Diabetic foods are either made up by the manufacturers or made at home from the specially prepared flours, as follows: -

The following albumins may be used for the preparation of bread substitutes, puddings, etc., or in the cooking of food in place of breadcrumbs: -

Vegetable Albumins

(1) Gluten flour, best specimens only contain 2 to 3 per cent, starch (as supplied by Messrs Bischof & Brooke, 35 Brooke Street, Holburn, London, E.C.). (2) Glidine contains only 2.7 per cent, starch, or less (Messrs Menley & James, Farringdon Road, London, E.C). (3) Aleuront contains only 7 per cent, of carbohydrates (Messrs Callard, Regent Street, London).

Milk Albumins (All Starch-Free)

Protene (The Protene Co., 36 Welbeck Street, London, W.); Plasmon (Plasmon Co., 56 Duke Street, Grosvenor Square, London); Biogene (Mr Bonthron, 50 Glasshouse Street, London).

Milk Albumins

Sanatogen (The Sanatogen Co., 12 Chenies Street, London, W.C.).

Bread Substitutes which are free from Starch and satisfactory chemically.

(1) From Bonthron, 50 Glasshouse Street, London:

Casein biscuits (these are very palatable). Casein bread.

Shortbread biscuits and Biobran drops. Biogene wafers.

(2) From Callard & Co., Regent Street, London:

Prolacto bread. Cellulon bread. Casoid bread. Casoid meal bread.

Bran and almond bread. Kalari biscuits. Rislacto biscuits.

(3) From Protene Co., 36 Welbeck Street, London:

Protein bread.

Protein brun bread.

Protein biscuits.

(4) From Plasmon Co., 56 Duke Street, Grosvenor Square, London - Plasmon diabetic biscuits.

(5) From Huntly & Palmer's, Reading - Akoll biscuits.

(6) From Messrs R. Summer & Co., of Liverpool - Tritumen bread. It is claimed that each roll contains as much assimilable albumin as 3 ounces of meat or four eggs.

(7) Brusson Jeune Co., Bedford Chambers, Covent Garden, London, prepare a crisp roll, not entirely free from starch, which is an excellent diabetic food.

Home-Made Diabetic Breadstuff's. Almond Cake

I ounce almond flour.

2 eggs.

Salt to taste. Beat the whites of the eggs to a stiff froth, add the almond flour, and beat well together. Spread out into a buttered baking-tin about half an inch thick, and bake in a moderately quick oven from fifteen to twenty minutes.

The mixture should be done quickly, and baked as soon as the ingredients are mixed.

These cakes are much improved by adding a small quantity of gluten flour.

Cocoa-Nut Or Almond Cakes

4 ounces desiccated cocoa-nut, or almond flour. 1 pinch of saccharin.

German yeast.

1 egg.

2 teaspoonfuls cream.

The almond flour is mixed into a paste with a little water and the German yeast. Allow the mixture to stand in a warm place for twenty minutes. Then add the egg, two teaspoonfuls of cream, and water sufficient to work the mixture. Divide into cakes and bake in a quick oven.

Bran Cakes

4 ounces prepared bran flour. 1 teaspoonful of bicarbonate of soda.

5 eggs.

1/4 pint of warm milk.

2 ounces butter.

First mix the bicarbonate of soda with the bran flour, then beat up 2 ounces of butter in a warm basin, shake into it the dry ingredients, beating with a spoon all the time. Next beat up the five eggs in a separate basin before the fire until quite warm, and stir them gradually into the mixture of bran flour, soda, and butter. Beat up all well for ten minutes, and add gradually the warmed milk. Place in buttered tins, and bake in a brisk oven for about ten minutes. The cakes are done when they will turn out of the tins quite easily. This will make about five cakes the size of buns. The cakes can be cut into slices, buttered, and toasted.

Even more palatable cakes can be made with an equal mixture of bran and almond flour. The bran reduces the excessive richness of the almond flour and gives a pleasant flavour.

Bran Bread

\ lb. bran (prepared).

2 ounces almond flour.

3 ounces butter. 6 eggs.

1/2 pint milk.

2 teaspoonfuls of bicarbonate of soda. I teaspoonful of tartaric acid.

Place the butter in a basin and beat it to a cream, then add the almonds, and well beat; add the eggs one at a time. Partly mix in the bran before adding the milk. Well mix the whole together, and place it in a well-buttered tin, and bake for an hour in moderate oven.

Gluten Bread

I lb. gluten flour.

1/4 lb. of prepared bran.

1 ounce yeast.

1 ounce ground almonds.

2 eggs. Pinch of salt.

Make a sponge as for ordinary bread, and set it to rise. This will take about three-quarters of an hour. Then bake.

The addition of a little ground almonds and 2 eggs is an improvement.

Gluten bread in slices, cut into small pieces, soaked in butter and toasted or fried, is very palatable, and will be found a useful article in the preparation of many dishes.

Further Directions for Home-made Bread Substitutes (Williamson).

Protene Bread

4 ounces of No. 2 Protene,1 2 ounces of butter, 2 eggs. Beat all together thoroughly. Divide so as to form 8 small cobs. Bake in oven.

Protene and Cocoa-nut Bread. Mix together 1 tablespoonful of lukewarm water, 1/4 ounce of German yeast, 3 tablespoonfuls of desiccated cocoa-nut powder. Cover and leave in a warm place for about twenty minutes, until it is spongy; then add 3 tablespoonfuls of bran protene, a pinch of salt, 1 egg well beaten up with a little milk. Mix all well together, place into tins, bake twenty minutes or longer.