This is an age of seeking after health, and many and various are the means proffered to that end. Drugs, serums, medical and surgical appliances, baths, waters, fearfully and wonderfully conceived methods of exercise, rigid and drastic schemes of dieting, &c., &c., crowd upon each other's heels until the prevailing idea in the mind of any one seeking to solve the health problem is one of hopeless mystification. Life would be too short to give them all a fair trial, even if any one could be found either foolish or courageous enough to attempt the task (I believe some do try everything by turns but nothing long), so one is driven perforce to make a selection; and while dismissing nine-tenths of the nostrums urged upon us as unworthy of any sane and rational consideration, we know the truth lies somewhere, and will be found by those who seek it on simple, common-sense lines. Doctors differ like the rest of us, but there is a broad general ground of agreement upon which we can all go, namely, that cleanliness, in its widest sense, including pure air, food, and water; plain, easily-digested, nourishing food; with rest and exercise in proper proportion, are the main essentials for right living, and so furnish the key to the problem. No one of these is of itself sufficient. All are necessary and inter-dependent, and it is the want of recognising this principle which so often leads to failure and consequent abandonment, or even wholesale denunciation, of the regimen followed. Thus a person may be advised to adopt certain foods, the rules and regulations regarding which he follows to the letter, but acts unhygienically in other ways, as by shutting out the fresh air, inattention to cleanliness, over-exertion or want of sufficient exercise, eating when exhausted, and so on. The food, at least if it has gone in any way against the inclination or prejudice, will of course be blamed, while really it may be quite innocent.
One might multiply instances to show how so many not only fail to find health by their unreasonable methods, but bring ridicule and disrepute on certain of the measures followed. There is no need to waste further time, however, in demonstrating the obvious. One would hope that all readers are genuinely interested in health principles, and sufficiently in earnest to promote these intelligently.
Our business in these pages lies with the food question, and in this chapter I purpose to deal specially with
Health Foods,
of which there are a large and ever-increasing number now upon the market. How people can complain of want of variety with such a seemingly endless category to choose from passes my comprehension, for the difficulty I find is to do justice to even a small proportion of them. If one were to sample a different dish every day it would take months to get over them, and great as is the outcry in these days for variety, I do not think this constant chopping and changing by any means desirable. As I have been at some pains to find out a number of really reliable Health Foods, and can speak of these from personal experience, the information given in this chapter may serve as a guide to their selection, and save considerable time and trouble. I may say that I am indebted to a number of friends and others with whom I am in correspondence for the benefit of their experience, as well as my own. It is always good to have as wide a consensus of opinion as possible, for one finds that tastes and ideas regarding the merit of the several articles vary with the individual, and with the conditions under which used.
It is difficult to know where to begin when so much claims attention. Perhaps the class of foods which have come most largely into the public eye of late years are the so-called
Breakfast Foods,
consisting generally of cereals, pro-digested or so treated as to be easy of digestion. Several of these, such as Shredded Wheat Biscuits, have been frequently referred to in different parts of the book, so that no further words are needed to commend them. If any are sceptical, or even curious, regarding "what they are," a demonstration recently described by a Manchester friend might serve to reassure them. It was quite on the American "pig and sausage" lines, for one saw the whole wheat grain going in at one part of a machine and coming out at another in the form of a "Triscuit" ready for use.
Among other specially good foods are
Granose Flakes.
These consist of the entire wheat-kernel in the form of delicious, crisp flakes, ready for use, with cream, stewed fruit, &c., or in any way in which bread crumbs may be used. They are very handy to have in the general storeroom to sprinkle over cauliflower or any dish served au gratin. That they are at once nutritious and easily digested is attested by the fact that physicians of high standing put their patients on a diet of "Granose." I have known personally of cases of extreme gastric debility where the patients were put on this food almost exclusively for months together.
They may also be had in the form of
Granose Biscuits,
and these are excellent for general use. Toasted for a few minutes and then buttered—or the butter may be put on while toasting—they furnish a delicacy which few will fail to appreciate.
