Take 2 cups of peanut butter, 2 1/2 cups of water, 3 table-spoonfuls of No. 3 gluten, and 1 teaspoonful of salt. Mix all the ingredients together very thoroughly, and cook in cans. (Sealed cans are preferable.) Cook from three to five hours.
Make like the foregoing recipe, and add 2 heaping tea-spoonfuls of ground sage, or 1 small white onion grated fine. Both onion and sage may be added if desired.
Take 1 cup of nut butter, 1 cup of sifted red kidney beans, 1 1/2 cups of water, 2 tablespoonfuls of corn-starch, and 1 teaspoonful of salt. Cook the beans until tender, and rub them through a colander. To 1 cup of this sifted pulp add the other ingredients; mix thoroughly, and cook like the preceding recipe.
Take 1 cup of nut butter, 1 cup of sifted Scotch peas, 1 1/2 cups of water, two tablespoonfuls of corn-starch, and 1 teaspoonful of salt.
First cook the peas as directed elsewhere, then sift through a colander, and use 1 cup after they are sifted; add the other ingredients, and cook the same as in Nutmeatose No. I.
Make like the preceding recipe, only use 1 cup of sifted lentils in the place of the Scotch peas.
Make like recipe No. 4, only use 1 cup of cooked split peas in the place of the Scotch peas, and leave out the starch.
Take 2 cups of chestnut meal, made by first removing them from the shell, then blanching them by pouring on boiling water and letting them stand a few minutes in it, and then grinding in a meat-chopper, or they may be dried and ground in a hand grist-mill or coffee-mill. To this add 1 cup of raw peanut butter, 2 cups of water, and salt to taste. Mix well, and cook as in Nutmeatose No. 1.