large round of bread. Spread spinach on toast and serve. Other
vegetables may be served in the same manner.
GRAVIES AND SAUCES
=35.--Clear Gravy=
1 teaspoonful 'Marmite,' 'Carnos,' 'Vegeton,' or 'Pitman's Vigar Gravy
Essence,' dissolved in 1/2 pint hot water.
=36.--Tomato Gravy=
1 teaspoonful gravy essence, 1 small tablespoonful tomato puree, 1/2
pint water. Thicken with flour if desired.
=37.--Spinach Gravy=
1 lb. spinach, 1 dessertspoonful nut-milk, 1/2 pint water.
Boil spinach in its own juices in double boiler; strain all liquid from
spinach and add it to the nut-milk which has been dissolved in the
water.
=38.--Parsley Sauce=
1 oz. chopped parsley, 1 tablespoonful olive oil, a little flour to
thicken, 1/2 pint water.
=39.--Pea, Bean, and Lentil Sauces=
1 teaspoonful pea-, or bean-, or lentil-flour; 1/2 teaspoonful gravy
essence, 1/2 pint water.
Mix flour into paste with water, dissolve essence, and bring to a boil.
PUDDINGS, ETC.
=40.--Fig Pudding=
1 lb. whole-meal flour, 6 ozs. sugar, 6 ozs. 'Nutter,' or nut butter,
1/2 chopped figs, 1 teaspoonful baking powder, water.
Melt 'Nutter,' mix ingredients together with water into stiff batter;
place in greased pudding basin and steam 2 hours.
=31.--Date Pudding=
1 lb. breadcrumbs, 6 ozs. sugar, 6 ozs. 'Nutter,' 1/2 lb. stoned and
chopped dates, 1 teaspoonful baking powder, water.
Melt 'Nutter'; mix ingredients together with water into stiff batter;
place in greased pudding basin and steam 2 hours.
=Prune, Ginger, and Cherry Puddings=
These are prepared the same way as in Recipe No. 40, or No. 41,
substituting prunes or preserved ginger, or cherries for figs or dates.
=42.--Rich Fruit Pudding=
1 lb. whole-meal flour, 6 ozs. almond cream, 6 ozs. sugar, 3 ozs.
preserved cherries, 3 ozs. stoned raisins, 3 ozs. chopped citron, 1
teaspoonful baking powder, water.
Mix ingredients together with water into stiff batter; place in greased
pudding basin and steam 2 hours.
=43.--Fruit-nut Pudding No. 1=
1/2 lb. white flour, 1/4 lb. whole meal flour, 1/4 lb. mixed grated
nuts, 6 ozs. 'Nutter' or nut butter, 6 ozs. sugar, 6 ozs. sultanas, 2
ozs. mixed peel (chopped), 1 teaspoonful baking powder, water.
Melt nut-fat, mix ingredients together with water into stiff batter;
place in greased pudding basin and steam 2 hours.
=44.--Fruit-nut Pudding No. 2=
1/2 lb. white flour, 1/4 lb. ground rice, 1/4 lb. corn meal, 4 ozs.
chopped dates or figs, 4 ozs. chopped almonds, 6 ozs. almond nut-butter,
6 ozs. sugar, 1 teaspoonful baking powder, water.
Melt butter, mix ingredients together with water into stiff batter;
place in greased pudding basin and steam 2 hours.
=45.--Maize Pudding No. 1=
1/2 lb. maize meal, 3 ozs. white flour, 3 ozs. 'Nutter,' 3 ozs. sugar,
1/2 tin pineapple chunks, 1 teaspoonful baking powder.
Melt fat, cut chunks into quarters; mix ingredients with very little
water into batter; place in greased pudding basin and steam 2 hours.
=46.--Maize Pudding No. 2=
6 ozs. corn meal, 3 ozs. white flour, 2 ozs. 'Nutter,' 2 ozs. sugar, 3
tablespoonfuls marmalade, 1 teaspoonful baking powder, water.
Melt 'Nutter,' mix ingredients together with little water into batter;
place in greased pudding basin and steam 2 hours.