Avenola, Toasted Wheat Flakes, Nut Rolls, and Gluten Meal, containing 30 per cent. to 60 per cent. Gluten, are among the other products of the same firm—the International Health Association, Stanborough Park, Watford, Herts—which I have space here only to name.
In the chapter on Breakfast Foods and elsewhere the various products of the London Nut Food Co., 465 Battersea Park Road, London, S.W.—Grain Granules, Gluten Meal, &c., are mentioned, besides which they have a great variety of
Nut Cream Rolls and Nut Cream Biscuits,
made from pure wheat meal and shortened with nut butter. They are aerated and free from yeast and chemicals. In the way of
PORRIDGES,
I should like to specially commend
Banana Oats
as being something quite new and appetising. It is very easily prepared, requiring only about 10 minutes' cooking. It is put up in threepenny packets, with which full directions for cooking are given. I may say that I generally make of a stiffer consistency than quantities given, and cook longer in double boiler.
Another good porridge for those who cannot take the regular oatmeal can be made with
Robinson's Patent Groats.
This is best, to my thinking, when made as under:—Smooth two or three tablespoonfuls groats in a basin with a little milk or water. Pour on boiling milk or water—a cupful to each spoonful of groats—stirring the while. Return to saucepan and cook gently for 10 to 15 minutes, or in double boiler for about half an hour.
Manhu Wheat or Barley Porridge.
Take 1 part of the flaked wheat or barley to 2 parts water. Have the water boiling and salted to taste. Add the cereal all at once, and boil for 5 minutes; only stir sufficiently to keep it from burning. It may now be served, but is better if steamed half an hour or so longer in double boiler. Serve with milk or cream and sugar, or salt as preferred. When served with stewed fruit this makes a very wholesome dish. A mixture of the wheat and barley makes a very good porridge.
The value of
Provost Oats
for porridge is too well known to need comment here. I would only remind everyone that Provost Oats are prepared from the finest Scotch grain, and Scotch oats are the finest in the world. But Provost Oats is not the only product upon which Messrs Robinson & Sons rest their fame. More recently they have put upon the market a very fine cereal food known as
Provost Nuts.
This is a highly concentrated and nutritious and sustaining food, but can be digested very easily, and so is suitable in one form or other for every one. It is a grain food scientifically prepared from a combination of wheat, barley, and malt. Being cooked and ready for use it may be served simply with a little cream, milk, or stewed fruit; or cyclists or other travellers may munch them dry, and so compass the simple life right away. Besides au naturel, however, they may enter with advantage into quite a variety of dishes—to thicken and enrich soups, to take the place of bread crumbs in savouries, and to contrive quite a number of new and excellent puddings. Recipes for the latter are given, p. 108, and I am sure they need only be tried to become first favourites.
Kornules
are a somewhat similar preparation, and can be used in the same way.
* * * * *
HEALTH FOODS DEPOT and REFORM FOOD RESTAURANT.
RICHARDS & CO., 73 N. Hanover St., EDINBURGH.
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NUT BUTTERS.
It will soon be impossible to even enumerate the many excellent varieties of Nut Butters and vegetarian fats upon the market. One of the first really good fats available, and one which has stood the test of time and competition, is
Cocoa Nut Butter,
put up by the London Nut Food Co., one of the earliest and most enterprising firms to whom we are indebted for doing so much to make easy the path of food reform. This is a hard white fat, very pure and sweet, suitable for use in place of cooking butter, lard, or dripping. It is especially good for frying all kinds of cutlets, fritters, &c., and being of a firm consistency, can be flaked in a nut mill or grater to be used in place of suet. In baking also it will be found very convenient to flake in this way, as it only requires to be stirred through the flour, instead of the more tedious process of "rubbing in." To
Mapleton, Manchester,
belongs, I think, the credit of producing the first really dainty and palatable
Table Nut Butters,
and his enterprise, we are glad to see, is justified by his success, he having recently acquired land, works, plant, &c., in the country, where the manufacture of the various nut foods can be carried on under ideal conditions. This must appeal to all food reformers, who realise that clean, dainty food cannot be produced amid dirty, insanitary surroundings.
