VERMICELLI RISSOLES.

2 ozs. of vermicelli, 1 oz. of grated cheese, 1 egg well beaten, a few breadcrumbs, seasoning to taste, 1 gill of water, a little butter, or vege-butter. Boil the vermicelli in the water until tender and all the water absorbed. Then add seasoning, the egg, the cheese, and a few breadcrumbs, if the mixture is too moist. Form into 2 or 3 little cakes, place little bits of butter on each, and bake them a golden brown.

TRIFLE.

2 sponge cakes, 1 gill of custard, a little jam, a few ratafias, 1/2 oz. of chopped almond. Cut the sponge cakes in half, spread them with jam, arranging them in a little pie-dish, sprinkling crumbled ratafias and the almonds between the pieces of cake. Pour the custard over, let it all soak for half an hour, and serve.



No. 15.

SPLIT PEA SOUP.

2 oz. of split peas cooked overnight, 3 oz. of potatoes cut into pieces, a piece of celery, a slice of Spanish onion chopped up, seasoning to taste. Soak the peas in water overnight, after picking them over and washing them. Set them over the fire in the morning, and cook them with the vegetables till quite tender. Then rub all through a sieve. Return to the saucepan, add pepper and salt, and a little water if necessary; boil up, and serve with sippets of toast.

HOT-POT.

1/2 lb. potatoes, 3 oz. Spanish onion peeled and sliced, 1/2 teacupful tomatoes, 1/2 oz. of butter, pepper and salt to taste. Arrange the potatoes, onions, and tomatoes in layers in a small pie-dish, and sprinkle pepper and salt between the vegetables. Cut the butter in little bits, and scatter them over the top. Fill the dish with boiling water, and boil the hot-pot for 1 to 1-1/2 hours, adding a little hot water if needed.

BAKED APPLES AND WHITE SAUCE.

Wash and core a good-sized apple, fill the core with 1 or 2 stoned dates, and bake it in the oven in a dish or tin with a few spoonfuls of water until well done. Serve with sauce.



No. 16.

LEEK SOUP.

1 leek, 1/4 lb. potatoes, 1/2 pint water, 1 gill of milk, 1/4 oz. of butter, pepper and salt to taste. Peel, wash, and cut up the leek and potatoes, and cook them till tender in the water. Then rub the vegetables through a sieve. Return to the saucepan, add the milk, butter, and seasoning, boil up, and serve.

SAVOURY CUSTARD.

1-1/2 gills of milk, 1 egg, 1 oz. of grated cheese, a pinch of nutmeg, pepper and salt to taste. Proceed as in savoury custard, and serve with potatoes and greens.

CHOCOLATE BLANCMANGE.

1/2 pint of milk, 1 teaspoonful N.F. cocoa, 1 oz. of half cornflour and fine wheatmeal, sugar and vanilla essence to taste. Bring the milk to the boil, mix cocoa, flour, and wheatmeal, and smooth them with a little water. Stir the mixture into the boiling milk, sweeten and flavour, keep stirring, and allow to cook 5 minutes. Pour into a wetted mould, and allow to get cold. Turn out, and serve.



No. 17.

TURNIP SOUP.

1/4 lb. turnip, a small onion, and 2 oz. of potato, a little butter and seasoning, 1/2 pint water. Wash, peel, and cut up the vegetables, and cook them in the water until tender. Rub them through a sieve, return the mixture to the saucepan, add butter and seasoning, boil up, and serve.

POTATO BATTER.

1 gill of milk, 1 egg, 2 oz. wheatmeal, 1 oz. of vege-butter, 6 oz. cold boiled potatoes. Fry the potatoes in the butter, make a batter of the milk, meal, and egg, mix it with the potatoes, add seasoning, pour the mixture in a little pie-dish, and bake the savoury for half an hour.

LEMON MOULD.

1 oz. of tapioca, 1/2 pint of water, juice and rind of 1/4 lemon, 1 large tablespoonful of golden syrup. Boil the tapioca until quite tender, with the Lemon rind, in the water. Take out the rind, add the syrup and lemon juice, mix well, pour the mixture into a wetted mould, turn out when cold, and serve.



No. 18.

APPLE SOUP.

