XV.—WEIGHTS AND MEASURES AND UTENSILS.
If possible sieve all flour before measuring, as maggots are sometimes to be found therein; also because tightly-compressed flour naturally measures less than flour which has been well shaken up.
1 lb. = 16 ozs. = 3 teacupsful or 2 breakfastcupsful, closely filled, but not heaped.
1/2 lb. = 8 ozs. = 1 breakfastcupful, closely filled, but not heaped.
1/4 lb. = 4 ozs. = 1 teacupful, loosely filled.
1 oz. = 2 tablespoonsful, filled level.
1/2 oz. = 1 tablespoonful, filled level.
1/4 oz. = 1 dessertspoonful, filled level.
4 gills = 1 pint = 3-1/2 teacupsful, or nearly 2 breakfastcupsful.
1 gill = 1 small teacupful.
10 unbroken eggs weigh about 1 lb.
1 oz. butter = 1 tablespoon heaped as much above the spoon as the spoon rounds underneath.
USEFUL UTENSILS.
BAKING DISHES.—Earthenware are the best.
BREAD GRATER.—The simple tin grater, price 1d., grates bread, vegetables, lemon rind, etc.
BASINS.—Large for mixing, small for puddings, etc.
EGG SLICE.—For dishing up rissoles, etc.
EGG WHISK.—The coiled wire whisk, price 1d. or 2d., is the best.
FOOD CHOPPER.—See that it has the nut-butter attachment.
FRYING BASKET and stew-pan to fit.
FRYING AND OMELET PANS.—Cast aluminium are the best.
GEM PANS.
JARS.—Earthenware jars for stewing.
JUGS.—Wide-mouthed jugs are easiest to clean.
JELLY AND BLANC MANGE MOULDS.
LEMON SQUEEZER.—The glass squeezer is the best.
MARMALADE CUTTER.
NUT MILL.
NUTMEG GRATER.
PALETTE KNIFE.—For beating white of egg, scraping basins, etc.
PASTE BOARD and ROLLING PIN.
PESTLE and MORTAR.
PRESERVING PAN.—Copper or enamelled.
RAISIN SEEDER.
SAUCEPANS.—Cast aluminium are the best.
SCALES AND WEIGHTS.
SIEVES.—Hair and wire.
STILL.—For distilling water.
STRAINERS.
TINS.—Cake tin, qr. qtn. tin, vegetable and pastry cutters.
XVI.—MENUS.
The menus given below do not follow the conventional lines which ordain that a menu shall include, at least, soup, savoury and sweet dishes. The hardworking housewife can afford neither the time nor the material to serve up so many dishes at one meal; and the wise woman does not desire to spend any more time and material on the needs of the body than will suffice to keep it strong and healthy. Lack of space will not allow me to include many menus. I have only attempted to give the barest suggestions for two weeks. But a study of the rest of the book will enable anyone to extend and elaborate them. Three meals a day are the most that are necessary, and no woman desires to cook more than once a day. If possible the cooked meal should be the mid-day one. Late dinners may be fashionable, but they are not wholesome. If the exigencies of work make the evening meal the principal one, let it be taken as early as possible.
WARMING UP.
It often happens that while the father of a family needs his dinner when he comes home in the evening, it is necessary to provide a mid-day dinner for the others, especially if children are included. Many housewives thus go to the labour of preparing a hot dinner twice a day, but this may be avoided if the following directions are carefully carried out:—Prepare the mid-day meal as if the father were at home, and serve him first. Put his portion—savoury, vegetables and gravy—in one soup plate, and cover it immediately with another. Do the same with the pudding, and put both dishes away in the pantry. A good hour before they are wanted put into a warm oven. (If a gas oven is used, see that there is plenty of hot water in the floor pan.)
When quite hot the food should not be in the least dried up. This is ensured by having the oven warm, but not hot, warming up the food slowly, and, in the first place, covering closely with the soup plate while still hot, so that the steam does not escape. I have eaten many dinners saved for me in this way, and should never have known they were not just cooked if I had not been told. Of course, a boiled plain pudding or plum pudding can be returned to its basin and steamed and extra gravy saved and reheated in the tureen.