Mapleton's Table Nut Margarine
(as these goods which resemble butter, and yet are not dairy butter, must now be called) is of remarkable purity and excellence, a north country dairy farmer declaring that he would not have known it from good fresh butter! Readers will sympathise with the manufacturers of pure foods who are, in obedience to an arbitrary Act of Parliament, obliged to label their goods "Margarine." It is a comfort, however, to know that the name is all these goods have in common with the often objectionable fats which come under this comprehensive title.
The Nut Cream Butters
are for table use also. They have the distinct flavour of the nuts from which prepared—walnut, almond, hazel, cocoanut, &c. The latter is, I believe, an exclusive specialty, and is useful in practically every variety of cakes, scones, puddings, and sweets. It supplies the place both of butter and flavourings. Recipes for Cocoanut Sauce, Cocoanut Icing, Cocoanut Custard, &c., will be found in the book, but it can be used in any other recipes at discretion.
Cooking Nutter, a soft, white fat, and Nutter Suet, a hard make suitable for baking, are among the other notable products of this firm.
Nuttene,
manufactured by Messrs Chapman, Liverpool, is another fat of undoubted excellence. It can be used in all departments of cookery in place of lard, dripping, suet, or butter. This firm also produces Cashew, Walnut, Almond, and Nut Table Butter of great delicacy and fine flavour.
Especially worthy of mention are the various Nut Butters manufactured by
R. Winter, Birmingham.
They are put up in several varieties—Nutarian Almond Margarine, Nutarian Walnut Margarine, Nutarian Cashew Margarine, Nutarian Table Margarine, Nutarian Cocoanut Margarine, and Nutarian Lard for cooking. There are no finer butters on the market, and as this firm sends a 5s. parcel of their goods carriage paid one can easily sample them. These Nutarian Butters are put up in 1/2 lb. and 1 lb. carton tins—an exceedingly handy form. Cashew Nut Butter, 6-1/2d. per 1/2 lb., 1s. per 1 lb., is a first favourite.
Quite a different class of Butters, but equally valuable in extending the resources of food reformers, are those put up by the International Health Association.
Almond Butter
is very suitable for invalids and those of weak digestion. It is light, delicate, and nourishing, and can be diluted to use as a butter, cream or milk. The
Nut Butter
is made from cooked nuts only, and may be added to soups and savouries of every description with advantage both to nutrition and flavour. It contains all the valuable properties of the nut—proteid as well as fat.
Mapleton's Brown Almond Butter is also very useful in enriching soups, gravies, &c.
* * * * *
For Goods of Guaranteed Purity send to
Richard & Co.'s Health Food Stores,
73 North Hanover St., EDINBURGH.
* * * * *
NUT MEATS.
Perhaps the greatest development of all in the way of extending the vegetarian bill of fare has been in the manufacture of nut meats. Every year sees a number of new and improved preparations put upon the market, so that there is now a very large variety to choose from. All these meats can be made use of in many ways-sliced and fried, in stews, curries, &c.
The London. Nut Food Company's are well known and of undoubted excellence. There are several kinds—Meatose, Vejola, Nut-vego, &c.—all quite distinctive in flavour and suited to different tastes. Certain of these contain pea nuts, the flavour of which is objectionable to some, while others give such the preference. The
F.R. Nut Meat,
however, is free from pea nuts, and is a general favourite. It is now made up with pine-kernels, and when I served it up lately, one of those partaking of it with great relish would scarcely credit its being other than a galantine of veal. [Recipes—page 40.]
Protose, Nuttose, Nuttolene, &c.,
put up by the International Health Association, Birmingham, are of a high standard of excellence. Protose will appeal to those who like the ordinary "meaty" flavours, for it is practically undistinguishable from meat. It is very good in pies, fritters, &c. The following is a favourite recipe.
Protose and Macaroni Pie.
