Canadian cook book

2. Beat white of egg until stiff; gradually beat in fruit pulp, sugar and lemon juice. 3. Continue beating until very stiff ; pile lightly in serving dish; chill; serve with fruit syrup or custard sauce. Note. — Fresh fruits as strawberries, peaches and apples may be used or cooked fruits as prunes, apricots, steamed apples. Fruit whip may be chilled in a mould which has been lined with lady fingers or pieces of sponge cake. Turn out; garnish with small pieces or whole fruit. ARROWROOT SOUFFLll. 2 T. arrowroot. }/2 tb. sugar, f.g. salt. 1 tb. cold milk. % c. hot milk. 1 white of egg. Ys T. vanilla. 1. Mix arrowroot, sugar and salt with cold milk. 2. Add to hot milk; stir until thick. 3. Cover; cook over hot water 15 mins., stirring occasionally. 4. Add white of egg; beat until well blended. 5. Remove from heat; add vanilla; turn into moistened moulds; chill; serve with cream and sugar, custard sauce, fresh or canned fruit. Through the courtesy of the Dietetic Department of Christie St. Hospital, Toronto, the following recipes are being printed in this volume. A brief explanation may be necessary regarding the special ingredients used. Saccharin is a sugar substitute because of its very sweet flavor; it has no food value. When saccharin is used continuously the flavor becomes distasteful, which in almost every case provides a guarantee against its over-use. Cellu Flour is a cellulose product, having no food value. Diaprotein is a self-rising flour, specially prepared from the casein of milk. It contains no carbohydrate. Following is its chemical analysis: Starch 0.00% Sugar 0.00% Protein 83.01% Mineral Salts 2.81% Milk fat 3.46% Water 6.72% Leavening 4. 00 % India Gum is used in binding diabetic flour mixtures: it has no food value. Mineral Oil (paraffin oil) is a petroleum product having no food value. Agar-agar is a vegetable gelatine of no food value. BRAN MUFFINS. 2 eggs. 2 tb. mineral oil or melted butter, f.g. salt. 'j/2 c. warm water. M c. diaprotein. ^ c. washed bran. 1. Separate whites and yolks of eggs. 2. Beat yolks until very light; add oil, salt and water. 3. Beat whites until stiff; fold into yolk mixture. 4. Mix diaprotein with the bran; fold hghtly into egg mixture. 5. Turn into well greased muffin pans, bake in a moderate oven about 30 mins. Increase the heat gradually towards the end of the baking. DIAPROTEIN BRAN BREAD. 2 eggs. 1 tb. mineral oil or melted butter. ^ c, diaprotein. ^ c. washed bran. T. baking powder. 1. Separate whites and yolks of eggs. 2. Beat the yolks until thick, add water and oil. 3. Add the whites beaten until stiff, beat thoroughly. 4. Mix diaprotein, bran and baking powder; fold carefully into egg mixture. 5. Pour into well-greased baking pan; bake in a moderate oven about 35 mins. CELLU BRAN COOKIES. 3^ c. cellu flour. 1 c. washed bran. 3^ T. salt. 1 tb. India gum. 1 T. baking powder. 3 tb. mineral oil. Y2 grain saccharin. 1 T. hot water. 1. Mix dry ingredients thoroughly. 2. Add mineral oil and saccharin dissolved in hot water (mixture should be a soft dough). 3. Spread in a shallow greased pan; cut into small squares; bake in a slow oven. No food value. CELLU PASTRY. 4 tb. cellu flour. 2 tb. mineral oil, 1 3^ T. India gum. f.g. salt. Hot water to moisten.