Take some blanched almonds and roast them in the oven until quite brown, but do not burn. Grind them through the nut-butter mill; then add some cold water about 1 pint for 1 heaping tablespoonful of ground almonds. Put it on the stove and simmer for one hour, add salt to taste, and strain through a fine wire sieve (coffee strainer), and serve in hot cups. This is rich, and has the taste of beef broth. It is also very good as a stock for nearly all kinds of soup.
Take some pine-nuts, wash and salt slightly, about 1 tea-spoonful to 1 cup of nuts, putting the nuts in a pie-tin, and sprinkling the salt over them. Place in the oven and toast to a medium brown, but do not burn them; pour into a plate or pie-tin, and mash with a cup or tumbler, rolling them as with a rolling-pin. They are very tender, and can be crushed between the fingers. Take one tablespoonful of the crushed pine-nuts to one pint of water, and cook for one hour, simmering gently. Salt to taste and strain through a fine sieve. Serve hot in hot cups.
Bouillon is to be served instead of soup with luncheon or with a very hearty dinner where the entrees are elaborate.
Slice the kernels of Brazil-nuts and place them on a tin in the oven to brown a nice straw color. When cold, grind them, or they can be easily pulverized by rolling on a platter with a glass bottle. A wooden cake board and rolling-pin absorbs so much of the oil, it is not a good thing to use. But if one has a marble slab and a glass rolling-pin, the nuts can be pulverized very quickly and easily. When real fine, use 1 tablespoonful for 1 cup of bouillon. Let it simmer for half an hour or longer. Strain through a coffee strainer. Salt to suit the taste, and serve very hot, in cups.
Crack some butternuts on the end, and pick out as whole as possible. Place on a tin, and bake in a moderate oven until the inside of the kernels are a dark straw color; then set in a cool but dry place. When perfectly cold, the skins will be loose, and can be easily blanched by rubbing between thumb and finger. Grind or pulverize, and stew gently about 1 teaspoonful for 1 cup of broth.
Take English walnuts and toast them the same as the butternuts in the preceding recipe. When blanched and pulverized, use I teaspoonful for 1 cup of broth, stew gently a half-hour or longer. Strain through a coffee strainer, and salt to suit the taste. Serve very hot.