Granose Flakes, 7-1/2d. per packet.
Granose Biscuits, 7-1/2d. "
Protose. The Standard Nut Meat.
Palatable to the taste, resembling chicken in fibre and flavour, but perfectly free from the tissue poisons that abound in animal flesh.
“Chemically it presents the composition of animal tissue, beef or mutton.”—Lancet.
Protose is prepared from the best grains and nuts, and is perfectly cooked. It tastes good, promotes health and vigour, and imparts great staying power.
Price:—1/2 lb. tin, 8d.; 1 lb., 1/-; 1-1/2 lb., 1/4
Bromose. The Rapid Flesh-Former.
A combination of predigested nuts and cereals. No better food for consumptives, the “the too-thin,” and all who desire the best physical condition.
30 Tablets in box, 1/6
Full List of our Health Foods sent post free on application.
For One Shilling we will send you Samples of 12 of our Health Foods, and Cookery Book.
The International Health Association, Ltd.,
Stanborough Park, Watford, Herts.
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The name Plasmon distinguishes our preparations of milk-albumen from all other foods.
One Pound of PLASMON contains the entire nourishment of 30 pints of fresh milk.
Most foods are deficient in proteid, which is required to support life.
PLASMON should be added to all foods because it supplies this element.
Foods mixed with PLASMON are therefore more nourishing than any others.
OF ALL GROCERS, CHEMISTS, AND STORES.
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Doctors counsel the regular use of
“Biscuit” and Triscuit
Because they are ALL-NOURISHING, NATURAL FOODS.
Made in the wonderful Laboratory of the Natural Food
Co., Niagara Falls,
SHREDDED WHEAT products give greater surface for the action of the digestive fluids than that given by any other food.
This ensures Perfect Digestion and Freedom from Constipation.
SHREDDED WHEAT BISCUIT (with milk) for Breakfast and Supper, or basis for Sweets. “Triscuit” (with butter, preserves, cheese, &c.) for any meal. The best basis for Savouries and Sandwiches.
Send 1d. stamp for Sample and Illustrated Cook-Book.
SHREDDED WHEAT CO. (C. E. Ingersoll), 70, St
George’s House, EASTCHEAP,
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Most of the rissoles, toasts, &c., given in the earlier part of the book are suited for breakfast dishes, but we may add a few more.