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Gluten Bread

Mix a pound and a half of fresh, moist gluten, three and a quarter drachms of bicarbonate of ammonia, a little salt and some powdered caraway and four and a half ounces of wheaten flour, an ounce and a quarter of powdered bran and four ounces of salt butter. Mix well and place in flat tin pans; bake on a moderately heated hearth.