Beat the yolk of an egg until creamy, then fold in the well-beaten white, add a saltspoonful of salt, four level tablespoon-fuls of aleuronat; mix carefully, drop by tablespoonfuls into greased gem pans, bake in a quick oven a half hour, then cool the oven and bake ten minutes longer.

Aleuronat Muffins

Separate one egg; beat the yolk until it is creamy, add a half cupful of milk and a saltspoonful of salt. Sift a half cupful of aleuronat with a level teaspoonful of baking powder; stir this into the egg and milk, fold in the well-beaten white of the egg, and bake in a quick oven twenty minutes. These may be eaten warm, or pulled apart and toasted. This quantity makes four muffins.

Aleuronat Mush

Put a half cupful of water in a small saucepan; when boiling add a saltspoonful of salt, stir in carefully two level table-spoonfuls of aleuronat, stir constantly for five minutes, boiling all the while. Turn at once into the serving saucer, and when partly cool serve with cream or milk.

Serve cool because the odor of hot gluten food is particularly disagreeable to many persons.