, wash well and parboil for ten minutes in salted water or milk, and arrange in a square, covered casserole. Put 2 tablespoons of butter in a saucepan, and when browned add 2 tablespoons of flour. Stir until well dissolved, then add 2 cups of the water in which the celery cooked, 1 scant teaspoon of salt, 1 small saltspoon of pepper, and 2 bay leaves. Stir until smooth, and then strain and pour this sauce over the celery, add 1 teaspoon of sherry or Madeira, cover the dish, set it in a shallow pan containing a little water, and let it cook for half an hour in the oven. Serve in the casserole. BAKED CELERY Cut 2 bunches of celery into two-inch lengths, wash thoroughly, and let blanch in boiling water and milk, using equal quantities of each, for fifteen minutes, then remove the celery and let it cool; add to 1 cup of the milk and water stock 1 tablespoon of butter blended with 1 tablespoon of flour, some pepper and salt, and when smoothed remove from the fire and beat into it vigorously 2 eggs. Arrange the celery in a buttered baking dish, pour the sauce over it, spread the top thickly with crumbs, and put in the oven. Cover for twenty minutes, then uncover and let brown nicely before serving. CÊPES IN BLACK BUTTER French Cêpes come in tin or glass. Put 3 tablespoons of butter in a pan, with 2 bay leaves, a few celery seeds and 1 clove of garlic; let it slowly brown. Strain and add cêpes and let them heat in the butter. Season with salt and paprika and serve very hot. AMERICAN SWEET CORN Sweet corn on the cob, which has been picked within twenty-four hours of the time of using, should be dropped into rapidly boiling, slightly salted water, and boiled not more than eight or ten minutes. ROAST CORN To roast sweet corn, leave the husks on the cob, and put in a slow oven and let bake for half an hour. Take off the husks and silk and serve at once. Some think this method of cooking the delicate American vegetable retains the flavour of the corn more than the usual way of boiling it. CORN PUDDING Use 6 or 7 ears of sweet corn, and cut each row down the middle with a sharp knife, and then cut the grains from the ear, and add to them 2 cups of milk, 1 teaspoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, 1 tablespoon of melted butter, and 2 slightly beaten eggs. Put this into a baking dish and bake like a custard, in a slow oven for half an hour, taking care it does not cook too long nor get too hot lest it curdle. Canned corn may be used when fresh is out of season. CORN PUDDING IN TOMATO OR PEPPER CASES Bake the preceding in cases made by scooping a large part of the inside from large, solid tomatoes, or in hollowed-out green, sweet peppers. CORN CREOLE Put 1 can of corn into a saucepan with 1 tablespoon of chopped green peppers and 1/2 cup of milk, and cook slowly for ten minutes; then season with salt and pepper and add 1 tablespoon of butter and serve. This may be put in a baking dish, covered with crumbs, and baked for fifteen minutes. CORN AND TOMATO PIE Butter a pudding dish and fill it with alternate layers of boiled or canned corn and tomatoes, and season with salt, pepper, and butter; cover the top with pie-crust and bake in a moderately hot oven for fifteen minutes. If a crust is not desired the dish can be covered with bread crumbs and browned. If fresh tomatoes and corn are used the pie will require twice the time to cook, the first half of the time covered with a plate, and the last half uncovered. CORN CHOWDER Put 1 tablespoon of butter in a saucepan, and when melted add 1 sliced onion, and let cook slowly for five minutes; then add to it 4 cups of potatoes which have been parboiled for five minutes, and then cut in small squares, and 2 cups of boiling water. Let cook for twenty minutes or until the potatoes are tender, then add 1 can of sweet corn, 4 cups of hot milk, 1 tablespoon of butter, and plenty of salt and pepper, and let heat through. Break 8 soda crackers into a deep dish, and pour the chowder over them to serve. RHODE ISLAND ESCALLOP Bake 4 medium-sized sweet potatoes for half an hour, then scrape out the potato and chop it into small bits. Boil 2 ears of green corn for ten minutes, run a sharp knife down each row of grains, cutting them in two, and then cut the corn from the cob and mix it with the chopped sweet potato. Butter six individual gratin dishes and fill them with the mixed corn and potato, sprinkle them with salt, pour 1 tablespoon of melted butter over each, cover with bread crumbs, and let cook for eight or ten minutes in the oven. The same mixture can be used to fill a baking dish, and enough melted butter used to moisten the potato thoroughly. STEWED CUCUMBERS Peel 4 or 5 cucumbers, quarter them, and cover them with boiling salted water, and let them cook from twenty to thirty minutes; then drain, saving the water in which they were cooked. Make a sauce of 2 tablespoons of butter and 2 tablespoons of flour rubbed together, and 2 cups of the water in which the cucumbers were boiled, stir until smooth, and when it boils add the juice of 1 lemon, 1 teaspoon of salt, and some paprika; arrange the cucumbers on slices of toast and serve with the sauce poured over them. STUFFED CUCUMBERS Peel the cucumbers and cut into pieces about two inches long, scoop out the centre of each piece about half-way down to form a cup, fill this with chopped onions and chopped mushrooms that have been fried together in butter, cover the tops with crumbs, and let brown in the oven. FRIED EGG-PLANT WITH SAUCE TARTARE Peel and cut an egg-plant into half-inch slices, dust quickly with salt and pepper, roll in beaten egg-yolk, then in fine bread crumbs, and fry in hot vegetable fat; drain on brown paper and serve very hot. Either serve sauce Tartare with this, or arrange a spoonful on each round of egg-plant. Garnish with sprigs of watercress, celery tops, or parsley. FRIED EGG-PLANT WITH TOMATO SAUCE Fry as in foregoing recipe and serve a savoury tomato sauce with the egg-plant. Never soak egg-plant in salt and water, as it takes away its crispness. CREAMED ENDIVE Cut the outside leaves from heads of endive, and wash the endive thoroughly; then drain and put in boiling salted water for fifteen minutes. Drain again and cover with cold water for a few minutes, then chop and put in a saucepan with some butter, allowing 1 tablespoon for each head of endive, cover and let cook slowly for ten minutes, salt well, moisten with cream and sprinkle with paprika, and serve on toast or garnished with triangular pieces of toast. KOHLRABI These are very nice if used young, when not much larger than an egg. Parboil them for half an hour, cut them in half, and put them in a frying pan containing melted butter, and fry for fifteen or twenty minutes. Serve over them the butter in which they were cooked, and dredge with salt and pepper. The time required to cook kohlrabi depends largely of course upon the age at which it is picked. KOHLRABI AU GRATIN Slice kohlrabi, boil twenty minutes or until nearly tender, and arrange in a baking dish in layers with cream sauce. Season each layer with pepper and salt, sprinkle the top with crumbs and grated cheese, and bake twenty minutes. LENTIL PIE Put 1 tablespoon of butter in a saucepan, and when melted add to it 1 finely chopped onion and let this fry slowly for ten minutes; then add 2 cups of boiled German or Egyptian lentils and 1/2 cup of brown or German sauce, and when heated through pile into a deep dish; dredge with pepper and salt, cover with pie-crust, and bake in the oven until brown. LENTILS EGYPTIAN STYLE Wash 2 cups of lentils, soak them two or three hours, and drain them before using. Put them into boiling water well salted, cook until tender, about forty minutes, then drain again. Put 2 tablespoons of butter into a saucepan, and when melted add 1 large onion finely chopped; cook over a very slow fire for ten minutes, then add the lentils and 2 scant cups of boiled rice, and stir all together with a large fork until very hot; dredge well with salt and pepper before serving. GERMAN LENTILS Cover 2 cups of lentils with cold water and let them soak two or three hours; drain them and put them in boiling salted water with 1 leek (or 1 onion) and let them cook half an hour, or until tender but not broken. Put 2 tablespoons of butter in a frying pan, and when melted stir into it 2 tablespoons of flour, and let brown; then add 2 finely chopped onions and 2 or 3 tablespoons of vinegar and 2 tablespoons of the water in which the lentils cooked. Mix this sauce with the drained lentils, put them in a double boiler with salt, pepper, and a dash of nutmeg, and serve after they have steamed slowly for fifteen minutes. LEEKS Cut leeks into three-inch lengths, using the tender green part as well as the white; wash the pieces thoroughly in cold running water, then put them in a small saucepan and cover them with boiling salted water, and let them boil for twenty minutes. Make a sauce by melting 1 tablespoon of butter and thickening it with 1 tablespoon of flour, and then adding, 1 tablespoon at a time, enough of the water the leeks were cooked in (about 1 cup) to make the sauce of the right consistency; season with pepper and salt, drain the leeks, and serve the sauce over them. MUSHROOMS Mushrooms should only be used when perfectly fresh and firm; in peeling them take a small knife, and, holding the delicate fringe at the edge of the mushroom between the edge of the knife and the thumb, peel the paper-like skin off, pulling it toward the centre of the mushroom. The stems should be cut or broken off without breaking the cup, and if sound should be scraped and used. When the mushrooms are white and small and freshly picked they can be quickly washed and used without peeling. STEWED MUSHROOMS Peel about 1 pound of mushrooms, put them in a saucepan with 2 tablespoons of butter, 1 saltspoon of pepper, 1 teaspoon of salt, and 1/4 cup of milk, into which 1 tablespoon of flour has been mixed; cover and let cook for five or six minutes, then add 1 cup of cream, stir all well together, replace the cover, and let cook gently for ten minutes. These mushrooms can also be cooked and served in an Italian casserole. GERMAN STEWED MUSHROOMS Peel 1 pound of mushrooms and put them in a saucepan, sprinkle with the juice of 1 lemon, add 1 cup of milk, cover, and let simmer gently for ten minutes. Thicken with 1 heaping teaspoon of flour dissolved in a little milk, and add 1 tablespoon of butter and a grating of nutmeg, and let simmer gently for ten minutes more before serving. Instead of lemon juice and milk a cup of sour cream is often used in Germany, and is an acceptable substitute. MUSHROOM AND CHESTNUT RAGOUT Use an equal quantity of peeled mushrooms and boiled Italian chestnuts, and heat in a rich brown sauce. Serve, garnished with toast, or in cases, or use in a deep pie with a top crust of biscuit dough. MUSHROOMS NEWBURG Peel 1 pound of mushrooms, cover them with 2 cups of milk, and let them simmer gently for ten minutes. Lift the mushrooms out with a strainer, and make a sauce of the milk by adding 1 tablespoon of flour, 1 tablespoon of butter, the beaten yolks of 2 eggs, 1 wineglass of sherry, and some salt and paprika. When the sauce thickens replace the mushrooms in it, let them heat for two minutes, and serve on toast or in patty cases. BAKED MUSHROOMS ON TOAST Select as many large mushrooms as are required, and, after peeling them, lay each one, cup upward, on rounds of toast which, after toasting, have been dampened by being plunged quickly into hot water; place the toast with the mushrooms upon it into a shallow buttered pan, put a little bit of butter in the cup of each mushroom, sprinkle with salt and pepper, cover with another pan the same size, and let cook eight or ten minutes. Serve at once, with a garnish of parsley or watercress. GRILLED MUSHROOMS Peel or wash the mushrooms, and put them, cup upward, on a fine wire broiler and let them broil over a hot fire for five or six minutes, putting a pinch of salt in each cup. As soon as hot, remove them from the broiler and serve on hot plates, taking care not to spill the juice which has formed in the cups. Garnish with watercress or parsley. MUSHROOMS SUR CLOCHE Place carefully cleaned mushrooms, cup upward, on individual gratin dishes, salt each, and place a bit of butter in the cup, and set in a hot oven for ten minutes. To serve, place over each a glass "bell," which can be bought for this purpose. The heat is thus retained in the mushrooms during service. MUSHROOMS IN CASSEROLE Put into a French or Italian casserole 1/2 cup of good butter, and when melted stir into it 3/4 of a pound, or a pound, of peeled mushrooms, and dredge well with pepper and salt. Cover the casserole and set it in the oven; after five minutes' cooking stir the mushrooms, mixing them well with the butter, replace the cover, and repeat the process in another five minutes; let cook ten minutes more, and serve from the casserole on rounds of toast. FILLED MUSHROOMS Select 10 of the largest, most cup-shaped from 1 1/2 pounds of mushrooms. Peel and lay in a shallow pan, cup side up. Take the cleaned stems and the remaining mushrooms and chop fine and put them in the cups; add 1 teaspoon of melted butter, some pepper and salt to each, and let bake ten minutes or until done. Serve on toast garnished with watercress, or under the glass bells already mentioned. MUSHROOMS WITH TRUFFLES Toss truffles in butter in a hot frying pan for five minutes, sprinkle the cups of mushrooms with pepper and salt, fill them with the truffles, and cook for ten minutes in a covered pan in a hot oven; serve on crisp lettuce leaves, with parsley butter. MUSHROOMS WITH PEAS Fill the cups of large mushrooms with French canned peas, which have been tossed for five minutes in hot butter. Season and set in a covered pan in a hot oven for ten minutes, and serve on toast with white or brown sauce, as preferred. MUSHROOMS WITH ONIONS Peel 2 medium-sized onions and chop them fine, and put them in a casserole, or saucepan, with 1 tablespoon of melted butter. Let them cook slowly for ten minutes, then add 1 pound of mushrooms, which have been carefully washed or peeled, and another tablespoon of butter, and cover, letting cook for ten minutes. Season well with salt and pepper and serve very hot. Mushrooms thus prepared may be put in a deep baking dish, covered with crust and baked in a pie. MUSHROOMS WITH EGG Put 2 tablespoons of butter in a porcelain casserole, or in a saucepan, and when melted put with it 1 pound of peeled or washed mushrooms; let simmer gently for ten minutes, then add to them 2 hard-boiled eggs, cut in slices, and half a cup of cream. This recipe also is available for a deep pie; put in a baking dish, cover with crust, and bake until slightly browned. CANNED MUSHROOMS Drain the mushrooms from 1 can, and cut them in half. Use the liquid from the can augmented with water, if necessary, to make brown or German sauce. Put the mushrooms in a saucepan with the sauce, season with pepper and salt, and serve very hot on toast. Button mushrooms can also be cooked by simply draining and tossing in parsley butter until hot; season with salt and pepper and serve on toast. Mushrooms cooked in these ways are suitable for filling peppers or tomatoes. Canned mushrooms can be bought which are put up with truffles, and add variety to these different dishes. CANNED MUSHROOMS CZARINA Open a can of button mushrooms, drain them, and cut the buttons in half, if very large, and reserve the liquid. Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of grated onion, 2 bay leaves, 2 cloves, 2 peppercorns, and 2 allspice. Let all cook together slowly for five minutes, then pour on the liquid from the mushrooms, with enough milk added to make 2 cups, season with salt, and let simmer for ten minutes; then add 1 tablespoon of flour creamed with 1 tablespoon of butter, let boil up once, and strain. Put the sauce and the button mushrooms in an Italian casserole, set this in the oven to heat for five minutes, and serve from the dish on triangles of toast. MUSHROOM LOAF Pour good clear, well-strained boiling vegetable stock onto dissolved vegetable gelatine or arrowroot, using about 1 tablespoon to every 2 cups of liquid. Season well with salt and pepper, and add 1 can of button mushrooms, halved, when the jelly is somewhat set so that they will remain in place evenly dispersed. Line a mould with chopped parsley and slices of pickled walnuts, pour the jelly into it, and serve, when set, ice-cold, with any savoury cold sauce or pickles. A few chopped nuts may be added if desired. STEWED OKRA Cut the ends off the pods of young okra, boil for one hour in salted water, then drain and reheat in a saucepan with some melted butter. The okra can be used as a garnish to boiled rice. Canned okra needs only to be boiled five minutes, drained, seasoned, and tossed about in hot butter in a frying pan for two or three minutes before serving. OKRA AND GRILLED TOMATOES Cut good firm tomatoes in half, season well and broil, then serve with a garnish of stewed okra. STEWED OKRA WITH TOMATO SAUCE If fresh okra is used prepare as in stewed okra recipe, and if canned okra is used drain and heat in boiling salted water. Put 1 tablespoon of butter in a frying pan, and when melted lift the okra from the boiling water and place it in the frying pan; season well with salt and pepper and then cover with 1 cup of tomato sauce, and, when thoroughly heated through, serve. OKRA AND TOMATO ESCALLOP Arrange alternate layers of sliced canned okra and tomato in a well buttered baking dish, separating them with layers of boiled rice well seasoned with salt and pepper and dotted with butter. Cover the top with fine crumbs and cook for fifteen minutes, or until browned, in the oven. BOILED ONIONS Peel onions under cold water and they will not bring tears to the eyes. They should then be put in rapidly boiling water, and this changed after the first five minutes of cooking; then put in fresh boiling water, salt added, and cooked for from half an hour to forty minutes. If onions are not covered when boiling the odour will be less noticeable. Serve boiled onions with parsley butter, or, after draining, cover with milk, add butter, pepper, and salt, and let boil up once before serving. CREAMED ONIONS Use onions which have been boiled until tender but not broken, and, after draining, serve with white or parsley sauce, made with equal quantities of milk and the stock in which the onions cooked. BOILED ONIONS WITH BROWN SAUCE Serve small boiled onions, which have cooked until tender, but not broken, with any hot sauce,--tomato, brown, mushroom, etc. ONIONS AU GRATIN Prepare as for creamed onions, making a white sauce of the milk, or milk and water, in which the onions have been boiled. The onions can be left whole, or somewhat broken up in the sauce. Fill a buttered baking dish with onions and sauce, dust the top with grated cheese, and let heat in the oven five or six minutes. The bottled Parmesan cheese is convenient, but is never as delicate to the taste as fresh cheese grated. ONIONS WITH CHEESE Arrange boiled onions, which are not broken at all by boiling, in a buttered baking dish, baste well with melted butter, and dredge with grated cheese, and set in the oven a few moments to brown; serve in the same dish or remove to a small platter and garnish with green, or use as a garnish to a dish of other vegetables. Mashed potatoes piled high (browned on top with salamander or under flame in gas oven) surrounded with these onions makes an attractive dish. ESCALLOPED ONIONS Escalloped onions are made like Onions au Gratin, except that the cheese is omitted and replaced by a layer of fine bread crumbs. BAKED ONIONS WITH CHESTNUTS Peel as many onions as required and parboil them for ten or fifteen minutes in salted water. Drain and dry, and when cooled somewhat remove the inside and fill with chopped chestnuts which have been tossed in hot butter for fifteen minutes; season well with salt and pepper, and, if liked, a little sage; arrange in a buttered baking dish, and bake for half an hour, covering them for the first fifteen minutes. If they seem too dry, baste with a little cream or onion stock and melted butter. ONION SOUFFLÉ Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of flour, stir until smooth, and then add gradually 1 cup of milk, and season with paprika and salt. Let boil, then add 1/2 cup of stale bread crumbs, 1 teaspoon of chopped parsley, 1 1/2 cups of cold boiled onions chopped fine, and the yolks of 2 eggs well beaten. Mix thoroughly, then add the stiffly beaten whites of the 2 eggs, and mix them gently through the onion mixture with a fork. Put in a buttered baking dish, or in individual cases, sprinkle fine crumbs on top, and bake about fifteen minutes to slightly brown before serving. BORDEAUX ONIONS Peel 6 or 8 small onions, and parboil them for fifteen minutes in salted water. Put 2 tablespoons of butter in a saucepan or a baking dish, with 1 tablespoon of chopped parsley and 1 tablespoon of chopped celery, 2 cloves, 1 bay leaf, 1/4 of a cup of claret, 1 cup of brown sauce, the juice of 1 lemon, pepper and salt. Set the onions in this, cover, and let cook very gently for half an hour or until tender. Remove the bay leaf and serve with the sauce. ONION AND TOMATO ESCALLOP Place alternate layers of fresh onions, sliced, and fresh tomatoes in a buttered baking dish, covering each layer with crumbs, butter, pepper and salt. Put 1 1/2 cups of water over and bake for about an hour in a slow oven. Or use boiled onions and canned tomatoes, dampen with the juice from the tomatoes, and cook twenty minutes. ONIONS BEATRICE Fill a large bean-pot (or a high earthenware covered jar marmite) with small Bermuda onions, two inches in diameter. The onions should be left whole, but a sharp knife can be used to make two cuts in the shape of a cross in the top of each, as this insures the cooking of the centre. While arranging the onions in the jar, sprinkle them well with salt, also with black pepper (or use 1/2 dozen peppercorns instead), put in 3 bay leaves, and distribute 1 teaspoon of mixed herbs. Cover with hot water, put the lid on, and set on the back of the stove or in a slow oven. The onions should not cook to pieces, and with the proper heat will be cooked through in about two hours; this time is named not as a rule but as a guide. Serve in the marmite in which they were cooked. STUFFED ONIONS Boil the onions fifteen or twenty minutes and then remove the hearts, leaving the outsides as cases for a filling. Make the stuffing of bread or cracker crumbs mixed with the chopped centres of the onions, plenty of salt and pepper, and a little chopped tomato (or tomato sauce), or some chopped green peppers, or canned pimentos, or use both tomato and peppers. Fill the onion cases, and arrange in a buttered baking dish; sprinkle with 2 tablespoons of melted butter, set the pan in water, and bake half an hour; the baking dish should be covered until the last five minutes, and the onions should not be allowed to go dry; more butter can be added, or a little hot water or vegetable broth, if they cook dry. Serve in the baking dish, or remove to a small platter and garnish with sprigs of parsley. FRIED ONIONS Peel the onions and cut into thin slices, and when a generous tablespoon of butter has slowly melted in a frying pan, put the onions in and let them simmer over as low a fire as will keep them cooking; stir them frequently and serve when transparent and turning a golden brown. Fried onions can be served alone or as a garnish to heaped up mashed potatoes. They are saved from their extreme commonplaceness by being arranged in a gratin dish, not over an inch high, dusted with a sprinkling of crumbs or grated cheese, and given three or four minutes in the oven. FRENCH FRIED ONIONS Peel medium-sized onions, and slice crosswise carefully; then separate the slices into rings. Drop these into smoking vegetable fat or oil, and let fry four or five minutes until crisp and a rich brown. Lift with a strainer onto brown paper to drain a moment before serving. ONIONS IN POTATO CRADLES Make potato cradles as directed, dredge with salt, and fill with fried or French-fried onions. SMALL ONIONS Peel small, round, pickling onions, parboil them ten minutes, drain, roll in flour, and fry in deep fat. Serve as a garnish to other vegetables or in stews. GLAZED ONIONS These are nice used either as a garnish to another dish (vegetable croquettes, mashed potatoes, etc.) or alone. Small onions should be used, or onion hearts, and taken from the water before they are quite cooked; then put in an enamelled pan in which is 1 tablespoon of butter which has been slowly melted; toss them about in this, and sprinkle with powdered sugar. When they begin to brown add 1 tablespoon of the water in which they were boiled, and as this is taken up add a little more, and pepper and salt. The onions will be browned and glazed. Serve very hot. ONIONS AND APPLES Put 1 tablespoon of butter in a frying pan, and when melted put in 3 sliced onions and 3 sliced apples; let fry slowly until browned, and serve on toast. BOILED PARSNIPS IN SAUCE Wash and scrape 6 or 7 parsnips, cut them in half, lengthwise, and put them in cold water for half an hour. Drain them, and put them in a saucepan of boiling water containing 1 teaspoon of salt, and let them boil for about three quarters of an hour. While they are finishing cooking, prepare a sauce with 1 tablespoon of butter and 1 tablespoon of flour rubbed together, and put in a saucepan over a slow fire. When melted and smooth add, a spoonful at a time, some of the stock in which the parsnips are cooking, until about 2 cups have been used; stir until well thickened but not paste-like, season with salt and pepper, and pour over the parsnips after draining them. PARSNIPS IN BUTTER Scrape and wash the parsnips, and cut them in eighths, lengthwise, and then in half. Put them in boiling water, salt well, and let them cook for about three quarters of an hour. Drain and serve with 1/2 cup melted butter poured over them, which contains 1 tablespoon of chopped parsley. FRIED PARSNIPS Slice cold boiled parsnips lengthwise, dredge with salt, and fry in buttered pan or griddle until a golden brown, turning with a pancake turner. FRENCH FRIED PARSNIPS Use cold boiled parsnips, cut in any shape desired,--balls, or long strips,--and put them in a frying basket, and fry in hot fat until brown. Drain, and dredge with salt to serve. BROILED PARSNIPS Use boiled parsnips, cut each in 3 slices, lengthwise, dip in melted butter, broil until brown, and sprinkle with salt before serving. GREEN PEAS Newly picked green peas should be shelled and put in a double-boiler with a little salt, and 1 teaspoon or more of sugar, and no water. Cover closely and keep water in under pan boiling for about three quarters of an hour. Add a little butter before serving. GREEN PEAS PAYSANNE Cook peas as in the above recipe adding a few lettuce leaves which have been washed and cut in strips. Drain them before adding butter and salt. CANNED PEAS Canned peas should be slowly cooked in their own stock for ten minutes, drained, and seasoned with butter, pepper and salt, and a little milk or cream added to them. CANNED PEAS WITH ONION Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion; let simmer for five minutes, then add 1 can of peas, drained of their juice, and 1/4 of a cup of cream or milk; season well with salt and pepper, and serve after ten minutes' slow cooking. STUFFED PEPPERS Slice the stem-end from sweet peppers, cut out the insides, and fill with a mixture made of 1 cup of fine crumbs, 1 grated onion, 1/2 cup of chopped nuts, 1 teaspoon of salt, and 2 tablespoons of melted butter. Set in a pan containing a little water and melted butter, and bake from twenty minutes to half an hour, basting occasionally. Peppers can be parboiled for ten minutes before stuffing, but though softer they lose their colour to some extent. PEPPERS STUFFED WITH MUSHROOMS Cut the stem-end from sweet peppers, remove the inside, and fill with mushrooms Czarina, or mushrooms in tomato sauce, and bake twenty to thirty minutes, basting with a little butter and water, which should be in the pan in which they are cooked. PEPPERS WITH RICE Cut the stem-end from sweet green peppers, remove the inside, fill with boiled rice and chopped tomato in equal proportions, and season well with pepper and salt. A few chopped mushrooms, olives, or boiled eggs may be added to the filling. Bake from twenty to thirty minutes, basting with butter and water. GREEN PEPPERS WITH EGG Parboil 6 green peppers for five minutes, first having cut off the stem-end and removed the seeds. Put 2 tablespoons of butter in a frying pan, and when melted add 1 finely chopped onion, and let it cook slowly for ten minutes; then stir in 3 tablespoons of fine bread crumbs, and season with salt, pepper, and catsup. Upon removing the peppers from the boiling water set them up cup-like in a shallow pan, and put 1 tablespoon of this mixture into each; break into each pepper 1 egg, cover with some more of the prepared crumbs, and bake for ten minutes if the eggs are liked soft, for fifteen if liked hard. Serve on toast with 1 1/2 cups of white sauce containing 2 tablespoons of grated cheese. PEPPERS WITH CORN Cut a slice from the end of sweet peppers, remove the inside, and fill with canned corn, well salted; replace the ends and bake. Peppers, like tomatoes, may be filled in so many ways that it is useless to endeavour to enumerate them, for the ingenious cook can multiply them without end. ESCALLOP OF PEPPERS AND CORN Cut enough sweet corn from the cob to make 3 cups. Take 2 or 3 sweet green peppers and remove the insides, then slice them in very thin circles and arrange a layer of the corn in a buttered baking dish, salt it, and then place some rings of the peppers, then another layer of corn, and so on, until the dish is filled, finishing the top with peppers. To a cup of cream (or milk) add 1 beaten egg and 2 tablespoons of melted butter; pour this over the whole, and bake for half an hour in a hot oven. Canned corn may be used, in which case less cream will be needed. FRIED PEPPERS Remove the seeds from 6 sweet green peppers, cut the pods in squares about half an inch across. Put 1 tablespoon of butter in a frying pan, and when melted add 1 sliced onion, and let simmer for two or three minutes; then put into the pan the cut-up peppers, and fry for ten minutes. Add 1/2 cup of brown or tomato sauce and serve on toast with boiled rice, or on flat rice cakes. CREAMED PIMENTOS Put the pimentos from 1 can into 2 cups of white sauce, and let cook in a double boiler for ten minutes. Add 1 tablespoon of chopped parsley, some pepper and salt, and serve on toast. ROLLED PIMENTOS Remove the pimentos from the can, and with a sharp knife cut them open on one side and open them out. Arrange the flat pieces thus made on a large plate or board, with the inner part up, and spread with finely chopped onion, sprinkle with salt and celery salt, and roll into firm rolls. Place these in a well-buttered tin, add a little hot water, cover, and set in a hot oven for ten minutes; then uncover, add 1 tablespoon of butter, and when it melts baste the pimentos with it. Let them cook five minutes more, and serve with the melted butter poured over them, or with parsley butter. PIMENTOS WITH OKRA Split the pimentos with a sharp knife, salt the inner part, then roll each around a pod of freshly boiled or canned okra. Place in a well-buttered pan, add a little hot water, and let cook ten minutes covered, and five uncovered. Add more butter during the last five minutes, baste the rolls, and serve with the butter poured over them, or with tomato sauce. PIMENTOS WITH TOMATO Lay the large flat pimentos from a can on a platter, and slide into each a slice of tomato which has been sprinkled with salt and celery salt. Fry in a covered pan for five minutes, and serve plain or with caper sauce. POTATOES Between the good cooks who contend that a potato is never properly "boiled" if it is boiled at all, and those who either cook potatoes in a steamer, or put them in cold water which is carefully watched to see that it does not actually boil, cooking thus until the potatoes are tender, and those who drop them into rapidly boiling salted water, letting them boil hard until done, there is wide latitude for individual preference. I would advise those who do not have potatoes served on the table which are white and floury and thoroughly cooked through, to see that one of the above-mentioned ways of cooking potatoes is carried out in their kitchens. Potatoes put in boiling water, or put in a covered steamer over rapidly boiling water, will cook in from twenty minutes to half an hour, the time depending, of course, upon the size and age of the potatoes; they should always be carefully scrubbed and cooked in their skins, and peeled afterwards. MASHED POTATOES Having boiled or steamed the required number of potatoes, peel them as expeditiously as possible and break them up in a hot saucepan; mash and then beat them vigorously with a wooden spoon or a fork, add a generous piece of butter, dredge with salt and a little pepper, and beat them until they are light; then moisten slightly with a very little hot milk or cream, beat them for a moment more, and serve very hot. POTATO SOUFFLÉ Put into a saucepan 3 or 4 cups of warm mashed potato and 1 tablespoon butter. Add the yolks of 2 eggs, 2 tablespoons cream (or milk), salt and pepper, and stir over fire until well mixed. Remove from the fire and add the well-beaten whites of the eggs. Heap in a buttered baking dish and let brown on the top in the oven. MASHED POTATO SOUFFLÉ IN CASES Select large potatoes, scrub them and let them bake until mealy, which will be in from half an hour to three quarters, then cut them in half, lengthwise, and carefully scrape out the potato, laying aside the skins to use as cases. Mash the potatoes with a wire potato-masher, add 1 tablespoon of butter for every 5 potatoes used, and season well with salt and pepper. Beat the whites of eggs very stiff, allowing 2 to every 5 potatoes, and mix them lightly through the potato with a fork; fill the potato skins with the mixture, heaping them full; brown them slightly in the oven before serving, and garnish the dish on which they are served with sprigs of parsley. Five potatoes will fill 6 or 7 cases. RICED POTATOES Break up well-boiled dry potatoes with a fork, dredge with salt and pepper, and press through a sieve or a so-called "ricer" into a hot serving dish. RICED POTATO FRITTERS Boil 6 large potatoes, press them through a sieve, and add 3 lightly beaten eggs, 2 teaspoons of flour creamed with 1 tablespoon of butter, 1 teaspoon of salt, and 2 cups of milk. Beat well together, and drop from a large spoon into deep, hot fat; they will rise to the top a light brown when done. Chopped chives or chopped parsley may be added to the mixture if desired. MASHED POTATOES WITH ONION To 4 or 5 cups of mashed potato add 1 cup of boiled onion minced to a pulp, 1 tablespoon of butter, 1 tablespoon of cream, some pepper and salt; beat lightly together, and before serving brown the top for a moment in the oven. BAKED POTATOES Select potatoes of uniform size, scrub them well, place in a hot oven until they yield to pressure of the fingers, which will be in most cases in about three quarters of an hour. They should not stand after baking, and should be served in an open dish. A baked potato that is worked with the fingers while being turned in the hand a few times, becomes light and soft. ROAST POTATOES Pare small, round potatoes, and lay them in cold water. Put 2 tablespoons of butter in a shallow baking pan, and let it melt in the oven; then wipe the potatoes, and lay them in the pan, rolling each in the hot butter. Let them cook in a moderate oven from one half to three quarters of an hour, and baste them during the cooking five or six times with the butter. Sprinkle with salt before serving. DENVER POTATOES Peel several smooth oval potatoes and cut in half, lengthwise. Dig out a small hole in the centre of the smooth side, and level the rounded parts so they will sit evenly. Put a lump of butter in each, and place in a pan with a little water, first dredging with salt and pepper, and bake about twenty-five minutes or until browned. BROILED POTATOES Cut cold boiled potatoes lengthwise into quarter-inch slices, dip each in flour, and lay in a folding broiler. Broil until evenly browned on both sides, sprinkle with salt and pepper, and serve on a hot dish with a bit of butter on each, or as a garnish to other vegetables. FRIED POTATOES SOUFFLÉ Peel and trim the required number of potatoes to a uniform size, cut both ends straight across, and then slice the potatoes into slices about 1/16 of an inch thick, and drop them into cold water for about half an hour, and then dry them with a cloth. For the frying two kettles of fat are necessary, one of which must be perfectly fresh; drop the potatoes into the used fat or oil and let them fry until about half done; but do not let them brown at all; drain them thoroughly and let them get cold. Five or six minutes before they are to be served drop them into the fresh fat which should be almost smoking, move them about lightly with a fork, and they will puff out to a considerable size; let them become a golden brown, put them in the oven on brown paper for a moment, and serve instantly. WHOLE POTATOES FRIED Use very small new potatoes, and, after boiling them, roll in egg and cracker crumbs, and fry in hot, deep fat. Use alone or as a garnish to baked tomatoes. FRENCH-FRIED POTATOES Peel potatoes which are of medium size and cut into even eighths, lengthwise, and then let them lie in cold water for fifteen minutes; then dry them between the folds of a clean cloth, and put in a frying basket. Immerse slowly in hot fat, and fry until a golden brown; drain at once, and dredge with salt. SARATOGA CHIPS Cut potatoes into thin slices with a potato cutter, lay in cold water twenty minutes, dry, and fry in deep, hot fat until crisp. Drain from the fat onto brown paper, dredge with salt, and serve very hot. POTATOES PARISIAN These are cooked exactly like French-fried potatoes, except that the little vegetable cutter, which cuts tiny globes of potato, is used to form the shapes. Some care must be taken to use strength enough with the cutter to make it cut perfectly round balls. POTATO STRAWS Peel 4 or 5 potatoes and then cut them with a patent vegetable cutter in strings; lay them in very cold water for twenty minutes, drain, and put in a frying basket, and slowly immerse in hot fat, and let them fry until a golden brown. Drain, and dredge with salt before serving. POTATO CRADLES Peel, wash, and dry potatoes of uniform size and shape. Cut in two, lengthwise, and scoop out the inside, and fry the potato cases in hot fat until brown; then drain and sprinkle with salt. Serve hot peas heaped up in each cradle and garnish with mint or parsley. POTATOES LYONNAISE Take 5 or 6 cold boiled potatoes and cut them in slices. Put 1 tablespoon of butter in a frying pan, and when it is melted add 2 thinly sliced, medium-sized onions, and fry these, letting them cook very slowly ten minutes; then season with pepper and salt and add the sliced potatoes, and let these fry slowly, turning with a knife until they are a golden brown; season afresh with pepper and salt, and add 1 tablespoon of finely chopped parsley before serving. These potatoes will take a great deal of salt and pepper. GERMAN FRIED POTATOES Put 1 tablespoon of butter in a frying pan, and when melted add 5 or 6 cold boiled potatoes cut in slices, season highly with salt and pepper, fry until done, which will be about twelve or fifteen minutes, turning with a knife; when nearly done stop stirring, and let the potatoes brown on the bottom of the pan; serve in a hot dish with the browned slices on the top. FRIED POTATO SAVOURY Fry cold sliced or diced potatoes, and when browned add 1/2 teaspoon of onion juice or extract, then arrange in a buttered baking dish in layers with grated cheese, pepper, salt, and some butter in each layer, cover the top with a few brown crumbs and chopped parsley or chives, and let heat a few minutes in the oven. Chopped chives can be arranged with the layers of potato if the flavour is liked. CREAMED POTATOES Put 2 tablespoons of butter into a saucepan, and when melted add 1 tablespoon of minced parsley and pepper and salt, stir until very hot, then add a scant cup of milk, containing 1 teaspoon of flour and a pinch of soda, and when this boils add diced cold boiled potatoes, and, when thoroughly heated through, serve. ESCALLOPED POTATOES Boil 10 or 12 medium-sized potatoes in their skins, and after peeling slice them in slices 1/4 of an inch thick. While the potatoes are boiling make a sauce of 2 cups of milk, the juice of 1 onion, salt and pepper, 2 tablespoons of butter, and 1 tablespoon of thickening flour. Butter a baking dish, and arrange a layer of potatoes, cover with sauce, then put another layer of potatoes, and so continue until the dish is filled. Then cut 2 hard-boiled eggs in neat slices, arrange them over the top, sprinkle with cracker crumbs and a little finely chopped parsley, and cook ten or twelve minutes in the oven. POTATOES DELMONICO For a large baking dish 4 cups of cold boiled diced potatoes will be required. Butter a baking dish, and put a layer of potatoes an inch deep in the bottom, and cover this with well made white sauce, and sprinkle slightly with salt and pepper; then add another layer of potato, and white sauce, and seasoning, and so on, until the dish is heaping full, and then sprinkle the top with grated cheese, and let brown well in a hot oven. OAK HILL POTATOES Butter a baking dish well, and place in it alternate layers of sliced cold boiled potatoes and hard-boiled eggs, seasoning each layer; then pour over it a white sauce in which grated cheese is melted. Cover the top of the dish with cracker crumbs, and brown in the oven. HEILBRONN POTATOES Put 2 tablespoons of butter in a deep saucepan, and when melted stir into it, with a flat-ended wooden spoon, 2 tablespoons of flour and let brown, then add 2 tablespoons of vinegar and use 2 cups of boiling water or vegetable stock in making this into a smooth sauce. Add 1/2 an onion, sliced, 2 cloves, 2 allspice, a piece of thin lemon peel, 1 tablespoon of lemon juice, and let cook very slowly, stirring for ten minutes. Then add more vegetable stock or boiling water to make a thin sauce and strain it; return to the fire and add 5 or 6 parboiled thinly sliced potatoes, 2 tablespoons of capers, and let cook slowly for fifteen minutes, stirring frequently; then pour into the saucepan 1/2 cup of cream (sour preferred), and serve in a deep, hot dish. SAVOURY POTATO CAKES Chop 6 cold boiled potatoes, and crush with a potato masher (or use cold mashed potato); add to them 1 tablespoon of mixed herbs, 1 teaspoon of chopped onions, pepper, salt, 1 tablespoon of melted butter, and 1 beaten egg; mould into flat cakes, and put in a frying pan containing 1 tablespoon of melted butter; brown, and turn with a pancake turner to brown the other side. POTATO HASH Put 8 cold boiled potatoes and 2 medium-sized onions in a chopping bowl and chop them fine. Melt 1 tablespoon of butter in a large frying pan, place the potatoes and onion in it, and smooth the top even with a fork. Season well with salt and pepper and put over a moderately hot fire, shaking the pan vigorously from time to time to keep the hash from burning. If it is shaken instead of being stirred it will brown well on the bottom. Turn out onto a hot serving dish, with the browned part on top, and sprinkle with salt and pepper. POTATO OMELET Butter a frying pan with 1 teaspoon of butter, and cover the bottom of the pan with sliced cold boiled potatoes laid flat; let these fry a few moments, then pour over them 2 well-beaten eggs and 1 tablespoon of chopped parsley or chives, season well with salt and pepper, and turn from the pan when browned. CURRIED POTATOES Chop 1 good-sized onion very fine, and fry in 2 tablespoons of butter until transparent and cooked, but not brown; then remove most of the onion with a strainer, pressing the juice from it into the butter, and put in 4 or 5 sliced cold boiled potatoes; sprinkle some curry powder and salt and pepper over them and fry, turning them frequently until done. The amount of curry can vary from 1 to 2 teaspoons. POTATO FRICASSEE Put in a saucepan 1 generous tablespoon of butter and 1 cup of milk; when hot add some cold potatoes cut in dice, season with pepper, salt, and a few drops of onion juice. Let them get thoroughly hot, then add the beaten yolks of 2 eggs, stir constantly until thick. Great care must be taken not to let it cook too long or the sauce will curdle. Add a little chopped parsley before serving. POTATOES RENNEQUIN Boil 6 potatoes, peel them, and let them dry in a warm place on the stove. Put 1 tablespoon of butter into a saucepan, and when partly melted slice the potatoes into it. Now add 1 tablespoon of water, some salt, pepper, and 1 tablespoon of minced parsley; let it become thoroughly heated, then add 1 tablespoon of lemon juice and serve very hot. POTATOES AND CHEESE Mince or chop fine 5 or 6 peeled raw potatoes, and toss in a saucepan with 2 tablespoons of butter until cooked. Place a layer of these in a buttered baking dish, season with salt and pepper, and sprinkle with grated cheese; then add another layer of potatoes, and proceed thus until the dish is full. Pour melted butter over and let brown in the oven. ESCALLOPED POTATO AND ONION Peel and slice very thinly 5 or 6 medium-sized potatoes and 3 or 4 onions, and arrange them in layers in a buttered baking dish, dotting them with butter, and sprinkling with pepper and salt. Over all pour 1/2 cup of milk, or enough to dampen well, and almost cover, and set the dish in a shallow pan containing a little water, and let the escallop cook slowly for about an hour, keeping it covered for the first half-hour, and uncovered afterward to brown. Serve in the baking dish. NEW POTATOES IN BUTTER Scrub small new potatoes with a stiff brush, and boil or steam them for twenty-five minutes, and serve them with melted butter to which a teaspoon or more of finely chopped parsley has been added. CREAMED NEW POTATOES Scrub small new potatoes with a stiff brush which will remove the skins, and boil or steam them about twenty-five minutes; then cover them with a highly seasoned white sauce. BAKED NEW POTATOES Scrub the skin from small new potatoes, and cook in salted boiling water about twenty minutes or until tender. Make a white sauce of 1 tablespoon of flour, 1 tablespoon butter, and 1 cup of milk seasoned highly with salt and pepper, and, after arranging the boiled potatoes in a baking dish or casserole, pour the sauce over them, and on the top of all pour 1 well-beaten egg. Put the dish in the oven and let it stay just long enough to set the egg. Sprinkle with chopped parsley before sending to the table. If preferred the egg can be added to the white sauce instead of being put on top. MOCK NEW POTATOES Peel the required number of large old potatoes, and with a Parisian potato cutter cut them into small balls; drop these in boiling water, and when done cover with a highly seasoned white sauce, to which is added a very little chopped parsley. BOILED SWEET POTATOES As the skin of sweet potatoes does not come off well after cooking it is best to peel them before baking or boiling. Select large sweet potatoes, put them in boiling water, and let them boil from half to three quarters of an hour. Peel them and arrange them in a hot dish, with 1/2 cup of melted butter poured over them. BAKED SWEET POTATOES Wash and peel the sweet potatoes and put them in the oven. A medium-sized potato will take about forty minutes to bake. MASHED SWEET POTATOES Peel and boil 6 or 7 sweet potatoes, drain off all the water, and then mash with a wire potato-masher in the saucepan in which they were cooked; mix with them while hot 2 tablespoons of good butter, and dredge generously with salt, and serve very hot. SWEET POTATO SOUFFLÉ Mix with mashed sweet potatoes when slightly cooled the beaten yolks of 2 eggs and then the stiff whites of the eggs. Heap in a buttered baking dish and let brown in the oven. ESCALLOPED SWEET POTATOES Slice what will make 4 or 5 cups of cold boiled sweet potatoes, butter a baking dish, and arrange a layer of potatoes in the bottom, making it an inch thick. Sprinkle with salt, pepper, and dot well with butter. Then arrange another layer, proceed as before, and so on until the dish is filled. Then pour over all 1/2 cup of water in which 2 tablespoons of sugar are dissolved. Put the dish in the oven, and in ten minutes baste with 2 tablespoons of water. Let cook five minutes more or until browned on top. STUFFED SWEET POTATOES Bake in their skins the number of potatoes required, cut them in half, scoop out the inside, and mix with chopped celery, and minced onion, and melted butter, allowing 1 tablespoon of celery and 1/2 teaspoon of onion to each potato. Season with salt and pepper, refill the skins, and let brown in the oven. SOUTHERN SWEET POTATO PIE Bake 4 large sweet potatoes, then scrape the inside from them, and beat into it lightly with a fork 2 tablespoons of butter, 2 tablespoons of sugar, 3 well-beaten eggs, 1 cup of warm milk, a saltspoon of salt, and a pinch of mixed spice. Line a baking dish with pastry, fill with the potato, and bake for twenty minutes. TEXAS SWEET POTATO PIE Boil 4 or 5 sweet potatoes for half an hour or until cooked. Line a large baking dish with pie-crust, slice the potatoes lengthwise while still hot, and put a layer of them on the crust, and cover this with long strips of pastry. Sprinkle with sugar, dot with butter, and add a little nutmeg; then place another layer of potato, and another of pastry, and so on, until the dish is nearly filled. Pour on enough boiling water to almost fill the dish, and cover the top with pastry like any deep pie, cutting it here and there to let the steam escape. Bake for about twenty minutes, or until the crust is a little browned. MARYLAND SWEET POTATOES Peel 6 or 8 medium-sized sweet potatoes, quarter them lengthwise, and lay them in a large saucepan having rounded sides. Add to the potatoes 2 heaping tablespoons of butter, and 3 heaping tablespoons of granulated sugar, and 2 or 3 tablespoons of water, and stir until the sugar and butter are dissolved. Cover closely and let them cook for four or five minutes undisturbed, then stir again with a wooden spoon, being careful to see that the syrup is not sticking on the bottom, re-cover, and from now on let cook only a couple of moments at a time before again stirring. The water will of course soon cook away; let the potatoes cook rapidly in the hot syrup until they begin to soften, then put them where the fire is less hot, and let them cook slowly until done. The entire cooking should not take more than fifteen or twenty minutes, and the thick brown sauce should be thoroughly scraped from the saucepan and served over the sweet potatoes. CANDIED SWEET POTATOES Lay pared sweet potatoes cut in slices in a buttered baking dish with a cover. Sprinkle each layer with brown sugar, salt and pepper and cinnamon, and dot with bits of butter. Pour in 1/2 cup of boiling water for 1/2 dozen potatoes and baste while cooking. Cook moderately until tender, from half an hour to three quarters, depending on the heat of the oven. The cinnamon can be omitted if not liked. GRIDDLED SWEET POTATOES Cut cold boiled sweet potatoes in slices, lengthwise, and lay them on a buttered griddle; when browned on one side turn with a pancake turner and brown the other side. Sprinkle with salt and serve very hot. FRIED SWEET POTATOES Cut cold boiled sweet potatoes in half-inch squares and fry them in melted butter. Salt well, and stir with a knife, and let brown as much as possible without burning. FRENCH-FRIED SWEET POTATOES Cut cold boiled sweet potatoes in sixths, lengthwise, place in a frying basket, and fry for about five minutes, or until well browned. Drain and sprinkle with salt. GLAZED SWEET POTATOES Let sweet potatoes boil until nearly done, then drain and cool. When cold cut them in inch-thick slices, or into rounds with a patent cutter, mix them well with melted butter and sugar, using 2 tablespoons of sugar to each 1/2 cup of butter, and put them in a deep dish in a hot oven for ten minutes, or until well browned. CREAMED SALSIFY (OYSTER PLANT) Remove the tops from 2 bunches of salsify, scrape and cut to shape, and put in a bowl of cold water containing some lemon juice, to retain the whiteness. Drain and put in boiling water, using enough to cover it, and let cook about three quarters of an hour, salting the water during the last half-hour's boiling. Drain and serve with highly seasoned white sauce or parsley sauce made with the water in which the salsify cooked, with the addition of a little milk or cream. ENGLISH SALSIFY Boil salsify as directed above, drain, and serve with bread sauce, serving fine browned bread crumbs with the sauce. SALSIFY IN COQUILLES Boil the salsify as directed, and press through a sieve; then beat into it 1 tablespoon of butter, season highly, arrange in buttered coquilles or ramekins, sprinkle grated cheese over the top, and let brown in the oven. ESCALLOPED SALSIFY Boil salsify as directed, not letting it quite finish cooking; slice, and arrange in buttered baking dish, with layers of slightly browned crumbs dotted with butter, and sprinkled with pepper, salt, and paprika. Pour 1/2 cup of milk or cream over to dampen, then cover the top with crumbs, and bake about fifteen minutes. An egg can be beaten with the milk to make the dish richer if wanted. MASHED BLACK SALSIFY (SCHWARZWURZEL) Proceed as with ordinary salsify, except that it is best not to peel or cut this sort of salsify until after boiling. When boiled, peel, and mash the white part, using 1 tablespoon of cream to each cup of salsify, 1 teaspoon of butter, pepper, and salt. Arrange in individual dishes or cases with crumbs on top, and bake ten minutes to brown. FRIED SALSIFY TARTARE Use cold boiled salsify, cut in any shape desired, dip in egg and crumbs, and fry in hot fat until browned. Drain well, dredge with salt, and serve with sauce Tartare. SPINACH Spinach should be well picked over, leaf by leaf, and washed in several different waters, and changed to a different pan each time it is washed, that the sand may be left behind with each washing. Then put it in a large kettle, with a scant cup of water for a peck of spinach, and let it cook over a slow fire until tender; in this way its own juices will be extracted, and it will be more tasty than if cooked in water. It should be then drained and chopped extremely fine, or until as nearly a pulp as possible, and then mashed in a mortar or with a potato-masher. It is then ready to prepare in any way desired for the table. Delicious spinach can be had canned, and if this is used it needs only to be very finely chopped and mashed, then seasoned, and prepared in any of the following ways. GERMAN SPINACH Melt 1 tablespoon of butter in a saucepan, and in it let simmer for ten minutes 1 good-sized onion that has been finely chopped, then add 4 cups of the boiled, chopped, and mashed spinach to it, and stir well together, and season thoroughly with salt and pepper; finish with 1/2 teaspoon of grated nutmeg, and 1 or 2 tablespoons of whipped cream, and pile high in a heated dish, covering the top with the chopped whites and riced yolks of 2 hard-boiled eggs. SPINACH WITH WHITE SAUCE Prepare as in the above recipe, using, instead of the cream, 1/2 cup of highly seasoned white sauce, and at the last add the juice of 1 lemon or 1 tablespoon of reduced vinegar. GERMAN SPINACH WITH RHUBARB Another German way of preparing spinach is to cook rhubarb leaves or flowers (or both) with the spinach for the purée and to add chives. If canned spinach is used the rhubarb leaves should be cooked and chopped and added to the canned spinach before it is macerated. ITALIAN SPINACH Wash 1/2 peck spinach and cook twenty-five minutes without water. Drain, chop to a fine pulp, mash until smooth in a mortar, season with 1 tablespoon of butter, salt and pepper, and encircle with a garnish of well-scrambled eggs to which has been added 2 tablespoons of grated cheese. NOVELTY SPINACH Drain a can of spinach and chop it very fine, and then mash it until smooth. Put it in a saucepan with 1 tablespoon of chopped chives or grated onion, salt and pepper, and sprinkle the whole surface well with grated nutmeg. Hard boil 3 eggs, remove the yolks, and mix them thoroughly with the spinach. Chop the whites, and arrange the spinach on rounds of toast, placing 2 tablespoons on each piece, garnish with the whites of the eggs, and pour on each 2 tablespoons of cheese sauce. If the arrangement on toast is not desired, the cheese sauce can be mixed with the spinach before serving it. SPINACH SOUFFLÉ Take 2 cups of cooked chopped spinach, mash to a pulp, add 1 cup of white sauce and the whites of 2 eggs beaten very stiff, season well, and pile lightly in timbale cups; set these in a pan of water, and let bake in a moderate oven for fifteen minutes or less. Before serving sprinkle the top of each with riced yolk of hard-boiled egg. BAKED SQUASH OR PUMPKIN Cut a pumpkin or a squash in triangular or square pieces, about three inches across, scrape the seeds, etc., from each piece, and sprinkle with salt and pepper, and spread with butter. Set in a moderate oven and bake for half an hour or until browned. Serve garnished with sprigs of parsley. It should be eaten from the shell with additional butter. CALIFORNIA SQUASH Take a very young summer squash, which if it be young enough need not be pared, and cut it into small pieces. Fry half an onion in a tablespoon of butter, and when transparent and beginning to brown add the squash to it and season with salt and pepper. Let all cook together for ten minutes, and then add 1/4 of a cup of hot water, and let cook until the squash is quite tender. STEWED TOMATOES Empty 1 can of tomatoes into a double boiler, and put with them 1 cup of crumbled bread without crust, stir well together, season with pepper and salt, cover, and let cook slowly for half an hour, stirring from time to time. Just before serving add a piece of butter the size of a walnut. While the tomatoes will be ready to serve with half an hour's cooking, they are improved by cooking an hour, and are better still if warmed again after cooling. ESCALLOPED TOMATOES Drain the juice from 1 can of tomatoes. Butter a baking dish, and cover the bottom with the tomatoes; dot with butter, dredge with pepper and salt, and sprinkle generously with fine bread crumbs; arrange another layer of tomatoes, and crumbs, and so proceed until the dish is filled. Pour over all enough of the juice of the tomatoes to moisten well, and then finish the dish with a covering of crumbs. Bake for twenty minutes in a moderate oven. BREADED TOMATOES Slice large, solid tomatoes, dredge them on both sides with salt and pepper, and dip each slice in beaten egg, and then in fine bread or cracker crumbs. Arrange them in a frying basket, and plunge them in hot, deep fat for one or two minutes to brown. Drain, and garnish with sprays of parsley, or use as a garnish to other vegetables. FRIED TOMATOES Put 1 tablespoon of butter in a frying pan, and when melted lay in thickly sliced tomatoes which have been rolled in egg and crumbs; when browned on one side turn them with a pancake turner and brown the other side, seasoning with pepper and salt. Remove to the serving dish with a pancake turner, seasoning the first side cooked after they are turned onto the dish. A half a teaspoon of onion juice may be added to the butter in which they are cooking if desired. Serve plain or with white sauce. DEVILLED TOMATOES Cut in half and broil three or four nice solid tomatoes, and serve them with a sauce made as follows: Take the yolks of 4 hard-boiled eggs and crush them with a fork, add to them a scant teaspoon of dry mustard, 1 heaping saltspoon of salt, and several shakes of paprika, or a dash of cayenne pepper; mix these dry ingredients well together, and then add to them 5 tablespoons of melted butter, 2 tablespoons of vinegar or lemon juice, and heat in a double boiler; when it begins to thicken remove from the fire and stir in 1 well-beaten egg. Chop the whites of the boiled eggs, and put with them 2 teaspoons of chopped parsley, and decorate the centre of each broiled tomato with this before serving. CREAMED TOMATOES Take solid, medium-sized tomatoes, and, having cut a circular piece out of the stem-end, scoop out most of the inside, and fill with parboiled celery cut in half-inch lengths, mixed with an equal quantity of canned peas, and dampened with white sauce; heap 1 teaspoon of peas on the top of each tomato, and bake for twenty minutes or more, and serve with highly seasoned white sauce poured over each. BAKED TOMATOES WITH MUSHROOMS Wash good solid tomatoes and carefully cut out the inside; dredge with pepper and salt and fill the tomato with sauté mushrooms, using either fresh or canned ones, chopped and fried in butter. Bake for about twenty minutes, or until heated through but not broken. TOMATOES WITH NUT FORCE-MEAT Slice the stem-end from 6 large, solid tomatoes, scoop out the inside, and fill with a force-meat made of one cup of crumbs, 1/2 cup of chopped nuts, 1 teaspoon of salt, 1 saltspoon of pepper, 1 tablespoon of melted butter, 1/2 tablespoon of grated onion, and 1 egg. Replace the tops on the tomatoes and bake them for about twenty minutes, watching that the skins do not break, as they will do in a too hot oven. TOMATOES STUFFED WITH EGG AND PEPPERS Cut the inside from solid, large tomatoes, and refill with a mixture of equal parts of chopped hard-boiled eggs and chopped sweet green peppers (or use pimentos) well moistened with melted butter and onion juice, and seasoned with salt. Put in a baking dish, cover, and let bake for twenty minutes in a moderate oven. BAKED TOMATOES WITH GREEN PEPPERS Scoop out the inside from solid tomatoes, and refill with the tomato meat which has been cut out of the centre and chopped with sweet green peppers, using 1 teaspoon of peppers to each tomato, and 1 teaspoon of cracker crumbs or boiled rice; season with pepper and salt, and place 1/4 teaspoon of butter in each tomato before laying the top on; then bake in a moderate oven about twenty minutes. TOMATOES FILLED WITH EGG Select very large solid tomatoes, and with a small, sharp knife cut a round piece out of the stem-end, then cut out a large enough space from the inside to hold a small egg, and arrange in a shallow pan. Sprinkle with salt and pepper, add 1/2 teaspoon of grated onion, and set in a hot oven for five or six minutes. Remove, and break into each tomato the yolk of 1 egg and as much of the white as it will hold without running over the edge. Sprinkle with salt, pepper, and a little chopped parsley, and replace in the oven, letting them cook slowly fifteen minutes until the egg is set. Remove to individual plates for serving, taking care to not break the tomato. Garnish with cress or parsley. Tomatoes may be stuffed in a great variety of ways,--with fillings of fried cucumber, tomato, and chopped onions, or bread dressing with sage, etc. TOMATOES STUFFED WITH SPINACH Cut an opening in the top of large, solid tomatoes, and scoop out some of the inside with a spoon, fill with "German spinach," and place in a hot oven for about twenty minutes; upon removing from the oven cover each with a slice of hard-boiled egg, or use the white rim filled with riced yolks. Serve alone or as a garnish for another vegetable. TOMATOES STUFFED WITH MACARONI Scoop the inside from 6 large, solid tomatoes and use it with 1 bay leaf and some melted butter to make a tomato sauce. Into this stir 1/2 cup of boiled macaroni (spaghetti or rice may also be used), and, after seasoning well with salt and pepper, fill the tomatoes with the macaroni, putting 1 teaspoon of grated cheese on the top of each. Bake in a moderate oven for about twenty minutes or less, and garnish with watercress or parsley. AMERICAN RAREBIT Put a little water and 1 large tablespoon of butter in a frying pan, and when melted add 1 large Spanish onion or 3 ordinary onions chopped fine, and let simmer slowly ten minutes. Strain the juice from a can of tomatoes, and put the tomatoes in a double boiler; when they are heated through scrape the onions into the tomatoes, and let them all cook together for half an hour; season highly with salt and pepper, and just before serving add 2 or 3 well-beaten eggs, and let stand for a few minutes until somewhat thickened; serve on toast. If the flavour of onions is liked, a larger quantity of chopped onion may be used; and to increase the quantity, 3 or 4 more eggs may be added to this rule without other changes. For chafing-dish prepare in advance to the point where the eggs are added, and add these after reheating in the chafing-dish. TOMATOES AND ONION Proceed as in the preceding recipe without adding the eggs. TOMATOES CASINO Select large, solid tomatoes, and without cutting them let them boil for fifteen minutes; then slip off the skins, halve them, and lay each piece, cut-side down, on a round of toast the same size as the tomato. Cover the top with warm Hollandaise, Bernaise, or Maître d'hôtel sauce, and in the centre lay a slice of truffle; garnish with watercress. TOMATOES INDIENNE Halve large, solid tomatoes, and arrange them in a shallow pan, cut-side up. Dredge with salt and pepper, and spread with curry powder and some onion juice. Put in the oven for ten minutes, or under the gas burners of the oven in a gas stove. Do not let the tomatoes soften, and serve at once to prevent this. Use alone or as a garnish to rice. TOMATOES WITH EGGS Strain 1 can of tomatoes and put them in a saucepan; stir well, and season with pepper and salt and 1 tablespoon of butter, and, after they have cooked fifteen or twenty minutes, stir in 3 or 4 well-beaten eggs and serve on toast after two or three minutes' further cooking. CURRIED TOMATOES Cut a thin slice from the stem-end of large, solid tomatoes, and scoop out some of the inside. Fill with boiled rice to which is added the tomato removed from the inside and a little curry powder (1/2 teaspoon to 1 cup of rice is a moderate amount). Season the mixture well with salt, replace the top, and bake fifteen minutes. The curry powder can be omitted from the filling and the tomatoes served with curry sauce if preferred. SAVOURY TOMATOES Cut in half rather large, solid tomatoes, allowing 2 halves for each person to be served, and set them, cut-side up, in a shallow tin; press capers into the spaces, then dredge heavily with celery salt, sprinkle with salt and pepper, and set under the flame of a gas oven until the tops are blackened. The flame should be hot so that this may happen as quickly as possible in order that the tomatoes may not become softened by the heat; to this end it is also necessary to leave the door of the broiling compartment open. TOMATOES CREOLE Cut in half, crosswise, 5 or 6 solid tomatoes, and set them, cut halves upwards, in a buttered pan. Chop 1 or 2 sweet green peppers, mix with them 1 teaspoon of chopped onion, and sprinkle this over the tomatoes; place a small piece of butter on each half, and sprinkle with salt and paprika. Let bake about twenty minutes, then remove to rounds of toast, or nests of boiled rice, and pour over them white sauce. TOMATO LOAF Strain the juice from 1 can of tomatoes through a sieve fine enough to stop all the seeds, and put in an enamelled saucepan to boil; season well with salt and pepper, and when it boils pour it onto enough gelatine dissolved in water to stiffen it. The amount of gelatine cannot be given, as the various vegetable gelatines, arrowroot, etc., vary in thickening power. Instructions as to the proper amount for each pint of liquid will come with every package. Set the jelly aside to cool, and arrange slices of hard-boiled egg on the bottom of custard cups or small plain moulds, and encircle these with slices of stuffed olive, pickled walnut, or truffles, or mushrooms. When the jelly is somewhat cooled, and so thick enough to hold down these garnishings when poured onto them, half fill the cups with it. Serve when set and ice-cold, turned out on lettuce leaves. TOMATOES AND HOMINY Take 2 cups of cold boiled hominy and 2 cups of boiled tomatoes, put them in a saucepan with 1 tablespoon of butter, season generously with salt and pepper, and serve in a deep dish when thoroughly heated through, or put into a buttered baking dish with crumbs on the top (and a little grated cheese if liked); brown before serving. STEWED TURNIPS Peel and wash turnips and cut them in eighths lengthwise, or in dice, and put them in boiling milk and water which covers them. Let them cook slowly for half an hour uncovered, then lift them out and place on a hot dish at the side of the stove. Make a sauce with 1 1/2 cups of the stock in which they cooked, into which beat the yolk of 1 egg and 1/2 teaspoon of lemon juice; season this with pepper and salt and pour over the turnips. Instead of this, ordinary white sauce may be made of the turnip stock. MASHED TURNIPS Peel and quarter 2 good-sized turnips, cover them with boiling water, and let cook until tender, which should be in from half an hour to three quarters; drain them in a colander, and press gently with a wire potato-masher to remove as much water as possible, then mash them and beat them well, stirring in 2 tablespoons of butter, 1 teaspoon of salt, and 1 saltspoon of pepper. MASHED TURNIPS AND POTATO Prepare turnips as for mashed turnips, and mash with them an equal quantity of boiled potatoes; add butter, pepper, and salt, and beat up very light before serving. TURNIPS AU GRATIN Cut boiled turnips in thin slices, and arrange them in a buttered baking dish in layers one inch deep; sprinkle each layer with melted butter, pepper, salt, and grated cheese. Finish with cheese on the top, and bake for twenty minutes. RAGOUT OF TURNIPS Put 2 tablespoons of butter in a saucepan, and when melted add 1 tablespoon of chopped onion and 4 cups of diced turnips, and stir until they begin to brown; season with 1 teaspoon of salt, 1 saltspoon of pepper, 1 teaspoon of sugar, and add slowly 1 cup of vegetable broth or milk into which 1 tablespoon of flour has been made smooth. Let simmer gently for half an hour. TELTOWER RÜBCHEN Buy the imported "rübchen," which are the daintiest tiny turnips, and heat them in their own liquor; then drain and serve with Spanish sauce. PARISIAN TURNIPS Cut turnips into small rounds with a Parisian potato cutter, and boil them for half an hour or until tender, the time depending largely upon the age of the turnips. Drain, and cover with highly seasoned white sauce, to which 1 tablespoon of chopped parsley has been added. Kindness to animals is not mere sentiment but a requisite of even a very ordinary education; nothing in arithmetic or grammar is so important for a child to learn as humaneness. Journal of Education, Boston. VEGETABLE COMBINATIONS CHOP SUEY Put 1 cup of onions, fried until brown, 1 cup of celery cut in two-inch pieces and then shredded and stewed in vegetable stock for half an hour, 1 cup of fried mushrooms, and 2 cups of boiled rice in a saucepan with a cup of thin brown sauce. Let all heat together for ten minutes, and season with salt and pepper. COLCANNON This is made by the mixture of two or more vegetables already boiled. Use equal parts of mashed potato and sprouts (or any greens) finely minced, and grated onion if wanted, and add some mashed carrots or turnips or both; season with salt and pepper. Mix 2 eggs through 4 or 5 cups of vegetables, press into a mould, and boil or steam for half an hour. Turn out to serve, and serve plain or with a brown sauce. MACEDOINE OF VEGETABLES Boil 1 small cauliflower and set it aside to drain; then boil 2 cups of diced carrots, drain them when tender, but reserve the stock. Add to the carrots the cauliflower carefully separated into little pieces, 2 cups of boiled peas, or 1 can, 1 cup of cooked or canned flageolets, 1/2 a cup of carrot stock, 1 1/2 teaspoons of salt, 1 small saltspoon of pepper, and 1 tablespoon of sugar. Let simmer together until heated, and then add 1 chopped onion, 2 bay leaves, 1 tablespoon of butter. If liked, a sauce made of 1 tablespoon of butter and 1 tablespoon of flour thinned with the carrot stock and highly seasoned can be strained over the vegetables before serving. CANNED MACEDOINE OF VEGETABLES Delicious combinations of peas, shaped carrots, flageolets, etc., can be had in bottles. Drain them, and put in a saucepan with 1 tablespoon of butter and some pepper and salt. When hot serve or add 1/2 cup of cream. Serve to garnish, or alone, or use to fill peppers, or tomatoes, or patties. VEGETABLE CHOWDER Pare and slice in rather thick slices, enough potatoes to make 4 cups, and prepare the same amount of shredded cabbage, and sliced onions. Put 2 tablespoons of butter in a saucepan, and when melted add the onions, and cook them for ten minutes. Butter a large casserole, arrange over the bottom a layer of sliced potato, then a layer of cabbage, then one of onions, seasoning each with pepper and salt, and sprinkling with chopped hard-boiled egg, and so fill the dish. Pour 2 cups of milk, into which 1 tablespoon of flour has been made smooth, over the chowder, set the dish in a shallow pan of water, and bake slowly for one hour. If the milk cooks away add a little more during the cooking. The same dish can be made in a kettle, in which case halve the potatoes and cook for three quarters of an hour. VEGETABLE PIE (ST. GEORGE'S HOUSE) Boil enough carrots, turnips, and large white haricot beans to make a 1/2 cup of each when chopped or sliced after cooling, and enough potatoes to make a scant cup when sliced. Slice enough Bermuda onions to make 1/2 cup, and fry in butter until golden brown; then mix the onions and prepared vegetables, and add to them 1/4 cup each of canned peas, green beans, and tomatoes. Season well with salt and pepper, stir in 1 teaspoon of chopped parsley, dampen with the water in which the haricot beans cooked, heap into a deep baking dish, cover with a good crust, and bake until slightly browned. VEGETABLE HASH Chop separately 5 medium-sized potatoes, 2 sweet green peppers (carefully seeded), 5 fresh tomatoes, 1 cup of boiled beets (1/2 a can), and 2 raw onions. Put 2 tablespoons of butter in a frying pan, and when melted add the chopped onions, and let simmer slowly for five minutes, then add the tomatoes and let simmer another five minutes, then put in the potatoes, the peppers, and the beets. Dredge well with salt and pepper, and, stirring occasionally, let all cook slowly until the juices are nearly absorbed; then let the hash brown on the bottom, and turn out with the brown on top. Garnish with squares of toast. VEGETABLE STEW Put 4 tablespoons of butter in a large saucepan, and when melted add to it 1/2 cup of sliced onions, 1/2 cup of diced carrots, 1 cup of shredded celery, and 1/4 cup of turnips cut in oblong pieces, and toss them in the butter for fifteen minutes; then pour over them 6 cups of cold vegetable broth or water, add 1 teaspoon of salt, 2 bay leaves, 6 small onions halved, 4 carrots cut in quarters, 6 small squares of turnip, and let simmer slowly for half an hour; then add 5 potatoes cut in half, and let cook for half an hour more, and add more vegetable broth to keep the vegetables covered. Make dumplings, and drop into the boiling stew, cover tightly, and cook ten minutes more; season well with salt and pepper, and serve with enough of the stock, thickened with a little flour and butter, to cover. VEGETABLE CASSEROLE In order that this dish should taste and appear at its best, it should be cooked and served in an Italian casserole dish from eight to ten inches in diameter. Peel 8 medium-sized onions, and take the layers off until a centre about three quarters of an inch in diameter is left; toss the centres in hot butter until browned, and chop the outside. Cut 3 medium-sized sweet green peppers in half, lengthwise, and fill each half liberally with a mixture of bread crumbs, chopped tomato, chopped onion, and salt and pepper. Stuff 6 solid, medium-sized tomatoes in any of the ways described under stuffed tomatoes. Put 2 tablespoons of butter in a saucepan, and when melted add to it 2 tablespoons of chopped onions; fry these for ten minutes, then stir in 2 tablespoons of flour, and use vegetable stock or milk, 2 cups of either, to make a sauce; add 1 bay leaf, and enough soup-browning to make a rich colour. Put the stuffed peppers in a casserole dish with the glazed onion hearts and the sauce, cover, and let cook for ten minutes; then arrange the stuffed tomatoes in the casserole, distribute among them 1/2 can of button mushrooms, halved, 1/2 can of flageolets or peas, and leave the cover off the dish, letting it cook for fifteen minutes very slowly. This casserole can be varied in many ways, using different filling for the peppers and tomatoes, and either truffles, string beans, or fresh mushrooms in the sauce, which should not be too thick. VEGETABLE RAGOUT Prepare for boiling what will make 3 cups of turnip when cut in inch squares, 1 1/2 cups of potatoes, and 1 1/2 cups of carrots. Put the carrots into slightly salted and sweetened water, let boil for ten minutes, then add the turnips and potato, and cook for ten minutes more. Put 2 tablespoons of butter in a saucepan, and when melted add 2 tablespoons of chopped onion, and fry until slightly browned; then add 2 tablespoons of flour, stir until smooth, and pour slowly into this 2 cups of the stock in which the vegetables cooked; then add 2 teaspoons of sugar, 1 teaspoon of salt, 1/2 teaspoon of pepper; and the diced vegetables; cover, and let simmer slowly for half an hour, then add 1 tablespoon of chopped parsley, and serve. BORDEAUX PIE Slice enough Spanish onions to fill a cup 1/4 full, and fry them in butter until slightly browned. Boil carrots to equal 1/2 cup when diced, potatoes enough to fill a cup 3/4 full, and peel 2 cups of mushrooms, and toss them in a little butter in a frying pan over a moderate fire for ten minutes; hard boil 4 eggs, and make 1 cup of white sauce. Cut the vegetables in small pieces, slice the eggs, add 1/4 cup of canned peas (or fresh boiled ones), 1 teaspoon of chopped parsley, salt and pepper well, put in a little grated nutmeg and 1 teaspoon of lemon juice, and mix all carefully with the white sauce. Line a large baking dish (or small individual ones) with thin crust, fill with the mixture, cover the top with crust, and bake until slightly browned. NEW ORLEANS STEW Slice 3 onions, and fry them in 1 large tablespoon of butter for five minutes; then add to them 3 chopped sweet green peppers, stir well, and let cook together another five minutes; then scrape the contents of the frying pan into a double boiler, add the corn cut from 3 ears of sweet corn (or 1/2 can of corn), and 3 sliced tomatoes, 1 cup of water, 1 teaspoon of salt, 1 teaspoon of sugar, and let all cook together for one hour; season afresh before serving. INDIAN CURRY Put 2 tablespoons of butter in a frying pan, and add to it when melted 2 onions chopped fine, and let cook very slowly for fifteen minutes. Mix 1 tablespoon of curry powder, 1 tablespoon of sour apple, or tamarind-chutney chopped fine, 1 teaspoon of salt, and enough vegetable stock to make a paste. When the onions are browned add this paste, and after stirring well put in 1 cup of boiled haricot beans, 1 cup of halved boiled chestnuts, and 1 can of halved button mushrooms, and let all simmer together for ten minutes. Have ready some stock made by putting 2 tablespoons of desiccated cocoanut into a bowl and pouring over it 1 cup of boiling water, and use this to dampen the cooking vegetables; then add 1 cup of vegetable broth, and let cook ten minutes more. We westerners are fond of this served in this way with chutney, but in India they press it through a strainer and serve it as a purée, adding to it 2 well-beaten eggs. Encircle with rice in serving. CURRY OF LENTILS Soak 2 or 3 cups of German or Egyptian lentils for two or three hours; drain them, and put them in boiling water, and let them cook for three quarters of an hour or until tender but not broken. Salt well when they have been cooking a short time, and when done drain them, sprinkle with salt, and heap in a pyramid on a round flat dish; garnish with 3 hard-boiled eggs cut in half, encircle with boiled rice, and pour curry sauce over the lentils only. Serve extra sauce in a sauce-boat and Indian chutney. CURRY OF SUCCOTASH Heat 1 can of Lima beans and 1 can of sweet corn, and when hot drain, and heap on a flat dish; cover with curry sauce, and serve with potato croquettes and Indian chutney. CREOLE CURRY Boil 1 cup of rice, and while it is cooking put 2 cups of okra, 2 cups of tomato, and 2 small onions cut in halves, and 1 teaspoon of butter in a double boiler, and when hot add 1 cup of hot water, into which has been dissolved 1 heaping teaspoon of curry powder, and let all cook together for half an hour; remove the onions, add the rice, season generously with salt, and serve with Indian chutney. VARIOUS VEGETABLE CURRIES Almost any vegetable makes a good curry,--flageolets, carrots and peas, button mushrooms, etc., and either boiled rice or rice croquettes should be served. A garnish of Spanish pimentos looks well, and the curry sauce should be plentiful. Hard-boiled eggs halved are always nice with curry, and Indian chutney should be served with it. "Speaking of the immortality of animals in 'Our Animal Friends,' Charles Wagner says, 'Can that which comes from Life return to Chaos?--Can a work of God have an end?'" NUT DISHES ITALIAN CHESTNUTS Chestnuts can be cooked either by roasting or by boiling. If roasted, the thin brown that clings to the nut is removed with the outer shell; if boiled, the inner skin often has to be removed with some trouble. Roast chestnuts by putting them in a hot oven for eight or ten minutes, then use a small, sharp knife and peel them from the point down. To boil chestnuts put them, in their shells, in cold water and let them cook for five or six minutes after the water starts boiling, or put them in boiling water for ten or twelve minutes. Peel carefully, and serve after roasting or boiling with brown sauce or mushroom sauce, plain or in cases. CHESTNUT PURÉE Roast or boil 6 cups of Italian chestnuts, remove the shell and inner skin and chop them fine or put them through a vegetable mill. Put them in a double boiler with milk enough to cover them and let them cook slowly for fifteen or twenty minutes, or until the milk is all absorbed. Stir frequently, add 1 tablespoon of butter, 1 tablespoon of cream, plenty of salt and a little pepper. The purée should be the consistency of mashed potato. PEANUT PURÉE Shell 3 or 4 cups of peanuts, remove the inner skin, and put through a vegetable mill. Put in a double boiler with milk to cover them, season with salt, and let cook gently half an hour, or until tender. Stir frequently, and serve when the milk is absorbed and the peanut purée is the consistency of mashed potato. A tablespoon of whipped cream is an improvement if added during the last moments of cooking. MICHAELMAS LOAF Mix 1 cup of finely ground walnuts (or other nuts), 1 cup of finely ground roasted peanuts, 1 teaspoon of salt, 1 saltspoon of pepper, 2 1/2 cups of fine bread crumbs, 1 tablespoon of mixed sweet herbs (thyme, sage, and summer savory), and 1 large onion or 2 small ones chopped fine. When well blended bind together with 2 eggs which have been slightly beaten, mould with the hands into a loaf, place in a well buttered roasting tin, and let it cook for ten minutes in a moderately hot oven; then add 1 tablespoon of butter and 1 cup of hot water, and baste frequently during half an hour's cooking. The loaf should be well browned and carefully removed to a hot platter. Make a brown sauce in the pan in which the loaf cooked, and serve with this and cold apple sauce. CHRISTMAS LOAF Make as in foregoing recipe, omitting the chopped onion and adding another half tablespoon (or even more) of the sweet herbs. Serve with cranberry sauce. ROAST NUT AND BARLEY LOAF Make a brown sauce with 2 tablespoons of olive oil, 1/2 cup of browned flour, and use water or vegetable stock for thinning; chop 1 large onion fine, and fry it in 1 tablespoon of oil or butter, and mix the onion and the sauce with 2 cups of cold boiled pearl barley, 1 cup of finely ground roasted peanuts, 1 cup of fine bread crumbs, 1 teaspoon of salt, and 1 saltspoon of pepper. With the hands mould into a loaf, place in a roasting pan which has been well buttered, and let cook in the oven for ten minutes; then add 1 tablespoon of butter and 1 cup of hot water, and baste every five minutes for half an hour. Make a brown sauce in the same pan, or serve with Caper sauce. Garnish, if brown sauce is used, with English savoury croquettes. STEAMED NUT AND BARLEY LOAF Make as in the foregoing recipe, but pack into a mould, set this in boiling water, and let it steam for an hour and a half or two hours. Let cool in the mould, and turn out to serve cold, or to slice, or to use for nut hash. A brick-shaped mould will be made by any tinsmith to order, or the large sizes of baking-powder tins can be used to steam loaf. ROASTED NUT LOAF WITH HOMINY Grind 2 cups of nuts,--pecans, walnuts, roasted peanuts, etc., or use peanuts only,--and mix with them 2 cups of cold boiled hominy, 1/2 cup of bread crumbs, 3 hard-boiled eggs chopped fine, 1 tablespoon of chopped parsley, 1 tablespoon of grated onion, and 1 raw egg. Form into 1 large roll, or several smaller ones, put in a buttered tin, and let bake in a quick oven for half an hour; baste with a little butter and water a few times. Garnish with slices of lemon, and serve with brown sauce. This loaf may be steamed as directed for barley loaf and used hot, cold, or in hash. NUT AND FRUIT LOAF Chop mixed nuts enough to make 2 cups, and add to them 6 bananas chopped fine and 1/2 teaspoon of salt; mix well together, and press into a plain mould. Stand the mould in a steamer, and let it steam for three hours. Serve ice-cold, sliced, with pickles or catsup. FOUNDATION LOAF This loaf can be made and kept in readiness for use, as it will remain fresh for several days if it is left in the covered mould in which it cooked and is kept in a cool place. Put 2 cups of water in a saucepan, and when the water boils stir into it 1 cup of a finely ground cereal, preferably gluten flour or meal, or Scotch oatmeal, and stir until thick; then add 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of butter, and 1 cup of shelled peanuts which have been put through a vegetable grinder twice. Pack the mixture into a loaf-shaped mould, or large round tin with a tight-fitting lid, almost immerse it in water, and let it steam for two hours. Use when cold, either for nut hash or croquettes, or with an equal amount of bread crumbs and the seasoning to make Michaelmas or Christmas loaf. NUT HASH Use cold steamed nut loaf and the same amount of cold boiled potatoes. Chop the potatoes and the loaf separately, and add to them, after mixing, 1/4 as much chopped onion. Turn into a frying pan which contains melted butter well covering the bottom, dredge with salt and pepper, and stir frequently with a knife during the first ten minutes' slow cooking; then let the hash brown on the bottom, shaking the pan vigorously from time to time, season afresh, and turn out with the browned portion on top. One or 2 chopped green peppers can be added to the hash, if the flavour is liked. I say nothing of taking life--of fattening for that express purpose; diseases of animals; bad blood made; cruelty superinduced;--it will be seen to be, it will be looked back on, as a form of, a second stage of cannibalism. George Meredith. RICE, MACARONI, Etc. BOILED RICE Wash 1 cup of rice by letting water run through it in a sieve, and put it in a large double boiler, the top of which contains plenty of water at boiling point; add 1 teaspoon of salt, and let it boil, tightly covered, for twenty-five minutes; pour off the water then from the rice, still holding the cover on, and again place it over the boiler, and let the rice steam for another twenty minutes, when it will be found that each grain is separate, as it should be. Use a fork to scrape it lightly into the serving dish. BAKED RICE Let 1/2 cup of rice soak for several hours in 2 cups of warm water. Drain and put in a baking dish, and cover with 3 cups of milk containing 1/2 a teaspoon of salt. Cover the dish, and let bake slowly for an hour or until the milk is absorbed and the separate grains of rice are soft. INDIAN RICE Put 1 tablespoon of butter into a double boiler, and when melted add 1 onion chopped fine, the juice from 1 can of tomatoes, 6 tablespoons of rice, 1 teaspoon of curry powder, some salt and pepper. Cover and let cook together for three quarters of an hour. SPANISH RICE Put 2 tablespoons of butter in a saucepan, and when melted add 1/2 cup of rice, and stir it for fifteen minutes; then add 1 chopped onion, 1 chopped tomato, and 1 clove of garlic, cover with hot water or vegetable stock, and season highly with salt and pepper; stir well, then cover, and let the rice cook slowly for forty minutes. RICE-TOMATO STEW Take 1 cup of cold boiled rice, and put with it in a saucepan 1 teaspoon of butter, 3 or 4 sliced tomatoes (or a cup of drained canned ones), 1 bay leaf, some celery salt, pepper and salt, and stir well together; let cook slowly for ten minutes, taking care that it does not burn; remove the bay leaf, and serve on thick slices of toast. FRIED RICE Press newly boiled rice into an inch-deep pan, cover with a weight, and let it become cold. Cut into two-inch squares, and fry until brown in hot butter. Serve with tomato or curry sauce. ESCALLOPED RICE Butter a baking dish, and sprinkle the bottom with a layer of boiled rice, and cover this with slices of hard-boiled eggs; dot well with butter, sprinkle with salt and pepper, then arrange another layer of rice and egg, etc., alternating thus until the dish is filled. Cover the top with bread crumbs, pour over all 2 tablespoons of melted butter, moisten with 1/2 cup of milk, and bake slowly for twenty minutes. RICE AND CHEESE Butter a baking dish well, and sprinkle a half-inch layer of boiled rice on the bottom; season with salt and pepper, and dot well with butter; then arrange a generous layer of grated cheese, and sprinkle this with English mustard mixed with water, then add another layer of rice, and so continue until the dish is well filled, having the rice on top. Pour over all 1/2 cup of milk, or of the water in which the rice boiled, and let cook slowly in the oven for twenty minutes. BAKED RICE AND TOMATOES Butter a baking dish well, and put a layer of rice in the bottom of it, and over this arrange slices of tomatoes; dot well with butter, and season plentifully with pepper and salt and celery salt, then place another layer of rice, and so proceed until the dish is well filled. Pour 1/2 cup of canned tomato juice over the rice, sprinkle the top with grated cheese, and bake for twenty minutes. ITALIAN RICE Put 1 tablespoon of butter in a saucepan, and when melted add to it 2 cups of boiled rice and 1 cup of tomato sauce or tomato chutney; season well with salt and pepper, stir until heated through, and serve plentifully sprinkled with grated cheese. RICE AU GRATIN Put 1 cup of milk in a double boiler, when hot add to it 1 tablespoon of flour mixed with 1 tablespoon of butter, 1 teaspoon of grated onion (or a few drops of onion extract), and 1/2 teaspoon of salt; stir into this 2 cups of boiled rice, let cook for five minutes, then put in a buttered baking dish, with 1/2 cup of grated cheese on top, dredge this with paprika, sprinkle with bread crumbs, and let brown in the oven. RICE OMELET Beat the yolks and whites of 2 eggs separately, and to the yolks add 1/4 of a cup of milk, 1/3 of a cup of cold boiled rice, 1 tablespoon of melted butter, some salt and pepper, and finally the stiff whites of the eggs. Put in a buttered omelet pan, and proceed as in making the usual omelet, cooking over a slow fire and shaking the pan vigorously. Sprinkle with salt and a little paprika; when set, turn together; serve with a sauce if desired, and garnish with watercress. RICE CZARINA Butter a baking dish, and put an inch-deep layer of boiled rice in the bottom. Over this sprinkle finely chopped fresh or canned tomatoes, season with salt and pepper, and dot well with butter; then place another layer of rice somewhat thinner, and over this spread finely chopped green peppers, and so alternate tomatoes, peppers, and rice until the dish is well filled, having a layer of rice on the top. Garnish this with thin slices of tomato in the centre, and encircle the edge with thinly cut rings from the peppers. Pour 2 tablespoons of melted butter over all, cover lightly with a tin cover, and let cook in a slow oven for twenty minutes; just before serving add 2 more tablespoons of melted butter. SAVOURY RICE Butter a baking dish, and half fill it with freshly boiled rice, sprinkle this with salt, pepper, celery salt, and a few drops of Worcestershire Sauce, then dot with mustard mixed with water, and pour 1/2 cup of tomato sauce over the surface evenly. Fill the dish with the remaining rice, and season again with the same ingredients, adding 1/2 cup of grated cheese (sage cheese preferably); after pouring on the tomato sauce cover with a thin layer of crumbs and bake fifteen minutes in a slow oven. UNPOLISHED RICE Unpolished rice is used extensively in rice-growing countries, and has a quite distinct taste. When it can be obtained it makes a pleasant change, and can be served in any of the ways described for rice. PEARL BARLEY Pearl barley should be put in plenty of boiling water and cooked for an hour, then drained, and prepared in any of the ways described for the serving of rice. AMERICAN MACARONI Break 1/4 of a package of macaroni into two-inch lengths, and drop it into rapidly boiling salted water. Let it boil for twenty-five minutes, then drain, and arrange with alternate layers of grated cheese in a buttered baking dish. Season each layer with pepper and salt, and when the dish is filled pour over all 1 cup of hot milk into which 1 tablespoon of flour and 1 of butter have been made smooth. Cover the top with crumbs and bake twenty minutes or until browned. Some makers of macaroni recommend putting the macaroni in cold water for fifteen minutes after boiling it, and then reheating it with seasoning, etc. MACARONI AU GRATIN Break 1/4 of a package of macaroni into two-inch lengths, and put it into 2 quarts of rapidly boiling salted water; let boil rapidly for twenty-five minutes, then drain. Butter a baking dish, and put in it a half-inch layer of the macaroni, sprinkle generously with grated cheese, and season with salt and pepper; then put another layer of macaroni, and proceed as before until the dish is well filled, having macaroni on the top. Dot evenly with butter, and bake about fifteen minutes or until a golden brown. MACARONI BIANCA Break half a package of macaroni into two-inch lengths, and drop it slowly into 2 quarts of rapidly boiling salted water; in fifteen minutes pour off all but 1 cup of the water, and add 1/2 cup of hot milk, stir often with a fork, and let boil until nearly dry or until tender, which will be in ten or fifteen minutes, and lift the macaroni into a strainer the instant it is cooked. Butter a baking dish, and put in it a layer of macaroni, dredge with salt and pepper, then sprinkle lightly with a layer of grated cheese (using 1 cup for the whole dish); dot well with mixed mustard, and sprinkle with Worcestershire sauce. Fill the dish with layers in this way, pour 1/2 cup of milk over all, and bake fifteen or twenty minutes, or until brown, in a quick oven. ITALIAN MACARONI Break 1/4 of a pound of macaroni into four-inch lengths, put in boiling salted water, and let it cook for twenty-five minutes. Drain, and put in a saucepan with 1 tablespoon of melted butter and 1 1/2 cups of tomato sauce; season well with salt and pepper, and serve on a hot flat dish with grated cheese plentifully sprinkled over it. MACARONI WITH TOMATO AND ONION SAUCE Boil 1/4 of a package of macaroni in rapidly boiling salted water for twenty-five minutes, and whilst it is cooking prepare a sauce as follows: Put a large tablespoon of butter in a saucepan, and when melted stir into it 1 minced onion, 1 tablespoon of chopped parsley, and season with salt and pepper. Let cook together for six or seven minutes, then add 1 tablespoon of flour and 1 cup of stewed and strained tomatoes, and stir well together for five minutes. Butter a baking dish, put a layer of macaroni in it, then a layer of sauce, and so on till the dish is well filled, and set in the oven for ten minutes before serving. BAKED MACARONI ITALIAN Boil 1/4 of a pound of macaroni broken in two-inch lengths for twenty-five minutes, then drain, and put it in a buttered baking dish with 1 cup of tomato sauce; season well with salt and pepper, and put a half-inch layer of grated cheese on the top, and bake for fifteen minutes. MEXICAN MACARONI Put 1 tablespoon of butter in a saucepan, and when melted stir into it 1/2 a can of tomatoes, 1 small sweet green pepper, seeded and chopped fine, 1 large onion chopped fine, and 1/2 teaspoon of salt. Cover, and let cook very slowly for about forty minutes. Then press through a coarse sieve, and put in a double boiler to keep hot. Boil 1/4 of a package of macaroni for twenty-five minutes, drain, and pour over it the hot sauce. PLAIN MACARONI AND CHEESE Put 1/4 of a package of macaroni into boiling water, and let cook twenty-five minutes; drain, add 1 cup of hot milk, 1 tablespoon of butter, salt, pepper, and paprika; let boil up once, add 1/2 cup of grated cheese, and let cook five minutes more before serving. MACARONI RAREBIT Put in a saucepan 2 tablespoons of butter, and when melted add 1 cup of grated cheese and stir until the cheese is melted, and then add 1/2 a teaspoon of salt, 1/2 a teaspoon of mustard, 1/2 teaspoon of paprika, and 1 tablespoon of flour dissolved in 1/2 cup of cream (or milk), to which also add 3 slightly beaten eggs; mix all together thoroughly, put in 1 cup of cooked macaroni, and serve with toast. SPAGHETTI Spaghetti can be cooked in any of the ways described for macaroni, but real Neapolitan spaghetti is cooked as follows:--Break 1 lb. of spaghetti into 3 or 4 inch lengths, and put in a large saucepan full of highly salted boiling water and let boil for half an hour. At the same time put 1 cup of good olive oil in a frying pan and when hot put in it 2 green peppers, seeded and chopped, and let simmer until they begin to brown, then add 4 to 6 cloves of garlic cut fine, and 4 large tomatoes, peeled, quartered, and thinly sliced. Let cook for about half an hour or until the oil is all absorbed, and stir often. When cooked to the consistency of a thick sauce, sprinkle with salt and paprika; drain the spaghetti thoroughly, mix the sauce through it and serve on a large platter, sprinkling with freshly grated Parmesan cheese. NOODLES To make noodles add 1/2 cup of sifted flour containing 1/4 of a teaspoon of salt to 1 large egg which has been slightly beaten. Mix well with a fork, and when stiff enough work with the fingers until the dough becomes very smooth and about the consistency of putty, and then wrap in a cloth and lay aside for half an hour. Sprinkle a bread-board well with flour, and roll the dough out upon this five or six times, rolling it thinner each time; at the last roll it as thin as possible without breaking, then roll it lightly together like a jelly-cake roll, and with a very sharp knife, beginning at one end, cut it into slices about 1/8 of an inch wide if to be used for soup, and 3/8 of an inch wide if to be used with a sauce. With the fingers shake these ribbons until they are separated, and let them dry for about half an hour. Cut about 1/5 of the noodles very fine, and when dried, drop these in hot oil and fry until crisp and brown; serve these sprinkled over the boiled noodles. To boil noodles, drop them in rapidly boiling salted water, cover them, and let them boil for twenty minutes, and then drain thoroughly. Boiled noodles are delicious served with any brown sauce or tomato sauce, and can be used as directed for macaroni or spaghetti. Very good noodles can be bought already made. GERMAN NOODLES Put 2 cups of dried noodles into boiling salted water, let them cook rapidly for twenty minutes, drain, and put in a saucepan with 1 tablespoon of butter and 1 cup of brown sauce, to which has been added 1 tablespoon of reduced vinegar and a few capers if liked. Serve when thoroughly heated through, and add a little salt and pepper when in the dish. ITALIAN NOODLES Put 2 cups of dried noodles into boiling salted water, let cook twenty minutes, drain, and put in a saucepan with 1 tablespoon of butter and 1 cup of tomato sauce or chutney. Season with pepper and salt, and serve on a hot dish, with the top well sprinkled with grated cheese. Where man was all too marred with sin The Ass, the Ox were bidden in. Where Angels were unfit to come These humble entered holydom. There in the stable with the beast The Christmas child hath spread His feast. These His adorers were before The Kings and Shepherds thronged the door. And where no Angels knelt there kneeled The innocent creatures of the field. Katherine Tynan Hinkson. CROQUETTES BEAN CROQUETTES Wash 2 cups of dried beans, then soak them in water for twelve hours or more, and cook in the same water about an hour or until tender; strain off the water, press through a sieve, and add 1 teaspoon of salt, 1 saltspoon of pepper, 1 tablespoon of butter. Stir well together, shape into croquettes, dip in beaten egg and crumbs, and fry in deep vegetable fat. Serve with tomato or horse-radish sauce. CHEESE CROQUETTES Beat the white of 1 egg very stiff, and stir into it 1 cup of fine bread crumbs, 1 cup of grated cheese, 1/2 teaspoon of salt, and 1 saltspoon of paprika. Shape into balls or croquette forms, then roll in the beaten yolk of egg and crumbs, put in a frying basket, and fry in boiling vegetable fat until a golden brown. Lay on brown paper in the oven for three minutes, then arrange in a heap on a paper doily, dust with grated cheese, and garnish with watercress or parsley. SWISS CHEESE CROQUETTES Melt 3 tablespoons of butter, add a few drops of onion juice, 1/4 cup of flour, 1/2 cup of milk, the yolks of 2 eggs, 1 cup of grated American cheese, and 1/2 cup of Swiss cheese cut into small pieces. Let cook in a double boiler until the cheese is melted, then season with salt and cayenne; let cool, then shape into croquettes, roll in crumbs, and fry in deep fat. CHESTNUT CROQUETTES Peel, blanch, and chop fine enough Italian chestnuts to make 2 cups, and boil them in water or milk to cover them for three quarters of an hour or until they are tender and the milk absorbed; let cool somewhat, then add 1 cup of bread crumbs, and 1 beaten egg, and 1/2 teaspoon of salt. Shape into croquettes, roll in egg and crumbs, and fry in deep fat. Serve with mushroom sauce or as a garnish. EGG CROQUETTES Hard boil 10 or 12 eggs, add to them 1 tablespoon of chopped parsley, chop very fine, and season highly; then moisten with milk or cream. Mould into shape, roll in egg and crumbs, and fry in hot fat. Serve as a garnish to rice or tomatoes, or as a separate dish alone, or with curry sauce, horse-radish sauce, tomato sauce, or devilled sauce. FARINA CROQUETTES Put 2 cups of milk in a double boiler, and when hot add 1 cup of farina and some salt. Cook until well thickened, and then whip vigorously into it 1 beaten egg. Let cool, mould into croquettes, dip in crumbs, and fry in hot fat. Serve with savoury sauce or with jelly melted to the consistency of cream. HOMINY CROQUETTES Put 1 pint of cooked hominy into a saucepan, add 2 tablespoons of cream or milk, and stir over the fire until hot, then remove from the fire and season with salt; add the yolks of 2 eggs lightly beaten, shape into croquettes, roll in crumbs, and fry until nicely browned. Serve with some savoury sauce or as a garnish to scrambled or fried eggs. LENTIL CROQUETTES Put 1 cup of well-washed lentils into 3 cups of water or vegetable broth when at boiling point, and let them cook slowly for an hour or until tender, strain them, and mash them in water, and let them cool. Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely chopped onion, and let cook for ten minutes; add this to the lentils, with 2 slices of bread which have been well soaked in milk, 2 beaten eggs, and enough fine bread crumbs to make the mixture thick enough to form into croquettes. Season highly with salt and pepper, shape into form, roll in egg, and then in crumbs, put in a frying basket, and fry in deep fat. Serve with horse-radish or onion sauce. Lentil croquettes may also be served with caper sauce, and each croquette garnished with a slice of seeded lemon. MACARONI CROQUETTES Have ready a kettle of salted boiling water, then shake into it 1/2 cup of macaroni, and let boil briskly for half an hour; then drain, and cut into small pieces. While the macaroni is cooking, make a sauce of 1 cup of hot milk to which is added 1 tablespoon of butter and 2 tablespoons of flour rubbed together, to which add, when thickened, the yolks of 2 eggs well beaten, 1 teaspoon of salt, 1 saltspoon of pepper, and the chopped macaroni (the sauce must not cook after the eggs are added). Turn out to cool, and when cold form into pyramid-shaped croquettes, roll in egg and crumbs, and fry in deep fat. Serve with tomato sauce and a little sprinkling of grated cheese. ITALIAN CROQUETTES Put 1 tablespoon of butter in a saucepan, and when melted add 1 finely chopped onion, let cook slowly for five minutes, then add 2 cups of boiled macaroni, 1 cup of milk, cover, and stirring frequently let simmer slowly for half an hour or until the milk is absorbed; add 1 cup of drained canned tomatoes, or 2 or 3 chopped fresh ones, and 1 tablespoon of grated cheese, 1 teaspoon of mixed mustard, 1 tablespoon of highly flavoured catsup, salt and pepper. Cook for ten minutes more, then add 1/2 cup of bread crumbs and 2 teaspoons of chopped parsley. Turn into a bowl, and when somewhat cooled add 1 beaten egg and stir it well through the mixture. When cool and firm form into shapes, brush with egg, roll in crumbs, and fry a golden brown in deep fat. Serve plain or with tomato or curry sauce. TOMATO CROQUETTES Take 3/4 of a cup of stewed tomatoes without any juice, put in a saucepan over the fire, and stir into them 1 tablespoon of butter, 1 cup of mashed potatoes, 1/2 cup of grated bread crumbs, and some salt and pepper. Mix well together, and then add 1 lightly beaten egg. Remove from the fire, turn into a deep plate, and when cold form into croquettes; dip each in egg and bread crumbs, fry until brown, and serve with a savoury sauce. DRIED PEA CROQUETTES Put 1 cup of dried peas in cold water or broth, let cook for 1 1/2 hours or until tender, then strain and mash. Add to them 1 finely minced onion which has been fried ten minutes in 1 tablespoon of butter, salt, pepper, 2 tablespoons of flour, 2 eggs, and bread crumbs to make stiff enough to shape into croquettes or flat cakes. Roll in crumbs, and fry golden brown in deep fat. Serve with onion or tomato or mint sauce. NUT CROQUETTES WITH POTATO Chop or grind 2 cups of mixed nuts, and mix with them 2 cups of mashed potatoes, 1 teaspoon of grated onion, 1 teaspoon of salt, 1 dash of nutmeg, and 2 yolks of raw eggs. Shape into croquettes, dip in egg, and crumbs, and fry in hot, deep vegetable fat. NUT CROQUETTES WITH SALSIFY Use 1/2 cup each of ground pecans and walnuts, and with them mix 2 cups of boiled mashed salsify, 1 teaspoon of salt, 1 tablespoon of grated onion, 1 tablespoon of chopped parsley, 2 tablespoons of bread crumbs, form into croquettes, roll in egg and crumbs and fry in deep fat. Serve with tomato chutney. NUT CROQUETTES WITH COCOANUT Grind 1 cup of any sort of nuts, and add to them 2 cups of bread crumbs, 1/2 cup of grated cocoanut, 4 tablespoons of peanut butter, 1/2 teaspoon of celery seed, 1 teaspoon of salt, and 1 egg, well beaten. Mix well, and form into croquettes or balls, dip in egg and crumbs, and fry in deep vegetable fat. Nut croquettes can be made of the mixtures given for nut loaf, rolled in egg and crumbs and fried. POTATO CROQUETTES Take 2 cups of mashed potatoes and stir into them 2 lightly beaten eggs, 1/2 teaspoon of salt, and a little paprika, and 1 tablespoon of chopped chives or parsley; form into croquettes or rolls, roll in egg and fine crumbs, and fry in deep fat. POTATO CROQUETTES WITH CHEESE To 2 cups of cold mashed potatoes add the beaten yolk of 1 egg, 1 tablespoon of grated cheese, 1 tablespoon of milk or cream, and a few drops of onion extract; season with pepper and salt, form into shapes and fry in deep fat. SAVOURY POTATO CROQUETTES To 2 cups of cold mashed potatoes add 1 beaten egg, 1 chopped onion, 1 tablespoon of chopped parsley, 1 tablespoon of mixed sweet herbs, and 1 tablespoon of cream. Shape, roll in egg and fine crumbs, and fry in deep fat. MASHED POTATO CROQUETTES WITH PEAS To 2 cups of cold mashed potatoes add 1 egg, pepper and salt, and form into flat, small cakes; in the centre of each put 1 teaspoon of canned peas, then lap the potato mixture over these, and form into balls. Dip in egg and crumbs and fry in deep fat. CREOLE POTATO CROQUETTES To 2 cups of mashed potatoes add 1 beaten egg, pepper and salt, and 2 tablespoons of chopped green peppers (or chopped red pimentos) which have been fried in butter for ten minutes; shape, roll in egg and crumbs, and fry in deep fat. SWEET POTATO CROQUETTES To 2 cups of mashed sweet potato add 1 beaten egg, pepper and salt; shape and roll in egg and crumbs, and fry in deep fat. SWEETENED RICE CROQUETTES Soak 1 cup of rice three hours in warm water, then drain and put into a double boiler with 1 pint of boiling milk, and let cook for half an hour; then add 1 tablespoon of sugar, 1 tablespoon of melted butter, and 1/2 teaspoon of salt, and let simmer ten minutes more. Let cool somewhat, and then stir in slowly 3 eggs, which have been beaten to a froth, and stir until it thickens; then add the grated peel of 1 lemon, and turn out upon a dish to cool. When cold and quite stiff form into balls or oval croquettes, dip in very fine cracker crumbs, and fry in deep fat. Serve alone with sauce or as a garnish. CAROLINA CROQUETTES Boil eggs ten minutes, remove the shells, press the yolks through a sieve or potato-ricer, chop the whites fine, and mix with the same amount of boiled rice; dampen with a little melted butter, season with pepper and salt, form into balls, roll in egg and crumbs, and fry in deep fat. When a golden brown drain and serve with some savoury hot sauce, or as a garnish to curry. PLAIN RICE CROQUETTES Mix together 2 cups of cold boiled rice, 1/2 teaspoon of salt, and 1 tablespoon of melted butter, 1 tablespoon of flour, and 1 beaten egg. Form into balls, roll in flour, and fry in deep fat. Serve while crisp. PINK RICE CROQUETTES Make croquettes as above, but omit the sugar and add 1/4 teaspoon of paprika and 2 tablespoons of tomato catsup to the rice before frying. CURRIED RICE CROQUETTES Put 3/4 of a cup of milk in a saucepan with butter the size of an egg and let it boil; then stir into it 1 cup of rice that has boiled twenty minutes in salted water. Add 1 small teaspoon of curry powder, a few drops of onion juice, and salt to taste. When the milk boils remove from the fire and add a beaten egg to it, stirring vigorously. Let cool, shape into croquettes, and fry in hot fat. Serve apple sauce or onion sauce with these croquettes. ENGLISH SAVOURY CROQUETTES To each cup of fine bread crumbs use 1 tablespoon of mixed sweet herbs and 1 teaspoon of minced onions and bind all together with 1 egg, slightly beaten. Season with 1/2 teaspoon of salt, 1 scant saltspoon of pepper, 1/2 teaspoon of celery salt, form into balls, roll in egg, and then in crumbs, and fry in deep fat until golden brown. Serve with a brown sauce or as a garnish to nut loaf. MIXED VEGETABLE CROQUETTES Boil separately ten carrots and 3 turnips and 5 potatoes and chop fine; then mash, and add to them 1 tablespoon of butter and 3 tablespoons of hot milk. Put 1 tablespoon of butter in a frying pan, and when melted cook slowly in it for ten minutes, or until beginning to brown, 1 large onion chopped fine. Add this to the mashed vegetables, also 1 tablespoon of chopped parsley, and season with salt and pepper. When cool form them into croquettes or flat cakes, and dip in egg, and then in fine crumbs, and fry. If croquettes are made fry in deep, hot fat; if cakes are made they can be fried in a frying pan like pancakes, and browned on one side, then on the other. Serve plain, or as a garnish to other vegetables, or with Spanish sauce. Any of the mixtures for croquettes can be moulded into flat cakes and fried until browned in butter on a griddle or in a shallow frying pan. Take not away the life you cannot give, For all things have an equal right to live. Dryden. TIMBALES AND PATTIES EGG TIMBALES Into 1 cup of milk rub 1 heaping tablespoon of flour until smoothed, add 1 tablespoon (measured before melting) of butter, the lightly beaten yolks of 4 eggs, 1/2 teaspoon of salt, 1 saltspoon of pepper, and the same amount of celery salt. Beat the whites of the eggs until very stiff, and stir these into the other ingredients with a fork. Turn into buttered timbale moulds, and set these in a pan containing hot water which almost reaches the top of the moulds. Let bake in a moderate oven for fifteen or twenty minutes or until well set. Turn out on a hot, flat dish and serve with tomato sauce or bread sauce. SAVOURY EGG TIMBALES Make the foregoing recipe, but add 1 tablespoon of chopped onion and 1 tablespoon of chopped parsley, or substitute minced shallots, chives, or onion tops. EGG-TOMATO TIMBALES Make plain egg timbales, but instead of using milk use 1 cup of tomato juice from canned tomatoes. Add 1 tablespoon of chopped parsley, or chives if desired. PEA TIMBALES Take 1 1/2 cups of boiled peas, put them through a ricer, or mash to a pulp, and when cooled add to this 2 lightly beaten eggs, 1 teaspoon of chopped mint, 1 teaspoon of grated onion (or chopped chives), 2 tablespoons of melted butter, 1/2 teaspoon of salt, and 1 saltspoon of pepper. Fill timbale moulds, set in a pan containing some hot water, and cook in a moderate oven fifteen or twenty minutes or until well set. Turn out and serve with sauce. CORN TIMBALES Take 1 cup of canned corn and add to it 4 eggs slightly beaten, 1/2 teaspoon of salt, a little paprika, 1/2 teaspoon of onion juice, 1/2 teaspoon of sugar, and 1 1/4 cups of milk. Pour into buttered timbale moulds, or a large mould, and set in hot water, and bake in the oven about twenty minutes or until firm. Turn out and garnish with slices of broiled tomatoes. POTATO AND CHEESE TIMBALES Take 6 or 7 good-sized potatoes, boil and mash them, and beat into them 4 tablespoons of butter and 2 eggs; then add 1 cup of grated cheese, 1 teaspoon of salt, and some paprika, press into small moulds or cups, and let cook as directed above for about twenty minutes. Turn from the moulds, and serve with a sauce of melted butter to which is added a little grated cheese, paprika, and chopped parsley. POTATO TIMBALES Beat 3 eggs (yolks and whites together), add to them 1/4 of a cup of cream, then 2 cups of mashed potatoes, 1 teaspoon of grated onion, a little pepper, 1 teaspoon of salt, and some nutmeg; beat together until perfectly smooth, and then press into timbale moulds, the bottoms of which are covered with buttered paper. Stand these in a shallow pan containing boiling water in the oven, and let cook for about twenty minutes. Then loosen the sides with a thin knife, and turn out carefully onto a heated flat dish. Garnish with peas or macedoine vegetables, or use as a garnish. RICE TIMBALES To 1 cup of boiled rice add 1 chopped hard-boiled egg, 1 tablespoon of tomato catsup, 1/2 teaspoon of salt, 1 saltspoon of pepper, 2 tablespoons of melted butter, and 2 well-beaten eggs. Fill well-buttered timbale moulds with this mixture, set them in a pan containing warm water, and bake in a slow oven for twenty minutes, or until well set. Timbale cases, pastry cases, ramekins, or patties may be filled with any of the following recipes and served as a separate course at luncheon or dinner. ARTICHOKE PATTIES Boil Jerusalem artichokes as directed, cut in half-inch cubes, cover with a highly seasoned white sauce, and use to fill patties or cases. ASPARAGUS PATTIES Use only the tender ends of white or green canned asparagus, heat in white sauce, and use to fill cases or patties. CELERY PATTIES Use celery prepared as in creamed celery, only cut the stalks into inch-long pieces. Fill heated pastry cups or patties with the mixture. CHESTNUTS IN CASES Peel 2 cups of Italian chestnuts, and blanch them by pouring boiling water on them and letting them stay in it until the skins remove easily; then cut them in quarters, put them in boiling water, and boil them half an hour or until soft. While they are finishing cooking put 1 tablespoon of butter in a saucepan, and let it cook slowly until a rich dark brown then add to it 1 tablespoon of flour, and stir until as smooth as it will come, then add 1 1/2 cups of milk and 1 teaspoon of caramel or soup-browning, and season highly with salt and pepper. Put the chestnuts in the sauce, and fill pastry cases with the mixture. PATTIES OF FRESH GREEN PEAS Use fresh green peas boiled as directed, or use canned French peas; reheat in white sauce, and use to fill patties or timbale cases. A little finely chopped mint can be added to the sauce if liked. EGG PATTIES Hard boil the eggs required, chop fine when cold, and reheat in parsley sauce, and use to fill heated cases or patties, or use eggs Newburg for filling. MACEDOINE PATTIES Use imported macedoine of vegetables, heat in a double boiler with white sauce, and use as patty filling in heated cases. MUSHROOM PATTIES Cut fresh mushrooms in quarters, toss them in melted butter for five minutes, then cover them with white or brown sauce, and serve in heated cases or patties. Any of the recipes given for mushrooms can be used to fill patty cases, mushrooms Newburg being especially suitable. CANNED MUSHROOM PATTIES Toss the mushroom buttons in hot butter for five minutes, cover them with white sauce, and use to fill heated patties. "As I was hurrying away from the slaughter-house, three beautiful lambs were led in by a man, with a long, shining knife. Filled with horror and indignation, I said: 'How can you be so cruel as to put to death those little, innocent lambs?' 'Why, madam,' said the man, 'you wouldn't eat them alive, would you?'" SAUCES CARAMEL FOR COLOURING Put 1/2 cup of powdered sugar in a small saucepan over a very low fire, stir with a wooden spoon until melted, and continue to stir until it is a rich brown; add 2 cups of warm water, and let it simmer for fifteen or twenty minutes, then skim and strain, and bottle for use in giving a rich colour to soups and sauces. Ready-made vegetable extracts of good dark colour can be bought, and are one of the few things which seem better than the home-made product. REDUCED VINEGAR This adds a delicious flavour to many sauces, vegetables, and soups, and is made by putting vinegar, with a little salt and pepper, in a saucepan and letting it boil rapidly until reduced, the proportions being 2 tablespoons of vinegar, 1 saltspoon of salt, and a pinch of pepper cooked until reduced to 1 teaspoon of liquid. Strain before using. SAUCE BERNAISE Into 1 tablespoon of reduced vinegar beat slowly the yolks of 4 eggs to which has been added 2 tablespoons of cold water, and when well mixed hold in a small saucepan above a slow fire; put in a small bit of butter, and when melted stir in another, and so continue until 1 1/2 tablespoons have been used. When the sauce is smooth and creamy, season with salt and pepper or paprika, and add 1/2 teaspoon of tarragon vinegar, or 1 teaspoon of minced tarragon leaves. The sauce cannot be served very hot or it will curdle. It may be served cold also. BLACK BUTTER SAUCE Put 3 or 4 tablespoons of butter in a saucepan with 1 saltspoon of salt and a little pepper, and let cook slowly until browned; then add 1 teaspoon of reduced vinegar or lemon juice, and serve hot. BREAD SAUCE Put 1 large slice of bread, cut an inch thick, into 2 cups of milk with 1 onion with 4 cloves stuck in it, add pepper, salt, and 1 teaspoon of butter. Let simmer until the bread is quite soft, lift out the onion and cloves, beat well with a fork, and serve. Serve fine golden brown bread crumbs with the sauce, as these belong with it. BROWN SAUCE Put 1 tablespoon of butter in a saucepan, and when well browned, remove from fire, add 1 tablespoon of flour, stirring until smooth; then add gradually 1 cup of vegetable stock or milk, and, when all is smooth and well thickened, 1/2 teaspoon of brown colouring, and salt and pepper. It improves the flavour to let the stock to be used simmer for ten minutes with 1 bay leaf and 1/2 an onion added to it. VARIATIONS OF BROWN SAUCE Add chopped button mushrooms, chopped fried peppers, tiny pearl onions, boiled eggs, etc., to vary brown sauce. SAUCE BORDELAISE To 1 cup of brown sauce add 1 teaspoon of grated onion, 3 minced fresh mushrooms (or 1 tablespoon of chopped canned ones), 2 teaspoons of chopped parsley, and salt and pepper. Stir over a slow fire for five minutes before serving. DRAWN BUTTER Melt 4 tablespoons of butter, and stir in until smooth 2 tablespoons of flour; then add slowly 2 cups of boiling vegetable stock, 1 teaspoon of salt, and a little cayenne or paprika. CURRY SAUCE Put 1 tablespoon of butter in a saucepan, and when melted stir into it 1 large onion chopped fine, and let simmer for six or seven minutes; then add 1 sour apple chopped fine (or, if it can be had, 1 tablespoon of tamarind chutney), stir for three or four minutes, then add 1/2 cup of strong vegetable stock or water, and let cook gently for five minutes; pour on another 1/2 cup of vegetable stock and 1 cup of milk, into which 1 dessert spoon of curry powder has been stirred until smooth; let all boil up once, then press through a sieve, pressing well to get the juices, return to the fire, and to thicken, use 1 tablespoon of flour blended with 1 tablespoon of butter to every cup of liquid. Stir until the consistency of thick cream, and add a little salt before serving. The quantity of curry powder here named will make a mild curry sauce. CAPER SAUCE Put 1 tablespoon of butter in a frying pan, and when melted add 1 tablespoon of flour and stir until smooth. Now add, a little at a time, 2 cups of vegetable broth, and stir until it boils and is smooth. Put in 2 heaping tablespoons of capers and 1 chopped hard-boiled egg, and season well with salt and pepper. One tablespoon of cream may be added at the last to enrich the sauce if desired. CHEESE SAUCE Make 1 cup of highly seasoned white sauce, and add to it 1 scant cup of grated cheese; stir in a double boiler until the cheese is melted, then add a few drops of yellow colouring extract, and salt and paprika. FRENCH CUCUMBER SAUCE Grate 1 cucumber and drain it well, then add to it 1/2 teaspoon of salt, a dash of cayenne, and 1 tablespoon of vinegar. DUTCH BUTTER To every tablespoon of melted butter add 1 teaspoon of lemon juice; season with salt. DEVILLED SAUCE Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of chopped onion, and let cook slowly for five minutes. Then add 1 tablespoon of chopped parsley, 2 tablespoons of vinegar, 1 tablespoon of walnut or mushroom catsup, 1 tablespoon of English mustard, 1/2 teaspoon of salt, 1 saltspoon of black pepper, and a little cayenne. Thicken with 1 tablespoon of flour, and when smooth add enough vegetable stock to make the consistency of cream. The sauce may be used as it is or pressed through a sieve to strain. EGG SAUCE To 1 cup of well-made white sauce add 2 hard-boiled eggs chopped fine, and 1 teaspoon of chopped parsley, and a little salt and paprika. FRENCH SAUCE Rub together 1 tablespoon of flour and 1 of butter, and put in a saucepan; as it melts add slowly 1 cup of boiling water or vegetable stock, let boil, stirring constantly, then remove from the fire, and when somewhat cooled add the juice of 1 lemon, 2 tablespoons of tarragon or chervil vinegar, 2 egg-yolks slightly beaten, and salt and pepper. GERMAN SAUCE Make brown sauce, add 1/2 can halved button mushrooms and 1 tablespoon of reduced vinegar, and season with salt and pepper. GERMAN EGG SAUCE Mix 3 beaten egg-yolks with 1 teaspoon of flour, 1 scant cup of cream or milk, 1 tablespoon of butter, and 1 tablespoon of lemon juice, season with salt and pepper, and beat vigorously, until thickened, over a hot fire, but do not let the sauce boil at all. Add 1 hard-boiled egg, chopped fine, and 1 tablespoon of minced parsley before serving. HERB SAUCES Make a good white sauce and to each 2 cups of sauce add the herbs selected, prepared as follows: Take a handful of the leaves, and after washing them well put them in a pan with a little salted boiling water; let cook for five minutes, then drain, and dry with a cloth, and put in a mortar with 1 tablespoon of butter, and macerate until fine; add this to the white sauce. In this way parsley, mint, tarragon, chervil, and other herb sauces can be made. SAUCE HOLLANDAISE To 1 tablespoon of reduced vinegar add the yolks of 4 eggs mixed with 2 tablespoons of cold water; stir well together, and cook by holding above a very slow fire, in order to prevent curdling; add 2 tablespoons of butter, stirring it in a little at a time until all is used. Season with salt and pepper and serve warm or cold. HORSE-RADISH SAUCE Rub together 1 tablespoon of butter and 1 of flour and put in a saucepan. When melted and smooth from stirring, add slowly 1 1/2 cups of heated milk; when properly thickened by slow cooking, put in 3 tablespoons of grated horse-radish, stir well, season with salt, add 1 teaspoon of butter, and serve on croquettes, etc. MAÎTRE D'HÔTEL SAUCE This is made by using sauce Hollandaise and adding to it 1 tablespoon of lemon juice and 1 tablespoon of finely chopped parsley. MINT SAUCE Wash the mint and take 1/2 cup of the leaves; chop them fine, macerate in a mortar, then cover with 1 cup of hot vinegar, add 1 teaspoon of sugar, and let stand a few moments before using. MUSHROOM SAUCE Make brown sauce and add to it 1/2 can of button mushrooms, halved. Let heat through before serving. NUT SAUCES For these use pignola (pine) nuts, almonds, chestnuts, or any other sort. Remove the shells, blanch in boiling water to remove the inner skin, and chop them very fine. Put 1 tablespoon of butter in a frying pan, and when melted add to it 1 tablespoon of chopped onion, and let cook for five minutes; then add 1/2 cup of chopped nuts and stir until brown, scrape the contents of the pan into a mortar, and pound them well. Blend 1 tablespoon of flour and 1 tablespoon of butter, put in a saucepan, and when melted and smooth add 1/2 cup of milk and 1/2 of the nuts; let cook slowly two or three minutes, add another 1/2 cup of milk and the remaining nuts. Salt well, and add a little pepper; let cook very slowly, and when the sauce is the proper thickness stir in 1 tablespoon of thick cream. The sauce can be darkened with brown colouring, or by browning the thickening flour in butter. ONION SAUCE Chop 4 onions very fine and brown them in 3 tablespoons of butter; add 1 tablespoon of flour, let this brown also, and thin with 1 cup of broth or water or milk. Add pepper and salt, and beat 1 egg-yolk into it before serving. Serve either strained or unstrained. PARSLEY BUTTER Put butter in a saucepan, and when melted add finely chopped parsley and some salt, using 1 teaspoon of parsley to every tablespoon of butter used. Serve on boiled potatoes, asparagus, etc. PARSLEY SAUCE Into 2 cups of white sauce stir 1 beaten egg and 2 tablespoons of finely chopped parsley. SAUCE PROVENÇAL To 1 cup of Spanish sauce add 1 tablespoon of white wine, 2 tablespoons of tomato sauce, and 1 tablespoon of chopped chives, and cook together slowly ten minutes before serving. Season with salt and pepper before serving. PIQUANT SAUCE Put 4 tablespoons of vinegar in a saucepan with 1 tablespoon of chopped shallots or onions, and let cook slowly until only 1 tablespoon remains; add to this 1 cup of Spanish sauce, and when at boiling point put in the sauce 2 teaspoons of minced sour pickles, 1 teaspoon of chopped parsley, and some salt and pepper; serve with croquettes or vegetables. SAUCE RAVIGOTE Ravigote is merely the name applied to the mixture of herbs combined with flavouring for this sauce. These are chives, cress, burnet and chervil, in equal proportions. Use 2 tablespoons of the mixed herbs, scald them in tarragon vinegar, drain them, chop them fine, and add them to 1 cup of plain mayonnaise. SAUCE ROBERT This is made by adding to 1 cup of Spanish sauce 2 tablespoons of white wine, 1 teaspoon of onion juice, and 1 1/2 teaspoons of mustard mixed with 2 teaspoons tarragon vinegar. Season, and make hot in a double boiler, letting all cook slowly together ten minutes. SPANISH SAUCE This is a rich sauce which is used as a basis for many sauces, and can be made at a leisure time and used any time within a few days. Any stock in which vegetables have been cooked may be used, but the best one is made as follows: Wash 4 or 5 cups of red beans or lentils, and after soaking them in 2 quarts of water for ten hours or more empty them with the same water into a saucepan, and put with them 3 onions halved, 3 sprigs of parsley, 1 cup of carrots quartered, 1/2 cup of diced turnips, 1 tablespoon of salt, 2 stalks of celery cut in short lengths, and a small bag containing 1 teaspoon of thyme, 2 bay leaves, 6 cloves, 6 whole peppers, and 1 teaspoon of allspice berries. Let boil hard for one minute, then set on the stove where it will simmer slowly for two hours. Strain the broth through a fine sieve, and use the vegetables in a stew, a deep pie, or a curry. To finish the Spanish sauce put 2 tablespoons of butter in a saucepan, and when melted stir into it 2 tablespoons of flour and let brown, stirring constantly; then add a little stock at a time until about 2 cups have been used and the sauce is the consistency of thick cream. Darken with 1 teaspoon of brown colouring, add 1 tablespoon of sherry, and pepper and salt. SPINACH SAUCE Put 1 cup of freshly cooked or canned spinach, from which the juice has been pressed, into a basin or mortar, and chop or mash to a pulp. Melt 1 tablespoon of butter in a saucepan, add to it 1 small onion chopped fine, let cook slowly for five minutes, then add the spinach, and let cook for ten minutes more. Put 1 cup of milk into a double boiler with 1 bay leaf, 1 stalk of celery (or some celery seed), and when it boils add 1 tablespoon of flour blended with 1 tablespoon of butter; season with salt and pepper, and when thickened stir the spinach into this, sprinkle with grated nutmeg, and let cook together for ten minutes. Press through a sieve before serving. SAUCE TARTARE Make a plain mayonnaise sauce (see Salads), and to each cup add 1 teaspoon of gherkins and 2 teaspoons of capers, both very finely minced; sprinkle a little cayenne on the sauce before serving. TOMATO SAUCE Use 6 fresh tomatoes, and after washing them slice them, skins and all. Put 1 tablespoon of butter in a saucepan, and when melted add 2 tablespoons of finely chopped onion, let cook slowly for five minutes, then put with them the tomatoes, 2 bay leaves, 1 clove of garlic, 1 teaspoon of sugar, some pepper and salt, and let cook gently for fifteen minutes; then strain, pressing through a sieve, and return the liquid to the fire to simmer until reduced to the proper consistency. TOMATO SAUCE WITH OTHER VEGETABLES Make tomato sauce, using with it chopped celery, chopped peppers, or chopped mushrooms, which have been fried for ten minutes in hot butter and added after the sauce is strained. TOMATO SAUCE WITH NUTS Chop 2 tablespoons of blanched nuts, fry them for ten minutes in 1 tablespoon of melted butter, and add these to strained tomato sauce. TOMATO SAUCE WITH EGG To each cup of strained tomato sauce add 2 hard-boiled eggs chopped fine. SAUCE VINAIGRETTE To each cup of French dressing add 1 tablespoon of minced onion and 1 tablespoon of macerated parsley. WHITE SAUCE Put 2 tablespoons of butter in a saucepan, and as soon as it is melted stir into it slowly 3 tablespoons of flour, using 1 tablespoon at a time, then add slowly 2 cups of warm vegetable stock or milk, stirring all the while; then add 2/3 of a teaspoon of salt, 1 saltspoon of pepper, and cook slowly for five minutes, stirring constantly; add 1 tablespoon of butter, and stir for another minute. Some flour thickens more than others, and if the sauce seems too thick, thin with a little cream or milk. White sauce may be varied in many ways by using onion juice, mushroom catsup, chopped chives, etc. The white sauce may be made in a double boiler. Put the milk in the top receptacle, and when boiling add the flour dissolved in a little cold milk, then the butter, etc., and let cook ten minutes or until thickened. Some people are not to be persuaded to taste of any creatures they have daily seen and been acquainted with whilst they were alive.--In this behaviour, methinks there appears something like a consciousness of guilt; it looks as if they endeavoured to save themselves from the imputation of a crime (which they know sticks somewhere) by removing the cause of it as far as they can from themselves. From the Essays of Douglas Jerrold. EGGS BOILED EGGS Eggs are very palatable when put in boiling water and cooked for three or three and a half minutes, but some cooks recommend that "boiled eggs" should never boil, but instead, be placed in a large saucepan which is filled with water that has boiled and just been removed from the fire. The instructions are to cover the saucepan closely after putting the eggs in the water, and let it stand on the back of the stove, the eggs to be removed in ten minutes if wanted soft, and in twenty minutes if liked well set. Hard-boiled eggs are certainly more palatable cooked in this way than when boiled for ten minutes in the ordinary way. FRIED EGGS Put a little butter into a small frying pan, and when melted break an egg into a saucer, and slide it carefully into the hot butter, and let it fry until the white is thoroughly set, cooking as many as are required, separately, in the same way. If a tight cover is put over the frying pan when the egg is put in, the yolk of the egg will be as pink as a nicely poached egg when done. Season with pepper and salt before serving. A little Worcestershire sauce or walnut catsup heated in the pan and poured over fried eggs adds variety. POACHED EGGS Fill a deep frying pan 2/3 full of hot water, and stir into it one teaspoon of vinegar and 1 teaspoon of salt. When the water reaches boiling point break the eggs carefully one by one into it, remove the pan from the intense heat, cover it, and let the eggs cook until the whites are firmly set. If the water is shallow the eggs will spread and be more flat, in which case the boiling water must be dipped up over the yolks with a spoon to make them pink; if the water is deep the eggs will be more round than flat. When the eggs are done lift them carefully from the water with a perforated strainer in order to drain off the water thoroughly, and serve them on hot toast. POACHED EGGS WITH GRAVY Poach eggs and serve them with Sauce Bernaise, or any piquant sauce. POACHED EGGS INDIENNE Poach the number of eggs required, and after placing them on toast pour over them a thin curry sauce. EGGS WALDORF Place nicely poached eggs on toast, and fit a freshly cooked mushroom as a cap over each yolk. Surround the toast with brown sauce containing quartered mushrooms. SCRAMBLED EGGS Break six or more into a bowl, beat them lightly with a fork, and pour them into a frying pan into which 1 tablespoon of butter has been melted; stir continually over a very slow fire until they are well set, seasoning them meanwhile with pepper and salt, and adding another 1/2 tablespoon of butter in small pieces during the cooking. Serve with a garnish of small triangular pieces of toast. One tablespoon of cream can be added to the eggs before serving if desired. Eggs may be scrambled with milk, using 1/2 cup of milk to 4 eggs, and then proceeding as above. SCRAMBLED EGGS WITH CHEESE Make plain scrambled eggs, and when nearly set add 2 tablespoons of grated cheese for every 6 eggs used, and 1 tablespoon of chopped parsley. Serve on toast. SCRAMBLED EGGS WITH MUSHROOMS, PEAS, ETC. Scramble 6 eggs, and two or three minutes before removing from the fire add to them a can of button mushrooms cut in slices, lengthwise, and 1 tablespoon of finely chopped parsley. In the same way peas, tomatoes, asparagus tips, chopped sweet peppers, etc., can be used. SAVOURY SCRAMBLED EGGS Prepare plain scrambled eggs, and just before taking off the fire add 2 tablespoons of chopped chives (or green stems of young onions or shallots can be used instead), and 1/2 a tablespoon of finely chopped parsley; serve on hot toast. SCRAMBLED EGGS INDIENNE Make plain scrambled eggs, and just before serving stir into them 1 tablespoon of cream, into which has been stirred 1 teaspoon of curry powder and 1/2 teaspoon of onion juice. Serve on hot toast. SPANISH EGGS For 6 eggs use 1 large tomato and 1 small onion. Chop the onion fine, and fry it five minutes in 1 tablespoon of butter; then add the chopped tomato, and stir another minute over the fire. Now pour in the eggs and scramble them, adding 1 teaspoon of salt and a saltspoon of pepper. Garnish with small triangles of toast. SHIRRED EGGS Butter individual gratin dishes, and break into them 1 or 2 eggs as desired. Season with salt and pepper, and a sprinkling of finely chopped parsley, and put into the oven for five minutes, or until the eggs are set. Place each dish on a small plate with a paper doily. SHIRRED EGGS WITH TOMATOES Use as many shallow, individual gratin dishes as there are persons to be served, and, after buttering each dish, break into it 1 egg, taking care not to break the yolk. Halve some small tomatoes, and set one half, cut side up, in each dish; season the whole with pepper and salt, and set in the oven for ten minutes or less. GRIDDLED EGGS Heat a griddle and butter it slightly, and break upon it 3 or 4 eggs, disturbing the yolks so as to break them. When a little browned on one side turn them with a cake-turner and fry the other side. PLAIN OMELET Put 3 or 4 eggs in a bowl and beat them ten or twelve times with a fork vigorously. Put 1 scant tablespoon of butter in a frying pan, and as soon as melted turn in the eggs and shake over a slow fire until they are set; season with salt and pepper, turn the omelet together as it is let to slide from the pan, and place on a hot dish. Make several small omelets rather than one large one, and place on white paper doilies, and garnish with parsley to serve. The trick of shaking an omelet is the secret of making a good one, and the egg mixture should be not over 1/2 an inch deep in the pan. OMELET SOUFFLÉ Take 4 to 6 fresh eggs, separate the yolks and whites, and beat each until as light as possible. Butter a deep frying pan, mix the yolks and whites lightly together with a fork, and put in the hot frying pan, smoothing somewhat with a fork to level. Season the top with pepper and salt, and shake over a slow fire until the omelet is delicately browned on the bottom; turn it together and serve on a hot platter. HERB OMELET Make like plain omelet, stirring with every 4 eggs used 1 teaspoon each of powdered thyme, or sweet marjoram, sage, chopped onion tops or chives, and parsley. CHEESE OMELET For omelet soufflé made with 6 eggs add 1/4 cup of grated cheese to the yolks of the eggs, and 1/4 cup to the beaten whites before putting them together. In making plain omelet with cheese add 1/4 cup of cheese to 4 eggs after they are in the omelet pan. Sprinkle with grated cheese to serve, and garnish with watercress or parsley. RUM OMELET Make an omelet soufflé, put on a hot dish, and pour 1/2 cup of heated rum around it, and light it with a match. Rum is easily made to blaze if a teaspoon is filled with it and a lighted match held under the tip of the spoon. The rum on the platter can then be easily lighted with that in the spoon. BAKED OMELET SOUFFLÉ Beat the whites of 6 eggs very stiff and the yolks of 3. Mix the whites and the yolks, using a fork; then stir in the juice of half a lemon and 3 tablespoons of powdered sugar. Heap in a buttered baking dish, and cook in a hot oven about fifteen minutes. EGGS CARMELITE Prepare 1 cup of very finely chopped boiled spinach by adding to it 1 teaspoon of butter and 1 saltspoon of grated nutmeg, and put where it will keep warm. Hard boil 6 or 8 eggs, then cut each carefully in two, lengthwise; remove the yolks and stir them into the spinach, mashing them well, and mashing all together until the yolks are thoroughly mixed with the spinach; then season with salt and pepper and neatly fill the halves of the whites of the eggs with the spinach. Make a sauce with 2 cups of milk, 1 teaspoon of butter, and 2 tablespoons of flour, a dash of paprika, and 1 cup of grated cheese. When this has thickened arrange 2 or 3 halved eggs in each individual gratin dish, and pour around them some of the sauce, and set in the oven five minutes to make thoroughly hot, or serve on a large dish garnished with small triangular pieces of toast. EGG WITH MASHED POTATO Use a long, narrow gratin dish, and arrange cold mashed potato in it in ridges with a spoon, and make three or four hollows in the surface. Into each of these break an egg, and let all bake in the oven until the eggs are set. Tomato or white sauce can be served with this. EGGS NEWBURG Hard boil 6 eggs, plunge them into cold water for a moment, then peel, and when cooled, so they will not crumble in cutting, cut them in half. Have ready a sauce made of 1 cup of cream (or milk) and 3 tablespoons of butter, to which when hot is added 2 tablespoons of sherry, 2 tablespoons of brandy (the latter may be omitted), 1 saltspoon of pepper, and 1 teaspoon of salt. Let cook three minutes, then beat in vigorously the beaten yolks of 4 eggs, stir until thickened, add a dash of paprika, and serve over the hard-boiled eggs on toast. EGGS LYONNAISE Put 2 tablespoons of butter in a frying pan, and when melted add 1 finely chopped onion, and let simmer slowly for eight or ten minutes; then add 1 tablespoon of flour, and stir well until smooth. Add to this 1/2 cup of milk, 1/2 teaspoon of salt, and 1/2 saltspoon of pepper, and let cook three or four minutes only. Pour into a deep gratin dish, and break upon it 6 eggs; sprinkle with 1/2 cup of bread crumbs, and let cook in a moderate oven about five minutes, or until the eggs are set. Serve in the same dish. DEVILLED EGGS Hard boil the number of eggs required, halve them, and serve on toast with devilled sauce. JAPANESE EGGS Hard boil the number of eggs required, and, after halving them, remove the yolks, and mix them with a little butter (using 1 tablespoon to 6 eggs), pepper, salt, and a little tomato chutney or Harvey sauce. Refill the halved whites with this, and use the eggs to garnish 2 cups of boiled rice. Pour over all 1 cup of white sauce or parsley sauce to serve. GOLDEN ROD EGGS Hard boil 5 eggs, take off the shell, and separate the yolks from the whites, chopping the whites fine and pressing the yolks through a sieve, keeping whites and yolks separate. Put 1 cup of milk in a double boiler, and when it boils add to it 1 tablespoon of butter and 1 tablespoon of cornstarch which have been rubbed together, and when the sauce has thickened season it generously with pepper and salt, and stir into it the chopped whites of the eggs. While the sauce is cooking prepare 5 rounds of toast, and place them on a hot dish. Cover each piece of toast with a layer of white sauce, sprinkle this with a layer of the yolks, then more of the white sauce, and the remainder of the yolks, season with salt and pepper, and stand in the oven a moment or two before serving. FROTHED EGGS Separate the yolks and whites of as many eggs as are required, putting each yolk in its shell or in a separate dish. Beat the whites until very stiff, and fill a well-buttered custard cup half full of the white of egg; make a hole in the centre, sprinkle with salt, pepper, and lemon juice, and drop a yolk in each cup. Put in a shallow pan of boiling water with a cover on it, and when the eggs are set turn out onto buttered toast. Garnish with parsley butter. FRIED STUFFED EGGS Hard boil 6 eggs and halve them carefully, removing the yolks. Put the yolks through a sieve, and rub to a paste with 1 tablespoon of melted butter, salt, pepper, and 1/4 cup of cream or milk, using a little at a time, so as not to use it all unless needed to make the mixture of the right consistency for refilling the halved whites. Carefully fill the places made vacant by the removed yolks, roll the half-egg in beaten egg and crumbs, and fry in deep, hot fat. Serve with 2 cups of white sauce, and add to it 2 tablespoons of diced pickled beets, which makes the sauce pink. This same effect may be had to some extent by simply using hard-boiled eggs, frying them, and serving with same sauce or white sauce, to which 1 tablespoon of capers has been added. SWISS EGG TOAST Melt 1 tablespoon of butter on a shallow or flat dish, and sprinkle over it 1 1/2 tablespoons of grated cheese; then break into the butter 3 eggs, taking care not to break the yolks. Sprinkle well with salt and pepper and 1 1/2 tablespoons of grated cheese mixed with 2 teaspoons of finely chopped parsley. Bake in the oven until the eggs are set, then cut each egg out round with a cutter, and serve on rounds of toast. EGGS CAROLINA To serve four persons hard boil 6 eggs, then put them in cold water for one minute, peel 2 of them, chop the whites, and mix with melted butter and 1 tablespoon of chopped parsley, and form into nests on 4 pieces of hot "corn bread." Then peel the other 4 eggs, and arrange one on end in each nest. Pour a little parsley butter on each, and season with salt and pepper. MÜNCHNER EGGS Hard boil 6 eggs, then peel them, and put each on a leaf of lettuce or cabbage, encircling it with grated horse-radish, and serve with a sauce made of vinegar to which is added salt and dry mustard. EGGS IN MARINADE Hard boil the eggs required, then remove the shells, and stick 4 cloves in each egg. Put 2 cups of vinegar on to boil, and rub together a little vinegar, 1/2 teaspoon of mustard, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper, and stir into the boiling vinegar. Place the eggs in a glass jar, and pour the boiled vinegar over them. They can be used in a fortnight, halved or sliced as a garnish or in salads. EGGS PARISIENNE Butter as many timbale moulds as are required, and dust the inside with chopped parsley; then break into each an egg, and sprinkle with salt and pepper. Set the moulds in water in a shallow pan, and place in the oven until well set or hard. Turn out onto a flat dish, or on individual dishes, and with them serve bread sauce, or any sauce desired. EGGS PERIGORD Butter small moulds or cups, then sprinkle them with chopped parsley, and on the bottom (which will be the top when they are turned out) place a symmetrical pattern made of cut beets and truffles or pickled walnuts. Drop one egg into each mould, dredge with salt and pepper, and set the moulds in a pan of boiling water; cover, and let cook until firm. Turn out onto rounds of toast, and serve with a hot tomato sauce, or any savoury sauce. EGGS WITH CHEESE Into a shallow round or oval gratin dish, or small individual dishes, put melted butter to cover the bottom, and encircle the outer edge with thinly sliced, rather dry, cheese; inside this break enough eggs to cover the bottom of the dish, taking care not to break the yolks. Season with salt and pepper, and put into the oven until the whites of the eggs are thoroughly set. EGGS MORNAY Drop eggs into a buttered baking dish, and then cover them with a highly seasoned white sauce to which some egg-yolks have been added (using 1 yolk to each 1/2 cup of sauce), also salt and paprika. Sprinkle the top with grated cheese, and put in the oven to bake until the egg is firmly set. CREAMED EGGS Butter a shallow dish, pour into it 1 scant cup of milk, and let heat. When hot cover the surface with eggs, cover, and let poach on top of stove until set; sprinkle with celery salt, and then cover with cream, and set in the oven for five minutes. Sprinkle the top with finely chopped celery tops to serve. This may be cooked in one large dish or in individual gratin dishes. EGGS OMAR PASHA Butter individual gratin dishes, and break 2 eggs into each, taking care not to break the yolks. Slice small onions so the separate rings are unbroken, and place a circle of these rings on the eggs around the edge of the dish. Sprinkle with salt and pepper, then with grated cheese, and bake in a slow oven until the eggs are thoroughly set. TURKISH EGGS Butter one large gratin dish or several small ones, break into them enough eggs to cover the bottom, taking care not to break the yolks; put them in a moderate oven until the whites are quite set, and then garnish by putting a few tablespoons of boiled rice on the eggs around the edge of the dish, alternating with button mushrooms, which have been cut in thin slices and mixed with brown sauce. Season with salt and pepper just before serving. EGGS BEURRE-NOIR These are best served in individual gratin dishes measuring about four inches across. Put 2 tablespoons of butter in a saucepan, and let it cook over a slow fire until a rich brown, but not burnt. Add to it 1 teaspoon of lemon juice, and cover the bottom of each gratin dish with the (black) butter; then break into each dish 1 egg, or 2 if required, taking care not to break the yolk. Season with salt and pepper and arrange 8 or 10 capers on each; put in the oven eight or ten minutes, or until the eggs are well set. Set each dish on a doily on a small plate before serving, with a sprig of parsley on the side. EGGS CREOLE Take a shallow gratin dish large enough to contain the eggs required, allowing 2 eggs to each person, butter the gratin dish, and break the eggs carefully into it, taking care not to break the yolks; season with pepper and salt, and set in a moderate oven until the whites are stiff; while they are cooking prepare the following garnish which will be sufficient for 6 or 8 eggs. Put 1 tablespoon of butter in a saucepan; when melted add 1 onion cut into thin slices, and stir it about three or four minutes. Then add to it 1 tomato which has been peeled and chopped, 1 sweet green pepper cut in very thin slices, each broken in several pieces, and 1/2 can of button mushrooms, which are prepared by draining and washing and cutting lengthwise in 3 or 4 pieces. Let all cook slowly together for eight or ten minutes, stirring carefully and adding more butter if necessary. When nearly cooked season generously with pepper and salt, add 1 tablespoon of tomato sauce, and when the eggs are removed from the oven place this garnish on the eggs, encircling the outer edge. This garnish can be varied as to quantities to suit taste, using more or less tomatoes or onions. This is very nice done in individual gratin dishes, 2 eggs being used in each dish. EGGS IN SAVOURY BUTTER Savoury butter is made by melting good butter, and adding to it any chopped herb,--chives, parsley, etc. Put a little of this in individual gratin dishes, and break into them 1 or 2 eggs as desired. Pour a little of the savoury butter over the top of each egg, season with salt and pepper, and put in the oven until the eggs are thoroughly set. If fresh tarragon is available, two nicely shaped leaves crossed on the yolk of the egg make a pretty garnish, or two leaves of lemon verbena may be used instead. EGG MOULD FOR VEGETABLES Make egg mixture as for egg timbales, and pour into a buttered ring mould. Cook in pan of water in the oven twenty minutes or until set, and then turn out onto a hot, round, flat dish, and fill the centre with hot button mushrooms which are mixed with tomato sauce, or with peas, either with or without the sauce. CANUCK EGG TOAST Sprinkle fresh toast with walnut, mushroom, or any savoury catsup, then heap on it nicely scrambled eggs in which milk has been used, and on top put a generous layer of grated cheese; season with pepper and salt, and put under the oven flame of a gas stove. Let the cheese brown, then remove and garnish the top with slices cut from black pickled walnuts, or a few capers, or with thin strips of pimentos, or chopped chives. ESCALLOPED EGGS Hard boil 8 eggs, cut the whites into medium-sized pieces, and press the yolks through a sieve or ricer. Put 1 cup of milk in a double boiler, and with it 1 tablespoon of finely minced onion, shallot, or chives. When the milk boils add to it 1 tablespoon of thickening flour dissolved in a little milk and stir until thickened. Season with 1/2 teaspoon of salt, 1/4 teaspoon of pepper, a dash of paprika, and stir in the riced egg-yolks and the diced whites. Serve in small dishes, or covered with crumbs and browned in the oven, or on rounds of toast. One or 2 sweet green peppers finely chopped vary this dish. I would not enter on my list of friends, though graced with polished manners and fine sense, yet wanting sensibility, the man who needlessly sets foot upon a worm. Cowper. CHEESE CHEESE RAMEKINS Take 1 cup of bread crumbs and 1 cup of milk, and cook together until smooth; then add 2 tablespoons of melted butter, 1 scant teaspoon of mustard, and 6 tablespoons of grated cheese. Stir over the fire for one minute, then remove, and add salt and cayenne pepper, and the lightly beaten yolks of 2 eggs; afterwards stir in with a fork the whites of the eggs, beaten to a stiff froth. Pour into ramekin dishes, and bake for fifteen minutes in a moderate oven, or cook and serve in a baking dish. BAKED CHEESE AND BREAD Soak 1 cup of bread crumbs for two or three minutes in 2 cups of milk, then beat in the yolks of 2 eggs thoroughly beaten, and 1 cup of grated cheese, and lastly the whites of the 2 eggs beaten to a stiff froth. Put into a buttered baking dish, dot the top with butter, sprinkle with bread crumbs, and bake until a light brown, which will be in from twenty minutes to half an hour. CHEESE FONDU Put 1 tablespoon of butter in a saucepan, and when melted add 1 cup of milk, or cream if desired, 1 cup of fine bread crumbs, 2 cups of grated cheese, 1/2 teaspoon of salt, 1/2 teaspoon of dry mustard, and some cayenne pepper. Stir constantly until well heated through, and then add 2 lightly beaten eggs, and serve on rounds of toast. CHEESE RELISH Put 1 cup of milk into a double boiler, season with pepper and salt, and when hot stir in 1 cup of grated cheese, and let cook for five minutes; then add 3 crumbed soda crackers and serve on toast, with a sprinkling of paprika. CHEESE MÉRINGUES Beat the whites of 2 eggs to a stiff froth, and stir into them with a fork 2 tablespoons of Parmesan or grated cheese, 2 drops of tabasco, a little salt and paprika; drop 1 tablespoon at a time into hot fat, and fry until brown; then drain and sprinkle with fresh salt and paprika before serving. CREAMED CHEESE Make 2 cups of well-seasoned white sauce, add a few drops of golden yellow colouring, stir into it 1/2 cup of cheese cut into dice (or grated if preferred), and when the cheese is softened and hot serve on rounds of toast and sprinkle with paprika. CHEESE PANCAKES Make small pancakes of 1 cup of milk, 1 egg, and enough flour to thicken, and spread them with grated cheese moistened with a little melted butter; sprinkle chopped chives mixed with parsley over the cheese, and a dash of any savoury catsup (if liked), season with salt and pepper, roll the pancakes after cooking, and serve as a savoury or luncheon dish. COTTAGE CHEESE Take 2 quarts or more of sour milk or cream, and add to it the same quantity of rapidly boiling water, turn into a straining-bag, and hang up until dry. When ready to use, turn out of the bag and rub until smooth; add a seasoning of salt and pepper and a little sweet cream. Beat until light and serve ice-cold. A little cream can be served to eat upon it, if liked. This can also be made by heating the sour milk or cream and using no water, but the milk must only be heated enough to separate and not enough to boil. WELSH RAREBIT Cut in very small thin pieces 1 pound of American cheese; put it in a chafing-dish and stir until melted, then add 1 teaspoon of mustard, some salt, and slowly stir in 1/2 a glass of beer or ale, and season with cayenne or paprika just before serving on toast. BACHELOR'S RAREBIT Make Welsh rarebit, and five minutes before serving stir into it 1 tablespoon of chopped green peppers and 1 tablespoon of chopped Spanish pimentos. DELMONICO RAREBIT Cut in small pieces 1 pound of American cheese, put it in a chafing-dish and stir until melted; then add 1/2 a glass of beer or ale, some salt and cayenne or paprika, 1 teaspoon dry mustard, the yolk of 1 egg, then the whipped white of the egg, and serve at once on toast. The white of the egg militates against any "stringiness" which is apt to come from cooking certain sorts of cheese. A little milk can be used, if desired, instead of beer. PINK RAREBIT Drain 1 can of tomatoes and put them in a saucepan with 1 tablespoon of butter; season them well with pepper and salt, and after they have cooked fifteen or twenty minutes add 1 pound of fresh American cheese cut into thin slices, and stir until melted; season generously with salt and pepper, and serve on rounds of toast. LIPTAUER CHEESE Remove the paper from the smallest Neufchâtel cream cheese, which is nearer like real Liptauer than any other that can be had in America, and set it in the centre of a plate; surround it with 1 teaspoon of paprika, 1/2 teaspoon of salt, a small mustard spoon of French mustard, a piece of fresh butter half the size of the cheese, 2 teaspoons of minced onion, and 1 teaspoon of capers. The "Liptauer" should be blended at the table with a silver knife. Add first the butter, then the capers, then the onion, then the seasoning, and make into a cream. Serve on brown or white bread, or crackers. ROQUEFORT CHEESE GOURMET Cream 1/2 pound of Roquefort cheese with 1 tablespoon of butter and some salt and 1 tablespoon of sherry, and serve on water crackers. CAMEMBERT CHEESE A pretty way to serve Camembert cheese is to place the cheese, when removed from its box and paper, on a round paper doily on a large plate, and surround it with a heavy wreath of watercress and radishes cut to look like flowers. CHEESE "DREAMS" Cut fresh cheese into thin slices, spread with made mustard, sprinkle with paprika, lay between two trimmed slices of bread, and toast on both sides until nicely browned, using a very slow fire. GRATED CHEESE Instead of throwing away bits of dried cheese these should be grated and put in a wide mouthed, covered glass jar. "If Plutarch's advice, that those who affirm that they were intended by nature for a diet of flesh food, 'should themselves kill what they wish to eat,' were always followed, the question would to most take on a different aspect. Few can endure unmoved the horrible sights of the slaughter-house; far less could they participate in the slaughter." SALADS There is no end to the combinations of vegetables for salads; the few here given are the best ones I have tried. The dressing should never be put on a fresh green salad until just as it is to be used; other salads, like potato, beans, etc., are sometimes improved by standing. Lettuce for salads should be carefully looked over; and clean, inner leaves not washed unless they are muddy; but all the leaves used which are washed should be thoroughly dried before adding the dressing. In France the salad basket is one of the most used kitchen utensils, and the salad leaves after washing are shaken in this until absolutely dry. The dressing should be very well mixed with the vegetables, and a little dry salt and pepper added as the salad is served. FRENCH DRESSING An absolute rule for making good salad dressing is an almost impossible thing, as this seems to be the one place in cookery where it is not only allowable but commendable to "guess" at proper proportions. The following is as nearly accurate as it seems well to be. Put 1 scant teaspoon of salt and 1 saltspoon of black pepper in a bowl, and stir into them with a wooden fork, very slowly, 3 or 4 tablespoons of fresh oil, and then add half as much or less vinegar, mixing it well with the oil. TARRAGON VINEGAR Good tarragon vinegar can be bought in any city, but it is so easily prepared at home that it is worth doing. Put a handful of tarragon in a quart jar, and cover with cold or heated vinegar. Seal the jar and set it in a dark place for a month or so before using. Make chervil vinegar in the same way. PLAIN MAYONNAISE DRESSING Put 2 chilled egg-yolks in a cold soup plate, and stir into them 1 teaspoon of salt and 1/2 teaspoon of mustard, using a silvered spoon, and after these are well mixed in begin to add oil, actually drop by drop, from 1 scant cup of cool olive oil, and do this until the eggs are so thickened that it is not possible to make them more so; then the remaining oil may be added less slowly. If this first process is not properly done, no amount of stirring will ever thicken the sauce. A fork or whisk may be used to finish the stirring. When the oil is added, beat in slowly 1 tablespoon of vinegar, and 1 of lemon juice, and 1/2 saltspoon of cayenne pepper. Put on the ice until wanted. Tarragon mayonnaise is made by substituting tarragon vinegar for plain vinegar. GREEN COLOURING FOR MAYONNAISE This may be made of mixed herbs or spinach. If herbs are used take 1 tablespoon of parsley, 1 of watercress, and 1 of chervil, put them into boiling water, let them cook eight minutes, then drain and pound in a mortar, and press the pulp through a fine sieve. Use this with mayonnaise to make a light delicate green colour. If spinach is used press 1 tablespoon of chopped spinach through a sieve, and use it to colour the sauce. SALAD CHEESE BALLS Use equal quantities of Neufchâtel cheese and grated American (or Parmesan) cheese, sprinkle with cayenne, and dampen with a little melted butter. Shape into tiny balls and use very cold as a salad garnish. AMERICAN SALAD Use 1 cup of scraped thinly sliced celery, 1 cup of diced apples, 1/2 cup of chopped English walnuts, and 1/2 cup of seeded white grapes. Mix well with mayonnaise, and serve on large curled lettuce leaves. ARTICHOKE SALAD Use cold boiled fresh artichokes, remove the thistles, and fill the artichokes with finely minced chopped onion, apple, and beet, blended with green mayonnaise; serve extra mayonnaise in which to dip the artichoke leaves. GREEN BEAN SALAD Put a can of good "stringless" beans on the ice an hour before wanted, open, drain, and arrange in a salad bowl with 2 teaspoons of grated or finely chopped onion and 1 cup of French dressing. Serve ice-cold. WAX BEAN SALAD Make like the preceding, using 1 tablespoon of chopped chives or shallots, or green onion tops instead of chopped onion. BEET SALAD WITH CELERY Cut boiled beets in thin slices and use a vegetable cutter to cut them into fancy shapes. Mix 1 cup of beets with 1 cup of thinly sliced celery, cover well with mayonnaise, serve on lettuce leaves. CABBAGE SALAD Slice firm white cabbage as thin as possible, then cut it across, mix it with mayonnaise dressing, and serve on small white cabbage leaves. CELERY AND PINEAPPLE SALAD Use equal parts of thin strips of celery and shredded pineapple. Select a perfectly ripe pineapple. Put the celery and pineapple each by itself, and place on the ice. When time to serve mix them together with mayonnaise, garnish with celery leaves, and serve at once. CHERRY SALAD When fresh cherries are available they are best, but the large cherries in glass bottles are also suitable. Remove the stones from fresh cherries, and in their places put blanched filberts or hazelnuts. Put on curled lettuce leaves with a tablespoon of green mayonnaise on each. CUCUMBER SALAD Soak 2 unpeeled cucumbers in ice-cold water for twenty minutes or more, then peel and use a patent scraper on the sides to serrate the edges, or do this by drawing a silver fork firmly down the length of the cucumber; this will make the slices have fancy edges. Slice, and arrange with small white lettuce leaves in a salad bowl. Cover with French dressing and add a sprinkling of paprika to the salad itself before serving. Some sliced radishes may be added if liked. COUNTRY SALAD Use 1 cup each of finely sliced firm white cabbage, diced celery, and chopped apple; mix them well with mayonnaise dressing, and serve in the inner leaves from the cabbage. RUSSIAN CUCUMBER SALAD Prepare like plain cucumber salad, but put with the sliced cucumbers 1 small onion sliced thin, with the slices separated into rings. One tablespoon of chives may be added, or more chives used and the onion slices omitted. DENT DE LION SALAD Take young dandelion leaves, trim off all the stem below the leaf, and mix with a French dressing to which has been added onion juice or chopped chives; use 1 tablespoon of either to each cup of dressing. Hard-boiled eggs, sliced or chopped, are sometimes used to garnish this salad. PINK EGG SALAD Boil 6 or 8 eggs for ten minutes, put in cold water for two or three minutes, then peel and put in a jar of pickled beets, well covered with vinegar. Let them stand a few hours and serve with the beets. ENDIVE SALAD Wash heads of endive and use the crisp, white, light leaves. Shake dry and cover with French dressing. Add 1 teaspoon of minced onion before dressing. FETTICUS OR CORN SALAD Wash 2 cups of fetticus and dry the leaves well, then cover with French dressing, and add 1 teaspoon of grated onion. GARDEN SALAD Take a handful of sorrel, 2 sprigs of chervil, 4 leaves of tarragon (or use tarragon vinegar), 1 teaspoon of chopped chives, and the small leaves from the heart of a head lettuce. Blend all well with French dressing. GRAPE-FRUIT SALAD Wash and shake dry the fine leaves from a head lettuce, and arrange with them in layers very thin slices of grape-fruit; mix well with French dressing before serving. ITALIAN SALAD Having prepared 2 nice heads of head lettuce, arrange them in the salad bowl with 2 seedless oranges which have been neatly peeled, and cut into thin slices with a very sharp knife. Season with salt and pepper, and then mix thoroughly with French dressing. The oranges and lettuce should have been chilled so that the salad will be very cold. LETTUCE SALAD Pull apart a fresh head lettuce, breaking the leaves neatly from the stalk, and wash those that need it and shake them dry. Put in a salad bowl with French dressing or sauce vinaigrette, and mix well together before serving. MACEDOINE SALAD Open a glass or can of imported macedoine of vegetables, drain, and cover with French dressing. Arrange with lettuce leaves in a bowl or on separate plates. Freshness can be added by a tablespoon of chopped chives, or shallots, or parsley. SPECIAL MIXED SALAD Use 1 cup of chopped tomato, 1 cup of chopped cucumber, 1/2 cup of thinly sliced radishes, 1/2 cup of chopped apple, and 2 tablespoons of the German pearl pickled onions. Mix all together with 1 cup of mayonnaise, and arrange in a salad bowl with lettuce leaves, which should be used to hold the salad in serving. MUSHROOM SALAD Select fresh, firm mushrooms that are small, wash them carefully without peeling, and stir them in French dressing that contains rather more oil than usual. Put 1 crisp lettuce leaf on each plate, fill it with the mushrooms, sprinkle with salt and a little paprika, and serve very cold. NARRAGANSETT SALAD Wash and shake dry the fine white centre of endive or chicory, and arrange with it quartered tomatoes from which the skin has been removed; serve with a French dressing to which a tablespoon of chopped parsley, 1/2 teaspoon of chopped onion, and 1 finely chopped egg has been added. PHILADELPHIA SALAD Select large tomatoes, remove the skins by putting in boiling water, cut out the inside, and refill with finely chopped pineapple, celery, and apple in equal proportions, all well blended with plain mayonnaise. Serve on lettuce leaves on separate plates, or use watercress instead of lettuce. PIMENTO SALAD WITH CHEESE BALLS Mix 2 Neufchâtel cheeses with 1 cup of grated cheese, and when creamed together add 6 olives stoned and chopped fine and 1 teaspoon of chopped pimento; season generously with salt and pepper, moisten with cream, and mould into balls an inch and a quarter through. Pimolas (which are olives stuffed with pimentos) can of course be used if more convenient, and a few drops of onion extract or a very little onion juice adds piquancy to the cheese balls. Take lettuce which has been in cold water and is therefore crisp, shake it dry, and arrange with it pimentos cut in long half-inch strips, mix thoroughly with a French dressing, and garnish with the cheese balls. POLISH SALAD Use boiled beets, sliced and mixed with French dressing, and over all sprinkle chopped white of hard-boiled egg. A little grated horse-radish is sometimes used with good effect in beet salad. GERMAN POTATO SALAD Boil 6 medium-sized potatoes, and after draining shake them over the fire a moment or two to dry; then peel and slice while warm, and cover at once with a dressing made of 1 teaspoon of salt, 1 saltspoon of black pepper, 1 tablespoon of chopped parsley, 1 chopped onion, 5 tablespoons of oil, and 3 tablespoons of vinegar. Mix and let stand on ice for an hour or so, then put with crisp lettuce leaves in a salad bowl, and garnish with chopped boiled or pickled beets. AMERICAN POTATO SALAD Mix cold sliced boiled potatoes with mayonnaise dressing and add 1 tablespoon of capers. RED POTATO SALAD Use equal quantities of boiled beets (canned ones are convenient) and boiled potatoes. Dice both and mix well together, adding 1 tablespoon of vinegar. Let stand until the potatoes are reddened, then add 1 tablespoon of grated onion, mix well with French dressing, and garnish with slices of hard-boiled egg. Place in a salad bowl, with fine white cabbage or crisp lettuce leaves. ROMAINE SALAD Pick over crisp heads of romaine, let stand a few minutes in cold water, then shake until dry, and serve with French dressing to which grated onion is added, using 1 teaspoon of it to each cup of dressing. SOUTHERN SALAD To 2 cups of cold boiled rice add 2 chopped hard-boiled eggs and blend well with mayonnaise. Arrange on crisp lettuce leaves with a garnish of egg slices, and beet, and sliced olives. SORREL SALAD A refreshing salad may be made from the sorrel found growing wild. Wash it well, cut the stalks off, and dredge with salt, pepper, celery salt, and then mix with oil, and sprinkle well with tarragon vinegar and a little grated onion. SPANISH SALAD Remove the skins from large, solid tomatoes and 1 small cucumber, take the seeds from 1 small sweet green pepper, pare 1 small Spanish onion, and cut all in slices, making the peppers extremely thin. Mix with 1 tablespoon of chopped nasturtium leaves or stems or seeds, and cover with French dressing, mixing well. Let stand on ice an hour before serving. Serve with cheese balls. SUNDAY-NIGHT SALAD Wash 1 large head of crisp head lettuce, separate the leaves, rejecting all but perfect ones, and shake them dry. Put them in a large salad bowl, and with them put 1 onion chopped very fine, 5 sliced tomatoes, and the leaves from 3 or 4 sprigs of watercress. At the table dredge the salad generously with salt, and sprinkle with black pepper, covering the entire surface; then pour from an oil bottle 3 or 4 tablespoons of oil over the vegetables slowly, and follow this with about 2 tablespoons of vinegar; add 1 tablespoon of tarragon vinegar, then dredge with celery salt, and add a little cayenne, and mix all together with a wooden fork and spoon, turning the whole mass over and over ten or more times. The bowl may be well rubbed with garlic and the onion omitted. RUSSIAN TOMATO SALAD Slice 5 or 6 very small tomatoes, and put with them 2 onions sliced and divided into rings. Cover with French dressing. SLICED TOMATO WITH CHIVES Slice 4 tomatoes, put with them 3 tablespoons of chopped chives, and cover with French dressing. Serve on lettuce leaves. WALDORF SALAD Use 1 cup of shelled walnuts, broken or chopped, 1 cup of diced tart apple, 1 cup of crisp celery cut in small pieces, and mix well with mayonnaise dressing. Serve on curly lettuce leaves. WATERCRESS SALAD WITH ORANGES Cut two inches off the bottom of a bunch of watercress with a sharp knife, wash the cress thoroughly in ice-cold water, drain, and arrange in a salad bowl with 3 seedless oranges cut in thin slices, and mix all together with a dressing made of 1 tablespoon each of tarragon vinegar, olive oil, and brandy; season well with salt and pepper, and serve very cold. Grape fruit can be substituted for the orange, or equal amounts of orange and grape fruit used. YOKOHAMA SALAD Cut into small cubes 2 fresh cucumbers that have been on ice until chilled and then peeled, and put with them 1 diced sour apple, 1 tablespoon of shredded pimentos, 1 small bunch of watercress (using the leaves only), and 2 tablespoons of chopped mint leaves. Mix with French dressing and serve on lettuce leaves. A SALAD SUPPER Use large dinner plates, and on each arrange 6 of the large light green leaves from the inner part of head lettuce, putting 5 of them with the stalk-end toward the centre of the plate, and another small one in the centre. Fill the centre leaf with radishes (cut like roses) and olives, and fill the others as follows: In one put 2 tablespoons of canned green beans, well mixed, before putting on the leaf, with a little grated onion and French dressing, on the second put 3 or 4 slices of tomato and 2 teaspoons of mayonnaise, on the third arrange 3 stalks of canned asparagus (white preferred) dipped in French dressing and sprinkled with chopped chives, on the fourth put 2 half-lengths of a quartered cucumber to be dipped in salt in eating, and on the fifth put 1 tablespoon of tiny German pearl onions, 2 pickled walnuts, and 2 gherkins. Serve nut or plain bread, or creamed cheese sandwiches, or all three. This supper may be varied in many ways; one is to use potato salad or beet and egg instead of the beans. This as it stands was the result of an emergency when six persons were suddenly to be served to a late supper and no preparation made. A well-stocked store-room of preserved goods and a small kitchen garden filled the need. No flocks that range the valley free, To slaughter I condemn; Taught by the power that pities me, I learn to pity them. Oliver Goldsmith. SAVOURIES The savoury begins a meal well, and is a convenient dainty for late suppers. The variety is practically endless, and those given here may be altered and added to indefinitely. FRESH MUSHROOM "COCKTAILS" Put a small handleless cup or glass in the centre of a plate and encircle it with 6 of the smallest white leaves of lettuce. On each leaf place 2 small white firm button mushrooms, which have been freshly gathered and carefully washed but not peeled. Fill the cocktail glass three quarters full of sauce made of 1/2 cup of tomato chutney, 1 teaspoon of lemon juice, 2 drops of tabasco (more if liked very hot), and 1/2 teaspoon of salt. Set the plates in the refrigerator for half an hour. Deliciously prepared "Cocktail" sauce can be purchased in bottles. CANNED MUSHROOM "COCKTAILS" In each cocktail glass put 8 or 10 button mushrooms, and cover them well with the cocktail sauce. Or use canned cêpes and serve in green pepper cases. PIMENTO "COCKTAILS" Cut squares, an inch across, from sweet pimentos (canned), and put 8 or 10 of these in each glass; cover well with cocktail sauce and serve ice-cold, with celery. BEET SAVOURY Use 1 large pickled beet and arrange neat slices on squares of bread; in the centre of the beet put a ring of hard-boiled sliced egg, filled with the riced egg-yolk, and fill each corner with chopped chives. BEET AND EGG SAVOURY Chop equal parts of pickled beet and the whites of hard-boiled eggs together, and arrange on toast or bread with the riced yolks of the eggs, mixed with a little chopped chives or parsley, in a cone on the centre. Season well. BROWN-BREAD SAVOURY Cut brown bread into shapes, spread with butter, then heavily with cream cheese containing some salt, and cross two evenly cut strips of pimento on each piece of bread thus prepared. At the juncture of the strips of pimento place a slice of pimola, and put one in each space on the cheese. Sprinkle with paprika, and put a few capers here and there. CUCUMBER SAVOURY Cut bread in rounds and arrange on it neat slices of cucumber, the edges serrated before slicing by drawing a silver fork lengthwise of the cucumber. Sprinkle with salt and paprika, and on each slice put a ring from a small sliced onion, or arrange instead the tiny German pearl pickled onions between the slices of cucumber. Sprinkle a little lemon juice over to serve. A variation is made by using chopped chives only, or each ring of onion may be filled with them. CREOLE SAVOURY Toast one side of shaped pieces of bread, and butter the untoasted side, and on it spread a layer of chopped tomato mixed with half as much chopped green pepper and some salt. Put in the oven or under the gas flame for five minutes, and upon removing arrange a cone of finely chopped onion in the centre of each. EGG SAVOURY Use fresh bread slightly toasted or less soft bread without toasting. Cut in squares, diamonds, or rounds, and sprinkle with Worcestershire sauce, or any good sauce, then cover neatly with the chopped whites of hard-boiled, well-salted eggs, on which arrange a centre of the riced yolks. Put a round slice from a black pickled walnut on each corner, dot with capers, and sprinkle with paprika. HORSE-RADISH SAVOURY Spread oblong pieces of bread thinly with mustard, cover with a layer of chopped whites of hard-boiled eggs mixed with a little grated horse-radish, arrange capers in strips crosswise of the bread, and between these sprinkle the hard-boiled yolks of the eggs which have been riced or pressed through a sieve. At the corners and in the centre place thin slices of gherkins. MUSTARD SAVOURY Cut shaped pieces of bread and spread with made mustard. Cover them with chopped hard-boiled eggs mixed with a little chopped chives. Arrange capers in lines or any pattern on this. Season well. NEUFCHÂTEL SAVOURY Mix Neufchâtel cheese with 1/4 as much butter and rub to a cream, and then squeeze through a tube onto salted, hot crackers, forming star-like rosettes. Sprinkle with paprika, garnish with capers. ONION SAVOURY Use shaped pieces of bread and spread thinly with butter, then arrange a quarter-inch layer of finely minced Spanish onion mixed with chopped parsley and slightly dampened with tomato sauce; put in the centre of each the ring of a slice of hard-boiled egg, with a slice of pickled walnut fitted into it. PICKLE SAVOURY Spread any savoury sauce and then cream cheese on oblong pieces of bread, and arrange on this thin slices of small sour pickles in a neat row, lengthwise. Sprinkle with paprika. STUFFED OLIVE SAVOURY Arrange on squares of bread spread with tomato or any tart sauce strips of riced yolk of hard-boiled egg; form squares by placing them both ways of the bread, and in each put a ring of the white of hard-boiled egg sliced, and fill the centre with a slice of pimola or any other stuffed olive. CAPER SAVOURY Make same as the above using capers to fill the egg rings. TOMATO MAYONNAISE SAVOURY Chop tomatoes and mix with them a thick mayonnaise, either plain or flavoured with herbs. Spread on shaped pieces of bread, and garnish with thin rings sliced from green peppers. TOMATO SAVOURY Cut rounds of bread the size of the tomatoes to be used and toast one side; then butter the other side and arrange on each a slice of tomato, dredge with salt, pepper, and dry mustard, sprinkle with mushroom catsup or walnut catsup, and set under the burners of a gas stove for five minutes or until heated but not softened. Garnish with watercress to serve. LIPTAUER SAVOURY Spread shaped pieces of bread with "Liptauer cheese" and garnish with slices of pickle. SWEET PIMENTO SAVOURY Toast fresh bread slightly, cut into shapes and butter one side, and on this arrange a trimmed piece of canned Spanish pimento sprinkled with celery salt, and set under the gas flame of a gas stove for five minutes to heat. ROUNDS OF TOAST To make rounds of bread or toast take an empty tin the size required and press it firmly into a slice of bread, thus cutting the round evenly and neatly. Cutters for cutting vegetables into fancy shapes are convenient for savouries. One farmer said to me, "You cannot live on vegetable food, for it furnishes nothing to make bones with;" and so he religiously devotes a part of his day to supplying his system with the raw material of bones, walking all the while he talks, behind his oxen, who, with vegetable made bones, jerk him and his lumbering plow along in spite of obstacles. I have found repeatedly of late years that I cannot fish without falling a little in self-respect. Henry David Thoreau. SANDWICHES The recipes given under Savouries can also be used in making sandwiches, and originality can have full play here as in the making of dainty and appetising savouries. SAVOURY BUTTER SANDWICHES Use unsalted or slightly salted butter, and with a silver knife press into it any flavour desired,--onion juice, paprika, various sauces, chopped peppers, or capers,--using 1 teaspoon of minced herbs, etc., to each tablespoon of butter. Spread in sandwiches. PROVIDENCE HOUSE CLUB SANDWICHES Cut fresh bread in medium thick slices, trim the four edges, and butter it with butter somewhat softened by warmth. On one side of two slices which belong next to each other put thinly sliced peeled tomatoes, filling in bits to cover the bread neatly. Press 4 or 5 slices cut from pickled walnuts into the juicy parts of the tomatoes, lay 6 or 7 capers also in, and use half a teaspoon of the tiny German pearl onion pickles to each sandwich. Sprinkle with salt, pepper, and celery salt, and spread with mayonnaise. Press the other piece of bread firmly on, and wrap in waxed paper for picnics. Vary with chopped chives, tarragon leaves, French dressing, etc. APPLE SANDWICHES Arrange thinly sliced, cored apples between layers of buttered bread from which the crust has been cut. Sprinkle with salt and spread with mayonnaise, into which a few chopped nuts have been mixed. CREOLE SANDWICHES Trim and butter squares of bread and fit to them thinly sliced tomatoes, and spread with thin mustard; slice green peppers very thin, and arrange sections of the rings here and there over the tomatoes. Use a little minced chives or shallot, or onions, and season with salt and pepper and lemon juice or some sauce. BOMBAY SANDWICHES Spread squares of bread with curry paste, and cover with chopped tomato to which is added a little chopped onion and the same amount of chopped sour apples. Season with salt. PEANUT-BUTTER SANDWICHES Spread small oblong pieces of bread, from which the crust is cut, with peanut butter blended with cream, and press firmly together. EGG SANDWICHES Break 2 eggs into a frying pan containing a little melted butter and let them spread, breaking the yolk with a spoon after they are in the pan; let them fry until the edges begin to brown, then season with salt and pepper, and sprinkle with chopped chives. Cut pieces out to fit the bread slices to be used, and, after trimming and buttering the bread, arrange them on one side of the sandwich. Use with no other flavouring, or sprinkle with Worcestershire sauce, or spread with mustard. Wrap in waxed paper for picnics. NUT SANDWICHES Mix chopped nuts in thick cream or mayonnaise, and spread between slices of bread, either with or without a lettuce leaf. Sprinkle with cayenne. LETTUCE SANDWICHES Spread oblong slices of trimmed bread with butter, lay a lettuce leaf between, trimmed to size, and spread with plain or green mayonnaise. PIMOLA SANDWICHES Butter small squares of bread and arrange on them sliced pimolas or any stuffed olives, sprinkle with lemon juice, or spread with mayonnaise. PICKLE SANDWICHES Slice large pickles and arrange them between buttered bread slices. If German Dill pickles are used and German flavours liked sprinkle with caraway seeds, and use rye bread. CHEESE SANDWICHES Cut American or Swiss cheese very thin, spread with mustard, and place a piece, trimmed to the size of the bread used, between two pieces of buttered white or rye bread. GERMAN SANDWICHES Use rye or "black" bread, with caraway seeds baked in it, spread the two slices with unsalted butter, and on one arrange thin slices of Swiss cheese; spread this with German or French mustard, and arrange on it 2 or 3 slices of Dill pickles. HONOLULU SANDWICHES Pare and core 3 apples, stem and seed 2 sweet green peppers, and put them through a vegetable mill. Mix them into 2 Neufchâtel cheeses, and use as filling for brown or white bread sandwiches. He prayeth well who loveth well Both man and bird and beast; He prayeth best who loveth best All things both great and small; For the dear God who loveth us, He made and loveth all. Coleridge. PASTRY, PATTY CASES, Etc. PIE-CRUST Shortened pie-crust is made by using for one pie 2/3 of a cup of flour, with 1/3 of a teaspoon of baking powder and 1/4 of a teaspoon of salt in it. Sift this onto 1/2 a cup of cocoanut butter or 1/2 a cup of butter, or these two in equal proportions, dampen with ice-water, and roll out five or six times. Keep ice-cold until used. EASY PUFF PASTE Use a chopping bowl for mixing the paste, and into it put 4 cups of flour (sifted), 1 tablespoon of sugar and 1 teaspoon of salt, adding it a spoonful at a time. Use 2 cups of butter, chopping it into the flour until it is as fine as possible. Beat 2 eggs for five minutes and add to them the juice of one lemon and 1/2 cup of very cold water, and stir this gradually into the paste. When mixed lift the paste to a well-floured pastry board, roll it into a rectangular shape, fold it over onto itself from the four sides, then roll again, and repeat this process four times. Now fold into a thin piece of linen, and place on a plate near the ice in the refrigerator, and let it stand half an hour or more. Roll out again and use for patties, or pie-crust. TIMBALE CASES Make a batter of 3/4 of a cup of flour, 1/2 cup of milk in which 1 egg has been beaten, 1 teaspoon of sugar, 1 saltspoon of salt, and at the very last add 1 tablespoon of olive oil. Dip the timbale iron in the batter, then in hot vegetable fat, taking care it does not touch the bottom of the pan. When a golden brown remove and place on paper to drain, and proceed thus until a sufficient number has been made. Fill with chestnuts, mushrooms, etc., in sauce, and reheat in the oven after filling. BATTER FOR FRITTERS Make as for timbale cases and dip the vegetables or fruit to be fried in it, and fry until golden brown in hot fat. PASTRY FOR PATTY PANS OR CASES Instead of frying-batter for timbale cases a paste can be made with 1 1/2 cups of flour, 1 egg-yolk, and 3 tablespoons of butter well-mixed and dampened to the proper consistency by using perhaps 1/2 cup of cold water. Roll out very thin, about 1/16 of an inch, and press into the small pans or moulds after buttering them. Trim neatly, and press a little cup of buttered tissue paper in each, fill this with rice to protect the inside from too much heat and to keep flat on the bottom, and bake in a rather slow oven. Do not turn out until cooled, and do not fill until wanted. Ordinary pastry may be used also to line moulds for patty cases, timbales, etc. POTATO CRUST Boil good-sized potatoes with the skins on, peel while hot, and press through a ricer or sieve, mix with an equal quantity of white flour or whole wheat flour and a little salt, and dampen with cream. Press together and roll out for top crust of vegetable pies. ESSEX PASTRY Mix equal parts of mashed potato and flour pastry, and use baked in small squares as a garnish, or as a covering for deep vegetable pie. DUMPLINGS Sift 2 cups of flour, add to it 1 heaping teaspoon of baking powder and 1/2 teaspoon of salt, and sift again. Stir into this 1 scant cup of milk, or just enough to make a dough that can scarcely be handled without sticking to the fingers. Drop in boiling vegetable stock or into a stew and let boil rapidly ten minutes, taking great care not to uncover the kettle until just as the dumplings are removed. Serve at once in the stew or with brown sauce. CROUTONS Cut slices 1/4 of an inch thick of stale bread, and with a knife cut across both ways to make tiny squares. Dry a few moments, then toss in a little hot butter to brown and serve warm. BREAD CRUMBS A jar of bread crumbs should always be kept on hand. Use stale bread, break it into bits, and brown it slightly in the oven. Then with a roller, or in a mortar, crumble it and crush it to powdered crumbs. If a jar of light crumbs and one of golden brown crumbs are kept ready, they will be found most convenient. A small unkindness is a great offence. Hannah More. A FEW HOT BREADS BAKING POWDER BISCUITS Take 2 tablespoons of butter and sift onto them lightly 2 cups of flour in which 1 heaping teaspoon of baking powder is mixed, and with freshly washed, cool hands mix the flour and butter thoroughly together, then pour on slowly, stirring with a wooden spoon, 1 cup of milk; with most flours this cup of milk or a very little less will make the biscuit dough of the proper consistency, but if too thin or too thick, judgment must be used, as the dough should be so that with well-floured hands it can scarcely be handled, but can with rapid motions be made into a roll which will keep its shape when put on a well-floured bread board. It should then be rolled lightly with a roller to the thickness of three quarters of an inch, and with a biscuit cutter, the edge of which should be dipped in flour before using, cut the rounds quickly out and place them at once in a shallow buttered pan and set in the oven. They should be properly cooked in eighteen or twenty minutes. The smallest sized baking powder tin is exactly the right size for a biscuit cutter. This same recipe makes dumplings, strawberry short-cake, and the top of vegetable pies. POP OVERS Mix 1 saltspoon of salt with 1 cup of flour, and add slowly enough from 1 cup of milk to just make a smooth paste; stir this well, then add the remaining milk and the beaten yolk of 1 egg, and then the white whisked to a stiff froth. Put the batter in buttered gem pans or earthenware cups, and cook in the oven about twenty-five minutes, or until browned and standing very high. Serve at once. GRAHAM GEMS Mix 2 cups of whole wheat flour, 1/2 teaspoon of salt, 1 tablespoon of sugar, and stir onto this 1 cup of milk containing the beaten yolks of 2 eggs, then add the beaten whites of the eggs, and put in hot buttered gem pans. Bake about twenty-five minutes. TENNESSEE CORN BREAD Beat 2 eggs in a mixing bowl, add 1 heaping teaspoon of granulated sugar, and 1 cup of milk; mix 1/2 cup of white flour, 1 cup of yellow corn meal, and 3 teaspoons of baking powder, and sift these into the milk, stirring constantly. The batter should be thin enough to spread readily when poured into the inch-deep baking pan. Just before pouring in the batter put 1 tablespoon of butter in the baking tin and when it melts, stir the batter into it; this is the secret of crisp brown bottom crust and was learned from an old negro cook. Bake twenty minutes to half an hour or until tinged with brown. SOUTHERN RICE MUFFINS With 1 cup of boiled rice put 1 cup of milk, 1 tablespoon of butter, the beaten yolks of 2 eggs, 1 1/2 cups of flour, 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1 heaping teaspoon of baking powder. After mixing well add the well-beaten whites of the eggs, pour into hot buttered gem pans, and bake in a quick oven from twenty to twenty-five minutes. RICE GRIDDLECAKES Mix well together 2 eggs, 2 cups of milk, 1/2 teaspoon of salt, 1 tablespoon of sugar, 2 cups of flour, 2 teaspoons of baking powder, and 1 1/2 cups of boiled rice. Bake on a hot buttered griddle, browning both sides. CORN CAKES In 1 1/2 cups of sour milk put 1 teaspoon of soda, 1 beaten egg, 1 tablespoon of sugar, 1 teaspoon of salt, 1 scant 1/2 cup of white flour, and thicken with enough yellow corn meal to make a thin batter. Fry a golden brown on a hot buttered griddle. WHEAT CAKES Beat 2 eggs lightly and pour over them 2 cups of milk; mix 2 teaspoons of baking powder with 2 cups of flour and 1/2 teaspoon of salt, and sift lightly into the milk, stirring constantly. Cook in small pancakes on a hot buttered griddle. GINGERBREAD Beat the yolks of 2 eggs lightly, melt 1/2 cup of butter and add to the eggs, then stir in 1/2 cup of milk, 1 teaspoon of soda, and 1 1/2 cups of dark molasses. Then add slowly 3 cups of sifted flour and 1 tablespoon of ginger, and after beating the whites of the eggs to a stiff froth stir them in with a fork. Bake in an inch-deep baking pan in a slow oven for three quarters of an hour. SUNDAY MORNING WAFFLES Beat 2 eggs thoroughly, and add to them 2 cups of milk and 1 saltspoon of salt, and sift into the milk 2 cups of flour containing 2 heaping teaspoons of baking powder, stirring constantly. Some flour thickens more than others, and if more must be added sift it before stirring in. The secret of the excellence of waffles is not getting the batter too thick; it must spread readily when put upon the iron but not run. Melt 1 tablespoon of butter and put it in the batter at the last moment. Butter the hot waffle iron, using a bristle brush an inch or so wide for the purpose, over half-fill the iron with batter (using a large spoon), let one side brown, and then turn, to brown the other. Divide into the four parts indicated by the iron and serve with maple syrup. God made all the creatures And gave them our love and our fear, To give sign that we and they Are His children,--one family here. Robert Browning. PLUM PUDDING AND MINCE PIE PLUM PUDDING Blanch 1 cup of almonds and 1/2 cup of Brazil nuts, and put them through a fine grinder; add to them 1 cup of blanched chopped walnuts, and mix with these 2 cups of very fine bread crumbs, 1/2 cup of butter, 1/2 cup of brown sugar, the grated rind of 3 lemons (washed well before grating), 2 cups of seedless raisins, 2 cups of currants, 2 cups of light Sultana raisins, 1 cup of mixed candied peel finely shredded, and when well blended stir into this six slightly beaten eggs and 1 teaspoon of salt. Put in a pudding basin and steam or boil for eight hours; boil several hours to reheat the day it is to be used. Serve with brandy sauce and nun's butter. PLUM PUDDING SAUCE Beat 1 egg until very light, stir into it 1 cup of sugar, and when blended add 3 tablespoons of boiling water and cook over boiling water for five minutes, adding 1 wineglass of brandy during the last two minutes' cooking. NUN'S BUTTER Beat 1/2 cup of butter until creamy, and add slowly to it 1 cup of powdered (or granulated) sugar. Add 1 tablespoon of vanilla, lemon, or brandy, and a sprinkling of grated nutmeg. MINCE PIE Bake 3 large apples, and press them through a sieve to remove skins and cores; grate the rinds from 3 lemons, and add this and the juice of the lemons to the apple pulp; wash, pick over, and bruise in a mortar 1 cup of currants; stone 2 cups of raisins, and cut them in slices. Mix these all well together, chop into them 1 cup of butter (or cocoanut butter), a little salt, 4 cups of brown sugar, 1 tablespoon of candied lemon peel, 1 tablespoon of candied citron, and 1 tablespoon of candied orange peel, all well minced, and after stirring well, add 2 tablespoons of orange marmalade and 1/2 cup of good brandy. Put in sealed glass jars, cover with wax or brandied paper before the jar is closed, and use for pies in two weeks. "Wilt thou draw near the Nature of the gods? Draw near them in being merciful. Sweet mercy is nobility's true badge." Shakspere. MENUS Menus in a cook-book are perhaps not always worth the space devoted to them, but as the beginner in Vegetarianism often finds the arranging of a menu in such a way that it does not depart too far from the accustomed manner of serving food the most difficult part of the task she has set herself, a few menus are here given, more with an idea of showing what dishes are most suitable as Entremets, Piecès de Resistance, and Entrées, than with the thought that they will be followed absolutely, for they can of course be changed in many ways, and very much simplified for ordinary use, and amplified for formal occasions. THANKSGIVING DINNER FRESH MUSHROOM COCKTAIL PIMOLAS CELERY ... CREAM OF ARTICHOKES CRACKERS RADISHES ... ASPARAGUS IN DUTCH BUTTER ... MICHAELMAS LOAF MASHED POTATOES ROAST SWEET POTATOES CRANBERRY SAUCE BAKED CELERY ... TOMATO SALAD WITH MAYONNAISE ... FROZEN CRANBERRY PUNCH MINCE PIE PUMPKIN PIE NUTS AND RAISINS FRUIT COFFEE CHRISTMAS DINNER PIMENTO COCKTAIL OLIVES ... MUSHROOM STEW CRACKERS CELERY ... FRIED EGG-PLANT WITH SAUCE TARTARE ... CHRISTMAS LOAF POTATOES SOUFFLÉ GLAZED ONIONS CHILLED APPLE SAUCE ... CRÊME DE MENTHE PUNCH ... WALDORF SALAD ... PLUM PUDDING BRANDT SAUCE HARD SAUCE ... NUTS RAISINS FRUIT COFFEE EASTER DINNER CREAM OF GREEN PEA IN CUPS ... FRESH MUSHROOM PATTIES ... ROAST NUT AND BARLEY LOAF CREAMED NEW POTATOES MINT SAUCE NEW PEAS PAYSANNE ... FRUIT SHERBET ... DESSERT A DOZEN DINNERS BLACK BEAN SOUP OLIVES ... JERUSALEM ARTICHOKES IN BUTTER STUFFED TOMATOES GERMAN SPINACH DELMONICO POTATOES ... LETTUCE SALAD ... DESSERT ----====||||====---- BEET SAVOURY ... TOMATO-OKRA SOUP SMALL CRACKERS CELERY ... GLORIFIED CARROTS ... ASPARAGUS TIPS IN BUTTER POTATO CASES PEAS ... DESSERT ----====||||====---- CREAM OF CARROTS GREEN PEAS IN PATTY CASES ... BRUSSELS SPROUTS WITH CHESTNUTS TURNIPS WITH POTATO CREAMED ONIONS ... NARRAGANSETT SALAD ... DESSERT ----====||||====---- CALCUTTA BISQUE ... TOMATOES CASINO ... STEAMED NUT LOAF WITH CAPER SAUCE LEEKS IN BUTTER ROAST POTATOES ... CELERY SALAD ... DESSERT ----====||||====---- HEILBRONN SOUP ... BUTTON MUSHROOMS IN TIMBALE CASES ... CELERY IN CASSEROLE POTATO CROQUETTES SPINACH SOUFFLÉ ... PIMENTO SALAD ... DESSERT ----====||||====---- CLEAR CONSOMMÉ CROUTONS ... GLOBE ARTICHOKE WITH SAUCE HOLLANDAISE ... STUFFED PEPPERS POTATO STRAWS GRILLED TOMATOES ... WATERCRESS SALAD ... DESSERT ----====||||====---- CREAM OF GREEN PEA ... FRESH ASPARAGUS ON TOAST ... STUFFED CUCUMBERS. NEW POTATOES, CREAMED DEVILLED TOMATOES ... MUSHROOMS IN CASES ... DESSERT ----====||||====---- MULLIGATAWNY SOUP ... LADIES CABBAGE IN RAMEKINS ... CHESTNUT PURÉE MOCK NEW POTATOES CREAMED BEETS ... FETTICUS SALAD ... DESSERT ----====||||====---- JULIENNE SOUP ... CREAMED SALSIFY PATTIES ... MUSHROOMS IN CASSEROLE MASHED POTATOES GREEN STRING BEANS ... BANANA FRITTERS ... DESSERT ----====||||====---- CREAM OF CELERY OLIVES RADISHES ... CHESTNUTS IN CASES ... BRUSSELS SPROUTS CREAMED ROAST POTATOES FRENCH BEANS CREOLE CROQUETTES ... CELERY SALAD ... DESSERT ----====||||====---- COCKIE-LEEKIE SOUP ... FRIED ARTICHOKES TARTARE ... ITALIAN CAULIFLOWER RICED POTATOES NUT CROQUETTES ... RUSSIAN CUCUMBER SALAD ... DESSERT ----====||||====---- PURÉE MONGOLE OLIVES ... ESCALLOPED POTATOES VEGETABLE CASSEROLE ... CELERY PATTIES ... ROMAINE SALAD ... DESSERT A DOZEN LUNCHEONS CREAM OF CORN IN CUPS ... EGG TIMBALES WITH TOMATO SAUCE ... ARTICHOKES VINAIGRETTE ... DESSERT ----====||||====---- BUTTON MUSHROOM COCKTAILS IN PEPPER CASES ... BAKED CELERY PEAS IN CASES POTATO NUT CROQUETTES ... ITALIAN SALAD ... DESSERT ----====||||====---- CREAM OF SPINACH ... FRIED EGG-PLANT WITH TOMATO SAUCE ... SPINACH WITH CHEESE, IN PATTY CASES POTATOES AU GRATIN ... GRAPE-FRUIT SALAD ... DESSERT ----====||||====---- BROWN BREAD SAVOURY ... CLEAR CONSOMMÉ IN CUPS ... EGGS CARMELITE FRIED POTATOES SOUFFLÉ CAULIFLOWER FRITTERS ... LETTUCE-PIMENTO SALAD WITH CHEESE BALLS ... DESSERT ----====||||====---- TOMATO-CORN CREAM ... FILLED MUSHROOMS STUFFED PEPPERS CREAMED TOMATOES POTATOES AND CHEESE ... CHERRY SALAD ... DESSERT ----====||||====---- TOMATO-MAYONNAISE SAVOURY ... CREAM OF RICE ... BOILED BANANAS WITH TOMATO SAUCE MUSHROOM LOAF PHILADELPHIA SALAD ... DESSERT ----====||||====---- CREAMED PIMENTOS ... SALSIFY IN COQUILLES ... MUSHROOMS SUR CLOCHE ... PINEAPPLE AND CELERY SALAD ... DESSERT ----====||||====---- CANTON STEW ... NUT CROQUETTES WITH SAUCE ... RICE CZARINA POTATOES IN CRADLES ... PINK-EGG SALAD ... DESSERT ----====||||====---- PIMENTO COCKTAIL ... CORN IN TOMATO CASES ... MACARONI BIANCA ... SPECIAL MIXED SALAD ... DESSERT ----====||||====---- CAPER SAVOURY ... CREAM OF ARTICHOKE ... CHOP SUEY ITALIAN CROQUETTES ... POLISH SALAD ... DESSERT ----====||||====---- FRESH MUSHROOM COCKTAIL ... LIMA BEAN CREAM IN CUPS ... BORDEAUX PIE PARISIAN POTATOES ... ASPARAGUS VINAIGRETTE ... DESSERT ----====||||====---- CREOLE SAVOURY ... CARROTS DELMONICO EN CASES ... MUSHROOMS IN CASSEROLE STUFFED TOMATOES POTATOES DUCHESSE ... ARTICHOKE SALAD ... DESSERT The wolf also shall dwell with the lamb, and the leopard shall lie down with the kid; and the calf and the young lion and the fatling together; and a little child shall lead them. And the cow and the bear shall feed; their young ones shall lie down together; and the lion shall eat straw like the ox. And the sucking child shall play on the hole of the asp, and the weaned child shall put his hand on the cockatrice' den. They shall not hurt nor destroy in all my holy mountain: for the earth shall be full of the knowledge of the Lord, as the waters cover the sea. Isaiah xi, 6-9. INDEX Introduction, 11 The Kitchen, 29 The Dining Room, 35 Seasoning, 39 Measuring, 39 Thickening, 40 An Herb Garden, 40 Gelatine, 41 Fat for Frying, 41 Canned Goods, 41 SOUPS Vegetable Stock, 45 A Simple Consommé, 45 Clear Bouillon, 46 Cream of Artichoke, 47 with Nasturtiums, 47 Lima Beans, 50 Carrot and Onion, 52 Carrots, 53 Cauliflower, 53 Celery, 54 Cheese, 53 Chestnut, 55 Corn, 55 Curry, 56 Lentil, 59 Onion, 61 Green Pea, 63 Rice, 65 Spinach, 67 Tomato, 70 Vegetable, 74 Soup, Asparagus, 48 Barley and Tomato, 48 Black Bean, 48 Belgian, 49 Plain Bean, 49 Brown Bean, 49 Red Bean, 50 Dutch Cabbage, 51 Calcutta Bisque, 51 Canton Stew, 51 Carrot Broth, 52 Chestnut, 54 Cockie-Leekie, 56 Creole, 56 Florentine, 57 Heilbronn, 57 Julienne, 58 Red Lentil, 58 Purée Mongole, 59 Hungarian, 59 Mushroom Bisque, 60 Mushroom, 60 Mushroom Stew, 61 Noodle, 61 Okra, 61 Onion au Fromage, 62 New Green Pea, 62 Split Pea, 63 Princess, 64 Potato, 64 German Potato, 64 Potato (Flora), 65 Rice and Tomato, 65 Rice-Okra, 66 Salsify (Oyster Plant), 66 Spinach-Tomato, 67 Sorrel (French), 68 Sorrel (German), 68 St. Germaine, 68 Spaghetti, 69 Scotch Broth, 69 Spanish Tomato, 70 Tomato-Tapioca, 70 Tomato and Corn, 71 Tomato-Macaroni, 71 Tomato, 71 Tomato-Okra, 71 Mulligatawny, 72 Vegetable No. 1, 72 Vegetable No. 2, 73 Vegetable No. 3, 73 Vegetable No. 4, 73 Vegetable No. 5, 74 Vegetable Marrow, 75 VEGETABLES Artichokes (Jerusalem) in Butter, 79 au Gratin, 79 with Tomato Sauce, 79 with French Sauce, 80 Fritters, 80 Fried, 80 French Fried, 80 Tartare, 81 Fried with Tomato Sauce, 81 Lyonnaise, 81 Purée, 81 Newburg, 82 Artichokes (Globe), 82 to steam, 83 to boil, 83 with Mushrooms, 84 Vinaigrette, 84 Fonds, 84 Asparagus, 85 with White Sauce, 85 with Dutch Butter, 85 Tips, 86 White, 86 Vinaigrette, 86 Fried Tips, 86 Tips with White Sauce, 87 in Bread Cases, 87 Escalloped, 87 Apples, Griddled, 88 Apple Fritters, 88 Bananas, boiled, 88 with Tomatoes, 88 Banana Fritters, 89 Boston Beans, 89 Beans, Green String, 90 Golden Wax, 90 French, 90 Deutschland, 90 Florentine, 91 and Corn, 91 Italian, 91 Spanish, 92 Lima, 92 Lima Hollandaise, 93 Lima Creamed, 93 Lima Sauquetash, 93 Beets, 94 Creamed, 94 Virginia, 94 Piquant, 95 German, 95 Pickled, 95 Brussels Sprouts, 96 in Dutch Butter, 96 with Celery, 96 with Chestnuts, 97 Lyonnaise, 97 Creamed, 97 in Bread Cases, 97 Cabbage, 98 New England, 98 Western, 98 Sarmas, 99 Lichtenstein, 99 Lady, 100 Cold Slaw, 100 German Red, 100 Hungarian, 100 Pickled Red, 101 Carrots, Creamed, 101 with Potatoes, 102 Sauté, 102 Glorified, 102 Glazed, 103 Delmonico, 103 Soufflé, 104 Cauliflower, 104 Creamed, 104 au Gratin, 105 German, 105 Italian, 105 Fritters, 105 Celery, Creamed, 106 in Brown Sauce, 106 in Casserole, 106 Baked, 107 Cêpes, 107 Corn, Boiled, 108 Roasted, 108 Pudding, 108 in Cases, 108 Creole, 109 and Tomato Pie, 109 Chowder, 109 Rhode Island Escallop, 110 Cucumbers, Stewed, 110 Stuffed, 110 Egg Plant with Sauce Tartare, 111 with Tomato Sauce, 111 Endive, Creamed, 111 Kohlrabi, 112 au Gratin, 112 Lentils, Egyptian, 112 German, 113 Lentil Pie, 112 Leeks, 113 Mushrooms, 114 Stewed, 114 German, 114 Newburg, 115 on Toast, 115 Grilled, 116 Sur Cloche, 116 in Casserole, 116 Filled, 117 with Truffles, 117 with Peas, 117 with Onions, 117 with Egg, 118 Canned, 118 Czarina, 119 Mushroom and Chestnut Ragout, 115 Loaf, 119 Okra, Stewed, 120 Okra and Grilled Tomatoes, 120 with Tomato Sauce, 120 and Tomato Escallop, 120 Onions, Boiled, 121 Creamed, 121 with Brown Sauce, 121 au Gratin, 122 with Cheese, 122 Escalloped, 122 Baked with Chestnuts, 122 Soufflé, 123 Bordeaux, 123 and Tomato Escallop, 124 Beatrice, 124 Stuffed, 124 Fried, 125 French Fried, 125 in Potato Cradles, 126 Small, 126 Glazed, 126 and Apples, 126 Parsnips, Boiled, 127 in Butter, 127 Fried, 127 French Fried, 127 Broiled, 128 Peas, Green, 128 Paysanne, 128 Canned, 128 with Onion, 128 Peppers, Stuffed, 129 with Mushrooms, 129 with Rice, 129 with Egg, 130 with Corn, 130 Escalloped with Corn, 130 Fried, 131 Pimentos, Creamed, 131 Rolled, 131 with Okra, 132 with Tomato, 132 Potatoes, 132 Mashed, 133 in cases, 133 Soufflé, 134 Riced, 134 Mashed with Onion, 135 Baked, 135 Roast, 135 Denver, 135 Broiled, 136 Fried Soufflé, 136 Whole Fried, 136 French Fried, 137 Parisian, 137 Lyonnaise, 138 German Fried, 138 Creamed, 139 Escalloped, 139 Delmonico, 140 Oak Hill, 140 Heilbronn, 140 Curried, 142 Rennequin, 142 and Cheese, 143 Escallop with Onion, 143 New, in Butter, 143 Creamed New, 144 Baked New, 144 Mock New, 144 Potato Fritters, 134 Straws, 137 Cradles, 138 Savoury, 139 Cakes, 141 Hash, 141 Omelet, 141 Fricassee, 142 Saratoga Chips, 137 Sweet Potatoes, Boiled, 145 Baked, 145 Mashed, 145 Soufflé, 145 Escalloped, 146 Stuffed, 146 Maryland, 147 Candied, 148 Griddled, 148 Fried, 148 French Fried, 148 Glazed, 149 Sweet Potato Pie, 146 Texas, 147 Salsify (Oyster Plant), 149 English, 149 in Coquilles, 149 Escalloped, 150 Tartare, 150 Black, 150 Spinach, 150 German, 151 with White Sauce, 151 with Rhubarb, 151 Italian, 152 Novelty, 152 Soufflé, 152 Squash, Baked, 153 California, 153 Tomatoes, Stewed, 153 Escalloped, 154 Breaded, 154 Fried, 154 Devilled, 155 Creamed, 155 Baked with Mushrooms, 156 with Nut Force-meat, 156 Stuffed with Egg and Peppers, 156 Baked with Peppers, 156 Filled with Egg, 157 Stuffed with Spinach, 157 with Macaroni, 158 and Onion, 158 Casino, 159 Indienne, 159 with Eggs, 159 Curried, 159 Savoury, 160 Creole, 160 and Hominy, 161 Loaf, 160 American Rarebit, 158 Turnips, Stewed, 161 Mashed, 162 with Potato, 162 au Gratin, 162 Ragout of, 162 Parisian, 163 Teltower Rübchen, 163 VEGETABLE COMBINATIONS Chop Suey, 167 Colcannon, 167 Macedoine of Vegetables, 167 Canned, 168 Vegetable Chowder, 168 Hash, 169 Stew, 169 Casserole, 170 Ragout, 171 Vegetable Pie St. Georges, 169 Bordeaux, 171 New Orleans Stew, 172 Curry, Indian, 172 Lentils, 173 Succotash, 173 Creole, 173 Various, 174 NUT DISHES Chestnuts, Italian, 177 Purée, 177 Peanut Purée, 178 Michaelmas Loaf, 178 Christmas Loaf, 178 Nut and Barley Loaf (Roast), 179 Nut and Barley Loaf (Steamed), 179 and Hominy Loaf, 179 and Fruit Loaf, 180 Foundation Loaf, 180 Nut Hash, 181 RICE, MACARONI, ETC. Rice, Boiled, 185 Baked, 185 Indian, 185 Spanish, 186 Tomato Stew, 186 Fried, 186 Escalloped, 186 and Cheese, 187 and Tomatoes Baked, 187 Italian, 187 au Gratin, 188 Omelet, 188 Czarina, 188 Savoury, 189 Unpolished, 189 Pearl Barley, 189 Macaroni, American, 190 au Gratin, 190 Bianca, 190 Italian, 191 Baked Italian, 192 with Tomato and Onion, 191 Mexican, 192 and Cheese, 192 Rarebit, 192 Spaghetti, 193 Noodles, 193 German, 194 Italian, 194 CROQUETTES Croquettes, Bean, 197 Cheese, 197 Swiss Cheese, 197 Chestnut, 198 Egg, 198 Farina, 198 Hominy, 199 Lentil, 199 Macaroni, 199 Italian, 200 Tomato, 200 Dried Pea, 201 Nut and Potato, 201 and Salsify, 201 and Cocoanut, 202 Potato, 202 with Cheese, 202 Savoury, 202 Mashed, 203 Creole, 203 Sweet, 203 Rice, 204 Sweetened, 203 Pink, 204 Curried, 204 Carolina, 204 English Savoury, 205 Mixed Vegetable, 205 TIMBALES AND PATTIES Timbales, Corn, 210 Egg, 209 Egg-Tomato, 209 Pea, 210 Potato, 211 and Cheese, 210 Rice, 211 Savoury Egg, 209 Patties, Artichoke, 211 Asparagus, 212 Celery, 212 Chestnut, 212 Green Pea, 212 Egg, 213 Macedoine, 213 Mushroom, 213 Canned, 213 SAUCES Caramel for Colouring, 217 Reduced Vinegar, 217 Sauce Bernaise, 217 Black Butter, 218 Bread, 218 Brown, 218 Various Brown, 219 Bordelaise, 219 Curry, 219 Caper, 220 Cheese, 220 Cucumber, 220 Devilled, 221 Egg, 221 French, 221 German, 221 Egg, 222 Herb, 222 Hollandaise, 222 Horse-Radish, 222 Maître d'Hôtel, 223 Mint, 223 Nut, 223 Onion, 224 Parsley, 224 Provençal, 224 Piquant, 225 Ravigote, 225 Robert, 225 Spanish, 225 Spinach, 226 Tartare, 227 Tomato, 227 with other Vegetables, 227 with Nuts, 227 with Egg, 228 Vinaigrette, 228 White, 228 Drawn Butter, 219 Dutch Butter, 220 Parsley Butter, 224 Salad Dressing, 257 Mayonnaise, 258 EGGS Eggs, Boiled, 231 Fried, 231 Poached, 232 with Gravy, 232 Indienne, 232 Waldorf, 232 Scrambled, 233 with Cheese, 233 with Mushrooms, etc., 233 Savoury, 233 Indienne, 234 Spanish, 234 Shirred, 234 with Tomatoes, 234 Griddled, 235 Carmelite, 237 with Potato, 237 Newburg, 237 Lyonnaise, 238 Devilled, 238 Japanese, 238 Golden Rod, 239 Frothed, 239 Fried Stuffed, 239 Carolina, 240 Münchner, 241 in Marinade, 241 Parisienne, 241 Perigord, 241 with Cheese, 242 Mornay, 242 Creamed, 242 Omar Pasha, 243 Turkish, 243 Beurre-Noir, 243 Creole, 244 in Savoury Butter, 244 Escalloped, 245 Omelet, Plain, 235 Soufflé, 235 Baked, 236 Herb, 236 Cheese, 236 Rum, 236 Swiss Egg Toast, 240 Canuck Egg Toast, 245 Egg Mould, 245 CHEESE Cheese Ramekins, 249 Baked with Bread, 249 Fondu, 249 Relish, 250 Méringues, 250 Creamed, 250 Pancakes, 250 Cottage, 251 Liptauer, 252 Camembert, 253 Dreams, 253 Roquefort Gourmet, 253 Grated, 253 Rarebit, Welsh, 251 Bachelor's, 251 Delmonico, 252 Pink, 252 SALADS Salad, American, 259 Artichoke, 259 Green Bean, 259 Wax Bean, 260 Beet with Celery, 260 Cabbage, 260 Celery and Pineapple, 260 Cherry, 260 Cucumber, 261 Cucumber, Russian, 261 Country, 261 Dent de Lion, 261 Pink Egg, 262 Endive, 262 Fetticus, 262 Garden, 262 Grape Fruit, 262 Italian, 263 Lettuce, 263 Macedoine, 263 Mixed, 263 Mushroom, 264 Narragansett, 264 Philadelphia, 264 Pimento, 264 Polish, 265 Potato (German), 265 Potato (American), 265 Potato (Red), 266 Romaine, 266 Southern, 266 Sorrel, 266 Spanish, 267 Sunday night, 267 Tomato (Russian), 267 with Chives, 268 Waldorf, 268 Watercress with Oranges, 268 Yokohama, 268 A Salad Supper, 269 French Dressing, 257 Mayonnaise Dressing, 258 Green Colouring for Mayonnaise, 258 Tarragon Vinegar, 258 SAVOURIES Fresh Mushroom Cocktails, 273 Canned Mushroom Cocktails, 273 Pimento Cocktails, 273 Savoury, Beet, 274 Beet and Egg, 274 Brown Bread, 274 Cucumber, 274 Creole, 275 Egg, 275 Horse-Radish, 275 Mustard, 276 Neufchâtel, 276 Onion, 276 Pickle, 276 Stuffed Olive, 276 Caper, 277 Tomato, 277 Mayonnaise, 277 Liptauer, 277 Pimento, 277 Rounds of Toast, 278 SANDWICHES Sandwiches, Apple, 282 Bombay, 282 Cheese, 284 Creole, 282 Egg, 282 German, 284 Honolulu, 284 Lettuce, 283 Nut, 283 Peanut Butter, 282 Pimola, 283 Pickle, 283 Providence House, 281 Savoury Butter, 281 PASTRY, PATTY CASES, ETC. Pie-Crust, 287 Easy Puff Paste, 287 Timbale Cases, 288 Batter for Fritters, 288 Pastry for Patty Cases, 288 Potato Crust, 289 Essex Pastry, 289 Dumplings, 289 Croutons, 289 Bread Crumbs, 290 A FEW HOT BREADS Baking Powder Biscuits, 293 Pop Overs, 293 Graham Gems, 294 Tennessee Corn Bread, 294 Southern Rice Muffins, 294 Rice Griddle Cakes, 295 Corn Griddle Cakes, 295 Wheat Griddle Cakes, 295 Gingerbread, 295 Sunday Morning Waffles, 296 TWO NECESSARY DESSERTS Plum Pudding, 299 Plum Pudding Sauce, 299 Nun's Butter, 299 Mince Pie, 300 MENUS Thanksgiving Dinner, 303 Christmas Dinner, 304 Easter Dinner, 304 A Dozen Dinners, 305 A Dozen Luncheons, 308 
