- ={}= ºf
VITA FOODS
|
Palatable and Nourishing
Foods—Rich in Vitamins
and the Precious Organic
Salts.
Vitamin Foods Promote
Growth Children
Vigor of and
Health Adults
VITAMIN FOOD CO., INC.
Gotham National Bank Building
1819 Broadway New York








Vitamins are a food, not a drug.
V E G E X
EGEX is a vitalized food which sup-
V plies in a highly concentrated form
essential Vitamins which are either
lacking or not contained in sufficient quan-
tities to sustain vigorous health in the or-
dinary foods we eat.
The daily use of Vegex will assure you of
an abundant supply of this vital food ele-
ment in delicious form.
Each pound of Vegex contains the Vitamins
and precious organic salts of 22 pounds of
rich brewery yeast. In our processes of ex-
traction and manufacture, much of the non-
Vitamin-carrying portions of the yeast are
eliminated, and with these unessential por-
tions go the other objectionable qualities of
yeast as a food—its unattractive odor and
taste, its ferments, etc.
Vegex is essentially a food and in addi-
tion to its unique Vitamin content it con-
tains 35% protein and valuable phosphates.
As the body does not store Vitamin B a
daily supply is most important in the regular
diet.
Vegex is endorsed by THE GOOD HOUSE-
EEE PING MAGAZINE.
It is used extensively in hospitals an º'
sanitariums to feed in valids and convales-
cents because of its great nourishing qual-
ities and its palatable, delicious flavor. In -
valids unable to retain any other food, retain
and build up on Vegex.
- wVºſtºnu ºre- - - - - wo-v
vegex is packed in porcelain jars:
Trial size, 2 oz. 35 cents
Small size, 4 oz. …—--" 65 cents
Medium size, 8 oz $1.20
Family size, 16 oz. tins--- i." -
Two pound tins …—ºver $3.

Your body, charged with Vitamins resists disease.
EMINENT SCIENTISTS ENDORSE
VEGEX
VITAFOODS SUPPLY WHAT THE COOK,
THE CANNER AND THE MILLER DESTROY
CIENCE has demonstrated that overcook-
ing, baking, boiling, pasteurizing, dehy-
drating and canning have a destructive
effect on the highly organized, life-promoting
elements in food now known as Vitamins.
Milling, bolting, and over-refining of
cereals, as in the making of white flour,
remove the life giving mineral salts and
Vitamins which the mother plant has provid-
ed for the growth of its embryonic offspring
in germ and outer layer.
Vitafoods supply in richest form the essen-
tial Vitamins so feebly present or entirely
absent from most cooked and canned foods,
especially of city dwelling people, and from
some types of pasteurized milk of growing
children.
The daily use of Vegex and Vitafood will
assure any family an abundant vsupply of
these Vitamin elements in delicious form.
Experiments made by the Pure Food Spec-
ialist, Prof. J. C. Drummond, of London, and
by the Lister Institute of Preventive Med-
icine, London, show that Vegex is many
times richer in Vitamin B than any other
food-stuff known to science.
Recent scientific experiments reported in
the London Lancet of Dec. 10, 1921, show
beyond doubt that Vegex is a most power-
ful but wholly natural stimulant to the ap-
petite and an important aid to digestion, as-
similation and body building through the
power of its Vitamin B content,
-
Get your Vitamins through your kitchen.
3.

Vitamin deficiency means lessened resistence.
ADVICE TO THE HOUSEWIFE AND
MOTHER
ATURE put an almost perfect balance
N of Vitamin into mother's milk, and an
almost equal balance into cow's milk.
Breast fed babies of healthy mothers are
assured their Vitamin ration even though
the mother draw on her own tissues to sup-
ply it, which she must do unless her own diet
is rich enough in Vitamins to replace what
she gives.
But growing children are fed too much
sterilized or pasteurized milk, milled and de-
vitalized bread, and cereal and super-cooked
food of all kinds. All of these processes
lower and in some cases wholly destroy the
Vitamin potency of these primary foods.
A slight supplementary diet, therefore, of
richly vitaminized food is an insurance
against Vitamin hunger and Vitamin star-
Vation in childhood.
The Vitamins in Vegex are fairly resis-
tive to heat, and Vegex may be cooked for
moderate periods in combination with other
foods without materially decreasing the Vita-
min content while adding materially to the
flavor of the dish.
As a general rule, however, Vegex should
be added after the cooking process has been
completed.
Twenty years of tried and tested exper-
ience lies behind VEGEX as a food, and as
a natural appetizer. The following sugges-
tions, if tried by any housewife or mother
should prove this experience anew.
Many more combinations of VEGEX are
possible than are given in this booklet for
supplying the family, and especially children
with the needed Vitamins, through the
kitchen and over the dining-room table.
The ingenious cook or housewife can find
a hundred combinations and different ways
in which she can use Vegex. When you in-
vent a special dish, or discover a new Vegex
combination, I would be glad to have you
write out the recipe, and send it to me as
your contribution to this great forward
movement.
Mollie Griswold Christian
171 West 71st St., New York.
No Vitamins, means no sound teeth.
4.

Veger is a concentrated Vitamin food.
SOURCES AND USES OF VITAMINS
Vitamin A dissolves in fat, and is there-
fore called “fat soluble”. It is present in
cream, butter, and Codliver oil (crude cod-
liver oil is 250 times richer than butter in
the Vitamin A) and is found also in fresh
cabbage, carrots, yolks of eggs and in the
germ of yellow, but not of white corn. This
vitamin is indispensable to growth, but does
not do its share in body building unless there
is present with it Vitamin B.
Vitamin B, is called “water soluble” because
º dissolves in Water. It is found in the
wheat germ, the outer covering of the wheat
Brain, the germ of rice, but more abundantly
n fresh, growing vegetables, and especially
n the growing cells of Yeast. This Vitamin
supplies nerve reserve, prevents and cures
Wertain forms of neuritis and nervous debility
nd stimulates appetite, assimilation and
growth.
Vitamin C is found abundantly in lemon
and orange juice and in many fresh veg-
etables. Animals store it slightly in their
muscle tissues, getting it from the plants they
eat. It increases body tone, protects against
bone diseases and is a very marked agent in
tooth, enamel and bone formation.
Vitamin D, associated with A, plays its
art in body building, especially regulating
he use of lime in building bony structure.
Certificate of Vitamin Content
Professor Lewis B. Allyn, Director of
the Westfield Testing and Research
Laboratories, Westfield, Mass., national-
ly known food expert and chemist, after
experimentation, issued the following
certificate of Vitamin content:
“Our feeding tests show VEGEX to
be the most potent carrier of the
Water-soluble B. Vitamin We have
ever seen.
The Christian Vitafood Wafers show
a higher Vitamin potency than milk
and many times more potency than
baker's yeast, They are particularly
rich in the fat soluble A and the
water solubles, B and C.
(Signed) Lewis B. Allyn.”
|—
- - T
"eger bouillon instead of coffee as a morning drink.
5

