The Bile Beans cookery book

UNKET. a quart oie 1 Rennet . chocolate or 1 tablespoon cocoa, lrops of. vanilla, 1 dessertspoon sugar. Mix cocoa with 4 cup milk and allow to just ng point ; add to the remainder of milk and unket tablet which has been dissolved in teaspoon cold O° set. 5: GER PUDDING. p flour, 1 cup suet, 1 teaspoonful ground ginger, H spoon carbonate of ‘soda, 2 tablespoonsful sugar, 4 cup warm treacle and little. milk. Dissolve the carb. of soda in a little warm milk, mix all together; put in’ ‘greased basin and steam 3 hrs. Serve with custard or sweet sauce. ie GROUND RICE PUDDING. ——Put 2 tablespoons- ul ground rice into pan, mix it with little milk; add . remainder of 1 pint milk, salt, and flavouring. Allow to boil about 7 mins., ‘then remove from fire. Add 1 egg well beaten, pour into greased pie-dish, put into hot oven and cook for about 15 mins. MINCEMEAT. ——Chop 4 oz. suet, 4 Ib. apples, and 20z. candied peel. Put in with-i1b. cleaned currants, and i Ib. sultana-raisins, mix well together with 2 oz. ugar, 1 lemon juice and rind, 4 teaspoonful ground i Mix thoroughly and tie down in jar until “CE mincemeat is heated through in. oven this prevents possible 1 fermentation of fruits). ‘SHORT PASTRY.—Rub 3 1b: clarified dripping or _lard into 1 lb. flour, add 2 teaspoonsful baking powder, some Salt, with sufficient milk to mix to nice paste. ‘Knead until smooth and roll out very lightly. Bake in hot oven. ‘FLAKY PASTRY. ——Rub about 2 0z. mixed lard and ‘butter into 1 Ib. flour, add salt and sufficient cold water o mix to stiff paste; knead slightly and roll out into ong strip. Divideremainder of ?1b. lardinto 3 portions, ‘place 1- portion -in small pieces over pastry, sprinkle with flour, and fold in 3, Repeat until-all lard is used. Put by in cool place about Lhr., roll out, put by again. Do this a third time and paste is ta for use, ROUGH PUFF PASTE. little salt, and teaspoonful baking soe “together. Cut 5 oz. butter or lard into small pieces, and mix very lightly. into flour; add sufficient cold water to make “stiff paste. Knead very little, roll out lightly twice, and bake in very hot oven. SUET PASTRY. 3 Ib. flour, 4 teaspoonful baking powder and salt ee chop 2 oz. suet finely and add it to flour with sufficient cold water to mix to sae paste. ‘Knead lightly, roll out eed use. % rs Sar water ; pour into ae dish and stand aside for 1 hr, | . Anlaby Road, Hull. DAUGHTER'S ANEMIA ALARMED MOTHER Bile Beans Enriched her Blood, bees Brought Colour to Cheeks and aa Restored Appetite and Energy Stee Me Photo study — by ‘ Charles,’ Leeds, NEMIA. peer to traable 1 me years ago,’ says Mrs. A. Piercy, of 21, Cecil Street, * My lips and cheeks were so pale and I lost so. much weight that mother began to wonder whether I was consumptive. If I walked just to the top of the street I had to return home faint and lifeless. My bowels were always atrouble. The buzzing noises in my head : ' and the dizzy attacks were awful. Skin Sallow and Blote Blotchy. st My nerves were so bad that I daren’t cross the road, My appetite went to nothing. Doctors couldn’t do much for me and I went to live in the country for a time. At last I took Bile —__ Beans, which enriched my blood. Colour returned tomy cheeks, and I "got stronger every day. Constipation does not trouble me now ; those awful pains and the attacks of dizziness have _ left me, and 7’ m putting on weight. Once again T eat well, sleep soundly, and I don’t know what § nerves ’ jare now. ge ‘could write pages of prabinds to. Pie. & to Bile Beans.” “Owing to the poor state of my | blood and the condition of my liver, my skin was sallow and blotchy,” says Mrs. A, E. Williams, of Star Cottage, Tal-y-Bont, Z : Brecon, “A course of Bile Beans rid my system of alli impuri+ ties, and made me feel and look quite. Realhy again.’ it