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54 chapters
INTRODUCTION
INTRODUCTION
This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends, or
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SOUPS AND STEWS
SOUPS AND STEWS
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk, and boil the soup up again. Add water if the soup is too thick. Serve with Allinson plain rusks, or small dice of bread fried crisp in
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BATTERS
BATTERS
These dishes take the place of omelets and frequently of pies, to both of which they are in many particulars similar. The batter is used to keep the ingredients together, and adds to their wholesomeness. 1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste. Prepare the celery, cut it into small pieces, chop up the onion pretty fine, and stew both gently in half the milk and the butter and seasoning. Make a batter m
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SAVOURIES
SAVOURIES
2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes, drain them, and cut them into slices. Make tomato sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the sauce with the wheatmeal, rub through a sieve, pour it over the artichokes a
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MACARONI
MACARONI
Macaroni is one of the most nutritious farinaceous foods. It is made from Italian wheat, which contains more flesh-forming matter than butcher's meat. In the manufacture of macaroni some of the bran is removed from the flour, but the meal left is still very rich in flesh-forming matter. As the coarser particles of the bran have been taken away, macaroni is slightly constipating, and must therefore always be eaten with green vegetables, onions, or fruit. Macaroni should always be boiled before be
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RICE
RICE
In many households it seems a difficulty to get rice cooked properly, that is having all the grains separate. Very often it comes to table in a soft, pulpy mass, which is certainly not appetising. To cook it in a large saucepanful of water which is then drained away is very wasteful, for a great deal of the goodness of the rice is thrown away. The following recipe will be found thoroughly reliable and satisfactory. 1 lb. of good rice, 1 quart of water, 1 oz. of butter, salt to taste. Wash the ri
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OMELETS
OMELETS
4 slices of Allinson bread toasted, or Allinson rusks, 3 eggs, 1/4 lb. of grated cheese, 1 saltspoonful of nutmeg, 1 pint of milk, 2 oz. of butter, pepper and salt to taste. Beat up the eggs, and mix them with the milk; crush the toast or rusks with your hands, and soak them in the egg and milk. Add the cheese, nutmeg, and seasoning. Dissolve half of the butter and mix it with the other ingredients. Butter a pie-dish, pour in the mixture, cut the rest of the butter in little pieces, and scatter
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VEGETABLES
VEGETABLES
I have not given recipes for the cooking of plain greens, as they are prepared very much alike everywhere in England. There are a number of recipes in this book giving savoury ways of preparing them, and I will now make a few remarks on the cooking of plain vegetables. The English way of boiling them is not at all a good one, as most of the soluble vegetable salts, which are so important to our system, are lost through it. Green vegetables are generally boiled in a great deal of salt water; this
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EGG COOKERY.
EGG COOKERY.
Eggs are a boon to cooks, especially when dishes are wanted quickly. They enter into a great many savoury and sweet dishes, and few cakes are made without them. They can be prepared in a great variety of ways. Eggs are a good food when taken in moderation. As they are a highly nutritious article of food, they should not be indulged in too freely. Eggs contain both muscle and bone-forming material, in fact everything required for building up the organism of the young bird. The chemical compositio
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SALADS
SALADS
These wholesome dishes are not used sufficiently by English people, for very few know the value of them. All may use these foods with benefit, and two dinners each week of them with Allinson wholemeal bread will prevent many a serious illness. They are natural food in a plain state, and supply the system with vegetable salts and acids in the best form. In winter, salads may be made with endive, mustard and cress, watercress, round lettuces, celery, or celery root, or even finely cut raw red or w
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POTATO COOKERY
POTATO COOKERY
