Granose is a preparation of wheat, in which all the elements of the grain are preserved, and by combined processes of digestion, cooking, roasting, and steaming, are brought into a state which renders assimilation possible with the smallest amount of labor on the part of the digestive organs.

Like wheat bread, it combines admirably with every flavor. It is unequaled as an addition to liquid foods of all kinds, but is, by the mode of manufacture, rendered so extremely soluble that it softens at once; hence to preserve, in part, its delightful crispness, it should be combined with liquid as eaten, instead of being added and allowed to soak, as in the case of zwieback and crackers.

Granose eaten dry is almost a specific for most forms of indigestion. Granose is the best of all food cures for constipation, which it generally relieves within a few days, if eaten freely.

Granose Fruit Dessert

Prepare a fruit pulp by rubbing stewed grapes, cranberries, tart apples, or prunes through a colander; sweeten to taste, and evaporate to about the consistency of marmalade. Spread a thin layer of dry granose in the bottom of a pudding-dish; add a layer of the fruit pulp, then a layer of granose. Fill the dish with alternate layers of fruit and granose, finishing with a layer of granose on the top. Let it stand for an hour or so until the granose flakes have become slightly moistened. Cut in squares and serve. In its perfection this dessert should be neither mushy nor variegated with dry granose, but each flake throughout should be delicately moistened with the fruit pulp. Thus it will be if care is taken in the preparation of the fruit pulp, and no more granose used than the fruit can moisten.

Granose With Egg

.Granose is an excellent accompaniment of soft-boiled or poached eggs. Serve the eggs, when cooked, with a spoonful or two of the dry granose in each individual dish.

Granose Pudding

One pint of milk, one and one-half cups of granose, three tablespoonfuls of sugar, and the yolks of two eggs and the white of one. Bake slowly for one hour in a dish placed in the oven inside a pan of hot water.

Granose Fruit Custard

Take two slightly heaping cups of granose, two cups of milk, two tablespoonfuls of sugar, and two eggs. Add the yolks of the eggs, with the sugar and the granose, to the milk; beat lightly for a few minutes; then add the well-beaten white and one cup of canned or stewed cherries which have been well drained from juice. Bake in a slow oven till the custard is set. Allow the custard to become cold before serving.

Molded Granose Dessert

Flavor a pint of milk by steeping three or four tablespoonfuls of desiccated cocoanut in it for twenty minutes. (The milk must not be allowed to boil.) If the milk has evaporated, add enough more to make a full pint. Add a tablespoonful of sugar and two well-beaten eggs; cook until the custard is set, in a double boiler, or a bowl placed in a dish of hot water. Add a sufficient quantity of dry granose to make the whole quite thick, and mold in cups. No dressing is required.

Granose Dumplings

Pare and remove the cores from quickly cooking tart apples. Pill the cavity with sugar. Moisten dry granose with cream sufficiently so that it can be pressed around the prepared apple the same as dough, and bake until the apple within the dumpling is tender. Serve with cream.

Granose Dumplings With Nut Meal

Prepare the apples as previously directed. Mix two spoonfuls of nut meal with each cup of granose, and moisten with water or the juice of stewed apples sufficiently so that it can be pressed about the prepared apple. Bake, and serve with a dressing prepared by thickening the juice of apples with a little corn-starch or browned flour, and sweetened to taste with sugar previously flavored with lemon.

Granose Drop Cakes

Beat the yolks of two eggs, one third of a cup of sugar, and two tablespoonfuls of bromose together to a cream. Stir in lightly the well-beaten whites of the eggs and two cups of dry granose. Drop in small spoonfuls on a tin, and bake fifteen or twenty minutes.

Granose Shortcake

Cover the bottom of a shallow pudding-dish with a thin layer of dry granose, add a layer of fresh strawberries, chopped and slightly sweetened, then a second layer of granose. Fill the dish thus with alternate layers of granose and berries. Set away in a cool place for an hour, when it will be ready to serve. Cut in squares. No dressing is required, but it may be served with cream, if desired. This is a delicious dish, and one which is as wholesome as delicate. Raspberries and other small fruits may be used in the same manner.

Granose Biscuit

These may be served cold or warm, with milk or cream; used as toast for poached eggs, asparagus, and fresh fruits mashed and sweetened to taste; or they may be served with hot stewed fruits or fruit juices poured over them. They are an excellent accompaniment for hot soups of all kinds.