with the proper diet, they can lead normal, healthy

with the proper diet, they can lead normal, healthy lives. f Held For Consumers If you have a food allergy, or intolerance-or think you have-consult your doctor. One a diagnosis is made, a registered dietician can help you understand you sensitivity and help you plan menus. The Extension Office has copies of the USDA publication Baking for People With Food Allergies. You can also write to Rice Council, P.O. Box 740123, Houston, Tx. 77274 and Quaker Oats Company, P.O. Box 049003, Chicago, 111. 60604-9003 and request information on allergies. Here are two recipes for cookies and muffins that have no milk, eggs, or wheat. Cinnamon-Raisin Muffins 1 cup medium rye flour 2 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup dark seedless raisins 1/2 teaspoon ground cinnamon . 2 tablespoons salad oil About 45 minutes before serving: 1. Preheat oven to 400 degrees F. Grease six 2 1/2 inch muffin-pan cups. In medium-size bowl, mix first 6 ingredients. Add salad oil and 1/2 cup water, stirring just until moistened. (Batter will be lumpy.) 2. Spoon batter into muffin-pan cups, Bake 30 to 35 minutes until muffins come away from edge of pan. Makes 6 muffins. Each muffin: About 165 calories, 5 g fat, 0 mg cholesterol, 200 mg sodium. H Oat-Date Balls 1 cup milk-free margarine (2 sticks), softened 3 tablespoons sugar 11/2 teaspoons ground cinnamon 2 8-ounce packages pitted dates, finely chopped 1 cup quick-chopped or old-fashioned oats, uncooked 3/4 cup finely chopped nuts (optional)

Early in day: 1. In large bowl with mixer at medium speedy, beat first 3 ingredients until fluffy. With spoon, stir in dates and oats. Cover and refrigerate mixture 2 to 3 hours until firm. 2. With hands, shape mixture into 1-inch balls; roll in nuts if desired. Chill. Makes about 3 1/2 dozen balls. Each ball without nuts: About 80 calories, 5 g fat, 0 mg cholesterol, megligible sodium. t