Blanch 3 ozs. macaroni in salted boiling water for 20 minutes. Put half in bottom of buttered pie-dish and add a little seasoning—pepper, salt, grated onion, &c. Put on a layer of Protose cut in small pieces, and repeat with macaroni, seasoning, and Protose. Fill nearly up with gravy or diluted "Extract," and cover with rough puff paste (page 75).
Quite a different type of "meats" are those put up by Chapman, Health Food Stores, Liverpool. They are exceedingly tasty and appetising, and being free from any peculiar flavour, will appeal to the popular taste for "Savoury Meats." There are some 5 or 6 varieties, among which I would specially recommend "Lentose"—a vegetable brawn. Walnut meat is also very fine. They are fully seasoned, and may be used hot or cold, and are excellent when sliced and lightly fried and served with fried tomatoes, tomato sauce (page 68), or brown gravy (page 68). Another point in favour of Chapman's "Meats" is that they are put up in air tight glass moulds.
Messrs Mapleton, Manchester, also prepare several Nut and other meats, quite different, again, from any of the foregoing. They also are mostly put up in glass moulds. But the production of this firm to which I would call special attention is the
Nut Meat Preparations,
whereby one can with very little trouble contrive Nut meats for one's self. There are four different kinds—walnut, white, and brown almond (free from pea nuts), and another containing pea nuts. This preparation is in the form of a meal, and consists of grated nuts blended with certain cereals, &c. These preparations can be used in place of grated nuts in all the dishes where these form an item. (See pages 38, 39, 99, &c.)
"Pitman" Savoury Nut Meat
bears a name which guarantees its excellence. It is free from pea nuts, and is put up in 1/2-lb., 1-lb., and 1-1/2-lb. tins.
Quite the biggest development of the last year or two in this direction are the nut meats manufactured by
R. Winter, Birmingham
of "Pure Fruit Food" fame. They are put up in no fewer than nine varieties—all excellent—but of distinctive flavours. Nos. 1, 2, 3, 8 and 9 are known as
Nutton.
These are very savoury, do not contain pea nuts, are very rich in proteid, and therefore exceedingly nourishing. They comprise Blended Nuts, Almond, Cashew, Pine Kernel, and Walnut. Nos. 4, 5, and 6 are classed as
Legumon.
These are very fine pea nut meats, and are of three different kinds—"savoury," "plain," and "fibrine." All of the above are put up in sample tins (3 1/2d.), 1/2-lb., 1-lb., 1-1/2-lb., and 4-lb. tins. A range of sample or 1/2-lb. tins (the latter cost from 5-1/2d. to 7d.) could be had for but little outlay, and would make a very welcome addition to the store cupboard. Several very good "Nutton" recipes are given (p. 102), and other ways of utilising these "meats" will suggest themselves to the practical housekeeper. They are also very good cold with salad or vegetables, and so form a handy stand-by in hot weather.
FRUITARIAN CAKES.
These are another luxury which has been added to the Reform bill of fare within the last year or two, but they are one which will appeal equally to the "unregenerate." Of these, also, there is a practically unlimited variety, and it would seem as if every month or so added some novelty to the number.
It is not possible even to name the different kinds, but they are mostly alike in being composed of uncooked fruits and nuts, thoroughly cleaned and free from stones, skins, &c., but otherwise in their natural state. They are compressed into small cakes or slabs, and put up in a handy size for the pocket—about 1/2-lb.—and also in small penny cakes.
The "Pitman" Co. Birmingham—the largest health food dealers in the world, by the way—have no fewer than 20 varieties of these cakes, some put up in wafer form. They also supply 12 samples post free for 8d., and those who are as yet unacquainted with these dainties should lose no time in sampling them. For a cyclist's luncheon there could, be nothing more suitable than the "Bananut" outfit put up by this firm, consisting of these fruitarian cakes, chocolate, banana biscuits, &c., and all for the modest price of 6d.
The London Nut Food Co.
have several varieties of very dainty small fruit and nut cakes covered with chocolate, especially suitable for a dessert sweet. Very nice also for a "pocket" luncheon.
