made from pure wheat meal and shortened with nut butter.  They are aerated and free from yeast and chemicals.  In the way of

PORRIDGES,

I should like to specially commend

Banana Oats

as being something quite new and appetising.  It is very easily prepared, requiring only about 10 minutes’ cooking.  It is put up in threepenny packets, with which full directions for cooking are given.  I may say that I generally make of a stiffer consistency than quantities given, and cook longer in double boiler.

Another good porridge for those who cannot take the regular oatmeal can be made with

Robinson’s Patent Groats.

This is best, to my thinking, when made as under:—­Smooth two or three tablespoonfuls groats in a basin with a little milk or water.  Pour on boiling milk or water—­a cupful to each spoonful of groats—­stirring the while.  Return to saucepan and cook gently for 10 to 15 minutes, or in double boiler for about half an hour.

Manhu Wheat or Barley Porridge.

Take 1 part of the flaked wheat or barley to 2 parts water.  Have the water boiling and salted to taste.  Add the cereal all at once, and boil for 5 minutes; only stir sufficiently to keep it from burning.  It may now be served, but is better if steamed half an hour or so longer in double boiler.  Serve with milk or cream and sugar, or salt as preferred.  When served with stewed fruit this makes a very wholesome dish.  A mixture of the wheat and barley makes a very good porridge.

The value of

Provost Oats

for porridge is too well known to need comment here.  I would only remind everyone that Provost Oats are prepared from the finest Scotch grain, and Scotch oats are the finest in the world.  But Provost Oats is not the only product upon which Messrs Robinson & Sons rest their fame.  More recently they have put upon the market a very fine cereal food known as

Provost Nuts.

This is a highly concentrated and nutritious and sustaining food, but can be digested very easily, and so is suitable in one form or other for every one.  It is a grain food scientifically prepared from a combination of wheat, barley, and malt.  Being cooked and ready for use it may be served simply with a little cream, milk, or stewed fruit; or cyclists or other travellers may munch them dry, and so compass the simple life right away.  Besides au naturel, however, they may enter with advantage into quite a variety of dishes—­to thicken and enrich soups, to take the place of bread crumbs in savouries, and to contrive quite a number of new and excellent puddings.  Recipes for the latter are given, p. 108, and I am sure they need only be tried to become first favourites.

Kornules