Diabetic Cookery, Recipes and Menus

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. The recipes and menus are so arranged that they are readily understood and directions can be easily followed. Thanks and grateful acknowledgment are due to the late Dr. Richard Stein for his unfailing interest in this undertaking and to Miss Helene M. Pope of Teachers College for her valued help in computation. The author is under special obligation to Mrs. Mary S. Rose whose Laboratory Handbook for Dietetics has been used as the basis of all calculations.