Just like a bad cold, a cold sore appears when the body’s immunity is down, stress levels are up and the diet is not being tended to efficiently.

It feels to the lady as if “the cold sore is the main focus of the conversation.”

There are various steps the lady can take to totally eliminate or at least reduce the pain and look of the burdensome cold sore.

Lysine rich foods such as buckwheat can help to reduce cold sore outbreaks

Select a diet that chooses lots of lysine enriched foods, and very little foods high in arginine.

Keep a strong balance between these two amino acids.

Eat lots of foods rich in lysine. For example: eggs, cods, sardines, parmesan cheese, tofu, beans, asparagus, spinach, buckwheat, lentils, dairy products and spirulina.

Stay away from foods with high arginine such as: peanuts, peanut butter, cashew nuts, pecan nuts, walnuts, almonds, chocolate, coconut, cereal grains including white and whole wheat flour, dairy products, gelatin, meat, oats, and edible seeds. Eat all of these high arginine foods in moderation or stay away from them entirely to reduce cold sores.

While foods are the main key to defeating cold sores, mind over matter can be helpful in reducing cold sores from the lady’s life. Keep anxiety levels to a low level. Stressful situations can lead to anxious feelings which can cause strain on the immune system, leading to a possibility of cold sores. Breathe deeply and slowly during stressful situations. Allow your mind to take you to a more calm place.

Finally, keep a good night’s rest EVERY night if possible. As soon as the lady may stray from this sleep, her immunity will deplete, making room for those cold sores to appear. The lady must know when to leave, even at the most exciting party. Keep in mind it is always best to leave while you are still having fun.

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In 1994, I had been to “Lollapalooza” in Molson Park, Canada. It was very amusing back then in my youthful haze. I remember my companions and I at the time taking in the nature and frolicking aside the bullrushes while listening to the “Smashing Pumpkins” float in the air.

This time around, my seasoned self, enjoyed the experience to a different degree of sheer, natural inner bliss.

Fifteen years later, I felt like a child, running from show to show. Exploring Grant Park’s grounds by foot, while hearing the music change with the landscape. The boats sailing on Lake Michigan floated to the sounds of “Gang Gang Dance’s” experimental electronic sounds. The wind blew through my hair as “Friendly Fires” made musical harmony. The clouds in the sky rolled by like dancing sheep while “Ben Harper and the Relentless 7″ rock and rolled. The night sky cooled us to the tunes of “Jane’s Addiction”.

I was there with a group of friends and watched many of the concerts with them. It was great sharing both innovative and sentimental shots of music together. Seeing people dance and enjoying the music added to my joy.

Sometimes I would take off on my own for a little solo music adventure. It was somewhat intriguing being off on my own, among the crowds of dancing people. Never was there an intimidating moment

The excitement never wore off for me the whole weekend. I danced whenever I could. It was hot and sticky but the music played and so did I. I felt like a child in a giant playground of music. It brought out the part of me that can get lost amongst the hustle and bustle and sometimes monotonies of living.

Music is so therapeutic. And it doesn’t just have to be at a music festival. You can enjoy music in many ways. It can be as easy as tuning into the song that moves you on the radio or on your I-Pod. Or sometimes you may pass a musician on the subway or street. If you do get the opportunity, and you are intrigued by the sounds, take five and listen. Let your fingers drum and toes tap. Let go and allow your head to sway to the song. It will likely tap into your soul for the rest of your day.

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Essential Oils Can Help Calm Nerves

Whether it is the scent of chicken soup cooking down the hall, or the smell of fresh frangiapinis blooming on a tree we are constantly being effected by scents that surround us.  Certain smells can trigger emotions and memories of events of past.  Some scents can help us feel calm and relaxed.

Some of the essential oils that can be effective in making you feel calm are:  Orange, Lavender, Ylang Ylang,  and Geranium.

Geranium oil is particularly good for the anxiety a woman may feel during her menstrual cycle.

Orange oil is known for giving a feeling of warmth and joy, while helping to calm down a nervous digestive system.

Lavender oil is believed to produce soothing, calming and sometimes can have a sedative effect.