A plateful of mashed potatoes, 2 lbs. of spinach well cooked and chopped, 3 hard-boiled eggs, 1 oz. of butter. Fry the mashed potatoes a nice brown in the butter, then place it on a dish in the shape of a ring. Inside this spread the spinach, and place the eggs, shelled, on the top of this. Serve as hot as possible. 3 fair-sized potatoes, 1 egg, 2 tablespoonfuls of Allinson fine wheatmeal, pepper and salt to taste, and a pinch of nutmeg. Peel, wash, and grate the raw potatoes; beat up the egg an
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SAUCES
SAUCES
Flesh-eaters have the gravy of meat to eat with their vegetables, and when they give up the use of flesh they are often at a loss for a good substitute. Sauces may be useful in more ways than one. When not too highly spiced or seasoned they help to prevent thirst, as they supply the system with fluid, and when made with the liquor in which vegetables have been boiled they retain many valuable salts which would otherwise have been lost. When foods are eaten in a natural condition no sauces are re
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PUDDINGS
PUDDINGS
4 eggs, 3 oz. of castor sugar, 4 oz. of ground sweet almonds, 1/2 oz. of ground bitter almonds. Whip the whites of the eggs to a stiff froth, mix them lightly with the well-beaten yolks, add the other ingredients gradually. Have ready a well-buttered pie-dish, pour the mixture in (not filling the dish more than three-quarters full), and bake in a moderately hot oven until a knitting needle pushed through comes out clean. Turn the pudding out and serve cold. 1/2 lb. of almond paste, 1/4 lb. of bu
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PIES
PIES
(1) 1 lb. of Allinson fine wheatmeal, 6 oz. of butter, a little cold water. Rub the butter into the meal, add enough water to the paste to keep it together, mixing it with a knife, roll out and use. (2) 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of mashed potatoes, 3 oz. of butter, 1 tablespoonful of oil, a little cold milk (about 1 cupful). Mix the meal and mashed potatoes, rub in the butter and the oil, add enough milk to moisten the paste, mixing with a knife only, and roll out as required.
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TARTS
TARTS
Special recipes for every kind of fruit tart are not given, as the same rules apply to all. For the crust either of the recipes given for pie-crusts may be used, and the fruit tarts can be made either open, with a bottom crust only, with top and bottom crust, or with a top crust only. When any dried fruit is used, like prunes, dried apricots, apple-rings, &c., these should first be stewed till tender, and sweetened if necessary, and allowed to cool; then place as much of the fruit as is
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BLANCMANGES
BLANCMANGES
1 quart of milk, 2 oz. of Allinson fine wheatmeal, 2 oz. of Allinson cornflour, 1 oz. of sugar, piece of vanilla 3 inches long, or some vanilla essence. Bring 1-1/2 pints of milk to the boil, adding the vanilla spliced and the sugar; mix the wheatmeal and cornflour smooth with the rest of the milk, add the mixture to the boiling milk, stir all well for 8 to 10 minutes, and then pour it into one or two wetted moulds; when cold, turn out and serve with stewed fruit or jam. 1 quart of milk, 1 oz. o
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CREAMS
CREAMS
1 pint of cream, the whites of 4 eggs, some apricot jam, 2 inches of vanilla pod, 1 dessertspoonful of castor sugar. Split the vanilla, put this and the sugar into the cream; whip this with the whites of eggs until stiff, then remove the vanilla. Place a good teaspoonful of apricot jam in each custard glass, and fill up with whipped cream. 1 quart of blackberries, sugar to taste, 1/2 pint of cream, white of 2 eggs. Mash the fruit gently, put it into a hair-sieve and allow it to drain. Sprinkle t
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CUSTARDS
CUSTARDS
1 quart of milk, 6 eggs, 1 dessertspoonful of Allinson cornflour, 1 wineglassful of rosewater, sugar to taste, 1/2 lb. ground almonds. Boil the milk with the sugar and almonds; smooth the cornflour with the rosewater and stir it into the boiling milk, let it boil up for a minute. Beat up the eggs, leaving out 3 of the whites of the eggs, which are to be beaten to a stiff froth. Let the milk cool a little, then stir in the eggs very gradually, taking care not to curdle them; stir over the fire un
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APPLE COOKERY
APPLE COOKERY
1 lb. of apples, 2 oz. of butter, ground cinnamon and sugar to taste. Pare, core, and slice the apples; heat the butter in a frying-pan, when it boils turn in the apples and fry them until cooked; sprinkle with sugar and cinnamon, and serve on buttered toast. 6 oz. each of Allinson fine wheatmeal and white flour, 4-1/2 oz. of butter, 1 egg, a little cold water, 1-1/2 lbs. of apples, 1 heaped-up teaspoonful of cinnamon, and 3 oz. of castor sugar. Rub the butter into the meal and flour, beat up th