22829	----	NO ANIMAL FOOD AND NUTRITION AND DIET WITH VEGETABLE RECIPES BY RUPERT H. WHELDON HEALTH CULTURE CO. NEW YORK--PASSAIC, N. J. PREFACE The title of this book is not ambiguous, but as it relates to a subject rarely thought about by the generality of people, it may save some misapprehension if at once it is plainly stated that the following pages are in vindication of a dietary consisting wholly of products of the vegetable kingdom, and which therefore excludes not only flesh, fish, and fowl, but milk and eggs and products manufactured therefrom. THE AUTHOR. This work is reprinted from the English edition with changes better adapting it to the American reader. THE PUBLISHERS. MAN'S FOOD Health and happiness are within reach of those who provide themselves with good food, clean water, fresh air, and exercise. A ceaseless and relentless hand is laid on almost every animal to provide food for human beings. Nothing that lives or grows is missed by man in his search for food to satisfy his appetite. Natural appetite is satisfied with vegetable food, the basis for highest and best health and development. History of primitive man we know, but the possibilities of perfected and complete man are not yet attained. Adequate and pleasant food comes to us from the soil direct, favorable for health, and a preventive against disease. Plant food is man's natural diet; ample, suitable, and available; obtainable with least labor and expense, and in pleasing form and variety. Animal food will be useful in emergency, also at other times; still, plant substance is more favorable to health, endurance, and power of mind. Variety of food is desirable and natural; it is abundantly supplied by the growth of the soil under cultivation. Races of intelligence and strength are to be found subsisting and thriving on an exclusive plant grown diet. The health and patience of vegetarians meet the social, mental and physical tests of life with less disease, and less risk of dependence in old age. Meat eaters have no advantages which do not belong also to those whose food is vegetable. Plant food, the principal diet of the world, has one serious drawback; it is not always savory, or palatable. Plant diet to be savory requires fat, or oil, to be added to it; nuts, peanut, and olive oil, supply it to the best advantage. Plant diet with butter, cream, milk, cheese, eggs, lard, fat, suet, or tallow added to it, is not vegetarian; it is mixed diet; the same in effect as if meat were used.--Elmer Lee, M.D., Editor, Health Culture Magazine. CONTENTS PAGE NO ANIMAL FOOD I--THE URGENCY OF THE SUBJECT 9 II--PHYSICAL CONSIDERATIONS 17 III--ETHICAL CONSIDERATIONS 35 IV--THE ÆSTHETIC POINT OF VIEW 46 V--ECONOMICAL CONSIDERATIONS 52 VI--THE EXCLUSION OF DAIRY PRODUCE 58 VII--CONCLUSION 63 NUTRITION AND DIET I--SCIENCE OF NUTRITION 70 II--WHAT TO EAT 82 III--WHEN TO EAT 97 IV--HOW TO EAT 103 FOOD TABLE 108 RECIPES 111 NO ANIMAL FOOD I URGENCY OF THE SUBJECT Outside of those who have had the good fortune to be educated to an understanding of a rational science of dietetics, very few people indeed have any notion whatever of the fundamental principles of nutrition and diet, and are therefore unable to form any sound opinion as to the merits or demerits of any particular system of dietetic reform. Unfortunately many of those who _do_ realise the intimate connection between diet and both physical and mental health, are not, generally speaking, sufficiently philosophical to base their views upon a secure foundation and logically reason out the whole problem for themselves. Briefly, the pleas usually advanced on behalf of the vegetable regimen are as follows: It is claimed to be healthier than the customary flesh diet; it is claimed for various reasons to be more pleasant; it is claimed to be more economical; it is claimed to be less trouble; it is claimed to be more humane. Many hold the opinion that a frugivorous diet is more natural and better suited to the constitution of man, and that he was never intended to be carnivorous; that the slaughtering of animals for food, being entirely unnecessary is immoral; that in adding our share towards supplying a vocation for the butcher we are helping to nurture callousness, coarseness and brutality in those who are concerned in the butchering business; that anyone of true refinement and delicacy would find in the killing of highly-strung, nervous, sensitive creatures, a task repulsive and disgusting, and that it is scarcely fair, let alone Christian, to ask others to perform work which we consider unnecessary and loathsome, and which we should be ashamed to do ourselves. Of all these various views there is one that should be regarded as of primary importance, namely, the question of health. First and foremost we have to consider the question of physical health. No system of thought that poses as being concerned with man's welfare on earth can ever make headway unless it recognises this. Physical well-being is a moral consideration that should and must have our attention before aught else, and that this is so needs no demonstrating; it is self-evident. Now it is not to be denied when we look at the over-flowing hospitals; when we see everywhere advertised patent medicines; when we realise that a vast amount of work is done by the medical profession among all classes; when we learn that one man out of twelve and one woman out of eight die every year from that most terrible disease, cancer, and that over 207,000 persons died from tuberculosis during the first seven years of the present century; when we learn that there are over 1500 defined diseases prevalent among us and that the list is being continually added to, that the general health of the nation is far different from what we have every reason to believe it ought to be. However much we may have become accustomed to it, we cannot suppose ill-health to be a _normal_ condition. Granted, then, that the general health of the nation is far from what it should be, and looking from effects to causes, may we not pertinently enquire whether our diet is not largely responsible for this state of things? May it not be that wrong feeding and mal-nutrition are at the root of most disease? It needs no demonstrating that man's health is directly dependent upon what he eats, yet how few possess even the most elementary conception of the principles of nutrition in relation to health? Is it not evident that it is because of this lamentable ignorance so many people nowadays suffer from ill-health? Further, not only does diet exert a definite influence upon physical well-being, but it indirectly affects the entire intellectual and moral evolution of mankind. Just as a man thinks so he becomes, and 'a science which controls the building of brain-cell, and therefore of mind-stuff, lies at the root of all the problems of life.' From the point of view of food-science, mind and body are inseparable; one reacts upon the other; and though a healthy body may not be essential to happiness, good health goes a long way towards making life worth living. Dr. Alexander Haig, who has done such excellent and valuable work in the study of uric acid in relation to disease, speaks most emphatically on this point: 'DIET is the greatest question for the human race, not only does his ability to obtain food determine man's existence, but its quality controls the circulation in the brain, and this decides the trend of being and action, accounting for much of the indifference between depravity and the self-control of wisdom.' The human body is a machine, not an iron and steel machine, but a blood and bone machine, and just as it is necessary to understand the mechanism of the iron and steel machine in order to run it, so is it necessary to understand the mechanism of the blood and bone machine in order to run it. If a person understanding nothing of the business of a _chauffeur_ undertook to run an automobile, doubtless he would soon come to grief; and so likewise if a person understands nothing of the needs of his body, or partly understanding them knows not how to satisfy them, it is extremely unlikely that he will maintain it at its normal standard of efficiency. Under certain conditions, of which we will speak in a moment, the body-machine is run quite unconsciously, and run well; that is to say, the body is kept in perfect health without the aid of science. But, then, we do not now live under these conditions, and so our reason has to play a certain part in encouraging, or, as the case may be, in restricting the various desires that make themselves felt. The reason so many people nowadays are suffering from all sorts of ailments is simply that they are deplorably ignorant of their natural bodily wants. How much does the ordinary individual know about nutrition, or about obedience to an unperverted appetite? The doctors seem to know little about health; they are not asked to keep us healthy, but only to cure us of disease, and so their studies relate to disease, not health; and dietetics, a science dealing with the very first principles of health, is an optional course in the curriculum of the medical student. Food is the first necessary of life, and the right kind of food, eaten in the right manner, is necessary to a right, that is, healthy life. No doubt, pathological conditions are sometimes due to causes other than wrong feeding, but in a very large percentage of cases there is little doubt that errors in diet have been the cause of the trouble, either directly, or indirectly by rendering the system susceptible to pernicious influences.[1] A knowledge of what is the right food to eat, and of the right way to eat it, does not, under existing conditions of life, come instinctively. Under other conditions it might do so, but under those in which we live, it certainly does not; and this is owing to the fact that for many hundred generations back there has been a pandering to sense, and a quelling and consequent atrophy of the discriminating animal instinct. As our intelligence has developed we have applied it to the service of the senses and at the expense of our primitive intuition of right and wrong that guided us in the selection of that which was suitable to our preservation and health. We excel the animals in the possession of reason, but the animals excel us in the exercise of instinct. It has been said that animals do not study dietetics and yet live healthily enough. This is true, but it is true only as far as concerns those animals which live _in their natural surroundings and under natural conditions_. Man would not need to study diet were he so situated, but he is not. The wild animal of the woods is far removed from the civilized human being. The animal's instinct guides him aright, but man has lost his primitive instinct, and to trust to his inclinations may result in disaster. The first question about vegetarianism, then, is this:--Is it the best diet from the hygienic point of view? Of course it will be granted that diseased food, food containing pernicious germs or poisons, whether animal or vegetable, is unfit to be eaten. It is not to be supposed that anyone will defend the eating of such food, so that we are justified in assuming that those who defend flesh-eating believe flesh to be free from such germs and poisons; therefore let the following be noted. It is affirmed that 50 per cent. of the bovine and other animals that are slaughtered for human food are affected with Tuberculosis, or some of the following diseases: Cancer, Anthrax, Pleuro-Pneumonia, Swine-Fever, Sheep Scab, Foot and Mouth Disease, etc., etc., and that to exclude all suspected or actually diseased carcasses would be practically to leave the market without a supply. One has only to read the literature dealing with this subject to be convinced that the meat-eating public must consume a large amount of highly poisonous substances. That these poisons may communicate disease to the person eating them has been amply proved. Cooking does _not_ necessarily destroy all germs, for the temperature at the interior of a large joint is below that necessary to destroy the bacilli there present. Although the remark is irrelevant to the subject in hand, one is tempted to point out that, quite apart from the question of hygiene, the idea of eating flesh containing sores and wounds, bruises and pus-polluted tissues, is altogether repulsive to the imagination. Let it be supposed, however, that meat can be, and from the meat-eater's point of view, should be and will be under proper conditions, uncontaminated, there yet remains the question whether such food is physiologically necessary to man. Let us first consider what kind of food is best suited to man's natural constitution. FOOTNOTES: [Footnote 1: It seems reasonable to suppose that granting the organism has such natural needs satisfied as sleep, warmth, pure air, sunshine, and so forth, fundamentally all susceptibility to disease is due to wrong feeding and mal-nutrition, either of the individual organism or of its progenitors. The rationale of nutrition is a far more complicated matter than medical science appears to realise, and until the intimate relationship existing between nutrition and pathology has been investigated, we shall not see much progress towards the extermination of disease. Medical science by its curative methods is simply pruning the evil, which, meanwhile, is sending its roots deeper into the unstable organisms in which it grows.] II PHYSICAL CONSIDERATIONS There are many eminent scientists who have given it as their opinion that anatomically and physiologically man is to be classed as a frugivorous animal. There are lacking in man all the characteristics that distinguish the prominent organs of the carnivora, while he possesses a most striking resemblance to the fruit-eating apes. Dr. Kingsford writes: 'M. Pouchet observes that all the details of the digestive apparatus in man, as well as his dentition, constitute "so many proofs of his frugivorous origin"--an opinion shared by Professor Owen, who remarks that the anthropoids and all the quadrumana derive their alimentation from fruits, grains, and other succulent and nutritive vegetable substances, and that the strict analogy which exists between the structure of these animals and that of man clearly demonstrates his frugivorous nature. This view is also taken by Cuvier, Linnæus, Professor Lawrence, Charles Bell, Gassendi, Flourens, and a great number of other eminent writers.' (see _The Perfect Way in Diet_.) Linnæus is quoted by John Smith in _Fruits and Farinacea_ as speaking of fruit as follows: 'This species of food is that which is most suitable to man: which is evidenced by the series of quadrupeds, analogy, wild men, apes, the structure of the mouth, of the stomach, and the hands.' Sir Ray Lancaster, K.C.B., F.R.S., in an article in _The Daily Telegraph_, December, 1909, wrote: 'It is very generally asserted by those who advocate a purely vegetable diet that man's teeth are of the shape and pattern which we find in the fruit-eating, or in the root-eating, animals allied to him. This is true.... It is quite clear that man's cheek teeth do not enable him to cut lumps of meat and bone from raw carcasses and swallow them whole. They are broad, square-surfaced teeth with four or fewer low rounded tubercles to crush soft food, as are those of monkeys. And there can be no doubt that man fed originally like monkeys, on easily crushed fruits, nuts, and roots.' With regard to man's original non-carnivorous nature and omnivorism, it is sometimes said that though man's system may not thrive on a raw flesh diet, yet he can assimilate cooked flesh and his system is well adapted to digest it. The answer to this is that were it demonstrable, and it is _not_, that cooked flesh is as easily digested and contains as much nutriment as grains and nuts, this does not prove it to be suitable for human food; for man (leaving out of consideration the fact that the eating of diseased animal flesh can communicate disease), since he was originally formed by Nature to subsist exclusively on the products of the vegetable kingdom, cannot depart from Nature's plan without incurring penalty of some sort--unless, indeed, his natural original constitution has changed; but _it has not changed_. The most learned and world-renowned scientists affirm man's present anatomical and physiological structure to be that of a frugivore. Disguising an unnatural food by cooking it may make that food more assimilable, but it by no means follows that such a food is suitable, let alone harmless, as human food. That it is harmful, not only to man's physical health, but to his mental and moral health, this book endeavours to demonstrate. With regard to the fact that man has not changed constitutionally from his original frugivorous nature Dr. Haig writes as follows: 'If man imagines that a few centuries, or even a few hundred centuries, of meat-eating in defiance of Nature have endowed him with any new powers, except perhaps, that of bearing the resulting disease and degradation with an ignorance and apathy which are appalling, he deceives himself; for the record of the teeth shows that human structure has remained unaltered over vast periods of time.' According to Dr. Haig, human metabolism (the process by which food is converted into living tissue) differs widely from that of the carnivora. The carnivore is provided with the means to dispose of such poisonous salts as are contained in and are produced by the ingestion of animal flesh, while the human system is not so provided. In the human body these poisons are not held in solution, but tend to form deposits and consequently are the cause of diseases of the arthritic group, conspicuously rheumatism. There is sometimes some misconception as regards the distinction between a frugivorous and herbivorous diet. The natural diet of man consists of fruits, farinacea, perhaps certain roots, and the more esculent vegetables, and is commonly known as vegetarian, or fruitarian (frugivorous), but man's digestive organs by no means allow him to eat grass as the herbivora--the horse, ox, sheep, etc.--although he is much more nearly allied to these animals than to the carnivora. We are forced to conclude, in the face of all the available evidence, that the natural constitution of man closely resembles that of fruit-eating animals, and widely differs from that of flesh-eating animals, and that from analogy it is only reasonable to suppose that the fruitarian, or vegetarian, as it is commonly called, is the diet best suited to man. This conclusion has been arrived at by many distinguished men of science, among whom are the above mentioned. But the proof of the pudding is in the eating, and to prove that the vegetarian is the most hygienic diet, we must examine the physical conditions of those nations and individuals who have lived, and do live, upon this diet. It might be mentioned, parenthetically, that among animals, the herbivora are as strong physically as any species of carnivora. The most laborious work of the world is performed by oxen, horses, mules, camels, elephants, all vegetable-feeding animals. What animal possesses the enormous strength of the herbivorous rhinoceros, who, travellers relate, uproots trees and grinds whole trunks to powder? Again, the frugivorous orang-outang is said to be more than a match for the African lion. Comparing herbivora and carnivora from this point of view Dr. Kingsford writes: 'The carnivora, indeed, possess one salient and terrible quality, ferocity, allied to thirst for blood; but power, endurance, courage, and intelligent capacity for toil belong to those animals who alone, since the world has had a history, have been associated with the fortunes, the conquests, and the achievements of men.' Charles Darwin, reverenced by all educated people as a scientist of the most keen and accurate observation, wrote in his _Voyage of the Beagle_, the following with regard to the Chilian miners, who, he tells us, live in the cold and high regions of the Andes: 'The labouring class work very hard. They have little time allowed for their meals, and during summer and winter, they begin when it is light and leave off at dusk. They are paid £1 sterling a month and their food is given them: this, for breakfast, consists of sixteen figs and two small loaves of bread; for dinner, boiled beans; for supper, broken roasted wheat-grain. They scarcely ever taste meat.' This is as good as saying that the strongest men in the world, performing the most arduous work, and living in an exhilarating climate, are practically strict vegetarians. Dr. Jules Grand, President of the Vegetarian Society of France speaks of 'the Indian runners of Mexico, who offer instances of wonderful endurance, and eat nothing but tortillas of maize, which they eat as they run along; the street porters of Algiers, Smyrna, Constantinople and Egypt, well known for their uncommon strength, and living on nothing but maize, rice, dates, melons, beans, and lentils. The Piedmontese workmen, thanks to whom the tunnelling of the Alps is due, feed on polenta, (maize-broth). The peasants of the Asturias, like those of the Auvergne, scarcely eat anything except chick-peas and chestnuts ... statistics prove ... that the most numerous population of the globe is vegetarian.' The following miscellaneous excerpta are from Smith's _Fruits and Farinacea_:-- 'The peasantry of Norway, Sweden, Russia, Denmark, Poland, Germany, Turkey, Greece, Switzerland, Spain, Portugal, and of almost every country in Europe subsist principally, and most of them entirely, on vegetable food.... The Persians, Hindoos, Burmese, Chinese, Japanese, the inhabitants of the East Indian Archipelago, and of the mountains of the Himalaya, and, in fact, most of the Asiatics, live upon vegetable productions.' 'The people of Russia, generally, subsist on coarse black rye-bread and garlics. I have often hired men to labour for me. They would come on board in the morning with a piece of black bread weighing about a pound, and a bunch of garlics as big as one's fist. This was all their nourishment for the day of sixteen or eighteen hours' labour. They were astonishingly powerful and active, and endured severe and protracted labour far beyond any of my men. Some of these Russians were eighty and even ninety years old, and yet these old men would do more work than any of the middle-aged men belonging to my ship. Captain C. S. Howland of New Bedford, Mass.' 'The Chinese feed almost entirely on rice, confections and fruits; those who are enabled to live well and spend a temperate life, are possessed of great strength and agility.' 'The Egyptian cultivators of the soil, who live on coarse wheaten bread, Indian corn, lentils, and other productions of the vegetable kingdom, are among the finest people I have even seen. Latherwood.' 'The Greek boatmen are exceedingly abstemious. Their food consists of a small quantity of black bread, made of unbolted rye or wheatmeal, and a bunch of grapes, or raisins, or some figs. They are astonishingly athletic and powerful; and the most nimble, active, graceful, cheerful, and even merry people in the world. Judge Woodruff, of Connecticut.' 'From the day of his irruption into Europe the Turk has always proved himself to be endowed with singularly strong vitality and energy. As a member of a warlike race, he is without equal in Europe in health and hardiness. His excellent physique, his simple habits, his abstinence from intoxicating liquors, and his normal vegetarian diet, enable him to support the greatest hardships, and to exist on the scantiest and simplest food.' 'The Spaniards of Rio Salada in South America,--who come down from the interior, and are employed in transporting goods overland,--live wholly on vegetable food. They are large, very robust, and strong; and bear prodigious burdens on their backs, travelling over mountains too steep for loaded mules to ascend, and with a speed which few of the generality of men can equal without incumbrance.' 'In the most heroic days of the Grecian army, their food was the plain and simple produce of the soil. The immortal Spartans of Thermopylæ were, from infancy, nourished by the plainest and coarsest vegetable aliment: and the Roman army, in the period of their greatest valour and most gigantic achievements, subsisted on plain and coarse vegetable food. When the public games of Ancient Greece--for the exercise of muscular power and activity in wrestling, boxing, running, etc.,--were first instituted, the athletæ in accordance with the common dietetic habits of the people, were trained entirely on vegetable food.' Dr. Kellogg, an authority on dietetics, makes the following answer to those who proclaim that those nations who eat a large amount of flesh-food, such as the English, are the strongest and dominant nations: "While it is true that the English nation makes large use of animal food, and is at the same time one of the most powerful on the globe, it is also true that the lowest, most miserable classes of human beings, such as the natives of Australia, and the inhabitants of Terra del Fuego, subsist almost wholly upon flesh. It should also be borne in mind that it is only within a single generation that the common people of England have become large consumers of flesh. In former times and when England was laying the foundation of her greatness, her sturdy yeomen ate less meat in a week, than the average Englishman of the present consumes in a single day.... The Persians, the Grecians, and the Romans, became ruling nations while vegetarians." In _Fruits and Farinacea_, Professor Lawrence is quoted as follows: 'The inhabitants of Northern Europe and Asia, the Laplanders, Samoiedes, Ostiacs, Tangooses, Burats, Kamtschatdales, as well as the natives of Terra del Fuego in the Southern extremity of America, are the smallest, weakest, and least brave people on the globe; although they live almost entirely on flesh, and that often raw.' Many athletic achievements of recent date have been won by vegetarians both in this country and abroad. The following successes are noteworthy:--Walking: Karl Mann, Dresden to Berlin, Championship of Germany; George Allen, Land's End to John-o'-Groats. Running: E. R. Voigt, Olympic Championship, etc.: F. A. Knott, 5,000 metres Belgian record. Cycling: G. A. Olley, Land's End to John-o'-Groats record. Tennis: Eustace Miles, M.A., various championships, etc. Of especial interest at the present moment are a series of tests and experiments recently carried out at Yale University, U.S.A., under Professor Irving Fisher, with the object of discovering the suitability of different dietaries for athletes, and the effect upon the human system in general. The results were surprising. 'One of the most severe tests,' remarks Professor Fisher, 'was in deep knee-bending, or "squatting." Few of the meat-eaters could "squat" more than three to four hundred times. On the other hand a Yale student who had been a flesh-abstainer for two years, did the deep knee-bending eighteen hundred times without exhaustion.... One remarkable difference between the two sets of men was the comparative absence of soreness in the muscles of the meat-abstainers after the tests.' The question as to climate is often raised; many people labour under the idea that a vegetable diet may be suitable in a hot climate, but not in a cold. That this idea is false is shown by facts, some of which the above quotations supply. That man can live healthily in arctic regions on a vegetable diet has been amply demonstrated. In a cold climate the body requires a considerable quantity of heat-producing food, that is, food containing a good supply of hydrocarbons (fats), and carbohydrates (starches and sugars). Many vegetable foods are rich in these properties, as will be explained in the essay following dealing with dietetics. Strong and enduring vegetable-feeding animals, such as the musk-ox and the reindeer, flourish on the scantiest food in an arctic climate, and there is no evidence to show that man could not equally well subsist on vegetable food under similar conditions. In an article entitled _Vegetarianism in Cold Climates_, by Captain Walter Carey, R.N., the author describes his observations during a winter spent in Manchuria. The weather, we are told, was exceedingly cold, the thermometer falling as low as minus 22° F. After speaking of the various arduous labours the natives are engaged in, Captain Carey describes the physique and diet of natives in the vicinity of Niu-Chwang as follows: 'The men accompanying the carts were all very big and of great strength, and it was obvious that none but exceptionally strong and hardy men could withstand the hardships of their long march, the intense cold, frequent blizzards, and the work of forcing their queer team along in spite of everything. One could not help wondering what these men lived on, and I found that the chief article was beans, which, made into a coarse cake, supplied food for both men and animals. I was told by English merchants who travelled in the interior, that everywhere they found the same powerful race of men, living on beans and rice--in fact, vegetarians. Apparently they obtain the needful proteid and fat from the beans; while the coarse once-milled rice furnishes them with starch, gluten, and mineral salts, etc. Spartan fare, indeed, but proving how easy it is to sustain life without consuming flesh-food.' So far, then, as the physical condition of those nations who are practically vegetarian is concerned, we have to conclude that practice tallies with theory. Science teaches that man should live on a non-flesh diet, and when we come to consider the physique of those nations and men who do so, we have to acknowledge that their bodily powers and their health equal, if not excel, those of nations and men who, in part, subsist upon flesh. But it is interesting to go yet further. It has already been stated that mind and body are inseparable; that one reacts upon the other: therefore it is not irrelevant, in passing, to observe what mental powers are possessed by those races and individuals who subsist entirely upon the products of the vegetable kingdom. When we come to consider the mentality of the Oriental races we certainly have to acknowledge that Oriental culture--ethical, metaphysical, and poetical--has given birth to some of the grandest and noblest thoughts that mankind possesses, and has devised philosophical systems that have been the comfort and salvation of countless millions of souls. Anyone who doubts the intellectual and ethical attainments of that remarkable nation of which we in the West know so little--the Chinese--should read the panegyric written by Sir Robert Hart, who, for forty years, lived among them, and learnt to love and venerate them as worthy of the highest admiration and respect. Others have written in praise of the people of Burma. Speaking of the Burman, a traveller writes: 'He will exercise a graceful charity unheard of in the West--he has discovered how to make life happy without selfishness and to combine an adequate power for hard work with a corresponding ability to enjoy himself gracefully ... he is a philosopher and an artist.' Speaking of the Indian peasant a writer in an English journal says: 'The ryot lives in the face of Nature, on a simple diet easily procured, and inherits a philosophy, which, without literary culture, lifts his spirit into a higher plane of thought than other peasantries know of. Abstinence from flesh food of any kind, not only gives him pure blood exempt from civilized diseases but makes him the friend and not the enemy, of the animal world around.' Eastern literature is renowned for its subtle metaphysics. The higher types of Orientals are endowed with an extremely subtle intelligence, so subtle as to be wholly unintelligible to the ordinary Westerner. It is said that Pythagoras and Plato travelled in the East and were initiated into Eastern mysticism. The East possesses many scriptures, and the greater part of the writings of Eastern scholars consist of commentaries on the sacred writings. Among the best known monumental philosophical and literary achievements maybe mentioned the _Tao Teh C'hing_; the _Zend Avesta;_ the _Three Vedas_; the _Brahmanas_; the _Upanishads;_ and the _Bhagavad-gita_, that most beautiful 'Song Celestial' which for nearly two thousand years has moulded the thoughts and inspired the aspirations of the teeming millions of India. As to the testimony of individuals it is interesting to note that some of the greatest philosophers, scientists, poets, moralists, and many men of note, in different walks of life, in past and modern times, have, for various reasons, been vegetarians, among whom have been named the following:-- Manu Zoroaster Pythagoras Zeno Buddha Isaiah Daniel Empedocles Socrates Plato Aristotle Porphyry John Wesley Franklin Goldsmith Ray Paley Isaac Newton Jean Paul Richter Schopenhauer Byron Gleizes Hartley Rousseau Iamblichus Hypatia Diogenes Quintus Sextus Ovid Plutarch Seneca Apollonius The Apostles Matthew James James the Less Peter The Christian Fathers Clement Tertullian Origen Chrysostom St. Francis d'Assisi Cornaro Leonardo da Vinci Milton Locke Spinoza Voltaire Pope Gassendi Swedenborg Thackeray Linnæus Shelley Lamartine Michelet William Lambe Sir Isaac Pitman Thoreau Fitzgerald Herbert Burrows Garibaldi Wagner Edison Tesla Marconi Tolstoy George Frederick Watts Maeterlinck Vivekananda General Booth Mrs. Besant Bernard Shaw Rev. Prof. John E. B. Mayor Hon. E. Lyttelton Rev. R. J. Campbell Lord Charles Beresford Gen. Sir Ed. Bulwer etc., etc., etc. The following is a list of the medical and scientific authorities who have expressed opinions favouring vegetarianism:-- M. Pouchet Baron Cuvier Linnæus Professor Laurence, F.R.S. Sir Charles Bell, F.R.S. Gassendi Flourens Sir John Owen Professor Howard Moore Sylvester Graham, M.D. John Ray, F.R.S. Professor H. Schaafhausen Sir Richard Owen, F.R.S. Charles Darwin, LL.D., F.R.S. Dr. John Wood, M.D. Professor Irving Fisher Professor A. Wynter Blyth, F.R.C.S. Edward Smith, M.B., F.R.S., LL.B. Adam Smith, F.R.S. Lord Playfair, M.D., C.B. Sir Henry Thompson, M.B., F.R.C.S. Dr. F. J. Sykes, B. Sc. Dr. Anna Kingsford Professor G. Sims Woodhead, M.D., F.R.C.P., F.R.S. Alexander Haig, M.A., M.D., F.R.C.P. Dr. W. B. Carpenter, C.B., F.R.S. Dr. Josiah Oldfield, D.C.L., M.A., M.R.C.S., L.R.C.P. Virchow Sir Benjamin W. Richardson, M.P., F.R.C.S. Dr. Robert Perks, M.D., F.R.C.S. Dr. Kellogg, M.D. Harry Campbell, M.D. Dr. Olsen etc., etc. Before concluding this section it might be pointed out that the curious prejudice which is always manifested when men are asked to consider any new thing is as strongly in evidence against food reform as in other innovations. For example, flesh-eating is sometimes defended on the ground that vegetarians do not look hale and hearty, as healthy persons should do. People who speak in this way probably have in mind one or two acquaintances who, through having wrecked their health by wrong living, have had to abstain from the 'deadly decoctions of flesh' and adopt a simpler and purer dietary. It is not fair to judge meat abstainers by those who have had to take to a reformed diet solely as a curative measure; nor is it fair to lay the blame of a vegetarian's sickness on his diet, as if it were impossible to be sick from any other cause. The writer has known many vegetarians in various parts of the world, and he fails to understand how anyone moving about among vegetarians, either in this country or elsewhere, can deny that such people look as healthy and cheerful as those who live upon the conventional omnivorous diet. If a vegetarian, owing to inherited susceptibilities, or incorrect rearing in childhood, or any other cause outside his power to prevent, is sickly and delicate, is it just to lay the blame on his present manner of life? It would, indeed, seem most reasonable to assume that the individual in question would be in a much worse condition had he not forsaken his original and mistaken diet when he did. The writer once heard an acquaintance ridicule vegetarianism on the ground that Thoreau died of pulmonary consumption at forty-five! One is reminded of Oliver Wendell Holmes' witty saying:--'The mind of the bigot is like the pupil of the eye: the more it sees the light, the more it contracts.' In conclusion, there is, as we have seen in our review of typical vegetarian peoples and classes throughout the world, the strongest evidence that those who adopt a sensible non-flesh dietary, suited to their own constitution and environment, are almost invariably healthier, stronger, and longer-lived than those who rely chiefly upon flesh-meat for nutriment. III ETHICAL CONSIDERATIONS The primary consideration in regard to the question of diet should be, as already stated, the hygienic. Having shown that the non-flesh diet is the more natural, and the more advantageous from the point of view of health, let us now consider which of the two--vegetarianism or omnivorism--is superior from the ethical point of view. The science of ethics is the science of conduct. It is founded, primarily, upon philosophical postulates without which no code or system of morals could be formulated. Briefly, these postulates are, (a), every activity of man has as its deepest motive the end termed Happiness, (b) the Happiness of the individual is indissolubly bound up with the Happiness of all Creation. The truth of (a) will be evident to every person of normal intelligence: all arts and systems aim consciously, or unconsciously, at some good, and so far as names are concerned everyone will be willing to call the Chief Good by the term Happiness, although there may be unlimited diversity of opinion as to its nature, and the means to attain it. The truth of (b) also becomes apparent if the matter is carefully reflected upon. Everything that is _en rapport_ with all other things: the pebble cast from the hand alters the centre of gravity in the Universe. As in the world of things and acts, so in the world of thought, from which all action springs. Nothing can happen to the part but the whole gains or suffers as a consequence. Every breeze that blows, every cry that is uttered, every thought that is born, affects through perpetual metamorphoses every part of the entire Cosmic Existence.[2] We deduce from these postulates the following ethical precepts: a wise man will, firstly, so regulate his conduct that thereby he may experience the greatest happiness; secondly, he will endeavour to bestow happiness on others that by so doing he may receive, indirectly, being himself a part of the Cosmic Whole, the happiness he gives. Thus supreme selfishness is synonymous with supreme egoism, a truth that can only be stated paradoxically. Applying this latter precept to the matter in hand, it is obvious that since we should so live as to give the greatest possible happiness to all beings capable of appreciating it, and as it is an indisputable fact that animals can suffer pain, _and that men who slaughter animals needlessly suffer from atrophy of all finer feelings_, we should therefore cause no unnecessary suffering in the animal world. Let us then consider whether, knowing flesh to be unnecessary as an article of diet, we are, in continuing to demand and eat flesh-food, acting morally or not. To answer this query is not difficult. It is hardly necessary to say that we are causing a great deal of suffering among animals in breeding, raising, transporting, and killing them for food. It is sometimes said that animals do not suffer if they are handled humanely, and if they are slaughtered in abattoirs under proper superintendence. But we must not forget the branding and castrating operations; the journey to the slaughter-house, which when trans-continental and trans-oceanic must be a long drawn-out nightmare of horror and terror to the doomed beasts; we must not forget the insatiable cruelty of the average cowboy; we must not forget that the animal inevitably spends at least some minutes of instinctive dread and fear when he smells and sees the spilt blood of his forerunners, and that this terror is intensified when, as is frequently the case, he witnesses the dying struggles, and hears the heart-rending groans; we must not forget that the best contrivances sometimes fail to do good work, and that a certain percentage of victims have to suffer a prolonged death-agony owing to the miscalculation of a bad workman. Most people go through life without thinking of these things: they do not stop and consider from whence and by what means has come to their table the flesh-food that is served there. They drift along through a mundane existence without feeling a pang of remorse for, or even thought of, the pain they are accomplices in producing in the sub-human world. And it cannot be denied, hide it how we may, either from our eyes or our conscience, that however skilfully the actual killing may usually be carried out, there is much unavoidable suffering caused to the beasts that have to be transported by sea and rail to the slaughter-house. The animals suffer violently from sea-sickness, and horrible cruelty (such as pouring boiling oil into their ears, and stuffing their ears with hay which is then set on fire, tail-twisting, etc.,) has to be practised to prevent them lying down lest they be trampled on by other beasts and killed; for this means that they have to be thrown overboard, thus reducing the profits of their owners, or of the insurance companies, which, of course, would be a sad calamity. Judging by the way the men act it does not seem to matter what cruelties and tortures are perpetuated; what heinous offenses against every humane sentiment of the human heart are committed; it does not matter to what depths of Satanic callousness man stoops provided always that--this is the supreme question--_there is money to be made by it_. A writer has thus graphically described the scene in a cattle-boat in rough weather: 'Helpless cattle dashed from one side of the ship to the other, amid a ruin of smashed pens, with limbs broken from contact with hatchway combings or winches--dishorned, gored, and some of them smashed to mere bleeding masses of hide-covered flesh. Add to this the shrieking of the tempest, and the frenzied moanings of the wounded beasts, and the reader will have some faint idea of the fearful scenes of danger and carnage ... the dead beasts, advanced, perhaps, in decomposition before death ended their sufferings, are often removed literally in pieces.' And on the railway journey, though perhaps the animals do not experience so much physical pain as travelling by sea, yet they are often deprived of food, and water, and rest, for long periods, and mercilessly knocked about and bruised. They are often so injured that the cattle-men are surprised they have not succumbed to their injuries. And all this happens in order that the demand for _unnecessary_ flesh-food may be satisfied. Those who defend flesh-eating often talk of humane methods of slaughtering; but it is significant that there is considerable difference of opinion as to what _is_ the most humane method. In England the pole-axe is used; in Germany the mallet; the Jews cut the throat; the Italians stab. It is obvious that each of these methods cannot be better than the others, yet the advocates of each method consider the others cruel. As Lieut. Powell remarks, this 'goes far to show that a great deal of cruelty and suffering is inseparable from all methods.' It is hard to imagine how anyone believing he could live healthily on vegetable food alone, could, having once considered these things, continue a meat-eater. At least to do so he could not live his life in conformity with the precept that we should cause no unnecessary pain. How unholy a custom, how easy a way to murder he makes for himself Who cuts the innocent throat of the calf, and hears unmoved its mournful plaint! And slaughters the little kid, whose cry is like the cry of a child, Or devours the birds of the air which his own hands have fed! Ah, how little is wanting to fill the cup of his wickedness! What unrighteous deed is he not ready to commit. * * * * * Make war on noxious creatures, and kill them only, But let your mouths be empty of blood, and satisfied with pure and natural repasts. OVID. _Metam._, _lib._ xv. That we cannot find any justification for destroying animal life for food does not imply we should never destroy animal life. Such a cult would be pure fanaticism. If we are to consider physical well-being as of primary importance, it follows that we shall act in self-preservation 'making war on noxious creatures.' But this again is no justification for 'blood-sports.' He who inflicts pain needlessly, whether by his own hand or by that of an accomplice, not only injures his victim, but injures himself. He stifles what nobleness of character he may have and he cultivates depravity and barbarism. He destroys in himself the spirit of true religion and isolates himself from those whose lives are made beautiful by sympathy. No one need hope for a spiritual Heaven while helping to make the earth a bloody Hell. No one who asks others to do wrong for him need imagine he escapes the punishment meted out to wrong-doers. That he procures the service of one whose sensibilities are less keen than his own to procure flesh-food for him that he may gratify his depraved taste and love of conformity does not make him less guilty of crime. Were he to kill with his own hand, and himself dress and prepare the obscene food, the evil would be less, for then he would not be an accomplice in retarding the spiritual growth of a fellow being. There is no shame in any _necessary_ labour, but that which is unnecessary is unmoral, and slaughtering animals to eat their flesh is not only unnecessary and unmoral; it is also cruel and immoral. Philosophers and transcendentalists who believe in the Buddhist law of Kârma, Westernized by Emerson and Carlyle into the great doctrine of Compensation, realize that every act of unkindness, every deed that is contrary to the dictates of our nobler instincts and reason, reacts upon us, and we shall truly reap that which we have sown. An act of brutality brutalizes, and the more we become brutalized the more we attract natures similarly brutal and get treated by them brutally. Thus does Nature sternly deal justice. 'Our acts our angels are, or good or ill, Our fatal shadows that walk by us still.' It is appropriate in this place to point out that some very pointed things are said in the Bible against the killing and eating of animals. It has been said that it is possible by judiciously selecting quotations to find the Bible support almost anything. However this may be, the following excerpta are of interest:-- 'And God said: Behold, I have given you every herb bearing seed, and every tree in which is the fruit of a tree yielding seed, to you it shall be for meat.'--Gen. i., 29. 'But flesh with life thereof, which is the blood thereof, ye shall not eat.'--Gen. ix., 4. 'It shall be a perpetual statute throughout your generations in all your dwellings, that ye shall eat neither fat nor blood.'--Lev. iii., 17. 'Ye shall eat no manner of blood, whether it be of fowl, or beast.'--Lev. vii., 26. 'Ye shall eat the blood of no manner of flesh: for the life of all flesh is the blood thereof: whosoever eateth it shall be cut off.'--Lev. xvii., 14. 'The wolf also shall dwell with the lamb, and the leopard shall lie down with the kid; and the calf and the young lion and the fatling together; and a little child shall lead them.... They shall not hurt nor destroy in all my holy mountain.'--Isaiah lxv. 'He that killeth an ox is as he that slayeth a man.'--Isaiah lxvi., 3. 'I desire mercy, and not sacrifice.'--Matt. ix., 7. 'It is good not to eat flesh, nor to drink wine, nor to do anything whereby thy brother stumbleth.'--Romans xiv., 21. 'Wherefore, if meat maketh my brother to stumble I will eat no flesh for evermore, that I make not my brother stumble.'--1 Cor. viii., 13. The verse from Isaiah is no fanciful stretch of poetic imagination. The writer, no doubt, was picturing a condition of peace and happiness on earth, when discord had ceased and all creatures obeyed Nature and lived in harmony. It is not absurd to suppose that someday the birds and beasts may look upon man as a friend and benefactor, and not the ferocious beast of prey that he now is. In certain parts of the world, at the present day--the Galapagos Archipelago, for instance--where man has so seldom been that he is unknown to the indigenous animal life, travellers relate that birds are so tame and friendly and curious, being wholly unacquainted with the bloodthirsty nature of man, that they will perch on his shoulders and peck at his shoe laces as he walks. It may be said that Jesus did not specifically forbid flesh-food. But then he did not specifically forbid war, sweating, slavery, gambling, vivisection, cock and bull fighting, rabbit-coursing, trusts, opium smoking, and many other things commonly looked upon as evils which should not exist among Christians. Jesus laid down general principles, and we are to apply these general principles to particular circumstances. The sum of all His teaching is that love is the most beautiful thing in the world; that the Kingdom of Heaven is open to all who really and truly love. The act of loving is the expression of a desire to make others happy. All beings capable of experiencing pain, who have nervous sensibilities similar to our own, are capable of experiencing the effect of our love. The love which is unlimited, which is not confined merely to wife and children, or blood relations and social companions, or one's own nation, or even the entire human race, but is so comprehensive as to include all life, human and sub-human; such love as this marks the highest point in moral evolution that human intelligence can conceive of or aspire to. Eastern religions have been more explicit than Christianity about the sin of killing animals for food. In the _Laws of Manu_, it is written: 'The man who forsakes not the law, and eats not flesh-meat like a bloodthirsty demon, shall attain goodness in this world, and shall not be afflicted with maladies.' 'Unslaughter is the supreme virtue, supreme asceticism, golden truth, from which springs up the germ of religion.' _The Mahabharata._ '_Non-killing_, truthfulness, non-stealing, continence, and non-receiving, are called Yama.' _Patanjalis' Yoga Aphorisms._ 'A Yogî must not think of injuring anyone, through thought, word or deed, and this applies not only to man, but to all animals. Mercy shall not be for men alone, but shall go beyond, and embrace the whole world.' _Commentary of Vivekânanda._ 'Surely hell, fire, and repentance are in store for those who for their pleasure and gratification cause the dumb animals to suffer pain.' _The Zend Avesta._ Gautama, the Buddha, was most emphatic in discountenancing the killing of animals for food, or for any other unnecessary purpose, and Zoroaster and Confucius are said to have taught the same doctrine. FOOTNOTES: [Footnote 2: See _Sartor Resartus_, Book I., chap. xi.: Book III., chap. vii. Also an article by Prof. W. P. Montague, Ph.D.: 'The Evidence of Design in the Elements and Structure of the Cosmos,' in the _Hibbert Journal_, Jan., 1904.] IV THE ÆSTHETIC POINT OF VIEW St. Paul tells us to think on whatsoever things are pure and lovely (Phil. iv., 8). The implication is that we should love and worship beauty. We should seek to surround ourselves by beautiful objects and avoid that which is degrading and ugly. Let us make some comparisons. Look at a collection of luscious fruits filling the air with perfume, and pleasing the eye with a harmony of colour, and then look at the gruesome array of skinned carcasses displayed in a butcher's shop; which is the more beautiful? Look at the work of the husbandman, tilling the soil, pruning the trees, gathering in the rich harvest of golden fruit, and then look at the work of the cowboy, branding, castrating, terrifying, butchering helpless animals; which is the more beautiful? Surely no one would say a corpse was a beautiful object. Picture it (after the axe has battered the skull, or the knife has found the heart, and the victim has at last ceased its dying groans and struggles), with its ghastly staring eyes, its blood-stained head or throat where the sharp steel pierced into the quivering flesh; picture it when the body is opened emitting a sickening odour and the reeking entrails fall in a heap on the gore-splashed floor; picture this sight and ask whether it is not the epitome of ugliness, and in direct opposition to the most elementary sense of beauty. Moreover, what effect has the work of a slayer of animals upon his personal character and refinement? Can anyone imagine a sensitive-minded, finely-wrought _æsthetic_ nature doing anything else than revolt against the cold-blooded murdering of terrorised animals? It is significant that in some of the States of America butchers are not allowed to sit on a jury during a murder trial. Physiognomically the slaughterman carries his trade-mark legibly enough. The butcher does not usually exhibit those facial traits which distinguish a person who is naturally sympathetic and of an æsthetic temperament; on the contrary, the butcher's face and manner generally bear evidence of a life spent amid scenes of gory horror and violence; of a task which involves torture and death. A plate of cereal served with fruit-juice pleases the eye and imagination, but a plate smeared with blood and laden with dead flesh becomes disgusting and repulsive the moment we consider it in that light. Cooking may disguise the appearance but cannot alter the reality of the decaying _corpse_; and to cook blood and give it another name (gravy) may be an artifice to please the palate, but it is blood, (blood that once coursed through the body of a highly sensitive and nervous being), just the same. Surely a person whose olfactory nerves have not been blunted prefers the delicate aroma of ripe fruit to the sickly smell of mortifying flesh,--or fried eggs and bacon! Notice how young children, whose taste is more or less unperverted, relish ripe fruits and nuts and clean tasting things in general. Man, before he has become thoroughly accustomed to an unnatural diet, before his taste has been perverted and he has acquired by habit a liking for unwholesome and unnatural food, has a healthy appetite for Nature's sun-cooked seeds and berries of all kinds. Now true refinement can only exist where the senses are uncorrupted by addiction to deleterious habits, and the nervous system by which the senses act will remain healthy only so long as it is built up by pure and natural foods; hence it is only while man is nourished by those foods desired by his unperverted appetite that he may be said to possess true refinement. Power of intellect has nothing whatever to do _necessarily_ with the _æsthetic instinct_. A man may possess vast learning and yet be a boor. Refinement is not learnt as a boy learns algebra. Refinement comes from living a refined life, as good deeds come from a good man. The nearer we live according to Nature's plan, and in harmony with Her, the healthier we become physically and mentally. We do not look for refinement in the obese, red-faced, phlegmatic, gluttonous sensualists who often pass as gentlemen because they possess money or rank, but in those who live simply, satisfying the simple requirements of the body, and finding happiness in a life of well-directed toil. * * * * * The taste of young children is often cited by vegetarians to demonstrate the liking of an unsophisticated palate, but the primitive instinct is not wholly atrophied in man. Before man became a tool-using animal, he must have depended for direction upon what is commonly termed instinct in the selection of a diet most suitable to his nature. No one can doubt, judging by the way undomesticated animals seek their food with unerring certainty as to its suitability, but that instinct is a trustworthy guide. Granting that man could, in a state of absolute savagery, and before he had discovered the use of fire or of tools, depend upon instinct alone, and in so doing live healthily, cannot _what yet remains_ of instinct be of some value among civilized beings? Is not man, even now, in spite of his abused and corrupted senses, when he sees luscious fruits hanging within his reach, tempted to pluck them, and does he not eat them with relish? But when he sees the grazing ox, or the wallowing hog, do similar gustatory desires affect him? Or when he sees these animals lying dead, or when skinned and cut up in small pieces, does this same natural instinct stimulate him to steal and eat this food as it stimulates a boy to steal apples and nuts from an orchard and eat them surreptitiously beneath the hedge or behind the haystack? Very different is it with true carnivora. The gorge of a cat, for instance, will rise at the smell of a mouse, or a piece of raw flesh, but not at the aroma of fruit. If a man could take delight in pouncing upon a bird, tear its still living body apart with his teeth, sucking the warm blood, one might infer that Nature had provided him with carnivorous instinct, but the very _thought_ of doing such a thing makes him shudder. On the other hand, a bunch of luscious grapes makes his 'mouth water,' and even in the absence of hunger he will eat fruit to gratify taste. A table spread with fruits and nuts and decorated with flowers is artistic; the same table laden with decaying flesh and blood, and maybe entrails, is not only inartistic--it is disgusting. Those who believe in an all-wise Creator can hardly suppose He would have so made our body as to make it necessary daily to perform acts of violence that are an outrage to our sympathies, repulsive to our finer feelings, and brutalising and degrading in every detail. To possess fine feelings without the means to satisfy them is as bad as to possess hunger without a stomach. If it be necessary and a part of the Divine Wisdom that we should degrade ourselves to the level of beasts of prey, then the humanitarian sentiment and the æsthetic instinct are wrong and should be displaced by callousness, and the endeavour to cultivate a feeling of enjoyment in that which to all the organs of sense in a person of intelligence and religious feeling is ugly and repulsive. But no normally-minded person can think that this is so. It would be contrary to all the ethical and æsthetic teachings of every religion, and antagonistic to the feelings of all who have evolved to the possession of a conscience and the power to distinguish the beautiful from the base. When one accustomed to an omnivorous diet adopts a vegetarian régime, a steadily growing refinement in taste and smell is experienced. Delicate and subtle flavours, hitherto unnoticed, especially if the habit of thorough mastication be practised, soon convince the neophyte that a vegetarian is by no means denied the pleasure of gustatory enjoyment. Further, not only are these senses better attuned and refined, but the mind also undergoes a similar exaltation. Thoreau, the transcendentalist, wrote: 'I believe that every man who has ever been earnest to preserve his higher or poetic faculties in the best condition, has been particularly inclined to abstain from animal food, and from much food of any kind.' V ECONOMICAL CONSIDERATIONS There is no doubt that the yield of land when utilized for pasturage is less than what it will produce in the hands of the agriculturist. In a thickly populated country, such as England, dependent under present conditions on foreign countries for a large proportion of her food supply, it is foolish, considering only the political aspects, to employ the land for raising unnecessary flesh-food, and so be compelled to apply to foreign markets for the first necessaries of life, when there is, without doubt, sufficient agricultural land in England to support the entire population on a vegetable regimen. As just said, a much larger population can be supported on a given acreage cultivated with vegetable produce than would be possible were the same land used for grazing cattle. Lieut. Powell quotes Prof. Francis Newman of University College, London, as declaring that-- 100 acres devoted to sheep-raising will support 42 men: proportion 1. 100 acres devoted to dairy-farming will support 53 men: proportion 1-1/4. 100 acres devoted to wheat will support 250 men: proportion 6. 100 acres devoted to potato will support 683 men: proportion 16. To produce the same quantity of food yielded by an acre of land cultivated by the husbandman, three or four acres, or more, would be required as grazing land to raise cattle for flesh meat. Another point to note is that agriculture affords employment to a very much larger number of men than cattle-raising; that is to say, a much larger number of men are required to raise a given amount of vegetable food than is required to raise the same amount of flesh food, and so, were the present common omnivorous customs to give place to vegetarianism, a very much more numerous peasantry would be required on the land. This would be physically, economically, morally, better for the nation. It is obvious that national health would be improved with a considerably larger proportion of hardy country yeomen. The percentage of poor and unemployed people in large cities would be reduced, their labor being required on the soil, where, being in more natural, salutary, harmonious surroundings the moral element would have better opportunity for development than when confined in the unhealthy, ugly, squalid surroundings of a city slum. It is not generally known that there is often a decided _loss_ of valuable food-material in feeding animals for food, one authority stating that it takes nearly 4 lbs. of barley, which is a good wholesome food, to make 1 lb. of pork, a food that can hardly be considered safe to eat when we learn that tuberculosis was detected in 6,393 pigs in Berlin abattoirs in one year. As to the comparative cost of a vegetarian and omnivorous diet, it is instructive to learn that it is proverbial in the Western States of America that a Chinaman can live and support his family in health and comfort on an allowance which to a meat-eating white man would be starvation. It is not to be denied that a vegetarian desirous of living to eat, and having no reason or desire to be economical, could spend money as extravagantly as a devotee of the flesh-pots having a similar disposition. But it is significant that the poor of most European countries are not vegetarians from choice but from necessity. Had they the means doubtless they would purchase meat, not because of any instinctive liking for it, but because of that almost universal trait of human character that causes men to desire to imitate their superiors, without, in most cases, any due consideration as to whether the supposed superiors are worthy of the genuflection they get. Were King George or Kaiser Wilhelm to become vegetarians and advocate the non-flesh diet, such an occurrence would do far more towards advancing the popularity of this diet than a thousand lectures from "mere" men of science. Carlyle was not far wrong when he called men "clothes worshippers." The uneducated and poor imitate the educated and rich, not because they possess that attitude of mind which owes its existence to a very deep and subtle emotion and which is expressed in worship and veneration for power, whether it be power of body, power of rank, power of mind, or power of wealth. The poor among Western nations are vegetarians because they cannot afford to buy meat, and this is plain enough proof as to which dietary is the cheaper. Perhaps a few straightforward facts on this point may prove interesting. An ordinary man, weighing 140 lbs. to 170 lbs., under ordinary conditions, at moderately active work, as an engineer, carpenter, etc., could live in comfort and maintain good health on a dietary providing daily 1 lb. bread (600 to 700 grs. protein); 8 ozs. potatoes (70 grs. protein); 3 ozs. rice, or barley, or macaroni, or maize meal, etc. (100 grs. protein); 4 ozs. dates, or figs, or prunes, or bananas, etc., and 2 ozs. shelled nuts (130 grs. protein); the cost of which need not exceed 10c. to 15c. per day; or in the case of one leading a more sedentary life, such as clerical work, these would be slightly reduced and the cost reduced to 8c. to 12c. per day. For one shilling per day, luxuries, such as nut butter, sweet-stuffs, and a variety of fruits and vegetables could be added. It is hardly necessary to point out that the housewife would be 'hard put to' to make ends meet 'living well' on the ordinary diet at 25c. per head per day. The writer, weighing 140 lbs., who lives a moderately active life, enjoys good health, and whose tastes are simple, finds the cost of a cereal diet comes to 50c. to 75c. per week. The political economist and reformer finds on investigation, that the adoption of vegetarianism would be a solution of many of the complex and baffling questions connected with the material prosperity of the nation. Here is a remedy for unemployment, drink, slums, disease, and many forms of vice; a remedy that is within the reach of everyone, and that costs only the relinquishing of a foolish prejudice and the adoption of a natural mode of living plus the effort to overcome a vicious habit and the denial of pleasure derived from the gratification of corrupted appetite. Nature will soon create a dislike for that which once was a pleasure, and in compensation will confer a wholesome and beneficent enjoyment in the partaking of pure and salutary foods. Whether or no the meat-eating nations will awake to these facts in time to save themselves from ruin and extinction remains to be seen. Meat-eating has grown side by side with disease in England during the past seventy years, but there are now, fortunately, some signs of abatement. The doctors, owing perhaps to some prescience in the air, some psychical foreboding, are recommending that less meat be eaten. But whatever the future has in store, there is nothing more certain than this--that in the adoption of the vegetable regimen is to be found, if not a complete panacea, at least a partial remedy, for the political and social ills that our nation at the present time is afflicted with, and that those of us who would be true patriots are in duty bound to practise and preach vegetarianism wheresoever and whensoever we can. VI THE EXCLUSION OF DAIRY PRODUCE It is unfortunate that many flesh-abstainers who agree with the general trend of the foregoing arguments do not realise that these same arguments also apply to abstinence from those animal foods known as dairy produce. In considering this further aspect it is necessary for reasons already given, to place hygienic considerations first. Is it reasonable to suppose that Nature ever intended the milk of the cow or the egg of the fowl for the use of man as food? Can anyone deny that Nature intended the cow's milk for the nourishment of her calf and the hen's egg for the propagation of her species? It is begging the question to say that the cow furnishes more milk than her calf requires, or that it does not injure the hen to steal her eggs. Besides, it is not true. Regarding the dietetic value of milk and eggs, which is the question of first importance, are we correct in drawing the inference that as Nature did not intend these foods for man, therefore they are not suitable for him? As far as the chemical constituents of these foods are concerned, it is true they contain compounds essential to the nourishment of the human body, and if this is going to be set up as an argument in favor of their consumption, let it be remembered that flesh food also contains compounds essential to nourishment. But the point is this: not what valuable nutritive compounds does any food-substance contain, but what value, _taking into consideration its total effects_, has the food in question as a wholesome article of diet? It seems to be quite generally acknowledged by the medical profession that raw milk is a dangerous food on account of the fact that it is liable from various causes, sometimes inevitable, to contain impurities. Dr. Kellogg writes: Typhoid fever, cholera infantum, tuberculosis and tubercular consumption--three of the most deadly diseases known; it is very probable also, that diphtheria, scarlet fever and several other maladies are communicated through the medium of milk.... It is safe to say that very few people indeed are fully acquainted with the dangers to life and health which lurk in the milk supply.... The teeming millions of China, a country which contains nearly one-third of the entire population of the globe, are practically ignorant of this article of food. The high-class Hindoo regards milk as a loathsome and impure article of food, speaking of it with the greatest contempt as "cow-juice," doubtless because of his observations of the deleterious effect of the use of milk in its raw state. The germs of tuberculosis seem to be the most dangerous in milk, for they thrive and retain their vitality for many weeks, even in butter and cheese. An eminent German authority, Hirschberger, is said to have found 10 per cent of the cows in the vicinity of large cities to be affected by tuberculosis. Many other authorities might be quoted supporting the contention that a large percentage of cows are afflicted by this deadly disease. Other germs, quite as dangerous, find their way into milk in numerous ways. Excreta, clinging to the hairs of the udder, are frequently rubbed off into the pail by the action of the hand whilst milking. Under the most careful sanitary precautions it is impossible to obtain milk free from manure, from the ordinary germs of putrefaction to the most deadly microbes known to science. There is little doubt but that milk is one of the uncleanest and impurest of all foods. Milk is constipating, and as constipation is one of the commonest complaints, a preventive may be found in abstinence from this food. As regards eggs, there is perhaps not so much to be said, although eggs so quickly undergo a change akin to putrefaction that unless eaten fresh they are unfit for food; moreover, (according to Dr. Haig) they contain a considerable amount of xanthins, and cannot, therefore, be considered a desirable food. Dairy foods, we emphatically affirm, are not necessary to health. In the section dealing with 'Physical Considerations' sufficient was said to prove the eminent value of an exclusive vegetable diet, and the reader is referred to that and the subsequent essay on Nutrition and Diet for proof that man can and should live without animal food of any kind. Such nutritive properties as are possessed by milk and eggs are abundantly found in the vegetable kingdom. The table of comparative values given, exhibits this quite plainly. That man can live a thoroughly healthy life upon vegetable foods alone there is ample evidence to prove, and there is good cause to believe that milk and eggs not only are quite unnecessary, but are foods unsuited to the human organism, and may be, and often are, the cause of disease. Of course, it is recognized that with scrupulous care this danger can be minimized to a great extent, but still it is always there, and as there is no reason why we should consume such foods, it is not foolish to continue to do so? But this is not all. It is quite as impossible to consume dairy produce without slaughter as it is to eat flesh without slaughter. There are probably as many bulls born as cows. One bull for breeding purposes suffices for many cows and lives for many years, so what is to be done with the bull calves if our humanitarian scruples debar us from providing a vocation for the butcher? The country would soon be overrun with vast herds of wild animals and the whole populace would have to take to arms for self-preservation. So it comes to the same thing. If we did not breed these animals for their flesh, or milk, or eggs, or labour, we should have no use for them, and so should breed them no longer, and they would quickly become extinct. The wild goat and sheep and the feathered life might survive indefinitely in mountainous districts, but large animals that are not domesticated, or bred for slaughter, soon disappear before the approach of civilisation. The Irish elk is extinct, and the buffalo of North America has been wiped out during quite recent years. If leather became more expensive (much of it is derived from horse hide) manufacturers of leather substitutes would have a better market than they have at present. VI CONCLUSION 'However much thou art read in theory, if thou hast no practice thou art ignorant,' says the Persian poet Sa'di. 'Conviction, were it never so excellent, is worthless until it converts itself into Conduct. Nay, properly, Conviction is not possible till then,' says Herr Teufelsdrockh. It is never too late to be virtuous. It is right that we should look before we leap, but it is gross misconduct to neglect duty to conform to the consuetudes of the hour. We must endeavour in practical life to carry out to the best of our ability our philosophical and ethical convictions, for any lapse in such endeavour is what constitutes immorality. We must live consistently with theory so long as our chief purpose in life is advanced by so doing, but we must be inconsistent when by antinomianism we better forward this purpose. To illustrate: All morally-minded people desire to serve as a force working for the happiness of the race. We are convinced that the slaughter of animals for food is needless, and that it entails much physical and mental suffering among men and animals and is therefore immoral. Knowing this we should exert our best efforts to counteract the wrong, firstly, by regulating our own conduct so as not to take either an active or passive part in this needless massacre of sub-human life, and secondly, by making those facts widely known which show the necessity for food reform. Now to go to the ultimate extreme as regards our own conduct we should make no use of such things as leather, bone, catgut, etc. We should not even so much as attend a concert where the players use catgut strings, for however far distantly related cause and effect may be, the fact remains that the more the demand, no matter how small, the more the supply. We should not even be guilty of accosting a friend from over the way lest in consequence he take more steps than otherwise he would do, thus wearing out more shoe-leather. He who would practise such absurd sansculottism as this would have to resort to the severest seclusion, and plainly enough we cannot approve of such fanaticism. By turning antinomian when necessary and staying amongst our fellows, making known our views according to our ability and opportunity, we shall be doing more towards establishing the proper relation between man and sub-man than by turning cenobite and refusing all intercourse and association with our fellows. Let us do small wrong that we may accomplish great good. Let us practise our creed so far as to abstain from the eating of animal food, and from the use of furs, feathers, seal and fox skins, and similar ornaments, to obtain which necessitates the violation of our fundamental principles. With regard to leather, this material is, under present conditions, a 'by-product.' The hides of animals slaughtered for their flesh are made into leather, and it is not censurable in a vegetarian to use this article in the absence of a suitable substitute when he knows that by so doing he is not asking an animal's life, nor a fellow-being to degrade his character by taking it. There is a substitute for leather now on the market, and it is hoped that it may soon be in demand, for even a leather-tanner's work is not exactly an ideal occupation. Looking at the question of conviction and consistency in this way, there are conceivable circumstances when the staunchest vegetarian may even turn kreophagist. As to how far it is permissible to depart from the strictest adherence to the principles of vegetarianism that have been laid down, the individual must trust his own conscience to determine; but we can confidently affirm that the eating of animal flesh is unnecessary and immoral and retards development in the direction which the finest minds of the race hold to be good; and that the only time when it would not be wrong to feed upon such food would be when, owing to misfortunes such as shipwreck, war, famine, etc., starvation can only be kept at bay by the sacrifice of animal life. In such a case, man, considering his own life the more valuable, must resort to the unnatural practice of flesh-eating. The reformer may have, indeed must have, to pay a price, and sometimes a big one, for the privilege, the greatest of all privileges, of educating his fellows to a realisation of their errors, to a realisation of a better and nobler view of life than they have hitherto known. Seldom do men who carve out a way for themselves, casting aside the conventional prejudices of their day, and daring to proclaim, and live up to, the truth they see, meet with the esteem and respect due to them; but this should not, and, if they are sincere and courageous, does not, deter them from announcing their message and caring for the personal discomfort it causes. It is such as these that the world has to thank for its progress. It often happens that the reformer reaps not the benefit of the reform he introduces. Men are slow to perceive and strangely slow to act, yet he who has genuine affection for his fellows, and whose desire for the betterment of humanity is no mere sentimental pseudo-religiosity, bears bravely the disappointment he is sure to experience, and with undaunted heart urges the cause that, as he sees it, stands for the enlightenment and happiness of man. The vegetarian in the West (Europe, America, etc.) is often ridiculed and spoken of by appellations neither complimentary nor kind, but this should deter no honorable man or woman from entering the ranks of the vegetarian movement as soon as he or she perceives the moral obligation to do so. It may be hard, perhaps impossible, to convert others to the same views, but the vegetarian is not hindered from living his own life according to the dictates of his conscience. 'He who conquers others is strong, but the man who conquers himself is mighty,' wrote Laotze in the _Tao Teh Ch'ing_, or 'The Simple Way.' When we call to mind some heroic character--a Socrates, a Regulus, a Savonarola--the petty sacrifices our duties entail seem trivial indeed. We do well to remember that it is only by obedience to the highest dictates of our own hearts and minds that we may obtain true happiness. It is only by living in harmony with all living creatures that nobility and purity of life are attainable. As we obey the immediate vision, so do we become able to see yet richer visions: but the _strength of the vision is ours only as we obey its high demands_. NUTRITION AND DIET I THE SCIENCE OF NUTRITION The importance of some general knowledge of the principles of nutrition and the nutritive values of foods is not generally realised. Ignorance on such a matter is not usually looked upon as a disgrace, but, on the contrary, it would be commonly thought far more reprehensible to lack the ability to conjugate the verb 'to be' than to lack a knowledge of the chemical properties of the food we eat, and the suitability of it to our organism. Yet the latter bears direct and intimate relation to man's physical, mental, and moral well-being, while the former is but a 'sapless, heartless thistle for pedantic chaffinches,' as Jean Paul would say. The human body is the most complicated machine conceivable, and as it is absurd to suppose that any tyro can take charge of so comparatively simple a piece of mechanism as a locomotive, how much more absurd is it to suppose the human body can be kept in fit condition, and worked satisfactorily, without at least some, if only slight, knowledge of the nature of its constitution, and an understanding of the means to satisfy its requirements? Only by study and observation comes the knowledge of how best to supply the required material which, by its oxidation in the body, repairs waste, gives warmth and produces energy. Considering, then, that the majority of people are entirely ignorant both of the chemical constitution of the body, and the physiological relationship between the body and food, it is not surprising to observe that in respect to this question of caring for the body, making it grow and work and think, many come to grief, having breakdowns which are called by various big-sounding names. Indeed, to the student of dietetics, the surprise is that the body is so well able to withstand the abuse it receives. It has already been explained in the previous essay how essential it is if we live in an artificial environment and depart from primitive habits, thereby losing natural instincts such as guide the wild animals, that we should study diet. No more need be said on this point. It may not be necessary that we should have some general knowledge of fundamental principles, and learn how to apply them with reasonable precision. The chemical constitution of the human body is made up of a large variety of elements and compounds. From fifteen to twenty elements are found in it, chief among which are oxygen, hydrogen, carbon, nitrogen, calcium, phosphorus, sodium, and sulphur. The most important compounds are protein, hydrocarbons, carbohydrates, organic mineral matter, and water. The food which nourishes the body is composed of the same elements and compounds. Food serves two purposes,--it builds and repairs the body tissues, and it generates vital heat and energy, burning food as fuel. Protein and mineral matter serve the first purpose, and hydrocarbons (fats) and carbohydrates (sugars and starches) the second, although, if too much protein be assimilated it will be burnt as fuel, (but it is bad fuel as will be mentioned later), and if too much fat is consumed it will be stored away in the body as reserve supply. Most food contains some protein, fat, carbohydrates, mineral matter, and water, but the proportion varies very considerably in different foods. Water is the most abundant compound in the body, forming on an average, over sixty per cent. of the body by weight. It cannot be burnt, but is a component part of all the tissues and is therefore an exceedingly, important food. Mineral matter forms approximately five or six per cent. of the body by weight. Phosphate of lime (calcium phosphate), builds bone; and many compounds of potassium, sodium, magnesium and iron are present in the body and are necessary nutrients. Under the term protein are included the principal nitrogenous compounds which make bone, muscle and other material. It forms about 15 per cent. of the body by weight, and, as mentioned above, is burnt as fuel for generating heat and energy. Carbohydrates form but a small proportion of the body-tissue, less than one per cent. Starches, sugars, and the fibre of plants, or cellulose, are included under this term. They serve the same purpose as fat. All dietitians are agreed that protein is the essential combined in food. Deprivation of it quickly produces a starved physical condition. The actual quantity required cannot be determined with perfect accuracy, although estimates can be made approximately correct. The importance of the other nutrient compounds is but secondary. But the system must have all the nutrient compounds in correct proportions if it is to be maintained in perfect health. These proportions differ slightly according to the individual's physical constitution, temperament and occupation. Food replenishes waste caused by the continual wear and tear incidental to daily life: the wear and tear of the muscles in all physical exertion, of the brain in thinking, of the internal organs in the digestion of food, in all the intricate processes of metabolism, in the excretion of waste matter, and the secretion of vital fluids, etc. The ideal diet is one which replenishes waste with the smallest amount of suitable material, so that the system is kept in its normal condition of health at a minimum of expense of energy. The value, therefore, of some general knowledge of the chemical constituents of food is obvious. The diet must be properly balanced, that is, the food eaten must provide the nutrients the body requires, and not contain an excess of one element or a deficiency of another. It is impossible to substitute protein for fat, or _vice versa_, and get the same physiological result, although the human organism is wonderfully tolerant of abuse, and remarkably ingenious in its ability to adapt itself to abnormal conditions. It has been argued that it is essentially necessary for a well-balanced dietary that the variety of food be large, or if the variety is to be for any reason restricted, it must be chosen with great discretion. Dietetic authorities are not agreed as to whether the variety should be large or small, but there is a concensus of opinion that, be it large or small, it should be selected with a view to supplying the proper nutrients in proper proportions. The arguments, so far as the writer understands them, for and against a large variety of foods, are as follows:-- If the variety be large there is a temptation to over-feed. Appetite does not need to be goaded by tasty dishes; it does not need to be goaded at all. We should eat when hungry and until replenished; but to eat when not hungry in order to gratify a merely sensual appetite, to have dishes so spiced and concocted as to stimulate a jaded appetite by novelty of taste, is harmful to an extent but seldom realised. Hence the advisability, at least in the case of persons who have not attained self-mastery over sensual desire, of having little variety, for then, when the system is replenished, over-feeding is less likely to occur. In this connection it should be remembered that in some parts of the world the poor, although possessing great strength and excellent health, live upon, and apparently relish, a dietary limited mostly to black bread and garlics, while among ourselves an ordinary person eats as many as fifty different foods in one day.