Part 28 (1/2)
This is best, to my thinking, when made as under:--Smooth two or three tablespoonfuls groats in a basin with a little milk or water. Pour on boiling milk or water--a cupful to each spoonful of groats--stirring the while. Return to saucepan and cook gently for 10 to 15 minutes, or in double boiler for about half an hour.
Manhu Wheat or Barley Porridge.
Take 1 part of the flaked wheat or barley to 2 parts water. Have the water boiling and salted to taste. Add the cereal all at once, and boil for 5 minutes; only stir sufficiently to keep it from burning. It may now be served, but is better if steamed half an hour or so longer in double boiler.
Serve with milk or cream and sugar, or salt as preferred. When served with stewed fruit this makes a very wholesome dish. A mixture of the wheat and barley makes a very good porridge.
The value of
Provost Oats
for porridge is too well known to need comment here. I would only remind everyone that Provost Oats are prepared from the finest Scotch grain, and Scotch oats are the finest in the world. But Provost Oats is not the only product upon which Messrs Robinson & Sons rest their fame. More recently they have put upon the market a very fine cereal food known as
Provost Nuts.
This is a highly concentrated and nutritious and sustaining food, but can be digested very easily, and so is suitable in one form or other for every one.
It is a grain food scientifically prepared from a combination of wheat, barley, and malt. Being cooked and ready for use it may be served simply with a little cream, milk, or stewed fruit; or cyclists or other travellers may munch them dry, and so compa.s.s the simple life right away. Besides _au naturel_, however, they may enter with advantage into quite a variety of dishes--to thicken and enrich soups, to take the place of bread crumbs in savouries, and to contrive quite a number of new and excellent puddings. Recipes for the latter are given, p. 108, and I am sure they need only be tried to become first favourites.
Kornules
are a somewhat similar preparation, and can be used in the same way.
HEALTH FOODS DEPOT and REFORM FOOD RESTAURANT.
RICHARDS & CO., 73 N. Hanover St., EDINBURGH.
NUT b.u.t.tERS.
It will soon be impossible to even enumerate the many excellent varieties of Nut b.u.t.ters and vegetarian fats upon the market. One of the first really good fats available, and one which has stood the test of time and compet.i.tion, is
Cocoa Nut b.u.t.ter,
put up by the London Nut Food Co., one of the earliest and most enterprising firms to whom we are indebted for doing so much to make easy the path of food reform. This is a hard white fat, very pure and sweet, suitable for use in place of cooking b.u.t.ter, lard, or dripping. It is especially good for frying all kinds of cutlets, fritters, &c., and being of a firm consistency, can be flaked in a nut mill or grater to be used in place of suet. In baking also it will be found very convenient to flake in this way, as it only requires to be stirred through the flour, instead of the more tedious process of ”rubbing in.” To
Mapleton, Manchester,
belongs, I think, the credit of producing the first really dainty and palatable
Table Nut b.u.t.ters,
and his enterprise, we are glad to see, is justified by his success, he having recently acquired land, works, plant, &c., in the country, where the manufacture of the various nut foods can be carried on under ideal conditions. This must appeal to all food reformers, who realise that clean, dainty food cannot be produced amid dirty, insanitary surroundings.