butter, pepper and salt to taste, some paste for a short crust. Peel
and cut up the apples and onion, stew gently with a little water. When
nearly tender, season and add the butter, turn the mixture into a
small pie-dish, quarter the egg, and place the pieces on the mixture,
cover with a crust, and bake the pie 1/2 hour.
MACARONI PUDDING.
2 oz. macaroni, 1/2 pint milk, 6 eggs, sugar and flavouring to taste.
Boil the macaroni in water until tender. Cut into little pieces and
place in a little pie-dish; beat the milk, add the egg, well beaten,
carefully with it, add sugar and flavouring, pour the custard over the
macaroni, and bake until set. Serve with stewed fruit.
No. 20.
BUTTER BEAN SOUP.
2 oz. of butter beans soaked overnight in 1 pint of water, 1/2 small
onion cut up small, 2 oz. carrot, 2 oz. celery, 1/2 oz. butter. Cook
all the vegetables until tender, adding water as it boils away. When
all is tender, rub the vegetables through a sieve, return to the
saucepan, season with pepper and salt, add the butter, boil up the
soup, and serve.
SAUSAGES.
1 teacupful of breadcrumbs, 1 egg well beaten, 1/2 small onion chopped
fine, 1/2 saltspoonful of herbs, 1/2 oz. butter, seasoning to taste.
Oil the butter and mix it with the breadcrumbs, egg, onion, herbs, and
seasoning. Make the mixture into sausages, roll them into a little
breadcrumb, and fry them brown in a little vege-butter.
ROLLED WHEAT PUDDING.
1 oz. rolled wheat, 1/2 pint milk, 1 tablespoonful of currants and
sultanas mixed, sugar to taste. Cook the rolled wheat in the milk for
fifteen minutes, then add the fruit, and let simmer another 15
minutes. Pour the mixture into a small pie-dish, and bake in the oven
until golden brown.
No. 21.
FRENCH SOUP.
1 small onion chopped fine, 1 oz. of cheese shredded fine, 1 slice of
dry toast, 3/4 pint of water, a little milk, pepper and salt to taste.
Break up the toast, and set all the ingredients over the fire; cook
till the onion is tender, add 1/2 gill of milk, and serve.
VEGETABLE PIE.
1/2 lb. potatoes, peeled and cut in pieces, 1/2 Spanish onion chopped
up, 1 tomato, 1/2 oz. butter, pepper and salt, some paste for crust.
Stew the potatoes and onion in a little water; when tender, cut up the
tomato and mix it in, season and add the butter; place the vegetables
in a small pie-dish, cover with paste, and bake 1/2 hour or until
golden brown.
CHOCOLATE PUDDING.
1/2 oz. ground rice, 1/2 pint milk, 1 teaspoonful N.F. cocoa, a little
vanilla, sugar to taste, and 1 egg. Boil the rice in the milk for 5
minutes, let it cool a little, mix in the egg, well-beaten, cocoa,
sugar, and vanilla. Pour the mixture into a small pie-dish, and bake
for 20 to 30 minutes.
No. 22.
SORREL SOUP.
1 potato, 1 small onion, 1 good handful of sorrel washed and chopped
fine, a little butter, pepper and salt, 1/2 pint water, 1 gill milk.
Peel, wash, and cut up the potatoes and onion, boil in the water till
tender, and rub through a sieve. Return the mixture to the saucepan,
add the milk, sorrel, butter, and seasoning. Simmer gently for 10
minutes, and serve.
SAVOURY BATTER.
2 oz. fine wheatmeal, 1 gill of milk, 1 egg, 1 teaspoonful finely
chopped parsley, 1/2 small grated onion, 1/4 oz. butter, pepper and
salt. Make a batter of the meal, egg, and milk, mix in the other
ingredients, pour the mixture into a buttered pie-dish, and bake the
batter 1/2 hour.
STEWED FRUIT AND CUSTARD.
Any kind of stewed fruit. _Custard_: 1 gill of milk, sugar and vanilla
to taste, and 1 egg. Heat the milk, beat up the egg, and stir the milk
into it gradually; pour the mixture into a small jug, place this in a
saucepan of fast-boiling water, keep stirring until the spoon gets
coated, which shows that the custard is thickening. Remove the
saucepan from the fire immediately, and continue stirring the custard
until it is well thickened. Then cool it, placing the jug in cold
water. When cold, serve with stewed fruit.
