bs, and 1/2 lb. of currants and
sultanas mixed, 5 eggs well beaten, sugar to taste, the grated rind
and juice of 1 lemon, and 2 oz. of butter. Peel, core, and chop small
the apples, mix them with the breadcrumbs, sugar, currants, and
sultanas (washed and picked), the lemon juice and rind, and the
butter, previously melted; whip up the eggs and mix them well with the
other ingredients; turn the mixture into a buttered mould, tie with a
cloth, and steam the pudding for 3 hours.

BREAD AND CAKES

THE ADVANTAGES OF WHOLEMEAL BREAD.

People are now concerning themselves about the foods they eat, and
inquiring into their properties, composition, and suitability. One
food that is now receiving a good deal of attention is bread, and we
ought to be sure that this is of the best kind, for as a nation we eat
daily a pound of it per head. We consume more of this article of food
than of any other, and this is as it ought to be, for bread is the
staff of life, and many of the other things we eat are garnishings. It
is said we cannot live on bread alone, but this is untrue if the loaf
is a proper one; at one time our prisoners were fed on it alone, and
the peasantry of many countries live on very little else.

Not many years ago books treating of food and nutrition always gave
milk as the standard food, and so it is for calves and babies.
Nowadays we use a grain food as the standard, and of all grains wheat
is the one which is nearest perfection, or which supplies to the body
those elements that it requires, and in best proportions. A perfect
food must contain carbonaceous, nitrogenous, and mineral matter in
definite quantities; there must be from four to six parts of
carbonaceous or heat and force-forming matter to one of nitrogen, and
from two to four per cent. of mineral matter; also a certain bulk of
innutritious matter for exciting secretion, for separating the
particles of food so that the various gastric and intestinal juices
may penetrate and dissolve out all the nutriment, and for carrying off
the excess of the biliary and other intestinal secretions with the
faeces.

A grain of wheat consists of an outer hard covering or skin, a layer
of nitrogenous matter directly under this, and an inner kernel of
almost pure starch. The average composition of wheat is this:--

Nitrogen 12
Carbon 72
Mineral Matter 4
Water 12
---