J| Swinburne Technical College |[

TEXT BOOK for Nurses' Cookery Certificate required by the Royal Victorian Trained Nurses' Association.

DAINTY DISHES

FOR

Children, Invalids and Convalescents

Compiled by LUCY DRAKE.

Revised and Enlarged by D O R O T H Y M. GILES

|—»» _.

Other Boob for sale by D O R O T H Y M. GILES :

ome Cooking, 2/9; Management or Ovens. 1/1; Sweets Making, 2/1? (posted).

Ind e x.

Page Albumen Water . . Apple Cream .... Asparagus . .

Baked Onions in Milk

Barley Water .... Beef Tea Beef Tea, Standard Beef Tea, Raw . . Blancmange . . Boiled Fowl & Egg

Boiled Mutton Braiiis & Bacon . . Brains on ToaFt . . Brains Fricasseed B r a i s e d Sweet-

Bread Sauce .. Bread & Butter

Custard . . Brussells Sprouts

Caramel Custard Cauliflower . . Chicken Broth Chocolate Budding Chop, Steamed . . Chop, Stewed.... Classification of Foodstuffs ....

Cocoanut Pudding

33 28 23

23 33 9 0 9 26

19 15 16 15 16

18 24

26 23

27 23 8 29 18 18

4 29

Page Cocoa Coffee . . . . . . College Pudding Compote of Apples Custard, Baked . . Custard, Boiled . . Cup Custard ....

Devon Pudding . . Date Pudding

Eggs, Boiled .... Eggs, Buttered . . Eggg, Steamed .. Eggs. Scrambled . .

Fish, Baked . . Fish, Boiled .... Fish, Fried (Fil­

leted) Fish, Grilled .... Fish Stock . . Fish Maitre d' Ho­tel (Steamed) . .

French Beans Frying Notes. .

Green Peas . . Grilled Chops or

Steak

Introduction ..

34 34 29 27 26 27 27

29 29

31 32 32 32

11 11

13 12 9

12 23 13

23

17 17 10

4

Page Jelly Fruit or

Jelly Lemon Egg Jellied Milk .... Jelly Nourishing

Lemonade (Home-

Lemon Sauce ....

Macaroni Pudding

M a r r o w Sand-

Meat Stock . . Milk Puddings . . Mock Whitebait . . Mutton Broth Mutton or Lamb

Omelette, Savoury Omelette, Sweet Oyster Sandwiches Oyster, Scalloped • Oyster Soup . .

Potatoes, Creamed Potatoes, Mashed Potatoes, New Potatoes, Old ....

29 28 28 29

34 24

26 23

36 14 7 25 12 7

15

33 32 36 13 9

10 23 22 23 22 19

Paga Haw Beef Rolls Rice Pudding .... Roast Fowl . . Roast Mutton,

L a m b , Beef, Pork

Sago Pudding Sago Cream Soup

Salad Dressing . . Sandwiches .... Sauces Soups Spatchcock . .

Steamed Puddings

Tapioca Pudding Toast Water .... Tomato Soup .... Triflle, Fruit .... Tripe, Stewed

Various Meals for an Invalid from one Chicken . .

Veal Forcemeat . . Vegetables . . Veunoise Pudding

White Sauce .... Wholemeal Bread

10 25 20

14

26 8 30 31 35 24 7 20 24 29

26 34 8 29 16

21 20 21 30 3

25 35

Directly and indirectly, diet plays a mighty part in the diseases of infancy. W e know that racial, as well as individual resistance to infec­tive diseases, is greatly influenced by diaetetic habits. For instance, carniverous animals are peculiarly resistant to tuberculosis disease, while carbohydrate and sugar fed animals are susceptible in a high degree to this as well as other forms of infection. A striking fact is the well known want of resistance shown to summer diarrhoea and pneumonia by fat patent food fed babies, whose diet consists of a disproportionately rich carbyhydrate element. Results prove beyond a question of doubt that Natural Feeding, with its accurately adjusted balance, with respect to its constituent food elements, is superior to the most elaborately devised artifi­cial substitute ever compounded by human intelligence. There is indeed much more in the natural adaptation of the milk of each mammalian species to the requirements of its own particular offspring, than exists in the balance between the protein carbohydrates and fat constituents impor­tant as their adjustment naturally is.

MANKIND LARGELY CARNIVEROUS. The view that man is essentially vegetarian by nature is without

foundation. Doubtless there are some who cannot tolerate meat, and to w h o m a modified vegetarian diet is well suited, but these cases are excep­tional, and it may be added, abnormal. Meat is often credited with being the cause of ill-health, when the saccharite constituents of the diet are equally, if not more, responsible.

MASTICATION. As regards the need for mastication, animal and vegetable food stands

in sharp contrast. The carniverous do not masticate their food. Their teeth are adapted to tear flesh and crush bone. The vegetable feeding mammals, on the other hand, are obliged to masticate their food thor­oughly, in order to break up the celluose framework. Patients should be made to understand the need to concentrate their masticatory efforts on

* .**. —ny 1. VKGEMITE, THE VITAMIN VEGETABLE FOOD.

their vegetable food. Owing to the artificial preparation of vegetables for instance (cooking and milling), the mechanical need for mastication is much reduced, and the bulk of the vegetable food is swallowed after very little preliminary mastication, and many evils result from this. Starchy foods are inadequately masticated owing to undue softness. Before man learnt to cook, most of the starchy foods demanded laborious mastication, in order to break up the non-digestible framework. In consequence, all the starch was well mixed with the saliva, and under­went considerable digestion in the mouth and stomach before it entered the bowels. Compare this state of things with what exists in our own country to-day. Not only has there been an enormous increase in the supply of starch, but most of the staichy food is consumed in a pappy (porridge, bread and milk), pultaceous (puddings), or spongy, non-crusty (bread, scones, buns ,ete.) form, and, therefore, swallowed after very little mastication. Hence the jaws, teeth, and salivary glands are insuffi­ciently exercised. The jaws and salivary glands do not develop properly, and the teeth are apt to suffer. The "British Lion" at the present time is defective as to its jaws. They are rarely sufficiently developed to allow the teeth to take up their normal positions. As a further result of the softness of our starchy foods, the bowel is burdened with an excess of starch which has undergone little or no salivary digestion.

"FOOD VALUES." Milk occupies a unique place in the diet—in fact it is almost a diet in

itself. Meat is a poor substitute for it. Milk proteins are invaluable for the growth of children, and have the power of making all other protein in the diet more effective. It is almost the sole source of Lime in the diet, a fact which (by itself) should give milk an important place, to say nothing of the fact that it is also rich in other mineral elements. Milk is a rich source of vitimines.

Meat, as we all know, serves as a source of Protein, sharing this function with milk, and to some extent, with cereals and eggs.

Nuts also serve as sources of protein, and when inexpensive and easy to digest (some people cannot digest them), may on occasion take the place of meat. They do not as a rule play an important part in the diet.

Fresh fruit and vegetables have received a new emphasis in nutrition since the recognition of the great importance of mineral salts and vita-mines which fruit and vegetables so plentifully supply.

2. VEGEMITE IMPROVES THE APPETITE.

Thee foods supplement the Cereals, Fats and Sugars which are deficient or totally lacking in these dietary essentials. Fruits and Vege­tables also have laxative properties, and help to maintain good digestion.

Some of them contain considerable starch and sugar, and are then valuable as "fuel food." Potatoes, Bananas, Dried Peas and Beans are good examples. Remember that all Green Vegetables contain Vila-mines plentifully.

VITAMINES are certain accessory food factors which arc of immense importance to the growth and well-being of the body.

The generally accepted belief is that these food factors are formed in the tissues of plants, whence they pass into the tissues of herbivorous animals, and thus become available for flesh consuming animals. The individual may thus find a sufficient supply of vitamines in his food, if the food is reasonably varied, has received no artificial separation into parts, and has had no destructive influence applied to it.

So far three food factors have been identified, and these have been distinguished from each other by the use of the three first letters of the alphabet.

Vitamine A is soluble in fats, and accompanies them in the process of isolation from certain food stuffs. Thus, in separating butter fat from milk, the bulk of the vitamine A remains with the butter fat.

The primary sources of this vitamine are the green leaves of plants and embryos of certain seeds. It is found most abundantly in Cod Liver Oil. It is the absence of this factor that leads to rickets in children.

Vitamine A is present in Fresh Whole Milk. Butter, Fat, Lettuce, Cream, Egg Yolk, Fat, Spinach.

Vitamine B is a water soluble factor, which is not destroyed by moderately high temperatures, neither by drying nor exposure to light. It is found in yeast, eggs, wheat, oats, barley, maize, swedes, carrots, cabbages, peas, beans, Vegemite.

In the cereals the largest amount is in the germ, bran coming next. Therefore, there are no vitamines in white flour, polished rice, etc. Tinned foods are deficient in this factor, as the heat used is sufficient to destroy it. The majority of nervous disorders, mal-nutrition and bad teeth nowadays are caused by the consumption of white bread, white (cane sugar), which contain no vitamines at all.

Vitamine C prevents scurvy, and is often termed the anti-scorbutic 3.

VEGEMITE SUPPLIES THE NECESSARY VITAMINS.

factor. It is present in fresh milk, but is not very plentiful, and is un­stable and easily destroyed by heat and sunlight. Tinned vegetables and meats are deficient in this factor, but tinned fruits seem to retain the vita­mine. Swedes and cabbages are abundantly furnished with Vitamine C.

Potatoes contain Vitamine C, while the carrot contains all three vita­mines. Lemons, raspberries, tomatoes, oranges, and apricots, peaches, pears, nectarines, dates and raisins contain this vitamine.

To perfectly balance the diet, each meal should include some fresh or dried fruit or vegetable. If is evident that a food factor different from the three described is present in some foods, and lacking in others. This food factor has been named X. Food factor X is found in lettuce leaves, wheat germs, yolk of egg, and fresh meal.

CLASSIFICATION OF FOODSTUFFS. 1. Bodybuilders: Proteins. CHIEF STARCHES.—Starch found in 2..Energy Giving: Carbo-hydrates .... Fruit, All Cereals, Potatoes, Bread, Oat-

(Starches and Sugars) meal.

