March 11, 1893 THE HOSPITAL,. 375

Diet in Disease. By Mrs. Ernest Hart, Bachelier-es-Sciences-es-Lettres (restreint), formerly Student of tlie Faculty of Medicine of Paris, and of the London School of Medicine for Women. XV.?DIABETES (continued). Gruyere cheese; break six eggs on this, keeping the yolks whole. over some salt. A WEEK'S MENUS FOR A DIABETIC. Sprinkle mignonette pepper and Mix together a tablespoonful of chopped parsley and 2 oz. {Time?Winter.) of Gruyere cheese. Strew over the Bake in a Fibst Day. grated eggs. quick oven from ten to twelve minutes. Serve in the dish Breakfast. they are baked in. Smoked salmon. Croute au Pot.?The croutons must be made of on a bed of Brussels (6) Kidneys and bacon, sprouts. bread. Nib cocoa and cream. gluten Cocoanut cream and mix fresh Lunch. (7) Cream.?Whip grated cocoanut with sweeten with saccharin if Eoast grouse. it; required. Baked custard pudding, with bottled green Foueth Day. fruit stewed with saccharine. (1) Brie cheese. Breakfast. Fried served on a of Brussels Sinner. bacon, pur6e sprouts. Cold pheasant. Celery . Van Houten's cocoa and cream. Red mullet en papillottes. Spanish steaks. (2) Lunch. mushrooms. Tomatoes, with frozen savoury cream. (3) Braised leg of "Welsh mutton, with tomatoes and (8) Russian caviare on gluten croutons. Cheese (9) and cream cheese. Dinner. Recipes. Hare soup, without wine. (1) Bottled Green Fruit.?The fruit?greengages, plums, Water soucheof sole. gooseberries, cherries, currants, &c., should be gathered Duck, with turnips. (10) when green and unripe, bottled in the usual way, and Russian salad (leaving out the potatoes, carrots, and peas). sweetened with saccharin. (2) Spanish Steaks.?Take one pound of rump steak, two Recipes. The mutton is as described. The -onions, two ounces of butter, one and a-half gill of brown (8) braised already tomatoes and oven a little ?stock hot, half a tablespoonful of tarragon vinegar, and one mushrooms are cooked in the with and tablespoonful of cream. Cat the steak into rounds, score butter, placed round the dish. Cheese of half a them with a knife, sprinkle parsley on the top of each, (9) .?One pint milk, tablespoonful of one ounce then put a little butter and vinegar over them ; let them rennet, of butter, two eggs, one tablespoonful stand while the sliced onion is frying in the butter. Strain of brandy, quarter of an ounce of almonds, and saccharin. Turn the milk to a curd it stand in a warm till the steaks, see that no fat is left in stewpan, cover the ; let place ?bottom of it with the hot Btock, let the steaks simmer gently thoroughly set, tie a piece of muslin over a bowl, break up the curd and it on to the leave it tili all the in the stock for one hour, then dish them. Reduce the gravy pour muslin; haB run off. Beat the curd smooth and add the butter by stewing to half the quantity, pour it round the steaks, whey adding the onion before serving. and eggs well beaten with the brandy, almonds, and (3) Cut fresh tomatoes in half, place them on ice till saccharin. When well mixed pour some of the mixture into each of the about 15 to 20 slightly frozen, whip a proportionate amount of cream, mix patty pans and bake for minutes. ?with it pepper, salt, and a little tarragon vinegar, ice, and Duck with the duck in a .place a spoonful on the cut surface of each tomato. (10) Turnips.?Slightly brown flat pan with a little butter and onion ; then add a Second Day. pint of good stock well flavoured with vegetables, herbs, spices, Breakfast. &c. the stew pan well closed so that the steam does and mustard sauce. Keep Herrings not Simmer for to 2 hours* Remove the Cold escape. gently 1? tongue. fat from the and serve The Callard's almond biscuits. gravy with the