Ylang-Ylang oil tends to have an overpowering floral scent, however, is very good for relieving stress.

All women are unique in their preferences and may react differently to different scents. So be sure to have a whiff before you purchase your oil. Choose the essential oils that suits you most and go with it. You may also want to change your scents from time to time depending on your mood or anxiety levels. You are not bound to the scents mentioned in this article, there is quite an array of oils to choose from.

The various methods to use essential oils are:

Bathing - while running a hot bath,  add four to six drops of pure essential oils to a hot bath.  You may choose to also use a dispersing agent such as milk or alcohol to help break up the oil on the water to protect your skin.

Steam Inhalation - add two or three drops of essential oil to a bowl of steaming hot water and breathe in the steam for a few minutes with a towel draped over your head to capture the steam with the essences.

Tissue or Pillow Inhalation - add two or three drops of essential oil to a tissue or pillow. Inhale the oil through your nose. This is a quick and easy way to get the effect of the scent. Lavender oil on the pillow tends to aid toward a good night’s sleep.

Massage - using 15 to 20 drops of pure essential oil in 1 ounce of massage oil base is one of the most relaxing and therapeutic ways to receive the aromatherapy benefits of the oils, along with the detoxification of the body through lymph drainage and the stimulation of the entire circulatory system.

Room Spray - add a tablespoon of scented oils to 7 ounces of distilled water into a spray bottle. In order to emulsify the oils, you should add either 90% isopropyl alcohol or 1 ounce of vodka to the mixture. You can use this to spray on bedding, linens, towels, and to help deodorize and disinfect the air.

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Adding whole meal flour helps to thicken sauces and gravies

Brown Gravy

Fry a chopped onion in a very little butter until a dark brown. (Do not  burn, or the flavour of the gravy will be spoilt.)

Drain off the fat and add 1/2 pint water.

Boil until the water is brown. Strain. Return to saucepan and add flavouring to taste.

A teaspoon of lemon juice and a tomato, skinned and cooked to pulp, are good additions. Or any vegetable stock may be used instead of the water.

If thick gravy be desired, mix a dessertspoonful wholemeal flour with a little cold water. Add the boiling stock to this. Return to
saucepan and boil for 3 minutes. Add a small piece of butter just before serving.

Another method: Add a little “browning” (see recipe) to any vegetable stock. Thicken.

EGG SAUCE

Make a white sauce (see recipe). Boil an egg for 20 minutes, shell, chop finely, and add to the sauce.

PARSLEY SAUCE

Make a white sauce (see recipe). But if the use of milk be objected to, make the sauce of water and wholemeal flour.

Allow 1 tablespoon finely-chopped parsley to each 1/2 pint of sauce.

Add to the sauce, and boil up. Add a small piece of butter or nut-butter just before serving.

SWEET LEMON SAUCE

2 ozs. lump sugar, 1 large lemon.

Rub the lemon rind well with the sugar. Put the sugar into a saucepan with as much water as it will just absorb.

Boil to a clear syrup. Add the lemon juice. Make hot, but do not boil.

TOMATO SAUCE

Pour boiling water on the tomatoes, allow to stand for 1 minute, after which the skins may be easily removed.

Break the tomatoes (do not cut) and put into a closely-covered saucepan.

Put on one side of the range, or an asbestos mat over a very low gas ring, and allow to cook slowly to pulp. Serve.

This simple recipe makes the most delicious sauce for those who appreciate the undiluted flavour of the tomato. But a good sauce may be made by allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up and thickening with wholemeal flour. A little butter may be added just before serving.

WHITE SAUCE

Allow 1 level dessertspoon cornflour to 1/2 pint milk. Mix the cornflour with a very little cold water in a basin.

Pour the boiling milk into this, stirring all the time. Return to saucepan and boil 5 minutes.

Add a small piece of butter just before serving.

BROWNING, FOR GRAVIES AND SAUCES

Put 2 ozs. lump sugar in saucepan with as much water as it will just absorb.

Boil to a clear syrup, and then simmer very gently, stirring all the time, until it is a very dark brown, almost black.

It must not burn or the flavour will be spoilt. Then add a pint of water, boil for a few minutes. Put into a tightly-corked bottle and use as required.

