fat 4 grams, carbohydrate, trace,
calories 58.

[3] Lyster's Diabetic Flour prepared by Lyster Brothers,
Andover, Mass.

BRAN CAKES.

2 cups wheat bran
2 tablespoons melted butter
2 whole eggs
1 egg white
1/2 teaspoon salt
1/2 grain saccharine

Tie bran in a piece of cheesecloth and soak for one hour. Wash by
squeezing water through and through. Change water several times. Wring
dry. Dissolve saccharine in one-half teaspoon water. Beat the whole
eggs. Mix the bran, beaten eggs, melted butter, and saccharine
together. Whip the remaining egg white and fold in at the last. Form
into small cakes, using a knife and a tablespoon. Bake on a greased
baking sheet until golden brown.

This mixture will make about 25 small cakes. One cake represents 16
calories. A sample cake made by this recipe was analyzed and found to
contain neither starch nor sugar.

SOYA MEAL AND BRAN MUFFINS.[4]

1 ounce (30 grams) soya meal
1 level tablespoon (15 grams) butter
1 ounce (30 c.c.) 40% cream
1 cup of washed bran (see method given elsewhere)
1 egg white
1 whole egg may be substituted for 1 egg white
1/4 teaspoon salt
1-1/2 teaspoons baking powder

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

Total food value:

Protein, 11 grams, Fat, 27 grams.
Carbohydrate, 2 grams. Calories, 304.
One muffin = protein, 2 grams; fat, 4.5 grams.
Carbohydrate, trace. Calories, 50.

[4] Soya Bean Meal, Theodore Metcalf Co., Boston, Mass.

CASOID FLOUR AND BRAN MUFFINS.[5]

1 ounce (30 grams) Casoid flour
1 level tablespoon (15 grams) butter
1 ounce (30 c.c.) 40% cream
1 egg white
1 whole egg may be substituted for 1 egg white
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1 cup washed bran

Method as in previous rule. Bake in six muffin tins.

Total food value:

Protein, 18 grams. Fat, 24 grams.
Carbohydrate, 1 gram. Calories, 300.
One muffin = Protein, 3 grams. Fat, 4 grams.
Carbohydrate + Calories, 50.

[5] Casoid Diabetic Flour. Thos. Leeming & Co., Importers,
New York City.

LYSTER FLOUR AND BRAN MUFFINS[6]

1 ounce (30 grams) Lyster flour
1 level tablespoon (15 grams) butter
1 ounce (30 c.c.) 40