CHAPTER VI

INFANT FOODS AND FORMULAS USED IN ABNORMAL CONDITIONS

~Formulas Used In Feeding Infants~

WHEY

Put one pint of skimmed milk into a clean saucepan and heat to a temperature of 100 deg. F. (lukewarm). To this milk add 2 teaspoonfuls of liquid rennet, essence of pepsin, or 2 junket tablets, stir until well mixed, and allow to stand at room temperature (70 deg. F.) until firmly jellied. Break up with a fork until it is finely divided, strain through thicknesses of cheesecloth; return the fluid part to the stove and raise to a temperature of 150 deg. F. to destroy the rennet left in the whey. The whey is then cooled before it is added to the milk or cream.

BARLEY WATER

3% decoction starch[43] 4 rounded tsp. barley flour 1 pt. water

Mix a small amount of the water with the barley flour and put the rest of the water into a clean saucepan and allow to heat; when boiling add thin barley mixture, stir thoroughly, and allow to boil 20 minutes; remove from stove, measure, and replace with hot water that which was lost through evaporation to make up the original pint; strain through two thicknesses of cheesecloth.

OAT WATER

4 rounded tsp. oat flour 1 pt. water

Mix and proceed as in making barley water.

ALBUMEN WATER WITH BRANDY

8 oz. water (cold) 1 egg white 1 tsp. brandy

Mix egg and water and add brandy slowly to prevent coagulating egg white.

BEEF JUICE

Composition: 0.60% fat, 2.90% protein, and considerable extractive matter.[44]

Place a piece of round steak upon a hot griddle and turn once or twice until the outside is seared and the meat is hot throughout. Remove from griddle and cut into small pieces and place in a small meat press made for the purpose. A lemon squeezer may be used when the press is not available. Salt lightly. Begin by giving one teaspoonful and increase the amount gradually to 1 ounce (6 teaspoonfuls). According to Morse and Talbot, it is never wise to give babies more than 2 ounces of beef juice even in their second year, as it is apt to disturb digestion. Also babies are often made restless or sleepless by taking beef juice.

MALT SOUP

_347 calories_

1-1/2 - 2 tbs. malt soup extract (reduce if necessary) 1 level tbs. sifted flour 1 pt. milk 18 oz. water (hot and cold)

Dissolve malt soup extract in 1/2 cup of hot water and measure in enough cold water to cool the mixture. With the remaining cold water mix the flour until it is free from lumps; and to the malt soup mixture, add milk. Pour all into a clean saucepan and bring slowly to the boiling point; simmer (not boil) for 20 minutes. Now increase the heat and allow the mixture to boil 5 minutes; strain and use as directed.

This is a fattening mixture and the amount of malt soup and whole milk may be increased as the child is able to handle it, taking care, however, not to increase the strength of the mixture too rapidly or too much, or digestional disturbances will result.

BUTTERMILK MIXTURE FOR INFANTS

_544.6 calories_

1 tbs. wheat flour, 4 tbs. dextri-maltose, 8 oz. hot water plus enough hot water to replace that which is lost through evaporation (about 6 oz.). Buttermilk, sufficient quantity to make 1 quart of mixture. Mix flour with a little cold buttermilk. Dissolve sugar (dextri-maltose) in the hot water.

Stir two mixtures together and add enough buttermilk to make 1 quart. Place on stove and bring mixture quickly to a boil. Boil for 20 minutes, stirring constantly, strain, measure, and add enough boiling water to replace that which is lost in cooking. Place on ice and use as directed.

The nurse will soon be able to tell how much water is lost in evaporation and add the additional amount to the mixture before beginning the boiling.

EIWEISSMILCH[45]

(PROTEIN OR ALBUMEN MILK)

1 quart fresh whole milk 1 pint of fresh buttermilk 4 teaspoons essence of pepsin,

Heat whole milk to 100 deg. F., add essence of pepsin and stir thoroughly. Allow to stand at same temperature until the curd is formed. Pour mass into muslin bag and drip the whey from the curd. When the mass is as dry as it is possible to have it, remove it from the bag to a fine strainer. Press curd through the strainer with a wooden spoon or potato masher (the author has found that a potato ricer with a piece of copper gauze, such as is used in a chemical laboratory, inserted, facilitates the breaking up of the curd). The mass must be passed several times through the strainer in order to make the precipitate sufficiently fine to look like milk. During the process of straining, the buttermilk is added. The composition of above formula is, according to Finkelstein and Meyer, as follows:

Protein 3%, Fat 8.5%, Sugar 1.5%, Salts 0.5%.

