The following practical information and suggestions will be found helpful by those who wish to test the advantages of living solely upon uncooked foods—as now recommended by so many progressive physicians, dietetic specialists, and teachers of hygiene. Although such a strictly simple and natural dietary may at first involve some gustatory self-denial, the benefits resulting from its use are declared by many who speak from personal experience to be well worthy of any inconvenience or sacrifice involved.

List of Foods and Fruits. etc., that can be eaten uncooked.

Cheeses—Camembert, Cheddar, Cheshire, Cream, Dutch, Gorgonzola, GruyÈre, Gloucester, Half-cheese, Pommel, Port Salut, Stilton, St. Ivel, Wenslet, Wensleydale, Wiltshire, etc.

Fruits—(Dried) Apples, apricots, currants, dates, figs, muscatels, peaches, prunes or French plums, pears, raisins, sultanas, etc.

(Fresh) Apples, bananas, blackberries, currants, cantaloupes, cherries, damsons, gooseberries, greengages, green figs, lemons, melons, mulberries, nectarines, orange, pineapple, pears, peaches, plums, pomegranates, quince, raspberries, strawberries, tangerines, etc.

Nuts—(Fresh) Almonds, Barcelona, Brazil, cobs, coconuts, filberts, Spanish, walnuts, etc.
(Shelled) Almonds, Barcelona, cashew, hazel, pea-nut, pine kernels, walnuts, etc.

Roots—Artichokes, carrots, parsnips, turnips and potatoes (which must be very finely grated).

Vegetables—Cabbage (red and white), cauliflower, corn salad, cucumber, celery, chicory, endive, lettuce, leeks, mustard and cress, onion, parsley, radishes, sprouts, spinach, salsify, seakale, tomatoes, watercress, etc.

RECIPES.

Nut-meat—2-ozs. shelled nuts, 1-oz. bread, 1 tablespoonful of milk. Put nuts and bread through a nut-mill. Mix together with milk. Roll out thin and cut into shapes with glass. This is sufficient for two. Look well over nuts before using, do not blanch almonds but rub them well with a cloth.

Unfired Pudding or Cakes—1-oz. each of dates, sultanas, currants, candied peel and French plums, and 2-ozs. nuts. Put all through a nut-mill and mix well together. Roll out and make into cakes. For a pudding, put mixture in a well greased basin, press down, leave for an hour or so and turn out. If too moist add breadcrumbs. Serve with cream.

Unfired Dried Fruit Salad—Ingredients as for pudding, but do not put through a mill; chop all the fruit and nuts and serve dry with cream.

Dried Fruits, such as French plums, peaches or apricots should be put in soak for 12 hours. Do not cook.

SALADS.

Brussels Sprouts—Use hearts only, which cut into small pieces.

Cabbage—Use hearts only, which cut into small pieces.

Cauliflower—Use flower part only, which cut into small pieces.

Chicory or Seakale—Cut into small pieces.

Lettuce—In the usual way.

Spinach and Mint—Use leaves only, which cut up very small.

Root Salad—Carrots or beetroot and turnips. Peel and put through a nut-mill and mix well together.
Most green salads are improved with the addition of radishes.
Salads can be mixed ad lib., but a greater variety of food is secured by using one or two vegetables only at a time.

Salad Dressing—(1) Half a cup of oil, 1 tablespoonful of lemon juice and the yolk of an egg. Mix egg with oil and add lemon afterwards. (2) Half a cup of oil and one well mashed tomato mixed well together.

Flavourings—For Nut-meat—Use grated lemon peel, mint, thyme or grated onion. For Dried Fruit Pudding or Cake—Use ground cinnamon, grated lemon peel, nutmeg, ground or preserved ginger.

QUANTITIES.

It is well to drink only between meals, i.e., first thing in the morning after dressing; between first and second meal; and before going to bed. No alcohol or strong tea and coffee should be taken.