Chapter XIV: Pies and Puddings

In vegetarian cookery, as a rule, pies and puddings are made in the same way as in ordinary cookery, with the exception that we cannot use lard or dripping in making our pastry. Nor are we allowed to use suet in making crust for puddings. It would have been quite impossible to have given even one quarter of the recipes for the pies and puddings known, and we must refer those who wish for information on this subject to "Cassell's Shilling Cookery," where will be found a very complete list, but which would have occupied the whole of the space which we have devoted to recipes where vegetarian cookery, as a rule, _differs_ from the ordinary.

We will, on the present occasion, confine our attention to the two points we have mentioned, viz., how to make pastry without lard or dripping, and pudding crust without suet. The first of these two points causes no difficulty whatever, as the best pastry, especially that known as puff paste, is invariably made with butter only as the fatty element; but there is one point we must not overlook.

Vegetarians are divided into two classes: those who use the animal products--butter, milk, cream, and eggs--and those who do not. This latter class contains, probably, the most respected members of the vegetarian body, as it will always be found that there is an involuntary homage paid by all men to consistency. How then are strict vegetarians to make pastry, butter being classed with the forbidden fruit? We fear we cannot tell them how to make good puff paste; but "Necessity is the mother of invention," and naturally olive oil must supply the place of butter.

PASTRY WITHOUT BUTTER.--We will describe how to make a small quantity, which is always best when we make experiments. Take half a pound of the best Vienna flour, and mix with it, while dry, about a salt-spoonful of baking-powder. Now add about a tablespoonful of olive oil, and work the oil and flour together with the fingers exactly as you work a small piece of butter into the flour at the commencement of making puff paste. Next add sufficient water to make the whole into an elastic paste; roll it out and let it set between two tins containing ice, similar to the method used in making high-class pastry.

We have mentioned a tablespoonful of oil, but if ice is used more oil may be added.

We all know that oil will freeze at a much lower temperature than water, consequently the minute particles of oil become partially solid. Now take the paste, roll it out, and give it three turns; roll it out again, give it three more turns, and put it back in the ice; let it stand ten minutes or a quarter of an hour, and repeat this process three times. Be careful to flour the pastry each time before it is turned. By this means we get the pastry in thin layers, with minute air bubbles between them, and this will cause the pastry to rise. If you are making a pie, roll out the pastry the last time, cover the pie, and put it in the oven immediately, while the pastry is cold. Do not let the pastry stand, unless it be in a very cold place.

This pastry we have just described, made with oil, can also be utilised for puddings, in which latter case we would recommend the addition of a little more baking-powder, and to every pound of flour add two tablespoonfuls of very fine bread-crumbs. These must be dry, and rubbed through a fine sieve.

PASTRY WITH BUTTER.--Good puff paste is made by taking equal quantities of butter and flour--say a pound of each--the yolk of one egg, a pinch of salt, while the water used is acidulated with lemon-juice. For the manipulation of this pastry we must refer those who do not know how to make it to other cookery books, or to the shilling one above mentioned. In making ordinary paste we must use less butter; and when we use considerably less butter, if we wish the pastry light, we shall require baking-powder. The quantity depends very much upon the quality. Many persons make their own baking-powder, and we cannot recommend any better than the recipe given in the last chapter, viz., an ounce of tartaric acid, an ounce and a half of bicarbonate of soda, and an ounce and a half of arrowroot. A great deal, too, depends upon the quality of the flour. Vienna flour is much more expensive than ordinary flour, but incomparably superior. What limit we can assign to the quantity of butter used it is impossible to say. A quarter of a pound of butter to a pound of flour, and a teaspoonful of baking-powder, will make a fair crust. When less butter is used the result is not altogether satisfactory.

PUDDINGS.--We next come to the very large class of puddings in which suet is used. The ordinary plum pudding is a case in point. The best substitute for suet, of course, is butter or oil; a plum pudding, however, made without suet, would undoubtedly be heavy, and, to avoid this, we must use butter, bread-crumbs, and baking-powder. It would be impossible to give any exact quantity, as so much depends upon the other ingredients. Some people use bread-crumbs only in making plum pudding, and no flour, in which case, of course, a very considerable number of eggs must be used or else the pudding will break to pieces. In the case, however, of oil being used as a substitute for butter, it is of the utmost importance that the oil be pure and fresh. We here have to overcome a deeply-rooted English prejudice. Pure oil is absolutely tasteless, and it has often been remarked by high-class authorities that really pure butter ought to be the same. We fear, however, that purity in food is the exception rather than the rule, as at no period of this country's history has the crime of adulteration been so rampant as in the present day.

