This gruel may be prepared as directed for corn-meal gruel, using water instead of milk; or oatmeal mush that has been sufficiently cooked, may be thinned, stewed for a few minutes, and then strained and served. GLUTEN MEAL Sanitarium gluten meal, % cup. Milk or water, 1 pint. Salt. Salt the boiling liquid, and stir in carefully the meal. A little peanut butter rubbed smooth may be added if de- sired. MALTED MILK Mix one tablespoonful of Horlick's malted milk powder with a little tepid water to make a smooth paste ; add three fourths of a cup of water✪ Malted Milk, hot or cold, stirring briskly, and serve. LIQUID FOODS 297 It may be prepared with hot milk instead of water, and a little cream added if desired. MALTED MILK AND CUREANT JELLY Horliek 's malted milk, 1 tablespoon. Boiling water, ^ cup. Currant jelly, 1 tablespoon. Cold water, % cup. Cracked ice✪ Malted Milk and Currant Jelly. Mix the malted milk powder with a little of the boil- ing water to make a smooth paste; add the jelly and the rest of the water, and stir till the jelly is dissolved. Add the cold water and ice, strain, and serve daintily in a glass or a sherbet cup, partly filled, and set on a small plate with doily. TAMARIND MALTED MILK Horliek 's malted milk, 2 tablespoons. Tamarinds, 1 tablespoon. Hot water, 14 cup. Cold water, % cup. Cracked ice. Make a smooth paste of the malted milk powder and the hot water ; add the preserved tamarinds and the cold water. Strain and chill, or add pure cracked ice. SANDWICHES NUT CERO SANDWICHES Nut cero, I/2 pound. Fresh tomatoes, 2. Salt. Lettuce. Bread✪ Nut Cero Sandwiches. Press the nut cero through a fine colander; wash firm tomatoes, slice into the colander, and press the pulp through into the nut cero; add salt, and sprinkle of celery salt if desired; spread on thin sliced bread, and serve with a lettuce leaf in each sandwich. NUTTOLENE OR NUT LOAF SANDWICHES Prepare nuttolene as for nuttolene cheese, and spread on slices of thin bread; lay crisp lettuce leaves on half of these, invert the others on the lettuce leaves, press together, and cut comerwise. NUT AND EGG SANDWICHES Prepare eggs as for scrambled eggs. While cooking, add an equal quantity of minced protose or nuttolene; cook until set and remove ; add celery salt and lemon juice to taste, spread on thin sliced bread, press slices together, and cut comerwise in four pieces. Arrange tastily on a smaU plate on which has been laid a crisp lettuce leaf. (301) 302 VEGETARIAN COOK BOOK NUT AND JELLY SANDWICHES Very palatable sandwiches may be made by spreading bread with jelly, and then sprinkling it with finely chopped nut meats. PROTOSE OR NUT CERO SANDWICHES Spread bread with nut or dairy butter, and fill with protose rubbed smooth with a fork and seasoned with salt and lemon juice. Grated onion, celery salt, or minced olives may be added if desired. DATE SANDWICHES Dates, 15. Walnuts, y^ cup. Spread thin slices of bread with nut or dairy butter, and make a fiUing by grinding the dates and walnuts together in a vegetable mill. Seeded raisins or figs may be used if preferred. If the mixture is too stiff, add a little warm water. BEAN SANDWICHES Spread thin slices of bread with nut or dairy butter, and fill with bean puree with which lemon juice has been mixed. Garnish with olives. CRESS SANDWICHES NO. 1 Spread thin sliced bread with mayonnaise dressing, and SANDWICHES 303

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This gruel may be prepared as directed for corn-meal gruel, using water instead of milk; or oatmeal mush that has been sufficiently cooked, may be thinned, stewed for a few minutes, and then strained and served. GLUTEN MEAL Sanitarium gluten meal, % cup. Milk or water, 1 pint. Salt. Salt the boiling liquid, and stir in carefully the meal. A little peanut butter rubbed smooth may be added if de- sired. MALTED MILK Mix one tablespoonful of Horlick's malted milk powder with a little tepid water to make a smooth paste ; add three fourths of a cup of water, hot or cold, stirring briskly, and serve. LIQUID FOODS 297 It may be prepared with hot milk instead of water, and a little cream added if desired. MALTED MILK AND CUREANT JELLY Horliek 's malted milk, 1 tablespoon. Boiling water, ^ cup. Currant jelly, 1 tablespoon. Cold water, % cup. Cracked ice. Mix the malted milk powder with a little of the boil- ing water to make a smooth paste; add the jelly and the rest of the water, and stir till the jelly is dissolved. Add the cold water and ice, strain, and serve daintily in a glass or a sherbet cup, partly filled, and set on a small plate with doily. TAMARIND MALTED MILK Horliek 's malted milk, 2 tablespoons. Tamarinds, 1 tablespoon. Hot water, 14 cup. Cold water, % cup. Cracked ice. Make a smooth paste of the malted milk powder and the hot water ; add the preserved tamarinds and the cold water. Strain and chill, or add pure cracked ice. SANDWICHES NUT CERO SANDWICHES Nut cero, I/2 pound. Fresh tomatoes, 2. Salt. Lettuce. Bread. Press the nut cero through a fine colander; wash firm tomatoes, slice into the colander, and press the pulp through into the nut cero; add salt, and sprinkle of celery salt if desired; spread on thin sliced bread, and serve with a lettuce leaf in each sandwich. NUTTOLENE OR NUT LOAF SANDWICHES Prepare nuttolene as for nuttolene cheese, and spread on slices of thin bread; lay crisp lettuce leaves on half of these, invert the others on the lettuce leaves, press together, and cut comerwise. NUT AND EGG SANDWICHES Prepare eggs as for scrambled eggs. While cooking, add an equal quantity of minced protose or nuttolene; cook until set and remove ; add celery salt and lemon juice to taste, spread on thin sliced bread, press slices together, and cut comerwise in four pieces. Arrange tastily on a smaU plate on which has been laid a crisp lettuce leaf. (301) 302 VEGETARIAN COOK BOOK NUT AND JELLY SANDWICHES Very palatable sandwiches may be made by spreading bread with jelly, and then sprinkling it with finely chopped nut meats. PROTOSE OR NUT CERO SANDWICHES Spread bread with nut or dairy butter, and fill with protose rubbed smooth with a fork and seasoned with salt and lemon juice. Grated onion, celery salt, or minced olives may be added if desired. DATE SANDWICHES Dates, 15. Walnuts, y^ cup. Spread thin slices of bread with nut or dairy butter, and make a fiUing by grinding the dates and walnuts together in a vegetable mill. Seeded raisins or figs may be used if preferred. If the mixture is too stiff, add a little warm water. BEAN SANDWICHES Spread thin slices of bread with nut or dairy butter, and fill with bean puree with which lemon juice has been mixed. Garnish with olives. CRESS SANDWICHES NO. 1 Spread thin sliced bread with mayonnaise dressing, and SANDWICHES 303

Vegetarian Cook Book