Vitafoods are better than milk for growing childre.
Suggestions and Recipes
for using Vegex
y
MOLLIE GRISWOLD CHRISTIAN
Author of “EN cycloPAEDIA of CookERY”
in collaboration with the
Author of “THE GoLDEN RULE Cook Book”
(Little, Brown & Co., Boston)
FOREWORD.
CIENCE cannot yet tell us exactly wha
Vitamins are. They have thus far prove
too complex in their structure, too clos
to the essence of life itself to yield to an
known chemical analysis. -
We do not know what electricity is. W
do not see electricity in a motor, we se
only matter in motion. We do not hea
electricity in a telephone, we hear it man
ifested in sound. So too with Vitamins, w
know them by the physiological powers the
wield in the human body.
This little booklet aims to show the man
deliciously palatable ways in which VEGE
(vegetable extract) can supplement our dai
meals, bringing a rich Vitamin content t
any menu, and especially into the diet
growing children who need Vitamins mo
than any others except the sick.
Vegex disappeared from the America
food market during the Great War becaus
the British Government, knowing its uniqu
value in fortifying soldiers against diseas
and increasing their vitality and health
commandeered almost the entire world ou
put of Vegex, or Marmite, as it is called i
England, for use in the British army. Ma
mite was added to the ration of the soldie
to give the diet full nutritional value an
Vitamin content.
A British army was besieged by the Turk
in the desert city of Rut, Mesopotamia. Th
soldiers were incapacitated by thousanſ
with what we now know as Vitamin Starv
tion. Seven British bombing planes we
sent to the rescue. They did not carry bomb
but packages of Vegex (Marmite) the Vit:
min extract of yeast, rich and concentrate
This great life saving food we now offer
our fellow workers. ==
&
Veger promotes growth in weak children.
6 -

l'egea is rich in organic body building suits.
VEGEX AS A BREAKFAST DRINK
VEGEX B0 UiLL0 N.
No other simple broth known contains as much
flavor and nutriment as that made from 1/4 to 1/3
teaspoonful of Vegex dissolved in 1 cup of hot water,
this making a perfect Plain Bouillon. The product is
so pure, and so sensitive to other flavors, that salt
and pepper should be very sparingly used.
VEGEX BiSQUE.
3 cups of milk, cream or half-and-half
Salt, pepper and celery salt
3 teaspoons Vegex
Bring the milk, cream or half and half to the
boiling point, being careful that it shall not boil.
Add seasoning, Vegex dissolved in hot water and
serve. -
SANDWICHES FOR SCHOOL
CHILDREN AND AFTERNOON LUNCHES
EGG AND 0 LIVE SANDWI CHES.
3 ripe olives - * Vegex butter
Mayonnaise dressing 2 pimentoes
1 hard boiled egg
Chop the egg fine and mince the olives and pimen-
toes. Mix all with the dressing and place between
slices of bread which have been spread with Vegex
butter.
* Mir Peger and sweet butter in the proportion of
1 part of Veger to 2 parts of butter.
CLUE SAND WICHES.
Tomatoes Toast -
Lettuce Chopped Parsley
Salad Dressing Vegex butter
Cooked Chicken
On a slice of toast which has been spread with
Vegex butter place a lettuce leaf, spread with mayon-
naise dressing and a thin slice of chicken. Over
this place another piece of lettuce, then mayonnaise,
then thin slices of tomatoes, sprinkled with chopped
parsley, more lettuce and dressing. On this place
another piece of buttered toast. Press firmly to-
gether and cut in half. Serve with toast hot.
NUT AND OLIVE SAN DWI CHES.
Ripe olives egex butter
Grated nuts Whole wheat bread or
Cream cheese or crackers
Peanut butter
Stone and chop fine ripe olives. Add an equal
amount of the cream cheese or peanut butter, as
preferred, and mix thoroughly. Place between slices
of bread or crackers, spread with Vegex butter.
Use Veger as a daily food for children and adults.

Pitamins control tooth and bone formation.
VEGEX - CHEESE SANDWICHES.
Cream cheese Vegex
Lemon juice Whole wheat bread
To 1 rounding teaspoon of cream cheese add 34
teaspoon Vegex, which has been dissolved in a very
little lemon juice. Mix well and spread between
crackers or bread.
CREAM CHEESE AND NUT SANDWICHES.
1 small chopped onion
1 tablespoon chopped walnuts
2 ounces cream cheese
1 teaspoon chopped parsley
Salt and paprika
Few drops of 1emon juice
1 teaspoon Vegex butter
Mix all ingredients thoroughly and spread between
whole wheat or graham bread.
CHICKEN SALAD SANDWICHES.
Cooked chicken Mayonnaise dressing
Chopped celery Salt and paprika
Ripe olives egex
Lettuce Whole wheat bread
Dissolve 4 teaspoon of Vegex with the mayonnaise
and mix with all the ingredients, which have been
chopped fine. Place lettuce leaf on whole wheat
bread, spread with the salad filling, trim and serve.
CUCUMBER SAND WICHES.
1 cucumber sliced Vegex butter
Mayonnaise dressing Whole wheat bread
Crisp a few slices of cucumber. Dry on napkin.
Place between bread spread with Vegex butter.
Cover with salad dressing, trim and serve.
CHEESE - NUT SAND WICHES.
American cheese Grated nuts
Sweet cream Vegex butter
Lettuce Whole wheat bread
Moisten equal parts of grated nuts and American
cheese with heavy cream. Season to taste and place
on bread spread with Vegex butter. -
MEXICAN SAND WICHES.
14 cup Edam cheese Paprika and salt
% cup grated pecans 4% teaspoon Vegex
Whole wheat bread
Melt the cheese and pour over pecans, add Vegex,
which has been reduced to a thin paste, a pinch of
salt and paprika. Spread between bread or crackers.
Veger promotes appetite and digestion.
8