SUNDAY AND MONDAY.
The cook needs a day of rest once a week as well as other people. And this should be on a Sunday if possible, so that she may participate in the recreations of the other members of her family. This is more easily attainable in summer than in winter, for in hot weather many persons prefer a cold dinner. But even in winter, soups, vegetable stews, nut roasts, baked fruit pies, and boiled puddings can all be made the day before. They will all reheat without spoiling in the least.
Monday is the washing-day in many households, and no housewife wants to cook on that day. In flesh-eating households cold meat forms the staple article of diet. The vegetarian housewife cannot do better than prepare a large plain pudding on the Saturday, boil it for two hours, put it away in its basin, and boil it two hours again on Monday; with what is left over from Sunday, this will probably be sufficient for Monday's dinner.
BREAKFASTS.
A sufficient breakfast may consist simply of bread and nut butter, with the addition of an apple or other fresh fruit. A good substitute for tea and coffee is a fruit soup. Where porridge and milk are taken, this would probably not be needed. Eggs, cooked tomatoes, marmalade, and grated nuts are all welcome additions.
HIGH TEAS.
If tea is taken, let it be as weak as possible. Do not let it stand for more than three minutes after making, but pour it immediately off from the leaves into another pot. See that the latter is hot.
Some of the simpler savoury dishes (omelets, etc.) may be taken at this meal if desired. Also lentil and nut pastes, salads, Wallace cheese, raisin bread, oatcake, sweet cakes and biscuits, jams, etc.
DINNERS.
SUNDAY.—Hot nut roast and brown gravy; steamed potatoes and cabbage; fruit tart and custard.
MONDAY.—Cold nut roast and salad; bubble and squeak; plain pudding and golden syrup.
TUESDAY.—Haricot rissoles and tomato sauce; baked potatoes; milk pudding and stewed fruit, or apple and tapioca pudding.
WEDNESDAY.—Lentil soup; jam roll.
THURSDAY.—Lentil soup; fig pudding.
FRIDAY.—Hot pot; roasted pine kernels; steamed potatoes and cauliflowers; railway pudding.
SATURDAY. Irish stew; boiled rice and stewed prunes.
SUNDAY. Vegetable stew; batter pudding; steamed potatoes and cauliflower; summer pudding.
MONDAY. Stewed lentils; baked tomatoes or onions, and sauté potatoes; milk pudding and stewed fruit.
TUESDAY.—Stewed celery or other vegetable in season; roasted pine kernels; mashed potatoes; apple dumplings.
WEDNESDAY.—Barley broth; treacle pudding.
THURSDAY.—Barley broth; Bombay pudding.
FRIDAY.—Macaroni and tomatoes; chip potatoes; nut pastry.
SATURDAY.—Toad-in-the-hole; baked potatoes; jam tart.
NOTE. The same soup is indicated on two consecutive days in order to save labour. Few persons object to the same dish twice if it is not to be repeated again for some time. And unless the family be very large, it is as easy to make enough soup for two days as for one.
INDEX.
