75 grams meat 2 Olmsted brancakes, crumbed 25 grams chopped celery Few grains salt and pepper 100 grams skim milk Have meat cut in one thin slice. Use the trimmings chopped fine in dressing of crumbs, celery and seasoning moistened with water. Spread dressing on meat, roll and tie or skewer with toothpicks. Put in casserole and bake in milk until done. Food value, 6 grams carbohydrate, 23 grams protein, 19 grams fat. ** SALMON MOLDED (_Recipe 47_) 100 grams salmon 1 egg yolk 5 grams butter 50 grams skim milk 2 tablespoonfuls vinegar Few grains salt 1/2 teaspoonful gelatin 1 tablespoonful cold water Remove the salmon from the can, weigh, separate in flakes. Add beaten yolks, melted butter, milk and vinegar and salt. Cook over boiling water, stirring constantly until mixture thickens. Soak gelatin, strain and add to salmon. Fill individual molds, chill, and serve with cucumber sauce. Food value, 3 grams carbohydrate, 26 grams protein, 23 grams fat. ** CABBAGE SOUFFLE (_Recipe 48_) 100 grams cabbage, cooked 15 grams lean meat, cooked, minced 35 grams sour cream--16% 1 egg 10 grams American cheese Few grains salt and pepper Chop cabbage fine, add meat, cream, beaten egg, salt and pepper. Put into mould and sprinkle grated cheese over top. Bake in a moderate oven until firm and brown. Food value, 5 grams carbohydrate, 15 grams protein, 17 grams fat. ** CELERY RAMEKINS 50 grams milk 1/2 hepco cake 25 grams celery 1 egg 5 grams butter Few grains salt and pepper Heat milk; add crumbed hepco cake, grated celery and seasonings, let come to a boil, add butter, remove from fire; add beaten egg yolk. Fold into beaten white. Put in ramekin and bake 20 or 30 minutes in slow oven until well browned. Food value, 3 grams carbohydrate, 11 grams protein, 15 grams fat. ** BAKED ONION 50 grams onion, uncooked 10 grams ground meat, lean cooked 15 grams whole milk Few grains salt and pepper Parboil the onion, scrape out the inside, leaving only shell. Weigh shell and scrapings to 50 grams. Add meat and return to shell. Put into casserole, add milk and bake until tender. Food value, 4 grams carbohydrate, 4 grams protein, 2 grams fat. ** SQUASH PIE (_Recipe 92_) 1 egg 150 grams squash cooked 50 grams cream--16% 1/2 teaspoonful cinnamon 1/4 teaspoonful nutmeg Few grains salt 1/2 grain saccharin Beat egg, add mashed squash, cream, spice, salt and saccharin dissolved in 1 teaspoonful of cold water. Bake until firm in center, using cellu flour recipe for pie crust. Food value, 12 grams carbohydrate, 10 grams protein, 14 grams fat. ** SPICE COOKIES (_Recipe 93_) 2 eggs 1/2 grain saccharin 10 grams cream--16% 1 teaspoonful spices--cinnamon, cloves, nutmeg 20 grams ground almonds