Every-day dishes and every-day work

Gluten Custard. — Into a quart of boiling milk stir four tablespoonfuls of wheat gluten moistened with a little cold milk. Allow it to cook until thickened. When it is of a lukewarm temperature, add three well-beaten eggs, and a trifle of salt if desired. Turn into cups, and steam over a kettle of boiling water until the custard is set. Gluten Gravy. — To one pint of good milk add one tablespoonful of gluten meal. Leave it in a double boiler to cook fifteen or twenty minutes. Salt to taste, and thicken with flour to the desired consistency. Serve as a dressing for baked potatoes. 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 sugar and one tablespoonful of lemon juice. The gruel may be used warm, if desired, but the lemon juice should not be added until just before serving. Gluten Meal Gems. — Beat together one-half cup of ice-water, one-half cup of thick sweet cream, and one egg; then add one cup and a tablespoonful of gluten meal. Turn into slightly heated gem-irons, and bake in a moderately hot oven from one half to three fourths of an hour. Gluten Mush. — Heat together a cup of thin cream and three cups of water; when boiling, sift in lightly with the fingers, stirring continuously meanwhile, enough wheat gluten to make a mush of the desired consistency. Boil up once, and serve. A few blanched or roasted almonds may be stirred in just before serving, if desired. Tomato Gluten. — Heat a pint of stewed tomato, which has been rubbed through a fine colander to remove the seeds, to boil- ing, add salt to season, and three tablespoonfuls of gluten meal. Boil together for a moment until thickened, and serve hot. Tomato Gluten No. 2.— Prepare the same as the preceding, using five tablespoonfuls of gluten meal, and seasoning with two tablespoonfuls of rather thick sweet cream. Gluten Bread Relish.— Thoroughly sterilize in a double boiler one quart of rich milk, add one teaspoonful of salt, and into it stir one cup of No. 3 gluten. Allow the 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. NUT BUTTER AND NUT MEAL. Many persons suffer from biliousness, nervous and sick-headache, and various forms of indigestion, from the use of butter, milk, and cream, without being aware that these substances are harmful to them. Persons suffering from dilatation of the stomach, a condition which is exceedingly common, must avoid milk and butter in all forms. Nut butter and nut meal have been prepared as substitutes for butter and cream. In nut butter, the fat is in a state of perfect emulsion, so that it mixes well with water. Thus it does not interfere with digestion. Nut butter may be used in all dishes in which cream or butter is ordinarily used; as it has only about one half as much fat as ordinary butter, twice the quantity may be used. Nut meal may be used in about the same proportion, if preferred. Two tablespoonfuls of either the nut butter or meal may be used in place of one cup of cream for seasoning soups and vegetables.