Nutmeato Steak

Take nutmeato that has been cooked in cans about three inches in diameter. Remove from can by cutting around edge of the can, and pressing on the bottom, cut off into slices one-half inch thick, being careful not to break in pieces. Place on tins and toast in the oven. When toasted, place on meat platter, and pour over it a nut gravy made according to recipe No. 1.

Take 2 cups of oatmeal, or chopped oats, 1 cup of raw peanut butter, salt to suit the taste, and 3 cups of hot water. Mix well, adding a little water at a time, until it is all smooth. Beat for a few minutes, and cook in cans the same as nut-meatose for four or five hours.

This can be spread on the bread, and makes a fine substitute for butter.

If the water is set on the stove and the grains stirred in and allowed to thicken some before the other ingredients are added, it will not be so liable to settle to the bottom in cooking.

Nutgrano No. 2

Take 3 cups of pearl barley, 1 cup of roasted pine-nut butter, 8 cups of water, and 2 teaspoonfuls of salt. Roast the pine-nuts by baking them in the oven until they are of a light-brown color. When they are cold, grind them to a butter, using 1 cupful of it. Add the other ingredients; mix and cook in cans in a steam-cooker for five hours.

It is best to cook the barley in the water for a few minutes before adding the other ingredients. This will prevent it from settling to the bottom.

Nutgrano No. 3

Take 2 cups of white corn-meal (the yellow will do), 1 cup of roasted almond butter, made by roasting the blanched almonds in the oven until they are of a straw color, and when cold, grinding them to a butter, adding 2 teaspoonfuls of salt.

Mix all thoroughly with 5 cups of water, and cook like the foregoing recipe.

Nutgrano No. 4

Make like the above, only use 2 cups of wheaten grits instead of corn-meal, and use only 4 1/2 cups of hot water. Cook the grits in the water for a few minutes before adding the rest.

Nutgrano No. 5

Take 2 cups of crystal wheat, 1 cup of roasted pine-nut butter, 8 cups of water, and salt to taste. Mix, and cook in cans for four or five hours. First cook the grain with the water for a few minutes.

Nutgrano No. 6

Take 3 cups of rolled oats, 1 cup of almond meal, 3 1/2 cups of water, and 1 teaspoonful of salt. Mix well, and cook like the preceding recipes.

Nutgrano No. 7

Take 2 cups of farina, 1 1/2 cups of pecan meal, 8 1/2 cups of water, and 2 teaspoonfuls of salt. Mix well, and cook like preceding recipes.

Nutgrano No. 8

Take 2 cups of wheaten grits, 1 cup of raw peanut butter, 4 cups of water, and salt to taste. Mix well and cook like the above.

Nutgrano No. 9

Take 2 cups of zwieola, 2 cups of roasted peanut butter, 6 cups of water, and salt to taste. Mix all well and cook like the other recipes.

By combining different nuts with different grains many kinds of nutgrano may be made.

Nutgrano No. 10

Take 1 cup of roasted peanut butter, 1 1/2 cups of granose, and 1 3/4 cups of water, salt to taste. Take granose flakes, and heat them in the oven, and rub with the hands until quite fine. Stir 1 1/2 cups of this into the butter, which has been diluted with the water, add the salt, and sage if desired. Put into cans and cook the same as in the above recipes.

The above can also be made with raw peanut butter by using 2 cups of water.