[3] On the other hand, a too monotonous dietary, especially where people are accustomed to a large variety of mixed foods, fails to give the gustatory pleasure necessary for a healthy secretion of the digestive juices, and so may quite possibly result in indigestion. It is a matter of common observation that we are better able to digest food which we enjoy than that which we dislike, and as we live not upon what we eat, but upon what we digest, the importance of enjoying the food eaten is obvious. Also as few people know anything about the nutritive value of foods, they stand a better chance, if they eat a large variety, of procuring the required quantity of different nutrients than when restricted to a very limited dietary, because, if the dietary be very limited they might by accident choose as their mainstay some food that was badly balanced in the different nutrients, perhaps wholly lacking in protein. It is lamentable that there is such ignorance on such an all-important subject. However, we have to consider things as they are and not as they ought to be. Perhaps the best way is to have different food at different meals, without indulging in many varieties at one meal. Thus taste can be satisfied, while the temptation to eat merely for the sake of eating is less likely to arise. It might be mentioned, in passing, that in the opinion of the best modern authorities the average person eats far more than he needs, and that this excess inevitably results in pathological conditions. Voit's estimate of what food the average person requires daily was based upon observation of what people _do_ eat, not upon what they _should_ eat. Obviously such an estimate is valueless. As well argue that an ounce of tobacco daily is what an ordinary person should smoke because it is the amount which the average smoker consumes. A vegetarian needs only to consider the amount of protein necessary, and obtained from the food eaten. The other nutrients will be supplied in proportions correct enough to satisfy the body requirements under normal conditions of health. The only thing to take note of is that more fat and carbohydrates are needed in cold weather than hot, the body requiring more fuel for warmth. But even this is not essential: the essential thing is to have the required amount of protein. In passing, it is interesting to observe the following: the fact that in a mixed fruitarian diet the proportion of the nutrient compounds is such as to satisfy natural requirements is another proof of the suitability of the vegetable regimen to the human organism. It is a provision of Nature that those foods man's digestive organs are constructed to assimilate with facility, and man's organs of taste, smell, and perception best prefer, are those foods containing chemical compounds in proportions best suited to nourish his body. One of the many reasons why flesh-eating is deleterious is that flesh is an ill-balanced food, containing, as it does, considerable protein and fat, but no carbohydrates or neutralising salts whatever. As the body requires three to four times more carbohydrates than protein, and protein cannot be properly assimilated without organic minerals, it is seen that with the customary 'bread, meat and boiled potatoes' diet, this proportion is not obtained. Prof. Chittenden holds the opinion that the majority of people partake greatly in excess of food rich in protein. No hard and fast rule can be laid down to different persons require different foods and foods and amounts at different times under different +-----------------------------------------------------------------------+ |[Transcriber's note: It is regretted that a line has been missed by the| |typesetter.] | +-----------------------------------------------------------------------+ regulate the amount, or proper proportions, of food material for a well-balanced dietary, as amounts, and the same person requires different ferent conditions. Professor W. O. Atwater, an American, makes the following statement: 'As the habits and conditions of individuals differ, so, too, their needs for nourishment differ, and their food should be adapted to their particular requirements. It has been estimated that an average man at moderately active labor, like a carpenter, or mason, should have (daily) about 115 grams (1750 grains) or 0.25 pound of available protein, and sufficient fuel ingredients in addition to make the fuel value of the whole diet 3,400 calories; while a man at sedentary employment would be well nourished with 92 grams (1400 grains) or 0.20 pound of available protein, and enough fat and carbohydrates in addition to yield 2,700 calories of energy. The demands are, however, variable, increasing and decreasing with increase and decrease of muscular work, or as other needs of the person change. Each person, too, should learn by experience what kinds of food yield him nourishment with the least discomfort, and should avoid those which do not "agree" with him.' It has been stated that unless the body is supplied with protein, hunger will be felt, no matter if the stomach be over-loaded with non-nitrogenous food. If a hungry man ate heartily of _only_ such foods as fresh fruit and green vegetables he might soon experience a feeling of fulness, but his hunger would not be appeased. Nature asks for protein, and hunger will continue so long as this want remains unsatisfied. Similarly as food is the first necessity of life, so is protein the first necessity in food. If a person were deprived of protein starvation must inevitably ensue. Were we (by 'we' is meant the generality of people in this country), to weigh out our food supply, for, say a week, we should soon realise what a large reduction from the usual quantity of food consumed would have to be made, and instead of eating, as is customary, without an appetite, hunger might perhaps once a day make itself felt. There is little doubt but that the health of most people would be vastly improved if food were only eaten when genuine hunger was felt, and the dietary chosen were well balanced, _i.e._, the proportions of protein, fat, carbohydrates and salts being about 3, 2, 9, 2-3. As aforesaid, the mixed vegetarian dietary is, in general, well-balanced. While speaking about too much food, it may be pointed out that the function of appetite is to inform us that the body is in need of nutriment. The appetite was intended by Nature for this purpose, yet how few people wait upon appetite! The generality of people eat by time, custom, habit, and sensual desire; not by appetite at all. If we eat when not hungry, and drink when not thirsty, we are doing the body no good but positive harm. The organs of digestion are given work that is unnecessary, thus detracting from the vital force of the body, for there is only a limited amount of potential energy, and if some of this is spent unnecessarily in working the internal organs, it follows that there is less energy for working the muscles or the brain. So that an individual who habitually overfeeds becomes, after a time, easily tired, physically lazy, weak, perhaps if temperamentally predisposed, nervous and hypochondriacal. Moreover, over-eating not only adds to the general wear and tear, thus probably shortening life, but may even result in positive disease, as well as many minor complaints such as constipation, dyspepsia, flatulency, obesity, skin troubles, rheumatism, lethargy, etc. Just as there is danger in eating too much, so there is much harm done by drinking too much. The evil of stimulating drinks will be spoken of later; at present reference is made only to water and harmless concoctions such as lime-juice, unfermented wines, etc. To drink when thirsty is right and natural; it shows that the blood is concentrated and is in want of fluid. But to drink merely for the pleasure of drinking, or to carry out some insane theory like that of 'washing out' the system is positively dangerous. The human body is not a dirty barrel needing swilling out with a hose-pipe. It is a most delicate piece of mechanism, so delicate that the abuse of any of its parts tends to throw the entire system out of order. It is the function of the blood to remove all the waste products from the tissues and to supply the fresh material to take the place of that which has been removed. Swilling the system out with liquid does not in any way accelerate or aid the process, but, on the contrary, retards and impedes it. It dilutes the blood, thus creating an abnormal condition in the circulatory system, and may raise the pressure of blood and dilate the heart. Also it dilutes the secretions which will therefore 'act slowly and inefficiently, and more or less fermentation and putrefaction will meanwhile be going on in the food masses, resulting in the formation of gases, acids, and decomposition products.' Eating and drinking too much are largely the outcome of sensuality. To see a man eat sensually is to know how great a sensualist he is. Sensualism is a vice which manifests itself in many forms. Poverty has its blessings. It compels abstinence from rich and expensive foods and provides no means for surfeit. Epicurus was not a glutton. Socrates lived on bread and water, as did Sir Isaac Newton. Mental culture is not fostered by gluttony, but gluttony is indulged in at the expense of mental culture. The majority of the world's greatest men have led comparatively simple lives, and have regarded the body as a temple to be kept pure and holy. We have now to consider (_a_) what to eat, (_b_) when to eat, (_c_) how to eat. First, then, we will consider the nutritive properties of the common food-stuffs. FOOTNOTES: [Footnote 3: This is not an exaggeration. 'Genoa Cake,' for instance, contains ten varieties of food: butter, sugar, eggs, flour, milk, sultanas, orange and lemon peel, almonds, and baking powder.] II WHAT TO EAT Among the foods rich in protein are the legumes, the cereals, and nuts. Those low in protein are fresh fruits, green vegetables, and roots. Fat is chiefly found in nuts, olives, and certain pulses, particularly the peanut; and carbohydrates in cereals, pulses, and many roots. Fruit and green vegetables consist mostly of water and organic mineral compounds, and in the case of the most juicy varieties may be regarded more as drink than food. We have, then, six distinct classes of food--the pulses, cereals, nuts, fruits, green vegetables, and roots. Let us briefly consider the nutritive value of each. Pulse foods usually form an important item in a vegetarian dietary. They are very rich in their nutritive properties, and even before matured are equal or superior in value to any other green vegetable. 'The ripened seed shows by analysis a very remarkable contrast to most of the matured foods, as the potato and other tubers, and even to the best cereals, as wheat. This superiority lies in the large amount of nitrogen in the form of protein that they contain.' Peas, beans, and lentils should be eaten very moderately, being highly concentrated foods. The removal of the skins from peas and beans, also of the germs of beans, by parboiling, is recommended, as they are then more easily digested and less liable to 'disagree.' These foods, it is interesting to know are used extensively by the vegetarian nations. The Mongol procures his supply of protein chiefly from the Soya bean from which he makes different preparations of bean cheese and sauce. It is said that the poorer classes of Spaniards and the Bedouins rely on a porridge of lentils for their mainstay. In India and China where rice is the staple food, beans are eaten to provide the necessary nitrogenous matter, as rice alone is considered deficient in protein. With regard to the pulse foods, Dr. Haig, in his works on uric acid, states that, containing as they do considerable xanthin, an exceedingly harmful poison, they are not to be commended as healthful articles of diet. He states that he has found the pulses to contain even more xanthin than many kinds of flesh-meat, and as it is this poison in flesh that causes him to so strongly condemn the eating of meat, he naturally condemns the eating of any foods in which this poison exists in any considerable quantity. He writes: 'So far as I know the "vegetarians" of this country are decidedly superior in endurance to those feeding on animal tissues, who might otherwise be expected to equal them; but these "vegetarians" would be still better if they not only ruled out animal flesh, but also eggs, the pulses (peas, beans, lentils and peanuts), eschew nuts, asparagus, and mushrooms, as well as tea, coffee and cocoa, all of which contain a large amount of uric acid, or substances physiologically equivalent to it.' Dr. Haig attributes many diseases and complaints to the presence of uric acid in the blood and its deposits in the tissues: 'Uric acid diseases fall chiefly in two groups: (a) The arthritic group, comprising gout, rheumatism, and similar affections of many fibrous tissues throughout the body; (b) the circulation group including headache, epilepsy, mental depression, anæmia, Bright's disease, etc.' Speaking with regard to rheumatism met with among the vegetarian natives of India, Dr. Haig writes: 'I believe it will appear, on investigation, that in those parts of India where rice and fresh vegetables form the staple foods, not only rheumatism, but uric acid diseases generally are little known, whereas in those parts where pulses are largely consumed, they are common--almost universal.' The cereals constitute the mainstay of vegetarians all the world over, and although not superior to nuts, must be considered an exceedingly valuable, and, in some cases, essential food material. They differ considerably in their nutritive properties, so it is necessary to examine the worth of each separately. Wheat, though not universally the most extensively used of the cereals, is the most popular and best known cereal in this country. It has been cultivated for ages and has been used by nearly all peoples. It is customary to grind the berries into a fine meal which is mixed with water and baked. There are various opinions about the comparative value of white and whole-wheat flour. There is no doubt but that the whole-wheat flour containing, as it does, more woody fibre than the white, has a tendency to increase the peristaltic action of the intestines, and thus is valuable for persons troubled with constipation.[4] From a large number of analyses it has been determined that entire wheat flour contains about 2.4 per cent. more protein than white flour (all grades), yet experiments have demonstrated that the _available_ protein is less in entire wheat-flour than in white flour.[5] This is probably due to the fact that the protein which is enclosed in the bran cannot be easily assimilated, as the digestive organs are unable to break up the outer walls of woody fibre and extract the nitrogenous matter they contain. On the other hand whole-wheat flour contains considerably more valuable and available mineral matter than does white flour. The two outer layers contain compounds of phosphorus, lime, iron, and soda. Analyses by Atwater show entire-wheat flour to contain twice as much mineral matter as white flour. It is affirmed by Broadbent and others, that this mineral matter is exceedingly valuable both as a nutrient, and because of its neutralising effect upon proteid wastes, and that it is because of this that flour made from the entire-wheat berry has very superior food value to that made from the berry minus the outer cuticles. Many dietetists look upon whole-wheat bread as one of the most salutary of all foods and strongly advise its use in place of white bread. A well-known doctor states that he has known it a cure for many diseases, and thinks that many nervous complaints due to 'saline starvation' can be cured by substituting whole-meal for white bread. But in opposition to these views Dr. Haig thinks that as the outer brown husk of all cereals contains some xanthin, it should on this account be removed. He therefore recommends white flour, (not superfine, but cheap-grade), in place of the entire-wheat. Others, however, are of the opinion that the amount of xanthin present in the bran is so small as not to be considered, especially when, by the removal of the xanthin, valuable mineral matter is also removed. Of course, it is difficult for a layman to form an opinion when experts differ. Perhaps the best thing to do is to use whole-wheat bread if there is any tendency to constipation. If not, then choose that which is the more palatable, or change from one to the other as inclination dictates. This adds to variety, and as digestion is better when the food is better relished, no doubt, in this case, that which pleases the taste best is the best to eat. At least, we can hold this view tentatively for the present. Wheat flour (entire), ranks the highest of all the cereals in protein, excepting oatmeal, averaging 13 per cent. In fat it exceeds rice and rye, is equal with barley and maize, but considerably below oatmeal: averaging about 1.9 per cent. In carbohydrates it averages about seventy-two per cent., all the cereals being very much alike in quantity of these nutrients. It is a well-balanced food, as indeed, all cereals are, and is palatable prepared in a variety of ways, although, made into unleavened, unsalted bread, the sweet, nutty flavour of the berry itself is best preserved. Oatmeal is not extensively used, comparatively speaking, although it has an excellent reputation. It is decidedly the richest cereal in protein and fat, especially fat, and this is probably why people living in cold climates find it such a sustaining food. In protein it averages 16.1 per cent.: in fat 7.2 per cent. It is very commonly used as porridge. When well cooked, that is to say, for several hours, this is a good way to prepare it, but a better is to eat it dry in the form of unsweetened oatcakes, scones, etc., these being more easily digested because necessitating thorough mastication. The above remarks regarding the removal of the bran from wheat-flour are precisely as applicable to oatmeal, as well as rye, so no more need be said on that point. Rye flour is not unlike wheat, and is used more extensively than wheat in many parts of Europe. It has 2 per cent. less protein than wheat and its gluten is darker in colour and less elastic and so does not make as light a loaf; but this does not detract from its nutritive value at all. Being more easily cultivated than wheat, especially in cold countries, it is cheaper and therefore more of a poor man's food. Indian corn, or maize, or Turkish wheat, is one of the finest of cereals. It is used extensively in America, North and South, in parts of the Orient, in Italy, the Balkans, Servia, and elsewhere. It is used as a green vegetable and when fully matured is ground into meal and made into bread, porridge, biscuits, Johnny-cake, etc., etc. Corn compared to wheat is rich in fat, but in protein wheat is the richer by about 3 per cent. Sugar corn, cooked and canned, is sold in England by food-reform dealers. It is perhaps the most tasty of all the cereals. Rice is the staple of the Orientals. The practice of removing the dark inner skin in order to give the uncooked grain a white and polished appearance, is not only an expensive operation, but a very foolish one, for it detracts largely from the nutritive value of the food, as considerable protein and other valuable matter is removed along with the bran. We are told that the Burmese and Japanese and other nations who use rice as their principal food-stuff, use the entire grain. As compared to undressed rice, the ordinary, or polished rice is deficient 3 per cent. of protein; 6 per cent. of fat; 5 per cent. of mineral matter. 'Once milled' rice can be procured in this country, but has to be specially asked for. Rice is not nearly so nitrogenous as wheat, but is equal to it in fuel value, this being due to the large amount of starch it contains. It is an excellent food, being easily digested and easily prepared. Millet, buckwheat, wild rice, sesame, and Kaffir corn, are cereals little known in this country, although where they are raised they are largely used by the natives. However, we need not trouble to consider their food value as they are not easily procurable either in Europe or America. Nuts are perhaps the best of all foods. There is no doubt but that man in his original wild state lived on nuts and berries and perhaps roots. Nuts are rich in protein and fat. They are a concentrated food, very palatable, gently laxative, require no preparation but shelling, keep well, are easily portable, and are, in every sense, an ideal food. They have a name for being indigestible, but this may be due to errors in eating, not to the nuts. If we eat nuts, as is often done, after having loaded the stomach with a large dinner, the work of digesting them is rendered very difficult, for the digestive apparatus tires itself disposing of the meal just previously eaten. Most things are indigestible eaten under such conditions. Nuts should be looked upon as the essential part of the meal and should be eaten first; bread, salad stuffs and fruit help to supply bulk and can follow as dessert if desired. Another cause of nuts not being easily digested is insufficient mastication. They are hard, solid food, and should be thoroughly chewed and insalivated before being swallowed. If the teeth are not good, nuts may be grated in an ordinary nut-mill, and then, if eaten slowly and sparingly, will generally be found to digest. Of course with a weak digestion nuts may have to be avoided, or used in very small quantities until the digestion is strengthened; but with a normal, healthy person, nuts are a perfect food and can be eaten all the year round. Perhaps it is best not to eat a large quantity at once, but to spread the day's supply over four or five light meals. With some, however, two meals a day seems to work well. Pine kernels are very suitable for those who have any difficulty in masticating or digesting the harder nuts, such as the brazil, filbert, etc. They are quite soft and can easily be ground into a soft paste with a pestil and mortar, making delicious butter. They vary considerably in nitrogenous matter, averaging about 25 per cent. and are very rich in fat, averaging about 50 per cent. Chestnuts are used largely by the peasants of Italy. They are best cooked until quite soft when they are easily digested. Chestnut meal is obtainable, and when combined with wheatmeal is useful for making biscuits and breadstuffs. Protein in chestnuts averages 10 per cent. Walnuts, Hazelnuts, Filberts, Brazils, Pecans, Hickory nuts, Beechnuts, Butternuts, Pistachio nuts and Almonds average 16 per cent. protein; 52 per cent. fat; 20 per cent. carbohydrates; 2 per cent. mineral salts. As each possesses a distinct flavour, one can live on nuts alone and still enjoy the pleasure of variety. A man weighing 140 lbs. would, at moderately active labour, require, to live on almonds alone--11 ozs. per day. 10 ozs. of nuts per day together with some fresh fruit or green salad in summer, and in winter, some roots, as potato, carrot, or beetroot, would furnish an ideal diet for one whose taste was simple enough to relish it. Fruits are best left alone in winter. They are generally acid, and the system is better without very acid foods in the cold weather. But fruits are health-giving foods in warm and hot weather, and living under natural, primitive conditions, this is the only time of the year we should have them, for Nature only provides fruit during the months of summer. The fraction of protein fruit contains, 1 per cent. or less, is too small to be of any account. The nutritive value of fruits consists in their mineral salts, grape-sugar and water. Much the same applies to green vegetables. In cooking vegetables care should be taken that the water they are cooked in is not thrown away as it contains nearly all the nutrient properties of the vegetable; that is to say, the various salts in the vegetable become dissolved in the water they are boiled in. This water can be used for soup if desired, or evaporated, and with flour added to thicken, served as sauce to the vegetable. Potatoes are a salutary food, especially in winter. They contain alkalies which help to lessen the accumulation of uric acid. They should be cooked with skins on: 16 grains per lb. more of valuable potash salts are thus obtained than when peeled and boiled in the ordinary way. The ideal method, however, of taking most vegetables is in the form of uncooked salads, for in these the health-giving, vitalising elements remain unaltered. If man is to be regarded, as many scientists regard him, as a frugivore, constitutionally adapted and suited to a nut-fruit diet, then to regain our lost original taste and acquire a liking for such simple foods should be our aim. It may be difficult, if not impossible, to make a sudden change after having lived for many years upon the complex concoctions of the chef's art, for the system resents sudden changes, but with proper care, changing discreetly, one can generally attain a desired end, especially when it involves the replacing of a bad habit by a good one. In the recipes that follow no mention is made of condiments, _i.e._, pepper, salt, mustard, spice, _et hoc genus omni_. Condiments are not foods in any sense whatever, and the effect upon the system of 'seasoning' foods with these artificial aids to appetite, is always deleterious, none the less because it may at the time be imperceptible, and may eventually result in disease. Dr. Kellogg writes: 'By contact, they irritate the mucous membrane, causing congestion and diminished secretion of gastric juice when taken in any but quite small quantities. When taken in quantities so small as to occasion no considerable irritation of the mucous membrane, condiments may still work injury by their stimulating effects, when long continued.... Experimental evidence shows that human beings, as well as animals of all classes, live and thrive as well without salt as with it, other conditions being equally favorable. This statement is made with a full knowledge of counter arguments and experiments, but with abundant testimony to support the position taken.... All condiments hinder natural digestion.' Condiments, together with such things as pickles, vinegar, alcohol, tea, coffee, cocoa, tobacco, opium, are all injurious, and undoubtedly are the cause of an almost innumerable number of minor, and, in some cases, serious, complaints. Theine, caffeine, and theobromine, all stimulant drugs, are present in tea, coffee, and cocoa, respectively. Tea also contains tannin, a substance which is said to seriously impair digestion. Alcohol, tea, coffee, etc., are stimulants. Stimulants do not produce force and should never be mistaken for food. They are undoubtedly injurious, as they are the cause, among other evils, of _loss_ of force. They cause an abnormal metabolism which ultimately weakens and exhausts the whole system. While these internal activities are taking place, artificial feelings of well-being, or, at least, agreeable sensations, are produced, which are unfortunately mistaken for signs of benefit. Speaking of alcohol Dr. Haig writes: 'It introduces no albumen or force, it merely affects circulation, nutrition, and the metabolism of the albumens already in the body, and this call on the resources of the body is invariably followed by a corresponding depression or economy in the future.... It has been truly said that the man who relies upon stimulants for strength is lost, for he is drawing upon a reserve fund, which is not completely replaced, and physiological bankruptcy must inevitably ensue. This is what the stimulants such as tea, coffee, alcohol, tobacco, opium and cocaine do for those who trust in them.' He who desires to enjoy life desires to possess good physical health, for a healthy body is almost essential to a happy life; and he who desires to live healthily does not abuse his body with poisonous drugs. It may require courage to reform, but he who reforms in this direction has the satisfaction of knowing that his good health will probably some day excite the envy of his critics. The chemical composition of all the common food materials can be seen from tables of analyses. It would be to the advantage of everyone to spend a little time examining these tables. It is not a difficult matter, and the trouble to calculate the quantity of protein in a given quantity of food, when once the _modus operandi_ is understood, is trifling. As it has not unwisely been suggested, if people would give, say, one-hundredth the time and attention to studying the needs of the body and how to satisfy them as they give to dress and amusement, there is little doubt that there would be more happiness in the world. The amount of protein in any particular prepared food is arrived at in the following manner: In the first place those ingredients containing a noticeable amount of protein are carefully weighed. Food tables are then consulted to discover the protein percentage. Suppose, for instance, the only ingredient having a noticeable quantity of protein is rice, and 1 lb. is used. The table is consulted and shows rice to contain eight per cent. protein. In 1 lb. avoirdupois there are 7,000 grains; eight per cent. of 7,000 is 70.00 × 8 = 560 grains. Therefore, in the dish prepared there are 560 grains of protein. It is as well after cooking to weight the entree or pudding and divide the number of ounces it weighs into 560, thus obtaining the number of grains per ounce. Weighing out food at meals is only necessary at first, say for the first week or so. Having decided about how many grains of protein to have daily, and knowing how many grains per ounce the food contains, the eye will soon get trained to estimate the quantity needed. It is not necessary to be exact; a rough approximation is all that is needed, so as to be sure that the system is getting somewhere near the required amount of nutriment, and not suffering from either a large excess or deficiency of protein. FOOTNOTES: [Footnote 4: Entire-wheat flour averages .9 per cent. fibre; high-grade white flour, .2 per cent. fibre.] [Footnote 5: See United States Dept. of Agriculture, Farmer's Bulletin, No. 249, page 19, obtainable from G. P. O., Washington, D. C.] III WHEN TO EAT The question of when to eat is of some importance. The Orientals eat fewer meals than we do, and in their abstemiousness they set us an example we should do well to follow. Sufficient has already been said to show that it is a mistake to imagine a great deal of food gives great strength. When we eat frequently, and especially when we 'live well,' that is, are accustomed to a large variety of food, we are tempted to eat far more than is good for us. Little and often may work satisfactorily so long as it does not develop into much and often, which, needless to say, it is very likely to do. Most people on this account would probably be much better in their health if they ate but twice daily, at noon, and five or six hours before going to bed. Then there is less chance of over-feeding. If, however, we experimentally determine the quantity of food that our particular system requires in order to be maintained in good health, and can trust our self-command in controlling the indulgence of sense, probably the best method is to eat anyway three times daily, and four, five, or even six times, or doing away with set meals altogether, would be a procedure which, judging from analogy of the anthropoids, ought to be a better method than eating a whole day's supply at once, or at two or three meals. It is not wise to sit down to a meal when the body is thoroughly fatigued. A glass of hot or cold water will be found reviving, and then, after a short rest, the system will be far better able to assimilate food. When the body is 'tired out,' it stands to reason it cannot perform digestion as easily and as well as when in fit condition. Also it is unwise to eat immediately before undertaking vigorous muscular work. Strenuous exercise after meals is often the cause of digestive disorders. Starting on exercise after a hearty meal may suspend the gastric digestion, and so prevent the assimilation of protein as to produce a sensation of exhaustion. If, however, rest is taken, the digestive organs proceed with their work, and after a short time recuperation follows, and the exercise can be continued. It is unwise to allow such a suspension of digestion because of the danger of setting up fermentation, or putrefaction, in the food mass awaiting digestion, for this may result in various disorders. For the same reason it is a bad plan to eat late at night. It is unwise to take a meal just before going to bed, for the digestive organs cannot do their work properly, if at all, while the body is asleep, and the food not being digested is liable to ferment and result in dyspepsia. The 'sinking feeling' sometimes complained of if a meal is not eaten late at night and described as a kind of hunger is probably due to an abnormal secretion of acid in the stomach. A glass of hot water will often relieve this discomfort. This feeling is seldom experienced by vegetarians of long standing. The natives of India, it is said, do not experience it at all, which fact leads us to surmise the cause to be in some way connected with flesh-eating. Farinaceous foods, however, prepared as soup, porridge, gruel, pultaceous puddings, etc., when eaten, as is customary, without proper insalivation, are liable to be improperly digested and to ferment, giving rise to the sensation described as a 'sinking feeling' and erroneously thought to be hunger. It is an excellent rule that prescribes fasting when without hunger. When there is no appetite do not eat. It is an example of conventional stupidity that we eat because it is 'meal time,' even though there be not the slightest feeling of genuine hunger. Leaving out of consideration the necessitous poor and those who for their living engage themselves in hard physical toil, it is safe to say that hardly one person in a thousand has ever felt real hunger. Yet no one was ever the worse for waiting upon appetite. No one was ever starved by not eating because of having no appetite. Loss of appetite is a sign that the digestive organs require a rest. It is better to go without food for a time than to force oneself to eat against inclination. The forcing of oneself to eat to 'keep up one's strength,' is perhaps the quickest way to bring down one's strength by overworking the system and burdening it with material it does not need. Eat by appetite, not by time. Eat frequently when the appetite demands frequent satisfaction, and seldom when seldom hungry. These rules hold good at all times and for everyone. Loss of appetite during sickness should not be looked upon as anything serious in itself, but as a sign that the system does not require food. A sick man like a well man will feel hunger as soon as food is needed, and the practice of tempting the appetite with rich and costly foods is not only a waste of money but is injurious physiologically. Possibly there may be pathological conditions under which hunger cannot make itself felt, but it would seem contrary to Nature as far as the writer, a layman, understands the matter. At least, leaving abnormal conditions of health out of consideration, we can say this much affirmatively: if a man is hungry enough to relish dry bread, then, and then only, does he really require nourishment. Hunger is always experienced when nutriment is needed, and will be felt a dozen times a day if the food eaten at each of a dozen meals has supplied only sufficient nutriment to produce the force expended between each meal. If the meal is large and supplies sufficient nutriment to produce the force expended in a whole day, then the one meal is all that is required. Never eat to be sociable, or conventional, or sensual; eat when hungry. Professor Pavlov says: 'Appetite is juice'; that is to say, the physiological condition existing when the body has run short of food-fuel, produces a psychological effect, the mind thinking of food, thereby causing through reaction a profuse secretion of saliva, and we say 'the mouth waters.' It is true the appetite is amenable to suggestion. Thus, though feeling hunger, the smell of, or even thought of, decayed food may completely take away appetite and all inclination to eat. This phenomenon is a provision of Nature to protect us from eating impure food. The appetite having thus been taken away will soon return again when the cause of its loss has been removed. Therefore the appetite should be an infallible guide when to eat. There is one further point to be noted. Food should not be eaten when under the influence of strong emotion. It is true that under such conditions there probably would be no appetite, but when we are so accustomed to consulting the clock that there is danger of cozening ourselves into the belief that we have an appetite when we have not, and so force ourselves to eat when it may be unwise to do so. Strong emotions, as anger, fear, worry, grief, judging by analogy, doubtless inhibit digestive activity. W. B. Cannon, M.D., speaking of experiments on cats, says: 'The stomach movements are inhibited whenever the cat shows signs of anxiety, rage, or distress.' To thoroughly enjoy one's food, it is necessary to have hunger for it, and if we only eat when we feel hungry, there is little likelihood of ever suffering from dyspepsia. In passing, it is appropriate to point out that as when food is better enjoyed it is better digested, therefore art, environment, mental disposition, indirectly affect the digestive processes. We should, therefore, remembering that simplicity, not complexity, is the essence of beauty, ornament our food and table, and be as cheerful, sociable, and even as merry as possible. IV HOW TO EAT The importance of thorough mastication and insalivation cannot be overestimated. The mouth is a part of the digestive apparatus, and in it food is not only broken down, but is chemically changed by the action of the saliva. If buccal (mouth) digestion be neglected, the consequence is that the food passes into the stomach in a condition that renders it difficult for that organ to digest it and any of a great number of disturbances may result. Mastication means a thorough breaking up of the food into the smallest particles, and insalivation means the mixing of the small particles with the saliva. The mechanical work is done with the jaws and tongue, and the chemical work is performed by the saliva. When the mechanical work is done thoroughly the chemical work is also thorough, and the test for thoroughness is loss of taste. Masticate the food until all taste has disappeared, and then it will be found that the swallowing reflex unconsciously absorbs the food, conscious swallowing, or at least, an effort to swallow, not being called for. It may take some while to get into the habit of thorough mastication after having been accustomed to bolting food, but with a conscious effort at the first, the habit is formed, and then the effort is no longer a laborious exercise, but becomes perfectly natural and is performed unconsciously. This ought to be common knowledge. That such a subject is not considered a necessary part of education is indeed lamentable, for the crass ignorance that everywhere abounds upon the subject of nutrition and diet is largely the cause of the frightful disease and debility so widespread throughout the land, and, as a secondary evil of an enormous waste of labour in the production and distribution of unneeded food. Were everyone to live according to Nature, hygienically and modestly, health, and all the happiness that comes with it, would become a national asset, and as a result of the decreased consumption of food, more time would be available for education, and the pursuit of all those arts which make for the enlightenment and progress of humanity. To become a convert to this new order, adopting non-animal food and hygienic living, is not synonymous with monastical asceticism, as some imagine. Meat eaters when first confronted with vegetarianism often imagine their dietary is going to be restricted to a monotonous round of carrots, turnips, cabbages, and the like; and if their ignorance prevents them from arguing that it is impossible to maintain health and strength on such foods, then it is very often objected that carrots and cabbages are not liked, or would not be cared for _all_ the time. The best way to answer this objection is to cite a few plain facts. From a catalogue of a firm supplying vegetarian specialties, (and there are now quite a number of such firms), most of the following information is derived: Of nuts there are twelve varieties, sold either shelled, ground, or in shell. Many of these nuts are also mechanically prepared, and in some cases combined, and made into butters, nut-meats, lard, suet, oil, etc. The varieties of nut-butters are many, and the various combinations of nuts and vegetables making potted savouries, add to a long list of highly nutritious and palatable nut-foods. There are the pulses dried and entire, or ground into flour, such as pea-, bean-, and lentil-flour. There are the cereals, barley, corn, oats, rice, rye, wheat, etc., from which the number of preparations made such as breakfast foods, bread, biscuits, cakes, pastries, etc., is legion. (One firm advertises twenty-three varieties of prepared breakfast foods made from cereals.) Then there are the fruits, fresh, canned, and preserved, about twenty-five varieties; green vegetables, fresh and canned, about twenty-one varieties; and roots, about eleven varieties. The difficulty is not that there is insufficient variety, but that the variety is so large that there is danger of being tempted beyond the limits dictated by the needs of the body. When, having had sufficient to eat, there yet remain many highly palatable dishes untasted, one is sometimes apt to gratify sense at the expense of health and good-breeding, to say nothing of economy. Simplicity and purity in food are essential to physical health as simplicity and purity in art are essential to moral and intellectual progress. 'I may say,' says Dr. Haig, 'that simple food of not more than two or three kinds at one meal is another secret of health; and if this seems harsh to those whose day is at present divided between anticipating their food and eating, I must ask them to consider whether such a life is not the acme of selfish shortsightedness. In case they should ever be at a loss what to do with the time and money thus saved from feasting, I would point on the one hand to the mass of unrelieved ignorance, sorrow, and suffering, and on the other to the doors of literature and art, which stand open to those fortunate enough to have time to enter them; and from none of these need any turn aside for want of new Kingdoms to conquer.' This question of feeding may, by superficial thinkers, be looked upon as unimportant; yet it should not be forgotten that diet has much more to do with health than is commonly realized, and health is intimately connected with mental attitude, and oftentimes is at the foundation of religious and moral development. 'Hypochondriacal crotchets' are often the product of dyspepsia, and valetudinarianism and pessimism are not unrarely found together. 'Alas,' says Carlyle, 'what is the loftiest flight of genius, the finest frenzy that ever for moments united Heaven with Earth, to the perennial never-failing joys of a digestive apparatus thoroughly eupeptic?' Our first duty is to learn to keep our body healthy. Naturally, we sooner expect to see a noble character possess a beautiful form than one disfigured by abuse and polluted by disease. We do not say that every sick man is a villain, but we do say that men and women of high character regard the body as an instrument for some high purpose, and believe that it should be cared for and nourished according to its natural requirements. In vegetarianism, _scientifically practised_, is a cure, and better, a preventative, for many physical, mental, and moral obliquities that trouble mankind, and if only a knowledge of this fact were to grow and distil itself into the public mind and conscience, there would be halcyon days in store for future generations, and much that now envelops man in darkness and in sorrow, would be regarded as a nightmare of the past. FOOD TABLE The following table exhibits the percentage chemical composition of the principal vegetable food materials; also of dairy produce and common flesh-foods for comparison. FOOD MATERIAL Protein Fat Carbo- Salts Water Fuel hydrates Value cals. Vegetable Foods p. ct. p. ct. p. ct. p. ct. p. ct. p. lb. Wheat Flour (entire) 18.8 1.9 71.9 1.0 11.4 1,675 Oatmeal 16.1 7.2 67.5 1.9 7.3 1,860 Rice 8.0 .3 79.0 .4 12.3 1,630 Barley 8.5 1.1 77.8 1.1 11.5 1,650 Corn Meal 9.2 1.9 75.4 1.0 12.5 1,655 Rye 0.8 .9 78.7 .7 12.9 1,630 Lentils (dried) 25.7 1.0 59.2 5.7 8.4 1,620 Beans (dried) 22.5 1.8 59.6 3.5 12.6 1,605 Peas (dried) 24.6 1.0 62.0 2.9 9.5 1,655 Nuts, various (_aver._) 16.0 52.0 20.0 2.0 10.0 2,640 Dates 2.1 2.8 78.4 1.3 15.4 1,615 Figs 4.3 .3 74.2 2.4 18.8 1,475 Potatoes 2.2 .1 18.4 1.0 78.3 385 Apples .4 .5 14.2 .3 84.6 290 Bananas 1.3 .6 22.0 .8 75.3 460 Dairy Foods Milk, whole (not skim) 3.3 4.0 5.0 .7 87.0 325 Cheese, various (_aver._) 24.5 28.4 2.1 4.0 41.0 1,779 Hens' Eggs (_boiled_) 14.0 12.0 0.0 .8 73.2 765 Flesh Foods Beef 18.6 19.1 0.0 1.0 61.3 1,155 Mutton (_medium fat_) 18.2 18.0 0.0 1.0 62.8 1,105 Ham (_fresh_) 15.6 33.4 0.0 .9 50.1 1,700 Fowl 19.0 16.3 0.0 1.0 63.7 1,045 White Fish (_as purchased_) 22.1 6.5 0.0 1.6 69.8 700 [The amount of heat that will raise one kilogram of water 1 deg. C. is termed a _calorie_. Fuel value, or food units, means the number of calories of heat equivalent to the energy it is assumed the body obtains from food when the nutrients thereof are completely digested.] ONE HUNDRED RECIPES RECIPES The following recipes are given as they appear in the English edition of this book and were prepared for English readers. While some of these will be difficult for American readers to follow, we give them as in the original edition, and many of the unusual ingredients called for can be obtained from the large grocers and dealers, and if not in stock will be obtained to order. 'Nutter' is a name given a nut butter used for cooking. It is, so far as we know, the only collection of strictly vegetarian recipes published. Readers interested in the foreign products referred to, should write to Pitman's Health Food Company, Aston Brook St., Birmingham, England, and to Mapleton's Nut Food Company, Ltd., Garston, Liverpool, England, for price list and literature. THE PUBLISHERS. SOUPS =1.--Vegetable Soup= 1 large cupful red lentils, 1 turnip, 2 medium onions, 3 potatoes, 1 carrot, 1 leek, 1 small head celery, parsley, 1 lb. tomatoes, 3-1/2 quarts water. Wash and cut up vegetables, but do not peel. Boil until tender, then strain through coarse sieve and serve. This soup will keep for several days and can be reheated when required. =2.--Semolina Soup= 4 oz. semolina, 2 chopped onions, 1 tablespoonful gravy essence,[6] 2 quarts water or vegetable stock.[7] =3.--Spinach Soup No. 1= 1 lb. Spinach, 1 tablespoonful gravy essence, 1 quart water. Cook spinach in its own juices (preferably in double boiler). Strain from it, through a hair sieve or colander, all the liquid. Add essence and serve. =4.--Spinach Soup No. 2= 1 lb. spinach, 1 lb. can tomatoes, 1 tablespoonful nut-milk (Mapleton's), 1-1/2 pints water. Dissolve nut-milk in little water, cook all ingredients together in double-boiler for 1-1/2 hours, strain and serve. =5.--Pea Soup= 4 ozs. pea-flour, 2 potatoes, 1 large onion, 1 tablespoonful gravy essence, 2 quarts water. Cook potatoes, (not peeled), and onion until soft. Skin and mash potatoes and chop onion. Mix pea-flour into paste with little water. Boil all ingredients together for 20 minutes, then serve. =Lentil and Haricot Soups= These are prepared in the same way as Recipe No. 5 substituting lentil, or haricot flour for pea-flour. =6.--Tomato-Pea Soup= 4 ozs. pea-flour, 1 lb. tin tomatoes, 1 chopped leek, 1 quart water. Mix pea-flour into paste with little water. Boil ingredients together 30 minutes, then serve. =Tomato-Lentil and Tomato-Bean Soups= These are prepared in the same way as Recipe No. 6, substituting lentil-, or bean-flour for pea-flour. =7.--Rice-Vermicelli Soup= 2 ozs. rice-vermicelli, 1 tablespoonful nut-milk, 1 dessertspoonful gravy essence, 1 quart water. Boil vermicelli in water until soft. Dissolve nut-milk in little water. Boil all ingredients together 5 minutes, then serve. =8.--Pea-Vermicelli Soup= 2 ozs. pea-vermicelli, 1 tablespoonful nut-milk, 1 tablespoonful tomato purée, 1 quart water. Boil vermicelli in water until soft, dissolve nut-milk in little water. Boil all ingredients together 5 minutes, then serve. =9.--Pot-barley Soup No. 1= 4 ozs. pot-barley, 1 onion, 1 tablespoonful gravy essence, 2 quarts water, corn flour to thicken. Cook barley until quite soft; chop onion finely; mix a little corn flour into paste with cold water. Stir into the boiling soup. Boil all ingredients together for 20 minutes, then serve. =Wheat and Rice Soups= These are prepared in the same way as Recipe No. 9, substituting wheat or rice grains for barley. =10.--Pot-barley Soup No. 2= 4 ozs. pot-barley, 1 dessertspoonful nut-milk, 1 chopped onion, 1 dessertspoonful tomato purée, 1 quart water. Cook barley until soft; dissolve nut-milk in little water; boil all ingredients together for 20 minutes, then serve. =11.--Corn Soup= 1 lb. tin sugar-corn, 1/2 lb. tin tomatoes, 2 chopped onions, 2 ozs. corn flour, 1 quart water. Boil onion until soft; mix corn flour into paste with cold water. Place sugar-corn, tomatoes, onions, and water into stew pan; heat and add corn flour. Boil ingredients together 10 minutes, and serve. FOOTNOTES: [Footnote 6: There are several brands of wholly vegetable gravy essence now on the market. The best known are 'Vegeton,' 'Marmite,' 'Carnos,' and Pitman's 'Vigar Gravy Essence.'] [Footnote 7: Vegetable stock is the water that vegetables have been boiled in; this water contains a certain quantity of valuable vegetable salts, and should never be thrown away.] SAVORY DISHES =12.--Nut Rissoles= 3 ozs. mixed grated nuts, 3 ozs. breadcrumbs, 1 oz. nut butter, 1 chopped onion, 1 large cupful canned tomatoes. Mix ingredients together; mould into rissoles, dust with flour and fry in 'Nutter.' Serve with gravy. =13.--Lentil Cakes= 8 ozs. red lentils, 3 ozs. 'Grape Nuts,' 1 small onion, 1 teaspoonful gravy essence, breadcrumbs. Cook lentils until soft in smallest quantity of water; chop onion finely; mix all ingredients, using sufficient breadcrumbs to make into stiff paste; form into cakes and fry in 'Nutter.' Serve with gravy. =14.--Marrow Roast= 1 vegetable marrow, 3 ozs. grated nuts, 1 onion, 1 oz. 'Nutter,' 1 cup breadcrumbs, 2 teaspoonfuls tomato purée. Cook marrow, taking care not to allow it to break; when cold, peel, cut off one end and remove seeds with spoon. Prepare stuffing:--chop onion finely; melt nut fat and mix ingredients together. Then stuff marrow and tie on decapitated end with tape; sprinkle with breadcrumbs and bake 30 minutes. Serve with gravy. =15.--Stewed Celery= 1 head celery, 4 slices whole-meal bread, nut butter. Slice celery into suitable lengths, which steam until soft. Toast and butter bread, place celery on toast and cover with pea, bean, or lentil sauce, (see Recipe No. 39). =16.--Barley Entrée= 4 ozs. pot-barley, 1 lb. tin tomatoes, 1 chopped onion, 2 tablespoonfuls olive oil. Cook barley until quite soft in smallest quantity of water (in double boiler). Then add tomatoes and oil, and cook for 10 minutes. To make drier, cook barley in tomato juice adding only 2 or 3 tablespoonfuls of water. =Rice, Wheat, Macaroni, Lentil, Bean, Split-pea Entrées= These are prepared in the same way as Recipe No. 16, substituting one of these cereals or légumes for barley. =17.--Savory Pie= Paste (Recipe No. 59), marrow stuffing (Recipe No. 14). Line sandwich tin with paste; fill interior with stuffing; cover with paste or cooked sliced potatoes; bake in sharp oven. =18.--Baked Bananas= Prepare the desired number by washing and cutting off stalk, but do not peel. Bake in oven 20 minutes, then serve. =19.--Barley Stew= 4 ozs. pot-barley, 2 onions, parsley. Chop onions and parsley finely; cook ingredients together in very small quantity of water in double boiler until quite soft. Serve with hot beetroot, or fried tomatoes or potatoes. =Corn, Rice, Frumenty, Pea-Vermicelli Stews= These are prepared in the same way as Recipe No. 19, substituting one of the above cereals or pulses for barley. =20.--Mexican Stew= 1 cupful brown beans, 2 onions, 2 potatoes, 4 tomatoes, 1 oz. sugar, 1 cupful red grape-juice, rind of 1 lemon, water. Soak beans overnight; chop vegetables in chunks; boil all ingredients together 1 hour. =21.--Vegetable Pie= 5 ozs. tapioca, 4 potatoes, 3 small onions, paste, (see Recipe No. 59), tomato purée to flavor. Soak tapioca. Partly cook potatoes and onions, which then slice. Place potatoes, onions, and tapioca in layers in pie-dish; mix purée with a little hot water, which pour into dish; cover with paste and bake. =22.--Rice Rissoles= 6 ozs. unpolished rice, 1 chopped onion, 1 dessertspoonful tomato purée, breadcrumbs. Boil rice and onion until soft; add purée and sufficient breadcrumbs to make stiff; mould into rissoles; fry in 'Nutter,' and serve with parsley sauce, (Recipe No. 38). =23.--Scotch Stew= 3 ozs. pot-barley, 2 ozs. rolled oats, 1 carrot, 1 turnip, 2 potatoes, 1 onion, 4 tomatoes, water. Wash, peel, and chop vegetables in chunks. Stew all ingredients together for 2 hours. Dress with squares of toasted bread. =24.--Plain Roasted Rice= Steam some unpolished rice until soft; then distribute thinly on flat tin and brown in hot oven. =25.--Nut Roast No. 1= 1 lb. pine kernels (flaked), 4 tablespoonfuls pure olive oil, 2 breakfastcupfuls breadcrumbs, 1/2 lb. tomatoes (peeled and mashed). Mix ingredients together, place in pie-dish, sprinkle with breadcrumbs, and bake until well browned. =26.--Nut Roast No. 2= 1 lb. pine kernels (flaked), 1 cooked onion (chopped), 1/2 cupful chopped parsley, 8 ozs. cooked potatoes (mashed). Mix ingredients together, place in pie-dish and cover with layer of boiled rice. Cook until well browned. =27.--Maize Roast= 8 ozs. corn meal, 1 large Spanish onion (chopped), 2 tablespoonfuls nut-milk, 1 dessertspoonful gravy essence. Cook onion; dissolve nut-milk thoroughly in about 1/2 pint water. Boil onion, nut-milk, and essence together two minutes, then mix all ingredients together, adding sufficient water to make into very soft batter; bake 40 minutes. =28.--Plain Savory Rice= 4 ozs. unpolished rice, 1 lb. tin tomatoes. Boil together until rice is cooked. If double boiler be used no water need be added, and thus the rice will be dry and not pultaceous. =29.--Potato Balls= 4 medium sized potatoes, 1 large onion (chopped), 1 dessertspoonful pure olive oil, breadcrumbs. Cook onion and potatoes, then mash. Mix ingredients, using a few breadcrumbs and making it into a very soft paste. Roll into balls and fry in 'Nutter,' or nut butter. =30.--Bean Balls= 4 ozs. brown haricot flour, 1 onion (chopped), 1 dessertspoonful pure olive oil, 1 tablespoonful tomato purée, breadcrumbs. Cook onion; mix flour into paste with purée and oil; add onion and few breadcrumbs making into soft paste. Fry in 'Nutter.' =31.--Lentil and Pea Balls= These are made in the same way as Recipe No. 30, substituting lentil-or pea-flour for bean-flour. =31.--Lentil Patties= 4 ozs. lentils, 1 small onion (chopped), 1 oz. 'Nutter,' or nut butter, 1 teaspoonful gravy essence, paste (see Recipe No. 59). Cook ingredients for filling all together until lentils are quite soft. Line patty pans with paste; fill, cover with paste and bake in sharp oven. =Barley, Bean, Corn, Rice, and Wheat Patties= These are prepared in the same way as in Recipe No. 31, substituting one of the above cereals or beans for lentils. =32.--Lentil Paste= 8 ozs. red lentils, 1 onion (chopped), 4 tablespoonfuls pure olive oil, breadcrumbs. Boil lentils and onions until quite soft; add oil and sufficient breadcrumbs to make into paste; place in jars; when cool cover with melted nut butter; serve when set. =33.--Bean Paste= 8 ozs. small brown haricots, 2 tablespoonfuls tomato purée, 1 teaspoonful 'Vegeton,' 2 ozs. 'Nutter' or nut butter, 1 cup breadcrumbs. Soak beans over night; flake in Dana Food Flaker; place back in fresh water and add other ingredients; cook one hour; add breadcrumbs, making into paste; place in jars, when cool cover with nut butter; serve when set. =34.--Spinach on Toast= Cook 1 lb. spinach in its own juice in double boiler. Toast and butter large round of bread. Spread spinach on toast and serve. Other vegetables may be served in the same manner. GRAVIES AND SAUCES =35.--Clear Gravy= 1 teaspoonful 'Marmite,' 'Carnos,' 'Vegeton,' or 'Pitman's Vigar Gravy Essence,' dissolved in 1/2 pint hot water. =36.--Tomato Gravy= 1 teaspoonful gravy essence, 1 small tablespoonful tomato purée, 1/2 pint water. Thicken with flour if desired. =37.--Spinach Gravy= 1 lb. spinach, 1 dessertspoonful nut-milk, 1/2 pint water. Boil spinach in its own juices in double boiler; strain all liquid from spinach and add it to the nut-milk which has been dissolved in the water. =38.--Parsley Sauce= 1 oz. chopped parsley, 1 tablespoonful olive oil, a little flour to thicken, 1/2 pint water. =39.--Pea, Bean, and Lentil Sauces= 1 teaspoonful pea-, or bean-, or lentil-flour; 1/2 teaspoonful gravy essence, 1/2 pint water. Mix flour into paste with water, dissolve essence, and bring to a boil. PUDDINGS, ETC. =40.--Fig Pudding= 1 lb. whole-meal flour, 6 ozs. sugar, 6 ozs. 'Nutter,' or nut butter, 1/2 chopped figs, 1 teaspoonful baking powder, water. Melt 'Nutter,' mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =31.--Date Pudding= 1 lb. breadcrumbs, 6 ozs. sugar, 6 ozs. 'Nutter,' 1/2 lb. stoned and chopped dates, 1 teaspoonful baking powder, water. Melt 'Nutter'; mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =Prune, Ginger, and Cherry Puddings= These are prepared the same way as in Recipe No. 40, or No. 41, substituting prunes or preserved ginger, or cherries for figs or dates. =42.--Rich Fruit Pudding= 1 lb. whole-meal flour, 6 ozs. almond cream, 6 ozs. sugar, 3 ozs. preserved cherries, 3 ozs. stoned raisins, 3 ozs. chopped citron, 1 teaspoonful baking powder, water. Mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =43.--Fruit-nut Pudding No. 1= 1/2 lb. white flour, 1/4 lb. whole meal flour, 1/4 lb. mixed grated nuts, 6 ozs. 'Nutter' or nut butter, 6 ozs. sugar, 6 ozs. sultanas, 2 ozs. mixed peel (chopped), 1 teaspoonful baking powder, water. Melt nut-fat, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =44.--Fruit-nut Pudding No. 2= 1/2 lb. white flour, 1/4 lb. ground rice, 1/4 lb. corn meal, 4 ozs. chopped dates or figs, 4 ozs. chopped almonds, 6 ozs. almond nut-butter, 6 ozs. sugar, 1 teaspoonful baking powder, water. Melt butter, mix ingredients together with water into stiff batter; place in greased pudding basin and steam 2 hours. =45.--Maize Pudding No. 1= 1/2 lb. maize meal, 3 ozs. white flour, 3 ozs. 'Nutter,' 3 ozs. sugar, 1/2 tin pineapple chunks, 1 teaspoonful baking powder. Melt fat, cut chunks into quarters; mix ingredients with very little water into batter; place in greased pudding basin and steam 2 hours. =46.--Maize Pudding No. 2= 6 ozs. corn meal, 3 ozs. white flour, 2 ozs. 'Nutter,' 2 ozs. sugar, 3 tablespoonfuls marmalade, 1 teaspoonful baking powder, water. Melt 'Nutter,' mix ingredients together with little water into batter; place in greased pudding basin and steam 2 hours. =47.--Cocoanut Pudding= 6 ozs. whole wheat flour, 2 ozs. cocoanut meat, 2 ozs. 'Nutter,' 2 ozs. sugar, 1 small teaspoonful baking powder, water. Melt fat, mix ingredients together with water into batter; place in greased pudding basin and steam 2 hours. =48.--Tapioca Apple= 1 cup tapioca, 6 large apples, sugar to taste, water. Soak tapioca, peel and slice apples; mix ingredients together, place in pie-dish with sufficient water to cover and bake. =49.--Oatmeal Moulds= 4 ozs. rolled oats, 2 ozs. sugar, 4 ozs. sultanas, water. Cook oatmeal thoroughly in double boiler, then mix ingredients together; place in small cups, when cold turn out and serve with apple sauce, or stewed prunes. =50.--Carrot Pudding= 4 ozs. breadcrumbs, 4 ozs. 'Nutter,' 4 ozs. flour, 4 ozs. mashed carrots, 4 ozs. mashed potatoes, 6 ozs. chopped raisins, 2 ozs. brown sugar, 1 dessertspoonful treacle, 1 teaspoonful baking powder. Mix ingredients well, place in greased pudding basin and steam 2 hours. =51.--Sultana Pudding= 1/2 lb. whole meal flour, 1 breakfastcupful breadcrumbs, 4 ozs. ground pine kernels, pignolias or almonds, 1/2 lb. sultanas, 4 ozs. sugar, water. Mix ingredients together into a stiff batter; place in greased basin and steam 2 hours. =52.--Semolina Pudding= 4 ozs. semolina, 1 oz. corn flour, 3 ozs. sugar, rind of one lemon, 1-1/2 pints water. Mix corn flour into paste in little water; place ingredients in double boiler and cook for 1 hour, place in pie-dish and brown in sharp oven. =53.--Rice Mould= 4 ozs. ground rice, 1 oz. sugar, 1/2 pint grape-juice. Cook ingredients in double boiler, place in mould. When cold turn out and serve with stewed fruit. =54.--Maize Mould= 6 ozs. corn meal, 2 ozs. sugar, 1/2 pint grape-juice, 1-1/2 pints water. Cook ingredients in double boiler for 1 hour; place in mould. When cold turn out and serve with stewed fruit. =55.--Lemon Sago= 4 ozs. sago, 7 ozs. golden syrup, juice and rind of two lemons, 1-1/2 pints water. Boil sago in water until cooked, then mix in other ingredients. Place in mould, turn out when cold. =56.--Lemon Pudding= 4 ozs. breadcrumbs, 1 oz. corn flour, 2 ozs. sugar, rind one lemon, 1 pint water. Mix corn flour into paste in little water; mix ingredients together, place in pie-dish, bake in moderate oven. =57.--Prune Mould= 1 lb. prunes, 4 ozs. sugar, juice 1 lemon, 1/4 oz. agar-agar, 1 quart water. Soak prunes for 12 hours in water, and then remove stones. Dissolve the agar-agar in the water, gently warming. Boil all ingredients together for 30 minutes, place in mould, when cold turn out and decorate with blanched almonds. =58.--Lemon Jelly= 1/4 oz. agar-agar, 3 ozs. sugar, juice 3 lemons, 1 quart water. Soak agar-agar in the water for 30 minutes; add fruit-juice and sugar, and heat gently until agar-agar is completely dissolved, pour into moulds, turn out when cold. This jelly can be flavoured with various fruit juices, (fresh and canned). When the fruit itself is incorporated, it should be cut up into small pieces and stirred in when the jelly commences to thicken. The more fruit juice added, the less water must be used. Such fruits as fresh strawberries, oranges, raspberries, and canned pine-apples, peaches, apricots, etc., may be used this way. =59.--Pastry= 1 lb. flour, 1/2 lb. nut-butter or nut fat, 2 teaspoonfuls baking powder, water. Mix with water into stiff paste. This is suitable for tarts, patties, pie-covers, etc. CAKES =60.--Wheatmeal Fruit Cake= 6 ozs. entire wheat flour, 3 ozs. nut-butter, 3 ozs. sugar, 3 ozs. almond meal, 10 ozs. sultanas, 2 ozs. lemon peel, 2 teaspoonsful baking powder. Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. =61.--Rice Fruit Cake= 8 ozs. ground rice, 4 ozs. white flour, 4 ozs. 'Nutter,' 3 ozs. sugar, 6 ozs. stoned, chopped raisins, 1 large teaspoonful baking powder, water. Rub 'Nutter' into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. =62.--Maize Fruit Cake= 8 ozs. corn meal, 6 ozs. white flour, 4 ozs. sugar, 4 ozs. nut-butter, 8 ozs. preserved cherries, 2 ozs. lemon peel, 2 teaspoonfuls baking powder, water. Rub butter into flour, mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. =63.--Apple Cake= 1 lb. apples, 1/4 lb. white flour, 1/2 lb. corn meal, 4 ozs. 'Nutter,' 4 ozs. sugar, 2 small teaspoonfuls baking powder, water. Cook apples to a sauce and strain well through colander, rejecting lumps. Melt fat and mix all ingredients together with water into stiff batter; bake in cake tins lined with buttered paper. =64.--Corn Cake (plain)= 1/2 lb. maize meal, 3 ozs. 'Nutter,' 3 ozs. sugar, 1 teaspoonful baking powder. Melt fat, mix all ingredients together into batter; bake in cake tins lined with buttered paper. =65.--Nut Cake= 12 ozs. white flour, 4 ozs. ground rice, 4 ozs. 'Nutter,' or nut butter, 5 ozs. sugar, 6 ozs. mixed grated nuts, 2 teaspoonfuls baking powder. Melt fat, mix ingredients together into batter, and place in cake tins lined with buttered paper. =66.--Mixed Fruit Salads= 2 sliced bananas, 1 tin pineapple chunks, 2 sliced apples, 2 sliced oranges, 1/2 lb. grapes, 1/4 lb. raisins, 1/4 lb. shelled walnuts, 1/2 pint grape-juice. =67.--Fruit Nut Salad= 1 lb. picked strawberries, 1/4 lb. mixed shelled nuts, 1/2 pint grape-juice. Sprinkle over with 'Granose' or 'Toasted Corn Flakes' just before serving. =68.--Winter Salad= 2 peeled, sliced tomatoes, 2 peeled, sliced apples, 1 small sliced beetroot, 1 small sliced onion, olive oil whisked up with lemon juice for a dressing. =69.--Vegetable Salad= 1 sliced beetroot, 1 sliced potato (cooked), 1 sliced onion, 1 sliced heart of cabbage, olive oil dressing; arrange on a bed of water-cress. BISCUITS The following biscuits are made thus:--Melt the 'Nutter,' mix all ingredients with sufficient water to make into stiff paste; roll out and cut into shapes. Bake in moderate oven. These biscuits when cooked average 20 grains protein per ounce. =70.--Plain Wheat Biscuits= 1/2 lb. entire wheat flour, 4 ozs. sugar, 4 ozs. 'Nutter,' little chopped peel. =71.--Plain Rice Biscuits= 3-4 lb. ground rice, 4 ozs. sugar, 3 ozs. 'Nutter,' vanilla essence. =72.--Plain Maize Biscuits= 1/2 lb. maize meal, 4 ozs. sugar, 3 ozs. 'Nutter.' (If made into soft batter these can be dropped like rock cakes). =73.--Banana Biscuits= 1/2 lb. banana meal, 4 ozs. sugar, 4 ozs. 'Nutter.' =74.--Cocoanut Biscuits= 1/2 lb. white flour, 3 ozs. sugar, 2 ozs. 'Nutter,' 4 ozs. cocoanut meal. =75.--Sultana Biscuits= 3-4 lb. white flour, 4 ozs. sugar, 4 ozs. 'Nutter,' 6 ozs. minced sultanas and peel 2 ozs. almond meal. =78.--Fig Biscuits= 1/2 lb. entire wheat flour, 3 ozs. sugar, 4 ozs. 'Nutter,' 3 ozs. minced figs. (If made into soft batter these can be dropped like rock cakes). =Date, Prune, Raisin, and Ginger Biscuits= These are prepared in the same way as Recipe No. 76, using one of these fruits in place of figs. (Use dry preserved ginger). =77.--Brazil-nut Biscuits= 8 ozs. white flour, 2 ozs. ground rice, 3 ozs. sugar, 4 ozs. grated brazil kernels. (If made into a soft batter these can be dropped like rock cakes). =78.--Fruit-nut Biscuits= 3/4 lb. white flour, 4 ozs. ground rice, 4 ozs. sugar, 5 ozs. 'Nutter,' 6 ozs. mixed grated nuts, 6 ozs. mixed minced fruits, sultanas, peel, raisins. =79.--Rye Biscuits= 1 lb. rye flour, 8 ozs. sugar, 8 ozs. nut butter, 8 ozs. sultanas. =80.--Xerxes Biscuits= 3/4 lb. whole wheat flour, 2 ozs. sugar, 1/2 breakfastcupful olive oil. BREADS (unleavened) These are prepared as follows: Mix ingredients with water into stiff dough; knead well, mould, place in bread tins, and bake in slack oven for from 1-1/2 to 2-1/2 hours (or weigh off dough into 1/2 lb. pieces, mould into flat loaves, place on flat tin, cut across diagonally with sharp knife and bake about 1-1/2 hours). =81.--Apple Bread= 2 lbs. entire wheat meal doughed with 1 lb. apples, cooked in water to a pulp. =82.--Rye Bread= 2 lbs. rye flour, 3/4 lb. ground rice. =83.--Plain Wheat Bread= 2 lbs. finely ground whole wheat flour. =84.--Corn Wheat Bread= 1 lb. whole wheat flour, 1 lb. cornmeal. =85.--Rice Wheat Bread= 1 lb. ground rice, 1 lb. whole wheat flour, 1 lb. white flour. =86.--Date Bread= 2 lbs. whole wheat flour, 3/4 lb. chopped dates. =87.--Ginger Bread= 3/4 lb. whole wheat flour, 3/4 lb. white flour, 1/4 lb. chopped preserved ginger, a little cane sugar. =88.--Cocoanut Bread= 1 lb. whole wheat flour, 1 lb. white flour, 1/2 lb. cocoanut meal, some cane sugar. =89.--Fig Bread= 1-1/2 lbs. whole wheat flour, 1/2 lb. white flour, 1/2 lb. chopped figs. =90.--Sultana Bread= 1/2 lb. ground rice, 1/2 lb. maize meal, 1/2 lb. white flour, 1/2 lb. sultanas. =91.--Fancy Rye Bread= 1-1/2 lbs. rye flour, 1/2 lb. currants and chopped peel, a little cane sugar. PORRIDGES =92.=--Maize, Meal, Rolled Oats, Ground Rice, etc., thoroughly cooked make excellent porridge. Serve with sugar and unfermented fruit-juice. FRUIT CAKES The following uncooked fruit foods are prepared thus: Mix all ingredients well together; roll out to 1/4 inch, or 1/2 inch, thick; cut out with biscuit cutter and dust with ground rice. =93.--Date Cakes= 1-1/2 lbs. stoned dates minced, 1/2 lb. mixed grated nuts. =94.--Fig Cakes= 1-1/2 lbs. figs minced, 1/2 lb. ground almonds. =95.--Raisin-Nut Cakes= 1/2 lb. stoned raisins minced, 6 ozs. mixed grated nuts. =96.--Ginger-Nut Cakes= 1/2 lb. preserved ginger (minced), 1/2 lb. mixed grated nuts. 4 ozs. 'Grape Nuts.' =97.--Prune-Nut Cakes= 1/2 lb. stoned prunes (minced), 1/2 lb. grated walnuts. =98.--Banana-Date Cakes= 8 ozs. figs (minced); 4 bananas; sufficient 'Wheat or Corn Flakes' to make into stiff paste. =100.--Cherry-Nut Cakes= 8 ozs. preserved cherries (minced); 1/2 lb. mixed grated nuts; sufficient 'Wheat or Corn Flakes' to make into stiff paste. * * * * * The Health Culture Co. For more than a dozen years the business of the Health-Culture Co. was conducted in New York City, moving from place to place as increased room was needed or a new location seemed to be more desirable. In 1907 the business was removed to Passaic, N. J., where it is pleasantly and permanently located in a building belonging to the proprietor of the company. There has never been as much interest in the promotion and preservation of personal health as exists to-day. Men and women everywhere are seeking information as to the best means of increasing health and strength with physical and mental vigor. HEALTH-CULTURE, a monthly publication devoted to Practical Hygiene and Bodily Culture, is unquestionably the best publication of its kind ever issued. It has a large circulation and exerts a wide influence, numbering among its contributors the best and foremost writers on the subject. THE BOOKS issued and for sale by this Company are practical and include the very best works published relating to Health and Hygiene. THE HEALTH APPLIANCES, manufactured and for sale, include Dr. Forest's Massage Rollers and Developers, Dr. Wright's Colon Syringes, the Wilhide Exhaler, etc. and we are prepared to furnish anything in this line, Water-Stills, Exercisers, etc. CIRCULARS and price lists giving full particulars will be sent on application. INQUIRIES as to what books to read or what appliances to procure for any special conditions cheerfully and fully answered. If you have any doubts state your case and we will tell you what will best meet it. If you want books of any kind we can supply them at publisher's prices. DR. FOREST'S Massage Rollers Dr. Forest is the inventor and originator of MASSAGE ROLLERS, and these are the original and only genuine MASSAGE ROLLERS made. The making of others that are infringements on our patents have been stopped or they are inferior and practically worthless. In these each wheel turns separately, and around the centre of each is a band or buffer of elastic rubber. The rollers are made for various purposes, each in a style and size best adapted for its use, and will be sent prepaid on receipt of price. =No. 1. Six Wheels, Body Roller, $2.= The best size for use over the body, and especially for indigestion, constipation, rheumatism, etc. Can also be used for reduction. =No. 2, Four Wheels, Body Roller, $1.50.= Smaller and lighter than No. 1; for small women it is the best in size, for use over the stomach and bowels, the limbs, and for cold feet. =No. 3, Three Wheels, Scalp Roller, $1.50.= Made in fine woods and for use over the scalp, for the preservation of the hair. Can be used also over the neck to fill it out and for the throat. =No. 4, Five Wheels, Bust Developer, $2.50.= The best developer made. By following the plain physiological directions given, most satisfactory results can be obtained. =No. 5, Twelve Wheels, Abdominal Roller, $4.= For the use of men to reduce the size of the abdomen, and over the back. The handles give a chance for a good, firm, steady, pressure. =No. 6, Three Small Wheels, Facial Roller, $2.50.= Made in ebony and ivory, for use over the face and neck, for preventing and removing wrinkles, and restoring its contour and form. =No. 7, Three Wheels, Facial Massage Roller, $1.50.= Like No. 6, made in white maple. In other respects the same. =No. 8, Eight Wheels, Abdominal Roller, $3.50.= This is the same as No. 5, except with the less number of wheels. Is made for the use of women, for reducing hip and abdominal measure. With each roller is sent Dr. Forest's Manual of Massotherapy; containing 100 pages, giving full directions for use. Price separately 25c. THE ATTAINMENT OF EFFICIENCY Rational Methods of Developing Health and Personal Power By W. R. C. Latson M. D., Author of "Common Disorders," "The Enlightened Life," Etc. This work by Dr. Latson indicates the avenues that lead to efficient and successful living, and should be read by every man and woman who would reach their best and attain to their highest ambitions in business, professional, domestic or social life. Something of the scope of this will be seen from the following TABLE OF CONTENTS. =How to Live the Efficient Life.=--Man a Production of Law--Determining Factors in Health and Power--The Most Wholesome Diet--Practical Exercises for Efficiency--Influence of Thought Habits. =Mental Habits and Health.=--All is Mind--Seen in Animals--Formative Desire in the Jungle--Mind the Great Creator--Mind the One Cause of Disease--Faulty Mental Habits. =The Conquest of Worry.=--Effects Upon Digestion--Anarchy of the Mind--A Curable Disorder. =Secret of Mental Supremacy.=--Practical Methods--The Key Note--Mental Power a Habit. =The Nobler Conquest.=--Life a Struggle--Who Are the Survivors?--The Art of Conquest--The Struggle with the World--Effects of Opposition. =Firmness One Secret of Power.=--Without Firmness no Real Power--How it Grows with Exercise--Gaining the Habit of Firmness. =Self-Effacement and Personal Power.=--Growing Older in Wisdom--The Fallacy of Identity--Self-Preservation the First Law. =The Power of Calmness.=--The Nervous System--Effects of Control. =How to Be an Efficient Worker.=--How to Work--Making Drudgery a Work of Art. =The Attainment of Personal Power.=--An Achievement--Know Yourself--Learning from Others. =The Secret of Personal Magnetism.=--What is Personal Magnetism?--Effects of the Lack of It--How to Gain It. =The Prime Secret of Health.=--What is Essential?--What to Do--How to Do It. =How to Increase Vitality.=--The Mark of the Master--What Is Vitality?--Possibility of Increase--Spending Vitality. =The Attainment of Physical Endurance.=--Essential to Success--The Secret of Endurance--Working Easily--Economizing Strength--Exercises for Promoting Endurance. =The Attainment of Success.=--The Secret of Success--What to Do to Acquire It. =The Way to Happiness.=--A Royal Road to Happiness--The Secret of Happiness. =How to Live Long in the Land.=--Characteristics--Essentials--Bodily Peculiarities. =The Gospel of Rest.=--All Need It--Few get It--The Secret of Rest--Its Effects. =Sleeping as a Fine Art.=--Causes of Sleeplessness--The Mind. How to Control It. =Common Sense Feeding.=--What is Proper Feeding?--Many Theories--Mental Conditions--The Kind of Food. =Grace and How to Get It.=--What is Grace--Hindrances to Grace--Exercises for Grace. =Style and How to Have It.=--The Secret of Style--Carriage of the Body--Exercises for Stylishness. =How to Have a Fine Complexion.=--What Effects the Complexion?--The Secret of a Good Complexion--Effects of Food. =The Secret of a Beautiful Voice.=--What the Voice Is--Easily Acquired. =How to Cure Yourself When Sick.=--It is Easy--What is Disease?--Nature's Efforts--Best Remedies. One of the most practical and helpful works published on personal improvement and the acquiring of physical and mental vigor; a key to efficient manhood and womanhood and a long, happy and helpful life. All who are striving for success should read it. Artistically bound in Ornithoid covers. Price 50c. An extra edition is issued on heavy paper, bound in fine cloth. Price $1.00. WOMANLY BEAUTY _In Form and Features._ Containing specially written chapters from well-known authorities on the cultivation of personal beauty in women, as based upon Health-Culture; fully illustrated. Edited by Albert Turner. Bound in extra cloth, price; $1.00. This is the best and most comprehensive work ever published on Beauty Culture, covering the entire subject by specialists in each department, thus giving the work a greatly increased value. It is profusely and beautifully illustrated; a handsome volume. Some idea of the scope of this may be seen from the TABLE OF CONTENTS. =Introduction.= By ELLA VAN POOLE. =Womanly Beauty: Its Requirements.= By Dr. JACQUES. =Why It Lasts or Fades.= By Dr. C. H. STRATZ. =Temperamental Types.= By SARAH C. TURNER. =Breathing and Beauty.= By Dr. W. R. C. LATSON. =Curative Breathing.= By MADAME DONNA MADIXXA. =Sleep; Its Effect on Beauty.= By ELLA VAN POOLE. =The Influence of Thought Upon Beauty.= By Dr. W. R. C. LATSON. =Health and Beauty.= By Dr. CHAS. H. SHEPARD. =The Home A Gymnasium.= By MRS. O. V. SESSIONS. =Facial Massage.= By ELLA VAN POOLE. =The Hair; Its Care and Culture.= By ALBERT TURNER. =Care of the Hands and Feet.= By STELLA STUART. =Exercising for Grace and Poise.= ILLUSTRATED. =A Good Form, and How to Secure It.= From HEALTH-CULTURE. =How to Have a Good Complexion.= By SUSANNA W. DODDS M. D. =Bust Development; How to Secure It.= =Exercise: Who Needs It; How to Take It.= EDWARD B. WARMAN. =Perfumes and Health.= By FELIX L. OSWALD, M. D. =The Voice as an Element of Beauty.= By Dr. LATSON. =How to be Beautiful.= By RACHEL SWAIN, M. D. =The Ugly Duckling.= A Story. By ELSIE CARMICHAEL. =Dress and Beauty.= By ELLA VAN POOLE. =Some Secrets About a Beautiful Neck.= By ELEANOR WAINWRIGHT. =Hints in Beauty Culture.= COMPILED BY THE EDITOR. It is an encyclopedia on the subject, covering every phase of the question in a practical way, and should be in the hands of every woman who would preserve her health and personal appearance and her influence. Agents wanted for the introduction and sale of this great work. Sent prepaid on receipt of price, $1.00. Address Publications of the Health-Culture Co., 45 Ascension St., Passaic, N.J. =Health-Culture.= The largest and best illustrated monthly magazine published on the preservation and restoration of health, bodily development and physical culture for men, women and children. $1.00 a year; 10c. a number. =The Enlightened Life.= And How to Live It. By Dr. Latson; 365 pages, with portrait of the author. Cloth, $1.00. This contains the leading editorials from Health-Culture, many of them revised and enlarged. =Common Disorders.= With rational Methods of Treatment. Including Diet, Exercise, Baths, Massotherapy, etc. By Latson. 340 pages, 200 illustrations. $1.00. =The Attainment of Efficiency.= Rational Methods of Developing Health and Personal Power. By Dr. Latson. Paper, 50c.; cloth, $1.00. =The Food Value of Meat.= Flesh Food Not Essential to Physical or Mental Vigor. By Dr. Latson. Illustrated. Paper, 25c. =Walking for Exercise and Recreation.= By Dr. Latson. 15c. =Dr. Latson's Health Chart.= Presenting in an Attractive and Comprehensive Form a Complete System of Physical Culture Exercises, fully Illustrated with Poses From Life, with Special Directions for Securing Symmetrical Development, for Building up the Thin Body, for Reducing Obesity, and for the Increase of General Vitality. 18×25 inches, printed on fine paper, bound with metal, with rings to hang on the wall. 50c. =Uncooked Food.= And How to Live on Them. With Recipes for Wholesome Preparation, Proper Combinations and Menus, with the Reason Uncooked Food Is Best for the Promotion of Health, Strength and Vitality. By Mr. and Mrs. Eugene Christian. Cloth, $1.00. =The New Internal Bath.= An Improved Method of Flushing the Colon or Administering an Enema. For the relief of Acute and Chronic Diseases. By Laura M. Wright, M. D. Illustrated. 25c. =Womanly Beauty.= Of Form and Feature. The Cultivation and Preservation of Personal Beauty Based upon Health and Hygiene. By Twenty Well-known Physicians and Specialists. With 80 half-tone and other Illustrations. Edited by Albert Turner. 300 pages, cloth and gold. Price, $1.00. In this volume the Editor has brought together the teachings of those who have made a study of special features of the subject, and the result is a work that is unique and practical, not filled with a medley of receipts and formulas, so often found in books on beauty. =Manhood Wrecked and Rescued.= How Strength and Vigor Is Lost and How it may be Restored by Self-Treatment. A Series of Chapters to Men on Social Purity and Right Living. By Rev. W. J. Hunter, Ph. D., D. D. Cloth $1.00. It contains the following chapters: The Wreck--An Ancient Wreck--A Modern Wreck--A Youthful Wreck--A Wreck Escaped--The Rescue Begun--The Rescue Continued--The Rescue Completed. =Illustrated Hints upon Health and Strength for Busy People.= Text and Illustrations by Adrian Peter Schimdt, Professor of Higher Physical Culture. Price $1.00. The best System of Physical Culture published. =Courtship Under Contract.= The Science of Selection. A Tale of Woman's Emancipation. By J. H. L. Eager 440 pages, with portrait of the author. Price, $1.20 net. By mail, $1.30. A novel with a purpose, higher than that of any other ever published, not excepting even "Uncle Tom's Cabin," as it aims to secure more of happiness in Marriage and the doing away with the divorce evil. The author presents, in the form of a clean, wholesome love story, some new ideas on the subject of Love, Courtship, Marriage and Eugenics. =Human Nature Explained.= A new Illustrated Treatise on Human Science for the People. By Prof. N. N. Riddell. Illustrated. 400 pages. Extra cloth binding, $1.00. Men and women differ in character as they do in looks and temperament; no two are just alike. If you would know these "Signs of Character," read "Human Nature Explained," and you can read men as an open book. It gives the most complete system of reading character ever published. =Human Nature Indexed.= A Descriptive Chart for use of Phrenologists. By N. N. Riddle. 25c. =What Shall We Eat?= The Food Question, from the Standpoint of Health, Strength and Economy. Containing Numerous Tables Showing the Constituent Elements of over Three Hundred Food Products and Their Relations, Cost and Nutritious Values, Time of Digestion, etc., Indicating Best Foods for all Classes and Conditions. By Alfred Andrews. Price, leatherette, 50c.; cloth binding. 75c. =The New Method.= In Health and Disease. By W. E. Forest, B.S., M.D., Fellow of N. Y. Academy of Medicine. Sixteenth Edition. Revised and enlarged by Albert Turner, Publisher of Health-Culture. 350 pp., clo. binding, $1. It makes the way from weakness to strength so plain that only those who are past recovery (the very few) need to be sick, and the well who will follow its teachings cannot be sick, saving the need of calling a physician and all expenses for medicine. =Massotherapy.= Or the Use of Massage Rollers and Muscle Beaters in Indigestion, Constipation, Liver Trouble, Paralysis, Neuralgia and Other Functional Diseases. By W. E. Forest, M. D. 25c. =Constipation.= Its Causes and Proper Treatment Without the Use of Drugs. By W. E. Forest, M. D. The only rational method of cure. 10c. =Hygienic Cookery.= Or Health in the Household. By Susanna W. Dodds, M. D. $2.00. It is unquestionably the best work ever written on the healthful preparation of food, and should be in the hands of every housekeeper who wishes to prepare food healthfully and palatably. =The Diet Question.= Giving Reasons Why--Rules of Diet. By Dr. Dodds. 25c. =The Liver and Kidneys.= With a Chapter on Malaria. Part I. The Liver and Its Functions, Diseases and Treatment. Part II. The Kidneys, Their Healthy Action and How to Secure It. Part III. Malarial Fever, Rational Treatment by Hygienic Methods. By Dr. Dodds. 25c. =Race Culture.= The Improvement of the Race through Mother and Child. By Susanna W. Dodds, M. D. Nearly 500 pages, $1.50. Dr. Dodds' experience as a physician, teacher and lecturer has given her the preparation needed for the writing of this book. It is certainly safe to say that every woman, especially the mothers of young children and prospective mothers, should read it. No other work covers so completely the subject of health for women and children as in "Race Culture." =Scientific Living.= For Prolonging the Term of Human Life. The New Domestic Science, Cooking to Simplify Living and Retaining the Life Elements in Food. By Laura Nettleton Brown. $1.00. This work presents new views on the health question, especially as related to food. It treats of the life in food, showing that in the preparation of food by the usual methods the life-giving vitality is destroyed; that is, the organic elements become inorganic. The reason is clearly stated and recipes and directions for cooking, with menus for a balanced dietary, are given. =Cooking for Health.= Or Plain Cookery, With Health Hints. By Rachel Swain, M. D. $1.00. This book is the outcome of progress in the kitchen, and provides for the preparation of food with direct reference to health. It is not an invalids' Cook Book, but for all who believe in eating for strength, and the use of the best foods at all times. =The No-Breakfast Plan and Fasting Cure.= By Edward Hooker Dewey, M. D. Cloth, $1.00. Presents his theories in a clear, concise, practical way, together with specific and definite instructions for the carrying out of this method of living and treatment. =Experiences of the No-Breakfast Plan and Fasting Cure.= A letter in answer to the many questions asking for special details as to methods and result. By Dr. Dewey, 50c. =Chronic Alcoholism:= Its Radical Cure. A new method of treatment for those afflicted with the alcohol habit, without the use of drugs. By Dr. Dewey. 50c. =Health in the Home.= A Practical Work on the Promotion and Preservation of Health, with Illustrated Prescriptions of Swedish Gymnastic Exercises for Home and Club Practice. By E. Marguerite Lindley. $1.00. Unquestionably the best and most important work ever published for the promotion of the health of women and children. =The Temperaments;= Or Varieties of Physical Constitution in Man in Their Relations to Mental Character and the Practical Affairs of Life, etc. By D. H. Jacques, M. D. Nearly 150 Illustrations. $1.50. The only work published on this important and interesting subject. The author made it the special subject of study and was thoroughly familiar with all temperamental questions. =The Avoidable Causes of Disease;= Insanity and Deformity, Together with Marriage and Its Violations. By John Ellis, M. D. New Edition, Revised and Enlarged by the Author, with the Collaboration of Dr. Sarah M. Ellis. $1.00. This book should be in every library, and if read and its teachings followed nearly all sickness and disease would be avoided with the accompanying suffering and expense--one of the most valuable works ever published. =Facial Diagnosis.= Indications of Disease as shown in the Face. By Dr. Louis Kuhne. Illustrated. $1.00. SCIENTIFIC LIVING =For Prolonging term of Human Life= The New Domestic Science, Cooking to Simplify Living and Retaining the Life Elements in Food. By LAURA NETTLETON BROWN. A great truth is emphasized in this book, namely, that in the ordinary processes of cooking the organic elements become inorganic and food values are destroyed. This dietetic idea is most important, and it is claimed by the author that when generally known and made practical it will restore the racial vigor as nothing else can, free woman from the slavery of the cook stove and become a large factor in the solution of the servant problem. The author does more than inform; she arouses and inspires; she also enters into the practical demonstration of the new way; food tables, recipes and menus are numerous and enlightening and will prove exceedingly helpful not only to busy housekeepers, but also to all persons who desire to get the greatest benefit and fullest enjoyment from the daily meals. She refrains from urging the exclusive use of uncooked foods, but shows what kind of cooking can be made useful. A most interesting and practical feature of this work is the clear and discriminating instructions given for the application of heat in preparing food. From the author's point of view it becomes evident that the present mode of preparing food is not only unnecessarily laborious, but that it involves great waste of the raw material and puts a severe tax upon the digestive organs of the consumer. The best thing about the new way to many minds, however, will be that it greatly enhances the appetizing qualities of the viands. It treats of the chemistry of food in a way that is easily understood and made practical. The concluding chapter of the book deals with "Associate Influences," and gives sound advice upon other factors than diet. The volume is thoroughly sensible and enlightening; original without being cranky; radical without being faddish; withal, practical plain and entirely helpful. No one who is interested in the all-important question of scientific living can afford to be without this book. It will be found of interest to teachers and students of domestic economy. It is very carefully and thoroughly indexed, adding to its usefulness. Printed on fine paper. Handsomely bound in extra cloth. $1.00 by mail on receipt of price. If not entirely satisfactory, money will be returned. Address The New Internal Bath The benefits and great importance of properly flushing the colon is now fully recognized and it has led to a large and increasing demand for syringes used for this purpose. The appliances in general use have one very serious fault, the water is discharged into the lower part of the rectum, which is distended, and thus produces an irritation which often proves injurious, causing and aggravating piles and other rectal troubles. It in frequently a cause of constipation and creates a necessity for continuing the use of enemas indefinitely. Dr. Wright's New Colon Syringe Consists of a strong, well made, four quart rubber bag or reservoir with two long SOFT RUBBER FLEXIBLE TUBES, by the use of which the water is easily carried past the rectum and into the sigmoid flexure, and by the use of the longest tube may be carried up to the transverse colon. The water is then discharged where it needed and the cleansing is made much more perfect than it can be in any other way. The tubing and the outlets are extra large, securing a rapid discharge of the water, which reduces the time required to less than one-half that usually taken, which is a very great advantage over other syringes. This new syringe will prove a most important help in the taking of "Internal Baths" in the "New Method" treatment as recommended by Dr. Forest and others, and will prove curative in many cases when all others fail. Dr. Wright's manual on the taking of the "Internal Bath," containing full directions for its use in Constipation, Diarrhoea, Dyspepsia, Biliousness, Sick Headache, Kidney Troubles, Convulsions, Jaundice, Rheumatism, Colds, Influenza, La Grippe, Diseases of Women, Worms and Constipation in Children and other diseases, price 25c., is given free with each syringe. Carefully packed in a fine polished wooden case, will be sent prepaid to any address on receipt of price, $5.00, with a copy of Dr. Forest's great work, "The New Method," the very best work on Health and Disease published. (Price, $1.00), both for $5.50. An Infants' Flexible Rubber Tube will be sent for 75c. extra; New improved Vaginal Irrigator, $1.00; two Hard Rubber Rectal Tubes if desired, 25c extra. Agents wanted to introduce and sell this. Health Culture Appliances =DR. WRIGHT'S COLON SYRINGE=, for taking the New Internal Bath. This consists of a one-gallon reservoir, one each, long and short flexible rubber colon tube, one box of antiseptic powder, and Dr. Wright's Manual of the New Internal Bath, all packed in a polished wooden case. Price, prepaid, $5.00. =THE PRIMO LADIES' SYRINGE=. Price, $2.00. The only properly constructed Vaginal Syringe made. Every woman should have a good syringe for use in emergencies and for purposes of cleanliness, which is essential to health, comfort and pleasure. All women, married or single, should have a Primo. With each is sent full directions for use in all emergencies. =DR. FOREST'S MASSAGE ROLLERS.= These rollers are coming into general use wherever massage is needed and are a cure for many of the functional disorders as Dyspepsia, Constipation, Biliousness, Neuralgia, Rheumatism, Sleeplessness, Obesity, and wherever there is a lack of a good circulation of the blood; and the developers and facial rollers are used successfully for building up the form and the prevention of wrinkles and age in the face. The rollers consist of wheels about 1-1/2 inches in diameter: around the centre is a band or buffer of elastic rubber. =No. 1, Body Roller, 6 Wheels, $2.=--The best size for use over body, and especially for indigestion, constipation, rheumatism, etc. =No. 2, Body Roller, 4 Wheels, $1.50.=--Smaller and lighter than No. 1, for small women it is best in size for use over the stomach and bowels, the limbs and for cold feet. =No. 3, Scalp Roller, $1.50.=--Made in fine woods, and for use over the scalp, for the preservation of the hair. =No. 4, Bust Developer, $2.50.=--The best developer made. By following the plain, physiological directions given, most satisfactory results can be obtained. =No. 5, Abdominal Roller, 12 Wheels, $4.=--For the use of men to reduce the size of the abdomen and over the back. =No. 6, Facial Roller, $2.50.=--Made in ebony; very fine for use over the face and neck, for preventing and removing wrinkles and restoring its contour and form. =No. 7, Facial Roller, $1.50.=--Like No. 6. Made in white maple. In other respects the same. =No. 8, Abdominal Boiler, 8 Wheels, $3.50.=--This is the same as No. 5, except with the less number of wheels. Is made for the use of women, for reducing hip and abdominal measure. =No. 1 Massage Vibrator, 24 Balls, price $2.00. No. 2 Massage Vibrator, 12 Balls, price $1.25.= Dr. Forest's Manual of Massotherapy, containing nearly 100 pages, giving full directions for use, sent with each of the above. =TURKISH BATH CABINETS.= No. 1, a Double Walled Cabinet, the best made, with new and improved heater and manual giving full instructions for using the Cabinet for the Cure of Colds, Catarrh, Rheumatism, LaGrippe, Neuralgia, Kidney Trouble, Lumbago, Malaria, and many other disorders. Price $12.50. No. 2 Cabinet Single Walled, with heater and instructions as above. Price $7.50. =DR. FOREST'S HEALTH CULTURE VASELINE SPRAY= and Bottle of Catarrh Remedy. Price, $2.00. =THE WILHIDE EXHALER.= Price $1.00. Special descriptive circulars of any of the above sent on application. Uncooked Foods And How to Use Them. With recipes for wholesome preparation, proper combinations and menus, with the reason why it is better for the promotion of health, strength and vitality to use uncooked than cooked foods, by Mr. and Mrs. Eugene Christian, with an Introduction by W. R. C. Latson, M. D. It will meet a widespread want filled by no other work that has ever been published, and will do very much to solve the question of how to live for health, strength, and happiness. It will simplify methods of living--help to solve the servant question and financial problems, as well as point the way for many to perfect health. The following chapter headings show something of the scope and value of this. CONTENTS. PART FIRST-- Why This Book Was Written, Introduction, The Emancipation of Women, The Functions of Foods, Food Products, Selection of Foods, Raw Foods, Preparation of Foods, Preparation of Uncooked Wood, Effects of Cooking Food, Tables Giving Nutritive Values, etc. Food Combinations, Condiments, Bread--Fermentation, Economy and Simplicity, As a Remedy. PART SECOND-- How to Begin the Use of Uncooked Foods. Recipes for-- Soups, Salads (35 kinds), Eggs, Meat and Vegetables, Cereals, Bread, Crackers and Cakes, Nuts, Fruits and Fruit Dishes, Evaporated Fruits, Desserts, Jellies and Ices, Drinks, Menus, Miscellaneous. It is the most important work on the food question ever published. Bound in cloth. Price, $1.00; with a year's subscription to Health-Culture, $1.50. COMMON DISORDERS Including Diet, Exercise, Baths, Exercise, Massotherapy, Etc. BY W. R. C. LATSON. M. D. This is a practical handbook and guide for the home treatment of the sick without the use of drugs, with suggestions for the avoidance of disease and the retaining of health and strength. A book for those who would get well and keep well. CONTENTS. Introduction.--What the Body Is. Cell Life and Its Construction. Circulation of the Blood and What It Is. What Exercise Does. Massage. Principles and Practice. How It Acts as a Remedy. Massotherapy. Showing How It Is Applied. Special Exercises. Including Those for Development and Remedial Work. Tissue Building. Special Diet, with Menus. Obesity. Its Cause and Treatment Instructions for General Reduction. Indigestion. Causes of Dyspepsia. What to Do to Secure Good Digestion. Constipation. Its Causes. Treatment by Hygienic Measures. Rheumatism. Muscular and Articular. Treatment. Gout. Causes. Symptoms. General and Local Treatment. Neuralgia. Causes and Symptoms. The Only Rational Treatment. Sprains and Synovitis. Symptoms. Treatment. Varicose Veins and Swollen Glands. The Cause and Treatment. Baldness. Treatment for Restoring the Hair. Lung Disorders. How to Improve Breathing. The Prevention and Treatment of Consumption. Round Shoulders and Protruding Collar Bones. How to Overcome Them, with Special Exercises. How to Strengthen the Back. The Cause of Spinal Weakness. How to Strengthen the Trunk. The Importance of Strong Bodily Muscles. A Chair as a Gymnasium. How to Use a Bedroom Chair as a Complete Gymnasium Apparatus. The Hygiene of the Skin. Nerves of the Skin. Sun Baths. Modern Nervousness. The Best Treatment. Smallpox. Its Nature. Prevention. Treatment of Smallpox. Sunstroke. Causation and Treatment. How to Avoid It. What to Do When Prostrated. In this work the author sets forth the methods he has pursued and found be practical and successful. Over 300 pages and 200 Illustrations. Price $1.00. RACE CULTURE THE IMPROVEMENT OF THE RACE THROUGH MOTHER AND CHILD. By Susanna W. Dodds, M. D. A large 12mo. volume bound in extra cloth, price, $1.50 The time has come when parents must consider the responsibilities that rest upon them in relation to their children and make a study of Eugenics. This cannot be avoided or shirked and especially should prospective mothers study the subject in all its bearing, and know what you should do and what you should not do to insure the best possible for your unborn child. What conditions will promote the best for health, and afford the highest degree of intellectual and moral development. What limit you shall place upon the number of children. Race Suicide is not so serious a question as Race Culture, which may be easily attained by giving proper attention to the subject. The author of "RACE CULTURE" has made a most careful study of the whole subject, starting from the foundation, taking up pre-natal culture in all its bearings, including the marriage relations and the father's responsibilities. Considering the health and the well-being of the prospective mother and her diseases. How childbearing may be made easy, the first care of and the feeding of the babe, all the diseases of infancy and childhood and their treatment without the use of drugs. The avoidable causes of disease in children and adults are fully considered and a voluminous appendix treats of the use of water, massage, exercise, food and drinks, and how to prepare them as remedial agencies. It is safe to say that no greater or more important work on this subject has ever been written. Every woman and especially every prospective mother should read it. Its cost is as nothing compared to its value. Price, $1.50 by mail. The Food Value of Meat Flesh Food Not Essential to Mental or Physical Vigor. By W. R. C. LATSON, M. D., The most valuable work on Practical Dietetics that has been published. The Food Question is considered in its relation to health, strength and long life. Some idea of the scope may be seen from the following CONTENTS INTRODUCTION. Importance of the Subject. Influence of Foods on the Health and Morality of the Community. The Most Important Question of Dietetics. Classes of Foods. Description of Proteids. The Starches. Conversion of Starches into Sugars. Fruit Sugar. The Fats. Salts. Effect of Cooking Upon Foods. DIGESTION. Definition of the Process. Saliva. The Ptyalin. Effect of Eating Sugar with Starchy Foods. Gastric Digestion. The Stomach; The Gastric Juice; Peptones; Digestion In the Intestines; Importance of Digestion; Tabular Statement of the Digestive Process. COMPOSITION OF FOODS. The Four Elements of Food; Proper Proportion of Each Element; Selection of Balanced Foods; Table of Food Analyses; Value of Cooked Vegetables; The Reason Why Many Vegetarians Fail; Fresh Fruits; Pure Water; The Grains; The Legumes; Nuts. FOOD VALUES OF FLESH MEATS. The Question at Issue; Biological Data, What They Indicate; The Intestinal Tract; The Food Value of Meat; Poisons; Disease Infection; The Strongest Argument Against the Use of Flesh Meat; Vigorous Vegetarians; Intellectual Vegetarians; Vegetarianism and Vigor. COMBINATIONS OF FOODS. Principles; Cooked and Uncooked Foods; Model Menus; Breakfast; Luncheon; Dinner; Advantages of Vegetable Foods. Price by Mail, in Paper. 25c, Cloth Binding, 50c. COMMON DISORDERS Causes, Symptoms, and Hygienic Treatment, by the use of Water, Massotherapy, and other Rational Methods. By W. R. LATSON, M. D. Among the diseases considered may be mentioned Indigestion, Constipation, Rheumatism, Neuralgia, Lung Troubles, Gout, Nervousness and other minor complaints. The work contains nearly 300 pages, profusely illustrated. Bound in Cloth. Price, $1.00. Sent by mail on receipt of price. The Up-to-date Woman needs to know something more than simply How to Cook and follow recipes brought to her attention in Cook Books SHE SHOULD KNOW What are the Best Foods for her family. What Foods will keep all Well and Strong. What is best for the Children. What do the Men Need. What Foods are Economical and Nutritious. What are best Food Combinations. How often is Meat Necessary. What are the Best Meat Substitutes. What is the Food Value of Fish. What is the Food Value of Milk. What is the Food Value of Nuts. Are Beans Nutritious and Healthful. Is Nut Butter better than Cow Butter. Are Tea and Coffee Injurious. Which Food Digests Quickly and which Slowly. How to Get the Most Food Value for the Least Money. All these and many other questions are answered in Prof. Andrews Great Book What Shall We Eat? The Food Question from the standpoint of Health, Strength and Economy. Indicating Best Foods for all Classes and Conditions. This work covers every phase of the food question in a practical way. Shows how food is digested and gives the constituent elements of all food products, their cost, food values, time of digestion, etc., Comparative value of beef, mutton, pork, eggs, fish, fowl, oysters, the grains, breads, peas, beans, milk, butter, cheese, sugar, beer, fruits, nuts, etc., which make flesh, bone, nerve; which gives most for least money. 25 tables showing results of nearly 1500 food analyses. Price in leatherette binding, 50 cents, cloth 75 cents, postpaid. If not satisfied money promptly returned. Every man should order this for his wife, or some other woman. Send stamps. The Enlightened Life and How to Live it By W. R. C. LATSON, M. D. Author of "Common Disorders," "The Attainment of Efficiency," "Food Value of Meat," Etc. This work contains a collection of Dr. Latson's strong editorials that have appeared in Health-Culture, carefully revised and enlarged, with other matter. The great interest that has been manifested in these leaders will insure a demand for this work. The scope will be seen from the following chapter headings: Introduction--The Ultimate Ideal--The Mind and Its Body--What Shall a Man Take in Exchange for His Soul?--Health as an Asset--The Waste of Life--Health as a Factor in Business Success--The Causation of Disease--Are Weakness and Disease Increasing?--The Detection of Disease--The Prevention of Disease--Heredity and Disease--Disease: Its Nature and Conquest--Methods of Healing--Drug Medication in the Treatment of Disease--Religion and Medicine--Worry the Epidemic of the Day--Race Suicide--"Race Suicide," Pro and Con--Simplified Living--The Death-Dealing Detail--The Slaughter of the Innocents--Crimes Against Children--Sleep and Rest--Mental and Physical Effects of Music--The Common Sense of Foods and Feeding--The Mission of Pain--Drugs--The Surgical Operation Frenzy--Vaccination; Blessing or Curse?--Free Water Drinking as a Hygienic Measure--Evil Effects of Alcohol--The Pinnacles of Absurdity. Published in large, clear type, handsomely bound in cloth. Price, sent prepaid, $1.00. The Health Culture Magazine ELMER LEE., A. M., M. D., EDITOR PRINCIPLES AND OBJECTS Health Culture seeks the advancement of humanity by declaring the obvious teachings of nature. Health Culture aims to educate the people out of superstition, misunderstanding and fear arising from the imperfect interpretation of natural principles. Health Culture recognizes that health and comfort, happiness and long life are desirable and attainable by the faithful observance of hygiene. That neglect and abuse of natural and simple living inevitably leads to weakness, degeneracy, disease and death. Health Culture from the scientific sense as well as on grounds of sentiment opposes the taking of life needless to obtain food for man. Health Culture holds that food products of the vegetable kingdom are ample and favorable for a safe, complete and full development of the kingdom of man. Health Culture opposes as needless and wasteful of life those research activities known as vivisection, also as contrary to human interest the use of drugs, serums, vaccines and chemicals as medicines or preventives of disease by legal compulsion. Health Culture is an illustrated Monthly, Standard Magazine size; $1.00 a year, 15 cents a No., Canadian subscriptions $1.25, Foreign $1.50. =Address, The Health Culture Co., Passaic, N. J.= 