Veger for the convalescent, ask the Doctor.
CELERY - NUT SANDWICHES.
Chopped Celery Grated nuts
Mayonnaise dressing Vegex butter
Bread or crackers
Wash and scrape celery very fine. Add nuts and
sufficient mayonnaise to make a thick paste. Place
between slices of bread which have been spread
with Vegex butter.
CHEESE - TOMATO SANDWICHES.
Tomato Mayonnaise dressing
Grated cheese Vegex
read
Dissolve a tiny bit of Vegex in the mayonnaise.
Cover a slice of tomato with this, place on bread
and sprinkle with grated cheese.
ANCHOVY - VEGEX, SAND WICHES.
6 or 8 anchovies French dressing
Celery hearts Vegex
Lettuce Bread
Crush anchovies and add to chopped celery hearts.
Dissolve 4 teaspoon of Vegex in a little French
dressing. Mix all and spread over lettuce leaf.
Place on whole wheat bread and serve.
VEGETABLE SANDWICHES.
Green peppers Lettuce
onato Mayonnaise dressing
Cucumber Vegex butter
Toast
* On the toast spread with Vegex butter place a
lettuce leaf, mayonnaise dressing, slice of tomato,
a bit of chopped green pepper, more mayonnaise,
a slice of cucumber, more lettuce and dressing.
Press firmly together and cut crosswise.
CLUB SAND WICHES.
Make club sandwiches by using sliced tomatoes, a
very little minced onion or chives, a few capers,
lettuce and mayonnaise, placing between bread or
toast spread with Vegex or Vegex butter.
- EGG SANDWIGHES.
Slice hard boiled eggs in thick slices. Place a
close layer of the egg, topped with a crisp lettuce
leaf on slices of bread with Vegex piquant relish
or Vegex butter. -
TEA SANDWICHES. -
Cut thin slices of bread, spread with Vegex butter
Veger increases general metabolism.
9

Peger insures against Pitamin Starvation.
or plain Vegex, add a leaf of crisp lettuce, lay
slices together; press firmly, trim the crusts, and
cut in half diagonally. Vary by adding chopped
nuts, minced cress, cheese, olives, celery, etc.
ENTREES
BRAISED CELERY.
3 medium size or 2 cups, vegetable stock,
2 large bunches of celery milk or water
2 tablespoons oil 2 tablespoons flour
Sliced lemon 2 teaspoons Vegex
Minced parsley
Clean celery and trim roots carefully, leaving as
much of them as possible. Cut to lengths of about
six inches, tie in a bunch and place in boiling water,
with the tops, greens and all. Cook gently until a
fork easily pierces the stalk, drain and serve with
brown gravy and minced parsley.
- WELSH RAREBIT.
1 cup grated cheese % teaspoon salts
1 tablespoon butter Pinch of pepper
1 tablespoon cream Paprika
1 teaspoon curry powder 1 tablespoon Vegex
Melt the butter in a saucepan, add the cream.
When hot put in the cheese, grated, pepper, salt,
and a shake of paprika. Stir constantly until the
consistency of rich cream. Add the curry powder
and cook for one or two minutes. Add the Vegex,
dissolved in 4% cup of hot water. If a light rarebit
is desired beat in 1 egg before adding the Vegex.
Serve on toast and sprinkle with paprika.
CHOP SUEY.
1 cup chopped onions 1 cup mushrooms
2 tablespoons oil or butter Salt and pepper
1 cup diced boiled celery 2 teaspoons Vegex
Fry the onions until quite brown in the oil, add
the boiled celery, mushrooms and seasoning. Simmer
for ten minutes. Add the Vegex, dissolved in a
small quantity of hot water. Serve with small bowls
of boiled rice.
Many combinations can be made always using this
as a base, by the addition of peppers, lobster, chicken
or any other left-over... Nut meats make an attrac-
tive addition as do such fruits as pineapple, bananas,
etc.
Veger as an appetiger is wonderful.
10

One pound Veger is the Vitamin concentrate of 22
pounds of rich brewer's yeast.
PAPRIKA G0 ULASH. \!.
2 tablespoons oil or butter 4 pound of nut meat or
1 cup chopped onions diced chicken
1 cup diced potatoes 1 bay leaf -
2 cups cold water Paprika
Salt and pepper Salt and pepper
1 cup vegetable stock 1 teaspoon Vegex
Melt the oil or butter, then add the onions and
potatoes, cut into small pieces, and the two cups
of cold water. Simmer for $4 hour (or slowly for
a longer time), then add the bay leaf, salt and pepper.
If the nut meats or chicken are used dredge heavily
with paprika and cook slowly until thickened to the
desired consistency. Dissolve the Vegex in the heated
vegetable stock (or hot water), and serve in a cas-
serole with triangles of toast.
SPAGHETTI.
Cook the desired amount of Italian Spaghetti in
boiling, salted water about twenty minutes. Drain
and mix with sauee (see recipe for Tomato sauce on
page 14) and serve. A bowl of grated cheese should
be served with the Spaghetti.
KIDNEY BEANS MEXICAN STYLE.
1 lb. dried beans 5 or 6 beans of garlic
2 green peppers 1 can tomatoes -
2 onions 1 or 2 tiny red (chili) peppers.
Salt and pepper 2 tablespoons butter
1 heaping teaspoon Vegex
Wash beans and soak over night or several hours.
Boil slowly until tender. When almost done, add
tomato sauce to the beans (see recipe on page 14)
and cook until tender and sauce is very thick.
SOUPS, BOUILLONS AND BROTHS.
VEGEX BHSQUE.
3 cups of milk, cream or half-and-half
Salt, pepper and celery salt
3 teaspoons Vegex
Bring the milk, cream or half and half to the
boiling point, being careful that it shall not boil.
Add seasoning, Vegex dissolved in hot water and
serve.
VEGEX BOUILL0 N.
No other simple broth known contains as much
flavor and nutriment as that made from 4% teaspoon
Veger bisque, the strengthening morning drink.
---

Veger is a concentrated Vitamin food. 9
of Vegex dissolved in 1 cup of hot water, this
making a perfect Plain Bouillon. The product is so
pure, and so sensitive to other flavors, that salt and
pepper should be very sparingly used.
(Note—Use scant 34 teaspoon Vegex to each cup
of liquid.)
ONION SOUP AU GRATIN.
2 cups chopped onions Salt and pepper
2 tablespoons oil Grated cheese
3 or 4 slices toast 5 cups water
2 heaping teaspoons Vegex
To two full cups of chopped onions add the oil
and fry until a rich brown. Scrape the contents of
the frying pan into a large kettle, add five cups
of cold water and boil slowly for fifteen minutes.
Have the toast (rye bread is excellent for this pur-
pose) heavily sprinkled with grated cheese in the
soup toureen. Add Vegex dissolved in hot water,
salt and pepper and pour over the toast. Serve with
grated cheese. -
N00DLE SOUP.
1 pound of noodles 1 teaspoon of salt
2 quarts of boiling water 2 tablespoons Vegex
Have the two quarts of water boiling rapidly before
adding the noodles and salt. Boil for five minutes
or until tender. Add other seasoning to taste. Just
before serving add the Vegex, dissolved in hot water.
- VEGETABLE SOUP.
1 large onion 1 green pepper
1 potato 14 can tomato
3 garlic beans 1 carrot
4 or 5 pieces of celery 6 or 8 Okra
2 or 5 pieces of celery 14 cup of rice
1 tablespoon butter Small piece red pepper
1 cup mashed peas Salt and Pepper
1 tablespoon Vegex
Wash and chop fine all vegetables. Cover with
water, add seasoning, rice and mashed peas. Cook
until all vegetables are well done, then add the Vegex
which has been thoroughly dissolved in hot water,
and serve. Do not cook after Vegex has been added.
SPINACH SOUP.
1 qt. spinach
Tablespoon grated parmigiano cheese
4 cups of milk Salt and Pepper
2 tablespoons Butter 1 heaping teaspoon Vegex
- - - - -
No Vitamins, imperfect bone development.
12