CHIEF SUGARS—Lactose, the Sugar found in Milk.

3. Heat Producing: Hydro-Carbons Fats).

4. Minerals: Blood Purifying and Bone Producing. Cane Sugar, Bed Sugar, found in Fruit.

6. Ballast: Cellulose-Fibre found in PATS.—Butter, Cream, Fat of Meat,

Vegetables and Fruits. o n in Nuts-7. Vitamines.

PROTEINS.—Casein found in milk. Fibrin, Albumen, Gelatine—found in

Meat and Fish. VITAMINES.—Found in milk, eggs, Gluten found in Flour. wholemeal bread, spinach, etc.

Minerals.—Iron. Phosphates, Mag­nesia, Lime. Sodiums.

INTRODUCTION TO INVALID COOKERY. The mother or nurse must study the principles of cookery (page ,

and note what foods should be avoided, and modify recipes which seem likely to be too rich.

In many cases the doctor's skill is unavailing, unless he is able to obtain well cooked food (kitchen physic it is often called), to add to his efforts.

I. VEGEMITE—THE WONDER FOOD OF THE WORLD.

A woman may be excused if she cannot make a cake, but it should be regarded as a social crime, if she is not able to prepare a good cup of beef tea or nourishing soup, and a few simple dishes, which will help, and not retard an invalid's recovery.

In acute diseases, the nourishment given is of the very simplest form —often requiring little cooking or skill. In such serious cases, the food is given on the doctors' orders only.

Though only serving liquids, care must be taken to have all the "ser­vice" perfect of its kind.

W h e n the crisis is past, the system needs nothing but complete nutri­tion—the appetite may be clamorous, or tickle, and sometimes altogether wanting. It is then the time to test the tact, skill and patience of nurse and cook (often combined of necessity in the same person)—"The Mother."

Concoct little delicacies—or look through this book for some sugges­tions; try and vary the wearisome eggs and milk; use a new shaped dish.— or tint food another color, even if the same kind of materials must be used over and over again.

A few rules— 1. Give small quantities at short intervals. 2. Try and anticipate the patients' wants, and recollect that thirst is

nearly always present on waking; therefore have a drink ready, so that the patient need not ask for it, nor wait "whilst it is obtained.

3. Never ask invalids what they would like to eat, unless you have noticed their enjoyment of a certain dish, then it may be suggested that they have it again.

1. Avoid all possible risk of the smell of cooking entering the sick room.

5. Serve rather less, than more, than the patient will probably require. Do not judge his appetite by your own, and over-load the plate, or offer an over large bowl of- soup. He may thus become filled with loathing, or nausea, and probably refuse to partake of it at all, which disappoints the nurse, and is bad for the patient.

('). A small whole jelly, or pudding, or custard, is much preferable to a serving from a larger one. It is also more economical; food, especially that suitable for invalids, is expansive, and though we do not grudge the cost, it is wasteful to cook too much.

.1. VEGEMITE, Ti!l<: VITAMIN VEGETABLE POOD.

7. When the meal is over, remove every trace of it from the sick-room; but it is quite admissible to keep in the room choice fruit or delicacies (which have been sent to the patient by friends), just long enough to gratify the eye of the patient.

8. If the patient has to be left alone for any length of time, a drink should be left close at hand, but the tumbler or cup, should be carefully covered to prevent flies or dust getting in. Some cheap envelopes, kept in a closed drawer, may be used to cover drinks as occasion arises.

9. It is very important to be punctual. Minutes are very valuable in a sick room. Very often they actually mean life.

10. Cleanliness in every minute detail is essential. 11. Use light cups and spoons, etc., as daintily fashioned as possible.

A little vase (without any water) which will not easily upset, may contain a very few flowers or one special blossom—not too heavily scented. Use a spotless tray cloth—or very useful in many infectious illnesses, is a pretty Japanese paper one.

12. Endeavour to have tray completely equipped, so that it is not necessary to run away for something.

13. A glass tube is often very useful to draw liquid foods through (like we take soft drinks through a straw). Sterilise it often.

14. The digestion of invalids is very weak, and must be given as little work as possible. KINDS OF FOODS BEST SUITED FOR INVALIDS, CONVALESCENTS

A N D CHILDREN. M U T T O N is slightly less nourishing than beef, but is more easily

digested. SALTED MEAT, PORK and VEAL are difficult to digest. Not per­

missible. BACON is a popular and wholesome form of fat. It should be

toasted, grilled or well boiled, so do not use very lean bacon. POULTRY and G A M E are tender, tempting, nourishing and very

easily digested. Do not give duck or goose, unless specially ordered. They are too rich.

FISH is a valuable food. Choose the white fleshed varieties, because more of the oil is stored in the liver of these fish, leaving an entire absence of fat in the flesh. OILY FISH (though nourishing) often upsets the digestion.

6. VEGEMITE IMPROVES THE APPETITE.

OYSTERS when eaten raw arc nourishing and digestible. They can often times be retained on the stomach, when other focds cause vomiting.

SOUPS, Soup is useful in our diet, apart from the actual nourishment it may

contain. It warms the stomach, and prepares it to assimilate the heavier foods which follow. It also supplies a portion of our liquid food (which should be plentiful), as well as containing a small portion of mineral salts.

A plate of good soup will revive a tired person sooner than a meal of more solid food, though the effect is, of course, not so lasting.

The careful housekeeper, who gives thought to her work can prove that it is quite inexpensive.

Stock forms the foundation for most soups, and many sauces and gravies.

Broths must be made from fresh white meat, either lamb, mutton, or veal. Bones should be well broken up, and the meat cut small, so that a large surface may be acted upon by the liquid. The grain used for thickening, such as rice and barley, should be first well washed.

MEAT STOCK. 4 lbs. of meat or bones, 5 pints of cold wafer, 6 peppercorns, one blade of

mace, bouquet garni, 1 tablespoon salt, 1 big carrot, 1 onion, 1 turnip. Method— 1. Remove fat from bones, wash well in colander under running water. 2. Put bones or meat in a saucepan with the water, and bring to boil whilst

preparing vegetables. Carrot washed and not scraped; turnip thickly peeled; onion washed and the skin left on. Cut each vegetable into four. When water boils add all the vegetables and spices and herbs and salt. Simmer gently for three hours.

3. Skim every half hour. 4. Remove the bones gently, strain into shallow pan to cool. 5. Remove the fat before using. In cool weather the bones may be used

again with fresh vegetables and spices. This is called second stock. For white stock we use veal bones in preference, but mutton bones

and shanks will do. MUTTON BROTH (Invalid).

1 lb. best end neck of mutton, 1 shank, 2 pints water, 1 tablespoon barley. Method— 1. Wash meat. Remove pipe and fat. Cut into small pieces; chop up the 7. VEGEMITE SUPPLIES THE NECESSARY. VITAMINS,

bones. Put all in saucepan with cold water and salt. Bring slowly to the boil. Skim well, and simmer 1 hours. Add very little water now and then if it boils away too much.

2. Strain into basin, and pid aside to cool. Remove fat. If grain is allowed, add it, and cook slowly for i hour if rice, and 1 hour or more if barley. Clean the soup with white blotting or kitchen paper.

CHICKEN B R O T H (Invalid). Inferior parts of a fowl, 1 quart cold water, salt, half onion (if allowed);

an old fowl makes best broth.

Method— From Mutton Broth. Add onion whole, and remove if when it has sim­

mered 1 hour (if onion be allowed). Strain, cool, skim. Boil up a cupful with 1 teaspoon of rice for \ hour. Add little chopped parsley when serving.

If for very sick patient, nothing but fowl, salt and water should be used.

TOMATO SOUP (Milk). 1 \ Ifes. tomatoes, 1 small onion, | pint water, 1 teaspoon butter, 1 dessert­

spoon sago, \ teaspoon salt, \ teaspoon sugar, \ saltspoon soda, \ pint milk.

Method 1. Peel onion, cut up roughly, and fry in the butter without browning. 2. Wash tomatoes, cut up roughly, add to onion, and cook 10 minutes.

Stir often. 3. Add the water (less if tomatoes arc very juicy), bring to the boil and

simmer \ hour. 4. Rub through sieve or colander. Return to saucepan, add sago (well

washed), and simmer till sago is clear. Add soda, then milk, and heat well, but do not bring to the boil, or you may curdle the milk. Lifeguard unsweetened milk (Crusader) may be used.

SAGO CREAM SOUP (Invalid). 1 pint stock, 1 pint milk, 1 oz. sago, 2 eggs (yolks). Wash sago, and soak in the stock half-hour. Boil gently till clear.

Allow to cool slightly before adding milk and beaten eggs. Cook in double saucepan, stirring often, lio not let it curdle by overcooking the eggs. Add pepper ami salt to taste. If patient is allowed you may add half-teaspoon Harvey's sauce.

8. yEGEMITE—THE WONDER POOD OP THE WO«i,D.

FISH STOCK. \ lb. fish cuttings, ! peppercorns, small blade of mace. Bouquet garni, %

teaspoon salt, 1 quart cold water. 2 pieces of thin lemon rind as big as sixpence. Put all together, simmer ; of an hour, strain. Use for Oyster

Soup. To flavor Panada for Fish Cookery, etc.

OYSTER SOUP. 1 \ doz. oysters, 2 'pints fish stock, \ teaspoon lemon juice, 1 teaspoon

anchovy- sauce, 1 tablespoon butter, 1 \ tablespoons flour, 1 gill milk, or 2 tablespoons cream. Lifeguard unsweetened milk is excellent for oyster soup.

Method— 1. Melt butter in a saucepan, add flour, mix smoothly with a wooden

spoon, add the stock, stir till it hods. 2. Simmer 10 minutes, take from fire and add salt to taste, lemon juice,

milk or cream, or both milk and cream, and as much cayenne as will cover a threepenny piece.

