LUNCH.—­One of the simplest lunches is that composed of Allinson wholemeal bread and fruit.  From 6 to 8 oz. of bread may be eaten, and about 1/2 lb. of any raw fruit that is in season; afterwards a glass of lemon water or bran tea, Brunak, or a cup of thin, cool, and not too sweet cocoa may be taken, or a tumbler of milk and water slowly sipped.  The fruit may be advantageously replaced by a salad, which is a pleasant change from fruit, and sits as lightly on the stomach.  Wholemeal biscuits and fruit, with a cup of fluid, form another good lunch.  A basin of any kind of porridge with milk, but without sugar, also makes a light and good midday repast; or a basin of thin vegetable soup and bread, or macaroni, or even plain vegetables.  The best lunch of all will be found in Allinson wholemeal bread, and salad or fruit, as it is not wise to burden the system with too much cooked food, and one never feels so light after made dishes as after bread and fruit.

Labouring men who wish to take something with them to work will find 12 oz. of Allinson wholemeal bread, 1/2 lb. fresh fruit, and a large mug of Brunak or cocoa satisfy them well; or instead of cocoa they may have milk and water, lemon water, lemonade, oatmeal water, or some harmless non-alcoholic drink.  Another good meal is made from 1/2 lb. of the wholemeal bread and butter, and a 1/4 lb. of peas pudding spread between the slices.  The peas can be flavoured with a little pepper, salt, and mustard by those who still cling to condiments. 12 oz. of the wholemeal bread, 2 or 3 oz. of cheese, some raw fruit, or an onion, celery, watercress, or other greenstuff, with a large cup of fluid, form another good meal. 1/2 lb. of coarse oatmeal or crushed wheat made into porridge the day before, and warmed up at midday, will last a man well until he gets home at night.  Or a boiled bread pudding may be taken to work, warmed and eaten.  This is made from the wholemeal bread, which is soaked in hot water until soft, then crushed or crumbled, some currants or raisins are then mixed with this, a little soaked sago stirred in; lastly, a very little sugar and spice are added as a flavouring.  This mixture is then tied up in a pudding cloth and boiled, or it may be put in a pudding basin covered with a cloth, and boiled in a saucepan.  A pleasing addition to this pudding is some finely chopped almonds, or Brazil nuts.

III.

DINNERS.

As dinner is the chief meal of the day it should consist of substantial food.  It may be taken in the middle of the day by those who work hard; but if taken at night, at least five hours must elapse before going to bed, so that the stomach may have done its work before sleep comes on.