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Whisk the eggs lightly to a froth for an omelette

BUTTERED EGGS

3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter.

Beat up the eggs and add the milk. Melt the butter in a small stew-pan.
When hot, pour in the eggs and stir until they begin to set. Have ready
some buttered toast. Pile on eggs and serve.

EGG ON TOMATO

1 egg, 2 medium tomatoes, butter.

Skin the tomatoes. Break into halves and put them, with a very small piece
of butter, into a small stew-pan. Close tightly, and cook slowly until
reduced to a pulp. Break the egg into a cup and slide gently on to the
tomato. Put on the stew-pan lid. The egg will poach in the steam arising
from the tomato.

DEVILLED EGGS

Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the
yolks. Well mash yolks with a very little fresh butter, melted, and curry
powder to taste. Stuff the whites with the mixture, join halves together,
and arrange in a dish of watercress.

SCRAMBLED EGG AND TOMATO

Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the
egg and stir it in to the hot tomato. Cook until just beginning to set.

OMELET, PLAIN

Whisk the egg or eggs lightly to a froth. Put enough butter in the
frying-pan to just cover when melted. When this is hot, pour the eggs into
it, and stir gently with a wooden spoon until it begins to set. Fold over
and serve.

SAVOURY OMELET

• 2 eggs
• 2 tablespoons milk
• 1/2 teaspoon finely-chopped parsley or mixed herbs
• 1/2 a very small onion (finely minced)
• 1 teaspoon fresh butter.

Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the
milk and parsley, and pour into the hot pan. Stir quickly to prevent
sticking. As soon as it sets, fold over and serve.

SWEET OMELET

Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon
castor sugar for the onion and parsley. When set, put warm jam in the
middle. Fold over and serve.

SOUFFLÉ OMELET

2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2
lemon, butter.

Separate the yolks from the whites of the eggs. Beat the yolks and add
sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with
the yolks. Pour into hot buttered pan. Fold over and serve when set. Put
jam in middle or not, as preferred.

BOILED EGGS FOR INVALIDS

Put the egg on in cold water. As soon as it boils take the saucepan off
the fire and stand on one side for 5 minutes. At the end of this time the
egg will be found to be very lightly, but thoroughly, cooked.

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Potatoes are best mashed after steaming

Scrub well and steam, either with or without peeling. If peeled, this
should be done very thinly, as the greater part of the valuable potash
salts lie just under the skin.

BAKED
Moderate-sized potatoes take from 45 to 60 minutes. If peeled
before baking, cut in halves and put on a greased tin with a little
nut-fat or butter on each.
CHIPS

Cut into long chips and try in deep oil or fat. A frying-basket
and stew-pan are the most convenient utensils, but they take a great deal
of fat. A frying-pan and egg-slice will answer the same purpose for small
quantities.

Success depends upon getting the fat the right temperature. It must be
remembered that fat and oil do not bubble when they boil. They bubble just
before boiling. As soon as they become quite still they boil. A very faint
blue smoke now arises. When the fat actually smokes, it is burning and
spoilt.

If the chips are put in wet, or before the fat boils, they will be sodden
and spoilt. A tiny piece of bread may be first put in to test. If this
“fizzles” well, the fat is ready.

When the chips are golden brown, lift them out with a slice and lay them
on paper to drain. Then put in vegetable dish and serve quickly. They are
spoilt if allowed to cool.

MASHED

Old potatoes are best mashed after steaming. They should be well
beaten with a fork, and a little butter and milk, or nut-butter added.

SAUTEE

Take cold steamed potatoes and cut into slices. Melt a small
piece of fat or butter in a pan, and, when hot, put in potatoes. Sprinkle
with chopped parsley. Shake over fire until brown.

TO USE COLD POTATOES

Chop in small pieces. Melt a very little fat in a
pan. Put in potatoes, and as they get warm mash with a fork, and press
down hard on the pan. Do not stir. At the end of 20 minutes the under side
should be brown. Turn out in a roll and serve.

BUBBLE AND SQUEAK

Mix cold mashed potatoes with any kind of cold green vegetable. Heat in a
frying-pan with a little butter or fat.