There are several prepared Eiweissmilch mixtures on the market, Beebe, Hoose and others. Larasan Roche is also a prepared mixture having a composition much like that of the original Eiweissmilch, it is easily prepared, and the results from feeding this milk have been found generally good.

FORMULAS USED IN DIET FOR CONSTIPATION

PRUNES AND FIGS

1/2 lb. each prunes and dried figs 1 oz. senna leaves

Boil from 2 to 3 hours as directed in preparing prunes as above. Lift fruit from hot sirup, place in quart jars, strain the juice and pour over the fruit. Use as needed.

CONSERVE

1/3 lb. prunes (pits removed) 1/3 lb. raisins (seeded) 1/3 lb. figs 1 oz. senna leaves

Boil prunes just enough to allow of the pits being removed. Cool and pass with the senna leaves, figs and raisins through the food chopper. After passing through once return to chopper and pass through a second time. See that the senna leaves and fruit are thoroughly mixed and finely chopped. Place in a quart jar and give in doses of from 1 to 2 teaspoonfuls night and morning.

BRAN GEMS (NO. 1)

_560 calories_

2 tbs. molasses 1/2 tsp. salt 1/2 cup milk 1-1/2 cup bran 1/2 tsp. soda 1 egg

Mix soda into bran, add salt, stir milk and molasses together and stir into bran; add well-beaten egg. Bake in 6 well-greased gem pans.

BRAN GEMS (NO. 2)

_832 calories_

1-1/2 cups bran 1 tbs. sugar 2 tbs. melted butter 1 egg 1 cup milk 2 tsp. baking powder

Mix together and bake in 6 well-greased gem pans.

BRAN BISCUITS

_706 calories_

1 cup of bran 1/2 cup of flour 1/2 tsp. salt 2 tbs. butter and lard mixed 1-1/2 tsp. baking powder 1/3 cup of milk

Mix flour, salt, baking powder and shortening together. Add milk to make a soft dough. Mold into biscuits, and bake in a quick oven 10 to 12 minutes.

BRAN COOKIES

_2187.5 calories_

1/2 cup of sugar 1/2 cup of molasses 1/4 cup of butter and lard mixed 1-1/2 cups of bran 1 cup of flour 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves 1/2 tsp. nutmeg 2 eggs

1/2 cup raisins or nuts may be added, due allowance being made for the additional fuel value.

Cream butter and sugar together, add molasses. Sift flour, salt and spices together. Add eggs (well beaten), to sugar mixture and stir in the remainder of ingredients. Drop from spoon on a well-greased pan, bake in moderate oven to a delicate brown.

(See Protein-free cookies, p. 340.)

~Nutrient Enemas~[46]

NO. 1. MILK AND EGG

6 oz. milk, 1 egg 1 tsp. pure peptone (this may be omitted) 1/2 oz. normal saline solution 1 tube peptonizing powder dissolved in 1 tbs. water

Mix thoroughly and peptonize at a temperature of 110 deg. F. for 1 hour.

NO. 2

8 oz. milk 3 eggs 3 grains table salt

NO. 3

8 oz. milk 2 oz. glucose (grape sugar)

NO. 4. SINGER'S ENEMA

125 gm. (about 4 oz.) milk 125 gm. (about 4 oz.) wine 1 or 2 egg yolks Salt 1 tsp. Witte's peptone

NO. 5. BOAS' ENEMA

250 c.c. (8 oz.) milk 2 egg yolks Small quantity of salt 1 tbs. of red wine 1 tbs. "Kraftmehl" Health Flour

NO. 6

6 oz. bouillon 4 oz. red wine 1 egg yolk 1 to 2 tsp. dry peptones

NO. 7. MILK AND STARCH ENEMA--VON LEUBE

250 c.c. (about 8 oz.) milk 70 grains starch

MALTED MILK ENEMA

Dissolve 1 oz. of malted milk in 8 oz. of hot water 1 egg and 1/2 tsp. salt or 1/2 oz. saline solution

NORMAL SALINE SOLUTION

1 dram sodium chloride (common salt) 1 pt. (16 oz.) water, (boiled)

~Formulas Used in Diabetes~[47]

* BRAN AGAR WAFERS

Makes 30 wafers.