Adulteration has been said to be another form of competition. Too often adulteration is a deliberate form of robbery. Steps have been taken in recent years to put a stop to this universal system of fraud, more especially in connection with butter. Were more Acts passed similar to the "Margarine Act" we believe that this country would be richer and happier, and without doubt more healthy.

In that large class of puddings known as custard pudding, cabinet pudding, there is no difference whatever in vegetarian cookery. It would be quite impossible to make any of these puddings without eggs, and when eggs are used we may take for granted that butter is allowed also.

We have, throughout, called particular attention to the importance of appearances. In the case of all puddings made with eggs and baked in a dish, it is a very great improvement to reserve one or two whites of egg, and to beat these to a stiff froth, with a little white powdered sugar. When the pudding is baked, cover it with this snow-white froth, and let it set by placing it in a slack oven for two or three minutes. Whether the pudding is served hot or cold, the result is the same. An otherwise plain and somewhat common-looking dish is transformed into an elegant one, the only extra expense being a little _trouble_.

We may sum up our instructions to cooks in the words: "Whatsoever thy hand findeth to do, do it with thy might."

INDEX.

Allemande Sauce, 44

Almond Cheesecakes, 170
Fritters, 119
Sauce, 44
Sauce, Clear, 45
Soup, 23

Apple Cheesecakes, 170
Custard, 168
Fritters, 118 Jam, 161
Jelly, 161
Sauce, 45
Soup, 24

Apples, Stewed, 172

Apricot Fritters, 119
Jam, 164
Jelly, 163

Apricots Tinned, 155
with Cream, 156

Aromatic Herbs, 32

Arrowroot Sauce, 45

Artichokes, French, 137
a la Provencale, 137
Boiled, 137
Fried, 137
Salad, 102

Artichoke, Jerusalem, 137
Fried, 138
Mashed, 138
Sauce, 45
Soup, 24

Asparagus and Eggs, 85
Boiled, 139
Salad, 101
Sauce, 45
Soup, 24
Tinned, 153

Ayoli, 115

Baking-Powder, 180

Banana Fritters, 119

Barley and Rice Porridge, 75
Soup, 25

Batter for Fritters, 116

Beans, Broad, 139
a la Bourgeoise, 139
a la Poulette, 139
Mashed, 139
Salad, 103
Soup, 27

Beans, French, 139
Pudding, 140
Salad, 102
Soup, 27
Tinned, 154

Beans, Haricot, 131
Salad, 103
Soup, Red, 26
Soup, White, 26

Beetroot Salad, 102
Soup, 26

Beurre Noir, 48

Blackberry Jam, 164
Jelly, 158

Black Butter, 48
and Eggs, 86

Black Currant Jam, 164
Jelly, 160
Sauce, 45

Bread, 180
and Milk, 75
Potato, 129
Sauce, 45
Whole-Meal, 180

Brocoli, 141
Greens, 141

Brown Mushroom Sauce, 55
Onion Sauce, 55

Brown Roux, 22
Thickening, 22

Brussels Sprouts, 141
Tinned, 154

Butter, Black, 48
Maitre d'hotel, 53
Melted, 48
Oiled, 48
Sauce, 46

Cabbage, 142
and Cream, 143
and Rice, 63
large White, 142
Red, 143
Soup, 27

Cakes, 177
Parsnip, 147
Pound, 179

Caper Sauce, 49

Carrot Jam, 164
Sauce, 49
Soup, 27

Carrots, Boiled, 143
Fried, 144
Mashed, 144
Tinned, 154

Cauliflower and Tomato Sauce, 145
au gratin, 144
Boiled, 144
Salad, 104
Sauce, 49
Soup, 28

Casseroles, 64

Celery and Eggs, 85
Salad, 103
Sauce, 49
Soup, 29
Stewed, 145

Cheesecakes, 165-168
Almond, 170
Apple, 170
from Curds, 169
Orange, 170
Potato, 169

Cheese and Eggs, 89
and Fried Bread, 113
and Rice, 63
Devilled, 114
Fritters, 117

