1/3 Neufchatel cheese 1/4 green pepper 1 tbs. cream (40%) 1 tsp. lemon juice Season with salt and paprika and dress with cream dressing. CHEESE SALAD Mash cream cheese with fork; add tablespoonful chopped pecan nuts to 1/3 Neufchatel cheese. Season with salt and pepper and dress with French dressing. TUNA FISH SALAD 1/2 cup tuna fish 1/2 cup chopped celery Dress with French Dressing. EGG SALAD Cook 1 egg hard. Cut into rings; arrange on lettuce leaf; dress with cream dressing. TOMATO ASPIC 1 cup canned tomatoes 1/2 cup celery (hearts) 1 tsp. celery seed 1/2 small onion 1/2 cup water 1/4 cup vinegar 3-4 cloves 1/2 bay leaf 2 tsp. granulated gelatin, soaked in tbs. water Boil all ingredients (except gelatin and celery hearts) 20 minutes. Measure. Add hot water or tomato juice to make one cup; add gelatin; allow to cool; cut celery fine, place in mold; pour in the tomato aspic and allow to jelly in a cold place. ~Bread Substitutes~ BRAN BISCUITS, OR MUFFINS 1 cup washed bran 1 tsp. baking powder 1 egg 1 tbs. melted butter 2 tbs. cream 1/4 tsp. salt Tie bran in cheesecloth bag and attach to cold water faucet; allow water to pass through bran, removing starch by squeezing the water through; using dry. Beat egg separately; add cream; mix with bran, add melted butter, salt, and baking powder. Grease muffin rings and pour in the mixture. Bake in moderate oven. DIABETES MUFFINS[49] (The Equivalent of an Egg) Recipe for Hepco Cakes, so arranged that one cake is equivalent to an egg: 140 gm. Hepco flour Protein 60 Fat 29 2 eggs Protein 12 Fat 12 60 c.c. 40% cream Protein 2 Fat 24 10 gm. butter Fat 9 Make twelve cakes; each cake contains 6 grams of protein, 6 grams of fat, and approximately 75 calories. LISTER MUFFINS So arranged that each muffin is equivalent to one egg: 60 gm. Lister flour (one box) Protein 42 Fat 0 1 egg Protein 6 Fat 6 45 c.c. 40% cream Protein 2 Fat 18 30 gm. butter Fat 25 Make 17 muffins; each muffin contains 6 grams protein, 6 grams fat. BRAN BISCUITS FOR CONSTIPATION (By F. M. Allen) 60 gm. bran 1/4 tsp. salt 6 gm. powdered agar-agar 100 c.c. (1/2 glass) cold water Tie bran in cheesecloth and wash under tap until water is clear. Bring agar-agar and water (100 c.c.) to boiling point. Add washed bran and salt and agar-agar solution (hot). Mold into ten cakes; place on oiled paper and let stand 1/2 hour, then when firm and cool, bake in moderate oven 30 to 40 minutes. The bran muffins are more palatable if butter and eggs are added. This may be done, provided the patient allows for them in the diet. CASOID FLOUR AND BRAN MUFFINS