=47.--Cocoanut Pudding=
6 ozs. whole wheat flour, 2 ozs. cocoanut meat, 2 ozs. 'Nutter,' 2 ozs.
sugar, 1 small teaspoonful baking powder, water.
Melt fat, mix ingredients together with water into batter; place in
greased pudding basin and steam 2 hours.
=48.--Tapioca Apple=
1 cup tapioca, 6 large apples, sugar to taste, water.
Soak tapioca, peel and slice apples; mix ingredients together, place in
pie-dish with sufficient water to cover and bake.
=49.--Oatmeal Moulds=
4 ozs. rolled oats, 2 ozs. sugar, 4 ozs. sultanas, water.
Cook oatmeal thoroughly in double boiler, then mix ingredients together;
place in small cups, when cold turn out and serve with apple sauce, or
stewed prunes.
=50.--Carrot Pudding=
4 ozs. breadcrumbs, 4 ozs. 'Nutter,' 4 ozs. flour, 4 ozs. mashed
carrots, 4 ozs. mashed potatoes, 6 ozs. chopped raisins, 2 ozs. brown
sugar, 1 dessertspoonful treacle, 1 teaspoonful baking powder.
Mix ingredients well, place in greased pudding basin and steam 2 hours.
=51.--Sultana Pudding=
1/2 lb. whole meal flour, 1 breakfastcupful breadcrumbs, 4 ozs. ground
pine kernels, pignolias or almonds, 1/2 lb. sultanas, 4 ozs. sugar,
water.
Mix ingredients together into a stiff batter; place in greased basin and
steam 2 hours.
=52.--Semolina Pudding=
4 ozs. semolina, 1 oz. corn flour, 3 ozs. sugar, rind of one lemon,
1-1/2 pints water.
Mix corn flour into paste in little water; place ingredients in double
boiler and cook for 1 hour, place in pie-dish and brown in sharp oven.
=53.--Rice Mould=
4 ozs. ground rice, 1 oz. sugar, 1/2 pint grape-juice.
Cook ingredients in double boiler, place in mould. When cold turn out
and serve with stewed fruit.
=54.--Maize Mould=
6 ozs. corn meal, 2 ozs. sugar, 1/2 pint grape-juice, 1-1/2 pints water.
Cook ingredients in double boiler for 1 hour; place in mould. When cold
turn out and serve with stewed fruit.
=55.--Lemon Sago=
4 ozs. sago, 7 ozs. golden syrup, juice and rind of two lemons, 1-1/2
pints water.
Boil sago in water until cooked, then mix in other ingredients. Place in
mould, turn out when cold.
=56.--Lemon Pudding=
4 ozs. breadcrumbs, 1 oz. corn flour, 2 ozs. sugar, rind one lemon, 1
pint water.
Mix corn flour into paste in little water; mix ingredients together,
place in pie-dish, bake in moderate oven.
=57.--Prune Mould=
1 lb. prunes, 4 ozs. sugar, juice 1 lemon, 1/4 oz. agar-agar, 1 quart
water.
Soak prunes for 12 hours in water, and then remove stones. Dissolve the
agar-agar in the water, gently warming. Boil all ingredients together
for 30 minutes, place in mould, when cold turn out and decorate with
blanched almonds.
=58.--Lemon Jelly=
1/4 oz. agar-agar, 3 ozs. sugar, juice 3 lemons, 1 quart water.
Soak agar-agar in the water for 30 minutes; add fruit-juice and sugar,
and heat gently until agar-agar is completely dissolved, pour into
moulds, turn out when cold.
This jelly can be flavoured with various fruit juices, (fresh and
canned). When the fruit itself is incorporated, it should be cut up into
small pieces and stirred in when the jelly commences to thicken. The
more fruit juice added, the less water must be used. Such fruits as
fresh strawberries, oranges, raspberries, and canned pine-apples,
peaches, apricots, etc., may be used this way.
=59.--Pastry=
1 lb. flour, 1/2 lb. nut-butter or nut fat, 2 teaspoonfuls baking
powder, water.
