Fourth Day

Breakfast

Curried eggs (without rice). (12)

Ham.

Cocoa made from nibs, with cream.

Lunch

Braised knuckle of veal with mixed vegetables. (13) Foie gras with diabetic biscuits.

Dinner

Cock-a-leekie soup. Turbot with tartar sauce. Duck with olives. Cucumber au sauce Fairlawn. (14)

Recipes

(12) In making Curries, cocoanut or green apples can be used as the basis of the curry.

(13) The braising of meats makes them much more digestible and also more savoury than roasting. Put in the braising pot a little fat or butter and finely-chopped onion, and brown the knuckle of veal in it. Then add more fat - bacon fat being preferable - a few vegetables, spices, a bunch of herbs, salt, and pepper. Close the pot securely so as not to let the steam escape, and place hot coals on the lid from time to time to obtain equal heat top and bottom. Time taken, half as long again as for roasting.

(14) Cooked Cucumber is a very useful article. It is boiled in the same way as vegetable marrow. "Sauce Fairlawn" is made from butter, milk, and yolks of eggs, adding three tablespoonfuls of grated Parmesan before serving. This sauce is poured over the cucumber in the dish when served.

Fifth Day

Breakfast

Eggs, with black butter. Grilled kidneys and bacon. Cream and aerated water.

Lunch

Fish pudding. (15)

Cold meat and tomato salad.

Neufchatel cream cheese and almond biscuits.

Dinner

Bisque soup. (16) Boiled fowl, with bechamel sauce (17) and baked mushrooms, vegetable marrow.

Green currant fool.

Hot caviare on gluten croutons.

Recipes

(15) Fish Pudding

Make a thick white sauce of butter, milk, and yolks of eggs, to which either anchovy, Worcester, or Harvey sauce, ketchup, a little chopped anchovy, shredded onion, and a small amount of pickled mango are added according to taste. Pour the sauce over the fish after it has been broken up, and bake in a dish in the oven.

(16) Bisque Soup

This is made in the usual way, except that it is thickened with almond biscuits grated instead of rice.

(17) In the Bechamel Sauce the beaten yolks of two or more eggs are added to thicken.

Sixth Day

Breakfast

Poached eggs and spinach.

Smoked salmon.

Van Houten's cocoa, made with cream.

Lunch

Crab omelette. (18)

Cold or hot mutton.

Asparagus.

Dinner

Sorrel soup.

Cream of veal.

Turkey poult, with French beans.

Cauliflower au gratin.

Recipes

(18) Crab Omelette

Break the eggs required into a basin, season with salt, pepper, chopped parsley, and a small piece of chopped shalot; beat well together with a whisk, shred the crab, and mix it with the eggs. Fry in butter in the usual way. Another way is to make the omelette and put the shredded crab inside instead of folding it over.

All kinds of omelettes, excepting sweet omelettes - viz., omelettes with fine herbs, with kidneys, with oysters, with ham, etc., are suitable for diabetic patients.

Seventh Day

Breakfast

Kippered herrings.

Grilled bones, with buttered broccoli.

Egg flip. (19)

Lunch

Mayonnaise of lobster.

Stewed pigeons with mushrooms.

Cauliflowers.

Gruyere cheese.

Dinner

Julienne soup.

Broiled sole with white wine sauce.

Grilled mutton cutlets with savoury sauce. (20)

French beans.

Lemon sponge.

Recipes

(19) Egg Flip

This will be found most useful, especially in those cases of diabetes where there is much dyspepsia, from which the patient suffers particularly in the morning, and is consequently unable to eat a good breakfast. Heat half a pint of milk not quite to boiling point; pour it on to the well-beaten yolk of an egg, stirring all the time. Add two tablespoonfuls of unsweetened whisky or brandy.

(20) Grilled Cutlets are much improved by a good sauce. The following recipe is excellent: Melt a piece of butter on a plate, and add a piece of glaze about the same size as the butter, also a little Harvey, Worcester, anchovy, or ketchup sauce, varying to taste. Well mix with a knife, and spread over the cutlets before broiling. When done, serve with the gravy from the chops.