1 large cooking apple, 1 small finely chopped onion, seasoning and sugar to taste, a little butter, 1 teaspoonful of cornflour, 1/2 pint of water. Peel and cut up the apple, and cook with the onion in the water till quite tender. Rub the mixture through a sieve, return to the saucepan, add the butter, seasoning and sugar, thicken the soup with the cornflour, and serve.

RICE CHEESECAKES.

2 oz. rice, 1 gill water, 1 oz. of grated cheese, seasoning, a pinch of nutmeg, 1 egg, a little wheatmeal, and some vege-butter, or butter. Cook the rice in the water until quite dry and soft, mix the egg—well beaten—seasoning, and cheese with the rice, and form the mixture into small cakes. Roll in wheatmeal, and fry them a golden brown. Serve with vegetables and brown sauce.

PLUM PIE.

1/2 lb. ripe plums, sugar to taste, some paste. Wash the plums and put them in a small pie-dish, pour 1/2 teacupful of water over them, add sugar, cover the plums with a short crust, and bake the pie a golden brown.



No. 19.

CELERY SOUP.

1/2 stick celery, 1/2 small onion, 1/4 oz. butter, 1 potato, pepper and salt. Wash, peel, and cut up the vegetables, and cook them in 1/2 pint of water till tender. Rub through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up, and serve.

APPLE AND ONION PIE.

6 oz. apples, 1/4 lb. Spanish onions, 1 hard-boiled egg, a little butter, pepper and salt to taste, some paste for a short crust. Peel and cut up the apples and onion, stew gently with a little water. When nearly tender, season and add the butter, turn the mixture into a small pie-dish, quarter the egg, and place the pieces on the mixture, cover with a crust, and bake the pie 1/2 hour.

MACARONI PUDDING.

2 oz. macaroni, 1/2 pint milk, 6 eggs, sugar and flavouring to taste. Boil the macaroni in water until tender. Cut into little pieces and place in a little pie-dish; beat the milk, add the egg, well beaten, carefully with it, add sugar and flavouring, pour the custard over the macaroni, and bake until set. Serve with stewed fruit.



No. 20.

BUTTER BEAN SOUP.

2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter. Cook all the vegetables until tender, adding water as it boils away. When all is tender, rub the vegetables through a sieve, return to the saucepan, season with pepper and salt, add the butter, boil up the soup, and serve.

SAUSAGES.

1 teacupful of breadcrumbs, 1 egg well beaten, 1/2 small onion chopped fine, 1/2 saltspoonful of herbs, 1/2 oz. butter, seasoning to taste. Oil the butter and mix it with the breadcrumbs, egg, onion, herbs, and seasoning. Make the mixture into sausages, roll them into a little breadcrumb, and fry them brown in a little vege-butter.

ROLLED WHEAT PUDDING.

1 oz. rolled wheat, 1/2 pint milk, 1 tablespoonful of currants and sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for fifteen minutes, then add the fruit, and let simmer another 15 minutes. Pour the mixture into a small pie-dish, and bake in the oven until golden brown.



No. 21.

FRENCH SOUP.

1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of dry toast, 3/4 pint of water, a little milk, pepper and salt to taste. Break up the toast, and set all the ingredients over the fire; cook till the onion is tender, add 1/2 gill of milk, and serve.

VEGETABLE PIE.

1/2 lb. potatoes, peeled and cut in pieces, 1/2 Spanish onion chopped up, 1 tomato, 1/2 oz. butter, pepper and salt, some paste for crust. Stew the potatoes and onion in a little water; when tender, cut up the tomato and mix it in, season and add the butter; place the vegetables in a small pie-dish, cover with paste, and bake 1/2 hour or until golden brown.

CHOCOLATE PUDDING.

1/2 oz. ground rice, 1/2 pint milk, 1 teaspoonful N.F. cocoa, a little vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5 minutes, let it cool a little, mix in the egg, well-beaten, cocoa, sugar, and vanilla. Pour the mixture into a small pie-dish, and bake for 20 to 30 minutes.



No. 22.

SORREL SOUP.