Veger bouillon instead of coffee as your morning drink
tº-
Pcook spinach thoroughly and mince. To this add
outter, cheese, milk, salt and pepper. Before serving,
add the Vegex which has been thoroughly dissolved
in a portion of the soup. Serve with croutons. Do
not cook after Vegex has been mixed with soup.
LENTIL SOUP.
2 cups cooked lentils 1 small onion
1 bean of garlic 1 tablespoon of butter
1 small piece of celery Salt and pepper
3 cups of water 2 teaspoons Vegex
Mix water, mashed lentils, butter, chopped vegetab-
les, salt and pepper together. Boil about thirty or
forty minutes. Add a little thickening, making soup
about consistency of thick cream. When ready to
serve add Vegex, which has been dissolved in hot
water, Do not cook afterwards,
VEGETABLE CHOWDER.
#3 cup chopped carrot 14 cup chopped turnips
#2 cup chopped onion 1 or 2 chili peppers
1 cup chopped cabbage 2 green peppers chopped
1 cup chopped celery 1 tablespoon sugar
2 cups tomato juice 3 tablespoons butter
2 qts, water Salt and Pepper
3 teaspoons Vegex
Wash, and prepare vegetables, chop fine an mix
all ingredients together. Cover closely and cook
an hour or more until tender. Dissolve the Vegex
in another vessel, mix well, add season and serve.
RICE AND PEA S0 U.P.
3 cups mashed peas Tablespoon butter
Small onion 1% cups boiled rice
Salt and pepper 3 cups of water
2 heaping teaspoons Vegex
Mash rice thoroughly, chop onion and mix together
all ingredients except Vegex. Boil fifteen minutes.
When ready to serve add Vegex which has been
dissolved in hot water. Mix well.
Grated Parmigiano cheese served with this is
excellent.
CREAM ºr PEA SOUP.
1 lb. dried peas 1 onion
Milk Butter
Salt and pepper
1 heaping teaspoon Vegex
Veger bisque, the strengthening drink.
13
Veger is rich in organic body building salts.
Cook peas, and mash through a collander. This
will be more than needed for one meal but use
sufficient quantity to make amount of soup required.
To this add enough grated onion to flavor and milk
to make quantity desired. Thicken until consistency
of thick cream, season to taste and just before serv-
ing add Vegex which has been dissolved in hot water.
MILAN ESE SOUP.
1 small cauliflower A little parsley
1 carrot 1 small celery stalk
1 or 2 leeks 1 small sized potato
1 turnip 2 tablespoons butter
1 onion 3 garlic beans
1 cup of cooked beans % cup of cooked rice
2 teaspoons of Vegex
Wash and cut all vegetables in small pieces, cover
with water, add salt and cook until tender, then
add rice, beans, butter, chopped parsley. Season to
taste and boil five minutes more. Before serving mix
well the Vegex, which has been thoroughly dissolved
in another vessel. Grated Parmigiano cheese can be
served with this if desired.
ROSE BOUILLON.
3 large beets Seasoning to taste
2 quarts of water 2 tablespoons Vegex
Wash and peel the beets. Cover with the cold
water. Boil until the water is crimson. Add season-
ing, Vegex, dissolved in hot water, and serve with
whipped cream.
SCOTCH BROTH.
% cup barley or samp
A cup diced carrots
º, cup chopped onions
2 tablespoons butter or oil
Salt and pepper
2 heaping teaspoons Vegex
Place the barley or samp in a large saucepan with
the butter or oil. Add the carrots and onions. Stir
well and let simmer for a few minutes, then add
4 cups of cold water. Let cook slowly for three-
quarters of an hour. Add the seasoning and Vegex,
dissolved in hot water and serve. If very thick add
a little water.
sauces, GRAvies AND RELISHEs
Most hot sauces are improved by adding Vegex,
but a few which are made unique by its use are the
following:
Veger stimulates the appetite.
14


Growing children need more Vitamins.
- TOMATO SAUCE.
1 large can tomatoes
2 cups of water
13 can tomato paste
4 beans of garlic
1 medium size onion
Small piece of red pepper
1 teacup grated parmigiano cheese
1 green pepper
2 tablespoons olive oil
Piece of butter (size of walnut)
Salt
Pepper
1 teaspoon sugar
1 heaping teaspoon Vegex
Add water to tomatoes. Boil about thirty minutes
and strain. Add to the strained tomatoes, garlic,
onion, green pepper and red pepper, cut all very
fine. To this add oil, butter, sugar, tomato paste.
Salt and pepper as desired. Cook slowly about thirty
to forty minutes, then add the grated cheese. Vegex
should be thoroughly dissolved, in another vessel,
in a small amount of the sauce before mixing, then
add and mix thoroughly when ready to serve. Do
not cook after Vegex is mixed with sauce.
CURRY SAUCE.
2 tablespoons oil or melted butter
14 cup minced onions
*4 minced apple
2 tablespoons tomato catsup or chutney
(or both)
2 tablespoons flour
2 cups vegetable stock
or water
1 heaping teaspoon Vegex
Place the minced onions, minced apple, and tomato
catsup or chutney, (or both) in a sauce pan with
the oil or melted butter and cook gently for fifteen
minutes. Add the flour and after blending the
vegetable stock or water, and the Vegex. Mix a
little of this with the curry base, and serve the
remainder separately.
Many vegetables make earcellent curries as well
as the meats and meat and vegetable combinations
commonly used. Dried beans, lentils, peas, sweet
corn garnished with hard-boiled eggs are delicious.
Veger insures against Vitamin starvation.
15