Mix with water into stiff paste. This is suitable for tarts, patties,
pie-covers, etc.
CAKES
=60.--Wheatmeal Fruit Cake=
6 ozs. entire wheat flour, 3 ozs. nut-butter, 3 ozs. sugar, 3 ozs.
almond meal, 10 ozs. sultanas, 2 ozs. lemon peel, 2 teaspoonsful baking
powder.
Rub butter into flour, mix all ingredients together with water into
stiff batter; bake in cake tins lined with buttered paper.
=61.--Rice Fruit Cake=
8 ozs. ground rice, 4 ozs. white flour, 4 ozs. 'Nutter,' 3 ozs. sugar, 6
ozs. stoned, chopped raisins, 1 large teaspoonful baking powder, water.
Rub 'Nutter' into flour, mix all ingredients together with water into
stiff batter; bake in cake tins lined with buttered paper.
=62.--Maize Fruit Cake=
8 ozs. corn meal, 6 ozs. white flour, 4 ozs. sugar, 4 ozs. nut-butter, 8
ozs. preserved cherries, 2 ozs. lemon peel, 2 teaspoonfuls baking
powder, water.
Rub butter into flour, mix all ingredients together with water into
stiff batter; bake in cake tins lined with buttered paper.
=63.--Apple Cake=
1 lb. apples, 1/4 lb. white flour, 1/2 lb. corn meal, 4 ozs. 'Nutter,' 4
ozs. sugar, 2 small teaspoonfuls baking powder, water.
Cook apples to a sauce and strain well through colander, rejecting
lumps. Melt fat and mix all ingredients together with water into stiff
batter; bake in cake tins lined with buttered paper.
=64.--Corn Cake (plain)=
1/2 lb. maize meal, 3 ozs. 'Nutter,' 3 ozs. sugar, 1 teaspoonful baking
powder.
Melt fat, mix all ingredients together into batter; bake in cake tins
lined with buttered paper.
=65.--Nut Cake=
12 ozs. white flour, 4 ozs. ground rice, 4 ozs. 'Nutter,' or nut butter,
5 ozs. sugar, 6 ozs. mixed grated nuts, 2 teaspoonfuls baking powder.
Melt fat, mix ingredients together into batter, and place in cake tins
lined with buttered paper.
=66.--Mixed Fruit Salads=
2 sliced bananas, 1 tin pineapple chunks, 2 sliced apples, 2 sliced
oranges, 1/2 lb. grapes, 1/4 lb. raisins, 1/4 lb. shelled walnuts, 1/2
pint grape-juice.
=67.--Fruit Nut Salad=
1 lb. picked strawberries, 1/4 lb. mixed shelled nuts, 1/2 pint
grape-juice. Sprinkle over with 'Granose' or 'Toasted Corn Flakes' just
before serving.
=68.--Winter Salad=
2 peeled, sliced tomatoes, 2 peeled, sliced apples, 1 small sliced
beetroot, 1 small sliced onion, olive oil whisked up with lemon juice
for a dressing.
=69.--Vegetable Salad=
1 sliced beetroot, 1 sliced potato (cooked), 1 sliced onion, 1 sliced
heart of cabbage, olive oil dressing; arrange on a bed of water-cress.
BISCUITS
The following biscuits are made thus:--Melt the 'Nutter,' mix all
ingredients with sufficient water to make into stiff paste; roll out and
cut into shapes. Bake in moderate oven.
These biscuits when cooked average 20 grains protein per ounce.
=70.--Plain Wheat Biscuits=
1/2 lb. entire wheat flour, 4 ozs. sugar, 4 ozs. 'Nutter,' little
chopped peel.
=71.--Plain Rice Biscuits=
3-4 lb. ground rice, 4 ozs. sugar, 3 ozs. 'Nutter,' vanilla essence.
=72.--Plain Maize Biscuits=
1/2 lb. maize meal, 4 ozs. sugar, 3 ozs. 'Nutter.'
(If made into soft batter these can be dropped like rock cakes).
