Reform Cookery Book Part 25

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. b.u.t.ter 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, LANCAs.h.i.+RE.

PER LB.

S. D.

Walnut b.u.t.ter 1 0 Cocoa Nut b.u.t.ter 1 0 Cashew b.u.t.ter 1 0 Almond Margarine 1 2 Nut Margarine 0 10 Blended Nut Margarine 0 10 Honey & Nut Margarine 1 0 Pea Nut b.u.t.ter 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 b.u.t.ter or nut oil to the lb. Salt or not to taste. Rub in the b.u.t.ter 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 quant.i.ty 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. b.u.t.ter or "Nutter," 4 ozs.