3. Heat well, but do not boil, and when ready for serving add the bearded oysters.

BEEF TEA, No. 1 (Quickly Made). -A IT), steak (rump or shoulder blade), \ pint water, 3 drops lemon juice,

salt if allowed. Method— 1. Put water, lemon juice, and salt into small basin. 2. Shred meat finely across the grain. 3. Allow to soak for 20 minutes. Put over the fire till it just turns slightly

brown. Stir all the time. On no account let it boil. 1. Pour off, and serve in dainty cup, with sippets of dry toast.

S T A N D A R D B E E F TEA, No. 2 (Longer Method). 1 lb. steak, 1 pint water, lemon juice, salt.

Method— As above, but put into earthenware jar, tie stout paper over the top, stand

in saucepan of boiling water, and simmer from 3 to 4 hours, keeping up the quantity of water. It may be cooked in the oven the same

BAW BEEF TEA, No. 3. \ Hi. steak, 1 gill water, salt. 1 gill is ', of a pint, or \ breakfast cup,

9. VEGEMITE, THE VPIAMIX VEGETABLE EOOp.

Made in the usual way, but soaked 2 hours. Strain and press meat well. Serve in colored glass.

It easily decomposes, so should be made often, and in small quantities.

R A W BEEF BOLLS. 3 ozs. fresh lean steak, 1 teaspoon cream, or 1 teaspoon cherry brandy, \

saltspoon sugar or sail, a piece of butter the size of a small nut. Method— 1. Wash, dry, and scrape beef finely with a knife. 2. Mix meat with cream or brandy, and the sugar or salt. These conceal

the raw flavor of the meat. 3. Roll mixture into balls the size of a small marble. 4. Rub a frying pan over with butter, beat it, and roll the balls around in

it until the extreme outside changes color. 5. Serve at once with a little good soup or wine. 6. On no account are the balls to be cooked, only the color to be changed.

GRUEL (Invalid).

2 tablespoons oatmeal, 21 gills milk, or milk and water, salt. Method— 1. Put oatmeal in basin and moisten with 2 tablespoons milk. Boil 2h gills

milk; pour it on to oatmeal, and stir well for three minutes (to extract the gluten). Allow it to stand one minute, for the sediment to settle at the bottom of the basin.

2. Pour liquid carefully off into saucepan, leaving sediment behind in basin. Stir till if boils and thickens. Simmer gently 10 minutes, with the lid on the saucepan. Serve with sippets of thin dry toast and with honey, sugar or treacle, or butter and salt.

POBRIDGE.

1} pints water, 2 ozs. oatmeal (that is, 2 heaped tablespoons), | teaspoon salt.

Put water on to boil. W h e n it boils add the salt, and sift in the oatmeal through the fingers, using a wooden spoon to stir. Simmer gently 30 to 40 minutes, stirring now and then. It is easier, if the oatmeal is blended with a little cold water and stirred in, instead of sifting it through the fingers. If it gets too thick whilst cooking add a little more water now and then.

10. VEGEMITE IMPROVES THtt APPETITE,

FISH. Fish is a valuable article of food. Less nutritious, and less stimulat­

ing than meat, as it contains so little fat. 1. W H I T E FISH: Whiting, Rock Cod, Murray Cod, Pike, Flathead. 2. OILY FISH: Mullet, Pilchards, Eels. -3. S H E L L FISH: Oysters, Mussels, Crayfish, Shrimps. White fish have the fat or oil in the liver only, thus the fish has a par­

ticularly white appearance. This class is the most digestible and suitable for invalids.

Oily fish have the oil or fat distributed through the flakes of the fish, giving it a dark tint. This type is richer and more nutritious, but much less digestible; unsuitable for invalids, but good for ordinary digestions. It is usually cheaper.

BOILED FISH-BBEA.M, M U R R A Y COD, &c. Fish, 1 teaspoon vinegar, or | lemon, salt, water. White Sauce (P. 25)—1 dessertspoon chopped parsley. Method— 1. Put fish kettle or frying pan on 4 full of water. Salt it plentifully. 2. W h e n it boils, add lemon, and parsley (2 sprigs). 3. Lay fish in. Do not let it boil again, only barely simmer for about 10-12

minutes. Test fish at back of neck with skewer. 4. Whilst fish is cooking, make the sauce (page 25). 5. Carefully lift fish with 2 knives or slice; drain. 6. Send quickly to table with the parsley sauce in a sauce bowl.

B A K E D FISH. 1 fish, bread crumbs, I teaspoon chopped parsley, 1 teaspoon butter or

clarified fat, 1 teaspoon scraped onion (if liked), salt and pepper, juice of \ lemon, 1 dessertspoon cold water.

Method— 1. Clean and trim fish. Remove eyes. Butter big pie dish (if for 1 fish),

sprinkle few crumbs on it, onion (it must be very finely scraped), parsley, pepper and salt.

2. Lay fish on, rest of seasoning on top. Squeeze lemon juice and water on, little bits of butter or fat.

3. Cover with well buttered paper, and bake in a moderate oven very slowly for 10-15 minutes.

i 11. VEGEMITE SUPPliIES THE NECESSARY VITAMINS.

1. Serve on hot dish. Slice of lemon and sprig of parsley on Ihe head and tail. Scrape crumbs from dish and spread on top of fish, if they are not burnt. N.B.—A little veal forcemeat is often put inside the fish before bak­

ing. Some oysters added, too, are a great improvement.

INVALID GRILLED FISH. Prepare fish, fillet or remove skin. Well butter grease-proof paper. Lay

fish on. Sprinkle with salt and pepper, and squeeze of lemon juice. Do this on both sides. Wrap in paper, pinning the ends. Grill on bars under the griller or in a moderate oven. Serve quickly on a very hot dish with fingers of dry or buttered toast.

FISH, M A I T B E D'HOTEL (Steamed). (Suitable for Inalids, Convalescents and Children).

1. Filleted Whiting or Mullet (filleted fish, P. 13), 1 dessertspoon chopped parsley, lemon, { teaspoon salt, pepper, cayenne, \ teaspoon butter, lemon and parsley to garnish, white sauce (half quantity sufficient for lfish). Page 25.'

Method— 1. Fillet fish. Butter pie dish. Fold fillets, skin side inside. Layr in

dish. Squeeze little lemon juice, salt, pepper, over, then add 1 table­spoon cold water.

2. Cover with buttered paper. Bake in moderate oven 10 minutes. Mean­while make the sauce; if should be fairly thick. Drain the liquid from pie dish into it to flavor it.

3. Let small dish heat. Cut 2 slices of lemon. Place fish carefully on the dish. Mask with the sauce. Garnish with chopped parsley and lemon.

MOCK WHITEBAIT. Filleted fish, 1 mullet or whiting; 1 teaspoon flour and one-third teaspoon

salt—mix on plate; 3 shakes pepper, juice of one-third of lemon, pars­ley, white sauce (page 25, half-quantity), 3 small squares of buttered toast.

Method-Cut the fillets of fish (crosswise) in thin pieces. Mix well in flour, etc.,

on the plate. Buffer a small pie dish well. Add the fish and 1 table­spoon cold water, and squeeze lemon on fish. Well butter a piece of white paper, and cover the fish closely with it. Put in a moderate

12. ! VEGEMITE—TUP WONDER POOD OP THE WORLD,

oven 1(1-15 minutes. Meanwhile, make the loast and sauce. Dish carefully on toast. Mask with sauce, sprig of parsley, thin slice of lemon; 2 or 3 rolls of grilled bacon may be served, if liked. These little pieces of fish may be dipped in egg and crumbs, and fried; makes a delicious and economical dish.

S C A L L O P E D OYSTERS. Butter a small pie dish or saucer. Strew on it a layer of bread crumbs. Lay

6 or 8 oysters on, and a little of their liquor. Pepper and salt, and a small piece of butter and a few more crumbs. Brown under the griller. Minced fish substituted for oysters now and then makes a change.

FRYING. There are 2 kinds of frying—wet and dry. 1. Wet frying is done in a large quantity of fat, generally in a saucepan. 2. Dry frying is done in a small quantity of fat, generally in a fryingpan.

NOTES OX FRYING. 1. Moisture causes hot fat to splutter, and spoils the color and crispness,

so have things to be fried as dry as possible. 2. Foods placed in the fat before it is the right heat will be greasy, sodden

and indigestible, so test the fat before putting in the food. 3. Nice hot fat seals the outside of the food at once, preventing the fat

from soaking into the food, or the juices from escaping. 1. Overheated fat spoils the taste of food, and makes it unwholesome, be­

sides being dangerous and likely to burst into flame.

TESTS FOR FAT FOR W E T FRYING. 1. Fat quite still. 2. Faint blue fume rising. 3. Bread browns rapidly.

FRIED FILLETED FISH (Wet Fried). 1. Mullet or Whiting (dessertspoon flour, ! teaspoon salt, pepper on a

plate). 1 egg beaten slightly, 2 slices lemon to garnish, sprigs washed parslev, bread crumbs, small dish with d'oyley.

Method— 1. Wash, dry fish. 2. Make an incision all round (5 cuts both sides). Loosen skin at top

each side, draw off; turn oilier side and do the saiur. 13.

VEGEMITE, THE VITAMIN VEGETABLE POOD.

3. Put frying faf on to heat. 1. Cut flesh from bones. 5. Cover well with flour, etc., on plate. Dip in egg, then (i. Dip in bread crumbs, which have ready on a good big square piece of

paper. 7. Toss in the crumbs and remove to dry part of board, firm crumbs with

broad knife. Watch the fat now and see if it is hot. It should have a faint blue fume rising from it. Test with a piece of bread. Have draining paper on a plate (see Wet Frying, page 13).

8. Immerse the fish. It should be only golden brown. Drain. Dish on d'oyley. Garnish with parsley and lemon. Small whole fish may be cooked the same way. Larger ones need to

be "dry fried."

MEATS. BOAST MUTTON, TAMIL BEEF OB PORK.

Allow ] hour for every 1 lb., and i hour over for red meat. Allow 20 minutes for every 1 Tb., and 20 minutes over for white meat. For joints of 5 Tbs. or under allow an extra £ hour on the time for cooking. Ingredients—Meat, 2 ozs., clarified fat. For the Gravy—Piece of carrot, turnip, onion, bone or shank for gravy,

little flour, i teaspoon salt, pepper, 1] pints cold water. See how long your meat will need to cook. If vou have no bones, use 1 teaspoon vegemite to one pint of water.