=73.--Banana Biscuits=
1/2 lb. banana meal, 4 ozs. sugar, 4 ozs. 'Nutter.'
=74.--Cocoanut Biscuits=
1/2 lb. white flour, 3 ozs. sugar, 2 ozs. 'Nutter,' 4 ozs. cocoanut
meal.
=75.--Sultana Biscuits=
3-4 lb. white flour, 4 ozs. sugar, 4 ozs. 'Nutter,' 6 ozs. minced
sultanas and peel 2 ozs. almond meal.
=78.--Fig Biscuits=
1/2 lb. entire wheat flour, 3 ozs. sugar, 4 ozs. 'Nutter,' 3 ozs. minced
figs.
(If made into soft batter these can be dropped like rock cakes).
=Date, Prune, Raisin, and Ginger Biscuits=
These are prepared in the same way as Recipe No. 76, using one of these
fruits in place of figs. (Use dry preserved ginger).
=77.--Brazil-nut Biscuits=
8 ozs. white flour, 2 ozs. ground rice, 3 ozs. sugar, 4 ozs. grated
brazil kernels.
(If made into a soft batter these can be dropped like rock cakes).
=78.--Fruit-nut Biscuits=
3/4 lb. white flour, 4 ozs. ground rice, 4 ozs. sugar, 5 ozs. 'Nutter,'
6 ozs. mixed grated nuts, 6 ozs. mixed minced fruits, sultanas, peel,
raisins.
=79.--Rye Biscuits=
1 lb. rye flour, 8 ozs. sugar, 8 ozs. nut butter, 8 ozs. sultanas.
=80.--Xerxes Biscuits=
3/4 lb. whole wheat flour, 2 ozs. sugar, 1/2 breakfastcupful olive oil.
BREADS (unleavened)
These are prepared as follows: Mix ingredients with water into stiff
dough; knead well, mould, place in bread tins, and bake in slack oven
for from 1-1/2 to 2-1/2 hours (or weigh off dough into 1/2 lb. pieces,
mould into flat loaves, place on flat tin, cut across diagonally with
sharp knife and bake about 1-1/2 hours).
=81.--Apple Bread=
2 lbs. entire wheat meal doughed with 1 lb. apples, cooked in water to a
pulp.
=82.--Rye Bread=
2 lbs. rye flour, 3/4 lb. ground rice.
=83.--Plain Wheat Bread=
2 lbs. finely ground whole wheat flour.
=84.--Corn Wheat Bread=
1 lb. whole wheat flour, 1 lb. cornmeal.
=85.--Rice Wheat Bread=
1 lb. ground rice, 1 lb. whole wheat flour, 1 lb. white flour.
=86.--Date Bread=
2 lbs. whole wheat flour, 3/4 lb. chopped dates.
=87.--Ginger Bread=
3/4 lb. whole wheat flour, 3/4 lb. white flour, 1/4 lb. chopped
preserved ginger, a little cane sugar.
=88.--Cocoanut Bread=
1 lb. whole wheat flour, 1 lb. white flour, 1/2 lb. cocoanut meal, some
cane sugar.
=89.--Fig Bread=
1-1/2 lbs. whole wheat flour, 1/2 lb. white flour, 1/2 lb. chopped figs.
=90.--Sultana Bread=
1/2 lb. ground rice, 1/2 lb. maize meal, 1/2 lb. white flour, 1/2 lb.
sultanas.
=91.--Fancy Rye Bread=
1-1/2 lbs. rye flour, 1/2 lb. currants and chopped peel, a little cane
sugar.
PORRIDGES
=92.=--Maize, Meal, Rolled Oats, Ground Rice, etc., thoroughly cooked make
excellent porridge. Serve with sugar and unfermented fruit-juice.
FRUIT CAKES
The following uncooked fruit foods are prepared thus: Mix all
ingredients well together; roll out to 1/4 inch, or 1/2 inch, thick; cut
out with biscuit cutter and dust with ground rice.
=93.--Date Cakes=
1-1/2 lbs. stoned dates minced, 1/2 lb. mixed grated nuts.