14594	----	Proofreading Team CASSELL'S VEGETARIAN COOKERY. BY A.G. PAYNE, B.A. * * * * * SUGG'S GOLD MEDAL "WESTMINSTER" GAS KITCHENERS. ENAMELLED INSIDE AND UNDER HOT-PLATE. [Illustration] _PERFECT FOR ROASTING, BAKING, GRILLING, TOASTING, AND BOILING._ _WILL DO ALL THAT ANY STOVE OF THE SAME SIZE CAN DO--ONLY MUCH BETTER._ The only Gas Kitchener which Bakes Bread perfectly. Send for Pamphlet on SUGG'S NEW METHOD OF BAKING BREAD. LET ON HIRE By the Gas Light and Coke Co., the South Metropolitan Gas Co., Brentford, Tottenham, and many other Gas Companies. WILLIAM SUGG & CO., Ltd., REGENCY ST., WESTMINSTER. * * * * * Complete in Four Vols., price 5s. each. CASSELL'S Book of the Household. A Valuable and Practical Work on Every Department of Household Management. _With Numerous Illustrations_. The _Guardian_ says: "AN EXCELLENT WORK, WHICH SHOULD BE IN THE HANDS OF EVERY HOUSEKEEPER, is CASSELL'S BOOK OF THE HOUSEHOLD. Here we find the most varied information and the soundest of advice. The household, its members and their family life, are considered and discussed; children and their training, health and disease, food and clothing, furnishing, furniture, and household mechanics. The arrangement and treatment of these various subjects are admirable, and the book is certainly a most valuable and practical manual of household management." The _Queen_ says: "A BOOK SO HANDY AND PRACTICAL OUGHT TO BE ADOPTED BY EVERY WELL-ORDERED FAMILY. Its plan is so comprehensive, it will include every part of the house and its requirements, and all the members of the family and their mutual relations, duties, and responsibilities." The _Weekly Dispatch_ says: "We do not know of any more practical or more valuable work on household management. It is worth its weight in gold." The _Scotsman_ says: "The first volume has appeared of a book which promises to be of great and extensive utility. It is A CYCLOPAEDIA OF INFORMATION ON ALL QUESTIONS CONNECTED WITH THE MANAGEMENT OF A HOUSEHOLD, and does not enter into comparison with books that treat merely of provisions for the table. Various hands have evidently been employed in working up the various sections, and every subject is dealt with in a thoroughly competent style. The book is admirably appointed in every respect, and contains many illustrations, all of the most useful character, and beautifully printed. EVERY ONE WHO HAS TO DO IN ANY WAY WITH THE MANAGEMENT OF A HOUSEHOLD WILL FIND THIS BOOK INVALUABLE." The _Liverpool Mercury_ says: "CASSELL'S BOOK OF THE HOUSEHOLD is another book, of a class of which many have been issued, and good books too; but this one, by the thoroughness and comprehensiveness of its arrangement, will go far to render the housewife who possesses it independent of all the rest.... Many a housewife will find the articles interesting enough to be taken up at any leisure hour." The _Glasgow Herald_ says: "The work promises to be the most complete thing of the kind in existence, and even the first volume by itself is a perfect household encyclopaedia." CASSELL & COMPANY, LIMITED, _Ludgate Hill, London_. * * * * * SAVES TIME, TROUBLE, AND EXPENSE. ASK YOUR GROCER FOR GRIDLEY & CO'S ISINGLASSINE. "PURE, NUTRITIOUS AND WHOLESOME." _Arthur Hill Hassall_ _E. Godwin Clayton_ A SIXPENNY PACKET WILL MAKE 1 QUART OF BRILLIANT JELLY. NO BOILING OR SOAKING REQUIRED. TO BE HAD OF ALL GROCERS _THREE GOLD MEDALS AWARDED._ HIGHEST TESTIMONIALS. * * * * * The London Vegetarian Society, THE MEMORIAL HALL, FARRINGDON STREET, E.C. President--A.F. HILLS, Esq. Treasurer--ERNEST BELL, Esq., M.A. Secretary--MAY YATES. THE LONDON VEGETARIAN SOCIETY is established for the purpose of advocating the total disuse of the flesh of animals (fish, flesh, and fowl) as food, and promoting instead a more extensive use of fruits, grains, nuts, and other products of the vegetable kingdom; and also to disseminate information as to the meaning and principles of Vegetarianism by lectures, pamphlets, letters to the Press, &c.; and by these means, and through the example and efforts of its Members, to extend the adoption of a principle tending essentially to true civilisation, to universal humaneness, and to the increase of human happiness generally. Members adopt in its entirety the Vegetarian system of diet. Associates agree to promote the aims of the Society, but do not pledge themselves to its practice. SUBSCRIBERS ARE ENTITLED TO THE FOLLOWING ADVANTAGES: ONE SHILLING PER ANNUM.--Minimum Subscription. FIVE SHILLINGS PER ANNUM.--Tickets for Four Monthly Receptions, Four Debates, and Four Conversaziones at half-price, and be entitled to receive, free by post, copies of all new literature published by the Society under 6d. TEN SHILLINGS PER ANNUM.--Tickets for Four Monthly Receptions, Four Debates, and Four Conversaziones, and to receive, free by post, copies of all new literature published by the Society under 1s. ONE GUINEA PER ANNUM.--Tickets for Four Monthly Receptions, Four Debates and Four Conversaziones, and to receive, free by post, all new literature published by the Society under 2s., and copies of the _Vegetarian_, _The Hygienic Review_, and the _Vegetarian Messenger_. * * * * * POOR MAN'S FRIEND AND PILLS. DR. ROBERTS' OINTMENT CALLED POOR MAN'S FRIEND Will Cure WOUNDS and SORES of every description DR. ROBERTS' ALTERATIVE PILLS For DISEASES of the BLOOD and SKIN. _Of all Chemists, or of the Proprietors_, BRIDPORT, DORSET. * * * * * [Illustration] THE "RAPID" COOKERY STEAMER. TO FIT ANY SAUCEPAN. _From 1s. each._ OF ALL IRONMONGERS. * * * * * _NEW AND ENLARGED EDITION._ A YEAR'S COOKERY. Giving Dishes for Breakfast, Luncheon, and Dinner for every Day in the Year, By PHYLLIS BROWNE. Cloth gilt, 3s. 6d. To the New Edition of this popular book (which has already attained a sale of upwards of Twenty Thousand Copies) additional pages have been added on Food for Invalids. CASSELL & COMPANY, LIMITED, _Ludgate Hill, London_. * * * * * _Price_ 2s. 6d. A HANDBOOK FOR THE NURSING OF SICK CHILDREN. By CATHERINE J. WOOD. "Miss Wood's book is succinct, clearly written, and goes straight to the heart of each detail in a thoroughly business-like fashion."--_Health_. CASSELL & COMPANY, LIMITED, _Ludgate Hill, London_. * * * * * _THE LARGEST, CHEAPEST, AND BEST COOKERY BOOK._ 1,280 pages, royal 8vo, cloth, 7s. 6d.; roxburgh, 10s. 6d. CASSELL'S Dictionary of Cookery. ILLUSTRATED THROUGHOUT. CONTAINING ABOUT 9,000 RECIPES. "CASSELL'S DICTIONARY OF COOKERY is one of the most thorough and comprehensive works of the kind. To expatiate on its abundant contents would demand pages rather than paragraphs."--_The Times_. "One of the most handsome, practical, and comprehensive books of cookery."--_Saturday Review_. "It seems to us that this book is absolutely what it claims to be--that is, the largest and most complete collection of the kind ever produced in this country; an encyclopaedia, in fact, of the culinary art in all its branches. It is a dictionary which should be in every household, and studied by every woman who recognises her true mission in the world."--_Christian World_. "CASSELL'S DICTIONARY OF COOKERY is not only full of solid and valuable information as to the best method of preparing food in an endless variety of forms, but it will enable a housekeeper to grasp principles on which food may be cooked to the greatest perfection. It supplies the reason why one method is right and another wrong. An estimate of the cost of each recipe is given, which is valuable information. The recipes themselves are given in terms intelligible to the meanest capacity."--_Athenaeum_. "CASSELL'S DICTIONARY OF COOKERY contains about 9,000 recipes, and is preceded by a treatise on the Principles of Culinary Art and Table Management, which will simply be found invaluable not only by cooks, as those most interested in such instructions, but by every mistress of a household, large or small.... The woodcuts dispersed through the pages not only illustrate some of the various species of fish, game, fruit, vegetables, and herbs to which the recipes refer, but serve to make the directions for carving more intelligible, while the coloured plates represent appetising dishes elaborately garnished, or fruit tastefully arranged, with several less inviting pictures of 'bad and good joints of meat' contrasted with each other side by side."--_Morning Post_. "The best Cookery book extant. We know of no equal, either in the arrangement of its contents, the number of its recipes, or the elegance of its illustrations."--_York Herald_. "Being complete, it tells us how to dress a table for the smallest dinner, but what I value more in it is that it reminds us of the simplest and cheapest of dishes, and gives their cost. There are more shilling or sixpenny preparations in this book than those of greater cost."--_Western Morning News_. CASSELL & COMPANY, LIMITED, _Ludgate Hill, London_. * * * * * CASSELL'S VEGETARIAN COOKERY. * * * * * CROSSE & BLACKWELL'S PICKLES, SAUCES, FLAVOURING ESSENCES, _PARISIAN ESSENCE FOR GRAVIES_, Grated Parmesan Cheese in Bottles, PURE LUCCA OIL, Malt Vinegar and Table Delicacies, _ARE SOLD BY ALL GROCERS_. CROSSE & BLACKWELL, Purveyors to the Queen, SOHO SQUARE, LONDON. * * * * * CASSELL'S VEGETARIAN COOKERY. A MANUAL OF _CHEAP AND WHOLESOME DIET_. BY A.G. PAYNE, B.A. AUTHOR OF "CHOICE DISHES," ETC. [Illustration] CASSELL & COMPANY, LIMITED: _LONDON, PARIS & MELBOURNE_. 1891. * * * * * For Puddings, Blanc-Mange, Custards, CHILDREN'S AND INVALIDS' DIET, _And all the Uses of Arrowroot_, BROWN & POLSON'S CORN FLOUR HAS A WORLD-WIDE REPUTATION, AND IS DISTINGUISHED FOR _UNIFORMLY SUPERIOR QUALITY_. NOTE.--Purchasers should insist on being supplied with BROWN & POLSON'S CORN FLOUR. Inferior qualities, asserting fictitious claims, are being offered. * * * * * 80th THOUSAND, _price_ 1s.; _post free_, 1s. 3d. CASSELL'S SHILLING COOKERY. This new and valuable Work contains 364 pages, crown 8vo, bound in limp cloth. "This is the LARGEST AND MOST COMPREHENSIVE WORK on the subject of cookery ever yet published at the price."--_Christian Age_. "Housekeepers WILL SAVE MANY SHILLINGS if they follow the practical suggestions and excellent advice given."--_Bazaar_. "CASSELL'S SHILLING COOKERY is certainly the cheapest manual for the kitchen we have ever received. There are 360 pages of recipes, the book is serviceably bound, and should prove a treasure to any young wife."--_Weekly Times and Echo_. CASSELL & COMPANY, LIMITED, _Ludgate Hill, London_. * * * * * PREFACE. The present work, though written upon strictly vegetarian principles, is by no means addressed to vegetarians only. On the contrary, we hope that the following pages of recipes will be read by that enormous class throughout the country who during the last few years have been gradually changing their mode of living by eating far _less_ meat, and taking vegetables and farinaceous food as a substitute. Where there are thousands who are vegetarians from choice, there are tens of thousands who are virtually vegetarians from necessity. Again, there is another large class who from time to time adopt a vegetarian course of diet on the ground of health, and as a means of escaping from the pains attendant on gout, liver complaint, or dyspepsia. The class we most wish to reach, however, is that one, increasing we fear, whose whole life is one continual struggle not merely to live, but to live decently. It may seem a strong statement, but we believe it to be a true one, that only those who have tried a strictly vegetarian course of diet know what real _economy_ means. Should the present work be the means of enabling even one family to become not only better in health but richer in pocket, it will not have been written in vain. A.G. PAYNE. * * * * * SOLIDIFIED JELLY. [Illustration] By Royal Letters Patent in Great Britain and Ireland, 1888 Patented in the Dominion of Canada, 1889. Patented in France, 1889. N. S. Wales, 1889. Victoria, 1889. Other Foreign Rights reserved. CHELSEA TABLE JELLIES, The Inventor and Patentee, in introducing this high-class article of food, begs to warn the Public that the great success and enormous demand the CHELSEA TABLE JELLIES have obtained in Great Britain has brought many imitators on the Market. A few Stores and Grocers are offering same to the Public, no doubt for the purpose of wishing to appear cheaper, or for making extra profit. The favour for the CHELSEA TABLE JELLY has been obtained solely upon the merits of the article, and it is held to be the greatest invention of the kind, bringing within the reach of all classes this hitherto almost unobtainable luxury. This has been fully endorsed by the unsolicited testimony of high-class British journals. The article is put up in cardboard boxes, in quantities to make 1/2-pints, pints, and quarts of jelly, and the following are some of the flavours: Lemon, Orange, Vanilla, Calves' Feet, Noyeau, Raspberry, Punch, and Madeira. It should not be confounded with the ordinary fruit Jelly, which is a totally different article, _this being a pure Calves' Feet jelly_, superseding the use of gelatine in packets for jelly purposes--this latter, as will easily be seen, being now a thing of the past. On each box is printed a public analyst's report, also full directions for use. _The following advantages are claimed over all other Calves Feet jellies_:-- 1. It is less than one-third of the price of bottled jellies, and superior in quality. 2. It never gets mildewed or corky. 3. It never fails to set or jellify. 4. Its extreme simpleness of preparation, only requiring to be melted by the addition of hot water, no flavouring or other matter being required. 5. It will keep good for any time until made up, when it will keep good longer than other jellies. 6. The largest quantity can be made in a few minutes. For persons suffering from dyspepsia or any other ailment, it will also be found to be a great boon, as it can be cut and eaten in the solidified state with great satisfaction. On sea voyages and excursions of any kind it will be found invaluable. _BEWARE OF SPURIOUS IMITATIONS, and ask only for the_ WALTER ROBERTSON CHELSEA TABLE JELLY. ARTICLES OF MERIT ARE OFTEN PIRATED BY UNPRINCIPLED TRADERS. To be had of all GROCERS, STORES, and CONFECTIONERS. _CERTIFICATE OF ANALYSIS_. Sample of CHELSEA TABLE JELLY. Received 1888. _I certify that the following are the results of the analysis of the above samples_: I have examined a sample of Chelsea Table jelly, and find it to be a mixture of Calves' Feet jelly and sugar; it is undoubtedly nutritious and wholesome. It is superior to other samples that I have analysed, as it in much firmer and keeps well. It is clear and bright, and has evidently been carefully manufactured from pure materials. It has a pleasant flavour, and is of excellent quality. _(Signed)_ R. H. HARLAND, F.I,C., F.C.S. Laboratory, Plough Court, 37, Lombard Street. _Public Analyst_. Copy of Testimonial received August 26th, 1891 (_unsolicited_). 59, Windsor Road, Southport. _August 25th_, 1891. GENTLEMEN,--I may inform you that I have tried other makers of jellies, but have found none to equal yours in excellence of quality. I have mentioned this fact frequently to Mr. Seymour Mead and to my friends. I am also deeply indebted to you from the fact that a little niece of mine was fed almost exclusively on your Calves' Feet Jelly for a period of three months, and who, when she refused to take other things, always took most willingly to your jellies. Yours respectfully, W, ROBERTSON & Co. M. T. HANSON. _This and others may be inspected at the Works, Chelsea, London._ INVENTORS AND SOLE MANUFACTURERS (WHOLESALE ONLY): WALTER ROBERTSON & CO., CHELSEA, LONDON, S.W., ENGLAND * * * * * CONTENTS. PAGE. CHAP. I.--Soups 17 II.--SAUCES 44 III.--RICE, MACARONI, OATMEAL 60 IV.--EGGS AND OMELETS 78 V.--SALADS AND SANDWICHES 96 VI.--SAVOURY DISHES 108 VII.--VEGETABLES, SUBSTANTIAL 122 VIII.--VEGETABLES, FRESH 137 IX.--PRESERVED VEGETABLES AND FRUITS 152 X.--JELLIES (VEGETARIAN) AND JAMS 158 XI.--CREAMS, CUSTARDS, AND CHEESECAKES 165 XII.--STEWED FRUITS AND FRUIT ICES 171 XIII.--CAKES AND BREAD 177 XIV.--PIES AND PUDDINGS 182 * * * * * E.F. LANGDALE'S PRIZE MEDAL. Flavouring Essences and Domestic Specialities FOR PIES, PUDDINGS, SOUPS, GRAVIES, ICES, &c. _Prepared direct from Herbs, Fruits, and Spices, gathered in their bloom and freshness._ Specially awarded Prize Medals, Great International Exhibition, London, 1851 and 1862. (Recommended for all the Recipes in this work.) _"E.F. LANGDALE'S" should always be insisted upon. They are Purest, Best, and Cheapest._ Essence Lemon. Strong Essence Vanilla. Purified Essence Almonds Essence Noyau. " Raspberries. Essence Ginger. " Orange. " Ratafia. " Celery. " Strawberries. * * * * * E.F. LANGDALE'S Fruit Pudding, Blancmange, and. Custard Powders MAKE DELICIOUS PUDDINGS, CUSTARDS, & BLANCMANGE. _In 2d. and 6d. Packets. Sold everywhere._ ALMOND. LEMON. VANILLA. RASPBERRY. PINE APPLE. RATAFIA. STRAWBERRY. NECTARINE. CHOCOLATE, &c. * * * * * E.F. LANGDALE'S Prepared Dried English Herbs, &c. Garden Mint. Savoury. Parsley. Sage. Lemon Thyme. Basil. Mixed Sweet Herbs. " Soup " Tarragon. _Celery Seeds. Celery Salt. Herbaceous Mixture._ E.F. LANGDALE'S REFINED JAMAICA LIME JUICE AND PURE LEMON JUICE. Distilled Tarragon and Chill Vinegar for Salads and Sauces. * * * * * Sole Agent for J. Delcroix & Cie. Concentrated Parisian Essence, FOR BROWNING GRAVIES, &c. (_See pages 20, 22._) Which should always be bought with their Name. As used by all _Chefs_. J. DELCROIX & CIE. Pure Green Vegetable Coloured Spinach Extract. _Perfectly Harmless_. J. DELCROIX & CIE. Brilliant Extract Cochineal for Tinting Ices, Pies, &c. * * * * * E. F. LANGDALE'S "Essence Distillery," 72 & 73, HATTON GARDEN, LONDON, E.C. Estab. 1770. Pamphlets, Recipes, &c., post free. All the above can be obtained of any leading Grocer. We will send name of nearest Agent on receipt of post card. * * * * * INTRODUCTION. We wish it to be distinctly understood at starting, that the present work is purely a cookery-book, written on the principles generally adopted by vegetarians; and as, until quite recently, there seemed to be in the minds of many some doubt as to the definition of vegetarianism, we will quote the following explanation from the head of the report of the London Vegetarian Society:--"The aims of the London Vegetarian Society are to advocate the total disuse of the flesh of animals (fish, flesh, and fowl) as food, and to promote a more extensive use of pulse, grains, fruits, nuts, and other products of the vegetable kingdom, thus propagating a principle tending essentially to true civilisation, to universal humaneness, and to the increase of happiness generally." We have no intention of writing a treatise on vegetarianism, but we consider a few words of explanation necessary. Years back many persons were under the impression that by vegetarianism was meant simply an abstention from flesh-meat, but that fish was allowed. Such, however, is not the case, according to the rules of most of the Vegetarian Societies of the day. On the other hand, strictly speaking, real vegetarians would not be allowed the use of eggs and milk; but it appears that many use these, though there are a considerable number of persons who abstain. There is no doubt that the vegetable kingdom, without either milk or eggs, contains every requisite for the support of the human body. In speaking on this subject, Sir Henry Thompson observes:--"The vegetable kingdom comprehends the cereals, legumes, roots, starches, sugar, herbs, and fruits. Persons who style themselves vegetarians often consume milk, eggs, butter, and lard, which are choice foods from the animal kingdom. There are other persons, of course, who are strictly vegetarian eaters, and such alone have any right to the title of vegetarians." In the following pages will be found ample recipes for the benefit of parties who take either view. In questions of this kind there will always be found conflicting views. We have no wish or desire to give opinions, but consider it will be more advisable, and probably render the book far more useful, if we confine ourselves as much as possible to facts. The origin of vegetarianism is as old as the history of the world itself, and probably from time immemorial there have been sects which have practised vegetarianism, either as a religious duty, or under the belief that they would render the body more capable of performing religious duties. In the year 1098, or two years prior to the date of Henry I., there was a strictly vegetarian society formed in connection with the Christian Church, which lived entirely on herbs and roots, and the society has lasted to the present day. Again, there have been many sects who, not so strict, have allowed themselves the use of fish. Again, there are those who adopt a vegetarian course of diet on the ground of health. Many maintain that diseases like gout and dyspepsia would disappear were vegetarian diet strictly adhered to. On the other hand, we have physicians who maintain that the great cause of indigestion is not eating enough. An American physician, some years ago, alleged he had discovered the cause, his argument being that the more work the stomach had to do the stronger it would become, on the same principle that the arm of a blacksmith is more powerful in consequence of hard work. Of one thing we are certain, and that is, there will always be rival physicians and rival sects; but the present work will simply be a guide to _those who require, from whatever cause, a light form of diet_. Perhaps the greatest benefit vegetarians can do their cause--and there are many who think very strongly on the subject--is to endeavour to take a dispassionate view. Rome was not built in a day; and if we look back at the past history of this country, during the last half-century, in regard to food, we shall see that there have been many natural changes at work. Waves of thought take place backwards and forwards, but still the tide may flow. Some fifty years ago there was, undoubtedly, a strong impression (with a large number of right-minded people) that plenty of meat, beer, and wine were good for all, even for young children. The medical profession are very apt to run in flocks, and follow some well-known leader. At the period to which we refer, numbers of anxious mothers would have regarded the advice to bring up their children as vegetarians and teetotallers as positive cruelty. This old-fashioned idea has passed away. One great motive for adopting a course of vegetarian diet is economy; and here we feel that we stand on firm ground, without danger of offending sincere opinions, which are often wrongly called prejudices. To a great extent, the majority of the human race are virtually vegetarians from necessity. Nor do we find feebleness either of mind or body necessarily ensues. We believe there are tens of thousands of families who would give vegetarianism a trial were it not for fear. Persons are too apt to think that bodily strength depends upon the nature of the food we eat. In India we have a feeble race, living chiefly on rice. On the other hand, in China, for bodily strength, few can compare with the Coolies. For many years in Scotland the majority lived on oatmeal, while in Ireland they lived on potatoes. We do not wish to argue anything from these points, but to bring them forward for consideration. Probably, strength of body and mind, as a general rule, depends upon breed, and this argument tells two ways--it does not follow that vegetarians will be necessarily strong, and will cease to be cruel; nor does it follow that those who have been accustomed all their lives to eat meat will cease to be strong should they become vegetarians. As we have said, the great motive that induces many to give vegetarianism a trial is economy; and if persons would once get rid of the idea that they risk their health by making a trial, much would be done to advance the cause. Another great reason for persons hesitating to make a trial is the revolution it would create in their households. Here again we are beset by difficulties, and these difficulties can only disappear gradually, after long years of patience. We believe the progress towards vegetarianism must of necessity be a very slow one. No large West End tradesman could possibly insist upon his whole establishment becoming vegetarians because he becomes one himself. We believe and hope that the present work will benefit those who are undergoing a slow but gradual change in their mode of living. This is easiest in small households, where no servants are kept at all, where the mistress is both cook and mother. It is in such households that the change is possible, and very often most desirable. In many cases trial will be made gradually. The great difficulty to contend with is prejudice, or, rather, we may say, habit. There are many housekeepers who feel that their bill of fare would instantly become extremely limited were they to adopt vegetarian ideas. There are few better dinners--especially for children--than a good basin of soup, with plenty of bread; yet, as a rule, there are few housekeepers who would know how to make vegetarian soup at all. In our present work we have given a list of sixty-four soups. At any rate, here is no lack of variety, as small housekeepers in this country are not famed for their knowledge of soup making, even with gravy-beef at their disposal. On looking down this list it will be observed that in many cases cream--or, at any rate, milk--is recommended. We can well imagine the housekeeper exclaiming, "I don't call this economy." This is one point about which we consider a few words of explanation necessary. We will suppose a family of eight, who have been accustomed to live in the ordinary way, are going to have a vegetarian dinner by way of trial. Some soup has to be made, and one or two vegetables from the garden or the greengrocer's, as the case may be, are going to be cooked on a new method, and the housekeeper is horrified at the amount of butter she finds recommended for the sauce. People must, however, bear in mind that changes are gradual, and that often, at first starting, a degree of richness, or what they would consider extravagance, is advisable if they wish to _reconcile others_ to the change. In our dinner for eight we would first ask them how much meat would they have allowed a head? At the very lowest computation, it could not have been decently done under a quarter of a pound each, even if the dish of meat took the economical form of an Irish stew; and had a joint, such as a leg of mutton, been placed upon the table, it would probably have been considerably more than double. Supposing, however, instead of the meat, we have three vegetables--say haricot beans, potatoes, and a cabbage. With the assistance of some really good butter sauce, these vegetables, eaten with bread, make an agreeable meal, which, especially in hot weather, would probably be a pleasant change. Supposing, for the sake of argument, you use half a pound of butter in making the butter sauce. This sounds, to ordinary cooks, very extravagant, even supposing butter to be only one shilling per pound. Suppose, however, this half a pound of butter is used as a means of going without a leg of mutton? That is the chief point to be borne in mind in a variety of recipes to follow. The cream, butter, and eggs are often recommended in what will appear as wholesale quantities, but, as a set-off against this, you have no butcher's bill at all. We do not maintain that this apparently unlimited use of butter, eggs, and occasionally cream, is necessary; but we believe that there are many families who will be only able to make the change by substituting "_nice_" dishes, at any rate at first starting, to make up for the loss of the meat. It is only by substituting a pleasant kind of food, that many will be induced even to attempt to change. Gradually the living will become cheaper and cheaper; but it is unwise to attempt, in a family, to do too much at once. There are many soups we have given in which cream is recommended; for instance, artichoke soup, bean soup, cauliflower soup, and celery soup. After partaking of a well-made basin of one of these soups, followed by one or two vegetables and a fruit pie or stewed fruit, there are many persons who would voluntarily remark, "I don't seem to care for any meat." On the other hand, were the vegetables served in the old-fashioned style, but without any meat, there are many who would feel that they were undergoing a species of privation, even if they did not say so--we refer to a dish of plain-boiled potatoes and dry bread, or even the ordinary cabbage served in the usual way. Supposing, however, a nice little new cabbage is sent to table, with plenty of really good white sauce or butter sauce, over which has been sprinkled a little bright green parsley, whilst some crisp fried bread surrounds the dish--the cabbage is converted into a meal; and if we take into account the absence of the meat, we still save enormously. The advice we would give, especially to young housekeepers, is, "Persuasion is better than force." If you wish to teach a child to swim, it is far easier to entice him into shallow water on a hot summer's day than to throw him in against his will in winter time. Another point which we consider of great importance is appearances. As far as possible, we should endeavour to make the dishes look pretty. We are appealing to a very large class throughout the country who at all cost wish to keep up appearances. It is an important class, and one on which the slow but gradual march of civilisation depends. We fear that any attempt to improve the extreme poor, who live surrounded by dirt and misery, would be hopeless, unless they still have some lingering feeling of this self-respect. For the poor woman who snatches a meal off bread-and-dripping, which she eats without a table-cloth, and then repairs to the gin-shop to wash it down, nothing can be done. This class will gradually die out as civilisation advances. This is seen, even in the present day, in America. Fortunately, there is plenty of scope in vegetarian cooking not merely for refinement, but even elegance. Do not despise the sprinkle of chopped parsley and red specks of bread-crumbs coloured with cochineal, so often referred to throughout the following pages. Remember that the cost of these little accessories to comfort is virtually _nil_. We must remember also that one sense works upon another. We can please the palate through the eye. There is some undoubted connection between these senses. If you doubt it, suck a lemon in front of a German band and watch the result. The sight of meat causes the saliva to run from the mouths of the carnivorous animals at the Zoo. This is often noticeable in the case of a dog watching people eat, and it is an old saying, "It makes one's mouth water to look at it." In the case of endeavouring to induce a change of living in grown-up persons, such as husband or children, there is perhaps no method we can pursue so efficacious as that of making dishes look pretty. A dish of bright red tomatoes, reposing on the white bosom of a bed of macaroni, relieved here and there by a few specks of green--what a difference to a similar dish all mashed up together, and in which the macaroni showed signs of dirty smears! We have endeavoured throughout this book to give chiefly directions about those dishes which will replace meat. For instance, the vast majority of pies and puddings will remain the same, and need no detailed treatment here. Butter supplies the place of suet or lard, and any ordinary, cookery-book will be found sufficient for the purpose; but it is in dealing with soups, sauces, rice, macaroni, and vegetables, sent to table under new conditions, that we hope this book will be found most useful. As a rule, English women cooks, especially when their title to the name depends upon their being the mistress of the house, will often find that soups and sauces are a weak point. Do not despise, in cooking, little things. Those who really understand such matters will know how vast is the difference in flavour occasioned by the addition of that pinch of thyme or teaspoonful of savoury herbs, and yet there are tens of thousands of houses, where meat is eaten every day, who never had a bottle of thyme at their disposal in their lives. As we have said, if we are going to make a great saving on meat, we can well afford a few trifles, so long as they are trifles. A sixpenny bottle of thyme will last for months; and if we give up our gravy beef, or piece of pickled pork, or two-pennyworth of bones, as the case may be, surely we can afford a little indulgence of this kind. A few words on the subject of fritters. When will English housekeepers grasp the idea of frying? They cannot get beyond a dab of grease or butter in a frying-pan. The bath of boiling oil seems to be beyond them, or at any rate a degree of civilisation that has not yet passed beyond the limit of the fried-fish shop. The oil will do over and over again, and in the end is undoubtedly cheaper than the dab of grease or butter thrown away. There are hundreds of men who, in hot weather, would positively prefer a well-cooked vegetable fritter to meat, but yet they rarely get it at home. Fruit fritters are also very economical--orange fritters, apple fritters, &c., because the batter helps to make the dish _a meal_. Those who have practised vegetarianism for many years will probably be of opinion that we have not called sufficient attention to the subject of fruit and nuts. This is not because we do not believe in their usefulness, but because we think that those who are _changing_ their mode of living will be far better enabled to do so without discomfort by making their chief alterations in diet in the directions we have pointed out. There is moreover little or no _cookery_ involved in these articles. Of the wholesomeness of fresh fruit all are agreed; and as people become more advanced vegetarians, the desire for fruit and nuts will follow in due course. In future years, as the demand increases, the supply will increase; but this is a question of time. Lookers-on often see more of the game than the players. It is not because the sudden change might not be beneficial, but because sudden changes are only likely to be effected in rare instances, that we have taken the view we have. Prejudice is strong, and it would be very difficult to persuade persons, unless they had been gradually brought to the change, to regard nuts in the light of food. To suggest a meal off Brazil nuts would to many have a tendency to put vegetarianism in a ridiculous light, and nothing kills so readily as ridicule. In conclusion, it will be observed that from time to time we have used the expression, "if wine be allowed." There is no necessary connection between vegetarianism and teetotalism, but it would be affectation to deny the fact that they are generally connected. Of the numerous arguments brought forward by the advocates of vegetarianism, one is that, in the opinion of many who speak with authority, a vegetarian diet is best adapted to those--of whom, unfortunately, there are many--who, from time to time, have a craving for more stimulant than is beneficial to their health. Many medical men are of the opinion that large meat-eaters require alcoholic stimulant, and that they can give up the latter more easily by abstaining from the former. This is a question for medical men to decide, as it does not properly come into the province of the cook. We have repeatedly mentioned the addition of wine and liqueurs; but when these are used for flavouring purposes it is not to be regarded in the same light as if taken alone. There is a common sense in these matters which should never be overlooked. The teetotaler who attended the Lord Mayor's dinner, and refused his glass of punch with his turtle-soup, would be consistent; but to refuse the turtle-soup itself on the ground that a little wine, probably Madeira, might have been added, would proclaim him to be a faddist. It is to be regretted that in the present day so many good causes have been injured by this ostentation of carrying ideas to an extreme. Practically, where wine is used in cookery, it is added solely for the peculiar flavour, and _the alcohol itself is evaporated_. To be consistent, the vast majority of teetotal drinks, and possibly even stewed fruit itself, would have to be refused on the same ground, viz., an almost infinitely small trace of alcohol. We think it best to explain the reason we have introduced the expression, "if wine be allowed." In each case it is used for flavouring, and flavouring purposes only. We know that with some persons a very small amount of stimulant creates a desire for more, and when this is the case the small quantity should be avoided; but in the case of the quantity being so infinitely small that it ceases to have this effect, even if not boiled away as it really is, no harm can possibly arise. Where wine is added to soups and sauces and exposed to heat, this would be the case. On the other hand, in the case of tipsy-cake, and wine added to _compote_ of fruit, this would probably not be the case. A great distinction should be drawn between such cases. It will be found, however, that in every case we have mentioned the addition is altogether optional, or a substitute like lemon-juice can be used in its place. VEGETARIAN COOKERY CHAPTER 1. SOUPS. GENERAL INSTRUCTIONS. There are very few persons, unless they have made vegetarian cookery a study, who are aware what a great variety of soups can be made without the use of meat or fish. As a rule, ordinary cookery-books have the one exception of what is called _soup maigre_. In England it seems to be the impression that the goodness of the soup depends upon the amount of nourishment that can be compressed into a small space. It is, however, a great mistake to think that because we take a large amount of nourishment we are necessarily nourished. There is a limit, though what that limit is no one can say, beyond which soup becomes absolutely injurious. A quarter of a pound of Liebig's Extract of Meat dissolved in half a pint of water is obviously an over-dose of what is considered nourishment. In France, as a rule, soup is prepared on an altogether different idea. It is a light, thin broth, taken at the commencement of the meal to strengthen the stomach, in order to render it capable of receiving more substantial food to follow. Vegetarian soups are, of course, to be considered from this latter point of view. We think these few preliminary observations necessary as we have to overcome a very strong English prejudice, which is too apt to despise everything of which the remark can be made--"Ah! but there is very little nourishment in it." Vegetarian soups, as a rule, and especially the thin ones, must be regarded as a light and pleasant flavouring which, with a small piece of white bread enables the most obstinately delicate stomach to commence a repast that experience has found best adapted to its requirements. The basis of all soup is stock, and in making stock we, of course, have to depend upon vegetables, fruit, or some kind of farinaceous food. To a certain extent the water in which any kind of vegetable has been boiled may be regarded as stock, especially water that has boiled roots, such as potatoes; or grains, such as rice. It will not, however, be necessary to enter into any general description as to the best method of obtaining nutriment in a liquid form from vegetables and grain, as directions will be given in each recipe, but a few words are necessary on the general subject of flavouring stock. In making ordinary soup we are very much dependent for flavour, if the soup be good, on the meat, the vegetables acting only as accessories. In making stock for vegetarian soups we are chiefly dependent for flavour on the vegetables themselves, and consequently great care must be taken that these flavourings are properly _blended_. The great difficulty in giving directions in cookery-books, and in understanding them when given, is the insuperable one of avoiding vague expressions. For instance, suppose we read, "Take two onions, one carrot, one turnip, and one head of celery,"--what does this mean? It will be found practically that these directions vary considerably according to the neighbourhood or part of the country in which we live. For instance, so much depends upon where we take our head of celery from. Suppose we bought our head of celery in Bond Street or the Central Arcade in Covent Garden Market on the one hand, or off a barrow in the Mile End Road on the other. Again, onions vary so much in size that we cannot draw any hard-and-fast line between a little pickling onion no bigger than a marble and a Spanish onion as big as a baby's head. It would be possible to be very precise and say, "Take so many ounces of celery, or so many pounds of carrot, but practically we cannot turn the kitchen into a chemist's shop. Cooks, whether told to use celery in heads or ounces, would act on guess-work just the same. What are absolutely essential are two things--common sense and experience. Again, practically, we must avoid giving too many ingredients. Novices in the art of cooking are, of course, unable to distinguish between those vegetables that are absolutely essential and those added to give a slight extra flavour, but which make very little difference to the soup whether they are added or not. We are often directed to add a few leaves of tarragon, or chervil, or a handful of sorrel. Of course, in a large kitchen, presided over by a Francatelli, these are easily obtainable; but in ordinary private houses, and in most parts of the country, they are not only unobtainable but have never even been heard of at the greengrocer's shop. In making soups, as a rule, the four vegetables essential are, onion, celery, carrot and turnip; and we place them in their order of merit. In making vegetarian soup it is very important that we should learn how to blend these without making any one flavour too predominant. This can only be learnt by experience. If we have too much onion the soup tastes rank; too much celery will make it bitter; too much carrot often renders the soup sweet; and the turnip overpowers every other flavour. Again, these vegetables vary so much in strength that were we to peel and weigh them the result would not be uniform, in addition to the fact that not one cook in a thousand would take the trouble to do it. Perhaps the most dangerous vegetable with which we have to deal is turnip. These vary so very much in strength that sometimes even one slice of turnip will be found too strong. In flavouring soups with these vegetables, the first care should be to see that they are thoroughly cleansed. In using celery, too much of the green part should be avoided if you wish to make first-rate soup. In using the onions, if they are old and strong, the core can be removed. In using carrot, if you are going to have any soup where vegetables will be cut up and served in the soup, you should always peel off the outside red part of the carrot and reserve it for this purpose, and only use the inside or yellow part for flavouring purposes if is going to be thrown away or to lose its identity by being rubbed through a wire sieve with other vegetables. With regard to turnip, we can only add one word of caution--not too much. We may here mention, before leaving the subject of ingredients, that leeks and garlic are a substitute for onion, and can also be used in conjunction with it. As a rule, in vegetarian cookery clear soups are rare, and, of course, from an economical point of view, they are not to be compared with thick soups. Some persons, in making stock, recommend what is termed bran tea. Half a pint of bran is boiled in about three pints of water, and a certain amount of nutriment can be extracted from the bran, which also imparts colour. For the purpose of colouring clear soups, however, there is nothing in the world to compare with what French cooks call _caramel_. Caramel is really burnt sugar. There is a considerable art in preparing it, as it is necessary that it should impart colour, and colour _only_. When prepared in the rough-and-ready manner of burning sugar in a spoon, as is too often practised in English kitchens, this desideratum is never attained, as you are bound to impart sweetness in addition to a burnt flavour. The simplest and by far the most economical method of using caramel is to buy it ready-made. It is sold by all grocers under the name of Parisian Essence. A small bottle, costing about eightpence, will last a year, and saves an infinite loss of time, trouble, and temper. By far the most economical soups are the thick, where all the ingredients can be rubbed through a wire sieve. Thick soups can be divided into two classes--ordinary brown soup, and white soup. The ordinary brown is the most economical, as in white soups milk is essential, and if the soup is wished to be very good it is necessary to add a little cream. Soups owe their thickness to two processes. We can thicken the soup by adding flour of various kinds, such as ordinary flour, corn-flour, &c., and soup can also be thickened by having some of the ingredients of which it is composed rubbed through a sieve. This class of soups may be called Purees. For instance, Palestine soup is really a puree of Jerusalem artichokes; ordinary pea soup is a puree of split peas. In making our ordinary vegetarian soups of all kinds, as a rule, all the ingredients should be rubbed through a sieve. The economy of this is obvious on the face of it. In the case of thickening soup by means of some kinds of flour, for richness and flavour there is nothing to equal ordinary flour that has been cooked. This is what Frenchmen call roux. As white and brown roux are the very backbone of vegetarian cookery a few words of explanation may not be out of place. On referring to the recipe for making white and brown roux, it will be seen that it is simply flour cooked by means of frying it in butter, In white roux each grain of flour is cooked till it is done. In brown roux each grain of flour is cooked till it is done brown. We cannot exaggerate the importance of getting cooks to see the enormous difference between thickening soups or gravy with white or brown roux and simply thickening them with plain butter and flour. The taste of the soup in the two cases is altogether different. The difference is this. Suppose you have just been making some pastry--some good, rich, puff paste--you have got two pies, and, as you probably know, this pastry is simply butter and flour. Place one pie in the oven and bake it till it is a nice rich brown. Now taste the pie-crust. It is probably delicious. Now taste the piece of the pie that has not been baked at all. It is nauseous. The difference is--one is butter and flour that has been cooked, the other is butter and flour that has not been cooked. * * * * * One word of warning in conclusion. Cooks should always remember the good old saying--that it is quite possible to have too much of a good thing. They should be particularly warned to bear this in mind in adding herbs, such as ordinary mixed flavouring herbs, or, as they are sometimes called, savoury herbs, and thyme. This is also very important if wine is added to soup, though, as a rule, vegetarians rarely use wine in cooking; but the same principle applies to the substitute for wine--viz., lemon juice. It is equally important to bear this in mind in using white and brown roux. If we make the soup too thick we spoil it, and it is necessary to add water to bring it to its proper consistency, which, of course, diminishes the flavour. The proper consistency of any soup thickened with roux should be that of ordinary cream. Beyond this point the cooked flour will overpower almost every other flavour, and the great beauty of vegetarian cookery is its simplicity, it appeals to a taste that is refined and natural, and not to one that has been depraved. * * * * * STOCK.--Strictly speaking, in vegetarian cookery, stock is the goodness and flavouring that can be extracted from vegetables, the chief ones being onion, celery, carrot, and turnip. In order to make stock, take these vegetables, cut them up into small pieces, after having thoroughly cleansed them, place them in a saucepan with sufficient water to cover them, and let them boil gently for several hours. The liquor, when strained off, may be called stock. It can be flavoured with a small quantity of savoury herbs, pepper, and salt, as well as a little mushroom ketchup. It can be coloured with a few drops of Parisian essence, or burnt sugar. Its consistency can be improved by the addition of a small quantity of corn-flour. Sufficient corn-flour must be added not to make it thick but like very thin gum. In a broader sense, the water in which rice, lentils, beans and potatoes have been boiled may be called stock. Again, the water in which macaroni, vermicelli, sparghetti, and all kinds of Italian paste has been boiled, may be called stock. The use of liquors of this kind must be left to the common sense of the cook, as, of course, it would only be obtainable when these materials are required for use. BROWN AND WHITE THICKENING, OR ROUX.--It is of great importance for vegetarians always to have on hand a fairly good stock of white and brown roux, as it is a great saving both of time and money. As roux will keep good for weeks, and even months, there is no fear of waste in making a quantity at a time. Take a pound of flour, with a spoonful or two over; see that it is thoroughly dry, and then sift it. Next take a pound of butter and squeeze it in a cloth so as as much as possible to extract all the moisture from it. Next take a stew-pan--an enamelled one is best--and melt the butter till it runs to oil. It will now be found that, although the bulk of the butter looks like oil, a certain amount of froth will rise to the top. This must be carefully skimmed off. Continue to expose the butter to a gentle heat till the scum ceases to rise. Now pour off the oiled butter very gently into a basin till you come to some dregs. These should be thrown away, or, at any rate, not used in making the roux. Now mix the pound of dried and sifted flour with the oiled butter, which is what the French cooks call clarified butter. Place it back in the stew-pan, put the stew-pan over a tolerably good fire, but not too fierce, as there is a danger of its burning. With a wooden spoon keep stirring this mixture, and keep scraping the bottom of the stew-pan, first in one place and then in another, being specially careful of the edges, to prevent its burning. Gradually the mixture will begin to turn colour. As soon as this turn of colour is perceptible take out half and put it in a basin. This is the white roux, viz., flour cooked in butter but not discoloured beyond a very trifling amount. Keep the stew-pan on the fire, and go on stirring the remainder, which will get gradually darker and darker in colour. As soon as the colour is that of light chocolate remove the stew-pan from the fire altogether, but still continue scraping and stirring for a few minutes longer, as the enamel retains the heat to such an extent that it will sometimes burn after it has been removed from the fire. It is important not to have the mixture too dark, and it will be found by experience that it gets darker after the stew-pan has been removed from the fire. When we say light chocolate we refer to the colour of a cake of chocolate that has been broken. The inside is the colour, not the outside. It is advisable sometimes to have by you ready a large slice of onion, and if you think it is dark enough you can throw this in and immediately by this means slacken the heat. Pour the brown roux into a separate basin, and put them by for use. In the houses of most vegetarians more white roux will be used than brown, consequently more than half should be removed if this is the case when the roux first commences to turn colour. When the brown roux gets cold it has all the appearance of chocolate, and when you use it it is best to scrape off the quantity you require with a spoon, and not add it to soups or sauces in one lump. ALMOND SOUP.--Take half a pound of sweet almonds and blanch them, _i.e._, throw them into boiling water till the outside skin can be rubbed off easily with the finger. Then immediately throw the white almonds into cold water, otherwise they will quickly lose their white colour like potatoes that have been peeled. Next, slice up an onion and half a small head of celery, and let these simmer gently in a quart of milk. In the meantime pound the almonds with four hard-boiled yolks of egg, strain off the milk and add the pounded almonds and egg to the milk gradually, and let it boil over the fire. Add sufficient white roux till the soup becomes of the consistency of cream. Serve some fried or toasted bread with the soup. It is a great improvement to add half a pint of cream, but this makes the soup much more expensive. The soup can be flavoured with a little white pepper. N.B.--The onion and celery that was strained off can be used again for flavouring purposes. APPLE SOUP.--This is a German recipe. Take half a dozen good-sized apples, peel them and remove the core, and boil them in a quart of water with two tablespoonfuls of bread-crumbs; add the juice of a lemon, and flavour it with rather less than a quarter of an ounce of powdered cinnamon; sweeten the soup with lump sugar, previously having rubbed six lumps on the outside of the lemon. ARTICHOKE SOUP.--Take a dozen large Jerusalem artichokes about as big as the fist, or more to make up a similar quantity. Peel them, and, like potatoes, throw them into cold water in order to prevent them turning colour. Boil them in as little water as possible, as they contain a good deal of water themselves, till they are tender and become a pulp, taking care that they do not burn, and therefore it is best to rub the saucepan at the bottom with a piece of butter. Now rub them through a wire sieve and add them to a pint of milk in which a couple of bay-leaves have been boiled. Add also two lumps of sugar and a little white pepper and salt. Serve the soup with fried or toasted bread. This soup can be made much richer by the addition of either a quarter of a pint of cream or a couple of yolks of eggs. If yolks of eggs are added, beat up the yolks separately and add the soup gradually, very hot, but not quite boiling, otherwise the yolks will curdle. ASPARAGUS SOUP.--Take a good-sized bundle (about fifty large heads) of asparagus, and after a thorough cleansing throw them into a saucepan of boiling water that has been salted. When the tops become tender, drain off the asparagus and throw it into cold water, as by this means we retain the bright green colour; when cold cut off all the best part of the green into little pieces, about half an inch long, then put the remainder of the asparagus--the stalk part--into a saucepan, with a few green onions and a few sprigs of parsley, with about a quart of stock or water; add a teaspoonful of pounded sugar and a very little grated nutmeg. Let this boil till the stalks become quite tender, then rub the whole through a wire sieve and thicken the soup with a little white roux, and colour it a bright green with some spinach extract. Now add the little pieces cut up, and let the whole simmer gently, and serve fried or toasted bread with the soup. N.B.--SPINACH EXTRACT.--It is very important in making all green vegetable soups that they should be of a green colour, such as the one above mentioned--green-pea soup, &c., and that we get a _good_ colour, and this is only to be obtained by means of spinach extract. Spinach extract can be made at home, but it will be found to be far more economical to have a small bottle of green vegetable colouring always in the house. These bottles can be obtained from all grocers at the cost of about tenpence or one shilling each. Such a very small quantity goes such a long way that one bottle would probably last a family of six persons twelve months. As we have said, it can be made at home, but the process, though not difficult, is troublesome. It is made as follows:--A quantity of spinach has, after being thoroughly washed, to be pounded in a mortar until it becomes a pulp. This pulp is then placed in a very strong, coarse cloth, and the cloth is twisted till the juice of the spinach is squeezed out through the cloth. The amount of force required is very considerable and is almost beyond the power of ordinary women cooks. This juice must now be placed in a small enamelled saucepan, and must be heated till it becomes thick and pulpy, when it can be put by for use. It will probably be found cheaper to buy spinach extract than to make it, as manual labour cannot compete with machinery. BARLEY SOUP.--Take two tablespoonfuls of pearl barley and wash it in several waters till the water ceases to be discoloured. Put this in a saucepan with about two quarts of water, two onions sliced up, a few potatoes sliced very thin, and about a saltspoonful of thyme. Let the whole boil gently for four or five hours, till the barley is quite soft and eatable. Thicken the soup very slightly with a little white roux, season it with pepper and salt. Before serving the soup, add a tablespoonful of chopped blanched parsley. N.B.--When chopped parsley is added to any soup or sauce, such as parsley and butter, it is very important that the parsley be blanched. To blanch parsley means to throw it for a few seconds into boiling water. By this means a dull green becomes a bright green. The best method to blanch parsley is to place it in a strainer and dip the strainer for a few seconds in a saucepan of boiling water. By comparing the colour of the parsley that has been so treated with some that has not been blanched, cooks will at once see the importance of the operation so far as appearances are concerned. BEETROOT SOUP.--This soup is better adapted to the German palate than the English, as it contains both vinegar and sugar, which are very characteristic of German cookery. Take two large beetroots and two good-sized onions, and after peeling the beetroots boil them and mince them finely, adding them, of course, to the water in which they were boiled, or still better, they can be boiled in some sort of stock. Add a very small quantity of corn-flour, to give a slight consistency to the soup, as well as a little pinch of thyme. Next add two tablespoonfuls of vinegar--more or less according to taste--a spoonful of brown sugar, and a little pepper and salt. BEAN SOUP, OR PUREE OF RED HARICOT BEANS.--Put a quart of red haricot beans into soak overnight, and put a little piece of soda in the water to soften it. The next morning put the beans on to boil in three quarts of water, with some carrot, celery and onion, or the beans can be boiled in some stock made from these vegetables. After the beans are tender, pound them in a mortar, and then rub the whole through a wire sieve, after first removing the carrot, celery and onion. Add a teaspoonful of pounded sugar and about two ounces of butter. Fried or toasted bread should be served with the soup. If the soup is liked thin, of course more water can be added. BEAN SOUP, OR PUREE OF WHITE HARICOT BEANS.--Proceed exactly as in the above recipe, only substituting white haricot beans for red. It is a great improvement to add a little boiling cream, but of course this makes the soup much more expensive. Some cooks add a spoonful of blanched, chopped parsley to this puree, and Frenchmen generally flavour this soup with garlic. BEAN SOUP, GREEN.--Boil a quart of ordinary broad-beans in some stock or water with an onion, carrot and celery. Remove the skins when the beans are tender and rub the beans through a wire sieve. Colour the soup with a little spinach extract--(vegetable colouring, sold in bottles)--add a little piece of butter, a little powdered sugar, pepper and salt. The amount of stock or water must depend upon whether it is wished to have the puree thick or thin. Some purees are made as thick as bread sauce, while some persons prefer them much thinner. This is purely a matter of taste. BEAN SOUP FROM FRENCH BEANS.--This is an admirable method of using up French beans or scarlet runners when they get too old to be boiled as a vegetable in the ordinary way. Take any quantity of French beans and boil them in some stock or water with an onion, carrot, or celery for about an hour, taking care, at starting, to throw them into boiling water in order to preserve their colour. It is also a saving of trouble to chop the beans slightly at starting, _i.e._, take a bunch of beans in the left hand and cut them into pieces, say an eighth of an inch in thickness. Boil them till they are tender, and then rub the whole through a wire sieve. Add a little butter, pepper and salt, and colour the soup with spinach extract--(vegetable colouring, sold in bottles). Serve toasted or fried bread with the puree, which should be rather thick. CABBAGE SOUP.--Take a white cabbage and slice it up, and throw it into some stock or water, with some leeks and slices of turnip. Boil the whole till the vegetables are tender, flavour with pepper and salt. This is sometimes called Cornish broth, though in Cornwall a piece of meat or bones are generally boiled with the vegetables. As no meat, of course, is used, too much water must not be added, but only sufficient liquor must be served to make the vegetables thoroughly moist. Perhaps the consistency can best be described by saying that there should be equal quantities of vegetables and fluid. CARROT SOUP.--If you wish this soup to be of a good colour, you must only use the outside, or red part, of the carrot, in which case a dozen large carrots will be required. If economy is practised, half this quantity will be sufficient. Take, say, half a dozen carrots, a small head of celery, and one onion, and throw them into boiling water for a few minutes in order to preserve the colour. Then drain them off and place them in a saucepan, with a couple of ounces of butter to prevent them sticking and burning, and place the saucepan on a very slack fire and let them stew so that the steam can escape, but take care they don't burn or get brown. Now add a quart or two quarts of stock or water and boil them till they are tender. Then rub the whole through a wire sieve, add a little butter, pounded sugar, pepper, and salt. The amount of liquid added must entirely depend upon the size of the carrots. It is better to add too little than too much, but the consistency of the soup should be like ordinary pea soup; it does not do to have the soup watery. If only the outside parts of carrots are used, and this red part is thrown, at starting, into boiling water to preserve its colour, this soup, when made thick, has a very bright and handsome appearance, and is suitable for occasions when a little extra hospitality is exercised. The inside part of the carrot, if not used for making the soup, need not be wasted, but can be used for making stock, or served in a dish of mixed vegetables on some other occasion. CAULIFLOWER SOUP.--Take three or four small cauliflowers, or two large ones, soak them in salt and water, and boil them in some water till they are nearly tender. Take them out and break the cauliflower so that you get two or three dozen little pieces out of the heart of the cauliflower, somewhat resembling miniature bouquets. Put the rest of the cauliflower back into the water in which it was boiled, with the exception of the green part of the leaves, with an onion and some of the white part of a head of celery. Let all boil till the water has nearly boiled away. Now rub all this through a wire sieve, onions, celery, cauliflower, and all; add to it sufficient boiling milk to make the whole of the consistency of pea soup. Add a little butter, pepper, and salt; throw in those little pieces of cauliflower that had been reserved a minute or two before serving the soup. It is an improvement to boil two or three bay-leaves with the milk, and also a very great improvement indeed to add a little boiling cream. Fried or toasted bread should be served with the soup. CELERY SOUP.--Take half a dozen heads of celery, or a smaller quantity if the heads of celery are very large; throw away all the green part and cut up the celery into small pieces, with one onion sliced, and place them in a frying-pan, or, better still, in an enamelled stew-pan, and stew them in a little butter, taking great care that the celery does not turn colour. Now add sufficient water or stock, and let it all boil till the celery becomes quite tender. Let it boil till it becomes a pulp, and then rub the whole through a wire sieve. Next boil separately from one to two quarts of milk according to the quantity of celery pulp, and boil a couple of bay-leaves in the milk. As soon as the milk boils add it to the celery pulp, flavour the soup with pepper and salt; serve fried or toasted bread with the soup. It is needless to say that all these white soups are greatly improved both in appearance and flavour by the addition of a little cream. CHEESE SOUP.--Light-coloured and dry cheese is necessary for this somewhat peculiar soup, but the best cheese of all is, undoubtedly, Gruyere. Grate half a pound of cheese and spread a layer of this at the bottom of the soup-tureen. Cover this layer of cheese with some very thin slices of stale crumb of bread. Then put another layer of cheese and another layer of bread till all the cheese is used up. Next take about two tablespoonfuls of brown roux, melt this in a small saucepan, and add two tablespoonfuls of chopped onion. Let the onion cook in the melted roux over the fire, and then add a quart of water, and stir it all up till it boils, adding pepper and salt and a few drops of Parisian essence (burnt sugar) to give it a dark brown colour. Now pour the boiling soup over the contents of the soup-tureen, and let it stand a few minutes so that the bread has time to soak, and serve. CHERRY SOUP.--Like most soups that are either sweet or sour, this is a German recipe. Put a piece of butter, the size of a large egg, into a saucepan. Let it melt, then mix it with a tablespoonful of flour, and stir smoothly until it is lightly browned. Add gradually two pints of water, a pound of black cherries, picked and washed, and a few cloves. Let these boil until the fruit is quite tender, then press the whole through a sieve. After straining, add a little port, if wine is allowed--but the soup will be very nice without this addition--half a teaspoonful of the kernels, blanched and bruised, a tablespoonful of sugar, and a few whole cherries. Let the soup boil again until the cherries are tender, and pour all into a tureen over toasted sippets, sponge-cakes, or macaroons. CHESTNUT SOUP, OR PUREE OF CHESTNUTS.--Take four dozen chestnuts and peel them. This will be a very long process if we attempt to take off the skins while they are raw; but in order to save time and trouble, place the chestnuts in a stew-pan with a couple of ounces of butter. Place them on a slack fire and occasionally give them a stir. Heat them gradually till the husks come off without any difficulty. Having removed all the husks, add sufficient stock or water to the chestnuts, and let them boil gently till they are tender. Then pound them in a mortar and rub them through a wire sieve. Add a very little brown roux, if the soup is to be brown, and a few drops of Parisian essence (burnt sugar), or a little white roux and a little cream if the soup is to be white. Add also a little pepper and salt, sufficient butter to make the puree taste soft, and a little powdered sugar. Fried and toasted bread should be served with the soup. COTTAGE SOUP.--Fry two onions, a carrot and a turnip, and a small head of celery cut up into small pieces, in a frying-pan, with a little butter, till they are lightly browned. Then put them in a saucepan, with about two quarts of water and a tablespoonful of mixed savoury herbs. Let this boil till the vegetables are quite tender, and then thicken the soup with two ounces of oatmeal or prepared barley. This must be mixed with cold water and made quite smooth before it is added to the soup. Wash a quarter of a pound of rice, and boil this in the soup, and when the rice is quite tender the soup can be served. Some persons add a little sugar, and dried powdered mint can be handed round with the soup, like pea soup. CLEAR SOUP.--Make a very strong stock by cutting up onion, celery, carrot, and a little turnip, and boiling them in some water. They should boil for two or three hours. Add also a teaspoonful of mixed savoury herbs to every quart, and colour the stock with a few drops of Parisian essence. Strain it off, and, if it is not bright, clear it with some white of egg in the ordinary way. Take only sufficient corn-flour to make the soup less thin or watery, but do not make it thick. A tablespoonful of mushroom ketchup can be added to every quart. COCOANUT SOUP.--Break open a good-sized cocoanut and grate sufficient of the white part till it weighs half a pound. Boil this in some stock, and after it has boiled for about an hour strain it off. Only a small quantity of stock must be used, and the cocoanut should be pressed and squeezed, so as to extract all the goodness. Add a little pepper and salt, and about half a grated nutmeg. Next boil separately three pints of milk, and add this to the strained soup. Thicken the soup with some ground rice, and serve. Of course, a little cream would be a great improvement. Serve with toasted or fried bread. ENDIVE SOUP, OR PUREE.--Take half a dozen endives that are white in the centre, and wash them very thoroughly in salt and water, as they are apt to contain insects. Next throw. them into boiling water, and let them boil for a quarter of an hour. Then take them out and throw them into cold water. Next take them out of the cold water and squeeze them in a cloth so as to extract all the moisture. Then cut off the root of each endive, chop up all the white leaves, and place them in a stew-pan with about two ounces of butter. Add half a grated nutmeg, a brimming teaspoonful of powdered white sugar, and a little pepper and salt. Stir them over the fire with a wooden spoon, and take care they don't burn or turn colour. Next add sufficient milk to moisten them, and let them simmer gently till they are tender; then rub the whole through a wire sieve, add a little piece of butter, and serve with fried or toasted bread. FRUIT SOUP.--Fruit soup can be made from rhubarb, vegetable marrow, cucumber, gourd, or pumpkin. They may be all mixed with a little cream, milk, or butter, and form a nice dish that is both healthful and delicate. GREEN PEA SOUP.--(_See_ PEA.) GREEN PEA SOUP, DRIED.--(_See_ PEA.) HARE SOUP (IMITATION).--Take one large carrot, a small head of celery, one good-sized onion, and half a small turnip, and boil these in a quart of water till they are tender. Rub the whole through a wire sieve, and thicken the soup with some brown roux till it is as thick as good cream. Next add a brimming saltspoonful of aromatic flavouring herbs. These herbs are sold in bottles by all grocers under the name of Herbaceous Mixture. Flavour the soup with cayenne pepper, a glass of port wine (port wine dregs will do), dissolve in it a small dessertspoonful of red-currant jelly, and add the juice of half a lemon. N.B.--Aromatic flavouring herbs are exceedingly useful in cooking. It is cheaper to buy them ready made, under the name of Herbaceous Mixture. They can, however, be made at home as follows:--Take two ounces of white peppercorns, two ounces of cloves, one ounce of marjoram, one ounce of sweet basil and one ounce of lemon-thyme, one ounce of powdered nutmeg, one ounce of powdered mace, and half an ounce of dried bay-leaves. The herbs must be wrapped up in paper (one or two little paper bags, one inside the other, is best), and dried very slowly in the oven till they are brittle. They must then be pounded in a mortar, and mixed with the spices, and the whole sifted through a fine hair-sieve and put by in a stoppered bottle for use. HOTCH-POTCH.--Cut up some celery, onion, carrot, turnip, and leeks into small pieces and fry them for a few minutes in about two ounces of butter in a frying-pan, very gently, taking care that they do not in the least degree turn colour. Previous to this, wash and boil about a quarter of a pound of pearl barley for four or five hours. When the barley is tender, or nearly tender, add the contents of the frying-pan. Let it all boil till the vegetables are tender, and about half an hour before the soup is sent to table throw in, while the soup is boiling, half a pint of fresh green peas--those known as marrowfats are best,--and about five minutes before sending the soup to table throw in a spoonful (in the proportion of a dessertspoonful to every quart) of chopped, blanched parsley--_i.e._, parsley that has been thrown into boiling water before it is chopped. Colour the soup green with a little spinach extract (vegetable colouring sold in bottles by all grocers). The thinness of the soup can be removed by the addition of a small quantity of white roux. JARDINIERE SOUP.--Cut up into thin strips some carrot, turnip and celery, add a dozen or more small button onions, similar to those used for pickling, and also a few hearts of lettuces cut up fine, as well as a few fresh tarragon leaves cut into strips as thin as small string. Simmer these gently in some clear soup (_see_ CLEAR SOUP) till tender; add a lump of sugar, and serve. N.B.--The tarragon should not be thrown in till the last minute. JULIENNE SOUP.--This soup is exactly similar to the previous one, the only exception being that all the vegetables are first stewed very gently, till they are tender, in a little butter. Care should be taken that the vegetables do not turn colour. LEEK SOUP.--Take half a dozen or more fine large leeks, and after trimming off the green part, throw them into boiling water for five minutes, then drain them off and dry them. Cut them into pieces about half an inch long, and stew them gently in a little butter till they are tender. Add three pints of milk, and let two bay-leaves boil in the milk, flavour with pepper and salt, and add a suspicion of grated nutmeg. Thicken the soup with a little white roux and take the crust of a French roll. Cut this up into small pieces or rings. The rings can be made by simply scooping out the crumb, and cutting the roll across. When the leeks have boiled in the milk till they are quite tender, pour the soup over the crusts placed at the bottom of the soup-tureen. Some cooks add blanched parsley. Of course, cream would be a great improvement. LENTIL SOUP.--Take a breakfastcupful of green lentils and put them to soak in cold water overnight. In the morning throw away any floating on the top. Drain the lentils and put them in a stew-pan or saucepan with some stock or water, and add two onions, two carrots, a turnip, a bunch of parsley, a small teaspoonful of savoury herbs and a small head of celery. If you have no celery add half a teaspoonful of bruised celery seed. You can also add a crust of stale bread. Let the whole boil, and it will be found that occasionally a dark film will rise to the surface. This must be skimmed off. The soup must boil for about four hours, or at any rate till the lentils are thoroughly soft. Then strain the soup through a wire sieve, and rub the whole of the contents through the wire sieve with the soup. This requires both time and patience. After the whole has been rubbed through the sieve the soup must be boiled up, and if made from green lentils it can be coloured green with some spinach extract--(vegetable colouring, sold in bottles). If made from Egyptian (red) lentils, the soup can be coloured with a few drops of Parisian essence (burnt sugar). In warming up this soup, after the lentils have been rubbed through a sieve, it should be borne in mind that the lentil powder has a tendency to settle, and consequently the saucepan must be constantly stirred to prevent it burning. In serving the soup at table, the contents of the soup-tureen should be stirred with the soup-ladle before each help. LENTIL PUREE A LA SOUBISE.--This is really lentil soup, made as above, rather thick, to which has been added a puree of onions, made as follows:--Slice up, say four large onions, and fry them brown in a little butter, then boil them in some of the broth of the soup till they are tender. Rub them through a wire sieve and add them to the soup. MACARONI SOUP (CLEAR).--Take some macaroni and break it up into pieces about two inches long. Boil them till they are tender in some salted water, drain them off and add them to some clear soup. (_See_ CLEAR SOUP.) MACARONI SOUP (THICK).--Take an onion, carrot, a small head of celery and a very small quantity of turnip; cut them up and boil them in a very small quantity of water for about an hour. Then rub the whole through a wire sieve, add a quart or more of boiling milk, throw in the macaroni, after breaking it up into pieces two inches long, and let the macaroni simmer in this till it is perfectly tender. The soup should be thickened with a very little white roux, a bay-leaf can be boiled in the soup; a small quantity of cream is a great improvement. Fried or toasted bread should be served with it. MILK SOUP.--Milk soup, as it is sometimes called in Germany, very much resembles English custard. It is made by putting a quart of milk on the fire and thickening it with two yolks of eggs and a little flour, and sweetening it with sugar. The soup is flavoured with either vanilla, lemon, laurel leaves, pounded almonds, cinnamon, chocolate, &c. As a soup, however, it is not suited to the English palate. MOCK TURTLE, IMITATION.--Take an onion, carrot, small head of celery, and some turnip, and boil them till they are tender in some stock. The water in which some rice has been boiled is very well suited for the purpose. Add also to every quart a brimming tablespoonful of mixed savoury herbs. Rub the whole through a wire sieve, thicken it with brown roux till it is as thick as cream; add a few drops of Parisian essence--(sold in bottles by all grocers)--to give it a dark colour. Add a wineglassful of sherry or Madeira, or, if the use of wine be objected to, the juice of a hard lemon. Flavour the soup with a little cayenne pepper, and serve some egg forcemeat balls in it, about the size of small marbles. MULLIGATAWNY SOUP.--Take four large onions, cut them up and fry them brown, with a little butter, in a frying-pan, with a carrot cut up into small pieces; add to this a quart of stock or water, and boil till the vegetables and onions are tender; then rub the whole through a wire sieve and add a brimming teaspoonful of Captain White's Curry Paste and a dessertspoonful of curry powder, previously mixed smooth in a little cold water; thicken the soup with a little brown roux. Some persons would consider this soup too hot; if so, less curry powder can be used or more water added. If you have no curry paste, cut up a sour apple and add it to the vegetables in the frying-pan. If you have no sour apples, a few green gooseberries are a very good substitute. Boiled rice should be served on a separate dish with this soup, and should not be boiled in the soup at starting. ONION SOUP.--Cut up half a dozen onions and throw them for a few minutes into boiling water. This takes off the rankness. Drain off the onions, and chop them up and boil them till they are tender in some milk that has been seasoned with pepper and salt and a pinch of savoury herbs. Take a small quantity of celery, carrot and turnip, or carrot and turnip and a little bruised celery seed, and boil till they are tender in a very little water; rub through a wire sieve, and add the pulp to the soup. The soup can be thickened with white roux, ground rice, or one or two eggs beaten up. The soup must be added to the eggs gradually or they will curdle. ONION SOUP, BROWN.--Take an onion, carrot, celery, and turnip, and let them boil till quite tender in some water or stock. In the meantime slice up half a dozen large onions and fry them brown in a little butter, in a frying-pan, taking care that the onions are browned and not burnt black; add the contents of the frying-pan to the vegetables and stock, and after it has boiled some time, till the onions are tender, rub the whole through a wire sieve, thicken with a little brown roux, adding, of course, pepper and salt to taste. OX-TAIL SOUP, IMITATION.--Slice off the outside red part of two or three large carrots, and cut them up into small dice not bigger than a quarter of an inch square. Cut up also into similar size a young turnip, and the white, hard part of a head of celery. Fry these very gently in a little butter, taking care that the vegetables do not turn colour. Make some soup exactly in every respect similar to that described in Imitation Mock Turtle. Throw in these fried vegetables, and let the soup simmer gently by the side of the fire, in order for it to throw up its butter, which should be skimmed off. In flavouring the soup, add only half the quantity of wine or lemon juice that you would use were you making Mock Turtle. PALESTINE SOUP.--(_See_ ARTICHOKE SOUP.) PARSNIP SOUP.--Prepare half a dozen parsnips, and boil them with an onion and half a head of celery in some stock till they are quite tender. Then rub the whole through a wire sieve, boil it up again, and serve. Sufficient parsnips must be boiled to make the soup as thick as pea soup, so the quantity of stock must be regulated accordingly. This soup is generally rather sweet, owing to the parsnips, and an extra quantity of salt must be added in consequence, as well as pepper. In Belgium and Germany this sweetness is corrected by the addition of vinegar. This, of course, is a matter of taste. PEAR SOUP.--Pare, core, and slice six or eight large pears. Put them into a stew-pan with a penny roll cut into thin slices, half a dozen cloves, and three pints of water. Let them simmer until they are quite tender, then pass them through a coarse sieve, and return the puree to the saucepan, with two ounces of sugar, the strained juice of a fresh lemon, and half a tumblerful of light wine. Let the soup boil five or ten minutes, when it will be ready for serving. Send some sponge-cake to table with this dish. PEA SOUP, FROM SPLIT DRIED PEAS.--Take a pint of split peas and put them in soak overnight in some cold water, and throw away those that float, as this shows that there is a hole in them which would be mildewy. Take two onions, a carrot, a small head of celery, and boil them with the peas in from three pints to two quarts of water till they are tender. This will be from four to five hours. When the peas are old and stale even longer time should be allowed. Then rub the whole through a wire sieve, put the soup back into the saucepan, and stir it while you make it hot or it will burn. In ordinary cookery, pea soup is invariably made from some kind of greasy stock, more especially the water in which pickled pork has been boiled. In the present instance we have no kind of fat to counteract the natural dryness of the pea-flour. We must therefore add, before sending to table, two or three ounces of butter. It will be found best to dissolve the butter in the saucepan before adding the soup to be warmed up, as it is then much less likely to stick to the bottom of the saucepan and burn. Fried or toasted bread should be served with the soup separately, as well as dried and powdered mint. The general mistake people make is, they do not have sufficient mint. PEA SOUP, FROM DRIED GREEN PEAS.--Proceed as in the above recipe in every respect, substituting dried green peas for ordinary yellow split peas. Colour the soup green by adding a large handful of spinach before it is rubbed through the wire sieve, or add a small quantity of spinach extract (vegetable colouring sold by grocers in bottles); dried mint and fried or toasted bread should be served with the soup, as with the other. PEA SOUP, GREEN (FRESH).--Take half a peck of young peas, shell them, and throw the peas into cold water. Put all the shells into a quart or more of stock or water. Put in also a handful of spinach if possible, a few sprigs of parsley, a dozen fresh mint-leaves and half a dozen small, fresh, green onions. Boil these for an hour, or rather more, and then rub the whole through a wire sieve. You cannot rub all the shells through; but you will be able to rub a great part through, that which is left in the sieve being only strings. Now put on the soup to boil again, and as soon as it boils throw in the peas; as soon as these are tender--about twenty minutes--the soup is finished and can be sent to table. If the soup is thin, a little white roux can be added to thicken it; if of a bad colour, or if you could not get any spinach, add some spinach extract (vegetable colouring, sold by all grocers), only take care not to add too much, and make the soup look like green paint. POTATO SOUP.--Potato soup is a very good method of using up the remains of cold boiled potatoes. Slice up a large onion and fry it, without letting it turn colour, with a little butter. Add a little water or stock to the frying-pan, and let the onion boil till it is tender. Boil a quart or more of milk separately with a couple of bay-leaves; rub the onion with the cold potatoes through a wire sieve and add it to the milk. You can moisten the potatoes in the sieve with the milk. When you have rubbed enough to make the soup thick enough, let it boil up and add to every quart a saltspoonful of thyme and a brimming teaspoonful of chopped blanched parsley. This soup should be rather thicker than most thick soups. When new potatoes first come into season, and especially when you have new potatoes from your own garden, it will often be found that mixed with the ordinary ones there are many potatoes no bigger than a toy marble, and which are too small to be boiled and sent to table as an ordinary dish of new potatoes. Reserve all these little dwarf potatoes, wash them, and throw them for five or ten minutes into boiling water, drain them off and throw them into the potato soup whole. Of course they must boil in the soup till they are tender. A little cream is a great improvement to the soup, and dried mint can be served with it, but is not absolutely necessary. PUMPKIN SOUP.--Take half or a quarter of a moderate-sized pumpkin, pare it, remove the seeds, and cut the pumpkin into thin slices. Put these into a stew-pan, with as much water or milk as will cover them, and boil gently until they are reduced to a pulp. Rub this through a fine sieve, mix with it a little salt, and a piece of butter the size of an egg, and stir it over the fire until it boils. Thin it with some boiling milk which has been sweetened and flavoured with lemon-rind, cinnamon, or orange-flower water. It should be of the consistency of thick cream. Put toasted bread, cut into the size of dice, at the bottom of the soup-tureen. Moisten the bread-dice with a small quantity of the liquor, let them soak a little while, then pour the rest of the soup over them, and serve very hot. Or whisk two fresh eggs thoroughly in the tureen, and pour the soup in over them at the last moment. The liquor ought to have ceased from boiling for a minute or two before it is poured over the eggs. RHUBARB SOUP.--This is a sweet soup, and is simply juice from stewed rhubarb sweetened and flavoured with lemon-peel and added either to cream or beaten-up yolks of eggs and a little white wine. It is rarely met with in this country. RICE SOUP.--Take a quarter of a pound of rice, and wash it in several waters till the water ceases to be discoloured. Take an onion, the white part of a head of celery, and a turnip, and cut them up and fry them in a little butter. Add a quart of stock, or water, and boil these vegetables until they are tender, and then rub them through a wire sieve. Boil the rice in this soup till it is tender, flavour with pepper and salt, add a little milk boiled separately, and serve grated Parmesan cheese with the soup. RICE SOUP A LA ROYALE.--Take half a pound of rice and wash it thoroughly in several waters till the water ceases to be discoloured. Boil this rice in some stock that has been strongly flavoured with onion, carrot and celery, and strained off. When the rice is tender rub it through a wire sieve, then add some boiling milk, in which two or three bay-leaves have been boiled, and half a pint of cream, till the soup is a proper consistency. Serve some egg force-meat balls with the soup. SORREL SOUP.--Take some sorrel and wash it very thoroughly. Like spinach, it requires a great deal of cleansing. Drain it off and place the sorrel in a stew-pan, and keep stirring it with a wooden spoon. When it has dissolved and boiled for two or three minutes, let it drain on a sieve till the water has run off. Next cut up a large onion and fry it in a little butter, but do not brown the onion. Add a tablespoonful of flour to every two ounces of butter used, also a teaspoonful of sugar, a little grated nutmeg, also a little pepper and salt; add the sorrel to this, with a small quantity of stock or water, then rub the whole through a wire sieve, and serve. In some parts of the Continent vinegar is added, but it is not adapted to English taste. SAGO SOUP.--Take two ounces of sage, and having washed it very thoroughly, put it on to boil in a quart of stock strongly flavoured with onion, celery, and carrot, but which has been strained off. The sage must boil until it becomes quite transparent and tender. Flavour the soup with a little pepper and salt, a quarter of a nutmeg, grated, about half a teaspoonful of powdered sugar, and a teaspoonful of lemon juice from a hard lemon. SEA-KALE SOUP.--This makes a very delicious soup, but it is somewhat rare. Take a bundle of sea-kale, the whiter the better. Threw it into boiling water, and let it boil for a few minutes, then take it out and drain it; cut it up into small pieces and place it in a stew-pan with about two ounces of butter, add a little pepper and salt and grated nutmeg; stir it up until the butter is thoroughly melted, but do not let it turn colour in the slightest degree. Add some milk, and let it simmer very gently for about half an hour. Rub the whole through a wire sieve, and add a small quantity of cream. Serve with toasted or fried bread. SCOTCH BROTH.--Take two or three ounces of pearl barley, wash it, and threw it into boiling water, and let it boil for five or ten minutes. Then drain it off and threw away the water. This is the only way to get pearl barley perfectly clean. Then put on the barley in some stock or water, and let it boil for four hours, till it is tender. Then add to it every kind of vegetable that is in season, such as onion, celery, carrot, turnip, peas, French beans, cut up into small pieces, hearts of lettuces cut up. Flavour with pepper and salt and serve altogether. If possible add leeks to this soup instead of onion, and just before serving the soup throw in a brimming dessertspoonful of chopped blanched parsley to every quart of soup. A pinch of thyme can also be added. SPINACH SOUP.--Wash some young, freshly gathered spinach, cut it up with a lettuce, and, if possible, a few leaves of sorrel, and throw them into boiling water. Let them boil for five minutes, drain them off, and throw them into cold water in order to keep their colour. Next take them out of the water and squeeze all the moisture from them; then melt two ounces of butter in a stew-pan, and add two tablespoonfuls of flour. When this is thoroughly mixed together, and begins to frizzle, add the spinach, lettuce, &c., and stir them round and round in the stew-pan till all is well mixed together. Then add sufficient water or vegetable stock to moisten the vegetables (add also a pinch of thyme), and let it boil. When it has boiled for about twenty minutes add a quart of milk that has been boiled separately, flavour with pepper and salt, and serve. TAPIOCA SOUP.--Clear tapioca soup is made by thickening some ordinary clear soup (_see_ CLEAR SOUP) with tapioca, allowing about two ounces of tapioca to every quart. The tapioca should be put into the soup when it is cold, and it is then far less likely to get lumpy. Tapioca can also be boiled in a little strongly flavoured stock that has not been coloured, and then add some boiling milk. Tapioca should be allowed to simmer for an hour and a half. Of course, a little cream is a great improvement when the soup is made with milk. TOMATO SOUP.--This is a very delicate soup, and the endeavour should be to try and retain the flavour of the tomato. Slice up an onion, or better still two shallots, and fry them in a little butter, to which can be added a broken-up, dried bay-leaf, a saltspoonful of thyme, and a very small quantity of grated nutmeg, Fry these in a little batter till the onion begins to turn colour, and then add a dozen ripe tomatoes from which the pips have been squeezed. Moisten with a very little stock or water, and let them stew till they are tender, then rub the whole through a wire sieve. The consistency should be that of pea soup. Add a little butter to soften the soup), and flavour with pepper and salt. TURNIP SOUP.--Cut up some young turnips into small pieces, throw them into boiling water, let them boil for a few minutes, take them out and strain them, and put them into a stew-pan with about two ounces of fresh butter; add a little salt and sugar. Let them stew in the butter (taking great care that they don't turn colour) till they become soft, then add sufficient boiling milk to moisten them, so that when rubbed through a wire sieve the soup will be of the consistency of pea soup. Serve fried or toasted bread with the soup. VEGETABLE MARROW SOUP.--Take a large vegetable marrow, peel it, cut it open, remove all the pips, and place it in a stew-pan with about two ounces of fresh butter. Add a brimming teaspoonful of powdered sugar, a little grated nutmeg, and pepper and salt. Keep turning the pieces of vegetable marrow over in the butter, taking care that they do not at all turn colour. After frying these pieces gently for five or ten minutes, add some boiling milk, and let the whole simmer gently till it can be rubbed through a wire sieve. Care must be taken not to get this soup too thin, as the vegetable marrow itself contains a large quantity of water. Season with pepper and salt, and serve fried or toasted bread with the soup. VEGETABLE SOUP.--(_See_ JARDINIERE SOUP.) VERMICELLI SOUP.--Take a quarter of a pound of vermicelli and break it up into small pieces, throw it into boiling water, and let it boil for five minutes to get rid of the dirt and floury taste, then throw it immediately into about a quart of clear soup. The vermicelli must be taken from the boiling water and thrown into the boiling soup at once. If you were to boil the vermicelli, strain it off, and put it by to add to the soup, you would find it would stick together in one lump and be spoilt. VERMICELLI SOUP, WHITE.--The vermicelli must be thrown into white soup instead of clear soup. (_See_ WHITE SOUP.) WHITE SOUP.--Just as in ordinary white soup the secret of success is to have some strongly reduced stock, so in vegetarian white soup it is essential that we should have a small quantity of liquid strongly impregnated with the flavour of vegetables. For this purpose, place an onion, the white part of a head of celery, and a slice of turnip in a stew-pan with a little butter, and fry them till they are tender without becoming brown. Now add sufficient water to enable you to boil them, and let the water boil away till very little is left. Now rub this through a wire sieve and add it to a quart of milk in which a couple of bay-leaves have been boiled. Thicken the soup with a little white roux, add a suspicion of nutmeg, and also, if possible, a little cream. Flavour with pepper and salt. Serve fried or toasted bread with the soup. CHAPTER II. SAUCES. SAUCE ALLEMANDE.--Take a pint of butter sauce--(_see_ BUTTER SAUCE)--and add to it four yolks of eggs. In order to do this you must beat up the yolks separately in a basin and add the hot butter sauce gradually, otherwise the yolks of eggs will curdle and the sauce will be spoilt. In fact, it must be treated exactly like custard, and in warming up the sauce it is often a good plan, if you have no _bain-marie_, to put the sauce in a jug and place the jug in a saucepan of boiling water. The sauce should be flavoured with a little essence of mushroom if possible. Essence of mushroom can be made from the trimmings of mushrooms, but mushroom ketchup must not be used on account of the colour. Essence of mushroom can be made by placing the trimmings of mushrooms in a saucepan, stewing them gently, and extracting the flavour. The large black mushrooms, however, are not suited. In addition to this essence of mushroom, a little lemon juice--allowing the juice of half a lemon to every pint, should be added to the sauce, as well as a slight suspicion of nutmeg, a pint of sauce requiring about a dozen grates of a nutmeg. A little cream is a great improvement to this sauce, but is not absolutely necessary. The sauce should be perfectly smooth. Should it therefore contain any lumps, which is not unfrequently the case in butter sauce, pass the sauce through a sieve with a wooden spoon and then put it by in a _bain-marie_, or warm it up in a jug as directed. ALMOND SAUCE.--This is suitable for puddings. The simplest way of making it is to make, say half a pint of butter sauce, or, cheaper, thicken half a pint of milk with a little corn-flour, sweeten it with white sugar, and then add a few drops of essence of almonds. About a dozen drops will be sufficient if the essence is strong, but essence of almonds varies greatly in strength. The sauce can be coloured pink with a few drops of cochineal. ALMOND SAUCE (CLEAR).--Thicken half a pint of water with a little corn-flour, sweeten it with white sugar, add a dozen drops of essence of almonds and a few drops of cochineal to colour it pink. The sauce is very suitable to pour over custard puddings made in a basin or cup and turned out on to a dish. It is also very cheap. APPLE SAUCE.--Peel say a dozen apples; cut them into quarters; and be very careful in removing all the core, as many a child is choked through carelessness in this respect. Stew the apples in a little water till they become a pulp, placing with them half a dozen cloves and half a dozen strips of the yellow part only of the outside of the rind of a _fresh_ lemon of the size and thickness of the thumb-nail; sweeten with brown sugar, that known as Porto Rico being the most economical. Add a small piece of butter before serving. ARROWROOT SAUCE.