Prepare the same as for Lemon Bread Pudding, omitting the lemon rind and juice. Spread any tart jelly over pudding when baked and add meringue.

Chocolate Bread Pudding, 904 Calories

(Two Servings).

½ cup stale bread crumbs. 1 cup milk.

½ ounce (or square) Walter Baker's unsweetened chocolate.

2½ tablespoons sugar.

1 egg.

Speck salt.

¼ teaspoon vanilla.

Soak bread crumbs in milk. Melt chocolate over hot water and add to it the sugar and salt. To the chocolate mixture, add the soaked crumbs, the beaten egg and vanilla. Put into buttered custard cups and bake in a moderate oven about twenty minutes, or until custard is set. Serve hot, plain or with Hard Sauce.

Cheese Pudding (For The Diabetic), 1400 Calories

(Two Servings).

2 eggs.

1 cup milk.

¾ cup cheese.

1 cup Gum Gluten bread crumbs.

Speck soda.

1 tablespoon butter.

Salt.

Cayenne.

Dry the bread, roll and soak a short time in the milk. Beat the eggs lightly, add the milk and crumbs, grated cheese, salt and cayenne pepper to taste. Beat well, pour into buttered pan and bake in a hot oven half an hour. Serve immediately, as five minutes' delay will spoil.

Gluten Brown Betty (For The Diabetic), 222 Calories

3 Gum Gluten Biscuit Crisps.

1 large sour apple.

2 teaspoons butter.

Sugar. Cinnamon.

Into a well-buttered individual baking dish place one crushed Biscuit Crisp; onto this put one-half apple cooked as for apple sauce or raw cut in thin slices or chopped; season with sugar, speck of cinnamon and bits of butter. Add another layer of crumbs (one Biscuit Crisp), then the remaining half of apple and seasoning, lastly crumbs. Place bits of butter on top, put in slow oven, and bake.