No. 23.
GREEN PEA SOUP.
1/2 teacupful green peas, 1 or 2 finely chopped spring onions, a
little butter, pepper and salt, a dessertspoonful of meal, and 1 gill
of milk. Cook the green peas and spring onions in 1/2 pint of water
until quite tender. Add the butter and seasoning, thicken the soup
with the meal (which should be smoothed with the milk), and boil the
soup for a minute or two before serving.
MUSHROOM TARTLETS.
1/4 lb. mushrooms, 1/2 oz. butter, pepper and salt, 1/2 oz.
vermicelli, cooked and cold, a little paste for short crust. Stew the
mushrooms in the butter, after having dried them and cut into pieces.
When they are cooked mix them well with the vermicelli. Line a couple
of patty pans with the paste, and bake the tartlets until golden
brown. Serve with vegetables.
EVE PUDDING.
1 teacupful of breadcrumbs, 1 small apple, peeled, cored, and chopped
fine, 1/2 oz. citron peel chopped fine, 1 oz. sultanas, 1/2 oz. oiled
butter, 1 egg well beaten, the juice and rind of a small half-lemon,
sugar to taste, and a few finely chopped almonds. Mix all the
ingredients, pour the mixture into a small buttered basin, cover and
steam for 1 hour. Serve with sweet sauce.
No. 24.
MUSHROOM SOUP.
2 oz. mushrooms cut up small, 1/2 small onion chopped fine, 1
dessertspoonful of fine wheatmeal, pepper and salt, 1/2 oz. of butter,
a little milk. Stew the mushrooms and onions together in the butter
until well cooked, add 1/2 pint of water, and cook the vegetables for
10 minutes. Add seasoning, and the meal smoothed in a little milk. Let
the soup thicken and boil up, and serve with sippets of toast.
BUTTER BEANS RISSOLES.
2 oz. butter beans, 1 tablespoonful of cold mashed potatoes, 1/2 small
onion chopped fine, a pinch of herbs, 1/2 oz. of butter, seasoning to
taste. Soak the beans in butter over night, fry the onion in the
butter. Boil the beans in as much water as they absorb until quite
tender. Then pass them through a nut-mill or mash them up, and mix
with the fried onion, mashed potatoes, herbs, and seasoning; form into
little rissoles, roll in breadcrumbs, place them on a buttered tin,
place a few bits of butter on the top, and bake in the oven until a
nice brown. Serve with vegetables.
RATAFIA CUSTARD.
1/2 pint hot milk, 1 egg well beaten, 1 oz. ratafia broken up, sugar
and flavouring to taste. Mix the ingredients, pour the mixture into a
small buttered pie-dish, and bake the custard in a moderate oven until
set.
No. 25.
CLEAR SOUP WITH DROPPED DUMPLINGS.
Make 3/4 pint of clear soup, and proceed for dumplings as follows: 1
egg, 1 tablespoonful of milk, 1 teaspoonful of fine wheatmeal. Beat up
the egg, add the milk and smooth the meal with it, flavour with
nutmeg. Gradually drop the mixture into the boiling soup, let cook for
a minute, and serve.
SAVOURY SAUSAGES.
1/2 teacupful of breadcrumbs, 1 well-beaten egg, 1/2 teacupful cold
lentil purée 1 small finely chopped onion tried brown. Mix the
ingredients, adding seasoning. Form into sausages, roll them in a
little wheatmeal, and bake them a nice brown in the oven. Serve with
vegetables and sauce.
BAKED CUSTARD.
1/2 pint hot milk, 1 egg, a little sugar and flavouring. Beat the egg,
mix it with the milk, sweeten and flavour to taste; pour the custard
into a small pie-dish, and bake until set.
No. 26.
PARSNIP SOUP.
1/2 lb. parsnip, 1/4 lb. potato, 1/2 small onion, 1/4 oz. butter,
pepper and salt, a little milk. Cut up the vegetables, cook them until
tender, then rub through a sieve, return the mixture into a saucepan,
add butter and seasoning, and as much milk as needed to make up the
quantity of soup. Boil up and serve.
GROUND RICE CUTLETS.
