th a little
cold milk, then add 1 quart of milk, flavour with vanilla, lemon or
almonds, sweeten to taste; boil 2 or 3 minutes, and pour into wetted
mould. Eat with stewed, fresh, or dried fruits, and you have a most
nutritious and satisfying dish.

GRUEL.

Mix 1 large tablespoonful of the food with a little cold water, add to
this 1 pint of boiling milk and water, boil together a few minutes,
take from the fire, let cool, and then eat. A little nutmeg gives a
pleasant flavour.

IMPROVED MILK PUDDINGS.

Mix 1 tablespoonful of the food with 1 of rice, sago, tapioca, or
hominy, and make as above.

N.B.--The food nicely thickens soups, gravies, &c.

PORRIDGE.

Take 3 tablespoonfuls of the food, mix smoothly, with 1/2 pint of cold
water, add 1/2 pint boiling milk, and boil 5 or 10 minutes. Pour on
shallow plates to cool, then eat with Allinson wholemeal bread,
biscuits, rusks, toast, or stewed fruits.

PUDDINGS.

Take 2 tablespoonfuls of the food, mix smoothly with a little milk,
pour upon it the remainder of 1 pint of milk, flavour and sweeten to
taste; boil 2 or 3 minutes, then add 2 eggs lightly beaten, pour into
a pie-dish, and bake to a golden brown. Eat with stewed, fresh, or
dried fruits.

WHOLESOME COOKERY

I.

BREAKFASTS.

As breakfast is the first meal of the day, it must vary in quantity
and quality according to the work afterwards to be done. The literary
man will best be suited with a light meal, whilst those engaged in
hard work will require a heavier one. The clerk, student, business
man, or professional man, will find one of the three following
breakfasts to suit him well:--

No. I.--Allinson wholemeal bread, 6 to 8 oz., cut thick, with a scrape
of butter; with this take from 6 to 8 oz. of ripe, raw fruit, or
seasonable green stuff; at the end of the meal have a cup of cool,
thin, and not too sweet cocoa, or Brunak, or a cup of cool milk and
water, bran tea, or even a cup of water that has been boiled and
allowed to go nearly cold. An egg may be taken at this meal by those
luxuriously inclined, and if not of a costive habit. The fruits
allowed are all the seasonable ones, or dried prunes if there is a
tendency to constipation. The green stuffs include watercress,
tomatoes, celery, cucumber, and salads. Lettuce must be eaten
sparingly at this meal, as it causes a sleepy feeling. Sugar must be
used in strict moderation; jam, or fruits stewed with much sugar must
be avoi