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Gluten Bread

One quart of milk; whites of two eggs; one cake of compressed yeast and a teaspoon of salt. Scald the milk, dissolve yeast cake in a little water, add the salt, and, when milk is lukewarm stir together, and add, gradually, one quart of gluten flour. Add the slightly beaten whites of the two eggs. It should be of a consistency to drop from the spoon rather than pour and should be baked in greased pans filled about half full. Bake one hour.