2-1/2 quarts washed bran (_dry_) 36 gms. agar-agar 1-1/2 tsp. salt 2 saccharin tablets (1/2 gr.) 600 c.c. of cold water

Mix agar-agar, saccharin, salt and water. Boil until dissolved. Pour over dry bran. Mix thoroughly and mold into muffin tins while hot. Bake in a slow oven about 20 minutes, or until wafer is dry and will whirl in the tin.

* AGAR JELLY

1 tsp. or 7 gms. agar-agar 1 cup cold water 1 tsp. mild citric acid 1/2 gr. saccharin 1/4 tsp. flavoring Coloring--as desired

Dissolve agar-agar in water. Add citric acid and saccharin. Put over flame and boil. Remove from fire--add flavoring and coloring. Put in cool place to harden. This jelly has no food value.

* SPINACH AND EGG SALAD

3 gms. gelatin 2 tbs. cold water, melt and swell over hot water.

Add:

6 tbs. cold water 2 tbs. vinegar 50 gms. fresh cooked spinach 1 hard cooked egg Salt as desired

Surround mold with slices of hard cooked egg, placing the spinach in the center. Pour over this the gelatin mixture; allow to mold and serve on lettuce.

* MAYONNAISE DRESSING

2 egg yolks 360 gms. of salad oil 60 c.c. vinegar 8 gms. salt and pepper

Beat egg yolks. Gradually add oil until all has been used (beating the mixture constantly). Then add the remainder of the ingredients. Put in a covered jar and keep in a cool place.

The percentage composition of this dressing is

Fat--83%. Protein--0.9%

CELLU BRAN CRACKERS

1/2 cupful cellu flour 1 cupful dry, washed bran 1 tablespoonful India gum 1 teaspoonful baking powder 1/2 teaspoonful salt 3 tablespoonfuls mineral oil 1/2 grain saccharin Hot water

Makes 12 crackers about 4 inches by 4 inches and 1/8 inch thick (resembling Graham crackers).

Mix all dry ingredients. Add mineral oil and saccharin dissolved in a small amount of water. Then add sufficient hot water to make a soft dough. Spread on a baking sheet or in flat baking pans and cut into twelve wafers. Bake in a slow oven until dry.

These crackers have practically no food value.

* * * * *

Soya Manna may be secured from Vitae Health Food Company, 364 Roy Street, Seattle, Washington.

Soya Manna muffins may be substituted for hepco cakes in any of the following recipes:

** OLMSTED BRANCAKES

(_Recipe 41_)

3 cupfuls bran, washed 2 eggs 2 egg yolks 1/4 teaspoonful salt 50 grams lard or crisco, melted 180 grams water 1/2 teaspoonful baking powder

Mix ingredients in order given and bake in a moderate oven. This recipe makes 18 muffins. Food value of 6 muffins, 1 gram carbohydrate, 5 grams protein, 23 grams fat.

** SOYA MANNA MUFFINS

(_Recipe 42_)

2 eggs 60 grams cream--20% 140 grams Soya Manna 20 grams butter 1/2 teaspoonful baking powder 100 grams water

Beat eggs, add cream and then flour, beating all the time. Add water and melted butter. Mold into 12 cakes and bake. Each cake contains 6 grams protein, 6 grams fat: approximately 75 calories.

** NOODLE SOUP

(_Recipe 43_)

1/2 pint broth--clear 1 egg noodle 5 grams butter Few grains salt and pepper

Beat eggs until stiff and bake in 5 grams of butter as an omelet; let cool, cut into strips as noodles. Heat broth and add noodles. If desired, add vegetables, cut in cubes, using such variety and quantity as give flavor to soup adding their food value to diet. Food value 6 grams protein, 10 grains fat.