1 potato, 1 small onion, 1 good handful of sorrel washed and chopped fine, a little butter, pepper and salt, 1/2 pint water, 1 gill milk. Peel, wash, and cut up the potatoes and onion, boil in the water till tender, and rub through a sieve. Return the mixture to the saucepan, add the milk, sorrel, butter, and seasoning. Simmer gently for 10 minutes, and serve.

SAVOURY BATTER.

2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely chopped parsley, 1/2 small grated onion, 1/4 oz. butter, pepper and salt. Make a batter of the meal, egg, and milk, mix in the other ingredients, pour the mixture into a buttered pie-dish, and bake the batter 1/2 hour.

STEWED FRUIT AND CUSTARD.

Any kind of stewed fruit. Custard: 1 gill of milk, sugar and vanilla to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk into it gradually; pour the mixture into a small jug, place this in a saucepan of fast-boiling water, keep stirring until the spoon gets coated, which shows that the custard is thickening. Remove the saucepan from the fire immediately, and continue stirring the custard until it is well thickened. Then cool it, placing the jug in cold water. When cold, serve with stewed fruit.



No. 23.

GREEN PEA SOUP.

1/2 teacupful green peas, 1 or 2 finely chopped spring onions, a little butter, pepper and salt, a dessertspoonful of meal, and 1 gill of milk. Cook the green peas and spring onions in 1/2 pint of water until quite tender. Add the butter and seasoning, thicken the soup with the meal (which should be smoothed with the milk), and boil the soup for a minute or two before serving.

MUSHROOM TARTLETS.

1/4 lb. mushrooms, 1/2 oz. butter, pepper and salt, 1/2 oz. vermicelli, cooked and cold, a little paste for short crust. Stew the mushrooms in the butter, after having dried them and cut into pieces. When they are cooked mix them well with the vermicelli. Line a couple of patty pans with the paste, and bake the tartlets until golden brown. Serve with vegetables.

EVE PUDDING.

1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped fine, 1/2 oz. citron peel chopped fine, 1 oz. sultanas, 1/2 oz. oiled butter, 1 egg well beaten, the juice and rind of a small half-lemon, sugar to taste, and a few finely chopped almonds. Mix all the ingredients, pour the mixture into a small buttered basin, cover and steam for 1 hour. Serve with sweet sauce.



No. 24.

MUSHROOM SOUP.

2 oz. mushrooms cut up small, 1/2 small onion chopped fine, 1 dessertspoonful of fine wheatmeal, pepper and salt, 1/2 oz. of butter, a little milk. Stew the mushrooms and onions together in the butter until well cooked, add 1/2 pint of water, and cook the vegetables for 10 minutes. Add seasoning, and the meal smoothed in a little milk. Let the soup thicken and boil up, and serve with sippets of toast.

BUTTER BEANS RISSOLES.

2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, 1/2 small onion chopped fine, a pinch of herbs, 1/2 oz. of butter, seasoning to taste. Soak the beans in butter over night, fry the onion in the butter. Boil the beans in as much water as they absorb until quite tender. Then pass them through a nut-mill or mash them up, and mix with the fried onion, mashed potatoes, herbs, and seasoning; form into little rissoles, roll in breadcrumbs, place them on a buttered tin, place a few bits of butter on the top, and bake in the oven until a nice brown. Serve with vegetables.

RATAFIA CUSTARD.

1/2 pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar and flavouring to taste. Mix the ingredients, pour the mixture into a small buttered pie-dish, and bake the custard in a moderate oven until set.



No. 25.

CLEAR SOUP WITH DROPPED DUMPLINGS.

Make 3/4 pint of clear soup, and proceed for dumplings as follows: 1 egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up the egg, add the milk and smooth the meal with it, flavour with nutmeg. Gradually drop the mixture into the boiling soup, let cook for a minute, and serve.

SAVOURY SAUSAGES.

1/2 teacupful of breadcrumbs, 1 well-beaten egg, 1/2 teacupful cold lentil puree 1 small finely chopped onion tried brown. Mix the ingredients, adding seasoning. Form into sausages, roll them in a little wheatmeal, and bake them a nice brown in the oven. Serve with vegetables and sauce.

BAKED CUSTARD.

1/2 pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg, mix it with the milk, sweeten and flavour to taste; pour the custard into a small pie-dish, and bake until set.



No. 26.

PARSNIP SOUP.

