Of eggs.

 Eggs having proteins complete, fats, carbohydrates, calcium, phosphorus, iron. In diet using dietic eggs, for adding in any dishes use egg powder or melanges as frozen mix of eggs yolks and white eggs.Wash before culinary manufacturing in cold water, and every egg shake over individual plate, as against entering bad eggs in common mass.For soft-boiling eggs getting add theirs in boiling water and cook 3 min, in bag cook 5 min, hard-boiled for ten min, and taking from hot water eggs put in cold water, a peel will easily clean. Soft-boiled eggs and in bag use in diets nr 1, 1 a, 1 b, 2,3,4, 4 b, 4 a, 5,6 7-10, 11, 11 b, hard-boiled in diets nr 3,6,8, 9, 11, 15.

Diet nr 4 b. Recommending dishes.

Dry yesterday bread millet, biscuits Maria by Gullon, 2 times/week pie with boiled meat, apples, cheesecake with curd, but bread meal on 200 gr/day.Soups on weak, fatness broth meat, or fish with good cooked cereals, noodles, shredding vegetables and avoiding cabbage. Meat, fish dishes of meat, fish fatness curd, veal, chicken, turkey, fatness fish kinds, rubbing cooking, cutlets of, meatballs, soufflé, rolls, boiled or rubbed kinds.

Eggs and eggs products as on 2 pieces/day, soft-boiled or for adding, in dishes , white egg omelets, meringue, snowballs.

Milk just in dishes, limiting, sour milk drinks as kefir, rjazenka, sour milk, acidophilic, fresh cooked curd, calcium of, natural, curd mass of, stewed curd puddings. Squashes, carrot, pumpkin, peas green as limiting, cooking boiled or rubbing, stewed  vegetable soufflé of chopping vegetables, ripe tomatoes natural on 100-150 gr/day.

Chicken macaronies dished, chopping, garnishes for are baked puddings, without crust, noodles, small macaronies in soups, garnishes for.

Dried apricots pie.

Lenten dishes.

1.2 l. of water, 700 gr flour, one tea.sp. alt, one tbl.sp. sugar, 20 gr yeasts, 2 tbl.sp. vegetable oil, for filling as one kg selected boiled dried apricots, 150 gr of sugar.

By boiled method form pastry with yeast, roll ,like oval, put on sheet form, prick with folks on all surface, apply same layer dried apricots, spread syrup of dried apricots, decorate flowers of pastry, again spread with syrup, sprinkle on middle a flower with poppy.For filling is dried apricots dry, add water for covering all theirs, sprinkle sugar, cook till softness. On sieve put, and col. Bake pie at 1800-200 C till ready, when he is toasting , thus he is ready.In a ready pie a side and pieces for dried apricots care spread with syrup ,which in dried apricots cooked. 

Soups of meat, transparent are not affecting on the strong secretion for gastrointestinal highway, thus to cook theirs in bone broth hot or meat broth add ottjazka , fried carrot, roots, cook in closed dish on weak fire for hour, filter again. As for ottjazka cooking use for portion broth to mince meat 50 gr of meat add salt, connect with 1/2 egg white, lead with 50 ml. of water a water, mix, and cook hour.

Soup pearl of meat broth.

300 gr ready dish a beef first category 5.1 gr  pearl cereal 20 gr, mass boiled meat 22 gr.

Proteins 8.9 gr, fats 2.7 gr, carbohydrates 14.7 gr, energy value 115.2 kcal ,use for diets nr 2, 4 ,4 b.