% cream
1 egg white
1 whole egg may be substituted for 1 egg white
1/8 teaspoon salt
1 teaspoon baking powder
1 cup washed bran

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

Total food value:

Protein, 18 grams. Fat, 25 grams.
Carbohydrate, 1 gram. Calories, 310.
One muffin = Protein, 3 grams. Fat, 4 grams.
Carbohydrate, trace. Calories, 50.

In order to guard against a monotonous diet, some recipes for special
dishes suitable for diabetics are given, most of which can be used in
the diets of moderate caloric value. They are taken from "Food and
Cookery for the Sick and Convalescent" by Fannie Merritt Farmer.

[6] Lyster's Diabetic Flour prepared by Lyster Brothers. Andover,
Mass. Barker's Gluten Flour, Herman Barker, Somerville, Mass.

Note.--In the three preceding recipes one whole egg may be
substituted for one egg white. The food value will be slightly
increased but the texture of the finished article is improved.

RECIPES.

BUTTERED EGG.

Put one teaspoon butter into a small omelet pan. As soon as the butter
is melted break one egg into a cup and slip into the pan. Sprinkle
with salt and pepper and cook until white is firm, turning once
during the cooking. Care must be taken not to break the yolk.

EGGS AU BEURRE NOIR.

Put one teaspoon butter into a small omelet pan. As soon as butter is
melted, break one egg into a cup and slip into the pan. Sprinkle with
salt and pepper and cook until white is firm, turning once during the
cooking. Care must be taken not to break the yolk. Remove to hot
serving dish. In same pan melt one-half tablespoon butter and cook
until brown, then add one-fourth teaspoon vinegar. Pour over egg.

EGG A LA SUISSE.

Heat a small omelet pan and place in it a buttered muffin ring. Put in
one-fourth teaspoon butter, and when melted add one tablespoon cream.
Break an egg into a cup, slip it into muffin ring, and cook until
white is set, then remove ring and put cream by teaspoonfuls over the
egg until the cooking is accomplished. When nearly done sprinkle with
salt, pepper, and one-half tablespoon grated cheese. Remove egg to hot
serving dish and pour over cream remaining in pan.

DROPPED EGG.

Butter a muffin ring, and put it in an iron frying-pan of hot water to
which one-half tablespoon salt has been added. Break egg into saucer,
then slip into ring allowing water to cover egg. Cover and set on back
of range.