=94.--Fig Cakes=
1-1/2 lbs. figs minced, 1/2 lb. ground almonds.
=95.--Raisin-Nut Cakes=
1/2 lb. stoned raisins minced, 6 ozs. mixed grated nuts.
=96.--Ginger-Nut Cakes=
1/2 lb. preserved ginger (minced), 1/2 lb. mixed grated nuts. 4 ozs.
'Grape Nuts.'
=97.--Prune-Nut Cakes=
1/2 lb. stoned prunes (minced), 1/2 lb. grated walnuts.
=98.--Banana-Date Cakes=
8 ozs. figs (minced); 4 bananas; sufficient 'Wheat or Corn Flakes' to
make into stiff paste.
=100.--Cherry-Nut Cakes=
8 ozs. preserved cherries (minced); 1/2 lb. mixed grated nuts;
sufficient 'Wheat or Corn Flakes' to make into stiff paste.
* * * * *
The Health Culture Co.
For more than a dozen years the business of the Health-Culture Co. was
conducted in New York City, moving from place to place as increased room
was needed or a new location seemed to be more desirable.
In 1907 the business was removed to Passaic, N. J., where it is
pleasantly and permanently located in a building belonging to the
proprietor of the company.
There has never been as much interest in the promotion and preservation
of personal health as exists to-day. Men and women everywhere are
seeking information as to the best means of increasing health and
strength with physical and mental vigor.
HEALTH-CULTURE, a monthly publication devoted to Practical Hygiene and
Bodily Culture, is unquestionably the best publication of its kind ever
issued. It has a large circulation and exerts a wide influence,
numbering among its contributors the best and foremost writers on the
subject.
THE BOOKS issued and for sale by this Company are practical and include
the very best works published relating to Health and Hygiene.
THE HEALTH APPLIANCES, manufactured and for sale, include Dr. Forest's
Massage Rollers and Developers, Dr. Wright's Colon Syringes, the Wilhide
Exhaler, etc. and we are prepared to furnish anything in this line,
Water-Stills, Exercisers, etc.
CIRCULARS and price lists giving full particulars will be sent on
application.
INQUIRIES as to what books to read or what appliances to procure for any
special conditions cheerfully and fully answered. If you have any doubts
state your case and we will tell you what will best meet it. If you want
books of any kind we can supply them at publisher's prices.
DR. FOREST'S Massage Rollers
Dr. Forest is the inventor and originator of MASSAGE ROLLERS, and these
are the original and only genuine MASSAGE ROLLERS made. The making of
others that are infringements on our patents have been stopped or they
are inferior and practically worthless. In these each wheel turns
separately, and around the centre of each is a band or buffer of elastic
rubber.
The rollers are made for various purposes, each in a style and size best
adapted for its use, and will be sent prepaid on receipt of price.
=No. 1. Six Wheels, Body Roller, $2.=
The best size for use over the body, and especially for indigestion,
constipation, rheumatism, etc. Can also be used for reduction.
=No. 2, Four Wheels, Body Roller, $1.50.=
Smaller and lighter than No. 1; for small women it is the best in size,
for use over the stomach and bowels, the limbs, and for cold feet.
=No. 3, Three Wheels, Scalp Roller, $1.50.=
Made in fine woods and for use over the scalp, for the preservation of
the hair. Can be used also over the neck to fill it out and for the
throat.
=No. 4, Five Wheels, Bust Developer, $2.50.=
The best developer made. By following the plain physiological directions
given, most satisfactory results can be obtained.
=No. 5, Twelve Wheels, Abdominal Roller, $4.=
For the use of men to reduce the size of the abdomen, and over the back.
The handles give a chance for a good, firm, steady, pressure.
=No. 6, Three Small Wheels, Facial Roller, $2.50.=
Made in ebony and ivory, for use over the face and neck, for preventing
and removing wrinkles, and restoring its contour and form.
=No. 7, Three Wheels, Facial Massage Roller, $1.50.=
Like No. 6, made in white maple. In other respects the same.
