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 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, cloves, lemon juice, vanilla, or other flavouring.  Yorkshire puddings, Norfolk dumplings, batter puddings, and such puddings can all be made with wholemeal flour, and are more nourishing and healthy, and do not lie so heavy as those made from white flour.  Pancakes can be made from wholemeal flour just as well as from white.