Cheese Ramequins, 114
Sandwiches, 107
Savoury, 113
Souffle, 92
Soup, 29
Stewed, 114
Straws, 114
Toasted, 114

Cherry Sauce, 49
Soup, 29

Cherries, Stewed, 174

Chestnut Sauce, 49
Soup, 30

Chestnuts and Macaroni, 72

Chocolate Cream, 166
Fritters, 119

Chutney Sauce, 53

Cinnamon Sauce, 49

Clear Soup, 30

Cocoanut Sauce, 49
Soup, 31

Coffee Cream, 166
Fritters, 119

Cottage Soup, 30

Cream and Macaroni, 73
Cheese Sandwiches, 107
Chocolate, 166
Coffee, 166
Fritters, 120
Lemon, 166
Maraschino, 166
Orange, 166
Pistachio, 167
Strawberry, 167
Vanilla, 166

Creams, 165

Croquettes, Potato, 127
Rice, 65

Cucumber and Eggs, 88
Salad, 102
Sauce, 49

Currant Sauce, Black, 50
Red, 50
Black, Jam, 164
Black, Jelly, 160
Red, Jam, 164
Red, Jelly, 161

Curried Eggs, 82
Lentils, 136
Rice 63
Vegetables, 151

Curry Sauce, 50

Custard, Apple, 168
Cheap, 168
Fritters, 119

Custards, 167

Cutlets, Potato, 127

Damson Jam, 164
Jelly, 162

Dandelion Salad, 103

Devilled Cheese, 114
Eggs, 82

Dutch Sauce, 51
Green, 51

Egg Balls, 83
Forcemeat, 83
Salad, 99
Sandwiches, 106
Sauce, 51
Toast, 85

Eggs, 78
a la bonne femme, 8
a la Dauphine, 85
a la tripe, 83
and Asparagus, 85
Black Butter, 86
Celery, 85
Cheese, 89
Cucumber, 88
Garlic, 86
Mushrooms, 86
Onions, 87
Potatoes, 87
Rice, 66
Sauce Robert, 87
Sorrel, 87
Spinach, 85
Turnip-tops, 85
au gratin, 84
Boiled, 78
Hard, 81
Broiled, 87
Buttered, 88
Curried, 82
Devilled, 82
Fried, 80
in Sunshine, 88
Little, 89
Poached, 81
Scrambled, 88
To Break, 80

Endive, 145
Salad, 100
Soup, 31

English Salad, 97

Extract of Spinach, 25

Fennel Sauce, 51

Flageolets, 133
Tinned, 154

Fond d'Artichokes, 155

Forcemeat of Egg, 83
of Mushroom, 110

Frangipane Fritters, 120

French Beans, 139
Bean Salad, 102
Soup, 27
Pudding, 140
Salad, 97

Fritters, 116
Almond, 119
Apple, 118
Apricot, 119
Banana, 119
Batter for, 116
Cheese, 117
Chocolate, 119
Coffee, 119
Cream, 120
Custard, 119
Frangipane, 120
Game, 117
German, 121
Ginger and Rice, 121
Hominy, 117
Mushroom, 116
Orange, 120
Pine Apple, 120
Peach, 120
Potato, 120
Rice, 121
Sage and Onion, 118
Spinach, 118
Sweet, 118
Tomato, 117
Vanilla, 119

Fruit, Compote of, 171
Soup, 31
Stewed, 171

Fruits, Bottled, 157
Tinned, 155

Frumenty, 76

Game Fritters, 117

Garlic and Eggs, 86

Garnish of Eggs, 89

German Fritters, 121
Salad, 100
Sauce, 51

Ginger Sauce, 52

Gooseberry Sauce, 52

Gooseberries, Stewed, 173

Green Bean Soup, 27
Dutch Sauce, 51
Mayonnaise Sauce, 54
Pea Soup, Dried, 37
Fresh, 38