Mapleton, Manchester,
has no fewer than 25 varieties of fruitarian cakes, put up in 1/2-lb. packets ranged from 3d. to 7d. each, also in penny packets. The "Pear and Walnut," "Apricot," &c., are very fine. Those put up by
Chapman, Liverpool,
are somewhat different from the others, but especially good. They are of different varieties of fruits and nuts, and iced over with chocolate, &c., and some as Italian Pine stuck over with pine kernels. The "Swiss Milk" Cake, a new one, is as toothsome as it is nutritious and sustaining.
* * * * *
VISITORS TO EDINBURGH SHOULD PATRONISE The New "REFORM" LUNCHEON and TEA ROOMS,
73 NORTH HANOVER STREET.
* * * * *
BEVERAGES.
Those who find ordinary coffee too stimulating, or otherwise unsuitable, may be glad to know of some of the good cereal coffees now to be had. They strongly resemble coffee in appearance and flavour, are very refreshing and appetising, but are free from caffeine, and quite innocuous. They are prepared by a certain roasting and grinding process from various grains, so that their source is both simple and wholesome. Caramel Cereal, prepared by the International Health Association, is one of the best, as I believe it is one of the oldest, on the market. Sip It (London Nut Food Co.) is also excellent; while yet another is Lapee, prepared by Mapleton, Manchester. These, while similar in nature and composition, differ somewhat in flavour, so that various tastes can be suited. They can be prepared as ordinary coffee, but are, I think, better to have a few minutes' boiling. Full directions are, however, given with each. Mapleton has recently added Banana Coffee and Nut Coffee—both very good.
Fruit Syrups, Wine Essences, &c.,
belong to a different order of beverages. Those of Messrs Pattinson are of undoubted excellence. Their Botanic Beer, Ginger Beer Essence, Fruit Syrups—Raspberry, Black Currant, &c.—are all specially good. They are, besides, most useful in the store cupboard. Diluted at discretion, they may be used in the composition of trifles, mince-meat, puddings, &c., in place of the Sherry or other wines which are now nearly as out of date as they deserve to be, and will certainly find no place in the menage of the "Reform" housekeeper.
Another valuable accession to "Reform" Beverages has come in the shape of
Vegetarian Extracts.
These closely resemble meat extracts in appearance and taste, but are much finer and more delicate in flavour. Their source—from nuts or grains—also ensures such purity and wholesomeness, both for the article itself and for everything and everybody concerned in its manufacture, as is impossible with animal products.
"Marmite" and Carnos have been so often quoted in recipes as to need no further mention. "Vigar" Extract (Pitman Co.) and Nut Extract (Mapleton) are others among the noteworthy substitutes for Meat Extracts.
MISCELLANEOUS
There are several excellent Health Foods yet to be mentioned, but which do not come easily within any table of classification. Among the many elixirs for health-made-easy, which medical and scientific research have lent their aid to obtain, is that of a pure albumen in easily assimilable form.
Plasmon
has a world-wide reputation, and is extensively used both in medical treatment and in the domestic menage wherever it is desirable to administer nourishment without taxing the digestive organs. It is especially valuable in cases of gastric catarrh or ulceration. Recipes for Plasmon Jelly, &c., will be found pp. 98, 110, &c.
Though in the near future dairy products may be largely superseded by those of the nut family, there are still many who will prefer ordinary cow's milk, if only that can be obtained pure, free from germs, and unadulterated. Such is to be found, we are glad to learn, in the Sterile Dry Milk supplied by the
West Surrey Dairy Co.,
who have succeeded, after much careful experiment and testing, in producing milk which in the process of preparation has been deprived of no element save germs and water. The simple addition of warm water, therefore, is all that is needed to restore it to the condition of new milk. Having lost nothing of its nutritive value, grape sugar, or organic salts, it forms a safe and valuable food for infants, and should do much to lessen the dangers of feeding by hand. It may be had Full cream, Half-cream, or "Separated," so that the most delicate digestion can be suited. Besides its use for infants and invalids, it can enter into the composition of any food where milk is ordinarily used, or where additional nutriment is desired. It may be added either dry or diluted—as most convenient. One strong point in its favour is that there is no danger of its turning sour or going bad in any way—the constant danger with fresh milk; but, of course, only the quantity required for immediate use should be diluted at one time. This Milk Powder, also compressed Tablets, can be got from all Health Food Stores, as also from most grocers and warehousemen. If any difficulty, it can be had from Headquarters, in small packets at a trifling extra cost, and in larger quantities carriage paid.