Veger promotes growth in weak children.
-
Arrange your curry, with a small amount of the sauce
added, in the center of a large platter or chop dish,
in the center of a ring of boiled rice. French-fried
onions are an attractive addition.
SAUCE MEUNIERE.
4 slices lemon Salt and pepper
14 cup minced parsley A cup hot water
34 cup oil or melted butter 1 teaspoon Vegex
Into a frying pan put the oil or melted butter,
and when very hot stir in 1 teaspoon Vegex. The
extract will separate and harden, but let it con-
tinue to cook for a minute, then remove from the
fire, and cool somewhat. Add #3 cup hot water, stir
well, return to the fire and stir until Vegex has
blended, which will require only a few seconds. Add
14 cup minced parsley, 4 slices of lemon, salt and
pepper and serve very hot.
Eggs Meuniere are made by serving this sauce
over fried or poached eggs. Fried green tomatoes are
excellent with this sauce. It is also earcellent used
on fish.
BROWN GRAVY.
The taste of gravy made with Vegex may be
greatly varied by the kind of fat used. Thus, at the
same meal several sauces may be served, each having
a different flavor, depending upon whether the base
is of olive oil, corn oil, or butter.
Place flour and oil in saucepan, blend and place
over fire, add stock, milk or water. Cook gently for
five minutes. Add lemon, parsley and Vegex, dissolv-
ed in hot water and serve.
PIQUANT RELISH.
Mix one part of mayonnaise with one part of
Vegex. Vary by adding chopped chives, onions,
capers, etc. This sauce is excellent over hors
d'oeuvres, such as hard boiled eggs, ripe olives, fond
d’artichoke, etc. It makes an excellent salad dress-
ing for all vegetable salads.
VEGEX, FOR BOTTLE-FED BABIES
A third of a teaspoonful of Vegex dissolved in
cupful of warm water is a stimulating protective drink
for bottle-fed babies, increasing the development of
white blood corpuscles and resistance to disease.
Veger promotes appetite and digestion.
- 16

Veger increases general Metabolism.
WEGETABLE VEGEX RECIPES FOR
CHILDREN 1 T0 3 YEARS OF AGE.
GENERAL INSTRUCTIONS.
All vegetables, especially succulent plants, should
be cleaned thoroughly. In preparing vegetables for
children care should be taken that they are well-
cooked, preferably in a covered vessel, in their own
juices. When they are washed, the water remaining
on the leaf will give sufficient moisture. The water
should be cooked out. Valuable mineral salts in
solution are lost by draining.
SPINACH - VEG EX.
1 pint of spinach * Vegex bouillon Butter
Place spinach in a covered vessel, add a bit of
butter (no water) and cook until tender. Put through
a strainer or chop very fine. Mix equal parts of
spinach and Vegex bouillon thoroughly and serve.
* Use scant 4 teaspoon Veger to one cup of hot
water for Vegea bouillon, adding a little well cooked
7-1 ce.
VEG EX BOUILLON.
One tablespoon of strained spinach and one table-
spoon of Vegex bouillon is sufficient for one feeding
for a child of 1 year. The quantity may be in-
creased according to age.
CARROT - VEG EX.
2 or 3 carrots Vegex bouillon
Butter Salt
Wash and scrape young carrots, cut fine.
Cover with water and cook slowly for one hour
in covered vessel. Mash thoroughly or put through
a colander.
Mix 1 tablespoon of the carrots with 1 of Vegex
bouillon and a bit of butter.
SQUASH - VEG EX.
Substitute squash for carrots in above recipe.
PEA - VEG EX.
Fresh peas Salt
Egg white Vegex bouillon
Butter
Cook peas until very tender, put through a colander.
Mix a bit of butter, with 1 tablespoon each of the
pea pulp and Vegex bouillon and the whipped egg
white. Serve warm. - -
POTATO - VEG EX.
Substitute potato for peas in the above recipe.
EGG - VEG EX.
1 egg 14 teaspoon cream Vegex bouillon
Whip the egg. To half of the egg add 1 teaspoon
of Vegex bouillon and 4% teaspoon of cream. Mix
well and serve.
Use Veget as a daily food for the children.
17

-
The organic salts of Pºitafood neutralize acid.
A Statement
by
Eugene Christian
URING the past twenty-six years, Eugene Chris.
tian's studies in food and hitman nutrition have
gained for him a position of national leadership
as probably the most widely known expert on diet and
food problems. Approarimately 1,250,000 volumes of his
books, “Little Lessons in Corrective Eating,” “Weight
Control for Health and Efficiency,” “How to live 100
Years,” “250 Meatless Menus,” “Christian's Encyclo-
pedia of Cookery" (four volumes), “Christian's En-
cyclopedia of Diet” (five volumes), are in use, as
a basis for the dietary practice of his read cris and
partieſts, during the present year.
During the past twenty-six years, I have devoted
myself unremittingly to study and research in prob-
lems of food and nutrition. As the result of in-
tensive work on Vitamins in collaboration with
several chemists of national standing, I have made
a discovery which I believe is the most important
step forward of my life's work. It is a process of
combining VITAMIN concentrates with natural food
products.
Prof. LEwis B. ALLYN of the Westfield Testing &
Research Laboratories, who is working in coopera-
tion with me, has discovered processes of concentrat-
ing fruit pulp, so as to leave their IV fainin intact.
Prof. Allyn's work as food editor of Collier's and
McClure’s Magazine; his association with Dr. Wiley
in awakening public opinion to the dangers of such
food adulteration as benzoate of soda and alum in
Vitafoods are better than milk for growing children.
18

Vitamins are a food, not a drug.
baking powder; his courageous" fight against the
“GREAT AMERICAN FRAUD” of patent medicines in
Collier's Magazine, made him a nationally known
figure and established his standing as one of the
country's foremost food chemists.
My readers know how for twenty-six years I have
insisted that there must be present in the diet un-
cooked foods containing all the necessary elements
of nutrition, including Vitamins, the presence of
which I sensed twenty years ago although I had
no name for them. Science has now demonstrated
that overcooking, baking, boiling, pasteurizing, de-
hydrating, canning, exert a destructive effect upon
the most highly organized food constituents, just as
the over-refining, bolting and milling processes re-
move the life-giving mineral salts and Vitamin fac-
tors of outer coats and germ.
I was greatly interested in the discovery of
Casimir Funk, the founder of the Vitamin Science,
that animals fed on milled or polished white rice
become diseased and die of mal-nutrition in from
fifteen to thirty days, and that if the polish or
millings of the rice, or an extract made from the
same without boiling, is put back into the diet, they
recover quickly; and also in the Japanese investiga-
tions, which proved that men eating polished rice
get beri-beri and are either protected or cured by
adding the polish or millings to their diet.
My cardinal principal of food selection, balance
and combination depends upon dividing all foods
into two general classes: “Live” or Vital Food, and
“DEAD” or Non-Vital. Among the dead foods I
class also all foods that have been processed, refined,
dried, chemically treated, over-boiled, baked, so as
to destroy their complex and most valuable life-
giving substances.
Science, with its marvelous discoveries regarding
Vitamins, now reveals why certain Live Foods have
Use Vitafood wafers for school luncheons.
19

