Camplin's Bran Bread

"Boil one quart of wheat bran in two successive waters, wash in a sieve with hot water until the water runs through clear. Squeeze in a cloth after each washing. Spread thinly on a dish, and dry in a slow oven. Grind in a fine mill, and sift by brushing through a very fine sieve. Grind the residue again and sift. Take of the powder three ounces, three new laid eggs, butter two ounces, and half a pint of milk. Mix the eggs with a little of the milk, warm the butter with the rest. Stir the whole and flavour with nutmeg or ginger. Bake in thin cakes in a quick oven for half an hour." More eggs may be used, and Roberts adds sodium bicarbonate. The object of drying the bran before it is ground is to make it friable, otherwise it is too soft to be easily powdered. These cakes or biscuits may be eaten with butter or cheese, and taken with meals two or three times a day.

(C) Almond Cakes

Pavy first suggested the use of almond cakes for diabetics, which he prepared by making a meal of sweet almonds. This meal when washed in acidulated water is freed from sugar, and may be made into cakes or crackers. Seegen gives the following receipt for almond cakes:

Seegen's Almond-Hour Cakes

"Take of blanched sweet almonds a quarter of a pound, reduce to powder in a stone mortar, steep in linen in boiling water, acidulated with vinegar, for fifteen minutes to remove sugar. Mix the paste with three ounces of butter and two eggs, add the yolks of three eggs, a pinch of salt, stir well. Whip the whites of three eggs and stir in. Put the dough into greased moulds, dry at a slow fire." Almond-flour preparations contain so much fat that they often prove indigestible after a few days' trial, and they are relatively expensive.

Many physicians prefer to discard the use of all substitutes for bread, such as bran and almond cakes, and to allow the patients a limited amount of plain bread.

A nut flour, the Chicago Sanitary Flour, is recommended by N. S. Davis, Jr., of Chicago. Analysis by Prof. J. H. Long shows it to contain:

It is thus seen to contain no starch, and most of the 6.25 per cent of sugar is lost by conversion to CO2 in the fermentation process of breadmaking. It is useful not only for diabetics but for those having flatulent dyspepsia.

(D) Inulin Bread

A form of bread has been made by Külz from inulin and lichinin. Inulin is derived from the root of elacam-pane (Inula helenium).