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.

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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

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)

BANANA ALL-BRAN NUT BREAD

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)

ALL-BRAN REFRIGERATOR GINGER SNAPS

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.

Assorted Cookies

ALL-BRAN DATE BARS

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)

ALL-BRAN BROWN BREAD

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)

ALL-BRAN REFRIGERATOR ROLLS

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

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.

All-Bran Waffle

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.

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.

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.