--Thicken half a pint of water with about a dessertspoonful of arrowroot and sweeten it with white sugar. The sauce can be flavoured by rubbing a few lumps of sugar on the outside of a lemon, or with a few drops of essence of vanilla, or with the addition of a little sherry or spirit, the best spirit being rum. This sauce can, of course, be coloured pink with cochineal. ARTICHOKE SAUCE.--Proceed exactly as if you were making artichoke soup, only make the puree thicker by using less liquid. A simple artichoke sauce can be made by boiling down a few Jerusalem artichokes to a pulp, rubbing them through a wire sieve, and flavouring with pepper and salt. ASPARAGUS SAUCE.--Boil a bundle of asparagus and rub all the green, tender part through a wire sieve, till it is a thick pulp, flavour with a little pepper and salt, add a small piece of butter, and a little spinach extract (vegetable colouring sold in bottles) in order to give it a good colour. BREAD SAUCE.--Take some dry crumb of bread, and rub through a wire sieve. The simplest plan is to turn the wire sieve upside down on a large sheet of paper. The bread must be stale, and stale pieces can be put by for this purpose. Next take, say, a pint of milk, and let it boil; then throw in the bread-crumbs and let them _boil_ in the milk. This is the secret of good bread sauce. Add a dozen peppercorns, and place a whole onion in the saucepan containing the bread and milk, and place the saucepan beside the fire in order to allow the bread-crumbs to swell. It will be found that though at starting the bread sauce was quite thin and milky, yet after a time it becomes thick. Take out the onion, add a little piece of butter, stir it up, and serve. A little cream is a great improvement, but is not absolutely necessary. This sauce, though very simple, requires care: Many persons will probably recollect having met with bread sauce which in appearance resembled a poultice too much to be agreeable either to the palate or the eye. BUTTER SAUCE.--This is the most important of all the sauces with which we have to deal. The great mistake made by the vast majority of women cooks is that they will use milk. They thicken a pint of milk with a little butter and flour, and then call it melted butter, and, as a rule, send to table enough for twenty persons when only two or three are dining. As butter sauce will be served with the majority of vegetables, we would call the attention of vegetarians to the fact that, as a rule, ordinary cookery-books take for granted that vegetables will be served with the meat. When therefore vegetables are served separately, and are intended to be eaten with bread as a course by themselves, some alteration must be made in the method of serving them. Again, vegetarians should bear in mind that, except in cases where poverty necessitates rigid economy, a certain amount of butter may be considered almost a necessity, should the meal be wished to be both wholesome and nourishing. Francatelli, who was _chef-de-cuisine_ to the Earl of Chesterfield, and was also chief cook to the Queen and _chef_ at the Reform Club, and afterwards manager of the Freemasons' Tavern, in writing on this subject observes:--"Butter sauce, or, as it is more absurdly called, melted butter, is the foundation of the whole of the following sauces, and requires very great care in its preparation. Though simple, it is nevertheless a very useful and agreeable sauce when properly made. So far from this being usually the case, it is too generally left to assistants to prepare, as an insignificant matter; the result is therefore seldom satisfactory. When a large quantity of butter sauce is required, put four ounces of fresh butter into a middle-sized stew-pan, with some grated nutmeg and minionette pepper; to these add four ounces of sifted flour, knead the whole well together, and moisten with a pint of cold spring water; stir the sauce on the fire till it boils, and after having kept it gently boiling for twenty minutes (observing that it be not thicker than the consistency of common white sauce), proceed to mix in one pound and a half of sweet fresh butter, taking care to stir the sauce quickly the whole time of the operation. Should it appear to turn oily, add now and then a spoonful of cold spring water; finish with the juice of half a lemon, and salt to palate; then pass the sauce through a tammy into a large _bain-marie_ for use." We have quoted the recipe of the late M. Francatelli in full, as we believe it is necessary to refer to some very great authority in order to knock out the prejudice from the minds of many who think that they not only can themselves cook, but teach others, but who are bound in the chains of prejudice and tradition which, too often, in the most simple recipes, lead them to follow in the footsteps of their grandmothers. Real butter sauce can be made as follows, on a small scale:--Take a claret-glass of water, and about a small teaspoonful of flour mixed with rather more than the same quantity of butter, and mix this in the water over the fire till it is of the consistency of very thin gruel. If it is thicker than this, add a little more water. Now take any quantity of butter, and gradually dissolve as much as you can in this thin gruel, adding say half an ounce at a time, till the sauce becomes a rich oily compound. After a time, if you add too much butter, the sauce will curdle and turn oily, as described by Francatelli. Of course, in everyday life it is not necessary to have the butter sauce so rich, still it is simply ridiculous to thicken a pint of milk, or a pint of water, with a little butter and flour, and then call it butter sauce or melted butter. Suppose we have a large white cabbage, like those met with in the West of England, and we are going to make a meal off it in conjunction with plenty of bread. Suppose the cabbage is sufficiently large for six persons, surely half a pound of butter is not an excessive quantity to use in making butter sauce for the purpose. Yet prejudice is such that if we use half a pound of butter for the butter sauce, housekeepers consider it extravagant. On the other hand, if the butter were placed on the table, and the six persons helped themselves, and ate bread and butter with the cabbage and finished the half-pound, it would not be considered extravagant. Of course, this is simply prejudice. A simple way of making melted butter is as follows:--Take half a pint of cold water, put it in a saucepan, and add sufficient white roux, or butter and flour mixed, till it is of the consistency of thin gruel. Now gradually dissolve in this, adding a little piece at a time, as much butter as you can afford; add a suspicion of nutmeg, a little pepper and salt, and a few drops of lemon-juice from a fresh lemon, if you have one in use. BUTTER, MELTED, OR OILED BUTTER.--Melted butter, properly speaking, is rarely met with in this country, but is a common everyday sauce on the Continent. It is simply what it says. A piece of butter is placed in a little sauce-boat and placed in the oven till the butter runs to oil, and then sent to table with all kinds of fish with which in our present work we have nothing to do; but it is also sent to table with all kinds of vegetables, such as French artichokes, &c.; sometimes a spoonful of French capers is added to the oiled butter. BUTTER, BLACK, OR BEURRE NOIR.--Take two ounces of butter, and dissolve it in a frying-pan, and let it frizzle till the butter turns a brown colour; then add a tablespoonful of French vinegar, a teaspoonful of chopped capers, a teaspoonful of Harvey's sauce, and a teaspoonful of mushroom ketchup. Let it remain on the fire till the acidity of the vinegar is removed by evaporation. This is a very delicious sauce, and can be served with Jerusalem artichokes boiled whole, fried eggs, &c. CAPER SAUCE.--Make some butter sauce, and to every half-pint of sauce add a dessertspoonful of chopped French capers. If the sauce is liked sharp, add some of the vinegar from the bottle of capers. CARROT SAUCE.--Proceed exactly as in carrot soup, using less liquid. CAULIFLOWER SAUCE.--Proceed exactly as in cauliflower soup, using less liquid. CELERY SAUCE.--Proceed exactly as in celery soup, only using less liquid. The thicker this sauce is the better. CHERRY SAUCE.--Take a quarter of a pound of dried cherries, and put them into a small stew-pan, with a dessertspoonful of black currant jelly, a small stick of cinnamon, with half a dozen cloves, and add rather less than half a pint of water, and let the whole simmer gently for about ten minutes, when you must take out the spices and send the rest to table. N.B.--If wine is not objected to in cooking, it is a very good plan to add claret instead of water. CHESTNUT SAUCE.--Proceed as in making chestnut soup, using as little liquid as possible, so as to make the sauce thick. CINNAMON SAUCE.--The simplest way of making cinnamon sauce is to sweeten some butter sauce with some white sugar, and then add a few drops of essence of cinnamon. The sauce can be coloured pink with a little cochineal. A little wine is an improvement. The sauce can also be made by breaking up and boiling a stick of cinnamon in some water, and then using the water to make some butter sauce. COCOANUT SAUCE.--Grate the white, part of a cocoanut very finely, and boil it till tender in a very small quantity of water; add about an equal quantity of white sugar as there was cocoa-nut; mix in either the yolk of an egg or a tablespoonful of cream. A little lemon juice is an improvement. CUCUMBER SAUCE.--Take two or three small cucumbers, peel them, slice them, and place them in a dish with a little salt, which has the effect of extracting the water. Now drain the pieces off and strain then in a cloth, to extract as much moisture as possible. Put then in a frying-pan with a little butter; fry them very gently, till they begin to turn colour, then nib them through a wire sieve; moisten the pulp with a little butter sauce; add a little pepper, salt, and grated nutmeg and vinegar to taste. CURRANT SAUCE (RED).--Put a couple of tablespoonfuls of red currant jelly into a small stew-pan, with half a dozen cloves, a small stick of cinnamon, and the rind of an orange. Moisten with a little water, or still better, a little claret, strain it off, and add the juice of the orange. CURRANT SAUCE (BLACK).--Proceed exactly as in the above recipe, substituting black currant jelly for red. CURRY SAUCE.--Take six large onions, peel them, cut them up into small pieces, and fry them in a frying-pan in about two ounces of butter. As soon as the onions begin to change colour, take a small carrot and cut it up into little piece; and a sour apple. When the onions, etc., are fried a nice brown, add about a pint of vegetable stock or water and let the whole simmer till the vegetables are quite tender, then add a tea-spoonful of Captain White's curry paste and a dessertspoonful of curry powder; now rub the whole through a wire sieve, and take care that all the vegetables go through. It is rather troublesome, but will repay you, as good curry sauce cannot be made without. The curry sauce should be sufficiently thick owing to the vegetables being rubbed through the wire sieve. Should therefore the onions be small, less water or stock had better be added. Curry sauce could be thickened with a little brown roux, but it takes away from the flavour of the curry. A few bay-leaves may be added to the sauce and served up whole in whatever is curried. For instance, if we have a dish of curried rice, half a dozen or more bay-leaves could be added to the sauce and served up with the rice. There are many varieties of curry. In India fresh mangoes take the part of our sour apples. Some persons add grated cocoanut to curry, and it is well worth a trial, although on the P. and O. boats the Indian curry-cook mixes the curry fresh every day and uses cocoanut oil for the purpose. In some parts of India it is customary to serve up whole chillies in the curry, but this would be better adapted to a stomach suffering from the effects of brandy-pawnee than to the simple taste of the vegetarian. DUTCH SAUCE.--This is very similar to Allemande Sauce. Take half a pint of good butter sauce, make it thoroughly hot, add two yolks of eggs, taking care that they do not curdle, a little pepper and salt, a suspicion of nutmeg, and about a tablespoonful of tarragon vinegar. Some persons instead of using tarragon vinegar add a little lemon juice, say the half of a fresh lemon to this quantity, and half a dozen fresh tarragon leaves, blanched--that is, dipped for a few seconds in boiling water--and then chopped very fine. The tarragon vinegar is much the simplest, as it is very difficult to get fresh tarragon leaves unless one has a good garden or lives near Covent Garden Market. DUTCH SAUCE (GREEN).--Proceed exactly as above and colour the sauce a bright green with a little spinach extract (vegetable colouring, sold in bottles by all grocers). EGG SAUCE.--Take half a dozen eggs, put them in a saucepan with sufficient cold water to cover them. Put them on the fire and let them boil for ten minutes after the water boils. Take them out and put them into cold water and let them stand for ten minutes, when the shells can be removed; then cut up the six hard-boiled eggs into little pieces, add sufficient butter sauce to moisten them, make the whole hot, and serve. N.B.--Inexperienced cooks often think that hard-boiled eggs are bad when they are not, owing to their often having a tinge of green colour round the outside of the yolk and to their emitting a peculiar smell when the shells are first removed while hot All eggs contain a small quantity of sulphuretted hydrogen. FENNEL SAUCE.--Blanch and chop up sufficient fennel to colour half a pint of butter sauce a bright green, add a little pepper, salt, and lemon juice, and serve. GERMAN SWEET SAUCE.--Take a quarter of a pound of dried cherries, a small saltspoonful of powdered cinnamon, and a few strips of lemon peel, and put them in a small saucepan with about a quarter of a pint of water, or still better, claret, if wine is allowed, and let them simmer on the fire gently for about half an hour; then rub the cherries through a wire sieve with the liquor--(of course, the lemon peel and cloves will not rub through)--and add this to a quarter of a pound of stewed prunes. This is a very popular sauce abroad. GINGER SAUCE.--The simplest way of making ginger sauce is to sweeten half a pint of butter sauce and then add a few drops of essence of ginger. A richer ginger sauce can be made by taking two or three tablespoonfuls of preserved ginger and two or three tablespoonfuls of the syrup in which they are preserved, rubbing this through a wire sieve, adding about an equal quantity of butter sauce, making the whole hot in a saucepan. GOOSEBERRY SAUCE.--Pick and then stew some green gooseberries, just moistening the stewpan with a little water to prevent them burning. Rub the whole through a hair sieve in order to avoid having any pips in the sauce. Sweeten with a little Demerara sugar, as Porto Rico would be too dark in colour. Colour the sauce a bright green with a little spinach extract. N.B.--It is a mistake to add cream to gooseberry sauce, which is distinct altogether from gooseberry fool. In Germany, vinegar is added to this sauce and it is served with meat. HORSE-RADISH SAUCE.--Horse-radish sauce is made, properly speaking, by mixing grated horse-radish with cream, vinegar, sugar, made mustard, and a little pepper and salt. A very simple method of making this sauce is to substitute tinned Swiss milk for the cream and sugar. It is equally nice, more economical, and possesses this great advantage: a few tins of Swiss milk can always be kept in the store cupboard, whereas there is considerable difficulty, especially in all large towns, in obtaining cream without giving twenty-four hours' notice, and the result even then is not always satisfactory. Horse-radish sauce is very delicious, and its thickness should be entirely dependent upon the amount of grated horse-radish. Sticks of horse-radish vary so very much in size that we will say, grate sufficient to fill a teacup, throw this into a sauce tureen, mix a dessertspoonful of Swiss milk with a tablespoonful of vinegar and about two tablespoonfuls of milk and a teaspoonful of made mustard, add this to the horse-radish, and, if necessary, sufficient milk to make the whole of the consistency of bread sauce. As the sauce is very hot, as a rule it is best not to add any pepper, which can be easily added afterwards by those who like it. INDIAN PICKLE SAUCE.--Chop up two or three tablespoonfuls of Indian pickles, place them in a frying-pan with a quarter of a pint of water, and if the pickles are sour as well as hot, let them simmer some little time so as to get rid of the vinegar by evaporation. Then thicken the whole with some brown roux till the sauce is as thick as pea soup. The vinegar should be got rid of as much as possible. This is a very appetising dish with boiled rice and Parmesan cheese. ITALIAN SAUCE.--This is an old-fashioned recipe taken from a book written in French, and published more than fifty years ago. Put into a saucepan a little parsley, a shallot, some mushrooms and truffles, chopped very finely, with a piece of butter about the size of a walnut. Let all boil gently for half an hour, add a spoonful of oil, and serve. MAITRE D'HOTEL SAUCE.--Maitre d'hotel sauce is simply a lump of butter mixed with some chopped parsley, a little pepper and salt, and lemon juice. Hot sauce is often called Maitre d'hotel when chopped blanched parsley and lemon juice is added to a little white sauce. MANGO CHUTNEY SAUCE.--Take a couple of tablespoonfuls of Mango Chutney, moisten it with two or three tablespoonfuls of butter sauce, rub the whole through a wire sieve, and serve either hot or cold. Or the chutney can be simply chopped up fine and added to the butter sauce without rubbing through the wire sieve. MAYONNAISE SAUCE.--This is the most delicious of all cold sauces. It is composed entirely of raw yolk of egg and oil, flavoured with a dash of vinegar. When made properly it should be of the consistency of butter in summer time. Many women cooks labour under the delusion that it requires the addition of cream. Mayonnaise sauce is made as follows:--Break an egg and separate the yolk from the white, and place the yolk at the bottom of a large basin. Next take a bottle of oil, which must be cool but bright; if the oil is cloudy, as it often is in cold weather, you cannot make the sauce. Nor can you if the oil has been kept in a warm place. Now proceed to let the oil drop, drop by drop, on the yolk of egg, and with a silver fork, or still better, a wooden one, beat the yolk of egg and oil quickly together. Continue to drop the oil, taking care that only a few drops drop at a time, especially at starting, and continue to beat the mixture lightly and quickly. Gradually the yolk of egg and oil will begin to get thick, first of all like custard. When this is the case a little more oil may be added at a time, but never more than a teaspoonful. As more oil is added, and the beating continues, the sauce gets thicker and thicker, till it is nearly as thick as butter in summer time. When it arrives at this stage no more oil should be added. A little tarragon vinegar may be added at the finish, or a little lemon juice. This makes the sauce whiter in colour. One yolk of egg will take a teacupful of oil. It is best to add pepper and salt when the salad is mixed. Mayonnaise sauce is by far the best sauce for lettuce salad. It will keep a day, but should be kept in a cool place, and the basin should be covered over with a moist cloth. MAYONNAISE SAUCE, GREEN.--Make some mayonnaise sauce as above, and colour it with some spinach colouring (vegetable colouring, sold in bottles by all grocers). MINT SAUCE.--Take plenty of fresh mint leaves, as the secret of good mint sauce is to have plenty of mint. Chop up sufficient mint to fill a teacup, put this at the bottom of a sauce tureen, pour sufficient boiling water on the mint to thoroughly moisten it, and add a tablespoonful of brown sugar, which dissolves best when the water is hot. Press the mint with a tablespoon to extract the flavour, let it stand till it is quite cold, and then add three or four tablespoonfuls of malt vinegar, stir it up, and the sauce is ready. The quantity of vinegar added is purely a matter of taste, but a teaspoonful of chopped mint floating in half a pint of vinegar is no more mint sauce than dipping a mutton chop in a quart of boiling water would be soup in ordinary cookery. MUSHROOM SAUCE, WHITE.--Mushroom sauce can be made from fresh mushrooms or tinned mushrooms. When made from fresh they must be small button mushrooms, and not those that are black underneath. They must be peeled, cut small, and have a little lemon juice squeezed over them to prevent them turning colour, or they had still better be thrown into lemon juice and water. They must now be fried in a frying-pan with a small quantity of butter till they are tender, and then added to a little thickened milk, or still better, cream. When made from tinned mushrooms, simply chop up the mushrooms, reserving the liquor, then add a little cream and thicken with a little white roux. A little pepper and salt should be added in both cases. Instead of using either milk or cream, you can use a small quantity of sauce Allemande. MUSHROOM SAUCE, BROWN.--Proceed exactly as above with regard to the mushrooms, both fresh and tinned, only instead of adding milk, cream, or Allemande sauce, add a little stock or water, and then thicken the sauce with a little brown roux. MUSHROOM SAUCE, PUREE.--Mushroom sauce, both white and brown, is sometimes served as a puree. It is simply either of the above sauces rubbed through a wire sieve. MUSTARD SAUCE.--Make, say, half a pint of good butter sauce, add to this a tablespoonful of French mustard and a tablespoonful of made English mustard. Stir this into the sauce, make it hot, and serve. N.B.--French mustard is sold ready-made in jars, and is flavoured with tarragon, capers, ravigotte, &c. ONION SAUCE.--Take half a dozen large onions, peel them and boil them in a little salted water till they are tender. Then take them out and chop them up fine, and put them in a stew-pan with a little milk. Thicken the sauce with a little butter and flour, or white roux, and season with pepper and salt. A very nice mild onion sauce is made by using Spanish onions. ONION SAUCE, BROWN.--Slice up half a dozen good-sized onions; put them in a frying-pan and fry them in a little butter till they begin to get brown, but be careful not to burn them, and should there be a few black pieces in the frying-pan, remove them; now chop up the onions, not too finely, and put them in a saucepan with a very little stock or water, let them simmer till they are tender, and then thicken the sauce with a little brown roux, and flavour with pepper and salt. ORANGE CREAM SAUCE FOR PUDDINGS.--Take a large ripe orange and rub a dozen lumps of sugar on the outside of the rind and dissolve these in a small quantity of butter sauce, and add the juice of the orange, strained. Now add a little cream, or half a pint of milk that has been boiled separately, in which case the sauce will want thickening with a little white roux. Rubbing the sugar on the outside of the rind of the orange gives a very strong orange flavour indeed--far more than the juice of almost any number of oranges would produce, so care must be taken not to overdo it. This is what French cooks call zest of orange. PARSLEY SAUCE.--Blanch and chop up sufficient parsley to make a brimming tablespoonful when chopped. Add this to half a pint of butter sauce, with a little pepper, salt, and lemon juice. It is very important to blanch the parsley, _i.e._, throw it into a little boiling water before chopping. PINE-APPLE SAUCE.--Take a pine-apple, peel it, cut it up into little pieces on a dish, taking care not to lose any of the juice, place it in a saucepan with a very little water, just sufficient to cover the pine-apple; let it simmer gently until it is tender, and then add sufficient white sugar to make the liquid almost a syrup; a teaspoonful of corn-flour, made smooth in a little cold water, can be added; but the sauce should be of the consistency of syrup, and the corn-flour does away with the difficulty of making it too sickly. The juice of half a lemon may be added, and is, perhaps, an improvement. PLUM SAUCE.--When made from ripe plums, take, say, a pound, and place them in a stew-pan with a very little water and a quarter of a pound of sugar. Take out the stones and crack them. Throw the kernels into boiling water so that you can rub off the skin, and add them to the sauce after you have rubbed the stewed plums through a wire sieve. To make plum sauce from dried French plums proceed exactly as in making Prune Sauce. (_See_ PRUNE SAUCE.) POIVRADE SAUCE.--Take an onion, a very small head of celery, and a carrot, and cut them into little pieces, and put them into a frying-pan with a little butter, a saltspoonful of thyme, one or two dried bay-leaves, and about a quarter of a grated nutmeg and two or three sprigs of parsley. Fry these till they turn a light-brown colour, then add a little stock or water, and two tablespoonfuls of vinegar. Let this boil in the frying-pan for about half an hour, till the liquid is reduced in quantity. Thicken it with a little brown roux, and rub it through a wire sieve, make it hot, and serve. If wine is allowed, the addition of a little sherry is a great improvement to this sauce. PRUNE SAUCE.--Take a quarter of a pound of prunes, put them in a stew-pan with just sufficient water to cover them, and let them stew. Put in one or two strips of lemon-peel to stew with them, add a teaspoonful of brown sugar, about sufficient powdered cinnamon to cover a shilling, and the juice of half a lemon. When the prunes are quite tender take out the strip of lemon-peel and stones, rub the whole through a wire sieve, and serve. RADISH SAUCE.--Take a few bunches of radishes and grate them, and mix this grated radish with a little oil, vinegar, pepper, and salt. You can colour the sauce red by adding a little beetroot, and make the sauce hot by adding a little grated horse-radish. This cold sauce is exceedingly nice with cheese. These _grated_ radishes are more digestible than radishes served whole. RASPBERRY SAUCE.--This sauce is simply stewed raspberries rubbed through a wire sieve and sweetened. Some red-currant juice should be added to give it a colour. It is very nice made hot and then added to one or two beaten-up eggs and poured over any plain puddings, such as boiled rice, &c. RATAFIA SAUCE.--Add a few drops of essence of ratafia to some sweetened arrowroot or to some butter sauce. The sauce can be coloured pink with a few drops of cochineal. RAVIGOTTE SAUCE.--Put a tablespoonful each of Harvey's sauce, tarragon vinegar, and chilli vinegar into a small saucepan, and let it boil till it is reduced to almost one-half in quantity, in order to get rid of the acidity. Now add about half a pint of butter sauce, and throw in a tablespoonful of chopped blanched parsley. ROBERT SAUCE.--Take a couple of onions, cut them up into small pieces, and fry them with about an ounce of butter in a frying-pan. Drain off the butter and add a couple of tablespoonfuls of vinegar to the frying-pan, and let it simmer for ten minutes or a quarter of an hour so as to get rid of the acidity of the vinegar. Now add a very little stock or water, stir it tip, and thicken the sauce with a little brown roux. Add a dessertspoonful of fresh mustard and a little pepper and salt. SOUBISE SAUCE.--Sauce Soubise is simply white onion sauce, rubbed through a wire sieve, and a little cream added. It is more delicate than ordinary onion sauce, and is often served in France with roast pheasant. It owes its name to a famous French general. SORREL SAUCE.--Put about a quart of fresh green sorrel leaves (after being thoroughly washed) into an enamelled saucepan, with a little fresh butter, and let the sorrel stew till it is tender. Rub this through a wire sieve, add a little powdered sugar and a little lemon juice; a little cream may be added, but is not absolutely essential. SWEET SAUCE.--Take half a pint of butter sauce, and sweeten it with a little sugar. It can be flavoured by rubbing a little sugar on the outside of a lemon, or with vanilla, essence of almonds, or any kind of sweet essence. A little wine, brandy, or, still better, rum, is a great improvement. Some persons add cream. TARRAGON SAUCE.--Blanch a dozen tarragon leaves, chop them up, and stew them in any kind of stock thickened with brown roux. TARTAR SAUCE.--Take two or three tablespoonfuls of mayonnaise sauce, and add to this a brimming teaspoonful of chopped blanched parsley, as well as a piece of onion or shallot about as big as the top of the thumb down to the first joint, chopped very fine, and a brimming teaspoonful of French mustard. Mix the whole well together. N.B.--A teaspoonful of anchovy sauce would be a great improvement were anchovy sauce allowed in vegetarian cookery. TOMATO SAUCE.--The great secret of tomato sauce is to taste nothing but the tomato. Take a dozen ripe tomatoes, cut off the stalks, and squeeze out the pips, and put them in a stew-pan with a little butter, and let them stew till they are tender, and then rub the whole through a wire sieve. This, in our opinion, is the best tomato sauce that can be made, the only seasoning being a little pepper and salt. This wholesome and delicious sauce can, however, be spoilt in a variety of ways--by the addition of mace, cloves, shallots, onions, thyme, &c. It can also be made very unwholesome by the addition of a quantity of vinegar. TRUFFLE SAUCE.--This sauce is very expensive if made from whole fresh truffles, but can be made more cheaply if you can obtain some truffle chips or parings. These must be stewed in a little stock, thickened with brown roux, and then rubbed through a wire sieve, a little sherry being a great improvement if wine is allowed. VANILLA SAUCE.--Add some essence of vanilla to some sweetened butter sauce. WHITE SAUCE.--White sauce is sometimes required for vegetables and sometimes for puddings. In the former case some good-flavoured, uncoloured stock must be thickened with white roux, and then have sufficient cream added to it to make the sauce a pure white. When white sauce is wanted for puddings, sufficient butter sauce must be sweetened, and very slightly flavoured with nutmeg or almond, and then an equal quantity of cream added to it to make it a pure white. White sauce should not have with it any strong predominant flavour. CHAPTER III. SAVOURY RICE, MACARONI, OATMEAL, &c. RICE. Probably all persons will admit that rice is a too much neglected form of food in England. When we remember how small a quantity of rice weekly is found sufficient to keep alive millions and millions of our fellow-creatures in the East, it seems to be a matter of regret that rice as an article of food is not more used by the thousands and thousands of our fellow creatures in the East--not in the ordinary acceptation of the term, but East of Temple Bar. Rice is cheap, nourishing, easily cooked, and equally easily digested, yet that monster, custom, seems to step in and prevent the bulk of the poor availing themselves of this light and nourishing food solely for the reason that, as their grandfathers and grandmothers did not eat rice before them, they do not see any reason why they should, like the Irishman who objected to have his feet washed on the same ground. Of the different kinds of rice Carolina is the best, the largest, and the most expensive. Patna rice is almost as good; the grains are long, small, and white, and it is the best rice for curry. Madras rice is the cheapest. Rice, pure and simple, is the food most suited for hot climates and where a natural indolence of disposition results in one's day's work of an ordinary Englishman being divided among twenty people. As we move towards more temperate zones it will be found the universal custom to qualify it by mixing it with some other substance; thus, though rice is largely eaten in Italy, it is almost invariably used in conjunction with Parmesan cheese. Rice contains no flesh-forming properties whatever, as it contains no nitrogen; and with all due respect to vegetarians, it will be found that as we recede from the Equator and advance towards the Poles our food must of necessity vary with the latitude, and, whereas we may start on a diet of rice, we shall be forced, sooner or later, to depend upon a diet of pemmican, or food of a similar nature. RICE, TO BOIL.--The best method of boiling rice is, at any rate, a much disputed point, if not an open question. There are as many ways almost of boiling rice as dressing a salad, and each one thinks his own way the best. We will mention a few of the most simple, and will illustrate it by boiling a small quantity that can be contained in a teacup. Of course, boiling rice is very much simplified if you want some rice-water as well as rice itself. Rice-water contains a great deal of nourishment, a fact which is well illustrated by the well-known story of the black troops who served in India under Clive, who, at the siege of Arcot, told Clive, when they were short of provisions, that the water in which the rice was boiled would be sufficient for them, while the more substantial grain could be preserved for the European troops. Take a teacupful of rice and wash the rice in several waters till the water ceases to be discoloured. Now throw the rice into boiling water, say a quart; let the rice boil gently till it is tender, strain off the rice and reserve the rice-water for other purposes. The time rice will take to boil treated this way would be probably about twenty minutes, but this time would vary slightly with the quality and size of the rice. * * * * * Many years ago we watched a black man boiling rice on board a P. and O. boat (the _Mizapore_); he proceeded as follows:--He boiled the rice for about ten minutes, or perhaps a minute or two longer, strained it off in a sieve, and then washed the rice with cold water, and then put the rice back in the stew-pan to once more get hot and swell. Of course, this rice was being boiled for curry, and certainly the result was that each grain was beautifully separated from every other grain. We do not think, however, that this method of boiling rice is customary on all the boats of the P. and O. Company. Of course this method of boiling rice was somewhat wasteful. By far the most economical method of boiling rice is as follows; and we would recommend it to all who are in the habit of practising economy on the grounds of either duty or necessity. Wash thoroughly, as before, a teacupful of rice and put it in a small stew-pan or saucepan with two breakfastcupfuls of water, bring this to a boil and let it boil for ten minutes, then remove the saucepan to the side of the fire and let the rice soak and swell for about twenty minutes. After a little time, you can put a cloth on the top of the saucepan to absorb the steam, similar to the way you treat potatoes after having strained off the water. In boiling rice we must remember that there are two ways in which rice is served. One is as a meal in itself, the other as an accompaniment to some other kind of food. It will be found in Italy and Turkey and in the East generally, where rice forms, so to speak, the staff of life, that it is not cooked so soft and tender as it is in England, where it is generally served with something else. In fact, each grain of rice may be said to resemble an Irish potato, inasmuch as it has a heart in it. In Ireland potatoes, as a rule, are not cooked so much as they are in most parts of England. Probably the reason of this is, in most cases, that experience has taught people that there is more stay in rice and potatoes when served in a state that English people would call "under-done." There is no doubt that the waste throughout the length and breadth of this prosperous land through over-cooking is something appalling. Another very good method of boiling rice is the American style. Take a good-sized stew-pan or saucepan that has a tight-fitting lid. Put a cloth over the saucepan, after first pouring in, say, a pint of water; push down the cloth, keeping it tight, so as to make a well, but do not let the cloth reach the water; wash the rice as before, and put on the lid tight. Of course, with the cloth the lid will fit very tight indeed. Now put the saucepan on the fire and make the water boil continuously. By these means you steam the rice till it is tender and lose none of the nourishment. We can always learn from America. RISOTTO A LA MILANNAISE.--Take a teacupful of rice, wash it thoroughly and dry it. Chop up a small onion and put it in the bottom of a small stew-pan and fry the onion to a light-brown colour. Now add the dry rice, and stir this up with the onion and butter till the rice also is fried of a nice light-brown colour. Now add two breakfastcupfuls of stock or water and a pinch of powdered saffron, about sufficient to cover a threepenny-piece; let the rice boil for ten or eleven minutes, move the saucepan to the side of the fire and let it stand for twenty minutes or half an hour till it has absorbed all the stock or water. Now mix in a couple of tablespoonfuls of grated Parmesan cheese. Flavour with a little pepper and salt, and serve the whole very hot. RICE WITH CABBAGE AND CHEESE.--Wash some rice and let it soak in some hot water, with a cabbage sliced up, for about an hour; then strain it off and put the rice and cabbage in a stew-pan with some butter, a little pepper and salt, and about a quarter of a grated nutmeg. Toss these about in the butter for ten minutes or a quarter of an hour over the fire, but do not let them turn colour; then add a small quantity of water or stock, let it stew till it is tender, and then serve it very hot with some grated cheese sprinkled over the top. N.B.--The end of cheese rind can be utilised with this dish. RICE WITH CHEESE.--Wash some rice and then boil it for ten or eleven minutes in some milk, and let it stand till it has soaked up all the milk. The proportion generally is, as we have said before, a teacupful of rice to two breakfastcupfuls of milk; but as we shall want the rice rather moist on the present occasion, we must allow a little more milk. Now mix in some grated cheese and a little pepper and salt, place the mixture in a pie-dish, and cover the top with grated cheese, and place the pie-dish in the oven and bake till the top is nicely browned, and then serve. Some cooks add a good spoonful of made mustard to the mixture. Some persons prefer it and some don't; it is therefore best to serve some made mustard with the rice and cheese at table. Unless the mixture was fairly moist before it was put into the pie-dish, it would dry up in the oven and become uneatable. RICE, CURRIED.--Boil a teacupful of well-washed rice in two breakfastcupfuls of water, and let the rice absorb all the water; put a cloth in the saucepan, and stir up the rice occasionally with a fork till the grains become dry and separate easily the one from the other. Now mix it up with some curry sauce, make the whole hot, and send it to table with a few whole bay-leaves mixed in with the rice. Only sufficient curry sauce should be added to moisten the rice--it must not be rice swimming in gravy; or you can make a well in the middle of the boiled rice and pour the curry sauce into this. RICE BORDERS (CASSEROLES).--Casseroles, or rice borders, form a very handsome dish. It consists of a large border made of rice, the outside of which can be ornamented and the centre of which can be filled with a macedoine (_i.e._, a mixture) of fruit or vegetables. As you are probably aware, grocers have in their shop-windows small tins with copper labels, on which the word is printed "Macedoine." This tin contains a mixture of cut-up, cooked vegetables. These are very useful to have in the house, as a nice dish can be served at a few moments' notice. Mixed fruits are also sold in bottles under the name of Macedoine of Fruits. Of course, both vegetables and fruit can be prepared at home much cheaper from fresh fruit and vegetables, but this requires time and forethought. These mixtures are very much improved in appearance when served in a handsomely made rice border, and as the border is eaten with the vegetables and fruit there is no want of economy in the recipe. Suppose we are going to make a rice border. Take a pound of rice and wash it carefully if we are going to fill it with fruit we must boil it in sweetened milk, but if we are going to fill it with vegetables we must boil it in vegetable stock or water. Add, as the case may be, sufficient liquid to boil the rice till it is thoroughly tender and soft. Now place it in a large bowl, and with a wooden spoon mash it till it becomes a sort of firm, compact paste; then take it out and roll it into the shape of a cannon-ball, and having done this, flatten it till it becomes of the shape of the cheeses one meets with in Holland--flat top and bottom, with rounded edges. You can now ornament the outside by making it resemble a fluted mould of jelly. The best way of doing this is to cut a carrot in half and scoop out part of the inside with a cheese-scoop, so that the width of the part where it is scooped is about the same as the two flat sides. Make the outside of the rice perfectly smooth with the back of a wooden spoon. Butter the carrot mould to prevent it sticking, and press this gently on the outside of the shape of rice till it resembles the outside of a column in Gothic architecture, then place it in the oven and let it bake till it is firm and dry. Then scoop out the centre and put it back for a short time. If the border is going to be used for a macedoine of vegetables, beat up a yolk of egg and paint the outside of the casserole with this, and then it will bake a nice golden-brown colour. Now take it out of the oven and fill it accordingly. It can be served hot or cold, or it can be filled with a German salad. (_See_ MACEDOINE OF FRUIT; MACEDOINE OF VEGETABLES; SALAD, GERMAN.) RICE CROQUETTES, SAVOURY.--Boil a teacupful of rice in some stock or water (about two breakfastcupfuls), till it is tender, and until the rice has absorbed all the water or stock. Chop up a small onion very fine, fry it till tender in a very little butter, but do not let it brown; add a small teaspoonful of mixed savoury herbs, a brimming teaspoonful of chopped parsley, to the contents of the frying-pan for two or three minutes, and then add them to the rice. Mix it well together, and let the rice dry in the oven till the mixture is capable of being rolled into balls. Now take two eggs, separate the yolk from the white of one, beat up the whole egg and one white thoroughly in a basin, but do no beat it to a froth; add the rice mixture to this, mix it again very thoroughly, and then roll it into balls about the size of a small walnut, seasoning the mixture with sufficient pepper and salt. Roll these balls in flour, in order to insure the outside being dry, and roll them backwards and forwards on the sieve in order to get rid of the superfluous flour. Make some very fine bread-crumbs from some stale bread; next beat up the yolk of egg with about a dessertspoonful of warm water. Dip the rice-balls into this, and then cover them with the bread-crumbs. Let them stand for an hour or two for the bread-crumbs to get dry, and then fry them a light golden-brown colour in a little oil. Fried parsley can be served with them. Instead of bread-crumbs you can use up broken vermicelli--the bottom of a jar of vermicelli can sometimes be utilised this way. This has a very pretty appearance. The vermicelli browns quickly, and the croquettes have the appearance of little balls covered in brown network. RICE, SAVOURY.--There are several ways of serving savoury rice. The rice can be boiled in some stock, strongly flavoured with onion and celery, and when cooked sufficiently tender one or two eggs can be beaten up with it, pepper and salt added, and the mixture served with grated cheese. Rice can also be rendered savoury by the addition of chopped mushrooms, pepper and salt, and a little butter, and if a tin of mushrooms is used, the liquor in the tin should be added to the boiled rice, but in every case the rice should be made to absorb the liquor in which it is boiled. Eggs can again be added, as well as grated Parmesan cheese. A cheap and quick way of making rice savoury is to mix it with a large tablespoonful of chutney; make it hot with a little butter, and add pepper--cayenne if preferred--and a little lemon-juice. Rice can also be served as savoury by boiling it in any of the sauces that may be termed savoury in distinction to those that are sweet, given in the chapter entitled "Sauces." RICE AND EGGS.--Boil, say half a pound of rice, and let it absorb the water in which it is boiled. Take four hard-boiled eggs, separate the yolks from the whites, chop the whites very fine, and add them to the rice with about a brimming teaspoonful of chopped blanched parsley and sufficient savoury herbs to cover a sixpence. Put this in the saucepan and make it hot, with a little butter, and flavour with plenty of pepper and salt. In the meantime beat the yellow hard-boiled yolks to a yellow powder, turn out the rice mixture, when thoroughly hot, into a vegetable dish, and put the yellow powder either in the centre or make a ring of the yellow powder round the edge of the rice, and serve a little pile of fried parsley in the middle. RICE AND TOMATO.--Take half-a-dozen ripe tomatoes, squeeze out the pips, and put them in a tin in the oven with a little butter to bake; baste them occasionally with a little butter. In the meantime boil half a pound of rice in a little stock or water, only adding sufficient so that the rice can absorb the liquid. When this is done (and this will take about the same time as the tomatoes take to bake), pour all the liquid and butter in the tin on to the rice and stir it well up with some pepper and salt. Put this on a dish, and serve the tomatoes on the rice with the red, unbroken side uppermost. MACARONI.--Macaroni is a preparation of pure wheaten flour. It is chiefly made in Italy, though a good deal is made in Geneva and Switzerland. The best macaroni is made in the neighbourhood of Naples. The wheat that grows there ripens quickly under the pure blue sky and hot sun, and consequently the outside of the wheat is browner while the inside of the wheat is whiter than that grown in England. The wheat is ground and sifted repeatedly. It is generally sifted about five times, and the pure snow-white flour that falls from the last sifting is made into macaroni. It is first mixed with water and made into a sort of dough, the dough being kneaded in the truly orthodox Eastern style by being trodden out with the feet. It is then forced by a sort of rough machinery through holes, partially baked during the process, and then hung up to dry. Macaroni contains a great amount of nourishment, and it is only made from the purest and finest flour. It is the staple dish throughout Italy, and in whatever form or way it is cooked, except as a sweet, tomatoes and grated Parmesan cheese seem bound to accompany it. SPARGHETTI.--Sparghetti is a peculiar form of macaroni. Ordinary macaroni is made in the form of long tubes, and when macaroni pudding is served in schools, it is often irreverently nicknamed by the boys gas-pipes. Sparghetti is not a tube, but simply macaroni made in the shape of ordinary wax-tapers, which it resembles very much in appearance. In Italy it is often customary to commence dinner with a dish of sparghetti, and should the dinner consist as well of soup, fish, entree, salad, and sweet, the sparghetti would be served before the soup. Take, say, half a pound of sparghetti, wash it in cold water, and throw it instantly into boiling salted water; boil it till it is tender, about twenty minutes, drain it, put it into a hot vegetable-dish, and mix in two or three tablespoonfuls of grated Parmesan cheese; toss it about lightly with a couple of forks, till the cheese melts and forms what may be called cobwebs on tossing it about. Add also two tablespoonfuls of tomato conserve (sold by all grocers, in bottles), and serve immediately. This is very cheap, very satisfying, and very nourishing; and it is to be regretted that this popular dish is not more often used by those who are not vegetarians, who would benefit both in pocket and in health were they to lessen their butcher's bill by at any rate commencing dinner, like the Italians, with a dish of sparghetti. MACARONI--ITALIAN FASHION.--This is very similar to sparghetti, only ordinary pipe macaroni is used. Take, say, a teacupful of macaroni, wash it, break it up into two-inch pieces, and throw it into boiling water that has been salted. Strain it of off, put it in the stew-pan for a few minutes, with a little piece of butter and some pepper and salt. Add a tablespoonful of tomato conserve, and serve it with some grated Parmesan cheese, served separate in a dish. Some rub the stew-pan with a head of garlic. This gives it what may be called a more foreign flavour, but this should not be done unless you know your guests like garlic. Unfortunately, the proper use of garlic is very little understood in this country. MACARONI CHEESE.--Some years back this was almost the only form in which macaroni was served in this country. Macaroni cheese used to be served at the finish of dinner in a dried-up state, and was perhaps one of the most indigestible dishes which the skill, or want of skill, of our English cooks was able to produce. Wash and then boil a quarter of a pound of macaroni in a little milk till it is quite tender, then put into a well-buttered oval tin a layer of macaroni, and cover this with a layer of bread-crumbs, mixed with grated cheese, and add a few little lumps of butter; then put another layer of macaroni and another layer of bread-crumbs and cheese. Continue alternate layers till you pile up the dish, taking care to have a layer of dried bread-crumbs at the top. Warm some butter, but do not oil it, and pour some of this warm butter over the top of the dish to moisten them; put the dish in the oven till it is hot through, then take it out and brown the top quickly with a red-hot salamander. If you leave the macaroni cheese in the oven too long the dish will taste oily and the cheese get so hard as to become absolutely indigestible. Any kind of grated cheese will do for this dish, but to the English palate it is best when made from a moist cheese similar to that which would be used in making Welsh rabbit. MACARONI AND EGGS.--Take half a pound of macaroni and throw it into boiling water that has been salted. In the meantime have ready four hard-boiled eggs. When the macaroni is nearly tender throw the hard-boiled eggs into cold water for a minute, in order to enable you to take off the shells without burning your fingers. Cut the eggs in half, take out the half yellow yolk without breaking it; cut the whites of the eggs into rings and mix these rings with the macaroni on the dish. The macaroni and eggs must be flavoured with pepper and salt, and if possible pour a little white sauce over the whole. If you have no white sauce add a little cream or a little thickened milk with a little butter dissolved in it; now sprinkle a little chopped blanched parsley over the whole and ornament the dish with the eight half-yolks. MACARONI A LA REINE.--Boil half a pound of pipe macaroni. Meanwhile warm slowly in a saucepan three-quarters of a pint of cream, and slice into it half a pound of Stilton or other white cheese, add two ounces of good fresh butter, two blades of mace, pounded, a good pinch of cayenne and a little salt. Stir until the cheese is melted and the whole is free from lumps, when put in the macaroni and move it gently round the pan until mixed and hot, or put the macaroni on a hot dish and pour the sauce over. It may be covered with fried bread-crumbs of a pale colour and browned in a Dutch oven. MACARONI AU GRATIN.--Break up a pound of macaroni in three-inch lengths, boil as usual and drain. Put into a stew-pan a quarter of a pound of fresh butter, the macaroni, twelve ounces of Parmesan and Gruyere cheese mixed, and about a quarter of a pint of some good sauce, white sauce. Move the stew-pan and its contents over the fire until the macaroni has absorbed the butter, etc., then turn it out on a dish, which should be garnished with croutons of fried bread. Pile it in the shape of a dome, cover with bread-raspings, a little clarified butter run through a colander, and brown very lightly with a salamander. N.B.--The above two recipes are taken from "Cassell's Dictionary of Cookery." MACARONI AS AN ORNAMENT.--Macaroni is sometimes used to ornament the outside of puddings, either savoury or sweet. Suppose the pudding has to be made in a small round mould or basin. Some pipe macaroni is boiled in water till it is tender, and then cut up into little pieces a quarter of an inch in length. The inside of the mould is first thickly buttered, and then these little quarter-inch tubes are stuck in the butter close together; the pudding, for instance a custard pudding, is then poured into the mould and the mould steamed. When the pudding is turned out the outside of the pudding has the appearance of a honey-comb, and looks extremely pretty. The process is not difficult, but rather troublesome, as it requires time and patience. MACARONI, TIMBALE OF--This is a somewhat expensive dish. You have first to decorate a plain mould with what is called _nouilles_ paste, which is made by mixing half a pound of flour with five yolks of eggs. The mould is then lined with ordinary short paste, made with half a pound of flour, a quarter of a pound of butter, and one yolk of egg, mixed in the ordinary way. When the mould is lined, you have to fill it up with flour, and bake it in a moderate oven for about an hour. You then take it out, empty out the flour and brush it well out with an ordinary brush and dry the mould in a very slack oven. The mould is then filled with some macaroni that has been boiled tender in milk and flavoured with vanilla and sugar and Parmesan cheese. The macaroni must be so managed that it absorbs the moisture. The mould is filled, made hot, and then turned out. It is customary to shake some powdered sugar over the mould, and then glaze it with a red-hot salamander. N.B.--Very few kitchens possess a proper salamander, but if you make the kitchen shovel red-hot it will be found to answer the same purpose. MACARONI IN SCOLLOP SHELLS.--Take half a pound of macaroni, wash it, and throw it into boiling water. Take the macaroni out, drain it, and throw it into cold water. Then take it out and cut it into pieces not more than half an inch in length. Take about a quarter of a pound of butter, melt it in a stew-pan, and add about a cupful of milk, or still better, cream. Stir it and dredge in enough flour to make it thick, or still better, thicken it with a little white roux; now add some pepper and salt, about a quarter of a grated nutmeg, two or three spoonfuls of grated Parmesan cheese; add the cut-up macaroni and stir the whole well up over the fire together and fill the scollop shells with the mixture, and throw some grated cheese over the top. Bake the scollops in the oven till the cheese begins to brown; then pour a little oiled butter over the top of the cheese. If made with cream this dish is somewhat rich, but forms an admirable meal eaten with plenty of bread. MACARONI NUDELS.--The word nudel is probably derived from French _nouilles_ paste. It is made in a similar manner, or nearly so. French cooks use only yolk of egg and flour. English cooks use beaten-up eggs, and sometimes even reserve the yolks for other purposes and make the paste with white of egg. In any case, the yolks, the whole eggs, or the white without the yolks, must be well beaten up and then mixed in with the flour with the fingers till it makes a stiff paste. This paste or dough is then rolled out with a straight rolling pin--(not an English one)--till it is as thin as a wafer. The board must be well floured or it will stick. A marble slab is best, and if you are at a loss for a rolling-pin try an empty black bottle. It is very important to roll the pastry thin, and it has been well observed that the best test of thinness is to be able to read a book through the paste. When rolled out, let each thin cake dry for five or ten minutes. If you have a box of cutters you can cut this paste into all sorts of shapes according to the shape of the cutters, or you can cut each thin cake into pieces about the same size, and then with a sharp dry knife cut the paste into threads. These threads or ornamental shapes can be thrown into boiling clear soup, when they will separate of their own accord. Nudel paste is, in fact, home-made Italian paste, or, when cut into threads, home-made vermicelli. It is very nourishing, as it is made with eggs and flour. MACARONI, SAVOURY.--Take half a pound of macaroni and boil it in some slightly salted water, and let it boil and simmer till the macaroni is tender and absorbs all the water in which it is boiled. Now take a dessertspoonful of raw mustard, _i.e._, mustard in the yellow powder. Mix this gradually with the macaroni, and add five or six tablespoonfuls of grated Parmesan cheese and a little cayenne or white pepper according to taste. Turn the mixture out on to a dish, sprinkle some more grated Parmesan cheese over the top, bake it in the oven till it is slightly brown, pour a little oiled butter on the top, and serve. MACARONI AND CHESTNUTS.--Bake about twenty chestnuts till they are tender, and then peel them and pound them in a mortar, with a little pepper and salt and butter, till they are a paste. Next wash and boil in the ordinary way half a pound of macaroni. Drain off the macaroni and put it in a stew-pan with the chestnuts and about a couple of ounces of butter to moisten it, and stir it all together and put an onion in to flavour it as if you were making bread sauce; but the onion must be taken out whole before it is served. If the mixture gets too dry, it can be moistened with a little milk or stock. After it has been stirred together for about a quarter of an hour, turn it out on to a dish, cover it with a little Parmesan cheese, bake in the oven till it is brown, and moisten the top when browned with a little oiled butter. MACARONI AND TOMATOES.--Take half a pound of macaroni; wash it and boil it until it is tender. In the meantime take half a dozen or more ripe tomatoes; cut off the stalks, squeeze out the pips, and place them in a tin in the oven with a little butter to prevent their sticking. It is as well to baste the tomatoes once or twice with the butter and the juice that will come from them. Put the macaroni when tender and well drained off into a vegetable-dish, pour the contents of the tin, butter and juice, over the macaroni and add pepper and salt, and toss it lightly together. Now place the whole tomatoes on the top of the macaroni, round the edge, at equal distances. It is a great improvement to the appearance of the dish to sprinkle a little chopped blanched parsley over the macaroni. The tomatoes should be placed with the smooth, red, unbroken side uppermost. Macaroni and Cream.--Boil half a pound of macaroni; cut it up into pieces about two inches long and put it into a stew-pan with two ounces of butter and a quarter of a pound of grated cheese, composed of equal parts of Gruyere and Parmesan cheese. Moisten this with about three tablespoonfuls of cream. Toss it all lightly together till the cheese makes cobwebs. Add a little pepper and salt and serve with some fried bread round the edge cut up into ornamental shapes. Carefully made pieces of toast, cut into triangles, will do instead of the fried bread. TAGLIATELLI.--Take some flour and water, and with the addition of a little salt make a paste which can be rolled out quite thin; cut this into shapes of the breadth of half a finger. Throw them into boiling water and let them boil a few minutes. Then remove them to cold water; drain them on a sieve and use them as macaroni; place at the bottom of a dish some butter and grated cheese, then a layer of _tagliatelli_ seasoned with pepper, another layer of butter and cheese, and then one of _tagliatelli_, until the whole is used; pour over it a glass of cream, add a layer of cheese, and finish like macaroni cheese, browning it in the oven. OATMEAL PORRIDGE.--Of all dishes used by vegetarians there are none more wholesome, more nourishing, or more useful as an article of everyday diet for breakfast than oatmeal porridge. When we remember that the Scotch, who, for both body and brain, rank perhaps first amongst civilised nations, almost live on this cheap and agreeable form of food, we should take particular pains in the preparation of a standing dish which is in itself a strong argument in favour of a vegetarian diet when we look at the results, both mentally and bodily, that have followed its use North of the Tweed. The following excellent recipe for the preparation of oatmeal porridge is taken from a book entitled, "A Year's Cookery," by Phyllis Browne (Cassell & Co.):--"When there are children in the family it is a good plan, whatever they may have for breakfast, to let them begin the meal either with oatmeal porridge or bread-and-milk. Porridge is wholesome and nourishing, and will help to make them strong and hearty. Even grown-up people frequently enjoy a small portion of porridge served with treacle and milk. Oatmeal is either 'coarse,' 'medium,' or 'fine.' Individual taste must determine which of these three varieties shall be chosen. Scotch people generally prefer the coarsest kind. The ordinary way of making porridge is the following--Put as much water as is likely to be required into a saucepan with a sprinkling of salt, and let the water boil. Half a pint of water will make a single plateful of porridge. Take a knife (a 'spurtle' is the proper utensil) in the right hand, and some Scotch, or coarse, oatmeal in the left hand, and sprinkle the meal in gradually, stirring it briskly all the time; if any lumps form draw them to the side of the pan and crush them out. When the porridge is sufficiently thick (the degree of thickness must be regulated by individual taste), draw the pan back a little, _put on the lid_, and let the contents simmer gently till wanted; if it can have two hours' simmering, all the better; but in hundreds of families in Scotland and the North of England it is served when it has boiled for ten minutes or a quarter of an hour; less oatmeal is required when it can boil a long time, because the simmering swells the oatmeal, and so makes it go twice as far. During the boiling the porridge must be stirred frequently to keep it from sticking to the saucepan and burning, but each time this is done the lid must be put on again. When it is done enough it should be poured into a basin or upon a plate, and served hot with sugar or treacle and milk or cream. The very best method that can be adopted for making porridge is to soak the coarse Scotch oatmeal in water for _twelve hours_, or more (if the porridge is wanted for breakfast it may be put into a pie-dish over night, and left till morning). As soon as the fire is lighted in the morning it should be placed on it, stirred occasionally, kept covered, and boiled as long as possible, although it may be served when it has boiled for twenty minutes. When thus prepared it will be almost like a delicate jelly, and acceptable to the most fastidious palate. The proportions for porridge made in this way are a heaped tablespoonful of coarse oatmeal to a pint of water. "It is scarcely necessary to give directions for making-- "BREAD AND MILK, for everyone knows how this should be done. It may be said that the preparation has a better appearance if the bread is cut very small before the boiling milk is poured on it, and also that the addition of a small pinch of salt takes away the insipidity. Rigid economists sometimes swell the bread with boiling water, then drain this off and pour milk in its place. This, however, is almost a pity, for milk is so very good for children; and though recklessness is seldom to be recommended, a mother might well be advised to be reckless about the amount of her milk bill, provided always that the quantity of milk be not wasted, and that the children have it." MILK PORRIDGE.--Take a tablespoonful of oatmeal and mix it up in a cup with a little cold milk till it is quite smooth, in a similar way as you would mix ordinary flour and milk in making batter. Next put a pint of milk on to boil, and as soon as it boils mix in the oatmeal and milk, and let it boil for about a quarter of an hour, taking care to keep stirring it the whole time. The fire should not be too fierce, as the milk is very apt to burn. Flavour this with either salt or sugar. RICE AND BARLEY PORRIDGE.--Take a quarter of a pound of rice and a quarter of a pound of Scotch barley and wash them very thoroughly. The most perfect way of washing barley and rice is to throw them into boiling water, let them boil for five or ten minutes, and then strain them off. By this means the dirty outside is dissolved. Next boil the rice and barley gently for three or four hours, strain them off, and boil them up again in a little milk for a short time before they are wanted. It will often be found best to boil the barley for a couple of hours and then add the rice. A little cream is a very great improvement. The porridge can be flavoured with pepper and salt, but is very nice with brown sugar, treacle, or jam, and when cold forms an agreeable accompaniment to stewed fruit. WHOLE-MEAL PORRIDGE.--Boil a quart of water and gradually stir in about half a pound of whole-meal; let it boil for about a quarter of an hour, and serve. Cold milk should accompany this porridge. LENTIL PORRIDGE.--To every quart of water add about six tablespoonfuls of lentil flour; let the whole boil for about a quarter of an hour, and flavour with pepper and salt. HOMINY.--Take a teacupful of hominy, wash it in several waters and rub it well between the hands, and throw away the grains that float on the top, the same as you do with split peas, pour the water off the top, then strain it off, and put it in a basin with a quart of water, and cover the basin over with a cloth; put it by to soak overnight, should it be required for breakfast in the morning. The next day put it in an enamelled stew-pan with about a teaspoonful of salt, and let it simmer gently over the fire, taking care that it does not burn. It is best to butter the bottom of the saucepan, or if you have a small plate that will just go inside you will find this a great protection. Let it simmer gently for rather more than an hour. Stir it well up and flavour it with either sugar or salt, and let it be eaten with cold milk poured on it on the plate, or with a little butter. * * * * * The hominy should simmer until it absorbs all the water in which it is boiled. As a rule a good teacupful will absorb a quart. HOMINY, FRIED.--This is made from the remains of cold boiled hominy. When cold it will be a firm jelly. Cut the cold hominy into slices, flour them, egg and bread-crumb them, and then plunge them into some smoking hot oil till they are of a nice bright golden colour. They are very nice eaten with lemon-juice and sugar, or they can be served with orange marmalade. FRUMENTY.--Take a quarter of a pint of wheat, wash it thoroughly, and let it soak for twelve hours or more in water. Strain it off and boil it in some milk till it is tender, but do not let it get pulpy. As soon as it is tender add a quart of milk, flavoured with a little cinnamon, three ounces of sugar, three ounces of carefully washed grocer's currants, and let it boil for a quarter of an hour. Beat up three yolks of eggs in a tureen, and gradually add the mixture. It must not be added to the eggs in a boiling state or else they will curdle. A wineglassful of brandy is a great improvement, but is not absolutely necessary. The wheat takes a long time to get tender, probably four hours. SAGO PORRIDGE.--Wash the sago in cold water and boil it in some water, allowing about two tablespoonfuls to every pint; add pepper and salt and let cold milk be served with the porridge. MILK TOAST.--This is a very useful way of using up stale bread. Toast the bread a light brown, and if by chance any part gets black scrape it gently off. Butter the toast slightly, lay the toast on the bottom of a soup-plate, and pour some boiling milk over it. Very little butter should be used, and children often prefer a thin layer of marmalade to butter. CHAPTER IV. EGGS (SAVOURY) AND OMELETS. EGGS, PLAIN BOILED.--There is an old saying that there is reason in the roasting of eggs. This certainly applies equally to the more common process of boiling them. There are few breakfast delicacies more popular than a new-laid egg. There are few breakfast indelicacies more revolting than the doubtful egg which makes its appearance from time to time, and which may be classed under the general heading of "Shop 'uns." It is a sad and melancholy reflection that these more than doubtful "shop 'uns" were all _once_ new-laid. It is impossible to draw any hard-and-fast line to say at what exact period an egg ceases to be fit for boiling. There is an old tradition, the truth of which we do not endorse, that eggs may arrive at a period when, though they are not fit to be boiled, fried, poached, or hard-boiled, they are still good enough for puddings and pastry. There is no doubt that many good puddings are spoilt because cooks imagine they can use up doubtful eggs. When eggs are more than doubtful, they are often bought up by the smaller pastry-cooks in cheap and poor neighbourhoods of our large towns, such as the East-End of London. These eggs are called "spot eggs," and are sold at thirty and forty a shilling. They utilise them as follows: They hold the egg up in front of a bright gas-light, when the small black spot can be clearly seen. This black spot is kept at the lowest point of the egg, _i.e._, the egg is held so that this black spot is at the bottom. The upper part of the egg is then broken and poured off, the black spot being retained. The moment the smallest streak proceeds from this black spot the pouring-off process is stopped. Of course, the black part is all thrown away, the stench from it being almost intolerable, containing, as it does, sulphuretted hydrogen. We mention the fact for what it is worth. It would be a bold man who tried to lay down any law as to where waste ceases and the use of wrongful material commences. Everything depends upon the circumstances of the case in question. We fear there are many thousands, hundreds of thousands, in this great city of London, whose everyday life more or less compares with that of a shipwrecked crew. They "fain would fill their belly with the husks that the swine do eat, but no man gives unto them." There is this to be said in favour of vegetarian diet--that, were it universal, grinding poverty would be banished from the earth. We must not cry out too soon about using what some men call bad material. Lord Byron, when he was starving after shipwreck, was glad to make a meal off the paws of his favourite dog, which had been thrown away when the carcase had been used on a former occasion. The simplest way of boiling eggs is to place them at starting in boiling water, and boil them from three to three and a half to four minutes, according to whether they are liked very lightly boiled, medium, or well-set. The egg saucepan should be small, so that when the eggs are first plunged in it takes the water off the boil for a few seconds, otherwise the eggs are likely to crack. This applies more particularly to French eggs, which have thin, brittle shells containing an excess of lime, probably due to the large quantity of chalk which is the distinguishing feature of the soil in the _Pas de Calais_, which is the chief neighbourhood from which French eggs are imported. _Over a million_ eggs are imported from France to England every day, notwithstanding the fact that thousands are kept awake by the crying of their neighbours' fowls. There is a strange delusion among Londoners that an egg is not good if it is milky. This, of course, is never met with in London, for the simple reason that a milky egg means, as a rule, than it has not been laid more than a few hours. For this reason eggs literally hot from the nest are not suitable for making puddings or even omelets. Eggs that have been kept one or two days will be found to answer better, as they possess more binding properties. There is an old-fashioned idea that the best way to boil an egg is to place it in the saucepan in cold water, to put the saucepan on the fire, and as soon as the water boils the egg is done. A very little reflection will show that this entirely depends upon the size of the saucepan and the fierceness of the fire. If the saucepan were the size of the egg, the water would boil before the egg was hot through; on the other hand, no one could place an egg in the copper on this principle and then light the copper fire. Eggs are best boiled in the dining-room on the fire, or in an ornamental egg-boiler. By this means we get the eggs _hot_, an occurrence almost unknown in large hotels and big establishments. EGGS, TO BREAK.--Whenever you break eggs, never mind what quantity, always break each egg separately into a cup first; see that it is good, and then throw it into a basin with the rest. One bad egg would spoil fifty. Supposing you have a dozen or two dozen new-laid eggs just taken from the nest, it is not an uncommon thing to have one that has been overlooked for weeks, and which may be a half-hatched mass of putrefaction. EGGS, FRIED.--The first point is to have a clean frying-pan, which is an article of kitchen furniture very rarely indeed met with in this country. For frying eggs, and for making omelets, it is essential that the frying-pan should never be used for other purposes. If you think _your_ frying-pan is perfectly clean, warm it in front of the fire for half a minute, put a clean white cloth over the top of the finger, and then rub the inside of the frying-pan. To fry eggs properly, very little butter will be required; a little olive-oil will answer the same purpose. If you have too much "fat," the white of the eggs are apt to develop into big bubbles or blisters. Another point is, you do not want too fierce a fire. Fry them very slowly. Some cooks will almost burn the bottom of the egg before the upper part is set. As soon as the white is set round the edge, you will often find the yolk not set at all, surrounded by a rim of semi-transparent "albumen." When this is the case, it is very often a good plan to take the frying-pan off the fire (we are presuming the stove is a shut-up one), and place it in the oven for a minute or so, leaving the oven door open. By this means the heat of the oven will set the upper part of the eggs, and there is no danger of the bottom part being burnt. There is a great art in taking fried eggs out of a frying-pan and serving them on a dish. Fried eggs, to look nice, should have the yolk in the centre, surrounded by a ring of white, perfectly round, rather more than an inch in breadth. Take an egg-slice in the left hand, slide it under each egg separately, so that the yolk gets well into the middle of the slice. Now take a knife in the right hand and trim off the superfluous white. By this means you will be able to do it neatly. The part trimmed away is virtually refuse. Of course, you do not throw away more than is necessary, but take care that the white rim round the yolk is of uniform breadth. Most cooks take the egg out with their right hand, and attempt to trim it with the left; the result is about as neat as what would happen were you to attempt to write a letter with your left hand in a hurry. Very often the appearance of fried eggs is improved by sprinkling over them a few specks of chopped parsley. In placing fried eggs on toast, place the slice over the toast and draw the slice away. Do not push the egg on; you may break it. EGGS, POACHED.--The best kitchen implement to use for poaching eggs is a good large frying-pan. The mistake is to let the water boil; it should only just simmer. You should avoid having the white of the egg set too hard. We should endeavour to have the eggs look as white as possible. In order to insure this, put a few drops of vinegar or lemon-juice into the water, break the eggs separately into a clip, and then turn them very gently into the hot water. When they are set fairly firm take them out with an egg-slice, using the left hand as before, and trim them with the right. It is not necessary, in poached eggs, to have a clear yolk surrounded with a white uniform ring. Poached eggs often look best when the yolk reposes in a sort of pillow-case of white. Before putting them on toast or spinach, &c., be very careful to drain off the water; this is particularly important when the water is acid, especially with vinegar. EGGS, HARD-BOILED.--Place the eggs in cold water, bring the water to boiling point, and let them boil for ten minutes; if the hard-boiled eggs are wanted hot, put them in cold water for half a minute, in order that you may remove the shells without burning your fingers. If the eggs are required cold, it is best not to remove the shells till just before they are wanted; but if they have to be served cold, similar to what we meet with at railway refreshment-rooms, let them be served cold, _whole_. If you cut a hard-boiled egg the yolk very soon gets discoloured and brown round the edge, shrivels up, and becomes most unappetising in appearance. EGGS, CURRIED.--Take some hard-boiled eggs, cut them in halves (remove the half-yolks), and cut them into rings. Place all these rings round the edge of the dish, and pile the white rings up to make a sort of border; pour some thick curry sauce in the middle, place the half-yolks at equal distances apart, on the white round the edge, and sprinkle a few specks of green parsley round the edge on the whites; this will give the dish a pretty appearance. EGGS, DEVILLED.--Take, say, half a dozen eggs, boil them hard, remove the shells while hot, cut them in halves, scoop out the yolk, and cut a tiny piece off the bottom of each white cup, so that it will stand upright--a la Columbus. Next take all the yolks, and put them in a basin, and pound them with a little butter till you get a thick squash; add some cayenne pepper, according to taste, a little white pepper, a little salt, and a few drops of chilli-vinegar or ordinary vinegar; you can also add a little finely chopped parsley--say a teaspoonful. Fill each cup with some of this mixture, and as there will be more than enough to fill them, owing to the butter, bring them to a point, like a cone. Devilled eggs are best served cold, in which case they look best placed on a silver or ordinary dish, the bottom of which is covered with green parsley; the white looks best on a green bed. Some cooks chop up the little bits of white cut off from the bottom of the cups, divide them into two portions, and colour one half pink by shaking them in a saucer with a few drops of cochineal. These white and pink specks are then sprinkled over the parsley. N.B.--In an ordinary way devilled eggs require anchovy sauce to be mixed with the yolks, but anchovy sauce is not allowed in vegetarian cookery. EGGS A LA BONNE FEMME.--Proceed exactly as in making devilled eggs, till you place the yolks in the basin; then add to these yolks, while hot, a little dissolved butter, and small pieces of chopped cold boiled carrot, turnip, celery, and beet-root; season with white pepper and salt, and mix well together. Add also a suspicion of nutmeg and a little lemon-juice. Fill the cups with this while the mixture is moist, as when the butter gets cold the mixture gets firm. If you use chopped beet-root as well as other vegetables, it is best to fill half the cups with half the mixture before any beetroot is added, then add the beet-root and stir the mixture well up and it will turn a bright red. Now fill the remaining half of the cups, and place them on the dish containing the parsley, alternately. The red contrasts prettily with the light yellowish white of the first half. Do not colour the white specks with cochineal, as this is a different shade of red from the beet-root. You can chop up the white and sprinkle it over the parsley with a little chopped beet-root as well. EGGS A LA TRIPE.--Small Spanish onions are perhaps best for this dish, but ordinary onions can be used. Cut the onions cross-ways after peeling them, so that they fall in rings, and remove the white core. Two Spanish or half a dozen ordinary onions will be sufficient. Fry these rings of onions in butter till they are tender, without browning them. Take them out of the frying-pan and put them aside. Add a spoonful of flour to the frying-pan, and make a paste with the butter, and then add sufficient milk so that when it is boiled and stirred up it makes a thick sauce; add pepper and salt, a little lemon-juice, and a small quantity of grated nutmeg. Put back the rings of onions into this, and let them simmer gently. Take half a dozen hard-boiled eggs, cut the eggs in halves, remove the yolks, and cut the whites into rings, like the onions, mixing these white egg-rings with the onions and sauce; make the whole hot and serve on a dish, using the hard-boiled half-yolks to garnish; sprinkle a little chopped parsley over the whole, and serve. EGG, FORCEMEAT OF, OR EGG BALLS.--Take three hard-boiled yolks of eggs, powder them, mix in a raw yolk, add a little pepper and salt, a small quantity of grated nutmeg, about a saltspoonful of finely chopped parsley, chopped up with a pinch of savoury herbs, or a pinch of dust from bottled savoury herbs, sifted from them, may be added instead. Roll these into balls not bigger than a very small marble, flour them, and throw them into boiling water till they are set. In many parts of the Continent, hard-boiled yolks of eggs, served whole, are used as egg balls. A much cheaper way of making egg balls is as follows:--Beat up one egg, add a teaspoonful of chopped blanched parsley, some pepper and salt, and a very little grated nutmeg. Sift a bottle of ordinary mixed savoury herbs in a sieve, and take about half a saltspoonful of the dust and mix this with the egg, This will be found really better than using the herbs themselves. Now make some very fine bread-crumbs from _stale_ bread, and mix this with the beaten-up egg till you make a sort of soft paste or dough; roll this into balls the size of a marble, flour them, and throw them into boiling water. The balls must be small or they will split in boiling. EGGS AU GRATIN.--Make about half a pint of butter sauce, make it hot over the fire, and stir in about two ounces of Parmesan cheese, a quarter of a nutmeg grated, some white pepper, and the juice of half a lemon. Make this hot, and then add the yolks of four eggs. Stir it all up, and keep stirring very quickly till the mixture begins to thicken, when you must instantly remove it from the fire, but continue stirring for another minute. In the meantime have ready some hard-boiled eggs, cut these into slices, and make a circle of the bigger slices on a dish; then spread a layer of the mixture over the slices of egg, and place another layer on this smaller than the one below, then another layer of mixture, and so on with alternate layers till you pile it up in the shape of a pyramid. Spread a layer of the remainder of the mixture over the surface, and sprinkle some powdered light-coloured bread-raspings mixed with some grated Parmesan cheese over the whole; place the dish in the oven to get hot and to slightly brown, and then serve. Some fried bread cut into pretty shapes can be used to ornament the base. EGGS AND SPINACH.--Make a thick puree of spinach; take some hard-boiled eggs, cut them in halves while hot, after removing the shells, and press each half a little way into the puree, so that the yellow yolk will be shown surrounded by the white ring. Be very careful not to smear the edge with the spinach. N.B.--Sometimes eggs are poached and laid on the spinach whole. EGGS AND TURNIP-TOPS.--Proceed exactly as above, using a puree of turnip-tops instead of spinach. EGGS AND ASPARAGUS.--Have ready some of the green parts of asparagus, boiled tender, and cut up into little pieces an eighth of an inch long so that they look like peas. Beat up four eggs very thoroughly with some pepper and salt, and mix in the asparagus, only do not break the pieces of green. Melt a couple of ounces of butter in a small stew-pan, and as soon as it commences to froth pour in the beaten-up egg and asparagus; stir the mixture quickly over the fire, being careful to scrape the bottom of the saucepan. As soon as the mixture thickens pour it on some hot toast, and serve. EGGS AND CELERY.--Have ready some stewed celery on toast. (_See_ CELERY, STEWED.) Poach some eggs and place them on the top. Hard-boiled eggs, cut into slices, can be added to the celery instead of poached eggs. When stewed celery is served as a course by itself, the addition of the eggs and plenty of bread make it a wholesome and satisfying meal. EGG SALAD.--(_See_ SALADS.) EGG SANDWICHES.--(_See_ SANDWICHES.) EGG SAUCE.--(_See_ SAUCES.) EGG TOAST.--Beat up a couple of eggs, melt an ounce of butter in a saucepan, and add to it a little pepper and salt. As soon as the butter begins to froth, add the beaten-up egg and stir the mixture very quickly, and the moment it begins to thicken pour it over a slice of hot buttered toast. EGGS A LA DAUPHINE.--Take ten hard-boiled eggs, cut them in halves and remove the yolks, and place the yolks in a basin with a piece of new bread, about as big as the fist, that has been soaked in some milk, or better still, cream; add a teaspoonful of chopped parsley, a quarter of a grated nutmeg, and two ounces of grated Parmesan cheese; rub the whole well together, and then add two whole eggs, well beaten up, to the mixture to moisten it. Next fill all these white cups of eggs with some of this mixture, place the eggs well together, and spread a thin layer of the mixture over the top; then take a smaller number of half-eggs, filled, and place on the top and make a pyramid, so that a single half-egg is at the top. You can place ten half-eggs at the bottom in one layer, six half-eggs on the top of these, spreading a thin layer of the mixture, then three half-eggs, one more layer of the mixture, and then one half-egg at the summit. This dish is sometimes ornamented by forcing hard-boiled yolks of eggs through a wire sieve. It falls like yellow vermicelli into threads. This dish should be placed in the oven, to be made quite hot, and some kind of white sauce should be poured round the edge. EGGS AND BLACK BUTTER.--Fry some eggs, serve them up on a hot dish, and pour some black butter round the base. (_See_ BLACK BUTTER SAUCE.) EGGS AND GARLIC.--This is better adapted for an Italian than an English palate. Take half a dozen heads of garlic and fry them in a little butter in order to remove the rankness of flavour. Take them out and pound them in a mortar with rather more than a tablespoonful of oil; heat this on the fire in a stew-pan, after adding some pepper and salt. Beat up an egg, and stir this in with the oil and garlic till the mixture gets thick. Arrange some slices of hard-boiled eggs--four eggs would be sufficient--pour this mixture in the centre, and serve. EGGS WITH MUSHROOMS.--Take half a pint of button mushrooms and, if fresh, peel them and throw them instantly into water made acid with lemon-juice, in order that they may not turn a bad colour. In the meantime slice up a good-sized Spanish onion, and fry the onion in a little butter. As soon as the onion is a little tender, chop up and add the mushrooms. Put all this into a stew-pan with a little butter sauce, or a little water can be added and then thickened with a little butter and flour. Let this simmer gently for nearly half an hour, add a little made mustard, pepper and salt and a dessertspoonful of vinegar. Before sending to table add half a dozen hard-boiled eggs; the whites should be cut into rings, and should be only put into the sauce long enough to get hot; the yolks should be kept separate, but must be warmed up in the sauce. EGGS AND ONIONS.--Cut up a large Spanish onion in slices, and fry it in some butter till it is a light brown and tender, but do not let it burn; drain off the butter and put the fried onion on a dish; sprinkle some cayenne pepper and a little salt over the onions, and squeeze the juice of a whole lemon over them. Now poach some eggs and serve them on the top of the onion. EGGS AND POTATOES.--Take the remains of some floury potatoes, beat up an egg, and mix the potato flour with the egg. You can also chop up very finely a small quantity of onion and parsley, and season with plenty of pepper and salt. The respective quantities of floury potatoes and beaten egg must be so regulated that you can roll the mixture into balls without their having any tendency to break. Make the balls big enough so that when you press them between the hands you can squeeze the ball into the shape of an ordinary egg, or you can mould them into this shape with a tablespoon. Now flour these imitation eggs in order to dry the surface, and then dip them into well-beaten-up egg and cover them with dried bread-crumbs, and fry them in a little butter or oil, or brown them in the oven, occasionally basting them with a little butter. EGGS AND SAUCE ROBERT.--Take some hard-boiled eggs, cut them into quarters, and make them hot in some Sauce Robert--(_see_ ROBERT SAUCE)--and serve with fried or toasted bread in a dish. EGGS AND SORREL.--Make a thick puree of sorrel--(_see_ SORREL SAUCE)--and serve some hard-boiled or poached eggs on the top. EGGS, BROILED.--Cut a large slice of crumb of bread off a big loaf; toast it lightly, put some pieces of butter on it, and put it on a dish in front of the fire; then break some eggs carefully on to the toast, and let them set from the heat of the fire like a joint roasting; when the side nearest the fire gets set, it will be necessary to turn the dish round. When the whole has set, squeeze the juice of an orange over the eggs, and a little grated nutmeg may be added. The eggs and toast should be served in the same dish in which they are baked. EGGS, BUTTERED.--Break some eggs into a flat dish, then take a little butter and make it hot in a frying-pan till it frizzles and begins to turn brown. Now pour this very hot butter, which is hotter than boiling water, over the eggs in the dish. Put the dish in the oven a short time, and finish off setting the yolks with a red-hot salamander. EGGS, SCRAMBLED.--Scrambled eggs, when finished properly, should have the appearance of yellow and white streaks, distinct in colour, but yet all joined together in one mass. Melt a little butter in the frying-pan, break in some eggs, as if for frying; of course, the whites begin to set before the yolks. As soon as the whites are nearly but not quite set, stir the whole together till the whole mass sets. By this means you will get yellow and white streaks joined together. It is very important that you don't let the eggs get brown at the bottom; you will therefore require a perfectly clean frying-pan and not too fierce a fire. EGGS IN SUNSHINE.--This is a name given to fried eggs with tomato served on the top. You want a dish that will stand the heat; consequently, take an oval baking-tin, or enamelled dish that you can put on the top of a shut-up stove. Melt a little butter in this, and as soon as it begins to frizzle break some eggs into the dish, and let them all set together. As soon as they are set, pour four or five tablespoonfuls of tomato conserve on the top; this is much better than tomato sauce, which contains vinegar. Or you can bake half a dozen ripe tomatoes in a tin in the oven, and place these on the top instead of the tomato conserve. EGGS AND CUCUMBER.--Peel and slice up two or three little cucumbers of the size generally sold on a barrow at a penny each. Put these with two or three ounces of butter in a stew-pan, and three small onions about the size of the top of the thumb, chopped very fine; fry these and add a dessertspoonful of vinegar. When the cucumber is tender, and a little time has been allowed for the vinegar to evaporate, add six hard-boiled eggs, cut into slices; make these very hot and serve. Pepper and salt must be added. EGGS WITH CHEESE.--Take a quarter of a pound of grated cheese (the cheese should be dry and white), melt this cheese gently in a stew-pan over the fire, with a little bit of butter about as big as the thumb, in order to assist the cheese in melting. Mix with it a brimming teaspoonful of chopped parsley, two or three tiny spring onions, chopped very fine, and about a quarter of a small grated nutmeg. When the cheese is melted, add six beaten-up eggs, and stir the whole together till they are set. Fried or toasted bread should be served round the edge of the dish. LITTLE EGGS FOR GARNISHING.--This is a nice dish when you require a lot of white of eggs for other purposes, such as iceing a wedding-cake, or making light vanilla or almond biscuits. Take six hard-boiled yolks, powder them, flavour with a little pepper and salt, and mix in three raw yolks; mix this well together, and roll them into shapes like very small sausages, pointed at each end like a foreign cigar. Flour these on the outside, and throw them into boiling water. These can be used for garnishing purposes for the vast majority of vegetarian dishes. They can be flavoured if wished with grated nutmeg, chopped parsley, and a few savoury herbs. OMELETS.--It is a strange fact, but not the less true, that to get a well-made omelet in a private house in this country is the exception and not the rule. A few general remarks on making omelets will, we hope, not be out of place in writing a book on an exceptional style of cookery, in which omelets should play a most important part. First of all, we require an omelet-pan, and for this purpose the cheaper the frying-pan the better. The best omelet-pan of all is a copper one, tinned inside. Copper conveys heat quicker than almost any other metal; consequently, if we use an ordinary frying-pan, the thinner it is the quicker will heat be conveyed. It is very essential that the frying-pan be absolutely clean, and it will be found almost essential to reserve the omelet-pan for omelets only. A frying-pan that has cooked meat should not be used for the purpose; and although in vegetarian cookery a frying-pan has not been used in this manner, we should still avoid one in which onions or vegetables, or even black butter has been made. The inside of an omelet-pan should always look as if it had only just left the ironmonger's shop. The next great question is, how much butter should be allowed for, say, six eggs? On this point the greatest authorities differ. We will first quote our authorities, and then attempt to give an explanation that reconciles the difference. A plain omelet may be roughly described as settings of eggs well beaten up by stirring them up in hot butter. One of the oldest cookery books we can call to mind is entitled "The Experienced English Housekeeper," by Elizabeth Raffald. The book, which was published in 1775, is dedicated to the Hon. Lady Elizabeth Warburton, whom the authoress formerly served. as housekeeper. The recipe is entitled "To make an amulet." The book states, "Put a quarter of a pound of butter into a frying-pan, break six eggs"; Francatelli also gives four ounces of butter to six eggs. On the other hand, Soyer, the great cook, gives two ounces of butter to six eggs; so also does the equally great Louis Eustache Ude, cook to Louis XVI. We may add that "Cassell's Dictionary of Cookery" recommended two ounces of butter to six eggs, whilst "Cassell's Shilling Cookery" recommends four eggs. The probable reason why two such undoubtedly great authorities as Soyer and Francatelli should differ is that in making one kind of omelet you would use less butter than in making another. Francatelli wrote for what may be described as that "high class cooking suited for Pall Mall clubs," where no one better than himself knew how best to raise the jaded appetite of a wealthy epicure. Soyer's book was written for the people. There are two kinds of omelets, one in which the egg is scarcely beaten at all, and in which, when cooked, the egg appears set in long streaks. There is also the richer omelet, which is sent to table more resembling a light pudding. For the former of these omelets, two ounces of butter will suffice for six eggs; for the latter of these you will require four ounces of butter, or else the omelet will be leathery. In Holland, Belgium, and Germany, and in country villages in France, the omelet is made, as a rule, with six eggs to two ounces of butter. It comes up like eggs that have been set. In the higher-class restaurants in Paris, like Bignon's, or the Cafe Anglais, the omelet is lighter, and probably about four ounces of butter would be used to six eggs. This probably explains the different directions given in various cookery books for making omelets. OMELET, PLAIN.--Melt _four_ ounces of butter in a frying-pan, heat up six eggs _till they froth_; add a little pepper and salt, pour the beaten-up eggs into the frying-pan as soon as the butter begins to frizzle, and with a tablespoon keep scraping the bottom of the frying-pan in every part, not forgetting the edge. Gradually the mixture becomes lumpy; still go on scraping till about two-thirds or more are lumpy and the rest liquid. Now slacken the heat slightly by lifting the frying-pan from the fire, and push the omelet into half the frying-pan so that it is in the shape of a semicircle. By this time, probably, it will be nearly set. Take the frying-pan off the fire, and hold it in a slanting direction in front of the fire. When the whole is set, as it will quickly do, slide off the omelet from the frying-pan on to a hot dish with an egg-slice, and serve. OMELET, PLAIN (ANOTHER WAY).--Put _two_ ounces of butter into a frying-pan, break six eggs into a basin with a little pepper and salt, _and beat them very slightly_, so that the yolks and whites are quite mixed into one, but do not beat them more than you can help, and _do not let the eggs froth_. As soon as the butter frizzles, pour in the beaten eggs, scrape the frying-pan quickly with a spoon in every part till the mixture gets lumpy. Now slacken the heat if the fire is fierce, and let the mixture set in the frying-pan like a pancake. As soon as it is nearly set, with perhaps only a dessertspoonful of liquid left unset, turn the omelet over, one half on to the other half, in the shape of a semicircle, and bring the spoonful of unset fluid to join them over the edge. Slide off the omelet on to a hot dish with an egg-slice. OMELET WITH FINE HERBS.--Chop up a dessertspoonful of parsley, and add a good pinch of powdered savoury herbs, add these with pepper and salt to the six beaten-up eggs in a basin. Beat up the eggs, either slightly or very thoroughly, according to whether you use two ounces of butter or four. Proceed in every respect, in making the omelet, as directed for plain omelet above. OMELET WITH ONION.--Proceed exactly as in the above recipe, only adding to the chopped parsley a piece of onion or shallot about as big as the top of the thumb down to the first joint, also very finely chopped. When onion is used in making an omelet a little extra pepper should be added. OMELET WITH CHEESE.--Proceed as if making an ordinary omelet, with four ounces of butter. Add to the six well beaten-up eggs about four ounces of grated Parmesan cheese; a small quantity of cream will be found a great improvement to this omelet. A little pepper and salt must, of course, be added as well. POTATO OMELET.--Mix three ounces of a floury potato with six eggs, a little pepper and salt, and half a pint of milk, and make the milk boil and then stand for a couple of minutes before it is mixed with the eggs; pour this mixture into three or four ounces of butter, and proceed as in making an ordinary omelet. POTATO OMELET, SWEET.--Proceed exactly as above, only instead of adding pepper and salt mix in a brimming tablespoonful of finely powdered sugar, the juice of a lemon, with half a grated nutmeg. CHEESE SOUFFLE.