and bi-carbonate of soda. Cover the jug, wrap it in flannel, and let it stand in a warm, but not hot, place for 1 hour. Boil up to prevent the bitter taste becoming too much developed. Milk thus prepared can be used for various preparations, or it may be served as ordinary milk, either hot or cold.
Time.—1½ hours. Average Cost, 4d.
3288.—PEPTONIZED GRUEL.
Ingredients.—½ a pint of thick gruel, ½ a pint of fresh milk, 1 dessertspoonful of liquor pancreaticus, 20 grains of bi-carbonate of soda.
Method.—Make the gruel from any farinaceous food preferred (see preceding recipes), and add to it the cold milk. Stir the liquor pancreaticus and bi-carbonate of soda at once into this warm preparation, cover, and keep it at the same temperature for about ½ an hour. Boil for a few minutes, sweeten and flavour to taste, then serve.
Time.—40 minutes. Average Cost, 5d.
3289.—PEPTONIZED SOUPS.
Any purée or stock forming the basis of soup may be peptonized by adding to each pint 1 tablespoonful of liquor pancreaticus and 20 grains of bi-carbonate of soda. As soon as the right stage of peptonization is reached the soup should at once be boiled, otherwise an unpleasant bitter flavour will be imparted to the preparation.
Diabetic Foods
3290.—ALMOND BREAD.
Ingredients.—4 ozs. of almond meal, 2 tablespoonfuls of gluten meal, 1 teaspoonful of baking powder, 1 oz. of butter, 2 eggs, salt.
Method.—Mix the meal, salt, and baking powder together, and add the butter previously well beaten. Add the eggs separately, beat well, then bake in a shallow tin from 20 to 25 minutes.
Time.—1 hour.
3291.—ALMOND BREAD. (Another Method.)
Ingredients.—4 ozs. of almond meal, 2 tablespoonfuls of prepared bran, 1 oz. of butter, 1 egg, 1 teaspoonful of baking powder, 1 tablespoonful of milk (about).
Method.—Prepare and bake as directed in the preceding recipe. This bread, as well as the above, will be found extremely palatable if, when cool, it is cut into pieces the size of an ordinary rusk, and browned in a moderate oven.
Time.—1 hour.
