Healthful cookery

*Gluten Olive Omelet. — For the omelet use one tablespoonful each of 20-per-cent Gluten and icewater to every two eggs (a little more salt will be required than for a plain egg omelet). Serve with ripe olives alone, or with olives in tomato sauce or with cream sauce. For the tomato sauce, heat in strained stewed tomato (until the tomato is somewhat thickened), ripe olives cut in halves. The tomato will require very little, if any, salt with the salted olives. The halves of olives may be laid around the upper edge of the omelet after it is folded, or on the platter in the sauce; or the olives may be left whole, and the sauce alone poured around the omelet. Porridges and Breakfast Dishes Gluten Porridge. — Heat together a cup of thin cream and three cups of water; when boiling, sift in lightly with the fingers, stirring continuously meanwhile, enough 20-per-cent Gluten to make a porridge of the desired consistency. Boil up once, and serve. A few blanched or roasted almonds may be stirred in just before serving, if desired. Gluten Porridge with Dates. — 6 tablespoonfuls Gluten, 1 quart water, 2 cups stoned dates. Heat the water to boiling; sift in lightly with the fingers six tablespoonfuls of Gluten, or sufficient to make a porridge of the desired consistency. Just before serving, add the dates, from which the stones have been removed. *Baked Apples with Gluten Porridge. — Pare and remove the cores from tart apples; fill the cavities with sugar or Malted Nuts, and add a few spoonfuls of water; bake until tender, turning to keep them whole; serve hot, after filling the centers with well-cooked Gluten porridge. Porridges and Breakfast Dishes 119 Tomato Gluten. — 1 pint tomatoes, 3 tablespoonfuls Gluten. Heat the stewed tomato, which has been rubbed through a fine colander to remove the seeds, to boiling; add salt to season, and three tablespoonfuls of 20-per-cent Gluten. Boil together for a moment until thickened, and serve hot. Tomato Gluten, No. 2. — Prepare the same as the preceding, using five tablespoonfuls of 40-percent Gluten, and seasoning with two tablespoonfuls of rather thick sweet cream. Nut Cream may be substituted for dairy cream, if preferred. Potato Meal Porridge. — Prepare the same as Potato Meal Puree (page 180), using two instead of three large spoonfuls of the Potato Meal. This may be served plain or flavored with celery salt or a very few drops of onion juice. It may also be varied by adding to the plain porridge one wellbeaten egg or the yolks only of two eggs. Potato Meal Porridge, No. 2. — Prepare some Potato Meal Puree as directed on page 180. When thickened, add an equal quantity of strained stewed tomato, and serve hot. Potato Meal Porridge, No. 3. — Prepare some Protose bouillon as directed elsewhere, and thicken with Potato Meal in the proportion of two large Healthful Cookery spoonfuls of Meal well mixed with cold water to the pint of broth. This may be served plain or flavored with onion or celery.