Reform Cookery Book (4th edition) eBook

This eBook from the Gutenberg Project consists of approximately 171 pages of information about Reform Cookery Book (4th edition).


These are very fine pea nut meats, and are of three different kinds—­“savoury,” “plain,” and “fibrine.”  All of the above are put up in sample tins (3 1/2d.), 1/2-lb., 1-lb., 1-1/2-lb., and 4-lb. tins.  A range of sample or 1/2-lb. tins (the latter cost from 5-1/2d. to 7d.) could be had for but little outlay, and would make a very welcome addition to the store cupboard.  Several very good “Nutton” recipes are given (p. 102), and other ways of utilising these “meats” will suggest themselves to the practical housekeeper.  They are also very good cold with salad or vegetables, and so form a handy stand-by in hot weather.


These are another luxury which has been added to the Reform bill of fare within the last year or two, but they are one which will appeal equally to the “unregenerate.”  Of these, also, there is a practically unlimited variety, and it would seem as if every month or so added some novelty to the number.

It is not possible even to name the different kinds, but they are mostly alike in being composed of uncooked fruits and nuts, thoroughly cleaned and free from stones, skins, &c., but otherwise in their natural state.  They are compressed into small cakes or slabs, and put up in a handy size for the pocket—­about 1/2-lb.—­and also in small penny cakes.

The “Pitman” Co.  Birmingham—­the largest health food dealers in the world, by the way—­have no fewer than 20 varieties of these cakes, some put up in wafer form.  They also supply 12 samples post free for 8d., and those who are as yet unacquainted with these dainties should lose no time in sampling them.  For a cyclist’s luncheon there could, be nothing more suitable than the “Bananut” outfit put up by this firm, consisting of these fruitarian cakes, chocolate, banana biscuits, &c., and all for the modest price of 6d.

The London Nut Food Co.

have several varieties of very dainty small fruit and nut cakes covered with chocolate, especially suitable for a dessert sweet.  Very nice also for a “pocket” luncheon.

Mapleton, Manchester,

has no fewer than 25 varieties of fruitarian cakes, put up in 1/2-lb. packets ranged from 3d. to 7d. each, also in penny packets.  The “Pear and Walnut,” “Apricot,” &c., are very fine.  Those put up by

Chapman, Liverpool,

are somewhat different from the others, but especially good.  They are of different varieties of fruits and nuts, and iced over with chocolate, &c., and some as Italian Pine stuck over with pine kernels.  The “Swiss Milk” Cake, a new one, is as toothsome as it is nutritious and sustaining.

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