Method— 1. Make a good fire 20 minutes before using, or light gas oven j hour

before using. 2. If loin of mutton, "-kin it, and tie into shape. Lamb and beef need not

be skinned. 3. Hang in oven or put on stand in baking tin with the clarified fat in it. 4. Put on the bone with water, salt, and vegetables, to simmer for gravy. 5. Cook meat briskly for 15 minutes; baste it well; reduce the heat. 6. Baste every $ hour whilst it is cooking. 7. 15 minutes before dinner, strain the gravy. Lift the meat on to a

hot dish. 8. Drain away all fat but 1 tablespoon; add a level dessertspoon of flour to

it; brown it, rubbing in with a spoon; add the strained liquid, and boil 14.

VEGEMITE IMPROVES THP APPETITE.

Up quickly. .Strain into a gravy boat. Use very little caramel, if needed. Veal and pork should be thoroughly well cooked. Allow a little

longer than for mutton and beef. Water from vegetables that are cooking, will do instead of stock for

the gravy, but allow it to cool a little, before pouring on the browned flour. This saves it from "clogging."

BOILED M U T T O N . Time.—Allow 20 minutes for every pound, and 20 minutes over for red

meats; allow 25 minutes for every pound, and 25 minutes over for Avliite meats.

For joints of 5 pounds or under, allow an extra half-hour on to the time for cooking.

Plunge meat into enough boiling water to just cover it. Allow to boil hard 5 minutes; then simmer rest of time. Remove scum as it rises. Cook root vegetables in same pot with meat. Carrot, 1\: hours; turnips and parsnips, | hour. Make parsley7, caper or onion sauce (page 25).

Dish up meat, mask with little of the sauce, and garnish with some of the vegetables. Serve rest of vegetables in vegetable dish, also sauce in sauce boat.

MUTTON OR LAMB CUTLETS. (3 cutlets, crumbs, salt, pepper, 1 dessertspoon flour, brown sauce or tomato

puree, 1 egg, fat to fry them (2 tablespoons). Method-Prepare ingredients. Put salt, pepper, and flour on a plate. Beat egg

slightly on another plate. Find recipe for Fried Fish, and go on from No. 4 Method. Dry fry them for 10, 15 or 20 minutes, according to size and thickness. Serve with tomato sauce, chip or mashed pota­toes, and, if liked, rolls of grilled bacon.

CALVES' O R SHEEPS' BRAINS O N TOAST. 1 set of brains, buttered toast (cut thin), 1 rounded dessertspoon butter

(1 oz.), 2 raw yolks of eggs or 1 whole egg, 2 tablespoons milk, salt and pepper.

Method— 1. Carefully' skin brains. Soak in tepid salted water to remove any color. 2. Chop up coarsely. Make and butter toast. Keep it hot over boiling

15. VEGEMITE SUPPLIES THE NECESSARY VITAMINS.

wafer. Boil brains 5 minutes in salted water and drain. 3. Mix egg, milk, salt, pepper. Add to the brains. I. Melt and heal the butler; do not color it. Pour the mixture in. Stir briskly over a slow lire, or over boiling water, till it is like thick, soft

custard, lleaj) UP o n toast. Serve very hot. Bolls of grilled bacon may be served with it if the patient is allowed bacon. N.B.—On no account cook this mixture quickly, or the eggs will

curdle and be tough and lose their digestibility.

BRAINS AND BACON.

1 or 2 sets of sheep's brains, 2 or 1 strips bacon (1 dessertspoon flour, \ teaspoon salt, and dust pepper on plate), egg slightly whipped, crumbs on square paper, frying fat, 1 teaspoon vinegar.

Method Wash brains and soak in salt and water. Pick off as much skin as possi­

ble. Cover with clean cold water. Bring to boil with 1 teaspoon vinegar (blanching). Drain off water. Cover again with cold water, boil up, and simmer 2 minutes. Put out to cool. Cut in nice pieces. Roll in flour, etc. Dip in egg and toss in crumbs. Wet fry (page 9). Whilst frying cook rolls of bacon on tin plafe in oven.

S T E W E D TRIPE (Sufficient for 2 or 3 Persons). i lb. tripe, 2 white onions, 1 oz. bacon, 1 gill milk, 1 teaspoon butter, 1 big

teaspoon flour, cayenne, \ teaspoon salt, little chopped parsley. Method-Wash tripe in warm water; cut into pieces 1 inch by 2. Put it on to

blanch, that is, to whiten by putting on in cold water, bringing to the boil and straining. Meanwhile, peel the onion (not cut); add to tripe with fresh cold water, and simmer till tripe is tender. Strain off the water. Take out the onion and chop it on little board. Return it, also the milk, butter, salt, pepper, and blended flour. Stir till it boils and thickens. Dish on hot dish, and sprinkle with a very7 little finely chopped parsley. Garnish with rolls of grilled bacon.

FRICASSEED BRAINS.

2 sets brains, 1 small white onion, 3 sage leaves, 2 ozs. bacon. White Sauce (P. 25) — | pint water, salt and cayenne to taste, chopped parsley.

10. VEGEMITE—THE WONDER POOD OP THE WORM).

Method— 1. Soak brains in warm sailed water for ! hour. Remove skin. 2. Put in saucepan with salt, water, onion and sage leaves. Bring to tin'

boil and simmer 10 minutes. .'̂. Meanwhile make white sauce and grill rolls of bacon. 1. Lift out brains, chop into neat pieces, put into the sauce, heal well and

flavor nicely. 5. Serve on a hot dish, and garnish with chopped parsley and grilled bacon.

GRILLING. • Grilling is really roasting a very small joint.

1. A dull, slow fire hardens the outside albumen of meat or fish, thus the food becomes dry and bard, and causes the juice to evaporate, leaves il dry and tasteless.

2. A smoky fire gives an unpleasant flavor. 3. Coarse and inferior parts of meat should never be grilled; stewing

is best method for them. 1. Perforation of meat permits the juices to escape, so that their nutri­

ment and flavor are lost. 5. The application of heat to only one side of meat allows the juices to

escape on the other side. Therefore, make up a good fire, or light gas griller, for some time

1 fore it is needed, so that meal will have sharp clear heat instantly, Select small juicy pieces of meat. Never pierce the lean part, with fork or skewer to turn it. If necessary stick il in the fat part—or belter still, turn frequently with knife or spoon, GRILLED CHOPS OB . STEAK. | lb. rump or undercut steak, butter, pepper, salt. Method— 1. Choose steak or chop 1 inch thick. 2. Grease bar- of gridiron and make them hot. 3. Place meat on gridiron over a clear smokeless fire, or under a gas gril­

ling burner. Very hot first —then reduce the heat. I. Turn every 2 minutes with a knife and spoon, from 10 to 1 1 minutes,

according to thickness of meat and taste of person to eat it. Press with fork to see if cooked enough. If the mark of fork remains

clear meat is \erc underdone. If it shows onlv slightlv, it has a red 17.

VEGEMITE, TUP VITAMIN VEGETABLE POOD.

streak in the middle (suitable for steak). Cook chops slightly more than this.

5. Dish quickly on a hot plate or dish. Rub a little butler, pepper and salt on each side. Cover and keep hot. Some people prefer it served with Maitre'd'Hotel Butter.

Maitre d'Hotel Buffer.—1 teaspoon butter, i teaspoon chopped parsley, \ teaspoon lemon juice. Blend together on a plate with a knife. Dish on the grill or ̂erve separately on small glass plate.

A . STEAMED CHOP. 1 mutton or lamb neck chop, 1 teaspoon butter; pepper and salt. Method-Well butter a deep plate. Trim chop neatly and lay on plate. Cover with

a piece of "buttered paper, also a lid. Place plate over a saucepan of boiling water. Steam for about 30-40 minutes. Turn once during the cooking. When done serve on hot plate and sprinkle with salt and pepper.

A STEWED CHOP. 1 mutton or lamb neck chop, half a pint of hot stock, 1 teaspoon of rice, 1

teaspoon chopped parsley, 1 thin slice of onion, seasoning. Method-Trim chop neatly; put in stewpan with stock and onion. Bring to the

boil, then add salt and rice. Simmer gently for 1 hour, then add parsley and seasoning. Place chop on a hot dish with a little rice and gravy poured round.

BRAIZED SWEETBREADS AND BACON. Blanch sweetbreads (put on hi cold water and bring to boil and drain),

dice up half carrot, 1 tomato, some celery, and place sweetbreads on top. Lay bacon on top of sweetbreads. Add f-pint stock" and sim­mer one hour.

Lift out sweetbreads, and brown in oven or griller. Strain the gravy and return to saucepan. Thicken with 1 teaspoon of blended cornflour. Dish sweetbreads on slice of fried bread (croute ), or the diced veget­ables that were stewed with it. Pour over sauce and garnish with green peas or ornamental pieces of cooked carrot or turnip. The sauce should be thick enough to mask the sweetbreads, and not run on the dish.

VEGEMITE IMPROVES THE APPETITE.

POULTRY. The time required for cooking poultry depends on the age of the bird.

Old poultry is more suitable for boiling, jelling, stewing, or making into pies and fricassees, than it is for roasting, but an old fowl may be made into an edible roast if it is firsf steamed.

To steam poultry. Place on a stand in a saucepan containing a liftb water. The water must not touch the poultry. Put lid tightly on the saucepan, and allow water to boil gently 1 or 2 hours. Replenish the water as required.

To choose poultry—(1) Young birds have pliable claws. (2) No spurs on the legs. (3) The breast bone should be pliable, and the breast full and plump.

To prepare poultry.—Pluck and draw the poultry, being careful not to make a large ugly incision for the removal of the entrails; take care also not to break the gall bladder, or a bitter flavor will result. Singe off all hairs carefully with a lighted twist of brown paper. Then wipe out the bird with a piece of damp cloth, but do not wash it. Then truss.

