Reform Cookery Book (4th edition) eBook

This eBook from the Gutenberg Project consists of approximately 141 pages of information about Reform Cookery Book (4th edition).

Protose, Nuttose, Nuttolene, &c.,

put up by the International Health Association, Birmingham, are of a high standard of excellence.  Protose will appeal to those who like the ordinary “meaty” flavours, for it is practically undistinguishable from meat.  It is very good in pies, fritters, &c.  The following is a favourite recipe.

Protose and Macaroni Pie.

Blanch 3 ozs. macaroni in salted boiling water for 20 minutes.  Put half in bottom of buttered pie-dish and add a little seasoning—­pepper, salt, grated onion, &c.  Put on a layer of Protose cut in small pieces, and repeat with macaroni, seasoning, and Protose.  Fill nearly up with gravy or diluted “Extract,” and cover with rough puff paste (page 75).

Quite a different type of “meats” are those put up by Chapman, Health Food Stores, Liverpool.  They are exceedingly tasty and appetising, and being free from any peculiar flavour, will appeal to the popular taste for “Savoury Meats.”  There are some 5 or 6 varieties, among which I would specially recommend “Lentose”—­a vegetable brawn.  Walnut meat is also very fine.  They are fully seasoned, and may be used hot or cold, and are excellent when sliced and lightly fried and served with fried tomatoes, tomato sauce (page 68), or brown gravy (page 68).  Another point in favour of Chapman’s “Meats” is that they are put up in air tight glass moulds.

Messrs Mapleton, Manchester, also prepare several Nut and other meats, quite different, again, from any of the foregoing.  They also are mostly put up in glass moulds.  But the production of this firm to which I would call special attention is the

Nut Meat Preparations,

whereby one can with very little trouble contrive Nut meats for one’s self.  There are four different kinds—­walnut, white, and brown almond (free from pea nuts), and another containing pea nuts.  This preparation is in the form of a meal, and consists of grated nuts blended with certain cereals, &c.  These preparations can be used in place of grated nuts in all the dishes where these form an item. (See pages 38, 39, 99, &c.)

“Pitman” Savoury Nut Meat

bears a name which guarantees its excellence.  It is free from pea nuts, and is put up in 1/2-lb., 1-lb., and 1-1/2-lb. tins.

Quite the biggest development of the last year or two in this direction are the nut meats manufactured by

R. Winter, Birmingham

of “Pure Fruit Food” fame.  They are put up in no fewer than nine varieties—­all excellent—­but of distinctive flavours.  Nos. 1, 2, 3, 8 and 9 are known as

Nutton.

These are very savoury, do not contain pea nuts, are very rich in proteid, and therefore exceedingly nourishing.  They comprise Blended Nuts, Almond, Cashew, Pine Kernel, and Walnut.  Nos. 4, 5, and 6 are classed as

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Reform Cookery Book (4th edition) from Project Gutenberg. Public domain.
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