Almonds, Roasted
Apple, Charlotte
Dumpling
Sandwich
and Tapioca
Apples, Stewed
Artichoke
Asparagus
Barley Broth
Cream of
Barley Water
Batter Pudding
Beef Tea Substitute
Beet
Beverages
Blancmange
Bombay Pudding
Bread, Cold Water
Egg
Gem
Hot Water
Raisin
Shortened
Twice Bated
Bread and Fruit Pudding
Broad Beans
Broccoli
Biscuits
Browning for Gravies and Sauces
Brussels Sprouts
Bubble and Squeak
Buttered Eggs
Rice and Peas
Cabbage
Cake Mixture
Cherry
Cocoanut
Corn, Wine and Oil Cakes
Lemon
Cake, Madeira
Manhu
Seed
Short
Sponge
Sultana
Sussex (without eggs)
Cakes, Small
Carrot
Juice (Raw)
Casserole Cookery
Cauliflower
Celeriac
Celery
Soup
Cheese
Chestnut, Boiled
Pie
Rissoles
Savoury
Soup
Chocolate Jelly
Cocoanut Biscuits
Cornflour Shape
"Corn, Wine and Oil" Cake
Cucumber
Currant Sandwich
Curries
Curry Powder
Curried Eggs
German Lentils
Vegetables
Custard, Boiled
Hogan
Date Pudding
Devilled Eggs
Distilled Water
Dried Fruits
Egg Boiled for Invalids
Egg Bread
Egg, Cream
Buttered
Curry
Devilled
Poached on Tomato
Sauce
Scrambled with Tomato
Fancy Biscuits
Fig Pudding
French Beans
French Soup
Fruit Nut Filling
Fruit Salad
Fruit Soup
Gem Bread
German Lentil Curry
Ginger Nuts
Gravy, Brown and Thick
Green Peas
Haricot Beans, Boiled
Rissoles
Soup
Hogan Custard
Hominy, Boiled
(Manhu) Pudding
Hot Pot
Irish Stew, Vegetarian
Jam
Vegetable Marrow
Without Sugar
Roll
Sandwich
Jelly, Chocolate
Orange
Raspberry and Currant
Leek
Lemon Cordial
Curd
Sauce
Short Cake
Lentil and Leek Pie
Paste
Rissoles
Soup
Lentils, Stewed
Lime Juice Cordial
Macaroni Cheese
Soup
and Tomato
Macaroons
Manhu Health Cake
Marmalade
Meat Substitutes
Menus
Milk Pudding
Mincemeat
Mushroom and Tomato
Nettle
Nut Cookery
and Lentil Roast
Roast, Royal
Paste
Pastry
Rissoles
Roast
Nuttolene, Stewed
Oatcake
Oatmeal Biscuits
Gruel
Omelet, Plain
Savoury
Sweet
soufflé
Onions, Baked—Fried—Steamed
Orange Cordial
Jelly
Parkin
Parsley Sauce
Parsnips
Pastry, to make
Pastry, Nut
Puff
Short
Pea Soup
Pine Kernels, Roasted
Pine Kernel Cheese
Plain Pudding
Plum Pudding (Christmas)
Poached Eggs on Tomato
Potatoes Baked, Chips, Fried, Mashed, Sauté, Steamed
Potato Soup
P.R. Soup
Protose Cutlets
Salad
Radish
Railway Pudding
Raisin Loaf
Raspberry and Currant Jelly
Rice, Boiled
and Egg Fritters
Savoury
Buttered and Peas
Risotto
Sago Soup
Sago Shape
Salad
Sauce, Brown
Egg
Lemon
Parsley
Tomato
White
Savoury Dishes
Scarlet Runner
Scones, Sultana
Sea Kale
Soup, Barley
Celery
Chestnut
Convalescent's
Soup, French
Fruit
Haricot
Lentil
Macaroni
Pea
Potato
P. R.
Sago
Tomato
Vegetable Stock
Spinach
Stock
Summer Pudding
Sunday and Monday
Swede
Tomato
Sauce
Soup
Stuffed
Toad-in-the-hole
Turnip
Treacle Pudding
Trifle
Unfired Food
Useful Utensils
Vegetable Curry
Marrow
Stuffed
and Nut Roast
Pie
Stew
Stock
Vegetables, to Cook
Wallace Cheese
Warming Up
Weights and Measures
Welsh Rarebit
Xmas Pudding
Yeast Bread
Yorkshire Pudding (see Batter)
Concerning Advertisements.
The Publisher of the "Healthy Life Cook Book" desires to make the advertisement pages as valuable and helpful as the subject-matter of the book. To this end, instead of following the usual plan of first "catching" the advertisement, and then requesting the author of the book to "puff" it, he only solicits advertisements from those firms that the author already deals with and here conscientiously recommends.
T. J. Bilson & Co.
I have dealt with this firm for some years with perfect satisfaction. They stock all the goods mentioned in this book, and I should like to draw special attention to their unpolished rice and seedless raisins, both of which are exceptionally good. To those about to invest in a Food-Chopper I would recommend the 5/- size. The other is inconveniently small.
Emprote.
Emprote and the other proteid foods produced by the Eustace Miles Proteid Foods Ltd., is a valuable asset to the vegetarian beginner, who too often tries to subsist upon a dietary deficient in assimilable proteid.