To Truss.—Cut off legs just below the knee joints. Twist the wings back and secure the neck skin (left long on purpose) under them. Push the legs up close to the body, and run a skewer through the thigh, through the body, and out through the thigh on the other side. If string is used in the trussing, tie at the back, and not over the breast side.

BOILED FOWL AND EGG SAUCE. 1. Bub fowl over with cut lemon to make it white. Butter a large piece

of white paper, and wrap fowl in it. 2. Place in boiling water sufficient to only come half-way up. Add bunch

of herbs, 4 cloves, 4 peppercorns, small blade of mace, and a slice of carrot and turnip. Boil fast for 5 minutes to heat fowl quickly. Sim­mer for 1^ to 2 J hours, according to size and age.

Boll some strips of streaky bacon (6 or 8), and thread on a skewer, and cook with fowl the last 25 minutes. Meanwhile make egg sauce, reserving one yolk of hard boiled eggs (page 25).

Dish fowl. Mask with sauce (thick), crumble the yolk over it through a sieve or gravy strainer. Garnish with the rolls of bacon and slices of cut lemon and small sprigs of parsley7.

19. VEGEMITE SUPPLIES THE NECESSARY VITAMINS.

If to be served cold, fowl may be cul into neat joints and each masked with the sauce.

If broth is needed for an invalid, omit the herbs, spices and vegetables. A piece of lean loin of lamb, or leg. may be substituted for the fowl, and dished the same way.

BOAST FOWL. 1 pair fowls, veal forcemeat, bread sauce (P. 21), brown gravy. Method 1. With veal forcemeat stuff the fowls in the breast, where the crops came

from. 2. Cover the breasts with a thick slice of fat bacon, well slit lo prevent

curling. 3. Put in a double baking tin, on a stand to keep the poultry out of the fat.

A double cooking tin is one with a lid; if not available cover with grease-proof paper, or put in a grease-proof paper bag.

1. Bake according to age of birds, 1-2 hours. 5. Baste every 15 minutes. 0. Make bread sauce. 7. Lift up fowls, remove skewers, make brown gravy, and serve on a bed

of watercress, with bread sauce and brown gravy separately. VEAL FORCEMENT (Double this quantity for a fowl). 1 small cup breadcrumbs, 1 teaspoon dour, 1 teaspoon chopped parsley,

4 teaspoon salt, pepper to taste, 1 teaspoon thyme and marjoram mix­ed, a little grated nutmeg, I teaspoon grated lemon rind (yellow), 1 yolk egg, and 3 tablespoons milk, 1 dessertspoon shredded suet, or 1 teaspoon butler. Mix all together. Do not make too moist. Suit­able for veal, chicken, turkey, and stuffed steak.

SPATCHCOCK (Convalescent Food).

1 chicken, 1 tablespoon of butter, 1 teaspoon of chopped parsley, a few-browned breadcrumbs, salt and pepper, -1 teaspoon minced onion.

Method-Cut the chicken straight down through the backbone, not through the

breast. Wipe it well and season inside and out with salt and pepper. Open it out quite fiat, like a book, and keep in place with two skewers.

Brush over with melted butler, and sprinkle with the chopped parsley 20.

VEGEMITE—THE WONDER FOOD OF TUP WORLD.

and onion. Grill for about 20 minutes, turning frequently, and just before it is done sprinkle over a few brown breadcrumbs. Substitute rabbit, but grill it longer time.

Remove skewers and serve very hot with tomato sauce. The onion may be omitted if likely to disagree with patient. VARIOUS MEALS FOR AN INVALID.

From One Chicken or Fowl. Method— 1. Legs cut off and one served as boiled fowl with parsley sauce. 2. "Drum stieks" and neck reserved for broth. '•>. Other leg should be boiled, pressed between 2 plates till cold, covered

with egg and crumbs, and served as cutlet. I. The breast may be cut into thin slices, wrapped in buttered paper, and

baked or grilled gently till tender (page 17), and served with bread sauce and good brown gravy.

5. The carcase of the fowl (with the wings) should be used for broth (page 8), but when it has cooked about H- hours, the wings and best parts with meat on removed, meat scraped off bones, and the bones returned.

0. This meat may be put into thick white sauce (page 25), and one half served on toast, and the other half made into croquettes.

VEGETABLES—GENERAL LAWS. Let us pay special attention to the following section, "Vegetables,"

and see that theyr are well cooked and not over-cooked, free from water when dished, and daintily presented whether for old or young, well or ill.

Though vegetables have no great nourishing properties, they contain something which is quite as important, mineral salts and vitamines, which purify the blood, harden bone, teeth, nails. They are also appetising, and in many instances used as a vehicle to convey to the system other nourish­ment, such as butter, eggs, milk, cream, and also they thicken soups, broths, stews.

Potatoes mashed with plenty of butter and milk, and then the addi­tion of a little cream, can be very nourishing; also vegetables served with rich white sauce; milk soup with vegetable puree, etc., etc. Many exam­ples may be found in this little book.

21. VEGEMITE, TUP VITAMIN VEGETABLE POOD.

Vegetables of pulse plant (called legumes) are the only ones of like nature to meat, and may be substituted occasionally for a meat diet, espe­cially in summer. They are of a nitrogenous nature, and may be rough­ly enumerated as peas, beans, lentils.

Some doctors aver that spinach, asparagus, turnip lops, are the best vegetable blood purifiers.

There are 2 classes of vegetables--root and green—and it is essential to learn the correct method of cooking each.

L A W S FOR COOKING VEGETABLES. 1. Root Vegetables are put into boiling salted water and cooked slow­

ly, with the lid on the saucepan. Examples—Carrots, turnips. Exceptions—Old and new potatoes. 2. Green Vegetables are plunged into plenty of boiling salted water,

and boiled rapidly with the lid off. Examples—Cabbage, cauliflower. Exceptions—Spinach, green peas. Salt Law—Allow 1 dessertspoon salt to every quart of water. Potatoes are an excellent food, for those who digest them well. They

contain a large amount of starch. Combined with butter, cream, milk, cheese, they are a nourishing food in small bulk; for children and con­valescents they should be well mashed. The patients with digestive troubles, will be advised by their medical man whether to refrain from them or not. Old Potatoes— 1. Choose potatoes all one size. 2. Scrub well and wipe dry. 3. Peel thinly and remove all specks. Drop into cold water. 4. Put in lined saucepan, just cover with water, add salt, place on fire,

and bring very slowly to the boil. Simmer till nearly tender (about ] hour); try with cooking needle.

5. Strain till quite dry against lid. Cover closely with a clean cloth, put lid on, and place in warm place to steam for 5 minutes.

C>. Dish up carefully with a spoon. Mashed Potatoes— Cooking rule for old Potatoes—Steam well, and then beat with fork or

potato masher. Add some butter or good beef dripping, little salt and pepper, and milk, and beat well over the fire till thoroughly hot.

22. VEGEMITE IMPROVES THE APPETITE.

Creamed Potatoes are mashed potatoes with the addition of more butter and milk and a little cream if at hand. Draw mashed potatoes to side of saucepan; put a good piece of butter, and some milk on the empty side. Boil them up well, and beat them well into the potatoes over the fire. A wooden spoon is best. W h e n they leave the fire add a little cream. Potatoes cooked thus are very nutritious for conva­lescents whose appetitie is small.

New Potatoes.—Scrub well, scrape and put on in a saucepan of hot water with a sprig of mint and salt. W h e n cooked, drain well and shake gently over the fire with a little chopped mint and butter.

CAULIFLOWER.—Soak in salted water. Drain, plunge into quickly boiling salted water. Cook with lid off. Test with skewer. Lift out, put on toast in hot dish. Mask with white sauce. Dust with finely chopped parsley.

MARROW.—Peel thinly, cook in boiling salted water. Drain on toast, mask with sauce, dust with parsley.

BBUSSELS SPROUTS and F R E N C H BEANS.—Cook in boiling salted water (pinch of soda), till tender. Drain and saute with butter, pepper, salt. 10-15-20 minutes. Sprouts 10 or 15.

G B E E N PEAS.—About a cupful of shelled peas, 1 pint very hot water, pinch of soda. Put on in very hot water containing pinch of soda and 1 teaspoon sugar and 2 sprigs of mint. Boil gently till tender. Strain, and return to saucepan with butter, pepper and salt. Saute over the fire. If salt is cooked with them, it is apt to harden them. If put in quite boiling wafer, tender skins are apt to come off.

ASPABAGUS.—Scrape, tie into bundles, cut the bottom of bundles (stalk end), level. Stand upright in boiling salted water, which should reach about half-way up, add a little vinegar and sugar to the water. If cooked this way the green tops, which are tender, are only cooked by the steam. Time, 15, 20, 25 minutes, according to size and age. Serve with oiled butter. Some people prefer sauce made with milk, butter, flour, but it should be rich sauce.

B A K E D ONIONS IN M I L K — 6 onions, 6 tablespoons breadcrumbs. 2 tea­spoons butter, 1 cup milk, f teaspoon salt, pepper. Place in dish in alternate layers; last one crumbs. Bits of butter or dripping on top. Stand in a baking tin of cold water as for a baked custard. Cover with another dish for | hour. Test with a skewer. They need a

23. VEGEMITE SUPPLIES THE NECESSARY VITAMINS.

good deal of cooking. Remove the covering dish to finish them off, and brown slightly.

SPINACH. Pick leaves from stalks, and wash well. Put in enamel saucepan with pinch salt and 2 tablespoons water. Cook very gently with the lid on the saucepan 30-35 minutes. When lender, drain in colander, press water out with saucer, and chop. Add butter, pepper, and salt, and serve very hot.

SAUCES, Uses of Sauces— 1. To coat or mask many articles of food. 2. To flow smoothly round some preparation, viz.: sweel sauce for pud­

ding, tomato sauce for cutlets, etc. It should be thin enough to flow, and not thick enough to form ridges or lumps.

3. Hot liquids added quickly to flour cause the starch grains to form lumps, therefore add hot liquids slowly.

1. Starch grains that cook unevenly form lumps; avoid this by constant stirring whilst coming to "the boil "

5. Boil sauces thoroughly, as insufficiently cooked starch grains are indi­gestible and have a rough taste.

(). Pay attention to consistency and flavor, if too thick, or too thin, or badly seasoned, they are spoiled.

