(Time - Summer.) First Day

Breakfast

Buttered eggs.

Sole, fried in butter, with lemon juice added when served.

Cocoa made from nibs, with cream.

and " torrefied bread ". (1)

Lunch

Hot sardines on toasted gluten bread. (3)

Warrenised breast of lamb, with spring cabbage. (2)

Camembert cheese with Callard's cheese biscuits.

Dinner

Spinach soup. (4)

Cutlets of salmon fried in slippers.

Poulet a l'estragon. (5)

Green-gooseberry fool (6), sweetened with saccharin.

Recipes

(1) Torrefied Bread is made by toasting thin slices of ordinary bread before the fire until they are deeply and thoroughly browned, almost blackened, so that the starch and gluten are in great part destroyed by the heat (Yeo).

(2) Warrenised Breast Of Lamb, With Spring Cabbage

A Warren cooking pot is a very necessary article de cuisine. It is a pot consisting of three stages connected by a steam chimney. A small amount of water is put in the bottom of the pot; in the second stage the meat is placed with its flavourings, and in the top the vegetables. The food is, it will be seen, thus cooked by steam; all the juices of the meat are therefore retained, and not lost in the water as in boiling. Meat is rendered much more succulent, tender, and digestible by warrenising than by boiling.

(3) Gluten Bread cut into slices, soaked in butter and toasted or fried, is very palatable, and will be found a useful article in the preparation of food for diabetics.

(4) Spinach Soup is made from a weak meat or bone stock, to which a fine puree of spinach is added. Some cream is added when the soup is poured into the tureen. Puree soups made of the vegetables permitted are very useful additions to the dietary. Among them may be mentioned turnip, tomato, sorrel, lettuce, and asparagus soups, to all of which cream may be added with advantage if it is well tolerated by the patient.

(5) Poulet A L'Estragon

It will be found useful to study the various ways of preparing fowls from French and English cookery books, the forbidden ingredients being replaced by those permitted. The amended receipt can then be written out by the housekeeper and given to the cook for her guidance. Poulet a l'estragon is a very palatable dish. Before cooking, the liver is removed and a bunch of fresh tarragon is placed inside the fowl. The fowl is then roasted or braised. When finished it is cut into joints which are placed upon croutons of gluten bread, the whole being sprinkled with chopped leaves of fresh tarragon. Fresh roasted tomatoes are placed round the dish. The liver and giblets are stewed with tarragon leaves. When sufficiently cooked the liver is rubbed through a fine hair sieve to thicken and flavour the gravy, which is served in a sauce boat.

(6) Green-Gooseberry Fool

The deprivation of ripe fruits is often severely felt by the diabetic patient. It is, however, perfectly safe for him to take unripe fruits before the sugar is developed in them, and these can be made into palatable and digestible dishes by stewing them with saccharin, passing them through a sieve, as in "fools," or mixing cream into them.