are for table use also. They have the distinct flavour of the nuts from which prepared—walnut, almond, hazel, cocoanut, &c. The latter is, I believe, an exclusive specialty, and is useful in practically every variety of cakes, scones, puddings, and sweets. It supplies the place both of butter and flavourings. Recipes for Cocoanut Sauce, Cocoanut Icing, Cocoanut Custard, &c., will be found in the book, but it can be used in any other recipes at discretion.
Cooking Nutter, a soft, white fat, and Nutter Suet, a hard make suitable for baking, are among the other notable products of this firm.
Nuttene,
manufactured by Messrs Chapman, Liverpool, is another fat of undoubted excellence. It can be used in all departments of cookery in place of lard, dripping, suet, or butter. This firm also produces Cashew, Walnut, Almond, and Nut Table Butter of great delicacy and fine flavour.
Especially worthy of mention are the various Nut Butters manufactured by
R. Winter, Birmingham.
They are put up in several varieties—Nutarian Almond Margarine, Nutarian Walnut Margarine, Nutarian Cashew Margarine, Nutarian Table Margarine, Nutarian Cocoanut Margarine, and Nutarian Lard for cooking. There are no finer butters on the market, and as this firm sends a 5s. parcel of their goods carriage paid one can easily sample them. These Nutarian Butters are put up in 1/2 lb. and 1 lb. carton tins—an exceedingly handy form. Cashew Nut Butter, 6-1/2d. per 1/2 lb., 1s. per 1 lb., is a first favourite.
Quite a different class of Butters, but equally valuable in extending the resources of food reformers, are those put up by the International Health Association.
Almond Butter
is very suitable for invalids and those of weak digestion. It is light, delicate, and nourishing, and can be diluted to use as a butter, cream or milk. The