USED AND RECOMMENDED
BRAN is a most valuable food. Most of us live, from earliest childhood, on de-vitaminized and de-mineralized foods, and particularly on wheat deprived of the bran which contains organic lime, iron, phosphorus and most valuable proteins and vitamins. Many sick people may be brought back to health by intensive bran feeding. I have given a diet rich in bran to thousands of people with the most wonderful results, and I give herewith a few recipes for very palatable cakes, biscuits, etc.
Take equal measures of crushed wheat and broad bran from the corn chandler, put into boiling water and boil for about five minutes, stirring all the time. The porridge can be eaten hot or cold with milk and brown sugar, honey, or black treacle (black treacle is rich in iron and is laxative) or with milk and marmite, or mixed with any stewed fresh fruit, softly boiled unbleached sultanas, dried fruit, grated cheese, etc.
In cold weather the porridge will keep for several days, but in hot weather it may it may turn sour after twenty-four hours or so.
BRAN AND FRUIT CAKE
I lb. of wholemeal flour, 4 lb. of broad bran, 2 lb. of butter, 4 lb. of Demerara sugar, 1 lb. 6 oz. of any fruit liked best, 4 oz. mixed peel, rind of 1 lemon grated, 3 large or 4 small eggs, 1 teaspoonful cream of tarter and 1 small teaspoonful of carbonate of soda, little nutmeg and essence of almond.
Mix the above to a fairly moist consistency with butter-milk or milk, and bake in a very moderate oven for 22 hours.
BRAN AND GINGER CAKE
1 lb. of wholemeal flour, 4 oz. of broad bran, 7 oz. of butter, 2 eggs, dash of milk or water, 1 lemon rind, 1 oz. Demerara sugar, 3 small teaspoonfuls of ground ginger, 1 small teaspoonful of cream of tartar, 2 small teaspoonful of bicarbonate of soda, 4 lb. crystallized ginger, 2 lb. black treacle (2 golden syrup and 2 black treacle or greater proportion black treacle). Back as above.
2 teacups of bran, 1 teacup of wholemeal flour, 2 cup of brown sugar, 2 teaspoonful of bicarbonate soda, well-beaten egg, small piece of butter rubbed into flour and bran, mix with milk, butter-milk or sour milk.
Put into greased patty tins, and bake in a moderate oven for twenty minutes.
WHOLEMEAL AND BRAN BISCUITS
3/4 lb. wholemeal flour, 4 lb. broad bran, 5 oz. butter, 2 oz. Demerara sugar, I tablespoonful of dark treacle, 4 lb. sultans, 2 eggs, grated rind of I orange and lemon, 2 tablespoonful cream of tartar and 4 bicarbonate soda.
Mix to a stiff paste, roll out thin and bake in a moderate oven.
Ingredients– 6 oz. bran, 3 oz. butter, 3 oz. brown sugar, yolk of one egg.
Cream the butter and sugar together, add the egg and add bran slowly. Roll in wholemeal flour. Bake in moderate oven.