Healthful cookery

Gluten Gravy. — 1 pint milk, 1 tablespoonful 40-per-cent Gluten. To one pint of good milk add one tablespoonful of 40-per-cent Gluten. Leave it in a double boiler to cook fifteen or twenty minutes. Salt to taste, and thicken with flour to the desired consistency. Gluten Gravy No. 2. — 1 pint milk, 2 tablespoonfuls Gluten, 1 tablespoonful flour. Mix and brown thoroughly two heaping tablespoonfuls of 20-per-cent Gluten and one of flour. Add a pint of milk, and heat to boiling. Salt if desired. Gluten Gravy, No. 3. — Into one pint of rich milk heated to boiling in a double boiler, stir one heaping tablespoonful of 20-per-cent Gluten, and add one-half a cup of tomato juice, strained. Add salt, and serve. Gravies and Relishes Gravy without Milk. — Proceed the same as above, but use water and a tablespoonful of Nut Butter instead of milk. Browned Cream Sauce. — 1 cup milk, 2 tablespoonfuls 40-per-cent Gluten. Heat to boiling one cup of rich milk or Nut Cream, add salt to season, and thicken with two spoonfuls of 40-per-cent Gluten which has been previously browned in the oven. Nut Meal Gravy. — 1 cup milk, 2 tablespoonfuls Gluten flour, 1 tablespoonful Nut Meal. Brown together two tablespoonfuls of Gluten flour and one tablespoonful of Nut Meal. Braid with a little cold water, and pour, stirring meanwhile, into one cup of boiling milk. Add salt to season. *Nut Meal Gravy, No. 2. — 2 tablespoonfuls flour, 1 tablespoonful Nut Meal, 1 1/2 pints milk. Mix the flour and Nut Meal together, and place in the oven to brown lightly. Then mix with a little cold milk, and stir into one and one-half pints of hot rich milk. Let it cook a few minutes, and serve. *Gluten Bread Relish. — 1 quart Nut Cream, 1 teaspoonful salt, 1 cup 20-per-cent Gluten, 1 egg. Put into a double boiler the Nut Cream, add the salt, and into it stir the Gluten. Allow the i6o Healthful Cookery 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. Serve the same as butter on breads. *Hard Sauce. — Rub together equal quantities of Nut Butter and sugar with a little salt, and add water to make it smooth. *Nut Cream Sauce. — Add a little more water to the Hard Sauce for a Cream Sauce. *Nut Sauce. — i tablespoonful Nut Butter, i quart water, 3 tablespoonfuls browned flour 1/3 cup stewed tomato. Heat the water in which the Nut Butter has been dissolved, to boiling. Thicken with three tablespoonfuls of browned flour, add salt to season ; cook thoroughly for five or ten minutes, then add the hot stewed strained tomato. Beat thoroughly, and it is ready to serve. This is excellent as a dressing for toast and for vegetables. *Nut Gravy. — To each cup of water add one tablespoonful of Nut Butter, or three or four tablespoonfuls of Nut Meal, and when boiling thicken with a little flour blended with cold water. Salt to taste. For a change, use flour that has been browned in the oven to a delicate cream color, Gravies and Relishes 161 which gives a more meaty taste. That browned to a dark cream or light-brown, with an equal quantity of white flour, will give the flavor of roast-beef gravy. This is a very suitable dressing for boiled rice.