1/2 cup of sugar 1/2 cup of molasses 1/4 cup of butter and lard mixed 1-1/2 cups of bran 1 cup of flour 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves 1/2 tsp. nutmeg 2 eggs 1/2 cup raisins or nuts may be added, due allowance being made for the additional fuel value. Cream butter and sugar together, add molasses. Sift flour, salt and spices together. Add eggs (well beaten), to sugar mixture and stir in the remainder of ingredients. Drop from spoon on a well-greased pan, bake in moderate oven to a delicate brown. (See Protein-free cookies, p. 340.) ~Nutrient Enemas~[46] NO. 1. MILK AND EGG 6 oz. milk, 1 egg 1 tsp. pure peptone (this may be omitted) 1/2 oz. normal saline solution 1 tube peptonizing powder dissolved in 1 tbs. water Mix thoroughly and peptonize at a temperature of 110 deg. F. for 1 hour. NO. 2 8 oz. milk 3 eggs 3 grains table salt NO. 3 8 oz. milk 2 oz. glucose (grape sugar) NO. 4. SINGER'S ENEMA 125 gm. (about 4 oz.) milk 125 gm. (about 4 oz.) wine 1 or 2 egg yolks Salt 1 tsp. Witte's peptone NO. 5. BOAS' ENEMA 250 c.c. (8 oz.) milk 2 egg yolks Small quantity of salt 1 tbs. of red wine 1 tbs. "Kraftmehl" Health Flour NO. 6 6 oz. bouillon 4 oz. red wine 1 egg yolk 1 to 2 tsp. dry peptones NO. 7. MILK AND STARCH ENEMA--VON LEUBE 250 c.c. (about 8 oz.) milk 70 grains starch MALTED MILK ENEMA Dissolve 1 oz. of malted milk in 8 oz. of hot water 1 egg and 1/2 tsp. salt or 1/2 oz. saline solution NORMAL SALINE SOLUTION 1 dram sodium chloride (common salt) 1 pt. (16 oz.) water, (boiled) ~Formulas Used in Diabetes~[47] * BRAN AGAR WAFERS Makes 30 wafers. 2-1/2 quarts washed bran (_dry_) 36 gms. agar-agar 1-1/2 tsp. salt 2 saccharin tablets (1/2 gr.) 600 c.c. of cold water Mix agar-agar, saccharin, salt and water. Boil until dissolved. Pour over dry bran. Mix thoroughly and mold into muffin tins while hot. Bake in a slow oven about 20 minutes, or until wafer is dry and will whirl in the tin. * AGAR JELLY 1 tsp. or 7 gms. agar-agar 1 cup cold water 1 tsp. mild citric acid 1/2 gr. saccharin 1/4 tsp. flavoring Coloring--as desired Dissolve agar-agar in water. Add citric acid and saccharin. Put over flame and boil. Remove from fire--add flavoring and coloring. Put in cool place to harden. This jelly has no food value. * SPINACH AND EGG SALAD 3 gms. gelatin 2 tbs. cold water, melt and swell over hot water. Add: 6 tbs. cold water 2 tbs. vinegar 50 gms. fresh cooked spinach 1 hard cooked egg Salt as desired Surround mold with slices of hard cooked egg, placing the spinach in the center. Pour over this the gelatin mixture; allow to mold and serve on lettuce. * MAYONNAISE DRESSING 2 egg yolks 360 gms. of salad oil 60 c.c. vinegar 8 gms. salt and pepper