rs, when they should be of a dark, rich brown color and light and
crisp throughout. If tough, they need rebaking. If the oven is too hot,
the pieces will puff up, becoming mere hollow shells; if not
sufficiently hot, they will not rise properly.

DIABETIC BISCUIT NO. 2.--Prepare a dough and wash out the starch as
in the preceding. Add coarse middlings so that the dough can be rolled
into thin cakes, and bake.

GLUTEN MEAL GEMS.--Beat together one half cup of ice water, one
half cup of thick, sweet cream, and one egg; then add one cup and a
tablespoonful of the gluten meal prepared by the Sanitarium Food Co.
Turn into slightly heated gem irons, and bake in a moderately hot oven
from one half to three fourths of an hour.

JELLIES AND OTHER SIMPLE DESSERTS FOR THE SICK.

Invalids whose digestion will allow of other than the plainest foods
will find most of the desserts made with fruits and those with fruits
and grains given in the chapter on Desserts, excellent for their use.
The following are a few additional recipes of a similar character:--

_RECIPES._

ARROWROOT JELLY.--Rub two heaping teaspoonfuls of arrowroot smooth
in a very little cold water, and stir it into a cupful of boiling water,
in which should be dissolved two teaspoonfuls of sugar. Stir until
clear, allowing it to boil all the time; lastly, add a teaspoonful of
lemon juice. Serve cold, with cream and sugar if allowed.

ARROWROOT BLANCMANGE.--Rub two and a half tablespoonfuls of best
arrowroot smooth in half a cup of cold milk, and stir slowly into two
and one half cups of boiling new milk. When it begins to thicken, add
three fourths of a cup of sugar, and cook, stirring constantly for
several minutes. Turn into molds and cool. Serve with fruit juice or
fruit sauces.

CURRANT JELLY.--Soak an ounce of Cox's gelatine in half a pint of
cold water for fifteen minutes, then pour over it a teacupful of boiling
water; strain, and add one pint at currant juice, one tablespoonful of
sugar, and set on ice to cool.

ICELAND MOSS JELLY.--Wash about four ounces of moss very clean in
lukewarm water. Boil slowly in a quart of cold water. When quite
dissolved, strain it onto a tablespoonful of currant or raspberry jelly,
stirring so as to blend the jelly perfectly with the moss. Turn into a
mold, and cool.

ICELAND MOSS BLANCMANGE.--Substitute milk for the water, and
proceed as in the foregoing. Flavor with lemon or vanilla. Strain
through a muslin cloth,