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Food and Health Notes. * -----

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Food and Health Notes. (By a Correspondent). FOOD AND COOKERY EXHIBITION. How gladly one turns every second week in November from the dullness and dampness of the street into the crowded and brightly lighted Hor- ticultural Hall at Westminster, in order to see ail that is worth a woman's seeing at the annual Food and Cookery Exhibition. Personally, I look forward to this delightful function with more Anticipation every year. for the exhibition grows with time decidedly more helpful to those of us whose interest in cooking is mainly domestic. In its purely show aspect, I doubt whether there is anything so good of its kind to be seen in any other city in the world. The dishes of the famous chefs on view on the table d'honneur are master- pieces of modelling, colouring, and grouping that simply cannot be described. They must be seen in order to be appreciated at anything like their true worth. THE WOMAN'S SECTION. But this table, attractive and pleasing to the eye aa it is, and demonstrative of all that can be done with the best apparatus, utensils and in- gredients that money can buy, is by no means the centre of most interest to our practical minds. We have only to contrast against all this our in- ferior stoves and utensils and our limited kitchen space, and still more limited purse to realise that cookery on the grand scale is not a hobby in which the average woman can indulge. But when we turn aside to the domestic sec- tion it is quite another matter. Here everything ia on our own plane, and yet with all the in- expensiveness of tho ingredients used and the sim- plicity with which these are made up into at- tractive and palatable dishes, there is a perfec- tion attained which directly stimulates us to aim at something better in our own everyday house- hold cookery. So, from a woman's point of view at least, it is the domestic section of this wonder- ful exhibition which is by far its most interesting end educative feature. IMPROVEMENT IN HOME COOKING. An intelligent study of all that was to be 3een in this particular section of the exhibition last week brings home to one, as nothing else does, the great strides that have been made in middle class and artisan cookery the last few years, Twenty years ago the attractive and carefully Erepared dishes on show here would .never have een seen outside the kitchen and dining-room of the private mansion or high-class restaurant. But to-day such dishes come to table in the majority of middle class homes, even when there is no pretence on the part of tho hostess to give any- thing beyond a quiet informal dinner. HOME-BAKED BREAD MORE POPULAR. As a typical instance of the uniform excellence achieved in the domestic section, take the exlilbits in one of the simplest entries, that of household bread. Here every loaf submitted was of such high quality that the task of deciding on the best must have been one of considerable difficulty for the judges. Such excellence is only a further proof of the fact tltat the making of bread at home is be- coming quite popular among us again. Even whem the ordinary household bread is still bought from the baker much of the fancy kind that is eaten is made and baked at home. Where yeast is objected to as giving too much trouble, baking powder is employed, and the results, if one is careful to use a good brand of baking powder, such as Borwick's, are uniformly satisfactory. HOSPITAL AND HOME COOKERY- Invalid cookery bears witness to the same ad- vance in skill on the part of the home-loving woman. Last week one had only to compare the invalid trays in the open claea with the trays submitted by trained nurses to see that in respect to daintiness ot cooking and scrupu- lous neatness in serving there was not much to choose between the invalid cookery of the home and that of the hospital- Indeed, the great novelty in the invalid section was found on a tray shown in the opeu class- This was something new in jellies—a "Grape Sugar Jelly," to give it its right name. The method of making this is as tollows: — -Gra.pe-Suga.r Jelly. Pour three gills of boiling water on to two tableispoonfuls of Grape-Nuts and let this soak for some minutes. When oold, strain the water into a pan, add i ounoe of isinglass or French gelatine, and stir tiil dissolved. And the well-beaten white of one egg and two tea- spoonfuls of honey. Strain in the juice of half a lemon, and simmer without boiling till the mixture thickens. Pour into a, wet mould and allow to set. Both the Grape-Nuts water and the honey used in sweetening are very powerful foods, loans of inverted sugar which never irritate the 6tomaoh or ferment in the intestines like ordi- nary cane or beat sugar- A jelly of this kind I is therefore highly nourishing and digestible, and of a dielicious palate, the lemon juice and honey developing in a. very agreeable manner the mild biscuit flavour of the Grape-Nuts water A FAVOURITE FLOUR STALL. Among the business exhibits I noticed that the Hoviis Flour Co. had installed a complete e' gas cooker at their usual stand and were doing quite a brisk business in finger breatf cakes and scones made from their nourishing flour. From the bubble of conversation among the crowd that clustered at all hou.rs round this at- tractive stall I gathered that many women are now using both Hovis and the self-raising IAto floor in the kitchen with very satisfactory re- sults A KITCHEN HELP WORTH BUYING. Among new utensils and aoparatus for kitchen use were two particularly worth mentioning. The first was an automatic diah and plate wafib- er, very thorough and simple in its working, but too expensive for the general run of mid^ die-class households, costing as it does £ 12 10s net. But the. seoond, an interchangeable sieve and Strainer 13 a practical and useful article that should find a place in every home. It consists of a strong metal frame, into which bottoms of varying closeness of mesh can be dropped and removed .at will. A frame and three bottoms. Spying a fine, medium and coarse mesh re- spectively, can be had complete for as low as Ss 9d, and the work these save simply in wash- up is worth more than treble the money onarged- Fuller particulars as to size, etc- will gladly be forwarded on request by Messrs J. Ward and Son, 44, West Ealing Broadway, liOndon, W.. Who are putting this useful artiole *>n the market. Those who value oleanJy and easy working in the kitchen should certainly make a point of saouring one of these labour saving interchangeable sieves. It is by far the most convenient and practical article for kit- chen use that has for man- years been brought forward, and it's distinctly worth buying.

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