March 4, 1893. THE HOSPITAL. 359 Diet in Disease. By Mrs. Ernest Hart, Bachelier-es-Sciences-es-Lettres (restraint), formerly Student of the Faculty of Medicine of Paris, and of the London School of Medicine for Women. XIV.?DIABETES (icontinued). dietary. Among them may be mentioned turnip, tomato, sorrel, lettuce, and asparagus soups, to all of which cream be In order to facilitate the duties of the cook and house- may added with advantage if it is well tolerated by the patient. kteper in providing for a diabetic patient an agreeable (5) Poulet a l'Estbagon.?It will be found useful to study the various ways of preparing fowls from French and from which starch and sugar have been ex- English dietary, cookery books, the forbidden ingredients being replaced by a of menus cluded, I have arranged series for the day's those permitted. The amended receipt can then be written and to the meals, and will give, in many instances, the recipes for out by the housekeeper given cook for her guidance. Poulet a l'Estragon is a very palatable dish. Before cooking, the the will be noticed in these menus dishes. It studying liver is removed and a bunch of fresh tarragon is placed inside that four principles bave been followed?firstly, to ex- the fowl. The fowl is then roasted or braised. When finished it is cut into which are placed upon croutons of gluten bread, clude starch and sugar; to their joints secondly, supply place the whole being sprinkled with chopped leaves of fresh tarragon. by the hydro carbon-fat, so that tbere may not be Fresh roasted tomatoes are placed round the dish. The liver and When a lack of energy-producing and fat-forming food; giblets are stewed with tarragon leaves. sufficiently cooked the liver is rubbed through a fine hair sieve to thicken ana flavour to make the meals a weakened thirdly, digestible, the gravy, which is served in a sauce boat. of fruits digestion being a frequent accompaniment of diabetes ; (6) Gbeen-goosebebey Fool.?The deprivation ripe is often felt the diabetic It is, however, and to make the food as as severely by patient. fourthly, appetising perfectly safe for him to take unripe fruits before the sugar is possible. Thus, with these objects in view, it will be developed in them, and these can be made into palatable and dishes them seen that cream cream digestible by stewing them with saccharin, passing is used in of milk, being " place through a sieve, as in fools," mixing cream into them, or by practically free from lactose, or sugar of milk; stewing them with saccharin. unripe fruits sweetened with saccharin take the Second Day. of Bonthron's almond biscuits Breakfast. place ripe fruits; Fresh haddock fried in butter. grated are used in thickening soups and sauces instead Cold tongue. of arrowroot, and almond flour is employed instead of Coffee and cream. Lunch. wheaten flour. Fish and are cooked with a vegetables Vegetable marrow farcie. (7) liberal allowance o? butter, and every opportunity is Devilled ham and Fren h beans. (8) taken of adding the necessary amount of fat by means Cheddar cheese with diabs ic biscuits and butter. Dinner. of such dainties as gras, cream-cheese, olives, &c. foie Oysters. In order to make the food digestible, directions are given Clear soup. to Warrenise instead of to boil, and to braise instead of Boast lamb. Green asparagus with clear melted butter. to bake. It will I be seen from these menus thus, trust, Almond pudding. (9) that it is quite unnecessary to add to the miseries Recipes. already endured by a diabetic that of a repulsive and (7) Vegetable marrow or cucumber make an excellent dish boiled and stuffed with veal force-meat, in which, instead of diet. A common-sense combination of unpalatable bread-crumbs or flour, Bonthron's almond biscuits must be used, science and the art will for him as but the force-meat must be bound together with a beaten egg. culinary produce " " Devils are and render a dish of cold meat dishes as desire. (8) easily made, dainty any epicure may palatable and savoury. A paste is made of almond flour, curry A WEEK'S MENUS FOR A DIABETIC. powder, mustard, salt, and oil, with sauces to vary the flavour. [Time?Summer.) This is spread on the cold meat to be devilled, before grilling. Served hot. Fibst Day. (9) Almond Pudding and Caees.?The correct making of Breakfast. almond puddings and almond cakes by the cook of a diabetic Buttered eggs. is an art to be and mastered. When sweetened with fried in practised Sole, butter, with lemon juice added when served. saccharin make sweet which the Cocoa made they tasty, dishes, prevent