at 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 boiling, 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 the gluten meal, and seasoning with two tablespoonfuls
of rather thick, sweet cream.

MEATS FOR THE SICK.

All meats for the sick should be prepared in the very simplest way,
served with the plainest possible dressing, and without the use of
condiments other than salt.

_RECIPES._

BROILED STEAK.--Take a half pound of round steak and a slice of
tenderloin; wipe well with a clean, wet cloth. Have a clear fire; place
the meat in an open wire broiler or on a gridiron over the coals, and
cook, turning as often as you can count ten, for four or five minutes,
if the slices are about one inch thick; then with a lemon squeezer
squeeze the juice from the round steak over the tenderloin, season with
a little salt, and serve at once on a hot plate.

CHICKEN.--For an invalid, the breast of a tender chicken broiled
quickly over hot coals is best. For directions for broiling chicken see
page 406.

CHICKEN JELLY.--Dress a small chicken. Disjoint, break or pound the
bones, and cut the meat into half-inch pieces. Remove every particle of
fat possible. Cover with cold water, heat very slowly, and simmer gently
until the meat is in rags, and the liquid reduced about one half. Strain
off the liquor, cool, and remove all the fat. To make the broth more
clear, add the shell and white of an egg, then reheat slowly, stirring
all the time until hot. Strain through a fine cloth laid inside of a
colander. Salt and a little lemon may be added as seasoning. Pour into
small cups, and cool.

MINCED CHICKEN.--Stew the breast of a young chicken until tender;
mince fine with a sharp knife. Thicken the liquor in which it was stewed
with a little flour, add salt and a little cream if allowed, then the
minced chicken, and serve hot on zwieback, softened with cream as
directed in the chapter on Breakfast Dishes