Every-day dishes and every-day work

Brown Bread.— Take four cupfuls of strong caramel-cereal, and add to this one-half cup of nut meal or two tablespoon fuls of nut butter, one-half cup of sugar, and a pinch of salt. Heat to boiling, then add one-third cup of rye flour, one-third cup of white flour, one-third cup of best corn-meal, and three cups of cooked crystal wheat, in the order named. Turn into an oiled mold or basin, and steam for three hours. Brown Bread No. 2.— Prepare like the preceding, using one cup of sweet cream in place of the nut butter or nut meal, and one cup less of caramel-cereal. Vegetable Roast. — One cup of strained stewed tomato, one cup of cooked lentils (measured after being rubbed through a colander), one cup of cooked crj'stal wheat, one tablespoonful of nut butter or thick cream, one-half teaspoonful of finely powdered and sifted sage, or one tablespoonful of very finely minced celery. Add a little salt for seasoning, turn into a baking-dish, and bake in the oven until quite dry. Vegetable Roast No. 2. — Two cups of cooked lentils, one cup of dry crystal wheat, one tablespoonful of nut butter, and salt to season. Bake in the oven until quite dry, and serve hot with lentil dressing (p. 148). Crystal Wheat Custard Pudding.— Take two cups of cooked crystal wheat, two and one-half cups of milk, one-half cup of sugar, and two eggs. Beat together thoroughly, and bake in a moderate oven until the custard is well set. A little grated lemon rind may be used as flavoring, or sugar may be omitted, and a cup of raisins added. Crystal Wheat Fruit Pudding.— Prepare as directed for plain fruit pudding on p. 117, using cooked crystal wheat instead of bread crumbs. GLUTEN. Gluten is a food supplying not only the nitrogenous, or blood-making, but the fat-making, elements as well, so that it may be relied upon as an exclusive source of nourishment, in case of necessity. It agrees well with the most feeble stomachs, and for those unable to digest fat in any form, its value can scarcely be estimated. In the form of gruel it also constitutes a most excellent food for infants. Gluten Grruel.— Stir two and one-half tablespoonfuls of the wheat gluten prepared by the Battle Creek Sanitarium Health Food Co., into a pint of boiling 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 the prepared gluten. Boil until thickened, and add a half cup of thin cream. Gluten Cream. — Heat a pint of thin cream to boiling, and stir into it three tablespoonfuls of wheat gluten. When thickened, it is ready to Berve. Gluten Meal Gruel. — Into a cup and a half of boiling water stir four tablespoonfuls of gluten meal (prepared by the Battle Creek Sanitarium Health Food Co.), let it boil for a moment, add six tablespoonfuls of rather thin sweet cream, and serve. Gluten Mush with Dates. — Heat a quart of millc or water, or one-half of each, as preferred, to boiling ; sift in lightly with the fingers six tablespoonfuls of gluten, or sufficient to make a mush of the desired consistency. Just before serving, add some fresh dates, from which the stones have been removed.