FoodNet

Choice cookery

1888

Page 55

Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
In 1 lb. „ 2/6 ; „ 2/10J. A GOOD AND INEXPENSIVE ARTICLE. H. M. YOUNG’S SUPERIOR BAKING POWDER. This preparation possesses the following advantages over all others : — It is more economical in use. Puff pastry made with it requires less butter. No hurry required in putting the dishes into the oven directly they are made, as the action of the Powder does not commence until heat is applied, a slow oven being preferable. It does not deteriorate with age. Its composition is based on chemical law, and, though differing from other powders, it is guaranteed harmless, and will not disagree with the most susceptible stomach. MANUFACTURED BY H. M. YOUNG & Co., ARPLEY STREET, WARRINGTON. Sold by most Grocers and Chemists, in Packets, Id., 3d., 6d., and Is. The Is. Packets may be obtained from H. M. Young & Co., Arpley Street, Warrington. Post free. FLOR-ADOR FOOD. a delicious product of the Wheat-berry, manu- factured solely by the FLOR-ADOR FOOD 5 COMPANY, has been produced, after many expensive experiments, to meet the long-felt want, so often expressed by medical and scientfic men, as well as by the general community, for some light, palatable, wholesome, and nutritive substance to take the place of Corn Flour, Arrowroot, Sago, Tapioca, &c., which possess no flesh-forming constituents whatever , and are, all of them, starch pure and simple. FLOR-ADOR is quite as palatable and easy of digestion as any of these substances ; it can be used in the same form and for the same purposes ; whilst it combines in itself all the dements necessary for the nourishment of the body. It is suited to the robust and the invalid alike. An article of diet, as well as a luxury, for the healthy ; an invaluable adjunct to the sickroom and nursery. FLOR-ADOR is made in three grades or sizes, viz. : — LARGE-GRAINED, MEDIUM-GRAINED, and FINE-GRAINED. LARGE-GRAINED FLOR-ADOR can be used with advantage in clear and Brown Soup instead of Maccaroni or Vermicelli, or as a White Soup without stock. It makes excellent Porridge, having all the strength-giving properties of Oatmeal, whilst being much more easily digested. It makes delicious, sweet, and savoury Omelettes, and is greatly to be preferred to grated bread for Fig and Date Puddings, &c., &c. MEDIUM-GRAINED FLOR-ADOR is best adapted for Baked and Boiled Puddings. By its use Suet Dumplings, with or without fruit, are rendered more easy of digestion. It can be used with advantage in the baking of Bread. FINE-GRAINED FLOR-ADOR is most suitable for Blanc-Manges and Creams of all sorts ; also for thickening Soup and making Sauces ; for making Yorkshire Pudding, Pancakes, Apple Fritters and Dumplings, and for Cakes, Biscuits, Buns, &c., &c. The most digestible Pastry is made by using FINE- GRAINED FLOR-ADOR, with Flour in equal proportions. Taken through the sucking bottle or otherwise — Fine-grained Flor-ador is the perfect Baby’s Food. TRY IT I Sold by Grocers, Corn Merchants, &c., in IJd., 3d , and 6d. packets, by Chemists in Is. tins ; and in 7 & 14-lb. bags, large grained, at 4Jd. per lb. Dr. G. B. Clark, M.P., says:— “I have used Flor-ador for some time, and find it to be a very palatable and valuable article of diet. It is a preparation of wheat contain- ing all the elements necessary for nutrition, and will be found of great use in the nursery.”