Energen.
The Energen Foods are another very useful asset to the vegetarian suffering from deficiency of proteid in his dietary and those who are unable to digest starchy foods.
Food Reform Restaurant.
I have often enjoyed meals at the above restaurant. They cater, and cater well, for the ordinary Vegetarian, but with a little care in the selection of the menu, abstainers from salt, fermented bread, etc., can also obtain a satisfactory meal.
"The Healthy Life."
I cannot "conscientiously" recommend The Healthy Life, as I happen to be one of its Editors and therefore might be biassed. I may, however, mention the valuable work contributed to it by Dr. Knaggs and Mr. Saxon.
"Herald of Health."
This Magazine may be said to be the pioneer among "food-reform" papers and I owe to it my own introduction to most of the more advanced ideas about food-reform. It never fails to be interesting and instructive.
The Home Restaurant.
The Home Restaurant is run throughout by women and may therefore be said to represent the Women's Movement in Food-Reform! I would especially recommend its homemade cakes and biscuits.
Mrs. Hume—Loughtonhurst.
I have spent several holidays with Mrs. Hume and enjoyed them thoroughly. She provides an excellent vegetarian menu and will make unfermented bread and procure distilled water for those food-reformers who desire them.
I. H. Co.
I continually recommend the saltless "Granose" as a dextrinised cereal. The International Health Association is a most useful institution to both extremes of the food reform movement. The unfired feeder enjoys Granose Biscuit with his salad, while the beginner who thinks longingly of his flesh food is consoled by Protose and Nuttolene.
Keen, Robinson & Co.
Robinson's Barley is excellent for making barley water quickly, and the groats are very much to be preferred to the ordinary loose fine oatmeal which inevitably contains a quantity of dust, and through exposure acquires a bitter taste. Robinson's Groats is specially prepared oatmeal put up in tins.
Manhu Food Co., Ltd.
The cereal foods of this Company are particularly valuable to those whose digestive powers are weak. Being rolled or flaked they are very easily cooked. In some of the foods the starch has been changed so that sufferers from diabetes may use them.
Mapleton's Nut Foods.
Their Nutter is quite the best vegetable cooking fat on the market. An objection to vegetable cooking fats, often cited by cooks, is their hardness, which makes them difficult to use for pastry. But Nutter is as soft as ordinary butter. The nut table butters are also very good, especially the uncoloured varieties labelled "Wallaceite."
National Anti-Vaccination League.
At first sight it may not seem that anti-vaccination has anything in common with Food Reform. But anti-vaccination is concerned with healthy living of which pure feeding is a part. The above League is doing a great educational work.
Pitman Health Food Co.
This firm is extremely enterprising and is managed by a most enthusiastic Food Reformer. The several varieties of their "Vegsal" soups are very good and particularly useful to the cook who is pressed for time.
Salutaris Water Co., Ltd.
Salutaris Water is pure distilled water the use of which is, in my opinion, of very great importance. This subject is discussed at length in my little book "Distilled Water."
G. Savage & Sons.
This firm has done and is doing a special and excellent work for Food Reform. Besides being an up-to-date stores, they are the proprietors of many very good preparations such as then "Nu-Era" wholemeal flour and unpolished rice, Minerva olive oil, powder-o-nuts (rissole mixture), etc. They pay carriage on 5/- orders and upwards.
Shearns.
The founder of the fruit stores was known as the "Fruit King," and the present proprietor maintains the same standard of excellence. In addition he has established a health stores and restaurant. And I am pleased to note that he has made arrangements to supply the special kitchen utensils needed by the Food Reform cook.
Wallace P.R. Foods.
These, although the last on the list, are not the least in point of value. The Wallace Bakery is the only one in existence which supplies bread, cakes, etc., made with very fine wholemeal flour, and entirely free from yeast and baking powder. The firm also supplies jams, marmalade, etc., made with fruit and cane sugar, and entirely free from preservatives.
* * * * *
T. J. BILSON & CO.
88, Gray's Inn Road, London, W.C.
Importers of, and Dealers in Dried Fruits, Nuts and Colonial Produce.
