allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery.
Clean apple peelings and cores, and any fresh vegetable cuttings may also
be added with advantage. For white stock, use the white haricot beans,
rice, or macaroni in place of lentils or brown haricots. Soak the pulse
overnight, and simmer with the vegetables for 4 hours. Any stock not used
should be emptied out of the stock pot, and boiled up afresh each day.

III.--SAVOURY DISHES.

The recipes following are intended to be used as substitutes for meat,
fish, etc.

The body needs for its sustenance water, mineral salts, [Footnote: I
allude to mineral salts as found in the vegetable kingdom, not to the
manufactured salts, like the ordinary table salt, etc., which are simply
poisons when taken as food.] fats and oils, carbo-hydrates (starch and
sugar), and proteids (the flesh and muscle-forming elements). All
vegetable foods (in their natural state) contain all these elements, and,
at a pinch, human life might be supported on any one of them. I say "at a
pinch" because if the nuts, cereals and pulses were ruled out of the
dietary, it would, for most people, be deficient in fat and proteid.
Wholewheat, according to a physiologist whose work is one of the standard
books on the subject, is a perfectly-proportioned, complete food. Hence it
is possible to live entirely on good bread and water.

Nuts are the best substitute for flesh meat. Next in order come the
pulses. After these come wholewheat and unpolished rice. Both nuts and
pulses contain, like flesh meat, a large quantity of proteid in a
concentrated form. No one needs more than 1/4 lb. per day, at most, of
either. (Eggs, of course, are a good meat substitute, so far as the
percentage of proteid is concerned.)

1. ALMONDS, ROASTED.

Take any quantity of shelled almonds and blanch by pouring boiling water
on them. The skins can then be easily removed. Lay the blanched almonds on
a tin, and bake to a pale yellow colour. On no account let them brown, as
this develops irritating properties. To be eaten with vegetable stews and
pies. (That is, with any stew or pie which contains neither nuts nor
pulse.)

2. CHESTNUTS, BOILED.

An excellent dish for children and persons with weak digestive powers. The
chestnuts need not be peeled or pricked, but merely well covered with cold
water and brought to the boil, after which they should boil for a good
half hour. Drain off the water and serve hot. They m