Gluten Bread.—Mix together a pint of cold milk and a pint of boiling water, pour this on to a teaspoonful of butter, and the same of salt, and let it stand till it is all lukewarm. Now add a well-beaten whole egg, a quarter of a compressed yeast cake, previously dissolved, and enough gluten to make a soft batter. Cover the pan, stand it in a warm corner, and let it rise well; then knead in sufficient gluten to produce a soft dough, kneading this very thoroughly. Now shape it into four loaves, let it rise again, then bake for an hour. Remember gluten bread takes both less yeast and less time to rise than ordinary bread. It may be observed that a cake of compressed yeast is considered equal to half a pint of liquid yeast.