Chapter 10

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.

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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

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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.

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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.