Malted Nuts Gruel with Meltose. — To two heap- ing teaspoonfuls of Malted Nuts add one cup of boiling water, and allow it to cook in a double boiler, or simmer on the back of the range for ten minutes. Add one teaspoonful of Meltose✪ Malted Nuts Gruel with Meltose, and serve hot. *Nut and Gluten Gruel. — Mix together one third of a cup of 40-per-cent Gluten and two thirds of a cup of Malted Nuts. Introduce the mixture gradu- ally into a sufficient quantity of water to make a thin gruel✪ Nut and Gluten Gruel. Allow it to cook gently for ten or fif- teen minutes, and serve hot. For those who object to the rich flavor of the Malted Nuts the propor- tions of the mixture may be reversed. *Egg-Nog. — Dissolve one tablespoonful Malted Nuts in one tablespoonful of lemon juice, add the *94 Gruels and Liquid Foods 195 whites of two eggs beaten very stiff, a✪ Egg-Nognd serve in a glass. *Malted Nuts Broth. — Into two thirds of a cup of boiling water sprinkle four rounded tea- spoonfuls of Malted Nuts, stirring. Boil up well. Add one eighth to one sixth of a teaspoonful of salt✪ Malted Nuts Broth. Serve in a bouillon cup. *Malted Nuts Bouillon. — Same as Malted Nuts Broth with the addition of one eighth of a tea- spoonful of lemon juice, and a little more salt to each two thirds of a cup of water. Protose Bouillon. — Cut one-half pound of Pro- tose into small pieces, and simmer for an hour in a pint of warm water. Strain, add salt to season, a little celery salt, and a half cup of strained stewed tomato. *Vegetable Bouillon. — Reserve the broth from navy beans which have been cooked in the inner cup of a double boiler, also the broth from Protose which has been cut up fine and cooked for at least two hours in a double boiler. Mix equal quantities of Protose, bean broth, and tomato juice; season with salt and celery salt. Heat before serving. Protose Broth. — Boil one pound of Protose for about two hours in a quart of water. Season with celery salt, and when done, strain through a fine 196 Healthful Cookery sieve. Serve hot with well-toasted Whole-Wheat Wafers or Zwieback. Left-over pieces of Protose Roast may be used to make Protose Broth, and give it a most appetizing flavor. Gluten Gruel. — ■ Stir two and one-half table- spoonfuls of 20-per-cent Gluten into a pint of boil- ing 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 20-per- cent Gluten. Boil until thickened, and add a half cup of thin cream. 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 Meltose and one table- spoonful of lemon juice. The gruel may be used warm, if desired, but the lemon juice should not be added until just before serving. Gluten Cream. — - Heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of 40-per-cent Gluten. When thickened, it is ready to serve. *Grape Gluten Porridge. — ]/2 cup grape juice, 34 cup Malted Nuts, 34 CUP 20-per-cent Gluten, 34 cup water. Gruels and Liquid Foods 19 7 To the grape juice add the Malted Nuts and the Gluten rubbed smooth with the water. Add a pinch of salt, and cook two minutes. If a gruel is desired, thin with one-half cup of grape juice or water. ✪ Granuto and Malted Nuts Gruel

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Malted Nuts Gruel with Meltose. — To two heap- ing teaspoonfuls of Malted Nuts add one cup of boiling water, and allow it to cook in a double boiler, or simmer on the back of the range for ten minutes. Add one teaspoonful of Meltose, and serve hot. *Nut and Gluten Gruel. — Mix together one third of a cup of 40-per-cent Gluten and two thirds of a cup of Malted Nuts. Introduce the mixture gradu- ally into a sufficient quantity of water to make a thin gruel. Allow it to cook gently for ten or fif- teen minutes, and serve hot. For those who object to the rich flavor of the Malted Nuts the propor- tions of the mixture may be reversed. *Egg-Nog. — Dissolve one tablespoonful Malted Nuts in one tablespoonful of lemon juice, add the *94 Gruels and Liquid Foods 195 whites of two eggs beaten very stiff, and serve in a glass. *Malted Nuts Broth. — Into two thirds of a cup of boiling water sprinkle four rounded tea- spoonfuls of Malted Nuts, stirring. Boil up well. Add one eighth to one sixth of a teaspoonful of salt. Serve in a bouillon cup. *Malted Nuts Bouillon. — Same as Malted Nuts Broth with the addition of one eighth of a tea- spoonful of lemon juice, and a little more salt to each two thirds of a cup of water. Protose Bouillon. — Cut one-half pound of Pro- tose into small pieces, and simmer for an hour in a pint of warm water. Strain, add salt to season, a little celery salt, and a half cup of strained stewed tomato. *Vegetable Bouillon. — Reserve the broth from navy beans which have been cooked in the inner cup of a double boiler, also the broth from Protose which has been cut up fine and cooked for at least two hours in a double boiler. Mix equal quantities of Protose, bean broth, and tomato juice; season with salt and celery salt. Heat before serving. Protose Broth. — Boil one pound of Protose for about two hours in a quart of water. Season with celery salt, and when done, strain through a fine 196 Healthful Cookery sieve. Serve hot with well-toasted Whole-Wheat Wafers or Zwieback. Left-over pieces of Protose Roast may be used to make Protose Broth, and give it a most appetizing flavor. Gluten Gruel. — ■ Stir two and one-half table- spoonfuls of 20-per-cent Gluten into a pint of boil- ing 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 20-per- cent Gluten. Boil until thickened, and add a half cup of thin cream. 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 Meltose and one table- spoonful of lemon juice. The gruel may be used warm, if desired, but the lemon juice should not be added until just before serving. Gluten Cream. — - Heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of 40-per-cent Gluten. When thickened, it is ready to serve. *Grape Gluten Porridge. — ]/2 cup grape juice, 34 cup Malted Nuts, 34 CUP 20-per-cent Gluten, 34 cup water. Gruels and Liquid Foods 19 7 To the grape juice add the Malted Nuts and the Gluten rubbed smooth with the water. Add a pinch of salt, and cook two minutes. If a gruel is desired, thin with one-half cup of grape juice or water.

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