There are those who view with disfavour the introduction of manufactured or artificial foods into the health movement; they think it hinders simplicity. There is a truth in this; but, on the other hand, it must be recognised that the great majority cannot be reached save by meeting them half-way. This applies to the flavours of foods, the digestibility of foods and the convenience of foods. Few can go straight from beef to nuts. After generations of abuse the human digestive system has to be humoured if the ideal is to be approached. And in this invaluable work of meeting people half-way and of humouring their tastes and digestions, the restaurant in Chandos Street, London, the specially prepared foods made and sold there and the strongly individual, thoroughly sane and pleasantly straightforward advocacy of Mr. Eustace Miles have been a very important factor.
The idea behind “Emprote”—the Eustace Miles Proteid Food—is that, being a blend, in powder form, of various kinds of proteid (the proteids of milk, of wheat, and so forth) it supplies the right kind of substitute for flesh foods not only because it is so easily assimilated, but because it is in a very convenient and easily kept form.
We believe such foods have a very definite and necessary part in the progress of the individual from the customary unhealthy diet to the better ways of feeding. The following recipes illustrate some of the methods of using “Emprote.” They are taken from the booklet 45 Quick and Easy Recipes for Healthy, Meatless Meals, to be obtained for 2½d. post free from 40 Chandos Street, London, W.C.—
Savoury Cheese Sandwiches.
NOTE.—These Savoury Sandwiches can form a complete meal with a little salad (dressed with oil and lemon juice), or celery or lettuce or watercress or other salad material.
3 oz. of cheddar cheese; 1 oz. of “Emprote”; the juice of half a lemon; two tablespoonfuls of fresh tomato pulp or tomato chutney; a pinch of celery salt.
Prepare some slices of not too new bread and butter. Mill the cheese, add to it the “Emprote” and the celery salt, then add the tomato pulp or chutney and the lemon juice. Mix all well together into a smooth stiff paste, and spread upon the slices, and form sandwiches, which may be eaten with watercress or lettuce or cucumber. If the material is too moist, mix in a little more “Emprote,” or else “Procrums.”
Macaroni Cheese.
One teacupful of macaroni; two tablespoonfuls of milled cheese one tablespoonful of butter; one dessertspoonful of flour; one tablespoonful of “Emprote”; one large cupful of milk.
Boil the macaroni for half-an-hour in a little water. Strain the macaroni and put it in the bottom of a buttered dish. (Put the liquid in the stock-pot, to thicken a soup.) Mill the cheese, and put half of it over the macaroni. In the small saucepan make a sauce of the butter, flour, milk and “Emprote.” Pour this over the macaroni and cheese, sprinkle the rest of the cheese on the top, put in the pan to brown, then serve.