Heat the nuts sufficiently to remove the skins; but do not brown them. Blanch and look over. Boil until real tender, taking care to have them quite dry when done. Drain off all the water possible, and put them through a vegetable press, or colander. Put on tins suspended over the stove, or in a very slow oven with the door open. Do not brown the nuts - only dry them. When perfectly dry, grind through the mill loosely adjusted. If it is not fine enough, let it dry out some more, tighten the mill a little, and grind again; and if it is desired very fine, rub through a flour sieve.
A very rich meal can be made by grinding the raw peanuts after the hulls have been removed, being careful not to get it too fine, or it will be oily. Then steam the raw meal in a steam-cooker for three or four hours. Remove from the steamer, and spread on tins to dry. When perfectly dry, grind through the mill. It will not be so light a meal as that made from boiled peanuts, but seems to be richer in fats. If this meal is ground through a tightly adjusted mill, it makes an excellent butter, and can be eaten by those who can not assimilate the roasted peanut butter,
Blanch the almonds the same as directed for making almond butter. Then dry them in the oven or where it is real warm, taking care not to scorch. When very dry, chop fine by putting through a meat-chopper or mill; return to the oven, and dry very slowly and thoroughly. When cold, grind through the meat-chopper again or through a loosely adjusted nut-butter mill.
This is the easiest of all meals to make, as the nuts need no hulling or drying before grinding. All that is necessary is to grind them through the nut-butter mill, being careful not to grind fine enough to make them oily; or they may be crushed with a bottle on a plate or platter. They are very tender, and can be easily crushed between the fingers.
The walnut is rather oily, and if ground through the nut-butter mill is likely to become oily, unless the mill is quite loosely adjusted. They make better meal if run through a meat-chopper. For ordinary purposes they can be chopped with the skins on; but if desired, the skins may be removed by placing the walnut kernels in the oven for a few minutes until they become hot. When cold, the skins may be easily rubbed off, and then chopped or ground.
The filbert kernel is quite hard, and can be reduced to a meal only by grinding through a nut-butter mill, or a meatchopper that cuts very fine. The skins may be removed by heating the kernels in the oven until they are very hot but not roasted. Remove from the oven, and when cool, rub between the hands or on a blanching sieve, and the skins will come off. Grind through the nut-butter mill.
Crack the nuts on the end, and remove as whole as possible. Place in a hot oven for a few minutes until they become hot, then cool them, and the skins will rub off easily. Chop through a meat-chopper or crush fine with a glass rolling-pin on a marble slab. If a marble slab and glass rolling-pin are not at hand, use a large plate or platter and a round bottle. They may be used without removing the skins, and are just as well for cake, as the skins give it a spicy flavor.
Can be made into meal the same as walnuts. They are usually used with the skins on, as they are quite difficult to remove.