1/2 lb. parsnip, 1/4 lb. potato, 1/2 small onion, 1/4 oz. butter, pepper and salt, a little milk. Cut up the vegetables, cook them until tender, then rub through a sieve, return the mixture into a saucepan, add butter and seasoning, and as much milk as needed to make up the quantity of soup. Boil up and serve.

GROUND RICE CUTLETS.

2 oz. ground rice, 1 egg, 1/2 pint milk, a little nutmeg, a pinch of herbs, 1/2 oz. grated cheese, seasoning, and breadcrumbs. Boil the ground rice in the milk until stiff, add the egg, well beaten, and the other ingredients. Butter a flat tin and sprinkle with breadcrumbs, spread the mixture on the tin, sprinkle well with fine breadcrumbs, scatter bits of butter on the top, and bake until golden brown. Cut into pieces, dish up, and serve with vegetables and tomato sauce.

FRUIT TART.

Line a couple of patty pans with paste for short crust. Partly bake, then fill with any kind of stewed fruit, and finish baking. Serve hot or cold.



No. 27.

CHESTNUT SOUP.

1/2 lb. chestnuts, 1/2 small grated onion, pepper and salt to taste, 1/4 oz. butter, 1/4 pint milk, 1 teaspoonful of cornflour. Boil, peel, and mash the chestnuts, and set them over the fire with the onion, milk, 1/2 pint of water, and the butter. When it has boiled up, bind the soup with the cornflour, boil up, and serve.

MACARONI SAVOURY.

2 oz. of cold boiled macaroni cut small, 1/2 oz. grated cheese, 1 gill milk, 1 egg, 1 oz. fine wheatmeal, 1/2 oz. butter, seasoning to taste. Make a batter with the milk, egg, and meal, mix together with the macaroni, cheese, and the butter, previously oiled, season to taste; turn the mixture into a small pie-dish, and bake until a golden brown.

APPLE PUDDING.

1/2 lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some paste as for a short crust. Peel, core, and out up the apples. Line a pudding basin with paste, fill the basin with the apples, add sugar and cinnamon, cover with paste, and steam the pudding for 1 to 11/2 hours.



No. 28.

SEMOLINA SOUP.

1/2 gill of milk, 1 gill water, 1/2 oz. semolina, a very small piece of mace, 1/4 oz. butter, 1/2 oz. grated cheese, pepper and salt to taste. Bring the milk and water to the boil with the mace, thicken with the semolina; cook gently for 10 minutes, remove the mace, add cheese, butter, and seasoning, and serve.

MACARONI CUTLETS.

2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small grated onion, pepper and salt, breadcrumbs, and butter, or vege-butter. Beat the egg well, and mix it with the macaroni cut in small pieces. Add the herbs, onion, seasoning, and as much breadcrumb as needed to keep the mixture together. Shape into cutlets, dip in egg and breadcrumb, and fry a nice brown. Serve with vegetables.

GOOSEBERRY POOL.

6 oz. gooseberries, 1 tablespoonful of cream, sugar to taste. Cook the goose-berries in 1/2 gill of water; when soft enough to pulp, add sugar to taste; rub the fruit through a sieve, let get cold, and mix the gooseberries with the cream. Serve with rusks.



No. 29.

CURRY RICE SOUP.

1 oz. rice, 1 pint milk and water (equal parts), 1 saltspoonful of curry, 1/4 oz. butter, 1 oz. finely chopped onion, salt to taste. Cook the rice with the onion, curry, and seasoning in the milk and water, until the rice is quite tender; add the butter, and serve.

SWEET CORN AND TOMATOES.

1 teacupful of sweet corn, 1/2 teacupful tinned tomatoes, 1/2 oz. butter, seasoning to taste. Stew together, and serve with baked potatoes.

PUMPKIN TART.

3/4 lb. pumpkin, juice of 1/2 a lemon, sugar to taste, some paste for short crust. Line a plate with paste. Meanwhile, stew the pumpkin, cut into dice, with a little water until tender. Add sugar and Lemon juice, and cover the paste, which should have been previously brushed over with white of egg, and bake the tart until the crust is done.



No. 30.

CELERY SOUP.