"Wallacite Reg. 'P.R.' Specialties."
In various parts of book, readers will have noticed commendatory reference to several "Wallacite" goods, and I would here urge that all seeking a pure, wholesome dietary in health or sickness, should give them a trial. The range of foods is practically unlimited, every requirement of health or palate being suited, but all alike composed of pure, wholesome ingredients, guaranteed free from such deleterious substances or adulterants as yeast, chemicals, artificial colouring matter, mineral salt, &c. The variety of biscuits and cakes ranges from the plainest sorts, to suit the dyspeptic or ascetic, to the most delectable dainties for afternoon tea, not forgetting Oaten Shortcakes to specially delight the "Canny Scot." Nor need any one be at a loss to obtain supplies, for, besides the various Health Food Depots mentioned (see inside front cover), customers can obtain 5s. worth of cakes and biscuits carriage paid to any part of the United Kingdom, direct from headquarters, 466 Battersea Park Road, London.
Besides the "Bakery" products there are many additions to one's resources generally. There is "Stamina" Food for infants invalids, and, curiously enough, athletes. It is exceedingly palatable for general use in puddings, pancakes, &e., while gruel can be prepared in a few minutes. Use one part "Stamina" Meal to four parts of fast-boiling liquid, stock, milk and water, &c.; simmer five minutes, and it is ready.
In the Pale Roasted Coffee one has coffee at its best, without the harmful properties of the ordinary article. Thus, with a selection from the other "P.R." dainties, including some pure fruit preserves, cocoanut or raisin nut cheese, &c., &c., one can have not only a "Physical Regeneration Breakfast Table," but a "P.R." store-room complete in itself.
There are many other Health Foods, &c., to which one would like to call attention, but space admits of only one—Nut Oil with Extract of Malt ought entirely to supersede the cod liver oil horror. Since a much larger percentage of nut oil can be incorporated—30 per cent. or over, as against 10 per cent. to 15 per cent., which is the most that can be tolerated of the nauseous cod liver oil—its tonic and up-building properties are much greater. Any chemist will compound it, but it can now be had ready for use from Messrs Mapleton at the very low price of 7d. per lb. See price list, p. 103.
With regard to obtaining regular supplies of Health Food Specialties, no one need be at any loss. A post card to any of the leading depots will bring a price list from which to order direct. Some firms—Chapman, Liverpool; Winter, Birmingham: "Pitman" Stores, &c.—send quite small parcels—5/-upwards, carriage paid.
The "Pitman" Reform Food Stores, Birmingham, stand unrivalled for extent and completeness. Besides their "Vigar" specialties and every possible variety of Health Foods, they have an unlimited range of cooking utensils, nut mills and appliances of every kind to facilitate the wholesome preparation of food. The "Pitman" Steam Cooker is a marvel of cheapness and excellence, consisting of deep boiler and three upper compartments, whereby four different dishes can be cooked to perfection, each retaining its full flavour and nutritiveness.
One is here reminded that there are other factors essential to right, sound, healthy living besides good well-cooked food. It is desirable to have cleanliness and purity all round; and we are glad to be independent, even in the matter of soap, of the filthy refuse fats so often used in its manufacture. In this connection the following tribute to a vegetarian soap appeals to readers.
* * * * *
From "PAPERS ON HEALTH" by Prof. KIRK, of Edinburgh.
This book should be in every home; an invaluable book of reference. From all Booksellers, 3/-.
Chapped Hands.—Our idea is that this is caused by the soda in the soap used. At anyrate, we have never known anyone to suffer from chapped hands who used M'Clinton's[*] soap only.
It is made from the ash of plants, which gives it a mildness not approached by even the most expensive soaps obtainable.
