| 2½ quarts washed bran (dry) | 1½ tsp. salt |
| 36 gms. agar-agar | 2 saccharin tablets (½ gr.) |
| 600 c.c. of cold water | |
Mix agar-agar, saccharin, salt and water. Boil until dissolved. Pour over dry bran. Mix thoroughly and mold into muffin tins while hot. Bake in a slow oven about 20 minutes, or until wafer is dry and will whirl in the tin.
* Agar Jelly
| 1 tsp. or 7 gms. agar-agar | ½ gr. saccharin |
| 1 cup cold water | ¼ tsp. flavoring |
| 1 tsp. mild citric acid | Coloring—as desired |
Dissolve agar-agar in water. Add citric acid and saccharin. Put over flame and boil. Remove from fire—add flavoring and coloring. Put in cool place to harden. This jelly has no food value.
* Spinach and Egg Salad
| 3 gms. gelatin | 2 tbs. cold water, melt and swell over hot water. |
Add:
| 6 tbs. cold water | 50 gms. fresh cooked spinach |
| 2 tbs. vinegar | 1 hard cooked egg |
| Salt as desired | |
Surround mold with slices of hard cooked egg, placing the spinach in the center. Pour over this the gelatin mixture; allow to mold and serve on lettuce.