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BREAD AND CAKES
BREAD AND CAKES
People are now concerning themselves about the foods they eat, and inquiring into their properties, composition, and suitability. One food that is now receiving a good deal of attention is bread, and we ought to be sure that this is of the best kind, for as a nation we eat daily a pound of it per head. We consume more of this article of food than of any other, and this is as it ought to be, for bread is the staff of life, and many of the other things we eat are garnishings. It is said we cannot
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MISCELLANEOUS
MISCELLANEOUS
1 pint of thick apple sauce, sweetened and flavoured to taste (orange or rosewater is preferable), the whites of 3 eggs, beaten to a stiff froth. Mix both together, and serve. A fair-sized cauliflower, 1 pint of milk, 1-1/2 oz. of dried Allinson breadcrumbs, 3 oz. of cheese, 1-1/2 oz. of butter, 1 heaped-up tablespoonful of Allinson wholemeal flour, a little nutmeg, and pepper and salt to taste. Boil the cauliflower until half cooked, cut it into pieces, and place them in a pie-dish. Boil the mi
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A WEEK'S MENU
A WEEK'S MENU
I have written the following menus to help those who are beginning vegetarianism. When first starting, most housewives do not know what to provide, and this is a source of anxiety. I occasionally meet some who have been vegetarians a long time, but confess that they do not know how to provide a nice meal. They usually eat the plainest foods, because they know of no tasty dishes. When visitors come, we like to provide tempting dishes for them, and show them that appetising meals can be prepared w
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MENU I.
MENU I.
1 tin of tomatoes or 2 lbs. of fresh ones, 1 large Spanish onion or 1/2 lb. of smaller ones, 2 oz. of butter, pepper and salt to taste, 1 oz. of vermicelli and 2 bay leaves. Peel the onions and chop up roughly; brown them with the butter in the saucepan in which the soup is made. When the onion is browned, add the tomatoes (the fresh ones must be sliced) and 3 pints of water. Let all cook together for 1/2 an hour. Then drain the liquid through a sieve without rubbing anything through. Return the
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MENU II.
MENU II.
1 large head of celery or 2 small ones, 1 large Spanish onion, 2 oz. of butter, pepper and salt to taste, and 1 blade of mace. Chop the onion and fry it brown in the butter (or vege-butter) in the saucepan in which the soup is to be made. When brown, add 4 pints of water, the celery washed and cut into pieces, the mace, the pepper and salt. Let all cook until the celery is quite soft, then drain the liquid from the vegetables. Return it to the saucepan, boil the soup up, and add 1 oz. of vermice
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MENU III.
MENU III.
4 good-sized carrots, 1 small head of celery, 1 fair sized onion, a turnip, 3 oz. of Allinson breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace, pepper and salt to taste. Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace. Let all boil together until the vegetables are quite tender, and then rub them through a sieve. Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup
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MENU IV.
MENU IV.
3 oz. of rice, 4 oz. of grated cheese, 1 breakfastcupful of tomato juice, 1 oz. of butter, pepper and salt to taste. Boil the rice till tender in 2-1/2 pints of water, with the butter and seasoning. When quite soft, add the tomato juice and the cheese; stir until the soup boils and the cheese is dissolved, and serve. If too much of the water has boiled away, add a little more. 2 lbs. of potatoes, 3/4 lb. of onions, 1 breakfastcupful of tinned tomatoes or 1/2 lb. of sliced fresh ones, 1 teaspoonf
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MENU V.
MENU V.
2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of 1 lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then out them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture
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MENU VI.
MENU VI.
1 lb. each of artichokes and potatoes, 1 Spanish onion, 1 oz. of butter, 1 pint of milk, and pepper and salt to taste. Peel, wash, and cut into dice the artichokes, potatoes, and onion. Cook them until tender in 1 quart of water with the butter and seasoning. When the vegetables are tender rub them through a sieve. Return the liquid to the saucepan, add the milk and boil the soup up again. Add water it the soup is too thick. Serve with small dice of bread fried crisp in butter or vege-butter. 4
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MENU VII.
MENU VII.