** CHICKEN SUPREME

(_Recipe 44_)

50 grams chicken weighed cooked 1/2 egg 50 grams milk 25 grams celery Few grains salt and pepper

Beat egg slightly, add chicken, cut in small pieces, milk salt and pepper. Put in mold, set in pan of hot water and bake in moderate oven until firm. Food value 4 grams carbohydrate, 18 grams protein, 13 grams fat.

** SALISBURY STEAK

(_Recipe 45_)

75 grams steak--fat, weighed uncooked 25 grams onion, uncooked Few grains salt and pepper

Grind the meat, add seasoning and make into firm balls. Sear in hot mineral oil, then cook at a lower temperature. Food value, 2 grams carbohydrate, 17 grams protein, 22 grams fat.

** VEAL BIRD

(_Recipe 46_)

75 grams meat 2 Olmsted brancakes, crumbed 25 grams chopped celery Few grains salt and pepper 100 grams skim milk

Have meat cut in one thin slice. Use the trimmings chopped fine in dressing of crumbs, celery and seasoning moistened with water. Spread dressing on meat, roll and tie or skewer with toothpicks. Put in casserole and bake in milk until done. Food value, 6 grams carbohydrate, 23 grams protein, 19 grams fat.

** SALMON MOLDED

(_Recipe 47_)

100 grams salmon 1 egg yolk 5 grams butter 50 grams skim milk 2 tablespoonfuls vinegar Few grains salt 1/2 teaspoonful gelatin 1 tablespoonful cold water

Remove the salmon from the can, weigh, separate in flakes. Add beaten yolks, melted butter, milk and vinegar and salt. Cook over boiling water, stirring constantly until mixture thickens. Soak gelatin, strain and add to salmon. Fill individual molds, chill, and serve with cucumber sauce. Food value, 3 grams carbohydrate, 26 grams protein, 23 grams fat.

** CABBAGE SOUFFLE

(_Recipe 48_)

100 grams cabbage, cooked 15 grams lean meat, cooked, minced 35 grams sour cream--16% 1 egg 10 grams American cheese Few grains salt and pepper

Chop cabbage fine, add meat, cream, beaten egg, salt and pepper. Put into mould and sprinkle grated cheese over top. Bake in a moderate oven until firm and brown. Food value, 5 grams carbohydrate, 15 grams protein, 17 grams fat.

** CELERY RAMEKINS

50 grams milk 1/2 hepco cake 25 grams celery 1 egg 5 grams butter Few grains salt and pepper

Heat milk; add crumbed hepco cake, grated celery and seasonings, let come to a boil, add butter, remove from fire; add beaten egg yolk. Fold into beaten white. Put in ramekin and bake 20 or 30 minutes in slow oven until well browned. Food value, 3 grams carbohydrate, 11 grams protein, 15 grams fat.

** BAKED ONION

50 grams onion, uncooked 10 grams ground meat, lean cooked 15 grams whole milk Few grains salt and pepper

Parboil the onion, scrape out the inside, leaving only shell. Weigh shell and scrapings to 50 grams. Add meat and return to shell. Put into casserole, add milk and bake until tender. Food value, 4 grams carbohydrate, 4 grams protein, 2 grams fat.

** SQUASH PIE

(_Recipe 92_)

1 egg 150 grams squash cooked 50 grams cream--16% 1/2 teaspoonful cinnamon 1/4 teaspoonful nutmeg Few grains salt 1/2 grain saccharin

Beat egg, add mashed squash, cream, spice, salt and saccharin dissolved in 1 teaspoonful of cold water. Bake until firm in center, using cellu flour recipe for pie crust. Food value, 12 grams carbohydrate, 10 grams protein, 14 grams fat.

** SPICE COOKIES

(_Recipe 93_)

2 eggs 1/2 grain saccharin 10 grams cream--16% 1 teaspoonful spices--cinnamon, cloves, nutmeg 20 grams ground almonds

Beat the yolks, add saccharin dissolved in cream, then spices and ground almonds. Add to the stiffly beaten whites. Drop from spoon on oiled pan and bake in hot oven. Food value, 4 grams carbohydrate, 16 grams protein, 25 grams fat.