Get your Vitamins through your kitchen.
such curative, growth promoting, sustaining qualities.
Vitamins we know, but not yet in their pure form.
We can separate from certain unprocessed foods
highly potent Vitamin concentrates; but these con-
centrates are too complex, too near to LIFE itself
to yield to chemical analysis. Feeding tests show
in them a mysterious, LIFE-GIvi No ELEMENT that
protects against disease and inſection, increases
human vitality, is a pre-requisite of vigor and goºd
health, and that without Vitamins in their food,
men and animals become diseased and in a short
time die.
Vitamins are an INDISPENSABLE Food. By their
use in the purer forms now available to me, I can
accomplish for my patients results that I never
dreamed of before. It would seem almost in-
credible, were I to tell you what these Vitamin
foods, during our experiments, have already ac-
complished and what they will accomplish if taken
in the right way.
It is estimated that twenty million adults who
dwell in American cities subsist largely upon pre-
pared, refined, heat treated, and highly processed
foods. This processing lowers and in many cases
destroys the Vitamin element. There are ten mil-
lions of children who need a daily portion of
Vitamin, to stimulate their growth, to build firm
bodies, and to protect them against the deficiency
diseases and the impaired vitality that results from
lack of Vitamins,
In addition to their Vitamin content, these wafers
are rich in the most precious organic salts, out of
which the bones, teeth and most important body
tissues are built—magnesium, organic iron and
calcium. - -
During the past twenty-six years, I have found it
often discouraging work trying to emphasize to the
public the importance of food and diet as factors of
health. Now at least the tide has turned. There
Cºre children Veger sandwiches for school luncheons.
20

No Pitamins, no strong bones.
is general public interest in foods. The food ques-
tion is basic
to our National Health;
to our National Efficiency as Workers;
to our National Economic Structure.
Professor Henry C. Sherman, Ph. D., head of the
Department of Physiological Chemistry at Columbia
º in his book, “Chemistry of Food and
(utrition,” on page 386, brings out interesting
igures:
“True economy in the use of food must be
physiological as well as pecuniary economy. * * *
The majority of families in the United States have
had in recent normal times incomes of less than
$800, per year, of which not over 45 per cent
can be spent for food if other living conditions
are to be at all satisfactory. This implies an
allowance of approximately one dollar per day
for food for the ‘normal’ family of five, or 20
cents per capita per day.
“If this be taken as approximating the average
expenditure in normal years, it would follow that
the sum annually spent for food in the United
States is in the neighborhood of $7,000,000,000.
From such statistical estimates of the value of the
different food industries as the writer has been
able to find it would appear that this is dis-
tributed somewhat as follows: -
ſeats, poultry, fish
and shellfish. . about $2,800,000,000—or about 40%
ºggs . . . . . . . . . . about 400,000,000—or about 6%
ſilk ......... about 500,000,000—or about 7%.
heese . . . . . . . . about 50,000,000—or less than 1%
utter and other -
fats . . . . . . . . about 500,000,000—or about 7%
rain products...about 1,000,000,000—or about 14%
ugar, Molasses,
etc. . . . . . . . . . about 500,000,000—or about 7%
egetables . . . . about 500,000,000—or about 7%.
Growing children need more Vitamins.
- o-

Jºitamin deficiency means lessened resistence.
Fruits . . . . . . . . about 300,000,000—or about 4%
Nuts . . . . . . . . . about 50,000,000—or less than 1%
Miscellaneous (in- -
cluding beverages,
etc.) by "difference -------- - - - - - about 6 to 7%
Of VITAMIN's he says, in Chapter XII, under the
heading “Antiscorbutic and Antineuritic Properties
of Food”:
“Recent investigations have shown that food
furnishing sufficient amounts of proteins, fats, car-
bohydrates, and inorganic foodstuffs may not
always prove permanently adequate. * * * In
normal nutrition the occurrence of scurvy is
prevented by the antiscorbutic properties of the
food. Beri-beri is primarily a disease of the
nerves, a neuritis, and can be prevented by the
use of food adequate in antineurºtis substances
or properties. Similarly some foods have growth
promoting properties beyond what can be ac-
counted for by the proteins, fats, carbohydrates,
and salts which they contain.”
All of my efforts in diet control have tended to
increase the use of vegetables, milk and fruit as
substitutes for meat. This viewpoint has now
been adopted and is being urged by such men as
Sherman, who points out, besides the advantage in
health, the enormous economic effect of such a
change in diet, which would result in the saving
of hundreds of millions, and if universally adopted,
at least twenty per cent of our food bill, or $1,400,-
000. annually would be sold.
Like most new thought, the Vitamin discovery is
being exploited by conscienceless fakers. In the
public’s partial information about the wonderful
Vitamin discoveries, they see only an opportunity
for fraud and the faker’s chance to impose upon
Vitazvins promote good health in children and adults.
99. _

Growing children need more Vitamins.
the ill-informed millions hungry for truth on this
great subject. These men are copyrighting and ad-
vertising, under similar sounding names, worthless
and almost inert products for their own profit, but
to the public's detriment.
The right way to check these patent medicine
fakers is to prepare and merchandise Vitamins as
a food product and to offer them generally, in pure,
wholesome form, at the lowest possible cost. Our
VITAMINIzED FRUIT WAFERs are the first form in
which this has been done.
The VITAMIN Food Co., IN.c., is in possession
of methods of extraction that enable it to produce
vitamins at lower cost than by any other method
known to its officers and consulting chemists. It
has entered a contract that assures it of the
cooperation of the Westfield Testing & Research
Laboratories and of Prof. Lewis B. Allyn. It
has associated and interested in the company and
in its service several highly trained food chemists,
whose services VITAMIN Foop Co., IN.c., will be
guided by the scientific research in Vitamins that
is going on at universities and biological laboratories
here and abroad. It will endeavor, as soon as
possible, to translate new knowledge into more
comprehensive terms and better methods of com-
mercial vitamin production.
To the VITAMIN FooD Co., IN.c., I have assigned
permanently the exclusive right to the use of the
name Eugene Christian in connection with any food
product; with a restriction, however, that such food
product must bear my approval and, further, that
no false representation and no exaggerated claims,
that cannot be substantiated by actual test, be made
in connection with any food bearing the name
Eugene Christian.
Serve Vitafood wafers as dessert daily.
23

Get your Vitamins through your kitchen.
Eugene Christian's
VITAFOOD
A fruit, cereal and nut product exceedingly
rich in the four Vitamins, A, B, C and D.
Composed of uncooked fruit pulp, cereal
extracts and concentrates of Vitamin – bear.
ing vegetable organs of growth, and con-
tºlining not less than 3% per cent of the
most valuable organic mineral salts such as
Iron, Calcium, Potassium, Magnesium, Sodium
and Phosphorus, etc.
There is more iron in easily assimilable
organic form in one Vitafood wafer than in
a generous handful of raisins, and many
times more than in the various pills and
pellets and tablets whose chief asset is their
patent medicine names that sound like
Vitannin.
Vitamins and the precious mineral salts,
such as organic iron, should be taken as
FOOD and not as drugs or medicine.
Each Vitafood wafer has a fuel (food)
value of 20 calories in easily assimilable
form. Over 66% of the carbohydrate (ener-
grizing fuel matter) of these wafers is in the
form of easily digested and assimilated
natural fruit sugars.
They are practically starch free.
It is the best medical opinion that many
modern nervous and digestive troubles are
traceable to over processed foods and short-
age of vitamins, not complete enough to
bring on acute disease, but sufficiently
serious to rob us of the fullness of our
health, vigor and energy. Health and vigor
should be universal, just as they are common
to men and animals living under natural
ronditions, eating unprocessed and unrefined
foods. The body charged with vitamins,
whether of adult or child, possesses far
greater resistance to infection or disease.
Use three to six wafers a day for child or
adult.
Pitafoods make for sound teeth.
24

