Melt 1 oz. butter in stewpan, and into that put a tablespoonful finely
shred or grated onion, a few slices of tart apple or a little rhubarb, and,
if possible, some tomatoes--fresh ones peeled and sliced are best, but the
tinned ones will do very well. Stir in a dessert-spoonful flour and curry
powder to taste, and pour on boiling water, stock, or gravy as required.
Slice the nut meat and lay it in. Cover, and cook gently for about half an
hour. Serve with plain boiled rice.

I have not space to give further recipes, but would just add a word of
caution--use very sparingly. They are highly concentrated and nutritious
foods, and a large quantity is not only unnecessary, but harmful.

In addition to above, there are the products of the International Health
Association, "the pioneer manufacturers of health foods," who have within
the past year removed their works into the country (Stanborough Park,
Watford, Herts). Then Messrs Winter, Birmingham, "Pitman," Birmingham, and
Messrs Chapman, Liverpool, have a number of excellent nut meats, fuller
reference and recipes for which will be found in the chapter on "Health Food
Specialties" at end of book.



CHEESE SAVOURIES.

Many excellent cheese dishes, such as macaroni cheese, &c., are to be found
in the category of every household, so it will be needless to detail those
which are most generally known. Cheese is highly nutritious, and not
indigestible for those in ordinary health, if taken in moderation and
combined with other lighter and bulkier foods. Cheese with rice, bread
crumbs, macaroni, tomatoes, &c., is exceedingly good. It should be used