2 lbs. of potatoes, 1/2 a stick of celery or the outer stalks of a head of celery, saving the heart for table use, 1 large Spanish onion, 1 pint of milk, 1 oz. of butter, a heaped-up tablespoonful of finely chopped Parsley, and pepper and salt to taste. Peel, wash, and cut in pieces the potatoes, peel and chop roughly the onion, prepare and cut in small pieces the celery. Cook the vegetables in 8 pints of water until they are quite soft. Rub them through a sieve, return the fluid mixture to the
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INVALID COOKERY
INVALID COOKERY
The plants Hordeum Distichon and Hordeum Vulgare supply most of the barley used in this country. Barley has been used as a food from time out of mind. We find frequent mention of it in the Bible, and in old Latin and Greek books. According to Pliny, an ancient Roman writer, the gladiators were called Hordearii, or "barley eaters," because they were fed on this grain whilst training. These Hordearii were like our pugilists, except that they often fought to the death. Barley has been used from ver
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DR. ALLINSON'S NATURAL FOOD
DR. ALLINSON'S NATURAL FOOD
Put 1 teaspoonful of the food into a breakfast cup; mix this perfectly smooth with 2 parts milk to 1 of water until the cup is full. Pour into a saucepan and bring to the boil, stirring all the time to prevent it getting lumpy. It is best without sugar, and should be given cool. Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water, and prepare as above. Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk, then add 1 quart of milk, flavour with vanilla, lemon
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WHOLESOME COOKERY
WHOLESOME COOKERY
As breakfast is the first meal of the day, it must vary in quantity and quality according to the work afterwards to be done. The literary man will best be suited with a light meal, whilst those engaged in hard work will require a heavier one. The clerk, student, business man, or professional man, will find one of the three following breakfasts to suit him well:— No. I.—Allinson wholemeal bread, 6 to 8 oz., cut thick, with a scrape of butter; with this take from 6 to 8 oz. of ripe, raw fruit, or
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II.
II.
The meal in the middle of the day must vary according to the work to be done after it. If much mental strain has to be borne or business done, the meal must be a light one, and should be lunch rather than dinner. Those engaged in hard physical work should make their chief meal about midday, and have a light repast in the evening. LUNCH.—One of the simplest lunches is that composed of Allinson wholemeal bread and fruit. From 6 to 8 oz. of bread may be eaten, and about 1/2 lb. of any raw fruit tha
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III.
III.
As dinner is the chief meal of the day it should consist of substantial food. It may be taken in the middle of the day by those who work hard; but if taken at night, at least five hours must elapse before going to bed, so that the stomach may have done its work before sleep comes on. A dinner may consist of many courses or different dishes, but the simpler the dishes and the less numerous the courses the better. A person who makes his meal from one dish only is the wisest of all. He who limits h
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IV.
IV.
Evening meal or tea meal should be the last meal at which solid food is eaten. It should always be a light one, and the later it is eaten the less substantial it should be. Heavy or hard work after tea is no excuse for a supper. This meal must be taken at least three hours before retiring. From 4 to 6 oz. of Allinson wholemeal bread may be allowed with a poached or lightly boiled egg, a salad, or fruit, or some kind of green food. The fluid drunk may be Brunak, cocoa, milk and water, bran tea, o
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V.
V.
Hygienic livers will never take such meals, even if tea has been early, or hard work done since the tea meal was taken. No solid food must be eaten. The most that should be consumed is a cup of Brunak, cocoa, lemon water, bran tea, or even boiled water, but never milk. In winter warm drinks may be taken, and in summer cool ones....
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VI.
VI.
LEMON WATER is made by squeezing the juice of 1/2 a lemon into a tumbler of warm or cold water; to this is added just enough sugar to take off the tartness. Some peel the lemon first, then cut in slices, pour boiling water over the slices, grate in a little of the peel, and add sugar to taste. BRUNAK.—Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful required, mix it with sufficient water, and boil for 2 or 3 minutes to get the full flavour, then strain and add hot milk and sugar to t
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WHOLEMEAL COOKERY
WHOLEMEAL COOKERY
Most of my readers have received great benefit from eating wholemeal bread instead of white, and they may all gain further good it they will use Allinson wholemeal flour in place of white for all cooking purposes. Those who are at all constipated, or who suffer from piles, varicose veins, varicocele, back pain, &c., should never use white flour in cooking. Those who are inclined to stoutness should use wholemeal flour rather than white. Hygienists and health-reformers should not permit w
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A MONTH'S MENUS FOR ONE PERSON.
A MONTH'S MENUS FOR ONE PERSON.
