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