2 oz. ground rice, 1 egg, 1/2 pint milk, a little nutmeg, a pinch of
herbs, 1/2 oz. grated cheese, seasoning, and breadcrumbs. Boil the
ground rice in the milk until stiff, add the egg, well beaten, and the
other ingredients. Butter a flat tin and sprinkle with breadcrumbs,
spread the mixture on the tin, sprinkle well with fine breadcrumbs,
scatter bits of butter on the top, and bake until golden brown. Cut
into pieces, dish up, and serve with vegetables and tomato sauce.
FRUIT TART.
Line a couple of patty pans with paste for short crust. Partly bake,
then fill with any kind of stewed fruit, and finish baking. Serve hot
or cold.
No. 27.
CHESTNUT SOUP.
1/2 lb. chestnuts, 1/2 small grated onion, pepper and salt to taste,
1/4 oz. butter, 1/4 pint milk, 1 teaspoonful of cornflour. Boil, peel,
and mash the chestnuts, and set them over the fire with the onion,
milk, 1/2 pint of water, and the butter. When it has boiled up, bind
the soup with the cornflour, boil up, and serve.
MACARONI SAVOURY.
2 oz. of cold boiled macaroni cut small, 1/2 oz. grated cheese, 1 gill
milk, 1 egg, 1 oz. fine wheatmeal, 1/2 oz. butter, seasoning to taste.
Make a batter with the milk, egg, and meal, mix together with the
macaroni, cheese, and the butter, previously oiled, season to taste;
turn the mixture into a small pie-dish, and bake until a golden brown.
APPLE PUDDING.
1/2 lb. apples, 1 saltspoonful of cinnamon, sugar to taste, and some
paste as for a short crust. Peel, core, and out up the apples. Line a
pudding basin with paste, fill the basin with the apples, add sugar
and cinnamon, cover with paste, and steam the pudding for 1 to 11/2
hours.
No. 28.
SEMOLINA SOUP.
1/2 gill of milk, 1 gill water, 1/2 oz. semolina, a very small piece
of mace, 1/4 oz. butter, 1/2 oz. grated cheese, pepper and salt to
taste. Bring the milk and water to the boil with the mace, thicken
with the semolina; cook gently for 10 minutes, remove the mace, add
cheese, butter, and seasoning, and serve.
MACARONI CUTLETS.
2 oz. cold boiled macaroni, 1 egg, a pinch of herbs, halt a small
grated onion, pepper and salt, breadcrumbs, and butter, or
vege-butter. Beat the egg well, and mix it with the macaroni cut in
small pieces. Add the herbs, onion, seasoning, and as much breadcrumb
as needed to keep the mixture together. Shape into cutlets, dip in egg
and breadcrumb, and fry a nice brown. Serve with vegetables.
GOOSEBERRY POOL.
6 oz. gooseberries, 1 tablespoonful of cream, sugar to taste. Cook the
goose-berries in 1/2 gill of water; when soft enough to pulp, add
sugar to taste; rub the fruit through a sieve, let get cold, and mix
the gooseberries with the cream. Serve with rusks.
No. 29.
CURRY RICE SOUP.
1 oz. rice, 1 pint milk and water (equal parts), 1 saltspoonful of
curry, 1/4 oz. butter, 1 oz. finely chopped onion, salt to taste. Cook
the rice with the onion, curry, and seasoning in the milk and water,
until the rice is quite tender; add the butter, and serve.
SWEET CORN AND TOMATOES.
1 teacupful of sweet corn, 1/2 teacupful tinned tomatoes, 1/2 oz.
butter, seasoning to taste. Stew together, and serve with baked
potatoes.
PUMPKIN TART.
3/4 lb. pumpkin, juice of 1/2 a lemon, sugar to taste, some paste for
short crust. Line a plate with paste. Meanwhile, stew the pumpkin, cut
into dice, with a little water until tender. Add sugar and Lemon
juice, and cover the paste, which should have been previously brushed
over with white of egg, and bake the tart until the crust is done.
No. 30.
CELERY SOUP.
1/2 stick celery, 1/2 gill milk, 1 dessertspoonful of meal, pepper and
salt, a little piece of butter. Cut the celery into pieces, set it
over the fire with 4 pint of water, let it cook until quite tender,
rub it through a sieve; return to the saucepan, add pepper and salt
to taste; smooth the meal with part of the milk, add the rest and
thicken the soup; boil it up for a few minutes before serving.
BEETROOT FRITTERS.