1/2 small cauliflower, 1/2 pint milk and water, small piece of butter, 1 teaspoonful of fine wholemeal, pepper and salt to taste. Wash and cut up the cauliflower, cook till tender with the milk and water, add butter and seasoning; smooth the meal with a little water, thicken the soup with it, boil up for a minute and serve. 2 oz. wholemeal, 1 gill of milk, 1 egg, seasoning to taste. Make a batter of the ingredients, butter a flat tin or a small pie-dish, turn the batter into it, and bake it from
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SANDWICHES
SANDWICHES
Cut some slices of rich cheese and place them between some slices of wholemeal bread and butter, like sandwiches. Put them on a plate in the oven, and when the bread is toasted serve on a napkin. Spread some thin brown bread thickly with cream cheese, then put any kind of jam between the slices; sift with powdered sugar and serve. 1/4 pint cream, 2 bars of good chocolate. Grate the chocolate, whip the cream, adding a piece of vanilla 1/2 in. long; slit the latter and remove it when the cream is
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The PERFECT BREAD
The PERFECT BREAD
The Perfect Bread and the Perfect Food is the best description of Allinson Wholemeal Bread, which combines the maximum of nutriment at a minimum cost. Other essentials of perfection are amply proved by the following facts:— Palatability. Allinson Bread retains to the full the delicious flavour of fresh-gleaned wheat. Nourishment. Containing the whole of the grain, it consistently affords that 100% of Brain, Bone and Muscle building qualities provided by unadulterated wheat. —Which wheat is so sc
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Wholemeal ..FLOUR..
Wholemeal ..FLOUR..
Allinson Gold Medal Wholemeal Flour has been rightly termed the "Flour of Health." The importance of pure unadulterated flour for domestic cookery cannot be exaggerated, and of the purity and nutritive quality of Allinson there is no question. It contains the full 100% nourishment of unadulterated wheat in a form so perfectly digestible that it is the ideal flour for all possible Baking purposes. Many people who wisely use Wholemeal Flour for baking bread fail to realize that it can be used with
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"NF" Biscuits.
"NF" Biscuits.
Allinson Wholemeal Biscuits are at one and the same DR. ALLINSONS GINGER BISCUITS time the most delicious and nourishing biscuits sold at a popular price. They are guaranteed free from all chemicals and are made from the celebrated Allinson Gold Medal Wholemeal Flour. As with Allinson Bread, these biscuits are most easily digestible and wholesome. There are four distinct kinds each sold at the same price. LUNCH BISCUITS (Plain) LUNCH BISCUITS (Sweet) GINGER BISCUITS COCOANUT BISCUITS OATEN BISCU
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Allinson Wholemeal RUSKS
Allinson Wholemeal RUSKS
These delicious rusks contain no chemicals and are consequently far superior to the ordinary kind which contain so much harmful chemical rising material. They can be eaten by the most delicate and are excellent for Babies. They contain all the nourishment of pure unadulterated wholemeal and are made both sweet and plain. They are perfectly digestible and form a splendid change of diet for dyspeptics and other sufferers. None genuine without the signature, T.R. Allinson, Ex-L.R.C.P., Edin. Of all
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Babies & Invalids
Babies & Invalids
No artificial food, nor the milk of any other animal, is equal to a mother's milk. Usually the milk of the cow is given as a substitute for mother's milk. It takes the place of mother's milk fairly well, but it has its drawbacks, the chief one is that it curdles in heavy cheese-like masses, which lie heavy on the stomach, are long in digesting, and cause discomfort. The aim of the scientific and practical physician is to prevent this heavy curdling while allowing cow's milk to be taken. Some Doc
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THE IDEAL BREAKFAST FOOD
THE IDEAL BREAKFAST FOOD
Mankind is eternally searching for the best form of food. The rational man wants something that will satisfy the cravings of hunger, be Dr. ALLINSON says: "POWER" is The Food tasty, nourish every organ and tissue of the body, and not be too bulky. We have many foods that will fulfil one or two of these conditions, but it is rare to find all combined in one, as in "Power." Power is pleasant to the taste—nutritious and most sustaining . It contains everything necessary for supporting the human fra
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The HEALTH BEVERAGE
The HEALTH BEVERAGE