Peger insures against Vitamin starvation.
A few Ways of Using Vitafood Fruit Wafers
. Vitafood Wafers With cream
. Vitafood wafers with cream cheese
Vitafood wafers with cottage cheese
Vitafood wafers with nuts, pecans
preferred -
. Vitafod wafers with peanut butter
. Vitafood wafers with nut butter or
peanut butter and cheese combined
Vitafood wafers combined with cream
and cottage cheese
8. Vitafood wafers with unsalted dairy
butter.
The above combinations make a delicious
and nourishing dessert. If something sweet-
. is ºred the following combinations may
e used.
A. Vitafood wafers with jelly or mar-
malade
B. Vitafood wafers with cream cheese
and figs
C. Vitafood wafers with cream cheese
and dates or raisins
D. Vitafood wafers with heavy cream
and crushed dates
E. Vitafood wafers with peach or pear
- preServes.
Vitafood Wafers, chocolate covered (dip
- wafer in either bitter or sweet
chocolate paste, and leave to cool
- and harden).
Vitafood Wafers, cut in half and rolled into
a pitted date, cover the Whole with
bitter chocolate, makes a delicious
dainty dessert. -
NOTE: The conventional custom of eat-
ing a liberal service of something sweet at
the close of the meal is wrong, not with
reference to the quality but the quantity.
One usually eats all or more than is neces-
sary to sustain strength and energy and the
dessert is merely a hurden laid upon the
digestion and needs of the body. A bite or
two of something sweet causes a liberal flow
of saliva and aids digestion, therefore from
one to three Vitafood wafers serve two pur-
poses: First, they furnish the Vitamin ele-
ment necessary to insure perfect assimilation
of food; and second, the quantity of dessert
is limited to the safe requirements of the
body.
Veger as an appetiger is wonderful.
25
Growing children need more Pitamins.
Certificate of Vitamin Content
WEST FIELD TESTING & RESEARCH
LABORATORIES, Westfield, Massachusetts.
LEwis B. ALLYN, Director.
Dec. 12, 1921.
Vitamin Food Co., Inc.,
New York, N. Y.
Gentlemen:
We report here with on the chemical analysis of
CHRISTIAN'S VITAMINIZED FRUIT Wafers,
together with a brief summary of feeding tests thereon:
Fat or other ex- Acidity as citric
tract 5.93% , acid - 1.57%
Proteins (N × 6.25) 6.12% Moisture 9.03%
Carbohydrates 75.42% Water-soluble
Invert Sugars 49.80% matter 70.06%
Ash or mineral Alkalinity of the
matters 3.50% ash 31 cc
Calories per pound—1767 Calorie value of 1
wafer-19.5. - -
RATIos: -
Fat to ash–1.7– Protein to ash–1.7+
The ash or mineral matter consists essentially of
the following:
Iron oxid . . . . . . . . 1.17% Phosphoric acid
Calcium oxid S º, - - - - - - 14.02%.
- ulph es (as
(lime) …..7.88% HaSO4) . . . . . . 6.75%
Potassium ºxid: ... 1.32% chloß . . . . . . . . 6.73%
Sodium oxid ; : ... 31.07% Nitrates, silica and
Magnesium oxid .. 2.36% undetermined . . 28.75%
COMMENTS.
It will be noted that the ratios of the fat and
protein to ash are practically identical.
Each wafer contains approximately 20 calories.
These wafers are rich in the organic mineral salts
essential to proper nutrition. An abundance of lime,
iron, phosphates and the like are present. These
salts are strongly alkaline in reaction and tend to
correct acid or hyper-acid conditions.
The sugars present are principally of the invert
type, maltose and dextrose, and are readily assimilated.
The wafers contain traces only of starch, and are
therefore practically starch-free. Over 66% of the
carbohydrates consist of readily assimilated sugars.
Vitafood wafers are better than milk for growing
children.
26
|


Your body, charged with Vitamins resists disease.
SUMMARY OF FEED ING TEST.S.
When administered to growing animals in the
laboratory, these wafers show a higher Vitamin
potency than either milk or yeast. They are par-
ticularly rich in the fat-soluble A and water-solubles
B and C
Animals fed on a Vitamin-free diet soon develop
scurvy, polyneuritis or die.
When the Vitaminized Fruit Wafers were added
to this diet, a quick substantial growth resulted with
no discernible dietary deficiencies.
Respectfully submitted
(Signed) I. B. ALLYN.
SCIENTIFIC LITERATURE.
The Vitamin Food Company is ready to
furnish the following scientific literature:
Eugene Christian’s “Little Lessons in Cor-
rective Eating”—a complete course of diet
With menus, and directions, for selection,
combination and balance of foods.
24 Lessons. Price $2.00.
“British Government Research Committee
Report on Present State of Knowledge Con-
cerning Vitamines.” Contains Scientific
knowledge obtained by the Lister Institute
and the scientists in charge of mass feeding
for the British organization during the war
period as well as the research results of
British Laboratories for the study of human
nutrition.
Special Price $1.25.
'Vitamines” by Benjamin Harrow, Ph. D.,
Columbia University, a clear statement in
§le language of recent Vitamine knowl-
edge. -
Regular Price $2.50. Vitamin Research
Laboratories. Special Edition $1.25.
Order direct from Vitamin Food Co.,
gººm National Bank Building, New York
ity.
Vitafoods are concentrated Vitamin foods.
27