Hare Soup, 32
Haricot Beans, 131
Bean Salad, 103
Soup, Red, 26
White, 26

Herbaceous Mixture, 32

Herbs, Aromatic, 32

Hominy, 76
Fried, 76
Fritters, 117

Hop Salad, 104

Horseradish Sauce, 52

Hotch Potch, 32

Ice Cream, 176
Lemon Water, 176
Orange Water, 176
Water Fruit, 177

Ices, 174
from Fresh Fruit, 176
from Jams, 176

Indian Pickle Sauce, 53
Sandwiches, 106

Italian Salad, 104
Sauce, 53

Jam Apple, 161
Apricot, 164
Blackberry, 164
Black Currant, 164
Carrot, 164
Damson, 164
Gooseberry, 164
Greengage, 164
Plum, 164
Raspberry, 164
Red Currant, 164
Rhubarb, 164
Strawberry, 164
Vegetable Marrow, 164

Jams, 163

Jardiniere Soup, 33

Jellies, 158

Jelly, Apple, 161
Apricot, 163
Blackberry, 158
Black Currant, 160
Damson, 162
Lemon, 159
Mulberry, 163
Orange, 160
Pine Apple, 162
Raspberry, 161
Red Currant, 161

Julienne Soup, 33

Kale, Scotch, 148
Sea, 148

Leek Soup, 33

Leeks, Stewed, 145
Welsh Porridge, 146

Lemon Cream, 166
Jelly, 159
Water, Ice, 176

Lentil Porridge, 75
Puree a la Soubise, 34
Soup, 33

Lentils, 135
a la a Provencale, 136
Boiled, 136
Curried, 136

Lettuce Salad, 97

Lettuces, Stewed, 146
with Peas, 146

Macaroni, 67
a la Reine, 69
and Cheese, 68
Chestnuts, 72
Cream, 73
Eggs, 69
Tomatoes, 72
as an Ornament, 70
au gratin, 69
Italian Fashion, 68
Nudels, 71
Savoury, 72
Scolloped, 70
Soup, Clear, 34
Soup, Thick, 34
Timbale of, 70

Macedoines, 155

Maitre d'hotel Sauce, 53
Butter, 53

Mango Chutney Sauce, 53

Maraschino Cream, 166

Mayonnaise Salad, 98
Sauce, 53
Sauce, Green, 54

Melon Salad, 105

Milk Porridge, 75
Soup, 35
Toast, 77

Mint Sauce, 54

Mock Turtle Soup, 35

Mulberry Jelly, 163

Mulligatawny Soup, 35

Mushroom, Essence of, 44
Forcemeat, 110
Fritters, 116
Pie, 110
Cold, 110
Pudding, 111
Puree of, 55
Sandwiches, 106
Sauce, 54
Brown, 55

Mushrooms, 108
a la Bordelaise, 110
a la Provencale, 110
and Eggs, 86
au gratin, 109
Fried, 109
Plain, 108

Mustard Sauce, 55

Mustard and Cress, 104
Sandwiches, 106

Nalesnikis, 116

Nettles, To Boil, 151

Oatmeal Porridge, 73

Oiled Butter, 48

Omelet au Kirsch, 95
au Rhum, 95
Cheese, 92
Fine Herbs, 92
Onion, 92
Plain, 91
Potato, 92
Potato, Sweet, 92
Souffle, 93
Sweet, 94
Vegetable, 95
with Jam, 94

Omelets, 89

Onion Omelet, 92
Salad, 104
Sauce, 55
Brown, 55
Soup, 35
Brown, 36

Onions and Eggs, 87
Baked, 146
Plain, 146
Stewed, 147
Stuffed, 115

Orange Cheesecakes, 170
Cream, 166
Fritters, 120
Jelly, 160
Sauce, 56
Water Ice, 176

Ox-tail Soup, 36

Palestine Soup, 24

Pancakes, Polish, 116

Parsley Sauce, 56
To Blanch, 26

Parsnip Cake, 147
Soup, 36

Parsnips, 147
Fried, 147
Mashed, 147

Paste for Pies, 184.
Puddings, 185.
without Butter, 183.

Peach Fritters, 120

Peaches, Tinned, 156

Peaches with Cream, 156

Pea Soup, Dried Green, 37
Split Peas, 37
Fresh Green, 38

Peas, Boiled, 148
Brose, 134
Dried, 133
Dried Green with Cream, 135
Dried whole Green, 134
Green, 148
Pudding, 134
Stewed, 148
Tinned, 153

Pear Soup, 37

Pears, Stewed, 173
Tinned, 156

Pie, Mushroom, 110
Mushroom, Cold, 111
Potato, 112
Pumpkin, 113

Pies and Puddings, General, 183
Paste for, 184.