"It is as refreshing as TEA , as tasty as COFFEE , as comforting as COCOA , and as harmless as WATER . Is as easily made as either of them, and can be taken at any meal or at supper-time. There is not a headache in a barrel of it, and no nervousness in a ton of it. May be drunk by young and old, weak and strong, the brainy man and the athlete; also by invalids, even in diabetes." "All who suffer from Nervousness and Palpitation and Headache, Wakefulness, Loss of Memory, Low Spirits, Flushing, Tr
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The Allinson VEGEBUTTER
The Allinson VEGEBUTTER
Not only Vegetarians but many others agree that the Allinson Vegebutter is the ideal fat for cooking purposes. It does not contain animal fat whatever, being a pure vegetable product both healthful and economical. It is never rancid and is far more digestible than Cow Butter or any other animal Fat. For cooking and frying it is used in the same manner as Butter or Lard. For Pastry it should be softened slightly before rubbing into the flour, and a little more water used in making the paste than
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The Allinson Breakfast Oats
The Allinson Breakfast Oats
The Allinson Breakfast oats are made solely from finest Oats grown in our own country—and no country can grow Oats equal to ours. Being steam-cooked by a patented process, perfectly digestible, and thoroughly relished by men, women, and children alike, always retain the same delicious flavour. Equally suited to rich or poor, produce healthy skins, good complexions, and form bone and muscle. One pound weight will go as far as three pounds of butcher's meat, and not cost one-sixth of the price. MA
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Allinson BLANC-MANGE ---POWDER---
Allinson BLANC-MANGE ---POWDER---
ALLINSON BLANC-MANGE POWDER makes the most dainty puddings in six distinct flavours: ALMOND—RASPBERRY—LEMON—STRAWBERRY—VANILLA and PINEAPPLE . BLANC-MANGE & PUDDING POWDER ASSORTED FLAVORS As with all other Allinson specialities, these Blanc-Mange Powders are composed of the purest and most healthful ingredients. They supply nourishment and delicacy of flavour at the same time, and make excellent sweets for both children and "grown-ups." Sold in 6d. Boxes containing 6 packets each, suffi
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Allinson Custard Powder
Allinson Custard Powder
Is as delicious as it is economical to use. One penny packet is sufficient to make a pint of thick creamy Custard, in every respect as pure and equal in flavour to home-made custard prepared with new eggs. Nothing is nicer in summer-time than Allinson Custard and Fresh Fruit, or in Winter with Stewed Prunes or Tinned Fruit, Tarts and Puddings. Sold by all Grocers and Stores in 6d. Boxes containing 6 Packets. Two Boxes for 1/-post free from— [Note: Stamped, PRICE ADVANCED] THE NATURAL CO., LTD. 2
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Delicious COCOA & CHOCOLATE
Delicious COCOA & CHOCOLATE
NF Cocoa forms a most healthful and nutritious food-beverage combining with pure Cocoa a portion of Cocoa Butter and Allinson Natural Food with all its additional nourishment. Nothing is more delicious or so capable of building up the body when run down or recovering from an illness, for it is perfectly digestible. NF Chocolate is as delicious as the Cocoa and equally nourishing for travellers and athletes. The 2/6 Tins of NF Cocoa or 1 lb. of Chocolate 2/-sent post free from— THE NATURAL CO., L
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an ideal DRINK
an ideal DRINK
Allinson Prepared Barley may be eaten as porridge or pudding, and is ALLINSON'S PREPARED BARLEY much more nourishing than rice pudding for children, and more palatable. It greatly improves both the flavour and nourishing qualities of Soup, Broth and Vegetable Stews, at little extra cost. Especially suitable is it for making Barley Water, one of the most healthful and refreshing drinks for both summer and winter. Properly prepared Barley Water contains far more nourishment than Beef Tea, and duri
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The Allinson Vegetable SOUP
The Allinson Vegetable SOUP
Here is one of the most useful and economical additions to the Housewife's Larder. Sold in convenient packets, this delicious Soup can be instantly made and served either as a separate course or as a sauce with a wholesome vegetable dinner, adding, at the small cost of 2d. per pint, much actual nourishment and a delicious flavour. Sold in 2d., 6d., and 1/-Packets, by all Food Stores; or 1/-Packet direct, post free, from— THE NATURAL CO., LTD. 210 Cambridge Road, LONDON, E. NUT OIL is far prefera
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