1 small beet, 1 egg, 2 tablespoonfuls of meal, 1 gill of milk, pepper
and salt, a little Lemon juice. Cut the beetroot into small dice, make
a batter with the milk, meal, and egg, mix the beet with it, adding
seasoning to taste. Let some butter or oil boil in the frying-pan,
drop the batter by spoonfuls into the boiling fat; fry a golden brown,
and serve the fritters with vegetables and brown sauce.
BANANA PUDDING.
3 bananas, 1 gill of milk, 1 egg, a teaspoonful of lemon juice. Peel
and slice the bananas, and cook in the milk until they will mash up
well. Rub them through a sieve, add the egg, well beaten, and the
lemon juice; pour the mixture into a small pie-dish, and bake in a
moderate oven until the custard is set.
SANDWICHES
CHEESE SANDWICHES.
Cut some slices of rich cheese and place them between some slices of
wholemeal bread and butter, like sandwiches. Put them on a plate in
the oven, and when the bread is toasted serve on a napkin.
CREAM CHEESE SANDWICHES.
Spread some thin brown bread thickly with cream cheese, then put any
kind of jam between the slices; sift with powdered sugar and serve.
CHOCOLATE SANDWICHES.
1/4 pint cream, 2 bars of good chocolate. Grate the chocolate, whip
the cream, adding a piece of vanilla 1/2 in. long; slit the latter and
remove it when the cream is whipped firmly. Mix the chocolate with the
cream and spread the mixture on thin slices of bread; make into
sandwiches. If desired sweeter add a little sugar to the cream.
CURRY SANDWICHES.
Pound together the yolks of 8 hard-boiled eggs, a piece of butter the
size of an egg, a little salt, a teaspoonful of curry powder, and a
tablespoonful of fine breadcrumbs. Pound to a smooth paste and moisten
with a little tarragon vinegar.
DEVONSHIRE SANDWICHES.
Cut some slices of new bread into squares, spread each piece with
golden syrup and over this with clotted cream.
EGG AND TOMATO SANDWICHES.
2 eggs, 1/4 lb. tomatoes, 1/2 oz. butter, pepper and salt. Skin and
slice the tomatoes, melt the butter in a saucepan, add the tomatoes
and pepper and salt to taste, and let them simmer for 10 minutes,
mashing them well with a wooden spoon; set the saucepan aside and
allow the tomatoes to cool. Beat up the eggs, mix them with the
tomatoes and stir the mixture well over the fire until it is well set,
then turn it out and let it get cold; make into sandwiches in the
usual way.
TOMATOES ON TOAST.
Cut in slices 1 or 2 ripe red tomatoes, after having removed the
seeds. Arrange in a single layer in a baking tin, sprinkle with fine
breadcrumbs seasoned with pepper and salt. Put a little bit of butter
on each slice, bake 15 minutes, and serve on hot buttered toast; pour
the gravy from it round the dish. A few drops of lemon juice are an
improvement.
[Illustration]
[Illustration]
APPENDIX
Some ALLINSON Specialities
INDEX
The Perfect Bread
Wholemeal Flour
"NF" Biscuits
Allinson Wholemeal Rusks
The Allinson Natural Food for Babies and Invalids
"Power" the Ideal Breakfast Food
Brunak, the Health Beverage
The Allinson Vegebutter
The Allinson Breakfast Oats
The Allinson Crushed Wheat
Allinson Blanc-Mange Powder
Allinson Custard Powder
Delicious Cocoa and Chocolate
Prepared Barley
The Allinson Vegetable Soup
Finest Nut Oil
PRICES ARE SUBJECT TO ALTERATION WITHOUT NOTICE
THE NATURAL FOOD CO., LIMITED. 210, Cambridge Road, E.
[Illustration]
The PERFECT BREAD
The Perfect Bread and the Perfect _Food_ is the best description of
Allinson Wholemeal Bread, which combines the maximum of nutriment at a
minimum cost. Other essentials of perfection are amply proved by the
following facts:--
Palatability. Allinson Bread retains to the full the delicious
flavour of fresh-gleaned wheat.
Nourishment. Containing the whole of the grain, it consistently
affords that 100% of Brain, Bone and Muscle building qualities
provided by unadulterated wheat.
--Which wheat is so scientifically cleaned and ground by a patented
stone mill process that Allinson Bread is perfectly digestible under
all conditions.