1/2 stick celery, 1/2 gill milk, 1 dessertspoonful of meal, pepper and salt, a little piece of butter. Cut the celery into pieces, set it over the fire with 4 pint of water, let it cook until quite tender, rub it through a sieve; return to the saucepan, add pepper and salt to taste; smooth the meal with part of the milk, add the rest and thicken the soup; boil it up for a few minutes before serving.

BEETROOT FRITTERS.

1 small beet, 1 egg, 2 tablespoonfuls of meal, 1 gill of milk, pepper and salt, a little Lemon juice. Cut the beetroot into small dice, make a batter with the milk, meal, and egg, mix the beet with it, adding seasoning to taste. Let some butter or oil boil in the frying-pan, drop the batter by spoonfuls into the boiling fat; fry a golden brown, and serve the fritters with vegetables and brown sauce.

BANANA PUDDING.

3 bananas, 1 gill of milk, 1 egg, a teaspoonful of lemon juice. Peel and slice the bananas, and cook in the milk until they will mash up well. Rub them through a sieve, add the egg, well beaten, and the lemon juice; pour the mixture into a small pie-dish, and bake in a moderate oven until the custard is set.



SANDWICHES

CHEESE 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.

CREAM CHEESE SANDWICHES.

Spread some thin brown bread thickly with cream cheese, then put any kind of jam between the slices; sift with powdered sugar and serve.

CHOCOLATE SANDWICHES.

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 whipped firmly. Mix the chocolate with the cream and spread the mixture on thin slices of bread; make into sandwiches. If desired sweeter add a little sugar to the cream.

CURRY SANDWICHES.

Pound together the yolks of 8 hard-boiled eggs, a piece of butter the size of an egg, a little salt, a teaspoonful of curry powder, and a tablespoonful of fine breadcrumbs. Pound to a smooth paste and moisten with a little tarragon vinegar.

DEVONSHIRE SANDWICHES.

Cut some slices of new bread into squares, spread each piece with golden syrup and over this with clotted cream.

EGG AND TOMATO SANDWICHES.

2 eggs, 1/4 lb. tomatoes, 1/2 oz. butter, pepper and salt. Skin and slice the tomatoes, melt the butter in a saucepan, add the tomatoes and pepper and salt to taste, and let them simmer for 10 minutes, mashing them well with a wooden spoon; set the saucepan aside and allow the tomatoes to cool. Beat up the eggs, mix them with the tomatoes and stir the mixture well over the fire until it is well set, then turn it out and let it get cold; make into sandwiches in the usual way.

TOMATOES ON TOAST.

Cut in slices 1 or 2 ripe red tomatoes, after having removed the seeds. Arrange in a single layer in a baking tin, sprinkle with fine breadcrumbs seasoned with pepper and salt. Put a little bit of butter on each slice, bake 15 minutes, and serve on hot buttered toast; pour the gravy from it round the dish. A few drops of lemon juice are an improvement.



APPENDIX

Some ALLINSON Specialities

INDEX

The Perfect Bread Wholemeal Flour "NF" Biscuits Allinson Wholemeal Rusks The Allinson Natural Food for Babies and Invalids "Power" the Ideal Breakfast Food Brunak, the Health Beverage The Allinson Vegebutter The Allinson Breakfast Oats The Allinson Crushed Wheat Allinson Blanc-Mange Powder Allinson Custard Powder Delicious Cocoa and Chocolate Prepared Barley The Allinson Vegetable Soup Finest Nut Oil

PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE

THE NATURAL FOOD CO., LIMITED. 210, Cambridge Road, E.



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 scientifically cleaned and ground by a patented stone mill process that Allinson Bread is perfectly digestible under all conditions.

Economy. In view of recent advice tendered by the Government on food economy, the Fact that a 2 lb. (approx.) Allinson loaf contains as much real nutriment as a pound of beef (costing nearly three times as much) is a point of economy that none can afford to overlook.



Apart from the questions of economy and nourishment, Allinson Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh fruit or salads.

In Addition, Allinson Bread is unique as the health-maintaining diet because it retains those essentials of the wheat expressly designed by Nature as a Natural and all sufficient corrective.

Free Sample 2 lb. Loaf.

