Take 2 cups of nut butter, 1 cup of malt extract, 1/2 cup of No. 3 gluten. A little salt may be added if desired. Thoroughly mix ingredients, and mold into squares or any desired shape. Let it stand twenty-four hours. This preparation will keep well if each piece is wrapped in oiled paper. Where the gluten can not be easily procured, browned flour may be substituted. The caramels, if dissolved in hot water, make a palatable and nutritious drink, and many prefer to take them in this way.
Take 3 cups of peanut meal, or 2 cups of butter, 1 1/3 cups of malt extract, 1/2 cup of almond meal, and 1/2 teaspoonful of salt. Mix thoroughly, and mold. The following in weight will produce the same as the above: 17 ounces of peanut meal, 19 ounces of malt extract, 3 ounces of almond meal,
1/5 ounce of salt.
Take 2 cups of pecan meal, 1 scant cup of malt extract, and 1/4 cup of No. 3 gluten meal. Mix well together, and press into a square tin. After it has stood twenty-four hours, it can be cut into squares, and wrapped in tissue paper if desired.
Take I cup of ground pine-nuts, a little salt, 1/2 cup of malt extract, and 1/2 cup of No. 3 gluten. (See index for directions. ) Mix all together but do not work more than is necessary, or the oil will start. Press it into square tins, and when it has stood twenty-four hours, cut into one-inch squares. If preferred, it can be wrapped in tissue paper.
Take 1 cup of filbert meal, 1/2 cup of malt, 1 tablespoonful of gluten, and a little salt. Mix all together thoroughly and press in a square tin. Cut in squares after it has stood for twenty-four hours, and if it is desired, it can be wrapped in tissue paper. This is very good, and is relished by those who do not like peanuts.
Take 3 cups of peanut meal No. 2, 1 cup of malt extract, a pinch of salt; mix well, and mold in square tins. After they have stood for several hours, they can be cut into caramels, and if desired, wrapped in oiled paper.