CREAM OF CAULIFLOWER

1/4 cup cauliflower puree 2/3 cup chicken or beef stock 1/4 tsp. onion juice (if desired) 2 tbs. 40% cream Salt and pepper

Add cauliflower to stock, and allow to come to a boil, season and add cream. Serve at once.

TOMATO BISQUE

1 cup creamed tomatoes 1/2 cup water 1 sprig (1 tbs. chopped) parsley 3 cloves 1/2 tsp. salt 1/8 tsp. soda 1-1/2 oz. (3 tbs.) 40% cream

Cook tomatoes with cloves, parsley, and water for 20 minutes. Press through sieve and return to fire. Add soda; when effervescence ceases, add cream, and serve at once.

SPINACH SOUP

30 gm. cooked spinach 15 c.c. 40% cream 1 egg yolk

Cook spinach until tender and press through a sieve; add the broth; allow to cook about 5 minutes and add the well-beaten yolk and cream. Place the saucepan over hot water and cook 10 minutes. Season and serve at once.

Other Cream Soups, except Tomato Bisque, are made by the same recipe.

VEGETABLES

The nurse must be governed in the selection of the vegetables by the physician, using those from the 5% group until otherwise ordered. These must be boiled in three separate waters to further reduce their carbohydrate content.

Cream or butter is added to them when diet permits; in the beginning (after starvation) only salt or (in case the vegetable is given in form of a salad) a little lemon juice with a little salt and pepper added.

Grated onion, a small quantity of celery seed, or a tiny bit of chopped green pepper may be added for additional seasoning. When some fats are allowed, butter, olive oil, and cocoanut cream may be used; the latter is prepared as follows:

1 small cocoanut grated; this is washed in cold water slightly acidulated with vinegar to remove the sugar, then washed to remove the vinegar. Over the washed cocoanut pour 1 pint of boiling water; allow to stand until cold enough to squeeze through a cloth; press as much of the water out as possible. Pour the water into a shallow dish and allow to stand until the cream rises; skim off and serve with lemon juice on salad as a dressing.

BOILED CORNED BEEF WITH CABBAGE AND OTHER VEGETABLES[48]

"A portion containing 50-75 grams meat and 100 grams of each vegetable makes an excellent meal."

Horseradish (sauce) is recommended by Joslin as a seasoning, and some pickles made from group of 5% vegetables and without sweetening.

Curry powder, tarragon, bay leaves, capers may likewise be used in moderation to vary the monotony of the diet.

PARSLEY BUTTER

5 gm. butter 1 tsp. chopped parsley Salt, pepper, and 1/2 tsp. lemon juice, if desired

Cream butter, add lemon juice, salt, and pepper. Stir in parsley. Serve on meat or fish.

NEUFCHATEL CHEESE SALAD

1/3 Neufchatel cheese 1/4 green pepper 1 tbs. cream (40%) 1 tsp. lemon juice

Season with salt and paprika and dress with cream dressing.

CHEESE SALAD

Mash cream cheese with fork; add tablespoonful chopped pecan nuts to 1/3 Neufchatel cheese. Season with salt and pepper and dress with French dressing.

TUNA FISH SALAD

1/2 cup tuna fish 1/2 cup chopped celery

Dress with French Dressing.

EGG SALAD

Cook 1 egg hard. Cut into rings; arrange on lettuce leaf; dress with cream dressing.

TOMATO ASPIC

1 cup canned tomatoes 1/2 cup celery (hearts) 1 tsp. celery seed 1/2 small onion 1/2 cup water 1/4 cup vinegar 3-4 cloves 1/2 bay leaf 2 tsp. granulated gelatin, soaked in tbs. water

Boil all ingredients (except gelatin and celery hearts) 20 minutes. Measure. Add hot water or tomato juice to make one cup; add gelatin; allow to cool; cut celery fine, place in mold; pour in the tomato aspic and allow to jelly in a cold place.

