barley malt meal, 1 tablespoon nut cream, and 1/2 lb. tomatoes.  Mix the meal to a thin paste with some of the cooled broth (from the pint).  Put the rest of the pint in a saucepan or casserole and bring to the boil.  Add the meal and boil for 10 minutes.  Break up the tomatoes and cook slowly to a pulp (without water).  Rub through a sieve. (The skin and pips are not to be forced through.) Add this pulp to the soup.  Lastly mix the nut-cream to a thin cream by dripping slowly a little water or cool broth into it, stirring hard with a teaspoon all the time.  Add this to the soup, re-heat, but do not boil, serve.

This soup is rather irksome to make, but is intensely nourishing and easy of digestion.  The pine-kernel cream is the more digestible of the two creams.  Care should be taken not to cook these nut creams.  If the soup is for an invalid care should also be taken that, while getting all the valuable vegetable juices, no skin or pips, etc., are included.  The vegetable broth may be prepared a day in advance, but it will not keep for three days except in very cold weather. (When it is desired to keep soup it should be brought to the boil with the lid of the stockpot or casserole on, and put away without the lid being removed or the contents stirred.)

6.  FINE OATMEAL BISCUITS.

2 ozs. flour, 3-1/2 ozs.  Robinson’s “Patent” Groats, 2 ozs. castor sugar, 2 ozs. butter, 2 eggs.

Cream the butter and sugar, add the eggs, then the flour and groats, which should be mixed together.  Roll out thin and cut out with a cutter.  Bake in a moderate oven until a light colour.

7.  FINE OATMEAL GRUEL.

1 heaped tablespoon Robinson’s “Patent” Groats, 1 pint milk or water.

Mix the groats with a wineglassful of cold water, gradually added, into a smooth paste, pour this into a stew-pan containing nearly a pint of boiling water or milk, stir the gruel on the fire (while it boils) for ten minutes.

8.  MACARONI CHEESE.

1/4 lb. macaroni, 1-1/2 ozs. cheese, 1/2 pint milk, 1 teaspoon flour, butter, pepper.

The curled macaroni is the best among the ordinary kinds.  Better still, however, is the macaroni made with fine wholemeal flour which is stocked by some food-reform stores.  Parmesan cheese is nicest for this dish.  Stale cheese spoils it.

Wash the macaroni.  Put it into fast-boiling water and keep boiling until very tender.  Drain off the water and replace it with the 1/2 pint of milk.  Bring to the boil and stir in the flour mixed to a thin paste with cold milk or water.  Simmer for 5 minutes.  Grate the cheese finely.

Butter a shallow pie-dish.  Put the thickened milk and macaroni in alternate layers with the grated cheese.  Dust each layer with pepper, if liked.  Top with grated cheese.  Put some small pieces of butter on top of the grated cheese.  Put in a very hot oven until nicely browned.