Boil 4 or 5 good-sized white onions until tender. Rub through a colander, add 1 cup of nut cream made by dissolving 1 level tablespoonful of butter in 1 cup of water, or use raw peanut milk after it has been cooked. Salt to taste, and thicken with 1 tablespoonful of white flour. This is a very nice gravy for potatoes.
Take 1/2 cup of sifted Scotch peas, or the same quantity of sifted green peas, and add to it 1 cup of water in which has been dissolved 1 teaspoonful of nut butter. Thicken with 1 teaspoonful of flour rubbed smooth in a little cold water. Serve hot on toast, rice, or vegetables.
Take a sprig of parsley, wash it well, and put in boiling water which has been salted a very little. Boil it for fifteen or twenty minutes, and then chop it very fine and put it and the water in which it was boiled into a nut gravy made like No. 1, or if desired only the water may be added to give it the parsley taste.
Make the corn flour by parching coarse corn thoroughly brown in the oven; grind in coffee-mill to a fine flour. Use 1 tablespoonful of this, 1 tablespoonful of nut butter, and 1 cup of water. Mix smooth, and add more water while cooking to thin it to gravy consistency. Another gravy can be made by using gluten meal and ordinary milk, and still another by using white flour.
To 1 cup of strained tomatoes add I cup of water, I tea-spoonful of peanut butter, and salt to taste. Thicken with white flour. Serve on toast or roasts.
Take I pint of water and 1 cup of sifted tomatoes, I tea-spoonful of onion juice, and 1/4 teaspoonful of salt, and 1 level tablespoonful of white flour. Put the water and sifted tomatoes in a saucepan and when boiling, add onion juice; salt and thicken with the flour rubbed smooth in a little cold water.
Make a cream gravy by dissolving 1 tablespoonful of almond butter in 1 pint of boiling water, and thicken with 1 heaping tablespoonful of white flour, and salt to taste. Then add just enough sifted tomatoes to make it a nice pink color, and give it a tomato taste. This is excellent on toast, boiled macaroni, or vegetables.
Make a gravy as directed in recipe No. 1. Heat to boiling one half as much strained tomato, and thicken it as gravies are usually thickened. Put the two gravies together, stir well, and you have an excellent dressing for potato, rice, or plain boiled macaroni.
Take 1 large tablespoonful of raw peanut butter, dissolve in 1 quart of water, and cook it in a double boiler for one hour. Then add two tablespoonfuls of white flour which has been rubbed smooth in a little cold water. Salt to taste, and cook for fifteen or twenty minutes.
This is almost exactly like dairy milk gravy.
Take 1 pint of raw peanut milk and cook in the inner part of the double boiler for an hour or more, then salt to taste and add the well-beaten yolk of 1 egg. If too thick, thin with water to the right consistency. Do not cook long after the egg is added, as it may form curds.
Take 1 pint of boiling water, 2 level tablespoonfuls of pecan meal, 1 teaspoonful of peanut butter, a little salt, the yolk of 1 egg, and 1 level tablespoonful of white flour.
Mix the nut meal, salt, nut butter, and yolk of the egg until smooth, then put in a little warm water and rub smooth, add the flour, and when evenly mixed, stir into the boiling water. This is an excellent substitute for meat gravy.
To make 1 pint of gravy, take 1 pint of boiling water and dissolve in it 2 tablespoonfuls of hickory-nut meal ground quite fine, and thicken with 1 heaping tablespoonful of white flour, rubbing smooth in a very little cool water. Season with salt, and a very little minced parsley, if the flavor of parsley is liked by the family.
Take 1 cup of water, 1 heaping tablespoonful of pecan meal, 1 heaping tablespoonful of white flour, and a little salt.
Dissolve the meal in the boiling hot water, then salt and stir in the flour after it has been rubbed smooth in a little cold water. Very good.
To 1 heaping tablespoonful of this, use 1 pint of water, 1 tablespoonful of white flour, and salt to suit the taste. Dissolve the butter and flour with the water, adding a little at a time. Let it boil for ten or fifteen minutes, to be sure that the flour is thoroughly cooked.
The roasted pine-nut gives it a very meaty flavor.
Blanch the almonds and roast them in the oven until they are of a straw color. When perfectly cold, grind as fine as possible.
Use 1 heaping tablespoonful of this butter to 1 pint of water, and thicken with 1 tablespoonful of white flour which has been lightly browned in the oven. Flour that is scorched in the least should not be used. Salt the gravy to suit the taste. Roasting the almonds gives them more of a meaty flavor.