=No. 8, Eight Wheels, Abdominal Roller, $3.50.=
This is the same as No. 5, except with the less number of wheels. Is
made for the use of women, for reducing hip and abdominal measure.
With each roller is sent Dr. Forest's Manual of Massotherapy; containing
100 pages, giving full directions for use. Price separately 25c.
THE ATTAINMENT OF EFFICIENCY
Rational Methods of Developing Health and Personal Power
By W. R. C. Latson M. D., Author of "Common Disorders," "The Enlightened
Life," Etc.
This work by Dr. Latson indicates the avenues that lead to efficient and
successful living, and should be read by every man and woman who would
reach their best and attain to their highest ambitions in business,
professional, domestic or social life. Something of the scope of this
will be seen from the following
TABLE OF CONTENTS.
=How to Live the Efficient Life.=--Man a Production of
Law--Determining Factors in Health and Power--The Most Wholesome
Diet--Practical Exercises for Efficiency--Influence of Thought
Habits.
=Mental Habits and Health.=--All is Mind--Seen in Animals--Formative
Desire in the Jungle--Mind the Great Creator--Mind the One Cause of
Disease--Faulty Mental Habits.
=The Conquest of Worry.=--Effects Upon Digestion--Anarchy of the
Mind--A Curable Disorder.
=Secret of Mental Supremacy.=--Practical Methods--The Key
Note--Mental Power a Habit.
=The Nobler Conquest.=--Life a Struggle--Who Are the Survivors?--The
Art of Conquest--The Struggle with the World--Effects of
Opposition.
=Firmness One Secret of Power.=--Without Firmness no Real Power--How
it Grows with Exercise--Gaining the Habit of Firmness.
=Self-Effacement and Personal Power.=--Growing Older in Wisdom--The
Fallacy of Identity--Self-Preservation the First Law.
=The Power of Calmness.=--The Nervous System--Effects of Control.
=How to Be an Efficient Worker.=--How to Work--Making Drudgery a Work
of Art.
=The Attainment of Personal Power.=--An Achievement--Know
Yourself--Learning from Others.
=The Secret of Personal Magnetism.=--What is Personal
Magnetism?--Effects of the Lack of It--How to Gain It.
=The Prime Secret of Health.=--What is Essential?--What to Do--How to
Do It.
=How to Increase Vitality.=--The Mark of the Master--What Is
Vitality?--Possibility of Increase--Spending Vitality.
=The Attainment of Physical Endurance.=--Essential to Success--The
Secret of Endurance--Working Easily--Economizing
Strength--Exercises for Promoting Endurance.
=The Attainment of Success.=--The Secret of Success--What to Do to
Acquire It.
=The Way to Happiness.=--A Royal Road to Happiness--The Secret of
Happiness.
=How to Live Long in the Land.=--Characteristics--Essentials--Bodily
Peculiarities.
=The Gospel of Rest.=--All Need It--Few get It--The Secret of
Rest--Its Effects.
=Sleeping as a Fine Art.=--Causes of Sleeplessness--The Mind. How to
Control It.
=Common Sense Feeding.=--What is Proper Feeding?--Many
Theories--Mental Conditions--The Kind of Food.
=Grace and How to Get It.=--What is Grace--Hindrances to
Grace--Exercises for Grace.
=Style and How to Have It.=--The Secret of Style--Carriage of the
Body--Exercises for Stylishness.
=How to Have a Fine Complexion.=--What Effects the Complexion?--The
Secret of a Good Complexion--Effects of Food.
=The Secret of a Beautiful Voice.=--What the Voice Is--Easily
Acquired.
=How to Cure Yourself When Sick.=--It is Easy--What is
Disease?--Nature's Efforts--Best Remedies.
One of the most practical and helpful works published on personal
improvement and the acquiring of physical and mental vigor; a key to
efficient manhood and womanhood and a long, happy and helpful life. All
who are striving for success should read it.
Artistically bound in Ornithoid covers. Price 50c. An extra edition is
issued on heavy paper, bound in fine cloth. Price $1.00.
