Take 1 1/2 cups of peanut meal, .1/2 cup of malt extract, a small pinch of salt; rub all together, and dry in the oven or where it is warm, being careful not to scorch it. The malt scorches very easily. When perfectly dry, grind through the mill to a meal, and it is ready to eat. When mixed with malt the peanut dries more easily than any other nut.
Take 1 1/2 cups of almond meal and 1/2 cup of malt; rub together thoroughly, and dry on tins in a warm oven or suspended over the stove. When very dry, grind to a meal.
The Brazil-nuts may be blanched first by heating in the oven, when the skins will rub off. Then grind them to a meal. To 1 1/2 cups of the meal add 1/2 cup of malt extract; mix well and dry. When thoroughly dried, grind to a meal.
Take 1 1/2 cups of pine-nut meal, 1/2 cup of malt extract, and mix together very thoroughly. Put in a warm place, and let it get perfectly dry. It will take longer to dry than it does the peanut. Then grind through the mill to a meal.
Blanch the filberts by heating in the oven, and rubbing off the skin; then grind to a meal. To 1 1/2 cups of the meal add 1/2 cup of malt extract; mix well, let it dry in a warm place, and when well dried, grind to a meal.
Take walnut meal that has been made from the blanched walnuts, using 1 1/2 cups of the meal to 1/2 cup of malt extract; a very little salt improves the taste. Mix well, and dry in tins in a warm oven. When perfectly dry, grind to a meal.
The pecan, hickory, and butternut may be malted in the same way.
Raw peanut cream or the cream of any nuts may be substituted for the cocoanut if desired. The nut butter diluted to the consistency of cream and mixed with equal quantity of malt also makes a very nice dressing.
Take 1 cup of pure malt extract and thoroughly mix with it 1 tablespoonful of peanut oil or the oil of any nuts desired. Warm the oil and malt on the stove and work well, until thoroughly blended; or eighty per cent. malt, twenty per cent. nut oil, and a little sugar of milk may be added to give a pleasant grainy flavor.
Take equal parts of malt extract and water, mix well, and let boil; stir in a little gluten to thicken.
Take 2 cups of water, 2 heaping tablespoonfuls of nut butter, 1 tablespoonful of malt extract, 2 eggs well beaten, 1/2 cup of corn-meal, 2 cups of white flour, 1/2 cup of graham flour, and a little salt. Have the water very cold, and dissolve the butter with the water, adding a little at a time; then add the malt. Beat in the flour until it is smooth, and lastly add the eggs, which should be very well beaten. Bake in hot gem irons for nearly an hour, the oven being quite hot.
Bake the sweet potatoes as usual; then peel and cut into slices or into any shapes desired, and dip into a solution of 1/2 cup malt, 1 teaspoonful nut butter, and salt to taste; mix well, and when the pieces of potato are dipped into it, place them on oiled tins, and bake in the oven. When nicely browned, serve hot.
Select good tart apples, remove the cores with a new clothes-pin, and then fill the cavities with a filling made by diluting nut butter with sassafras tea sweetened with malt. Bake in a moderate oven, until done, being careful not to overbake them.