GLUTEN GRUEL.—­Stir two and one half tablespoonfuls of the wheat gluten prepared by the Sanitarium Food Co., Battle Creek, Mich., 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 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 for fever patients; “Rub one heaping tablespoonful of fine oatmeal smooth in a little cold water; stir this into three pints of boiling water.  Cook until the quantity is reduced to two pints; then strain, and let it cool and settle.  When it is quite cold, pour the clear gruel from the sediment, add the juice of a lemon, and sugar to sweeten slightly.  If desirable to serve it warm, reheat before adding the lemon juice.”  Freshly cooked oatmeal may be thinned with boiling water, strained and seasoned in the same manner.