Part 9

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.

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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.

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_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.

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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.

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ADDITIONAL RECIPES.

SOUPS.

Nut Soup.

One pint boiling water, 3 tablespoons grated walnut or walnut meat preparation, some onions sliced, spoonful gravy essence, 1/2 lb. sliced tomatoes, a little "Nutter." Make the fat hot and fry onions lightly, add sliced tomatoes and grated nuts, and stir for a few minutes. Pour boiling water over, and allow all to simmer for 20 to 30 minutes; season to taste, and serve.

Split Green Pea Soup.

One lb. split green peas, 1/2 lb. onions, 1/2 lb. carrots, 2 quarts boiling water; scald peas with hot water, and put on with the 2 quarts (8 breakfast cupfuls) boiling water, and the onions chopped small. Simmer for an hour, and add the carrot flaked or chopped small. Cook for another hour, add seasoning, herbs, parsley, &c., and it is ready for use. This is a most delicious and nourishing soup, and very quickly and easily prepared. Can be varied by using tomatoes instead of the carrots, or by the addition of any other vegetables as cauliflower, leeks, spring onions, &c., also by substituting 4 to 6 ozs. rice or barley for same quantity peas.

Simple White Soup.

One large onion, 1 large potato, 1 tablespoonful oatmeal, 1 tablespoonful butter. Boil gently 1 hour in 2 breakfast cupfuls milk and 1 of water. Pass through a fine sieve, and serve very hot. May be varied by substituting Provost Nuts or Marshall's "Cerola" for the oatmeal.

Plasmon Vegetable Soup.

Two carrots, 2 turnips, 1 leek, 1 onion, 1-1/2 oz. butter, 1 teaspoonful celery seed, 2 lumps sugar, 1 bay leaf, 1 pint Plasmon white stock, 1 oz. flour, 1 gill milk, salt and pepper. Shred vegetables into thin strips. Melt butter, and add Plasmon stock while boiling. Cook till vegetables tender. Blend flour and milk smoothly, and add gradually, also seasoning. Boil a few minutes longer. For

Plasmon Stock,

put 1 oz. Plasmon in saucepan, and add gradually half a pint lukewarm water, stirring continuously. Place over the fire, and boil for two minutes. When cold, this should be a thin, semi-transparent jelly.

Cream of Barley Soup.

Prepare a white or clear stock (p. 11), or make a hasty stock by boiling some lentils, split-peas, or haricots with a good quantity of chopped onion till of the strength required. Failing any of these, a spoonful or two of vegetable extract will do very well. Bring to boil, and season to taste. In a basin smooth some of Robinson's Patent Barley to a cream with cold water or milk, allowing one tablespoonful to the pint. Pour on to this the boiling stock, stirring all the time. Return to saucepan, boil up, and allow to simmer for at least ten minutes. More milk may be added if desired, and this soup can be varied and enriched by the addition of the yolks of one or two eggs. These should be well beaten up and put in tureen before dishing. I may say here that the Patent Barley is must useful for thickening any kind of soup, stock, or gravy.

SAVOURIES.

Nut Soufflee.

A teacup each of grated walnuts, brown bread crumbs, and milk, a beaten egg, pepper and salt. Mix well, grease a tin mould, pour in mixture, and steam for an hour. Serve with Tomato Sauce. When cold, it can be cut in slices, rolled in egg and bread crumbs, and fried a nice brown.

NOTE.--The above can be varied by using a different kind of nuts or Mapleton's Nut-meat Preparation, and by the addition of a little grated onion, minced parsley, and one or two teaspoonfuls Vegetable Extract.

Savoury Nut Omelette.

A large cup of grated walnuts or Brazil nuts, a cup of brown bread crumbs, pepper and salt to taste, a little grated onion, 2 teaspoonfuls finely chopped parsley; also 2 eggs well beaten, and a cup of milk. Mix all the ingredients together. Have ready an omelette pan with a good layer of hot fat or butter. Pour in the mixture, slowly brown on one side, cut in 4 or 6 pieces when they will be easily turned, then brown on the other side. Serve hot, with brown sauce, vegetables and potatoes in the usual way. A still simpler way is to bake in shallow baking tin in brisk oven 30 to 40 minutes. Use plenty of fat.

NOTE.--The above can be very easily prepared by using Mapleton's Nut-meat Preparation instead of the grated nuts. Walnut or brown Almond meal would be especially suitable.

Sea Pie.

Cook together a variety of tender spring vegetables--carrots, turnips, cabbage, pens, French beans, &c. First brown some onions with "Nuttene," add water with some vegetable extract--"Marmite" or "Carnos"--also some ketchup and seasoning. When boiling, add the carrots and turnips--not too small--then a fair-sized cabbage cut in four pieces, the peas shelled, or French beans cut lengthwise. The carrots and turnips should be cooking for some time before the cabbage, &c., is put in. See that there is plenty of liquid to cover, and put on the following paste:--Take four heaped tablespoonfuls self-raising flour, a piece of "Nuttene" or butter the size of a small egg. Rub in very lightly with the tips of the fingers, add pinch pepper and salt, and mix to a soft dough with a little water. Flour well and roll out lightly to not quite the size of round stewpan to leave room for swelling. Make a hole in centre, add quickly to contents of pan while fast stewing, keep lid very close, and cook for 3/4 of an hour. Serve very hot. Sea Pie may also be made with mushrooms stewed till tender, with teaspoonful "Extract" and tablespoonsful ketchup. Have plenty of liquid.

