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[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_
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.”
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.