Pine Apple Fritters, 120
Ice, 177
Jelly, 162
Sauce, 56
Tinned, 156

Piroski Sernikis, 116

Pistachio Cream, 167

Plum Jam, 164
Sauce, 56

Plums, Stewed, 174

Polenta, 115

Poached Eggs, 81

Poivrade Sauce, 57

Polish Pancakes, 116

Porridge, Barley and Rice, 75
Milk, 75
Lentil, 75
Oatmeal, 73
Sago, 77
Whole Meal, 75

Potato Balls, 127
Biscuits, 129
Border, 128
Bread, 129
Cake, 129
Cheese, 130
Cheesecake, 169
Chips, 126
Croquettes, 127
Fritters, 120
Omelet, 92
Omelet, Sweet, 92
Ribbon, 126
Salad, 101
Soup, 38

Potatoes and Eggs, 87
a la Barigoule, 130
a la Lyonnaise, 131
a la Maitre d'hotel, 127
a la Provencale, 131
Baked, 125
Boiled, 123
Broiled, 131
Fried, 126
Mashed, 125
New, 127
Saute, 126
Steamed, 124

Pound Cake, 179

Prune Sauce, 57

Prunes, Stewed, 173

Pudding, Cheese, 114
French Bean, 140
Mushroom, 111
Peas, 134
Pumpkin, 113

Puddings, 182

Pumpkin a la Parmesane, 115
Pie, 113
Pudding, 113
Soup, 39

Puree, Endive, 31
Lentils, 34
Mushroom, 55
of Beans, Red, 26,
of Beans, White, 26
of Chestnuts, 30
Sorrel, 58

Rarebit, Welsh, 115

Raspberry Ice, 176
Jam, 164
Jelly, 161
Sauce, 57

Ramequins, Cheese, 114

Ratafia Sauce, 57

Ravigotte Sauce, 57

Red Currant Jam, 164
Jelly, 161
Sauce, 50

Red Haricot Bean Soup, 26

Rhubarb Soup, 39
Stewed, 173

Rice, 60
and Barley Porridge, 75
and Cabbage, 63
and Cheese, 63
and Eggs, 66
and Ginger Fritters, 121
and Tomatoes, 66
Boiled, 61
Border, 64
Croquettes, 65
Curried, 63
Fritters, 121
Soup, 39
Soup a la Royale, 39

Risotto, 62

Robert Sauce, 58

Roux, Brown, 22
White, 22

Sage and Onion Fritters, 118

Sago Porridge, 77
Soup, 40

Salad, Artichoke, 102
Asparagus, 101
Bean, Broad, 103
Bean, Haricot, 103
Beetroot, 102
Cauliflower, 104
Celery, 103
Cucumber, 102
Dandelion, 103
Egg, 99
Endive, 100
English, 97
French, 97
French Beans, 102
German, 100
Hop, 104
Italian, 104
Mayonnaise, 98
Melon, 105
Mixed, 98
Mustard and Cress, 104
Onion, 104
Potato, 101
Salsify, 101
Sweet, 105
Tomato, 99
Water-cress, 103

Salads, 96

Salsify, Boiled, 151
Salad, 101

Sandwiches, 105
Cheese, 107
Cream Cheese, 107
Egg, 106
Indian, 106
Mushroom, 106
Mustard and Cress, 106
Tomato, 105

Sauce, Allemande, 44
Almond, 44
Almond, Clear, 45
Apple, 45
Arrowroot, 45
Artichoke, 45
Asparagus, 45
Bread, 45
Butter, 46
Butter, Black, 48
Butter, Oiled, 48
Caper, 49
Carrot, 49
Cauliflower, 49
Celery, 49
Cherry, 49
Chestnut, 49
Cinnamon, 49
Cocoa-nut, 49
Cucumber, 49
Currant, Black, 50
Currant, Red, 50
Curry, 50
Dutch, 51
Green, 51
Egg, 51
Fennel, 51
German Sweet, 51
Ginger, 52
Gooseberry, 52
Horseradish, 52
Indian Pickle, 53
Italian, 53
Maitre d'hotel, 53
Mango Chutney, 53
Mayonnaise, 53
Green, 54
Mint, 54
Mushroom, 54
Brown, 55
Puree, 55
Mustard, 55
Onion, 55
Brown, 55
Orange Cream, 56
Parsley, 56
Pine Apple, 56
Plum, 56
Poivrade, 57
Prune, 57
Radish, 57
Raspberry, 57
Ratafia, 57
Ravigotte, 57
Robert, 58
Sorrel, 58
Soubise, 58
Sweet, 58
Tarragon, 58
Tartar, 58
Tomato, 59
Truffle, 59
Vanilla, 59
White, 59

