a blend, in powder form, of various kinds of proteid (the proteids of milk, of wheat, and so forth) it supplies the right kind of substitute for flesh foods not only because it is so easily assimilated, but because it is in a very convenient and easily kept form.

We believe such foods have a very definite and necessary part in the progress of the individual from the customary unhealthy diet to the better ways of feeding.  The following recipes illustrate some of the methods of using “Emprote.”  They are taken from the booklet 45 Quick and Easy Recipes for Healthy, Meatless Meals, to be obtained for 21/2d. post free from 40 Chandos Street, London, W.C.—­

 SAVOURY CHEESE SANDWICHES.

 NOTE.—­These Savoury Sandwiches can form a complete meal with a
 little salad (dressed with oil and lemon juice), or celery or lettuce
 or watercress or other salad material.

     3 oz. of cheddar cheese; 1 oz. of “Emprote”; the juice of half a
     lemon; two tablespoonfuls of fresh tomato pulp or tomato chutney;
     a pinch of celery salt.

Prepare some slices of not too new bread and butter.  Mill the cheese, add to it the “Emprote” and the celery salt, then add the tomato pulp or chutney and the lemon juice.  Mix all well together into a smooth stiff paste, and spread upon the slices, and form sandwiches, which may be eaten with watercress or lettuce or cucumber.  If the material is too moist, mix in a little more “Emprote,” or else “Procrums.”

 MACARONI CHEESE.

     One teacupful of macaroni; two tablespoonfuls of milled cheese
     one tablespoonful of butter; one dessertspoonful of flour; one
     tablespoonful of “Emprote”; one large cupful of milk.

Boil the macaroni for half-an-hour in a little water.  Strain the macaroni and put it in the bottom of a buttered dish. (Put the liquid in the stock-pot, to thicken a soup.) Mill the cheese, and put half of it over the macaroni.  In the small saucepan make a sauce of the butter, flour, milk and “Emprote.”  Pour this over the macaroni and cheese, sprinkle the rest of the cheese on the top, put in the pan to brown, then serve.

 STUFFED VEGETABLE MARROW.

Mince two large onions very fine, and fry in 1 oz. of butter; add 3 oz. of “Proto-Savoury,” one dessertspoonful of Nutril, 1 oz. of breadcrumbs (or “Procrums"), and one egg.  Scoop the seeds from one large vegetable marrow, fill with the mixture, and bake for one hour.  Serve with Apple Sauce.

 NOTE.—­“Proto-Savoury,” “Nutril,” and “Procrums” are special “E.M.”
 products and are readily obtainable from health Food Stores, etc.

 A NOURISHING GRAVY READY IN A MINUTE.

When cutlets or croquettes are heated up, or when macaroni or vegetables or a vegetable stew (none of which are really adequate substitutes for meat) are to be made nourishing, mix some of the E.M.  Savoury (or Mulligatawny, or Blended) Gravy Powder, with hot water, to the thickness of gravy, and add to the dish.

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