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Reform Cookery Book (4th edition) by Mrs. Mill

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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.

* * * * *


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* * * * *


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


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.


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.


"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

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

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

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.


* * * * *



Doctors counsel the regular use of

Shredded Wheat

"Biscuit" and Triscuit



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,

* * * * *


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

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.


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.


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


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.

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


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.


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.


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.


"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


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

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.


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.


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.


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,


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


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.


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

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.


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.


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.


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.


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.


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.


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.


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.


"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.


"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

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

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

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.

* * * * *


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._

* * * * *


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.


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
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.

* * * * *



It is that delicious, sweet, nutty flavour which you long for but seldom
find. It is only to be found in


Wholemeal, which is made from the very finest wheat obtainable, carefully
selected and blended, and ground by millstones in the good old fashioned


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.


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

"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


* * * * *


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.


"'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.


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.


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

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


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.


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.


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_

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.


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

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