Choice cookery

Dr. Wallace, F.R.S.E., F.I.C., F.C.S., Public Analyst for the City of Glasgow, the Counties of Lanark and Renfrew, &c., reports as follows, viz. : — “I have made a careful chemical analysis of a sample of Medium-Grained Flor-ador, and have found it to contain 12-94 per cent, of albuminoids (flesh formers). It is evidently a product of Wheat of the finest quality, and is a delicious, readily-digestible, and very nourishing food, equally suitable for Invalids and Children, and for general family use.” Dr. A. B. Griffiths, F.R.S., F.C.S., Member of the Chemical Society of St Petersburgh, Principal and Lecturer on Chemistry in the School of Science, Lincoln, <fcc., says : “ Flor-ador is an excellent food, especially for those suffering with indigestion and similar disorders of the stomach. I can in every way recommend Flor-ador to the public in general as a most useful and nourishing food." Ask your Grocer for a sample of FLOR-ADOR gratis, or the Flor-ador Food Co., Southampton Street, Hoiborn London, will send three half-pound samples —one of each grade-for 10d., in stamps. Purchasers an requested to see that they gel “ FLOR-ADOR," and not any imitations thereof inferior qualities being often substituted for the sake of extra profit , is c. FLOR - ADOR RECIPES WITH FLOR-ADOR FOOD. By H. M. YOUNG-. FLOR-ADOR CAKE. Soz. Flor-ador Jlb.butter ilk sugar 6oz. flour 1 teaspoonful “H. M. Young’s” baking powder 4 eggs 3oz. mixed peel finely minced Grated rind of £ a lemon Beat the butter to a cream, add the eggs well beaten alternately with the flour sifted, then the Flor-ador, baking powder, and lemon rind ; beat thoroughly 5 minutes, and, last of all, stir in the peel ; pour into a plain mould lined with buttered paper ; bake in a moderate oven IJ> hours. }lb. Flor-ador 3oz. butter 1 egg FLOR-ADOR BISCUITS. I A little essence i ilb flour 3oz. sugar teaspoonful “ H. M. Young’s” baking powder Rub the butter into the flour, add Flor-ador, sugar, and baking powder, moisten with the egg ; roll out about | inch thick, and stamp out into various shapes, and bake about 10 minutes in a rather slow oven. FLOR-ADOR ICE CREAM. 1 pint milk I £oz. Flor-ador I 1 teaspoonful vanilla 2 eggs | 2oz. sugar | A few drops almond essence Mix the Flor-ador with a little cold milk and pour over remainder boiling ; pour back into pan and boil slowly 5 minutes, then add sugar and eggs beaten, and stir over a very gentle heat until it thickens ; allow this to get quite cold, then freeze. Put into freezing machine about 21b. of broken ice and lib. of rough salt. ALMOND CREAM. 4oz. Flor-ador Food I 4oz. castor sugar I A few drops almond 1 quart milk | 3oz. almonds, roughly chopped | essence Mix the Flor-ador and sugar with a little cold milk, boil the remainder and pour over Flor-ador ; put back into saucepan and boil gently 5 minutes, add essence and 2oz of almonds blanched and roughly chopped ; pour into a wetted china mould, allow to stand until cold and firm, turn out and decorate with the remainder of the almonds blanched, cut lengthways and stuck all over. This may be coloured if liked with a few drops of cochineal. CHOCOLATE PUDDING. 4oz Flor-ador I 1 teaspoonful vanilla 1 4oz. sugar 4oz. grated chocolate | 1 quart milk