~Bread Substitutes~

BRAN BISCUITS, OR MUFFINS

1 cup washed bran 1 tsp. baking powder 1 egg 1 tbs. melted butter 2 tbs. cream 1/4 tsp. salt

Tie bran in cheesecloth bag and attach to cold water faucet; allow water to pass through bran, removing starch by squeezing the water through; using dry. Beat egg separately; add cream; mix with bran, add melted butter, salt, and baking powder. Grease muffin rings and pour in the mixture. Bake in moderate oven.

DIABETES MUFFINS[49]

(The Equivalent of an Egg)

Recipe for Hepco Cakes, so arranged that one cake is equivalent to an egg:

140 gm. Hepco flour Protein 60 Fat 29 2 eggs Protein 12 Fat 12 60 c.c. 40% cream Protein 2 Fat 24 10 gm. butter Fat 9

Make twelve cakes; each cake contains 6 grams of protein, 6 grams of fat, and approximately 75 calories.

LISTER MUFFINS

So arranged that each muffin is equivalent to one egg:

60 gm. Lister flour (one box) Protein 42 Fat 0 1 egg Protein 6 Fat 6 45 c.c. 40% cream Protein 2 Fat 18 30 gm. butter Fat 25

Make 17 muffins; each muffin contains 6 grams protein, 6 grams fat.

BRAN BISCUITS FOR CONSTIPATION

(By F. M. Allen)

60 gm. bran 1/4 tsp. salt 6 gm. powdered agar-agar 100 c.c. (1/2 glass) cold water

Tie bran in cheesecloth and wash under tap until water is clear. Bring agar-agar and water (100 c.c.) to boiling point. Add washed bran and salt and agar-agar solution (hot). Mold into ten cakes; place on oiled paper and let stand 1/2 hour, then when firm and cool, bake in moderate oven 30 to 40 minutes. The bran muffins are more palatable if butter and eggs are added. This may be done, provided the patient allows for them in the diet.

CASOID FLOUR AND BRAN MUFFINS

1 oz. (30 gm.) casoid flour 1 level tbs. (15 gm.) butter 1 oz. (30 c.c.) 40% cream 1/4 tsp. salt 1 egg white (whole egg may be substituted for 1 egg white) 1-1/2 tsp. baking powder 1 cup washed bran

Total food value: protein, 18 grams; fat, 24 grams; carbohydrates, 1 gram; calories, 300.

One muffin: protein, 3 grams; fat, 4 grams; carbohydrates, trace; and calories, 50.

The flours and meals used in this recipe are prepared by Cutlard, Stewart & Walt, Ltd., London (casoid flour). Theo. Metcalf & Co., Boston (soya bean meal). Lister Brothers, Andover, Mass. (Lister diabetic flour).

LISTER FLOUR AND BRAN MUFFINS, OR BISCUITS

1 cup washed bran 30 gm. Lister flour 1 tsp. baking powder 1 tbs. butter 1 egg 1/2 tsp. salt 2 tbs. 40% cream

Sufficient water to make a drop batter (about 1/4 cup)

Squeeze all the water from the bran, then add flour and melted butter, salt, well-beaten egg yolk and cream. Whip egg white stiff and fold into mixture. Add baking powder and enough water to make thick batter. Use less water if biscuits instead of muffins are desired, and knead into a dough. Roll out into a sheet one-half inch thick and cut with biscuit cutter.

After making muffin batter, grease muffin ring with melted lard, and pour half full of above mixture. Bake in moderate oven about 20 or 30 minutes.

SOYA MEAL AND BRAN MUFFINS[50]

1 oz. (30 gm.) soya meal 1 level tbs. (15 gm.) butter 1 oz. (30 c.c.) 40% cream 1/4 tsp. salt 1 cup washed bran 1 egg white (one whole egg may be substituted for one egg white) 1-1/2 tsp. baking powder

Mix soya meal, salt, and baking powder. Add to washed bran; add melted butter and cream. Beat egg white and fold into mixture; add enough water to make thick drop batter. Bake in six well-greased muffin tins until golden brown from 15 to 25 minutes.

Total food value: protein, 11 grams; fat, 27 grams; carbohydrates, 2 grams; calories, 304; one muffin, protein, 2 grams; fat, 4.5 grams; carbohydrates, trace; calories, 50.