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Too much sugar spoils the taste of the fruit in homemade jam

Jam simply consists of fresh fruit boiled with a half to two-thirds its
weight of white cane sugar until the mixture jellies.

Nearly every housekeeper has her own recipe for jam. One that I know of
uses a whole pound of sugar to a pound of fruit and boils it for nearly
two hours. The result is a very stiff, sweet jam, much more like shop jam
than home-made jam. Its only recommendation is that it will keep for an
unlimited time. Some recipes include water. But unless distilled water can
be procured, it is better not to dilute the fruit.

The only advantage gained is an increase of bulk. The jam may be made just as liquid by using rather less sugar in proportion to the fruit. A delicious jam is made by
allowing 1/2 lb. sugar to every pound of fruit and cooking for half an
hour from the time it first begins to boil. But unless this is poured
immediately into clean, hot, dry jars, and tied down very tightly with
parchment covers, it will not keep. Nevertheless, too much sugar spoils
the flavour of the fruit, and too long boiling spoils the quality of the
sugar. A copper or thick enamelled iron pan is needed.

The best recipe for ordinary use allows 3/4 lb. sugar to each pound fruit.
Put the fruit in the pan with a little of the sugar, and when this boils,
add the rest. Boil rather quickly for an hour. Keep well skimmed. Pour
into hot, dry jars, and cover.

MARMALADE

To 1 large Seville orange (if small, count 3 as 2) allow 3/4 lb. cane
sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel
into fine shreds (better still, put through a mincer). Put all to soak in
the water for 24 hours. Boil until rinds are soft. Stand another 24 hours.
Add the sugar, and boil until marmalade jellies. If preferred, half sweet
and half Seville oranges may be used.

FRUIT NUT FILLING

For small, open tarts, the following mixture is a good substitute for the
lemon curd that goes to make cheese cakes. Peel, core and quarter some
juicy apples. Put in a double saucepan (or covered jar) with some strips
of lemon peel (yellow part only) and cane sugar to taste. Cook slowly to a
pulp and, when cold, remove the lemon rind. Grate finely, or mill some
Brazil nuts. Mix apple pulp and ground nut together in such proportions as
to make a mixture of the consistency of stiff jam. Fill tarts with mixture
and sprinkle top with ground nut. It must be used the same day as made.

JAM WITHOUT SUGAR

To every pound of fresh fruit allow 1/2 lb. dates. Wash the fruit, put it
in the preserving pan, and heat slowly, stirring well to draw out the
juice. Wash and stone the dates. Add to the fruit, and simmer very gently
for 45 minutes. Put immediately into clean, hot, dry jars, and tie on
parchment covers at once.

LEMON CURD

1 lb. lump sugar, 3 lemons (the rinds of 2 grated), yolks of 6 eggs, 1/4
lb. butter.

Put the butter into a clean saucepan; melt, but do not let it boil. Add
the sugar, and stir until it is dissolved. Then add the beaten yolks, and,
lastly, the grated lemon rind and juice. Stir over a slow fire until the
mixture looks like honey and becomes thick. Put into jars, cover, and tie
down as for jam.

VEGETABLE MARROW JAM

Peel the marrow, remove seeds, and cut into dice. To each pound of marrow
allow 1 lb. cane sugar; to every 3 lbs. of marrow allow the juice and
grated yellow part of rind of 1 lemon and 1/2 a level teaspoon ground
ginger. Put the marrow into the preserving pan, sprinkle well with some of
the sugar, and stand for 12 hours. Add the rest of the sugar, and boil
slowly for 2 hours. Add the lemon juice, rind, and ginger at the end of
1-1/2 hours.

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Curry is delicious served with plain white boiled rice

CURRY POWDER

• 3 ozs. coriander seed
• 2-1/2 ozs. tumeric
• 1 oz. black pepper
• 1/2 oz. lesser cardamoms
• 1/4 oz. cinnamon
• 1/4 oz. cumin seed

Put the ingredients into a cool oven and let them remain there all night.
Next day pound them thoroughly in a marble mortar, and rub through a
sieve. Put the powder into a well-corked bottle.