BBEAD SAUCE (For Roast Fowl). 3 ozs. breadcrumbs, 1 dessertspoon cream. 1 oz. butter, •, blade mace. \

pint milk, 1 small onion, salt and pepper. Put milk, onion, and mace on together. When it simmers, draw off fire,

and allow it to steep for 15 mintes; then strain it on to the crumbs. Beturn crumbs to the saucepan (empty); add the butter, beat well, allow to stand for a while. lust before serving, add cream, and beat well, but do not heat after the cream goes in. Lifeguard un­sweetened milk will do excellently.

LEMON SAUCE FOR FISH. 1 dessertspoon butter, 1 rounded dessertspoon flour, juice I lemon, made

up to lh gills of liquid with cold wafer, one-third saltspoon salt, pepper.

Method same as for White Sauce. 21.

VEGEMITE—TUP WONDER POOD OF THE WORLD.

W H I T E S A U C E (Sweet, or for Vegetables or Meal). Ingredients.—1 oz. butter (1 dessertspoon), '; oz. flour (; tablespoon), )

pint liquid (this may he-milk or milk and water). Method — Melt the butter, add flour off the fire and blend till smooth. Return to

fire, and cook gently for 1 minute. Add half the liquid, stir well over the tire; add the rest of liquid, and stir till it boils and thickens, then add anything else it needs, viz., parsley, or capers, or sugar, or salt.

It should never boil hard, and if made before it is needed, remove the spoon, add 1 tablespoon of liquid, put on the lid, and stand it in some boiling water to keep hot.

Salt and pepper, parsley, cooked onion, capers, oysters—if for vegetable, meat or fish.

Sugar (1 dessertspoon or 1 tablespoon), 2 drops of essence if for sweets. The method is the same for both.

MILK PUDDINGS A N D C O L D S W E E T S . Milk puddings are light, palatable, nourishing and easily swallowed.

They need careful cooking. If they can stand for a time, before going into the oven (moderate

heat) they will be improved. They should not be eaten too hot, and should remain in the mouth sufficiently long, to get mixed with the saliva which helps to digest the starch they contain. 1. Starch grains swell with moisture and heat fo about 3 times their

original size, so use barely 2 ozs. of rice, etc., 2 or 3 eggs to 1 pint of milk, so that the grains have enough moisture to absorb and sufficient room for increased size.

2. Imperfectly cooked starch grains are indigestible. 3. Cook milk puddings as-slowly as possible. Milk, if cooked quickly,

deteriorates in flavor and wastes in quality, and slow cooking allows grains to reach their full size and softness.

RICE P U D D I N G — 3 ozs. rice, 1 tablespoon sugar, \ pint water, 1 good pint milk, 2 eggs, pinch of salt (•}• teaspoon), nutmeg, 1 teaspoon but­ler.

Method— 1. Wash rice, boil it gently in the \ pint water, till water is all absorbed;

stir it now and then. 25.

VEGE.MITE, TUP VITAMIN VEGETABLE FOOD.

2. Add the milk, bring to the simmer and cook gently ] hour; allow to cool 2 minutes.

3. Real eggs and sugar. 4. Butter pie dish. Pour rice and milk in, add eggs and sugar. Mix it

gently. Put 4 small pieces of butter on. Grate nutmeg on top and cook gently (standing in disli of cold water) for 40 to 50 minutes, or till quite set and slightly brown. If you use Lifeguard Condensed Milk, omit the sugar, as the milk is sweetened.

B A K E D CUSTARD.—Allow :j cup of milk and 1 dessertspoon sugar to each egg. Rake like rice pudding, etc.

S A G O PUDDING.—Same ingredients and method, except that it is soaked in the half-pint of water (cold) and baked like rice pudding.

TAPIOCA PUDDING.—Exactly same as sago.

M A C A R O N I PUDDING.—3 ozs. macaroni, boiled 20 minutes in boiling water. You may use only 2 ozs. of all these grains and 3 eggs to make a

richer custard. N.B.—Crusader milk is excellent for ajl milk puddings and custards.

BBEAD AND BUTTER CUSTARD. 1 pint milk, 2 or 3 eggs, 1 dessertspoon butter (small), essence lemon, 2

tablespoons currants or sultanas, 2\ tablespoons sugar. Thin slices bread and butter (about 2 ozs.).

Butter bread, cut in squares, dried fruit in dish Beat egg and sugar, add the milk, pour over bread. Bake gently, standing in dish of water, till set.

BLANC MANGE.. 1 pint milk, 2 dessertspoons sugar, 2 tablespoons (big) of blended corn­

flour essence. Method— 1. Put the milk (1 pint bare) on to heat (not quite boiling). 2. Blend the cornflour with 4 tablespoons extra milk. 3. Pour into hot milk, off the fire. 4. Cook, stirring with wooden spoon, till thick. Simmer (mat under) 5

minutes, stir now and then. Set in a wetted mould. 26.

VEGEMITE IMPROVES THE APPETITE.

C A R A M E L CUSTARD. For the Caramel.—2 ozs. crystal sugar, \ gill cold water. For the Pudding.—2 eggs, 1 tablespoon castor sugar, \ pint milk. Method— Put sugar and water into stewpan, and boil quickly till light coffee color,

and pour quickly into a thoroughly dry plain tin or crockery mould, and let it coat the mould over.. ,

Then beat the eggs and castor sugar; boil the milk; cool a little; pour on to the eggs and sugar. Strain into the lined (with caramel) mould,

cover with greased paper, and steam very slowly 40 minutes. .

BOILED CUSTARD. i pint milk, 1 egg beaten slightly, 1 dessertspoon (small) sugar, pinch of

salt in the milk, good i teaspoon of cornflour blended with 1 table­spoon of milk; little nutmeg or essence after custard is cooked.

Method— 1. Make milk hot—not boiling. 2. Beat eggs and sugar, add cornflour. 3. Pour the hot milk on these; stir well, and cook in double saucepan (or

jug in boiling water) till it will coat the spoon. Stir now and then, whilst it is cooling. If needed richer, omit the cornflour, and use another egg or egg yolk.

Lifeguard Condensed Milk makes excellent custard.

CUP CUSTARD (Invalid). 1 egg, 1 gill milk, 1 teaspoon sugar (or more), essence. (An extra yolk

is an improvement). Reat egg and sugar, add milk and essence. Pour into greased cup, cover

with greased paper, and steam 12 to 18 minutes very, very slowly7. If cooked quickly, it will be full of holes.

Serve on small fancy plate.

COMPOTE OF APPLES (or any Fruit). 4 ozs. sugar, \ pint of water. Cook till boiling. (About 1^ or 2 lbs. fruit.) Place fruit in boiling syrup carefully. Stewpan in preference. Put thick

paper on top and press lid firmly. Place on a slow fire, 12 or more minutes. Test with skewer after 12 minutes. W h e n cooled for 5 minutes remove carefully into a glass dish.

27. VEGEMITE SUPPLIES THE NECESSARY VITAMINS.

JELLIED MILK (Inv.). I pint milk, 2 tablespoons cream, 3 tablespoons water, \ oz. Davis' Pow­

dered Gelatine, 0 lumps sugar, essence to taste. Method— 1. Soak gelatine in the water. Beat cream, add the milk (o it.

Crusader evaporated milk is useful for this in hot weather especially. 2. .Add sugar to water and gelatine and dissolve over fire. Cool il 3 or 1

minutes, then add it gradually, to the cream and milk. Add essence. Pour mixture into a basin. Stir up well, now and then, till it is just beginning to set, then leave till cold. This stirring prevents cream from rising to top. N.B.—This jelly is very nutritious. If a doctor orders it a little

brandy or rum may be substituted for the essence. APPLE CREAM. 2 medium sized cooking apples, 3 ratifias or small, sweet biscuits, very

little butter, castor sugar to taste (2 or 3 dessertspoons), 2 tablespoons cream.

Method— 1. Peel, core, slice apples, add 2 dessertspoons water and 1 teaspoon butter.

Stew very gently—lid on (to preserve the color). Stew gently till nice and soft. Put through a sieve, or beat up well, with fork; whip sweetened cream, till it will just hang, color very pale pink. Stir very lightly into apple pulp.

2. Pile up lightly on glass plates, and crumble the biscuits over. N.B.—If the patient is on strict diet, it may be necessary lo omit the

biscuit. L EMON EGG JELLY.

2 new laid eggs, good I oz. Davis' powdered gelatine, 1 teacup sugar, 3i gills water, juice of 2 lemons (A gill).

Method— 1. Wipe and pare the lemons thinly. Put rinds, gelatine, sugar, strained

lemon juice and water into a saucepan, and bring slowly to boiling point. Cool a little.

2. Beat eggs and add gradually to the other ingredients, whisking well all the time. Heat carefully over boiling water. If it gets too hot the eggs will curdle.

28. VEGEMTTF.—THE WONDER FOOD OF THE WORLD.

FRUIT OR WINE JELLY. 1 oz. Davis' powdered gelatine, 3 gills water, 1 good cup sugar, \ teaspoon

citric acid. 1 gill lemon or other fruit juice, or A gill fruit juice and A gill sherry.

Method-Peel rinds of lemon or orange very thinly, add to water, sugar, gelatine.

fruit juice, and citric acid; bring very slowly to the boil, stirring fre­quently. Strain through muslin. Color brightly with yellow or red color.

A NOURISHING JELLY. Ovaltine rusks, fruit jelly, 1 gill whipped cream, angelica and cherry to

decorate. Glass dish, rose tube, and piping bag. Method— 1. Make jelly, split rusks and put jam or lemon cheese between. Set

tidily in glass dish. Pour warm jelly over to just cover them. Let it set. Decorate with cream and C. fruits. Fruit may also be set in the jelly.

FRUIT TRIFLE. Sponge cake, fruit jelly, raspberry jam, boiled custard, fruit juice (lemon,

orange, pineapple), whipped cream, pieces of preserved or fresh fruit dipped in sugar.