Send 4d. stamps (to pay carriage) for free 2 lb. sample loaf and N.F. Biscuits, together with free illustrated booklet on "Bread and Health," name and address of nearest Allinson Baker, and particulars of monthly prize distribution of 23 cash prizes and 100 Bread Trenchers and Knives. For 1/2 a 3-1/2 lb. trial bag of Allinson Wholemeal will be sent in addition to above. Allinson Wholemeal Flour is packed in 3-1/2 lb., 7 lb., and 14 lb. bags, containing useful recipes for making all kinds of fancy cakes, pastries, and bread.

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



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 equal success when making puddings, cakes, and pastry, giving to each extra nourishment and retaining all the delicious flavour of fresh-gleaned wheat.

MONTHLY COMPETITION.

L20 Monthly Prize Scheme.

The Proprietors of Allinson Gold Medal Wholemeal Flour, realizing the immense value of genuine wholemeal as an economic and nourishing factor of our national diet, have arranged a series of monthly competitions for "Allinson" Housewives in order to stimulate a wider and more general use of Wholemeal Flour in the making of Pastry, Cakes, Puddings, and home-made Bread.

Each month ladies will be invited to compete in making one or other of the delicious recipes found in the Handy recipe book enclosed with each bag of Allinson Flour. There will be no entrance fee, and cash prizes to the value of L20 will be awarded in each competition for the best "dainties" sent in according to the decision of our cookery expert whose award must be accepted as final.

1st Prize will be L5 in Cash. 2nd " " L2 " 3 of 20/- will be L3 in Cash. 10 " 10/- " L5 " 20 of 5/- will be L5 in War Loan Vouchers.



Each cake must be made in strict accordance with the directions given as to the quantities of the ingredients. Allinson Wholemeal Flour alone must be used.

Pack the cake carefully and forward it, together with your name and address, in time to reach us by the time indicated on the particulars enclosed with each bag flour.

This competition will run until further notice.

Sold only in sealed bags 3-1/2 lbs., 7 lbs., 14 lbs. of all Health Food Stores, Grocers, Bakers, etc. Sole Proprietors:

THE NATURAL CO., LTD. 210 Cambridge Road, LONDON, E.



"NF" Biscuits.

Allinson Wholemeal Biscuits are at one and the same 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 BISCUITS (Plain) OATEN BISCUITS (Sweet)

Be sure that Dr. Allinson's Autograph is stamped on each biscuit, and refuse all substitutes.

Sold by all Allinson Bakers, Health Food Stores, Grocers, etc., or 3 lbs. post paid for 2/6, or a family tin containing 6 lbs. carriage paid for 5/-to any address in the United Kingdom direct from—

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



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 Allinson Bakers, Grocers, Health Food Stores, etc.

8d. per lb., or 2 lbs. 1/6 post paid direct from—

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



The Allinson NATURAL FOOD for Babies & Invalids

A Note by Dr. ALLINSON, Ex-L.R.C.P, Edin.

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 Doctors Advise lime water to be added to the milk; this causes the milk to curdle in flakes, but it hinders digestion, gives rise to constipation, and may lead to stone in the bladder. Some advise barley, wheat, oatmeal or rice Water, etc., to be added to the cow's milk. These often answer the purpose, but they have their drawbacks. They all are a trouble to make; barley and rice water are constipating, and oatmeal water is heating.

Knowing these Drawbacks I invented Natural Food. This, when added to cow's milk, will prevent it curdling in heavy masses, is easily prepared, and besides this, it contains all that the growing baby needs, and thus is a valuable addition to the milk; it nourishes all the organs but clogs none. Nine-tenths of the foods made for babies are made on wrong lines. They either contain too much sugar, or they are too starchy, or they are deficient in bone-forming materials, or in laxative principles, or else they contain injurious chemicals.

When Inventing Natural Food I tried to overcome every obstacle and make it the best Food for infants in the market; the success that has followed its use justifies me in saying that it is second to none. I am a practical physician, and it is my boast that I rarely lose a child in illness, and when babies are reared as I advise they are usually the admiration of all, and live to be a source of delight to their parents.

