Take two ounces of the bran flour and rub in one tablespoonful of butter. Beat two eggs, without separating, until light, add a half pint of milk, stir this into the bran, add a level teaspoonful of baking powder and drop quickly into greased gem pans, or spread on oiled paper in the bottom of a baking pan. It must not be over an eighth of an inch thick. Bake until crisp and hard.

All these bran breads take the place of ordinary bread for diabetic patients. It must be remembered that bran is quite irritating to the intestinal tract; if diarrhoea is produced, substitute gluten breads.