A spice machine may be used instead of the mortar, but in that case the
tumeric should be obtained ready powdered, as it is so hard that it is apt
to break the machine.

EGG CURRY

• 1 large onion
• 1 dessertspoon curry powder
• 1 oz. butter or nutter
• 3 hard-boiled eggs
• 1 dessertspoon tomato pulp
• 1 teacup water.

Shred the onion, put it in the stew-pan with the butter, sprinkle the
curry powder over, and fry gently until quite brown. Shell the eggs and
cut them in halves. Add the eggs, the tomato pulp, and the water. Stir
well, and simmer until the liquid is reduced to one-half. This will take
about 15 minutes.

Serve with plain boiled unpolished rice.

GERMAN LENTIL CURRY

Use the ingredients given, and proceed exactly the same as for egg curry.
But in place of eggs, take 1  cup of cold cooked German lentils
(see recipe for cooking lentils). Use also 2 teacups water in place of the
1, and only 3/4 oz. butter or nutter.

VEGETABLE CURRY

Use the ingredients given and proceed the same as for German lentil curry,
using any cold steamed vegetables in season. The best curry, according to
an Indian authority in cooking, is one made of potatoes, artichokes, carrots, pumpkin
and tomatoes.

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Different thickness of soup, require different methods of preparation

Soups are of three kinds: clear soups, thick soups, and purées. A clear
soup is made by boiling fruit or vegetables (celery, for example) until
all the nourishment is extracted, and then straining off the clear liquid.
A little sago or macaroni is generally added and cooked in this.
When carrots and turnips are used, a few small pieces are cut into dice or
fancy shapes, cooked separately, and added to the strained soup. Thick
soups always include some farinaceous ingredients for thickening (flour,
pea-flour, potato, etc.). Purées are thick soups composed of any vegetable
or vegetables boiled and rubbed through a sieve. This is done, a little at
a time, with a wooden spoon. A little of the hot liquor is added to the
vegetable from time to time to assist it through.

BARLEY BROTH

• 1 carrot
• 1 turnip,
• 4 leeks or 3 small onions
• 4 sprigs parsley
• 4 sticks celery
• 1 tea-cup pearl barley,
• 3 qts. water

The celery may be omitted if desired, or, when in season, 1 tea-cup green peas may be substituted.)

Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley,
and barley. Shred all the vegetables finely; put in saucepan with the
water. Bring to the boil and slowly simmer for 5 hours. Add the chopped
parsley and serve.

CREAM OF BARLEY SOUP

Make barley broth as in No. 1. Then strain it through a wire strainer.
Squeeze it well, so as to get the soup as thick as possible, but do not
rub the barley through. Skin 1/2 lb. tomatoes, break in halves, and cook
to a pulp very gently in a closed saucepan (don’t add water). Add to the
barley soup, boil up once, and serve.

In cases of illness, especially where the patient is suffering from
intestinal trouble, after preparing as above, strain through a fine
muslin. It should also be prepared with distilled, or clean boiled
water.

CLEAR CELERY SOUP

• 1 head celery
• 2 tablespoons sago
• 2 qts. water.

Wash the celery, chop into small pieces, and stew in the water for 2
hours. Strain. Wash the sago, add it to the clear liquid, and cook for 1
hour.

For those who prefer a thick soup, pea-flour may be added. Allow 1 level
tablespoon to each pint of soup. Mix with a little cold water, and add to
the boiling soup. One or two onions may also be cooked with the celery, if
liked.

CHESTNUT SOUP

• 1 lb. chestnuts
• 1-1/2 oz. nutter or butter
• 2 tablespoons chopped parsley
• 1 tablespoon wholemeal flour
• 1-1/2 pints water.

First put on the chestnuts (without shelling or pricking) in cold water,
and boil for an hour. Then remove shells and put the nuts in an enamelled
saucepan with the fat. Fry for 10 minutes. Add the flour gradually,
stirring all the time, then add the water. Cook gently for half an hour.
Lastly, add the parsley, boil up, and serve.