Sauces, 44

Savoury Rice, 66

Scotch Broth, 40
Kale, 148

Sea Kale, 148
Soup, 40

Sorrel Sauce, 58
Soup, 40

Soubise Sauce, 58

Souffle, Cheese, 92
Omelet, 93

Soup, Almond, 23
Apple, 24
Artichoke, 24
Asparagus, 24
Barley, 25
Bean, French, 27
Green, 27
Haricot, Red, 26
Haricot, White 26
Beetroot, 26
Cabbage, 27
Carrot, 27
Cauliflower, 28
Celery, 29
Cheese, 29
Cherry, 29
Chestnut, 30
Clear, 30
Cocoanut, 31
Cottage, 30
Endive, 31
Fruit, 31
Green Pea, Dried, 37
Fresh, 38
Hare, 32
Hotch Potch, 32
Jardiniere, 33
Julienne, 33
Leek, 33
Lentil, 33
Lentil a la Soubise, 34
Macaroni, Clear, 34
Thick, 34
Milk, 35
Mock Turtle, 35
Mulligatawny, 35
Onion, 35
Brown, 36
Ox-tail, 36
Palestine, 24
Parsnip, 36
Pear, 37
Pea, Split, 37
Green, Dried, 37
Fresh, 38
Potato, 38
Pumpkin, 39
Rhubarb, 39
Rice, 39
a la Royale, 39
Sago, 40
Scotch Broth, 40
Sea Kale, 40
Sorrel, 40
Spinach, 41
Tapioca, 41
Tomato, 41
Turnip, 42
Vegetable, 33
Marrow, 42
Vermicelli, 42
White, 42
White, 43

Soups, 23
General Instructions, 17

Sparghetti, 67

Spinach, 149
and Eggs, 85
Extract of, 25
Fritters, 118
Soup, 41
Tinned, 154

Stock, 21

Strawberry Cream, 167
Ice, 176
Jam, 164

Sweet Fritters, 118
Omelet, 94
Salads, 105
Sauce, 58
German, 51

Tagliatelli, 73

Tapioca Soup, 41

Tarragon Sauce, 58

Tartar Sauce, 58

Thickening, Brown, 22
White, 22

Timbale of Macaroni, 70

Toast, Egg, 85
Milk, 77

Tomato Fritters, 117
Pie, 112
Salad, 99
Sandwiches, 105
Sauce, 59
Soup, 41

Tomatoes and Macaroni, 72
and Rice, 66
au Gratin, 111
Baked, 111
Fried, 111
Grilled, 111
Stewed, 111

Truffle Sauce, 59

Turnip Soup, 42 -tops, 151 and Eggs, 85

Turnips, Boiled, 150
Mashed, 150
Ornamental, 150
Tinned, 155

Vanilla Cream, 166
Fritters, 119
Ice, 176
Sauce, 59

Vegetable Curry, 151
Marrow, 149
Soup, 42
Stuffed, 149
Omelet, 95
Soup, 42

Vegetables, Fresh, 137
Preserved, 152
Substantial, 122

Vermicelli Soup, 42
Thick, 42

Water-cress Salad, 103

Welsh Porridge, 146
Rarebit, 115

White Haricot Bean Salad, 103
Soup, 26
Roux, 22
Sauce, 59
Soup, 43
Thickening, 22

Whole-meal Bread, 180
Porridge, 75

Zucchetti Farcis, 115

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HEALTH AT SCHOOL. By CLEMENT DUKES, M.D., B.S., Physician to Rugby School and to Rugby Hospital. 7s. 6d.

"A most excellent little volume."--_Athenaeum_.

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THE INFLUENCE OF CLOTHING ON HEALTH. By FREDERICK TREVES, F.R.C.S, Surgeon to, and Lecturer on Anatomy at, the London Hospital. 2s.

"An admirable treatise, the subject being dealt with in a very thorough and interesting manner."--_The Hospital_.