--To make a small cheese souffle in a round cake-tin, proceed as follows:--Make the tin very hot in the oven. Put in about an ounce of butter, so as to make the tin oily in every part inside. The tin must be tilted so that the butter pours round the sides of the tin as well as the bottom. Take two eggs, separate the yolks from the whites, and beat the whites to a stiff froth; beat up the two yolks very thoroughly with a quarter of a pint of milk. Add to this two tablespoonfuls of grated Parmesan cheese; add this mixture to the beaten-up whites, and mix the whole carefully together. Now pour this mixture into the hot buttered tin, which should be five or six inches deep, and bake it in the oven. The mixture will rise to five or six times its original depth. As soon as it is done, run with the souffle from the oven door to the dining-room door. However quick you may be, the souffle will probably sink an inch on the way. Some cooks wrap hot flannel on the outside of the tin to keep up the heat. If you have a folded dinner napkin round the tin for appearance sake, as is usually the case, fold the napkin before you make the souffle, and make the napkin sufficiently big round that it can be dropped over the tin in an instant. The napkin should be pinned, and be quite half an inch in diameter bigger than the width of the tin. This is to save time. Delay in serving the souffle is fatal. OMELET SOUFFLE, SWEET.--In making an omelet souffle, sweet, you can proceed in exactly the same manner as making a cheese souffle, with the exception that you add two tablespoonfuls of powdered sugar instead of two tablespoonfuls of grated cheese. The omelet will, however, require flavouring of some kind, the two most delicate being vanilla and orange-flower water. You can flavour it with lemon by rubbing a few lumps of sugar on the outside of a lemon, and then pounding this with the powdered sugar. It must be pounded very thoroughly and mixed very carefully, or else one part of the omelet will taste stronger of lemon than the other. Some powdered sugar should be shaken over the top of the souffle just before serving. OMELET SOUFFLE (ANOTHER WAY).--When a souffle is made on a larger scale, and served up on a flat dish, it is best to proceed as follows:--Take six ounces of powdered sugar, and mix them with six yolks of eggs and a dessertspoonful of flour and a pinch of salt. To this must be added whatever flavouring is used, such as vanilla. This is all mixed together till it is perfectly smooth. Next beat the six whites to a very stiff froth; mix this in with the batter lightly, put two ounces of butter into an omelet-pan, and as soon as the butter begins to frizzle pour in the mixture. As it begins to set round the edges, turn it over and heap it up in the middle, and then slide the omelet off on to a plated-edged baking dish, which must be well buttered. Put it in the oven for about a quarter of an hour, to let it rise, shake some powdered sugar over the top, and serve very quickly. OMELET, SWEET.--Make an ordinary plain omelet with six eggs and either two or four ounces of butter, as directed for making omelet, plain. Instead of adding pepper and salt to the beaten-up eggs, add one or two tablespoonfuls of finely powdered sugar. At the last moment, sprinkle a little powdered sugar over the omelet, and just glaze the sugar with a red-hot salamander. OMELET WITH JAM.--Make a plain sweet omelet as directed above, adding rather less sugar--about half. If you make the omelet with two ounces of butter, and turn it over, put a couple of tablespoonfuls of jam on the omelet, and turn the half over the jam. It is best to put the jam in the oven for a minute or two to take the chill off. If you make the omelet with four ounces of butter, you must put the jam by the side of the omelet and let the thin part of the omelet cover it. Of course, the question what jam is best for sweet omelet is purely a matter of taste. Most good judges consider that apricot jam is the best, and if the sweet omelet itself be flavoured with a little essence of vanilla, the result is generally considered one of the nicest sweets that can be sent to table. Strawberry jam, especially if some of the strawberries are whole, is also very nice. The objection to raspberry jam is the pips. A most delicious omelet can be made by chopping up some preserved slices of pine-apple, and placing this in the omelet, and making the pine-apple syrup hot and pouring it round the base. Red-currant jelly, black-currant jam, and plum jam can all be used. One of the cheapest and, in the opinion of many, the best sweet omelets can be made with six eggs, two ounces of butter, and three or four tablespoonfuls of orange marmalade. In this case it will cost no more to rub a few lumps of sugar on the outside of an orange, and pound these with the powdered sugar you use to sweeten the omelet. If the marmalade is liquid, as it often is, one or two tablespoonfuls of the juice can be poured round the edge of the omelet. OMELET AU RHUM.--As a rule, spirits are not allowed in vegetarian cookery. An omelet au rhum is simply a sweet omelet, plain, with plenty of powdered sugar sprinkled over the top, with some rum ignited poured over it just before it is sent to table. The way to ignite the rum is to fill a large spoon, like a gravy-spoon, and hold a lighted wooden taper (not wax; it tastes) underneath the spoon till the rum lights. The dish should be hot. It may be a consolation to teetotallers to reflect that the fact of burning the rum causes all the alcohol to evaporate, and there is nothing left but the flavour. OMELET AU KIRSCH.--Proceed as above, substituting Kirschenwasser for Rum. OMELET, VEGETABLE.--A plain omelet can also be served with any puree of vegetables, so that we can have--Asparagus Omelet, Artichoke Omelet, French Bean Omelet, Celery Omelet, Spinach Omelet, Mushroom Omelet, Tomato Omelet, &c. CHAPTER V. SALADS AND SANDWICHES. SALADS AND SANDWICHES.--Probably the most patriotic Englishman will admit that, on the subject of salads, we can learn something from the French. During the last half-century a great improvement has taken place on this point in this country. Many years ago it was the fashion to dress an English lettuce, resembling in shape an old umbrella, with a mixture of brown sugar, milk, mustard, and even anchovy and Worcester sauce, and then add a few drops of oil, as if it were some dangerous poison, like prussic acid, not to be tampered with lightly. The old-fashioned lettuces were so hard and crisp that it was difficult to chew them without making a noise somewhat similar to walking on a shingly beach. In modern days, however, we have arrived at a stage of civilisation in which, as a rule, we use soft French lettuces instead of the hard gingham-shaped vegetables which somehow or other our grandfathers ate for supper with a whole lobster, seasoned with about half a pint of vinegar, and then slept none the worse for the performance. The first point for consideration, if we wish to have a good salad, is to have the lettuces crisp and dry. Old-fashioned French cookery-books direct that the lettuce should never be washed. The stalks should be cut off, the outside leaves removed and thrown away, and the lettuce itself should then be pulled in pieces with the fingers, and each piece wiped with a clean cloth. This is not always practicable, but the principle remains the same. You can wash the lettuce leaves without bruising them. You can dry them by shaking them up lightly in a large clean cloth, and you can spread them out and let them get _dry_ an hour or two before they are dressed. Another important point to be borne in mind is that a salad should never be dressed till just before it is wanted to be eaten. If by chance you put by the remains of a dressed salad, it is good for nothing the next morning. Finally, the oil must be pure olive oil of the best quality, and to ensure this it should bear the name of some well-known firm. A good deal of the oil sold simply as salad oil, bearing no name, is adulterated, sometimes with cotton-seed oil. SALAD, FRENCH LETTUCE, PLAIN.--Clean one or more French lettuces (throw away all the leaves that are decayed or bruised), place these in a salad-bowl, and, supposing we have sufficient for two persons, dress the salad as follows:--Put a saltspoonful of salt and half a saltspoonful of pepper into a tablespoon. Fill the tablespoon up with oil, stir the pepper and salt up with a fork, and pour it over the lettuce. Now add another tablespoonful of oil, and then toss the lettuce leaves lightly together with a spoon and fork. Allow one tablespoonful of oil to each person. This salad would suffice for two. Be sure and mix the lettuce and oil well together before you add any vinegar. The reason of this is that if you add the vinegar first it would soak into the lettuce leaves, making one part more acid than another. Having well mixed up the lettuce and oil, add half a tablespoonful of vinegar. Mix it once more, and the salad is dressed. In France they always add to the lettuce, before it is dressed, two or three finely chopped fresh tarragon leaves. Dried tarragon can be used, but it is not equal to fresh. If you have no tarragon it is a great improvement to use tarragon vinegar instead of ordinary vinegar. Tarragon vinegar is sold by all grocers at sixpence per bottle. It is also often customary to rub the salad-bowl with a bead of garlic, or rub a piece of crust of bread with garlic, and toss this piece of crust up with the salad after it has been dressed. Garlic should never be chopped up, but only used as stated above. A good French salad is also always decorated with one or more hard-boiled eggs, cut into quarters, longways. These are placed on the top of the lettuce. SALAD, ENGLISH, LETTUCE.--The ordinary English salad is made either with French or English lettuces, and is generally dressed as follows:--One or two tablespoonfuls of cream or milk, a teaspoonful of made mustard, two tablespoonfuls of vinegar, pepper, and salt. There are many people still living in remote parts of the country who prefer this style of dressing. SALAD, ENGLISH, MIXED.--The old-fashioned English _mixed_ salad generally consisted of English lettuce cut up into strips crossways, to which was added mustard and cress, boiled beetroot, chopped celery, spring onions, radishes, and watercress. It is by no means a bad mixture when dressed with oil, and, of course, it can be dressed it a l'Anglaise. It makes an excellent accompaniment to a huge hunk of cheese, a crusty loaf, a good appetite, and a better digestion. SALAD, MAYONNAISE.--This is generally considered the king of salads, and it can be made an exceedingly pretty-looking dish, Take two or more French lettuces, clean and dry them as directed above, and take the small heart of one lettuce about the size of a small walnut, uncut from the stalk, so that you can stand it upright in the middle of the salad, raised above the surface. Arrange all the softer parts of the leaves on the top of the salad so as to make as much as possible a smooth surface. Make some Mayonnaise sauce, thick enough to be spread like butter, and mask this little mound and all the surface of the middle of the salad round it with a thin layer of the sauce, so that it looks like the top of a mould of solid custard. Ornament the edge of the salad with hard-boiled eggs cut in quarters, and place between the quarters slices of pickled gherkins and stoned olives. Take a small teaspoonful of French capers, dry them on a cloth, and sprinkle a few of them about an inch apart on the white surface. Next chop up, very finely, about half a teaspoonful of parsley, and see that this doesn't stick together in lumps. Place this on the end of a knife and flip the knife so that the little green specks of parsley fall on the white surface. Next take about half a saltspoonful of finely crumbled bread, and shake these in a saucer with one or two drops of cochineal. This will colour them a bright red, and they will have all the appearance of lobster-coral. Place these red bread-crumbs on the end of a knife and let them fall over the white surface like the parsley. The little red and green specks on the white background make the dish look exceedingly pretty. Before mixing the salad all together add a tablespoonful of tarragon vinegar or lemon-juice. TOMATO SALAD.--For making tomato salad you require red, ripe tomatoes; the smoother they are the better, but the chief points are--very ripe and very red. Never use those pink, crinkly tomatoes which look something like milk stained with plum juice. If tomatoes are picked unripe, and then allowed to ripen afterwards, they become rotten and worthless. Slice up half a dozen or more tomatoes--sometimes it will be necessary to remove the core and pips, sometimes not; add a little oil, a little vinegar, and some pepper and salt. Tomato salad is one of the few that are very nice without any oil at all. Of course, this is a matter of taste. Some persons slice up a few onions and add to the tomatoes. In addition to this you can add some slices of cold potatoes. In this latter case, heap the potatoes up in the middle of the dish in the shape of a dome sprinkle some chopped parsley over the potatoes, put a border of sliced onion round the base, and then a border of sliced tomato outside that. This makes the dish look pretty. Many persons rub the dish or salad-bowl with a bead of garlic. This is quite sufficient to flavour the salad; but never _chop_ garlic for salads. EGG SALAD.--Egg salad consists of an ordinary salad made with French lettuces, with an extra quantity of hard-boiled eggs. If you want to make the salad look very pretty on the top, cut up the lettuces and dress them with oil and vinegar in the ordinary way. Make the tops of the lettuces (which should be placed in a round salad-bowl) as smooth as you can without pressing them down unnecessarily. Now take six hard-boiled eggs, separate the yolks from the whites, powder the yolks, and chop up the whites small. Sprinkle a ring of yellow round the edge of the salad-bowl, say an inch in width, then put a ring of white round, and place the remainder of yolk in the middle, almost up to the centre. Have the centre about two inches in diameter. We now have a yellow centre surrounded by a broad white rim (as, of course, there is more white than yellow), and an outside yellow ring, which meets the white china bowl. Reserve about a teaspoonful of pieces of finely chopped white, and put them in a saucer, with a few drops of cochineal, and shake them. This turns them a bright red. Sprinkle these red specks _very sparingly_ on the white, and take about half a teaspoonful of chopped blanched parsley, and sprinkle these green specks on the yellow. This makes the dish look pretty. GERMAN SALAD.--German salad is made from cold boiled vegetables chopped up. In Germany, it is made, according to English ideas, from every vegetable you have ever heard of, mixed with a number of vegetables you have never heard of. In England it can be made by chopping up boiled carrot, turnip, cabbage, cauliflower, potato, French beans, Brussels sprouts (whole), celery, raw onion, raw apple, &c. In fact, in making this vegetable salad the motto should be "the more the merrier." In addition to this you will find that they add what is known as _sauer kraut_. This latter is not adapted, as a rule, to English palates. The salad is mixed with oil and vinegar in the ordinary way, the Germans adding much more vinegar than we should care for in this country. The salad is decorated at the finish with boiled beet-root. It is very pretty to cut the beet-root into triangles, the base of the triangle touching the edge of the salad-bowl, the point of the triangle pointing inwards. Gut a star out of a good slice of beet-root, and place it in the centre of the bowl; sprinkle a little chopped blanched parsley over the surface of the mixed vegetables. ENDIVE SALAD.--Endives come into season long before lettuces, and are much used abroad for making salads. The drawback to endive is that it is tough, and the simple remedy is to boil it. Take three or four white-heart endives, throw them into boiling water slightly salted. When they get tender take them out and instantly throw them into cold water, by which means you preserve their colour. When quite cold, take them out again, drain them, dry them thoroughly, and pull them to pieces with the fingers. Now place them in a salad-bowl, keeping the whitest part as much as possible at the top. Place some hard-boiled eggs round the edge, and sprinkle a little chopped blanched parsley over the white endive. You can, if you like, put a few spikes of red beet-root between the quarters of eggs. It is a great improvement to rub the salad-bowl with a bead of garlic, or you can rub a crust of bread with a bead of garlic, and toss this lightly about in the salad when you mix it. SALSIFY SALAD.--Boiled salsify makes a very delicious salad. Take some white salsify, scrape it, and instantly throw it into vinegar and water, by which means you will keep it a pure white. Then, when you have all ready, throw it into boiling water, slightly salted, boil it till it is tender, throw it into cold water, and when cold take it out, drain it and dry it, cut it up into small half-inch pieces (or put it in whole, in sticks, into a salad-bowl), sprinkle a little chopped blanched parsley over the top, dress in the ordinary way with oil and white French vinegar, and be sure to use white pepper, not black, if white wine vinegar is objected to, the juice of a hard fresh lemon is equally good, if not better. POTATO SALAD.--Potato salad is generally made from the remains of cold boiled potatoes. Of course, potatoes can be boiled on purpose, in which case they should be allowed to get cold in the water in which they were boiled. New potatoes are far better for the purpose than old. Cut the potatoes into slices, and place them in a salad-bowl with a little finely chopped blanched parsley. You can also add some finely chopped onion or shallot. If you do not add these you can rub the bowl with a bead of garlic. Sprinkle some more chopped parsley over the top of the salad and ornament the edge of the bowl with some thin slices of pickled gherkins. A few stoned olives can also be added. Dress the salad with oil and vinegar in the ordinary way. ASPARAGUS SALAD.--Cold asparagus makes a most delicious salad. It is needless, perhaps, to say it is made from cold boiled asparagus. The best dressing for asparagus salad is somewhat peculiar, and is made as follows:--Take, say, an ounce of butter, put it in a saucer, and melt it in the oven till it is like oil. Now mix in a teaspoonful of made mustard, some pepper, salt, and a dessertspoonful of vinegar. Stir it all together, and as it gets cold it will begin to get thick. Dip all the green part of the asparagus in this, and lay the heads gently, without breaking them, in a vegetable dish, with the white stalk resting on the edge of the dish, and the green part in the middle. Let the salad get perfectly cold, and then serve. Of course, the sauce clings to the asparagus. The asparagus is eaten with the fingers like hot asparagus--a custom now generally recognised. ARTICHOKE SALAD.--This applies to French artichokes, not Jerusalem. In France, artichokes are often served raw for breakfast, on a plate, with a little heap of chopped raw onion and another heap of chopped capers or parsley. The Frenchman mixes a little oil or vinegar on his plate, adding the onion, &c., according to his taste. The leaves are pulled off one by one, the white stalk part dipped in this dressing, and then eaten, by being drawn through the teeth. The artichoke bottom is reserved for the finish as a _bon bouche_, something like a schoolboy who will eat all the pastry round a jam tart, leaving the centre for the _finale_. BEET-ROOT SALAD.--In boiling beet-roots be careful not to break them, or else they will bleed and lose their colour. When the beet-root is boiled and cold, peel it, and cut it into thin slices. It can be dressed with oil and vinegar, or vinegar only, adding pepper and salt. Some persons dress beet-root with a salad-dressing in which cream is used instead of oil; but never use cream _and_ oil. To mix cream and oil is like mixing bacon with butter. CUCUMBER SALAD.--Peel a cucumber and cut it into slices as thin as possible. We might almost add, thinner if possible. Mix it with a little salt, and let it stand, tossing the cucumber about every now and then. By this means you extract all the water from the cucumber. Drain off this water, and add plenty of oil to the cucumber, and then mix it so that every slice comes in contact with the oil. Now add a little pepper, and a very little vinegar, and mix it thoroughly. If you add vinegar to cucumber before the oil some of the slices will taste like sour pickle, as the vinegar soaks into the cucumber. Cucumber should be always served very cold, and is best placed in an ice-chest for an hour before serving. Some people put a piece of ice on the top of the cucumber. FRENCH BEAN SALAD.--Cold boiled French beans make a very nice salad. A little chopped parsley should be mixed with them, and the salad-bowl can be rubbed with a bead of garlic. Some people soak the beans in vinegar first, and then add oil. This would suit a German palate. A better plan is to add the oil first, with pepper and salt, mix all well together, and then add the vinegar. BEAN SALAD.--Cold boiled broad beans make a very nice salad. Rub off the skins so that only the green part is put in the salad-bowl. Rub the bowl with garlic, add a little chopped parsley, then oil, pepper and salt, mix well, and add vinegar last of all. HARICOT BEAN SALAD.--This can be made from cold, boiled, dried white haricot beans. Add plenty of chopped parsley, rub the bowl with garlic, mix oil, pepper and salt first, vinegar afterwards. * * * * * The nicest haricot bean salad is made from the fresh green beans met with abroad. They can be obtained in this country in tins, and a delicious salad can be had at a moment's notice by opening a tin, straining off the liquor, and drying the little green beans, which are very soft and tender, and dressing them with oil and vinegar, in the ordinary way. A little chopped parsley, or garlic flavouring by rubbing the bowl, can be added or not, according to taste. CELERY AND BEET-ROOT SALAD.--A mixture of celery and beet-root makes a very nice winter salad. The beet-root, of course, is boiled, and the celery generally sliced up thin in a raw state. It is a great improvement to boil the celery till it is _nearly_ tender. By this means you improve the salad, and the celery assists in making vegetarian stock. WATER-CRESS.--Water-cress is sometimes mixed with other salad, but when eaten alone requires no dressing, but only a little salt. DANDELION LEAF SALAD.--Considering that the root of the dandelion is so largely used in medicine for making taraxacum, it is to be regretted that the leaves of the plant are not utilised in this country as they are abroad for making salad. These leaves can be obtained in London at a few shops in the French colony of Soho. The leaves are washed, dried, placed in a salad-bowl, and dressed with oil and vinegar in the ordinary way. CAULIFLOWER SALAD.--The remains of a cold boiled cauliflower makes a very good salad if only the white part be used. It can be mixed with remains of cold potatoes, some chopped blanched parsley should be sprinkled over the top, and it can be dressed with oil and vinegar in the ordinary way; or it can be served up with a sauce made from oiled butter similar to that described for dressing cold asparagus. MUSTARD AND CRESS.--This is somewhat similar to watercress. When served alone it is generally dipped in salt and eaten with bread-and-butter, but it is very useful to mix with other kinds of salad. HOP SALAD.--In Germany a very nice salad is made from young hops, which are grown very extensively in America and Germany, as English brewers are well aware. The hops are picked when quite young, before they get leafy; they are then boiled till nearly tender. They can be dressed in the English fashion with oil and vinegar, or in the German fashion with vinegar and sugar. ONION SALAD.--Few people are aware of what an excellent salad can be made from the remains of cold boiled Spanish onions. Spanish onions can generally be bought at a penny a pound. They are mild in flavour, very wholesome, and contain a great deal of nourishment. Take a couple of cold boiled Spanish onions, pull them into leaves after they are quite dry, and dress them with a very little oil and vinegar. ITALIAN SALAD.--This is a very delicious salad, met with in Italy. It consists of a great variety of boiled vegetables, which are placed in a mould and served in aspic jelly. This latter, however, is not allowed in vegetarian cookery. A very good imitation, however, can be made as follows:--First take as many cold vegetables as you can, consisting of new potatoes, sliced, and cut up with a cutter into pretty-looking shapes. You can also take green peas, asparagus tops, cold boiled cauliflower, French beans, beet-root, &c. These vegetables should be dressed with a little oil, tarragon vinegar, pepper and salt, and can be placed in a mould or plain round basin. This basin can now be filled up with a little water thickened with corn-flour, hot. When it is cold, it can be turned out and sent to table in the shape of a mould. MELON SALAD.--Melon is sometimes served abroad as a salad, and a slice of melon is often sent to table at the commencement of dinner, to be eaten with a little salt, cayenne pepper, and sometimes oil and vinegar. SALADS, SWEET.--Apples, oranges, currants, pine-apple, and bananas are sometimes served as salads with syrup and sugar. They make a very nice mixture, or can be served separately. When preserved pine-apples in tins are used for the purpose, the syrup in the tin should be used for dressing the salad. Whole ripe strawberries are a great improvement, as also a wineglassful of brandy and a lump of ice. SANDWICHES.--There is an art in cutting sandwiches--a fact which persons in the habit of frequenting railway restaurants will hardly realise. A tinned loaf is best for the purpose if we wish to avoid waste. The great thing is to have the two slices of bread to fit together neatly, and there is no occasion to cut off the crusts when made from a well-rasped tin loaf. First cut off the crust from the top of the loaf, which, of course, must be used for some other purpose. The best use for this top slice is to toast it lightly on the crumby side, and cut it up into little pieces to be served with soup. Next take the loaf, cut off one thin slice, evenly, and let it fall on its back on the board you are using. Now butter very slightly the upper surface. Next butter the top of the loaf, cut another thin slice, and, of course, these two pieces of bread will be perfectly level, and, if the two buttered sides be placed together, will fit round the edge exactly. TOMATO SANDWICHES.--Cut some very ripe red tomatoes into thin slices, and cut them parallel with the core, as otherwise you will get them in rings from which the core will drop out. Sprinkle some thin slices of bread-and-butter with mustard and cress, dip the slices of tomato into a dressing made with a little oil, pepper, and salt, well mixed up. Put these between the bread-and-butter, and cut them into squares or triangles with a very sharp knife. These sandwiches are very cool and refreshing, and make a most agreeable supper after a hot and crowded ball-room. If you wish to have them look pretty, pile them up in the centre of a silver dish, and place a few ripe red tomatoes round the base on some bright green parsley. Place the dish in an ice-chest for an hour before it is eaten. MUSTARD AND CRESS SANDWICHES.--Place well-washed and dried mustard and cress between two slices of bread-and-butter, and trim the edges. It is best to pepper and salt the bread-and-butter first. Pile up the sandwiches on a silver dish, and sprinkle some loose mustard and cress round the base. EGG SANDWICHES.--Cut some hard-boiled eggs into very thin slices; season them with pepper and salt, and place them between two slices of thin bread-and-butter; cut the sandwiches into triangles or squares, pile them up in a silver dish, place plenty of fresh green parsley round the base of the dish, and place some hard-boiled eggs, cut in halves, on the parsley, which will show what the sandwiches are composed of. INDIAN SANDWICHES.--These are exactly similar to the above, with the addition that the slices of hard-boiled eggs are seasoned with a little curry-powder. If hard-boiled eggs in halves are placed round the base of the dish, each half-egg should be sprinkled with curry-powder in order to show what the sandwiches are. MUSHROOM SANDWICHES.--Take a pint of fresh button mushrooms, peel them, and throw them into lemon-juice and water, in order to preserve their colour; or else take the contents of a tin of mushrooms, chop them up and stew them in a frying-pan very gently with a little butter, pepper, salt, a pinch of thyme, and the juice of a whole lemon to every pint of mushrooms. When tender, rub the mixture through a wise sieve while the butter is warm and the mixture moist. Add a teaspoonful of finely chopped blanched parsley, spread this mixture while still warm on a thin slice of bread, and cover it over with another thin slice of bread, and press the two slices of bread together. When the mixture gets quite cold, the butter will set and the sandwiches get quite firm. The bread need not be buttered, as the mixture contains butter enough. Pile these sandwiches up on a silver dish, surround the dish with plenty of fresh parsley, and place a few fresh mushrooms whole, stalk and all, round them, as if they are growing out of the parsley. CHEESE SANDWICHES.--Oil a little butter, add some pepper and salt, and a spoonful of made mustard and a pinch of cayenne pepper. When this mixture is nearly cold, use it for buttering some thin slices of bread, and, before it is quite cold, sprinkle them with some grated Parmesan cheese. Put the two slices of bread together and press them, and, when cold,. cut them into squares or triangles. Place plenty of fresh green parsley round the dish, and, if you are using hard-boiled eggs for other purposes, take the end of the white of egg, which has a little cup in it not much bigger than the top of the finger, and put a little heap of Parmesan cheese in each cup. Place a few of these round the base of the dish, on the parsley, in order to show what the sandwiches are composed of. CREAM-CHEESE SANDWICHES.--Chop up some of the white part of a head of celery very fine, and pound it in a mortar with a little butter; season it with some salt. Use this mixture and butter some thin slices of bread, place a thin slice of cream cheese between these slices, cut the sandwiches into squares or triangles with a very sharp knife, and pile the sandwiches up on a silver dish. Surround the dish with parsley, and place a few slices of cream-cheese, cut round the size of a halfpenny, round the base, stick a little piece of the yellowish-white leaves of the heart of celery in each piece. CHAPTER VI. SAVOURY DISHES. MUSHROOMS. In many parts of the country mushrooms grow so plentifully that their cost may be considered almost nothing. On the other hand, if they have to be bought fresh, at certain seasons of the year they are very expensive, while tinned mushrooms, which can always be depended upon, cannot be regarded in any other light than that of a luxury. When mushrooms can be gathered in the fields like black-berries they are a great boon to vegetarians. Of course, great care must be taken that only genuine mushrooms are picked, as there have been some terrible instances of poisoning from fungi being gathered by mistake, as many Cockney tourists know to their cost. As a rule, in England all mushrooms bought in markets can be depended upon. In France, where mushrooms are very plentiful, an inspector is appointed in every market, and no mushrooms are allowed to be sold unless they have first received his sanction. This is a wise precaution in the right direction. One important word of warning before leaving the subject. Mushrooms should be eaten _freshly gathered_, and, if allowed to get stale, those which were perfectly wholesome when fresh picked become absolutely poisonous. The symptoms are somewhat similar to narcotic poisoning. This particularly applies to the larger and coarser kind that give out black juice. MUSHROOMS, PLAIN, GRILLED.--The larger kinds of mushrooms are best for the purpose. The flat mushrooms should be washed, dried, and peeled. They are then cooked slowly over a clear fire, and a small wire gridiron, like those sold at a penny or twopence each, is better adapted for the purpose than the ordinary gridiron used for grilling steak. The gridiron should be kept high above the fire. The mushrooms should be dipped in oil, or oiled butter, and care should be taken that they do not stick to the bars. They should be served very hot, with pepper and salt and a squeeze of lemon-juice. MUSHROOMS, FRIED.--When mushrooms are very small they are more easily fried than grilled. They should be washed, dried and peeled, placed in a frying-pan, with a little butter, pepper and salt, and cooked till tender. They are very nice served on toast, and the butter in which they are cooked can be poured on the toast first, and the mushrooms arranged on the top afterwards. A squeeze of lemon-juice is an improvement. MUSHROOMS AU GRATIN.--This is a very delicious dish, and is often served as an entree at first-class dinners. They are made from what are known as cup mushrooms. It is best to pick mushrooms, as far as possible, the same size, the cup being about two inches in diameter. Peel the mushrooms very carefully, without breaking them, cut out the stalks close down with a spoon, scoop out the inside of the cup, so as to make it hollow. Now peel the stalks and chop them up with all the scooped part of the mushroom, with, supposing we are making ten cups, a piece of onion as big as the top of the thumb down to the first joint. To this add a brimming teaspoonful of chopped parsley, or even a little more, a saltspoonful of dried thyme, or half this quantity of fresh thyme. Fry all this in a frying-pan, in a little butter. The aroma is delicious. Then add sufficient dried bread-crumbs that have been rubbed through a wire sieve to make the whole into a moist paste, fill each of the cups with this mixture so that the top is as convex as the cup of the mushroom, having first seasoned the mixture with a little pepper, salt, and lemon-juice. Shake some fine bread-raspings over the top so as to make them of a nice golden-brown colour, pour a little drop of oil into a baking-tin, place the mushrooms in it, and bake them gently in an oven till the cup part of the mushroom becomes soft and tender, but take care they do not cook till they break. Now take them out carefully with an egg-slice, and place them on a dish--a silver dish is best for the purpose-and place some nice, crisp, fried parsley round the edge. MUSHROOMS A LA BORDELAISE.--This, as the name implies, is a French recipe. It consists of ordinary grilled mushrooms, served in a sauce composed of oil or oiled butter, chopped up with parsley and garlic, thickened with the yolks of eggs. MUSHROOMS A LA PROVENCALE.--This is an Italian recipe. You must first wash, peel, and dry the mushrooms, and then soak them for some time in what is called a _marinade_, which is another word for pickle, of oil mixed with chopped garlic, pepper, and salt. They are then stewed in oil with plenty of chopped parsley over rather a brisk fire. Squeeze, a little lemon-juice over them and serve them in a dish surrounded with a little fried or toasted bread. MUSHROOM FORCEMEAT.--The mushrooms after being cleaned should be chopped up and fried in a little butter; lemon-juice should be added before they are chopped in order to preserve their colour. One or two hard-boiled yolks of eggs can be added to the mixture, and the whole rubbed through a wire sieve while hot. When the mixture is hot it should be moist, but, of course, when it gets cold, owing to the butter it will be hard. This mushroom forcemeat can be used for a variety of purposes. MUSHROOM PIE.--Wash, dry, and peel some mushrooms, and cut them into slices with an equal quantity of cut-up potatoes. Bake these in a pie, having first moistened the potatoes and mushrooms in a little butter. Add pepper and salt and a small pinch of thyme. Cover them with a little water and put some paste over the dish in the ordinary way. It is a great improvement, after the pie is baked, to pour in some essence of mushrooms made from stewing the stalks and peelings in a little water. A single onion should be put in with them. MUSHROOM PIE, COLD.--Prepare the mushrooms, potatoes, and essence of mushroom as directed above, adding a little chopped parsley. Bake all these in the dish before you cover with paste, add also an extra seasoning of pepper. When the mushrooms and potatoes are perfectly tender, strain off all the juice or gravy, and thicken it with corn-flour; put this back in the pie-dish and mix all well together, and pile it up in the middle of the dish so that the centre is raised above the edge. Let this get quite cold, then cover it with puff-paste, and as soon as the pastry is done take it out of the oven and let the pie get cold. This can now be cut in slices. MUSHROOM PUDDING.--Make a mixture of mushrooms, potatoes, &c., exactly similar to that for making a pie. Place this in a basin with only sufficient water to moisten the ingredients, cover the basin with bread-crumbs soaked in milk, and steam the basin in the ordinary way. TOMATOES, GRILLED.--What is necessary is a clear fire and a gridiron in which the bars are not too far apart. The disputed point is, should the tomatoes be grilled whole or cut in half? This may be considered a matter of taste, but personally we prefer them grilled whole. Moisten the tomato in a little oil or oiled butter, and grill them carefully, as they are apt to break. Grilled tomatoes are very nice with plain boiled macaroni, or can be served up on boiled rice. TOMATOES, BAKED.--Place the tomatoes in a tin with a little butter, and occasionally baste them with the butter. When they are tender, they can be served either plain or with boiled macaroni or rice. The butter and juice in the tin should be poured over them. TOMATOES, FRIED.--Place the tomatoes in a frying-pan with a little butter, and fry them until they are tender. Pour the contents of the frying-pan over them, serve plain, or with macaroni or rice. TOMATOES, STEWED.--Take half a dozen good-sized tomatoes, and chop up very finely one onion about the same size as the tomatoes. Moisten the bottom of a stew-pan with a little butter, and sprinkle the chopped onion over the tomatoes. Add a dessertspoonful of water; place the lid on the stewpan, which ought to fit tightly. It is best to put a weight on the lid of the stew-pan, such as a flat-iron. Place the stew-pan on the fire, and let them steam till they are tender. They are cooked this way in Spain and Portugal, and very often chopped garlic is used instead of onion. TOMATOES AU GRATIN.--Take a dozen ripe tomatoes, cut off the stalks, and squeeze out time juice and pips. Next take a few mushrooms and make a mixture exactly similar to that which was used to fill the inside of Mushrooms au gratin. Fill each tomato with some of this mixture, so that it assumes its original shape and tight skin. The top or hole where the stalk was cut out will probably be about the size of a shilling or halfpenny. Shake some bright-coloured bread raspings over this spot without letting them fall on the red tomato. In order to do this, cut a round hole the right size in a stiff piece of paper. Place the tomatoes in a stew-pan or a baking-dish in the oven, moistened with a little oil. The oil should be about the eighth of an inch deep. Stew or bake the tomatoes till they are tender, and then take them out carefully with an egg-slice, and serve them surrounded with fried parsley. If placed in a silver dish this has a very pretty appearance. TOMATO PIE.--Slice up an equal number of ripe tomatoes and potatoes. Place them in a pie-dish with enough oiled butter to moisten them. Add a brimming teaspoonful of chopped parsley, a pinch of thyme, pepper, and salts and, if possible, a few peeled mushrooms, which will be found to be a very great improvement. Cover the pie with paste, and bake in the oven. TOMATO PIE (ANOTHER WAY).--Proceed as in making an ordinary potato pie. Add a small bottle of tomato conserve, cover with paste, and bake in the ordinary way. POTATO PIE.--Peel and slice up some potatoes as thin as possible. At the same time slice up some onions. If Spanish onions are used allow equal quantities of potatoes and onions, but if ordinary onions are used allow only half this quantity. Place a layer of sliced onion and sliced potato alternately. Add some pepper, salt, and sufficient butter to moisten the potato and butter before any water is added. Pour in some water and add a teaspoonful of chopped parsley, cover the pie with paste, and bake in the ordinary way. POTATO PIE (ANOTHER WAY).--Butter a shallow pie-dish rather thickly. Line the edges with a good crust, and then fill the pie with mashed potatoes seasoned with pepper, salt, and grated nutmeg. Lay over them some small lumps of butter, hard-boiled eggs, blanched almonds, sliced dates, sliced lemon and candied peel. Cover the dish with pastry and bake the pie in a well-heated oven for half an hour or more, according to the size of the pie. PUMPKIN PIE.--Peel a ripe pumpkin and chip off the rind or skin, halve it, and take out the seed and fluffy part in the centre, which throw away. Cut the pumpkin into small, thin slices, fill a pie-dish therewith, add to it half a teaspoonful of allspice and a tablespoonful of sugar, with a small quantity of water. Cover with a nice light paste and bake in the ordinary way. Pumpkin pie is greatly unproved by being eaten with Devonshire cream and sugar. An equal quantity of apples with the pumpkin will make a still more delicious pie. PUMPKIN PUDDING.--Take a large pumpkin, pare it, and remove the seeds. Cut half of it into thin slices, and boil these gently in water until they are quite soft, then rub them through a fine sieve with the back of a wooden spoon. Measure the pulp, and with each pint put four ounces of butter and a large nutmeg, grated. Stir the mixture briskly for a minute or two, then add the third of a pint of hot milk and four well-beaten eggs. Pour the pudding into a buttered dish, and bake in a moderate oven for about an hour. Sugar may be added to taste. POTATO CHEESECAKE.--(_See_ CHEESECAKES.) CHEESE WITH FRIED BREAD.--Take some stale bread, and cut it into strips about three inches long and one wide and one inch thick. Fry the bread in some butter or oil till it is a nice bright golden colour. Spread a layer of made mustard over the strips of fried bread, and then cover them with grated Parmesan cheese, pile them up on a dish, and place them in the oven. As soon as the cheese begins to melt serve them very hot. CHEESE, SAVOURY.--Take equal quantities of grated Parmesan cheese, butter, and flour; add a little salt and cayenne pepper, make these into a paste with some water, roll out the paste thin till it is about a quarter of an inch thick; cut it into strips and bake them in the oven till they are a nice brown, and serve hot. CHEESE SOUFFLE.--(_See_ OMELETS.) CHEESE PUDDING.--Mix half a pound of grated Parmesan cheese with four eggs, well beaten up; mix in also two ounces of butter, which should be first beaten to a cream, add half a pint of milk and pour the mixture into a well-buttered pie-dish, sprinkle some grated Parmesan cheese over the top, and bake in the oven for about half an hour. The pudding will be lighter if two of the whites of eggs are beaten to a stiff froth. The edge of the pie-dish can be lined with puff-paste. CHEESE RAMEQUINS.--Put half a pound of grated Parmesan cheese in a stew-pan with a quarter of a pound of butter and a quarter of a pint of water; add a little pepper and salt, and as much flour as will make the whole into a thick paste. Mix up with the paste as many well-beaten-up eggs as will make the paste not too liquid to be moulded into a shape. The eggs should be beaten till they froth. Now, with a tablespoon, mould this mixture into shapes like a meringue or egg; place these on a buttered tin and bake them till they are a nice brown colour. CHEESE, STEWED.--When the remains of cheese have got very dry it is a good plan to use it up in the shape of stewed cheese. Break up the cheese and put it in a small stew-pan with about a quarter its weight of butter; add a little milk, and let the cheese stew gently till it is dissolved. At the finish, and when you have removed it from the fire, add a well-beaten-up egg. This can be served on toast, or it can be poured on to a dish and pieces of toasted bread stuck in it. CHEESE STRAWS.--Mix equal quantities of grated Parmesan cheese, grated bread-crumbs that have been rubbed through a wire sieve, butter, and flour; add a little cayenne and grated nutmeg. Make it into a thick paste, roll it out very thin, cut it into strips, and bake for a few minutes in a fierce oven. CHEESE, TOASTED.--This is best done in a Dutch oven, so that when one side is toasted you can turn the oven and toast the back; as soon as the cheese begins to melt it is done. As it gets cold very quickly, and when cold gets hard, it is best served on hot-water plates. CHEESE, DEVILLED.--Chop up some hot pickles, add some cayenne pepper and mustard. Melt some cheese in a stew-pan with a little butter, mix in the pickles, and serve on toast. WELSH RAREBIT.--Toast a large slice of bread; in the meantime melt some cheese in the saucepan with a little butter. When the cheese is melted it will be found that a good deal of oiled butter floats on the top. Pour this over the dry toast first, and then pour the melted cheese afterwards. Some persons add a teaspoonful of Worcester sauce to the cheese, and others a tablespoonful of good old Burton ale over the top. AYOLI.--This is a dish almost peculiar to the South of France. Soak some crusts of bread in water, squeeze them dry, and add two cloves of garlic chopped fine, six blanched almonds, also chopped very fine, and a yolk of an egg; mix up the whole into a smooth paste with a little oil. PUMPKIN A LA PARMESANE.--Cut a large pumpkin into square pieces and boil them for about a quarter of an hour in salt and water, and take them out, drain them, and put them in a stew-pan with a little butter, salt, and grated nutmeg; fry them, sprinkle them with a little Parmesan cheese, and bake them for a short time in the oven till the cheese begins to melt, and then serve. This is an Italian recipe. ZUCCHETTI FARCIS.--Take some very small gourds or pumpkins, boil them for about a quarter of an hour in salt and water, and then fill them with a forcemeat made as follows: Take some crumb of bread and soak it in milk, squeeze it and add the yolks of two hard-boiled eggs and two raw yolks; chop up very finely half a dozen blanched almonds with a couple of cloves; add two ounces of grated Parmesan cheese, and a little salt and grated nutmeg. Stew these gourds in butter and serve them with white sauce. STUFFED ONIONS (ITALIAN FASHION).--Parboil some large onions, stamp out the core after they have been allowed to get quite cold in a little water; fill the inside with forcemeat similar to the above; fry then), squeeze the juice of a lemon over them, with a little pepper. POLENTA.--Polenta is made from ground Indian corn, and is seen in Italian shop-windows in the form of a yellow powder; it is made into a paste with boiling water, sprinkled with Parmesan cheese, and baked in the oven. PIROSKI SERNIKIS.--This dish is met with in Poland, and is made by mixing up two pounds of cream-cheese, three-quarters of a pound of fine bread-crumbs that have been rubbed through a wire sieve, six eggs well beaten up; add a little cream or milk, four ounces of washed grocer's currants, one ounce of sugar, half a grated nutmeg; and when the whole is thoroughly mixed add as much flour as is necessary to make the whole into a paste that can be rolled into balls. These balls should not be much bigger than a walnut. Flour them, and then flatten them into little cakes and fry them a nice brown in some butter. Of course, a smaller quantity can be made by using these ingredients in proportion. NALESNIKIS (POLISH PANCAKES).--Take eight eggs and beat them up very thoroughly with about a pint and a half of milk, or still better, cream, two ounces of butter that has been oiled, half a grated nutmeg, and about a dozen lumps of sugar that have been rubbed on the outside of a lemon; mix in sufficient flour--about three-quarters of a pound will be required--to make the whole into a very smooth batter. Melt a little butter in a frying-pan, pour it all over the pan, and when it frizzles, pour in some of the batter, and sprinkle over a few currants; when the pancake is fried, shake some powdered sugar over it, roll it up like an ordinary pancake, and serve hot. FRITTERS. BATTER FOR SAVOURY FRITTERS.--Put six ounces of flour into a basin, with a pinch of salt, the yolk of one egg, and a quarter of a pint of warm water. Work this round and round with a wooden spoon till it is perfectly smooth and looks like thick cream. About half an hour before the batter is wanted for use whip the white of one egg to a stiff froth and mix it lightly in. MUSHROOM FRITTERS.--Make some mushroom forcemeat; let it get quite cold on a dish about a quarter of an inch thick. Cut out some small rounds, about the size of a penny-piece. They fry better if slightly oval. Have ready some thick batter (_See_ BATTER). Have also ready in a saucepan some boiling oil, which should be heated to about 350 degrees. Place a frying-basket in the saucepan, flour the rounds of mushroom forcemeat so as to make them perfectly dry on the outside. Dip these pieces into the batter and throw them into the boiling oil. The great heat of the oil will set the batter before the mushroom force-meat has time to melt. Directly the batter is a nice light-brown colour, lift them out of the boiling oil with the frying-basket, and throw them on to a cloth to drain. Break off the outside pieces of batter, and serve the fritters on a neatly folded napkin on a dish surrounded by fried parsley. The beauty of these fritters is that when they are eaten the inside is moist, owing, of course, to the heat having melted the forcemeat. TOMATO FRITTERS.--Make some mushroom forcemeat and spread it out as thin as possible. Take some ripe tomatoes, cut them in slices, dip the slice in vinegar, drain it and pepper it, and then wrap this thin slice of tomato in a layer of mushroom forcemeat. Bring the edges together, flour it, dip it into batter (_see_ BATTER), and throw it into boiling oil as in making mushroom fritters (_see_ MUSHROOM FRITTERS). IMITATION GAME FRITTERS.--Make some mushroom force-meat as directed under the heading "Mushroom Forcemeat," with the addition of, when you fry the mushrooms, chop up and fry with them two heads of garlic, and add a saltspoonful of aromatic flavouring herbs. (These, are sold in bottles by all grocers under the name of "Herbaceous Mixture.") Then proceed exactly as if you were making mushroom fritters (_see_ MUSHROOM FRITTERS). HOMINY FRITTERS.--These are made from remains of cold boiled hominy, cut in thin slices, which must be dipped in batter and fried in boiling oil. CHEESE FRITTERS.--Pound some dry cheese, or take about three ounces of Parmesan cheese, and mix it with a few bread-crumbs, a piece of butter, a pinch of cayenne pepper, and the yolk of an egg, till the whole becomes a thick paste. Roll the mixture into very small balls, flatten them, flour them, dip them into batter, and throw them into boiling oil in the ordinary way. Put them in the oven for five minutes before serving them. SAGE AND ONION FRITTERS.--Make some ordinary sage and onion stuffing, allowing one fresh sage leaf or two dried to each parboiled onion; add pepper and salt and dried breadcrumbs. Now moisten the whole with clarified butter, till the mixture becomes a moist pulp. When it begins to get cold and sets, roll it into small balls, the size of a very small walnut, flatten these and let them get quite cold, then flour them, dip them into batter, and throw them into boiling oil; remove them with the frying-basket, and serve with fried parsley. SPINACH FRITTERS.--Make a little thick puree of spinach, add a pinch of savoury herbs containing marjoram; mix in a little clarified butter and one or two lumps of sugar rubbed on the outside of a lemon, as well as a little grated nutmeg. Roll the mixture into very small ball; or else they will break, flatten them, flour them, dip them into batter, and throw them into boiling oil, and serve immediately. FRITTERS, SWEET.--In making sweet fritters, the same kind of batter will do as we used for making savoury fritters, though many cooks add a little powdered sugar. The same principles hold good. The oil must be heated to a temperature of 350 degrees, and a frying-basket must be used. Instead of flouring the substances employed to make them dry, before being dipped into the batter, which is an essential point in making fritters, we must use finely powdered sugar, and it will be found a saving of both time and trouble to buy pounded sugar for the purpose. It is sold by grocers under the name of castor sugar. We cannot make this at home in a pestle and mortar to the same degree of fineness any more than we could grind our own flour. We cannot compete with machinery. APPLE FRITTERS.--Peel some apples, cut them in slices across the core, and stamp out the core. It is customary, where wine, &c., is not objected to, to soak these rings of apples for several hours in a mixture of brandy, grated lemon or orange peel and sugar, or better still, to rub some lumps of sugar on the outside of a lemon or orange and dissolve this in the brandy. Of course, brandy is not necessary, but the custom is worth mentioning. The rings of apple can be soaked for some time in syrup flavoured this way. They must then be made dry by being dipped in powdered sugar, then dipped into batter and thrown, one at a time, into a saucepan containing smoking hot oil in which a wire frying-basket has been placed. Directly the fritters are a nice brown, take them out, break off the rough pieces, shake some finely powdered sugar over them, pile them up on a dish, and serve. APRICOT FRITTERS.--These can be made from fresh apricots or tinned ones, not too ripe; if they break they are not fitted. When made from fresh apricots they should be peeled, cut in halves, the round end removed, dipped in powdered sugar, then dipped in batter, thrown into boiling oil, and finished like apple fritters. Some persons soak the apricots in brandy. BANANA FRITTERS.--Banana fritters can be made from the bananas as sold in this country, and it is a mistake to think that when they are black outside they are bad. When in this state they are sometimes sold as cheap as six a penny. Peel the bananas, cut them into slices half an inch thick, dip them into finely powdered sugar and then into batter, and finish as directed in apple fritters. Some persons soak the slices of banana in maraschino. CUSTARD FRITTERS.--Take half a pint of cream in which some cinnamon and lemon have been boiled, add to this five yolks of eggs, a little flour, and about three ounces of sugar. Put this into a pie-dish, well buttered, and steam it till the custard becomes quite set; then let it get cold, and cut it into slices about half an inch thick and an inch and a half long, sprinkle each piece with a little powdered cinnamon, and make it quite dry with some powdered sugar. Then dip each piece into batter, throw them one by one into boiling oil, and finish as directed for apple fritters. ALMOND FRITTERS, CHOCOLATE FRITTERS, COFFEE FRITTERS, VANILLA FRITTERS, &c.--These fritters are made exactly in the same way as custard fritters, only substituting powdered chocolate, pounded almonds, essence of coffee, or essence of vanilla, for the powdered cinnamon. FRANGIPANE FRITTERS.--Make a Frangipane cream by mixing eggs with a little cold potato, butter, sugar, and powdered ratafias, the proportion being a quarter of a pound of butter, four eggs, six ounces of sugar, one cold floury potato, and a quarter of a pound of ratafias. Bake or steam this until it is set, and proceed as in custard fritters. Many persons add the flavouring of a little rum. PEACH FRITTERS.--These are made exactly similar to apricot fritters, bearing in mind that if they are made from tinned peaches only the firm pieces, and not pulpy ones, must be used for the purpose. Proceed exactly as directed for apricot fritters. If any liqueur is used, noyeau is best adapted for the purpose. POTATO FRITTERS.--Mix up some floury potato with a quarter of a pound of butter, a well-beaten-up egg, and three ounces of sugar, some of which has been rubbed on the outside of a lemon. The addition of a little cream is a great improvement. Roll the mixture into small balls and flour them; they are then fried just as they are, without being dipped into batter. PINE-APPLE FRITTERS.--These can be made from fresh pine-apples or tinned. They should be cut into slices like apple fritters if the pine-apple is small, but if the pine-apple is large they can be cut into strips three inches long and one wide and half an inch thick. These must be dipped in powdered sugar, then into batter, and finished as directed for apple fritters. If any liqueur is used, maraschino is best adapted to the purpose. ORANGE FRITTERS.--Only first-class oranges are adapted for this purpose. Thick-skinned and woolly oranges are no use. Peel a thin-skinned ripe orange, divide each orange into about six pieces, soak these in a syrup flavoured with sugar rubbed on the outside of an orange, and if liqueur is used make the syrup with brandy. After they have soaked some time, remove any pips, dip each piece into hatter, and proceed as directed for apple fritters. CREAM FRITTERS.--Rub some lumps of sugar on the outside of an orange, pound them, and mix with a little cream; take some small pieces of stale white cake, such as Madeira cake or what the French call brioche. Soak these pieces of stale cake, which must be cut small and thin, or they will break, in the orange-flavoured cream, dry each piece in some finely-powdered sugar, dip it into batter, and proceed as directed for making apple fritters. GERMAN FRITTERS.--Take some small stale pieces of cake, and soak them in a little milk or cream flavoured with essence of vanilla and sweetened with a little sugar. Take them out, and let them get a little dry on the outside, then dip them in a well-beaten-up egg, cover them with bread-crumbs, and fry a nice golden-brown colour. RICE AND GINGER FRITTERS.--Boil a small quantity of rice in milk and add some preserved ginger chopped small, some sugar, and one or more eggs, sufficient to set the mixture when baked in a pie-dish. Bake till set, then cut into slices about two inches long, an inch wide, and half an inch thick; dry these pieces with powdered sugar, dip into batter, and finish as directed for making apple fritters. RICE FRITTERS.--A variety of fritters could be made from a small baked rice pudding, flavoured with various kinds of essences, spices, orange marmalade, peach marmalade, fresh lime marmalade, apricot jam, &c., proceeding exactly as directed above. CHAPTER VII. VEGETABLES. SUBSTANTIAL VEGETABLES. Vegetables may be roughly divided into two classes--those that may be called substantial and which are adapted to form a meal in themselves, and those of a lighter kind, which cannot be said to make a sufficient repast unless eaten with bread. Potatoes were first introduced into this country about 400 years ago, tobacco being introduced about the same period, and we cannot disguise the fact that there are many who regard the latter as the greater blessing of the two. If Sir Henry Thompson is right in stating that tobacco is the great ally of temperance, there may be some ground for this opinion. Potatoes form an important article of food for the body, while, whatever effect tobacco may have upon the thinking powers of mankind, it is almost the only product of the vegetable kingdom that is absolutely uneatable even when placed within the reach of those in the last stage of starvation. In some parts, especially in Ireland, potatoes form almost the only food of the population, just as rice does in hotter climates, and when the crop fails famine ensues. When potatoes form the only kind of food, a very large quantity has to be eaten by a hard-working man in order for him to receive sufficient nourishment to keep his body healthy, the amount required being not less than ten pounds per day. If, on the other hand, a certain amount of fat or oil of some kind be mixed with them, a far less quantity will suffice. Hence we find in Ireland that, wherever it is possible, either some kind of oily fish, such as herring, is taken with them, or, which is much more to the point with vegetarians, a certain quantity of fat is obtained in the shape of milk. It must also be remembered that four pounds of raw potatoes contain only one pound of solid food, the remaining three pounds being water. It is important, for those who first commence a vegetarian diet, to remember that vegetables like peas, haricot beans, and lentils are far superior to potatoes so far as nourishment is concerned, for many are apt to jump to the conclusion that potatoes are the very best substitute for bread and milk. So, too, is oatmeal. A Scotchman requires a far less quantity of oatmeal to sustain life than an Irishman does potatoes; hence it is a very important point to remember that, if we depend upon potatoes to any great extent for our daily food, we should cook them in such a manner as to entail as little waste as possible. We will now try and explain, as briefly as possible, the best method of serving. POTATOES, PLAIN BOILED.--The best method of having potatoes, if we wish to study economy, is to boil them in their jackets, as it is generally admitted that the most nourishing part is that which lies nearest to the skin. There are many houses in the country where an inexperienced cook will peel, say four pounds of potatoes, and throw the peel into the pig-tub, where the pig gets a better meal than the family. When potatoes are boiled in their skins, they should be thoroughly washed and scrubbed with a hard brush. Old potatoes should be put into cold water, and when the water boils the time should a good deal depend upon the size of the potatoes. When the potatoes are large, the chief principle to be borne in mind is, do not let them boil too quickly or cook too quickly. We must avoid having the outside pulpy while the inside is hard. The water, which should be slightly salted, should more than cover them, and, if the potatoes are very large, directly the water comes to the boil it is a good plan to throw in a little cold water to take it off the boil. It is quite impossible to lay down any exact law in regard to boiling potatoes. We cannot do more than give general principles which can only be carried out by cooks who possess a little common sense. Small new potatoes are an extreme in one direction. They should be thrown into boiling water, and are generally cooked in about ten minutes or a quarter of an hour. Large old potatoes should be put into cold water and, as we have stated, the water should not be allowed to boil too soon, and it will take very often an hour to boil them properly. Between these two extremes there is a gradually ascending scale which must be left to the judgment of the cook. It is as impossible to lay down any hard-and-fast line with regard to time in boiling potatoes as it would be to say at what exact point in the thermometer between freezing and 80 degrees in the shade a man should put on his top coat. If we may be allowed the expression, "old new" potatoes should be thrown into neither boiling water nor cold water, but lukewarm water. Again, in boiling potatoes, especially in the case of old ones, some little allowance must be made for the time of year. In winter, they require longer time, and we may here mention the fact that it is very important that potatoes, after they are dug, should not be left out of doors and exposed to a hard frost, as in this case a chemical change takes place in which the starch is converted into sugar. When potatoes are boiled in their jackets sufficiently, which fact is generally tested by sticking a steel fork into them, they should be strained off, and allowed to get dry for a few minutes in the saucepan, which should be removed from the fire, as at times the potatoes are apt to stick and burn. When large potatoes are peeled before they are boiled, we should endeavour to send them to table floury, and this is often said to be the test of a really good cook. After the water has been strained off from the potatoes, a dry cloth should be placed under the lid of the saucepan, and the lid should only be placed half on, _i.e._, it should not be fitted down tight. It is also as well to give the saucepan now and then a shake, but do not overdo the shaking and break them. About five or ten minutes is generally sufficient. POTATOES, STEAMED.--Potatoes can be steamed in their jackets, and it is a more economical method than peeling. It should be remembered, however, that steam is hotter than boiling water. If plain water is underneath and boils furiously, and the steam is well shut in, they will cook very quickly; but if, as is generally the case, something else is in the saucepan under the steamer, boiling gently, this does not apply. We refer to the ordinary steamer met with in private houses, and not to the ones used in the large hotels and restaurants. POTATOES, BAKED.--When potatoes are baked in the oven in their jackets the larger they are the better. The oven must not be too fierce, and ample time should be allowed. Baked potatoes require quite two hours. This only refers to those baked in their jackets. When potatoes are cut up and baked in a tin they require some kind of fat, which, of course, in vegetarian cookery must be either oil or butter. POTATOES, MASHED.--What may be termed high-class mashed potatoes are made by mashing up ordinary boiled potatoes with a little milk _previously boiled_, a little butter, and passing the whole through a wire sieve, when a little cream, butter and salt is added. In private houses mashed potatoes are generally made from the remains of cold boiled potatoes, or when the cook, in boiling the potatoes, has made a failure. Still, of course, potatoes are boiled often expressly for the purpose of being mashed. This is often the case where old potatoes have to be cut into all sorts of shapes and sizes in order to get rid of the black spots. As soon as the potatoes are boiled they are generally moistened in the saucepan with a little drop of milk. It is undoubtedly an improvement, and also entails very little extra trouble, to boil the milk first. There is a difference in flavour, which is very marked, between milk that has been boiled and raw milk. Suppose you have coffee for breakfast, add boiling milk to one cup and raw milk to another, and then see how great a difference there will be in the flavour of the two. A little butter should be added to mashed potatoes, but it is not really essential. Mashed potatoes can be served in the shape of a mould, that is, they can be shaped in a mould and then browned in the oven. If you serve mashed potatoes in an ordinary dish, and pile them up in the shape of a dome, the dish will look much prettier if you score it round with a fork and then place the dish in a fairly fierce even; the edges will brown, but be careful that they don't get burnt black. POTATOES, FRIED.--The best lesson, if you wish to fry potatoes nicely, is to look in at the window of a fried fish shop, where every condition is fulfilled that is likely to lead to perfection. The bath of oil is deep and smoking hot, and in sufficient quantity not to lose greatly in temperature on the introduction of the frying-basket containing the potatoes. The potatoes must be cut up into small pieces, not much bigger in thickness than the little finger; these are plunged into the smoking hot oil, and as soon as they are _slightly_ browned on the outside they are done. They acquire a darker colour after they are removed from the oil, and the inside will go on cooking for several minutes. It would be quite impossible to eat fried potatoes directly they are taken out of the fat, as they would burn the mouth terribly. It is best to throw the fried potatoes into a cloth for a few seconds. POTATO CHIPS.--Potato chips are ordinary fried potatoes cut up when raw into little pieces about the size and thickness of a lucifer match. They, of course, will cook very quickly. They should be removed from the oil directly they _begin_ to turn colour. POTATO RIBBON.--Potato ribbon is simply ordinary fried potatoes, in which the raw potato is cut in the shape of a ribbon. You take a potato and peel it in the ordinary way. You then take this and, with not too sharp a knife, peel it like apple, making the strip as long as you can, like children sometimes do when they throw the apple peel over their shoulders to see what letter it will make. You can go on peeling the potato round and round till there is none left. These ribbons are thrown into boiling oil, and must be removed as soon as they begin to turn colour. When piled up in a dish they look very pretty, and with a little pepper and salt, and a squeeze of lemon-juice, make an excellent meal when eaten with bread. POTATO SAUTE.--This dish is more frequently met with abroad than in England, except in foreign restaurants. It is made by taking the remains of ordinary plain-boiled potatoes that are not floury. These are cut up into small pieces about the size of the thumb, no particular shape being necessary. They are thrown into a frying-pan with a little butter, and fried gently till the edges begin to brown; they are served with chopped parsley and pepper and salt. The butter should be poured over the potatoes, and supplies the fatty element which potato lacks. POTATOES A LA MAITRE D'HOTEL.--These are very similar to potato saute, the difference being that they are not browned at the edges. Small kidney potatoes are best for the purpose. These must be boiled till tender, and the potatoes then cut into slices. These must be warmed up with a spoonful or two of white sauce (_see_ WHITE SAUCE), to which is added some chopped parsley and a little lemon-juice. A more common way is to boil the potatoes, slice them up while hot, and then toss them about in a vegetable-dish lightly with a lump of what is called Maitre d'hotel butter. This is simply a lump of plain cold butter, mixed with chopped parsley, till it looks like a lump of cold parsley and butter. When tossed about squeeze a little lemon-juice over the whole and serve. POTATOES, NEW.--New potatoes should be washed and the skin, if necessary, rubbed off with the fingers; they should be thrown into boiling water, slightly salted, and as a rule require from fifteen to five-and-twenty minutes to boil before they are done. During the last few minutes throw in one or two sprigs of fresh mint, drain them off and let there dry, and then place them in a vegetable-dish with the mint and a little piece of butter, in which the potatoes should be boiled to give them a shiny appearance outside. New potatoes can also be served with a little white sauce to which has been added a little chopped parsley. POTATO BALLS.--Mash some boiled potatoes with a little butter, pepper, salt, chopped parsley, chopped onion, or still better, shallot, and add a few savoury herbs. Mix up one or two or more well-beaten eggs, according to the quantity of potato, roll the mixture into balls, flour them, and fry them a nice brown colour, and serve. POTATO CROQUETTES OR CUTLETS.--These are very similar to potato balls, only they should be smaller and more delicately flavoured. The potatoes are boiled and mashed, and, if the croquettes are wished to be very good, one or two hard-boiled yolks of eggs should be mixed with them. The mixture is slightly flavoured with shallot, savoury herbs or thyme, chopped parsley, and a little nutmeg. One or two fresh well-beaten-up eggs are now added, the mixture then rolled into small balls no bigger than a walnut. These are then dipped in well-beaten-up egg, and then bread-crumbed. The balls are fried a nice golden-brown colour and served. Potato cutlets are exactly the same, only instead of shaping the mixture into a little ball, the ball is flattened into the shape of a small oval cutlet. These are then egged, bread-crumbed, and fried, but before being sent to table a small piece of green parsley stalk is stuck in one end to represent the bone of the cutlet. These little cutlets, placed on an ornamental sheet of white paper, at the bottom of the silver dish, look very pretty. A small heap of fried parsley should be placed in the centre of the dish. POTATO PIE.--(_See_ SAVOURY DISHES, p. 112.) POTATO CHEESECAKE.--(_See_ CHEESECAKES, p. 169.) POTATO SALADS.--(_See_ SALADS, p. 101.) POTATO, BORDER OF.--A very pretty dish can be made by making a border of mashed potatoes, hollow in the centre, in which can be placed various kinds of other vegetables, such as haricot beans, stewed peas, &c. The mashed potato should be mixed with one or two well-beaten-up eggs, and the outside of the border can be moulded by hand, to make it look smooth and neat; a piece of flexible tin, flat, will be found very useful, or even a piece of cardboard. If you wish to make the border ornamental, you can proceed exactly as directed under the heading Rice Borders, and if it is wished to make the dish particularly handsome, it can be painted outside, before being placed in the oven, with a yolk of egg beaten up with a tiny drop of hot water. When this is done, the potato border has an appearance similar in colour to the rich pastry generally seen outside a pie, or _vol au vent_. The inside of the potato border after it has been scooped out can be filled with plain boiled macaroni mixed with Parmesan cheese, and ornamented with a little chopped parsley on the top and a few small baked red ripe tomatoes. Again, it can be filled with white haricot beans piled up in the shape of a dome, with some chopped parsley sprinkled over the top. There are, perhaps, few dishes in vegetarian cookery that can be made to look more elegant. POTATO BISCUITS (_M. Ude's Recipe_).--Take fifteen fresh eggs, break the yolks into one pan and the whites into another. Beat the yolks with a pound of sugar pounded very fine, scrape the peel of a lemon with a lump of sugar, dry that and pound it fine also; then throw into it the yolks, and work the eggs and sugar till they are of a whitish colour. Next whip the whites well and mix them with the yolks. Now sift half a pound of flour of potatoes through a silk sieve over the eggs and sugar. Have some paper cases ready, which lay on a plafond with some paper underneath. Fill the cases, but not too full; glaze the contents with some rather coarse sugar, and bake the whole in an oven moderately heated. POTATO BREAD.--In making bread, a portion of mashed potato is sometimes added to the flour, and this addition improves the bread very much for some tastes; it also keeps it from getting dry quite so soon. At the same time it is not so nutritious as ordinary home-made bread. Boil the required quantity of potatoes in their skins, drain and dry them, then peel and weigh them. Pound them with the rolling-pin until they are quite free from lumps, and mix with them the flour in the proportion of seven pounds of flour to two and a half pounds of potatoes. Add the yeast and knead in the ordinary way, but make up the bread with milk instead of water. When the dough is well risen, bake the bread in a gentle oven. Bake it a little longer than for ordinary bread, and, when it seems done enough, let it stand a little while, with the oven-door open, before taking it out. Unless these precautions are taken, the crust will be hard and brittle, while the inside is still moist and doughy. This recipe is from "Cassell's Dictionary of Cookery." POTATO CAKE.--Take a dozen good-sized potatoes and hake them in the oven till done, then peel and put them into a saucepan with a little salt and grated lemon-peel; set them upon the stove and put in a piece of fresh butter and stir the whole; add a little cream and sugar, still continuing to stir them; then let them cool a little and add some orange-flower water, eight yolks of eggs and four only of whites, whisked into froth; heat up the whole together and mix it with the potato puree. Butter a mould and sprinkle it with bread-crumbs; pour in the paste, place the pan upon hot cinders, with fire upon the lid, and let it remain for three-quarters of an hour, or it may be baked in an oven. POTATO CHEESE.--Potato cheeses are very highly esteemed in Germany; they can be made of various qualities, but care must be taken that they are not too rich and have not too much heat, or they will burst. Boil the potatoes till they are soft, but the skin must not be broken. The potatoes must be large and of the best quality. When boiled, carefully peel them and beat them to a smooth paste in a mortar with a wooden pestle. To make the commonest cheese, put five pounds of potato paste into a cheese-tub with one pound of milk and rennet; add a sufficient quantity of salt, together with caraways and cumin seed sufficient to impart a good flavour. Knead all these ingredients well together, cover up and allow them to stand three or four days in winter, two to three in summer. At the end of that time knead them again, put the paste into wicker moulds, and leave the cheeses to drain until they are quite dry. When dry and firm, lay them on a board and leave them to acquire hardness gradually in a place of very moderate warmth; should the heat be too great, as we have said, they will burst. When, in spite of all precautions, such accidents occur, the crevices of the burst cheeses are, in Germany, filled with curds and cream mixed, some being also put over the whole surface of the cheese, which is then dried again. As soon as the cheeses are thoroughly dry and hard, place them in barrels with green chickweed between each cheese; let them stand for about three weeks, when they will be fit for use. POTATOES A LA BARIGOULE.--Peel some potatoes and boil them in a little water with some oil, pepper, salt, onions, and savoury herbs. Boil them slowly, so that they can absorb the liquor; when they are done, brown them in a stew-pan in a little oil, and serve them to be eaten with oil and vinegar, pepper and salt. POTATOES, BROILED.--Potatoes are served this way sometimes in Italy. They are first boiled in their skins, but not too long. They are then taken out and peeled, cut into thin slices, placed on a gridiron, and grilled till they are crisp. A little oil is poured over them when they are served. POTATOES A LA LYONNAISE.--First boil and then peel and slice some potatoes. Make some rather thin puree of onion. (_See_ SAUCE SOUBISE.) Pour this over the potatoes and serve. Another way is to first brown the slices of potatoes and then serve them with the onion sauce, with the addition of a little vinegar or lemon-juice. POTATOES A LA PROVENCALE.--Put a small piece of butter into a stew-pan, or three tablespoonfuls of oil, three beads of garlic, the peel of a quarter of a lemon, and some parsley, all chopped up very fine; add a little grated nutmeg, pepper and salt. Peel some small potatoes and let them stew till they are tender in this mixture. Large potatoes can be used for the purpose, only they must be cut tip into pieces. Add the juice of a lemon before serving. HARICOT BEANS.--It is very much to be regretted that haricot beans are not more used in this country. There are hundreds of thousands of families who at the end of a year would be richer in purse and more healthy in body if they would consent to deviate from the beaten track and try haricot beaus, not as an accompaniment to a dish of meat, but as an article of diet in themselves. The immense benefit derived in innumerable cases from a diet of beans is one of the strongest and most practical arguments in favour of vegetarianism. Meat-eaters often boast of the plainness of their food, and yet wonder that they suffer in health. It is not an uncommon thing for a man to consult his doctor and to tell him, "I live very simply, nothing but plain roast or boiled." Medical men are all agreed on one point, and that is that haricot beans rank almost first among vegetables as a nourishing article of diet. In writing on this subject, Sir Henry Thompson observes, "Let me recall, at the close of these few hints about the haricot, the fact that there is no product of the vegetable kingdom so nutritious, holding its own, in this respect, as it well can, even against the beef and mutton of the animal kingdom." This is a very strong statement, coming as it does from so high an authority, and vegetarians would do well to hear it in mind when discussing the subject of vegetarianism with those who differ from them. Sir Henry proceeds as follows:--"The haricot ranks just above lentils, which have been so much praised of late, and rightly, the haricot being to most palates more agreeable. By most stomachs, too, haricots are more easily digested than meat is; and, consuming weight for weight, the eater feels lighter and less oppressed, as a rule, after the leguminous dish, while the comparative cost is very greatly in favour of the latter." To boil haricot beans proceed as follows. We refer, of course, to the dried white haricot beans, the best of which are those known as Soissons. The beans should be soaked in cold water overnight, and in the morning any that may be found floating on the top of the water should be thrown away. Suppose the quantity be a quart; place these in a saucepan with two quarts of cold water, slightly salted. As soon as time water conies to the boil, move it so that the beans will only simmer gently; they must then continue simmering till they are tender. This generally takes about three hours, and if the water is hard, it is advisable to put in a tiny piece of soda. This is the simple way of cooking beans usually recommended in cookery-books when they are served up with a dish of meat, such as a leg of mutton a la Bretonne, where the beans are served in some rich brown gravy containing fat. In vegetarian cookery, of course, we must proceed entirely differently, and there are various ways in which this nourishing dish can be served, as savoury and as appetising, and indeed more so, than if we had assistance from the slaughter-house. We will now proceed to give a few instances. In the first place, it will greatly assist the flavour of the beans if we boil with them one or two onions and a dessertspoonful of savoury herbs. Supposing, however, we have them boiled plain. Take a large dry crust of bread and rub the outside well over with one or two beads of garlic. Place this crust of bread with the beans after they have been strained off, and toss them lightly about with the crust without breaking the beans. Remove the crust and moisten the beans while hot with a lump of butter, add a brimming dessertspoonful of chopped blanched parsley; squeeze the juice of a lemon over the whole, and serve. Instead of butter we can add, as they always do in Italy, two or three tablespoonfuls of pure olive oil. Those who have conquered the unreasonable English prejudice against the use of oil will probably find this superior to butter. If the beans are served in the form of a puree, it is always best to boil a few onions with them and rub the onions through the wire sieve with the beans, taking care that the quantity of onion is not so large that it destroys and overpowers the delicate and delicious flavour of the beans themselves. Next, we would call attention to the importance of not throwing away the water in which the beans were boiled. This water contains far more nourishment than people are aware of, and throughout the length and breadth of France, where economy is far more understood than in this country, it is invariably saved to assist in making some kind of soup, and as our soup will, of course, be vegetarian, the advantage gained is simply incalculable. FLAGEOLETS.--These are haricot beans in the fresh green state, and are rarely met with in this country, though they form a standing dish abroad. They are exceedingly nice, and can be cooked in a little butter like the French cook green peas. They are often flavoured with garlic, and chopped parsley can be added to them. Those who are fond of this vegetable in the fresh state can obtain them in tins from any high-class grocer, as the leading firms in this country keep them in this form for export. PEAS, DRIED.--Dried peas, like dried beans, contain a very great amount of nourishment. Indeed, in this respect, practically, dried beans, dried peas, and lentils may be considered equal. Dried peas are met with in two forms--the split yellow pea and those that are dried whole, green. Split peas are chiefly used in this country to make pea soup, or puree of peas and peas pudding. We have already given recipes for the two former, and will now describe how to make-- PEAS PUDDING.--Soak a quart of peas in water overnight, throwing away those in the morning that are found floating at the top. Drain them off and tie them up in a pudding-cloth, taking care to leave plenty of room for the peas to swell; put them into cold water, and boil them till they are tender. This will take from two to three hours. When tender, take them out, untie the cloth, and rub them through a colander, or, better still, a wire sieve. Now mix in a couple of ounces of butter with some pepper and salt, flour the cloth well and tie it up again and boil it for another hour, when it can be turned out and served. Peas pudding when eaten alone is improved by mixing in, at the same time as the butter, a dessertspoonful of dried powdered mint, also, should you have the remains of any cold potatoes in the house, it is a very good way of using them up. A few savoury herbs can be used instead of mint. PEAS "BROSE."--Dr. Andrew, in writing to the "Cyclopaedia of Domestic Medicine," says, "In the West of Scotland, especially in Glasgow, 'peas brose,' as it is called, is made of the fine flour of the white pea, by forming it into a mass merely by the addition of boiling water and a little salt. It is a favourite dish with not only the working classes, but it is even esteemed by many of the gentry. It was introduced into fashion chiefly by the recommendation of Dr. Cleghorn, late Professor of Chemistry in Glasgow University. The peas brose is eaten with milk or butter, and is a sweet, nourishing article of diet peculiarly fitted for persons of a costive habit and for children." PEAS, DRIED WHOLE, GREEN.--This is perhaps the best form with which we meet peas dried. When the best quality is selected, and care taken in their preparation, they are quite equal to fresh green peas when they are old. Indeed, many persons prefer them. Soak the peas overnight, throwing away those that float at the top; put them into cold water, and when they boil let the peas simmer gently till they are tender. The time varies very much with the quality and the size of the peas, old ones requiring nearly three hours, others considerably less. When the peas are tender, throw in some sprigs, if possible, of fresh mint, and after a minute strain them off; add pepper, salt, and about two ounces of butter to a quart of peas--though this is not absolutely necessary--and nearly a dessertspoonful of white powdered sugar. If you wish to have the peas as bright a green as freshly gathered ones, after you strain them off you can mix them in a basin, before you add the butter, with a little piece of green vegetable colouring (sold in bottles by all grocers). The peas should then be put back in the saucepan for a few minutes to be made hot through, and then finished as directed before. PEAS, DRIED, GREEN, WITH CREAM.--Boil the peas as before directed till they are quite tender, then strain them off and put them in a stew-pan with one ounce of butter to every quart of peas and toss them lightly about with a little pepper, salt, and grated nutmeg. Add to each quart of peas a quarter of a pint of cream and a dessertspoonful of powdered sugar; surround the dish with fried or toasted bread. LENTILS.--Lentils are, comparatively speaking, a novel form of food in this country, though they have been used abroad for many years, and a recipe for cooking them will be found in a well-known work, published in Paris in 1846, entitled "_La Cuisiniere de la Campagne et de la Ville; ou, Nouvelle Cuisine Economique_," one of the most popular French cookery-books ever published, and which in that year had reached a circulation of 80,000 copies. Recipes for boiled lentils and lentil soup are given in "Cassell's Dictionary of Cookery," published in 1875; but it is stated in the introductory remarks that lentils are little used in England except as food for pigeons, and adds, "They are seldom offered for sale." Since that date lentils have become an exceedingly popular form of food in many households, and vegetarians generally regard them as one of the most nourishing forms of food served at the table. There are two kinds of lentils, the German and Egyptian. The Egyptian are red and much smaller than the German, which are green. The former kind are generally used on the Continent, in Italy and the South of France, while, as the name implies, the green lentils are more commonly used in Eastern Europe. Either kind, however, can be used for making soup and puree, recipes of which have already been given, as well as for the recipes in the present chapter. LENTILS, BOILED.--The lentils should be placed in soak overnight, and those that float should be thrown away. Suppose we have half a pint of lentils, they should be boiled in about a pint and a half of water. Boil them till they are tender, which will take about half an hour, then drain them off and put them back in the saucepan for a few minutes with a little piece of butter, squeeze over them the juice of half a lemon, and serve hot. Some people make a little thickened sauce with yolks of eggs and a little butter and flour mixed with the water in which they are boiled. LENTILS, CURRIED.--Lentils are very nice curried. Boil the lentils as directed above till they are tender. When they are placed in a vegetable-dish make deep well in the centre and pour some thick curry sauce into it. (_See_ CURRY SAUCE.) LENTILS A LA PROVENCALE.--Soak the lentils overnight and put them into a stew-pan with five or six spoonfuls of oil, a little butter, some slices of onion, some chopped parsley, and a teaspoonful of mixed savoury herbs. Stew them in this till the lentils are tender, and then thicken the sauce with yolks of eggs, add a squeeze of lemon-juice, and serve. N.B.--Haricot beans can be cooked in a similar manner. CHAPTER VIII. VEGETABLES, FRESH. ARTICHOKES, FRENCH, PLAIN BOILED.--Put the artichokes to soak in some well salted water, upside down, as otherwise it is impossible to get rid of the insects that are sometimes hidden in the leaves. Trim off the ends of the leaves and the stalk, and all the hard leaves round the bottom should be pulled off. Put the artichokes into a saucepan of boiling water sufficiently deep to nearly cover them. The tips of the leaves are best left out; add a little salt, pepper, and a spoonful of savoury herbs to the water in which they are boiled. French cooks generally add a piece of butter. Boil them till they are tender. The time depends upon the size, but you can always tell when they are done by pulling out a single leaf. If it comes out easily the artichokes are done. Drain them off, and remember in draining them to turn them upside down. Some kind of sauce is generally served with artichokes separately in a boat, such as butter sauce, sauce Allemande, or Dutch sauce. ARTICHOKES, BROILED.--Parboil the artichokes and take out the part known as the choke. In the hollow place a little chopped parsley and light-coloured bread-raspings soaked in olive oil. Place the bottoms of the artichokes on a gridiron with narrow bars over a clear fire, and serve them as soon a they are thoroughly hot through. ARTICHOKES, FRIED.--The bottoms of artichokes after being boiled can be dipped in batter and fried. ARTICHOKES A LA PROVENCALE.--Parboil the artichokes and remove the choke, and put them in the oven in a tin with a little oil, pepper and salt, and three or four heads of garlic, whole. Let them bake till they are tender, turning them over in the oil occasionally; then take out the garlic and serve them with the oil poured over them, and add the juice of a lemon. ARTICHOKES, JERUSALEM, BOILED, PLAIN.--The artichokes must be first washed and peeled, and should be treated like potatoes in this respect. They should be thrown into cold water immediately, and it is best to add a little vinegar to the water. If the artichokes are young, throw them into boiling water, and they will become tender in about a quarter of an hour or twenty minutes. It is very important not to over-boil them, as they turn a bad colour. If any doubt exists as to the age of the artichokes, they had better be tested with a fork. Immediately they are tender they should be drained and served. Old artichokes must be treated like old potatoes, _i.e._, put originally into cold water, and when they come to the boiling point allowed to simmer till tender; but these are best mashed. When the artichokes have been drained, they can, of course, be served quite plain, but they are best sent to table with some kind of sauce poured over them, such as Allemande sauce, Dutch sauce, white sauce, or plain butter sauce. They are greatly improved in appearance, after a spoonful of sauce has been poured over each artichoke, if a little blanched chopped parsley is sprinkled over them, and a few red specks made by colouring a pinch of bread-crumbs by shaking them with a few drops of cochineal. Another very nice way of sending artichokes to table is to place all the artichokes together in a vegetable-dish, and, after pouring a little white sauce over each artichoke, to place a fresh-boiled bright green Brussels sprout between each. The white and green contrast very prettily. JERUSALEM ARTICHOKES, FRIED.--Peel and slice the artichokes very thin; throw these slices into smoking hot oil in which a frying-basket has been placed. As soon as the artichokes are of bright golden-brown colour, lift out the frying-basket, shake it while you pepper and salt the artichokes, and serve very hot. They can be eaten with thin brown bread-and-butter and lemon-juice, and form a sort of vegetarian whitebait. ARTICHOKES, MASHED.--These are best made from old artichokes. They must be rubbed through a wire sieve, and the strings left behind. It is best to mash them up with a little butter, and a spoonful or two of cream is a very great improvement. ASPARAGUS, BOILED.--Cut the asparagus all the same length by bringing the green points together, and then trimming the stalks level with a sharp knife. Throw the asparagus into boiling salted water. Time, from fifteen to twenty-five minutes, according to thickness. Serve on dry toast, and send butter sauce to table separate in a tureen. BEANS, BROAD, PLAIN BOILED.--Broad beans, if eaten whole, should be quite young. They should be thrown into boiling water, salted. They require about twenty minutes to boil before they are tender. Serve with parsley and butter sauce. BROAD BEANS, MASHED.--When broad beans get old, the only way to serve them is to have them mashed. Boil them, and remove the skins, then mash them up with a little butter, pepper, and salt, and rub them through a wire sieve, make them hot, and serve. You can if you like boil a few green onions and a pinch of savoury herbs with the beans, and rub these through the wire sieve as well. This dish is very cheap and very nourishing. Very young beans, like very young peas, are more nice than economical. BEANS A LA POULETTE.--Boil some young beans till they are tender, and put them into a saucepan with a little butter, sugar, pepper, and salt, and sufficient flour to prevent the butter cooking oily; stew them in this a short time, _i.e._, till they appear to begin to boil, as the water from the beans will mix with the butter and flour and look like thin butter sauce thicken this with one or two yolks of eggs, and serve. BEANS A LA BOURGEOISE.--Place the beans in a saucepan, with a piece of butter, a small quantity of shallot chopped fine, and a teaspoonful of savoury herbs; toss them about in this a little time, and then add a little water, sufficient to moisten them so that they can stew; add a little sugar, and when tender thicken the water with some beaten-up egg. BEANS, FRENCH, PLAIN BOILED.--French beans are only good when fresh gathered, and the younger they are the better. When small they can be boiled whole, in which case they only require the tips cut off and the string that runs down the side removed. When they are more fully grown they will require, in addition to being trimmed in this manner, to be cut into thin strips, and when very old it will be found best to cut them slanting. They must be thrown into boiling salted water, and boiled till they are tender. The time for boiling varies with the age; very young ones will not take more than a quarter of an hour, and if old ones are not tender in half an hour they had better be made into a puree. As soon as the beans are tender, drain them off, and serve them very hot; the chief point to bear in mind, if we wish to have our beans nice, is, they must be eaten directly they are drained from the water in which they are boiled. They are spoilt by what is called being kept hot, and possess a marvellous facility of getting cold in a very short space of time. In vegetarian cookery, when beans are eaten without being an accompaniment to meat, some form of fat is desirable. When the beans are drained we can add either butter or oil. When a lump of _Maitre d'hotel_ butter is added they form what the French call _haricots vert a la Maitre d'hotel_. In this case, a slight suspicion of garlic may be added by rubbing the stew-pan in which the French beans are tossed together with the _Maitre d'hotel butter_. When oil is added, a little chopped parsley will be found an improvement, as well as pepper, salt, and a suspicion of nutmeg. French beans are very nice flavoured with oil and garlic, and served in a border of macaroni. FRENCH BEAN PUDDING.--When French beans are very old they are sometimes made into a pudding as follows:--They must be trimmed, cut up, boiled, with or without the addition of a few savoury herbs. They must be then mashed in a basin, tied up in a well-buttered and then floured cloth, and boiled for some time longer. The pudding can then be turned out. A still better way of making a French bean pudding is to rub the beans through the wire sieve, leaving the strings behind, flavouring the pudding with a few savoury herbs, a little sugar, pepper, and salt, and, if liked, a suspicion of garlic; add one or two well-beaten-up eggs, and put the mixture in a round pudding-basin, and bake it till it sets. This can be turned out on the centre of a dish, and a few young French beans placed round the base to ornament it, in conjunction with some pieces of fried bread cut into pretty shapes. BROCOLI.--Trim the outer leaves off a brocoli, and cut off the stalk even, so that it will stand upright. Soak the brocoli in salt and water for some time, in order to get rid of any insects. Throw the brocoli into boiling water that has been salted, and boil till it is tender, the probable time for young brocoli being about a quarter of an hour. It should be served on a dish with the flower part uppermost; and butter sauce, sauce Allemande, or Dutch sauce can be served separately, or poured over the surface. When several heads of brocoli are served at once, it is important to cut the stalks flat, as directed, before boiling. After they have been thoroughly drained _upside down_, they should be placed on the dish, flower part uppermost, and placed together as much as possible to look like one large brocoli. If sauce is poured over them, the sauce should be sufficiently thick to be spread, and every part of the flower should be covered. Half a teaspoonful of chopped blanched parsley may be sprinkled over the top, and improves the appearance of the dish. N.B.--We would particularly call attention to the importance of draining brocoli and cauliflower very thoroughly, especially when any sauce is served with the brocoli. When the dish is cut into, nothing looks more disagreeable than to see the white sauce running off the brocoli into green water at the bottom of the dish. BROCOLI GREENS.--The outside leaves of brocoli should not be thrown away, but eaten. Too often they are trimmed off at the greengrocer's or at the market, and, we presume, utilised for the purpose of feeding cattle. They can be boiled exactly like white cabbages, and are equal to them, if not superior, in flavour. To boil them, _see_ CABBAGE, WHITE, LARGE. BRUSSELS SPROUTS.