duck. turnips are cut in in the Coffee and cream. thin Blices, fried gently in butter, and served dish with the Lunch. duck. Fifth Day. . Roast loin of mutton with mashed turnips. Breakfast. Qorgonzola cheese. Ham or tongue omelette. B inner. Spiced beef. Clear soup and grated Parmesan cheese. Tea and cream; Steamed turbot with Dutch sauce. Lunch. Braised pheasant with puree of savoy cabbage. Larded sweetbread. Seakale with French butter. Cold mutton with endive salad. Third Day. Camembert cheese. Breakfast. Dinner. Cod roes, stewed brown. (4) Lettuce soup. (11) Swiss eggs. Fried cutlets of cod. (5) stewed Scotch Potash water and cream. Sirloin of beef with gherkins (12) and kale. Lunch. Devonshire junket. (13) Roast rabbit with stewed leeks. Rhubarb and cream. Recipes. Stilton cheese and Callard's cheese biscuits. (11) Lettuce Sour.?This is made the same way as spinach Dinner. soup, only winter lettuce is used. . (12) Sirloin of Beef with Gherkins.?Roast the beef; Soup, Croute au pot. (6) when half cooked add the vinegar from a bottle of gherkins Roast goose and broccoli. to the dripping, and baste constantly. Chop the gherkins Stewed them round the celery. quite small, and place dish in the gravy when Cocoanut cream. (7) served. Recipes. (13) Make the junket in the usual way ; add a solution of saccharin to the cream. The must not Fresh Cod Roes are rather neglected; they can be whipped saccharin (4) be added to the milk, else the rennet will not make curds. purchased for a few pence, and are excellent for breakfast stewed brown. Parboil them first; let them get cold ; cut in Sixth Day. a make slices, and stew in rich brown gravy. They also a Breakfast. :light pleasant dish, fried in cutlets. Stewed mushrooms. (5) Swiss Eggs. ?Spread 2 oz. of butter on the bottom of a Cold fowl. fire-proof porcelain dish, and lay on it six thin slices of Boiled eggs. 376 THE HOSPITAL-. March 11, 1893.

Lunch. This cream sauce will be found nice to serve with fillets of Haricot . soles, whiting, &c. Coffee cream. Seventh Day. Dinner. Breakfast. . Finnan haddock. Marinaded venison cutlets. Cold brawn. Boiled guinea-fowl, with celery sauce, Cocoatina and cream. Little tarragon creams (14). Lunch. Boiled calf's head. (14) Put into a basin one white and two yolks of eggs, a quarter of a pint of cream, a little white pepper and salt. Turnip tops. Beat up well with a fork till smooth, and add a little chopped Dinner. tarragon. Butter some little dariole moulds and them Clear soup with poached eggs. sprinkle Fried cutlets of with and truffles mixed. Pour in the cream plaice. chopped tarragon Eoast turkey. Broccoli sprouts. mixture and stand the dariole3 in a of water stewpan boiling Fish-roe souffles. (15) reaching to three-quarters of the height of the moulds. When the water boils draw the pan to the side of the stove and Recipe. poach for about twenty to thirty minutes till the creams are (15) Fish roe Souffles.?Take six soft roes of fresh set. Turn out on to a warm dish, and serve with cream herrings; blanch, pound, and tammy them ; then flavour sauce round them. The cream sauce is prepared by putting with salt, pepper, powdered mace and nutmeg ; add half- into a stewpan one oz. of butter, two raw yolks of eggs, four an-ounce of butter and the yolks of two eggs ; beat well tablespoonfuls cf thin cream, a pinch of salt, and three or together ; whisk the whites of six eggs into a stiff froth, four drops of lemon juice. Stir in a bain-marie till the sauce mix same with the roes, and bake in rammakin cups for thickens, add a saltBpoonful of tarragon vinegar, and strain about five minutes. Serve immediately the Bouffles are it. Mix in a light sprinkling of fresh tarragon and serve. removed from oven.