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THE EYE, EAR, AND THROAT (THE MANAGEMENT OF). 3s. 6d.

THE EYE AND SIGHT. By HENRY POWER, M.B., F.R.C.S.

THE EAR AND HEARING. By GEORGE P. FIELD.

THE THROAT, VOICE, AND SPEECH. By JOHN S. BRISTOWE, M.D., F.R.S.

"Altogether this work is superior to any popular publication of its kind which has hitherto appeared. "--_Athenaeum_.

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CASSELL & COMPANY, LIMITED, _Ludgate Hill, London_.

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_New and Revised Edition_, price 21s.; roxburgh, 25s

The Family Physician.

A Manual of Domestic Medicine by Physicians and Surgeons of the principal London Hospitals.

The range of subjects dealt with is wonderfully comprehensive, and THE BOOK WILL BE WORTH TEN TIMES ITS COST by helping many a one to ward off some of the 'ills that flesh is heir to.' It is of inestimable value. Many years' experience of its far-reaching usefulness and trustworthiness enables us to commend the work with the utmost confidence. It is based on the best of medical principles in showing how to avoid and prevent illness, but goes much further than this, by providing judicious advice for all cases of emergency."--_Daily Chronicle_.

CASSELL & COMPANY, LIMITED, _Ludgate Hill, London_.

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AUTHORITATIVE WORK ON HEALTH BY EMINENT PHYSICIANS AND SURGEONS.

THE BOOK OF HEALTH.

A SYSTEMATIC TREATISE FOR THE PROFESSIONAL AND GENERAL READER UPON THE SCIENCE AND THE PRESERVATION OF HEALTH 21s.

Roxburgh 25s.

"THE BOOK OF HEALTH," says the _Lancet_, "is what it aims to be--authoritative, and must become A STANDARD WORK OF REFERENCE not only with those who are responsible for the health of schools, workshops, and other establishments where there is a large concourse of individuals, but to EVERY MEMBER OF THE COMMUNITY who is anxious to secure the highest possible degree of healthy living for himself and for his family.

CASSELL & COMPANY, LIMITED, _Ludgate Hill, London_.

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_CASSELL & COMPANY'S COMPLETE CATALOGUE, containing Particulars of_ UPWARDS OF ONE THOUSAND VOLUMES, _including Bibles and Religious Works, Illustrated and Fine Art Volumes, Children's Books, Dictionaries, Educational Works, History, Natural History, Household and Domestic Treatises, Science, Travels, &c., together with a Synopsis of their numerous illustrated Serial Publications, sent post free on application._

CASSELL & COMPANY, LIMITED, _Ludgate Hill, London_.

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REDUCED PRICE LIST OF BARBER & COMPANY'S NEW SEASON TEAS

Per lb.

Packoo, Pure Leaf Congo 1s. 2d.

Siftings from Choicest Black Teas 1s. 2d.

Rich Sirupy New Season's Onfa Congo 1s. 4d.

Rich Sirupy Moning Congo 1s. 10d.

Finest ditto 2s. 4d.

Best Black Tea grown 2s. 10d.

Finest and Purest Gunpowder 3s. 10d.

Orange Pekoe (finest imported) 2s. 10d.

Young Hyson (pure and fine) 1s. 10d.

COFFEE.

French, as used in Paris (per lb. Tin) 1s. 0d.

This is the choicest and most carefully selected Coffee. Roasted on the French Principle and mixed with the Finest Bruges Chicory.

Fine Costa Rica (mixed with the Finest Bruges Chicory) 1s. 5d.

Finest Plantation (ditto) 1s. 5d.

Rich Mysore (ditto) 1s. 7d.

Rare Old Mocha (pure) 1s. 9d.

COCOA.

Finest Pure Trinidad (Ribbed or Flaked) 1s. 4d.

Ditto, Prepared Soluble, 2s, 1s. 6d., and 1s. per lb.

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No Outrageous Names or Prices but CEYLON TEA (pure and simple), 1s. 6d. per lb. (own packing). 2-1/2 lb. Sample by post for 4s. 3d.; 4-1/2 lbs. 7s. 6d.; 6 [Transcriber's Note: Illegible.] lbs. 10s. 9d.

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N.B.--No Charge for Carriage of Parcels of TEA [Transcriber's Note: Illegible.] and over in England. _Cheques [Transcriber's Note: Illegible.]

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