The Bile Beans cookery book

happening to me. On a morning my tongue was coated, and ' there was a bitter, disagreeable taste in my mouth. “* One-day my wife read about Bile Beans, and thought I ought to try them. Before I had taken half a box of these grand vegetable pills I began to feel a brighter and healthier man. Thanks to this wonderful remedy I’m enjoying a hundred a per cent. better health. I’m through with the old pains and miseries, and I’ve not the slightest trouble with my bowels.’’ INFLUENZA A leading doctor says :—" The liver and kidneys are severely taxed in dealing with the poison-toxins of influenza and want no extra burden,” Lighten this burden and help to expel ’flu poison from your system by regular doses of Bile Beans, the world's best liver tonic. By putting the system in healthy order, Bile Beans ‘ "strengthen your defence against epidemics. . “THAD A BAD ATTACK OF GASTRIC ’FLU 5 years ago,” says Mrs. E. Poulton, of 11, Queen’s Road, Erith, Kent. ““My stomach was so seriously weakened that I suffered misery after every meal. Sometimes I had to loosen my “clothes to relieve the awful distension. Only Bile Beans put me on the way to better health. These splendid pills eased my ‘stomach and so helped the digestion that - can now eat without fear. “Bile” Beans proved areal tonic,’ “a BOY Ma Ye " 12 . H. Skilhorn, Widnes. FIG PUDDING.—wmix. 4 lb. chopped suet, pinch of salt; PANCAKES. —Allow 1 egg and 2 tablespoonsf flour to every tumbler of milk. Put the flour of salt into basin and with little cold mi quite smooth. Beat eggs well and stir. the flour. Then add rest of milk, mix to thin batter. little butter in frying-pan, put some of batter into cup and pour over swimming butter just a thin layer of batter. Hold pan over fire till batter sets. Keep gen shaking or revolving pan just enough to prevent’cak sticking and burning. Turn cake over when sufficiently done on one side, and let it be equally brown on other side. Pancakes should not be left to stand, but served and eaten as soon as cooked.» Usually they are ea with powdered sugar sprinkled over and a little lemo: juice dropped into it, but they are excellent covered: with fruit j jam, such as se or. black currant < 4 Ib. bread oe with. equal weights of flour, sugar, finely chopped suet; add 4 lb. figs cut into small pieces, and + teaspoonf bicarbonate of soda. Mix all well together ;. stir in 1 beaten egg, and-sufficient milk to make stiff batter. Pour into buttered basin, cover with buttered pape: and steam for 24 hrs. | Don’t make. batter too thi or figs will sink to bottom. — RAISIN PUDDING.-1 Ib. flour, 4b. Sigaed raisin mix thoroughly and make to stiff paste with milk. Boil in floured cloth buttered basin for 4 hrs, If boiled i in long shaperoly-poly—this pudding takes only 24 hrs. COLLEGE PUDDING. —2. cupfuls Grea nee 60z. chopped suet, } lb. currants, few thin slices cand peel, 3 oz. sugar, 2 eggs, nutmeg to taste. -Mix dry ingredients thoroughly and moisten with beaten eggs. Beat mixture thoroughly. For fried puddings, k mixture fairly stiff. Roll into balls and fry in hot: till done fine light brown, about 20 mins. | i cloth before fire; serve Serve with white sauce. For boiled puddings mix with milk, beat thoroughly and boil 20 mins. in buttered basin.- ECONOMY CUSTARD.—1 Sint milk, 2 level t spoonsful cornflour, l egg. Mix cornflour with 4 cupful cold milk, boil rest of milk, stir in cornflour; boil for2mins. Stir in egg well: well Denton: while cornflour is still hot. 5 ees SNOW PUDDING.—1 oz. gelatine: 1 cup. sugar, 3 eggs, 1 pint boiling water, juice of 1 lemon, Dissolve gelatine im boiling water to which has been added sugar and lemon juice; mix welland set tocool. Beat whites of eggs to stiff froth, and when jelly begins to thicken beat all together ; when thoroughly mixed, pour i mould. Serve with custard sauce or with a wine sauce. Pete with lemon. : SF