Method-Split cake, put together with jam, and cut into pieces the width of your

finger. Put in a glass dish (very small for one invalid). Sprinkle with fruit juice. Cover with boiled custard. Allow to cool and set. Decorate with whipped cream, fruit jelly, and pieces of fruits.

STEAMED PUDDINGS. DEVON PUDDING, COLLEGE PUDDING, DATE PUDDING,

COCOANUT PUDDING, CHOCOLATE PUDDING. All with same foundation (ingredients below).

Ingredients (Sufficient for Four Persons).—0 ozs. self-raising flour, 2A ozs. butter, 2 small eggs, or 1 big one, A gill of milk, 2 ozs. castor sugar, little essence.

Method— Cream butter and sugar, add eggs, heal well, add milk and essence, then

' 29. VEGEMITE, THE VITAMIN VEGETABLE FOOD.

flour; mix lightly, put in greased basin, cover with greased paper; steam 1{-1A hours. Serve with sweet white sauce (P. 25).

To make Devon pudding, add 3 tablespoons cleaned sultanas. For College pudding put 2 tablespoons jam in bottom of the basin. For Date Pudding add I If), dates, stoned and cut up. For Cocoanut pudding add 3 tablespoons cocoanut, and 2 tablespoons more

milk. For Chocolate pudding add 1 tablespoon cocoa and A teaspoon essence

vanilla. VENNOISE P U D D I N G (sufficient for 6 persons).

5 ozs. stale bread cut in dice, 3 ozs. castor sugar, 1 oz. candied peel, 3 ozs. sultanas, grated rind of 1 lemon, :; pint milk (1 tablespoon sherry if liked), 2 eggs, or 3 eggs if small, 1 oz. loaf sugar to burn.

Method-Burn sugar brown in saucepan, cool a little, add milk, stir over fire till

dissolved. Allow to cool. Add beaten eggs and sugar and all other ingredients. Soak 30-40 minutes. Put in greased basin, cover with greased paper, and steam very gently 11 hours.

SALADS.

The habit of eating uncooked vegetables, viz,, salads, should be more widely practised. They clean the tongue and teeth, induce mastication, and consequent secretion of digestive saliva, and supply us with vitamines.

In the preparation of vegetables and greens take great care. See that they are, first, perfectly fresh, then thoroughly washed, and thor­oughly dried. If they are withered at all, stand them in cold salted water for an hour or two, not longer.

Lettuce, watercress, celery, radishes, beetroot, cucumber, tomatoes, shallots are all suitable for salad, either singly or combined.

Lettuce must not be cut with a steel knife. Either tear into shreds with the fingers, or cut with a silver knife.

Garnish a salad attractively. Many things are suitable for garnishes —dainty lettuce leaves, sprigs of parsley, cut radish, olives, capers, gher­kins, hard boiled eggs.

Either oil or cream is necessary to make a salad digestible. . Either will tend to prevent flatulency. Use only the best Lucca oil.

30. VEGEMITE IMPROVES THE APPETITE.

SALAD DRESSING (1). 1 teaspoon dry mustard, 1 dessertspoon sugar, 1 dessertspoon butter,

A teaspoon salt, 1 gill milk, 1 tablespoon vinegar or lemon juice. Method— 1. Reat mustard, sugar, and butter together in a small saucepan. 2. Add egg and beat mixture well. 3. Add milk and cook over boiling water till it will coat the spoon. Allow

to cool. 4. When quite cold add vinegar slowly, beating in vigorously. SALAD DRESSING (2). 2 eggs, 1 teaspoon mustard, \ teaspoon salt, 1 teaspoon sugar, 6 table­

spoons cream, 2 tablespoons vinegar. Method— 1. Hard boil the eggs, drop into cold water; when cold shell, cut in halves,

and remove yolks. 2. Mix yolks, mustard, salt and sugar till smooth, add the cream gradually,

beating well. 3. Add vinegar slowly and carefully, beating well. Dressing should look

like thick cream. Use whites of eggs to garnish salad. EGGS.

Eggs are most digestible when consumed raw, or at most very lightly cooked.

Eggs are largely composed of albumin, which should (when properly cooked) be of a soft jelly-like consistency.

If allowed to boil fast, or a long time, they become tough and leathery. Eggs for poaching or whisking arc best about 36 hours old. Eggs to be perfect, when boiled, are best about 24 to 36 hours old. Soups and jellies are clarified with the whites and shells, and are

made more nutritious with the yolks. , TO BOIL EGGS. Put eggs in empty saucepan. Cover them with boiling water. Do not

put them on the fire, but where they will keep hot (without boiling) for 10 or 11 minutes. In this way, they will be cooked equally throughout. They may be kept in the; water less time, if needed very lightly cooked. ' ' 31.

VEGEMITE SUPPLIES THE NECESSARY VITAMINS,

BUTTERED EGG (INV.). Melt small teaspoon of butter in thick saucer or liny pyrex dish. Break

egg into it; add pepper and salt, and cook gently, on top of coot part of stove, or in the oven. If the saucer is unsightly, slip it ofl care­fully, on to a hot plate, otherwise it is better served as it was cooked.

STEAMED EGG (INV.). Saucer or scallop shell, well buttered. Break egg into the centre and put

pepper and salt on. Cook over boiling water 11-15 minutes. 11 allowed, very small rolls of streaky bacon may be placed in the white before steaming.

S C R A M B L E D E G G S (2). 3 eggs, 2 tablespoons milk, 1 tab. butter, salt and pepper, hot buttered

toast.

Method— , .,. . 1. Make nice thin toast, keep hot (covered) over boding water on hot

plate. . . 2. Rreak eggs; beat them slightly only till the yolk and white are mixed,

but pot very frothy. Add milk and seasoning. 3. Melt butter in pan. Pour in eggs and stir with wooden spoon over a

slow fire till they become a soft creamy mass. 1. Heap up on the toast and serve promptly.

It should not be thin enough to run. nor thick enough to break off, nor to have little hard pieces of the white showing in it, as so many people have.

N.B.—A little chopped parsley, pinch of herb, dash of sauce, chopped cooked ham or bacon, grated cheese, polutry, fish, mushrooms, may be added. If patients cannot eat meat, it is necessary to vary their egg dishes as much as possible, even to the extent of varying the form of serv­ing. This might be served in a small, deep dish, and dainty fingers of toast with it, so that it may be eaten with just a fork and the toast. Chil­dren especially like it this way, and most invalids.

SWEET OMELETTE. 2 eggs, | dessertspoon butter, 1 teaspoon castor sugar and 1 teaspoon water

"dissolved together, 1 tablespoon raspberry jam made hot, pinch salt.

Method— 1. Prepare omelette pan by putting it on the fire with a small piece of drip-

1 32. VEGEMITE—THE WONDER POOD OF TUP WORLD,

ping. Make dripping very hot, pour it out, and wipe out the pan well with paper.

2. Separate eggs; heal yolks and sugar together a little. 3. Beat whites and salt till quite stiff; add volks and mix together verv

lightly. 1. Make butter hot in prepared pan, and heat gas griller. Put in the

mixture and cook titl pale brown underneath. Put omelette under the.griller to set the top, and make it a pale brown color.

5. Put jam on one half, fold over, slip on to a hot plate, dust with icing sugar, and serve immediately.

SAVOURY OMELETTE. 2 eggs, :; oz. butter, 1 oz. minced ham, tongue, or A teaspoon chopped pars­

ley. Beat eggs a tittle, add mince or parsley, season with salt and pepper. Prepare pan as for sweet omelette. Melt butter, pour in the eggs, tilt the pan on one side, and as the omelette begins to set toss it over the pan, and scrape it back again to the other side. Get it pale brown underneath, and barely set on top, then roll up, brown side out. ami serve at once.

BEVERAGES. ALBUMIN W A T E R (INV.).

1 white of perfectly fresh egg (not more than 12 hours old), 1A gills (f of a breakfast cup) of filtered water, or water which has been boiled, and allowed lo get cold with a pinch of salt.

Method-Whip white very slightly—just enough to break it up; put in a "screw top"

jar with the water and shake it thoroughly to blend it. If ordered by doctor, a small quantity of brandy may be added. A large tumbler, covered with thick paper or cardboard, will do instead of jar.

In cases of vomiting this will often remain on a very irritable stomach. RARLEY W A T E R (Invalid Thick).

2 ozs. pearl barley, 1 quarts water, lemon and sugar if allowed. Method— 1. Wash barley well. Put it on with half the water; bring it to boil, throw

away, add rest of water, add lemon rind, and simmer very gently for 2 hours.

33. yTRGEMITE, TUP VITAMIN VEGETABLE FOOD-

2. Strain through muslin into a jug, cover till cold. Stir now and then. whilst cooling. Sweeten with loaf sugar to taste.

B R E A K F A S T C O F F E E (Sufficient for 2 People). 2 big teaspoons or 2 small dessertspoons (according to strength liked), \

pint boiling water, A pint nearly boiling milk, pinch of salt.

Method— 1. W a r m percolator well. Put coffee and salt into middle compartment,

and press down. 2. Pour the boiling water on coffee gradually. 3. Make milk nearly boiling in saucepan. 4. Remove percolator. Put lid on coffee pot. 5. Put milk in jug. Pour out coffee and milk, in a meeting stream, into

the cups, using equal quantities of each. C O F F E E — 2 n d Method (without percolator.).

3 teaspoons coffee, 3 gills water, 3 gills hot (not boiling) milk. Bring the water to the boil, stir in the coffee, allow to come to the boil, remove at once from the fire, stand 5 minutes, strain through muslin; serve with equal quantities of hot milk.

COCOA. 1 level teaspoon cocoa, 1 cup milk. Dissolve the cocoa in a little of the

milk and put the rest on to heat. W h e n hot, pour in the cocoa, and stir till it boils. Simmer 1 minute.

The food value will be greatly increased and flavor enhanced by the addi­tion of 1 teaspoon of Ovaltine. Cool the cocoa a little before stirring in the Ovaltine.

