alad=

2 peeled, sliced tomatoes, 2 peeled, sliced apples, 1 small sliced
beetroot, 1 small sliced onion, olive oil whisked up with lemon juice
for a dressing.

=69.--Vegetable Salad=

1 sliced beetroot, 1 sliced potato (cooked), 1 sliced onion, 1 sliced
heart of cabbage, olive oil dressing; arrange on a bed of water-cress.

BISCUITS

The following biscuits are made thus:--Melt the 'Nutter,' mix all
ingredients with sufficient water to make into stiff paste; roll out and
cut into shapes. Bake in moderate oven.

These biscuits when cooked average 20 grains protein per ounce.

=70.--Plain Wheat Biscuits=

1/2 lb. entire wheat flour, 4 ozs. sugar, 4 ozs. 'Nutter,' little
chopped peel.

=71.--Plain Rice Biscuits=

3-4 lb. ground rice, 4 ozs. sugar, 3 ozs. 'Nutter,' vanilla essence.

=72.--Plain Maize Biscuits=

1/2 lb. maize meal, 4 ozs. sugar, 3 ozs. 'Nutter.'

(If made into soft batter these can be dropped like rock cakes).

=73.--Banana Biscuits=

1/2 lb. banana meal, 4 ozs. sugar, 4 ozs. 'Nutter.'

=74.--Cocoanut Biscuits=

1/2 lb. white flour, 3 ozs. sugar, 2 ozs. 'Nutter,' 4 ozs. cocoanut
meal.

=75.--Sultana Biscuits=

3-4 lb. white flour, 4 ozs. sugar, 4 ozs. 'Nutter,' 6 ozs. minced
sultanas and peel 2 ozs. almond meal.

=78.--Fig Biscuits=

1/2 lb. entire wheat flour, 3 ozs. sugar, 4 ozs. 'Nutter,' 3 ozs. minced
figs.

(If made into soft batter these can be dropped like rock cakes).

=Date, Prune, Raisin, and Ginger Biscuits=

These are prepared in the same way as Recipe No. 76, using one of these
fruits in place of figs. (Use dry preserved ginger).

=77.--Brazil-nut Biscuits=

8 ozs. white flour, 2 ozs. ground rice, 3 ozs. sugar, 4 ozs. grated
brazil kernels.

(If made into a soft batter these can be dropped like rock cakes).

=78.--Fruit-nut Biscuits=

3/4 lb. white flour, 4 ozs. ground rice, 4 ozs. sugar, 5 ozs. 'Nutter,'
6 ozs. mixed grated nuts, 6 ozs. mixed minced fruits, sultanas, peel,
raisins.

=79.--Rye Biscuits=

1 lb. rye flour, 8 ozs. sugar, 8 ozs. nut butter, 8 ozs. sultanas.

=80.--Xerxes Biscuits=

3/4 lb. whole wheat flour, 2 ozs. sugar, 1/2 breakfastcupful olive oil.

BREADS (unleavened)

These are prepared as follows: Mix ingredients with water into stiff
dough; knead well, mould, place in bread tins, and bake in slack oven
for from 1-1/2 to 2-1/2 hours (or weigh off dough into 1/2 lb. pieces,
mould into flat