Bread Substitutes

Bran Biscuits, or Muffins

1 cup washed bran	1 tbs. melted butter
1 tsp. baking powder	2 tbs. cream
1 egg	¼ tsp. salt

Tie bran in cheesecloth bag and attach to cold water faucet; allow water to pass through bran, removing starch by squeezing the water through; using dry. Beat egg separately; add cream; mix with bran, add melted butter, salt, and baking powder. Grease muffin rings and pour in the mixture. Bake in moderate oven.

Diabetes Muffins [49]

(The Equivalent of an Egg)

Recipe for Hepco Cakes, so arranged that one cake is equivalent to an egg:

140 gm. Hepco flour	Protein 60	Fat 29
2 eggs	Protein 12	Fat 12
60 c.c. 40% cream	Protein 2	Fat 24
10 gm. butter		Fat 9

Make twelve cakes; each cake contains 6 grams of protein, 6 grams of fat, and approximately 75 calories.

Lister Muffins

So arranged that each muffin is equivalent to one egg:

60 gm. Lister flour (one box)	Protein 42	Fat 0
1 egg	Protein 6	Fat 6
45 c.c. 40% cream	Protein 2	Fat 18
30 gm. butter		Fat 25

Make 17 muffins; each muffin contains 6 grams protein, 6 grams fat.

Bran Biscuits for Constipation

(By F. M. Allen)

60 gm. bran	6 gm. powdered agar-agar
¼ tsp. salt	100 c.c. (½ glass) cold water

Tie bran in cheesecloth and wash under tap until water is clear. Bring agar-agar and water (100 c.c.) to boiling point. Add washed bran and salt and agar-agar solution (hot). Mold into ten cakes; place on oiled paper and let stand ½ hour, then when firm and cool, bake in moderate oven 30 to 40 minutes. The bran muffins are more palatable if butter and eggs are added. This may be done, provided the patient allows for them in the diet.

Casoid Flour and Bran Muffins

1 oz. (30 gm.) casoid flour	1 egg white (whole egg may be substituted for 1 egg white)
1 level tbs. (15 gm.) butter	1 egg white (whole egg may be substituted for 1 egg white)
1 oz. (30 c.c.) 40% cream	1½ tsp. baking powder
¼ tsp. salt	1 cup washed bran

Total food value: protein, 18 grams; fat, 24 grams; carbohydrates, 1 gram; calories, 300.

One muffin: protein, 3 grams; fat, 4 grams; carbohydrates, trace; and calories, 50.

The flours and meals used in this recipe are prepared by Cutlard, Stewart & Walt, Ltd., London (casoid flour). Theo. Metcalf & Co., Boston (soya bean meal). Lister Brothers, Andover, Mass. (Lister diabetic flour).

Lister Flour and Bran Muffins, or Biscuits

1 cup washed bran	1 tbs. butter
30 gm. Lister flour	1 egg
1 tsp. baking powder	½ tsp. salt
2 tbs. 40% cream
Sufficient water to make a drop batter (about ¼ cup)

Squeeze all the water from the bran, then add flour and melted butter, salt, well-beaten egg yolk and cream. Whip egg white stiff and fold into mixture. Add baking powder and enough water to make thick batter. Use less water if biscuits instead of muffins are desired, and knead into a dough. Roll out into a sheet one-half inch thick and cut with biscuit cutter.

After making muffin batter, grease muffin ring with melted lard, and pour half full of above mixture. Bake in moderate oven about 20 or 30 minutes.

Soya Meal and Bran Muffins [50]

1 oz. (30 gm.) soya meal	1 cup washed bran
1 level tbs. (15 gm.) butter	1 egg white (one whole egg may be substituted for one egg white)
1 oz. (30 c.c.) 40% cream
¼ tsp. salt	1½ tsp. baking powder

Mix soya meal, salt, and baking powder. Add to washed bran; add melted butter and cream. Beat egg white and fold into mixture; add enough water to make thick drop batter. Bake in six well-greased muffin tins until golden brown from 15 to 25 minutes.

Total food value: protein, 11 grams; fat, 27 grams; carbohydrates, 2 grams; calories, 304; one muffin, protein, 2 grams; fat, 4.5 grams; carbohydrates, trace; calories, 50.

Almond Biscuits

1 cup almond meal	1 grain (or less) saccharin, dissolved in 1 tsp. of water
1 oz. cream
1 egg	1½ tsp. baking powder
3-4 drops vanilla

Beat egg yolk until light, add cream and saccharin; stir this into almond meal. Fold in the stiffly beaten white. Drop on a greased paper and bake until golden brown in a moderate oven.

Almond meal or flour is prepared as follows:

Blanch 1 pound of almonds; dry and pass through grinder, or pound in mortar until powdered. Place in a muslin bag and immerse in a pan of water acidulated with vinegar to remove sugar; allow to stand 15 minutes. Squeeze dry and place in a warm (not hot) oven to remove all moisture. Grind or pound once more. Almond flour does not keep well; it must be made in small quantities and kept in a glass jar in a cool place.

Cocoanut Flour

Grate cocoanut and treat as almonds to remove sugar; dry thoroughly and grind or pound to fine meal.

Cocoanut Biscuits

1 cup cocoanut	1½ tsp. baking powder
1 egg white (or whole egg if desired)	½ grain saccharin

(A biscuit may be made without saccharin for bread substitute.)

Spanish Cream

5 tbs. coffee, or	1 tbs. cold water
Infusion of cocoa nibs	30 c.c. (1 oz.) 40% cream
1 tsp. gelatin	1 egg
Saccharin to sweeten

Pour coffee, or cocoa infusion, into a double boiler, beat egg yolk and saccharin dissolved in 1 tsp. of water, and stir into hot coffee. Cook gently until mixture coats the spoon (raw flavor of egg has disappeared); add gelatin and mix thoroughly. Whip cream and egg white. Place on ice to set.

Lister Cream Puff

This is made by pouring 30 grams of soft custard (diabetic) over 1 Lister biscuit.

Custard

½ cup cream	1 egg
¼ grain saccharin	3-4 drops vanilla or almond extract

Beat egg until it is well broken up, but not light; stir into the cream; dissolve saccharin in teaspoonful of water and add to mixture. If custard is to be baked, pour into molds and place upon a rack, or on a folded cloth in a pan half filled with hot water; bake in moderate oven until firm in center.

If soft custard is desired, pour mixture into double boiler and cook gently until mixture coats the spoon and the raw egg flavor has disappeared.

Snow Pudding

Make ½ cup gelatin, as directed below.

Whip in 1 egg white.

When gelatin is half congealed, mold and set on ice.

When ready to serve, unmold and serve with custard, or 1 tbs. whipped cream.