Economy. In view of recent advice tendered by the Government on food
economy, the _Fact_ that a 2 lb. (approx.) Allinson loaf contains as
much real nutriment as a pound of beef (costing nearly three times as
much) is a point of economy that none can afford to overlook.
[Illustration: ALLINSON Bread]
Apart from the questions of economy and nourishment, Allinson
Wholemeal Bread is undoubtedly the ideal diet when eaten with fresh
fruit or salads.
In Addition, Allinson Bread is unique as the health-maintaining diet
because it retains those essentials of the wheat expressly designed by
Nature as a Natural and all sufficient corrective.
Free Sample 2 lb. Loaf.
Send 4d. stamps (to pay carriage) for free 2 lb. sample loaf and N.F.
Biscuits, together with free illustrated booklet on "Bread and
Health," name and address of nearest Allinson Baker, and particulars
of monthly prize distribution of 23 cash prizes and 100 Bread
Trenchers and Knives. For 1/2 a 3-1/2 lb. trial bag of Allinson
Wholemeal will be sent in addition to above. Allinson Wholemeal Flour
is packed in 3-1/2 lb., 7 lb., and 14 lb. bags, containing useful
recipes for making all kinds of fancy cakes, pastries, and bread.
THE NATURAL FOOD CO., LTD. 210 Cambridge Road, LONDON, E.
[Illustration: Allinson Bread UNADULTERATED WHOLEMEAL]
[Illustration]
Wholemeal
..FLOUR..
Allinson Gold Medal Wholemeal Flour has been rightly termed the
"Flour of Health." The importance of pure unadulterated flour for
domestic cookery cannot be exaggerated, and of the purity and
nutritive quality of _Allinson_ there is no question.
It contains the full 100% nourishment of unadulterated wheat in a form
so perfectly digestible that it is the ideal flour for all possible
Baking purposes. Many people who wisely use Wholemeal Flour for baking
bread fail to realize that it can be used with equal success when
making puddings, cakes, and pastry, giving to each extra nourishment
and retaining all the delicious flavour of fresh-gleaned wheat.
MONTHLY COMPETITION.
£20 Monthly Prize Scheme.
The Proprietors of Allinson Gold Medal Wholemeal Flour, realizing the
immense value of genuine wholemeal as an economic and nourishing
factor of our national diet, have arranged a series of monthly
competitions for "Allinson" Housewives in order to stimulate a wider
and more general use of Wholemeal Flour in the making of Pastry,
Cakes, Puddings, and home-made Bread.
Each month ladies will be invited to compete in making one or other of
the delicious recipes found in the Handy recipe book enclosed with
each bag of Allinson Flour. There will be no entrance fee, and cash
prizes to the value of £20 will be awarded in each competition for the
best "dainties" sent in according to the decision of our cookery
expert whose award must be accepted as final.
1st Prize will be £5 in Cash.
2nd " " £2 "
3 of 20/- will be £3 in Cash.
10 " 10/- " £5 "
20 of 5/- will be £5 in War Loan Vouchers.
[Illustration]
Each cake must be made in strict accordance with the directions given
as to the quantities of the ingredients. Allinson Wholemeal Flour
alone must be used.
Pack the cake carefully and forward it, together with your name and
address, in time to reach us by the time indicated on the particulars
enclosed with each bag flour.
This competition will run until further notice.
Sold only in sealed bags 3-1/2 lbs., 7 lbs., 14 lbs. of all Health
Food Stores, Grocers, Bakers, etc. _Sole Proprietors_:
THE NATURAL CO., LTD.
210 Cambridge Road,
LONDON, E.
[Illustration: Allinson WHOLEMEAL Flour]
"NF" Biscuits.
Allinson _Wholemeal_ Biscuits are at one and the same time the most
delicious and nourishing biscuits sold at a popular price. They are
guaranteed free from all chemicals and are made from the celebrated
Allinson Gold Medal Wholemeal Flour. As with Allinson Bread, these
biscuits are most easily digestible and wholesome.
[Illustration: DR. ALLINSON'S GINGER BISCUITS]
There are four distinct kinds each sold at the same price.
LUNCH BISCUITS (Plain)
LUNCH BISCUITS (Sweet)
GINGER BISCUITS
COCOANUT BISCUITS
OATEN BISCUITS (Plain)
OATEN BISCUITS (Sweet)
Be sure that Dr. Allinson's Autograph is stamped on each biscuit, and
refuse all substitutes.
