Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-05-21

greater part of the sickness is lost. This
whole wheat bread cannot he made dry llSe
the ordinary white bread. so must be han
died quickly and lightly on the board Now
mold it into four or six loaves, according
to the size of your pans. Place in creased
pans. Cover and stand aside again in
warm place for one hour. Bake in mod
erately quick oven for thirty-tive to forty
minutes.
Boston Brown Bread.-AIx together one
cup of Yankee rye, one of cornmeal ana
one of whole wheat -four. Add level tea
spoonful of baking soda TO pint of thick
sour milk; when foamng add half cup OF
molasses. Turn this into the dry ingredi-
ents, add a level teaspoonful of salt: turn
the mixture into a CREASED brown bread
mold. and steam continuously for hve
hours.
Soups for the Diabetic-
Twelve stalks asparagus. two-thirds cup
chicken stock. one-fourth slice onion. yolk
one egg. one tablespoon heavy cream. one
eighth teaspoCnful salt, few grains pepper.
Cover asparagus with cold water. bring 10
boiling point drain and add to the stock
an onion; let simmer eight minutes, rub
through sieve, repeat. add cream, egg and
seasoning. strain and serve.
Tomato Observation-Disclosures cup canned
tomatoes. one-fourth slice onion. bit of
bay leaf, two cloves one-fourth cup boil
ing water, one-eighth teaspoon soda. one
half tablespoon butter. one-fourth teaspoon
salt few grains pepper two tablespoons
heavy cream; cook first five ingredients for
eight minutes. Rub through sieve. add
SODA butter in small pieces seasoning and
cream. Serve at once.
Caulifower Soup-One-thrd cup cooked
caulifower. two-thirds cup chicken stock.
small stalk celery, One-fourth slice onion,
oae egg yolk one tablespoon heavy cream,
two teaspoons butter, salt and pepper.
Cook caulihower, stock. celery and onion
eight minutes. Rub through PURGE
strainer, repeat and add egg yolk slightly
beaten. cream, butter and SeaSonlngS.
Mushroom Soup-Three mushrooms. two
thirds cup chicken stock. one-fourth slice
onion, two teaspoons butter, one egg yolk,
one tablespoon heavy cream, one teaspoon
sauterne salt and pepper Clean mush-
rooms, chop, and cook in one teaspoon but
ter five minutes Add stock and let simmer
eight minutes. Rub through PURGE
strainer add egg yok slightly beaten.
cream, remaining butter, seasonings and
wine.
chopped spinach. twO-thirds cup chicken
stock yolk one egg one tablespoon he2NN
cream, salt and pepper. Cook spinach with
stock eight minutes; rub through a PURGE
strainer reheat. add egg yolk slightly beat
en-, cream and seasoning.
In the diet of the diabetic the carDohy-
drates to be eliminated a far as posi-
BILE and the proteids and fats increased.
The change in diet should be gradual, since
too sudden a reduction of the carbohydrates
might prove fatal
The best fats are butter, cream, eggs,
cheese, olive oil and the fat from bacon
meat and oily fish. One-fourth pound OF
butter and one-half pint of cream should
be taken every day.
Green vegetables prove the most efficient
butter carrers-spinach. cabbage, aspara-
gus, string beans and others. Cheese and
olive oil form a most important article in
the dietary and may be introduced without
much difficulty.
Cabbage Cookery
Spiced Cab5age-One-half cup vinegar.
one tablespoon sugar. one teaspoon each
whole cloves and whole pepper, some salt,
put in the cut cabbage, cover and cook
slowly until tender. II is nice served with
a flank of beef. as follows: Take some stale
bread soak in cold water, season highly;
spread on the flank and roll up, put some
drippings in the pot; brown the flank in ii;
then add water, cover and. cook until ten
der.
Cream Cabbage-Slice nicely. cook in
saucepan with Just enough water to keep
from burning. Season with salt. When
tender drain if any water is left. Pour
over it one cup cream or milk, tablespoon
butter, one tablespoon flour, made smooth
with milk. Let boil up and serve.
Cabbage Tart-Slice or chop fine a small
head and season with salt and pepper;
cook in a kettle in just enough water to
keep from burning. Take one-half cup sour
cream, one-half cup vinegar, two eggs, but
ter size of an egg, beat together and pour
it over the cooked cabbage in the kettle.
Let it boil up once and serve. This can be
eaten by a dySpeptic without harm.
Cabbage Pudding-Select a white firm
head of cabbage. Boil till thoroughly done.
Some prefer it boiled with bacon, others
in clear sailed water Drain il, chop fine.
add tablespoon butter, one cup milk.
three beaten eggs. pepper and salt to taste.
and pinch of mustard if liked. Put in
pudding dish with rolled cracker on top.
Bake till the eggs and milk are cooked.
A La CaulifioWer.-Take small solid
head of cabbage Boil it whole gently.
Season with salt and pepper and one cup
milk cream. Serve hot. 1t is far nicer
cooked whole than cut.