CALIFORNIAN DRIED APRICOTS, PEACHES, PEARS. ALL KINDS OF DATES, FIGS, ETC. NUTS OF EVERY DESCRIPTION, SHELLED AND NUT MEALS, SEEDLESS RAISINS, GREEN GERMAN LENTILS, ETC.
*THE FINEST FOOD ONLY KEPT IN STOCK.*
AGAR AGAR (Vegetable Gelatine).
FOOD CHOPPERS.
BILSON'S COKER-NUT BUTTER,
Unequalled for Cooking Purposes.
Agents for the IDA NUT MILL, which is the best mill ever offered for grinding all kinds of nuts, cheese, etc.
*Agents for MAPLETON'S and all Health Food Preparations*.
* * * * *
*DON'T* make the mistake, which haphazard vegetarians so often do, of simply missing out the meat and taking "the rest." Not one in a hundred can thrive on a diet of vegetables, stewed fruit, puddings and bread and butter. Begin right and you will make a splendid success.
*By far the easiest, safest and best way* is to use "Emprote" as the basis, or principal nourishing ingredient, of any dish that replaces meat.
"EMPROTE" is a beautifully prepared proteid powder-food, more nourishing than meat and entirely free from all impurities. Its uses are almost innumerable, but the chief points are (1) that it can be used without any preparation at all, if necessary, and (2) that it has been proved, in thousands of instances, to be a perfectly adequate and very easily digested substitute for flesh-foods of all kinds. It has enabled all sorts of men and women, under all sorts of conditions, to make a splendid success of sensible food reform. Supplied by up-to-date Health Food Stores, in tins, 1s. 10d.
(N.B.—E.M. Popular Proteid is similar to Emprote, but less concentrated and a little cheaper.)
Write to-day to
EUSTACE MILES PROTEID FOODS Ltd. 40-42, CHANDOS ST., LONDON, W.C., for
FREE BOOKLET "How to Begin," a FREE SAMPLE of "EMPROTE," and Complete
Price List, mentioning The Healthy Life Cook Book.
* * * * *
*ENERGEN Flour
WITH ADDED GLUTEN, RICH IN PROTEID BODY-BUILDING ELEMENTS*. May be used in *ANY OF THE RECIPES IN THIS BOOK FOR MAKING PASTRY, PUDDINGS, &c.*, for invalids and those requiring a highly nutritious, strength-giving diet.
Specially recommended In oases of DIABETES, GOUT, RHEUMATISM, OBESITY, AND
INDIGESTION.
At all Stores and Chemists,
Sole Makers,
The Therapeutic Foods Co.
39, Bedford Chambers, Covent Garden, W.C.
[Illustration: ENERGEN FOODS CREATE STRENGTH AND ENERGY.]
* * * * *
THE FOOD REFORM RESTAURANT
1, 2 and 3, FURNIVAL STREET, HOLBORN, E.C. (Opposite Gray's Inn Road, next door to Roneo, Ltd.)
THE LARGEST VEGETARIAN RESTAURANT LATEST ADDITION: SPECIAL DINING ROOM
LUNCHEONS AND LATE DINNERS. SPECIAL VALUE IN TEAS FROM 3.30. Open from 9 to 8. Saturdays: 7 in Winter, 3 in Summer.
Four Rooms Seating 100; One 60; One 12; To Let for Afternoon or Evening
Meetings.
* * * * *
*POST FREE PRICE LIST OF
PHYSICAL REGENERATION LITERATURE*.
BY C. LEIGH HUNT WALLACE. F.I.H., F.R.B.S.
Editor of "Herald of Health Quarterly." (SPECIMEN COPY SENT ON APPLICATION.)
Physianthropy. The Home Cure and Eradication of Disease. 168 pgs. 8d.
Cloth 1s. 2-1/2d.
Salt in its Relation to Health and Disease. 18 pgs, 1-1/2d.
Mary Jane's Experiences Among Those Vegetarians. 72 pgs. 7d. Cloth, 1s. 1-1/2d.
The Drink Mania, its Cause and Only Cure. 36 pgs. 2d.