patients from nibs, with cream, from missing and for the forbidden of former and "torrefied longing puddings bread." (1) days. The following recipes will be found most valuable:? of Lunch. Almond Pudding.?Take two eggs, a quarter of a pound Hot sardines on toasted gluten bread. (3) almond flour, and a quarter of a pound of butter, three tabloids the Warrenised breast of lamb, with spring cabbage. ('2) of saccharin dissolved in a tablespoonful of brandy. Warm Camembert cheese with Callard's biscuits. butter, beat in the almond flour and the yolks of the eggs, adding Dinner. the dissolved saccharin. Whisk the whites into a stiff froth, beat in a soup. (4) all together. Put into dariole moulds and bake quick oven, Spinach and sac- Cutlets of salmon fried in slippers. and serve with a little hot sauce made with dry sherry Poulet a charin. l'estragon. (5) flour add Green-gooseberry fool (6), sweetened with saccharin. Almond Biscuits.?To every ounce of almond two Beat the whites of Recipes. whites of eggs and a little salt to taste. eggs to a stiff add the almond flour, and beat well together. Tobbefied Bbead is made thin slices of froth, (1) by toasting ordinary Put in buttered and bake in a moderately quick oven bread before the fire until are and patty-pans, they deeply thoroughly from fifteen to minutes. The whole has to be done almost so that the starch and are in twenty browned, blackened, gluten and baked the are mixed. This the heat.?Yeo. quickly, directly ingredients great part destroyed by biscuit will be found useful as a substitute for bread. Wabbenised Bbeast of Lamb, WithSpbing Cabbage.?A very (2) Third Day. Warren cooking pot is a very necessary article de cuisine. It is a pot consisting of three stages connected by a steam chimney. A Break fait. small amount of water is put in the bottom of the pot; in the Fresh herrings with mustard sauce. second stage the meat is placed with its flavourings, and in the Savoury omelette. Tea with cream. top the vegetables. The food is, it will be seen, thus cooked by steam; all the juices of the meat are therefore retained, and not Lunch. lost in the water as in boiling. Meat is rendered much more Cold mutton with French bean salad mixed with oil and a dash succulent, tender, and digestible by Warrenising than by boiling. of vinegar. (3) Gluten Bbead cut into slice?, soaked in butter and toasted Stewed lettuce. (10) or fried, is very palatable, and will be found a useful article in the Rochefort cheese with diabetic rusks. preparation of food for diabetics. Dinner. a weak meat or bone (4) Spinach Soup is made from stock, to Tomato soup. which a fine puree of epinach is added. Some cream is added Sweetbreads aux fonds d'artichauts. (11) when the soup is poured into the tureen. Puree soups made Fillet of beef garnished with cauliflowers. of the vegetables permitted are very useful additions to the Custard pudding sweetened with saccharin. THE HOSPITAL. March 4, 1893. Recipes. Harvey sauces, ketchup, a little chopped auchovy, shredded (10) Stewed Lettuce.?A well-grown lettuce is selected. It onion, and a small amount of pickled mango are added accord- jb first boiled in plenty of water, care being taken not to let it ing to taste. Pour the sauce over the fish after this has been irop to pieces. When nearly done take out, drain, and place in broken up, and bake in a dish in the oven. a stew-pan with a little rich brown gravy, and allow it to simmer (16) Bisque Soup.?This is made in the usual way, except that ior twenty minutes. it is thickened with almond biscuits grated instead of rice. (11) The Sweetbbeads are first stewed in milk, then removed (17) In the Bechamel Sauce the beaten yolks of two or more and rolled in slices of fat bacon and placed in the oven for a eggs are added to thicken. quarter of an hour. The bacon is then removed, and the sweet- Sixth Day. bieads are cut in slices and grated Parmesan cheese is shaken aver them. They are again placed in the oven and braised in a Breakfast. Poached and jich brown glaze. Served on a crouton of gluten bread, on the eggs spinach. OTntie is placed the fonds d'artichauts boiled and cut in quarters. Smoked salmon. Van Houten's cocoa, made with cream. Foueth Day. Lunch. Breakfast. Crab omelette. (18) Curried eggs (without rice). (12) Gold or hot mutton. Ham. Asparagus. Cocoa made from nibs, with cream. Dinner. Lunch. Sorrel soup. Braised knuckle of veal with mixed vegetables (13) Cream of veal. Foie gras with diabetic biscuits. Turkey poult, with French beans. Dinner. Cauliflower au gratin. Cock-a-leekie soup.