It is rather nicer if the flour is omitted, the necessary thickness being
obtained by rubbing the soup through a sieve before adding the parsley.
Those who do not object to milk may use 1 pint milk and 1 pint water in
place of the 1-1/2 pints water.

FRUIT SOUP

Fruit soups are used extensively abroad, although not much heard of in
England. But they might be taken at breakfast with advantage by those
vegetarians who have given up the use of tea, coffee and cocoa, and object
to, or dislike, milk. The recipe given here is for apple soup, but pears,
plums, etc., may be cooked in exactly the same way.

• 1 lb. apples
• 1 qt. water,
• sugar and flavouring
• 1 tablespoon sago

Wash the apples and cut into quarters, but do not peel or core. Put into a
saucepan with the water and sugar and flavouring to taste. When sweet,
ripe apples can be obtained, people with natural tastes will prefer no
addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow
part of lemon rind may be added. Stew until the apples are soft. Strain
through a sieve, rubbing the apple pulp through, but leaving cores, etc.,
behind. Wash the sago, add to the strained soup, and boil gently for 1
hour. Stir now and then, as the sago is apt to stick to the pan.

HARICOT BEAN SOUP

• 2 heaped cups of  beans
• 2 qts. water
• 3 tablespoons chopped parsley

or 1/2 lb. tomatoes, nut or dairy butter size of walnut, 1 tablespoon lemon juice.

For this soup use the small white or brown haricots. Soak overnight in 1
qt. of the water. In the morning add the rest of the water, and boil until
soft. It may then be rubbed through a sieve, but this is not imperative.
Add the chopped parsley, the lemon juice, and the butter. Boil up and
serve. If tomato pulp is preferred for flavouring instead of parsley, skin
the tomatoes and cook slowly to pulp (without water) before adding.

LENTIL SOUP

• 4 cups lentils
• 1 carrot
• 1 turnip
• 2 onions
• 4 qts. water
• 4 sticks celery
• 2 teaspoons herb powder
• 1 tablespoon lemon juice
• 1 oz. butter.

Either the red, Egyptian lentils, or the green German lentils may be used
for this soup. If the latter, soak overnight. Stew the lentils very gently
in the water for 2 hours, taking off any scum that rises. Well wash the
vegetables, slice them, and add to the soup. Stew for 2 hours more. Then
rub through a sieve, or not, as preferred. Add the lemon juice, herb
powder, and butter (nut or dairy), and serve.

MACARONI SOUP

• 1/2 lb. small macaroni
• 2 qts. water or vegetable stock
• 3/4 lb. onions or 1 lb. tomatoes.

Break the macaroni into small pieces and add to the stock when nearly
boiling. Cook with the lid off the saucepan until the macaroni is swollen
and very tender. (This will take about an hour.) If onions are used for
flavouring, steam separately until tender, and add to soup just before
serving. If tomatoes are used, skin and cook slowly to pulp (without
water) before adding. If the vegetable stock is already strong and
well-flavoured, no addition of any kind will be needed.

PEA SOUP

Use split peas, soak overnight, and prepare according to recipe given for
lentil soup.

POTATO SOUP

Peel thinly 2 lbs. potatoes. (A floury kind should be used for this soup.)
Cut into small pieces, and put into a saucepan with enough water to cover
them. Add three large onions (sliced), unless tomatoes are preferred for
flavouring. Bring to the boil, then simmer until the potatoes are cooked
to a mash. Rub through a sieve or beat with a fork. Now add 3/4 pint water
or 1 pint milk, and a little nutmeg if liked. Boil up and serve.

If the milk is omitted, the juice and pulp of two or three tomatoes may be
added, and the onions may be left out also.

P.R. SOUP

• 1 head celery
• 4 large tomatoes
• 4 qts. water
• 4 large English onions
• 3 tablespoons coarsely chopped parsley.

This soup figures often in the diet sheet of the Physical Regenerationists for gouty and rheumatic patients, but in addition to being a valuable medicine on account of its salts, it is the most delicious clear soup that I know of. To make: chop the ingredients to dice, cover closely, and simmer until the quantity of liquid is reduced to one half.