WOMANLY BEAUTY
_In Form and Features._
Containing specially written chapters from well-known authorities on the
cultivation of personal beauty in women, as based upon Health-Culture;
fully illustrated. Edited by Albert Turner. Bound in extra cloth, price;
$1.00.
This is the best and most comprehensive work ever published on Beauty
Culture, covering the entire subject by specialists in each department,
thus giving the work a greatly increased value. It is profusely and
beautifully illustrated; a handsome volume. Some idea of the scope of
this may be seen from the
TABLE OF CONTENTS.
=Introduction.= By ELLA VAN POOLE.
=Womanly Beauty: Its Requirements.= By Dr. JACQUES.
=Why It Lasts or Fades.= By Dr. C. H. STRATZ.
=Temperamental Types.= By SARAH C. TURNER.
=Breathing and Beauty.= By Dr. W. R. C. LATSON.
=Curative Breathing.= By MADAME DONNA MADIXXA.
=Sleep; Its Effect on Beauty.= By ELLA VAN POOLE.
=The Influence of Thought Upon Beauty.= By Dr. W. R. C. LATSON.
=Health and Beauty.= By Dr. CHAS. H. SHEPARD.
=The Home A Gymnasium.= By MRS. O. V. SESSIONS.
=Facial Massage.= By ELLA VAN POOLE.
=The Hair; Its Care and Culture.= By ALBERT TURNER.
=Care of the Hands and Feet.= By STELLA STUART.
=Exercising for Grace and Poise.= ILLUSTRATED.
=A Good Form, and How to Secure It.= From HEALTH-CULTURE.
=How to Have a Good Complexion.= By SUSANNA W. DODDS M. D.
=Bust Development; How to Secure It.=
=Exercise: Who Needs It; How to Take It.= EDWARD B. WARMAN.
=Perfumes and Health.= By FELIX L. OSWALD, M. D.
=The Voice as an Element of Beauty.= By Dr. LATSON.
=How to be Beautiful.= By RACHEL SWAIN, M. D.
=The Ugly Duckling.= A Story. By ELSIE CARMICHAEL.
=Dress and Beauty.= By ELLA VAN POOLE.
=Some Secrets About a Beautiful Neck.= By ELEANOR WAINWRIGHT.
=Hints in Beauty Culture.= COMPILED BY THE EDITOR.
It is an encyclopedia on the subject, covering every phase of the
question in a practical way, and should be in the hands of every woman
who would preserve her health and personal appearance and her influence.
Agents wanted for the introduction and sale of this great work. Sent
prepaid on receipt of price, $1.00. Address
Publications of the Health-Culture Co.,
45 Ascension St., Passaic, N.J.
=Health-Culture.=
The largest and best illustrated monthly magazine published on the
preservation and restoration of health, bodily development and
physical culture for men, women and children. $1.00 a year; 10c. a
number.
=The Enlightened Life.=
And How to Live It. By Dr. Latson; 365 pages, with portrait of the
author. Cloth, $1.00.
This contains the leading editorials from Health-Culture, many of them
revised and enlarged.
=Common Disorders.=
With rational Methods of Treatment. Including Diet, Exercise,
Baths, Massotherapy, etc. By Latson. 340 pages, 200 illustrations.
$1.00.
=The Attainment of Efficiency.=
Rational Methods of Developing Health and Personal Power. By Dr.
Latson. Paper, 50c.; cloth, $1.00.
=The Food Value of Meat.=
Flesh Food Not Essential to Physical or Mental Vigor. By Dr.
Latson. Illustrated. Paper, 25c.
=Walking for Exercise and Recreation.=
By Dr. Latson. 15c.
=Dr. Latson's Health Chart.=
Presenting in an Attractive and Comprehensive Form a Complete
System of Physical Culture Exercises, fully Illustrated with Poses
From Life, with Special Directions for Securing Symmetrical
Development, for Building up the Thin Body, for Reducing Obesity,
and for the Increase of General Vitality. 18x25 inches, printed on
fine paper, bound with metal, with rings to hang on the wall. 50c.