Sold by all Allinson Bakers, Health Food Stores, Grocers, etc., or 3
lbs. post paid for 2/6, or a family tin containing 6 lbs. carriage
paid for 5/-to any address in the United Kingdom direct from--
THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.
Allinson Wholemeal RUSKS
These delicious rusks contain no chemicals and are consequently far
superior to the ordinary kind which contain so much harmful chemical
rising material.
[Illustration: THE ALLINSON Wholemeal RUSKS]
They can be eaten by the most delicate and are excellent for Babies.
They contain all the nourishment of pure unadulterated wholemeal and
are made both sweet and plain. They are perfectly digestible and form
a splendid change of diet for dyspeptics and other sufferers.
None genuine without the signature, T.R. Allinson, Ex-L.R.C.P., Edin.
Of all Allinson Bakers, Grocers, Health Food Stores, etc.
8d. per lb., or 2 lbs. 1/6 post paid direct from--
THE NATURAL FOOD CO., LTD.
210 Cambridge Road,
LONDON, E.
[Illustration: TRADE MARK Dr. ALLINSON'S NATURAL FOOD]
The Allinson NATURAL FOOD for Babies & Invalids
A Note by Dr. ALLINSON, Ex-L.R.C.P, Edin.
No artificial food, nor the milk of any other animal, is equal to a
mother's milk. Usually the milk of the cow is given as a substitute
for mother's milk. It takes the place of mother's milk fairly well,
but it has its drawbacks, the chief one is that it curdles in heavy
cheese-like masses, which lie heavy on the stomach, are long in
digesting, and cause discomfort. The aim of the scientific and
practical physician is to prevent this heavy curdling while allowing
cow's milk to be taken.
Some Doctors Advise lime water to be added to the milk; this causes
the milk to curdle in flakes, but it hinders digestion, gives rise to
constipation, and may lead to stone in the bladder. Some advise
barley, wheat, oatmeal or rice Water, etc., to be added to the cow's
milk. These often answer the purpose, but they have their drawbacks.
They all are a trouble to make; barley and rice water are
constipating, and oatmeal water is heating.
Knowing these Drawbacks I invented Natural Food. This, when added to
cow's milk, will prevent it curdling in heavy masses, is easily
prepared, and besides this, it contains all that the growing baby
needs, and thus is a valuable addition to the milk; it nourishes all
the organs but clogs none. Nine-tenths of the foods made for babies
are made on wrong lines. They either contain too much sugar, or they
are too starchy, or they are deficient in bone-forming materials, or
in laxative principles, or else they contain injurious chemicals.
When Inventing Natural Food I tried to overcome every obstacle and
make it the best Food for infants in the market; the success that has
followed its use justifies me in saying that it is second to none. I
am a practical physician, and it is my boast that I rarely lose a
child in illness, and when babies are reared as I advise they are
usually the admiration of all, and live to be a source of delight to
their parents.
This is the Way to prepare the food for babies. One part of water is
added to two parts of fresh milk, and to each half-pint of this
mixture is added a fairly heaped-up teaspoonful of Natural Food; mix
well, put on the fire, bring to the boil, and when cool the food is
ready. All food should be given cool, or not warmer than the
temperature of the human blood. In place of a thermometer, the tip of
the little finger is a good tester; if the food does not feel hot to
this test it will be of the right temperature. Sugar should not be
added to the food, nor should tinned or condensed milk be ordinarily
used. Only under exceptional circumstances should tinned milk be used,
as on board ship, or when fresh milk cannot be had. Also quite as
invaluable for nursing mothers and invalids.
[Illustration: DR. ALLINSON'S Food FOR BABIES]
Mothers should send a post-card for free booklet, "Healthy Babies and
how to Rear Them," by T.R. Allinson, Ex-L.R.C.P.
Prices
Natural Food in tins, 3d., 6d., 1/-; 2/6, and 5/-of all Health Food
Stores, Grocers, Chemists, etc.; or 1/-or 2/6 tin (containing 4 lbs.
of Food) carriage paid from--
THE NATURAL FOOD CO., LTD.
210 Cambridge Road, LONDON, E.
"POWER"
THE IDEAL BREAKFAST FOOD