1 oz. (30 gm.) casoid flour 1 level tbs. (15 gm.) butter 1 oz. (30 c.c.) 40% cream 1/4 tsp. salt 1 egg white (whole egg may be substituted for 1 egg white) 1-1/2 tsp. baking powder 1 cup washed bran Total food value: protein, 18 grams; fat, 24 grams; carbohydrates, 1 gram; calories, 300. One muffin: protein, 3 grams; fat, 4 grams; carbohydrates, trace; and calories, 50. The flours and meals used in this recipe are prepared by Cutlard, Stewart & Walt, Ltd., London (casoid flour). Theo. Metcalf & Co., Boston (soya bean meal). Lister Brothers, Andover, Mass. (Lister diabetic flour). LISTER FLOUR AND BRAN MUFFINS, OR BISCUITS 1 cup washed bran 30 gm. Lister flour 1 tsp. baking powder 1 tbs. butter 1 egg 1/2 tsp. salt 2 tbs. 40% cream Sufficient water to make a drop batter (about 1/4 cup) Squeeze all the water from the bran, then add flour and melted butter, salt, well-beaten egg yolk and cream. Whip egg white stiff and fold into mixture. Add baking powder and enough water to make thick batter. Use less water if biscuits instead of muffins are desired, and knead into a dough. Roll out into a sheet one-half inch thick and cut with biscuit cutter. After making muffin batter, grease muffin ring with melted lard, and pour half full of above mixture. Bake in moderate oven about 20 or 30 minutes. SOYA MEAL AND BRAN MUFFINS[50] 1 oz. (30 gm.) soya meal 1 level tbs. (15 gm.) butter 1 oz. (30 c.c.) 40% cream 1/4 tsp. salt 1 cup washed bran 1 egg white (one whole egg may be substituted for one egg white) 1-1/2 tsp. baking powder Mix soya meal, salt, and baking powder. Add to washed bran; add melted butter and cream. Beat egg white and fold into mixture; add enough water to make thick drop batter. Bake in six well-greased muffin tins until golden brown from 15 to 25 minutes. Total food value: protein, 11 grams; fat, 27 grams; carbohydrates, 2 grams; calories, 304; one muffin, protein, 2 grams; fat, 4.5 grams; carbohydrates, trace; calories, 50. ALMOND BISCUITS 1 cup almond meal 1 oz. cream 1 egg 1 grain (or less) saccharin, dissolved in 1 tsp. of water 1-1/2 tsp. baking powder 3-4 drops vanilla Beat egg yolk until light, add cream and saccharin; stir this into almond meal. Fold in the stiffly beaten white. Drop on a greased paper and bake until golden brown in a moderate oven. * * * * * Almond meal or flour is prepared as follows: Blanch 1 pound of almonds; dry and pass through grinder, or pound in mortar until powdered. Place in a muslin bag and immerse in a pan of water acidulated with vinegar to remove sugar; allow to stand 15 minutes. Squeeze dry and place in a warm (not hot) oven to remove all moisture. Grind or pound once more. Almond flour does not keep well; it must be made in small quantities and kept in a glass jar in a cool place. COCOANUT FLOUR