The Project Gutenberg EBook of The Plus Food for Minus Meals, by Anonymous This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you'll have to check the laws of the country where you are located before using this ebook. Title: The Plus Food for Minus Meals Author: Anonymous Release Date: April 8, 2020 [EBook #61785] Language: English Character set encoding: UTF-8 *** START OF THIS PROJECT GUTENBERG EBOOK THE PLUS FOOD FOR MINUS MEALS *** Produced by Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net The _Plus_ FOOD For _Minus_ MEALS _Best_ FOR COOKING Page 1 ⇒ _Best_ FOR MIXING Page 13 ⇒ _Best_ AS A CEREAL Page 16 ⇒ [Illustration: ACCEPTED, AMERICAN MEDICAL ASSN. Committee on Foods] Serve More Complete Meals With Kellogg’s All-Bran Perhaps the meals you serve are “bulk-minus” meals. Kellogg’s All-Bran is the “bulk-plus” food so necessary in the well-balanced diet. Serve as a cereal, combined with other cereals, or use it as an ingredient in many tempting and economical dishes. ★ All the recipes in this helpful folder have been triple tested in our Cottage Kitchen so that you may get the fullest enjoyment from the use of All-Bran in your home. ★ Laboratory tests show (1) that All-Bran is a safe and gentle food that relieves constipation due to insufficient “bulk”; (2) that it does not lose its effectiveness with continued use; (3) that it is a good source of iron and Vitamin B. ★ Kellogg’s All-Bran is accepted by the American Medical Association Committee on Foods as a natural laxative food for normal people. _Write Us for Additional Recipes and Leaflets_ {Barbara B. Brooks} _Home Economics Department Kellogg Company, Battle Creek, Michigan_ BEST FOR COOKING Kellogg’s All-Bran is an ideal ingredient for cooking. It blends well with other ingredients because it is fine and soft and adds a tempting nut-sweet flavor to the recipe. Remember, too, that this best of all brans increases the value of each dish because of its abundant “bulk.” ALL-BRAN MUFFINS 2 tablespoons shortening ¼ cup sugar 1 egg (well beaten) 1 cup sour milk 1 cup Kellogg’s ALL-BRAN 1 cup flour 1 teaspoon baking powder ½ teaspoon soda ½ teaspoon salt Note: If sweet milk is used instead of sour milk, omit the ½ teaspoon of soda and use 3 teaspoons baking powder. Raisins or dates may be added if desired. A small slice of apple, sprinkled with cinnamon and sugar, placed on top the muffin batter before baking, makes a delicious variation of the recipe. Cream the shortening and sugar, add egg and sour milk. Add ALL-BRAN and let soak until most of the moisture is taken up. Sift flour with baking powder, soda and salt and add to first mixture, stirring only until flour disappears. Fill greased muffin tins two-thirds full and bake in a moderate oven (400° F.) for 20 to 25 minutes. Yield: 8 large or 12 small muffins. (_Illustrated on page 2_) [Illustration: Muffins] [Illustration: Nut bread] [Illustration: {uncaptioned}] BANANA ALL-BRAN NUT BREAD ¼ cup shortening ½ cup sugar 1 egg (well beaten) 1 cup Kellogg’s ALL-BRAN 1½ cups flour 2 teaspoons baking powder ½ teaspoon salt ½ teaspoon soda ½ cup chopped nut meats 1½ cups mashed bananas 2 tablespoons water 1 teaspoon vanilla extract Cream shortening and sugar well. Add egg and ALL-BRAN. Sift flour with baking powder, salt, and soda. Mix nuts with flour and add alternately with mashed bananas to which the water has been added. Stir in vanilla. Pour into greased loaf tin. Let stand 30 minutes and bake in a moderate oven (375° F.) one hour. Let cool before cutting. Yield: 1 loaf (8½ by 4½ inches). (_Illustrated on page 3_) [Illustration: {uncaptioned}] ALL-BRAN REFRIGERATOR GINGER SNAPS ½ cup shortening ½ cup sugar ½ cup molasses ½ cup Kellogg’s ALL-BRAN 2 cups flour 1½ teaspoons ginger 1½ teaspoons cinnamon 1½ teaspoons soda ¼ teaspoon salt Cream shortening and sugar. Add molasses and ALL-BRAN. Beat thoroughly. Sift dry ingredients and combine with creamed mixture. Shape into a roll about 1½ inches in diameter. Wrap in waxed paper and store in refrigerator until firm. Slice very thin and bake on ungreased cookie sheets about 10 minutes in a moderate oven (375° F.) Yield: 50 cookies. [Illustration: Assorted Cookies] [Illustration: Date Bars] [Illustration: {uncaptioned}] ALL-BRAN DATE BARS 3 eggs 1½ cups brown sugar ¾ cup flour ¾ powder ½ cup Kellogg’s ALL-BRAN 1 cup nut meats (chopped) ½ cup dates (cut fine) Beat the eggs until light, add the sugar and beat well. Add the flour sifted with the baking powder. Add ALL-BRAN, nuts and dates. Spread the mixture in a layer one-half inch thick in a greased shallow pan. Bake in a moderate oven (375° F.) for about 20-30 minutes. Remove from the oven and while warm, cut into squares or bars. Roll the pieces in powdered sugar or serve as a pudding with whipped cream. Yield: 24 bars—1 inch by 3 inches. (_Illustrated on page 7_) [Illustration: {uncaptioned}] ALL-BRAN BROWN BREAD 1 cup Kellogg’s ALL-BRAN 1 cup sour milk ½ cup raisins 1 tablespoon molasses ½ cup sugar 1 cup flour 1 teaspoon soda ¼ teaspoon salt Mix together the ALL-BRAN, sour milk, and raisins, then add the molasses, sugar, and flour which has been sifted with the soda and salt. Put the mixture into a greased can, cover tightly, and steam for three hours. (_Illustrated on page 10_) [Illustration: Brown bread] [Illustration: Refrigerator rolls] [Illustration: {uncaptioned}] ALL-BRAN REFRIGERATOR ROLLS 1 cup shortening 1 cup boiling water ¾ cup sugar 1 cup Kellogg’s ALL-BRAN 1½ teaspoons salt 2 eggs (well beaten) 2 compressed yeast cakes 1 cup lukewarm water 6 cups flour or more (sifted before measuring) Mix shortening, boiling water, sugar, ALL-BRAN and salt, stirring until shortening is melted. Let stand until mixture is lukewarm. Add eggs and yeast cakes softened in lukewarm water. Add flour. Beat thoroughly. Cover bowl and place in refrigerator over night or until ready to use. Form balls of the dough to fill muffin tins about half full. Let rise two hours. Bake in hot oven (450° F.) about 20 minutes. Yield: 3½ dozen small rolls. Note: Dough can be made into Parker House Rolls if desired. (_Illustrated on page 11_) BEST FOR MIXING The right foods are so important in keeping up family fitness. And the responsibility is largely yours. Convert minus meals into complete meals by mixing ALL-BRAN with other cereals, and with other ingredients in making breads, waffles and cookies. ALL-BRAN WAFFLES SUPREME 2 eggs (separated) 1½ cups sweet milk ¾ cup Kellogg’s ALL-BRAN 1½ cups flour 4 teaspoons baking powder 1 teaspoon salt 2 tablespoons sugar ½ cup melted butter Beat egg yolks slightly, add milk and ALL-BRAN and let soak while sifting dry ingredients. Stir sifted dry ingredients into the liquid mixture; add melted butter and fold in stiffly beaten egg whites. Bake in a hot waffle iron until no steam is visible. Yield: 6 waffles, 7 inches in diameter. [Illustration: All-Bran Waffle] [Illustration: Kellogg’s Corn Flakes with All-Bran] BEST AS A CEREAL The “bulk” content of Kellogg’s All-Bran is higher than that of any other common food. It definitely corrects the “bulk-minus” meal—the most frequent cause of constipation. When common constipation due to “bulk-minus” meals does occur, your family begins to feel under par—not exactly sick, but certainly not well. Avoid this condition by serving All-Bran regularly for regularity. Try All-Bran as a cereal with milk or cream—two tablespoons daily will give you the “bulk-plus” meals so necessary in the well-balanced diet. In chronic cases, with each meal. All-Bran is much more effective than part-bran products. Sold by all grocers. Made by Kellogg in Battle Creek, Michigan. [Illustration: For Sunny Living, Choose Any of These Delightful Ways to Use Kellogg’s ALL-BRAN] —In muffins, breads or cookies —As a cereal with milk or cream —In waffles, with other cereals, or in salads No. 514 Printed in U.S.A. [Illustration: QUALITY GUARANTEED] Transcriber’s Notes —Silently corrected a few typos. —Retained publication information from the printed edition: this eBook is public-domain in the country of publication. —In the text versions only, text in italics is delimited by _underscores_. —Changed page references to page numbers rather than right/left/reverse page. End of Project Gutenberg's The Plus Food for Minus Meals, by Anonymous *** END OF THIS PROJECT GUTENBERG EBOOK THE PLUS FOOD FOR MINUS MEALS *** ***** This file should be named 61785-0.txt or 61785-0.zip ***** This and all associated files of various formats will be found in: http://www.gutenberg.org/6/1/7/8/61785/ Produced by Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net Updated editions will replace the previous one--the old editions will be renamed. 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