Take 1 quart of water, 2 tablespoonfuls of corn-meal, 1 tablespoonful of white flour, and a little salt and nut cream. Rub the corn-meal and flour smooth in a little cold water, and pour it slowly into the boiling water, then add a little salt and nut cream. Put into a double boiler, and cook for three hours. If too much of the water boils away, more should be added.
Take 4 cups of water, 1 cup of graham Hour, and 1 table-spoonful of almond meal. Rub the flour smooth in 1 cup of the water, and heat the other 3 cups to boiling, stirring in the flour slowly; then stir in the almond meal, and cook in a double boiler for one hour or more. Salt may be added to the water if desired.
Put into the inner cup of a double boiler 3 cups of water, just a little salt, 1 tablespoonful of almond meal (see index for directions), and 1 tablespoonful of ground rice. Let it come to a boil, and then place in the double boiler, the water in which should be boiling, and cook for one hour. If desired, a few raisins may be added; they give it a flavor which improves it.
To 1 pint of boiling water stir in 2 tablespoonfuls of gluten, boil until it thickens, salt slightly, and serve at once. Gluten is already cooked, so it does not need prolonged cooking.
To the plain gluten gruel add 2 level tablespoonfuls of almond meal; put in a double boiler, and cook for fifteen or twenty minutes. Peanuts, hazelnuts, or any nut meal may be used instead of the almonds, if desired.
Make a thin, gluten gruel, because the egg will thicken it somewhat. Beat the egg smooth, and pour the hot gruel over the egg, beating all the time to have it thoroughly mixed before cooking.
To 1 pint of water which should be boiling, add 2 level tablespoonfuls of gluten rubbed smooth in a little cold water, a little salt, and 1/4 cup of seedless or seeded raisins which have been washed and soaked for one hour or more. Cook in a double boiler or on the back part of the stove for ten or fifteen minutes.
Into 1 quart of boiling water stir 1 cup of rolled oats, let it boil until it will not settle when lifted from the stove, then place in a double boiler, and cook three hours. When done, sift through a sieve. Add a little salt and nut cream, either almond or peanut, and serve hot.
Blanch 1/4 cup of almonds and 1/4 cup of peanuts, and put them to cook in soft water. Let boil slowly until perfectly tender, then rub through a sieve. It will take three or four hours for them to cook. Add to them 1/2 cup of zwieback, grated fine, a very little salt, and enough water to make of the consistency of gruel. This is a very palatable and nutritious dish for the sick.
Take 1 pint of nut milk, put in an inner cup of a double boiler; when boiling, stir in 1 level tablespoonful of white flour, which has been rubbed smooth in a little cold water. Season with a little salt and nutmeg or vanilla. A very little sugar may be added, if desired.