History of Ideal Toilet Cream for Vegetarians, Fruitarians, Hygienists, and Wallace-ites; also of Curative Ointments. 11 pgs. Price 1-1/2d.
By JOSEPH WALLACE.
Fermentation: The Primary Cause of Disease in Man and Animals. 8 pgs. 1-1/2d.
Cholera: Its Prevention and Cure, and Home Nursing of Cases. By C. L. H.
W, 22 pgs. 2-1/2d.
The Necessity of Small Pox in Nature as an Eradicator of Disease. Its
Rational Scientific Treatment. l-1/2d.
By OSKAR KORSCHELT.
Formerly Prof. of Chem. in the University of Tokio, and Director of the Chem. Lab. of Geological Club in Japan.
*The Wallace System of Cure* in Children's Diseases and in Diphtheria.
English Translation. New Edit. Editorial Introduction and Portrait of
Joseph Wallace. 38 pgs. 3d.
*London: The "Herald of Health" Offices, 11, SOUTHAMPTON ROW, W.C.*
* * * * *
An Object Lesson in Sensible Food Reform
—That is how one regular customer describes the excellent meals served daily in the quiet, restful, unpretentious, and admirably managed
Home Restaurant
31, Friday Street (between Cannon Street & Queen Victoria Street), LONDON, E.C.
THREE FLOORS NOW OPEN.
* * * * *
WHEN IN DOUBT
TRY BOURNEMOUTH.
BOURNEMOUTH is ideal for change and rest at almost any time of the year. Food Reformers will find a comfortable home in a most delightful situation, near Cliffs, Chine and Winter Gardens at Loughtonhurst.
Liberal table. Inclusive terms from 30/- per week. Electric Light. Massage by Qualified Masseur. Electric Light Ray Bath. Station: Bournemouth West. Telephone: 976 Bournemouth.
LOUGHTONHURST,
Address: WEST CLIFF GARDENS, BOURNEMOUTH.
Mrs. HUME, Proprietress.
* * * * *
I.H.A. HEALTH FOODS
Are the very Basis of Food Reform
They were the pioneers of the movement in this country and STILL STAND
UNRIVALLED
Following are a few of our Specialities:
*GRANOSE*
Acknowledged to be the most valuable family food of its kind. Granose is wheat in the form of crisp, delicate flakes, thoroughly cooked and so rendered highly digestible. While it is given to very young infants with great success it is an all-round family food and is increasing in popularity everywhere.
Free samples supplied to bona-fide inquirers.
*PROTOSE*
A delicious substitute for meat, guaranteed to be free from all chemical impurities. Thoroughly cooked, highly nutritious, and digestible. Made entirely from choice nuts and wheat.
*AVENOLA*
Makes superior porridge in one minute: also good as a basis for vegetarian
"Roasts." Children are delighted with it for breakfast. Very nourishing.
*NUTTOLENE*
Without doubt the most delicate and tempting substitute for meat pastes.
Makes excellent sandwiches and is capable of a variety of uses.
*HEALTH COFFEE*
A wholesome beverage made entirely from cereals. Should be used in place of tea and ordinary coffee.
*I.H.A. HEALTH BISCUITS*
The distinguishing feature of our biscuits is that they are absolutely pure, nourishing and digestible. We make a variety combining wholesomeness with palatableness.
Everybody who studies his health should become acquainted with our Health Foods, for they are *manufactured in the interests of health and NOT merely for profit.*
Ask your dealer for our complete Price List or send direct to the
*International Health Association, Ltd.
STANBOROUGH PARK, WATFORD, HERTS.*
* * * * *
*MANHU CEREAL FOODS*
British Manufacture
FLAKED WHEAT
In 2 lb. packets.
An Appetising Breakfast Food, Quickly Cooked, EASILY ASSIMILATED, where
DIGESTION is weak, a Natural Remedy for Constipation
MANHU FLOUR FOR BROWN BREAD
More easily digested than ordinary Wholemeal.
Can be baked without kneading.
FLAKED FOODS IN VARIETY.
Pure Wholesome Foods for Porridge, Puddings, etc.
Very easily cooked.
AND
Manhu Diabetic Foods
Starch-changed, Palatable, Inexpensive.
