The Bile Beans cookery book

Look for the Government Stamp round the package, “Zam-Buk Medicinal Soap Is Invaluabie for Tender or Diseased Skins. 1/- a Tablet. ““TVve proved > 1/3 and 3/= all chemists. ‘= ht “Liters ; “HEALTH WONDERFULLY BETTER IN A WEEK Thought Her Hers Was A Hopeless Case. — 12 Years’ Stomach & Bowel Trouble Ended By Bile Beans “I suffered from stomach trouble for over 12 years,’ says Mrs. F. Hutton, of 122, Malt Mill Lane, Blackheath, Birmingham. “At times I was in absolute misery with pains oe in my inside and Mrs. F. Hutton, Birmingham. in the back. T was unable to digest food properly, and consequently suffered from wind, gas, and heartburn. Sometimes my stomach was - distended in an alarming way ; it felt almost as though.a leaden weight was inside. Climbing ‘the stairs or hurrying about my _ housework brought on cruel palpitation. Bilidus attacks upset. me from time to time. ‘« All the medicines and the strict dieting failed and I had no hopes of getting better until I began with Bile Beans, This vegetable remedy helped me in every way. Even ina week my digestion was wonderfully improved. Not Felt So Well For Years - ‘‘ The heartburn, pains, and other symptoms all vanished. I have never had a bilious ‘attack, nor had the least trouble with my bowels since I started to take Bile Beans. Now everthing I eat does me good. I sleep well and can confidently say I’ve not felt so well for many a long year. r wouldn’t miss my nightly dase of Bile Beans for anything.” AVOID QUICK-ACTING REMEDIES Beware of makeshift remedies which, acting quickly, often leave the system worse off in the end. Bile Beans are an absolutely reliable, scientific medicine. act on Nature’s own lines, operate soothingly and really build up permanent good health. Theyd _ before it is done. bowl of cold water until next day. Weigh, and to VEGETABLE MARROW JAM.—Peel and core 6 lbs. marrow. Cut into pieces 2 ins. long, and put in~ every lb. of marrow add 1 Ib. loaf sugar. Add 3 _ lemons, cut in thin slices, taking out pips, 3 oz. bruised whole ginger, 6 peppercorns. Boil whole 14 hrs. Skim well. Wineglass of brandy improves it just - Take out lemons and ginger before putting into jars. f DRIED APRICOT JAM.—1 lb. of dried apricots. pour over 4 pints boiling water, cover and stand fore a0 48hrs. Boil fruit and liquid for # hr. Add 4 lbs. sugar and boil another hr. A few ‘blanched almonds added improves look off jam. STRAWBERRY JAM AND RASPBERRY —To every lb. fruit allow 1 Ib. preserving sugar, Remove stalks, etc., from fruit, put in preserving pan MEAT GRAVY. with sugar and pinch of salt. Boil gently until jam — sets, stirring to keep fruit as whole as possible. Boil about 2 hour. DAMSON OR ANY PLUM JAM.—To each 1b, of fruit allow from ?to 11b. preserving sugar Rope to taste. Remove stalks and clean fruit. Put all in Se preserving pan and boil gently about 45 mins. to 1 hr,, or until syrup, when tested on cold plate, stiffens. GRAYVIES, SAUCES AND SALADS. put on hot dish and pour all dripping from tin into” jar; then pour some boiling water over brown sedi-. ment which is in dripping tin, add salt to taste, boil, up, and strain round the meat. from tin in which fish has been cooked ; mix flour with little cold water, then add gradually hot water. Pour into tin, add tablespoonful Worcester sauce or vinegar, pepper and salt. Stir while boiling. eer MELTED BUTTER (WHITE SAUCE).—Put 1 oz. butter into clean saucepan and place it on fire.” When melted pour in 1 oz. flour and stir to prevent becoming lumpy. Add 4 pint water or milk gradually, continuing to stir until sauce boils and becomes thick, See you do not burn it. Add 34 teaspoonful Bo ‘If for savoury dish, add pepper.