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 tables