NOTE.--The above is exceedingly good, very simple to prepare, and may be varied in innumerable ways. For those who prefer to dispense with chemical raising materials, I may say that the paste is very good made with ordinary flour, or with a mixture of wholemeal and flour. An egg _may_ be beaten and mixed in, but it rises very well without. The same paste can be put over any stew--German Lentil, Haricot Bean, &c.--great care being taken that there is plenty of liquid.

Scotch Oatmeal Pudding.

One lb. oatmeal, 1/4 lb. onions, 1/2 lb. vegetable suet or 1/4 lb. each of suet and pine kernels; pepper and salt. Run the pine kernels through nut-mill, and put with suet in frying-pan. When hot, add the onions finely chopped, and after these have cooked for a few minutes add the oatmeal, which should be crisp and not too fine. Cook all for some time, stirring constantly to prevent burning. Wring a pudding cloth out of boiling water, flour well, and put the oatmeal, &c., in, and tie up at each end in the form of a roll, leaving a little room to swell. Plunge in fast-boiling water, and boil for 3 to 4 hours. Turn out of cloth carefully so as not to break. It may be served as it is, but is much nicer if put in a baking tin, basted with hot fat, and baked till brown and crisp. Serve with brown sauce or nut gravy.

This may be divided into a number of small puddings. These are particularly good if allowed to cool, and then brushed over with a little white of egg before being toasted.

Hasty Oatmeal Pudding.

Make some vegetable fat very hot. Add a little onion, grated or very finely chopped, and stir till nearly cooked. Allow a teacupful oatmeal to each tablespoonful of fat, and stir in along with a little salt and pepper. Cook over very moderate heat till crisp and brown all over, turning about almost constantly as it is very ready to burn. Shredded Wheat Biscuit crumbs, Granose Flakes, or Kornules may be used in place of the oatmeal. Less fat will be required.

Walnut Mince.

Six ozs. grated nuts, 4 ozs. breadcrumbs, 1 oz. Nut butter. Make fat hot in saucepan, add nuts, and stir till lightly browned, taking great care not to burn. Add breadcrumbs and seasoning to taste--large spoonful grated onion, pinch herbs, &c.--also ketchup or vegetable extract--"Carnos" or "Marmite"--with boiling water to make up 2 gills--rather less if a dry consistency is preferred. Simmer slowly for 15 minutes. Serve with sippets of toast or fried bread. Brazil, peccan, or hazel nuts may be used instead of walnuts.

Savoury Lentil Pie.

With the help of the above mince quite a number of delicious savouries can be contrived with but little extra trouble. The following pie will be found delicious:--Wash well 8 ozs. red lentils, and put on to cook with 2 ozs. each of chopped or flaked carrot, turnip, and onion, 1 oz. butter, pinch herbs, ditto curry powder, teaspoonful sugar, and usual seasonings. Cover with just as little water as will cook the lentils without burning, and simmer or steam closely covered for about half-an-hour till lentils a thick puree. Some ketchup, "Extract," or tomato is an improvement; add nut mince prepared as above, mix well and simmer a few minutes longer. It should be of the consistency of a thick mush. Put in pie-dish, and set aside to cool. Cover with

Batter Paste

made with 6 ozs. self-raising flour, 2 eggs, 1-1/2 gills milk, 3 ozs. butter or vegetable fat. Rub the butter into the flour, and make into stiff batter, with the eggs well beaten, and the milk. Pour over contents of pie-dish and bake till well risen and a nice brown in fairly brisk oven.

Nutton Pie.

One-and-half lbs. "Nutton," [Footnote: A very fine Nut Meat, put up by R. Winter, City Arcades, Birmingham.] cut in dice, 1/2 lb. tomatoes, 1/4 lb. cooked macaroni, 1-1/2 lbs. cooked potatoes, sliced. Dust with pepper and salt, pour in stock to within 1/2 inch of top; cover with good whole-meal crust, made with Winter's cooking "Nutbut"; bake.

Nutton Chops.

One lb. No. 1 "Nutton," minced through a food chopper, 3/4 lb. zweiback bread crumbs, 2 ozs. macaroni, cooked and finely chopped, pepper and salt to taste. Mix with egg and form into chops; use a piece of uncooked macaroni for the bone; brush with egg and bread crumbs and bake, or fry, with nutbut--this quantity should make 8 chops.

Nutton Meat for Mock Sausage Rolls.

One lb. No. 8 "Nutton," put through a food chopper, 1/2 Spanish onion boiled and finely chopped, 2 teacupsful zweiback bread crumbs, a little sage, salt to taste. Have quantity required of puff pastry, roll out and divide into squares, putting a little sausage meat in the centre, wet the edges and fold over. Place in a hot oven and bake 10 minutes to 1/4 hour.

Stewed Onions.

Select about a dozen good hard onions, as nearly of a size as possible, and weighing 6 or 8 to the lb. Make 2 ozs. or so vegetable fat--"Nutter" is very good--smoking hot in large stewpan, add the onions, and stir about till nicely browned all over; be careful not to burn; if fat not all absorbed pour it away. Cover with boiling water, add seasoning, pinch herbs, &c., cover and stew gently till cooked--about an hour. There should be a rich brown gravy, so that this makes a most appetising dish to serve with a dry savoury.

Cheese Moulds.

One pint milk, 1/2 lb. grated cheese, 3/4 lb. wheaten bread crumbs, 2 eggs, 1 teaspoonful salt, 1/4 teaspoonful mustard, 1/4 teaspoonful pepper. Put milk, cheese, and crumbs into a pan and bring them almost to the boil, add seasoning and eggs, and stir till thick, but do not let it boil. Butter some small dariole moulds and sprinkle them with some chopped parsley. Press in the mixture, dip in hot water, and turn out.

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MAPLETON'S NUT FOODS WARDLE, LANCASHIRE.