sible should be used; the water that the
celery is boiled in may be thickened with Allinson fine wheatmeal,
made into sauce, and poured over the cooked celery; by this means we
do not loose the valuable salts dissolved out of the food by boiling.
Mustard and cress, watercress, radishes, and spring onions may be
eaten if the evening meal is taken 4 or 5 hours before going to bed.
Those who are away from home all day, and who take their food to their
work may have some kind of milk pudding at this meal. Wheatmeal
blancmange, or cold milk pudding may occasionally be eaten those who
are costive will find a boiled onion or some braized onions very
useful. Boil the onion in as little water as possible and serve up
with the liquor it is boiled in. To prepare braized onions, fry them
first until nicely brown, using butter or olive oil, then add a cupful
of boiling water to the contents of the frying pan, cover with a
plate, and let cook for an hour. This is not really a rich food, but
one easy of digestion and of great use to the sleepless. Those who
want to rise early must make their last meal a light one. Those
troubled with dreams or restlessness must do the same. Very little
fluid should be taken last thing at night, as it causes persons to
rise frequently to empty the bladder.

V.

SUPPERS.

Hygienic livers will never take such meals, even if tea has been
early, or hard work done since the tea meal was taken. No solid food
must be eaten. The most that should be consumed is a cup of Brunak,
cocoa, lemon water, bran tea, or even boiled water, but never milk. In
winter warm drinks may be taken, and in summer cool ones.

VI.

DRINKS.

LEMON WATER is made by squeezing the juice of 1/2 a lemon into a
tumbler of warm or cold water; to this is added just enough sugar to
take off the tartness. Some peel the lemon first, then cut in slices,
pour boiling water over the slices, grate in a little of the peel, and
add sugar to taste.

BRUNAK.--Take 1-1/2 to 2 teaspoonfuls of Brunak for each large cupful
required, mix it with sufficient water, and boil for 2 or 3 minutes to
get the full flavour, then strain and add hot milk and sugar to taste.
Can be made in a coffee-pot, teapot, or jug if preferred. May be stood
on the hob to draw; or it you have any left over from a previous meal
it can be boiled up again and served as freshly made.

COCOA.--This is best made by putting a teaspoonful of any good cocoa,
such