If the hands have become chapped, fill a pair of old loose kid gloves with well-wrought Lather (see), putting these on just when getting into bed, and wearing till morning. Doing this for two or three nights will cure chapped, or even the more painful "hacked" hands, where the outer skin has got hard and cracked down to the tender inner layer.
Bathing.—Cold Baths, while greatly to be recommended to those who are strong, should not be taken by anyone who does not feel invigorated by them. As everyone should, if possible, bathe daily, the following method is worth knowing, as it combines all the advantages of hot and cold bathing. The principle is the same as explained in "Cooling" in heating. Sponge all over with hot water and wash with M'Clinton's[*] soap; then sponge all over with cold water. No chilliness will then be felt. Very weak persons may use tepid instead of cold water. These baths taken every morning will greatly prevent the person catching cold.
Cold bathing in water which is hard is a mistake, especially in bathing of infante. The skin under its influence becomes hard and dry. Warm bathing and M'Clinton's[*] soap will remedy this.
Eczema.—Skin eruptions known under this name have very various causes. Treatment must vary accordingly.
Where the cause is a failure of the skin to act properly, the whole skin of the body, especially the chest and back, will be dry and bard. In this case apply soap blankets.
If the soap blankets be too severe on the patient, then apply general lathering with M'Clinton's[*] soap. Use a badger's-hair shaving brush, and have the lather like whipped cream, with no free water along with it. We have known a few of these applications cure a case of long standing.
Where general debility is present along with the disease, use all means to increase the patient's vitality. Simple diet is best, and abundance of fresh air within and without the house by night and by day.
[Footnote *: If not stocked by the local grocer, samples of toilet, shaving, and tooth soap can be had from the Makers, M'Clinton's, Donaghmore, Tyrone, Ireland, on receipt of 3d. to cover postage, or a large assorted box will be sent post free for 2/6.]
* * * * *
Winter's Health Foods and Specialities
NUTTON.—The Best Nut Meat, made in six varieties, and can be used in every way in which butcher's meat is used. Recipes with each tin. 7d., 1/-, 1/5 and 3/8 per tin.
NUTTON A LA IDEAL HOME.—These delicious dainties were served recently at our stand at the Ideal Home Exhibition, Olympia, London. (See as under, page 124.)
NUXO.—A delicious savoury preparation of Nuts for Gravies and Sauces, and also makes rich and nourishing Soups. 3d. and 1/- tins.
NUTARIAN LARD.—A pure Vegetable Fat for cooking purposes; formerly known as Cooking Butnut. 1-1/2-lb. cartons, 11d.; 3-lb. cartons, 1/9; 28-lb. boxes, 10/-
WINTOX.—A pure Vegetable Product, intended to take the place of all Meat Extracts and Beef Tea preparations. In bottles, 1/6 each.
PRUNUS.—The rapid flesh-former—self-digestive, delicious, 86% nutriment. In tins, 3d. and 1/3 each.
PRUNUS PERFECT FOOD.—The same as above in dry powder form, 96% nutriment. In tins, 3d. and 1/- each.
NUTROGEN.—A valuable Nut and Milk Food—self-digestive. In tins, 3d. and 1/- each.
NUTARIAN CAKES.
NUTARIAN MARGARINE (formerly known as Nut Butters), made in five varieties.
Mainstay Biscuits, Malt Oat Cakes, Malted Barley Cakes, Fruit Caramels, Nutchoo, Nutarian Chocolates and many other lines.
Send for Price List and name of nearest Agent to Sole Manufacturers:
R. WINTER, Limited, Pure Food Factory, BIRMINGHAM
Nutton a la Ideal Home.
INGREDIENTS—1 lb. Nutton (No. 1 or No. 8), 1 tablespoonful flour, 1 small onion, Nutarian lard, seasoning, 1 teaspoonful Wintox.
MODE—Chop onion and fry in small saucepan; make into thick gravy with flour and Wintox; add to the Nutton, previously chopped; form into small cutlets. Brush with beaten egg, dip in bread-crumb, and cook in a pan of boiling Nutarian lard.