H O M E - M A D E L E M O N A D E (Invalid). 2 lemons, 2 ozs. loaf sugar, 1 quart boiling water. Method— Thoroughly wipe lemons. Rub the peel with the loaf sugar, then peel

very thinly (only7 the yellow rind); then rub sugar again over the out­side of the lemons to extract the essential oil. Put rind and sugar into a jug. Pour the boiling water on; add the squeezed juice of the lemons; stir up well, cover tightly till cold, and strain at once, or it will become bitter.

TOAST WATER. 1 crust of bread weighing 2 ozs., 1 pint filtered water.

34. VEGEMITE IMPROVES THE APPETITE,

Method-Toast slowly till very brown. Soak in the water till bright amber. Strain

through muslin. To quench thirst, and clean tougue of a fevered patient.

WHOLEMEAL RREAD. 1 lb. Barrett's wholemeal, 1 teaspoon salt, 1 teaspoon sugar, -\ oz. compres­

sed yeast, about 3 gills hike warm water. Method— 1. Put wholemeal and salt in a basin, and place in the oven for a few

minutes to warm through. 2. Mate a hollow in the centre, crumble in the yeast, put the sugar on it,

then pour on 6 tablespoons of the hike warm water, mix with a very little of the flour to make a thin paste. Cover and set aside in a warm place for 15 minutes.

3. Mix into soft, but not wret, dough, with the rest of the water, turn out on to a floured board, knead well, then replace in basin, cover, and set aside in a warm place. Allow to rise for 40 minutes.

4. Turn out on to board, knead a little, place in a bread tin, allow to rise till it is double its size (about 25-30 minutes). Do not let it over-rise at this stage, or it will be full of holes.

5. Bake in a keen oven 45-60 minutes. See Stove Book (1/1 posted, by Miss Giles) for full baking instructions.

The use of wholemeal bread cannot be too highly recommended for well people and children, as well as for convalescents.

SANDWICHES.

Sandwiches have of late (and rightly so) become very popular with nurses and doctors, as a successful form of invalid and convalescent food. It saves a weak patient (who is at the stage of a little solid food) the neces­sity of handling knife and fork. Another reason is, that a patient can be persuaded to take a much larger meal in this form. If she saw the same amount altogether on a plate, she would not undertake to eat it all. Many neurotic patients are difficult to feed, and as food is a large item in their "cure" it is as well to know all these little points. The main bulk of the sandwiches may be kept apart—out of sight, and the patient's plate be tactfully replenished at intervals by the nurse without comment.

35. VEGEMITE SUPPLIES THE NECESSARY. VITAMINS.

There is certainly an art in making sandwiches. A few points are: 1. Never have large sandwiches or ones with ragged edges. 2. Bread must be firm and not too fresh. 3. Use a block loaf and shave (not cut), or partly shave crusts

with very sharp knife. Cut slices very thin, and as even as possible.

1. Spread butter on lightly, evenly and plentifully. 5. If meat, or anything savoury, is used, garnish with small sprigs

of parsley or watercress. G. Sandwiches should always be made fresh. If to be kept any

length of lime, wrap in a damp (not wet) serviette. 7. Use the best and freshest of butter.

There is no need for m e to make a list of sandwiches, as anything of the nature of meat, cheese, eggs, poultry, fish, game, vegemite, lettuce, watercress, olives, etc., savoury cream or salad dressing, may be used for savoury ones.

For sweet sandwiches, which are popular, preserved ginger, nuts, dates, figs, fruit, canned fruit, and whipped, sweetened and flavored cream, may be used.

MABBOW SANDWICHES 1. Put a marrow bone (from shin) about 0 or 7 inches long into a nice hot

oven for 20 minutes. Meanwhile cut some daintily thin slices of brown or white bread.

2. Scoop out marrow with flat end of dessertspoon, and spread thickly on the bread. Salt it plentifully and dust lightly with pepper. Place another slice of bread on top.

3. Cut into very small daintily-shaped sandwiches and dish on prettily-folded paper serviette. Garnish with lettuce or parsley. N.B.—These sandwiches are very good for invalids, who are weak

from long illness, and should be so small, that one can be put into the mouth, without effort. The same type of sandwiches, made with raw-scraped rump steak, well savored with salt and pepper, are useful for patients who are emaciated, and need judicious feeding.

O Y S T E R S A N D W I C H E S . Four oysters, slices of thin brown or wholemeal bread and butler, salt,

pepper, \ of a lemon. 36.

VEGEMITE—TUP WONDER POOD OF THE WORLD.

Method 1. Put juice into a cup. Scald oysters and lay them m. 2. Have very thin bread and butter, cut out in small rounds, dust with sal!

and pepper. Place on oyster on. Bread and butler on top. If at all rough, stamp out with a shade smaller cutter; press edges together.

3. If for very delicate appetites, the oysters may be halved, and the sand­wiches made very small.

For Restoring

the Roses to

their Cheeks

Invalids and convalescents need tempting in the matter of their food, and Hie food must also pos­sess (he highest building-up pro­perties. Vegemite, because of (he Vitamines it contains, is the food to do this, and its deliriously piquant flavor makes it a favorite with invalids and convalescents.

This is a .jar of Vegemite, the Vitamin vegetable paste, for use in Sandwiches, Soups, Stews and Gravies. It is full of vitamins ;•!)(! very nourishing.

ONLY A SUGGESTION IS NEEDED Only a suggestion of (his wonder paste is needed in

soups, stews, gravies, sandwiches or in biscuits to make them more appetising and much more useful in the building-up of a good sound constitution.

0 g Sold by Chemists and Grocers in I oz., ii oz., and 4 oz. Amber Jars. Save money by buying the, 1 oz. jars, which cost less propor­tionately. ^ ^ ^ T r//r WORLDS \* T/f£ M'OUIDS WOX0£F FOOD

WHOLE WHEAT-Recipe for Perfect Health Resides the tempting appetising flavor

of cooking done w ith whole wheat Hour. housewives have Hie comforting'Know­ledge that it carries H E A L T H in (lie fullest measure: for it contains all the nourishing, body-building and energy-producing elements of the original full grain—Nature's food ."with all the value of the whole wheat retained."

ACE SELF-RAISING

WHAjUEMIAL HLAUR Ground CJIL- &<& Shor~e RE( II'E FOB WHOLE MEAL

AFTERNOON' TEA CAKPJS. INGREDIENTS:—1 lb of butter, lib of sugar, 2 eggs, Jib of Stone Age Hour, Jib of Arrowroot.

METHOD:—Heat butter and sugar to a cream, add eggs well beaten, then Hour, arrowroot, and 1 teaspoon of baking powder sifted together. .Hake in a ipiiek oven for 10 to 12 minutes. Sultanas, currants, car r a way seeds, or leu.on peel can be added for variety. 1 se patty pans.

RECIPE FOR WHOLE MEAL NUT BREAD.

INGREDIENTS:—2 cups of Stone Age flour, 1 egg, 1 desert spoon butter (rounded), i cup sugar, 1 cup milk, i cup nuts. I teaspoon salt. M E T H O D : — R u b .butter into Hour:

add dry ingredients; beat C R S well: add milk, sugar, nuts, salt Mix to­gether and bake in moderate oven. It cooks nicely in a billy with the lid on. Grease both billy and lid. . . Mix rather wet. .Hake nearly one hour, .half quantity, 40-50 minutes. . . The egg and butter may be omitted. •

Try our "Stone Age" Porridge RICH AND NUTRITIOUS.

Barretts Food Co., Pty. Ltd. 408 SWAN STREET, RURNLEY.

TRADE MA UK.

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~ Through Convalescence S to Health. IN convalescence the enfeebled constitution needs nourish-

' ing and body-building food in a form easily assimilable by the impaired digestive system.

"Ovaltine," the delicious food-beverage, completely fulfils these conditions. It is perfect 100 per cent, nour­ishment for convalescents. The vitalising and health-giving elements extracted

from ripe barky malt, fresh eg^s and rich creamy milk— Nature's Tonic Foods—are presented in "Ovaltine" in a highly concentrated, correctly proportioned and easily digested form.

The most fickle and jaded palate is tempted by the fascinating flavor of "Ovaltine." It also enables the system to extract more nourishment from other food. "Ovaltine" restores health in convalescence—it also maintains strength for those in normal health. In every home it should be the daily food beverage instead of tea, coffee, etc.

©YALTINE Tonic Food Beverage

Builds up Brain, Nerve and Body. One cup of "Ovaltine" contains more nourishment than 7

cups of cocoa, 12 cups of beef extract or 3 eggs. Sold hy all Chemists at 2/6, 4/- and 7/6.

It is economical to purchase the larger sized tins. OVAL I lilt hUj&iJ appeal irresistably to the jaded

appetite of the invalid. They are delightfully crisp— slightly sweetened, and digested with ease. Being made of unbleached flour in combination with "Ovaltine," they present a highly nutritious, readily assimilable, and properly balanced diet. In two sizes—2/6 and 4/6 per tin. lllllllll!ll!!!llllll!IIIIMMIIIiniilIillll!IIIMill!lli:MIIIIIIIMIIilllll!MIIIIMIIIIIIIIIMIIIIII

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mm* Spar-Stii^.

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Obtainable A L L G R O C E R S in 1^ oz., 4 oz., 8 oz., and 16 oz. Packets.

The Daintiest Dishes are really the easiest made, and Dainties made with Davis Gela­tine cannot help but make the most jaded

appetite respond.

Suitable for Invalids and Convalescents.

Davis Gelatine 575-579 BOURKE ST., MELBOURNE.

_ •» • r * • •• ^ p m i ,1^ • m — •- — *» mm - •* • | ' - • • •— • - • —*• • • WLI ~ • r

A Full Cream Milk—of consistent purity and richness

LIFEGUARD CONDENSED

MILK T u E fact that "Lifeguard" is pre-' pared with the most scrupulous care, under strict supervision in modern hygienically equipped con-denseries, proves to every housewife its purity and dependability. It is the ideal milk for children, invalids, and for all domestic pur­poses.

When you order "Lifeguard" Remember—Ask for the Glass Jars!

In

Glass

Jars