Veger stimulates the appetite.
TEN LITTLE LESSONS ON VITAMINS
Their Source, Purpose and Use
“These lessons,” says Dr. Christian, “con-
tain the newest and most authentic know-
ledge about this mysterious food substance.
They give the results achieved by the world's
ablest chemists, in finding the source of
Vitamins, and thousands of feeding tests, to
find their uses. They give the results of feed-
ing men and women upon rich Vitamin bear-
ing foods, in nearly every country in the
world and under all conditions of health and
disease. These “Little Vitamin Lessons” are
not theoretical essays, but practical menus
and instructions by which you and your
family can begin at once to correct your
eating.”
Order direct from Vitamin Food Co., Inc.
Gotham National Bank Building, 1819 Broad-
way, New York City. , Price $2.00
“TEN LITTLE LESSONS ON VITAMINS”
TELL
How correct eating and vitamin balance in
diet are the only scientific method of
growth control.
How nerves starve for Vitamin B when it
is deficient in our food, how they regen-
erate and come back to normal when it
is restored to our diet.
How Vitamin C affects growth of tooth and
bone tissue, tends to prevent caries or
* tooth decay, by building sound tooth
structure from within, reduces the chan-
ces of pyorrhea, to a minimum and ohelps
make sound tooth Surface.
How complete deficiency of certain vitamins
quickly leads to loose teeth in scurvy
and rickets.
How Vitamin A builds up strong healthy
body tissue and protects against infec-
tions, through making for body tone and
increasing resistance.
How an abundant supply of Vitamin B
increases the number of white blood
corpuscles and thereby the resistance of
the blood to in faction.
How expectant mothers may build in their
own bodies reserves for themselves and
Vitafoods insure against Vitamin starvation.
28

Vitamins are a food, not a drug.
;" by right vitamin ration in their
OOCl.
How parents can assure their children of
the elements vitally necessary to normal
growth through right feeding and “vita-
min insurance”. -
How to select, combine and balance foods to
insure right vitamin content, wholesome
and nutritious diet and yet save 20% on
food bills, saving the average family
from $40. to $200, a year.
ITAMINES in their concentrated form
should be used under medical advice in
difficult cases of disorders of digestion and
nutrition. Your physician can secure a sº-
ply of Vitamin Concentrates and scientific
information by writing to the Vitamin . Re-
search Laboratories, Lewis B. Allyn, Direc-
tor, Westfield, Mass.
Products of the Vitamin Food Co., Inc. are
now sold by high grade grocery and drug
stores. Some have not yet received their
stock. If unable to secure the Vitamin Food
Products and Vegex Products from your
grocer or from the food department of your
drug store, write to us directly for informa-
tion in order to make available to mothers
and others responsible for proper feeding.
VITAMIN FOOD CO., Inc.
Gotham National Bank Bºldg., 1819 Broadway,
New York.
C & THE right way to check the patent
medicine fakers, who are ex-
ploiting the public's partial information
about the wonderful Vitamin discoveries,
is to prepare and merchandise Vitamins
as a food product and to offer them
generally, in pure, wholesome form at
the lowest possible cost. That is the
purpose of this Company, and we feel
sure of a hearty, generous response on
the part of public.”
Signed) EUGENE CHRISTIAN
Get your Vitamins in your food, not in drugged pellets.
29

No Vitamins, imperfect bone development.
Eugene Christian's
VITAFOOD
A fruit cereal and nut product exceedingly
rich in all four vitamins. Composed of un-
cooked fruit pulp, cereal extracts and con-
centrates of vegetable organs of growth.
Depending on natural sugars for sweetness.
Contains not less than 3% 76 of the most
valuable organic mineral salts of iron, cal-
cium, potassium, sodium and phosphorus.
Vitamin A is indispensable for growth and
maintenance of eye health.
Vitamin B protects against neuritis; sup-
plies nerve reserve, and assists the A vitamin
in stimulating metabolism and growth.
Vitamin C increases body tone; is the effec-
tive agent in sound tooth and bone forma-
tion. Insufficiency of this vitamin delays
teething and impairs the teeth.
Vitamins A and D protect against rickets;
build firmer bones and teeth, and regulate the
absorption and use of lime in body structure.
All vitamins are protectives against infec-
tion and increase body health and vigor.
One box containing 90 wafers (one
month's vitamin supply) . . . . . . . . . . $2.00
Vitafood Chocolate Candy (Vitafood
Walfers coated with delicious choco-
late); one month’s supply, per box. . $2.50
Six billion tin cans of food used in America
30

Vegea. Almonds delicious, palatable and tourishing
VEGEX ALMONDS
VITAMIN FOOD
Mild in Fat Soluble A
Rich and Strong in Vitamins B and C.
Vitamins increase appetite, improve digestion and
normalize the functions of the stomach and bowels.
They promote the growth of children and are
potent stimulators of the vigor of men and women.
They tend to build reserve for nerves, glands,
organs of growth, reproduction and cell nuclei.
They assist the calcium intake of the body, for
building better teeth, bones and general health.
VITAMINS GIVE TO MEN the strength
and vigor of youth.
VITAMINS GIVE TO WOMEN the health
and beauty of girlhood.
VITAMINS GIVE TO CHILDREN robust
º bodies, strong teeth, happy, active
In 111C1S.
In Ioc. and $1.00 tins.
Certificate of Vitamin Content
THIS IS TO CERTIFY
That we have conducted feeding tests in
our laboratories, using Vegex Almonds as the
sole source of Vitamins;
That Vegex Almonds are highly potent in
Fat Soluble A or the growth-promoting factor,
the Water Soluble B, and the Water Soluble
C factors.
In addition, they give us satisfactory chem-
ical analysis with an acid neutralizing ash of
organic mineral salts. We regard them as a
highly desirable product, both from the stand-
point of vitamins and of chemical constituents.
WESTFIELD TESTING & RESEARCH
LABORATORIES
L. B. ALLYN, Director.
Serve Veger Almonds daily on your table
31

The organic salts of Vitafood neutralise acid.
The HOW and WHY
of
VITAFOOD WAFERS
The taste buds of the average person have been
trained to accept conventional food.
The conventional food is not of necessity the
to rect nor the best food. In many instances ac-
1stomed as it has been since infancy to highly
c oked and processed animal proteins and other
deratured foods. Hence it may not readily accept
he rich, clean, pure, natural delicious foods that
one to us sun-cooked.
These wafers are a mixture of these rich,
atural sun-cooked foods. IF YOU WILL EAT
i EM FOR A PERIOD OF THREE OR FOUR
\ YS ACCORDING TO THE DIRECTIONS
R LOW, YOUR TASTE WILL READILY
ACCEPT THEM AND YOU WILL, GAIN FROM
THEM NOT ONLY THE PALATE PLEASURE,
BUT THE GREAT VITAMIN VALUE THEY
CONTAIN IN ITS BEST AND MOST POTENT
FORMI.
HOW TO USE THEM.
One Vitafood wafer eaten at the close of each
meal will supply the quantity of Vitamin A, B, C
and D necessary for the day.
A supply of wafers should be left on the table
as a dessert, to be taken during or after the meal
by children and adults.
If you feel languid, anaemic, or under nourished,
you can take two or even three wafers at each meal
and eat a few between meals, until the Vitamin
balance has been restored. These wafers may be
eaten alone, or with ordinary dairy butter, cream
cheese, peanut butter, nuts, cottage cheese, cream
or rich milk.
Growing children need more Vitamins.
Cooke 32 zaſ/4-//
º V. Haſseds - pastº le and ſafºe!
V. * neurish ºn 4 foods