ALMOND BISCUITS

1 cup almond meal 1 oz. cream 1 egg 1 grain (or less) saccharin, dissolved in 1 tsp. of water 1-1/2 tsp. baking powder 3-4 drops vanilla

Beat egg yolk until light, add cream and saccharin; stir this into almond meal. Fold in the stiffly beaten white. Drop on a greased paper and bake until golden brown in a moderate oven.

* * * * *

Almond meal or flour is prepared as follows:

Blanch 1 pound of almonds; dry and pass through grinder, or pound in mortar until powdered. Place in a muslin bag and immerse in a pan of water acidulated with vinegar to remove sugar; allow to stand 15 minutes. Squeeze dry and place in a warm (not hot) oven to remove all moisture. Grind or pound once more. Almond flour does not keep well; it must be made in small quantities and kept in a glass jar in a cool place.

COCOANUT FLOUR

Grate cocoanut and treat as almonds to remove sugar; dry thoroughly and grind or pound to fine meal.

COCOANUT BISCUITS

1 cup cocoanut 1 egg white (or whole egg if desired) 1-1/2 tsp. baking powder 1/2 grain saccharin

(A biscuit may be made without saccharin for bread substitute.)

SPANISH CREAM

5 tbs. coffee, or Infusion of cocoa nibs 1 tsp. gelatin 1 tbs. cold water 30 c.c. (1 oz.) 40% cream 1 egg Saccharin to sweeten

Pour coffee, or cocoa infusion, into a double boiler, beat egg yolk and saccharin dissolved in 1 tsp. of water, and stir into hot coffee. Cook gently until mixture coats the spoon (raw flavor of egg has disappeared); add gelatin and mix thoroughly. Whip cream and egg white. Place on ice to set.

LISTER CREAM PUFF

This is made by pouring 30 grams of soft custard (diabetic) over 1 Lister biscuit.

CUSTARD

1/2 cup cream 1/4 grain saccharin 1 egg 3-4 drops vanilla or almond extract

Beat egg until it is well broken up, but not light; stir into the cream; dissolve saccharin in teaspoonful of water and add to mixture. If custard is to be baked, pour into molds and place upon a rack, or on a folded cloth in a pan half filled with hot water; bake in moderate oven until firm in center.

If soft custard is desired, pour mixture into double boiler and cook gently until mixture coats the spoon and the raw egg flavor has disappeared.

SNOW PUDDING

Make 1/2 cup gelatin, as directed below.

Whip in 1 egg white.

When gelatin is half congealed, mold and set on ice.

When ready to serve, unmold and serve with custard, or 1 tbs. whipped cream.

~Jellies~

1 tbs. cold water to 2 tsp. granulated gelatin is used in making the following jellies:

LEMON

_16.6 calories_

1/2 cup boiling water 1/4 to 1/2 saccharin tablet dissolved in 1 tbs. water 1/2 lemon or 2 tbs. juice and 1/2 rind sliced thin

IRISH MOSS PUDDING

Carefully pick over and wash through several waters 1 tbs. Irish moss. Place in double boiler with 1/3 cup of water and 3 tbs. 40% cream and 1/4 grain saccharin. Cook until mixture thickens when dropped upon a cold saucer. Pour over 1 stiffly beaten egg white; add 3-4 drops of vanilla extract. Mold and set on ice.

Irish moss may be used as a substitute for gelatin. The carbohydrates in this substance are not believed to be utilized for the manufacture of glucose in the human body.

ORANGE

_54 calories_

1/4 cup boiling water 1/2 tbs. lemon juice 1/2 cup orange juice 1/4 to 1/2 saccharin tablet dissolved in 1 tbs. water 2 drops orange extract

WINE

_40.8 calories_

1/2 cup boiling water 3 tbs. sherry wine 1 tsp. lemon juice and the yellow rind from 1/4 lemon 1-inch piece of cinnamon 1/4 to 1/2 saccharin tablet dissolved in 1 tbs. water

METHOD FOR FRUIT JELLIES

Soak gelatin in cold water about 2 or 3 minutes, then pour over it the boiling liquid; add saccharin and fruit juice, strain through cloth into wet molds. Set in cold place to stiffen; when firm, unmold. Serve with whipped cream, or pour liquid into baskets made from orange or grapefruit, hollowed out and the edges scalloped, or pour into shallow pans, and cut in 1/2-inch blocks when firm and serve on a bed of whipped cream.

