HINTS AND VEGETARIAN RECIPES


Directions for Dressing. Beat up thoroughly an egg, or the like quantity of “Pitman” Nut Cream with an egg whisk, add two tablespoonfuls of honey or brown sugar, add also oil, a little at a time, and beat until it thickens.Those who cannot digest oil should make a dressing of lemon juice and milk, or lemon juice and cream with honey or sugar.


SUMMER SALADS.

SALADS from the garden are natures true food medicine. They give health in their production, gathering and eating. The varieties available are past counting. Hints in their preparation may prove of service.

Attractiveness. All food should be attractive, and what is more attractive than uncooked food? A good colour scheme can be carried out with crisp lettuce, cress, tomatoes, celery, cucumber, and last, but not least, ripe black olives. Besides, cooked vegetables, such as sliced or mashed potatoes, peas, french beans, beetroot, etc., may be added to enhance the tastiness and attractiveness of the mixture, give variety and add nourishment.

Preparation. Green-leaved vegetables should be well soaked and washed in salted water, and cut finely with a suitable knife, perhaps with a bread saw. Raw root vegetables, such as carrots, radishes, young turnips, beetroot had best be grated with a flat Lightning Grater. Grated cheese, sprinkled over the salad, or milled Brazil or other nut kernels, put through an ordinary nut mill obtainable at from 3s. each, will enhance taste and nutritiveness.

Salad Dressings. A good salad dressing is a most important factor. Vinegar should be replaced by lemon juice. The best foundation for a good dressing consists of eggs or Nut Cream, honey, or natural brown sugar, pure olive oil and lemon juice.

Directions for Dressing. Beat up thoroughly an egg, or the like quantity of “Pitman” Nut Cream with an egg whisk, add two tablespoonfuls of honey or brown sugar, add also oil, a little at a time, and beat until it thickens. Then add lemon juice and more olive oil until it thickness, adding more lemon juice and olive oil until about a pint of salad dressing is obtained. This mixture should keep fresh for weeks in a cool place in an airtight jar and is suitable for both vegetable and fruit salads. Those who cannot digest oil should make a dressing of lemon juice and milk, or lemon juice and cream with honey or sugar.

Variety in Dressings can be made by using only oil, honey and lemon juice, adding water, milk or cream, expressed orange juice or other fruit juices. Mustard, pepper and salt may be added but should be used sparingly, and had best be omitted, because they irritate liver and kidneys. Mint and other herbs may be used with advantage.

The Best Olive Oil should only be used, such as A.1. Cream of Olives, imported on the advice of Dr. George Black. It is obtainable from all health food stores, or from 471 Vitaland, Four Oaks. If a cheaper oil is desired, Vigar Nut Oil is preferable to inferior olive oils.

James Henry Cook
Henry W.J. Cook was born in Edinburgh in 1870, the eldest son of Dr Edmund Alleyne Cook.

Henry followed in his father's footsteps, obtaining his Bachelor of Medicine and Bachelor of Surgery from Durham in 1891. At the age of 27 he arrived in Melbourne in April 1894 aboard the Port Albert. He was registered as a medical practitioner in Victoria on 4 May 1894.

It appears that Dr Cook already believed in homœopathy, possibly because of his father's influence, as in 1895 Dr Cook took the position of Resident Surgeon of the Melbourne Homœopathic Hospital . (This position was previously held by Dr James Cook, unrelated, who resigned in March 1895). He was listed in the 1896 & 1897 editions of the Melbourne Post Office Directory as being Resident Medical Officer at the Melbourne Homœopathic Hospital, but not in the 1898 edition.

In 1901 he moved to Sale in Eastern Victoria, where he ran a practice in York Street. By 1909 his practice was at Wyndham Street, Shepparton.

By 1919 he had moved to 2 Studley Park Road, Kew, where he died on 7 May, 1923.