(The bread and biscuits recommended are always to be some of the diabetic bread substitutes).

Porridge And Puddings

Porridge or Gruel, made from almonds or cocoa-nut, can be prepared in the following manner: -

A small piece of German yeast (the size of two peas) is dissolved in a little lukewarm water, and added to, and well mixed with 2 tablespcon-fuls of ground almonds. The mixture is allowed to stand in a warm place (by the fire) for half an hour or longer. The small quantity of sugar in the almonds is mostly or entirely destroyed by the action of the yeast, and the mixture becomes spongy. It may be sweetened with a trace of saccharin if desired. The consistence will vary according to the quantity of water which has been added. If the consistence is that of custard or rice pudding, the almonds may be eaten with stewed cranberries or other fruit as a pudding. Or a little more warm water, or warm water and cream, may be added and the mixture will have the consistence of porridge and milk, and may be taken in place of oatmeal porridge. By adding still a larger quantity of water a mixture like gruel may be made. Desiccated cocoa-nut powder may be used in place of ground almonds, and cocoa-nut pudding, porridge, or gruel may be thus prepared. The almond and cocoa-nut porridge and gruel are of great nutrititive value, on account of the large amount of fat they contain.

Porridge can also be made from protein flours supplied by Messrs Bonthron & Co. and by Messrs Callard & Co., London.

Puddings, Etc

The following are some of the simpler puddings, which are very suitable: -

Cocoa-Nut Pudding

Half-ounce of German yeast is mixed in a little lukewarm water with 1/4 lb. of desiccated cocoa-nut powder. The mixture is kept in a warm place for fifteen mixtures Then 1/2 ounce of butter, a pinch of satt, and a little milk are added. All must be well mixed. The mixture is placed in a pudding-dish, and baked in a moderate oven for twenty or thirty minutes until the surface is brown. This pudding can be eaten warm or cold. It may be taken with custard, and sweetened, if desired, with Saxin.

Almond Pudding

Take 4 ounces of ground almonds. Mix 1/4 of an ounce of German yeast with a little lukewarm water. Add the ground almonds to the yeast and water, and mix well. Allow the mixture to stand in a warm place for fifteen minutes until spongy. Beat up one egg in a little milk, and add a little solution of saccharin. Then mix the egg with the ground almonds, place in a pudding-dish, and bake for about fifteen minutes.

Suet puddings or suet and almond pudding, and especially custard (made in the old-fashioned way from eggs and milk, and not from custard powder), are very suitable. To sweeten the custard or puddings, saccharin may be used.

Suet pudding may be prepared from a milk albumin (pastry flour) obtained from Messrs Callard & Co. Directions are supplied along with the powder.

Sweets for dinner, jelly, ices, creams, etc., almost free from carbohydrates, may be prepared by an intelligent cook from cream, eggs, butter, almonds, nuts, lemon, gelatine, vanilla, wine and brandy, and sweetened with Kristallose, saccharin, or Saxin.

Menus for six days are here given: -

First Day. Breakfast

Tea and cream.

Whiting fried in butter. Squeeze lemon juice when served. Savoury omelet. Diabetic bread or diabetic toast. Butter.

Lunch

Home-made lemonade sweetened with saccharin.

Vegetable marrow stuffed. Cold ham.

Cream cheese. Almond and bran biscuits. Gluten rolls.

Dinner

Clear soup with mixed vegetables. Steamed halibut. Slices of lemon. Fillet of beef and cauliflower.

Green apples stewed, sweetened with saccharin. Cream. Whipped jelly.

Cheese. Biscuits (made with gluten flour).

Pancakes (made with gluten flour, milk, eggs, sweetened with glycerine).

Stuffed Vegetable Marrow

Small marrows make an excellent dish, boiled and stuffed with the stuffing of mushroom forcemeat. The marrow should be first peeled very slightly, then cut long-way into three slices; remove the pips, and fill the interior with the forcemeat. The forcemeat should be made hot before it is placed in the marrow; if not, the marrow will be cooked before the stuffing is heated through. The marrow should be placed in boiling water and boiled until tender; this takes about twenty minutes to half an hour.

Mushroom Forced-Neat

1 lb. mushrooms. Half-teaspoonful lemon juice.

2 hard-boiled eggs. I ounce butter.

The mushrooms after being cleaned should be chopped and fried in the butter; lemon juice should be added before they are chopped in order to preserve the colour. Add two hard-boiled eggs to the mixture, and rub the whole through a wire sieve while hot.

When hot this mixture is moist, but on standing gets hard.

Savoury Omelet

1 teaspoonful chopped parsley. 3 eggs.

2 ounces butter.

Herbs, savoury Pepper.

Salt for flavouring.

Melt the butter in a frying-pan, beat up the eggs thoroughly, add a little pepper and salt, parsley and herb, pour the beaten-up eggs into the frying-pan as soon as the butter begins to frizzle, and with a tablespoon keep scraping the bottom of the frying-pan in every part. Go on scraping until two-thirds of the mixture have become lumpy.

Now lift the pan a little off the fire, and push the omelet into half the frying-pan. When nearly set, hold the pan in a slanting direction in front of the fire, and as soon as set, slide the omelet from the pan on to a hot dish and serve at once.

This may be varied by addition of a little cooked fish grated cheese, tomato, ham, crab.