as Allinson's, into a breakfast cup; boiling water is then poured
upon this and stirred; 1 tablespoonful of milk must be added to each
cup, and 1 teaspoonful of sugar where sugar is used, or 1 or 2
teaspoonfuls of condensed milk and no extra sugar.

BRAN TEA.--Mix 1 oz. of bran with 1 pint of water; boil for 1/2 an
hour, strain, and drink cool. A little orange or lemon juice is a
pleasant addition. When this is used as a drink at breakfast or tea, a
little milk and sugar may be added to it.

CHOCOLATE.--Allow 1 bar of Allinson's chocolate for each cup of fluid.
Break the chocolate in bits, put into a saucepan, add a little boiling
water, put on the fire, and stir until the chocolate is dissolved,
then add rest of fluid and boil 2 or 3 minutes. Pour the chocolate
into cups, and add about 1 tablespoonful of fresh milk to each cup,
but no extra sugar. The milk may be added to the chocolate whilst
boiling, if desired.

WHOLEMEAL COOKERY

Most of my readers have received great benefit from eating wholemeal
bread instead of white, and they may all gain further good it they
will use Allinson wholemeal flour in place of white for all cooking
purposes. Those who are at all constipated, or who suffer from piles,
varicose veins, varicocele, back pain, &c., should never use white
flour in cooking. Those who are inclined to stoutness should use
wholemeal flour rather than white. Hygienists and health-reformers
should not permit white flour to enter their houses, unless it is to
make bill-stickers' paste or some like stuff. Toothless children must
not be given any food but milk and water until they cut at least two
teeth.

Every kind of cookery can be done with wholemeal flour. In making
ordinary white sauce or vegetable sauce, this is how we make it; Chop
fine some onion or parsley; boil in a small quantity of water, stir in
wholemeal flour and milk, add a little pepper and salt, thin with hot
water, and thus produce a sauce that helps down vegetables and
potatoes. In making a brown sauce we put a little butter or olive oil
in the frying-pan; let it bubble and sputter, dredge in Allinson
wholemeal flour, stir it round with a knife until browned, add boiling
water, pepper, salt, a little ketchup, and you then have a nice brown
sauce for many dishes. If we wish to make it very tasty we fry a
finely chopped onion first and add that to it. White sweet sauce is
made from wholemeal flour, milk, sugar, and a little cinnamon,