You require to take much more food than you did before you became consumptive. Do not hurry over your meals; you will feel satisfied frequently before you have eaten enough, and you must continue to eat, even when you do not want more food. Your appetite is no guide as to the amount you need. The best way to find out whether you are eating enough is to weigh yourself every week, always at the same time of day, and in the same clothes. If you have not gained at least one pound during the week, you will know you have not been eating enough.

What Food To Buy; And How To Cook It

The following is intended to give you a rough idea as to how you can arrange your meals most satisfactorily, and the amounts of the various foods you require: -


1/2 pint of porridge, with milk and sugar; a rasher of bacon or a herring, etc.; a round of bread; tea or coffee.


Two large chops, or a large plateful of meat, with plenty of potatoes; a teacupful of milk pudding, or a large slice of suet pudding, half a round of bread, and a glass of milk.


At least three rounds of bread and butter, with jam; or, if you can afford it, other relish.


1/2 pint of pea, bean, or lentil soup, or 1/2 pint of porridge; two rounds of bread, with sufficient cheese for both pieces; and a glass of milk.

If you take this diet, you ought to gain at least a pound a week in weight; but if you do not, your best course is to take more milk until your weight increases.

The above diet should cost you about 6s. 6d. per week, but you will require to be careful as to what you buy, and the following notes will probably be of service to you in showing you how to spend your money to the greatest advantage: -


If you cannot afford to buy English meat, buy the best foreign, which contains just as much nourishment, and will not cost you more than 6 1/2d. per pound for the best joints. If you cannot afford to buy joints, you must be content to buy "pieces." Make full use of tripe, sausage, bullock's liver, and kidney, which are cheap and nutritious, but do not waste money on veal and lamb.


Buy butter at is. a pound, if you can afford it, but if money is scarce, buy good margarine instead, at 6d. or 8d.


You can always get new milk at 1 1/2d. or 2d. per pint; but if you cannot afford to buy much new milk, buy what you can afford, and make up with separated milk, which will cost you 1d. or I 1/2d. per quart.


Dutch cheese will cost you 4 1/2d. to 6 1/2d., and American 6d. to yd. Do not buy more expensive cheese, as you will get no more nourishment for the extra cost.


Except during the early summer, eggs are always an expensive form of food; therefore, do not spend more on them than you can help.


Oatmeal is one of the very best and cheapest foods you can have. Buy coarse Scotch oatmeal, Provost or Quaker oats, and have a plateful of porridge every morning; and, if you like it, occasionally at supper instead of the soup.

Dried Peas, Beans, And Lentils

These, like oatmeal, are most valuable foods for you, and should be used every day, either boiled as a vegetable for dinner, or as a soup for supper. You can buy them at the grocer's; the peas and haricot beans will cost you 2 1/2d. per pound or pint, and the lentils 2d.


These are required everyday, and you will save money if you buy at least a stone at a time.


Buy fish instead of meat occasionally, for the sake of a change - either cod, plaice, herrings, bloaters, Findon or fresh haddocks, or whatever fish is in season and cheap. Tinned salmon, at 5d. a tin, is a cheap and nutritious food, and makes a good change for supper.

The following rough directions for cooking may be of use: -


Stir oatmeal gradually into boiling water, add a pinch of salt, and cook gently, stirring occasionally, for an hour (Quaker and Provost oats take only 20 minutes to cook). Allow 2 teacupfuls of water and 2 level tablespoonfuls of oatmeal to each man.

Lentil, Pea, Or Bean Soup

Soak the seeds in cold water overnight. Boil gently in plenty of water until soft; the cooked seeds may either be eaten as a vegetable, or they may be beaten to a fine paste, or, better still, rubbed through a sieve; add a little of the liquid in which they were boiled, and a flavouring if required. To form a highly nutritious soup, allow 3 level tablespoonfuls of raw seeds for each man.

Suet Puddings

(1) Allow 1 level tablespoonful of dripping, 3 level tablespoonfuls of flour, and a large pinch of baking-powder per man. M ix the dripping thoroughly with the flour and baking-powder. Make the whole into a paste with a little water, form into a roll, flour the surface, tie up tightly in a pudding-cloth, and boil for 2 or 3 hours. Serve with syrup, gravy, or jam.

(2) Or the above paste may be rolled out flat, and jam or syrup spread upon it. Roll, fold in the ends, flour the surface, tie tightly in the pudding-cloth, and boil for 2 or 3 hours.

(3) Allow 1 level tablespoonful of dripping, 3 level tablespoonfuls of flour, a large pinch of baking-powder, and a little sugar and fruit for each man. The fruit may be either currants, figs, or dates, chopped up finely, or raisins. Mix the flour and dripping and sugar, add the fruit, and make into a paste with a little water, flour the surface, and tie tightly in a cloth; boil 2 or 3 hours. Instead of the fruit, a little syrup and a pinch of ground ginger may be used in the above mixture.

Milk Pudding

Allow for each person 2 level teaspoonfuls of rice, sago, tapioca, etc., and § pint of milk and a small teaspoonful of sugar. Put the rice, sugar, and milk, with a pinch of salt, into a pie-dish, and bake slowly in the oven for 2 or 3 hours.