Waterbury Democrat., 1901-08-27
DESSERTS FOR THE DIABETIC. } His Craving for Sweet Food May Be
 Satisfied InnocentIy.

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 The craving for sweet food experi- enced by diabetic patients may be sat- isfied to a greater extent than is some times realized by home nurses. Of
 course the use of ordinary sugar is out of the question, but the small tablets of saccharine which are used to sweet ell coffee and tea and which may be purchased at any druggists, are an excellent substitute for sugar in the preparation of various deserts.
 Any one who has had the care of a diabetic sufferer will appreciate the possibility of gratifying as far as prac- tical the inordinate appetite for sweet food. There are some suggestions which may be carried out without in jury to the patient and which will un- doubtediy be relished as change from the regulation diet:
 Fruit Pie Most physicians allow fresh fruit in the diet of diabetic pa tient; where this is the case small
 fruit pie may form an occasional tempting desert Make light baking powder crust of gluten flour, roll out
 rather thin. Dissolve as many sac charines as necessary ill a tablespoon
 full of hot water. mix with fruit in agate or porcelain dish. Do not use tin cooking utensils where saccharine is an ingredient, as the food will take all on ''tinny flavor" Have an indi- vidual baking dish, preferably white lined. Fill with the sweetened fruit. Cover with crust and bake in quick oven.
 Individual Custard-Use a small bowl, blue and white such as may be had at any of the Japanese shops. Beat up one egg very light, add from three to six saccharine tablets, accord ing to taste, little grated nutmeg, add
 rich milk, enough to fill the bowl. Bake in moderate oven until lightly Drowned. Saccharines must be first dissolved in the water; they do not otherwise mix thoroughly with the custard. This
 dessert requires but a few moments to prepare and is usually most acceptable. Vanilla and other extracts may be used to flavor the custard.
 .Junket-May be prepared as for the
 ordinary table, substituting a few dis
 solved saccharine tablets for the sugar. Served in a thin punch cup and tinted
 with vegetable coloring it. is very at l tractive. Gluten mullins, or, where corn meal is allowed. those made of the
 latter are improved by the addition of dissolved saccharine tablets i'll the batter. Ais
 Gluten Cake-May be made of gluten
 four and sweetened with saccharine | tablets. Where gelatine is permitted the
 range of possible sweet foods is larger still, and almost any jelly, blanc mango | etc. may be made according to usual
 recipes, only using saccharine tablets in place of sugar. There is always a possibility of making food too sweet where the latter is used. while a little l practice soon accustoms one exactly
 to the number of tablets required fol each dish.
 Don't allow the sufferer from dia ! betes to long in vain for sweet food | when little extra trouble will enable him to ienjoYsit. Where. as is often the case, the diabetic is scaqcustomed. to dine with the family, it is, nothing short pi
 cruel to serve delicious desserts, know | ing that he must not partake of them His relish and enjoyment of these lit | tie dishes will repay one doubIy for the | small trouble of preparing them.