Gluten is a food supplying not only the nitrogenous, or blood-making, but the fat-making, elements as well, so that it may be relied upon as an exclusive source of nourishment, in case of necessity. It agrees well with the most feeble stomachs, and for those unable to digest fat in any form, its value can scarcely be estimated. In the form of gruel it also constitutes a most excellent food for infants. .

Gluten Gruel

Stir two and one-half tablespoonfuls of the wheat gluten prepared by the Battle Creek Sanitarium Health Food Co., into a pint of boiling milk; boil until thickened, when it is ready to serve.

Gluten Gruel No. 2

Into a pint of boiling water stir three heaping tablespoonfuls of the prepared gluten. Boil until thickened, and add a half cup of thin cream. 10

Gluten Cream

Heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of wheat gluten. When thickened, it is ready to serve.

Gluten Meal Gruel

Into a cup and a half of boiling water stir four tablespoonfuls of gluten meal (prepared by the Battle Creek Sanitarium Health Pood Co.), let it boil for a moment, add six tablespoonfuls of rather thin sweet cream, and serve.

Gluten Mush With Dates

Heat a quart of milk or water, or one-half of each, as preferred, to boiling; sift in lightly with the fingers six tablespoonfuls of gluten, or sufficient to make a mush of the desired consistency. Just before serving, add some fresh dates, from which the stones have been removed.

Gluten Custard

Into a quart of boiling milk stir four tablespoonfuls of wheat gluten moistened with a little cold milk. Allow it to cook until thickened. When it is of a lukewarm temperature, add three well-beaten eggs, and a trifle of salt if desired. Turn into cups, and steam over a kettle of boiling water until the custard is set.

Gluten Gravy

To one pint of good milk add one tablespoon-ful of gluten meal. Leave it in a double boiler to cook fifteen or twenty minutes. Salt to taste, and thicken with flour to the desired consistency. Serve as a dressing for baked potatoes.

Lemon Gluten Gruel

Into one cup of boiling water sprinkle one tablespoonful of gluten. Let it boil up for one or two minutes, and when cold, add one level teaspoonful of sugar and one tablespoonful of lemon juice. The gruel may be used warm, if desired, but the lemon juice should not be added until just before serving.

Gluten Meal Gems

Beat together one-half cup of ice-water, one-half cup of thick sweet cream, and one egg; then add one cup and a tablespoonful of gluten meal. Turn into slightly heated gem-irons, and bake in a moderately hot oven from one half to three fourths of an hour.

Gluten Mush

Heat together a cup of thin cream and three cups of water; when boiling, sift in lightly with the fingers, stirring continuously meanwhile, enough wheat gluten to make a mush of the desired consistency. Boil up once, and serve. A few blanched or roasted almonds may be stirred in just before serving, if desired.

Tomato Gluten

Heat a pint of stewed tomato, which has been rubbed through a fine colander to remove the seeds, to boiling, add salt to season, and three tablespoonfuls of gluten meal. Boil together for a moment until thickened, and serve hot.

Tomato Gluten No. 2

Prepare the same as the preceding, using five tablespoonfuls of gluten meal, and seasoning with two tablespoonfuls of rather thick sweet cream.

Gluten Bread Relish

Thoroughly sterilize in a double boiler one quart of rich milk, add one teaspoonful of salt, and into it stir one cup of No. 3 gluten. Allow the mixture to cook three minutes, and then thoroughly incorporate one well-beaten egg. (Some consider it more palatable without egg.) Pour at once into a mold or molds. Cover to prevent the top from drying.