WINE JELLY

Put water, wine, lemon juice and peel, cinnamon, and saccharin into a saucepan, allow to boil 5 minutes, pour over gelatin (which has been soaked in cold water). If the jelly looks cloudy, return to saucepan, and add 1/2 egg white beaten stiff; allow to boil 1 minute, stirring constantly, and strain into mold. Serve with whipped cream.

~Ices~

LEMON

_30 calories_

1/3 cup water Fruit juice, 1 lemon 1/4 to 1/2 saccharin tablet 1 egg white

ORANGE

_75.5 calories_

1/2 cup water 1 large or 2 small oranges 1/2 lemon 1/4 to 1/2 saccharin tablet 1 egg white

Sweeten fruit juice with saccharin instead of sugar. Clip egg white with scissors, or beat with Dover egg beater, add mixture and freeze.

ICE CREAM

(1) Use recipe for soft custard, freezing after the custard has become thoroughly cold.

(2) 1/3 cup cream 1 tbs. chopped nuts 1/4 grain saccharin or enough to sweeten, dissolved in 1 tsp. water 3-4 drops vanilla, orange, or almond extract

Whip cream, add saccharin and nuts. Pour into a small 1/4-pound baking powder can, seal the edges of mold or can with a thin strip of buttered muslin. Pack in equal parts of salt and ice for two hours.

~Sugar-free Milk.~--A sugar-free milk has been advised by Williamson. It is made from washed cream as follows: 3 tablespoonfuls of cream are shaken in a pint of water and set aside until the cream rises, it is then skimmed off and mixed with the white of one egg and diluted with pure water. This furnishes a beverage not unlike milk in appearance and flavor.

NUT CHARLOTTE

60 c.c. (2 oz.) 40% cream 30 gm. chopped walnuts Saccharin to sweeten 3-4 drops vanilla

Whip cream stiff; add saccharin, nuts, and vanilla.

1 tbs. sherry wine and 1 tsp. gelatin soaked in 1 tbs. cold water and melted over hot water may be substituted for vanilla to vary the above recipe.

ORANGE CHARLOTTE

75 c.c. (5 tbs.) orange juice 45 c.c. (3 tbs.) 40% cream 1/2 egg white 1 tsp. gelatin 1 tbs. cold water Saccharin to sweeten

Soak gelatin in cold water; dissolve over hot water, add to orange juice; add saccharin; set aside until it begins to jelly. Whip cream and add to partially jellied orange juice; fold in the stiffly beaten egg white; mold. Serve 30 grams.

FOOTNOTES:

[43] When a 1.50% decoction is desired, use 2 rounded teaspoonfuls to the pint of water. "Diseases of Nutrition and Infant Feeding," p. 222, by Morse and Talbot.

[44] "Beef juice is not the same as 'dish gravy,' since the latter contains a large amount of cooked fat and is often highly indigestible." Morse and Talbot's "Diseases of Nutrition and Infant Feeding."

[45] Formula suggested by Finkelstein and Meyer.

[46] "Diet in Disease," by Freidenwald and Ruhraeh and other sources.

[47] Formulas marked with one star are those used in the Presbyterian Hospital, Chicago, Ill. Courtesy of Miss R. Straka, Dietitian. Formulas marked with two stars are used in the Olmsted Hospital, Mayo Clinic, Rochester, Minn. Courtesy of Misses Foley and Ellithorpe, Dietitians. Formulas unmarked are used by the author in Memphis General and St. Joseph's Hospitals, Memphis, Tenn.

[48] "Treatment of Diabetes," p. 538, by Joslin.

[49] "The Treatment of Diabetes Mellitus," p. 531, by Joslin.

[50] "Starvation Treatment of Diabetes," p. 43, by Hill and Eckman.

SECTION III

THE HUMAN MACHINE