Ask your Stores for them: or assorted Sample Orders of 5/- value, carriage paid, from the Sole Manufacturers: "PITMAN" HEALTH FOOD STORES, 155 Aston Brook St., Birmingham. _(The Largest Health Food Dealers in the World.)_ * * * * * Asparagus Cream is prepared in the same way, putting tender cooked asparagus in place of the celery. Celery or Asparagus Quenelle is made much in the same way. To every teacupful celery or asparagus pulp allow 2 cupfuls fine white bread crumbs. Beat up two or three eggs, add, and mix well. Steam in large or small moulds, or divide into spoonfuls, shape round, and poach in boiling water, stock, or milk. Serve with cooked tomatoes or sauce, or they may be put in tureen with clear or white soup. Many toothsome variants of the foregoing recipes will suggest themselves as one goes along, so that it is needless to detail each at length. Thus, fritters, moulds, quenelles, &c., may be varied at pleasure by substituting cauliflower, the white of spring onions or leeks, &c., for the celery or other ingredients mentioned. By the way, we do not appreciate the food value of leeks as much as we ought. A dozen or so of the thickest Leeks Stewed or Steamed in milk or stock, and served with the liquor made into a white sauce, is a dish as delicious as it is wholesome and blood-purifying. Needless to say, everything should be the best of its kind and absolutely fresh. To ensure this we should make a point of using as far as possible those which are in season at the time, as however well preserved they may be, vegetables, especially the finer sorts, lose in flavour and wholesomeness every hour between the garden and pot. Substantial Savouries. We come now to the more substantial savouries which form the staple part of the ordinary family dinner. These, along with soup and pudding, will furnish an excellent three-course meal, and where time--or appetite--is limited, as in the rush to and from school or business, two sources will be found ample. German Lentil Stew. Among the various pulse foods, of which there are fifty or sixty different kinds, though only some half-dozen are at all well-known, German lentils are one of the most valuable. In this country they are but little used, but they only need be known to be heartily appreciated. As far as my experience goes, every one who has once sampled them is loud in their praises. Even in those households where meat is used they might come as a change and variety, and help to solve the problem of that typical, much-to-be-pitied housekeeper who so pathetically wished there might be "a new animal" discovered!