This is the Way to prepare the food for babies. One part of water is added to two parts of fresh milk, and to each half-pint of this mixture is added a fairly heaped-up teaspoonful of Natural Food; mix well, put on the fire, bring to the boil, and when cool the food is ready. All food should be given cool, or not warmer than the temperature of the human blood. In place of a thermometer, the tip of the little finger is a good tester; if the food does not feel hot to this test it will be of the right temperature. Sugar should not be added to the food, nor should tinned or condensed milk be ordinarily used. Only under exceptional circumstances should tinned milk be used, as on board ship, or when fresh milk cannot be had. Also quite as invaluable for nursing mothers and invalids.



Mothers should send a post-card for free booklet, "Healthy Babies and how to Rear Them," by T.R. Allinson, Ex-L.R.C.P.

Prices

Natural Food in tins, 3d., 6d., 1/-; 2/6, and 5/-of all Health Food Stores, Grocers, Chemists, etc.; or 1/-or 2/6 tin (containing 4 lbs. of Food) carriage paid from—

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



"POWER"

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 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 frame. It combines proteid elements for building up the muscles; hydro-carbons and carbo-hydrates for heating the body and suppyling the requisite energy for work; mineral matters for bone and teeth; and lastly, a certain amount of "filling" material to occupy the stomach and bowels, cause daily laxation, and so carry away the bile and various other digestive juices, the retention of which means disease.



It is made in the form of crisp pellets, gives exercise to the teeth, keeps them in good order, and stimulates the salivary glands. Further, Power is a Natural Corrective of inestimable worth. It may form the correct diet for young children and the aged. It is perfectly digestible and will prove a tower of strength and a standby under all conditions of life and work.

Sold in Packets only at 7d by all Health Food Stores, Grocers, Bakers, etc., or 3 lbs. for 2/-direct from—

THE NATURAL FOOD CO., LTD., 210 Cambridge Road, LONDON, E.



BRUNAK

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, Trembling, and all who cannot or should not take tea, coffee, or cocoa, may take BRUNAK with perfect safety."

Sold by all Stores and Chemists at 1/2 per lb. packet, or direct from—

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



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 if Lard or Butter were being used.



Of Health Stores 1/6 and 7/-per Tin, or a sample 2 lb. tin for 1/6, or 10 lbs. for 7/-post free from—

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



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.



MAKE SPLENDID PORRIDGE FOR THE WINTER MONTHS

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



The Allinson CRUSHED WHEAT

THE ALLINSON CRUSHED WHEAT is also just splendid for porridge, containing all the 100% nourishment of the celebrated Allinson Wholemeal, with all its delicious flavour. It is perfectly digestible and especially suitable for growing children, as without impairing their delicate digestive systems. It builds up Brain, Bone, and Muscle.



Nothing is nicer than Allinson Crushed Wheat in Savouries and Puddings.

Sold everywhere in 7 lb. bags or direct from—

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



Dainty Dishes

Allinson BLANC-MANGE

—-POWDER—-

ALLINSON BLANC-MANGE POWDER makes the most dainty puddings in six distinct flavours: ALMOND—RASPBERRY—LEMON—STRAWBERRY—VANILLA and PINEAPPLE. 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, sufficient to make 1 pint of delicious Blanc-Mange.

Of all Health Stores, Grocers, etc., or two 6d. Boxes post free for 1/-direct from—

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



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 FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



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 FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



PREPARED BARLEY an ideal DRINK

Allinson Prepared Barley may be eaten as porridge or pudding, and is 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 during illness is the ideal drink, either plain or mixed with equal parts of milk. Ask for Allinson Prepared Barley, and be sure the signature is on every tin.

Of all Chemists, Grocers, and Stores, in 6d., 1/-, and 2/6 Tins; the 1/-and 2/6 Tins are sent post free by

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



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 FOOD CO., LTD. 210 Cambridge Road, LONDON, E.



Finest NUT OIL

NUT OIL is far preferable to any other kind for use in salads, pastry, and for frying and cooking of every description.



"Salads 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 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. Salads should be eaten with wholemeal bread, and the QUANTITY OF OIL SHOULD BE ABOUT THREE TIMES THE AMOUNT OF THE VINEGAR USED."

Sold with Dr. Allinson's signature on every bottle at 1/-per bottle by all Health Food Stores, Grocers, etc.—

THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.

THE END