Healthful cookery

Granose Gruel. — Moisten one-half cup of Granose Flakes with one cup of hot water, press through a fine sieve, and add one-half cup of cream. Season with a little salt, and serve hot. *Toasted Corn Flakes Gruel. — Boil together for fifteen minutes one pint of water and one cup of Toasted Corn Flakes. When done, salt to taste, and serve hot. A little tomato or bean broth may be added. Almond Puree. — Mix Almond Butter with water to a thick cream, add salt to taste, and let it boil up over the fire. Serve at once. This is very delicate and nourishing. *Hot Nut Milk. — Make Almond or other Nut Butters of the consistency of milk by the continued addition of water. Heat to the boiling point, add a very little salt, and drink like hot milk. Many can take this who can not use cow’s milk. Granola or Granuto in this Nut Milk makes a very enjoyable breakfast dish. It is also excellent with Breakfast Toast, wafers, Zwieback, rolls, sticks, or any other hard breads. Healthful Cookery *Granuto and Malted Nuts Gruel. — 1 cup water, 2 teaspoonfuls Malted Nuts, 1 tablespoonful Granuto, salt. Heat water to boiling’, stir in the Granuto and Malted Nuts mixed, and simmer for two or three minutes. Add salt, and serve. Desserts *Pyramid of Peaches. — 1 cup blanched almonds, 1 qt. can peaches, 1/2 loaf bread, for croutons. Arrange peaches, which have been cut into halves and stewed, around a cork-shaped crouton on small, round croutons. In the center of each half peach put a blanched almond or a spoonful of English walnuts or pecans. Over the whole pour the juice of the peaches which have been boiled, with a little lemon juice. Malted Nuts may be used instead of the nuts. Malted Nuts with Fruit. — Malted Nuts sprinkled dry over fruit is enjoyed by many. Stuffed Prunes. — 1 lb. prunes, 1/2 lb. dates, 1/2 lb. shelled walnuts. Wash large and perfect prunes in warm water; let them stand one hour, and then remove the stones. Stuff with one-half date each, some English walnut meal, and a little powdered sugar. Malted Nuts may be used in place of the walnuts and powdered sugar. Fill them full; shape nicely, and roll in powdered sugar or Malted Nuts. Healthful Cookery *Fruit Roll. — Take equal quantities of fig marmalade and chopped English walnuts. A little lemon juice may be added if desired. Roll out into a cylinder two inches in diameter; flour this with powdered sugar, or Malted Nuts. Cut into slices, and serve. Granose Dumplings. — Pare and remove the cores from quickly cooked tart apples. Fill the cavity with sugar. Moisten dry Granose with sufficient cream so that it can be pressed around the prepared apple the same as dough. 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 sufficient water or the juice of stewed apples 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 cornstarch or browned flour, and sweetened with sugar previously flavored with lemon. Granola Pudding. — 2 pints milk, i cup Granola, 3 tablespoonfuls sugar, 2 eggs. Heat three pints of milk to boiling, then take it from the fire, and stir into it one cup of Gra- Desserts