Second Day

Breakfast

Fresh haddock fried in butter. Cold tongue. Coffee and cream.

Lunch

Vegetable marrow farcie. (7)

Devilled ham and French beans. (8)

Cheddar cheese with diabetic biscuits and butter.

Dinner

Oysters.

Clear soup.

Roast lamb.

Green asparagus with clear melted butter.

Almond pudding. (9)

Recipes

(7) Vegetable marrow or cucumber makes an excellent dish boiled and stuffed with veal forcemeat, in which, instead of bread crumbs or flour, Bonthron's grated almond biscuits must be used, but the forcemeat must be bound together with a beaten egg.

(8) "Devils" are easily made, and render a dish of cold meat palatable and savoury. A paste is made of almond flour, curry powder, mustard, salt, and oil, with sauces to vary the flavour. This is spread on the cold meat to be devilled, before grilling. Served hot.

(9) Almond Pudding And Cakes

The correct making of almond pudding and almond cakes by the cook of a diabetic is an art to be practised and mastered. When sweetened with saccharin they make tasty sweet dishes, which prevent the patient from missing and longing for the forbidden puddings of former days. The following recipes will be found most valuable: -

Almond Pudding

Take two eggs, a quarter of a pound of almond flour, a quarter of a pound of butter, and three tabloids of saccharin dissolved in a tablespoonful of brand}-. Warm the butter, beat in the almond flour and the yolks of the eggs, adding the dissolved saccharin. Whisk the whites into a stiff froth, beat all together. Put into dariole moulds and bake in a quick oven, and serve with a little hot sauce made with dry sherry and saccharin.

Almond Biscuits

To every ounce of almond flour add two whites of eggs and a little salt to taste. Beat the whites to a stiff froth, add the almond flour, and beat well together. Put in buttered patty-pans, and bake in a moderately quick oven from fifteen to twenty minutes. The whole has to be done quickly, and baked directly the ingredients are mixed. This biscuit will be found very useful as a substitute for bread.

Third Day

Breakfast

Fresh herrings with mustard sauce.

Savoury omelette.

Tea with cream.

Lunch

Cold mutton with French bean salad mixed with oil and a dash of vinegar.

Stewed lettuce. (10)

Roquefort cheese with diabetic rusks.

Dinner

Tomato soup.

Sweetbreads aux fonds d'artichauts. (11)

Fillet of beef garnished with cauliflowers.

Custard pudding sweetened with saccharin.

Recipes

(10) Stewed Lettuce

A well-grown lettuce is selected. It is first boiled in plenty of water, care being taken not to let it drop to pieces. When nearly done take out, drain, and place in a stew-pan with a little rich brown gravy, and allow it to simmer for twenty minutes.

(11) The Sweetbreads are first stewed in milk, then removed and rolled in slices of fat bacon and placed in the oven for a quarter of an hour. The bacon is then removed, and the sweetbreads are cut in slices, and grated Parmesan cheese is shaken over them. They are again placed in the oven and braised in a rich brown glaze. Served on a crouton of gluten bread, in the centre of which is placed the fonds d'artichauts boiled and cut in quarters.