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
serve.

GLUTEN MEAL GRUEL.--Into a cup and a half of boiling water stir
four tablespoonfuls of gluten meal (prepared by the Sanitarium Food
Co.), let it boil for a moment, add six tablespoonfuls of rather thin,
sweet cream, and serve.

GRAHAM GRUEL.--Heat three cups of water in the inner dish of a
double boiler, and when vigorously boiling stir into it carefully, a
little at a time, so as not to check the boiling, one scant cup of
Graham flour which has been rubbed perfectly smooth in a cup of warm,
not hot, water. Stir until thickened, then place in the outer boiler and
cook for an hour or longer. When done, strain if necessary, season with
salt if desired, and a half cup of sweet cream.

GRAHAM GRITS GRUEL.--Cook three heaping tablespoonfuls of Graham
grits in a quart of boiling water, as directed in the chapter on Grains,
for three hours. Turn through a soup strainer to remove any lumps,
season with half a cup of cream, and salt if desired. Well cooked Graham
grits may be made into gruel by thinning with water or milk, straining
and seasoning as above.

GRUEL OF PREPARED FLOUR.--Knead a pint of flour with water into a
ball, and tie firmly in a linen cloth; put it into a granite-ware basin
or kettle, cover with boiling water, and boil slowly, replenishing with
boiling water as needed, for twelve hours. Put it before the fire to
dry. Afterward remove the cloth, and also a thick skin which will have
formed over the ball. Dry the interior again. When needed for use, rub a
tablespoonful of the prepared flour smooth with three spoonfuls of cold
milk, and stir it into a pint of boiling milk. Cook from three to five
minutes. Season with salt if desired.

INDIAN MEAL GRUEL.--Make a thin paste of one teaspoonful of flour,
two tablespoonfuls of best cornmeal, and a little water. Stir this into
a quart of boiling water, or milk and water in equal proportions, as
preferred. Boil until the meal has set, stirring constantly; then turn
into a double boiler and cook for an hour and half or two hours. Season
with salt, and strain. If too thick, thin with milk or cream.

LEMON OATMEAL GRUEL.--The United States Dispensary recommends the
following method of preparing oatmeal gruel fo