Reform Cookery Book: Up-To-Date Health Cookery for the Twentieth Century

Still the Food Reform movement goes on and expresses itself in many ways. New developments and enterprises on the part of those engaged in the manufacture and distribution of pure foods are in evidence in all directions.

Not only have a number of new "Reform" restaurants and depots been opened, but vegetarian dishes are now provided at many ordinary restaurants, while the general grocer is usually willing to stock the more important health foods.

Then the interest in, and relish for a non-flesh dietary has, during the past year, got a tremendous impetus from the splendid catering at the Exhibitions, both of Edinburgh and London. The restaurant in Edinburgh, under the auspices of the Vegetarian Society, gave a magnificent object lesson in the possibility of a dietary excluding fish, flesh, and fowl.

The sixpenny dinners, as also the plain and "high" teas, were truly a marvel of excellence, daintiness, and economy, and the queue of the patient "waiters," sometimes 40 yards long, amply testified to their popularity.

One is glad also to see that "Health Foods" manufacturers are, one after another, putting into practice the principle that sound health-giving conditions are a prime essential in the production of what is pure and wholesome, and in removing from the grimy, congested city areas to the clean, fresh, vitalising atmosphere of the country, not only the consumers of these goods, but those who labour to produce them, derive real benefit.