Supplied at all Health Food Stores. Nearest Agents with Price Lists on application.
MANUFACTURED BY THE MANHU FOOD CO., LTD.
Vauxhall Mills, Blackstock Street, LIVERPOOL, 23, Mount Pleasant, LONDON, W.C.
* * * * *
VACCINATION.
Some Reasons why YOU should support the National Anti-Vaccination League.
BECAUSE it works for the abolition of one of the most absurd, yet disgusting, superstitions that has ever plagued mankind.
BECAUSE those who will not take animal flesh into their mouths should not allow animal poisons to be inserted into their blood.
BECAUSE by the abolition of vaccination, the way is made clear for attending to sanitation, and adopting a better way of living.
BECAUSE by doing so you will help to free our soldiers and sailors from the burden of compulsion, which they detest, which frequently causes serious illness, occasionally even death, and hinders recruiting.
BECAUSE as fast as the numbers of those vaccinated in the United Kingdom have decreased, the smallpox death rate has fallen.
BECAUSE in the production of vaccine lymph, calves are subjected to severe torture.
BECAUSE the League has no large endowments or Government grants.
Write Miss L. LOAT, Secretary,
THE NATIONAL ANTI-VACCINATION LEAGUE,
27, Southampton Street, Strand, London, W.C.
* * * * *
FOUR GOOD THINGS
"PITMAN" SEA-SIDE PASTE
Don't mistake it for a high-class fish paste, it being made from the finest products of the Vegetable Kingdom, of superior flavour and free from preservatives. Will keep indefinitely opened or unopened. Makes delicious sandwiches.* 4-1/2d. per glass.
SAVOURY NUTO CREAM FRITTERS
An ideal quickly prepared dish in place of Meat. appetising, nutritious, sustaining. Full directions on cartons. 2-1/2d. per 1/4-lb. packet, 9d. per 1-lb. packet.
NUT MEAT BRAWN
Savoury or Tomato. A delightful combination of "Pitman" Nut Meats (the outcome of years of research to produce unique, delicately flavoured, well-balanced, and highly nutritious foods, each a perfect substitute for flesh meat), and pure, carefully seasoned vegetable jelly, so blended to make an appetising and nutritious dish. Per tin, 1/2-lb., 6d.; 1-lb., 10-1.2d.: 1-1/2-lb., 1s. 2d.
DELICIOUS VEGSAL SOUPS
Makes 1 pint of Rich Nourishing Soup for 3d. MADE IN TWELVE VARIETIES: Asparagus, Brown Haricot, Celery. Green Pea, Lentil, Mulligatawny, Mushroom, Nuto, Nuto Cream, Nutmarto, Spinach, Vigar. 2-oz. tin (1 pint), 3d.; 1-doz. assorted tins in box, 3s.; 1-lb. tins, 1s. 8d.; 7-lb, tins, 10s. 6d.
Ask your Stores for them, or
Assorted Orders of 5s. value carriage paid.
From the Sole Manufacturers
_PITMAN HEALTH FOOD Co., 313, ASTON BROOK STREET, BIRMINGHAM.
Full catalogue of Health Foods. Diet Guide, and copy of "Aids to the
Simpler Diet," post free, two stamps_.
* * * * *
The Health-giving Table Water
SALUTARIS
DISTILLED
Aerated or Still.
Also—
"AD" brand of Distilled Water for Cooking Purposes.
Made only by the SALUTARIS Water Co., Ltd., 236, Fulham Rd., London.
* * * * *
The Supremely Digestible Wholemeal Flour "Nu-Era" (regd.)
The very best wheat the world produces ground between stones to an exceeding fineness so that the resulting meal is free from all irritating properties—and containing the full food-value of the ripened grain. Can be used in place of white flour for all purposes, with immense benefits to flavour and to health. Supplied only in sealed linen bags containing 3-lbs. and 7-lbs.
For prices, particulars, and carriage terms, apply to—
G. SAVAGE & SONS, Purveyors of Pure Food, 53, ALDERSGATE ST., LONDON, E.C.
See also our advertisement on opposite page
[Illustration]
* * * * *