P.R. BEEF TEA SUBSTITUTE

• 1/4 pint pearl barley
• 1/4 pint red lentils,
• 2 qts. cold bran water flavouring

To make the bran water, boil 1 measure of bran with 4 measures of water
for not less than 30 minutes. Simmer together the barley, lentils, and
bran water for 3 hours. To flavour, put 4 ozs. butter or 3 ozs. nutter
into a pan with 1 lb. sliced onions. Shake over fire until brown, but do
not let them burn or the flavour of the soup will be spoilt. Add these to
the stock at the end of the first hour. Any other vegetable liked may be
chopped to dice and added.

Tomato may be substituted for the onion if preferred and no fat used.
Strain through a hair sieve, and serve the clear liquid after boiling up.

SAGO SOUP

• 6 ozs. sago
• 2 qts. stock
• juice of 1 lemon.

Wash the sago and soak it for 1 hour. Put it in a saucepan with the lemon
juice and stock, and stew for 1 hour.

TOMATO SOUP

• 1 qt. water or white stock
• 1 lb. tomatoes.

Slice the tomatoes, and simmer very gently in the water until tender. Rub
through a sieve. Boil up and serve.

VEGETABLE STOCK

To 4 qts. water allow 1 pint lentils, or rather less than 1 pint haricots.
In addition allow 1 carrot, 1 turnip, 1 onion, and 1/4 head of celery.
Clean apple peelings and cores, and any fresh vegetable cuttings may also
be added with advantage. For white stock, use the white haricot beans,
rice, or macaroni in place of lentils or brown haricots. Soak the pulse
overnight, and simmer with the vegetables for 4 hours. Any stock not used
should be emptied out of the stock pot, and boiled up afresh each day.

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Uncomplicated recipes for fresh unfermented breads

EGG BREAD

• 9 ozs. fine wholemeal
• 1 egg
• a bare 1/2 pint milk and water
• butter size of walnut.

Put butter in a qr. qtn. tin (a small square-cornered tin price 6-1/2d. at
most ironmongers) and let it remain in hot oven until it boils. Well whisk
egg, and add to it the milk and water. Sift into this liquid the
wholemeal, stirring all the time. Pour this batter into the hot buttered
tin. Bake in a very hot oven for 50 minutes, then move to a cooler part
for another 50 minutes. When done, turn out and stand on end to cool.

COLD WATER BREAD

• 1-1/4 lb. fine wholemeal flour to 3/4 pint water

Put the meal into a basin, add the water gradually, and mix with a clean,
cool hand. (Bread, pastry, etc., mixed with a spoon, especially of metal,
will not be so light as that mixed with a light cool hand.) Knead lightly
for 20 minutes. (A little more flour may be required while kneading, as
some brands of meal do not absorb so much water as others, but do not add
more than is absolutely necessary to prevent the fingers sticking.) Put
the dough on to a floured board and divide into four round loaves. Prick
with a fork on top.

The colder the water used, the lighter the bread, and if the mixing be
done by an open window so much the better, for unfermented bread is
air-raised. Distilled or clean boiled rain-water makes the lightest bread.
But it should be poured backwards and forwards from one jug to another
several times, in order to aerate it.

Another method of mixing is the following: Put the water into the basin
first and stir the meal quickly into it with a spatula or wooden spoon.
When it gets too stiff to be stirred, add the rest of the meal. Knead for
two minutes, and shape into loaves as above.

BAKING
Bake on the bare oven shelf, floored. If possible have a few
holes bored in the shelf. This is not absolutely necessary, but any tinker
or ironmonger will perforate your shelf for a few pence. Better still are
wire shelves, like sieves. (This does not apply to gas ovens.)

Start with a hot oven, but not too hot. To test, sprinkle a teaspoonful of
flour in a patty pan, and put in the oven for five minutes. At the end of
that time, if the flour is a light golden-brown colour, the oven is right.
Now put in the bread and keep the heat of the oven well up for half an
hour. At the end of this time turn the loaves. Now bake for another hour,
but do not make up the fire again. Let the oven get slightly cooler. The
same result may perhaps be obtained by moving to a cooler shelf. It all
depends on the oven. But always start with a hot oven, and after the first
half hour let the oven get cooler.

