Hovis Flour can be obtained from most bakers. It makes delicious Scones, Pastry, Puddings, and gem Pan Rolls. [Illustration] The Hovis Bread Flour Co., See Recipes on pages 105, 108, 109. * * * * * * Entered at Stationers' Hall. * * * * * * Thousands of grateful consumers by their daily use of Vejola, F.R. Nut. Meat, Meatose, Nutmeatose, and Nutvejo, &c., endorse the verdict of the best judges that there are no other Nut Meats equal to them for Roasts, Stews, Pies, Hashes, Sandwiches, Ch

Idealists will also find an ideal food in Nut Cream Rolls and Biscuits. They are made from choice nuts converted into a rich cream, mixed with a finely stone-ground wheatmeal, containing all the nutritious elements of the golden wheatberry. This makes them the most nourishing and concentrated food obtainable. Made in 30 varieties. Assorted sample 1/- post free. Procure a packet now, Also get samples of the L. N. F. Co.'s Nut and Fruit Cakes, Genoa Cakes, Malted Nut and Fruit Caramels, Chocolate

"We could live without poets, we could live without books, But how in the world could we live without cooks."...

Still the Food Reform movement goes on and expresses itself in many ways. New developments and enterprises on the part of those engaged in the manufacture and distribution of pure foods are in evidence in all directions. Not only have a number of new "Reform" restaurants and depots been opened, but vegetarian dishes are now provided at many ordinary restaurants, while the general grocer is usually willing to stock the more important health foods. Then the interest in, and relish for a non-flesh

"We live not upon what we eat, but upon what we digest." We come now to consider the middle courses of dinner in which lies the crux of the difficulty to the aspirant who wishes to contrive such without recourse to the flesh-pots. This is where, too, we must find the answer to those half-curious wholly sceptical folks who ask us, "Whatever do you have for dinner?" Most of them will grant that we may get a few decent soups, though no doubt they retain a sneaking conviction that at best these are

We are only beginning very slowly to recognise the valuable properties of nuts and their possibilities in the cuisine. Indeed, there is a rather deep-rooted prejudice against them as food, people having been so long accustomed to regard them as an unconsidered trifle to accompany the wine after a big dinner, and as in this connection they usually call up visions of dyspepsia, many people regard the idea of their bulking at all largely in a meal with undisguised horror. I remember a lady saying t

Scotch Haggis. "Fair fa' yer honest, sonsy face, Great chieftain o' the puddin' race." It is to be hoped the shade of Burns will forbear to haunt those who have the temerity to appropriate the sacred name of Haggis for anything innocent of the time-honoured liver and lights which were the sine qua non of the great chieftain. But in Burns' time people were not haunted by the horrors of trichinae, measly affections, &c., &c. (one must not be too brutally plain spoken, even in what

It may seem rather supererogatory to speak of "Vegetables" distinctively, for the "unregenorate" will be inclined to declare that we have been discussing nothing else all the while. But for the benefit of such as are like the advertised domestic "willing to learn," I would say that vegetarians as a rule use fresh vegetables practically in the same way as meat eaters do, to supplement more substantial viands. No one—to my knowledge at least—ever dines off the proverbial cabbage or turnip—perhaps

"Cucumbers,—Peel the cucumber, slice it, pepper it, put vinegar to it, then throw it out of the window." —Dr Abernethy. One does not need to be a vegetarian to appreciate salads, and many who find cooked vegetables difficult of digestion, will find that they can take them, with impunity, raw, but it is inadvisable to take raw and cooked fruit or vegetables at the same meal. Raw Cabbage, for example, digests in little over an hour, while cooked it takes 3 to 4-1/2 hours. Needless to say, only you

"Hunger is the best Sauce." "England" has been slightingly defined by a French gourmand as a country of fifty religions and only one sauce! If this be true of those who have all the resources of the animal kingdom at their disposal, what can be the plight of those from whom these are shut out. This "one sauce" was, I believe, melted butter, or as it is more generally now called White Sauce, and it is not every one who can make even that plain sauce as it should be. The thin, watery mixture, or g

One of the chief difficulties experienced by those trying to compass a complete scheme of hygienic dietary, is to get a pure, wholesome, easily digested, and, at the same time, palatable bread. We have long since exploded the idea that whiteness is a test of superiority, for we know that this is attained by excluding the most wholesome and nutritious part of the wheat and by the use of chemicals. Even when we use brown bread, we are by no means sure of having a wholemeal loaf, for it is as often

As a number of favourite puddings and sweets also are given in the last section, it will not be necessary to give here more than a few supplementary ones, mostly introducing specialties which are not so well known as they deserve to be. Besides, all sweet dishes are vegetarian already for the most part, so that there is but little to "reform" about them. Of course, those who wish to have them absolutely pure will substitute vegetable suet or butter, and vegetable gelatine for beef suet and clari

We have not space to go into these at any length. The following are one or two of my "very own," as the children say, which are voted a great success. Apple Jam. Take quantity required—say 7 lbs.—tart crisp apples. Wash well and dry. Pare and core, putting the trimmings in water to cover. Cut up the best of the apples into small pieces—not too thin—and set aside, also covered with cold water. Put on the trimmings to boil with some lemon rind and either a few sticks of cinnamon or some cloves. Si

Mushroom Ketchup. Fresh mushrooms—those just past the cooking stage for preference—spread not too thickly on flat dish. Sprinkle liberally with salt and let stand from 24 to 30 hours. Strain off liquor, pressing mushrooms thoroughly. Boil and bottle. If preferred, spices may be added, but we prefer it "unadulterated." "Reform" Cheese. (Mrs C. LEIGH HUNT WALLACE, London.) The following is an original recipe for cheese without rennet given me by Mrs Wallace, a well-known pioneer in Food Reform. Pu

Brown Soup. Nut Omelette. Almond Custard with Stewed Fruit. Hotch-Potch. Sausage Rolls. Canary Pudding with Appel-Moes. Clear Soup. Savoury Lentil Pie. Lemon Cream. Tomato Soup. Scotch Haggis. Cobden Pudding. Mock Hare Soup. Kedgeree. Provost Nuts Pudding. White Soubise Soup. Sea Pie. Banana Custard. Split Green Pea Soup. Macaroni Egg Cutlets. German Tart. NOTE.—The above is only an outline. Vegetables, &c., will be added as they are in season. * * * * * the difficulty experienced in sta

Nut Soufflee. A teacup each of grated walnuts, brown bread crumbs, and milk, a beaten egg, pepper and salt. Mix well, grease a tin mould, pour in mixture, and steam for an hour. Serve with Tomato Sauce. When cold, it can be cut in slices, rolled in egg and bread crumbs, and fried a nice brown. NOTE.—The above can be varied by using a different kind of nuts or Mapleton's Nut-meat Preparation, and by the addition of a little grated onion, minced parsley, and one or two teaspoonfuls Vegetable Extra

Considerable difficulty seems to be experienced in many quarters in getting really good bread free from chemicals and other deleterious matters. In some households the problem is solved by subsisting solely on certain approved kinds of biscuits, one I heard of keeping exclusively to Shredded Wheat Biscuits and Triscuits, while another stood by the "Artox" Biscuits. Besides these there are several other specially good whole-wheat biscuits, among which may be mentioned Chapman's Nut Wheat Biscuits

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 on