--These must be first washed in cold water and all the little pieces of decayed leaves trimmed away. Throw them into boiling salted water; the water must be kept boiling the whole time, without a lid on the saucepan, and if the quantity of water be sufficiently large not to be taken off the boil by the sprouts being thrown in they will be sent to table of a far brighter green colour than otherwise. In order to ensure this, throw in the sprouts a few at a time, picking out the big ones to throw in first. Sprouts, as soon as they are tender--probable time a quarter of an hour--should be drained and served _quickly_. When served as a dish by themselves, after being drained off, they can be placed in a stew-pan with a little butter, pepper, salt, nutmeg, and lemon-juice. They can then be served with toasted or fried bread. CABBAGE, PLAIN BOILED.--Ordinary young cabbages should be first trimmed by having the outside leaves removed, the stalks cut off, and then should be cut in halves and allowed to soak some time in salt and water. They should be thrown into plenty of boiling water; the water should be kept boiling and uncovered. As soon as they are tender they should be strained off and served immediately. Young summer cabbages will not take longer than a quarter of an hour, or even less; old cabbages take nearly double that time. It is impossible to lay down any exact rule with regard to time. Savoys generally take about half an hour. The large white cabbages met with in the West of England take longer and require a different treatment. When cabbage is served as a dish by itself it will be found a great improvement to add either butter or oil to moisten the cabbage after it is thoroughly drained off. In order to ensure the butter not oiling, but adhering to the cabbage, it is best after the butter is added, and while you mix it with the cabbage, to shake the flour-dredger two or three times over the vegetable. In Germany, many add vinegar and sugar to the cabbage. CABBAGE, LARGE WHITE.--In the West of England cabbages grow to an immense size, owing, probably, to the moist heat, and have been exhibited in agricultural shows over twenty pounds in weight and as big as an eighteen gallon cask. These cabbages are best boiled as follows:--After being cut up and thoroughly washed, it will be found that the greater part of the cabbage resembles what in ordinary cabbage would be called stalk, and, of course, the leaves vary very considerably in thickness from the hard stalk end up to the leaf. Have plenty of boiling water ready salted, now cut off the stalk part where it is thickest and throw this in first. Wait till the water comes to the boil again and let it boil for a few minutes. Then throw in the next thickest part and again wait till the water re-boils, and so on, reserving the thin leafy part to be thrown in last of all. By this means, and this only, do we get the cabbage boiled uniformly. Had we thrown in all at once one of two things would be inevitable--either the stalk would be too hard to be eaten or the leafy part over-boiled. A large white cabbage takes about an hour to boil tender, and a piece of soda should be added to the water. When the cabbage is well drained, it can be served either plain or moistened, and made to look oily by the addition of a piece of butter. As the cabbage is very white, the dish is very much improved by the addition of a little chopped parsley sprinkled over the top, not for the sake of flavour but appearance. CABBAGE AND CREAM.--Ordinary cabbages are sometimes served stewed with a little cream. They should be first parboiled, then the moisture squeezed from them, and then they must be put in a stew-pan with a little butter, pepper, salt and nutmeg, and a spoonful of flour should be shaken over the cabbage in order to prevent the butter being too oily. When the cabbage is stewed till it is perfectly tender, add a few spoonfuls of cream, stir up, and make the whole thoroughly hot, and serve with fried or toasted bread. CABBAGE, RED.--Red cabbages are chiefly used for pickling. They are sometimes served fresh. They should be cut across so that the cabbage shreds, boiled till they are tender, the moisture thoroughly extracted, and then put into a stew-pan with a little butter, pepper, and salt, and a few shakes of flour from the flour-dredger. After stirring for ten minutes or a quarter of an hour, squeeze the juice of a lemon over them and serve. CARROTS, BOILED.--When carrots are boiled and served as a course by themselves, they ought to be young. This dish is constantly met with abroad in early summer, but is rarely seen in England, except at the tables of vegetarians. The carrots should be trimmed, thoroughly washed, and, if necessary, slightly scraped, and the point at the end, which looks like a piece of string, should be cut off. They should be thrown into fast boiling water (salted) in order to preserve their colour. When tender they can be served with some kind of good white sauce, or sauce Allemande or Dutch sauce. Perhaps this latter sauce is best of all, as it looks like rich custard. Part of the red carrot should show uncovered by any sauce. They are best placed in a circle and the thick sauce poured in the centre; a very little chopped blanched parsley can be sprinkled on the top of the sauce. In making Dutch sauce for carrots use lemon-juice instead of tarragon vinegar. CARROTS, FRIED.--Fried carrots can be made from full-grown carrots. They must be first parboiled and then cut in slices; they must then be dipped in well-beaten-up egg, and then covered with fine dry bread-crumbs and fried a nice brown in smoking hot oil in a frying-basket. The slices of carrot should be peppered and salted before being dipped in the egg. CARROTS, MASHED.--When carrots are very old they are best mashed. Boil them for some time, then cut them up and rub them through a wire sieve. They can be pressed in a basin and made hot by being steamed. A little butter, pepper and salt should be added to the mixture. A very pretty dish can be made by means of mixing mashed carrots with mashed turnips. They can be shaped in a basin, and with a little ingenuity can be put into red and white stripes. The effect is something like the top of a striped tent. CAULIFLOWER, PLAIN BOILED.--Cauliflowers can be treated in exactly the same manner as brocoli, and there are very few who can tell the difference. (_See_ BROCOLI.) CAULIFLOWER AU GRATIN.--This is a very nice method of serving cauliflower as a course by itself. The cauliflower or cauliflowers should first be boiled till thoroughly tender, very carefully drained, and then placed upright in a vegetable-dish with the flower part uppermost. The whole of the flower part should then be _masked_ (_i.e._, covered over) with some thick white sauce. Allemande sauce or Dutch sauce will do. This is then sprinkled over with grated Parmesan cheese and the dish put in the oven for the top to brown. As soon as it _begins_ to brown take it out of the oven and finish it off neatly with a salamander (a red-hot shovel will do), the same way you finish cheese-cakes made from curds. CAULIFLOWER AND TOMATO SAUCE.--Boil and place the cauliflower or flowers upright in a dish as in the above recipe. Now mask all the flower part very neatly, commencing round the edges first, with some tomato conserve previously made warm, and serve immediately. This is a very pretty-looking dish. CELERY, STEWED.--The secret of having good stewed celery is only to cook the white part. Throw the celery into boiling water, with only sufficient water just to cover it. When the celery is tender use some of the water in which it is stewed to make a sauce to serve with it, or better still, stew the celery in milk. The sauce looks best when it is thickened with the yolks of eggs. A very nice sauce indeed can be made by first thickening the milk or water in which the celery is stewed with a little white roux, and then adding a quarter of a pint of cream boiled separately. Stewed celery should be served on toast, like asparagus; a little chopped blanched parsley can be sprinkled over the white sauce by way of ornament, and fried bread should be placed round the edge of the dish. Stewed celery can also be served with sauce Allemande or Dutch sauce. ENDIVE.--Endive is generally used as a salad, but is very nice served as a vegetable, stewed. White-heart endives should be chosen, and several heads will be required for a dish, as they shrink very much in cooking. Wash and clean the endives very carefully in salt and water first, as they often contain insects. Boil them in slightly salted water till they are tender, then drain them off, and thoroughly extract the moisture; put them in a stew-pan with a little butter, pepper, salt, and nutmeg, let them stew for some little time; add the juice of a lemon, and serve. It will make the dish much prettier if you reserve one head of endive boiled whole. Place the stewed endive on a dish, and sprinkle some chopped blanched parsley over it, then place the single head of endive upright in the centre, and place some fried bread round the edge. LEEKS, STEWED.--Leeks must be trimmed down to where the green part meets the white on the one side, and the root, where the strings are, cut off on the other. They should be thrown into boiling water, boiled till they are tender, and then thoroughly drained. The water in which leeks have been boiled is somewhat rank and bitter, and, as the leeks are like tubes, in order to drain them perfectly you must turn them upside down. They can be served on toast, and covered with some kind of white sauce, either ordinary white sauce, sauce Allemande, or Dutch sauce. LEEKS, WELSH PORRIDGE.--The leeks are stewed and cut in slices, and served in some of the liquor in which they are boiled, with toast cut in strips, something like onion porridge. Boil the leeks for five minutes, drain them off, and throw away the first water, and then stew them gently in some fresh water. In years back, in Wales, French plums were stewed with and added to the porridge. LETTUCES, STEWED.--As lettuces shrink very much when boiled, allowance must be made, and several heads used. This is also a very good way of utilising the large old-fashioned English lettuce resembling in shape a gingham umbrella. They should be first boiled till tender. The time depends entirely upon the size. Drain them off, and thoroughly extract the moisture; put them into a stew-pan, with a little butter, pepper, salt, and nutmeg. Let them stew some little time, and add a little vinegar, or, still better, lemon-juice. LETTUCES STEWED WITH PEAS.--A border of stewed lettuces can be made as above, and the centre filled up with some fresh-boiled young green peas. ONIONS, PLAIN BOILED.--When onions are served as a dish by themselves, Spanish onions are far best for the purpose. Ordinary onions, as a rule, are too strong to be eaten, except as an accompaniment to some other kind of food. When onions are plain boiled, they are best served on dry toast without any sauce at all. Butter can be added when eaten on the plate if liked. Large Spanish onions will require about three hours to boil tender. ONIONS, BAKED.--Spanish onions can be baked in the oven. They are best placed in saucers, with a very little butter to prevent them sticking, with which they can also be basted occasionally. Probable time about three hours. They should be of a nice brown colour at the finish. ONIONS, STEWED.--Place a large Spanish onion in a saucer at the bottom of the saucepan, and put sufficient water in the saucepan to reach the edge of the saucer; keep the lid of the saucepan on tight, and let it steam till tender. A large onion would take about three hours. The water from the onion will prevent the necessity of adding fresh water from time to time. PARSNIPS.--Like young carrots, young parsnips are often met with abroad as a course by themselves. They should be trimmed and boiled whole, and served with white sauce, Allemande sauce, or Dutch sauce; a little chopped blanched parsley should be sprinkled over the sauce, and fried bread served round the edge of the dish. PARSNIPS, FRIED.--Boil some full-grown parsnips till they are tender, cut them into slices, pepper and salt them, dip them into beaten-up egg, and cover them with bread-crumbs, and fry these slices in some smoking hot oil till they are a nice brown colour. PARSNIPS, MASHED.--When parsnips are very old they are best mashed. Boil them for an hour or more, then cut them up and rub them through a wire sieve. The stringy part will have to be left behind. Mix the pulp with a little butter, pepper, and salt; make this hot, and serve. A little cream is a great improvement. PARSNIP CAKE.--Boil two or three parsnips until they are tender enough to mash, then press them through a colander with the back of a wooden spoon, and carefully remove any fibrous, stringy pieces there may be. Mix a teacupful of the mashed parsnip with a quart of hot milk, add a teaspoonful of salt, four ounces of fresh butter, half a pint of yeast, and enough flour to make a stiff batter. Put the bowl which contains the mixture in a warm place, cover it with a cloth, and leave it to rise. When it has risen to twice its original size, knead some more flour into it, and let it rise again; make it into small round cakes a quarter of an inch thick, and place these on buttered tins. Let them stand before the fire a few minutes, and bake them in a hot oven. They do not taste of the parsnip. Time, some hours to rise; about twenty minutes to bake. PEAS, GREEN.--By far the best and nicest way of cooking green peas when served as a course by themselves is to stew them gently in a little butter without any water at all, like they do in France. The peas are first shelled, and then placed in a stew-pan with a little butter, sufficient to moisten them. As soon as they are tender, which will vary with the size and age of the peas, they can be served just as they are. The flavour of peas cooked this way is so delicious that they are nicest eaten with plain bread. When old peas are cooked this way it is customary to add a little white powdered sugar. PEAS, GREEN, PLAIN BOILED.--Shell the peas, and throw them into boiling water slightly salted. Keep the lid off the saucepan and throw in a few sprigs of fresh green mint five minutes before you drain them off. Young peas will take about ten to twenty minutes, and full-grown peas rather longer. Serve the peas directly they are drained, as they are spoilt by being kept hot. PEAS, STEWED.--When peas late in the season get old and tough, they can be stewed. Boil them for rather more than half an hour, throwing them first of all into boiling water; drain them off, and put them into a stew-pan with a little butter, pepper, and salt. Young onions and lettuces cut up can be stewed with them, but young green peas are far too nice ever to be spoilt by being cooked in this way. SCOTCH KALE.--Scotch kale, or curly greens, as it is sometimes called in some parts of the country, is cooked like ordinary greens. It should be washed very carefully, and thrown into fast-boiling salted water. The saucepan should remain uncovered, as we wish to preserve the dark green colour. Young Scotch kale will take about twenty minutes to boil before it is tender. When boiled, if served as a course by itself, it should be strained off very thoroughly and warmed in a stew-pan with a little butter, pepper, and salt. SEA KALE.--Sea kale possesses a very delicate flavour, and in cooking it the endeavour should be to preserve this flavour. Throw the sea kale when washed into boiling water; in about twenty minutes, if it is young, it will be tender. Serve it on plain dry toast, and keep all the heads one way. Butter sauce, white sauce, Dutch sauce, or sauce Allemande can be served with sea kale, but should be sent to table separate in a boat, as the majority of good judges prefer the sea kale quite plain. SPINACH.--The chief difficulty to contend with in cooking spinach is the preliminary cleansing. The best method of washing spinach is to take two buckets of water. Wash it in one; the spinach will float on the top whilst the dirt settles at the bottom. Lift the spinach from one pail, after you have allowed it to settle for a few minutes, into the other pail. One or two rinsings will be sufficient. Spinach should be picked if the stalks are large, and thrown into boiling water slightly salted. Boil the spinach till it is tender, which will take about a quarter of an hour, then drain it off and cut it very small in a basin with a knife and fork, place it back in a saucepan with a little piece of butter to make it thoroughly hot, put it in a vegetable dish and serve. Hard-boiled eggs cut in halves, or poached eggs, are usually served with spinach. A little cream, nutmeg, and lemon-juice can be added. Many cooks rub the spinach through a wire sieve. VEGETABLE MARROW.--Vegetable marrows must be first peeled, cut open, the pips removed, and then thrown into boiling water; small ones should be cut into quarters and large ones into pieces about as big as the palm of the hand. They take from fifteen to twenty minutes to boil before they are tender. They should be served directly they are cooked and placed on dry toast. Butter sauce or white sauce can be served with them, but is best sent to table separate in a boat, as many persons prefer them plain. VEGETABLE MARROWS, STUFFED.--Young vegetable marrows are very nice stuffed. They should be first peeled very slightly and then cut, long-ways, into three zigzag slices; the pips should be removed and the interior filled with either mushroom forcemeat (_see_ MUSHROOM FORCEMEAT) or sage-and-onion stuffing made with rather an extra quantity of bread-crumbs. The vegetable marrow should be tied up with two separate loops of tape about a quarter of the way from each end, and these two rings of tape tied together with two or three separate pieces of tape to prevent them slipping off at the ends. The forcemeat or stuffing should be made hot before it is placed in the marrow. The vegetable marrow should now be thrown into boiling water and boiled till it is tender, about twenty minutes to half an hour. Take off the tape carefully, and be careful to place the marrow so that one half rests on the other half, or else it will slip. N.B.--If you place the stuffing inside cold, the vegetable marrow will break before the inside gets hot through. TURNIPS, BOILED.--When turnips are young they are best boiled whole. Peel them first very thinly, and throw them into cold water till they are ready for the saucepan. Throw them into boiling water slightly salted. They will probably take about twenty minutes to boil. They can be served quite plain or with any kind of white sauce, butter sauce, sauce Allemande, or Dutch sauce. In vegetarian cookery they are perhaps best served with some other kind of vegetable. TURNIPS, MASHED.--Old turnips are best mashed, as they are stringy. Boil them till they get fairly tender; they will take from half an hour to two hours, according to age; then rub them through a wire sieve and warm up the pulp with a little milk, or still better, cream and a little butter; add pepper and salt. N.B.--If the pulp be very moist let it stand and get rid of the moisture gradually in a frying-pan over a very slack fire. TURNIPS, ORNAMENTAL.--A very pretty way of serving young turnips in vegetarian cookery is to cut them in halves and scoop out the centre so as to form cups; the part scooped out can be mixed with some carrot cut up into small pieces, and some green peas, and placed in the middle of a dish in a heap; the half-turnips forming cups can be placed round the base of the dish and each cup filled alternately with the red part of the carrot, chopped small and piled up, and a spoonful of green peas. This makes a very pretty dish of mixed vegetables. TURNIP-TOPS.--Turnip-tops, when fresh cut, make very nice and wholesome greens. They should be thrown into boiling water and boiled for about twenty minutes, when they will be tender. They should then be cut up with a knife and fork very finely and served like spinach. If rubbed through a wire sieve and a little spinach extract mixed with them to give them the proper colour, and served with hard-boiled eggs, there are very few persons who can distinguish the dish from eggs and spinach. VEGETABLE CURRY.--A border made of all kinds of mixed vegetables is very nice sent to table with some good thick curry sauce poured in the centre. NETTLES, TO BOIL.--The best time to gather nettles for eating purposes is in the early spring. They are freely eaten in many parts of the country, as they are considered excellent for purifying the blood. The young light-green leaves only should be taken. They must be washed carefully and boiled in two waters, a little salt and a very small piece of soda being put in the last water. When tender, turn them into a colander, press the water from them, put them into a hot vegetable-dish, score them across three or four times, and serve. Send melted butter to table in a tureen. Time, about a quarter of an hour to boil. SALSIFY.--Scrape the salsify and throw it into cold water with a little vinegar. Then throw it into boiling water, boil til tender, and serve on toast with white sauce. Time to boil, about one hour. CHAPTER IX. PRESERVED VEGETABLES AND FRUITS. Vegetables and fruits are preserved in two ways. We can have them preserved both in bottles and tins, but the principle is exactly the same in both cases, the method of preservation being simply that of excluding the air. We will not enter into the subject of how to preserve fruit and vegetables, but will confine ourselves to discussing as briefly as possible the best method of using them when they are preserved. Unfortunately there exists a very unreasonable prejudice on the part of many persons against all kinds of provisions that are preserved in tins. This prejudice is kept alive by stories that occasionally get into print about families being poisoned by using tinned goods. We hear stories also of poisoning resulting from using copper vessels. Housekeepers should endeavour to grasp the idea that the evil is the result of their own ignorance, and that no danger would accrue were they possessed of a little more elementary knowledge of chemistry. If a penny be dipped in vinegar and exposed to the air, and is then licked by a child, a certain amount of ill effect would undoubtedly ensue, but it does not follow that we should give up the use of copper money. So, too, if we use tinned goods, and owing to our own carelessness or ignorance find occasionally that evil results ensue, we should not give up the use of the goods in question, but endeavour to find out the cause why these evil results follow only occasionally. All good cooks know, or ought to know, that if they leave the soup all night in a saucepan the soup is spoilt. Again, all housekeepers know that although they have a metal tank, they are bound to have a wooden lid on top, there being a law to this effect. The point they forget in using tinned goods is this, so long as the air is excluded from the interior of the tin no chemical action goes on whatever. When, therefore, they open the tin, if they turn out the contents at once no harm can ensue. Unfortunately, there are many thousands who will open a tin, take out what they want, and _leave the remainder in the tin_. Of course, they have only themselves to blame should evil result. Preserved vegetables are so useful that they are inseparable from civilised cookery; for instance, what would a French cook do were he dependent for his mushrooms upon these fresh grown in the fields? The standard dish at vegetarian restaurants is mushroom pie, and, thanks to tinned mushrooms, we can obtain this dish all the year round. In most restaurants peas are on the bill of fare throughout the year. Were we dependent upon fresh grown ones, this popular dish would be confined almost to a few weeks. In the case of preserved goods, tinned fruits are even more valuable than tinned vegetables. Ripe apricots and peaches picked fresh from the tree are expensive luxuries that in this country can only be indulged in by the rich, whereas, thanks to the art of preserving, we are enabled to enjoy them all the year round. We will run briefly through a few of the chief vegetables and fruits, and give a few hints how to best use them. First of all-- ASPARAGUS, TINNED.--Place the tin in the saucepan with sufficient cold water to cover it. Bring the water to a boil and let it boil for five minutes; take out the tin and cut it open round the edge, as near to the edge as possible, otherwise you will be apt to break the asparagus in turning it out. Drain off the liquor and serve the asparagus on freshly made hot toast. There is much less waste as a rule in tinned asparagus than in that freshly cut. As a rule, you can eat nearly the whole of it. PEAS, TINNED.--Put the tin before it is opened into cold water, bring the water to a boil, and let it boil five minutes, or longer if the tin is a large one. Cut open the tin at the top, pour out the liquor, and serve the peas with a few sprigs of fresh mint, if it can be obtained, that have been boiled for two or three minutes. Supposing the tin to contain a pint of peas, add while the peas are thoroughly hot a brimming saltspoonful of finely powdered sugar, and half a saltspoonful of salt. If the peas are to be eaten by themselves, as is generally the case with vegetarians, add a good-sized piece of butter. FRENCH BEANS, TINNED.--These can be treated in exactly similar manner to green peas, only, instead of adding mint, add a little chopped blanched parsley; the same quantity of sugar and salt should be added as in the case of peas. After the butter has melted, it is a great improvement, when the beans are eaten as a course by themselves, with bread, if the juice of half a lemon is added. FLAGEOLETS, TINNED.--For this delicious vegetable, in England, we are dependent upon tinned goods, as we cannot recall an instance in which they can be bought freshly gathered. Warm up the beans in the tin by placing the tin in cold water, bringing the water to a boil, and letting it boil for five minutes. Drain off the liquor, add a saltspoonful of sugar, half a one of salt, and a lump of butter. Instead of butter, you can add to each pint two tablespoonfuls of pure olive oil. Many persons consider it a great improvement to rub the vegetable-dish with a bead of garlic. In this case the beans should be tossed about in the dish for a minute or two. BRUSSELS SPROUTS, TINNED.--The tin should be made hot before it is opened, the liquor drained off, and the sprouts placed in a dish, with a little butter or oil, powdered sugar, salt, pepper, and a slight flavouring of nutmeg. In France, in some parts, a little cream is poured over them. SPINACH, TINNED.--Spinach is sold in tins fairly cheap, and, quoting from the list of a large retail establishment where prices correspond with those of the Civil Service Stores, a tin of spinach can be obtained for fivepence-halfpenny. The spinach should be made very hot in the tin, turned out on to a dish, and hard-boiled eggs, hot, cut in halves, added. Some people add also a little vinegar, but, unless persons' tastes are known beforehand, that is best added on the plate. CARROTS, TINNED.--Young carrots can be obtained in tins, and, as only young carrots are nice when served as a course by themselves, these will be found a valuable addition to the vegetarian store-cupboard. Make the carrots hot in the tin, and let the water boil, for quite ten minutes after it comes to the boiling point. Drain off the liquor, and serve them with some kind of white sauce exactly as if they were freshly boiled young carrots. TURNIPS, TINNED.--Proceed exactly the same as in the case of carrots. FOND D'ARTICHOKE.--These consist of the bottom part only of French artichokes. They should be made hot in the tin, and served up with some good butter sauce, and cut lemon separate, as many prefer the artichokes plain. MACEDOINES.--This, as the word implies, is a mixture of various vegetables, the chief of which are generally chopped-up carrot and turnip with young green peas. A very nice dish which can be served at a very short notice, if you have curry sauce in bottles, is a dish of vegetable curry. The macedoines should be made hot in the tin, the liquor drained off, and the curry sauce, made hot, should be poured into a well made in the centre of the macedoines in the dish. Macedoines are also very useful, as they can be served as a vegetable salad at a moment's notice, as the vegetables are sufficiently cooked without being made hot. TINNED FRUITS.--Tinned fruits are ready for eating directly the tin is opened. All we have to bear in mind is to turn them all out of the tin on to a dish immediately. Do not leave any in the tin to be used at another time. Most tinned fruits can be served just as they are, in a glass dish, but a great improvement can be made in their appearance at a very small cost and with a very little extra trouble if we always have in the house a little preserved angelica and a few dried cherries. As these cost about a shilling or one and fourpence per pound, and even a quarter of a pound is sufficient to ornament two or three dozen dishes, the extra expense is almost nil. APRICOTS, TINNED.--Pile the apricots up, with the convex side uppermost, in a glass dish, reserving one cup apricot to go on the top, with the concave side uppermost. Take a few preserved cherries, and cut them in halves, and stick half a cherry in all the little holes or spaces where the apricots meet. Cut four little green leaves out of the angelica about the size of the thumb-nail, only a little longer; the size of a filbert would perhaps describe the size better. Put a whole cherry in the apricot cup at the top, and four green leaves of angelica round it. Take the white kernel of the apricot--one or two will always be found in every tin--and cut four white slices out of the middle, place these round the red cherry, touching the cherry, and resting between the four green leaves of angelica; the top of this dish has now the appearance of a very pretty flower. PEACHES, TINNED.--These can be treated in exactly a similar way to the apricots. PEACHES AND APRICOTS, WITH CREAM.--Place the fruit in a glass dish, with the concave side uppermost; pour the syrup round the fruit, and with a teaspoon remove any syrup that may have settled in the little cups, for such the half-peaches or apricots may be called. Get a small jar of Devonshire clotted cream; take about half a teaspoonful of cream, and place it in the middle of each cup, and place a single preserved cherry on the top of the cream. This dish can be made still prettier by chopping up a little green angelica, like parsley, and sprinkling a few of these little green specks on the white cream. PINE-APPLE, TINNED.--Pine-apples are preserved in tins whole, and are very superior in flavour to those which are sold cheap on barrows, which are more rotten than ripe. They require very little ornamenting, but the top is greatly improved by placing a red cherry in the centre, and cutting eight strips of green angelica like spikes, reaching from the cherry to the edge of the pine-apple. They should be cut in exact lengths, so as not to overlap. The top of the pine-apple looks like a green star with a red centre. PEARS, TINNED.--Tinned pears are exceedingly nice in flavour, but the drawback to them is their appearance. They look like pale and rather dirty wax, while the syrup with which they are surrounded resembles the water in which potatoes have been over-boiled. The prettiest way of sending them to table is as follows:--Take, say a teacupful of rice, wash it very carefully, boil it, and let it get dry and cold. Take the syrup from the pears and taste it, and if not sweet enough add some powdered sugar. Put the rice in a glass dish, and make a very small well in the centre, and pour all the syrup into this, so that it soaks into the rice at the bottom of the dish without affecting the appearance of the surface. In the meantime, place the pears themselves on a dish, and let the syrup drain off them, and if you can let them stand for an hour or two to let them dry all the better. Now, with an ordinary brush, paint these waxy-looking pears a bright red with a little cochineal, and place these half-pears on the white rice, slanting, with the thick part downwards and the stalk end uppermost. Cut a few sticks of green angelica about an inch and a half long and of the thickness of the ordinary stalk of a pear, and stick one of these into the stalk end of each pear. The red pear, with the green stalk resting on the snow-white bed of rice, looks very pretty. A little chopped angelica can be sprinkled over the white rice, like chopped parsley. FRUITS, BOTTLED.--When apricots and peaches are preserved in bottles, they can be treated exactly in a similar manner to those preserved in tins. It will be found advisable, however, to taste the syrup in the bottle, as it will be often found that it requires the addition of a little more sugar. Ordinary bottled fruits, such as gooseberries, currants, raspberries, rhubarb, damsons, cranberries, etc., can be used for making fruit pies, or they can be sent to table simply as stewed fruit. In this case some whipped cream on the top is a very great improvement. Another very nice way of sending these bottled fruits to table is to fill a border made with rice, as described in Chapter III. CHAPTER X. JELLIES (VEGETARIAN) AND JAMS. By vegetarian jelly we mean jellies made on vegetarian principles. To be consistent, if we cannot use anchovy sauce because it is made from fish, on the same principle we cannot use either gelatine or isinglass, which, of course, as everybody knows, is made from fishes. For all this, there is no reason why vegetarians should not enjoy jellies quite equal, so far as flavour is concerned, to ordinary jelly. The simplest substitute for gelatine, or what is virtually the same thing, isinglass, is corn-flour. Tapioca could be used, but corn-flour saves much trouble. Some persons may urge that it is not fair to give the name of jelly to a corn-flour pudding. There is, however, a very great difference between a corn-flour pudding flavoured with orange, and what we may call an orange jelly, in which corn-flour is only introduced, like gelatine, for the purpose of transforming a liquid into a solid. We also have this advantage in using corn-flour: it is much more simple and can be utilised for making a very large variety of jellies, many of which, probably, will be new even to vegetarians themselves. We are all agreed on one point, _i.e._, the wholesomeness of freshly picked ripe fruit. We will suppose the season to be autumn and the blackberries ripe on the hedgerows, and that the children of the family are nothing loth to gather, say, a couple of quarts. We will now describe how to make a mould of-- BLACKBERRY JELLY.--Put the blackberries in an enamelled saucepan with a little water at the bottom, and let them stew gently till they yield up their juice, or they can be placed in a jar in the oven. They can now be strained through a hair sieve, but, still better, they can be squeezed dry in a tamis cloth. This juice should now be sweetened, and it can be made into jelly in two ways, both of which are perfectly lawful in vegetarian cookery. The juice, like red currant juice, can be boiled with a large quantity of white sugar till the jelly sets of its own accord; in this case we should require one pound of sugar to every pint of juice, and the result would be a blackberry jelly like red currant jelly, more like a preserve than the jelly we are accustomed to eat at dinner alone. For instance, no one would care to eat a quantity of red currant jelly like we should ordinary orange or lemon jelly--it would be too sickly; consequently we will take a pint or a quart of our blackberry juice only and sufficient sugar to make it agreeably sweet without being sickly. We will boil this in a saucepan and add a tablespoonful of corn-flour mixed with a little cold juice to every pint to make the juice thick. This can be now poured into a mould or plain round basin; we will suppose the latter. When the jelly has got quite cold we can turn it out on to a dish, say a silver dish, with a piece of white ornamental paper at the bottom. We now have to ornament this mould of blackberry jelly, and, as a rule, it will be found that no ornament can surpass natural ones. Before boiling the blackberries for the purpose of extracting their juice, pick out two or three dozen of the largest and ripest, wash them and put them by with some of the young green leaves of the blackberry plant itself, which should be picked as nearly as possible of the same size, and, like the blackberries, must be washed. Now place a row of blackberry leaves round the base of the mould, with the stalk of the leaf under the mould, and on each leaf place a ripe blackberry touching the mould itself. Take four very small leaves and stick them on the top of the mould, in the centre, and put the largest and best-looking blackberry of all upright in the centre. This dish is now pretty-looking enough to be served on really great occasions. We consider this dish worthy of being called blackberry jelly, and not corn-flour pudding. LEMON JELLY.--Take six lemons and half a pound of sugar, and rub the sugar on the outside of three of the lemons; the lemons must be hard and yellow, the peel should not be shrivelled. Now squeeze the juice of all six lemons into a basin, add the sugar and a pint of water. Of course, the lemon-juice must be strained. (If wine is allowed, add half a pint of good golden sherry or Madeira.) Bring this to the boil and thicken it with some corn-flour in the ordinary way, allowing a tablespoonful of corn-flour for every pint of fluid. Pour it into a mould and when it is set turn it out. A lemon jelly like this should be turned on to a piece of ornamental paper placed at the bottom of a silver or some other kind of dish. The base of the mould should be ornamented with thin slices of lemon cut in half, the diameter touching the base of the mould and the semicircular piece of peel outside. If a round basin has been used for a mould, place a corner of a lemon on the top in the middle, surrounded with a few imitation green leaves cut out of angelica. This improves the dish in appearance and also shows what the dish is made of. ORANGE JELLY.--Take six oranges, two lemons, and half a pound of lump sugar; rub the sugar on the outside of three of the oranges, squeeze the juice of the six oranges into a basin with the juice of two lemons, strain, add the sugar and a pint of water. The liquid will be of an orange colour, owing to the rind of the orange rubbed on to the sugar. (If wine be allowed, add half a pint of golden sherry or Madeira.) Bring the liquid to boiling point and then thicken it with corn-flour, and pour it while hot into a mould or plain white basin; when cold, turn it out on to a piece of ornamental paper placed at the bottom of a dish; surround the bottom of the mould with thin slices of orange cut into quarters and the centre part pushed under the mould; place the small end of an orange on the top of the mould with some little leaves or spikes of green angelica placed round the edge. BLACK CURRANT JELLY.--The juice of black currants makes excellent jelly in the ordinary way if we boil a pint of black currant juice with a pound of sugar till it sets; but a mould of black currant jelly suitable to be used as a sweet at dinner can be made by adding less sugar and thickening the juice with corn-flour, allowing about a tablespoonful to every pint, and pouring it into a mould or plain round basin. The mould can be ornamented as follows, and we will suppose a pudding-basin to be used for the purpose. We will suppose the mould of jelly to have been turned out on to a clean sheet of white paper. Pick some of the brighter green black-currant leaves off the tree, and place these round the base of the mould with the stalk of the leaf pushed underneath and the point of the leaf pointing outwards. Now choose a few very small bunches of black currants, wash these and dip them into very weak gum and water, and then dip them into white powdered sugar. They now look, when they are dry, as if they were crystallised or covered with hoar-frost. Place one of these little bunches, with the stalk stuck into the mould of jelly, about an inch from the bottom, so that each bunch rests on a green leaf. Cut a small stick of angelica and stick it into the top of the mould upright, and let a bunch of frosted black currants hang over the top. If we wish to make the mould of jelly very pretty as a supper dish, where there is a good top light, we can dip the green leaves into weak gum and water and then sprinkle over them some powdered glass. RED CURRANT JELLY.--Red currant jelly can be made in exactly a similar manner, substituting red currants for black. RASPBERRY JELLY.--The raspberries should be picked very ripe, and two or three dozen of the best-looking ones of the largest and ripest should be reserved for ornamenting. If possible, also gather some red currants and mix with the raspberries, on account of the colour, which otherwise would be very poor indeed. It will be found best to rub the raspberries through a hair sieve, as the addition of the pulp very much improves the flavour of the jelly. The sieve should be sufficiently fine to prevent the pips of the raspberries passing through it. The juice and pulp from the raspberries and currants can now be thickened with corn-flour as directed in the recipe for blackberry jelly. Raspberry leaves should be placed round the base of the jelly and a ripe raspberry placed on each. The best-looking raspberry can be placed on the top of the mould in the centre of two or three raspberry leaves stuck in the jelly. APPLE JAM AND APPLE JELLY.--The following recipe is taken from "A Year's Cookery," by Phyllis Brown:--"The best time for making apple jelly is about the middle of November. Almost all kinds of apples may be used for the purpose, though, if a clear white jelly is wanted, Colvilles or orange-pippins should be chosen; if red jelly is preferred, very rosy-cheeked apples should be taken, and the skins should be boiled with the fruit. Apple jam is made of the fruit after the juice has been drawn off for jelly. Economical housekeepers will find that very excellent jelly can be made of apple parings, so that where apples in any quantity have been used for pies and tarts the skins can be stewed in sufficient water to cover them, and when the liquor is strongly flavoured it can be strained and boiled with sugar to a jelly. To make apple jelly, pare, core and slice the apples and put them into a preserving-pan with enough water to cover them. Stir them occasionally and stew gently till the apples have fallen, then turn all into a jelly-bag and strain away the juice, but do not squeeze or press the pulp. Measure the liquid and allow a pound of sugar to a pint of juice. Put both juice and sugar back into the preserving-pan, and, if liked, add one or two cloves tied in muslin, or two or three inches of lemon-rind. Boil gently and skim carefully for about half an hour, or till a little of the jelly put upon a plate will set. Pour it while hot into jars, and when cold and stiff cover down in the usual way. If yellow jelly is wanted a pinch of saffron tied in muslin should be boiled with the juice. To make apple jam, weigh the apple pulp after the juice has been drawn from it, rub it through a hair sieve, and allow one pound of sugar to one pint of pulp, and the grated rind of a lemon to three pints of pulp. Boil all gently together till the jam will set when a little is put on a plate. Apple jam is sometimes flavoured with vanilla instead of lemon." DAMSON JELLY.--Damson jelly can be made in two ways. The juice can be boiled with sugar till it gets like red currant jelly, or the juice of the damsons can be sweetened with less sugar and thickened with corn-flour. In order to extract the juice from damsons they should be sliced and placed in a jar or basin and put in the oven. They are best left in the oven all night. If the mould of jelly is made in a round basin, a single whole damson can be placed on the top of the mould and green leaves placed round the base. PINE-APPLE JELLY.--The syrup from a preserved pine, should the pine-apple itself be used for mixing with other fruits, or for ornamental purposes, can be utilised by being made into a mould of jelly and by being thickened with corn-flour. It will bear the addition of a little water. APRICOT JELLY.--The juice from tinned apricots can be treated like that of pine-apple. When a mixture of fruits is served in a large bowl, the syrup from tinned fruits should not be added, but at the same time, of course, should be used in some other way. MULBERRY JELLY.--Mullberries, of course, would not be bought for the purpose, but those who possess a mulberry tree in their garden will do well to utilise what are called windfalls by making mulberry jelly. The juice can be extracted by placing the fruit in a jar and putting it in the oven; sugar must be added, and the juice thickened with corn-flour. There are few other ways of using unripe mulberries. JAMS.--Home-made jam is not so common now as it was some years back. As a rule, it does not answer from an economical point of view to _buy_ fruit to make jam. On the other hand, those who possess a garden will find home-made jam a great saving. Those who have attempted to sell their fruit probably know this to their cost. In making every kind of jam it is essential the fruit should be picked dry. It is also a time-honoured tradition that the fruit is best picked when basking in the morning sun. It is also necessary that the fruit should be free from dust, and that all decayed or rotten fruit should be carefully picked out. Jam is made by boiling the fruit with sugar, and it is false economy to get common sugar; cheap sugar throws up a quantity of scum. Years back many persons used brown sugar, but in the present day the difference in the price of brown and white sugar is so trifling that the latter should always be used for the purpose. The sugar should not be crushed. It is best to boil the fruit before adding the sugar. The scum should be removed, and a wooden spoon used for the purpose. A large enamel stew-pan can be used, but tradition is in favour of a brass preserving-pan. It will be found best to boil the fruit as rapidly as possible. The quantity of sugar varies slightly with the fruit used. Supposing we have a pound of fruit, the following list gives what is generally considered about the proper quantity of sugar APRICOT JAM.--Three-quarters of a pound. BLACKBERRY JAM.--Half a pound; if apple is mixed, rather more. BLACK CURRANT JAM.--One pound. RED CURRANT JAM.--One pound. DAMSON JAM.--One pound. GOOSEBERRY JAM.--Three-quarters of a pound. GREENGAGE JAM.--Three-quarters of a pound. PLUM JAM.--One pound. RASPBERRY JAM.--One pound. STRAWBERRY JAM.-Three-quarters of a pound. CARROT JAM.--If you wish the jam to be of a good colour, only use the outside or red part of the carrots. Add the rind and the juice of one lemon, and one pound of sugar to every pound of pulp; a little brandy is a great improvement. RHUBARB JAM.--To every pound of pulp add three-quarters of a pound of sugar, and the juice of one lemon and the rind of half a lemon. Essence of almonds can be substituted for the lemon. VEGETABLE MARROW JAM.--Add three-quarters of a pound of sugar to every pound of pulp. The jam can be flavoured either with ginger or lemon-juice. CHAPTER XI. CREAMS, CUSTARDS, AND CHEESE-CAKES. CREAMS.--Creams may be divided into two classes--whipped cream, flavoured in a variety of ways, and the solid moulds of cream, which when turned out look extremely elegant, but which when tasted are somewhat disappointing. These latter moulds owe their firmness and consistency to the addition of isinglass, and, as this substance is not allowed in vegetarian cookery, we shall be able to dispense with cream served in this form, nor are we losers by so doing. The ordinary mould of cream is too apt to taste like spongy liver, and, so far as palate is concerned, is incomparably inferior to the more delicate whipped creams. Just in the same way a good rich custard made with yolks of eggs is spoilt by being turned into a solid custard by the addition of gelatine. In order to have good whipped cream, the first essential is to obtain pure cream. This greatly depends upon the neighbourhood in which we live. In country houses, away from large towns, there is as a rule no trouble, whereas in London really good cream can only be obtained with great difficulty. There is a well-known old story of the London milkman telling the cook who complained of the quality of the cream to stir it up, as the cream settled at the bottom. We will not enter into the subject of the adulteration of cream in big cities, as probably many of these stories are gross exaggerations, though it is said that pigs' brains and even horses' brains have been used for the purpose of giving the cream a consistency, while undoubtedly turmeric has been used to give it a colour. We will suppose that we have, say, a quart of really good thick cream. All that is necessary is to beat up the cream with a whisk till it becomes a froth. This is much more easily done in cold weather than in hot, and, if the weather be very warm, it is best to put the tin or pan containing the cream into ice an hour or two before it is used. Old French cookery-books recommend the addition of a little powdered gum, not bigger than a pea, and the gum recommended is that known as tragacanth. Others again beat up the white of an egg to a stiff froth, and add this to the cream. It is a good plan when the cream fails to froth completely to take off the top froth and drain it on a sieve placed upside down. The cream that drains through can be added to what is left and re-whipped. It is also a good plan to make whipped cream some time before it is wanted, and, indeed, it can be prepared with advantage the day before. When the cream is drained (we are supposing a quart to have been used) it should be mixed with three or four ounces of very finely powdered sugar, as well as the particular kind of flavouring that will give the cream its name. For instance, we can have, if liqueurs are allowed-- MARASCHINO CREAM.--This is simply made by mixing a small glass of maraschino with some whipped cream, properly sweetened. COFFEE CREAM.--Make a very strong infusion of pure coffee that has been roasted a high colour. It will be found best to re-roast coffee berries in the oven if you have not got a proper coffee-roaster. Pound the berries in a pestle and mortar, or grind them very coarsely; then make a strong infusion with a very small quantity of water, and strain it till it is quite bright. This is mixed with the whipped sweetened cream. CHOCOLATE CREAM.--Take about two ounces of the very best chocolate and dissolve it in a little boiling water; let it get cold, and then mix with the whipped sweetened cream. VANILLA CREAM.--Vanilla cream is nicest when a fresh vanilla pod is used for the purpose, but a more simple process is to use a little essence of vanilla. ORANGE CREAM.--Rub some lumps of sugar on the outside of an orange, and pound this sugar very finely, and then mix it with the whipped cream. LEMON CREAM.--Proceed exactly as in making orange cream, only substituting lemon for orange. STRAWBERRY CREAM.--The juice only of the strawberry should be used. This juice should be mixed with the powdered sugar and then used for mixing with the whipped cream. It is a mistake, in making creams, to have too much flavouring. The juice of a quarter of a pound of ripe red strawberries would be sufficient for a quart of cream. PISTACHIO CREAM.--Take about half a pound of pistachio kernels, throw them for a minute or two into boiling water, and then rub off the skins, throwing them into cold water like you do in blanching almonds. Pound these in a mortar with a tablespoonful of orange-flower water, and mix a little spinach extract to give it a colour. Now mix this with the whipped sweetened cream very thoroughly. This bright green cream makes a very elegant dish. CUSTARDS.--Good custard forms, perhaps, the best cold sweet sauce known. It can be made very cheaply, and, on the other hand, it may be made in such a manner as to be very expensive. We will first describe how to make the most expensive kind of custard, as very often we can gather ideas from a high-class model and carry them out in an inexpensive way. The highest class custard is made by only using yolks of eggs instead of whole eggs, and we can use cream in addition to milk. The great art in making custard is to take care it does not curdle. Six yolks of eggs, half a pint of milk, half a pint of cream, sweetened, would, of course, form a very expensive custard. An ordinary custard can be made as follows:--Take four large or five small eggs, beat them up very thoroughly, and add them gradually to a pint of sweetened milk that has been boiled separately. In order to thicken the custard, it is a good plan to put it in a jug and stand the jug in a saucepan of boiling water, and stir the custard till it is sufficiently thick. Custard can be flavoured in various ways. One of the cheapest and perhaps nicest is to boil one or two bay-leaves in the milk. Custard can also be flavoured by the addition of a small quantity of the essence of vanilla; if you use a fresh pod vanilla, tie it up in a little piece of muslin and have a string to it. This can be boiled in the milk till the milk is sufficiently flavoured, and this pod can be used over and over again. Of course, as it loses its flavour, it will have to remain in the milk longer. CHEAP CUSTARD.--A very cheap custard can be made by adding to one pint of boiled milk one well-beaten-up egg and one good-sized teaspoonful of corn-flour. The milk should be first sweetened, and can be flavoured very cheaply by rubbing a few lumps of sugar on the outside of a lemon, or by having a few bay-leaves boiled in it. A rich yellow colour can be obtained by using a small quantity of yellow vegetable colouring extract, which, like the green colouring, is sold in bottles by all grocers. These bottles are very cheap, as they last a long time. They simply give any kind of pudding a rich colouring without imparting any flavour whatever, and in this respect are very superior to saffron. APPLE CUSTARD.--Good apple custard can only be made by using apples of a good flavour. When apples are in season, this dish can be made fairly cheaply, but it does not do to use those high-priced imported apples. Peel and take out the cores of about four pounds of apples, and let these simmer till they are quite tender in rather more than a pint of water. Add about one pound of sugar, or rather less if the apples are sweet; add a little powdered cinnamon, and mix all this with eight eggs, well beaten up; stir the mixture very carefully in a saucepan, or better still in a good-sized jug placed in a saucepan, till it begins to thicken. This custard is best served in glasses, and a little cinnamon sugar can be shaken over the top. Nutmeg may be used instead of cinnamon, and by many is thought superior. CHEESE-CAKES.--Cheese-cakes can be sent to table in two forms, the one some rich kind of custard or cream placed in little round pieces of pastry, or we can have a so-called cheese-cake baked in a pie-dish, the edges only of which are lined with puff paste. We can also have cheese-cakes very rich and cheese-cakes very plain. The origin of the name cheese-cake is that originally they were made from curds used in making cheese. Probably most people consider that the cheese-cakes made from curds are superior, and in the North of England, and especially in Yorkshire, where curds are exposed for sale in the windows at so much a pound, very delicious cheese-cakes can be made, but considerable difficulty will be experienced if we attempt to make home-made curds from London milk. Curds are made by taking any quantity of milk and letting it nearly boil, then throw in a little rennet or a glass of sherry. The curds must be well strained. CHEESE-CAKES FROM CURDS.--Take half a pound of curds and press the curds in a napkin to extract the moisture. Take also six ounces of lump sugar, and rub the sugar on the outside of a couple of oranges or lemons. Dissolve this sugar in two ounces of butter made hot in a tin in the oven; mix this with the curds, with two ounces of powdered ratafias and a little grated nutmeg--about half a nutmeg to this quantity will be required; add also six yolks of eggs. Mix this well together, and fill the tartlet cases, made from puff paste, and bake them in the oven. It is often customary to place in the centre of each cheese-cake a thin strip of candied peel. As soon as the cheese-cakes are done, take them out of the oven, and if the mixture be of a bad colour finish it off with a salamander, but do not let them remain in the oven too long, so that the pastry becomes brittle and dried up. These cheese-cakes can be made on a larger scale than the ordinary one so familiar to all who have looked into a pastry-cook's window. Suppose we make them of the size of a breakfast saucer, a very rich and delicious cheese-cake can be made by adding some chopped dried cherries to the mixture. Sometimes ordinary grocer's currants are added and the ratafias omitted. Sultana raisins can be used instead of currants, and by many are much preferred. This mixture can be baked in a shallow pie-dish and time edge of the dish lined with puff paste, but cheese-cakes made from curds are undoubtedly expensive. CHEESE-CAKES FROM POTATOES.--Exceedingly nice cheese-cakes can be made from remains of cold potatoes, and can be made very cheap by increasing the quantity of potatoes used. Take a quarter of a pound of butter, four eggs, two fresh lemons, and half a pound of lump sugar. First of all rub off all the outsides of two lemons on to the sugar; oil the butter in a tin in the oven and melt the sugar in it; squeeze the juice of the two lemons, and take care that the sugar is thoroughly dissolved before you begin to mix all the ingredients together. Now beat up the eggs very thoroughly and mix the whole in a basin. This now forms a very rich mixture indeed, a good-sized teaspoonful of which would be sufficient for the interior of an ordinary-sized cheese-cake, but a far better plan is to make a large cheese-cake, or rather cheese-cake pudding, in a pie-dish by adding cold boiled potatoes. The plainness or richness of the pudding depends entirely upon the amount of potatoes added. The pie-dish can be lined with a little puff paste round the edge, if preferred, or the pudding can be sent to table plain. It should be baked in the oven till the top is nicely browned. It can be served either hot or cold, but, in our opinion, is nicer cold. If the lemons are very fresh and green--if the pudding is sent to table _hot_--you will often detect the smell of turpentine. If a _large quantity_ of potatoes is added more sugar will be required. ORANGE CHEESE-CAKE.--Proceed exactly as above, only substituting two oranges for two lemons. ALMOND CHEESE-CAKES.--Proceed exactly as above, only instead of rubbing the sugar on the outside of lemons add a small quantity of essence of almonds. APPLE CHEESE-CAKES.--Apple cheese-cakes can be made in a similar manner to apple custard, the only difference being that the mixture is baked till it sets. CHAPTER XII. STEWED FRUITS AND FRUIT ICES. There are few articles of diet more wholesome than fruit, in every shape, provided it is _fresh_. It is a great mistake, however, to suppose that fruit, when too stale to be eaten as it is, is yet good enough for stewing. We often hear, especially in summer weather, of persons being made ill from eating fruit. Probably in every case the injury results, not from eating fruit as fruit, but from eating it when it is too stale to be served as an article of food at all. There is an immense amount of injury done to this country by the importation of rotten plums, more especially from Germany, and it is to be regretted that more stringent laws are not made to prevent the importation of all kinds of food hurtful to health. We will suppose that in every recipe we are about to give the fruit is at any rate fresh; we do not say ripe, because there are many instances in which fruit not ripe enough to be eaten raw is exceedingly wholesome when stewed properly and sweetened. As an instance we may mention green gooseberries and hard greengages, which, though quite uneatable in their natural state, yet make delicious fruit pies or dishes of stewed fruit. Of all dishes there are few to equal what is called a compote of fruit, and there are probably few sweets more popular than-- COMPOTE OF FRUIT.--A compote of fruit consists of a variety of fresh fruits mixed together in a bowl. Some may be stewed and some served in their natural state, or the whole may be stewed. When a large variety of fruits can be obtained, and are sent to table in an old-fashioned china family bowl, few dishes present a more elegant appearance, especially if you happen to possess an old-fashioned punch ladle, an old silver bowl with a black whalebone handle. Care should be taken to keep the fruit from being broken. The following fruits will mix very well, although, of course, it is impossible always to obtain every variety. We can have strawberries, raspberries, red, white, and black currants, and cherries, as well as peaches, nectarines, and apricots. We can also have stewed apples and stewed pears. Very much, of course, will depend upon the time of year. Those fruits that want stewing should be placed in some hot syrup previously made, and only allowed to stew till tender enough to be eaten. Tinned fruits, especially apricots, can be mixed with fresh fruits, only it is best not to use the syrup in the tin, as it will probably overpower the flavour of the other fruits. The syrup, as far as possible, should be bright and not cloudy. The fruit in the bowl should be mixed, but should not be stirred up. We should endeavour as much as possible to keep the colours distinct. If strawberries or raspberries form part of the compote, the syrup will get red. Should black currants be present, avoid breaking them, as they spoil the appearance of the syrup. In summer the compote of fruits is much improved by the addition of a lump of ice and a glass of good old brandy. Should the compote of fruits, as is often the case, be intended for a garden party, where it will have to stand a long time, if possible get a small bowl, like those in which gold and silver fish are sold in the street for sixpence, and fill this with ice and place it in the middle of the larger bowl containing fruit, otherwise the melted ice will utterly spoil the juice that runs from the fruit, which is sweetened with the syrup and flavoured with the brandy. If much brandy be added, old ladies at garden parties will be found to observe that the juice is the best part of it. APPLES, STEWED.--Peel and cut out the cores of the apples, and stew them gently in some syrup composed of about half a pound of white sugar and rather more than a pint of water. A small stick of cinnamon, or a few cloves, and a strip of lemon-peel can be added to the syrup, but should be taken out when finished. The apples should be stewed till they are tender, but must not be broken. The syrup in which the apples are stewed should of course be served with them. This syrup can be coloured slightly with a few drops of cochineal, but should not be coloured more than very slightly. The syrup looks a great deal better if it is clear and bright. It can be strained and clarified. Apples are very nice stewed in white French wine, such as Chablis or Graves. STEWED PEARS.--Pears known as cooking pears take a long time to stew. They should be peeled and the cores removed, and then stewed very gently in a syrup composed of half a pound of sugar to about a pint and a half of water; add a few cloves to the syrup, say two cloves to each pear. The pears will probably take from two to three hours to stew before they are tender. When tender add a glass of port wine and a little cochineal. If the pears are stewed, like they are abroad, in claret, add cinnamon instead of the cloves. STEWED RHUBARB.--Stewed rhubarb is of two kinds. When it first comes into season it is small, tender, and of a bright red colour, and when stewed makes a very pretty dish. The red rhubarb should be cut into little pieces about two inches long. Very little water will be required, as the fruit contains a great deal of water in itself. The amount of sugar added depends entirely upon taste. The stewed rhubarb should be sent to table unbroken, and floating in a bright red juice. When rhubarb is old and green it is best served more like a puree, or mashed. Very old rhubarb is often stringy, and can with advantage be rubbed through a wire sieve. It is no use attempting to colour old rhubarb red, but you can improve its colour by the addition of a very little spinach extract. A few strips of lemon-peel can be stewed with old rhubarb, but should never be added to young red rhubarb. GOOSEBERRIES, STEWED.--Young green gooseberries stewed, strange to say, require less sugar than ripe gooseberries. It is best to stew the fruit first, and add the sugar afterwards. The amount of sugar varies very much with the quality of the gooseberries. PRUNES, STEWED.--The prunes should be washed before they are stewed. They will not take more than half an hour to stew, and a strip of lemon-peel should be placed in the juice. Stewed prunes are much improved by the addition of a little port wine. PLUMS, STEWED.--Stewed plums, such as black, ordinary, or greengages, or indeed any kind of stone fruit, can be stewed in syrup, and have this advantage--plums can be used this way which could not be eaten at all if they were raw. These fruits are much nicer cold than hot. In many cases, in stewing stone fruit (and this applies particularly to peaches, apricots, and nectarines), the stones should be removed and cracked and the kernels added to the fruit. CHERRIES, STEWED.--Large white-heart cherries form a very delicate dish when stewed. Very little water should be added, and the syrup should be kept as white as possible, and, if necessary, strained. Stew the cherries till they are tender, but do not let them break. Colour the syrup with a few drops of cochineal, and add a glass of maraschino. ICES.--Ices are too often regarded as expensive luxuries, and show how completely custom rules the majority of our housekeepers. There are many houses where the dinner may consist daily of soup, fish, entrees, joint, game, and wine, and yet, were we to suggest a course of ices, the worthy housekeeper would hesitate on the ground of extravagance. It is difficult to argue with persons whose definition of economy is what they have always been accustomed to since they were children, and whose definition of extravagance is anything new. The fact remains, however, that there is many a worthy signor who sells ices in the streets at a penny each, and manages to make a living out of the profit not only for himself, but for his signora as well. Under these circumstances, the manufacture of these "extravagances" is worthy of inquiry. Ices can be made at home very cheaply with an ice machine, which can now be obtained at a, comparatively speaking, small cost. With a machine there is absolutely no trouble, and directions will be given with each machine, so that any details here, which vary with the machine, will be useless. Ices can be made at home without a machine with a little trouble, and, to explain how to do this, it is necessary to explain the theory of ice-making, which is exceedingly simple. We will not allude to machines dependent on freezing-powders, but to those which rely for their cold simply on ice and salt mixed. We will suppose we want a lemon-water ice, _i.e._, we have made some very strong and sweet lemonade, and we want to freeze it. It is well known that water will freeze at a certain temperature, called freezing-point. By mixing chopped ice and salt and a very little water together, a far greater degree of cold can be immediately produced, viz., a thermometer would stand at 32 degrees below freezing-point were it to be plunged into this mixture. An ice machine is a metal pail placed in another pail much larger than itself. The "sweet lemonade" is placed in the middle pail, and chopped ice and salt placed outside it. The proportion of ice to salt should be double the weight of the former to the latter. It is now obvious that if we have filled two pails, the one with "the sweet lemonade," and the other with the ice and salt, very soon our lemonade will be a solid block of ice. To prevent this it must be constantly stirred, and, as the lemonade would of course freeze first against the sides of the pail, these sides must be constantly scraped. Inside the inner pail, consequently, there is a stirrer, which, by means of a handle, continually scrapes the side of the pail. It is obvious that if the stirrer is fixed, and the pail itself made to revolve, that is the same as if the pail were fixed and the stirrer made to revolve. To make lemon-water ice, therefore, place the lemonade in the inner pail, surrounded with chopped ice and salt, two parts of the former to one of the latter, turn the handle, and in a few minutes the ice is made. Now, suppose you have not got a machine, proceed as follows: Take an empty, clean, round coffee-tin (the larger the better). [We mention coffee-tin as the most probable one to be in the house, but any round tin will do.] Get a clean piece of wood, the same width as the inside diameter of the tin, only it must be a great deal longer. We will suppose the tin rather more than a foot deep and five inches in diameter. Our piece of wood, which should be clean and smooth, must be nearly five inches wide, say a quarter of an inch thick, and about two feet long. Next get a small tub, say nine inches deep, place the round tin in the middle, with the sweet lemonade inside; next place the piece of wood upright in the tin, so that the wood touches the bottom. Next surround the tin with chopped ice and salt up to the edge of the tub, fill it as high as you can, and then cover it round with a blanket, _i.e._, cover the ice and salt. Now get someone to hold the wooden board steady; take the tin in your two hands, and turn it round and round, first one way and then another. In a very short time you will find the tin to contain lemon-water ice. The following hints, rather than recipes, for making ices, _i.e._, for making the liquid, which must be frozen as directed above, are given, not because they are the best recipes, but because cream, which is the basis of all first-class ices, is often too expensive to be used constantly. Of course, real cream is far superior to any substitute. ICE CREAM, CHEAP.--Make a custard (_see_ CUSTARD) with half a pint of milk, the yolks of two eggs, and a tablespoonful of Swiss milk and some sugar. As soon as it gets a little thick, stir it till it is nearly cold, then add some essence of vanilla or almonds, or a wineglassful of noyeau, or any flavouring wished, and freeze. ICES FROM FRESH FRUITS.--Take half a pound of fresh strawberries or raspberries, add half that weight of sugar, pound thoroughly, rub through a sieve, and mix with this thick juice, rubbed through, half a pint of the mixture made for ice cream (_see_ ICE CREAM, CHEAP), only, of course, without any flavouring such as vanilla, etc. Mix thoroughly, and freeze. N.B.--A few red currants should be mixed with the raspberries. Should the colour be poor, brighten it up before freezing with a little cochineal. ICES FROM JAM.--Mix a quarter of a pound of any jam with half a pint of the mixture made for ice cream (_see_ ICE CREAM, CHEAP), without any flavouring such as vanilla. Rub all through a fine sieve, and freeze. Cochineal will give additional colour to red jams; spinach extract to green jams; and a very little turmeric, or yellow vegetable colouring, to yellow jams. A small pinch of turmeric can be boiled in the milk. ICE, LEMON-WATER.--Rub six lumps of sugar on the rind of six lemons, add this and the juice of six lemons to a pint of fairly sweet syrup. The amount of sugar is a matter of taste. Strain and freeze. Some persons add a few drops of dilute sulphuric acid. ICE, ORANGE-WATER.--Act exactly as in lemon-water, using oranges instead of lemons, and syrup containing less sugar. ICE, WATER FRUIT.--All sorts of water fruit ices can be made by mixing half a pint of juice, such as currant-juice, with twice that quantity of syrup, and freezing. Grated ripe pine-apple, pounded and bruised, ripe cherries and greengages, strawberry-juice, raspberry-juice, can be mixed with syrup and frozen. Sometimes a little lemon-juice can be added with advantage, and in the case of cherry ice and greengage ice a little noyeau added is an improvement. CHAPTER XIII. CAKES AND BREAD. In vegetarian cookery there is no difference, as far as cake-making is concerned, between it and ordinary cookery. In making cakes we will confine our attention chiefly to general principles which, if once known, render cake-making of every description comparatively easy work. Those who wish for detailed _recipes_ for making almost every kind of cake known will find all that they require on a large scale in "Cassell's Dictionary of Cookery," and also everything necessary on a smaller scale in "Cassell's Shilling Cookery," which has already reached its hundred-thousandth edition. Cakes may be divided into two classes--those that contain fruit and those that do not. Plum cakes can be made very rich indeed, like a wedding cake, or so plain that it can scarcely be distinguished from a loaf of bread with a few currants in it. Again, cakes that contain no fruit can, at the same time, be made exceedingly rich, the richness chiefly depending upon the amount of butter and eggs that are used. We will first give a few directions with regard to making what may be termed plain cakes, _i.e._, cakes that contain no fruit at all. Perhaps the best model we can give to illustrate the general principles will be that of a pound cake. The recipe is a very easy one to recollect, as a pound cake means one that is made from a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. There is one addition, however, which the good plain cook will probably not be up to, and which, so far as flavour is concerned, makes all the difference between Francatelli and "Jemima Ann"--we must rub some of the lumps of sugar on the outsides of either two oranges or two lemons. It is also a great improvement to add a small glass of brandy, and in every kind of cake we must add a pinch of salt. In making cakes it is always necessary to be careful about the butter. It is best to put the butter in cold water before it is used, and, if salt butter, it should be washed in several waters to extract the salt. The next thing necessary is to beat the butter to a cream. To do this it must be worked about in a basin with a wooden spoon. The basin should be a strong one, and a wooden spoon is far preferable to a metal one. You simply beat the butter and spread it against the sides of the basin and knock it about till it loses its consistency. You cannot beat the butter to the consistency of ordinary cream, but to a state more resembling Devonshire clotted cream. Of course, when it is like this it is much more easily mixed with the other ingredients. In making a pound cake we should first of all beat the butter to a cream and then add flour, sugar, and eggs gradually. When the whole is thoroughly well mixed together, we must bake it in a tin, or mould, or hoop. We need say nothing about tins or moulds, but will confine ourselves to giving directions how to bake a cake in a hoop, for, as a rule, ordinary English cooks do not understand how to use them. One great advantage of using a hoop is that when the cake is baked there is no fear of breaking it in turning it out. A very simple hoop can be made with an ordinary slip of tin, say six inches wide; as the tin will lap over, the cake can be made any size round you wish. It is a good plan to fasten a piece of copper wire round the outside of the tin. This can be twisted, and when the cake is baked and has got cold can be untwisted, and the tin will then open of its own accord. The tin must be lined with buttered paper, and buttered paper must be placed on a flat piece of tin at the bottom. When an "amateur hoop" is used like we have described, care must be taken that the cake does not come out at the bottom. The cake, especially when it is made with beaten-up eggs, like sponge cake, will rise, and unless precautions are taken the tin will rise with it, and the unset portion of the cake break loose round the edge at the bottom. To prevent this the tin must be kept down with a weight at the top. In a proper hoop made for the purpose there are appliances for fastening the hoop together itself and also for keeping it in its place, but if we use a strip of tin we must place something across the tin on the top and then put on a heavy weight. When this is done, you must remember to allow room for the cake to rise. A pound cake such as we have described can be made into a rich fruit cake by adding stoned raisins, currants, chopped candied peel, sultana raisins, or, better still, dried cherries. In making ordinary cakes, when currants are used, they should be first washed and then dried; if you use damp currants the cake will probably be heavy. With regard to the flour, it is cheapest in the end to use the best quality, and the flour should be dried and sifted. If you weigh the flour remember to dry and sift it before you weigh it, and not after. In using sugar get the best loaf; this should also be pounded and sifted. In using eggs, of course each egg should be broken separately. Very often it is necessary to separate the yolks from the whites. This requires some little skill; you are less likely to break the yolk when you crack the egg boldly. Put the yolk from one half egg-shell into the other half, spilling as much of the white as you can. You will soon get the yolks separate. Next, remember before mixing the eggs to remove the thread or string from them. When the whites are beaten separately, you must whisk them till they become a solid froth; no liquid should remain at the bottom of the basin. The yolks should not be broken till they are wanted. Lemon-peel is often used in making cakes, and in chopping it a little powdered sugar is a great assistance in preventing the peel sticking together. Remember only to use the _yellow_ part, not the white. The white part gives the cake a bitter flavour. Sometimes milk or cream is used in cake-making. If Swiss milk is used as a substitute, remember that less sugar will be required. When pounded almonds are used for cakes, the almonds must be blanched by being thrown, first into boiling water, and then into cold water. In pounding them, add a little rose-water or orange-flower water, or the white of an egg, to prevent the almonds getting oily. Nearly all plain cakes, where only a few eggs are used, will be made lighter by the addition of a little baking-powder. A very good baking-powder is made by mixing an ounce of tartaric acid with an ounce and a half of bicarbonate of soda, and an ounce and a half of arrowroot. The baking powder should be kept very dry. A very nice way of making home-made cakes is to use some dough, which can be procured from the baker's. Suppose you have a quartern of dough, put it in a basin, cover it over with a cloth, and put it in front of the fire to rise, then spread it on a floured pastry-board, slice it up, and work in half a pound of fresh butter, half a pound of moist sugar, six eggs, a teaspoonful of salt, and half an ounce of caraway seeds. When all the ingredients are thoroughly mixed, place them in two or more well-buttered tins or hoops, and let them stand in front of the fire a little while before they are placed in the oven. Cakes can be flavoured with a variety of spices, such as cinnamon, mace, nutmeg, or powdered coriander seeds. These last are always used to give a special flavour to hot cross buns. BREAD.--Home-made bread is not so much used now as it was years back. Most housekeepers have found by experience that it is a waste both of time and money. There are very few houses among the middle classes which possess an oven capable of competing with any chance of success with a baker's oven. There are, however, many vegetarians who believe in what is called whole-meal bread. A good deal of the whole-meal bread sold as such has been found to be adulterated with substances very unwholesome to ordinary stomachs. We may mention saw-dust as one of the ingredients used for the purpose. Again, if you attempt to make whole-meal bread into loaves, you will find great difficulty in baking the loaves. This whole-meal is a very slow conductor of heat, and the result will probably be that the outside of the loaf will be very hard while the inside will be too underdone to be eaten. Consequently, should you wish to have home-made whole-meal bread, it is far best to bake it in the form of a tea-cake or flat-cake. We cannot do better, in conclusion, than quote what Sir Henry Thompson says on this subject:--"The following recipe," he says, "will be found successful, probably, after a trial or two, in producing excellent, light, friable, and most palatable bread: To two pounds of coarsely ground or crushed whole-meal, add half a pound of fine flour and a sufficient quantity of baking powder and salt; when these are well mixed, rub in two ounces of butter, and make into dough with half milk and water, or with all milk if preferred. Make rapidly into flat cakes like 'tea-cakes,' and bake without delay in a quick oven, leaving them afterwards to finish thoroughly at a lower temperature. The butter and milk supply fatty matters, in which the wheat is somewhat deficient; all the saline and mineral matters of the husk are retained; and thus a more nutritive form of bread cannot be made. Moreover, it retains the natural flavour of the wheat, in place of the insipidity which is characteristic of fine flour, although it is indisputable that bread produced from the latter, especially in Paris and Vienna, is unrivalled for delicacy, texture, and colour. Whole meal may be bought; but mills are now cheaply made for home use, and wheat may be ground to any degree of coarseness desired." CHAPTER XIV. PIES AND PUDDINGS. In vegetarian cookery, as a rule, pies and puddings are made in the same way as in ordinary cookery, with the exception that we cannot use lard or dripping in making our pastry. Nor are we allowed to use suet in making crust for puddings. It would have been quite impossible to have given even one quarter of the recipes for the pies and puddings known, and we must refer those who wish for information on this subject to "Cassell's Shilling Cookery," where will be found a very complete list, but which would have occupied the whole of the space which we have devoted to recipes where vegetarian cookery, as a rule, _differs_ from the ordinary. We will, on the present occasion, confine our attention to the two points we have mentioned, viz., how to make pastry without lard or dripping, and pudding crust without suet. The first of these two points causes no difficulty whatever, as the best pastry, especially that known as puff paste, is invariably made with butter only as the fatty element; but there is one point we must not overlook. Vegetarians are divided into two classes: those who use the animal products--butter, milk, cream, and eggs--and those who do not. This latter class contains, probably, the most respected members of the vegetarian body, as it will always be found that there is an involuntary homage paid by all men to consistency. How then are strict vegetarians to make pastry, butter being classed with the forbidden fruit? We fear we cannot tell them how to make good puff paste; but "Necessity is the mother of invention," and naturally olive oil must supply the place of butter. PASTRY WITHOUT BUTTER.--We will describe how to make a small quantity, which is always best when we make experiments. Take half a pound of the best Vienna flour, and mix with it, while dry, about a salt-spoonful of baking-powder. Now add about a tablespoonful of olive oil, and work the oil and flour together with the fingers exactly as you work a small piece of butter into the flour at the commencement of making puff paste. Next add sufficient water to make the whole into an elastic paste; roll it out and let it set between two tins containing ice, similar to the method used in making high-class pastry. We have mentioned a tablespoonful of oil, but if ice is used more oil may be added. We all know that oil will freeze at a much lower temperature than water, consequently the minute particles of oil become partially solid. Now take the paste, roll it out, and give it three turns; roll it out again, give it three more turns, and put it back in the ice; let it stand ten minutes or a quarter of an hour, and repeat this process three times. Be careful to flour the pastry each time before it is turned. By this means we get the pastry in thin layers, with minute air bubbles between them, and this will cause the pastry to rise. If you are making a pie, roll out the pastry the last time, cover the pie, and put it in the oven immediately, while the pastry is cold. Do not let the pastry stand, unless it be in a very cold place. This pastry we have just described, made with oil, can also be utilised for puddings, in which latter case we would recommend the addition of a little more baking-powder, and to every pound of flour add two tablespoonfuls of very fine bread-crumbs. These must be dry, and rubbed through a fine sieve. PASTRY WITH BUTTER.--Good puff paste is made by taking equal quantities of butter and flour--say a pound of each--the yolk of one egg, a pinch of salt, while the water used is acidulated with lemon-juice. For the manipulation of this pastry we must refer those who do not know how to make it to other cookery books, or to the shilling one above mentioned. In making ordinary paste we must use less butter; and when we use considerably less butter, if we wish the pastry light, we shall require baking-powder. The quantity depends very much upon the quality. Many persons make their own baking-powder, and we cannot recommend any better than the recipe given in the last chapter, viz., an ounce of tartaric acid, an ounce and a half of bicarbonate of soda, and an ounce and a half of arrowroot. A great deal, too, depends upon the quality of the flour. Vienna flour is much more expensive than ordinary flour, but incomparably superior. What limit we can assign to the quantity of butter used it is impossible to say. A quarter of a pound of butter to a pound of flour, and a teaspoonful of baking-powder, will make a fair crust. When less butter is used the result is not altogether satisfactory. PUDDINGS.--We next come to the very large class of puddings in which suet is used. The ordinary plum pudding is a case in point. The best substitute for suet, of course, is butter or oil; a plum pudding, however, made without suet, would undoubtedly be heavy, and, to avoid this, we must use butter, bread-crumbs, and baking-powder. It would be impossible to give any exact quantity, as so much depends upon the other ingredients. Some people use bread-crumbs only in making plum pudding, and no flour, in which case, of course, a very considerable number of eggs must be used or else the pudding will break to pieces. In the case, however, of oil being used as a substitute for butter, it is of the utmost importance that the oil be pure and fresh. We here have to overcome a deeply-rooted English prejudice. Pure oil is absolutely tasteless, and it has often been remarked by high-class authorities that really pure butter ought to be the same. We fear, however, that purity in food is the exception rather than the rule, as at no period of this country's history has the crime of adulteration been so rampant as in the present day. Adulteration has been said to be another form of competition. Too often adulteration is a deliberate form of robbery. Steps have been taken in recent years to put a stop to this universal system of fraud, more especially in connection with butter. Were more Acts passed similar to the "Margarine Act" we believe that this country would be richer and happier, and without doubt more healthy. In that large class of puddings known as custard pudding, cabinet pudding, there is no difference whatever in vegetarian cookery. It would be quite impossible to make any of these puddings without eggs, and when eggs are used we may take for granted that butter is allowed also. We have, throughout, called particular attention to the importance of appearances. In the case of all puddings made with eggs and baked in a dish, it is a very great improvement to reserve one or two whites of egg, and to beat these to a stiff froth, with a little white powdered sugar. When the pudding is baked, cover it with this snow-white froth, and let it set by placing it in a slack oven for two or three minutes. Whether the pudding is served hot or cold, the result is the same. An otherwise plain and somewhat common-looking dish is transformed into an elegant one, the only extra expense being a little _trouble_. We may sum up our instructions to cooks in the words: "Whatsoever thy hand findeth to do, do it with thy might." INDEX. Allemande Sauce, 44 Almond Cheesecakes, 170 Fritters, 119 Sauce, 44 Sauce, Clear, 45 Soup, 23 Apple Cheesecakes, 170 Custard, 168 Fritters, 118 Jam, 161 Jelly, 161 Sauce, 45 Soup, 24 Apples, Stewed, 172 Apricot Fritters, 119 Jam, 164 Jelly, 163 Apricots Tinned, 155 with Cream, 156 Aromatic Herbs, 32 Arrowroot Sauce, 45 Artichokes, French, 137 a la Provencale, 137 Boiled, 137 Fried, 137 Salad, 102 Artichoke, Jerusalem, 137 Fried, 138 Mashed, 138 Sauce, 45 Soup, 24 Asparagus and Eggs, 85 Boiled, 139 Salad, 101 Sauce, 45 Soup, 24 Tinned, 153 Ayoli, 115 Baking-Powder, 180 Banana Fritters, 119 Barley and Rice Porridge, 75 Soup, 25 Batter for Fritters, 116 Beans, Broad, 139 a la Bourgeoise, 139 a la Poulette, 139 Mashed, 139 Salad, 103 Soup, 27 Beans, French, 139 Pudding, 140 Salad, 102 Soup, 27 Tinned, 154 Beans, Haricot, 131 Salad, 103 Soup, Red, 26 Soup, White, 26 Beetroot Salad, 102 Soup, 26 Beurre Noir, 48 Blackberry Jam, 164 Jelly, 158 Black Butter, 48 and Eggs, 86 Black Currant Jam, 164 Jelly, 160 Sauce, 45 Bread, 180 and Milk, 75 Potato, 129 Sauce, 45 Whole-Meal, 180 Brocoli, 141 Greens, 141 Brown Mushroom Sauce, 55 Onion Sauce, 55 Brown Roux, 22 Thickening, 22 Brussels Sprouts, 141 Tinned, 154 Butter, Black, 48 Maitre d'hotel, 53 Melted, 48 Oiled, 48 Sauce, 46 Cabbage, 142 and Cream, 143 and Rice, 63 large White, 142 Red, 143 Soup, 27 Cakes, 177 Parsnip, 147 Pound, 179 Caper Sauce, 49 Carrot Jam, 164 Sauce, 49 Soup, 27 Carrots, Boiled, 143 Fried, 144 Mashed, 144 Tinned, 154 Cauliflower and Tomato Sauce, 145 au gratin, 144 Boiled, 144 Salad, 104 Sauce, 49 Soup, 28 Casseroles, 64 Celery and Eggs, 85 Salad, 103 Sauce, 49 Soup, 29 Stewed, 145 Cheesecakes, 165-168 Almond, 170 Apple, 170 from Curds, 169 Orange, 170 Potato, 169 Cheese and Eggs, 89 and Fried Bread, 113 and Rice, 63 Devilled, 114 Fritters, 117 Cheese Ramequins, 114 Sandwiches, 107 Savoury, 113 Souffle, 92 Soup, 29 Stewed, 114 Straws, 114 Toasted, 114 Cherry Sauce, 49 Soup, 29 Cherries, Stewed, 174 Chestnut Sauce, 49 Soup, 30 Chestnuts and Macaroni, 72 Chocolate Cream, 166 Fritters, 119 Chutney Sauce, 53 Cinnamon Sauce, 49 Clear Soup, 30 Cocoanut Sauce, 49 Soup, 31 Coffee Cream, 166 Fritters, 119 Cottage Soup, 30 Cream and Macaroni, 73 Cheese Sandwiches, 107 Chocolate, 166 Coffee, 166 Fritters, 120 Lemon, 166 Maraschino, 166 Orange, 166 Pistachio, 167 Strawberry, 167 Vanilla, 166 Creams, 165 Croquettes, Potato, 127 Rice, 65 Cucumber and Eggs, 88 Salad, 102 Sauce, 49 Currant Sauce, Black, 50 Red, 50 Black, Jam, 164 Black, Jelly, 160 Red, Jam, 164 Red, Jelly, 161 Curried Eggs, 82 Lentils, 136 Rice 63 Vegetables, 151 Curry Sauce, 50 Custard, Apple, 168 Cheap, 168 Fritters, 119 Custards, 167 Cutlets, Potato, 127 Damson Jam, 164 Jelly, 162 Dandelion Salad, 103 Devilled Cheese, 114 Eggs, 82 Dutch Sauce, 51 Green, 51 Egg Balls, 83 Forcemeat, 83 Salad, 99 Sandwiches, 106 Sauce, 51 Toast, 85 Eggs, 78 a la bonne femme, 8 a la Dauphine, 85 a la tripe, 83 and Asparagus, 85 Black Butter, 86 Celery, 85 Cheese, 89 Cucumber, 88 Garlic, 86 Mushrooms, 86 Onions, 87 Potatoes, 87 Rice, 66 Sauce Robert, 87 Sorrel, 87 Spinach, 85 Turnip-tops, 85 au gratin, 84 Boiled, 78 Hard, 81 Broiled, 87 Buttered, 88 Curried, 82 Devilled, 82 Fried, 80 in Sunshine, 88 Little, 89 Poached, 81 Scrambled, 88 To Break, 80 Endive, 145 Salad, 100 Soup, 31 English Salad, 97 Extract of Spinach, 25 Fennel Sauce, 51 Flageolets, 133 Tinned, 154 Fond d'Artichokes, 155 Forcemeat of Egg, 83 of Mushroom, 110 Frangipane Fritters, 120 French Beans, 139 Bean Salad, 102 Soup, 27 Pudding, 140 Salad, 97 Fritters, 116 Almond, 119 Apple, 118 Apricot, 119 Banana, 119 Batter for, 116 Cheese, 117 Chocolate, 119 Coffee, 119 Cream, 120 Custard, 119 Frangipane, 120 Game, 117 German, 121 Ginger and Rice, 121 Hominy, 117 Mushroom, 116 Orange, 120 Pine Apple, 120 Peach, 120 Potato, 120 Rice, 121 Sage and Onion, 118 Spinach, 118 Sweet, 118 Tomato, 117 Vanilla, 119 Fruit, Compote of, 171 Soup, 31 Stewed, 171 Fruits, Bottled, 157 Tinned, 155 Frumenty, 76 Game Fritters, 117 Garlic and Eggs, 86 Garnish of Eggs, 89 German Fritters, 121 Salad, 100 Sauce, 51 Ginger Sauce, 52 Gooseberry Sauce, 52 Gooseberries, Stewed, 173 Green Bean Soup, 27 Dutch Sauce, 51 Mayonnaise Sauce, 54 Pea Soup, Dried, 37 Fresh, 38 Hare Soup, 32 Haricot Beans, 131 Bean Salad, 103 Soup, Red, 26 White, 26 Herbaceous Mixture, 32 Herbs, Aromatic, 32 Hominy, 76 Fried, 76 Fritters, 117 Hop Salad, 104 Horseradish Sauce, 52 Hotch Potch, 32 Ice Cream, 176 Lemon Water, 176 Orange Water, 176 Water Fruit, 177 Ices, 174 from Fresh Fruit, 176 from Jams, 176 Indian Pickle Sauce, 53 Sandwiches, 106 Italian Salad, 104 Sauce, 53 Jam Apple, 161 Apricot, 164 Blackberry, 164 Black Currant, 164 Carrot, 164 Damson, 164 Gooseberry, 164 Greengage, 164 Plum, 164 Raspberry, 164 Red Currant, 164 Rhubarb, 164 Strawberry, 164 Vegetable Marrow, 164 Jams, 163 Jardiniere Soup, 33 Jellies, 158 Jelly, Apple, 161 Apricot, 163 Blackberry, 158 Black Currant, 160 Damson, 162 Lemon, 159 Mulberry, 163 Orange, 160 Pine Apple, 162 Raspberry, 161 Red Currant, 161 Julienne Soup, 33 Kale, Scotch, 148 Sea, 148 Leek Soup, 33 Leeks, Stewed, 145 Welsh Porridge, 146 Lemon Cream, 166 Jelly, 159 Water, Ice, 176 Lentil Porridge, 75 Puree a la Soubise, 34 Soup, 33 Lentils, 135 a la a Provencale, 136 Boiled, 136 Curried, 136 Lettuce Salad, 97 Lettuces, Stewed, 146 with Peas, 146 Macaroni, 67 a la Reine, 69 and Cheese, 68 Chestnuts, 72 Cream, 73 Eggs, 69 Tomatoes, 72 as an Ornament, 70 au gratin, 69 Italian Fashion, 68 Nudels, 71 Savoury, 72 Scolloped, 70 Soup, Clear, 34 Soup, Thick, 34 Timbale of, 70 Macedoines, 155 Maitre d'hotel Sauce, 53 Butter, 53 Mango Chutney Sauce, 53 Maraschino Cream, 166 Mayonnaise Salad, 98 Sauce, 53 Sauce, Green, 54 Melon Salad, 105 Milk Porridge, 75 Soup, 35 Toast, 77 Mint Sauce, 54 Mock Turtle Soup, 35 Mulberry Jelly, 163 Mulligatawny Soup, 35 Mushroom, Essence of, 44 Forcemeat, 110 Fritters, 116 Pie, 110 Cold, 110 Pudding, 111 Puree of, 55 Sandwiches, 106 Sauce, 54 Brown, 55 Mushrooms, 108 a la Bordelaise, 110 a la Provencale, 110 and Eggs, 86 au gratin, 109 Fried, 109 Plain, 108 Mustard Sauce, 55 Mustard and Cress, 104 Sandwiches, 106 Nalesnikis, 116 Nettles, To Boil, 151 Oatmeal Porridge, 73 Oiled Butter, 48 Omelet au Kirsch, 95 au Rhum, 95 Cheese, 92 Fine Herbs, 92 Onion, 92 Plain, 91 Potato, 92 Potato, Sweet, 92 Souffle, 93 Sweet, 94 Vegetable, 95 with Jam, 94 Omelets, 89 Onion Omelet, 92 Salad, 104 Sauce, 55 Brown, 55 Soup, 35 Brown, 36 Onions and Eggs, 87 Baked, 146 Plain, 146 Stewed, 147 Stuffed, 115 Orange Cheesecakes, 170 Cream, 166 Fritters, 120 Jelly, 160 Sauce, 56 Water Ice, 176 Ox-tail Soup, 36 Palestine Soup, 24 Pancakes, Polish, 116 Parsley Sauce, 56 To Blanch, 26 Parsnip Cake, 147 Soup, 36 Parsnips, 147 Fried, 147 Mashed, 147 Paste for Pies, 184. Puddings, 185. without Butter, 183. Peach Fritters, 120 Peaches, Tinned, 156 Peaches with Cream, 156 Pea Soup, Dried Green, 37 Split Peas, 37 Fresh Green, 38 Peas, Boiled, 148 Brose, 134 Dried, 133 Dried Green with Cream, 135 Dried whole Green, 134 Green, 148 Pudding, 134 Stewed, 148 Tinned, 153 Pear Soup, 37 Pears, Stewed, 173 Tinned, 156 Pie, Mushroom, 110 Mushroom, Cold, 111 Potato, 112 Pumpkin, 113 Pies and Puddings, General, 183 Paste for, 184. Pine Apple Fritters, 120 Ice, 177 Jelly, 162 Sauce, 56 Tinned, 156 Piroski Sernikis, 116 Pistachio Cream, 167 Plum Jam, 164 Sauce, 56 Plums, Stewed, 174 Polenta, 115 Poached Eggs, 81 Poivrade Sauce, 57 Polish Pancakes, 116 Porridge, Barley and Rice, 75 Milk, 75 Lentil, 75 Oatmeal, 73 Sago, 77 Whole Meal, 75 Potato Balls, 127 Biscuits, 129 Border, 128 Bread, 129 Cake, 129 Cheese, 130 Cheesecake, 169 Chips, 126 Croquettes, 127 Fritters, 120 Omelet, 92 Omelet, Sweet, 92 Ribbon, 126 Salad, 101 Soup, 38 Potatoes and Eggs, 87 a la Barigoule, 130 a la Lyonnaise, 131 a la Maitre d'hotel, 127 a la Provencale, 131 Baked, 125 Boiled, 123 Broiled, 131 Fried, 126 Mashed, 125 New, 127 Saute, 126 Steamed, 124 Pound Cake, 179 Prune Sauce, 57 Prunes, Stewed, 173 Pudding, Cheese, 114 French Bean, 140 Mushroom, 111 Peas, 134 Pumpkin, 113 Puddings, 182 Pumpkin a la Parmesane, 115 Pie, 113 Pudding, 113 Soup, 39 Puree, Endive, 31 Lentils, 34 Mushroom, 55 of Beans, Red, 26, of Beans, White, 26 of Chestnuts, 30 Sorrel, 58 Rarebit, Welsh, 115 Raspberry Ice, 176 Jam, 164 Jelly, 161 Sauce, 57 Ramequins, Cheese, 114 Ratafia Sauce, 57 Ravigotte Sauce, 57 Red Currant Jam, 164 Jelly, 161 Sauce, 50 Red Haricot Bean Soup, 26 Rhubarb Soup, 39 Stewed, 173 Rice, 60 and Barley Porridge, 75 and Cabbage, 63 and Cheese, 63 and Eggs, 66 and Ginger Fritters, 121 and Tomatoes, 66 Boiled, 61 Border, 64 Croquettes, 65 Curried, 63 Fritters, 121 Soup, 39 Soup a la Royale, 39 Risotto, 62 Robert Sauce, 58 Roux, Brown, 22 White, 22 Sage and Onion Fritters, 118 Sago Porridge, 77 Soup, 40 Salad, Artichoke, 102 Asparagus, 101 Bean, Broad, 103 Bean, Haricot, 103 Beetroot, 102 Cauliflower, 104 Celery, 103 Cucumber, 102 Dandelion, 103 Egg, 99 Endive, 100 English, 97 French, 97 French Beans, 102 German, 100 Hop, 104 Italian, 104 Mayonnaise, 98 Melon, 105 Mixed, 98 Mustard and Cress, 104 Onion, 104 Potato, 101 Salsify, 101 Sweet, 105 Tomato, 99 Water-cress, 103 Salads, 96 Salsify, Boiled, 151 Salad, 101 Sandwiches, 105 Cheese, 107 Cream Cheese, 107 Egg, 106 Indian, 106 Mushroom, 106 Mustard and Cress, 106 Tomato, 105 Sauce, Allemande, 44 Almond, 44 Almond, Clear, 45 Apple, 45 Arrowroot, 45 Artichoke, 45 Asparagus, 45 Bread, 45 Butter, 46 Butter, Black, 48 Butter, Oiled, 48 Caper, 49 Carrot, 49 Cauliflower, 49 Celery, 49 Cherry, 49 Chestnut, 49 Cinnamon, 49 Cocoa-nut, 49 Cucumber, 49 Currant, Black, 50 Currant, Red, 50 Curry, 50 Dutch, 51 Green, 51 Egg, 51 Fennel, 51 German Sweet, 51 Ginger, 52 Gooseberry, 52 Horseradish, 52 Indian Pickle, 53 Italian, 53 Maitre d'hotel, 53 Mango Chutney, 53 Mayonnaise, 53 Green, 54 Mint, 54 Mushroom, 54 Brown, 55 Puree, 55 Mustard, 55 Onion, 55 Brown, 55 Orange Cream, 56 Parsley, 56 Pine Apple, 56 Plum, 56 Poivrade, 57 Prune, 57 Radish, 57 Raspberry, 57 Ratafia, 57 Ravigotte, 57 Robert, 58 Sorrel, 58 Soubise, 58 Sweet, 58 Tarragon, 58 Tartar, 58 Tomato, 59 Truffle, 59 Vanilla, 59 White, 59 Sauces, 44 Savoury Rice, 66 Scotch Broth, 40 Kale, 148 Sea Kale, 148 Soup, 40 Sorrel Sauce, 58 Soup, 40 Soubise Sauce, 58 Souffle, Cheese, 92 Omelet, 93 Soup, Almond, 23 Apple, 24 Artichoke, 24 Asparagus, 24 Barley, 25 Bean, French, 27 Green, 27 Haricot, Red, 26 Haricot, White 26 Beetroot, 26 Cabbage, 27 Carrot, 27 Cauliflower, 28 Celery, 29 Cheese, 29 Cherry, 29 Chestnut, 30 Clear, 30 Cocoanut, 31 Cottage, 30 Endive, 31 Fruit, 31 Green Pea, Dried, 37 Fresh, 38 Hare, 32 Hotch Potch, 32 Jardiniere, 33 Julienne, 33 Leek, 33 Lentil, 33 Lentil a la Soubise, 34 Macaroni, Clear, 34 Thick, 34 Milk, 35 Mock Turtle, 35 Mulligatawny, 35 Onion, 35 Brown, 36 Ox-tail, 36 Palestine, 24 Parsnip, 36 Pear, 37 Pea, Split, 37 Green, Dried, 37 Fresh, 38 Potato, 38 Pumpkin, 39 Rhubarb, 39 Rice, 39 a la Royale, 39 Sago, 40 Scotch Broth, 40 Sea Kale, 40 Sorrel, 40 Spinach, 41 Tapioca, 41 Tomato, 41 Turnip, 42 Vegetable, 33 Marrow, 42 Vermicelli, 42 White, 42 White, 43 Soups, 23 General Instructions, 17 Sparghetti, 67 Spinach, 149 and Eggs, 85 Extract of, 25 Fritters, 118 Soup, 41 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