Always remember, that the larger the loaves the slower must be the baking,
otherwise they will be overdone on the outside and underdone in the middle.

Do not open the oven door oftener than absolutely necessary.

If a gas oven is used the bread must be baked on a baking sheet placed on
a sand tin. A sand tin is the ordinary square or oblong baking tin,
generally supplied with gas stoves, filled with silver sand. A baking
sheet is simply a piece of sheet-iron, a size smaller than the oven
shelves, so that the heat may pass up and round it. Any ironmonger will
cut one to size for a few pence. Do not forget to place a vessel of water
(hot) in the bottom of the oven. This is always necessary in a gas oven
when baking bread, cakes or pastry.

It must not be forgotten that ovens are like children they need
understanding. The temperature of the kitchen and the oven’s nearness to a
window or door will often make a difference of five or ten minutes in the
time needed for baking. One gas oven that I knew never baked well in
winter unless a screen was put before it to keep away draughts!

ROLLS
If you desire to get your bread more quickly it is only a question
of making smaller loaves. Little rolls may be cut out with a large egg-cup
or small pastry cutter, and these take any time from twenty minutes to
half an hour.

GEM BREAD
Put into a basin a pint of cold water, and beat it for a few minutes in
order to aerate it as much as possible. Stir gently, but quickly, into
this as much fine wholemeal as will make a batter the consistency of thick
cream. It should just drop off the spoon. Drop this batter into very hot
greased gem pans. Bake for half an hour in a hot oven. When done, stand on
end to cool. They may appear to be a little hard on first taking out of
the oven, but when cool they should be soft, light and spongy. When
properly made, the uninitiated generally refuse to believe that they do
not contain eggs or baking-powder.

There are proper gem pans, made of cast iron (from 1s.) for baking this
bread, and the best results are obtained by using them. But with a
favourable oven I have got pretty good results from the ordinary
baking-tins with depressions, the kind used for baking small cakes. But
these are a thinner make and apt to produce a tough crust.

HOT WATER ROLLS
This bread has a very sweet taste. It is made by stirring boiling water
into any quantity of meal required, sufficient to form a stiff paste. Then
take out of the basin on to a board and knead quickly with as much more
flour as is needed to make it workable. Cut it into small rolls with a
large egg-cup or small vegetable cutter. The quicker this is done the
better, in order to retain the heat of the water. Bake from 20 to 30
minutes.

OATCAKE
Mix medium oatmeal to a stiff paste with cold water. Add enough fine
oatmeal to make a dough. Roll out very thinly. Bake in sheets, or cut into
biscuits with a tumbler or biscuit cutter. Bake on the bare oven shelf,
sprinkled with fine oatmeal, until a very pale brown. Flour may be used in
place of the fine oatmeal, as the latter often has a bitter taste that
many people object to. The cause of this bitterness is staleness, but it
is not so noticeable in the coarse or medium oatmeal. Freshly ground
oatmeal is quite sweet.

RAISIN LOAF

• 1 lb. fine wholemeal
• 6 oz. raisins
• 2 oz. Mapleton’s nutter
• water.

Well wash the raisins, but do not stone them or the loaf will be heavy. If
the stones are disliked, seedless raisins, or even sultanas, may be used,
but the large raisins give rather better results. Rub the nutter into the
flour, add the raisins, which should be well dried after washing, and mix
with enough water to form a dough which almost, but not quite drops from
the spoon. Put into a greased tin, which should be very hot, and bake in a
hot oven at first. At the end of twenty minutes to half an hour the loaf
should be slightly browned. Then move to a cooler shelf, and bake until
done. Test with a knife as for ordinary cakes.

For this loaf a small, deep, square-cornered tin is required (price
6-1/2d.), the same as for the egg loaf. 3 ozs. fresh dairy butter may be
used in place of the 2 ozs. nutter.

SHORTENED BREAD
Into 1 lb. wholemeal flour rub 4 ozs. nutter or 5 ozs. butter. Mix to a
stiff dough with cold water. Knead lightly but well. Shape into small buns
about 1 inch thick. Bake for an hour in a moderate oven.

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